Here is another case of ‘saw a food and now I can’t get it out of my mind until I make’ it syndrome. On Facebook, I follow one of my favorite ice cream restaurants, Wilson’s. This particular place is in Northern Wisconsin, so luckily (unluckily?) for me, I don’t have access to all their flavors all the time. Most of the flavors Continue reading
It’s been a bit since I’ve shared random pictures and recent happenings, plus you want to see that final bridal shower cake, right?! That’s what I thought.
Hooray! Here it is! Remember back in this post when I talked about making a cake for my BFFs shower? I did it! I mean, I’ve made cakes before, but it was usually for someone’s birthday or something, not a momentous occasion like a wedding shower. I was nervous that I would end up a stressed out mess 4 hours before, trying to piece together a cake with wilty frosting that was completely crooked, but it went better than expected! Probably one of the best things that I did to make sure I wasn’t stressed was baking the layers and making the filling the day before (actually I made the frosting the day before too). This reduced down on the steps that I had to complete the day of and gave me a better cushion for if something were to go wrong. Everyone loved and it and ended up having enough to bring home, so I get to keep savoring it for a few more days! Also, I kind of love doing cakes now. I find that frosting the cake and putting everything together is sort of therapy, so if you need a cake and I need frosting therapy, let’s be friends.
Moving on to my recent trip back to Door County (Northern Wisconsin)! If you remember, I went with a group of food bloggers back in April, but the weather was still pretty chilly and just starting to warm up. This time around, the weather was perfect and we couldn’t have asked for more quintessential Wisconsin summer weather (think 70s all week!). While we didn’t get to do our usual kayaking activity, we did eat a lot of awesome food and see our usual Door County haunts. The upper left picture is the Cave Point, a scenic area I visited with the ladies in April, then returned to with my parents when we went a few weeks ago. It was crazy to think that the last time I was there there were HUGE chunks of ice and the water was much colder.
My other favorite new place we visited was Jorns’ Sugar Bush. We had seen the signs advertising the maple syrup being sold there for years, but never made the stop to actually try them out. When you first drive up to the place it’s kind of a ‘Are we in he right place?’ moment. It’s essentially just a very small store selling all sizes of maple syrup, but the best part is that they bottle all the syrup right there in the building! The actual retail space was only big enough for about 4-5 people to comfortably move around, but the lady working the shop made for a much more interesting visit, providing snippets about how long they had been making syrup and how the business came to be. P.S. Did you know you can freeze syrup until you need to use it? Me either!
Among other things I made this vegan ricotta pasta and this super cool cucumber/watermelon dinner and they are both things you should just go ahead and make ASAP. I’m trying to implement meal planning and it resulted in better lunches/dinners, so let’s hope I keep sticking to it!
That’s all for now, I’ll be back with a recipe later in the week! xoxo
I have this weird affinity for remembering recipes bloggers post from a long long time ago. Not all recipes, just random weird ones, not even ones that I necessarily was super into as soon as I saw them, but some just get stuck in my brain and don’t leave for a while. One of these was the Continue reading
Hi there! I’m over at my lovely friend Dianna’s blog The Kitchen Prep, guest posting for Ice Cream Social Week, hooray!! My contribution involves booze, chocolate and cherries, so scoot on over there and check it out. (Here is the link!) Also, there is a giveaway happening for this ice cream event, so make sure you get into that too!
We are reaching that time of year, the one where it’s just too dang hot to turn on the oven and blowdrying your hair can feel like a suffocating torture (especially if you have a tiny bathroom like I do, eek!) that you really don’t want to repeat. We’ve been pretty lucky up here in Wisconsin, skating by with the hottest days topping out at 85 and humidity behaving and staying around the ‘I can totally tolerate this’ level. But, soon enough I’m sure we will be in the same sweaty, wearing dresses everyday boat, because it seems inevitable, especially once the Fourth of July hits. Usually when this happens, I’m all about piling on the popsicle recipes and avoiding the oven at all costs. Luckily, I have a few recipes for you to beat the heat!
Popping in to share this birthday cake with you! My boyfriend and I happen to have birthdays that are a day apart (but 2 years apart), so the cake I end up making is double duty for both of us. The good news is Continue reading
Once upon a time I made mini loaves of bread in a pan meant for Twinkies, I thought ‘these look like a mini loaf pan, it will work out great!’. Not so much on the mini loaves, but as it turns out, the pan meant for Twinkies is perfect for just that, making Twinkies! My boyfriend gave this pan and the decorating bottle for Christmas last year and I am just now getting around to sing it. He has a tendency to note what I do and don’t have in our packed kitchen cabinets, so lucky for me, I always get something new to play with. This time around, it just took me 6 months to get around to using the pan for what it was intended for, but it was worth the wait. Usually, Swiss Cake Rolls were my go-to Hostess snack, but the sweet cake and whipped coconut cream filling in these kind of make me want to change my mind! Don’t be intimidated by the length of the recipe, it’s pretty simple once all the components are ready.
I was envisioning that I would need to do at least a few trail runs to get the cake portion of these just right, but the first time was a home run! The cake part of these is outta this world good and has me re-thinking my plans for this bridal shower cake, so I will be testing cake recipes in the next week at least a few more times. Who wants to come over and help me eat lots of cake and binge on frosting?
I happened to have this handy bottle for filling the Twinkies, but if you don’t have a bottle like this one, I think a regular piping bag fitted with a metal tip would work just fine. I found that more than 3 holes were needed to get the cake filled all the way and to achieve the Twinkie filling effect. When in doubt, just keep on filling! Also, if you don’t have a Twinkie cake pan, a mini loaf pan will do, but if you are interested in getting one, I have one similar to this one and it worked perfectly. I based my recipe off of Joy The Baker’s recipe and she also used a foil method to make makeshift Twinkie molds. I also imagine this can be make into one loaf and filled with the filling somehow, as well as baked in muffin tins and filled from the bottom. They wouldn’t be the same Twinkie shape, but would taste the same.
P.S If you want a great step by step recipe tutorial for making coconut whipped cream, Angela has the best one out there!