tag:blogger.com,1999:blog-34230954124895115132024-03-08T11:44:01.416-05:00So Familiar a Gleam. Art . Food . Health . Love .Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-3423095412489511513.post-75893961202492836252009-11-05T12:36:00.002-05:002009-11-05T12:55:33.701-05:00Hello Blogspot<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://6.media.tumblr.com/tumblr_kskm1xuiVR1qzpmzlo1_400.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://6.media.tumblr.com/tumblr_kskm1xuiVR1qzpmzlo1_400.jpg" border="0" alt="" /></a><br /><br />So once again it's been a long time since I've posted. But I haven't forgotten about you, internet. I've been posting pretty much daily on my <A HREF="http://elsepeth27.tumblr.com/">tumblr.</A> <br /><br /><3Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com0tag:blogger.com,1999:blog-3423095412489511513.post-46631636341627296182009-04-27T13:33:00.002-04:002009-04-27T14:07:24.822-04:00Life update! Exciting things!<a href="http://www.flickr.com/photos/beth_ann_/2985165603/" title="IMG_0010 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3216/2985165603_e8c8c33ca2_m.jpg" width="240" height="180" alt="IMG_0010" /></a><br /><br />Life has gotten quite exciting lately! <br /><br />My gallery opening was fabulous. Really an amazing end to the semester, and a highlight of my year. Now all I have to do is write my thesis! Ha ha. But seriously, if you are in the area and haven't seen it yet- come see the senior show, everyone's work was great. It's at the <A HREF="http://www.roberts.edu/DavisonGallery/">Davison Gallery in the CLC</A>.<br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3480013651/" title="DSCF7003 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3334/3480013651_ee2ccf1cb4_m.jpg" width="240" height="180" alt="DSCF7003" /></a><br /><br />S.J. and Anna and I found out that the apartment downtown that we have had our eye on will definitely be ours! Yay! It's right in the middle of <A HREF="http://www.rochesternota.com/">the Neighborhood of the Arts</A>, a block from the <A HREF="http://mag.rochester.edu/">Memorial Art Gallery</A> and a block from <A HREF="http://www.starrynitescafe.com/">Starry Nites Cafe</A>.<br /><br />What I'm even more excited about is this: I just got a job, to start the Monday after graduation, as a baker at Dinosaur BBQ! Other than the fact that it's biking/walking distance from our new apartment- I WILL BE A FULL TIME PROFESSIONAL BAKER! They have a baker now, but they just expanded their dessert menu, so they needed to hire a dessert baker. They added some more pies, cheesecakes and desserts... AND CUPCAKES. I. Love. Cupcakes. In case you hadn't noticed. Also, they do a weekly dessert thing, so I will get to make up a dessert every week. Whatever I want. As long as I can make it all week. I'M SO EXCITED. A little nervous, but mostly excited. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3480044935/" title="IMG_0877 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3542/3480044935_d7fa32b868_m.jpg" width="240" height="160" alt="IMG_0877" /></a><br /><br />Also, the weather has been beautiful! I'm so excited to take a bike ride!Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com2tag:blogger.com,1999:blog-3423095412489511513.post-58216684390164210002009-04-27T13:05:00.002-04:002009-04-27T13:18:48.260-04:00Daring Bakers April Challenge!The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.<br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3480679828/" title="DSCF6978 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3354/3480679828_bda48928da_m.jpg" width="240" height="180" alt="DSCF6978" /></a><br /><br />Cheesecake! Not uncommon, but oh so varied! This recipe was good- they say the best. I don't think I'd venture to say it was the best, but it was quite good. I made mini cheesecakes in cupcake tins because... well... I love cupcakes. I flavored the cake and the whipping cream with caramel irish cream and went for the "simple dollop" approach. I adore these confetti sprinkles too, so they were employed. I made them for Easter. We had a small dessert menu this year- just my cheesecakes, a chocolate cake for Joan's birthday, and a coconut custard dessert, the latter two made by my mom. <br /><br />Here is the recipe and notes given to us in the challenge:<br /><br />Abbey's Infamous Cheesecake:<br /><br />crust:<br />2 cups / 180 g graham cracker crumbs<br />1 stick / 4 oz butter, melted<br />2 tbsp. / 24 g sugar<br />1 tsp. vanilla extract<br /><br />cheesecake:<br />3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature<br />1 cup / 210 g sugar<br />3 large eggs<br />1 cup / 8 oz heavy cream<br />1 tbsp. lemon juice<br />1 tbsp. vanilla extract (or the innards of a vanilla bean)<br />1 tbsp liqueur, optional, but choose what will work well with your cheesecake<br /><br />DIRECTIONS:<br />1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.<br /><br />2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.<br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3480679816/" title="DSCF6884 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3629/3480679816_fc652ccc4b_m.jpg" width="240" height="180" alt="DSCF6884" /></a><br /><br />3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.<br /><br />4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.<br /><br />5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.<br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3480679820/" title="DSCF6913 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3406/3480679820_1ce38ed5c2_m.jpg" width="240" height="180" alt="DSCF6913" /></a><br /><br />Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.<br /><br />Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!<br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3480679826/" title="DSCF6926 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3563/3480679826_1ce38ed5c2_m.jpg" width="240" height="180" alt="DSCF6926" /></a>Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com3tag:blogger.com,1999:blog-3423095412489511513.post-60652837601042057982009-04-27T12:53:00.002-04:002009-04-27T12:56:37.035-04:00Shutterbug Sunday: AbstractStarted this yesterday, and just didn't get to the "publish post" button! Here's my idea of abstract photography! Thanks Stephanie for this fun idea! Take a look at her pictures over at http://sugarbell.blogspot.com/<br /><br /><a href="http://www.flickr.com/photos/beth_ann_/2927725779/" title="IMG_0007 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3280/2927725779_909d206e9b_m.jpg" width="240" height="180" alt="IMG_0007" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/2927725777/" title="IMG_0002 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3089/2927725777_032f08fa4a_m.jpg" width="240" height="180" alt="IMG_0002" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3411752143/" title="IMG_0838 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3657/3411752143_f004438b97_m.jpg" width="240" height="160" alt="IMG_0838" /></a>Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com2tag:blogger.com,1999:blog-3423095412489511513.post-60335558939275167342009-04-20T14:10:00.003-04:002009-04-20T14:24:21.551-04:00Shutterbug Sunday: RichSo I'm kind of bad at this, but my camera has been on the fritz and I'm awaiting the replacement in the