Urban Comfort

King Cake

It's all about Mardi Gras now. My dining room table is littered with masks in process, the marching bands pass in front of my house for daily practice, filling the air with a palpable electricity. The bleachers have cropped up downtown along St. Charles Avenue, the houses are decorated with all sorts of banners and flags and Mardi Gras lights, and of course there are king cakes piled to the sky in every market and bakery across town.  Mardi Gras is impossible to ignore here, and I dare even the most jaded not to succumb to the excitement. 

But the one tradition that I've always half-heartedly embraced is the king cake. I partake in one or two of them during the season, simply as a nod to tradition, but I'm definitely not passionate about them. There are the cakes that are too dry, overstuffed with creams and fillings to salvage the dry dough. There are the ones that are more sugar and icing than cake, giving me a quick headache. Some are too dense and doughy, better than dry, but simply too much. 

There's a change in the air, though. Over the last couple of years, new king cakes are emerging, with only a nod to tradition and a focus on quality. There's the king cake from Domenica, created by Chef Lisa White, a decadent concoction filled with bananas, mascarpone cheese and pecans, then gilded with salted caramel and edible gold flakes. It's over-the-top, insanely delicious. We had two of them last year and they were demolished within minutes. I was lucky to get a forkful. Alas, the king cake from Domenica is only available to locals.

My other favorite hews closer to the traditional king cake, but less toothachingly sweet, moist, light and wonderful. It's the kind of king cake you can eat for breakfast and not feel guilty (or sick) over. This king cake, created by Sucre, is really the only king cake I want to eat (when I'm not in the mood for absolute decadence). The good news - they ship around the country. Which means, in the words of Dirty Coast, my favorite local T-shirt retailer, you can "be a New Orleanian. Wherever you are."

Order your king cake through the end of the month, right here.

Aftermath

 

Whew!  There are a lot of cobwebs here!  But work has been hopping for me lately, something I deeply appreciate as a freelancer and a creative type.  At any rate, my Valentine projects will have to wait until next year, but I was reminded of this series of photos I took last year after we hosted a Valentine's Day party.

 

I love to entertain, but I'm not very good at setting things up and taking beauty shots beforehand, usually because I'm too busy planning the party.  During the event, I rarely take photos either.  If it's a good party, I'm enjoying it too much to care. So last year's party ended at 3 a.m. and I fell into bed, knowing I'd have to get up at 7 to get my son off to school. Needless to say, there was no cleaning up that night.

But as I returned home in the morning, the light was so pretty in my dining room, bouncing off of the various pieces of glassware scattered here and there.  As I surveyed the remnants of a good time, it occurred to me that the aftermath of events sometimes tells the story of what occurred more than the actual event. So I spent some time with my camera, documenting the details.  And when I look at them now, I'm reminded of just how much fun we had.

It's not a traditional approach to recording events, but it can be creatively liberating since perfection is not the point. I urge you to try it sometime and see what stories unfold for you.

 

 

 

 

 

 

 

 

 

 

 

 

 

The Ones That Got Away: DIY Potion Bar

                                                                                                              (Photo by Brie Williams)                                                                                                                                                                        

I started this series to showcase projects that don't make it into the magazine features for which they were designed. This one was an accompaniment to the Witches Ball I did for Better Homes and Gardens: Halloween Tricks and Treats. Working with witches as a theme, it seemed only natural to have guests whip up a few potions for themselves. Plus, it gave me an opportunity to work with my husband, which is always fun for us, especially when there's tasting involved.

We started with a base of apple cider and fresh lemon juice. Then I researched the meanings of various herbs to create the appropriate potions for a fall gathering.  Need some luck in your life? Just add a cinnamon syrup to the mix. Love? Go with rosemary instead. Prosperity? Mix pomegranate and honey and add a sparkle potion as well (club soda).  There are also alcoholic potions for those who desire a little extra oomph, courtesy of either apple brandy or vodka.

To make it easy for you, I've compiled the recipes, along with printable menus to display, and numbered labels for your bottles. All of the syrups can be made in advance and stored in the refrigerator (but bring them to room temperature before using) and guests can easily mix up the potions themselves. Just don't forget to supply jiggers for measuring and a couple of long bar spoons for stirring.

What will I be mixing up this year?  I can always use a little more Knowledge in my life. And you? What kind of potion do you need this Halloween?

 

                                                                                                               (photo by Brie Williams)

 
I covered a console table with a length of fabric and an overlay of black cheesecloth. If you want to use lab ware, you can generally find it on Etsy and eBay. But this idea will work just as well with any bottles and pitchers you already own.

                                                                                                                (photo by Brie Williams)

Printable menus can be displayed in frames to provide your guests with easy directions. The Potion Menu fits in an 8x10-inch frame and the smaller, numbered guide fits into a 5x7-inch frame. To make the tags, punch out numbers with a 1 1/2-inch circle punch and glue onto silver rimmed tags. To keep the striped theme going, attach them to bottles with Black Licorice Divine Twine.

