Saturday, February 27

Nearly Hunting Time

Just two more sleeps till you can start hunting for those elusive nappy icons, or are they owls??? Anyways if you haven't registered, pop along here to register



A wait list nappy popped into the post today, I will continue to work through the waitlist nappies during the hunt, but they will be slower to get to you, back on track after the hunt.

The gorgeous Mama Mel from Beetlebums and I have been working on some collaborations for awhile now, but a Babymoon for Mel (have you seen her gorgeous bubba boy Phoenix) and some hiccups here in the Cherub House have seen these delayed, but keep an eye on my OZeBaby Store over the next few days to see these collaborations pop on up. Here's a little peek of the boys sets.





There will be some absolutely stunning girls sets going up as well, in the next few days.

My site will be randomly stocked during the hunt as I get things finished. I've got some divine girls clothing nearly ready to go and I'm finding it really hard to let them go. So I'll be mixing it up on the Cherub's Kiss site over the hunt, you'll see Raphs, Auriels, HoneyBoy! and clothing and accessories.

Last but not least, I've joined into a new forum called Cloth Nappies Made Easy It's a place for you to get all the help you need on Cloth Nappies, rather than a parenting forum. So if you need help to sew your own, or where to buy goodies, pop along to see. I've donated a custom slot to the admin of the forum to be drawn from all those that join up to be members from now until the end of March.

Tiramasu - A Daring Baker's Challenge

(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.




I made a mixed Berry version with vanilla, not as exciting as some, but with the cost of ingredients I wanted to make something that the whole family would eat.

Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk I used lite milk

For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder

Method:
For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled. I just used vanilla bean seeds to flavour mine. I also found that it set very stiff, but easily combined with the pastry cream when I was mixing it together for the filling.

For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside. I didn't add the extra sugar or vanilla, as I thought my bases and berry mixture made it sweet enough.

To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered. I just cooked some mixed frozen berries over heat, and smooshed them until smoother - i didn't want a puree rather just a smoother mix. I didn't find it necessary to add extra liquid. Then I just dipped the base of the biscuits into the still warm mixture. The leftover smooshed berries were folded through the top layer of the filling. Then the whole lot topped with plain whipped cream and swirled.



Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.



LADYFINGERS/ SAVOIARDI BISCUITS
(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.

Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner's sugar,

These were a total hit with my 6yo, he kept pinching them and refusing to share with his sisters. I think they'd be lovely with a bit of chocolate drizzled over them, or sandwiched together with lemon curd and whipped cream for a light yet tasty dessert.

Method:

Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.



Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.



Store them in an airtight container till required. They should keep for 2 to 3 weeks.



The finished Tiramasu - Berry flavoured



MASCARPONE CHEESE

(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese

Ingredients:
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice

Method:

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.

I made a smaller amount, using 1/3 of the quantity as stated above, so that I had just enough for the recipe. I heated my cream until small bubbles appeared - I used the Pauls brand pure cream which I believe is 35% fat, then I stirred in about 3/4 teaspoon of lime juice, stirred and cooked it until covering the back of a wooden spoon, I did not use a water bath, but I did not stop stirring, not did I leave the stove, not using a water bath is not something I would recommend for a novice baker.

Then I lined my sieve with clean new chux lol!! and then popped it into the fridge overnight, I had about a teaspoon of liquid come out.

Monday, February 22

More goodies

Well no little cherubs for a weekend and you can achieve a fair bit, not as much as I wanted to, but still a goodly amount. I am now done to two things on my to do list, and one is half done already so yah!!

But of course you want pictures right?



The Kimono set from Gossamer Dreams



Close up of the pants - with applique.



For a new baby boy due this week - I love the fluffy fleece, I have it in lots of colour, going to make some more.



The lushiest bamboo velour raphaels in cream, my favourite



I love the pure and simple of plain colours with a gorgeous edge trim in cute colours.




Something for a little bean :)

And I did take a couple more, but they came out all blurry :( So sorry Alysha, but you'll get a surprise with the nappies :)

Friday, February 19

What a week

Sick kids, organising hospital appointment and planes for my step dad, computer issues, you name it, we've had it. If you've sent an email to me, and I haven't replied, please send it again :) Everything appears to be back up and running again.

Anyways the draw did take place for the Year of the Tiger and the winner is .......




Mandy!!!

Congraulations! I'll email you in the next couple of days to see what you'd like.

Now some goodies that have gone this week

Waitlist customs and photoshoot customs for a new baby boy due in a couple of months.



Other photoshoot customs



A swap for a most gorgeous mama who has welcomed into the world her handsome little man.