mail. Here are some older pictures though. "Rich" made me think of relationships, food, and color. Also, my life being rich with these things! <br /><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3411752153/" title="IMG_0850 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3651/3411752153_9e2ab7fc68_m.jpg" width="240" height="160" alt="IMG_0850" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3405321802/" title="IMG_0736 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3266/3405321802_155dd2813a_m.jpg" width="240" height="160" alt="IMG_0736" /></a> <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3405321792/" title="IMG_0765 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3417/3405321792_d008f01e2c_m.jpg" width="240" height="160" alt="IMG_0765" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3387504533/" title="IMG_0464 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3445/3387504533_005ecf8345_m.jpg" width="240" height="160" alt="IMG_0464" /></a> <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3325185780/" title="IMG_0007 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3060/3325185780_4b38375665_m.jpg" width="180" height="240" alt="IMG_0007" /></a>Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com0tag:blogger.com,1999:blog-3423095412489511513.post-60952734630390180812009-04-05T02:12:00.003-04:002009-04-05T02:13:37.228-04:00Shutterbug Sunday: PatternIt is 2 in the morning, and so technically Sunday. I have decided to post this now so that it will be up for today, just incase I do something completely uncharacteristic and forget or something..... <br /><br />Here is my photographic response to: Pattern! <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3413199359/" title="pattern by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3643/3413199359_3da0759c39_m.jpg" width="240" height="160" alt="pattern" /></a>Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com0tag:blogger.com,1999:blog-3423095412489511513.post-59069574675218845222009-04-01T16:04:00.002-04:002009-04-01T16:08:44.065-04:00Shutterbug StephanieMy lovely Stephanie over at <A HREF="http://sugarbell.blogspot.com/">Sugar Bell</A> decided to start a themed photo post every week, and I think it's a fabulous idea. It is called "Shutterbug Sundays" and is supposed to be posted on Sundays. I thought of it Sunday, and promptly forgot until today. This week's theme was <A HREF="http://sugarbell.blogspot.com/2009/03/shutterbug-sunday-miniature.html">miniatures</A>. Here is my contribution: <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3404558817/" title="IMG_0231 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3612/3404558817_4d69bf6a50_m.jpg" width="240" height="160" alt="IMG_0231" /></a><br /><br />Tiny daisies in Mom's kitchen. :)Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com1tag:blogger.com,1999:blog-3423095412489511513.post-12099379388995351642009-04-01T15:47:00.003-04:002009-04-01T15:55:24.720-04:00Theme: SJ, and food.<a href="http://www.flickr.com/photos/beth_ann_/3405321792/" title="IMG_0765 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3417/3405321792_d008f01e2c_m.jpg" width="240" height="160" alt="IMG_0765" /></a><br /><br />I made these cupcakes last night, per SJ's request. Her favorite: vanilla cake with dark chocolate frosting. Pretty darn delicious, not my absolute favorite though. Also, Mom gave me these sprinkles, which I'm pretty sure are my favorite ever. They're called "spring confetti." Perfect! <br /><br />SJ and I made biscuits this weekend. They turned out really tasty. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3405321802/" title="IMG_0736 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3266/3405321802_155dd2813a_m.jpg" width="240" height="160" alt="IMG_0736" /></a><br /><br />The other day SJ and I also went to Jitters for tasty food and drink. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3405321816/" title="IMG_0501 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3437/3405321816_6ae5050c7d_m.jpg" width="240" height="160" alt="IMG_0501" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3405321822/" title="IMG_0505 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3436/3405321822_818d372117_m.jpg" width="240" height="160" alt="IMG_0505" /></a><br /><br />I really love her. I think that she is absolutely top-notch, and feel very blessed to have been living with her for the past year, and look forward to the next year.<br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3405321810/" title="IMG_0507 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3153/3405321810_0dc6a7f60d_m.jpg" width="240" height="160" alt="IMG_0507" /></a>Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com2tag:blogger.com,1999:blog-3423095412489511513.post-1469700359161891592009-03-26T15:31:00.001-04:002009-03-26T15:33:15.095-04:00Death of a Blood OrangeWhat a beautiful fruit. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3388140738/" title="IMG_0401 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3548/3388140738_faec87c6f0_m.jpg" width="240" height="160" alt="IMG_0401" /></a> <a href="http://www.flickr.com/photos/beth_ann_/3388140750/" title="IMG_0404 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3662/3388140750_8774cb8399_m.jpg" width="240" height="160" alt="IMG_0404" /></a> <br /><a href="http://www.flickr.com/photos/beth_ann_/3388140756/" title="IMG_0406 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3474/3388140756_bc8edeb00e_m.jpg" width="240" height="160" alt="IMG_0406" /></a> <a href="http://www.flickr.com/photos/beth_ann_/3388140764/" title="IMG_0410 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3561/3388140764_cfd0ee279f_m.jpg" width="240" height="160" alt="IMG_0410" /></a>Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com1tag:blogger.com,1999:blog-3423095412489511513.post-67501544695005880642009-03-25T12:38:00.002-04:002009-03-25T12:45:08.407-04:00New banner!Thanks Stephanie! (http://sugarbell.blogspot.com/) Love the new banner! :) <br /><br />I have a big photo post coming, I've just been busy. And now, I must run away.Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com0tag:blogger.com,1999:blog-3423095412489511513.post-42094466255389606632009-02-28T13:30:00.003-05:002009-02-28T13:39:14.498-05:00Daring Bakers February Challenge!So I almost forgot to post! <br /><br />The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.<br />We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.<br /><br />I used 60% dark chocolate, which yielded a very rich, bittersweet cake. In lack of need of a cake, and because I love them, I decided to make cupcakes. I was going to just make little cakes in the cupcake pan like I saw that many people did, but my pans are kind of beaten up and I wasn't sure how great my success would have been to get them out. I topped them with shaved white chocolate and smooshed it around when it melted. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3317026414/" title="IMG_0004 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3520/3317026414_5e2153f2fa.jpg" width="500" height="375" alt="IMG_0004" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3317026422/" title="IMG_0008 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3526/3317026422_a1fa50ea63.jpg" width="500" height="375" alt="IMG_0008" /></a><br /><br />I wouldn't say that I had overwhelming success with the cake. It was good, but I think I either over-beat the eggs, or let the chocolate get too stiff or something, because the texture was just a little off. