Coffee Hearts and Heartfelt Cakes

Hi Guys!!!

And welcome back!!! It's Monday again and despite the busy weekend, I finally had a Sunday off!!! It's no surprise that I woke up well rested and even managed to make it to my dance class. As usual, coffee is my lovable companion on this sunny day, and while I'm stuck with the odious duty of revising bills and fixing costs, it's just one of those days that nothing can bring you down! Today, I feel on top of the world and I live for days like this. 

My Valentine's Day coffee run was heartfelt and warm

Before I continue with the busy baking week I had, I want to say thank you to a dear friend all the way in India who sent me a beautiful Christmas Card and I received it last week!!! Thank you Kanika!!! You made my week! The shining star is sure to decorate my mini tree this coming Christmas!!!

I was over-the-top excited!!! This was such a sweet gesture!!!

And guess what? Copa Cafe got a makeover!!! Unfortunately for my partners, I wasn't able to stay to the very end of it, but it was a great job!!! 

If you know any great coffee or wine quotes, let me know!

The bar was also given an amazing boost with a beautiful ivy and vine decor. It gives life to our board and makes it far more attractive than it was. What do you think?

For some reason, I find it romantic.

But let us get back to the kitchen. I keep on mentioning that I lack equipment, and more importantly, an oven. While the oven we have works perfectly fine, I need an industrialized convection oven. I often lose precious time waiting for something to be done in order to bake something right after. Not only do I use more energy and electricity, but the time that could be saved baking several things at the same time would be extraordinary! I'd be able to bake more, or use the time to research and even give my fascinating (:p) blog the attention it deserves. SO, as Valentine's Day approached, orders poured in. I was a bit stressed with them, as I needed to have a detailed time plan. I managed to complete them all, in 11 hours. I was dead tired, but very happy with all the results. The menu in general was not the least varied and I took as long as I did, because I kept "recycling" my pans. Again...I need more equipment. I made Red Velvet Cupcakes, Red Velvet Brownies, Mocha Fudge Brownies, Banana Bread, Sugar Cookies and Tres Leches. 

Some of the goodies ready to be delivered

By 11 on Friday, all the baked goods were delivered and I returned home promptly to continue baking. I had orders to fill in for the cafe. I finished them quickly and by 4 in the afternoon, I was back at the coffee shop, enjoying a well deserved caffeine boost. But time was short and in no time, I was back home...again....facing my oven...again. I managed, only God knows how, to complete 3 cake orders in 2 hours. By then, I was running late for a wine night with the girls. Alas, for me, the night ended quicker than I anticipated. I was much too tired to carry on and I had to rise early (yes...on Saturday) to finish off yet another batch of cake orders. It has been the longest and shortest day of my life. There is absolutely no logical way to explain the contradiction I felt on Saturday. My body was running on auto-pilot. At 8 in the evening, I finally got to relax. 

I had loads of fun decorating these beauties

I didn't realize how tired I really was. I slept a little over 12 hours and woke up groggy but rested on a sunny Sunday morning. Unlike the past weekends, Sunday was quiet and no baking took place. I enjoyed my daily morning coffee with Sherlock re-runs (I LOVE Benedict Cumberbatch), ate a lovely Curry chicken for lunch and visited grandma in the late afternoon. Dinner included savory and sweet crepes and back to bed it was for me. 

Aren't they beautiful?

And it's close to being Tuesday now. I finished my baking duties about an hour ago and new on the menu you'll find a Chai Cheesecake, a spongy Apple Spice Cake, more Red Velvet Brownies and hopefully later on this week an Orange Blackberry Cheesecake. I hope you all had a tranquil Monday and I wish you the best for the rest of the week!!!

Until next time.

xxx

Think Back Tuesdays...

Hi Guys!!!

