Last year I posted my recipe for
Classic Vanilla Buttercream. It’s the recipe I use for decorating cupcakes and birthday cakes, especially if I know kids will be the ones eating it. For wedding cakes I like to use a more silkier type frosting that I’ll share with you in the near future. But for everyday cake frosting, the vanilla buttercream is what I use. From that post, I received many comments and emails requesting a chocolate buttercream frosting which could also be used to frost cakes and for piping decorations.
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People often ask me where my recipe ideas come from. It’s a fair question. Sometimes I adapt recipes from cookbooks, magazines, and other websites – I credit the source when I do this. Many times I just throw ingredients together having a good foundation of knowledge of what goes well with what. I also love re-creating dishes I have tried in restaurants or friends’ houses. But once in awhile I’ll have the beginnings of a recipe pop into my mind and stay there until I do something with it. It’s often a still frame vision of sorts. Once I have the image in my mind I start deconstructing it and then reconstructing it frame by frame using ingredients and methods which work for me. When mentally reconstructing a recipe in my mind I start asking myself certain questions like a scientist would. “What would happen if I added this? How can I make these ingredients work together? How can I streamline the process to make it easier and faster?” These are the questions which run through my mind when I’m developing recipes. My hope and end goal is to have created something visually pleasing and equally delicious.
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As a little kid, rocky road ice cream was my favorite flavor. The anticipation of biting into either a marshmallow or nuts made eating the ice cream all the more fun. Although I am a huge fan of cake pops, I had this picture pop into my mind of marshmallow pops dipped in dark chocolate with a light sprinkle of chopped toasted almonds. I applied the same techniques as I do to make cake pops and as a result, these rocky road marshmallow pops were born.
I also experimented with dipping each marshmallow half way and just the tops in chocolate. As a result I decided these pops can be made with with just a little bit of chocolate or completely covered without compromising the cuteness factor or taste. [click to continue…]
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Some days all I want to do is be completely lazy. And let me tell you, laziness has its privileges. Spending the entire day in my pajamas, sleeping in, and selfishly setting aside my normal routine in order to experience the type of instant gratification becoming of a six year old child. Yep, that was me the other day, except without the tantrum but complete with dancing to Beyonce’s Crazy in Love (booty shake included) while kicking my daughters’ butts in Wii’s Just Dance 2. I held no prisoners and proved once and for all, I still got game. No…. not really. I can’t dance. But the three of us had a lot of fun with my oldest daughter commenting how surprised she was with my moves. I’m still trying to figure out if she meant that as a compliment or as an insult. Either way, for one moment in time, I was a kid again. [click to continue…]
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Savory Sweet Life has always been a creative outlet for me. A place for sharing home style dishes with engaging photos. But as the blog grew older, SSL transitioned into a beautiful community of wonderful people (like you!) who shared their results from the recipes, or a personal story of similar dishes, or just encouraging words. In many ways, this site and everyone who supports it has ministered to me way beyond me just sharing recipes. Together we’ve been sharing life as it happens.
We’ve celebrated anniversaries, birthdays, and achievements on SSL. You’ve also walked along side of me during tragic events such as the earthquake in Haiti, my friend Ivory Hut’s (Erika) house burning down, and the loss of my father. When my dad passed away just after Christmas I tangibly had a revelation on how wonderful YOU truly are. All your support, encouragement, and prayers have sustained me. And now I find myself feeling a bit lost and out of sorts. [click to continue…]
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