                                                                                                         (photo by Brie Williams)

 
I used beakers for glassware, but a nice, modern alternative is the Marta double old-fashioned glass from CB2 ($1.95 each, with flat fee shipping available). They also have a beaker glass pitcher for the attractive price of $5.95 and a stainless steel cocktail stirrer.

Download DIY Potion Bar Graphics and Recipes

All photos courtesy of Brie Williams

Graphics for Potion Bar Menu from The Graphics Fairy

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Quick administrative note:  I've been getting tons of spam lately (boo!), so I've turned on comment moderation to enable me to better manage it. I've also been getting a lot more comments lately (yay!) and I want to make sure I respond to each. I've started responding to comments on this blog instead of sending individual emails because it's less likely that anyone will fall through the cracks. So if you haven't heard from me in the last couple of months, chances are I've responded within the post you commented on - I just keep forgetting to tell you about it. And thank you!  I love hearing from you!

Witches' Ball

 

I've created a number of Halloween stories over the years, but somehow there's never been a witch involved. So when Ann Blevins, editor of Halloween Tricks & Treats, approached me with the idea of creating a witches' ball, I was eager to explore new territory. 

I had the luxury of complete creative freedom and we shot it in my home (that's my cat, Lucy, in the title photo), which means that it was chaos for a few days, but also that I knew exactly what I had to work with. The pale green of my living room inspired the accent color throughout the story, and my very old house lent a little atmosphere to an otherwise clean setup - which is exactly how I live, mixing old and new.  

I've included just a sampling from the feature. You can find the rest in the magazine, which is available on newsstands now, or in digital form through Zinio if you want it right now (see link below). I hope it inspires you to gather the girls together and cast a few spells of your own.

 

These invitations look harder to make than they are, thanks to pre-pleated ribbon and a downloadable template. 

Witch leg toppers are a cinch to make with striped straws and witch shoe cutouts.

 


What appears to be a bubbling cauldron of bones is actually a cauldron holding treat-filled favors for guests. But during the party the bones do double-duty, serving as a centerpiece for the table.

Photos by Brie Williams

Click on the magazine cover to find the issue on Zinio:

F

Black & Gold Cupcakes (aka Chocolate & Vanilla)

For every celebration involving cake (such as my son's birthday party), there's a typical scenario that plays out in my house: 

 

A) Son presents mom with complex, highly detailed plan of cake that she'll never be able to accomplish in this lifetime.

B) Mom suggests that this time a professional will need to be consulted.

C) Son looks at mom with a long face and mentions how disappointed he'll be if she doesn't make the actual cake part herself.

D) Negotiations commence and scaled back design plans go into effect.

E) Last minute curveball.

F) Mom makes cake (or cupcakes) with a simple design, son is happy and applauds efforts.

...every time. This year started with a plan for a football cake - full field, lots of detailing, right down to the look of the football players. And if I'd let him continue, there'd have been a stadium full of people, too. So we get through Step D and then my son decides the night before his party that he doesn't really want a general football party any more, it should be a Saints football party, and those 48 cupcakes already baked would look really good if they just had gold liners instead of the silver they were sporting...

Fortunately for my son, I have a lot of experience working with editors and clients who have last minute brainstorms, so his curveballs don't throw me. I tweaked, we had the party, he loved the cupcakes, declared them magnificent (with his mouth full, of course), and all was a great success. 

But there's a greater issue that comes up when we decide to do cupcakes in the traditional flavors that he always requests. I have great yellow and chocolate cake recipes, but they just don't translate to cupcakes. Both are too moist and tender to hold up as a cupcake and they never dome enough, so I end up compensating with too much frosting. So I've cycled through recipe after recipe, looking for the best cupcake recipes I can find (because we both have exacting expectations of the taste, if not the design).

I've been almost satisfied at times, but this time I finally have some real keepers (which is the reward you get when you clean a small corner of your office and discover recipes pulled in 2008). Both cupcake recipes are from Food & Wine, as is the white buttercream. The milk chocolate frosting is from the Food Network and it's perfect for the yellow cupcake (and finicky children). So next year, when I find myself having the same conversation, at least I'll know I'm no longer facing the challenge of the cupcake as well. I'll take success where I can find it!

 

Chocolate Cupcakes:
(makes 12)

4 tablespoons unsalted butter
1/4 cup vegetable oil
1/2 cup water
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup plus 2 tablespoons unsweeted cocoa powder (not Dutch Process)
3/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/4 cup buttermilk
1 teaspoon pure vanilla extract

1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper or foil liners.

2. In a small saucepan, melt the butter with the vegetable oil and water over low heat.

3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bowl as necessary. Pour the batter into the lined muffin tin, dividing the batter equally among the cups.

4. Bake the cupcakes in the center of the oven for 23-25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.

White Buttercream:
(enough to generously frost 12 cupcakes)

6 tablespoons unsalted butter, softened
2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Pinch of salt
2 tablespoons milk or heavy cream (I used half-and-half which gave me a slightly stiffer frosting that held up to summer heat and humidity)

In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.

