For the last three weeks we have had a flu bug in this house. I have been lucky in that it didn't strike me down, but it got everybody else here. According to the Board of Health, if you have the flu, chances are it is H1N1, so I assume that is what we had. We ended up spending Thanksgiving here at home and missed out on seeing our brand new niece, but we are planning to go down to Sarnia this Sunday and meet Brianna. I am so excited, charging my camera batteries right now.
I have used this morning so far to catch up on my internet world. Went over to Two Peas and watched their weekly Video Warehouse Walk. I so want to work there, I think it would be fun if Denise, Marissa and myself had jobs in their warehouse, Dave thinks nothing would get done if we were there. I wonder why he would think that?!?!?! I also watched their Finally Friday Video with Kristian Werner. She showed how to make the cutest card using Basic Grey's Nook and Pantry paper line and stamps. Love it. You should check it out.
Today is a cloudy, cold, and rainy day so I am dressed in comfy sweatpants and sweater, sitting here in my craft room and hope to get some scrap booking done. I have to make a card for my niece to welcome her to this fabulous world and finish the mystery kit I picked up at the Scrapping Turtle for this month. Hopefully I will get around to posting pics later of those projects.
Last weekend Marissa and I held an Epicure open house here at my home. We had a fabulous turnout and everything we made was given two thumbs up. We had Spinach Dip, Crab Dip, layered Nacho Cheese Dip. Shortbread with dark chocolate for dipping, vanilla spritz cookies, chai and Christmas Tea with an amazing gingerbread syrup, baked brie with Red Pepper Jelly and Pinoit Noir Wine Jelly. We also made a fabulous gingerbread cake using the new Gingerbread Spice blend and served it with Vanilla Creme Anglaise. Here is the recipe. I would post pictures, but we ate all and it was delicious.
OLD FASHIONED GINGERBREAD CAKE
3 eggs beaten
1 cup white Sugar
1 cup molasses
3/4 melted butter
1 tbsp VE Gingerbread Spices
2 tsp baking soda
2 tbsp hot water
2 cups all-purpose flour
2 cups boiling water
1. Preheat oven to 350 F (175 C)
2. Lightly grease a 9" x 13" (23 cm x 33 cm) baking pan. Lightly dust with flour, tapping out the excess. Set aside.
3. Beat eggs, sugar, molasses, butter and VE Gingerbread Spices in a mixing bowl.
4. Dissolve baking soda in hot water. Stir into egg mixture.
5. Stir flour into mixture until batter is smooth.
6. Add boiling water and mix well. Pour into prepared pan.
7. Bake for 45 minutes.
Marissa and I found this cake reminds us of Koek, which is a Dutch cake we used to eat growing up. Adding some chopped apple and/or raisins would also be a nice addition to this cake.
VANILLA CREME ANGLAISE
1/2 cup whipping cream
1/2 cup milk
1/2 VE Vanilla Bean
2 large egg yolks
2 tbsp granulated sugar
1. Place whipping cream, milk, and VE Vanilla Bean in top of double boiler over medium heat. Stir frequently for approximately 3 minutes, or until mixture begins to heat and small bubbles form at edge of bowl.
2. Remove VE Vanilla Bean, split lengthwise with a small knife and scrape out seeds. Add seeds to mixture. Rinse pod and set aside to be reused.
3. Whisk egg yolks and sugar in a small bowl. Slowly add heated milk mixture in a steady stream, whisking constantly.
4. Return mixture to the top of the double boiler. With heat at a slow simmer, stir with a spatula for approximately 3-4 minutes or until the mixture thickens slightly.
Serve with warm gingerbread cake. Yummy!!! Especially for a day like today.