Wednesday, January 30, 2008
Sunday, January 27, 2008
A couple of notes on crepes:
- It is best to let the batter rest in the fridge for atleast 30 minutes before cooking the crepes. In fact, you can make the batter up to two days ahead of time, so it's perfect for a brunch gathering.
- Yes, it helps to have a little omelet or crepe pan. These are cheap, though, and worth it.
- Please don't be intimidated by crepes! If you've ever made pancakes then you can make these.
Anywho, I used the sweet crepe recipe from "Joy of Cooking" and just added some orange zest to the batter (about a tablespoon). I made a raspberry sauce using fresh raspberries, a couple tablespoons of powdered sugar, 3 teaspoons of water, another tablespoon of orange zest, and two tablespoons of Harry & David's Orgegold Peach jam. I just heated it (not to boiling), mashing up the berries with spoon and stirring together. We also spread some of the Kumbe African chocolate sauce on the crepes (I got it at the St. Paul Farmer's Market last summer, but you can buy it online here: http://www.localharvest.org/store/item.jsp?id=1320)
Thursday, January 24, 2008
Tuesday, January 15, 2008
Thursday, January 10, 2008
- Renew Passport
- Go Camping (at least twice)
- Buy a digital camera
- Start an Etsy Shop
- Keep blogging regularly
- Comment more on other blogs
- Display a painting at the Alumni art exhibit this summer
- Split a CSA share with friends
- Learn how to use a sewing machine
- Attend Sunday life drawing sessions at MCAD
- Pick berries at a U Pick place
- Go Canoeing on Lake Calhoun
- Take a small business class (already enrolled for February!)
- Visit UW Superior
- Grow a windowsill herb garden
- Volunteer work relating to teaching
- Start/join an Artist Trading Card group
- Show art at a coffee shop
- Have professional slides made of my art
- Make a cake successfully from scratch
- Visit the Museum of Russian Art and the Weisman Museum
Monday, January 7, 2008
I chose to do an orange and chocolate cake simply because I had the ingredients on hand. I doctored up a chocolate cake mix with lots of orange zest (probably a tablespoon?) and some espresso powder to deepen the chocolate flavor. I made a moistening syrup from The Joy of Cooking (Combine equal parts water and sugar. Heat just until the sugar dissolves. I added another 1/2 tablespoon or so of orange zest) and poured the syrup over the bottom layer of the cake.
I frosted the layers with chocolate buttercream (adding orange zest to it, too!). The decorations consist of marbled blue fondant circles dusted with gold luster dust. I probably went a little overboard with the luster dust. Around the edges I placed wedges of chocolate orange (a favorite holiday treat in our family).
Everyone had a good time at the party, I think, and the cake was a big hit. One guest had two pieces, even though he claimed that he doesn't really like cake. I think that says it all :)