I suppose because it is my first post it is not catching up at all, but a hello to the world. Either way I have been busy and I have a lot to share.
I finally started piecing this quilt I bought fabric for back in, I don’t know, December? It took forever to cut the 16 wedges for 12 circles each. Sewing them all together I managed to cut my centers with out seam allowance and started over again. Now I’m finishing the corner pieces so my circles can become squares and then circles again. I’m a little scared to piece those, but I get 24 tries so it will look good by the end.
I am also the Maid of Honor in a wedding coming up in November, the day after Thanksgiving. The bridal shower is next month and we chose a french cooking theme, with a cooking demonstration and lots of tasty treats. I decided I really wanted to make the treats so there has been a lot of practicing going on.
The first things I made were mint french macaroons, but the recipe I used said to put the temperature at 325 F which was way too low and my macaroons fell flat and came out more like almond lace cookies. Not a bad thing, just not what I wanted.
The second batch were much better. I whisked the eggs much longer and had the oven up at 400F and it made all the difference. This time I added instant coffee and cocoa powder to the mix for a mocha flavor and they came out delicious. I still need to figure out how to make them come out flat on top, and dare I say they were TOO airy this time around.
Now that I am making french macaroons I find that I have way too many egg yolks left over and lets face it, the dog can’t eat them all.
So I made a cake.
I suppose it was also an excuse to eat cake and play with my new Neon food coloring, and I enjoyed it, but I don’t think I can call it a total success. It was a sponge cake, but it came out tough and I’m not totally sure what went wrong but I have a few guesses:
1. I may have beaten the yolks too long. I realized much too late in the game that the instructions were referring to beating time by hand, not by kitchen aid. oops.
2. I live over a mile above sea level and didn’t even consider changing the recipe or the temperature when I baked the cake. More and more lately I am realizing how important this is and I really need to start paying more attention.