A Beach Wedding, Some Dirty Monkeys, and a Recycled Fashion Show

I am a little behind in posting!! Costa Rica was a blast! We relaxed, we ate, and we just enjoyed the time we had away.  The Westin Playa Conchal was a beautiful setting for a beach vacation and beach wedding!  When I returned from the trip work was in full swing with Earth Day celebrations, the biggest of these was a Fashion show.

First things first Costa Rica!  Some of the highlights for me were seeing all the animals running around the resort and the sunset walks on the beach with my boyfriend.

We had plenty of good food and yummy deserts. The best place to eat was the buffet, everyday there was different choices. When it came time for the desserts I couldn’t help myself  but to try out each little treat.

The best treat of the trip were the adult treats at the swim up bar, where we discovered the deliciousness of the Dirty Monkey.  We spent many hours in the pool cooling off and swimming up to the pool bar.

Dirty Monkey

• Rum
• Creme de Cacao
• 1 Banana
• 1/2 cup Coconut Milk
• 1/4 cup Evaporated Milk
• Ice

Place all ingredients in a bender and blend till smooth. ENJOY!

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And of course the reason for the Costa Rica trip, my boyfriend’s sister’s wedding. It was a beautiful ceremony right on the beach as the sun was setting.  The hotel did a great job setting everything up, apart from some pesky mosquitoes the wedding went off without a hitch! below are some photos 🙂

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When I returned from this lovely vacation I had to dive head first back into work, and not only work but in one of the biggest months for my work.  I work for an environmental non-profit, so April not only has Earth Day but has turned into Earth Month a whole month of celebrations. Every weekend and most weeknights were booked with events.  The crowning event was a Fashion Show fundraiser that benefits the non-profit i work for.  Below are some photos from the event! The fashions were created out of recycled materials.

Now that it is May and the big events are over, its time to get back to normal life and get back to creating! I have more and more ideas building every day and continue to peruse Pinterest and my favorite boards. Until next time! Thanks for reading 🙂

Costa Rica or Bust!

No cookies this week….No baking of cakes…. No crafting ideas…. I’m going on vacation!!  I have not had a proper vacation for almost 2 years! Luckily this one coming up is the opportunity of a lifetime.  My boyfriends sister is getting married and chose Costa Rica as her destination.  We will be staying at the Westin Playa Conchal, Westin’s first all-inclusive resort!

The resort has one of the largest pools in Central America and 8 restaurants!!

Needless to say I will be investigating all the beautiful decorations at the hotel,  the beautiful food presentations, and trying out all the deserts! There will be a full report here on my blog with some great photos.  This is my first time to an all-inclusive resort so I am excited to see what that experience is. I am also hoping I might have the chance to visit the spa as from the photos is looks ama-zing.

Hopefully I can come back from this vacation refreshed and invigorated.   I am ready to relax and ready to have a blank mind for a little while. But when I come back I want to start baking cookies and cakes like its nobodies business!! Untill next week I hope everyone has a wonderful week! –Chris

Springtime Dinner Party

Spring is always a great time for getting together with friends!  A couple of weekends ago my boyfriend and I did just that!   I like to think of us as a great pair when it comes to entertaining because he cooks amazing food and I love to make things look pretty.  This party was a success, keep reading to find out a little about what we did.

For the table I wanted to really bring out spring with the bright colors! I found the perfect napkins at Ikea and with some fresh flowers a springtime table was in full bloom.

With my boyfriends nach for finding creative recipes we had a delicious menu planned.

•Salmon Mousse w/ Homemade bacon bread cracker•

• Spinach and Artichoke/Goats Cheese Dip•

•Mini green salad with homemade vinaigrette•

•Spicy Dr. Pepper Pulled Pork•

•Mashed Potatoes with Turnips•

•Salted Caramel Chocolate Shortbread Cookies•

I got to help with the salmon mousse. I used my piping skills to make this appetizer a little more elevated compared to just making it a normal dip or spread.

Salmon Mousse

• 1 Package smoked salmon
• 2 tablespoons heavy cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 lemon, juiced
• 1/2 teaspoon dried dill weed to taste
• salt and pepper to taste

Using a food processor or blender, blend smoked salmon until it is smooth, scrape the bowl once to make sure all pieces are processed.  Add the heavy cream and cream cheese and blend until combined.  Finally add lemon juice, dill, and salt and pepper. Blend one final time scraping the bowl to make sure all ingredients are combined.   Place mixture in a piping bag and pipe into small individual bowls or directly on bread or crackers.

AND Now Dessert!!!

Dessert of course is where I really wanted to shine. I found these delicious looking Caramel Chocolate Shortbread Cookies on Pinterest and knew these were what I would be making! (Here is the original recipe from Annie’s Eats) I tried to make these the night before the party to be ahead of the game, but it was my first time making a caramel so I was nervous as to what color it needed to be and didn’t have a candy thermometer. The caramel turned a beautiful dark color but then turned rock hard when it cooled! Caramel it was not. I tried again the next morning with a little more confidence, and the results were mouth-watering!