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3317026428/" title="IMG_0010 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3445/3317026428_fda0a52a27.jpg" width="500" height="375" alt="IMG_0010" /></a><br /><br />We enjoyed it though. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3317026436/" title="IMG_0014 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3521/3317026436_5a8b13c176.jpg" width="500" height="375" alt="IMG_0014" /></a><br /><br />Here is the recipe for the cake. <br /><br /><br />Chocolate Valentino<br />Preparation Time: 20 minutes<br />16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped<br />½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter<br />5 large eggs separated<br /><br />1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.<br />2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.<br />3. Separate the egg yolks from the egg whites and put into two medium/large bowls.<br />4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). <br />5. With the same beater beat the egg yolks together.<br />6. Add the egg yolks to the cooled chocolate.<br />7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}<br />8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C<br />9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. <br />Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.<br />10. Cool cake on a rack for 10 minutes then unmold.<br /><br />I, sadly, didn't have a chance to make ice cream, but think I still might.Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com6tag:blogger.com,1999:blog-3423095412489511513.post-56530862862227054032009-02-26T23:56:00.002-05:002009-02-27T00:00:17.034-05:00Dinner!<a href="http://www.flickr.com/photos/beth_ann_/3312619305/" title="IMG_0002 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3448/3312619305_2a6ae75223.jpg" width="500" height="375" alt="IMG_0002" /></a><br /><br />Tonight for dinner I sauteed a red bell pepper with some mushrooms seasoned with a pepper spice blend and some salt. Added in a little tomato juice at the end to make it saucy, and stirred in some cheese at the end, just to get it melty. Served over little disk pasta about the same size as the pepper pieces. It was delicious!Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com2tag:blogger.com,1999:blog-3423095412489511513.post-52722676036142216262009-02-25T22:14:00.002-05:002009-02-25T22:17:25.200-05:00Healthy AND Delicious!<a href="http://www.flickr.com/photos/beth_ann_/3310806428/" title="Photo 197 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3573/3310806428_1bddedc348.jpg" width="500" height="375" alt="Photo 197" /></a><br /><br />Sarah and I are having delicious parfaits! Yogurt that was plain that we sweetened just a little, and stirred in a little vanilla. Then we layered it with pineapple, blueberries, mini chocolate chips, and granola. Delicious!Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com0tag:blogger.com,1999:blog-3423095412489511513.post-72615809040823939262009-02-23T22:44:00.003-05:002009-02-23T23:31:36.311-05:00Life updateHello internet. It's been a while. I've been baking a lot, but photographing little, so here's a picture of a doodle from the other day.... <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3304925581/" title="IMG_0002 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3491/3304925581_c2b3d21f3f.jpg" width="500" height="375" alt="IMG_0002" /></a><br /><br />I thought it was perhaps time to post something other than a Daring Bakers challenge (though there's another one of those coming on Saturday. <br /><br />So what's new in my life, you ask? <br /><br />Well, I have a job! *applause and cheering* It's part time (20 hours a week), and pretty okay so far. It's at a soup-and-sandwich place in the City called "Cravings on Main Street." They have soups (usually three or four different soups and three kinds of chili) and one of the most extensive sandwich and salad selections I've ever seen. They also have stuff like pizza, fish fry on fridays, nd other such things. As with most things, I think it will get better as I get more settled. I just started my fourth week, so I am starting to get to know things, I'm still not comfortable in my knowledge of the way things work, there is still much to learn, but I know a little more what I'm doing. It definitely has a lot of thumbs up- my hours are 10 to 2, Monday through Friday. The shop closes at two, so I have all afternoon to myself and will never have to work late. The shop is also only open M-F, so I'll never have to work a weekend. About 85-90% of their clientele are regulars, so that's fun, and I'm getting to know some of them by face, and some even by name. <br /><br />More exciting (and slightly more tenuous) than the job- my senior art show is in a month and a half. OH DEAR I HAVE WORK TO DO. It's mostly exciting, but there is the "it's not guaranteed that you will show" threat over all of our heads. We have an all-faculty critique on Thursday that's going to be a big part of their deciding if we are worthy (if our thesis and work is clear, etc.) to show in April. This one is going to be slightly informal, mostly milling around, eating some munchies and talking about our work when professors come to it. In a few weeks we have the more intense crit where it's them, me, and my artwork for fifteen minutes. "Defend this." Ah. Overall, I have a lot of work to do, but I have a pretty clear idea of where I'm going, I just have to push myself some more. <br /><br />Oh, also exciting. As of the 15th of March, I have health insurance. Woo. So after that point, feel free to break my bones or infect me with hopsitalizable disease. <br /><br />Exciting, but not in my life, is that my sister is going to Central America for two months this summer to work with a few different organizations and churches. Prayer (and monetary support) would be great. In preparation she has decided to fast from sweets until she departs. I think that this is awesome, and would be pretty much impossible for me. However, in prayerful support of her, and to implement a little more spiritual discipline in my own life, I have decided to fast from meat until she returns. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3305846082/" title="n43005655_32286379_9055 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3452/3305846082_4283af6264.jpg" width="450" height="500" alt="n43005655_32286379_9055" /></a><br /><br /><br />There's something else exciting in my life, but it's too early to tell the internet-based-world. Just so that you're kept in a little bit of suspense, and if you feel like it and want to pray for me so that I approach this wisely.Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com2tag:blogger.com,1999:blog-3423095412489511513.post-62336396041690046282009-01-30T12:55:00.003-05:002009-01-30T13:10:37.636-05:00Pictures!I found my camera! I had put away my suitcase without removing it, it had gotten stuck in the lid pocket.<br /><br />Here is a picture of the Tuilles, the square are filled with chocolate-caramel mousse, and the rounds are filled with chocolate-peppermint. I bent them slightly over a rolling pin. