It's ok everyone, we are not dead

Well hello there!  It has been approximately 8 months since we have blogged and I wanted to assure everyone that we are ok.  We have not dropped off the face of the earth, we have not been in an accident where we have developed amnesia and started a new existence- say as rodeo clowns in Houston.  No, we simply became very lazy, a symptom of both getting jobs at the same time.  All of a sudden all of our normal, everyday activities, including blogging- became very difficult to accomplish after working an 8 hour day as we were incredibly tired.  Women with kids, our hats are off to you!

But we never stopped baking.  Oh no, in fact, I would say we have started baking more.  Between Barbie cakes, cake pops, macarons and brownies, we have using more sugar than ever, although I still haven't topped my personal best of going through 10 pounds of sugar in 1 week. 

So what is my new favorite thing to bake you ask?  Meringues.  I am obsessed with these little, lighter than air confections.  Fat free and full of sugar, yes please!

Meringues
3 egg whites- room temperature
1/3 c granulated sugar
1/2 c powdered sugar-sifted
1/8 tsp salt
1 tsp flavoring- peppermint or vanilla extract
food coloring- if using

Place your 3 egg whites and salt in a Kitchen Aid mixer bowl and start whipping on a very high speed.  Once foamy, gradually add the granulated sugar, when the mixture starts to rise and look thicker gradually add the powdered sugar (You might want to do this with the mixer not running- trust me).  This is also the point you can add in any flavorings.  Once the meringue is set enough (about 10 minutes) so that when you tip the bowl over your head nothing moves you are good to go.

Add the meringue to a piping bag with a 1/4" or 1/2" tip (this is also the time I like to add food coloring, if you want your meringues to be cool and tie-dyed) and pipe 1 inch meringues- taller the better if you ask me.

Vanilla meringues

Red swirled peppermint meringues

Bake at 200 degrees for 2 1/2 hours.  After 2 1/2 hours turn the oven off and leave the meringues in the oven for another few hours.  Once completely cooled you can dip in chocolate, which is my new favorite thing to do.  Voila!

-Jenny

The search for the perfect cupcake

I realize it has been a while since either of us has posted a blog and I would like to say it's not because we are lazy.  It's mostly because we aren't lazy, but mostly because we have been super busy trying out recipes for the perfect chocolate and vanilla cupcake.  You see we have been commissioned to make cupcakes for a friends son's first birthday, and you cannot possibly imagine how much stress this puts on us both and it's not the making the cupcakes part either.It's the making the cupcakes perfect part that is driving us to sugar insanity. Jenn is working on chocolate and I am working on vanilla, both of us combined have made no less than 300 cupcakes this week alone, and we have been eating them for breakfast, lunch and sometimes, dinner.  After last night, we think we may have the perfect recipes.

Prebaked cupcakes, I think they look funnier this way.  Endless jokes were made about the chocolate batter.

We are also working on a new website and I would like to think that has contributed most to our recent absence.  As soon as it is ready we will announce and redirect you all to it.  Jenn has been working on our business plan and we may have our first official macaron order (EEK!)  More details to come. 

Homemade vanilla extract- 3 months to go!

Last week I decided to make my very own homemade vanilla extract, I had no idea it was so easy, but patience is key with this little project as it is best to let it sit for about 3 months.  3 months?  Yes, you heard me, set it and forget it.  Well almost forget it, you still need to shake the bottle up every week or so.

Vanilla Extract

For every 1 cup vodka or rum (or even tequila, although I need to try that once first before I recommend it.)

add 6 split vanilla beans.  Let sit for 3 months, shaking every week. 

That's it.  Crazy right?  Who knew that could be so easy and so darn good.  Since I still have 2 and 1/2 months to go , I will have to let you know how it turns out later.  Right now however, it's smells heavenly.  If you love vanilla as much as I do, you will be content just to smell it every day.  I thought I would save a ton of money making my own extract, but I don't really think I will.  Vanilla beans are expensive, good vodka is expensive, but making your own extract is priceless. 

-Jenny