We're Back (Sort of)

Boy, has Ophelia been feeling neglected lately. And, the neglect continued with the cake T. and I decided to make Saturday night.

This story actually begins Friday evening, when I was commissioned to take my friend M. up to Midway to fly out to see her friend in Mississippi. We're half-way up to Chicago, when M. turns to me and says:

M1: Hey, Mom has been looking for updates on Loving Ophelia -- what gives?
M2: (Drama Queens out) I'm an idiot and broke my camera a couple of months ago, and so haven't been able to take any pictures, and figured without pictures, what's the use?
M1: Oh

A few seconds go by...

M1: Um, dude, don't you have an iPhone with a camera on it.
M2: Shit.

So, here we are -- have figured out how to upload photos from the iPhone (which still needs a name -- suggestions?), and we're back in business. Unfortunately, Ophelia didn't make an appearance in this concoction, but that's ok -- she's just happy the blog is back in business.

As you can see from T.'s Vanna White impression, instead of going to the concert that we thought we would, we stayed home and baked a cake. A dulce de leche cake, to be exact. But, we figured several things out in this process:

1. Cakes that use eggs as levening agents suck.
2. We don't have enough patience for a cake you can't mix and dump in a pan.
3. We'd rather drink wine and eat cheese and order chinese food.

So, the final outcome of the cakes was that we baked them, looked at them, and eventually threw them away. What a waste. I tasted them, though, and they were awful. I'm not sure what happened, but man, they were bad. Tasted like a cross between cardboard and styrofoam. Yum.

Ophelia claims that it was because we didn't involve her in the process that the cakes didn't turn out. She may very well be right.

I also included some gratuitous shots of T. with wine, and T. with wine and greek cheese from Chicago (that's how good of a friend that girl is:). That's how we spent our weekend. It was AWESOME.

More later, I promise, now that I've got the iPhone thing figured out (thanks M.!). Shout out to M's Mom J.! I'm back!

Love,
Hibbs and Ophelia

No Pictures, but a Quick Update

Happy New Year (wow, we're late -- our bad). So, as you can see, things got a even more hectic after Thanksgiving. I got a little busy, between prepping for interviews, travels to MN and then to CA, add in a few Christmas celebrations, ringing in 2009, and trying to get some work done on my dissertation, Ophelia has been wondering if I forgot she existed. And, then when I did remember, and actually baked something, I couldn't take any pictures because I broke my freaking camera. Awesome.

But, life update -- I did, indeed, fly, and was fine. Took enough Xanax to anesthetize a horse, which might have also helped. It was pretty entertaining. I am fairly certain that I may have passed out on the plane home. I say fairly certain because, to be honest, I don't remember a whole lot about that flight. Probably a good thing. I really liked San Francisco, although the hills left a little to be desired for this fat girl. I do recall climbing up Lombard, looking up at my friends K&P and my brother, and thinking that the interviewing won't matter, because I may die of a heart attack right here. But, obviously, I did not die, so all was well. The brother and I did some really hilarious stuff -- rented a "Go Car" -- almost didn't make it up a hill, and spent a couple of hours in a helmet. Am going to make the brother send pictures of that. You really must see it. Ate LOTS of great food, especially seafood, and saw all kinds of things. I had never been to California before, and I really enjoyed it, even with the interviewing. Stayed up on Knob Hill (will save the hotel story for another time), and it was lovely. All in all, though, I'm glad it's over, to be honest. Now, I'm just back to working on the diss. Aargh.

So, long story longer, I have actually been doing a bit of baking -- did some cakes for my friend A.'s wedding shower (they turned out pretty well -- one 3-layer and one 4-layer), one for D.'s graduation, and just did two in the last couple of days for fun. Made Martha Stewart's banana cake, which was a hit with my good friend P.:), and made a amaretto toffee chocolate cake that I thought was pretty good. I think I am getting really good at frosting -- not so much the decorating, but making tasty frosting. I made this cream cheese one for the toffee cake that was quite good, if I do say so myself. Also snuck some peanut butter and jelly bars and some chocolate chip cookies in. So, all in all, with everything going on, Ophelia actually hasn't faired so badly. Just her glamour shots have. Going to try to work on that soon.

Tomorrow, I tackle some rosemary bread. I think I'll make some soup to go with it. Stay tuned -- we'll try to do better with posting!

Everyone, wish A. a Happy, Happy Birthday!

