My First Attempt at a Tiered Fondant Cake

Calla Lily Fondant Cake, originally uploaded by razzieswirl.

What do you think?

I am taking yet another cake decorating class, and we've moved onto fondant, which I'm excited about because it's something I've always wanted to excel at. I'd say for my first attempt at a tiered fondant cake this isn't half bad. I've even got two birthday cakes lined up in the next few months. Pretty neat. I'm excited to keep practicing! Let me know what you think. . . . and here are a few more shots:

Simply yum.

Smoked Salmon Egg Salad, originally uploaded by razzieswirl.

Just a quickie post in ode to this delicious, simple dish.
My smoked salmon egg salad is probably one of my favorite things to make. It's heavenly, ridiculously easy to make, healthy and relatively cheap. I've been exercising daily and really watching what I eat, and I've been trying to eat more high protien/less fatty foods. This dish is right up my alley, it's packed full of protein, pretty darn healthy but also tastes sinfully decadent.

Serve this egg salad on top of a thick slice of your favorite rustic bread (or in my case an extra crispy english muffin) with a little bit of butter lettuce. If I were going to eat this for breakfast on the weekend I'd serve it with a big cup of black tea, or if you're having friends over I'd serve this with a lovely mimosa (with fresh squeezed oj, of course!). This salad is versatile, it can be a simple dinner or snackie, or a fabulous addition to Sunday brunch, you decide!

Recipe: Smoked Salmon Egg Salad

Ingredients:

4 medium boiled eggs roughly chopped
1/4 to 1/2 lb roughly chopped high quality smoked salmon (depends on how salmony you want your egg salad to be)
1 TBLS dill
1 TBLS finely chopped shallot
2 TBLS light mayo

(I don't add salt, the salmon generally has enough of it to flavor the salad)

Directions:

Mix all ingredients in a bowl and you're done!
I like to let it sit for a few hours in the fridge so all the flavors can mingle a while.

Yum!
Enjoy!

Whipped Honey Cupcakes with Honey Cream Cheese Frosting and Vintage Deer Toppers

Honey Cupcakes with Vintage Deer Toppers, originally uploaded by razzieswirl.

So this post is mostly about promotion, but not all about self promotion. I posted some pictures on flickr of the vintage deer cupcake toppers I have for sale at my etsy store sticking out of the most amazing honey cupcakes that are perfect for Spring! But I promised a post on the food blog about it, so here goes.

The honey cake is exactly like a sponge cake, it is extremely light and airy, not at all dense. The honey provides a serious sweetness that doesn't overpower the delicacy of the cake, and I absolutely adored the cream cheese frosting, I could eat it on anything from cupcakes to toast (or straight out of the mixer)! It's sooo good. I will say, you must have an affinity for honey to truly enjoy these delicious little beauties, and I do. When I was a little girl I adored Winnie the Pooh, and decided one day that I too would eat only honey straight out of the honey bear. Needless to say, even as a sugar fiend youngster, more than a teaspoon of straight honey was just too much for me, much to my disappointment. However, I remain an avid honey lover, I enjoy it more than sugar in many things including tea and whipped cream. I think it's sweet enough to replace sugar but has a kind of comfort and warmth to it, it's almost like a little ray of sunshine in your mouth. So honey + cupcakes is genius in my book.

Chockylit's Cupcake Bakeshop was the first food related blog I ever came across, years ago, when my cupcake obsession began. She's a real inspiration for me. I adore her creativity and originality. She's not afraid to experiment and I admire her for that. This honey cake recipe is one of hers so I'm going to direct you to her site to check it out:
http://www.cupcakeblog.com/
Look around, you won't be disappointed, her photography is exquisite.

I thought this recipe would be the perfect base for the adorable little vintage deer cupcake toppers I made. I originally wanted to frost a barely light blue base with a white rose on top of each cupcake, but cream cheese frosting is just not stiff enough to make roses with, so shells it was. And I'm very pleased the way these turned out, I think the cupcakes compliment the toppers very well.

Here is a link to a video from Wilton that will show you what you need and how to make shells (they are extremely easy, and oh-so pretty):

http://www.wilton.com/decorating/basic/shell_video_5k.cfm

I hope these links give you some inspiration on the slightly cool (at least here in the Northwest) Spring Sunday afternoon!

A Norwegian Saturday Morning Tradition

"Plated" Vafler., originally uploaded by razzieswirl.

At least in my grandmothers house they were.

