Thursday, October 29, 2015
Monday, October 26, 2015
What to do when you have some girlfriends' birthdays, very little time
but still want to be creative and give a hand made present?
Well, I made two cute gift card holders!
I followed a tutorial I found on pinterest, but the web site seems to be done...
it was easy sew!
I skipped the button to make it slimmer.
It is a pretty fast project, quite doable after a long day at work,
if you have already decided on the fabrics!
I made one modern and one retro with Pink Penguin Ayumi's collection,
it is so cute I have a hard time cutting into it,
which I am very well aware is super silly...
While it is perfect gift card holder, it also works perfectly for business card,
or rewards cards ( I have a few of those!)
and once again, may be I should make one more, just for me..
Monday, October 19, 2015
Interested in making your own?
they are actually easy to make and delight adults and children alike!
you will need:
1/2 cup of milk
1/2 cup of water
3 1/2 oz butter
5 1/4 oz flour
1/2 tsp salt
cheese (Swiss and Emmental are a good combinations)
salt, pepper, spice, herbs
I like to use cayenne pepper and herbes de provence.
Bring to a boil the milk, water and butter together in a pan,
remove the pan from heat then add the flour and salt at once,
stir with a wooden spoon and return the mixture to the heat,
stir constantly while cooking for a couple minutes.
Now the clever part (and so much better than doing it by hand!)
put the dough in the KitchenAid,
and mix it with the paddle for a couple minutes to cool it down,
then add 1 egg at a time, mixing constantly.
Take the bowl from the KitchenAid and add the cheese
(about half the volume of the dough), and spices as desired,
Scoop the dough with a small ice cream scoop onto paper or mat.
Because of the cheese, I found the scoop works much better than piping,
but piping them is perfect for the sweet version (same dough, just no cheese or spice!)
Egg wash the gougeres twice
Bake at 375 degrees for about 25 minutes, until golden brown
This recipe makes a lot of gougeres, prefect for a party,
but too much for 2 people.
So I freeze them, and just warm them up at 300 degrees,
and they are just as good as the first day!
The chef who taught the class, recommended to freeze them right away,
even if they were eaten the next day,
they would be fresher that way.
My kids love to have them for snack: they grab the bag from the freezer
and warm up 5 or 6 in the toaster oven!