Today is my good friend A.E.R.'s birthday! YEA! If you see her, make sure to wish her a happy birthday! Apparently, Ophelia and I have decided that we only get our shit together for special appearances for people's birthdays these days. So, if you have a birthday, maybe let us know? That way, we'll bake more. Ophelia has been so upset with me that pictures of her have been absolutely out of the question. Um, also pictures of the kitchen, and most of the rest of the house, and me, and my car, are also completely out of the question. Yeah. That's how the job market and dissertation stuff have been going.:P No need to ask.

As you can tell from the photos, things didn't turn out exactly as we had intended them. Is anyone surprised? For weeks now, I've been planning on making A. a CubbieCake, since she is such a huge Cubbies fan. As someone who understands very deeply the connection with sports teams, I was all for this. A. likes cakes that aren't chocolate heavy, so I was going to make a white cake, dye it red, and then put the logo on the top. Um, yeah, that was what I was going to do. Instead, I couldn't get the cake to be red, so it turned out pink. I didn't want it to taste crazy weird because of the food dye, so I had to stop. A. isn't exactly a "pink" person, so that was strike number one. As you can see from previous posts, I like to make things that remind me of the people who I am making them for, so I tried to do the best with what I had. Initially, as you can see from the photos I had intended to do balloons or flowers or something on the top. But, that's just not A. If you know her, you know what I am talking about. She's smart, funny, kind, has a ton of energy, is hard-working, but most importantly, is unique. You'll never meet another person like A. I love her company, and the company of her fiance and two loveable dogs (one of whom we joke is my biological daughter the way she is all over me when I'm there:). With A., it's very easy to go from 0 to silly to serious to silly again. I just couldn't put standard flowers or balloons on her cake. She's anything but standard. So, what happened is my attempt to capture A. in a cake -- colorful, bright, complex, unique, wonderful. Can't wait to have some soon! Happy Birthday A. -- I'm so glad to know you!

Today is K's Birthday -- Hip Hip Hooray!

About a month ago, Ophelia reminded me that my BFF K's birthday was coming up. And, since K and his awesome wife P are how Ophelia and I came to be, Ophelia wanted to do something special for K on his birthday. We decided that for Ks birthday party, we'd make cakes. Two, to be exact, with some peanut butter bars thrown in for good measure at the beginning of the 7 days of K. Why celebrate once, Ophelia says, when you can celebrate for a whole week? I agreed.

Now, K and P appear on this blog, and in my life, often -- we have lots of fun times together, going to movies, eating good food, watching pretty people with problems, playing games, witnessing Bruchi's antics, and most importantly, looking in our mirrors. It's unfortunate for them that they have to spend so much time with me, but since I bake lots, including cakes like those pictured above, I hope they feel like they break even. Of the cakes, actually of all the cakes I've made, the dark chocolate raspberry one is K's favorite. It's a complex cake -- in fact, it's one of the most complex things I've ever made. There are many parts to it, but it is worth the work. Initially, it's a little bittersweet, followed by a prominence and constant of full-on sweet and fruit. Its texture is highly unique, as well -- a crackly, crunchy crust that easily falls away into a softness that melts into the center of every bite. That complexity is what makes the cake as good as it is -- the unexpected surprise it holds makes every single taste exciting. I can see why K likes it; in many ways, it reminds me of him, although a cake could never embody his sense of humor. G.D.M.;)

I wish for everyone they could have a friend like K. I don't have words to explain what that means, but if you're lucky enough to know him or to have a friend who is a good friend like he is, you'll understand what I'm saying. In my humble opinion, the best way to celebrate someone's life is to tell them how much you enjoy and appreciate them, and to eat cake. Here's to you, K -- I hope you had a great birthday, my friend! I am glad to know you. Enjoy your cake!

We're Running So Fast to Keep from Falling Behind...

Holy production, Batman. I've been so busy baking that I haven't been able to do any blogging. What is this world coming to? It's coming down to me trying to get a job, which has seriously curtailed my free time. Whose bright idea is it to have a job market that whose process is over 8 months long? Do they not understand that I have cakes to make and a life to have? I mean really -- job or devil's food cake? Job or peanut butter cake? Did someone say cake? I'm sorry, the cake wins every single time. Anyone want to back me for a new bakery? "M.'s Morsels." or "Morsels with M." I like them both -- any other suggestions? I'm giving serious consideration to this alternate employment future.

