Happy Birthday Blog!
Sorry for the unscheduled blog vacation. It started as a simple mechanical difficulty.
I practically killed myself by tripping over my laptop cord and destroyed it in the process. It held on for a few days and I got used to reduced computer usage. I read entire books, I finished long overdue knitting projects, and I tried a recipe I've been wanting to make for about 10 years.
That's Tourte Milanese from Baking with Julia. It's homemade puff pastry stuffed with herbed scrambled eggs, spinach, swiss cheese, ham and roasted red and yellow peppers. It tasted even better than it looks!
What I really need to do though is concentrate on my business. I just found out that I have to sign up for farmers' markets by March. Gah! It all takes longer than you think and I leave for SF for the marmelade class in just a few short weeks.
Anyway, I am unfocused and slightly crazed but I couldn't miss posting today because it is my Blogiversary AND to think I missed World Nutella Day! Here's a tower of cupcakes with nutella buttercream frosting to celebrate one year of blogging and the frosting recipe for you, my faithful readers. Please leave a comment if you read this post, it would make my day!
Nutella Buttercream Frosting
(based on Classic Egg White Buttercream from Rose Levy Bernbaum's The Cake Bible)
4 large egg whites, at room temperature
1 c. sugar
2 c. butter, slightly softened
1 jar nutella (I don't know the size I used but I think it would be condsidered "medium")
Beat egg whites until soft peaks form. Slowly add sugar. Beat until stiff peaks form and then begin adding butter by the Tbsp. If the mixture begins to curdle, increase the speed and beat until smooth. If this doesn't happen, all is not lost. I just added the rest of the butter and then added the nutella. I was a little afraid I was wasting all that precious nutella but buttercream magic prevailed and it all came together in the end. This is a really easy buttercream. If you've wanted to get away from store bought frosting and want to try your hand at "real" buttercream (this is in a whole different league than frosting with confectioner's sugar) then this is the frosting for you.
I won't be posting very often this month but if you still want to check in with me I have started a photoblog as a side project. ( I know! I have way to many hobbies to be an entrepreneur!) I got tired of posting crappy pictures to my food blog so decided that I wanted to become a better photographer. See how it's going...
Pamplemousse @ My Expressions