Wednesday, February 3, 2010

Kitchen Adventures

So lately I have been slowly tackling my kitchen. It seems like ever since we have moved into our house I have been saying that I want it to be organized. But I was working full time at the Preschool, and then as a Nanny, and my house has kinda taken the back burner. Now that I am home with my little guy, I have tried to start organizing in steps. I realize that I will be interrupted by a hungry, needing to be changed, pay attention to me child, so it would be unrealistic of me to expect to get it finished quickly. With a clean organized kitchen, I get the itch to bake. Baking has become a new passion of mine. I enjoy cooking, and I would love to become better at it, but baking is just plain fun! Tom has been hinting about how much he enjoys the pies I make. I think I am going to try and make at least one new recipe a month. I hope to share the hits and misses of my new adventures.I took some time yesterday to make some dark chocolate cupcakes with white mountain frosting for the girls at my bible study (wive's group) and thought I would share the frosting recipe. This was definatly a hit! I love how the frosting is a marshmellow consistancy, that peaks like whipping cream. The result turned out looking so pretty. I topped them off with some cute Valentine's sprinkles.

White Mountain Frosting
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon vanilla

1.) In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
2.) In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
3.) Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake. Makes 3 cups of frosting.

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