8/17/2008
Ottawa Super Ex...
Miss C got picked to hold the chinese plates, bad pic, it was nightime, but heck, she's cute
7/24/2008
Hello Kitty die cut machine...
Ok, I know I shouldn't be saying this, but I've been thinking about getting a traditional die cut machine :o I'm really digging the Spellbinders system of die cutter / embossing Nestabilities
. This means I *need* a machine to use those dies. Do I buy a Spellbinder or do I wait for the Hello Kitty Sizzix ?
I know for a fact that Miss C would loooooove that machine... much better then the cr@ppy Cuttlebug
. This means I *need* a machine to use those dies. Do I buy a Spellbinder or do I wait for the Hello Kitty Sizzix ?
I know for a fact that Miss C would loooooove that machine... much better then the cr@ppy Cuttlebug
7/21/2008
what kind of bug is this? / C'est quoi comme insecte/
If you know, please post in the comments. Thank you! (click on the picture to make it bigger)
Si vous connaissez cet insecte, j'apprecierais le savoir. Laissez-moi un message. Merci! (cliquer sur la photo pour l'agrandir)
Si vous connaissez cet insecte, j'apprecierais le savoir. Laissez-moi un message. Merci! (cliquer sur la photo pour l'agrandir)
7/15/2008
Link - How to make a tutu!
7/13/2008
7/07/2008
Invasion de fourmis... GROSS!!!
Bon, il faisait tellement chaud dans la chambre que j'étais debout à 2h! Après mainte tentative de me rendormir j'ai décidé de me lever à 4h. Tant qu'à être debout je me suis mise à faire du rangement, j'allume la lumière de la chambre de Miss C (elle dormait dans notre grand lit) et découvre à mon grand dégout qu'il y a des fourmis vollante sur son rideau blanc!!! Il n'y en a d'abord que 4-5, mais avec la lumière elle se multiplie par dizaines...
Je réveille mon cher chum qui lui a choisi de dormir sur le divan. Vite l'aspirateur! L'aspirateur n'est pas assez rapide pour ces insectes volant... En plus, il y a plein de fourmis ordinaire sur le plancher...
Ca a pris une heure de nettoyage et d'aspirateur pour arriver a faire disparaitre une bonne partie des fourmis. Chum a mis de la cannelle en poudre partout et nous n'avons plus revu de fourmis. Nous allons devoir acheter du poison et en mettre PARTOUT! GROSS!
Je réveille mon cher chum qui lui a choisi de dormir sur le divan. Vite l'aspirateur! L'aspirateur n'est pas assez rapide pour ces insectes volant... En plus, il y a plein de fourmis ordinaire sur le plancher...
Ca a pris une heure de nettoyage et d'aspirateur pour arriver a faire disparaitre une bonne partie des fourmis. Chum a mis de la cannelle en poudre partout et nous n'avons plus revu de fourmis. Nous allons devoir acheter du poison et en mettre PARTOUT! GROSS!
6/16/2008
Joined Calorie Counters community
I can't believe I gained weight since I started working at my current job. I know, I used to walk from the kids's school to work, a good 20 minute walk. I would also walk 2-3 times a day over lunch for 40-60 minutes. Now I only walk from the subway station and when I get home I sit on my ass and go to bed. It's very, very sad.
Only 4 days left of school for the kiddies and then I can start taking my bike to work.
I'm really liking the www.caloriescount.about.com food and exercise logs. It is a lot easier then a food journal and basically the same thing. It gives me the calories I ate and burned. I make bad food choices and still eat too many calories.
I've set a goal for next July, but for now, here's a small ticker of 20 pounds.
Only 4 days left of school for the kiddies and then I can start taking my bike to work.
I'm really liking the www.caloriescount.about.com food and exercise logs. It is a lot easier then a food journal and basically the same thing. It gives me the calories I ate and burned. I make bad food choices and still eat too many calories.
I've set a goal for next July, but for now, here's a small ticker of 20 pounds.
5/25/2008
5/15/2008
5/05/2008
4/20/2008
Wild life in the city
With the summery weather of the week-end, we took advantage of the temperature to the fullest and went on walks by the river. Yesterday we saw ducks and a turtle, but today we saw a BEAVER!!! BTW, when Felix told me he had seen a beaver jump from the ice unto the water, I was sure he had seen another type of animal. How could a beaver be in the city!!! Yet we spotted it about 2 minutes later.
