fools roll in lovely pink frosted girls

real into the dessert business again...people and food. found this vogue dec 2009 annie lebovitz photo on a blog. amazing photo to hang in my kitchen. walloping lady gaga witch with a wooden spoon.check the hair like huge frosting covering her eyes. and the skirt that looks like a little whippy cupcake pink frosting.
and this swirled peanut butter.
babe rainbow and norman orchestra show last night. and a whole pint of purely decadent peanut butter chocolate zigzag ice cream in dave's car.
the house smells of cinnamon, mom is baking those cinnamon applesauce ornaments.
ran and exercised about an hour when i got home. craving some good food, a big smoothie and an apple from work with peanut butter.

Frozen Passion Fruit Meringue Cake

Gourmet | April 2003

For meringue layers

• 4 large egg whites at room temperature for 30 minutes
• 1 cup sugar

For passion-fruit mousse and cream

• 1 stick (1/2 cup) unsalted butter, cut into pieces
• 1/2 teaspoon cornstarch
• 3/4 cup thawed frozen passion-fruit pulp*
• 3/4 cup plus 2 tablespoons sugar
• 1 whole large egg
• 6 large egg yolks
• 1 1/2 cups chilled heavy cream

• Make meringue layers:
  Preheat oven to 275°F.

  Draw 3 (14- by 3-inch) rectangles, about 3/4 inch apart, on parchment. Turn paper over (rectangles will be visible) and put it on a lightly buttered large baking sheet.

  Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff glossy peaks, about 4 minutes with a standing mixer or 8 to 10 minutes with a handheld. Transfer meringue to pastry bag fitted with 1/3-inch tip and fill in rectangles completely. Gently smooth tops, then bake in middle of oven until firm and very pale golden, 45 to 60 minutes. Slide meringue layers (on parchment) onto a large rack. Cool completely, then carefully peel off parchment.

  

  Make mousse while meringues bake:
  Melt butter with cornstarch, passion-fr

  uit pulp, and 3/4 cup sugar in a 2-quart heavy saucepan over moderately low heat, stirring until sugar is dissolved.

  Whisk together whole egg and yolks in a large bowl until combined, then add butter mixture in a stream, whisking. Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, until thick enough to hold mark of whisk and first bubble appears on surface, 3 to 5 minutes. Transfer curd immediately to a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.

  Beat cream with remaining 2 tablespoons sugar with electric mixer until it just holds stiff peaks. Fold 2 cups whipped cream into curd gently but thoroughly to form a mousse (for filling and icing).

  Transfer 3/4 cup whipped cream to a small bowl and reserve, chilled, for cream layer. Fold 1/2 cup mousse into remaining whipped cream, then transfer to cleaned pastry bag fitted with 1/8-inch tip and reserve, chilled, for decorative icing.

  

  Assemble cake and freeze:
  

  Arrange 1 meringue layer, flat side down, on platter and spread evenly with 3/4 cup mousse. Cover with another meringue layer and spread evenly with reserved whipped cream. Cover with remaining meringue layer, flat side up, and spread remaining mousse evenly over top and sides

  of cake, smoothing with a cake spatula. Pipe icing decoratively on top of cake, then freeze, uncovered, until firm, at least 3 hours.

  About 1 hour before serving, put cake in refrigerator to soften slightly.

colours.

animals in summer nights turning to winter.
gaping holes in logs
we burned all our cedar

mallard ducks stood asleep in our yard
we bent to stoop in creeks past our knees
the cold weather and pink strings entwined in the trees
made our hearts lie on the blankets

toasted and brown
our feet were sore
coming home after meeting you

heart cartridges alone are 10 cents

grabbing my car tonight, after 2 weeks of having it worked on. new motor and timing belt. day off yesterday, class for an hour and hobby lobby spending to make Xmas presents. made an amazing present for Julia <3. Mandy's birthday is coming up soon, i don't think she reads this blog, so i will venture to say i am baking her cupcakes this year, with neon pink vanilla frosting and some kind of cute cupcakes toppers! maybe tiny bunnies, or Annie's graham bunnies. i wish i could get her an ice cream flower...from paris!
this photo of the girl in a field with mask and cig is my fav. photo now. its from Fragile.world's flickr.

Chocolate Dulce de Leche Bars

Gourmet | July 2008

by Shelley Wiseman

For shortbread crust:

• 1 stick unsalted butter, softened
• 1/3 cup packed light brown sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour

For chocolate dulce de leche:

• 1 cup heavy cream
• 1 cup dulce de leche
• 4 large egg yolks
• 5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)

Preparation

Make shortbread crust:
Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.

Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.

Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.

Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.

Make chocolate dulce de leche:

Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.

Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.

Make bars:
Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.

Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

marilyn's pie cream

kime buzzelli show pony shadow box set bought at sephora. and smelling like viva la juicey when i bend down to pick up apples. into the painting faces and woods...showing body and high heels with ribbons, wigs...cake or pie on the side.
pj harvey's white chalk album.

we need more ladies ("pies") like vivienne westwood, betsey johnson, helena bonham carter. and more pies like these....

Peanut Butter Banana Cream Pie

Bon Appétit | May 2009

by Matt Lewis and Renato Poliafito

Vanilla wafer crust:

• 6 ounces vanilla wafer cookies
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons sugar

Vanilla pudding filling:

• 1/3 cup sugar
• 1 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 2 large egg yolks
• 1 vanilla bean, split lengthwise
• 1 tablespoon unsalted butter
• 4 firm but ripe bananas, peeled, divided
• 3 tablespoons orange juice, divided

Peanut butter layer:

• 3 ounces cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)
• 2/3 cup chilled heavy whipping cream
• Purchased peanut brittle, coarsely chopped (optional)

Preparation

For vanilla wafer crust:
Preheat oven to 350°F. Combine all ingredients in processor; blend until mixture resembles moist c

rumbs, about 1 minute. Transfer to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides (not rim) of dish. Bake crust until golden brown, about 12 minutes. Remove from oven; press crust with back of spoon if puffed. Cool crust completely.

For vanilla pudding filling:
Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain. Gradually whisk in cream, then milk. Add yolks and scrape in seeds from vanilla bean; whisk to blend. Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes. Add butter and stir until melted. Spread warm pudding in cooled crust. Chill until filling is cool, about 1 hour.

Thinly slice 3 bananas on diagonal. Combine banana slices and 2 tablespoons orange juice in medium bowl; toss to coat. Transfer banana slices to paper towels and pat dry. Arrange enough banana slices in single layer over vanilla custard filling to cover completely.

For peanut butter layer:
Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over bananas. Chill at least 3 hours. DO AHEAD: Can be made 8 hours ahead. Keep chilled.

Thinly slice remaining banana on diagonal. Toss

with remaining 1 tablespoon orange juice, then pat dry with paper towels. Arrange banana slices around top edge of pie. Sprinkle peanut brittle over bananas, if desired, and serve.

<3 a certain charm.

Mandy home for weekend. hopefully photo shoots with my new fuzzies bed under-roos, brownies, and bunny ears & white "wedding cake" dress i rigged up to be a tube top with the sleeves as the tie in back. my favourite antique store in franklin is closing...so i am up there once a week buying christmas presents, or at least supposed to be....bought an apron, hat box, and swim cap for myself yesterday. next week i need to go buy a hat, a plaster ballerina figure, and maybe a dollhouse.
there are also a few clothing items i would love to put my body in!

Chocolate Chip and Banana Ice Cream Sandwiches

Bon Appétit | August 2008

by Sarah Tenaglia

• 1 16.5-ounce log refrigerated chocolate chip cookie dough or two 16-ounce tubs pre-portioned chocolate chip cookie dough rounds
• 2 pints premium banana ice cream, slightly softened
• 2 ripe bananas, cut into very thin slices
• 1 11.5-ounce package bittersweet chocolate chips
• 1/4 cup vegetable oil
• 1 1/2 cups loose granola or English toffee bits (optional)

Preparation

Preheat oven to 350°F. If using dough log, cut into 20 equal-size rounds. Arrange sliced dough rounds (or 20 pre-portioned rounds) on 2 baking sheets, spacing evenly. Using fingertips, press each into 2 1/2-inch round. Bake cookies until golden, about 11 minutes for sliced rounds and 15 minutes for pre-portioned dough. Transfer to rack; cool.

Line baking sheet with foil; place in freezer. Place 1 cookie, flat side up, on work surface. Top with 1/3 cup ice cream; spread almost to edge. Top with single layer of bananas. Sandwich with another cookie; press gently to compact. Place on baking sheet in freezer. Repeat with remaining cookies, ice cream, and bananas. Freeze 2 hours. Using knife, smooth sides of ice cream sandwiches. Freeze 1 hour.

Place chocolate chips and oil in small glass bowl; microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes. Let stand just until cool, about 10 minutes.