This was also my first time making a shortbread cookie…It was SO easy and I will be making many more layered cookies like this!

Salted Caramel-Chocolate Shortbread Cookies

Pre-heat oven to 325 F and line a 9×13 baking dish with parchment paper (leave 2 sides longer then the pan, this will help when you need to lift the whole thing out at the end to cut the cookies)

Shortbread Base
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup sugar

Caramel Middle Layer
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
4 tbsp. light corn syrup
2 (14 oz.) cans sweetened condensed milk

Chocolate Top Layer:
8 oz. Chocolate Candy Melts or Milk Chocolate Bar
1 tsp. light corn syrup
½ cup (1 stick) unsalted butter, cut into pieces
Finishing Salt(Flaked Salt)

Shortbread Base – With an electric mixer combine the butter and sugar until the mixture turns a slightly lighter color 1-2 min. In a small bowl sift together the flour, baking powder and salt. Using low-speed combine the dry ingredients to the wet.  Do this just until the flour is absorbed. Do not over mix.  Dough should look almost like crumbs, this will create a flaky texture. press dough into the bottom of the prepared pan. Bake until golden brown 15-20 min depending on your oven.  When the dough is still hot you can carefully press it down to keep an even base layer.

Caramel Middle Layer– (Prepare yourself for a lot of constant string)  In a Medium to large deep pot over medium heat combine butter, sugar, corn syrup and condensed milk.  Allow butter to melt completely stirring occasionally. Once butter has melted take notice of the color.  Increase the heat to bring mixture to a boil. Once it bubbles reduce heat immediately and allow to simmer, stirring constantly so sugar doesn’t start to burn on the bottom. Cook until the mixture thickens and the color changes slightly darker, the time on this will depend on your burners.   The color will darken as it cools so do not wait till it turns a caramel color in the pan.  Pour the caramel over the shortbread layer and place in the refrigerator to cool.

Chocolate Top Layer– Using a double boiler or pot with water and Pyrex or metal bowl over it melt the chocolate pieces and butter. Add the corn syrup and stir untill the mixture is all combined and smooth.  Pour this over the chilled caramel layer. Smooth the top with a spatula or by tapping the pan on the counter.  Once the chocolate has cooled slightly sprinkle it with flaked salt. Chill.

Once all layers are chilled and solid, lift out the entire pan using the parchment. Place on a cutting board and slice using a very sharp knife. Can yield up to 3-4 dozen depending on the thickness you cut.

Finding The Time

Do you ever have that feeling that there is just no time left in the day?  I am amazed at the amount of things people get done in the day and it makes me feel like some lazy person.  I see people who are mothers balancing full-time jobs, babies, kids, husbands and I can barely clean my kitchen!   What am I doing wrong?  I start my day going to work by 7:30am I stay till about 4:30-5:00pm. Some days I have class and others I don’t.  On the days that I get off at 4:30pm I have GRAND plans of what I will do when I get home.

Many of you might look at this and say “well what are you doing that you can’t do those things?”   The short answer is I don’t know!  I know I spend way to much time with my best friend the TV.  I realize I must lack the motivation to just get up and go to get things done.  I don’t know why I don’t have it and I am not sure where the motivation went! I hope I find it again because I just have so much in my brain that I want to let out when it comes to baking and crafts! What do you do to motivate yourself? How do you overcome the feeling that there is no time left?

I Have Macaron Madness!!

First there were cupcakes….then cakepops… and now MACARONS! When I say Macaron you may be thinking coconut, but that would be a macaroon not a macaron… get it? 🙂 Most people are familiar with mararoons a dense, soft cookie made with coconut. While these cookies are delicious they are not the ones I am mad for. I am in love with the French version, macarons, these cookies are small light cookies made with egg whites and almond flour, they have a delicate flavor and texture and can be filled with a variety of fillings.

I have yet to try my hand at baking these adorable, tasty little treats, but boy do i think about it! Part of me is afraid to take on this endeavor because of how complex it can be putting egg whites in the oven , but the other part wants to quit my job and make macarons full-time as a full-time macaron master! (I suppose I should find a happy medium and not quit my job) One of these days I will get up the courage and take on the challenge! Below is the recipe I will try but with adjustments I have discovered through the world-wide web.

Parisian Macarons-Martha Stewart

Yield Makes about 16 macarons

Ingredients

• 1 1/4 cups plus 1 teaspoon confectioners sugar
• 1 cup (4 ounces) finely ground sliced, blanched almonds
• 6 tablespoons fresh egg whites (from about 3 extra-large eggs)
• Pinch of salt
• 1/4 cup granulated sugar

Directions

1. To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners’ sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated.
2. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes.
3. Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.

I will experiment with many varieties of fillings and techniques to create something that friends will beg me to bring to their events! When the day comes I will post here the trials and tribulations of macaron making.

Photos from The Nibble and Sweet Sally's: Macarons & Macaroons edited by me ^_^

Pintrest my interests!!

