Cupcakes for Sarah

Last August, I wrote a post that included the photo from the cover of the book "Hello Cupcake!" Wee Sarah posted a comment asking if she could have the cupcakes featured on the cover of the book for her birthday. So, on Saturday, in lieu of a cake, I made a dozen of these edible puppies in celebration of Sarah.

It's a good thing I'm taking that cake decorating class, because I knew exactly what to do when the temperature of my hand became too much for the icing. And even though the cupcakes had the odd meltdown, I was able to keep said meltdown at bay. Yup. Even when Mister Man dropped a couple of the pups when he was putting them in the fridge at Sarah and Donimo's place!

While the icing process WAS akin to brain surgery, it was worth every drop of sweat. When we saw the expression on Sarah's face, our little hearts went *ping*. (photos from the main event tomorrow) (you will note that there are only 11 pups in the photo below and THAT'S because one of them ended up with a bit of a gished-in face and missing peepers when it hit the floor. Oh Mister Man. I asked YOU to put them in the fridge because I was afraid of dropping them!)

Pudding and Play

We all lead such busy lives that we had to book an afternoon with Ms. Annie and Ms. Lara about 10 days in advance! We decided that we all needed to relax, so I made a pitcher of Sangria and we broke out the horse racing game (a wedding gift from Shelley and Anthony) and laughed our faces off.

I made one of my favourite desserts, a homemade vanilla pudding. To me, this is creamy perfection. It goes down smoothly and is so cool and creamy on the tongue. It's so darn simple too. And, you can double the recipe.

Homemade Vanilla Pudding

(from Fine Cooking Magazine Fresh and Quick Issue)

1/3 cup granulated sugar

5 tsp cornstarch

1/4 tsp salt

1 3/4 cups whole milk

1/2 vanilla bean or 3/4 tsp pure vanilla extract

4 large egg yolks

2 Tbsp unsalted butter, cut into 4 pieces at room temperature

In a medium saucepan, whisk the sugar, cornstarch and salt until well blended. Slowly pour in the milk, whisking constantly. Add the vanilla bean if using. Set the pan over medium heat and bring to a simmer, whisking frequently. This should take anywhere from about 4-10 minutes.

Meanwhile, in a medium bowl, whisk the egg yolks until well blended. When the milk mixture is thickened and simmering, slowly pour it into the egg yolks, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture comes back to a boil, about 1 minute. Remove the pan from the heat.

Remove the vanilla bean with a fork, and scrape any remaining seeds into the pudding. Throw out the pod. Add the butter and IF you're using vanilla extract instead of the bean, add it now. Whisk until everything is blended. Portion the hot mixture evenly into 4 bowls. Gentle press a piece of plastic on the surface of the pudding, so that no icky film forms as it cools. Refrigerate for about 2 hours until firm. It will last in your fridge for 3 days.

I must say, this is a perfect summer dessert. (Not that we've seen summer around these parts yet - but I'm hopeful.)

Can You Teach an Old Dog New Tricks?

I'm getting geared up for the baking of the caking (in which a bunch of my women friends, family members and myself come together in Newfoundland to make the wedding cake for the nuptials of me 'n Mister Man). (okay, we're actually not going to make the WHOLE cake - we're going to make PART of the cake) (and we're going to decorate it) (I think of it as the community making-of-the-quilt. Only instead of a quilt, we're making a cake!)

So when Lori called to see if I wanted to take a 4 week cake decorating class, I pretty much leapt through the phone to say yes.

It was a BLAST. Holly, our teacher, was fabulous and fun. She could wrangle a piping bag like there was no tomorrow.

The class was at Eden West Fine Food and Gifts in Port Moody, where they have a great teaching kitchen, complete with the mirror on the ceiling for the obligatory cooking school aerial view.

Holly showed us how to pipe stars.

Lori and I were both completely into it.

(Even if our spatulas were dueling in the bowl.)

And you seriously have to love ANY hobby that involves the acquisition of more specialty tools. Particularly when they're as nifty looking as these are...