And welcome back!!! It's been gloriously, sunny Tuesday. On retrospect, I imagine I could have accomplished more during the beautiful, shining hours (don't get me wrong, my baking duties didn't disappear). But I did have an epiphany, a life's realization, that I have not been living in the moment. Life feels dulls in those precious seconds, when you realize that perhaps you haven't been living up to your potential. Thankfully, they last only that...seconds. I guess there's still tomorrow to start. How mediocre...hahaha 

My daily fuel :)

Apart from the insightful thoughts of my life so far, I have yet to understand why on Earth it takes me close to two weeks to update my blog. Lately that is. I used to live for my Mondays, on which I would recount the adventures in my kitchen, travels and food discoveries. These days, all I look forward is to my coffee, some shuteye and a little quiet. When did I become the old lady I always feared I would become... I suppose I've always been. Try as I may, my "in-a-minute's" went from "later!" to "I'll try again tomorrow".  Except that THAT specific tomorrow never comes. 

But alas, I digress, for here we are again.

The Heavenly Raspberry Roulade about to be rolled

Trying to mix things up a little in the kitchen, I tried out two different raspberry flavored desserts: a lovely Cheesecake Brownie with a Raspberry Topping and A Heavenly Raspberry Meringue Roulade. With Valentine's Day coming up, and people freaking out with red and pink and white motifs, I decided to join in the craziness and added a little more pink into the fridge. It's not that big of a change, but they have received positive reviews; a little something, for which I am thankful for. I also broke all records, I believe, for putting off making school related desserts since I graduated. Last week, I made, for the first time since 2012, a FRAISIER. I know! I know! I am utterly embarrassed! Having said that, I am even more embarrassed to admit that I will never, EVER, get the hang of proper folding. I hate it. My genoise brought shame to every sponge cake ever made. Why? Well, apart from the evident lumps of flour and over beating, I, of course, let it dry out; which resulted in a flat bread. Still tasted yummy...Mortifying, but yummy. And, it looked pretty. Sort of...from the sides.  I'll have to go through crates of eggs before I even come close to correcting my folding. I guess practice does make perfect.

I feel guilty posting the horrible genoise

It was a grey sky kinda Thursday last week, the day I should have blogged about stupid stuff like now...just my kind of day...and while my baking duties were not required at the time, I enjoyed a rare moment of peace and solitude with a warm cup of my favorite drink (yes, you guessed it: coffee), watching what has become one of my favorite movies in the past years: One Fine Day. When I have those "I hate the world!" kind of days, this movie cheers me right up...because God knows I would never have survived a day like Michelle Pfieffer's in that movie. HAHAHAHAHA.

Returning to my culinary chronicles, I've been overly analytical on deciphering a way to transfer my mental dessert projects into concrete ones. I already have enough of a hard time dealing with procrastination in order to actually move my butt and get to the baking works. (Answer these out to kill some time!!!) My motivation is running at its all-time low and I bake because I have to. It's my job ... So how do I get back on track? Any bright ideas out there? If you have any...I'd truly appreciate the input. Step one: Quit StumbleUpon addiction.

I do wish to bring something different to the table, so I'm hoping my free periods of the day   pay off this week. I can't promise anything. Except a picture of the Heavenly Raspberry Roulade and the Cheesecake Brownies...for next week that is! I'll post recipes again soon!!!

Good night and have a great week!!!

Until next time!!!
xx

25 Birthdays Later...Here We Are

Hi Guys!!!

Welcome back!!! We are now on the last week of January. Time seems to be slipping away and I have yet to even begin on my New Year's Resolutions...not surprising right? I'm certain I am not the only one. 

Copa Cafe...try it next time you're in town

On side note, I turned 25 years old this past Sunday. I mentioned last time that I am not a fan of celebrating my birthday. There's just something awkward about the entire occasion. But 25 seems like a milestone, so I decided it needed to be commemorated. And although there was as slight dilemma with the cake, all in all, my birthday could not have gone any better. Thank you Mom. The chocolate cake was delicious!

Last week, was also my best friend's birthday. Seeing as she is in merry ol' London, all I could do was send her flowers. And so I ordered flowers online to be delivered to her, alongside a package of candy. However, the delivery people failed to follow the instructions left (call her as she works during the day) and left the flowers on the street. So, of course, they got stolen. I was a bit more than disappointed and even wrote a rather nasty email. But luckily, my brain kicked in and I realized that being rude wouldn't get me anywhere. So I rewrote the email and it seems that my judgement call was right, as they have agreed to redeliver the flower package at their own cost. Lesson learned: never make rash decisions or rant out when you're angry. It doesn't do anything for you. Hopefully the new delivery doesn't get stolen. 

