Thursday, December 30, 2010
Wednesday, December 29, 2010
Tuesday, December 28, 2010
Monday, December 27, 2010
Saturday, December 25, 2010
Thursday, December 23, 2010
Wednesday, December 22, 2010
Last year I made some Bounty chocolates using this Cut Out + Keep recipe, but the amounts were totally off, and you'll see in the comments that many had the same opinion. Way too much butter, not enough powdered sugar. Luckily I had tasted as I went along (well, that's half the joy of baking, right??) and added what I needed to make them taste good. And trust me, they were very good. :P This year I thought I'd go about it a little more carefully and write up a better recipe. I measured and added ingredients until the texture and taste felt right and added it all up in the end. There are other variations out there, but most require double cream or condensed milk, and I like the simplicity of this recipe.
The amounts have been rounded off, and adjusted so you can use a whole bag of shredded coconut (250g). I had about half that left this year, and I still got about 40 bite-sized pieces, so this recipe is quite large. I think I'll stick to half amounts of everything in the future too. The picture above is from last year, when I made them in a size more similar to the original Bounty chocolate. If you do them that big, I think you'll get about 25 bars from this recipe. That's a lot of Bounty! (I'm trying very hard to avvoid the cheezy bounty-ful jokes here folks. Help me out.)
Quick, before I say something too stupid: Let's get right down to the (huge) recipe!
250g shredded coconut (the dry, unsweetned stuff, sometimes called dessicated coconut)
170g butter (at room tempererature)
400g powdered sugar
Mix together coconut, butter and powdered sugar well using a fork. This takes a bit of effort, and the mixture will seem way too dry at first. Keep working on it for a couple of minutes and it should suddenly come together to a firm, but sticky mass. Press toghether to form a sheet about a cm in thickness - I just do this by hand on a piece of parchment paper on my kitchen counter. Place in fridge for an hour or so, until completely firm. Cut into pieces of desired size - a sharp, hot knife will make this easy. Melt chocolate (temper if you like), cover coconut pieces. Place on plate covered with non-stick paper and let cool completely. Store in fridge.
Tuesday, December 21, 2010
Monday, December 20, 2010
Saturday, December 18, 2010
I distinctly remember stiff shoulders and aching arm muscles after stirring this mixture, and complaining to my mother that these took ages to get done. I must have been very young then, because although you have to expect to spend some time with these because of the several steps involved, it's a breeze compared to my childhood memories. Thankfully. ;)
1 dl milk
1 large teaspoon flour
500 g powdered sugar
6-8 drops of peppermint oil (food grade)
300 g dark chocolate
ca 150 g shredded coconut
Combine milk and flour and bring to a boil. Let cool. Stir in powdered sugar, a little at the time. Add the peppermint oil somewhere on the way - it's easier to stir it in before the mixture becomes too thick. Add more powdered sugar if needed. The consistency should be such that you can roll little balls of it with your hands. Do so, and let them cool in the fridge for a few hours until properly stiff. Melt chocolate and pour shredded coconut in separate bowls. Using forks or other suitable tools, dip each praline first in chocolate, then roll in coconut and let cool completely in fridge. Store in fridge.
I have no idea how long these can keep - because they never last very long in my fridge anyway... ;)
Friday, December 17, 2010
Thursday, December 16, 2010
Tuesday, December 14, 2010
Monday, December 13, 2010
Saturday, December 11, 2010
It's been a long time since I did a time-lapse video, and one morning the beautiful weather inspired me to have another go at it. It's a simple set-up of my Canon camera and Texas Instruments calculator, and there's an easy tutorial on Instructables on how to write the calculator program that commands your camera to take a picture at your desired interval. It also gives some hints to the recommended camera settings. The images in this video were taken at just under four second intervals and stitched together in MonkeyJam. There's quite a lot more snow now, but Blogger has categorically refused to upload any and all videos lately. I'm crossing my fingers that this one actually works... I won't believe it until I see it posted!
So some time I really have to get around to making a time-lapse of something more interesting. I've had a few ideas, and have actually made a time-lapse video of a friend's wedding ceremony, but otherwise neglected the concept despite loving the many time-lapse videos out there. Also, I need to learn to add sound, and probably how to embed the video from YouTube. I'm getting tired with Blogger's lousy video uploader...
If you want to have a look at the set-up you can check out my first time-lapse post. That video shows a very similar view, but it was shot over a longer time span, as darkness fell and the green houses lit up. Have I mentioned that I love the view from my appartment? :) Its' so cozy and inviting - green in the summer and glowing in the winter. :)
Tuesday, December 7, 2010
But I'd like to give you something to look at while you wait. Those of you who have been here for a year or more have seen this before, but a little rerun isn't all that bad, is it? ;) Last year I made an advent calendar and shared the pages throughout December, and I've really been looking forward to bringing the calendar out on display this year too. I scrapped one 12"x12" page for each day - and I'd like to show you some of my favourites. If you like what you see, here's the link to the whole set of posts, where there are detail photos, material lists and more general info on each page.
Nearly christmas! This layout is among the last, and echoes the first page and its focus on time.
So if you'd like to see more, feel free to have a look at the whole set.