Tuesday, July 30, 2013

Red Sun Hat with Purple Flower

Little girls and bright colors bring a smile to anyone's face! 

 




Purple Swirl Flower Sun Hat

Miss Cutie Patootie's bottom two front teeth have popped out, making her drooly smile even more adorable! Thankful that her grumpy mood swings are brief and result in something!



Check out the sun hat on Etsy!

Friday, July 26, 2013

Evelyn's Shoe Collection - Summer 2013

Evelyn loves to stand up. She can't do it by herself yet but we are sure she wishes she could (slow down baby, you have plenty of time to grow up!)! At home, she stands wherever we can hold her up but outdoors, I'm pretty sure hot concrete and who-knows-what-has-pooped-there park benches are not as delightful. The Pink and Daisy Mary Janes from last week were only the beginning. What started as Evelyn's Shoe Collection - Summer 2013 has grown into a section of my Etsy shop and an expansion into custom orders for size and color (wish me luck!). 





Pink and Daisy Baby Mary Janes

Lavender Ankle Strap Mary Janes


Check it out on Etsy!


Friday, July 19, 2013

Pink and Daisy Baby Mary Janes

A year and a half ago I made a pair of slippers on a challenge. Recently, another friend of mine shared with me an inspiration board with the most adorable assortment of crocheted baby slippers. Time to get creative! This one is made of 100% cotton instead of worsted acrylic yarn so it's more suitable for summer. However, I think the worsted acrylic yarn holds shape better than the cotton yarn unless you crochet tighter. I'm sure there will be more to come!!!

Here it is prior to the flower addition:


Here it is after the flower addition:




Pattern courtesy of Tampa Bay Crochet.

Wednesday, July 17, 2013

Etsy Shop Re-Opening & Baby Sun Hats

As you know my Edible Thoughts Etsy shop was on vacation for about two months while we packed up the house, moved, and unpacked. Having unpacked my Etsy inventory, registered my business name, filed for tax registration, signed up for a P.O. box, and updated some listings, we're ready to open shop again!

Below's a look at a few of the new items (some are listed on Etsy, some are pending, and some aren't photographed yet!).







Friday, July 12, 2013

Angel Food Cupcakes

After two batches of lemon curd, I had 10 egg whites to use up - perfect for angel food cake except the angel food cake pan was buried somewhere in a box.... Unpacking is still in progress! So...what if we made angel food cupcakes??? I was worried they'd somehow deflate or be more dense since I couldn't let the cake cool upside down but they didn't seem to mind being in cupcake form. 

Angel Food Cupcakes topped with Lemon Curd and Fresh Fruit
Yield: 24 cupcakes

Ingredients:
1 1/2 cups egg whites, room temperature (10 large egg whites)
1 3/4 cups powdered sugar, sifted
1 cup unbleached all-purpose flour, sifted
1/4 teaspoon salt
1 1/2 teaspoons cream of tarter
3/4 cup granulated sugar
2 teaspoons vanilla extract

1. Allow egg whites to sit at room temperature in a large mixing bowl while you sift together the powdered sugar, flour, and salt in another mixing bowl. Line a cupcake tin with liners. 

2. Using an electric mixer, beat egg whites until frothy, then add in cream of tarter and vanilla and beat at medium speed until soft peaks form (tips should curl). This takes about five minutes. Gradually add granulated sugar with the mixer still on at medium speed until stiff peaks form (tips stand straight).

3. Remove bowl from mixer and fold in dry mixture wit a spatula in fourths. Fold until smooth.

4. Fill cupcake liners with about 1/4 of batter. I used a measure cup at first but was missing the liners.... Then I used an ice cream scoop but the batter wasn't heavy or solid enough to come out.... So then I used a large spoon and small spatula - that did the trick!

5. Bake cupcakes at 350F for 18 minutes, or until tops are golden brown. Let cool completely on wire rack. Add desired toppings like whipped cream, fresh fruit, lemon curd, or maybe a scoop of ice cream ... lots of possibilities!
Wouldn't it be wonderful to wake up to cupcakes on the windowsill?

Monday, July 8, 2013

Fresh Fruit and Lemon Curd Pie

Over the weekend, we ventured to Eckert's Orchard for blackberry picking! The ripe ones nearly fell right into the palm of your hand as you peeked underneath the leafy vines. Summer, stained our fingers shades of purple.


