Um blog com partilhas diversas…

Archive for Novembro, 2008

AracneDesigns on ETSY

Domingo, Novembro 30th, 2008

These are some of the most recent products of AracneDesigns on ETSY.

Alguns dos mais recentes produtos de AracneDesigns no ETSY.

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Daring Bakers - CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

Sábado, Novembro 29th, 2008

Hosting this month’s challenge is Dolores from http://culinarycuriosity.blogspot.com/, co-hosting with Alex (Brownie of the Blondie and Brownie duo: http://blondieandbrownie.blogspot.com/), Jenny of Foray into Food (http://forayintofood.blogspot.com/) and Natalie of Gluten-a-Go-Go (http://glutenagogo.blogspot.com/) to assist in the gluten-free version (that I didn’t include here because I didn’t use it).

I decided to make small cupcakes and used the remaining caramel syrup to make caramel decorations bycooking it a bit longer and pouring into the counter, creating spiderweb various. I loved the buttercream and I’ll keep this recipe to repeat. Thanks for the challenge!

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RECIPE SOURCE

Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon (http://eggbeater.typepad.com/), as published on Bay Area Bites (http://blogs.kqed.org/bayareabites/).

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350FButter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for “stopping” the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner’s sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner’s sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

Bases Tridimensionais

Segunda-feira, Novembro 17th, 2008

Quando queremos preparar um jantar especial, a preocupação recai no menu mas também na decoração da mesa. Há pormenores que poderão mudar completamente o ambiente e dar um toque de bom gosto sem recorrer a algo demasiado elaborado. Encontrei recentemente uma solução muito interessante para a mesa, bases individuais em papel com um motivo recortado (ver foto). Ficam lindíssimas em qualquer mesa.

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(c) www.hostessblog.com

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When we want to prepare a special dinner the menu is one of our worries. However, the table decoration must be appropriate. There are some details that can completely change the mood and give that special touch without a lot of trouble.

I found recently a very interesting solution for this type of situation. Individual pop up paper placemats that will be wonderful in any table.

Cubos de gelo que são…pedras?

Quarta-feira, Novembro 5th, 2008

Sim. Pedras nórdicas da Suécia em forma de cubos reutilizáveis que se colocam no congelador por uma hora e depois são capazes de conservar a bebida sem diluir. O conceito é interessante, mas já se colocaram questões como:

Será que riscam os copos?

Podemos partir um dente quando a pedra deslizar no copo?

Eu tenho as minhas dúvidas, mas é sempre bom estar informada.

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Reusable stone cubes, made from “Swedish pollution-free rock”. You put them in the freezer for an hour and they keep a drink cold without diluting it. However, some questions showed up:

Can they scratch the glasses?

Can they break a tooth?

 Well, I have my doubts, but it’s always good to be informed.