Category Archives: Sweets

Fancy cakes

Sep. 25th, 2017

I visited fancy cake maker, Corinne, to watch her elaborate cake making process. Why? Well, cause it’s cool and why not?? 

Here’s what I learned from Corinne’s process:

Sketch whatever you’re making first. Don’t try and free flow this thing, unless you’re okay with a potential hot mess. And if you are – may the force be with you, you free spirit, you.

When you roll out fondant, poke holes with a toothpick where there are bubbles and reroll over that area until you have a nice flat surface.

If fondant gets too tacky (sticking to your hands, etc.), walk away for 20 minutes. You know how they say time heals all wounds? Well, apparently it heals tacky fondant as well.

Powdered sugar to fondant is flour to bread. Sprinkle away while you roll it out.

To get level fondant for all your lovely shapes, you can add a gauge to your roller which keeps the entire thing the same thickness. This was mind-blowing to me. You know how you hear of inventions and you’re like – of course! That’s how I felt when I saw this simple add-on. You could totally DIY it and add a rubber band stack around each side of your roller if you don’t want to make the investment.

Once you’ve made your shapes, assembled your cake, or are just taking a breather between fondant making steps – don’t put it in the fridge or freezer. When you take it out of the fridge/freezer, it will sweat. And sweat means things will start to fall off, slide down, look droopy. Corrine learned this one the hard way. The little creature butts below, sat in zip lock bags for a week until she was ready to assemble. Still totally edible!

Check out some of her creations and get inspired!

 

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Kelly’s can’t miss, go there immediately, travel spots

Jul. 27th, 2017

I’ve been super lucky in my life to travel quite a bit. I could never pick my favorite country/destination/city, BUT what I can do is recount some of my favorite eats, epic experiences, and legit, off-the-beaten-path excursions. 

Greece
If I could go back in time to one moment it would be for the world’s best falafel. Yes, my wedding and the birth of my child certainly gave me the feels. But this falafel is HEAVEN. When I was in Athens these little (read: huge) sandwiches were heaven wrapped up in a doughy crispy pita.

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Falafella’s, Athens, Greece

Iceland
I am not a risk-seeker. By nature I am a rule follower, analytical thinker (yes yes, overly analytical to the point of craziness). Danger to me is a side ponytail situation. Seriously, side ponies are living wild, ladies. But when I got on the snow mobile on the top of a glacier I became Ms. Danger. I was full throttle, leave the group behind, carve my own path, hi-ho silver. I admit, I flipped the snowmobile on top of myself (just bruised knees and ego), but laughed the minute I got up. It was the most free I’ve ever felt. Highly recommend letting your risk flag fly high on this thing.

Yep. I’m on the moon.

Snowmobiling in Iceland

Czech Republic
I’m going to have to figure out how to make these on the blog because they are Prague’s answer to the crack epidemic. Who needs drugs when you can eat trkjlijfelwjfe (ok, it’s actually Trdlo, but this spelling reflects my pronunciation).

Ghana
Not only is this the country where I got engaged it’s also where I ate the BEST daily lunch. Pictured behind the man with the sheep. Where he put a ring on it. 

France
Ice cream is by far my favorite thing on the planet. In fact, while writing this I just ate two ice cream bars. I’m breastfeeding, I need the calories. Don’t judge me. In Paris we thought we stopped in on a little ice cream shop, but it was oh so much more. In 35 seconds she suuuuurved me up this beauty. Layers upon layers of flavors. 

I am unintentionally holding these like they are my ta-tas…

So, what are you waiting for? Go jump on that snowmobile with your dessert crack-substitute in hand, with the best Greek, African lunch in your belly, and finish your day with a little ta-ta flower ice cream.

You are welcome, America. 

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Cherry Pie Heart Pops

Feb. 13th, 2015

Cherry pie on a stick? Yes, please. Cherry pie on a stick in the shape of a heart? I die.

I think this is one of the cuter things I’ve made on BWG and it’s also really tasty. Give these out as valentine’s day gifts OR as party favors at a wedding. How adorable would that be? And cost effective!

Ingredients:
Ready made pie dough or homemade
Heart shape cookie cutter
Some fine grain sugar
Cherry Preserves
Fork
Lollipop sticks
1 egg

Instructions:
1. Roll out pie dough to 1/4″ thick
2. Cut dough hearts. You can be done now, it’s already cute. But let’s continue!
3. Lay half the dough hearts down and add a spoonful of cherry preserves
4. Put lollipop stick starting from the bottom of the preserves so that it sticks out of the bottom of the heart
5. Add egg mixture to the edge of the hearts, lay other dough piece on top and lightly press it down
6. Squish edges together using a fork (also makes them pretty)
7. Egg wash one side of each heart and lightly sprinkle with sugar
8. Bake for 15-25 minutes (checking at 10 minute mark) at 350 degrees
9. Share love on a stick!

Superbowl Rice Krispie Treats

Jan. 27th, 2015

I made these last year and they were a hit. How can you go wrong with delicious rice krispies in the shape of footballs? I made them early this year to show you guys how to make ’em, so I hosted a game night with friends (we are champions of all nerdy board games) and ate these fellas right up.

Ingredients:
Cocoa Krispies (duh)
10 oz. marshmallows
3 tablespoons butter
Optional: Green foam board, white tape

Directions:
1. Melt butter completely and then add marshmallows
2. Stirring continuously, melt marshmellows over low heat
3. Turn heat off and stir in cocoa krispies
4. While the mixture is still warm, wet hands and take a fistful of krispies; mold into a football shape
5. Repeat with entire mixture
6. Pop in the fridge until cool (Note: You may need to remold them if they start to lose their shape)
7. Add white icing to the balls per the directions on the video
8. Optional step: using white tape line the green foam board to look like a field. Line balls on the field and voila! Cutest game food of all time.

Thanks to La Jolla Mom for the idea!

Chocolate covered bananas almond bites

Aug. 5th, 2014

A delicious treat packed with protein and fiber – all under 150 calories per serving! You can enjoy these post-workout or just enjoy them. No need to workout to eat these bad boys. They are tasty!

Ingredients:
1 Medium-sized banana
1/4 cup Bitter sweet chocolate chips
1/4 tsp Olive oil
Palmful of chopped almonds

Directions:
1. Slice banana into six pieces
2. Add chocolate and olive oil into microwave-safe bowl
3. Microwave chocolate in 15 second intervals, stirring in between, until melted
4. Line plate with parchment paper
5. Quickly dip bananas into chocolate coating completely and place on parchment paper
6. Sprinkle nuts on top of banana slices
7. Freeze for about 2 hours and enjoy!

Makes three servings