Blackberries remind me summer vacation. We rode our bikes around the lake, only stopping to pick the wild blackberries and raspberries at the bottom of the hill. Blackberries also make my mouth water for fresh fruit tarts filled with lemon curd. Mmmmmmm... lemon curd. Lemon curd can be made ahead of time (keeps in the refrigerator for up to 2 weeks) and topped on French toast, filled in crepes, served as a fruit dip, layered in cakes, etc. Here, it's in a fresh fruit pie! To save time, you can either buy the lemon curd in the store or buy a pie shell from the store or both! I bought a deep dish pie shell and made the lemon curd. If you want extra, double the recipe. This recipe is just enough for the pie!


Lemon Curd
5 egg yolks (save the egg whites for an angel food cake or meringue cookies!)
1/2 cup granulated sugar
1/4 cup fresh lemon juice (about 3 lemons)
freshly grated zest of 3 lemons
6 tablespoons unsalted butter

Variety of fruit (I used blackberries, strawberries, and mandarin oranges)


Combine egg yolks and sugar in medium saucepan. Whisk vigorously until light yellow color, about 1 minute. Add lemon juice and zest, whisk another minute. Place over low to medium heat and cook, stirring constantly. Be careful not to let it become too hot or else you'll end up with scrambled eggs! It's done when the back of a spoon can be coated and a swipe of the finger leaves a clean line (about 10 minutes). Remove from heat and add butter 1 tablespoon at a time, stirring after each one until smooth. Let cool, stirring occasionally. Transfer to a sealed container and refrigerate until completely cool before using.

Meanwhile, prepare your pie shell as directed or make your own!

When pie shell is cool, spread lemon curd evenly over the bottom and arrange fruit on top. Serve at once or refrigerate up to an hour before serving.


Sous Chef

Friday, July 5, 2013

Mocha Coconut Brownies

Finally our kitchen is unpacked! What should we bake first.... Mmmmmmm these mocha coconut brownies are delicious! I'm not a coffee drinker but I love coffee flavored things and I smile at the smell of coffee. These brownies have just the right hint of coffee for a non-coffee drinker!



BROWNIES
1 cup granulated sugar
1/2 cup butter
1/3 cup unsweetened cocoa powder
1 teaspoon instant coffee granules
2 large eggs
1 teaspoon vanilla extract
2/3 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

FROSTING
3 tablespoons virgin coconut oil
1/4 cup unsweetened cocoa powder
2 cups sifted confectioners sugar
2 tablespoons soy milk


In a medium saucepan stir together with wooden spoon sugar, butter, cocoa powder, and coffee granules. Cook and stir over medium heat until butter melts. Remove from heat and let cool for a few minutes. Add eggs and vanilla. Beat lightly using wooden spoon until just combined. Stir in flour, baking powder, and salt. Spread batter in greased 9x9x2-inch baking pan. Bake in preheated oven at 350F for 25 minutes or until set. Cool in pan.

While you're waiting for the brownies to cool, make frosting in a large mixing bowl (large not because it's a lot of frosting but to avoid poofing cocoa powder and confectioners sugar everywhere!). Beat coconut oil and cocoa powder using hand mixer. Gradually add 1 cup of confectioners sugar, beating well. It may look pebbly but don't panic! Slowly beat in 2 tablespoons of soy milk. Beat in remaining sugar. Beat in additional milk as needed to make frosting your desired consistency.

Spread frosting over cooled brownies. Top with toasted shredded coconut for extra pizzazz and texture (didn't have any... so sad). Cut into bars and serve!

A New Chapter: 1,500 miles later

June was a month of many transitions. I finished my last day of working full-time to take on a new 24/7 job; the most challenging and rewarding job I'll ever have ... Stay-at-Home-Mom! My husband finished one chapter of his training to start a new (and last!) one. We packed up our house and moved 1,500 miles to start a new adventure. We went from being homeowners to being renters of a condo (how are all these boxes supposed to get unpacked and fit?!). These days we're getting settled in (and by that I mean sliding boxes around so we can get from room to room...it's getting better, really...), enjoying our neighborhood, and exploring old and new sights with our little one. Now that we have a functional kitchen again and my studio is getting set-up, be on the look out for postings to pick up! On the list of things to make are mocha coconut brownies, gathered skirts, criss cross back tops, baby sun dresses, baby sun hats, etc. Get excited!!!!

First Trip to the Zoo! Pelicans, Sea Lions, Penguins, Oh My!
First Fourth of July Parade and Air Show!