I made these for a joint family birthday party, what a hit! I had never attempted cake pops or brownie pops before, but they are worth the work. I know I am rather late on the trend, better late then never.
To adorn the top of the cake pops I used sprinkles for the kiddos, flur de sel, and pomegranates I must say, the flur de sel was the best bite. I used blackberry jam to hold the cake pops together rather then the classic frosting “glue”. To me, using that much frosting is a little overdone, and my hom made jam held it together just fine.
The Colosseum, The Coliseum, El Coloso…
My best friend and I went to Rome for a few days after the trip to Paris, Oxford, Normandy and London in June, out first ever trip abroad by ourselves.
This Thursday, my bestie and I hit our 5th country this year together, New Zealand; stay posted.
See photos of The Colosseum from my trip in 2011
I want to do weekly posts about food photography tips and tricks, what do you think?
To kick it off I want to talk the importance of light…
When I was in Paris I had several wonderful meringues. They were added to my ever growing “food to make from Paris” list. I came across this w.o.n.d.e.r.f.u.l blog by Mimi Thorisson, whom lives in France and takes gorgeous photos of her food. I saw her meringues and knew I had to make them.
I am snobby about quite a few things, any of my friends will tell you that. And I am going to add one more to the list: pumpkin puree. I think it was about 4 years ago (yes, I was the 14 year-old that stayed home to puree a pumpkin) I pureed a pumpkin for a pie and there was no turning back. Yeah, it’s work, but worth it. For the past few falls I have been pureeing about a dozen pumpkins, and then freezing the puree in 1 cup zip lock bags.
I feel like a mom writing this post, but seriously, making your own puree at home is worth it. Take it from a single 18 year old.
Cut a sugar pumpkin in half, remove the stem, and scoop out all of the seeds and “guts”. Cut each half of the pumpkin into quarters. Using a sharp veggie peeler, peel each piece of pumpkin (or you can steam the pumpkin with the skin on, and take it off after it’s steamed). In a large pot add about 2 inches of water, toss in your peeled pumpkin and turn on your stove to low to medium low. Cover and cook until the pumpkin is fork tender.
Process your steamed pumpkin in a food processor until completely smooth.
It will keep in the fridge for a little over a week, or you can freeze it.