Pure Decadence

Going back to 2013, for Christmas, I made a Sherry Almond Trifle (a recipe I had been wanting to try out for years...YEARS!!!) and a Christmas Dulce de Leche Wreath. Some found the trifle a tad too sweet and soaked in liquour...hehehe. I really liked it, in small portions of course. It does pack a punch. The wreath, on the other hand, was a hit! Choux paste piped into rings, hollowed out once baked, filled with dulce de leche, toasted almonds, and whipped cream...wow. Just wow. The dessert is filled with flavor and surprisingly, light on the palate. It was the right amount of sweetness and on the messy side, just my kind of dessert. My aunt ordered one for a dinner and her guests were absolutely stunned by it. Not a praise to me or my baking, but the dessert on itself, it was gone by morning. I most definitely recommend you to try it!

Try it!!!

I also made another beautiful rose cake for a small wedding. It's the first wedding cake I've made, with tried out recipes, so I was confident in my skills. My mom kept asking if I got the correct size, if I was sure that was the cake the customers asked for, making me nervous in the process. In the end, I got both right, and although I didn't hear any comments, I take it as a good sign. At least no one complained.  Other than the few personal orders, my routine is pretty much the same; baking the same cakes for the cafe. It does become a bit boring at times, but you have to bake what sells. On a brighter note, I have been working on a menu for February that is sure to shake up my routine. Let's just pray I have enough time and equipment to fill up that fridge. 

Roses really are elegant

I am happy that so far, the year has gone smooth and things are most definitely falling into place. This time, last year, I was a mess, trying to find a job, slightly depressed (I hate packing and moving). My nomad days seem over (sadly)...contradictory...I know, but that's just me, hehehehe a complete mess. At 25, I have two degrees (if being a Chef counts, which of course, it does), part-ownership of a business and a fully running kitchen. So far, so good.

To the next 25!!!

I apologize...yet again...for my late posts and I shall try harder to keep up with the schedule! Good night and have a great weekend!!!

Until next time.
xx

Dulce de Leche Wreath

Adapted from Good Housekeeping

Perfect anytime of the year

• 
  
• Ingredients:
• 1 1/2 C. sliced almonds
• 1 stick butter
• 1 C. water
• 1/4 t. salt
• 1 C. all-purpose-flour
• 4 large eggs
• 1 C. heavy cream
• 1 can (13.4-ounce) dulce de leche
• 2 T. confectioners' sugar
• Strawberries, for garnish
• Fresh mint leaves, for garnish

Preparation:

Preheat oven to 425F. Line a large cookie sheet with parchment paper. Using an 8" plate or 

cake pan as a guide, trace a circle on parchment paper.

On a jelly roll pan, spread almonds in single layer. Toast 4 to 5 minutes or until golden 

brown, stirring occasionally. Cool almonds in pan on a wire rack.

On a large saucepan, heat butter, water and salt to boiling on medium-high. Reduct heat to medium-low and add flour. Stir continously 1 minute or until mixture leaves sides of pan and forms a ball. Continue stirring 2 to 3 minutes or until mixture begins to coat bottom of pan. Transfer to large mixing bowl and cool 2 minutes.

With mixer on medium speed, beat mixture for about a minute. Continue beating and add eggs, 1 at a time, then beat to 2 to 3 minutes longer or until satiny. The mixture should still be warm and cling to the side of the bowl. Congrats! You successfully made Choux Paste!

Transfer dough to large piping bag fitted with 3/4" plain tip or to large self-sealing plastic bag with one corner cut to form 3/4" hole.

Using the traced circle as a guide, pipe dough onto parchment on cookie sheet in 1" thick ring just inside the circle. Pipe a second ring inside of first, making sure the rings touch. With the remaining dough, pipe a third ring on top of the center seam of the first two rings. With a moistened finger, gently smooth dough rings where ends meet.

