Monday, April 28, 2008

Tiny Stuff Rocks!

I love these fruit shaped cutters from Sur La Table. I love the fact that the tiny little fruit shapes are separate from the cookie cutter. I can imagine so many adorable uses for those little guys! Fondant cupcake decorations would be tops on the list! They have been placed on my "to buy" list for sure! Maybe we should do a giveaway for these soon....keep checking back...these are just to die for imho!
I am still working on my camera....I have been downloading pics like crazy and just need to get rid of some saved stuff. Boy all this administrative stuff sure takes time! Needless to say, I have several spring produce baked goods pictures and recipes coming soon!

Saturday, April 26, 2008

Flowers for My Blogging Friends

Gorgeous Flower Picture From Wedding Style Guide

So sorry for my absence, blogger friends. This is directly due to my side business, taxi service. I have never driven so much and the only reason I am not on the road right at this moment is because my husband so kindly volunteered to take ALL children so that I could have some moments at the home front. Instead, I was relegated Webkinz duty, ensuring that timed prizes are won by all. Oh, I am also still in my pajamas at 5:20 in the afternoon. This being the result of a lovely day had cleaning and scouring our own personal trash basin, the basement.

Beyond all of this family business, I am passionately baking. Well, not cakes, but using the ingredient in my freezer. I recently made rhubarb crunch and was fascinated by this lovely vegetable. Ohhh, so delicious it was that I had to make it twice in the same week. I am off to the store soon to replace the camera batteries, because when you have children, somehow the camera is turned on and off constantly when taking pictures of backyard turtles and snakes. Those lovely pics of the rhubarb crunch are coming forthright. Where did I get my rhubarb you ask? My lovely mother-in-law keeps us in full stock of rhubarb and raspberries and jams fresh from the family farm in the thumb of Michigan. After tasting my rhubarb crunch I am going to beg her for more this summer. I think she will be pleased that I used it. My husband buckled at the knees after tasting it, giving me the confirmation that the recipe is a keeper. For a full run-down on rhubarb, click here.

The flower picture above was from a new favorite website of mine, Wedding Style Guide. It is a gorgeous site based on the Australian wedding magazine by the same name. They have very beautiful pictures and plenty of information for those of you planning a wedding. To die for cake pictures as well!

Rhubarb Crunch Bars,


1 1/2 Cups Oats

1 Cup Brown Sugar

1/4 tsp. Salt

1 1/2 Cups Flour

1 Cup Butter

1/4 tsp. Baking Soda


3 Cups Chopped Rhubarb

1 1/2 Cups Sugar

2 Tbsp. Corn Starch

1/4 Cup Water

1 tsp. Vanilla

Combine all ingredients for crust, mixing until crumbly, as for a pie crust. Pat half of the mixture into the bottom of a 9x13 baking pan.

For the filling, combine the rhubarb, corn starch and water in a medium saucepan. The mixture will be a white color. Bring to a boil, then reduce heat and cook on low until the mixture is a pink color but clear. Take off heat and stir in vanilla.

Pour filling over crust and bake at 350° for 20 minutes. Allow to cool before slicing into bars.

Sooo delicious!

Sunday, April 6, 2008

Cakespy....great goods!

More pretty macarons, Courtesy of the MadBaker

Having recently discovered the blogger Cakespy and her Etsy shop, I found her post today quite appropriate to my interest in macaroons/macarons. For an education on the origins of the American macaroon check out her blog! I love both the American and French macaroon/macaron, but find the French version much more difficult to perfect.