If one can hold affection for an aspen tree trunk, I do. I have been wanting a slice for some time, they are just gorgeous. I picked one up a few months ago as there was a tree service cutting down two trees near my children's school. Two other women were also gathered - I had to smile - creative women appreciating beauty, coveting limbs and trunk slices of that beauty.
I was very happy to have the opportunity to use it for the first time two days ago, at a cozy wedding in a Sunriver home. There is something nicely intimate about smaller weddings. This one felt especially warm, evening vows, natural tones and winter. { Someday.}
I wish the pictures were better - I was on my own again, confused and oddly forlorn, not knowing which setting to use with what lighting with what focus, wishing I had someone to call and ask as this was one of the prettiest table settings I have done to date. The colors of the table complimented the natural accents that were used surrounding the desserts.
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| Chocolate stout cake, espresso buttercream, ganache covering |
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| Crisp meringue mushrooms, mini pumpkin cupcakes with caramel buttercream |
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| Oh Sweet Mother Earth - these were omg good, I love myself. Lemon tarts with dark chocolate drizzle. |
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| Desserts for 38 |
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| Chocolate ganache, peanut-butter ganache dollop. |
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| Buche de Noel 2010 |
Chocolate peanut butter ganache ~
12 oz. dark chocolate, chopped - semi-sweet is fine.
1 1/3 c. heaving whipping cream. I use 40%.
Peanut butter of your choice. I prefer a natural peanut butter.
- Place chocolate in a bowl.
- Heat cream to almost boiling, pour over chocolate.
- Let sit covered for five minutes. Stir to smooth.
- Let sit several hours to thicken.
- Add peanut butter to taste.
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| ~ Someday ~ |
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