 

Golden Cupcakes:
(makes 12 cupcakes)

1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature

1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper or foil liners.

2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, dividing the batter equally among the cups.

4. Bake the cupcakes in the center of the oven for 20 - 23 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer to a wire rack to cool completely. 

My Notes: I was baking these cupcakes in a pale colored, nonstick pan. Generally, I know that you lower the oven temperature by 25 degrees when cooking in dark, nonstick pans, but I didn't know if that also applied to the lighter color. So I made two batches and there was definitely a difference. I preferred the cupcakes baked at 325 for the same amount of time, even though they were barely colored. The cupcake with the slightly more golden exterior seemed a little dry. However, I baked the chocolate cupcakes in the same pan at 350 and they were perfect. So you might want to try baking the golden cupcakes at the lower temperature or check them just a bit earlier if baking them at 350.

 

Milk Chocolate Frosting:
(enough to generously frost 12 cupcakes)

3 1/2 ounces milk chocolate
3 ounces semisweet chocolate
2 cups confectioners' sugar, sifted
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
1/4 teaspoon salt

1. Put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

2. Add the confectioners' sugar, milk, butter, vanilla extract, and salt and beat with an electric mixer until smooth and creamy.  

 

Tissue Paper Heart

 

 

We're hosting a Valentine's party this evening, with a mix of adults and children, couples and singles, and we've unabashedly embraced our inner child for this one. So when I saw Martha Stewart Living this month, I absolutely knew I had to try to make the giant tissue paper heart that graced the cover.

I made a similar version, though I shifted the color palette and made the tissue paper pom-poms myself in a range of sizes (it really is easy and a lot less expensive). I also veered away from arranging the entire thing on the wall. It lost some of its organic nature by doing that, but I simply don't have those kinds of skills! I found it a lot easier to create the layout on the floor first.

To make it, I put two pieces of poster board together and cut a half heart out, then taped the two pieces of poster board together with packing tape, so I had a whole heart. After that, I loosely arranged my pom-poms on the surface of the heart, then attached the wires to the poster board with more packing tape, pushing the pom-poms together so they completely filled the space. Then I attached the heart to my wall using Command Removable Mounting Strips by 3M. I used an entire package of 4 large, 4 medium, and 8 small strips and the heart's been hanging securely for a week now, so I'd say it's a safe bet. 

Have a happy heart day - filled with love of all kinds!

 

 

(Click the images above for full size versions).

 

Here's a tutorial to make your own tissue paper pom-poms. Just remember to use 4 or 5 layers of tissue instead of 8 (as stated in the directions above).

Moonlit Halloween Playlist

Better Homes and Gardens asked my husband and I to come up with a playlist for the party featured in the October issue. It was a fun collaboration for us and this is what we came up with.  It's by no means a comprehensive list, but a sampling of songs to include. If you have any other suggestions to add, we'd love your input!

 

Baby Did a Bad, Bad Thing  by Chris Isaak
Goin' Down South by R.L. Burnside

Lebanese Blonde by Thievery Corporation

My Moon My Man by Feist

Shake Your Hips by The Rolling Stones

You Did (Bomp Shooby...) by Chuck Prophet

Goodnight Moon by Shivaree

Shakin' All Over by Eileen Jewell

Get Up & Get Down by The Dramatics

You'll Be the Death of Me by Johnny Winter

Strange Love by Slim Harpo

Bad Things by Jace Everett

Glory Be by R.L. Burnside

Crazy by Gnarls Barkley

Bad Moon Rising by Creedence Clearwater

Let the Good Times Roll by Ray Charles

 

Photo by Monica Buck 

**If you like the invitation shown above, you can go to www.bhg.com/moonlight and get the free download (they're available with and without a date).

Crescent Moon Cake Topper

 

Editorially, it's been a big Halloween season for me and I enjoyed the opportunity to creatively indulge both sides of my holiday decorating style. As much as I love the classic Halloween palette of black and orange, I'm also drawn to using black, white, and silver for a more elegant presentation, as I did for Better Homes and Gardens in the October issue. This feature was more personal for me as well, since it was shot in my home and my son made his editorial debut in the magazine. I'm biased, but I think he made an adorable addition to the story. 

One of the projects I made was this paper cake topper. It was one of those last-minute, spontaneous creations. It also ended up being one of my favorites. It's not particularly difficult to make, though it is easier and faster to make if you use a scoring board. You can also save and reuse your topper from year to year. Just place a round of wax paper under the rosette to protect it from frosting. Any frosting that might get onto the tips of the crepe paper can be removed with a damp paper towel.