Unless you have been living under a rock for the past few months, it would be hard to miss the fastest growing website on the internet, Pinterest! Pintrest is a great site that lets you create “bulletin boards” and “pin” ideas to them. So simple and SOO addicting! My addiction for Pintrest begin when I downloaded the app for my iphone. I would find myself laying in bed, or on a break at work(or not on a break shhhh), or just passing a spare moment looking at the never-ending stream of photos and ideas.

Out of all the categories on Pinterest I really only look at 2. If I tried to look at more my brain might explode from all of the ideas that are out there. So I only limit myself to the 2 I enjoy the most.

Food & Drink – So many great recipes and yummy looking treats!

DIY & Crafts – Projects that could keep me busy for DAYS!

Since these 2 things encompass my passions and all the things I dream about doing at home, I try to look at them almost daily(so I don’t miss anything). My favorite thing about all this is how I can go back and use Pintrest as a reference for the ideas I liked. Plus I can be proud that many of the things I have pinned I have turned around and done in real life even if its months after its pinned like the Lion Refrigerator Cookies from my previous post. The Boards help me organize things that are great ideas to things I WILL make someday.

These boards just increase my want to just do nothing all day other than create fun treats and crafts! You can follow me and all the things i want to make on Pinterest HERE.

Do you use Pinterest? What do you use it for?

Lion Refrigerator Cookies

15 weeks ago I came across the cutest looking cookies on the aptly named site cutestfood.com. I am always looking to this site for the most adorable edible projects.

With some research I found the original blog that posted these über cute cookies and can be found here. After weeks and weeks and more weeks of hoping and dreaming of making these cute little cookies I finally had the opportunity this weekend!  FINALLY! See my photos and process below, followed by the recipe! Enjoy

Took some photos, all I had was my wonderful iPhone so excuse the quality. ^_^

I was cooking at my boyfriend’s house so I didn’t have all the normal supplies I would have if I was home. I used his new Kitchen Aid food processor to mix the dough, overall it did the job but I would have rather had my Kitchen Aid stand mixer.  In the photo you can see I got frosting tubes, later in the day I was at  Williams-Sonoma and found candy pens(pens filled with colored chocolate) that I used for the faces.

Whenever I roll out cookie dough I always use powdered sugar instead of flour to keep the dough from sticking. Using flour can make the cookies tough…using sugar can make them a little sweeter and there is nothing wrong with that.

I had to resist just eating the dough! The flavor was smooth and yummy.

Putting on the faces was the hardest, I didn’t want to mess up the most important part!

My hard work paid off! These cookies tuned out just as cute as I hoped they would! My boyfriend would not stop eating them. I cannot wait for my coworkers to try them. I am excited that after 15 weeks I finally came around to doing this project! Now lets see if the next one will only take me 14 weeks to get done!  I hope this is the start of something fun, I want to cook cute foods everyday…right now I can’t but I will keep on dreaming till that day arrives. Find the recipe below for the cookies.

Ingredients

• 1 1/2 cups white sugar
• 1 cup softened butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
•  1/4  cup Cocoa Powder(to color dough brown and add a yummy chocolaty taste!)

Directions

1. With a stand mixer cream together the sugar and softened butter until smooth. Add the egg and vanilla, mix well. Combine the flour, baking powder and salt, gradually mix into the creamed mixture until all flour is absorbed.  Split dough in half. Roll one half of the dough into a log 1 inch in diameter, set aside. Then add 1/4 cup cocoa powder to the 2nd half and knead in till absorbed and dough is brown.  Use a rolling-pin to roll out the brown dough till about 1/2 inch and is big enough to wrap the first dough. Cover the first log with the flat brown, trim and excess. Be sure there are no air pockets by rolling the log tight. Wrap in waxed paper; refrigerate until firm, at least 4 hours or up to 1 week.
2. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or silpat. Unwrap chilled rolls and cut into 1/2 inch thick slices. Place cookies 1 inch apart onto the prepared cookie sheets.
3.  Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Immediately remove from baking sheets to cool on wire racks.
4. Use royal icing, melted chocolate, or candy pen to pipe ears, eyes, nose and mouth to create a lions face.
5. Enjoy and share with those you love!

Cookies, Cakes, and Crafts OH My!

It has recently come to my attention that I enjoy cookies, cakes, and crafting.  I have a yearning in my soul that I want to stay home and just create things!  I hope and dream someday it could be my job.

I want to create decorated cookies that people are afraid to eat because they are so cute.

I want to make cookies like these from Geek Sweets in Ottawa, Ontario Canada

 I feel the overwhelming need to create cakes and cupcakes that are so good people cannot help but take seconds.

Momofuku Birthday cake and Georgetown Cupcake cupcakes

 I want to be crafty…creating useful fun things, things that add that special touch to a home or gift.

I want to create these crafts that I have found on Pintrest!

 

This blog hopefully will help me deal with this passion I have.  I feel like I don’t have time in my life to just bake or create something. So I can dream. I will post things I hope to make someday but then also post things I do make when I find the time.  Thank you for reading my blog and here’s to COOKIES, CAKES, & CRAFTS!!