Bake for 20 minutes. Reset the oven to 375F and bake for 25 minutes or until golden. Remove wreath from the oven; with the tip of a small knife, make several small slits all over to release steam. Bake for 10 minutes longer. Cool the wreath completely on the cookie sheet on a wire rack.

While the wreath cools, whisk cream until soft peaks form. In a large bowl, with mixer or a wooden spoon, beat dulce de leche for 5 minutes or until soft. Gently fold in the toasted almonds into the dulce de leche. With a long serrated knife, slice the wreath horizontally in half. Remove and discard the moist dough from inside. With a spatula, spread the almond mixture into bottom of wreath; top with the whipped cream and replace top of wreath.

Dust wreath with confectioner's sugar and garnish with strawberries and mint leaves. 

Writer's Block, Baker's Block...Be Kind 2014

Hi Guys!!!

Welcome back!!! It's well past mid-January and to my surprise, this is the latest I've ever delayed a post. It seems 2014 and I got off on the wrong foot. I hope you enjoyed your holidays and are settling into your routines nicely. I managed to enjoy of couple of days without baking back in December. My weeks had been very busy with many orders to bake and deliver. But it was worth it. As you saw, I was able to decorate some sugar cookies quite nicely and it was my very time, so I was very proud. My sister enjoyed it as well. She said it was relaxing. 

Now, going back to 2013, I was asked to make a trial Tres Leches cake for a restaurant. I was initially anxious, as I had never made one before, and I am not particularly a fan of it...too sweet. But I obliged and got fairly positive reviews. Earlier this year, it was a go and I began to cater for them with 2 cakes per week. However, I've had to tweak the recipe a couple of times now, as there seems to be something not right every time. I honestly have no idea how to improve the cake, so if you have any ideas or advice, please do share. I've used my adapted version of The Pioneer Woman's Tres Leches. So far, the cake is either, too dry, too sweet or some other reason. The first time, too sweet and dry.  I tried reducing the amount I poured over the cake: too dry. I added more milk, let the cake bake for less time for a spongier cake...if I fix something, some other thing goes wrong. I adapted the liquid measure to less condensed milk, more evaporated milk and more heavy cream. I guess the saying "practice makes perfect" fits just right. I'll perfect the cake at some point.

Tres Leches...with a cherry on top hehehe

And guess what? I'll be turning a whooping 25 this coming Sunday and although I have never been particularly eager to celebrate my birthdays in the past, a quarter of a lifetime (assume 100 years is the goal) is quite something to celebrate. Back in September, I had a design in mind for my 25th birthday cake. It would depict all my favorite characters from different books, TV shows and movies. However, I have come to realize that cake is best left for another time, as I should have started working on it already. I can still save it for my 50th, right? Truth be told...my creative spark, alongside my writing inspiration have abandoned me for the better part of January, however, a little seems to be seeping in every day...hence the post, right? 

I've been meaning to try out new summery desserts. Here in Honduras, our seasons are different. We have only two: dry summers and wet winters. Summer is approaching and the hot weather is right around the corner. But, I do have a head start in my experiments, as we are currently experiencing a wave of cold fronts. How do you feel about lemons and oranges? Or coconut and pineapple? They are perfect matches and I hope I come up with a some brilliant desserts to glorify my dessert fridge at the cafe. After all, the great thing about being head chef and co-owner is I call the shots. Talk about power...Which reminds me: I was interviewed this month on my short culinary career and new business adventures and it's coming out next month. So here's the preview:

I'll post the actual magazine publication when it comes out.

Anyway, I wish you all a happy week and keep coming back. I'll make sure I keep my posts on time.

Until next time.
xx

2013, The Final Chapter in This Book. 2014, Are You Ready?

Hello Guys!!!

