Back from Bali!

So, I am back from a wonderful vacation in Bali. What can I say, but it was wonderful! The people are so nice, the food was excellent and the beaches were fabulous! For one day I took a cooking class from the Rumah Bali. Chef Heinz von Holzen hosted this class starting at 6am with a trip to the traditional vegetable market, then to the fish market and off to the Rumah Bali to have a day of cooking traditional Balinese food. This was one of the best experiences that I have been through. We cooked several dishes and I walked away with a booklet of recipes that I hope to make for my friends and family. Above is a picture of all the foods we prepared, everything was so yummy! I am having friends over next week and will try some recipes out on them so we will see if I can duplicate what I made in this beautiful place!

Off to Bali!!

So, Johnny and I leave for Bali in about four hours! We have to be at the airport at 10:30 for a 1:30am departure to Tapaei! 13 hours later we arrive to have a layover and arrive to Bali at 2:20 Monday afternoon. By 3pm we can be at the beach!!! I am so excited to be going on a vaction, we haven't been on one in two summers! I am a little nervous because I was laid of a few months ago and don't have a job, but our mortgage and credit card bills will be paid so, we are off! Anyways, traveling to different countries is the best part of life, learning about new culturals and the way other people live. I am so excited! I will try to post while over there, but it may a bit hard... Happy eating and do something creative everyday!!! The things I will miss the most is our cat, Eli and Sunday morning pancakes! What would you miss when you go on vacation?

A Wedding Shower

A few weeks ago a friend was throwing a wedding shower for friend's daughter. The theme was a English Tea Party because of her English roots! I helped make scones, tea cookies, shortbread and Madelines. For the party favor I gave the guests tea and cookies! I had so much fun baking all these cookies.
Here is the recipe for the Rose Water Madeleines that I found on Martha Stewart's website:

• 3/4 cup plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 8 tablespoons (1 stick) unsalted butter, melted and room temperature
• 1 tablespoon rose water
• 2 to 3 tablespoons sanding sugar
• Pink powdered food color, any shade
• Butter-flavored cooking spray

1. In a medium bowl, sift together the flour, baking powder, and salt.
2. In electric mixer, beat eggs and 1/2 cup granulated sugar on medium until light, 3 to 4 minutes. Beat in vanilla. Fold in flour mixture. Fold in butter. Cover with plastic; chill for 30 minutes.
3. Meanwhile, heat oven to 425 degrees.place rack in center. Spray two scallop-shell pans with cooking spray. Use spoon to fill molds three-quarters full. Bake 5 minutes. Reduce heat to 400 degrees. Bake 5 to 8 minutes more, until lightly golden. Immediately tap out madeleines onto a cooling rack. (Let madeleines cool scallop side up to avoid any creases or lines from rack.) Repeat with remaining batter. Let cool.
4. Make rose-water syrup by combining remaining 1/2 cup granulated sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar; reduce to a simmer, and cook over low heat 2 to 3 minutes to combine. Set aside to cool. When cool, stir in rose water. Set aside.
5. Place sanding sugar in a small bowl. Use a toothpick to add small amounts of powdered food color to sanding sugar, stirring until you get desired shade of pink.
6. Use a small paint brush to sugar edges of madeleines one at a time; dip brush into rose-water syrup, and paint rim of each madeleine. Sprinkle sanding sugar over damp edges. Repeat on remaining madeleines. Madeleines are best served within 1 to 2 days of baking. Store in airtight container at room temperature.

It was really hard to find the rose water but I found it at a Mediterranean Market.

Enjoy!

Happy Birthday- America!!

Today is the 4th of July! I am down in Carmel Valley near Monterrey, CA. I am enjoying the weekend with my husband, mom and sister and her family. We are having a great time. When I return home I will post some cool pictures of items I have made in the last few days.

Happy Birthday, America!!!

Out of the Box! A sample

So, I signed up to be part of the Out of the Box Sampler this month! I am so excited! I just sent them 25 samples of a s'more treat. Of course if you were to order this on my etsy site you would get a much larger amount! I had so much fun making marshmallows and graham crackers. I found the graham cracker recipe on Smitten Kitchen!

Friends

When ever I need inspiration I go to Smitten Kitchen for ideas. A few weeks ago I had a new friend over. We had bbq for dessert I decided to bake some cake. I made a Raspberry Buttermilk Cake found on Smitten Kitchen. Here is the recipe:

Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009

Makes one thin 9-inch cake

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional) but I think its a must!
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Put raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

My oops moment: As I was mixing the batter together I put way too much butter in the cake. When I realized I had to start over! This cake turned out so yummy and was so easy to bake. I also made the cake with fresh mangos and tasted delicious. I am sure if you used any kind of fresh fruit it would be good.

And the Winner is.....

so, after reading everyones comments, which I really enjoyed! I am picking Karen! She is from Connecticut and is new at sewing. I will be sending her a zippered pouch and some baked goods. I haven't figured out what I will make her yet, but hopefully she will enjoy! Thanks for entering, Karen!!!