4/05/2008
Now it's Mountain Dew cupcakes...
Found on All Things Cupcakes
Mountain Dew Cupcakes
1 cup butter (2 sticks)
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
1 1/2 teaspoons lemon extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1. Beat butter on medium for 30 seconds.
2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy.
3. Add eggs one at a time, Scrape sides of bowl in between additions
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds.
5. Add the Mountain Dew, lemon/lime juice, and lemon extract . Mix to combine.
5. Scoop into cupcake papers about two-thirds full.
6. Bake for 18-20 minutes until a cake tester comes out clean.
Mountain Dew Buttercream
1 cup butter (2 sticks)
4-5 cups powdered sugar
2 tablespoons Mountain Dew
Juices from half of 1 lemon and half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
neon green food coloring (yellow and blue if you dont have green)
1. Sift powdered sugar into a bowl or onto parchment
2. Beat butter at medium-high speed until creamy
3. Add half of the sugar, turn mixer on low for 5 seconds.
4. Add the Mountain Dew, zest, and lemon extract . Beat until combined.
5. Add food coloring to the desired color.
6. Gradually add remaining sugar until you get to the consistency and sweetness you like.
From Clever Cupcake in Montreal - Kool-Aid buttercream
Grape Kool Aid Buttercream
2 1/4 cups powdered sugar
4 single serving grape kool aid packets
1/4 cup boiling water
1/2 cup butter
1/2 cup trans fat free crisco
Place powdered sugar and kool aid in bowl of mixer and pour boiling water over top. Mix at high speed using whip attachment until mixture is cooled to room temperature. Add butter and crisco then whip at high speed for 10 minutes. Add optional blue food colouring.
2 1/4 cups powdered sugar
4 single serving grape kool aid packets
1/4 cup boiling water
1/2 cup butter
1/2 cup trans fat free crisco
Place powdered sugar and kool aid in bowl of mixer and pour boiling water over top. Mix at high speed using whip attachment until mixture is cooled to room temperature. Add butter and crisco then whip at high speed for 10 minutes. Add optional blue food colouring.
Wow... Chocolate Cherry Dr Pepper cupcakes...
I admit I am NOT a fan of the chocolate cherry Dr Pepper but the cupcakes sound pretty interesting...
Cupcake jewelry
I'm used to Swatch watches, but the bracelets always end up cracking, splitting and breaking. This cupcake watch is too cute!!! sadly it is OUT OF STOCK!!!
What about a cupcake ring? I soooooo want it! But it is twice the price of the watch :s
What about a cupcake ring? I soooooo want it! But it is twice the price of the watch :s
Two colour cupcake icing...
Dulcedo shows us how to do a two-toned swirl icing. It's not that I haven't tried before, but maybe I was doing it wrong...
Must try... from Martha's cupcake week
The Meyer lemon cupcakes from Vanilla Bakeshop
Meyer Lemon Raspberry Cupcakes
Ingredients
Makes 2 dozen
1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
5 large eggs, separated
1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
1 cup plus scant 1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
Meyer Lemon Curd
Vanilla Bean Buttercream
Sanding sugar
24 raspberries
Directions
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.
Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.
Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.
Meyer Lemon Curd
Makes enough for 2 dozen cupcakes
1 cup sugar
Zest of 3 lemons
3 large eggs
4 large egg yolks
1 cup Meyer lemon juice
5 ounces unsalted butter, chilled and cut into small pieces
Directions
Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.
Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.
Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.
Meyer Lemon Raspberry Cupcakes
Ingredients
Makes 2 dozen
1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
5 large eggs, separated
1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
1 cup plus scant 1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
Meyer Lemon Curd
Vanilla Bean Buttercream
Sanding sugar
24 raspberries
Directions
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.
Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.
Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.
Meyer Lemon Curd
Makes enough for 2 dozen cupcakes
1 cup sugar
Zest of 3 lemons
3 large eggs
4 large egg yolks
1 cup Meyer lemon juice
5 ounces unsalted butter, chilled and cut into small pieces
Directions
Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.
Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.
Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.
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