And, in case you were wondering, here's my first masterpiece. What do you think? Should I throw it all in and go work for The Ace of Cakes?

Pineapple Upside Down Cake That Will Set Your World on End

Dear Smitten Kitchen. You have got it goin' on. Thank-you for this recipe which takes an old school concept and, with the addition of fresh fruit and juice, it total kicks its way into the new millennium. At the inaugural BBQ this was a fabulous finish to a fabulous meal: sweet and comforting with a slightly tart overtone.

Pineapple Upside-Down Cake (a la Smitten Kitchen)

The Topping:

1/2 medium pineapple, peeled, quartered lengthwise, and cored

3/4 stick unsalted butter

3/4 cup packed light brown sugar

The Cake:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 stick unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 tablespoon dark rum

1/2 cup unsweetened pineapple juice

2 tablespoons dark rum for sprinkling over cake

I made the caramel in a small pot and poured it into a 9" cake pan. Smitten Kitchen suggests that, in an ideal world, you use a well seasoned cast iron skillet. I didn't have one, but found that making the caramel in a pot worked just fine.

Preheat oven to 350°F.

Cut the pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, for four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in a circular pattern.

Then you're going to sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over pineapple topping and spread evenly. Bake cake until golden and a tester comes out clean, about 45 minutes. Let it stand for five minutes before inverting a plate over the pan and flipping the cake onto the plate. Keep the plate pressed firmly against the pan during this process! You can sprinkle rum over the cake (though I didn't).

Serve it warm or at room temperature. I served it at room temperature and almost everyone had 2 pieces. Mister Man even said that he wanted this for his birthday cake! Now THAT'S high praise....

BBQ Season

Susan and Diyan have a new addition to their family.

Isn't he/she/it a beaut? The plan was to have the inaugural BBQ after Diyan was officially knighted a Canadian citizen. We were going to her swearing-in ceremony and then would celebrate with her over a pile o' BBQ'd goodies.

There was one hitch however. While Diyan was visiting her family in Indonesia, she contracted a tropical disease called dengue fever. And THAT meant she wasn't allowed to get on a plane. Susan decided to have a much scaled back version of the BBQ to help pass the time until Diyan returned. (I'm happy to report that Diyan came home today, back in the pink of health, albeit probably a bit shaky).

I made 2 pineapple upside down cakes that were a challenge to transport. Mister Man devised a brilliant carrying method by stacking the second one on top of a spring form pan (under which sat the other). We decided to belt it in lest disaster fall upon us.

There were only a few folks there, and a pile of gorgeous looking food.

Here's the moment in which Susan lit the BBQ for the first time. She is aglow.

Le beautiful rib eye steaks.

And le cooking.

Mister Man cooks while Vanessa and Beth look on.

The spread. (Note the Pineapple Upside Down Cake in the lower right hand corner. Recipe tomorrow.)

And here are the chairs that Susan bought for Diyan in celebration of her becoming a Canadian citizen. They have been awaiting her return. In fact, I'm sure she's probably sitting in them RIGHT now!

Hello summer. Pull up a chair and stay awhile. We're ready for you.

Hairspray (or What Should I do on the Big Day?)

For my birthday, Pooter's gift to me was a hair styling session with Robin (the best hair gal in the world), so that we could test drive hair styles for the upcoming nuptials of moi and Mister Man. Last week, we all descended upon Robin's place, bearing wine and snicky-snacks, and Robin brought out the hot rollers, hairspray and bobby pins. It was a hoot - and incredibly useful! Doodie took my camera out for a spin after the rollers came out and documented the whole enchilada. Here's what transpired. Pooter surveys the hot-roller action (she was the one who was responsible for taking notes about technique).

Doodie Poofs.

And then shoots some "how to" video.

The rollers are out and we're ready to rock.

Robin begins to pull the curls apart. Lookit Pooter. She is taking her job very seriously, hanging on Robin's every word and gesture....

