Welcome to Peeps Land

well {homemade} peeps land!

Last night my SIL and I made homemade marshmallow treats, also known as peeps! We used good 'ol Martha's recipe and piping instructions.

They were ultra simple to make. Just water, sugar and unflavored gelatin.  The piping and sugaring took a bit of practice but we got the hang of it. We had more than a few mutants, but overall I think Ali and I were happy with the result. We made chicks, bunnies, hearts and I even did some swirly cupcake toppers. {i also made vanilla cupcakes with strawberry cream cheese frosting..but more on that later}

We quickly became attached and started naming a few of them. {see if you can find Snuffolufagous} Ali brillantly suggested we pipe chocolate eyes. Yay, something edible. Other recipes suggest using cocoa or royal icing.

On thing we figured out that the instructions didn't tell us is that you need to figure out a way to get the little creatures off of the parchment paper. They stick like made crazy! So the solution for us was to sprinkle some sugar before we piped them. This made the piping a little crazy but it worked.

PS. We used some ultra awesome and nice colored sanding sugar from Dean and DeLuca. Ahhhh! The colors were so bright and fun!

I'm hoping to take some nicer photos of these, but didn't want to post any later than today. {so enjoy this chaotic photo} You should try your hand at these. They were a lot of fun! If you've made these or anything similiar I'd love to see! Please share!

Easter and marshmallow-related posts you may like:
Easter Sugar Cookies with fondant and royal icing
Giant Easter Sugar Cookie using Wilton's Giant Cookie Pan
Homemade Marshmallows (in homemade hot chocolate!)
Easter Fun at Williams-Sonoma


ps...check out this kilt that ali made. she is a mad woman on the sewing machine!

Lemon Layer Cake (with Lemon Curd and Cream Cheese Frosting)

Last week was the 168th anniversary celebration of my church's women's organization, The Relief Society. Each local church unit, called a ward, has their own little celebration.

My ward had a nice dinner, program and a few volunteers brought birthday cakes. It was such a fun and enjoyable evening and I'm glad I got the opportunity to bake a cake!

I could have made any cake. I thought I'd take hours to decide what to make. But surprisingly it wasn't too hard to choose. I figured that since Spring was upon us, I would do something light.

Ahh lemon! And I've been itching to make curd again, so I filled it with lemon curd. Then I needed something to balance the tartness and sweetness out so I frosted the cake in a cream cheese frosting.
This lemon cake is seriously great! I was pretty proud of my execution and I would make it a hundred times over. I loved each component individually but together they just shined. But I do have to say that the star of the show was the curd! I think it brought the cake from good to delicious and not to mention pretty! How can you look at those layers of curd between the cake after it's sliced and not see beauty. (Sorry you're going to have to imagine this because I didn't bring my camera to the activity.)

This cake (like many layer cakes) has elements that can be prepared ahead. I 100 percent suggest this! I made the curd two nights before, the cake and frosting the night before and then assembled and decorated the cake the day of. It takes a little planning but seriously, it's worth it! You'll be happier, your kitchen will be cleaner and you'll actually enjoy eating the cake more!

I also had a fun time tasting all the other cakes, we had a great variety and I was shocked that no one made the same cake. From what I remember, we had these flavors: Carrot, German Chocolate, Chocolate Fudge, Lemon, Angel Food with strawberries...and shoot I can't remember the others.

I'll always associate this layer cake with this fun night! Enjoy the recipes, they come from one of my favorite baking cookbooks, The Magnolia Bakery Cookbook. If you've been reading my blog for a while you should know that I adore this bakery. (It houses one of my all-time favorite cupcakes..and it brings back fond memories from my short-lived life in NYC.)


Lemon Layer Cake
from The Magnolia Bakery Cookbook

Ingredients:
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 large eggs, at room temp.
1-1/2 c. self-rising flour
1-1/4 c. all-purpose flour
3/4 c. milk
1/4 c. fresh lemon juice
2 tsp. grated lemon zest

Directions:
Preheat oven to 350F.
Grease and lightly flour three 9"x2" round cake pans; line the bottoms with waxed or parchment paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time.
Combine the flours and add in four parts, alternating with the milk an dthe lemon juice and zest, beating well after each addition.
Divide the cake batter among the cake pans.
Bake for 20-25 minutes or until a cake tester inserted into the center of the cake comes out clean.
Let cakes cool in pans for 10 minutes.
Remove from pans and cool completely on wire rack.
When cake has cooled, spread the icing evenly between the layers and over the top of the cake.