To make your own topper, follow the directions below:

 

Materials:

Moon and Star templates (found here)
White cardstock
Silver crepe paper
Black construction paper
Book pages
Ruler
Pencil 
Scissors
Pinking Shears
Quick setting gel glue (such as Beacon 3-in-1 Advanced Craft Glue)
Scoring board and bone folder 
2 toothpicks
Hot glue gun (optional) 

 

1. Download the cake topper templates onto heavy cardstock and cut out.  

2. Using the templates as a guide, cut out two moon shapes from silver crepe paper and two star shapes from black paper.

3. Cover the cardstock cutouts on one side, gluing crepe paper to the moon and black paper to the star.

4. Cover the other side of the star cutout as well, then glue the star onto the crescent moon.  

5. Glue a toothpick to the back side (the uncovered side) of the crescent moon, then cover with the second crepe paper cutout, gluing it to secure.

To make the rosette:

1. Cut a strip of silver crepe paper that measures 2½ x 18-inches and trim one long edge with pinking shears. 

2. Cut a strip of black construction paper that measures 2 x 18-inches (attach strips of paper together with thin double-sided tape if your paper is small) and trim one edge with pinking shears. 

3. Cut a strip of book text that measures 2 x 18-inches (again, attaching paper together with thin double-sided tape if necessary) and trim with pinking shears. 

4. Glue the straight, long edge of the construction paper strip to the top of the silver crepe paper strip. 

5. Accordion pleat the crepe paper/construction paper strip at 3/8-inch intervals. 

6. Accordion pleat the book page strip at 3/8-inch intervals.

 

7. Glue the ends together to form a circle and add glue to the inner edges as well (you can do this with quick-setting gel glue, but a hot glue gun set on low is faster). 

 

8. Glue the book paper rosette on top of the larger rosette.  Stick the crescent moon cutout through the hole in the middle of the rosette and add a dot of glue to secure.  Stick the second toothpick underneath the rosette and secure with more glue (this goes into the cake).

Tip: If you like, you can use a skewer instead of a toothpick. This will allow you to poke the skewer all the way through the rosette with a few inches below to stick into the cake (with a little glue in the middle of the rosette to secure). However, I like the less visible silhouette of the toothpick, so I don't mind the extra step.

 

Resources:

Silver Crepe Paper from Castle in the Air

12x18-inch black construction paper from Dick Blick

Scoring board kit from Martha Stewart Crafts

 

Title photo by Monica Buck

 

**To see more of this feature, visit BHG's website at www.bhg.com/moonlight and pick up a copy of the issue at your newsstand. Tomorrow I'll post the recipe for the cake that this topper accompanied, my Black Velvet Cake that I make for Halloween every year.

Pancake & Waffle Party

It's the last week of summer before school starts here, so per my son's request we had an impromptu pancake and waffle party Monday night. It's the first time I've had a breakfast party in the evening, and as far as entertaining goes, it was one of the easiest ideas to execute. I was in charge of pancakes, my husband manned the waffle maker, with the batters prepared beforehand and the meats cooked and kept warm in a 150 degree oven.  Kids had milk and there was a variation of a bourbon milk punch for the adults, also batched beforehand and served from a punch bowl. 

My son had requested that guests bring their pajamas "just in case," though we weren't sure exactly what that meant. A few guests took it a step further and showed up in their pajamas, which I love. Add a few board games to the mix and you've got a party suitable for all ages. 

Below is the waffle recipe my family has used my entire life (courtesy of my grandmother):

Maryland Cream Waffles 

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1 3/4 cup milk
2 large eggs, separated
1/2 cup melted butter                                                        

1.  Mix and sift dry ingredients together.

 2.  Add milk, which has been mixed with beaten egg yolks.

 3.  Add melted butter; beat until all lumps have disappeared and the mixture is smooth and creamy.

4.  Fold in beaten egg whites.  Put in small amount of batter and bake 3 minutes or until steam has stopped.

 

Kentucky Praline
This is my husband's reinterpretation of a classic New Orleans brunch cocktail, the bourbon milk punch

1 1/2 ounces bourbon (we used Maker's Mark)
1/2 ounce Rittenhouse 100 Rye
1/2 ounce Sazerac Praline Liqueur
2 ounces half-and-half
1 ounce demerara syrup
Fresh nutmeg

Batch all ingredients except nutmeg and chill. Can either shake with ice before serving (strain it into a glass and serve neat), or put it in a punch bowl with an ice ring. Garnish with freshly grated nutmeg.

Demerara syrup - Put equal parts demerara sugar and water in a saucepan; bring just to a boil and stir to dissolve sugar. Remove from heat and cool before using. 

 

*You can find my favorite pancake recipe and syrup variations here. 

Title image via

Edible Designs

It was my son's birthday this weekend and I had a bit of a last minute panic with his cake. We had a bowling party at a local bowling alley and originally we'd planned to have a bowling themed cake that I would pay someone else to make. Unfortunately, my son couldn't make up his mind which cake and cake design he wanted, only that he wanted it to be one of my recipes. I bake cakes - I don't decorate them. Before I knew it, it was Thursday and too late to order a cake. 

So I picked up a "cake tattoo" from Michaels and hoped for the best. Admittedly, I was a little nervous, but I found the edible sheets really easy to work with. While my finished cake wouldn't have made the cover of a magazine, my son was happy and his friends oohed and aahed over it, which also made him happy. What made me happy was that it didn't taste like anything and that it didn't change the texture of the cake or the experience of eating it. A win-win. 