Welcome back. A whole year has gone by in what now feels like mere seconds and looking back, I cannot think I've had a more life-changing year than 2013. I still remember sitting down, to quickly write the last blog post for 2012, reminiscing about the amazing year it was, having achieved one of my grandest dreams: to become a Pastry Chef. And this year, I cannot be thankful enough of the fruits my dream has harvested. I began my year depressed, having parted ways from a beloved city, in which I had never felt more at home, saying adieu to some of my lifelong friends, to establish a path blindfolded. I accepted a job at a bistro, where I learned to accept that sometimes you do need help. Burned arms and hands, blistering feet, eye bags weighing down my face and clothes that no longer fit having lost weight as worked consumed me entirely. I learned that it's okay to quit when you know that you won't get anywhere doing what you're doing and plunged even further down a dark path with barely my two feet to carefully pat the ground I was walking. But even in the darkest corners, one can find a ray of light. 

A year in pictures
Overlooking the beautiful Valley of Angels

And so began my journey into 2013...I bid farewell to the bistro and took up on a business proposition from my now current partners, on opening a Wine and Coffee Bar. It seemed like a smooth road from there on onwards, but it so happens that I was called in for an interview for a Hotel and Beach Resort that will soon be opening and within ten minutes, I was offered to be the second in command in the Pastry Kitchen. The opportunity to be part of the opening of a hotel was incomparable to anything. The fact alone would boost my resume in ways I had not achieved before. So I accepted. But now I had to inform my other party of my choice. While disappointed, they accepted my decision, as it would be key in my career and would work for me in the future. And yet, I felt uneasy. I had two great opportunities, so what was the problem? I came to realize I was scared of the pressure. While I love baking and being in the mess of a kitchen, the pressure in the kitchen is much different than contemplating a deadline for a paper due tomorrow. And I pondered, and I pondered and I pondered, going back and forth with both options, making myself dizzy with overwhelming thoughts.  One morning, I simply woke up and realized that I did not want the job. I did not want to spend 6 days in a kitchen hotel, working myself to death, not being able to cope with the pressure. And so I came to realize that despite my passion for baking, I love baking because I want to bake...not because I have to bake. 

I perfected my roses

So I backed up from the job, thanked the managers profusely for the amazing opportunity and kindly walked out of their lives. I then proceeded to return to the previous business proposition and plunged in dead serious. And suddenly all the time in the world, which I thought I had, evaporated and disappeared. The minutes ticked by, the days grew shorter and the months passed. I never understood my parent's constant "there's no time!" complaints until this year. Yet, I still found time to enjoy life. Zip-lining, re-visiting ancient ruins, getting to know my country and others, sleeping under the sun at the beach, temporarily hating family members and friends, as Cranium nights heated up and everyone seemed to be a cheater and could not be trusted, long wine nights and endless laughter. Despite my breakdowns and low points, I learned to appreciate the little things and short moments, when I could simply stop and laugh, or knowing it was an early Friday night, not wanting to go out, instead, staying in bed reading, until the hour grew late and Saturday arrived.  

(I faced my fears...with a nervous smile)

And as the months passed, I grew up. Slowly, it dawned on me. I got my driver's license and found myself getting around on my own, scared at first and then enjoying it. My orders came in steadily, week after week, and I had earned money. Hard work paid off. The Coffee and Wine bar business began to take form and in no time, we knew how to work the machine, prepare an espresso, absorbing every detail and fact known on coffee, only to do the same with wine. And there's still so much to learn. I have yet to perfect the steaming of the milk, but it will come to me in due time. The business partner in me took shape. I did not know I had it in me. And this aided my confidence in the kitchen. My work grew better, and little by little, word got around. I got new customers, more ideas to experiment with and a name for myself. My blog even turned 1 year old!!!

I appeared on a Food Magazine!!!

