Photo Friday # 46 - Dasher and Dancer, Prancer and Vixen

Show Stopper, Bow Topper

I created the below gum paste bow tutorial over three years ago. THREE! I know, I am waayy overdue for sharing this. I was preggo with my youngest child at the time and shot the entire thing three cameras ago when all I had was a pocket Canon Powershot G10 - unbelievable when I think about it now. I had zero knowledge of shutter speed (hence, the occasional blurry photo) and even less knowledge of photoshop. It is what it is. 

While I'm a big fan of tylose and cmc powder for sugar flowers, I am a firm believer that the bow stands at attention and holds shape best when created with gum paste. If a picture truly is worth a thousand words, than no narration should be necessary. However, I do have a fully printable .PDF file including written instructions/tips and if you would like a copy, please email me at: andrea@andreahowarcakes.com and I will email it to you. Please include in your subject line: Cake Tutorial. 

Happy Caking!  

Back to Basics

I've found during the hustle and bustle of life in general that menu planning is tremendously helpful. Not only does it alleviate the daily stress of feeding the crazies family, it saves $$ too. Combine that with occasionally making a couple of recipes at the same time, especially when they use the duplicate core ingredients, and the fridge is stocked whether I'm home or away working my fingers to the bone doing what I love.  Here are a couple of kid-friendly favorites - just in case you are among the five people in America who don't already know how to make chili and shepherd's pie (ha!). 

Both recipes begin with:

2 pounds of ground meat

1 onion and 4 cloves garlic

For Shephard's Pie add 2 carrots and 1 stalk celery (chopped)

Brown the beef, drain...

Return to pan and add 2/3 cup flour, stir to combine.

Add to cans of beef broth, 1 tsp. of ground thyme and cook over medium-high heat until thick and bubbly.

Spread the meat mixture into the bottom of a 9x13 pan

I'm always looking for a way to sneak more veggies in for my two toddlers and while traditional shepherds pie does not include green beans, I sneak a cup of frozen veggies in at this point. Sometimes we use peas or even corn.

You will need six cups of cooked mashed potatoes. I boil them with the skins on, drain, return to the pan with 1/2 cup butter, 2 tsp garlic salt, pepper to taste and one cup cheddar cheese. Mash well. 

Spread potato mixture onto the top of the meat filling...

And bake at 375 until hot and bubbly. I usually place under the broiler for about five minutes at the end just to brown the top a little. 

For the chili - begin with the same three core ingredients: ground meat, onion chopped and four cloves of garlic….

Brown the meat, drain, and add to it: 2 cans chili beans, 2 cans chili-ready tomatoes, 2 cans tomato sauce (do you see a pattern here?) and 1 can dark red kidney beans. Stir together and add 2 tsp. chili powder, 1/2 tsp. pepper and 1 tsp. salt. Cook and simmer for 20 minutes to allow flavors to combine. 

Happy cooking!!

xox,
A