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3239528014/" title="IMG_0002 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3261/3239528014_0058b01b12.jpg" width="500" height="375" alt="IMG_0002" /></a><br /><br /><br />Also, finally: pictures of the Christmas cupcakes. I also made some vegan coconut ones that were delicious, but escaped my camera. If I missed you either due to timing (cupcakes don't exactly keep well, and I traveled a lot in December) or my jerky-oversight, let me know and I will make it up to you! <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3239507524/" title="IMG_0010 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3493/3239507524_61b5237e1b.jpg" width="500" height="375" alt="IMG_0010" /></a><br /><br />White Chocolate Cranberry- a sweet cream cake dotted with white chocolate chips and filled with stewed cranberries, topped with white chocolate ganache (batches two and three were donned with whipped ganache), a smear of stewed cranberries, some fresh cranberries, and christmas tree sprinkles as leaves.<br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3239507530/" title="IMG_0015 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3503/3239507530_3c5e67e1f7.jpg" width="500" height="375" alt="IMG_0015" /></a><br /><br /><br />White Mint Dark Chocolate- another sweet cream base generously flavored with peppermint extract, topped with semi-sweet chocolate ganache, a "sloosch" of peppermint goo (as Jillian and I deemed the action), and drizzled with more chocolate, topped with snowflake sprinkles. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3239507528/" title="IMG_0014 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3122/3239507528_96ce5a9c76.jpg" width="500" height="375" alt="IMG_0014" /></a><br /><br />And, because I know that she'll love me for showing this to the world, or at least the internets- Jillian enjoying a mint cupcake, still gooey:<br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3239507536/" title="IMG_0006 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3258/3239507536_ae0b33f4c3.jpg" width="375" height="500" alt="IMG_0006" /></a>Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com0tag:blogger.com,1999:blog-3423095412489511513.post-36907693523356543952009-01-29T16:03:00.003-05:002009-01-31T12:02:11.791-05:00Daring Bakers January Challenge!Sorry I've been so bad about updating.... Maybe it's because I've been busy, maybe it's because there's little to report! Maybe a little of both. :p <br /><br />Anyway, This month's challenge is brought to us by Karen of Bake My Day (http://www.bakemyday.blogspot.com/) and Zorra of 1x umruehren bitte aka Kochtopf (http://kochtopf.twoday.net/). They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.<br /><br />Tuiles are really neat, though mine were a little... imperfect... because I left a bunch of my baking supplies at Jillian's before Christmas, and keep forgetting to actually take them with me. There were a few different options, but I made the basic vanilla tuille. Sadly, I can't post a picture at the moment because I seem to have misplaced my camera- I assure you that they are quite cute though! I even had the little photoshoot set up, and then was unable to find my machine. <br /><br />The extra this month was that we had to pair the delicate cookies with something light- I went with whipped mousse, since I had some left over from other things (chocolate-peppermint and chocolate-caramel), and if I can find someone to be fancy with, I have some vanilla bean coconut milk ice cream that I think would go nicely. <br /><br />Here are the recipes that were given us, in case you are feeling adventurous. Though a little intimidating because they have to be thin, even, and you have to handle them directly out of the oven, they were quite easy, and relatively quick to make. <br /><br />~~~*~~~<br /><br />Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.<br /><br />Recipe:<br />Yields: 20 small butterflies/6 large (butterflies are just an example)<br />Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch<br /><br />65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)<br />60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar<br />1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)<br />2 large egg whites (slightly whisked with a fork)<br />65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour<br />1 table spoon cocoa powder/or food coloring of choice<br />Butter/spray to grease baking sheet<br /><br />Oven: 180C / 350F<br /><br />Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.<br />Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).<br /><br />Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.<br /><br />Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.<br /><br />If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….<br /><br />Alternative Baking:<br />Either un-glutenize the batter given substituting the flour for any nut meal or oat flour, or as an alternative use one of the following batters below:<br /><br />Nougatine:<br />From Michel Roux: Finest Desserts<br /><br />5.1/4 cups / 500 grams sliced almonds<br />(or 4.1/3 cups/500 grams slivered almonds)<br />3.1/3 cups / 660 grams sugar<br />4 tbs / 60 grams butter (optional)<br />2 tbs oil (vegetable, sunflower, peanut)<br /><br />Makes 2.3/4 lbs/1.2 kgs! (This is the yield of the recipe given in the book, feel free to downsize!)<br />Preparation time: 25 minutes<br />Preheat oven: 180C/350F<br /><br />Spread the almonds on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, stirring gently and continuously with a spatula, until it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute, then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheet.<br /><br />Shaping: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. Work with one piece at a time, of a size appropriate to the shape you want. Roll out each piece on a warm, lightly oiled baking sheet or lightly oiled marbled surface. It is essential to work quickly, since the nougatine rapidly becomes brittle. Heat the nougatine in a microwave oven for a few seconds only to soften it if needed.<br /><br />Roll the nougatine into the appropriate thickness for your desired shape, but never thicker than 1/8 inch or 3 mm. Quickly cut out your chosen shapes using cookie cutters, or the blade or heel of a chef’s knife. To mold the nougatine, drape it very rapidly over the mold so that it follows the shape and contours. Leave until completely cold before removing from the mold.<br />Or, cut out and using your fingers or a knife, push into folds or pleats… use as a basket, twirl round a knitting needle..<br /><br />Nougatine based shapes can be made two or three days in advance, Keep them in a very dry place and do not fill with something like a mousse more than 2 hours prior to serving.<br /><br />Chocolate Tuiles<br />Michel Roux’s Finest Desserts<br />Makes 30<br />Preparation time: 15 minutes!