So what do you think? Curls and head-dress? French roll and head-dress? Or just plain ol' french roll? There was also a veil, but we couldn't find a way to work it in. Let me know what you think, because I am somehow missing the "sense of style" gene. (i.e. I don't have one, despite the fact that The Mums is a very stylish woman.) (Um. That means my hair is usually just hanging in a clump from my scalp. Or it's under a ball cap when I'm sweating....)

So I'm relying on you to weigh in. Seriously. Seriously SERIOUSLY. The dress I'm wearing is a classic strapless ivory gown, with tons of ruching and a support system that would make Dolly Parton proud. I'll be wearing jewelry by Zuka, so it will be elegant and beautiful. My best maid, Mariette, will also be wearing Zuka jewelry and a gorgeous gown.

So here's what I need you to consider (and please, pardon the goofy look on my face.... I'm not accustomed to having an entourage pamper me...!)

Version A: Retro head-dress with curls

Version A from behind:

Version B: French Roll with retro head-dress

Version C: French Roll without retro head-dress

Version C from behind:

Okay. So operators are standing by to hear your thoughts. Will it be Version A, B or C? I know I can hardly stand the anticipation..... because I am DYING to know what it's gonna be!

My Terrible Confession

Alright. I have a TERRIBLE confession to make. But first of all, I have to say that IF you are Mister Man's parents, Bob and Merilee, you need to stop reading right now. Go on.

*humming*

Ahem. I still see you two there hovering over the keys.... *waves hands in air* Go on. Go on now. Because this confession might make you want to disown me! (Not that we're legally related yet, but need I remind you that September IS just around the corner?)

Okay. Let me start by saying that the Mother of Mister Man (AKA M.O.M.M.) makes the BEST pea soup in the world. And I don't say this lightly. I come from the land of pea soup makers extraordinaire. Newfoundland is a serious hot spot when it comes to understanding how to make a bag of peas taste like a bowl full of heavenly love. So my praise of Merilee's soup is heartfelt and well earned. I love the times of year when, after a big ol' family dinner, she makes a vat of pea soup and then freezes individual servings for each of us. This was my pea soup serving from Easter dinner and I'm happy to report that it was brilliant.

There's a REASON I'm happy to report that it was brilliant. You see, a funny thing happened on the way to the simmering soup pot. The Mums raised me to be a fairly low maintenance guest. Paully and I were taught that once you finished your meal when invited somewhere for supper, you must IMMEDIATELY help with the clean-up. So, as always, I was pretty quick out of the gate, making quick work of the dishes. I have learned to never throw away the vegetable water that Merilee keeps (for the soup). And I learned that because one year, in an effort to clean the bowl in which it sat, I threw it out. Ooops.

So THIS year, I looked around the counter, spotted the vegetable water and moved on. Instead, I reached for 2 pots in which the potatoes were mashed. I cleaned one of them and had JUST plopped the other one in the soapy water, when Grayce (sister of Mister Man) came blasting into the kitchen in slow motion. (Okay she wasn't really in slow motion, but that's how I remember it). I also remember her bellowing "Nooooooooo" (imagine that low-pitched and slowed down), as the potato pot hit the water and began to sink. Before my very eyes, she reached in, snatched the pot from the soap bubbles and said "Oh my god - that's the pot that mom uses to make the soup. She likes all the bits of potato stuck to the side."

She gave it a quick rinse and plunked it back on the counter. She had saved me from a rather big faux pas. Moments later, she rushed into the dining room where Mister Man was sitting with some cousins and Aunties. "Oh My God", said Grayce, "Teri just tried to rinse out the potato pot." This declaration was greeted by horrified gasps as everyone acknowledged the unspoken.....

And then Grayce and I spent the rest of the evening peering into the pot, which was now a-boil in stage one of the soup making. What we were trying to discern was whether or not the bubbles on the top were soap bubbles or merely the beginnings of another excellent soup.

I'm happy to report, they were the beginnings of another pot of really excellent soup. Phew. I dodged a bullet on that one. So let's just keep it between us, okay? Not a PEEP to Bob 'n M.O.M.M., okay?