Before I write about the should-be famous Norwegian waffles let me apologize for my absence. My blogging is a very important part of my life and I adore it with all my heart. It's a little escape from the chaos that is life sometimes. But lately, life has been full of transitions. Some of my personal relationships have shifted, we are preparing for a new roommate for the first time in three years, which was unexpected, school has been a time sucker like I still can't believe. I could probably write a two page list of how greatly life has changed for me in the last few months and continues to, but there is really no point for that. I find that I am still adjusting to the constant change that my life has been for a while. I don't like change, not one bit, but I also forget how promising, exciting and inspiring change can be. There has been a great lack of it in my life both at home and in the workplace for years now, the sudden change in both has been a bit of a shock for me.
But here I am, ready for spring, ready for the sun to warm my skin and the (slightly) warm breeze to filter through my kitchen windows as I cook and clean. Most importantly ready to focus on my love, this little blog of mine. So, I declare my return. I will make it a goal of mine to post here, at the very least, once a week. I'm ready, thrilled and excited to be back to it!

So, onto the infamous (in my little circle) Norwegian "vafler" or waffle. Growing up, as I've mentioned countless times before, I spent a good portion of my childhood at my grandmas little yellow house in Seattle. I spent the night there often, and most mornings, when she got up at the crack of dawn my lovely grandmother would get up and make
a.) waffles
b.) pancakes
However, these were not your traditional waffles or pancakes, they were 100% Norwegian baby! Norwegian pancakes are basically a sweet crepe. And Norwegian waffles, well they are simply superior in taste. The batter was a little thinner than a normal waffle batter but the ingredients were very similar. The recipe I am going to post is not my grandmothers recipe, because no matter how hard I try they just don't taste like hers did. Probably because she'd been making them since she was a little girl on the farm in Vistdal and really didn't have a recipe. The recipe I have, scribbled in my 8 year old chicken scratch, is not exact, she kind of just whipped it together. Now, as a baker and a home cook I can completely understand this, though it baffled me as a young child. When you have recipes you've made over and over you simply have no use for a recipe anymore.

I tried and tried so hard to recreate the waffles of my childhood, and it broke my heart time and time again that I couldn't. I wanted so desperately to recreate the smell, the taste, the warmth and the comfort of her kitchen and her kindness. Her recipe just wasn't working for me, so I set off on a mission to find a NORWEGIAN waffle recipe that would do this for me. And one day, in a little old book, I found one. Norwegian Sour Cream Vafler. I know for a fact that she never once used sour cream nor did she whip egg whites and fold them into the batter, her recipe was no nonsense. But I could tell the moment the batter began to sizzle in my waffle maker and the sweet aroma filled the kitchen that I had done it, while not her recipe, they taste as identical as I think I might ever get. My first bite was like heaven, it had been only a few years since her death, but for a girl used to waffles from heaven on a regular basis I was transcendent. It brought tears to my eyes.

So I want to share the recipe with you, these waffles are so light and airy, with the perfect hint of sweetness. They're good hot, warm and even cold (with a little Gjetost). My grandma liked waffles with maple syrup, or a little sour cream and fresh raspberry jam. These waffles are amazing either way, they'd probably be really wonderful with a little citrus rind tossed in, but I haven't brought myself to experiment, I simply let the taste and smells bring me back to her.

So enjoy, squeeze some oj, make a strong pot of black tea and enjoy breakfast heaven on a plate!

Recipe: Norwegian Vafler

Ingredients:

1-1/3 cup flour
1/2 tsp. salt
1/8 - 1/4 cup sugar (depending on how sweet you prefer them)
1 tsp. vanilla extract
1/2 cup water
1 cup sour cream
1/2 cup butter
3 eggs, separated

Directions:

1. Mix all ingredients, except egg whites, until you have a smooth batter.
2. Let rest 25 minutes.
3. Beat egg whites until they form peaks
4. Gently fold them into the batter.
5. Bake in a waffle iron. (Lightly butter surface before first waffle only.)

Please enjoy!
And Merry Spring Everyone!

Heavenly Salad

Bacon Wrapped Pear Salad, originally uploaded by razzieswirl.

I've re-discovered recently just how much I adore salad.

I've rationilized that it is because they're like a sandwich without the bread.

I'm a HUGE sandwich freak, I love them. I think I love them so much because they are so versatile, you can put just about anything inside of them and they're always delicious and satisfying. Salads are very much the same. They can have all sorts of flavors and components tossed in, they can be spicy, they can be fresh, cool, creamy, tangy. So many possibilities!

This salad is mind boggling delicious. . . creamy gorgonzola is tossed with a mixture of fresh spinach, romaine, and arugula that's been topped with fresh cherry tomatoes, slivered almonds, reduced balsamic, basil infused olive and oil and the crowning glory (*insert some royal horn sounds here*) oven roasted bacon wrapped pears. It's really quite healthy (except for the bacon, but it's not enough to truly count, this would make an excellent healthy lunch), fairly easy, and filling yet light at the same time. There are many different flavors mixed in that all seem to shine both together and separately. I urge you to give this recipe a shot, you won't be dissapointed, trust me! I paired it with a freshly brewed mint/decaf english breakfast iced tea with a little whipped honey mixed in. Truly, outstanding!

