Sweet Candied Violets and Lemon Poppy Seed Cake

Happy Mother's Day, to Mothers everywhere....this bud is for you!

Every year as I walk past the sweet, budding violets that have volunteered to grow in my garden, I vow to candy them with a crystalline coating of sugar. Some years I find the time, and some I don't. I'm glad I did this year. Different shades of violet blue, purple and lavender give these old fashioned flowers their name. Just picking them makes me happy. The process of candying them can take patience and time, but the rewards are worth it. I have candied almost all types of edible flowers to grace the top of a cake or other confection. Just make sure they are nonpoisonous and pesticide free. Some flowers are edible and some are just pretty. Small roses and large single rose petals are stunning coated with sugar. The best flowers to candy are ones you have grown yourself to assure they are pesticide free. You may use larger flowers, but will need to coat each petal. Before starting, I always give them a dunking rinse to remove any dust or dirt. They are now ready for your sweet artistry.

Crystallized Flowers

flowers
colander
artists watercolor brush
a small bowl of superfine sugar (regular granulated sugar works also)
spoon
1 egg white, slightly beaten
optional: silicone mat

With the artists brush, give the flowers a light coating of the egg white.
Then sprinkle lightly with sugar.
Place the colander upside down on a plate and then put the flower stem through a hole in the colander to dry.
Keep repeating until all flowers have been sugared. Let air dry. While drying, gently loosen from the colander to make sure they don't stick.
Once they are partially dry, I put them on a silicone mat or other similar surface, to finish drying. This prevents any sticking to the colander. Occasionally, gently shift them so they dry evenly. After about 24 hours, a small flower is dry enough to use as a decoration. To store, make sure they are thoroughly dry and then put in an airtight container. I have kept them for 4-6 weeks. Again, make sure they are dry before storing.

I made my Lemon Poppy Seed Cake in a rose shaped cake mold, dusted with powdered sugar and decorated it with the Sweet Candied Violets.Oh, Happy Day!

Written and photographed by Diane.

1-2-3 Chocolate Microwave Mug Cake

Calling all Chocoholics! I will stop at nothing to bring you a fix! Last month I received an email "forward" from my brother-in-law with a recipe for a 5 Minute Chocolate Microwave Mug Cake. My first reaction as a long time baker was suspicious, but the concept was intriguing. The recipe kept buzzing around my head and I thought, what the heck, I'll just try it. My suspicion came back and I wanted opinions first, so I "googled" it. Wh-o-a....bad reviews from everyone. OK, so I won't try it. Well, sometimes I can drive myself crazy by not letting go of an idea. I made it and, you know, they were right...it brought a whole new meaning to rubbery...and bad tasting. Now I had a challenge before me. There had to be a way to make this work. So many people work in offices and schools, live in dorms or have minimal kitchens, but have microwaves. You may just want a quick fix of chocolate cake without a big production, so I had an obligation to solve this dilemma. I won't even go into how many times I tested this recipe, but I think my next blog may have to be on the best place to buy elastic waist pants! I will lovingly give you the outcome of my recipe testing with a few caveats. Microwaves have different power. Since I never bought into the bigger is better philosophy, I have a fifteen year old 650 watt microwave, so you'll have to gauge your cooking time on that. I also don't like food to be cloyingly sweet, so I have a light hand with the sugar. One of the points of this cake is to make it with ingredients that are easy and accessible, so I used plain Egg Whites in a carton and canned whipped cream (gasp!). Whipped cream is a must with this cake...take a bite, squirt on some more whipped cream...take a bite...repeat until finished! So if you're game, give this a try and let me know how it comes out. The worst thing that can happen is that you have a new brown rubber ball to play with or...some attractive new stretchy pants!

1-2-3 Chocolate Microwave Mug Cake

3 tablespoons unsweetened cocoa
2-3 tablespoons sugar (according to desired sweetness)
1 tablespoon flour
3 tablespoons milk
3 tablespoons vegetable oil, such as canola
3 tablespoons egg white or plain Egg Whites in a carton
1/4 teaspoon vanilla
optional:
1 teaspoon chocolate chips

*As a variation, substitute almond extract for the vanilla.
Also, you can change the chocolate chips to any flavor chips you'd like.

In a 1-1 1/2 cup microwave safe mug, blend cocoa, sugar, and flour together. Add milk, oil, egg white and vanilla. Stir vigorously for 2 minutes, (or until you've sung Happy Birthday 6 times!) making sure to get all ingredients incorporated. Sprinkle chocolate chips on top, if desired. Bake in microwave for 2 minutes. Check to make sure it is cooked on the bottom by lifting it a little with a spoon. If it is runny, cook 10 seconds more at a time until done. Do not overcook, as it will be rubbery. It puffs up and may overflow, but that is OK, it deflates somewhat as it cools. You want the texture to be moist and slightly undercooked. Let cool until just warm and serve with whipped cream squirted fresh from the can.
Serves one.

Download 1-2-3 Chocolate Microwave Mug Cake (pdf)

Written and photographed by Diane.

A Floral Appetizer

Inspiration seems to be found everywhere this spring. I found some dried Asian hibiscus flowers at Trader Joe's last week and bought them without even knowing what they tasted like. They just looked so exotic as they appeared to be dancing in the bag. I also grabbed some dried apricots and dried candied ginger. I opened the bag in the car out of curiosity and was surprised that they tasted really good...kind of tart, sweet and fruity. With their outreaching arms, it was like eating a fruity calamari. When I got home, I experimented and added a dried apricot in the bottom of the hibiscus flower. It was good, but a little bare. I chopped some of the candied ginger and added some on top. Not leaving well enough alone, I then mixed equal parts of cream cheese and goat cheese together and tossed in some of the sweet and peppery chopped ginger. It looked so good as I piped it onto the apricot in the center of the hibiscus flower. A green Pepita on top added the perfect touch.Yum...it was a visual and tasty delight. As they reach toward the sun, these floral buds can enliven a cheese board, salad or stand on their own as an appetizer as they transition us into the glory of summer. Bon appetit!

