Yesterday a bunch of our friends who hadn’t yet met Miss Nina James came to the house to see her. It was so nice hanging out with everyone and Nina even managed to stay awake for about 40% of the visit, she just sort of quietly stared at each person who held her, she was probably wondering how the hell so many giant faces could fit in one room at the same time.
I was just looking around the net a couple of weeks ago and I came across this Twinkie layer cake recipe. Now who on God’s green earth does not like Twinkies? I bet you the answer is no one, well at least in my world it’s no one. I remember being a kid and loving Twinkies so much, there was just something about the softness of them and the fakeness of the cream inside, they were just delicious. Truth be told, I haven’t had one in about 10 years, so when I saw this recipe and then read about how the lady that made it used specific things to insure it tasted just like the real thing, I had to try it.
In Japan we ate a lot of sweet things and I saw such cool stuff, some we tried, some we didn’t and some just looked way too pretty to shove into ones mouth, it felt like it would of been a sin to destroy them. I took some photos of the things I liked, hope you enjoy them…
Good Lord, look at this amazing cake! My friend Clint always finds the coolest things like this and then mails me the link (he found Eyescream and Friends). He is the best at finding stuff that makes me want to backflip off a roof. I’m so so so going to try make this cake and when I do I will blog about the results, but for now check out these cool photos and read about how to make it. Here is a link back to the genius who actually made this in the first place – Victoria I’m sending you a virtual high-5, because your face and this cake flipping rule.
Here is what you would need to make them: Coffee filters, Scissors, Sewing machine, Loose tea leaves, Stapler, Embroidery thread, Paper for tags (construction paper, old book pages, etc.), Optional: Spices (pumpkin pie spice, cinnamon, ground ginger, etc.)
Ok so the other day I attempted what the Americans call a custard pie and what we like to call Milktert. I’m going to be honest with you guys I don’t think I’m going to be winning any prizes for what I turned out. It tasted nice, but it wasn’t the best thing I had ever chewed down on. I had some of the best milktert I have ever tasted at District 6 the other night and this guy was like it’s ugly, stubby, 5th cousin that has an iron deficiency and one leg that’s shorter than the other.
I followed the recipe bit by bit, it was relatively easy to make but first off I think I over cooked the pastry, which by the way I made from scratch. I had to blind bake it first and I think I may have over done it. And on top of that I think I made the base too thick. Anyone have any tips on how to get the pastry in the pie tin nice and easy after you’ve rolled out to the right thickness? I battled a bit with that part too. Sigh.