Sunday, August 2, 2009
Saturday, August 1, 2009
Friday, July 31, 2009
Mini Butterfly Cookies
Hannahlily made these mini cookies. They are bite size cookies that are great for parties or to give as gifts. I got the mini butterfly cookie cutters from Coppergifts.com:http://www.coppergifts.com/productcart/pc/viewPrd.asp?idcategory=0&idproduct=3505
Thursday, July 30, 2009
Wednesday, July 29, 2009
Beatrix Potter's Birthday
Yesterday was Beatrix Potter's birthday. Born in London, July 28, 1866, she lived until December 22, 1943. Not only was she a beloved author and illustrator of children's books, many people don't realize she was also a conservationist.
Educated at home by governesses and being isolated from other children, Beatrix had many pets to keep her company.
Inspired by the food in the Peter Rabbit book, Hannahlily packed up Blackberry Bread Pudding and Chamomile tea for an early morning picnic at the river to celebrate Beatrix's birthday.
We ended the day watching the Miss Potter movie and having mouse pie inspired by The Tale of the Pie and the Patty Pan book. Actually HL decided to make a decadent rich mousse pie instead of mouse pie.
Educated at home by governesses and being isolated from other children, Beatrix had many pets to keep her company.
Inspired by the food in the Peter Rabbit book, Hannahlily packed up Blackberry Bread Pudding and Chamomile tea for an early morning picnic at the river to celebrate Beatrix's birthday.
We ended the day watching the Miss Potter movie and having mouse pie inspired by The Tale of the Pie and the Patty Pan book. Actually HL decided to make a decadent rich mousse pie instead of mouse pie.Chocolate Mousse Pie
In The Tale of The Pie And the Patty Pan book Ribby the cat served mouse pie to Duchess the dog on a pink & white plate.
Chocolate Mousse Pie
6 oz. semisweet baking chocolate, chopped
3 T. unsalted butter, room temperature
3 large eggs, separated
1/2 t. cream of tartar
1/4 c. plus 2 T. sugar
1/2 c. heavy cream, cold
1/2 t. vanilla extract
In a double boiler, heat chocolate & butter, stirring until chocolate is melted & mixture is smooth. Remove top pan from heat & let cool slightly. Beat egg yolks into chocolate with a whisk, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar & beat until soft peaks form. Gradually beat in l/4 c. sugar & continue beating until stiff peaks form.
In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 T. sugar & the vanilla. Continue beating until soft peaks form.
Gently fold egg whites into chocolate mixture, then fold in whipped cream. Take care not to over work the mousse. Chill. Divide into four individual baked pie shells when ready to serve.
6 oz. semisweet baking chocolate, chopped
3 T. unsalted butter, room temperature
3 large eggs, separated
1/2 t. cream of tartar
1/4 c. plus 2 T. sugar
1/2 c. heavy cream, cold
1/2 t. vanilla extract
In a double boiler, heat chocolate & butter, stirring until chocolate is melted & mixture is smooth. Remove top pan from heat & let cool slightly. Beat egg yolks into chocolate with a whisk, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar & beat until soft peaks form. Gradually beat in l/4 c. sugar & continue beating until stiff peaks form.
In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 T. sugar & the vanilla. Continue beating until soft peaks form.
Gently fold egg whites into chocolate mixture, then fold in whipped cream. Take care not to over work the mousse. Chill. Divide into four individual baked pie shells when ready to serve.
Blackberry Bread Pudding
Blackberry Bread Pudding
12 oz. decrusted stale bread
2 eggs
1 1/2 c. milk
1 c. plain yogurt
4 T. brown sugar
1 t. cinnamon
1/4 t. vanilla
3 c. fresh blackberries
1) Mix the above ingredients except for blackberries, then mix in the blackberries. Pour into 9” square baking pan.
1/3 c. chopped walnuts
1/2 c. rolled oats
1/2 T. butter
2 T. brown sugar
2) Melt butter in skillet, stir in nuts. Toast a few minutes. Add sugar, heat until caramelized. Add oats & stir.
3) Pour oat mixture over berry mixture.
4) Cook at 350 approximately l hr. until set.
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