Baking, with some photos!

—UPDATE!!!!—
I have now switched to WordPress! Wheee!!!! Let’s see if this works a bit better for me and my multifarious photo postings. . .
—End Update—
My last baked treat for the bachelorette tomorrow night are the carrot cake cupcakes from . . . Ok. If you don’t know where I got this recipe before clicking the link, you haven’t been keeping up with this blog at all. I’ll give you a hint though – it rhymes with “blitzen mitchum”. And they’re suuuuuuuper tasty!
Strangely enough, I doubled the spice (which is why my dough turned out so much less orange than the original). There’s never enough spiciness for me. Except the nutmeg, which I used very sparingly. That is a very unforgiving spice – too much and you have soap-flavoured everything. Which I don’t like all that much, for some reason.
I haven’t frosted the cupcakes yet (as they’re still warm, the cold room isn’t cold enough at this time of year to set the frosting, the icing needs to chill more, and I’m going to do that tomorrow anyway so they’re perfect for the party. I might even take them over unfrosted and then do it there), so you’ll have to wait for a photo of the final version ūüėȬ†¬† I can’t wait to frost them though, the cake is very earnest and healthful (especially since I added a zucchini and an apple, and reduced the sugar in them to 1.5 cups from 2), so it’ll be a great contrast to the cream cheesey/maple (and veeeeery rich) frosting.
But here are a bunch o photos of me making the cupcakes and frosting:
I was going to upload the photos for another Newfoundland post. But the photo uploader is being an asshole, and I really don’t want to learn a new step by having all my photos hosted on another site (√† la Flixster or Photobucket). . . I am more seriously considering migrating this blog to WordPress. . . I don’t know if you’ll notice the occasional horizontal photo that would actually look better in vertical. Stupid uploader.
We’ll see.
Are you as frustrated as me today, Dear Internet?

Aw poop.

So. . . I have a confession to make.

I baked 4 different things last night, and didn’t take a single picture. Not even a “Lookit what I made!!” finished shot. . . And they were all¬†completely new recipes for me.

Will you ever forgive me, Dear Internet?

I do have a pretty good excuse, as excuses go. I have a couple of weddings to attend this year (as I’ve mentioned previously) and the first one is coming up in, holy crap!, just over a week!! So excited!! I’m not too sure I ever want a fancy wedding of any kind, but they’re sure fun to attend ūüôā¬† Anywho, the first bride’s bachelorette is, well, tomorrow night, and it’s going to be a “girls’ night in” party (awesome! and quite a bit easier on the budget. . .) so I thought I’d contribute food, since 1) I’m pretty good at food, 2) there’s a no-presents-please policy (ish), 3) I have a whole bunch of recipes I need to try out (damn you, Smitten Kitchen!!) and a new pile o guinea pigs to try them on is an opportunity I cannot pass up, and 4) I love playing with food and trying out new techniques! So I’ve been kinda busy with the whole, baking four different recipes. Plus, with the not-spending-the-lovely-long-weekend-with-the-boyfriend (as originally planned. mope mopey mope mope. but more on that later), I was rushing around Tuesday night after work¬†so that I could see him later that evening and catch up on weekendy-goodness. So I didn’t get as much done as I’d hoped. So last night was a fun 5 hours of go-go-go with baking funtimes. Which was awesome, but didn’t lend itself well to the whole staging-pretty-photos-for-the-blog thing. Or even the¬†remembering-that-I-have-this-blog-thing-I-like-posting-on shamozzle. . .

But!

I have one more recipe I’m going to make (I know, I’m insane. I’ve come to terms with this), so I will hopefully have enough leisure this evening¬†to take a few process shots of this one for you, Dear Internet. Will that make up for my sad blogging skills??

I think I should also post my second installment of Newfoundland photos (maybe even the 3rd through 7th. . . I think that’s how many I’ve planned. I forget). As well as some long weekend photos too. . . I’m just avoiding the blogger photo uploader. Cause it sucks. Maybe I should look into switching from this blog provider, especially considering the problems they’ve been having lately (what with the blurry¬†photos and the occasional losing people’s blogs’ content). Hmmmm. . . Food for thought, I guess. (pun very much intended.)

So, look out for photos in your future, Dear Internet! Lots and lots of photos. And some more photos.