<br /><br />9 oz/250 grams dark or white couverture or best-quality bittersweet chocolate, chopped<br />2/3 cup/75 gr slivered almonds, toasted and cooled<br /><br />Temper the couverture, and stir in the toasted almonds. Place the template on a sheet of rodoïde (or use a clean sheet of sturdy plastic such as a folder) and fill with about 1 tbs of the mixture. Repeat the process a little distance away from the first one. As soon as you have 5 tuiles fit, slide them onto a mold or rolling pin (side of a glass) to curve. Let cool completely, lift tuiles off the plastic only after the chocolate has set and just before serving, so that they keep their shine.<br /><br />Or…..Savoury Bakers? You want something else entirely?<br />Well, let’s see if there’s something to suit your palate too. Parmesan crisps, savory tuiles?<br />It might be difficult to think fruity with these savoury tuiles but I bet you inventive Daring Bakers can come up with something light to pair. Think salads for instance.... and use this recipe for your tuiles:<br /><br />Savory tuile/cornet recipe<br />From Thomas Keller "the French Laundry Cookbook"<br /><br />1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour <br />1 tablespoon plus 1 teaspoon sugar <br />1 teaspoon kosher salt (= 2/3 teaspoon table salt)**<br />8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch <br />2 large egg whites, cold <br />2 tablespoons black sesame seeds <br /><br />In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with. <br /><br />Preheat the oven to 400 degrees F. <br /><br />Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets. <br /><br />There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds. <br /><br />Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point. <br /><br />Open the oven door and place the baking sheet on the door.*** This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o'clock on a clock face) of the cornet. <br /><br />Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling. <br /><br />When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so. <br />Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com3tag:blogger.com,1999:blog-3423095412489511513.post-32260320924565396822008-12-01T13:17:00.001-05:002008-12-01T13:19:18.293-05:00Thanksgiving and Christmas preparations<a href="http://www.flickr.com/photos/beth_ann_/3072199636/" title="IMG_0010 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3279/3072199636_da74d0dc3c.jpg" width="500" height="375" alt="IMG_0010" /></a><br /><br />It was quite snowy at home for Thanksgiving. We probably have around a foot of snow. I was a little (but not too) shocked to see only a light dusting when I got back to Rochester. This morning there is only spots of snow in shady areas. <br /><br />As for Thanksgiving itself, the day and meal were quite lovely. S.J. accompanied me home Wednesday night, and her parents drove out Thursday. She went back with them that evening. It was nice. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3072199626/" title="IMG_0004 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3032/3072199626_5d8ceeb0af.jpg" width="500" height="375" alt="IMG_0004" /></a><br /><br />We decorated for Christmas at home, which was nice. We got a new tree, it's smaller, but nicely so. About 2/3 of the lights have really pretty coverings on them (seen above). <br /><br />Mom sent me back to my house with decorations which I put up last night. I'll take pictures soon. <br /><br />Also, our new cat, Miss Kitty (formerly known as Porch Kitty) is nice. She's a little jumpy sometimes, we think she might have been abused before someone dumped her and she ended up on our porch. She warms up to people pretty fast, though she seems to like ladies more than men. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3074328263/" title="IMG_0030 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3046/3074328263_0e2b6c0071.jpg" width="500" height="375" alt="IMG_0030" /></a>Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com0tag:blogger.com,1999:blog-3423095412489511513.post-54213769546988013562008-11-29T00:00:00.003-05:002008-11-29T00:00:01.305-05:00Daring Bakers November Challenge!<a href="http://www.flickr.com/photos/beth_ann_/3054503003/" title="IMG_0004 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3056/3054503003_a0d5b48ca0.jpg" width="500" height="375" alt="IMG_0004" /></a><br /><br />It's that time again- Daring Bakers Challenge Post time!<br /><br /><br />Apologies if temporal context is skewed, I'm writing this early and scheduling it to post automatically since on Saturday I'll still be in the land of dial-up. <br /><br /><br />This month was a caramel cake, with browned butter caramel frosting and optional chewy caramel candies (which I haven't had a chance to make, but likely will because I love caramel and the recipe didn't look too hard). <br /><br />Our hostess this month was <A HREF="http://culinarycuriosity.blogspot.com/">Dolores of Chronicles in Culinary Curiosity</A> and the recipe came from <A HREF=http://eggbeater.typepad.com/>Shuna Fish Lydon of Eggbeater</A>; the cake is <A HREF="http://blogs.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/">her own signature caramel cake</A>. The additional optional challenge was Alice Medrich’s Golden Vanilla Bean Caramels (Golden Vanilla Bean Caramels from Pure Dessert by Alice Medrich, Artisan Press, Copyright 2007, ISBN: 978-1579652111). <br /><br />Helping the hostess this month was <A HREF="http://blondieandbrownie.blogspot.com/">Alex (Brownie of the Blondie and Brownie duo)</A>, <A HREF="http://forayintofood.blogspot.com/">Jenny of Foray into Food</A>. And for help with hints in alternative baking, <A HREF="http://glutenagogo.blogspot.com">Natalie of Gluten-a-Go-Go</A>.<br /><br /><br /><br />I made three cakes, using a doubled recipe (original recipe below). The things that I did in addition or in opposition to the recipes are as follows: For the browned butter frosting I didn't have a really fine mesh sieve, so I put a coffee filter in my mesh sieve that had no impact on the particles in my browned butter and let it drip through that. It took a while for it all to fall through, but it gave me nice pure flavorful butter. Then I made the frosting to the instructions, but it came out a little thinner than I would have liked it, so I beat in some shortening. I also added some extra caramel and a bit of vanilla because I thought the browned butter flavor was a little too strong. I also filled the two smaller cakes with whipped chocolate buttercream that I had made for the largest cake. <br /><br />The larger cake was for a birthday party and the hostess requested a yellow cake with chocolate frosting. I liberties with "yellow" and made the caramel cake, and used predominantly chocolate frosting. I did fill it with the butter caramel frosting, and decorated with it. Everyone at the party enjoyed it (at least many people said they did, and no one left any on their plates, so I'm assuming everyone like it). <br /><br />The littlest cake I made for us (my housemate, house-mom and I) to taste immediately, and we were impatient so I cut and frosted it while it was still warm. Though not pretty, it was a delicious decision (cut slice pictured at top). Sarah actually licked her plate clean (combo of really long day and delicious remnants). After being refrigerated it is still delicious, but much more dense in texture, and much much neater. I wouldn't say I prefer it one way or the other, but there is something very satisfying about gooey dessert. <br /><br />The mid-sized one I made to take home with me when I go home Wednesday. The