Lemon Curd Filling
from The Magnolia Bakery Cookbook

Ingredients:
12 egg yolks, at room temperature
3 tablespoons grated lemon zest
1 cup fresh lemon juice
1/2 teaspoon lemon extract
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, cut in small pieces

Directions:
In a medium-size saucepan, whisk in the first five ingredients until thoroughly combined. Using a wooden spoon, stir constantly over medium heat. Cook about 20 minutes until thick and bubbly. Remove from heat and add the butter, one piece at a time, stirring to incorporate. Place in refrigerator overnight until firm.

Makes 3 1/2 cups, or enough filling for 1 two-layer 9-inch cake.

Note: My curd took only 10 minutes until it was at the perfect consistency.


Cream Cheese Icing
from The Magnolia Bakery Cookbook

Ingredients:
1 lb. (2 eight-ounce pakcages) cream cheese, softened slightly, cut into small pieces
1/2 cup (1 stick) unsalted butter, softened slightly, cut into small pieces
1 1/2 teaspoons vanilla extract
5 cups sifted confectioners' sugar

Directions:
In a medium-size bowl, on the medium speed of an electric mixer, beat the cream cheese and the butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.

This yields icing for 1 two or three-layer 9-inch cake.

Cook's Illustrated - Chewy Brownie Recipe

Admit it.

You like boxed brownie mixes.

...come one, you do!

I don't care how much of a from-scratch snob you are...you know you've enjoyed some of these puppies.

Hello? You out there? Some one please tell me I'm not alone in this.

So....

As much as I love making brownies from scratch. And I DO. LOVE. making brownies from scratch. I think the process is magical and I love learning new ways to make them.

So when I got my March issue of Cook's Illustrated I instantly was intrigued by the article and recipe for their Chewy Brownies. Basically, they wanted to recreate the texture that is unique in box mix brownies. You know, that chewy goodness, it's fudgy but not oozing out of your mouth and onto your shirt.

The research was really interesting.

Way in-depth, but I’ll spare you a lot of text. The reason why boxed brownies have such a satisfying chewiness is because it has a strategic balance of fat ratios. (29 % saturated fat 71% unsatruated is ideal) You get a certain percentage of saturated and unsaturated fat from your ingredients. So by combining eggs, egg yolks, butter, chocolate and oil in just the perfect amount, you can achieve the same fat ratio and texture as a box mix brownie.

And…to make sure you get little pockets of oozing chocolates, the recipe has you add chocolate chunks into the batter. Awesome!

(On a side note: if you are a foodie/baker or home cook and don't know what this is...please pick up a copy! It's a fabulous publication. I have Lyndsey of Cafe Johnsonia to thank for introducing me to the publication!)

Here's the recipe. Enjoy...and um you really should subscribe to Cook's Illustrated. There is so much more that is explained in this article about brownies that you should know!!!


Cook's Illustrated Chewy Brownies

Ingredients:
1/3 cup unsweetened cocoa
2 ounces unsweetened chocolate
1/2 c. + 2 TB boiling water
4 tablespoons (1/2 stick) unsalted butter
1/2 cup vegetable oil + 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate

Directions:
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling (related), make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

Cook's Illustrated Note: For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking). While any high-quality chocolate can be used in this recipe, our preferred brands of bittersweet chocolate are Callebaut Intense Dark Chocolate L-60-40NV and Ghiradelli Bittersweet Chocolate Baking Bar. Our preferred brand of unsweetened chocolate is Scharffen Berger. Leftover brownies can be stored in an airtight container at room temperature for up to 4 days.

Utah County Favorite: Coneys Frozen Custard

It's spring.

This means many things...

Including the fact that my ice cream, frozen yogurt, gelato and frozen custard consumption will shoot up in one freaking impressive-slash-embarrassingly exponential rate!

My favorite place for custard in Utah County is Coneys Frozen Custard in Orem.

I fell in love with it during my sophomore year of college when I did of PR work for them. (It's a family run business and the owner is great!)

Ever since, I've been keeping a copy of their flavor of the day calendar in my car.

Try all the flavors, but my favorites include: vanilla, chocolate, lemon chiffon and cherry amaretto cheesecake.