Place granola or toffee (if using) on plate. Dip 1 ice cream sandwich halfway into melted chocolate; lift and quickly shake excess chocolate back into bowl. If desired, roll dipped edge in granola or toffee; return to baking sheet in freezer. Repeat with remaining sandwiches, chocolate, and granola or toffee. Freeze until firm, about 2 hours. DO AHEAD: Can be made 2 days ahead. Wrap each sandwich in foil; keep frozen.

bunny butters

blurred film photos...bunny cookie cutters. rabbit ears and cat ears. still tulle.
cigarillos. boys in yellow leopard sunglasses. eating chocolate chip cookie dough cupcakes.
what does it take to feel something besides the opposite of ubiquity
pleasures in our country corn field
ripping petals off only purple flowery plants

Cornbread Muffins with Maple Butter

Bon Appétit | April 2007

by Jessica Strand

Maple butter

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 1/2 tablespoons pure maple syrup (preferably grade B)

Muffins

• 1 cup yellow cornmeal
• 1 cup unbleached all purpo se flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 5 tablespoons unsalted butter, melted, cooled slightly

Preparation

For maple butter:

Using electric mixer, beat butter in medium bowl until creamy. Gradually b

eat in maple syrup until well blended and smooth. DO AHEAD Can be made 1 week ahead. Cover and refrigerate.

For muffins:
Preheat oven to 375°F. Butter 12 regular (1/3-cup) muffin cups.

Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl. Whisk buttermilk and egg in another medium bowl; whisk in melted butter. Add buttermilk mixture to dry ingredients; stir just until incorporated (do not overmix). Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale). Cool on rack 10 minutes. Serve with maple butter.

i am miss conversation....-vera

sailor fashion. talk of archery in preparation for the ren.faire
photoshoot on lovleee early autumn day on saturday with LIV! cookies & ice cream shoot.
ben and jerry's cake batter & kroger brand raspberry sherbet and homemade vwav chocolate chip cookies [with the touch of mole-asses]
rainy day. daun and chris are chinesing. i had cereal squares.
Vera Maleta show last night at Rachaels. julias pink tights and 4 photos of amy with kitty skateboard and pink cap. rainy rainy.
liv's show tonight........BABE RAINBOW.
brown wicker eggshell hanging basket chairs from mom for daun & i.
baked chocolate chip cookie dough cupcakes yesterday
dinner with julia of greasy wheaty rice chz tomato grilled chzs. with an ickly progresso lentil soup
maybe T.D's today for some cheap tapes and cds.

legs---garters, eatin' donuts.

work, school, work! weekends in b-ton. bagel eating, little black dress and buying my friend a jumbo box of lucky charms.
baked up a nice double layer chocolate chip carrot nut cake last week. took it to work and everyone enjoyed it. pink frosting, gingersnap cookies, golden turbinado sugar, and red-white-pink sprinkles to decorate.
i am wanting to go see PONYO tonight. I may go tomorrow after work. and 500 days of summer and taking woodstock are on the wishlist.
mom and i have started a faery garden in the front garden space below my window. i made a little bed frame out of sycamore sticks, and tied some powdery shimmer pink tulle to it. miniature chairs, pumpkins, skeleton keys....

Ginger Doughnuts

Gourmet | December 2004

• 4 cups all-purpose flour plus additional for dusting
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground ginger
• 1 3/4 cups sugar
• 2 oz crystalized ginger, coarsely chopped (1/3 cup)
• 3/4 cup well-shaken buttermilk
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly
• 2 large eggs
• 12 cups vegetable oil

• Special equipment: a 1 3/4-inch round cookie cutter; a deep-fat thermometer

Preparation

Whisk together flour, baking powder, baking soda, salt, and 3/4 teaspoon ground ginger in a large bowl.

Whisk together 1 cup sugar and remaining 3/4 teaspoon ground ginger in a shallow bowl.

Pulse remaining 3/4 cup sugar with crystallized ginger in a food processor until ginger is finely chopped. Transfer to a bowl and whisk in buttermilk, butter, and eggs until smooth.

Add buttermilk mixture to flour mixture and stir until a dough forms (dough will be sticky).

Turn out dough onto a well-floured surface and knead gently just until it comes together, 10 to 12 times, then form into a ball. Lightly dust work surface and dough with flour, then roll out dough into a 13-inch round (about 1/3 inch thick) with a floured rolling pin. Cut out rounds with floured cutter and transfer to a lightly floured baking sheet. Gather scraps and reroll, then cut out additional rounds. (Reroll only once.)

Heat oil in a wide 5-quart heavy pot until thermometer registers 375°F. Working in batches of 7 or 8, carefully add rounds, 1 at a time, to oil and fry, turning over once, until golden brown, 1 1/2 to 2 minutes total per batch. (Return oil to 375°F between batches.) Transfer to paper towels to drain. Cool slightly, then dredge in ginger sugar.