By October, January and February seemed eons ago and the following month, we'd be opening. My older sister left to pursue her Master's degree, my younger siblings scribbling their papers away, enjoying their time as students, and here I was, about to open a business. I felt out of place, surrealism encompassing me. And the thoughts resurfaced. Those troubling thoughts, on how every year you complain about your measly problems, to come to realize the following year, that they won't matter. Probably because this year's are bound to be worse. So I faced my fears. November came, we opened and at last, I could breathe. The initial nerves were gone and I had much to do every day. Busy baking away, my days bore hardly any time, but the desserts were selling. And although I wish I could pause the world for a moment and sleep until I am rested I cannot help but smile. I found something I love and I'm actually good at, and I get to enjoy the moments when I am watching the cakes rise and the cookies puff up, and no matter how horribly the burns are, that baking sheet will not hit the floor. I am a warrior in the kitchen, and I have the scars to prove it. And I will continue to fight. There's much more to learn and accomplish.

We welcomed Copa Cafe

And so here we are, another year gone by. With all the ups and downs 2013 had in store, it certainly has been the most illuminating year so far. 

“No, this is not the beginning of a new chapter in my life; this is the beginning of a new book! That first book is already closed, ended, and tossed into the seas; this new book is newly opened, has just begun! Look, it is the first page! And it is a beautiful one!”

C. Joybell C. is right. It pretty much sums up the past year and the years before. I feel I left a broken-hearted, smart girl behind, only to emerge a grown woman with a powerful mind, ready to take on the path that still bears no light. I can only hope that I keep on making decisions that stay true to my path. After all, a new year bodes well for those with high promises and resolutions. 

One of my resolutions: Travel with friends more often!!!

Tomorrow is a new year, a new beginning, and I am ready for it. Are you?

And a cup of coffee to start it all.

Happy New Year everyone. See you in 2014.

xx

It's the Most Wonderful Time of the Year!!!

Hi Guys!!!

Merry Christmas!!! And welcome back!!! I cannot believe it's been almost two weeks since I posted last, but my life has taken a rather busy turn lately. Despite the weariness and overall tiredness, I am happy that I've been baking non-stop. There comes a time, everyday, when I wish my oven exploded so I can have a break, but then a cake turns out beautiful, and I am reminded of why I fell in love with baking in the first place. So on this beautiful Christmas night, let me enlighten you with my endeavors of late.

A lovely cookie just for me...
it didn't last a minute

When last we met, I was very proud with how the fondant Christmas cupcakes turned out. I still dislike working with fondant, but the holiday theme really got to me. I obviously need to practice more, but so far...not too shabby.  The Saturday that followed, I was happy to attend the birthday party of one of my great friends, providing a batch of the Spicy Cilantro Mousse, which was well received, despite some personal reservations. I was also very happy to catch up with old friends whom I had not seen in a very long time. It's always great to know, that even with time and distance apart, and not speaking on a daily basis, catching up with true friends is as if no time has passed at all. Thankfully I had baked during the day, as I had to wake up early...and very reluctantly to deliver those babies. My aunt gave me a ride and alongside a cousin, the three of us took opportunity to visit a Christmas bazaar that was taking place. We managed to procure several things, among them, 4 beautiful cake stands. Yes...4. I felt guilty as I got home, but hey, the more equipment, the merrier hehehe. 

Nothing like a Mocha to calm you down

I kept trying to fully restock my pastry corner at the Cafe, but to be honest, I did not think it would be as hard as it has been. People really like their sweets. It would be a thousand times easier had I a bigger, better equipped kitchen. Until then, I have my beautiful cozy kitchen to cope with. Now, coffee has always been my friend and ally when I've had my stressful moments, and God knows, I needed it last week. On a happier note, my best friend was flying in from London Friday and I was excited. But I had several events to attend to before we met. Friday morning included a gift exchange, from which I received a beautiful scarf (love that people know me well...albeit I did ask for one...never mind) and more equipment for my lovely kitchen. Which reminds me...I got an early Christmas!!! My dad surprised me over a week ago with another Kitchen Aid!!! This time Big Red met Red II. They certainly add some color to my workplace. But I'll introduce you another time. 