Recipe: Mixed Green Salad with Bacon Wrapped Pears

Serves 4

Ingredients: 

1 pear of your choice (I used a green anjou) 

1/2 pound thick sliced pepper bacon, sliced in half and also cut lengthwise in half 

whipped honey (see #3 in directions)

1 cup washed baby arugula 

1/2 cup washed spinach

1/4 washed and chopped romaine

A healthy chunk of creamy gorgonzola (I rarely measure cheese, especially in salads, adjust to your own preferences and taste)

10-15 cherry tomatoes, sliced in half

4 TBLS slivered almonds 

Reduced Balsamic to taste, used as dressing to drizzle (recipe below)

2 TBLS basil infused olive oil (I simply purchased this at the store)

Directions: (Preheat oven to 375 degrees)

1. Wash pear thoroughly, cut into thick slices (I had about 12-14 thick slices of pear) 

2. Wrap slices of bacon around each slice of pear, secure with a toothpick and place on a wire rack above a sided cookie sheet prepared with aluminum foil (for easy cleanup).

3. Place a small dollop of whipped honey on top of each pear/bacon combo. (This will create a sugary caramelized crust on top of the peppery bacon, mmmmm). 

4. Place bacon wrapped pears in the oven for appx. 15 minutes, after 15 minutes flip the bacon wrapped pears over and continue to roast for another 10-15 minutes until bacon is cooked, juicy and crisp. 

5. While the pears are cooking: place arugula, spinach, romaine, gorgonzola, almonds, tomatoes in a large bowl and toss. 

6. When the pears are finished roasting allow them to cool for about 5 minutes.

7. Place slightly cooled pears atop your salad mixture. 

8. Drizzle with reduced balsamic and basil infused olive oil and toss.

9. Eat it and enjoy!

Reduced balsamic is extremely easy, a little hard on the nose while it's reducing, but oh-so worth it. My advice is: open all the windows, and turn the fan above the stove on full blast! This sweet, rich, thick gooey balsamic reduction is good on EVERYTHING! Crostini, sandwiches, salads, soups, sandwiches, seafood. . . you name it. . . the list could go on and on. It's a staple in my house, especially in the spring and summer (it's easier to have all the windows open during those seasons, if you know what I mean. . . ) For this recipe I will give you directions for what I do when making it for this particular salad, just know you can reduce any amount you want, the key is: you will get about 1/4 to 1/2 of the amount originally being reduced. For example, if you reduced one cup, you'd get about 1/4-1/2 a cup. 

Recipe: Reduced Balsamic 

Ingredients:

1/2 cup aged balsamic 

pinch of sugar (this is not necessary if your balsamic has been thoroughly aged, about 10 years or more) 

Directions:

1. Place balsamic (and sugar if using it) in a saucepan over medium heat.

2. Whisking constantly bring to a simmer.

3. Continue to whisk and simmer for about 15 minutes, until balsamic is thick and syrupy.

4. Cool.

So, brew up a good batch of refreshing mint iced tea, sit and enjoy!

Happy Valentines Day!

Small Army., originally uploaded by razzieswirl.

I wanted to wish everyone a simply divine Valentines Day.
About a week ago I made a gaggle of red velvet cupcakes with vanilla bean cream cheese for a friend of ours in Seattle. We drove down to pick Thomas' sister up at SeaTac. She spent most of January and part of February traveling around India with her high school. So, since we had to drive down to pick her up, I wanted to put a little smile on someones face I love dearly, but don't see too often. She's a lover of Holidays, like myself, and I knew she'd appreciate these little red lovelies. I also brought her a bag of Amelie tea (a rosey black tea that's absolutely amazing). I thought the two together would make a wonderful pair.

I love red velvet, I don't know if it's so much the flavor, as it is the color. Each cupcake sat in a fun polka dot red or pink paper, when you peel the paper off and take a bite and it reveals itself to be an amazing vibrant red, this makes my heart beats just a little bit faster. . . I topped each cupcake with a generous swirl of thick vanilla bean cream cheese frosting, two pear dragees and one silver. I placed them in a fun pink cupcake box with a window, I pasted a vintage image from a costume book of a very Audrey Hepburn-esque illustration (for more pictures of this click the link below the picture). The whole thing was achingly adorable, pink, red, and oh-so valentines appropriate.

