Sarah Nielsen » dessert

spring party ideas

sarah — Mon, 26 Apr 2010 12:11:59 +0000

This might be a little late, but I’m sharing anyway.

I used this table setting at our Easter Brunch but it would work with any spring or garden party. The nest is made out of marshmallow and All Bran cereal.

A few weeks back, our friend invited me and the boys to make these darling chicken cupcakes. They were so much fun to make and the kiddos loved it (especially eating the Jelly Bellys off their birds). Great idea for kids or adults.

AND… here’s a sneak peek at tomorrow’s tutorial:

With Mother’s Day right around the corner I thought you could use this. It’s a card/book with pockets so you can write an extra special mother’s day love note to your mom.

See you tomorrow!

happy st. patrick’s day

sarah — Wed, 17 Mar 2010 18:35:48 +0000

I actually don’t know much about St. Patrick’s Day. But I do like rainbow cupcakes–even though I’m not sure food is supposed to be such bright colors…

There’s still time to enter the giveaway down below.

A few things I really should be doing:
+ making the beds for Katie and Will
+ cleaning the bathroom
+ getting Kristina’s guest book ready for the book press
+ filling my shop with butterfly notebooks
+ ironing Chris’ shirts
+ taking a nap

christmas recap: hot cocoa social

sarah — Thu, 07 Jan 2010 13:00:44 +0000

Christmas week was just as I hoped it would be. I spent tons of time with my little family. We (Chris, mostly) did a few projects around the house, raked leaves, and had a party. In years past, we have delivered plates of treats to our neighbors and friends around Christmas time, but this year we decided to host a “Merry Christmas Hot Cocoa Social” instead. We invited our friends (who we knew were in town) to join us Christmas Eve afternoon. I love having a full house – and trust me, the house was full!

I kept things pretty low key. The hot cocoa & hot cranberry drinks were made from my great aunt recipes and I served them out of crock pots.

We also served chocolate crinkle cookies, banana bread, cranberry bread with walnuts, and hot chocolate mix-ins (candy canes, marshmallows, choco chips, whipped cream).

We will definitely do this again next year!

tutorial tuesday: apple pie

sarah — Tue, 10 Nov 2009 12:00:58 +0000

Your apple pie will never be the same because Jenny is sharing her apple pie secrets with us today. She is brilliant and witty and very good at making delicious apple pie. Jenny and I first met on a study abroad to New Zealand while I was in college. Later, my husband and I lived down the street from her parents (my art professors). So, as you can see, we go way back. I’m thrilled she is here today! Oh, and her very talented friend, Kylie Nixon, documented the process. Thank you Jenny and Kylie!

[PLEASE NOTE: you are going to want apple pie if you read this. And you will want it bad. I'm just saying. Be prepared to drool.]

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About two years ago I set out to make the perfect apple pie. I think this recipe comes pretty close.

Pie Dough
2 1/2 c. unbleached all-purpose flour, plus more for dusting the work surface
1 tsp salt
2 T. sugar
½ c. vegetable shortening, chilled
12 T. cold unsalted butter, cut into ¼ -inch pieces
6-8 T. ice water

I usually make my crust in a food processor, but I used a mixer this day, both work well. Just remember that an overworked crust is a yucky crust. The first step in making this crust is to combine the flour, salt and sugar in the food processor. Add the shortening and process it until the mixture has the texture of coarse sand. Scatter the butter pieces into the mixture and mix in until you have the texture of coarse crumbs (keep the butter bits about pea size). After this you can add the ice cold water a couple of tablespoons at a time until the mixture sticks together. Divide the dough into two parts and flatten them each into small disks, then wrap each one in plastic and refrigerate for at least one hour (you can use it for up to two days after you make it). Not only is it easier to work with dough when it’s cool, but it also makes for a flakier crust.

Apple Pie Filling
2 T. unbleached all-purpose flour, plus more for dusting the work surface
6 or 7 large apples (choose three varieties, such as Fuji, Honey Crisp, Granny Smith etc)
1 T. juice and 1 tsp grated zest from 1 lemon
¾ c. plus 1 T. sugar
¼ tsp nutmeg
¼ tsp ground cinnamon
1/8 tsp allspice
¼ tsp salt
1 large egg white, beaten lightly

Adjust the oven rack to the lowest position in the oven, place a rimmed baking sheet on it, and heat the oven to 500 degrees. Remove one piece of dough from the refrigerator and roll it out (I usually roll out my dough between two pieces of plastic wrap so it doesn’t slide around, and so it’s easier to move to the pan.). Transfer the dough to a 9 inch pie plate, let the dough overhang a little so you have room to seal the edge. Refigerate the dough-lined pie plate.

Peel, core and slice the apples and toss with lemon juice and zest. In a smaller bowl combine the flour, sugar and spices and then add it to the apples. Turn the apples (and the juices) into the chilled pie shell and mound it slightly in the center (I personally think apple pie should highlight the apples so I tend to use a lot of apples in my pies, but I won’t be offended if you use less).