I'm all about custard today, but they also have amazing cheeseburgers. (My favorite in the valley! ...get the onions grilled.)

Coneys Frozen Custard

242 E University Pkwy

Orem, UT 84058-7601

Phone: (801) 371-0500

Email: info@coneyscustard.com

Web: http://coneyscustard.com

Twitter: @coneyscustard

Tuesdays with Dorie: Dulce de Leche Duos

I'm a caramel lover.

When I was young, I satisfied my caramel cravings with my mom's caramel corn, See's Candies Scotcheroos and Rollos.

Now that I'm a bit older and have a more experienced palate...well I still like those things. But I love finding new ways to use and make caramel things.

I love mixing caramel with chocolate and even more so salt, you can't beat fleur de sel.

But this week's Tuesdays with Dorie recipe, chosen by Jodie of Beansy Loves Cake has neither chocolate or a special sea salt in the recipe. Jodie chose Dulce de Leche Duo cookies!

And I'm sure glad she did. This is probably the recipe I would have chosen if she didn't. (Speaking of that...my pick is in May and um..I'm stoked!)

I loved these cookies through and through. They were far too simple to make considering the amount of deliciousness that you experience eating them.

I really had no problems making the cookies, unless you count the first two trays I did where I accidentally portioned the dough in one tablespoon sizes instead of one teaspoon. Oopsie and oh-well.

I used store-bought dulce de leche. But after learning from my TWD baker friends that you can make your own in a variety of ways, (see this post) I freaking wish I would have made my own.

Visit Jodie's blog for the recipe and the other Tuesday with Dorie bakers who made them to see how theirs turned out. :)

These cookies are linked to Taste and Tell's Thursdays!


Next week: Coconut Tea Cake

Fresh Chives

I enjoy fresh chives.

I'm very much looking forward to them this summer. 

Ahh garden season!

This year I'm going to be much more involved in helping with my in-laws garden. I can't wait!

What are you planting this year?

Domestic Thoughts on this glorious Monday

Here I am Monday morning. Loving life. I'm taking a little break from work, drinking my favorite drink and eating some dried plums...aka prunes. And I thought I'd share some thoughts.


I keep track of a lot of "I want to bake this or cook that or that looks perfect for my dream home" in my Google reader and other online places. Here are the latest:

Martha Stewart's Chocolate-Black Pepper Cookies - I've been eying these in her cookbook and they just popped up this morning as the cookie of the day. I'm officially interested in any dessert that involves black pepper.

One of my "culinary goals" for 2010 involves making my own cheese. I'll try one of these recipes: Doughmesstic's "Making Mozzarella at Home" or What's Gaby Cooking? "How to make Homemade Ricotta."

Speaking of my 2010 Culinary Goals. I have yet to post them. Do know that they are somewhere in my church bag. ;) Listing your goals is a great "keep quiet and keep awake" activity for 9 am sacrament meeting...just saying. A sneak peak...I'll give you three more of them:

1. Don't be afraid of meat.
2. Make my own chicken stock
3. Make mazo ball soup

Speaking of chicken stock. Do any of you have a favorite recipe? I know...I know...it's simple: chicken parts, carrots, onions, celery and a bouquet of herbs and black peppercorns. BUT...I'm looking at four different recipes (Julia Child's, Martha Stewart's, Ina Gartne's and America's Test Kitchens) and can't decide. HELP! I'm making it this Saturday so don't hesitate to comment.

It's also a great week in the Olsen household! Adam and I are doing our annual St. Patrick's Day dinner. We started this back when we were first engaged and it's been going strong for 5 years now! Adam is all about the corned beef and cabbage. I'll be in charge of the "3 Ds" -- drinks, dessert and decorations. :)

Here's some posts and links to dishes and treats we've made in the past.
Irish Chocolate Bread Pudding
Happy St. Patrick's Day {belated} - last year's dishes
St. Patty's Cupcake Bites
Corned Beef Hash with Poached Eggs and Easy Hollandaise Sauce
Herbed Root Vegetables
Inspiration: Greenery

I'm really struggling to with what I'd like to make for dessert. See, I'm a wee bit sick of sugar. Hum? You didn't think that was possible for me did you? But since I've been traveling so much and eating way too many cupcakes, I figure it's time for a break. I hope to go on some sort of "cupcake fast" (I say this realizing I'll get the cupcake bug come this weekend...they are my vice!)

