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KatieM

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  1. That's my advice too. Shoot them with metallic wrappers so you have the reflections and highlights you want, but then get the art department to adjust the colour to your University's blue. Might take a little time, but it's not a difficult thing. ...assuming of course you have access to an art department. Heck, I would probably have time to help you out with it. (why yes, I DO work in an art department ) ← Gah, why didn't I think of that? We are doing all the graphic design in house, and I know our designer could handle something like that. She could probably adjust the color on the ici
  2. Hi everyone, I have searched high and low and cannot find what I am looking for. I thought that if anyone might know where I can find something, it would be you! I have a photoshoot coming up for a brithday card, and the request is for cupcakes in our University colors, which are orange and blue. Since orange icing seems more appetizing to me than blue icing, I would like to find cupcake liners in blue. Ideally, I would like to find a metallic blue. Unfortunately, the only ones I've been able to find are in a sort of baby blue, and what I really need is more navy or at least a dark blue. A
  3. Well, my new cookbook already has splotches on it! I made the cardamom coffee cake this morning to take to a meeting. It was fantastic. In fact, I may have another slice here pretty soon . . . While baking, it smelled like everything I want to have for breakfast - oranges, coffee, and cardamom, which being Scandinavian, I associate with sweet breads. It was a hit! I mixed up the crumbs and the dry ingredients last night and simply added the wet this morning, so I could even accomplish it bleary-eyed, and my co-workers think I'm brilliant for being able to bring something like this in to the
  4. Thanks guys. I really needed another addiction like this. Now "regular" yogurt just won't do. I have to make a special trip to the World Harvest store. I like the 2% drizzled with honey and topped with almonds. Has anyone else noticed the nutritional information? Why does this brand of yogurt have so much more protein than any other brand I've come across? It works great in sauces and soups where I'd often use heavy cream. Try stirring it into your oatmeal - you won't be disappointed.
  5. Is anyone thinking about making their own "Peeps" for Easter? I did it last year by following the directions in Dede Wilson's book on holiday candies, but with Nightscotsman's marshmallow recipe. It takes some practice to pipe them correctly, but once you get the hang of it, it's not so bad. They are far more delicious than the store-bought kind. I'll try to do it again this year and post some pics. Be forwarned, though - it's a messy project. Here are my tips: Take the sugar syrup slighty higher in temp than usual. This will help the fluff to be stiffer so it will hold its shape when piped
  6. I'm in! I just bought Baking, From My Home to Yours, and there are something like a dozen brownie recipes in there, which I am thrilled about. My go-to brownie recipe is "Best Ever Brownies" from Baking with Julia. They have a lovely merigue-y crackly top, and are perfectly fudgy and chocolately on the inside. I always make double the number I think I need, because people get mad at you when you run out. I think I need to try Ling's recipe, though. Her's look like they might be perfect.
  7. I finally got the book yesterday, after many longing looks! I had it on both my Christmas list and my birthday list, but since no one obliged and it's many months before the next gift-giving holiday, I went ahead and bought it. My co-workers will be thrilled when I start baking new things for our meetings. A friend sent me the recipe for World Peace Cookies back in December, and they have become an office favorite. I can't wait to get started!
  8. You're right, googling DOES come up with nothing! I think it may be that lemon is not a traditional filling/flavoring for Danish pastries. Almond, cheese, cherry, prune, almond, almond, and almond are the most common. Most fruit flavors traditionally have a layer of almond cream beneath the fruit, though it's not necessary. I've never come across a recipe for lemon danish, and I do have several Danish cookbooks. However, that is not to say that one does not exist! Your question made me think "Why have I never made a lemon danish?" I definitely second using the recipe from Baking With Juli
  9. Wow! Thanks for the great suggestions, everyone! Sugarnspice, you're right, it IS 7lbs! I think I have a good start now. I just hope all my friends like almond, or I'm in trouble! A marzipan village - now that's funny! I bet my brother would actually do that, too. Here's another addtion to the problem - I've made a few Pavlovas in the last couple of days, so I have TONS of egg yolks in the fridge. I thought I remembered reading a thread somewhere about almond paste and egg yolk desserts, but now I can't find it. Anyone remember that or have any suggestions that use both? Thanks again fo
  10. So I was inspired by an earlier topic to purchase a giant can of almond paste from Nutsonline. It is 5lbs. It arrived, and I said, "What was I thinking! Why did I ever think I would need this much?" I had anticipated using it in the fillings for my Christmas Danish braids (5 or 6 of them), and maybe some candies, but that's about it. I'll barely make a dent in it. My brother suggested I make some Marzipan and have a family Marzipan figure modeling contest , but I can't really think of anything else. Any suggestions for some Holiday treats I could whip up and give as presents? Also, what
  11. Ok, I think I'm just going to scrap the pot roast idea entirely. On impulse, I stopped at my butcher's yesterday just to see what looked good. I ended up buying some gorgeous smoked bacon. They make it in-house, and it even SMELLS great. So I will definitely be making something out of that. Do I see BACON CANDY in my future? I know, not exactly meaty, but there's plenty of savory on the menu, and bacon candy is just fun. Plus, no self-respecting carnivore would pass it up. I even got my vegetarian little sister to eat some last night when I was playing with it. Has anyone ever roll
  12. Ditto the thanks on posting that link! I just ordered a boatload of stuff. Good price on montgomerency cherries. I needed some hazelnuts and pistachios (I can't spell it either) in addition to the almond paste to complete my holiday baking. It should all be here on Monday. How excellent! Edited to remove my unneccessary capitalizations.
  13. Snowangel, That's kind of what I was afraid of. I'm doing a shrimp appetizer, so I already have something "fishy". I just thought that I should add something meaty, since I didn't really have any other meat on the menu. I guess I don't HAVE to have meat. There will be plenty of protein, what with the shrimp and the hummus platter and the rosemary mixed nuts I'm making. At least a third of our guests are vegetarians, so I wanted to make sure I had enough for them to eat, but I kind of forgot about the carnivores! Not that meat eaters can't eat veggies. Maybe I can make just a little of t
  14. I need some help with a cocktail party I'm hosting on Friday. I'm making all kinds of lovely appetizers and desserts, but I need a second filling for one of them. I am making some gougeres (sp) that are filled with a wonderful wild mushroom/gruyere mixture. Since I really don't have anything "meaty" on the menu, I feel like I need to do half the puffs with a meat filling. I just so happen to have a nice big hunk of leftover pot roast. Could I grind this up to make a filling? The puffs are pretty small, and I'm piping the filling in, so it would have to be pretty finely ground. Would this b
  15. This is such a fun topic! And again, congratulations on the new job! Wendy, I'm so glad you brought up the pretzel jello! That has to be one of my all-time favorite church supper desserts. Speaking of church suppers, here are a few midwestern favorites: Any fruit pie that came from someone's backyard garden (or the Schwann man in winter, if you had already used up the ones you froze yourself), ie peach pie blueberry pie razzleberry pie (blackberry, blueberry, raspberry combo) rhubarb custard pie strawberry rhubarb pie pear pie raisin pie (I hated this, but my dad loves it) cherry lattice pi
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