spring dinner

i had to do a photoshoot for my editorial class.
my magazine RSVP is a publication for party planning and entertaining.
my article is for a spring dinner.

boy oh boy was it a lot of work to do this photo shoot.
i had to buy all this material, cook all this material, and somehow fashion it in a way so that it looks somewhat professional. it was hard. i don't know if it's exactly fitting for my magazine article so i need to try my best to do a good design job. sighh. anyways. i still like the photos.

enjoy!

mmmmmm&m's!

last night, i baked some cookies for church!
i know kids looove colorful treats because i remember the last time we had a bake sale, most kids would pick the store-bought m&m cookies and colorful treats over the real good home baked decadent cookies. i was in shock! hahaha. so this time, i bought some baking m&m chocolates and made it myself!

i looved the recipe because it really gives a chewy, soft cookie. (and it's not like it goes hard after a day. they actually stay soft!)





did you know a slice of apple in the container keeps the moisture too?



after a long search for the perfect cookie recipe, i found it at this site.

M&M COOKIES

about 3 dozen cookies

ingredients

2 cups unbleached, all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, softened
2 tablespoons solid vegetable shortening
1 cup (firmly packed) dark brown sugar
½ cup granulated sugar
2 tablespoons golden syrup, use mild honey as a substitute
1 teaspoon pure vanilla extract
1 egg
2 generous cups mixed M & M's

directions

1. Sift flour, baking soda and salt, in a bowl. Using an electric mixer, fitted with the paddle attachment, cream the softened butter with the shortening, until well mixed, then add the sugars (including the syrup) and beat the mixture until it's well combined and light. Turn the machine on to moderate and add the egg and vanilla. When thoroughly mixed, stop the machine and add the dry ingredients to the bowl. Starting on slow speed, stir the cookie dough until just mixed, and then stir in all the candy, until well distributed. Cover the bowl and place in the refrigerator.

2. Line 2 or more cushioned cookie sheets with parchment paper and preheat the oven to 375° F (If baking two sheets at one time in an oven, place the racks in the upper and lower thirds. If not, then use the center shelf.)

If using a chilled batter from the original bowl, let it sit out at room temperature for just about 10 minutes to make it easier to scoop. Use your hand to flatten the cookies slightly, then place into the preheated oven and bake the cookies for 8 to 11 minutes. The entire center of these cookies should seem under-done but the edges will be set and turning golden. For best texture, avoid over-baking.


i had to shorten the instructions from the original recipe. the one on the website goes on and on. hehe. but they're helpful!

AND MAKE SURE you don't over-bake it. Even if it looks totally undone in the middle but golden in the edges, they will solidify and then give you a perfect chewy cookie! Don't be tempted to keep it too long!!

vanilla cupcakes.. again.

these were for my cookbook that i am creating for my design class.
beautiful photographs! thanks to my friend's camera.


o yes.. the dilemma.
to pipe or to spread?
i lean more towards the piped because it's a nice refined look. but a lot cafes just spread it with a spatula and then adorn it.



these sprinkles and colors remind me of childhood.
people love sprinkles i've noticed. from the two choices, my peers usually wanted the sprinkled. it shows we all have a kid inside of us. :)





all packed up and ready to go.
what would we do without tupperware, rubbermaid, or ikea!
:P


anyways,
this recipe is actually different from the one i have posted before.
i have used Billy Bakery's vanilla vanilla recipe instead of Magnolia's.
i think i prefer billy's because a.it's fluffier and b.it's easier! he uses this one bowl technique which is ALWAYS so convenient.
their buttercream is identical. and so still very yummay.

here is the recipe.
from www.marthastewart.com

Billy's Vanilla, Vanilla Cupcakes

Makes about 30 cupcakes

ingredients

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• Billy's Vanilla Buttercream
• Colored Sprinkles, for decorating, optional
• Alternate frosting: Billy's Chocolate Buttercream

Directions

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

woohoo!

my friend lent me her beautiful canon EOS for the week and i am having a blast!!
i needed the camera for my project and so i am diligently working. hehe. work couldn't be any more fun!

here is my trip to "the chef". a nice thai restaurant near my house. their food is okay. it's not thaat great. but the restaurant is nicely designed with a nice atmosphere. so i like going. plus their lunch menu is pretty good. i got the pad thai with spring rolls. it comes with soup and citrus tea. and just for the project purposes, i ordered a mango sesame pudding for dessert. but yuck! haha. i did not enjoy it at all. i just ate the fresh fruit mostly. but oh well. :P

cuppy-cakes

aren't they so pretty?
they're from the martha stewart crafts line.
but they are QUITE pricey.

well.. i am all out and now i am searching for some pretty (and cheaper!) cupcake liners.
hmm where can i find them?