I have been on a quest to find the best buttercream frosting. I made an Italian buttercream, with Sunny Select butter. I found it to be a two person job - one to keep an eye on the simple sugar process, and one to keep an eye on the egg white whipping process. It turned out beautifully! It was easy to spread and to smooth out, but it wasn't the taste I have been longing for.
Yesterday, I made French Buttercream (egg yolks only) with Tillamook unsalted butter. Maybe because I made the Italian buttercream first, I found this buttercream to be easier to make and did it by myself. I loved the taste! I don't know if it was the difference between egg yolks or egg whites, or the difference in butter, but my buttercream craving has now been satisfied. However, it didn't spread as nicely as the Italian buttercream. Next weekend I still want to make Swiss buttercream. I should also, for the sake of really figuring out my buttercream quest, try different brands of butter to see if it makes a difference.
Off to the job that pays.
Monday, April 11, 2011
Sunday, July 11, 2010
The lavender lemon cookies turned out great! They were the perfect combination of softness with a bit of crunch. I think I will add even more lavender next time. After mixing the dough ingredients, I rolled them into balls then rolled them into the lavender sugar, froze them, then put them into freezer bags (two dozen into each one). I am really happy how they turned out. I even took one frozen bag on vacation then baked them in the cabin. Home made cookies on vacation without all the work!
Friday, June 18, 2010
Lemon Lavender Cookies
Well, I haven't heard back from one of the weekly baking blogs. I might just have to start my own. Hmm, which cookbook to choose?
Today I am making Lemon Lavender Cookies. The recipe is from the cookbook, Fix Freeze Feast. I love this cookbook! It is based on warehouse type stores where you buy in bulk. You prepare (usually assemble, not cook) your meals, put them in freezer ziplock bags and store them in the freezer. I assemble all the meals over one weekend. I usually make about 4-5 different recipes (each make up between 3-4 entrees with each making between 4-6 servings) that will take us through one whole month. I add in a weekly pizza and family favorites of tacos, scrambled eggs with bacon, and an occasional dinner out. All my dinners are in the freezer ready to go for the month. I just have to remember to pull them out to defrost them.
Today, I am trying the cookies. You mix up all the ingredients, roll them into balls, then freeze in ziplock bags and they are ready to go. You even bake them from a frozen state. Homemade cookies in minutes! The recipe makes up 7 dozen. This book is on Amazon and you can look up this recipe. I'll let you know how they turn out!
Today I am making Lemon Lavender Cookies. The recipe is from the cookbook, Fix Freeze Feast. I love this cookbook! It is based on warehouse type stores where you buy in bulk. You prepare (usually assemble, not cook) your meals, put them in freezer ziplock bags and store them in the freezer. I assemble all the meals over one weekend. I usually make about 4-5 different recipes (each make up between 3-4 entrees with each making between 4-6 servings) that will take us through one whole month. I add in a weekly pizza and family favorites of tacos, scrambled eggs with bacon, and an occasional dinner out. All my dinners are in the freezer ready to go for the month. I just have to remember to pull them out to defrost them.
Today, I am trying the cookies. You mix up all the ingredients, roll them into balls, then freeze in ziplock bags and they are ready to go. You even bake them from a frozen state. Homemade cookies in minutes! The recipe makes up 7 dozen. This book is on Amazon and you can look up this recipe. I'll let you know how they turn out!
Wednesday, June 16, 2010
First Post
This can become an obsession just getting everything set up. Hopefully I can now join baking clubs and have an excuse to bake.
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