Hello, neglected readers. I am sorry that I have been away for so long. As usual, I started a project (this and one other blog) and then got distracted and left them shivering and alone and utterly abandoned.
I have been working on another blogging project, however. This one with a friend. It was her idea. And, it has been quite successful and rewarding. I really hope that we are helping people. That’s our goal anyway. http://theinnerviewweb.wordpress.com, if you’re interested. We are always looking for contributors, btw. Please reach out to me if you have a story to tell. Anonymously or not!
Also, The Hubs’s new work project has been picking up speed. And, we’ve had a lot going on in the home front: another garage sale, family visits, family reunions, fantasy football draft parties, visits to my grandma, craft projects, road trips, etc etc etc. Time is flying by at an alarming rate.
Our 20th wedding anniversary, which has forever seemed in the distant future, is only a month away now! Goodness! I can’t even wrap my head around being married that long. But, we have. The Hubs and I took a selfie Saturday evening while out to dinner with friends. I almost gasped when I saw it. We look….**insert tense, dark music leading up to a horrific reveal here**….middle aged! Surely we don’t actually look like that in normal, everyday life. SURELY I would have noticed…..
A small portion of my out-of-state in-laws recently left after a two-week visit. That is always an ordeal. The Hubs’s family is just so friggin’ massive. We hosted a retirement party for my mother-in-law. It was mostly local family that attended, and I would guesstimate that there were 50-70 people there. We decorated for two hours. Cooked for two days. Planned for two weeks. It was exhausting. But, she had a good time, and that’s all that matters. My right eye has finally stopped twitching. (I kid….I kid….)
Anywho. So, that’s my excuse for not blogging recently. And, I guess that my 100 Day Song Challenge is a gigantic failure. I’ll never catch up on that. Oh well…..
Hope you are happy and peaceful and enjoying life.
Song of the Day
Numb by Linkin Park. This is in honor of Chester Bennington, who committed suicide last week. So. Sad. Suicide is NEVER the answer. It breaks my heart to hear of anyone doing it…….
Recipe of the Day
Strawberry Jam-Filled White Chocolate Mousse Mirror Glaze Cake via http://www.casuable.com. The Hubs and I tried to make this for his mom’s party. It. Was. A. Disaster. In the end, we served a bowl of “cake salad”. It was hideous, but very very tasty. Sigh….
White Chocolate Mousse
- 8 egg yolks
- ¼ cup sugar
- 1½ cups heavy cream (for the eggs)
- 1½ cups white chocolate (over 30% cocoa butter)
- 2 cups heavy cream chilled (for whipping)
- 300 milliliters water
- 1½ cups sugar
- 1 14- ounce can sweeten condensed milk
- 15 gelatin sheets
- 26 ounces white chocolate chopped (over 30% cocoa butter)
- Gel food coloring of choice
Mirror Glaze Cake
- 1 recipe White Chocolate Mousse
- 18 ounces strawberry jam seedless
- 2 round vanilla cakes prepared with box instructions and trimmed to 1 cm thick
- 1 recipe Mirror Glaze
White Chocolate Mousse
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
Book of the Day
A Painted House by John Grisham. I just finished this one today. I love books set in the ’50s. I think it’s because my parents were born in the ’50s. Life seemed so much simpler back then. It definitely was harder, but there was no social media. People lived slower. They seemed to have more values and treat people kinder. This book tells the story of 7-year-old Luke and his family, who are cotton farmers in rural Arkansas. I really enjoyed it.