I started researching edible designs, wanting to see if there were more sophisticated or modern designs that I liked. Mostly, no. I think the edible design transfers are more appropriate for kid parties or baby showers and some holidays like Valentines. But I did find the edible butterfly designs shown above, from Sugar Robot on Etsy. I think they're gorgeous and I wouldn't hesitate to use them for adult cakes and cupcakes. Even better, they're available in a range of colors.

I found a number of other DIY cake decorating options while I was in Michaels, including edible paper and special punches (similar to regular craft paper punches) to create borders and other designs for cakes in solid papers. Then there are stencils, die cuts for cake designs...it overwhelmed me at the time, but some interesting possibilities to think about in the future. 

 

Valentines is one of those holidays when I don't mind cute. I like this particular set from Lucks and I think the designs would also make good cupcake or cookie toppers (edible designs like this can be cut with scissors, so you're not limited to using them for cakes).

Cupcake toppers from The Frosting Gallery on Etsy. 

Carnival minis suitable for cupcakes or cookies. Can be purchased from King Arthur Flour.

My cake. The edible cake tattoo from Duff Goldman can be found at Michaels and Party City.

Cocktail Rings

New Orleans is unique in that it offers its partygoers a portable option for cocktails - the "go cup."  Armed with a go cup, you're able to journey from one destination to another without being stopped for an open container.  So when my East Coast girlfriends came down for the weekend to celebrate two milestone birthdays, it seemed only fitting to find a go cup that was a few steps above the norm (the norm being plastic - which, legally, is what it's supposed to be). 

I went to Cheryl Charming for handmade cocktail rings - vintage glass coupettes attached to adjustable, silver plated rings. We wore them, we drank from them. They were a blast! And should you find yourself coming to New Orleans for a girls weekend, you can have your own, sold here or at Lost and Found. 

Even if you're not coming to New Orleans anytime soon, here are the recipes for what we drank that weekend. The Vieux Mot was perfect for our cocktail rings and the Ramos Gin Fizz is a New Orleans classic that swayed even the most reluctant of drinkers among us.  Cheers!

 

Vieux Mot
(created by Don Lee of PDT)

1 1/2 ounces Plymouth gin
3/4 ounce St. Germain elderflower liqueur
1/4 ounce Simple Syrup
3/4 ounce fresh lemon juice

Shake all ingredients with ice and strain into a coupette. Garnish with a Luxardo cherry.

To make Simple Syrup:  Bring equal parts water and sugar just to a boil; stir to dissolve sugar. Remove from heat and let cool.

 

Ramos Gin Fizz

1 egg white
2 ounces Plymouth gin
1 ounce cream
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1/2 ounce Simple Syrup (see above)
4 drops orange flower water
2 ounces club soda 

Place all ingredients except the club soda in an empty cocktail shaker and dry shake to emulsify the egg white faster.  Add ice to the cocktail shaker and shake VERY well. Strain into a tall, chilled glass with club soda in the bottom. Garnish with an orange twist. 

 

A Flower Arranging Party

 

The feature I did for Better Homes and Gardens May is on the newsstand, which means I finally get to share some of the projects I've been keeping under wraps. The first is the invitation shown above - paper origami cherry blossoms glued to a twig from the garden and placed in a brown paper envelope, along with a card. I love this as a simple invitation, but I think it would make a lovely "Happy Spring" or Mother's Day card as well.

I also crafted several containers for flowers and I think you'll have fun with those, too. My favorite is the lace decoupaged vase. It's one of the easiest projects I've ever come up with and one of the most satisfying. I've been collecting lace and making them ever since (I'll show some of them off later in the week).

 

To see more of this feature and get directions for the projects shown above, you can pick up the May issue of Better Homes and Gardens or visit their website.

 

Photos by Rob Brinson

Coconut Cupcakes

We spent twelve hours at the Mardi Gras parades yesterday, no small feat when young children are involved. My son ended up passing out in my lap during the final parade, waking only to mumble the occasional "Don't miss, mom" as he envisioned me still catching throws for him (he's become a true New Orleanian).  

Twelve hours at the parades requires frequent fortification so there's always plenty of food involved. We had BLTs, fried chicken, and lots of Zapp's potato chips in various flavors.  And while you'd expect that we'd have king cake, we admittedly broke with tradition and I made these coconut cupcakes instead. They're insanely good and they stay fresh for several days, which is a nice bonus. 

I also used this recipe as an opportunity to try out a baking ingredient that I found at King Arthur Flour, a gluten free cake enhancer. It's supposed to make your baked goods lighter, moister, and keep them fresh longer. This cupcake is already wonderfully moist but I wanted to see if I could detect a difference. It turns out that the cake enhancer did lighten up the crumb of the cupcake just a bit and it was even moister on the third day than it was on the second day. So if you have a cake recipe that you love, but tends to dry out too quickly, this might be a good product for you.