Anywho, as you can see from the pictures, my photography skills have also been lacking -- no action shots, Ophelia is being ignored, general havoc and mayhem have overtaken the kitchen. Ophelia is pissed. She's become a faceless workhorse. I will have to remedy that, and soon. No need to have her angry with me, too.

So, starting in order of the photos, first came my friend M.'s birthday cake. It was also my first foray into decorating with color. Cake = awesome. Frosting = divine. Decorating = D+ for effort. It looks distinctly like I first had a lobotomy and then attempted to to decorate the cake. Apparently writing with colored frosting now looks remarkably similar to learning to write in cursive in third grade, completely with the mis-matched scallops that I was convinced would make the stupid thing look better. Poor M. At least the cake tasted good. I cut the cake to transport so M. didn't have to see the completely monstrosity that was her birthday cake.

Next, we had the peanut butter cup cake. Literally, it was an inverted peanut butter cup. Chocolate cake with peanut butter frosting. I love peanut butter frosting. I love peanut butter. No, I do not have all kinds of peanut butter frosting my fridge that I have been eating on and off for the last couple of days. No, I have not gained 20 pounds since Ophelia came into my life. Please stop spreading those nasty rumors. I could sue for defamation, you know. If Brit can do it, so can I. Moving on -- the peanut butter cake was a hit. A. and S. came over for dinner last night, and this was the treat. We had a great time, although I learned that I don't get nearly the sports channels that I thought I did. With a little help from A. and S. and K. and P., the cake is already gone and out of my house, which is how I like things.:)

Next came a peach galette. This came about this afternoon because I had peaches that had to be used up, like, whoa, yesterday. Not wanting to make a pie, I made the galette instead. It looks great, but I made a huge mess with it. It leaked (well, because I shoved too many peaches in it because I wanted to get them all used up) and while I realized that this would likely make a mess, somewhere in my head I didn't think that the sugary sauce would burn. My logic defies all, well, common sense. No, M., sugary sauces don't burn when you stick them in a hot, hot oven, not at all, and when they don't burn, they don't set off your smoke alarm and won't make your house smell like you set your hair on fire. Not that I would have any idea what that smelled like, either. Anyway, it was a mess. But, the galette itself didn't burn, so I sent that off home with my celebrity taste testers (well, with K. -- poor P. was at class). It looked good, but I just wasn't that interested in it.

Finally, the apple tartlets. Now, what would possess me to try to make these little buggers tonight? Well, in trying to patch the galette before it went wicked out of control, I had to hack into another pastry to do so. Rather than waste it, I decided to make these. For no recipe, and just winging it, I think I did pretty good. I actually ate one of these tonight, and it was quite yummy.

Up next for Ophelia and I -- a spice cake and a maple cake!:) Stay tuned!

Suzy Creamcheese, What's Got Into Ya?

So, I decided that if I'm really going to let Ophelia talk me into doing this cake stuff, I'd better start taking it seriously. She gets torked when I jack around baking. I'm sure it has something to do with her horsepower being wound a little too tight. Whatever.

Anyway, the thing I like most about baking is that I rarely screw it up. It's something I can do when I need a break, or when I'm trying to take my mind off of more cerebral things. So, tonight, after I taught, I came home and got to work. I've done a fruit-theme cake (raspberry and lemon), a peanut butter cake (so, so good), and a deep, deep chocolate cake. What should I try, I asked Ophelia. She didn't want to make a cake tonight, but frosting was ok. So, it is...a Chocolate Amaretto cake with a Fluffy Vanilla Cream Cheese frosting. I have no idea how it tastes. It's in my fridge, and frankly, once I make them I'm kind of done with them. Plus, I love frosting so much that I can't help myself from trying to inhale any left over frosting, of which there is often much. In fact, I think I've had so much sugar tonight I may need to take a couple laps around the house to get to sleep. Anyone want some cake? Seriously. If you want some, you got some. Ophelia also takes requests, though she does reserve veto power. Just don't request anything with raisins. They gross her out.

Anyway, we decided we really didn't care about the cake so much tonight as we did the frosting. So, much more attention was paid to the consistency and taste of the frosting, and to the technique. After watching some DIY videos on cake decorating (totally helpful, I loves me the Internets:), we set off to work. I'd also gotten some professional cake decorating equipment, so I was antsy to try it out. The photos above show the outcome. Not too shabby for the first time out with them, I don't think. The bottom of the cake needs some work, yes. Ophelia wants me to note that the decorating was my part, the making of the frosting hers. She's got such an ego.