In the interim, I guess I should at least let you know what I made. There were the margarita cookies, green tea shortbreads¬†(though I didn’t make them sandwich cookies cause 1) the bride-to-be has chocolate issues and 2) it’s finicky dough and that’s waaaaaayyyyy too much work. I’m lazy, so sue me), sundried tomato stuffed mushroom caps, and mushroom and blue cheese stuffed phyllo triangles¬†(which puts the lie to the “I’m lazy” theory, cause phyllo, it’s hard f-ing work. But sooooooooooo much fun to work with!!!!! I’ll probably use spray olive oil instead of brushed-on melted butter for the phyllo next time – sooooooo buttery). All from Smitten Kitchen, of course. . . I’m so happy I’ve learned how to work with phyllo pastry. I’ve been wanting to try it for a good long while, but I’ve been a bit intimidated since everyone who works with it complains about it’s finickiness. But maybe the brand I got is just easier to use – There was only one (yes, 1!) sheet that was annoying out of the 10 (!!) that I used in the recipe, and it was a lot more flexible than I thought it would be, so actually pretty forgiving to work with (get the President’s Choice phyllo pastry –¬†it’s actually easy phyllo to work with!!). I should also mention that, since one guest at the party has onion/onion-family issues, I made the two appetizers without onions at all (thus mushrooms¬†= insta-flavour). I added more flavour (with fresh herbs in the mushroom caps, and some dry white wine in the phyllo triangles) to help offset the loss of the alium-y goodness, and I think it actually worked out ok ūüôā

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Also, update re dressmaking: my fabric arrived!!!! wheeee!!!! And it looks sooooo pretty. I think that my colour idea is quite cool (and will work really nicely for a summer-to-fall transition time wedding), and luckily viewing fabric swatches on the interwebs actually translated into the fabrics matching! Crazy!! Though I have to get some new lining material, since the one I’d originally chosen had run out. Pout. But I’ve found a couple really good options to replace it. ÔĽŅ
So I think this weekend I’ll actually cut out and (maybe even??) start working on the mock-up version in cotton and play with the modifications I want to make to the pattern. The pattern’s the right shape, but has a bunch of little details I want to change, which will probably be really fiddly and make me wish I’d invested in a good¬†dress form. I have a few more things I need to get – zippers, thread, some ribbon, maybe a crinoline-type-thingy to help the skirt fall nicely, a fabric marker, etc. – but I’m really looking forward to some major playing with fabric!!! I even spent some (read: waaaaaaayyyy to much)¬†time¬†on reading through the pattern before bed last night¬†and figuring out the basics of how I want to change the details, as well as finding the steps I can omit since I’ll be doing a back zipper instead of a front button placket (see? very different details. . . though maybe that’s technically a ‘feature’ of the pattern. . .).
Excitement about sewing. In a food and music blog. . . Yeah. . .
Stay tuned, Dear Internet!! Much excitement coming your way!

This Week in Baking, part 2

I also made the chocolate soufflé cupcakes with white chocolate cream for a baseball/birthday party that was supposed to happen this afternoon. But with the crazy (and changeable) weather, people dropping out, etc., it was decided in the end to post-pone the game. 
So now I have a few dozen chocolate soufflé cupcakes sitting around, waiting to be delivered to the birthday boy. . .
But here are some pretty pictures to peruse!
whisking the chocolate
more whisking. . .
creaming the egg yolks and sugar
combining the two
so beautiful. . . sniff!
action shot!
blended
whipping the whites
like, 5 seconds later
and 10 seconds after that. . .
adding the sugar
stiffish peaks
folding in the whites
gentle!
pretty icebergs of whites in a
sea of chocolate goodness
all combined!
filling the paper thingies
messily. . .
baked!!
 
mmmmmm. . .
whipping the white chocolate
mint cream. Also mmmm
I had to try one, with the cream (you spoon a nice amount into the little depression in the top of the cupcakes). . . Veeeeeeeerrrrrrryyyyyy tasty! I definitely recommend this recipe. I also learned that lactose-free whipping cream works exactly the same as regular whipping cream, and tastes just the same. Lactose-Intolerant Dairy-Product Lovers of the World Unite! In rejoicing!
And please, continue to ignore the crappy alignment Рthis is a template that apparently has no idea of how to deal with the idea of side-by-side photos. . . 
So, Dear Internet, want to try some cupcakes?