I always use Magnolias recipe for Red Velvet, I'm not sure it's the greatest, and to be honest, I'm too lazy to look for another. I tried quite a few before I stuck with Magnolias recipe, and since I generally only make them once or twice a year, I'm not extremely eager to find another recipe. Also, I think the cupcake liners you use really make a difference. Though, I couldn't tell you why exactly. I've found the normal grocery store bought kind hold moisture better than some specialty papers like the ones I used. Maybe it's just my imagination, but I swear different papers cook the cupcakes differently. Since I've seen the recipe on other food blogs I'll go ahead and post it so you don't have to search around for it. . . of course instead of following the regular cake directions, place batter in liners. You'll get about 24 cupcakes:

Recipe:

Magnolia Bakery Red Velvet Cake Recipe

Ingredients:
3 ⅓ cups cake flour (not self-rising)
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
 
Directions:

Preheat oven to 350 degrees.
 
Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
 
To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
 
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
 
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
 
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
 
Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
 
When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.
 

Recipe:

Thick Vanilla Bean Cream Cheese Frosting

Ingredients:

8 ounces Philly cream cheese
1/2 stick butter, soft (room temp)
4 cups sifted powdered sugar
2 teaspoons vanilla with vanilla beans in them or
1 teaspoon vanilla and 1/2 small vanilla bean scrapped

Directions:

Beat butter with a mixer until light and creamy.

Scrape the bowl, add the cream cheese and beat until combined.

Add the sifted powdered sugar and vanilla (and bean) and beat until smooth.


I want to wish a very special Valentines day to a few of my favorite people out there I love dearly, who I know take time out of their busy schedules to check the blog:

A Very Happy Valentines Day to:

Miss Katie Cathersal : You truly are one of my most cherished friends, no, family. My life just isn't the same without you in it and I love you dearly!

Miss Kelli Bolling: You know exactly how much I adore you my sweet little cupcake. You always put a smile on my face, and you make my heart oh-so happy! You and Nick are both loves of my life and I hope you're having a romantical amazing day together!



The Asher Collective: Asher is truly like an older brother to me. Growing up I never wanted siblings, until I started to get a little older, and I found myself a little jealous of my girlfriends that had older brothers. They were always protected (and teased respectively) by them, and I began to wish I had one of my own. Well, now I do! You've brought many other lovely people into my life (*ahem* Lauren) and I know you've always guided people to my food blog (a special thank you to Ashers mother who I believe reads this from time to time and has sent many a lovely blog compliments my way). For as crazy as you can drive me Asher, I love you unconditionally!

To All of my Regular Readers: I know there are probably only a few of you out there, but your support and kind comments keep me inspired!

And lastly, to my mother: Hands down, above all others, the most important person in my world. I love you more than life itself. You've given me the inspiration and strength to be the person I am. You're the best mother that has ever been, and will ever be. You're an amazing woman and you provide me with an unimaginable amount of love, support, strength and encouragement. You are truly amazing!

I hope everyone has a magnificent and relaxing day. It's little Holidays like this that are not for couples alone. I think Valentines day can serve to remind us of all the loved ones we have and the blessings they bring into our lives.

Lasagna "Soup"

Lasagna "Soup", originally uploaded by razzieswirl.

So, I've seen this recipe for lasagna soup floating around flickr and a few food blogs here and there and have always been longing to try it. The problem with being food blog and food flickr obsessed is, one minute you see something utterly tempting and delicious that you want to make, and the next thing you know there's yet another tempting delectable on the next page erasing your memory of the previous food delight.

Well Sunday morning, breakfast hunger fate would plop this long forgotten gem back in my recipe box. Rushed by the terrible growling erupting from my belly and Thomas hopping around the bed like a kid on christmas morning groaning about his own empty belly, I had to make a quick decision on dinner. Quickly, I flickr'd some magical combination of words and viola! Long lost lasagna soup! Bellasimo!

Both Thomas and I were excited about our dinner prospect, however, at the urging of my dear sweetheart I double up on the noodles, because frankly 1 cup for all that liquid didn't quite seem like enough. Well, oops, 2 cups, way too much. If you want absorption pasta go ahead and add 2 cups, if you want soup, stick with 1 cup. Thomas and I both really enjoyed it, but I really had my heart on a rich tomato broth with bits of caramelized onion, spicy turkey sausage and orange carrots floating about. I got a rich, starch laden, thick pasta, still with a lot of flavor though!

I'm going to direct you to the Desert Culinary where I got the recipe to give the original creator credit:

http://desertculinary.blogspot.com/2005/05/lasagna-soup.html

So, hey, even if you mess this one up, it's still delicious. Great recipe no matter how it turns out!