Semi Custom Slot



Another semi-custom slot



A very long overdue PIF.



And just on a last note. Please remember that ALL photos or any content on my blogs or websites, whether it be Cherubskiss, OZeBaby or Gossamer Dreams is copyright to me, if you'd like to use any of these photos, please contact to ask for permission. I've unfortunately come across a few photos lately that have been used without permission. You are taking photos illegally, I know that most people don't think this is a big deal, but it is. Shane and I spend considerable time taking divine photos, then photoshopping them and taking time to upload to the www. This is something I feel strongly about after photos of our Katherine were used to promote another website totally without our permission, and they were used again in a major newspaper as well. Think how you'd feel if your child was splashed across some website without your permission. So please just ask :)

Wednesday, February 17

Do you like Harry's Rocky Road?

We love it here, so would you like to win some? If so go and visit

Rasberry

And whilst you are there, check out the awesome stationery!

Monday, February 15

They are here!!!!!!!

Much excitement, the absolutely beautiful, wonderful, gorgeous photos have arrived. Here are just some of the piccies, I'm going to have a very hard time choosing.



There are still more to go through, so if your little cherub isn't here just yet, they will be in the next day or so. There are hundreds of photos to pick from :)



Enjoy! And a huge thank you to the Mums, Dads, bubs, friends and family that helped make this a fabulous shoot!




The biggest thank you to Trudy for all her hard work!








Sunday, February 14

Oops

wrong blog - bag post has moved to my craft blogs, sorry for the brain fry lol!!

Bag Overload

Well not quite finished, but here is the start of a Bali bag - metres and metres of jelly rolls and clothesline





And then this is from my Bagalicious Club from Quilt Fabric Delights. The pattern is by Sweetwater and makes a cute bag. When I make it again, I'll length the handle and add a magnetic clip or the like to the top. But very cute and relatively quick to finish.








I decided I need to do stuff for me on occassion, instead of making everyone else's dreams come true.

And then a little something for a sweet little girl. I've had this pattern for ages and just never got around to making it - even Miss K didn't get one of these and I think I'm in love with, super cute, but still divinely babyish. I think the lime rick rack really just lifts it all together.



What happens

...................... when things don't go the way you want when you are 3?

Well this - the grass was wet, there were ants and it was tooooooo sunny!!!



But then chocolate ice-cream was promised and we were all smiles.



This gorgeous little top is on offer tomorrow night at Gossamer Dreams - 8pm Qld time be there or miss out

And some other goodies that have gone to new homes. Loving these ones, hand dyed bamboo velour outer with funky cotton velour inners, reminds me of fruit tingles and rockmelon and summer.






This is a semi-custom that went.

Friday, February 5

Year of the Tiger

Well time for Gossamer Dreams to come back into the fray, and we've chosen Chinese New Year as our first theme for 2010 - Pop along to the Gossamer Dreams Blog to see sneek peaks.

I'm also having a giveaway on my blog - a nappy, you get to choose type and boy or girl - all you have to do is follow my blog, link me in your blog and you get 2 entries.

So to follow my blog you need to click on the follow me link on the sidebar, you'll need a google account or similar, it talks you through joining up.

Please make sure that you put in your comment if you have one or two entries (and if you have two entries, let me know your blog, so I can peek), and make sure I have a way to contact you in the comment. Either through your blog, or leave an email addy.

Giveaway will be drawn at 8pm on Monday the 15th February. And winner's name posted on the blog.

Happy Chinese New Year!!!!

Thursday, February 4

Slowly, Slowly

Well the little man is back to school, so I can hopefully get back on top of things. Just some of the goodies that have gone out or are going out today. I'm also getting ready to stock for Gossamer Dreams - sneek peaks on the blog later today and then there is the nappy hunt, so I'm primarily focusing on that at the moment, so you have some goodies come March 1st. In the meantime any stockings that I do will be on the www.cherubskiss.com site and will be totally randomly.

Must be the week for size 1's lol!!



3 nappies for a lovely lady and her lovely little cherub. size 1 - Tinkerbelle, Bubblegum and a funky print PUL.



Semi-custom slot - Fleece Tilbrook Fairies and one of my favourite prints Red Poppies. Something extra in this parcel for the new bubba girl as well.



A layby slot, gorgeous choices, the hand dyes were dyed by Tracy at Fairy Fabrics If you want some awesome dyeing done, she's the lady to see!

Monday, February 1

I have a sickie

and he's never sick, well never sick enough to go back to sleep on the couch. Please email angel at cherubskiss dot com if you have any queries regards your order, I'll be back on deck when he's up to par again.