Delicious World of Chefette Spicy

formerly Ladles and High Heels


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Cupcakes on a Dirt-cheap DIY Stand

I made this beautiful and elegant cupcake stand on one of those random boring afternoons when Aarabhi was down for a nap (which went on for two hours, rendering me delirious with joy) and the husband was lazing around. I saw this interesting video on YouTube a few days earlier and bought the supplies (which cost me exactly $3, exc taxes). I was waiting for half an hour of me time so that I could get on. I guess if you wish hard enough for something to happen, it really does *dramatic tears*
cupcake stand3I am in love with this whole cheap craft thingimajig and am going around the house on a scavenger hunt, looking for things to glue together with my giant tube of E6000. My husband probably fears that I might glue his eyes shut unless I find my next DIY project but what do I say, that is a fear that he has to live with.
cupcake stand2cupcake standThe cakes are nothing special, I made them from a yellow cake mix that came out of a box and slathered on some whipped vanilla frosting that was colored with gel coloring. I loved it because it was a change from the homemade cakes I normally bake. The raspberries were added on for some color, of course.
cupcake stand4Have a sunshine-filled day, y’all!

 

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Remembering Brunch and Looking Back

breakfast textIt was the most successful brunch I’ve ever made. A non-descriptive Sunday, fall time and I decided to make brunch to pick things up around the house. I have to admit that the cream cheese-Vanilla danish was not the best. I tried to imitate the creamy danish we buy sometimes from Costco. But my end product was slightly dry and lacked the shiny top. I was slightly disappointed but decided to store it up as an opportunity to perfect in the future.  Vanilla-chocolate parfait, a bowl of yummy fresh strawberries (the last of the bounty for the season I snatched off the grocer’s shelf) and the star of the show, breakfast pizza with an egg on top and seasoned with green onions, corn and Sriracha.

This is certainly my happy place, a morning I would like to remember especially on a cold cold day like today was. With Aarabhi’s three-month old feet tapping the floor, Amma’s ever helpful hands rearranging the table for me and K patiently indulging my requests for closing and opening the patio door, I would call this one of my best shoots for the year!

So we are nearly there, the Christmas season and the end of the year. While brimming with excitement about the holiday season, I also feel a touch of melancholy brought on by the end of the year. But I am tuning all that away by making blog plans for next year. A lot is going to happen on here, beginning with a domain address change. Yes, my renewal is up and I am bidding ladlesandhighheels a final good-bye and migrating to the all new chefette spicy! I am also working on a new banner and other exciting stuff. The reveal will happen in 2014 so stay with me.

And finally, about the 100 likes on the facebook page. To keep up with the spirit of Christmas, I did a free cookie promo yesterday and invited a bunch of friends to like the page. We are 104 strong and counting! We have a winner she has picked a friend to send the cookies to. Overall, not a bad end of the year for Chefette Spicy!
christmas treeThe tree is decked up, the gifts are packed. I will certainly do a post before the year ends but if mid-December is here, it is never too early to wish y’all a Merry Christmas. Happy Holidays, people! Let there be peace on Earth.

 


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I Scream!

It felt like the fog had lifted finally. I felt more energized, did not want to throw up at the smell of cooked rice and could eat just about anything I wanted. The week before Thanksgiving was a dream, yes. Since I have to cramp the last three weeks of coursework in two and then do my finals before I fly, I requested my professor to give me more work for the long weekend. We had no plans, except sprawl on the couch and take in all the NCAA and NFL action we could. So I thought I could get on top of my assignments and emerge a very intelligent, studious person. As my granddad would say, “God has his own plans, my dear.”

First, K came down with a cold. Poor thing. He is not a very fussy patient: gets very silent and calm. I fussed around him, of course, like Molly Weasley, fluffing his pillows, making hot green tea and hot water for steaming. As he got better, I fell sick. Since I am the fussy one, K spent three days tending to me. I still have a terrible cough but I am getting better, thank you for asking.

Being sick did not stop me from wanting cold treats. I have always wanted to experiment with making ice cream but I don’t have an ice cream maker. A quick search landed me on David Lebowitz‘s blog yet again. Man, David. Sigh. I ogle at his web site everyday. He is handsome, talented and makes me drool… over his food. And he totally makes me want to ditch my life here and run away to Paris in search of my dream! Anyway, back in cold old Down South, I decided to use my recipe and his method to make handmade ice cream. No, I didn’t even use my trusty KitchenAid to make this.

Since this was my first time whipping up ice cream, I went with a basic custard-base vanilla recipe (with a little bit of my touch). Which means this one is loaded with calories. I shall experiment with more low-cal, healthier ones as I go.

Vanilla-Almond Ice Cream

Ingredients:
Two cups heavy cream

One cup skimmed milk

Eight egg yolks

One cup sugar (or replace with a Stevia-based one)

One tsp salt

One tsp pure vanilla extract

Half tsp pure almond extract (optional)

Half cup blanched, skinned almonds (you could roast almonds with skin instead, for a nutty flavor), chopped

Method
Heat the heavy cream and milk together over medium heat. When it begins to boil, switch the heat off and give it an ice bath. While it is cooling, mix the egg yolks, sugar and salt into a thick paste. When the milk has warmed, temper the egg yolk paste with a ladle or two of the cream. Pour the tempered solution into the rest of the cream and return the pot to the stove. Switch the heat on to medium-low and keep stirring. The custard is done when it gets thick enough to coat the back of your spatula and you are able to draw a clean line with your finger on it. This is time consuming. It takes so much time that you may want to abandon your project at various stages. Don’t.

Cool the custard in the ice bath again. Mix in the essences and chopped almonds. I used a stainless steel pot so I covered it with plastic wrap slightly touching the surface of the custard. You can transfer it to a plastic/glass container with a lid and freeze it too. Now comes the best past: waiting. You could click on this link for David’s detailed, step-by-step version or follow my poorly (and hastily) written one.

Our primary goal is to break up the ice crystals that form on the custard as it freezes. If we fail, we have a frozen log of custard ice that cannot be consumed. So let the ice cream freeze for 45 minutes. Bring it out of the fridge and you will notice that it has started freezing in the sides. With a spatula or a whisk (or a hand blender), break this up vigorously. Mix it again and freeze. Continue doing this once in 30-45 minutes until the ice cream has frozen completely, sans the ice crystals. When done, transfer to a container with a lid and freeze overnight. The cream gives it a beautiful store-bought texture but your special touch gives it a home made, rustic taste you will not find in commercial products. Enjoy!