Without further ado, here's the cupcake recipe, adapted from The Barefoot Contessa Cookbook.  And then I've got more parades to prepare for.  Happy Lundi Gras!

Coconut Cupcakes
(makes 24 cupcakes)

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups granulated sugar
5 extra-large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour
3 tablespoons cake enhancer (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda 
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

1. Preheat the oven to 325 degrees.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

3. In a separate bowl, sift together the flour, cake enhancer (if using), baking powder, baking soda,  and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of the coconut.

4. Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the edges of the cupcake begin to brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese frosting and sprinkle with the remaining coconut.

 

Cream Cheese Frosting

11 ounces cream cheese, room temperature
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 teaspoon pure vanilla extract
1/4 + 1/8 teaspoon pure almond extract
1 pound confectioners' sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. 

Happy Hour

 

It's a 2-for-1 special today with two cocktails for the weekend. The first, a version of a New Orleans Buck, was created by Richie Boccato of Dutch Kills and Milk & Honey in New York. I love it when you put yourself in the bartender's hands and they give you a cocktail that's perfect for you. This is one of those cocktails, and Richie was kind enough to give me the recipe. (And if you're entertaining this weekend, it's easy to batch this cocktail beforehand. Just add the club soda as each drink is served.)

The second cocktail comes from my kitchen - my cocktail garden, to be specific. It utilizes fresh lemon verbena, paired with vodka and a touch of Aperol, a bitter-sweet orange liqueur. It's a nice outdoor cocktail, perfect as an aperitif.  

Have a wonderful weekend! 

New Orleans Buck

1/2 ounce fresh lemon juice
1/2 ounce ginger syrup
1 ounce pineapple juice
2 oz. Brugal Anejo rum
2 dashes Angostura bitters
Club soda

Dry shake (shake in a cocktail shaker without ice) all the ingredients except the club soda and strain into an ice-filled Collins glass. Top with 1-2 ounces of club soda. Garnish with crystallized ginger and dried pineapple.

Ginger Syrup: 

1 cup peeled, fresh ginger, cut into thin slices (about 1/8-inch)
1 cup sugar
1 cup water

Combine the ginger, sugar, and water in a medium saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Continue simmering for 30 to 40 minutes, or until syrup has reduced by about half. Remove from the heat and cool completely. Strain the syrup through a sieve, transfer to a bottle, and store in the refrigerator (can be kept for up to 2 weeks). 

Limonata

2-3 sprigs lemon verbena
1/2 ounce fresh lemon juice
1/4 ounce simple syrup
1 1/2 ounces vodka
3/4 ounce Aperol

Muddle the lemon verbena, lemon juice, and simple syrup together in a cocktail shaker. Add vodka, Aperol, and ice to the shaker and shake well. Strain into a sugar-rimmed martini glass and garnish with a small sprig of lemon verbena or a lemon twist.

Simple Syrup: 

 1 cup sugar
1 cup water

Combine in a medium saucepan over medium heat. Bring just to a boil, stirring to dissolve the sugar. Remove from the heat and cool before using. Store in the refrigerator for up to a month.

Sugar-Rimmed Glass: Put a layer of fine sugar on a saucer, then rub a wedge of lemon around the rim of a glass and dip it gently into the sugar.
 
 

The Violet Hour

 
For as long as I can remember, I have had a fantasy of an outdoor dinner party under huge sweeping trees, with chandeliers hanging from the branches (my fantasy does not concern itself with the logistics of wiring). There's rumpled white linen, well worn silver, and old, scratchy records playing in the background. Fireflies replace the mosquitos and the air is balmy instead of humid. It's a pretty fantasy, and one day, I just might have to bring it to fruition.

In my real life, I love outdoor dining at twilight and I'll slather myself with the (best smelling) mosquito repellent I can find, just to chase the magic. Whether it's dining on a screened-in porch with fireflies darting among the trees, or a table by the water, or just in someone's backyard or patio, I'm up for the experience. 

But to make it truly magical, I think it helps to have atmosphere. Not formal or uptight, but well thought out, a setting that reflects the environment you're dining in. So, without further ado, I offer up some visual inspiration. I hope it encourages you to chase your own magic this summer.

 
{Image from Gourmet}
 

    
{Image from Country Living} 

 
{Image source unknown}

Though the following two settings are for daytime, I think they'd easily make the transition to night:

 
{Image from Weekend}
 

 
{Image from Martha Stewart Living}       

{Title image from Gourmet}

Have a happy weekend!

Lacy Etched Glasses

    

I've been using etching cream on plain glassware for years, usually with strong graphic elements like numbers or letters. This time, inspired by delicate, floral etched French glasses I saw recently, I decided to go the softer route. I created stencils from a variety of decorative edge punches and etched a border along the rims of small glasses found at various thrift stores. 

