March 14, 2011 § 1 Comment
First off I want to dedicate this posting to one of my favorite bloggers out there- Angie Dudley of Bakerella– an amazing writer, baker and a huge source of inspiration. She’s having some health complications and can definitely use some Irish luck right now- so this one’s for her.
After my failed attempt to find a good pot-o-gold treat for my St. Patty’s Day posting, I thought I’d take matters into my own hands and make some pot-o-gold cake pops. To make- you’ll need everything from the basic recipe, plus white candy melts, black oil-based food coloring (water-based will turn the candy melts into paste,) and gold dragées.
The key is to shape the balls into little pots before chilling. I just flattened one end by forming a little divot on one end and pulling outwards. I then indented along the edge to make it look like the lip of the pot.
The trick to adding the gold was to dip the pops, then wait just a few seconds for the melts to become tacky before adding the dragées with a tiny spoon- otherwise they sunk into the melts. A little bit went a long way.
… but something still isn’t right. Is it me or do those cake pops look suspiciously… I don’t know…. not black? On one hand I am a little annoyed that the black dye I bought turned out to actually be mislabeled purple dye. I figured this out after dumping half the bottle into my candy melts- therefore ruining the cake pops because dye tastes pretty heinous.
On the other hand the Washington Huskies, which happens to be my alma mater, won the PAC-10 championship in basketball the next day. Their colors are purple and gold. Coincidence? I think not. Maybe these cake pops are good luck!
August 30, 2009 § Leave a comment
Before I made my Crab Cakes Eggs Benedict last week I had never poached an egg. So during the long car ride to the beach I conducted research on my phone from many sources on the best way to poach an egg (yes I am that big of a nerd.) Below is a super dumbed-down set of instructions for you poaching newbies.
- Fill a wide, shallow frying pan with just enough water to hold an egg (about 3 inches)
- Bring the water to a boil
- crack an egg into a mug or ramekin (don’t break the yolk!)
- lower the heat of the pan until the water stops boiling
- dip the edge of the mug/ramekin slowly into the water and let the egg flow out into the under-boiling water
- the whites will look like feathery strands. With a slotted spoon- nudge the whites towards the yolk to keep the egg together, you will lose some of the whites but most will stay with the yolk.
- cook the egg for 3-5 minutes depending how firm you want the egg
- remove from the water with a slotted spoon and pat dry
- serve immediately