Friday, January 25, 2013

Marzipan Ducks

Nursing ducky you're the one! You make cupcakes so much fun! Nursing ducky I'm awfully fond of yoooooou.....

Today's "lesson" is how to channel your inner 5 year old with marzipan!


Brand does not matter, I'm not paid to endorse a brand, this is just what's available at my local grocery store.

Other good things to have on hand: foil or parchment paper to work on, no-stick cooking spray to lightly lube your hands, and nitrile (or latex if you're one of those non-allergic type) gloves if you do not want to turn your skin all sorts of fun colors - personally I don't care so I skip this one.

Color your marzipan, I prefer gel colors - you can even get a nifty 14-pack of colors for all your food-dye needs.  Add a toothpick full of color and knead it in - add more color as necessary.
For these ducks you need white (non-colored), yellow, and orange (please pull out those archaic color wheels!)


Form the body - roll the marzipan into an oval and pinch one end to form the tail.  This is exactly like working with play dough.


Add a head.

And wings...

Don't forget the beak!

And of course the nurse hat and eyes. For the eyes I just use black food gel and dip the end of a toothpick in before dotting each eye.  Same procedure for the cross, just with red food dye.

Nursing Ducky Navy!!!

These will be stashed in an airtight container until I make the cupcakes they will be perched upon on in a day or two.  Each 6oz package of marzipan is enough to make about 24 critters.

You can of course skip the hat, but I think it adds that special something when being used to bribe er...ask your higher ups for letters of recommendation.

(And now my loyal followers can figure out what my day job is)

Sunday, January 13, 2013

Phase 2 of MooseBrew

And here we are, a week after the wort began the first fermentation...

Dr. No Continues to be "mommy's little helper"


Did I mention before the importance of sanitization???

20 gorgeous 34oz bottles neatly stacked in a row awaiting sanitization. (What? 34 oz is a respectable serving size...)

3/4 cup priming sugar plus 1 pint of water will allow for the 2nd fermentation.

Drain baby drain! No dead yeasties here please!

The hubby works on filling the nicely sanitized bottles with our brew.

MooseBrew!

So we are still 2 weeks away from tasting our experiment (because let's face it, who wants non-bubbly beer); but I can safely say the aroma was fantastic.  It reminded us of the smell you would get when opening a bottle of Newcastle (which is convenient, as that was the general aroma/flavor we were aiming for).

Taste test results in 2 weeks!

Monday, January 7, 2013

Beer! The homemade type...

After purchasing a "make your own beer kit" for my husband a few years ago we discovered that it makes a noxious flavored liquid that really cannot be called beer.  That discovery lead us to the process that is tough for those with space and storage constraints, but seems as though it will produce a magical elixir suitable for a night of pizza or a Super Bowl party.  

To that, we took a page from Alton Brown's playbook and started the brewing process!

                            Day 1:
Supplies assembled! We used C120 crystal grain, Sparkling Amber malt (+ 1/2lb 2-Raw malt to supplement the liquid malt), 1098 British Ale yeast, and Palisade hops.

Sanitize, sanitize, sanitize!!! 5 gal water mixed with 2oz unscented bleach - shove all the supplies that will be going into the liquid in the bucket and let them sit until you are ready to use them. DON'T FORGET TO RINSE THEM OFF!!! Bleach is not terribly tasty...

My little helper...

Getting up to 150º took FOREVER.....I'm boooooooored...

The stove/pot/thermometer set-up.

My hubby is hard at work during this process.

Mmmmm grain...

***The straining process was not captured on film as it required 4 hands, a ladle, a colander, mesh strainer, cookie cooling rack, and a bathtub to successfully complete without spillage everywhere.***

Dr. No decided to check out our handy work while it cooled slightly. The recipe says the hot liquid + ice will get you to about 80º, but it was 95º by my measurements. By 94º my fears of bacterial invasion (and impatience) set in, so I added in the yeast. They survived...

Stash in a cool place for the next week... 


Yeast bubbling WIN!

And this, my friends, was day 1 of beer making.  No keg stands yet, next bubbly update will come in a week when it is time to start the 2nd fermentation!

Welcome to Moose Treats

Chapter 1: Call me Moosie

After much harassment from many folks that I need to sell my truffles, cupcakes, and other baked goods I decided to start doing just that - welcome to Moose Treats!

While I am not going to give away all of my secrets, this blog will chronicle my adventures in the kitchen from food to beverage and everything in between. 

Up next - adventures in homemade beer!