I haven't thought about brownies for a long time, only cake on my mind lately... Until now. I went to a baby shower recently and these were served as the dessert. Heavenly. Mouthwatering. Fudgy, chocolatly, gooey, rich.
I'll stop.
I dissected it to determine what was in this little piece of heaven and I would bet money on
dulce de leche, not just any regular caramel type spread. I hunted for the best recipe to make these. I found
David Lebovitz's Dulce de Leche Brownie Recipe, you can click "read more" at the end of this post for the recipe or visit his
website.This is my attempt at it below. I didn't have the proper chocolate, I will suggest going for something dark, bittersweet. For the dulce, be generous and add it in clumps, never mind spreading it around 'evenly spaced'!
Pecans seem to be MIA for this piece.
Stay tuned for a cupcake inspired by today's treat. And happy thanksgiving to those celebrating :) Calories do not count tomorrow.
Sometimes a cake order comes along leaving me challenged but excited. My
cakes are never over the top, after all it has to be eaten and I want the flavor to be as much of the star as the cake. I like using a little exaggeration, and a little fun.
This is why this penguin is so…
wide.
I know penguins are not wide, but you never want to trim off too much cake when someone could be eating it. Influenced by the look of these
penguins, thrown in a hint of
cartoon, while still maintaining some seriousness for birthday boy Alex.
Here is what you get:
Eyes, nose and feet are fondant. The yellow part is painted on with food gel. For the order of assembly: I cut into shape and applied the first layer of white fondant over his belly, followed with black fondant for the back following the shape of the white. The head and wings are actually a separate piece, cut into shape and placed on top.
Happy birthday Alex!
This weekend I had the pleasure of creating a cupcake tower for a very special anniversary of 50 years. It's such a beautiful thing and some would say rare to experience...
Most couples can't believe it themselves :)
Congratulations Pattie's parents, Pat & Rufus Goodland, for reaching the golden 50.
There were three flavours:
Classic v, Classic c and Spiced Carrot. The decor on Classic c was a violet flower made from gumpaste. To make these, use this
cutter, and the
shell tool to create the texture on the petals.
Spiced carrot had gold "50" medallions made from gumpaste (the white circles) and royal icing painted with gold dust.
And Classic c had gold sugar...
As a tribute to my previous post on
vintage candy shops below is a photo of some candy from the 60s. It was part of Pattie's planning to have a buffet with candies found in the 60s. Do you remember these?:
I work for a large publishing company with many magazines under their belt. Some that have been around for ages. You wouldn't believe some of the stuff in our photo archives. I have sketches from illustrators when computers were not around, and recently came across these photos of old candy shops I thought were interesting enough to share with you:
39 cents a pound for these swiss chocolates...
Check out Neilson's rosebuds! Are those still around?...
Home made butter squares sound delicious...
LOVE this packaging for Kleenex. They should bring them back. The design would still be relevant. They look art deco...
And old packaging of candy bars they should bring back too...
Proof that bags of candies WERE only 10 cents...
Since I had
tweeted about this recipe, I couldn't get it out of my mind. I needed to try it. I tweaked the recipe and baked the cheesecake for a United Way charity bake sale at my
day job... it ended up winning
BEST RECIPE!! That makes it an
Ultimate.
For the recipe for pumpkin cheesecake, click read more.