Some gentle thoughts on spring.....

The sea of spring,
Rising and falling,
All the day long.

Buson

In the intervals

Of rough wind and rain,
The first cherry-blossoms.

Chora

Silent flowers

Speak also
To that obedient ear within.

Onitsura

Written and photographed by Diane.

April Showers Bring May Flowers...Gum Paste Flowers, That Is

I think my favorite flowers are roses. My daughter's middle name is even Rose. The colors and varieties of roses offer choices of the newly named and developed to the old fashioned and heady scented ones. There are climbing and shrub roses and ever blooming roses...and there are gum paste roses. Yes, gum paste. When April showers haven't yet brought May flowers, I had my first attempt at making gum paste roses. I had wanted to try it for years. I bought the cutters and instruction book a few years ago, but put it off. You can make your own gum paste, but I bought some ready to use, just to take away a step. They were so very easy to make and came out well. This is something you can make ahead of time to decorate a cake or cupcakes at the last minute. You can also customize the colors and type of flower you want. Give it a try, you'll be pleased. And oh, Happy Earth Day!

Gum Paste Roses

To Start:
You'll need a 2 inch ball of prepared gum paste wrapped in plastic wrap, gum paste flower cutters (small, medium and large rose cutters and 1 leaf cutter) and a rolling pin. Have a damp towel, clean dry towel and small bowl of water handy. You'll use the damp towel to keep the gum paste covered, since it drys out quickly. The clean towel and bowl of water are for your hands and for adding moisture to "glue" the petals onto the base. You'll also need food coloring in the color of your choice. A toothpick can be used to put a small hole in the top of the bud and to help with the shaping. Use a knife to lift flowers from rolling surface.

Begin on a smooth dry work surface. Start with1 1/2 inch ball uncolored gum paste and slowly work in the color of your choice or mix your own custom color. Reserve the remaining piece to be colored green for the leaves. For the flower, I used a rose color with a tiny amount of peach coloring. Leaving some color that isn't totally worked into the gum paste gives a natural looking color that isn't flat. You can even experiment with gradual shading after some practice. Shape a 1/2 inch ball of gum paste into a teardrop shape. Make a small hole in the top part with a toothpick. Roll remaining gum paste on a smooth surface to 1/16 inch thickness. Cut out 5 petals with the smallest cutter, 7 with the medium cutter and 9 with the large cutter. Remove uncut portion and lift petals up one at a time with a knife. Start with the smallest petals and gently flatten the petal with your fingers, with the outer part being the thinnest. With the end of the toothpick, slightly dampen the small end of the petal and place on the upper part of the teardrop shaped base. Press, to help it adhere. Curl the petals in a natural shape as you place them on. Continue adding petals, smallest to the largest, going around the base. Be mindful not to get your fingers too wet or damp as the gum paste will become sticky and gooey. Dip your fingers in water and wipe with a clean towel, if they become too wet or sticky. Make sure to keep a damp towel covering unused pieces as you work, and remaining unused gum paste wrapped in plastic. After adding all petals, (add more or less to make it look complete and natural), put finished flower aside. Color remaining gum paste green, roll out and cut into leaf shapes. Add leaves to the base of the flower and finish with a small teardrop shaped ball of green gum paste to the bottom of flower. Let dry on a surface that won't allow the leaves and petals to bend. Gum paste flowers last for 2 weeks at room temperature. If storing longer, refrigerate and then bring to room temperature before using. Have fun and top any confection of your choice with your beautiful creations!

Written and photographed by Diane.

Tax Day Chicken In Every Pot

Ah, April 15th....the day taxes are due to be filed here in the US of A. I filed my taxes asap since I would be opening up my wallet to receive and not give. But this is a day we are reminded of just how much we're turning over to the government and just where it's going. Back in 1928 during the campaign for Herbert Hoover, "a chicken in every pot and a car in every garage" was promised by the Republican Party. Oh my, how times have changed, or not! The Great Depression of 1929 soon followed. Being optimistic, we want comfort food. I made my chicken and felt lucky to have it as this tax day came. The spring weather has brightened up my herbs growing outside, so I added some fresh thyme, purple sage, and rosemary to my chicken. I tuck these underneath the skin along with some lemon slices and garlic, so that they slowly flavor the chicken as it roasts. Adding potatoes, carrots and onions to the roasting pan just brings it all back home. What I need now is a really rich and dark chocolaty dessert. I do have some restraint....I'll have that tomorrow!

Take a 4 pound free range, organic chicken and rub 2 large cloves of garlic that have been put through a garlic press, under the breast skin. Then stuff a small handful of fresh thyme, sage, rosemary, and 2 lemon slices under the skin. Add some cut up vegetables of your choice alongside the chicken. A fresh grinding of pepper and a sprinkle of sea salt make it ready to roast at 350 degrees, for about 1 and a half hours, or until the legs jiggle freely (no jokes here!). Stir the vegetables often while roasting so they don't get too crisp on one side. Serve a lemon slice and some fresh herbs with each portion and enjoy your 2009 Chicken in Every Pot....The Car in Your Garage is on you!

Written and photographed by Diane.