Christmas eve gratitude ~

...that I know and choose Love.

Chill December bring the sleet,

Blazing fire and Christmas treat.

-Mother Goose

 Backward, turn backward

O Time in your flight;

Make me a child again

Just for tonight

- Elizabeth Akers Allen

~ Two snuggled in a corner ~

Someday ~

Someday.  Someday.  I've used the word and feeling a lot in my life.  Someday.  Saving this, saving that, putting things in the back of my mind that whatever I was thinking of doing/using in the moment didn't fit, but it would someday.  Turns out, every day is someday.

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.

Chocolate stout cake, espresso buttercream, ganache covering

Crisp meringue mushrooms, mini pumpkin cupcakes with caramel buttercream

Oh Sweet Mother Earth - these were omg good, I love myself. Lemon tarts with dark chocolate drizzle.

Desserts for 38

Chocolate ganache, peanut-butter ganache dollop.

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.

This makes a lot for home use.  Truffles, anyone?

~ Someday ~ 

Love in Boo-city ~

It can start with a few...

If happiness is present, then more will join....

Pretty soon more will join the energy....

It's not surprising to find one now and then....

There is usually a "non-conformist"...

He just wants to be loved like everyone else....

There is usually a negative soul, but that is okay, too....

Happiness will lead the way....

Love is always moving forward....

Happy-happy Boo Love!!!

http://www.marthastewart.com/recipe/chocolate-graham-cracker-cupcake-with-toasted-marshmallow 

 

Cinnamon rolls on the rise ~

~ Cinnamon roll forest ~

 Oh boy, oh boy - how indulgent.  

2 1/2 tsp. yeast
1/2 c. milk
1/2 c. half and half
8 T. butter, melted
1 T. vanilla
1 c. sugar
1 tsp. salt
2 eggs, beaten
4 - 5 c. flour

1 c. brown sugar
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
6 T. butter, melted

The usual rich dough drill.  Heat the milk, heat the half and half.  None too hot - 110 degrees will do fine.   Add to the yeast.  Add butter, vanilla, sugar, salt, two eggs.  Add three cups of flour, let stand for half an hour before adding more.  Add another cup to make four.  Mix or knead well.  Start adding the 5th cup of flour until a soft dough forms.  Do not use all of the flour if necessary.  Mix or knead for about five minutes.  Move the dough to a buttered bowl, cover, let rise to double.


Mix brown sugar, cinnamon, nutmeg and set aside.


Roll out dough on a floured surface until it is approximately 16 x 24 inches. (I like thinner rings)  Spread the melted 6T of butter, sprinkle the sugar and spice.  Roll up the 18" side, pinch.  Cut into 12 pieces.   Place rolls on a parchment covered pan.  They can touch each other when risen if you like on the sheet pan or in cake pans or have enough room not touch before ready to bake.  I prefer the hard exterior.  Let rise until double. 

Bake at 350 degrees for 20-30 minutes.  This will depend on how you roll and cut.  Check at 20 minutes with a toothpick through the dough.


Cream cheese frosting.
Plain powdered sugar frosting.
Maple flavored powdered sugar frosting.
Oh, the choices. 

This recipe using yeast ~ is sharing company with other yeast recipes at The Wild Yeast blog.

I have soft buns.

Tart on a Tuesday ~

One day years ago I was browsing baking books at a bookstore and came across a recipe called Mango Tatin, from Claudia Fleming when at Gramercy Tavern.  I made it.  Oooo...sweet Gaia, it was goooooooood.  You can still find it online today by Googling "Claudia Fleming Mango Tatin".  This recipe is a off shoot of that.  There have been many similar recipes such as this, just wander the web.

My babies went to the coast with their dad for the Fourth of July weekend.  Apparently they had pretty good weather and of course, they had a good time.  Sunday evening I found a very nice phone call left by my son on my answering machine saying that he was checking in from the coast, they were having a hard time not eating the salt water taffy they purchased for me.....and that they all loved me.  Mmmm...love.  Talk about timing, it was perfect.  Thank you, Gaia ~ again.  Little reminders.  


I had this tart waiting for them upon their return from the coast. 


Not Mango Tatin coming up.


Tart dough.  French tart dough.  Sable dough.  Take your pick.  Google away and you will find the dough of your choice.   For most tarts I prefer a tart dough that is a dough made without water, instead including an egg.  

1 1/2 c. flour
1/2 c. powdered sugar (or 1/3 c. granulated)
Pinch salt
8 T. butter
1 large egg

• Flour, powdered sugar, salt into a food processor.  Pulse to combine.  
• Add butter, pulse until a fine meal.  Add the egg and pulse until almost combined.  
• Remove dough to a lightly floured counter.  Kneed until smooth, just a few turns.  
• Now, I roll this out at this time and shape it into the tart ring, then put it in the fridge.  It can go in  the fridge for an hour first before rolling out, if you prefer.   If it's a particurally soft or a warm day, I suggest that.  
• Chill tart in the form for half an hour.
• Par-bake at 375 degrees for 15-17 minutes. 

Slice up two mangos of good size.  Peel and slice into 1/4" slices.  Set aside.

Brown sugar goodness ~

1/2 c. brown sugar
2 T. water
2-3 T. butter

• Heat sugar and water in a saute pan on medium low until melted.  Turn heat up to medium and heat until it barely is starting to show small bubbles around the edges.  Add 2 T. butter, melt.  
• Pour half this into the bottom of the par-baked tart shell, spread lightly.
• Arrange mangos in the tart.
• Bake the tart an additional 20 minutes at 375.

I do like a brownish firm crust for some of my tarts, this being one of them.


Whipped cream ~ 

• Easy peasy.  Some heavy whipping cream, about a 1/4 c. 
• Some sugar, about 2T.   
• Some good vanilla. 
• Sprinkle with nutmeg if you desire.

Toodles ~
xoxo
 

Great color in the hood ~

Yes, this is it.  Simply a nice patina.