I think the etchings manage to unite a disparate group of glassware, but I like that the designs don't match. I'll use these to serve various cellos or aperitifs over the summer, but I think they'd make sweet votive candle holders for a summer table or could be utilized in casual wedding or bridal shower decor.  You could also implement the same technique and punches to decorate the edges of mirrors, panels of a lantern, around a window pane, or on the glass in a picture frame.

A couple of things worth mentioning - I usually make my stencils from Con-Tact brand vinyl self-adhesive paper. However, I found that I couldn't get clean cuts from it when using more intricate punches. You can try putting a piece of paper under it (which works when you're punching washi tape), but I found a better solution for myself. I had some scraps of Loomtack left over from my decal projects, and I found it to be a great vinyl to use with these punches. I got very clean designs, it held well, and was easily removed.  It's more expensive than regular Con-Tact paper, but you only need small amounts for the etching and then you can use the rest for other projects (See Inkbloom for project ideas).  

As for glassware, straight sides are easiest to work with, though I've worked with tapered sides as well. The key to success with tapered sides is using a bone folder to make sure gaps are flattened out. You can also cut your stencil into pieces to make it fit properly, but it takes a little practice. Skip rounded glass, it'll be too difficult to get good results. Lastly, you can utilize double-sided tape to mask small areas, like the very rim of the glass. It's also good when you want to create thin lines. I tend to use 1/8-inch tape for delicate designs such as these. 

 
 

Supplies:

Glassware 
Armour Etch Glass Etching Cream
Decorative Edge Paper Punches (see below) 
Loomtack or other self-adhesive vinyl paper  
Double-sided tape (optional)
Bone folder
Scissors
Small paintbrush
Scrap paper
Goggles 
Plastic gloves

 

Directions:

 

1. Prep glassware by cleaning off any grease, dirt, or fingerprints.

2. Cut a strip of self-adhesive vinyl paper and carefully punch along the entire edge. Remove the paper backing and apply the stencil to your glass. Rub a bone folder over the edges to make sure there are no gaps or air bubbles. In addition, mask off the area under or over the edges of your design with extra pieces of vinyl paper (in case your etching cream should stray a bit). 

3. Apply a thick coat of etching cream over the stencil, making sure all open areas are covered. Let it sit for 5 minutes, then rinse it off under running water. Remove the vinyl stencil, then wash and dry your glass before using.  

 
 

A Paper Cake

 

It seems like I'm on a never ending quest to clean out my emails, organize the photos on my computer, meaningfully file the inspirational images that litter my desktop...I'd get it all done, if only there weren't so many forgotten treasures to rediscover along the way. So it is with this project today. I ran across these photos and they immediately made me want to make paper cakes again. 

I made this papier-mache cake as a centerpiece for my aunt's 60th birthday party.  The actual birthday cake was a sheet cake and too large to use as a decoration. I also harbor an unrealistic desire to decorate cakes, so this was the next best thing. It's much easier than breaking out the fondant and frosting, trust me. I ended up being very pleased with it, and afterwards, it was easy to simply repurpose the boxes and the topper. Here's how I made it:

Supplies:

3 papier-mache nesting boxes with lids (I found mine at Michaels)
Acrylic craft paint (I mixed 2 colors to get a custom shade)
Foam brush
Heavy florist crepe paper
Decorative edge punch
1/4-inch velvet ribbon
Quick-setting gel glue, such as Beacon 3-n-1 Adhesive
Printed numbers for template (I used a font on my computer)
Pencil
Sharp scissors
Lightweight cardboard or heavy cardstock
Thin florist wire
White craft glue
Glitter
White or pearl paper for banner
Millinery flower 
Straight pin

1. Paint the papier-mache boxes (lids included) in the desired shade and set aside to dry.

2. Cut strips of crepe paper to the desired height and carefully punch along one edge with the decorative edge punch. Repeat, for additional layers.

3. Turn the papier-mache boxes upside down and stack them on a cake stand. (I found that I didn't need to secure them to each other, but if you want to, you can attach them with double-sided tape, museum putty, or glue.) Glue the strips of crepe paper around the edge of each lid, then glue velvet ribbon over the bottom edge of each strip. 

4. To make the topper, print out your number templates in the desired size and trace around the template onto the cardboard or cardstock. Cut out, then use the gel glue to attach a thin piece of floral wire to the back of each number. 

5. Coat one side of the numbers with glue and then glitter. When the first side has dried, turn it over and repeat on the other side. 

6. Make a paper sentiment banner (The font Exmouth was used for this one). 

  
7. To assemble: Use a straight pin to poke 2 small holes in the top tier of your cake; slip the wired numbers into the holes and arrange as desired. Place the millinery flower in front of the numbers, then nestle the paper banner between the petals.

Resources:

Heavy florist crepe paper available at Castle in the Air
"Pinking Scallop Edge" decorative edge punch by Martha Stewart Crafts 
Felt and Velvet Flower from Tinsel Trading
Cake stand from Potluck Studios

All other materials available at crafts stores such as Michaels

The Wedding Cocktail

 
This is the cocktail I would have served at my wedding if my husband had created it by then (though he informs me that I would have to be marrying the bartender, since only true love could compel someone to shake up 150 egg white-based cocktails).  It's a beautifully balanced drink, gauzy and ethereal and absolutely perfect for an (intimate) wedding day, bridal shower, or brunch.  It's also perfect for springtime.  