My day passed in a peculiar blur, ending with me rushing out of the house to attend another gift exchange, only to sadly come to the realization that my wallet, entirely, was missing from my purse. No matter how much I retraced my steps, there's absolutely no recollection of how I came to lose it. But I couldn't delay myself further. I showed up, over an hour late, but baring gifts, hehehe. I was assigned the sweet treat for the night (Tiramisu!), and although we never got to glide our forks into it, I was informed later that it was delicious. After many drinks and a lively gift exchange, I met up with another group of friends, among them, my sister from far away, whom I had not seen in a year!!! Since we got to the place quite after hours, we didn't really catch up. Still, the entire evening was splendid and with very sleepy eyes, I met my dreams. 

Rum-glazed, fruit packed Christmas cakes...
the perfect gift

As per usual, I had to wake up early Saturday. Duty called and back to baking it was again. I managed to do so quickly, with enough time to fix and gift wrap several yummy fruitcakes that had been ordered on Monday. So in the late afternoon, I delivered the cakes and visited my friend. Reunited once again, it's funny how nothing has changed. Several wine glasses later, I was heading home. I got to bed as sleepy as I can ever remember. My body no longer bared me anymore. Sunday awoke me with a start and worrying, as I was informed, quite late, that the pastry corner was lacking and I had to, again, leave the comfort of my bed to bake. I had so much to bake, that I was stressing beyond words. I managed to whip up 5 White Chocolate Passion Fruit Cheesecakes, 1 Salted Caramel Cake, 1 Carrot Cake and 1 Chocolate Cheesecake. Dead tired, I passed out. My alarm rang and again, I had to bake. Only 2 Lemon Meringue Roulades to make, I quickly left to deliver the cakes. I was back home in time for lunch. But I had a busy afternoon ahead of me. I accepted an order of decorated sugar cookies, a first for me, and my time calculations were wrong. Because I hadn't considered the equipment I would need, it took me much longer that it would have to bake and decorate the cookies. But despite the late hour, I had so much fun piping royal icing on those beauties. I am happy to announce that my customer was happy.

I was so proud! Absolutely beautiful!!

Tuesday morning I woke up, feeling quite groggy. Nothing a hot cup of coffee couldn't cure. I revised my recipes for the desserts of my second Christmas Eve dinner over at grandma's and jumpstarted my day. In a slight vain effort, I had to throw away the first sponge I made.  Recipes aren't always perfect and my oven did not agree with the time. So I got a dry, sponge that cracked. But I had no time to bake it again. I had several errands to run and I left at noon. I delivered the cookies, got my hair done, shopped for last minute groceries and was back at 3. I baked the sponge, thanking my effort to prepare the syrup in the morning and my mother's, for making the custard for my trifle while I was gone. My sister also helped to prepare another sugar cookie dough for me. So I got busy. I made an Almond Sherry Christmas Trifle, a recipe I found years ago, courtesy of Gourmet magazine and a beautiful Dulce de Leche Christmas Wreath, from another magazine a couple of years old. Quite an eye catcher they both were and were enjoyed by some of us (we had dinner roughly around 1 in the morning, Christmas Day).  My first dinner was at home, and consisted of Pomegranate Glazed Cornish Hens, stuffed with chestnut wild rice, Sweet Potato and Zucchini Latkes, a delicious Avocado, Bacon and Caramelized Walnut Salad, finishing with a Freshly baked apple pie. I was quite full, so thankfully my second dinner was hours later. 

Mmm...Sweet Dulce de Leche Wreath
and Yummy Sherry Almond Trifle

The clock struck 12, we celebrated and ate. I was overjoyed, but the late hour called us all. And on the glorious Christmas morning, I was up like an early bird, baking away for the Cafe, before the turkey to be enjoyed during our Christmas lunch went into the oven. Cakes frosted and ready, they were delivered just in time for lunch: Roasted turkey, with chestnut stuffing, Mashed Sweet Potatoes, Potato Salad and the classic Cranberry Sauce. I felt like the turkey just after lunch, completely stuffed. No wonder I needed to lie down. I woke up, had my cup of coffee and headed to grandma's. Still full from the yummy Christmas lunch, I skipped dinner...only to regret it now. But the hour grows late. I shall post the delicious recipes used soon. And with my sleepy eyes, I wish you a lovely week. 

A Happy Christmas to all, and to all a good-night!!!

Until next time.

xx