VodkaSodaBabies
Now with More Babies
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Go Habs Go!!
My first time making royal icing transfers. A bit sloppy, but they’ll do.
Sooo excited for the game tonight!
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Pay-It-Forward 2013 #2
So here is my second creation for the “pay-it-forward” adventure. I made this Max Pacioretty pillow-thingy for my homeboy, and fellow Habs fan, Scott.
I stuck to the “lucky charm” theme and tried to give him a little extra magical awesomeness. We’ll see if it’s working during the game tonight.
I took a photo with a baby for scale. The girls liked him, so I might have to make some for them too.
And I got my “pay-it-forward” surprise from Katie! She made us a wicked awesome lasagna that had secret tofu in it. I should have guessed because vegans are always into that sort of trickery, but I didn’t even notice! I only found out at our playdate today, and I felt a little betrayed but mostly impressed.
It’s V-day today, so I need to go pretty myself up for date night with the hubby! So excited! We’re going to Bice which randomly changed it’s name to Beatrice. What’s up with that? Super weird.
HAPPY VALENTINE’S DAY!
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Pay-it-Forward 2013!
I decided to hop on board the “Pay-It-Forward” train that’s been roaming around Facebook. My first taker was a friend of my bro’s, Liam. I’ve been waiting for him to receive his gifty before blogging it because I didn’t want to ruin the surprise.Liam and I met during a poker game, so I made him a little poker idol. Hopefully it will help throw the odds in his favour (but not if he is playing with me, of course!).
His name is Brobro McDonk, and his lucky little secret is that he has a horseshoe up his arse. Actually, he keeps a few up there because you can never be too lucky!
I hope he brings Liam all the luck in the world!
One down.. four more to go: Cone, Chisling, Vernon and Heidi!
And of course, I’m anxiously awaiting my super-amazing, extra-special surprise from Katie, the one who got me into this mess in the first place. ;)
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Outrageous Coconut-Cream Meringue Cake
Check out this ridiculous looking cake I made yesterday! Despite being kinda weird looking, it was really good. Pretty labour intensive, but I would say worth it.
Recipe here: http://www.finecooking.com/recipes/outrageous-coconut-cream-meringue-cake.aspx
I took a big chunk out and sent the rest to work with Ryan, since eating this entire cake myself would be a bad idea.
I’m trying to figure out which cakes to make for the girls upcoming FIRST EVER birthday party. I feel like they each should have a cake of their own - and, for varieties sake, I’d like to make two different kinds. I’m worried about how I’ll have the time for it, though. I’d like to make them from scratch and not have to resort to the box… We’ll see.
I’m pretty much stressing about the party in general, but that should probably be a blog post unto itself. I haven’t been posting enough. My friend Alli just started a blog (read it here: http://thisbusymom.tumblr.com) and she is definitely being a better mommy-blogger than me. It’s making me jealous. Also, Laura deleted her blog (the one that inspired this blog!) and that makes my heart sad. She’s such a loose cannon.
Anyway, maybe after the girls go to bed tonight, I’ll have time to write some more - fill you in on birthday party madness.
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Daenerys and her dragons!
Alice & Hazel’s first Halloween (2012)
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Caramel Cupcakes with Butterscotch Frosting
Recipe here: http://www.finecooking.com/recipes/caramel-cupcakes.aspx
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S’More Cupcakes
From Ms. Stewart:
http://www.marthastewart.com/332838/chocolate-graham-cracker-cupcakes-with-t
(except she calls them “Chocolate Graham Cracker Cupcake with Toasted Marshmallow” - so… a S’more..)
Included a nifty cross-section shot so that you can see the yummy graham base.
And Ryan helped me do the marshmallow icing!
They sure are tasty. That Martha never lets me down.
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Chocolate, Coconut and Pistachio Brigadeiros
Brigadeiros are a traditional brazilian candy - they look like truffles, but are made by reducing sweetened condensed milk. I got this recipe from the April/May 2009 issue of Fine Cooking. Of course, after digging through all my mags to find the recipe, I realized that they have it posted on the Fine Cooking website:http://www.finecooking.com/recipe-search/#/brigadeiros
They were pretty easy to make, and very tasty. The hardest part was figuring out when the batter was thick enough. Even though I tried my best to follow their instructions, I wasn’t totally successful as far as texture is concerned. Not that I’ve ever had a brigadeiro before, so I don’t even really know what they are supposed to taste like. I definitely made the coconut ones too squishy though.
They look pretty, at least. I only had red candy cups, so they look very Christmas-y, what with the white and green. I’ll definitely have to make them again come holiday time.
Also, I was thinking that by adding pink or blue food colouring to the coconut ones, they would be very cute for a baby shower. Sooo many cute baby shower ideas on Pinterest these days.. Oh how I wish I had a baby shower to help plan.. (hint hint.. Jodi.. Lori.. )
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I bought a really cool new apron from (where else) Beyond The Rack. It’s all pretty and blue with cherries on it. I also got the matching oven mitt, because I’m super stylin’ like that. It makes me look all housewifey, but in a sexy, Stepford wife kinda way. Except with sweatpants underneath. So like a sexy, baby vomit-covered, sweatpanty Stepford wife.
Anyway, you can only walk around your house wearing an apron for so long before someone expects you to bake something. So… I made cupcakes! Like, actually made them. Not from a box! These are the Lemon Meringue Cupcakes from marthastewart.com. I came across this list of “The 50 Best Cupcake Recipes on The Internet” on Pinterest (pinned to my Feed Me board if you want to check it out). These are #12.
They are a little time consuming to make, because you have to make the cupcake, and a lemon curd and the meringue icing - but I ate one, and it was really good,so possibly worth the trouble. Ryan hates lemon (not the taste, but like on a personal level), so I’m going to send the rest with him to work tomorrow for his office. The recipe makes 24 buns (yeah, that’s right, I called them buns. I’ve been reading too many Nigella Lawson cookbooks), but I had a ton of leftover curd and icing, so you could totally double the cake recipe if you had 47 other people to get your cupcake on with.
Also, I got to use my kitchen torch. Which isn’t that exciting, but is more exciting than, say, a spoon. So that’s something.