Gran Gala Fizz

1 egg white
1 1/2 ounces Gran Gala Triple Orange Liqueur
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1/2 ounce Simple Syrup
3/4 ounce Plymouth Gin (recommended gin for this drink)
2 dashes Fee Brothers Grapefruit bitters

Place all of the ingredients in an ice-filled cocktail shaker and shake very, very well (a must for egg white- based drinks). Strain into a coupe; garnish with an orange twist.

Simple Syrup: Place 1 cup sugar and 1 cup water in a small saucepan. Bring to a rolling boil; stir to dissolve the sugar, then remove from heat and allow to cool. Store in the refrigerator.

Note:  Don't be tempted to leave out the orange twist.  Not only is it pretty, it lends an aromatic element that's essential for drinks made with egg white.  An egg white-based cocktail smells like wet dog after sitting for a little while. Aromatic elements such as citrus twists offset that tendency.  Trust me.

Cheers!

 

Coconut Cake

I know this is starting to resemble a baking blog, but I can't help but share this coconut cake recipe with you. I make this cake in the spring, and it's become an Easter tradition for our family. It's a show stopper of a cake, with its three layers and billowy 7-Minute Frosting. You can make it the day you're serving it, but I find that the cake gets better and better as it sits. I usually make the cake and filling portion the day before and assemble it.  Then, I make the frosting a few hours before serving (the frosting does not have the same shelf life as the cake).

Coconut Cake:

1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
3 cups sifted, self-rising flour (I prefer White Lily brand)
1 cup milk
1 teaspoon vanilla extract  

Filling:

3/4 cup sugar
1 cup sour cream
4 Tablespoons milk
7 ounces flaked, sweetened coconut

Make Cake:

1.  Preheat oven to 350 degrees.  Grease and flour three 9-inch cake pans.   

2.  Using an electric mixer, cream butter until fluffy.  Add sugar and continue to cream well for 6 to 8 minutes.  Add eggs, 1 at a time, beating well after each addition.  Add flour and milk alternately to creamed mixture, beginning and ending with flour.  Add vanilla and continue to beat until just mixed. 

3.  Divide batter equally among prepared pans.  Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.  Do this several times to release air bubbles and assure you of a more level cake. 

4.  Bake for 25 to 30 minutes or until done. 

5.  Cool in pans 5 to 10 minutes.  Invert cakes onto cooling racks.  Cool completely before filling and frosting.

Make Filling:

1.  Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.   

2. Invert first cake layer onto a cake plate.  Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart, until entire cake has been poked. 

3. Spread 1/3 of filling mixture on cake layer.  Top with second layer, repeat process.  Top with last layer and repeat process again. 

4. Frost top and sides of cake with frosting and sprinkle coconut on top.

 

Coconut Cake Frosting:

3 egg whites
1½ teaspoons vanilla extract
½ cup cold water
1½ cups sugar
¼ plus 1/8 teaspoon cream of tartar

1.  In an electric mixer bowl, combine the egg whites and the vanilla extract and set aside. 

2.  In a medium-size saucepan over high heat, combine the water with the sugar and the cream of tartar.  As mixture begins to bubble at edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boil (about 2-3 minutes) and remove immediately from heat.

3.  in a medium-size bowl, on the medium-high speed of an electric mixer, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute.

4.  Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream.  Continue beating constantly, on medium-high speed, for about 5 minutes or until stiff peaks form but frosting is still creamy.  Frost cake immediately.

Generously sprinkle top with shredded coconut.

Divine Indeed

 

I'm a big fan of gifts, so I was delighted to find a lovely little sampling of Divine Twine in my mailbox last week. You've probably seen Divine Twine making its way across the craft blogs, but I thought I'd add my two cents as well. It's everything that I've always wanted bakers twine to be, but better than what's been available.  For one thing, it's thicker than regular bakers twine, which makes it stand out better, and the color is sharper.  And color!  That's what really makes this twine.  As of the summer, there will be eight different colors to choose from.  I love it!

I'm sure I'll use it on packages, but I always need birthday cards and tags for kids. I whipped up a few cards here, using paper scraps and rubber stamps. I also used a fine-tip applicator and white craft glue. (Fine-tip applicators are usually sold in the glass paint section of the craft store, but you can use Martha Stewart Crafts glittering glue, which has a fine-tip applicator on it.) For simple detailing, just add a strip of Divine Twine to add dimension.  You can also let it take center stage by outlining a number or initial. To do that, make a template from a computer font and trace around it lightly with a pencil. Use the fine-tip applicator to apply glue over the traced line and then guide the Divine Twine around the outline. For best results, use sharp scissors to trim the ends (I like Fiskars Micro-tip scissors.)

Divine indeed!