I want to make something light. I don't really care if it's a traditional Irish dessert. I'm cool with something simply green. I'd love to do a lime dish, I'm also thinking about mint. What do you think? I've thought about these desserts:

Pistachio Ice Cream
Key Lime Pie
Green Jello
Green Velvet Cupcakes
Lime Cupcakes with Lime Curd
Lime and Coconut Rice Pudding


Let's talk about the direction of this blog. My sister made the comment the other day asking me if I'm just sharing recipes now. I'm not sure if any of you have thought the same thing. I thought, "Gosh, you are right! ...I really don't share much of my other domestic events as of late."

I think this has happened for numerous reason. Primary reason being time. Running two blogs and having a very fun, fulfilling and delicious full-time job keeps me busy! So really when I lack time I just get my Tuesdays with Dorie posts and then maybe some other recipes I've tried. I really want to get back to sharing all my other domestic activities. I consider myself a food blogger, but I started this blog to become more domestic and I still feel committed to that goal. Domestic activities are going on...I'm just not reporting.

So here's some of the latest:

I'm once again attempting to finish this Easter Craft Project.

I'm loving my current read: The Help. It's so good! Check out my 2010 and beyond book list.

The most recent edition of Cook's Illustrated is fabulous. I tried the chewy brownies. I've also been reading their Spring Entertaining Issue. Really want to try their cheap steaks! Anyone else subscribe?

I'm gearing up for some spring cleaning. I already went through some cupboards and threw out some old cereal and crackers. Wonder why? I was petrified of getting grain beetles. (note: the products weren't too old but still!) Read this! Ewww!

Shopping? I bought me some comfortable and adorable slip on boat shoes. Can't wait for spring!

A cupcaking I went...again! {but where?}

i've been traveling, yet again!
can you guess which state?
hint: i've visited this cupcakery before!

seriously...slacking...still
give me till the end of march to catch up, okay?

Tuesdays with Dorie: Thumbprints for Us Big Guys

I love shortbread cookies, I love homemade jam, I love hazelnuts, I love the flavor of almonds and I love powdered sugar.

So this week's recipe for Tuesdays with Dorie was perfect!

Mike of the blog, Ugly Food Dude, chose to have us make the Thumbprints for Us Big Guys cookies.

They were easy. They were fun. I chose three different jams to fill the thumbprints: apricot jam, blackberry jam and agave peach-raspberry jam! So delicious!

I also adore the Pure Almond Extract I use these days. It's by Nielsen-Massey Vanilla, Inc. I'd be curious to see what brand you all use. (Let me know!)

PS: Note our kitchen counter/bar...it's concrete. I love it!

You can snag the recipe from Mike's blog. And be sure to check out the blogroll over at the official Tuesdays with Dorie blog, here.



Next week: Soft Chocolate and Raspberry Tart (I'm considering skipping until I can use in-season raspberries! Try to persuade me otherwise.)

Tuesdays with Dorie: Toasted Coconut Custard Tart

I'd say the March recipes for the Tuesdays with Dorie baking group fall into three categories: coconut, tarts or cookies! {all great things}

Today's recipe, Toasted-Coconut Custard Tart, chosen by Cinemon Girl, was fabulous! Coconut has never really been my go-to flavor for baked goods. I mean, I like it in drinks and to flavor candies but I'm more of a vanilla girl.

I was excited to make this but not jumping out of my chair. The main draw for me was making the custard. Heaven knows I need practice with that...and I was excited about Dorie's sweet tart dough recipe since I know I cannot fail with it.

This tart was wonderful. Everything turned out perfectly. It was rich, yet light and super indulgent! I was proud of the custard and thought it had the perfect amount of coconut flavor. I used all vanilla instead of rum and it worked nicely. I also toasted lots of coconut to go on top and think that is a must to make this recipe successful!

Check out the TWD blogroll to see how the other's like this recipe. Grab the recipe from Cinemon Girl's blog and bake away!

Next week: Thumbprints for us Big Kids

California Cupcakes {aka I FINALLY tried Sprinkles!}

My, oh my!

My friends I have just returned from a great little vacation from sunny California. My husband had a business trip and I tagged along. I was able to go relax, check out Beverly Hills and um...go cupcaking! Highlight of the trip was this strawberry cupcake!




I'll be giving my recap in a series of posts over at my other blog, Utah Loves Cupcakes! Be sure to check it out all week! The first post is already up.