cake itself was beautiful. As others who made it before me said on the forum, it is a very dense cake, but I didn't mind that. It baked very evenly, and had a beautiful color and taste. <br /><br />Ugly, partially melting cake for us: <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3054503009/" title="IMG_0005 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3242/3054503009_b9649ac518.jpg" width="500" height="375" alt="IMG_0005" /></a><br /><br />Thanksgiving cake for family: <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3054503011/" title="IMG_0008 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3069/3054503011_7087a4d2d2.jpg" width="500" height="375" alt="IMG_0008" /></a><br /><br />Birthday cake for Allie: <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3054503023/" title="IMG_0011 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3144/3054503023_3fba8a38f9.jpg" width="500" height="375" alt="IMG_0011" /></a><br /><br /><br />~*~ <br /><br />And here are the RECIPES, as they were given to us:<br /><br />CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING<br /><br />10 Tablespoons unsalted butter at room temperature<br />1 1/4 Cups granulated sugar<br />1/2 teaspoon kosher salt<br />1/3 Cup Caramel Syrup (see recipe below)<br />2 each eggs, at room temperature<br />splash vanilla extract<br />2 Cups all-purpose flour<br />1/2 teaspoon baking powder<br />1 cup milk, at room temperature<br /><br />Notes from Natalie for those of you baking gluten-free:<br /><br />So the GF changes to the cake would be:<br /><br />2 cups of gluten free flour blend (w/xanthan gum) or 2 cups of gf flour blend + 1 1/2 tsp xanthan or guar gum<br />1/2 - 1 tsp baking powder (this would be the recipe amount to the amount it might need to be raised to & I'm going to check)<br /><br />I'll let you when I get the cake finished, how it turns out and if the baking powder amount needs to be raised.<br /><br />Preheat oven to 350F<br /><br />Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.<br /><br />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.<br /><br />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.<br /><br />Sift flour and baking powder.<br /><br />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.}<br /><br />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.<br /><br />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. <br /><br />Cake will keep for three days outside of the refrigerator.<br /><br />CARAMEL SYRUP<br /><br />2 cups sugar<br />1/2 cup water<br />1 cup water (for "stopping" the caramelization process)<br />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.<br /><br />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.<br /><br />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.}<br /><br />Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.<br /><br />CARAMELIZED BUTTER FROSTING<br /><br />12 tablespoons unsalted butter <br />1 pound confectioner’s sugar, sifted<br />4-6 tablespoons heavy cream<br />2 teaspoons vanilla extract<br />2-4 tablespoons caramel syrup<br />Kosher or sea salt to taste<br /><br />Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.<br /><br />Pour cooled brown butter into mixer bowl.<br /><br />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.<br /><br />Note: Caramelized butter frosting will keep in fridge for up to a month.<br />To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light<br /><br />(recipes above courtesy of Shuna Fish Lydon)<br /><br />(Optional) GOLDEN VANILLA BEAN CARAMELS<br />- makes eighty-one 1-inch caramels -<br /><br />Ingredients<br />1 cup golden syrup <br />2 cups sugar <br />3/8 teaspoon fine sea salt <br />2 cups heavy cream <br />1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract <br />3 tablespoons unsalted butter, cut into chunks, softened <br /><br />Equipment<br />A 9-inch square baking pan <br />Candy thermometer <br /><br />Procedure<br /><br />Line the bottom and sides of the baking pan with aluminum foil and grease the foil. Combine the golden syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, combine the cream and ground vanilla beans (not the extract) in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot. <br /><br />When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels. <br /><br />Remove the pan from the heat and stir in the vanilla extract, if using it. Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm. <br /><br />Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife. Wrap each caramel individually in wax paper or cellophane.Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com2tag:blogger.com,1999:blog-3423095412489511513.post-21089253566449021032008-11-24T21:59:00.001-05:002008-11-24T21:59:49.039-05:00This is so perfect!<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/X8ilX9LhPWg&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/X8ilX9LhPWg&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com0tag:blogger.com,1999:blog-3423095412489511513.post-6320895797056232822008-11-21T17:30:00.003-05:002008-11-21T17:37:17.547-05:00Thanksgiving is less than a week away!<a href="http://www.flickr.com/photos/beth_ann_/3049081446/" title="IMG_0002 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3169/3049081446_ecbfefa7f0.jpg" width="500" height="375" alt="IMG_0002" /></a><br /><br />I made turkey cookies. I'm not usually into cutsie holiday motifs, but these are a tradition that must not be broken, for it is far too delicious. <br /><br />Second day of running today. Went alright, made better time, but felt worse, I think that was due to the terrible night of sleep and the waking up with a sore throat and with sinuses in revolt. Megan is out of town, but Jillian's special friend Chris came with, and he's a police officer, so he helped keep the pace up a little. <br /><br />Went shopping today too, got a pair of sweatpants for working out in. Jillian got a dress for our fancy party we're having. I got a dress last week. I'm super excited for the party, also my new dress is really pretty. :)Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com0tag:blogger.com,1999:blog-3423095412489511513.post-26624930596126704582008-11-19T15:22:00.001-05:002008-11-19T15:22:32.165-05:00Life Change?Self improvement? Health? These are things I strive for. Today I took one more step in that direction. Jillian and Megan came over so that Jillian could do some laundry. They started working out on Monday (with projected schedule of MWFSa) and invited me along with them today. We walked/jogged/walked/jogged/ran 1.5 miles and decided to work towards a 5K. So yeah… we’re going to run three times a week, do some weights stuff, and swim on Saturdays- and hold each other accountable to it.<br /><br />Here’s to health.