Roll out the second piece of pie dough and place it over the filling. Tuck the folds of dough underneath itself and then flute the edges or press with the tines of a fork to seal it. Cut 4 slits on the top of the pie to let out steam. Brush egg white over the top and sprinkle lightly with sugar.

Place the pie on the baking sheet and lower the oven temperature to 425 degrees. Bake the pie until the top crust is golden, about 20 minutes. Rotate the pie from front to back and reduce the oven temperature to 375 degrees; continue baking until the juices bubble and the crust is deep golden brown, about 30 minutes longer. Remove from the oven (and don’t drop it on the floor like I did recently) and let it cool (I’m always impatient about this and never last long, although this pie tastes especially good the day after it’s made). ENJOY!

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Ummm… YUM!! Pretty sure I’m going to go try that right. about. now.

ps – you can find more of Jenny on her blog and website

[images by kylie nixon]

tutorial tuesday: rainbow cake

sarah — Tue, 20 Oct 2009 15:00:57 +0000

Do you know Meg? Or her blog? Or have you seen her house? Meg and I have never met in real life but I’m pretty sure that if we were given the chance, we would be good friends. Today she is sharing her rainbow cake secrets with us. You can see the original post here on her blog. Originally, she made this for the last day of school, but I think rainbow cake is always a good idea so I thought I’d share it now. Meg has all kinds of great ideas and all of her photos are beautiful. Make sure you take a minute to be inspired! Thanks, Meg!

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to ease my guilt of how honestly UNhappy i was that it was the last day of school…

i made a cake to help them celebrate.

i had seen versions of the rainbow cake and decided “today’s the day!” to make my own.

it’s not too difficult.

but it does take some time.

i just used TWO white cake mixes.

following the instructions on the box.

then i divided it up into 6 bowls evenly which turned out to be 1.5 cups in each bowl.

i had all these Wilton Icing colors already…from all the other birthday cakes i have done in the past.

(find them at walmart, hobby lobby, micheals in the cake decorator isle but not the CAKE MIX isle)

also you could use the gel colors in the cake mix isle…i think it’s the same thing.

the drop kind of food coloring will NOT work for these bright colors…your rainbow would be pastels.

and if you only have five eggs…you can call your neighbor for one more.

even if you JUST went to the store to buy the cake mix ten minutes before.

add a teaspoon of color into each bowl and stir.

it’s so easy a four year old can do it.

i used 9″ round cake pans.

make sure you grease them well with shortening or baking spray.

this is a crucial step in making fancy cakes that i think some skimp and then you are screwed stuck.

my cakes were done in 12 minutes.

flip them out on to cooling racks and let them sit till they are completely cool.

it is pure happiness to make.

even the dishes are happy.

just keep baking & don’t think about the kids will be home for three whole months in two more hours…

i made the cool whip frosting i have shared before to frost this.

when you make a layer cake you have to cut your cakes to make them flat….but you knew that.

i don’t have a picture though.

you take a big knife (or even a tool that is made just for flattening cakes)

and you cut off the round part of the top of the cake that rises in the oven.

you can let your kids or husband eat that so they leave you alone while you frost the cake.

(you stay away from that turkey…you’ll get worms!….name that movie)

then you layer it up…rainbow style.

spread frosting in between each layer.

then around the whole thing.

(do you know the trick about putting a skim layer of frosting first to seal in all the crumbs…

stick it in the refridgerator to harden…

then another coat after that of thick frosting? yes, you did? ok…sorry)

i didn’t show the other kids so when we cut it they were so surprised.

the lighting makes my purple layer look weird.

but it was purple…i promise.

we had lots of other kids here playing and it was a hit.

i heard sean say “do you want some cake? my mom made it for the end of school!”

smile.

cake can solve the world’s problems.

[image credits meg duerksen]

animal baby shower

admin — Wed, 15 Jul 2009 20:38:11 +0000

Like I’ve mentioned before, I am so excited to have a new nephew on his way to earth. It is great cause for celebrating. So, our family decided to celebrate together over a delicious dinner in mom’s fabulous yellow dining room. My sister, mom and I all worked together to make this meal from scratch. So tasty! I love dinner parties.

Menu:

Broccoli and Cheese soup (not the velveta kind – real cheese)
BBQ Brisquet
Spinach Salad
Crescent Rolls
Homemade Raspberry Icecream
Chocolate Cupcakes with yummy frosting

Decorations:

Red and orange pom poms
Name tags out of craft paper with an animal silhouette on each one
Coordinating cupcake toppers from the craft paper
Crowns for mom-to-be and dad-to-be to wear during the meal (of course the kiddo cousins each needed a crown after they saw them…)

Game:

Opening presents (that’s a game, right?)

brownie burgers

admin — Sat, 11 Jul 2009 15:20:23 +0000

Happy Fourth of July (a little late, I know)! My mother-in-law made these brownie burger cupcakes. Bakerella is always up to something tasty. It was a lot of work but a huge hit with my boys (kiddos and husband!). Really cute idea. I especially love the American Flag cupcake toppers. Good work, Karen!

As for me, I’d rather eat a real burger.