Cream cheese frosting

100_3322 copyOK, so I’m fixated on cake again. Must be the cold, short days. I recently checked out a book about cake from the library. Can’t remember the title of the book, but I do remember that every third cake was iced with cream cheese frosting.

And I thought…why not?

I’d only ever really thought of cream cheese frosting in association with carrot cake, but this book opened my eyes to all sorts of possibilities. Imagine cream cheese frosting on lemon, chocolate, or spice cake! How about on gingerbread?

Since then, I’ve put cream cheese frosting on a variety of cakes. Today on pumpkin cake. It has been dangerously good on everything!

Cupcakes

carrotcupcakes1 smThe whole family loves cake, and I much prefer cake over cookies or bars, but cake has some important drawbacks. It can be difficult to pack in lunches—icing gets everywhere and the cake crumbles. It’s also not something the kids can grab and go with, like cookies are.

So lately I’ve been turning many of my cakes into cupcakes. They travel well, are easy to snag on the go, and…well…they’re cake!

It’s still nice to have icing on cake, but with cupcakes, I can ice some and leave others plain for lunchboxes. These beautifully iced carrot cupcakes were divine, but the plain ones were just as good!

chocchipcupcakes1 smThere are also some lovely cupcakes that don’t need icing at all, like these chocolate chip cupcakes with cheesecake centres.

So far, I haven’t met a cake that didn’t do just as well as a cupcake. Just make sure you pull them out as soon as they’re done—they’ll bake faster than a cake and dry out easily.

 

A Culinary Adventure

The kitchen, with 3-rock fire.

The kitchen, with 3-rock fire.

I spent a couple of hours today going through the letters I wrote home from Panama when we were in Peace Corps–trying to decide if there’s a book in that mass of experiences. As I went through, I noted that, in almost every letter, there is something about food. Life in rural Panama was a nutty mix of plenty and famine, luxury and squalor. We had no electricity, and only rudimentary water, but we had fresh hot bread delivered to our door every morning. Sometimes we ate nothing but rice with a spoonful of chutney for dinner, and other times we stuffed ourselves with fresh produce and tropical fruits.

Every week, I had something to say about food:

“Last night’s dinner was actually pretty good. The rice and beans and juice they brought us tasted fine as long as you ignored the dead bugs in both. Same with the soup for lunch today and the mouse droppings.”

“Tonight our dinner was 25 cents worth of bread and a little peanut butter. After eight hours of walking I would have liked more…oh well, we won’t starve to death.”

“6:15 am–I’m sitting here enjoying a delightful warm roll that was just delivered to our door a minute ago.”

“Thanksgiving dinner didn’t quite turn out as planned—the papaya we were planning on for the bulk of our fruit salad was full of worms—but it was very good.”

“We each ate about four oranges yesterday…and the citrus season still isn’t in full swing! We’re hard pressed to eat all the citrus we’re getting now! Guess we’ll just have to suffer.”

“We stopped by a kiosko (little store) on the way home this afternoon for a Coke (warm, of course).”

We grew to love the local lentils and rice, boiled yuca lightly salted and served with a slice of tomato, and thick sweet oatmeal drink that substituted for a meal in the fields. We perfected the art of straining ants out of the coffee with our teeth. We learned how to make lasagne and pizza on our 3-rock fire. It was a culinary adventure!

 

Birthday Cakes Past

DSC_0005 smFor Throwback Thursday, I thought I’d post some photos of a few past birthday cakes, just for fun.

2010: One of a long series of “flower” cakes requested by my daughter.

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2010: The Earth was my son’s request.

 

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2011: My daughter’s colourful paintbrush cake.

rabbitcakesm2012: The girl requested a surprise animal. This was my first attempt at using leaves as chocolate moulds (for the ears).

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2013: A dual birthday party cake–the spice cake owl was for my son, the chocolate log, for my daughter. I had always wanted to make meringue mushrooms…

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2014: After the 2012 success with chocolate painted leaves, I used the same technique for flight feathers on the LOTR eagle. Unfortunately, it was a blazingly hot day, and the wing tips melted and sagged within an hour.

DSC_0041 crop2014: The swan used more chocolate painted leaves—white chocolate this time, which managed the heat a little bit better than the dark chocolate (though the icing holding the wing to the body did not). It was also my first, not so attractive, foray into marzipan (for the beak).

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2014: My marzipan, cake, and candy triumph—Smaug was the joint birthday party cake. Tail, neck, head, and legs sculpted from marzipan, clear candy wings and jewels studding the treasure pile.

Vacation

“So, should I put this pizza in the freezer for next week?”

“Yeah, that’d be great.”

“Um. There’s no room here.”

The freezer was already full of ready-made meals waiting for a day when they were needed. We’ve gotten into such a habit of making extra to throw into the freezer, that we’ve outstripped our need for those “heat and eat” meals.

So I took a vacation yesterday.