<br /><br />Also realized I’m in desperate need of workout clothes. <br /><br />And, Irony of Ironies (yes with capital “I”) Brian was crossing the road when I pulled out of the VAC lot and started driving toward home. We had a hand signal conversation. He’s doing “Okay” (A shrug with up and down hands like a moving weighted balance). The ironic part was that “Without you” by Mad Caddies was playing in my CD player, which is not how I feel anymore, but was how I felt for oh-so-long. <br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/FMU_dyZ7om4&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/FMU_dyZ7om4&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com4tag:blogger.com,1999:blog-3423095412489511513.post-31729362442155892362008-11-18T13:27:00.002-05:002008-11-18T13:46:54.054-05:0028* outside, feels like 16*<a href="http://www.flickr.com/photos/beth_ann_/3040877205/" title="IMG_0024 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3174/3040877205_5b64694507.jpg" width="500" height="375" alt="IMG_0024" /></a><br /><br />... according to weather.com. It is quite snowy, I haven't been outside yet today though. Took some pictures through the window though.<br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3041726872/" title="IMG_0021 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3234/3041726872_8d167736b3.jpg" width="500" height="375" alt="IMG_0021" /></a><br /><br />The garden looks a little confused. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3041726886/" title="IMG_0027 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3024/3041726886_76473cf311.jpg" width="500" height="375" alt="IMG_0027" /></a><br /><br />Other than weather developments, work for my senior show is going well. My figures are growing. This last group was not as large as I originally had planned on it being, but I'm pleased with my progress. They are still, obviously, a fraction of my goal, which is life-size. These are still kind of considered "sketches," though they are more developed and larger than some previous sketches. According to the critique feedback from this past Thursday, my work is becoming "more sophisticated." The female figure third from left in the first picture is my, and was everyone at the critique's, favorite and the most successful so far. Please excuse the backdrop. :)<br /><br />As a reminder, the basic thesis of my work is to explore inner emotion and dialogue between figures in the gesture of a body. <br /><br />Thoughts and feedback, as always, is appreciated. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3040877173/" title="IMG_0001 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3270/3040877173_62e5105320.jpg" width="500" height="375" alt="IMG_0001" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3040877179/" title="IMG_0006 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3165/3040877179_876d629386.jpg" width="375" height="500" alt="IMG_0006" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3040877183/" title="IMG_0007 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3067/3040877183_cb780f135c.jpg" width="375" height="500" alt="IMG_0007" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3040877193/" title="IMG_0008 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3223/3040877193_b2fd212cfb.jpg" width="375" height="500" alt="IMG_0008" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/3040877197/" title="IMG_0009 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3067/3040877197_f09fd8c2ba.jpg" width="500" height="375" alt="IMG_0009" /></a><br /><br />P.S. I love Iron and Wine.Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com3tag:blogger.com,1999:blog-3423095412489511513.post-71404546063772763732008-10-29T23:26:00.002-04:002008-10-29T23:43:18.630-04:00Daring Bakers October Challenge!Challenge post time! I almost forgot it was posting day, but I didn't. The challenge this time was pizza. The challenge part was that we were supposed to give doing it classically a go- as in *bounce bounce toss spin spin toss.* I was pretty good at the bouncing, but the tossing- not so much. I did love the recipe though, and have made it three times. <br /><br />The first time I made it I made the full batch and six pizzas, as is suggested in the recipe. They were for my sister's birthday party, and I didn't get a picture of them fresh because of the hustle and bustle. This is the only picture I got, of the meager remains. They were all topped with red sauce and mozzarella, and then each had different toppings including pepperoni, red pepper, onion, mushroom, tomato, and combinations of those. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/2985165587/" title="IMG_0003 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3271/2985165587_c3632034c6.jpg" width="500" height="375" alt="IMG_0003" /></a><br /><br />The second time I made it I made a half-batch and made three pizzas which were eaten by my surrogate family and some of my friends. No pictures were taken then, but pesto, tomato, and fresh mozzarella donned all three. <br /><br />The first two times I made them also I didn't do the refrigerate overnight thing, I just let the dough rest at room temperature for two hours and it worked beautifully. <br /><br />The last time I made it, it was with pesto, grape tomatoes and mozzarella, and I actually got whole pizza photos. The last time I made it I split the dough four ways in stead of six, made two pizzas and six rolls. Also I actually did the refrigerate over night suggestion, which I thought actually made the dough less agreeable. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/2985165593/" title="IMG_0002 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3287/2985165593_ca80310cbc.jpg" width="500" height="375" alt="IMG_0002" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/2985165597/" title="IMG_0007 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3236/2985165597_8824760a6f.jpg" width="500" height="375" alt="IMG_0007" /></a><br /><br />Here is the recipe, the only difference is that I used active dry yeast in stead of instant, which requires using warm water, dissolving the yeast in the water, then adding it plus the oil to the flour/salt. I edited this a little from what was given to us.: <br /><br />~ BASIC PIZZA DOUGH ~ <br />Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart. Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter). <br />Ingredients:<br /> 4 1/2 Cups flour<br />1 3/4 Tsp Salt <br />1 Tsp instant yeast <br />1/4 Cup Olive oil or vegetable oil <br /> 1 3/4 Cups Cold Water<br />1 Tb sugar Semolina/durum flour or cornmeal <br /><br />PART ONE <br />Method: <br /><br /> 1. Mix together the flour, instant yeast, and salt in a big bowl (or in the bowl of your stand mixer). <br /><br />2. Add the oil, sugar and cold water and mix well to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes. <br /><br /> 3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.<br /><br /> 4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas). <br /><br />5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball. <br /><br />6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.<br /><br /> 7. Put the pan in the fridge, let the dough rest overnight or for up to three days, OR <br /><br />PART TWO <br /><br />8. Rest two hours if refrigerated, one if fresh <br /><br />9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C). NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan. <br /><br />10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss. <br /><br />11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan. <br /><br />12. Lightly top it with sweet or savory toppings of your choice. <br /><br />13. Bake for abour 5-8 minutes. <br /><br />14. Take the pizza out of the oven; wait 3-5 minutes before slicing or serving. Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com0tag:blogger.com,1999:blog-3423095412489511513.post-56354795045359535562008-10-28T15:42:00.000-04:002008-10-28T15:43:53.627-04:00Oops.So as most people that know me have noticed, I drop my phone a lot. If this were a sitcom, here is where they would insert a montage of clips showing me dropping my phone set to a witty song. I've been getting better about not dropping it, however, I think that today I made up for the not dropping my phone all the time. <br /><br />I was making cupcakes while talking to my mom on the phone. I got the cupcakes into the oven without a problem, however, when I went to rotate the pans halfway through baking, I dropped my phone.<br /><br />INTO THE OVEN.<br /><br />The door was not open all the way, so my phone slid down the hot door and landed on the bottom of the stove, you know, the metal part right above the FLAMES. My poor mother, she was a little confused. I then proceeded to panic, scramble for tongs, which the Johnsons' don't apparently believe in, grabbed two wooden spoons and fished it out (without burning myself!) It seems to be okay, there are two little melty spots, but they don't seem to be effecting the functioning at all.Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com2tag:blogger.com,1999:blog-3423095412489511513.post-87486939266261704412008-10-23T23:48:00.002-04:002008-10-24T00:39:12.983-04:00More cupcakes, and a cake. And life.Today I made a birthday cake and Caramel Apple cupcakes- cupcakes with little pieces of apple in them dipped in gooey caramel. Pretty much delicious. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/2968730196/" title="IMG_0004 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3250/2968730196_571022f1f0.jpg" width="500" height="375" alt="IMG_0004" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/2968730188/" title="IMG_0007 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3178/2968730188_85e011478a.jpg" width="500" height="375" alt="IMG_0007" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/2968730202/" title="IMG_0006 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3171/2968730202_2af6b81320.jpg" width="500" height="375" alt="IMG_0006" /></a><br /><br />Amanda was visiting, and Sarah was around because she lives here- they were both tired and I fed them a lot of sugar, so it was pretty fun. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/2968730224/" title="IMG_0011 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3061/2968730224_2fc9c26722.jpg" width="500" height="375" alt="IMG_0011" /></a><br /><br />The birthday cake turned out really well, purple and green frosting, with little star sprinkles that Sarah found in the cupboard. <br /><br /><a href="http://www.flickr.com/photos/beth_ann_/2968730212/" title="IMG_0012 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3212/2968730212_34a82d660e.jpg" width="500" height="375" alt="IMG_0012" /></a><br /><br /><a href="http://www.flickr.com/photos/beth_ann_/2968730220/" title="IMG_0014 by baholdridge, on Flickr"><img src="http://farm4.static.flickr.com/3003/2968730220_ab2c8ed37a.jpg" width="500" height="375" alt="IMG_0014" /></a><br /><br />Life!<br /><br />I have my second group critique of senior show work next Thursday. I wish I had more done, but I plan on churning out quite a bit of work this week. I did three sculptures last week, the first was destroyed, and I made two out of that clay. They turned out really well, but my batteries were dead in my camera and now I've taken them to my storage space on campus. I'll post soon about my concept for my show and hopefully put pictures of works in progress. <br /><br />On the social side of my life, since I'm still looking for a job I have quite a bit of free time. I've been spending quite a bit of time with Jillian, which is really great. I like her a lot. We're in similar places in our lives right now, and we have so much more in common than I thought we did. It's been very nice. I've also had coffee with Brian a few times in the past month. That's been nice too, I'm glad that we can be friends. James and I have also been spending increasing amounts of time together, which is good. That's the nice thing about old friendships, there's enough of a basis there to just pick back up. And of course I've been spending a lot of time with my sister Amanda and her kitty, Zipper. <br /><br /><br /><br />Life in general is kind of weird right now. I'm going part time, so I'm almost never on campus. I don't have any particular time to be up because my earliest class is at 3 in the afternoon on Tuesday and Thursday, and my other two classes are Wednesday and Thursday nights. I don't work very often, and when I do, it's usually weekend nights at the CLC, or for a few days during the week with the gallery, and that's only about once a month. I have my artwork, which is nice to be able to focus on, and nice to have a lot of time to spend on it, but I don't feel like I'm doing as much as I could be. Bennett said that we should be working harder right now than we ever have been, and I think that's true- I'm just having trouble with my starter it seems. When I do get to work, I work hard and deeply for a long time, it just seems I find myself sleeping more than I mean to most days and getting distracted really easily. I feel like I'm turning into a housecat. <br /><br />I think that a lot of it is because of my massive lack of structure. I live off campus so I make my own food and can eat whenever I want, I don't have to abide by the dining hall hours. This is good most of the time, but I find myself eating breakfast at 11 and lunch at 4, and dinner is iffy, sometimes happening at 9, or 6 or whenever someone offers me dinner or I am inspired to cook. Sometimes I just pull out some cheese and vegetables and bread and have a picnic standing at the kitchen counter. I'd really like to get a job (especially since I'm quite low on funds at the moment), but part of me wants to take advantage of the ample time I have only spending six to eight hours in class a week to throw myself into my work. Maybe I'm just lazy and don't want to have to take the effort to budget my time. But the other half of me thinks that if I had a part time job at least, I'd have structure and I'd be more productive. But then, it seems like I should be able to just implement structure in my own life, but that is for some reason so much harder than it should be. I've never been good at scheduling personal time. <br /><br />I basically feel like I bounce along my week in antigravity, floating through the clouds doing little things but not accomplishing much, spending a few hours here and there with friends, but not really being in community with them. It's like everything is falling apart and coming back together all at once, and in slow motion. I'm happier than I've been in a long time, and have more reasons to be happy than I have, but I don't feel there is much that is tangible, and like I'm reaching and not able to grasp my life. I seem to just be kind of confused. I'll stop rambling now.<br /><br />Tomorrow (tonight, technically) or Saturday we're having a girls' night, probably at Jillian's, so I'm looking forward to that. Also, it's Amanda's birthday as of the strike of midnight 40 minutes ago, Happy Birthday sister!Beth Annhttp://www.blogger.com/profile/02724308085365904799noreply@blogger.com1