Friday, February 25, 2011

Deviled eggs & being a grown-up

I recently came across deviled eggs on some random TV show.
I mentioned to the mister how much I loved deviled eggs. "Why don't you make them?" he asked.

It had simply never occurred to me to make them. At some point when I was a kid, my mom must have told me that they were too much work to make. Thereafter, they became special picnic and party food only. I only rarely ever got to have them, so when I had the opportunity, I savoured them.

Ah, the best part of being a grown-up... realizing that things are within your reach, and then reaching them for yourself. Of course, I now know that they are super easy to make. So I made myself a small batch as a midnight snack. They were the best thing ever.

I didn't even get a chance to take a picture, I was so eager. So I'll just leave a link to and also credit them with that pic above.

Tuesday, February 22, 2011

Everyone wants to know

"Will you find out if it's a boy or a girl?"

As of right now, we will be waiting until the birth to find out. There is so much that we're guessing about the little one, and I kind of like the sense of anticipation. Will it have his eyes or my nose? Will it have straight or curly hair? Will it have dark or light skin? Fussy or easy? Chubby or skinny?

I like the whole package - bundle of joy, if you will - of unknowns. So as of now, we will be on Team Green.

The ultrasound is on Thursday. I'm not promising that I won't eat my words by then. :)

Monday, February 14, 2011

Can't see or feel it...

... but I know it's there.

That's what I keep telling people when they ask how the baby is doing. Other than what I've been told at my appointments and ultrasounds, I really don't know very much about how the baby is doing. I've done lots of reading about the stages of the baby's growth, but I can't see or feel it for myself yet. (Only a couple more weeks!)

I just have to have faith that baby is there, and doing OK.

Yesterday morning at mass, it struck me that this is how people feel about God.

Sunday, February 6, 2011

French macaroons

These turned out amazing! Hubby made the cookies and I made the buttercream. We brought just under two dozen to a party and they were a huge hit.

For the cookies, we adapted Bon Appetit Magazine's recipe. For the filling, I used Martha Stewart's Swiss Meringue Buttercream recipe. Actually, I think both recipes are virtually the same for the cookies and filling.


The Bon Appetit recipe says that this makes about three dozen sandwich cookies, but for us it was more like two dozen.


  • 2 cups powdered sugar
  • 1 cup (lightly packed) sifted almond flour, or 3/4 cup sifted almond flour and 1/4 cup sifted hazelnut flour (sifted, then measured; any coarse particles reserved for another use)
  • 1/2 cup (scant) egg whites (from about 3 large eggs)
  • 2 tablespoons plus 1/2 teaspoon sugar 
  1. Line a baking sheet with parchment paper. Preheat the oven to 375F.
  2. Sift powdered sugar, almond flour, and hazelnut flour (if using) into large bowl.
  3. Using electric mixer, beat egg whites, sugar, and pinch of salt in medium bowl until medium (soft) peaks form.
  4. Add egg white mixture to almond mixture; fold to incorporate.
  5. Working in 2 batches, fill pastry bag fitted with 1/4-inch-diameter plain pastry tip with batter (batter will be thin and will drip from bag). Pipe batter in 11/4-inch rounds on baking sheets, spacing 1 inch apart (cookies will spread slightly). Let rest on sheets at room temperature 20 minutes.
  6. Bake cookies about 5 minutes. (Hubby did it for about 3-4 minutes.) Reduce oven temperature to 325F.  Continue to bake cookies until puffed and golden on top, about 10 minutes
  7. Remove from oven. Cool until cookies can be peeled off parchment. Cool cookies on a wire rack.

The Martha Stewart recipe says this makes about 3 cups, which is fairly accurate. I only used about half of it for my two dozen cookies. So for the above cookies, I'd recommend cutting it down by at least one-third.

  • 3 large egg whites
  • 1 cup sugar (edit: I did find the buttercream too sweet for my taste so I think this could be cut down a bit)
  • 1 cup (2 sticks) butter at room temperature, cut into pieces
  • 1 tsp vanilla, almond extract or other flavouring of choice
  1. In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.
  2. Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. (Whip in vanilla, almond extract or other flavouring at this point.) The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.
  3. Variations: To make hazelnut-honey filling: In a small bowl, combine 1/2 cup of macaroon filling with 1/3 cup finely ground hazelnuts and 2 tablespoons good-quality honey.
Using a pastry bag, pipe about 1 tsp of filling onto the bottoms of half of the cookies. Press the rest of the cookies, bottom side onto the buttercream. Chill overnight. Let stand at room temperature for 30 minutes before serving.

Saturday, February 5, 2011

Nursery ideas

I will post the finished macaroons tomorrow, but in the meantime, I thought I'd post my first nursery mood board! (Have I mentioned that we're moving into a new house in March, and expecting in July?)

This is a little more boy-oriented, but for a girl, I'd throw in a couple more coral and red accents.

Yellow Nursery

Thursday, February 3, 2011

French macaroons preview

We're making these for a party tomorrow. So far, the cookies are done, and now I shall move on to the buttercream filling.

I hope to be able to post tomorrow that these were a huge success. So far, so good.