Dinner was baked beans made in the bread oven last week, reheated, served over rice. Fried eggs on the side. A 15-minute meal. And a few extra minutes to roll out a pie dough I made earlier in the week, fill it with gooseberries from the freezer and throw it in the oven. Felt like cheating.

Instead of cooking, I pottered around the yard on the unseasonally warm day, played the piano, paid a social visit to the goats, and did a little writing.

Excellent!

Teenage angst

What do you mean I'm too young?

What do you mean I’m too young?

I was in my office, trying to focus on work when her insistent voice broke into my consciousness. Estrella, one of the goat kids, was whining loudly and incessantly. I stepped outside to see what was wrong with the normally quiet girl.

She was standing in the middle of the paddock. Her head wasn’t caught in the fence. Her sister and her mum were nearby. She hadn’t injured herself in the three hours since I was last in the paddock.

Ariana came bounding to her rescue, and her little tail gave a vigorous wag.

I sighed.

Estrella is in season. She’s the last of the three kids to start cycling. The other two have had their days over the past few weeks. Each cycle is heralded by vociferous maaa-ing.

At eight months old, the kids are too young to breed—though they’d happily get in kid, their bodies still aren’t fully developed, and it would cause them trouble. My old girl, Artemis, is now retired from breeding, though to hear her talk, she’d gladly visit the buck, too. Only one of the five goats in the paddock is at breeding age. She’s just come back from three weeks with the neighbour’s bucks, so I’m hopeful she is in kid.

But with four unmated goats in the paddock, and a cycle of three weeks between seasons, there’s going to be a lot of whining in the paddock this winter.

With two children in the house on the cusp of puberty, the whining indoors is almost as bad. I am surrounded by hormonal animals, all wanting something they don’t quite understand and cannot have.

It’s enough to make me dream of olive trees. They would look nice in the paddock. I love olives. And they don’t whine.

Repurposed tent

100_3308 copyOur 30 year old Eureka tent finally gave up the ghost this past summer, after many previous repairs and many years of use. I salvaged as much hardware as I could from the tent, and was about to toss the remainder in the rubbish when my hand slid over the silky no-see-um netting of the tent’s windows. That beautiful mesh was still in perfect condition, as was a lot of the rip-stop nylon of the tent itself. I found myself unable to throw it away.

It wasn’t long before I came up with the perfect project for repurposing the tent—mushroom growing bags! Last year, we covered the mushrooms with old pillowcases to keep the fungus gnats from infesting them. The pillowcases were not quite long enough, and did a marginal job. Ian had already asked me to make some custom bags with draw string bottoms to keep the flies out. What could be more perfect than bags made of tough, largely waterproof tent nylon? Add a strip of that no-see-um netting so you can peek in to check on the mushrooms, and the project was perfect.

So yesterday, I whipped out a raft of these slick bags from the old tent fabric. Felt great to repurpose the old tent, and I can’t wait to try them out!

Ojaldre

ojaldre smWhile I’m talking about fried food, I thought I’d share one of my favourite Panamanian foods—ojaldre.

Ojaldre is fried bread. It’s something we used to eat at fairs and festivals, like you’d eat French Fries.

I make ojaldre almost every time I make bread (which isn’t that often, as Ian usually bakes the bread). I always hope for a little extra dough—a little too much to put in that last loaf.

Take that extra dough, pat and pull it into a flattish, roundish sort of shape, and slap it into half an inch of hot oil until it’s brown and crispy on both sides. Shake a little salt onto it, and you’ve got a snack that reminds me of rodeos and terrifyingly decrepit carnival rides.

Happy Donut Day

100_3297 copyBy lucky chance, I decided to make donuts today. Because of the time difference, It means I can blog about donuts on National Donut Day in the U.S.

I don’t think I’ve made donuts since the early 1990s, when I used to make them as part of living history programs for school kids at Camp Tamarack. I still have the old Camp Tamarack baking powder raised donut recipe, but decided today to go with a yeast raised donut.

I won’t post the recipe I used, because I wasn’t entirely happy with it. It has promise, but I think I need to tweak it a bit. Make a few more batches of donuts. Maybe try them with chocolate frosting…hmm. Sounds like a great winter project!

The Ugly Teacup Collection

A portion of the ugly teacup collection.

A portion of the ugly teacup collection.

I’m not generally fond of fancy china, but many years ago, my husband brought back a pair of hand painted teacups from one of his international trips. They were gloriously, unabashedly garish—so ugly they were gorgeous. Thus began the ugly teacup collection. One by one, we’ve added to our collection, browsing second-hand shops for likely candidates. My mother-in-law sent us the “best” examples from the teacup collection she kept as a girl. We also picked up a suitably ugly china teapot to go with the teacups.

The collection has steadily grown, even though Christchurch’s stock of ugly teacups is greatly diminished since the 2010 and 2011 earthquakes. We love to hate the ugly teacup collection. We use them whenever we have visitors, for Sunday afternoon pots of tea by the fire, or whenever we want an extra special cup of tea. They make me smile, and I laugh at my own ridiculous fondness for these overly fussy, overly fancy, and just plain ugly dishes.