Tuesday, August 13, 2013

Crave VS Save



Fashion Tangent -  We're veering away from our normal format into "Cupcakes and Cashmere" territory.  I was so taken with this clutch that I had to search out an affordable facsimile Emily Schuman style. 
  behold...The Givenchy Antigona Clutch
I'm not gonna....but I really want to.  
The price is very...gasp, shudder, walk away inducing. 

   

affordable alternative: BCBG Croc Embossed Clutch
Found a more moderately priced option at Neiman Marcus of all places. 
 Hmmm now I just have to hunt down the perfect shade of burgundy lipstick.

While I'm on the topic of Emily Schuman, I must say I'm just dying to try her Rosemary Butter Cookies!  

I love desserts with herbal flavors.  My Lemon & Rosemary Olive Oil Cake, with its subtle traces of star anise, is one of my all time favorite sweets.  

I'll soon be adding Schuman's cookies to my dessert repertoire.  They'd be perfect for Saturday's picnic although I may opt to prepare more populous fare.

xx
dani

Tuesday, August 6, 2013

Frosting Rugelach

Do not be misled by my title.  You don't frost Rugelach, you egg wash it.  A flaky Jewish strudel composed of yummy fillings and a cream cheese dough, Rugelach is my favorite pastry!  You see a girl simply cannot be born and raised in Brooklyn without acquiring a measure of affection for Jewish food.  Potato latkes, lox and bagels, matzo; your average Brooklyn girl loves it all.

The other day I found myself craving Rugelach and reluctant to pay $10.00/lb for it at my local bakery.  I had no cream cheese in my fridge and Rugelach requires either cream cheese or sour cream.  I was dismayed until inspiration struck.

I think most bakers eventually come down with cupcake fatigue.  The dainty delectables are such a fixture at parties and showers, the average baker frosts thousands in a lifetime.

Last week I went to a friends annual pig roast and brought what else, cupcakes. After the first dozen I found I'd tired of forming frosting spirals atop the petite treats.  So I wound up with a bowl of surplus frosting in my fridge.

Normally excess frosting just goes to waste. However the ingredients in frosting are the same components that make Rugelach so irresistible;  cream cheese, sugar and vanilla. Combining 1 1/2 cups of frosting with 2 cups all-purpose flour I kneaded the mixture into a smooth dough. I rolled the dough on a floured surface and topped it with crushed pecans & melted chocolate.

Traditional rugelach is cut into triangles.  I used strips which I then rolled up into the crescent shaped delights i was craving.

Thursday, August 1, 2013

I cook. I do not craft.

As I type these words my mother is probably embroidering handkerchiefs and professing her love of "handwork."  Alas, I am not my mother.

Crafting requires patience and manual dexterity, virtues i possess in very small measure.  Sure I've re-upholstered chairs and watercolored invitations, with varying degrees of success, but I am mostly a fan of insta-projects.  As in 1, 2, 3 done with minimal time or effort invested.  My latest fast craft:  Chalkboard Jars!



My Crate & Barrel chalkboard canisters were the first things I purchased for my new kitchen.  I love anything that injects character and storage into a space.

It occurred to me the other day that while i had a place to stow my sugar, flour, coffee and rice there was one neglected staple in my cabinet, popcorn.  You see at my house dinner often looks like this:


All you need is a lidded glass jar, chalkboard paint, tape, scissors and a medium bristle brush.



Tape off the area you intend to paint.  Cover with a smooth coat of chalkboard paint.  Allow the paint to dry for one hour and apply another coat.  Let dry over night.  Oila.  Storage with a handy writing surface!


xx
dani