The recipe here isn't necessary, I don't think. It's not impressive, and I don't know how the cake is, but what I wanted to chronicle was the decorating skills as they (hopefully) get better. You'll see that Mindy invited me to join her for a cake decorating class, which I'm totally getting in on. The funny thing is that this is the what, fifth cake that I've made and decorated, and I think this is my worst one, aesthetically. I dumped some shaved chocolate on the top of it in an effort to cover up the bad decorating job, but I'm not sure it did any good.:) I'll let you know.

Ophelia wants off the cake for a week now (makes us sound like addicts -- we're getting off the sauce. Yes, I said sauce. I'm from the Midwest, where cake is our sauce and we say sauce. What?), so early next week when I return from my cousin Tiff's wedding (Huzzah! We love Tiff and her soon-to-be husband Dan!), we'll tackle something else. I've been eying this peach tart. I keep talking about peaches and never following through.:) It must be next time, it must.

*Update -- cake GOOD! The frosting recipe is a recipe I made up, and it's actually really good! I'll be trying this one again. The amaretto syrup I made was really good with it, too. Yummers, to quote A.!*

The Magic of Peanut Butter

Since I was a little girl, I have had an affinity for peanut butter. Perhaps it was watching my father make the only thing he knows how to make in the kitchen (peanut butter sandwiches with enough peanut butter to choke someone), or perhaps it was watching my Grandma M. make peanut butter cookies from scratch with no measurements. Anyway, I loves me some peanut butter. The more I can do with it, the better.

So, when I found this recipe for a peanut butter cake with a peanut butter frosting, I jumped at the chance. Ophelia had been on vacation for a little while, because of the start of school and all, so she was rested and ready. I was a little nervous, though. The frosting was unlike anything I'd made before, and I wanted to decorate it nicely (when I get out of hell, er, school, my first action is going to be to take a cake decorating class. Ok maybe my second, but certainly my second). Plus, with my love of peanut butter, I didn't want to do anything that would jeopardize the wonder that is peanut butter.

So, here we go. Now, the recipe had me cheat a bit -- I was to use a box cake mix. Now, I wouldn't normally do this, but since it was my first time with this recipe, I followed it step by step and will mess with it later, depending upon how it tastes. I'll post on that later. *Update* YUMMY! It's ok to have peanut butter cake and diet pepsi for breakfast, right? Right?

Recipe (from allrecipes.com)

Cake:
1/2 c. butter, softened
1/2 c peanut butter (I doubled this to a c. because, well, I love peanut butter:)
1 box butter cake mix
2/3 c. water

Frosting:
1/2 c. butter, softened
1 c. peanut butter
4 c. powdered sugar
1/3 c. heavy cream (I found I had to use more, like almost 2/3 c to get the frosting to spread correctly)

For cakes: Mix first two ingredients for cake in your mixer (go Ophelia, go!) with the paddle attachment until fluffy and creamy. Add cake mix and water intermittently until mixed. Grease two 9-inch cake pans. Split cake mix evenly into the two pans. Smooth off top and bake at 325 degrees for 25-30 min. until done. Cool for 10 min. in pans, remove from pans and cook completely on racks.

For frosting: Cream together butter and peanut butter until light and fluffy. Add powdered sugar and cream (use cream sparingly just until frosting is spreadable) in small doses until combined.

Frost cakes when cool, with one layer of frosting in the middle. Chop peanut butter cups for decoration.

SO yummy, also very rich! Ophelia says enough with the peanut butter already, so we'll be moving onto something else (perhaps some bread) this weekend/week!

Ace of Cakes I'm not...yet

Well, folks, this was our first attempt at a multi-layered cake. Ophelia and I are quite proud of ourselves, if we do say so. As you can see from the pictures -- success! More on that later. You see, P.'s parents are in town this week, so I wanted to have them over to celebrate and enjoy. I'd met them last night, and they are a hoot! I really enjoyed them. I can see now where P. gets her sense of humor and all around good/sweet nature. Her dad reminds me of many of the members of my family (tonight he taught us all about the new "Air Car," not to mention the fact that he rocks socks with crocs), and her mom is just as sweet as can be (she made me an amazingly cute apron -- what a perfect gift! Ophelia and I are totally decked out now). They made homemade applesauce yesterday and gave me some (YUM, eat your hearts out!), we worked on crochet (that's a story for another time, I am such a bad crochet teacher -- thanks for bailing us out, T!), went out to eat and tooled around for a while. So, tonight I wanted to welcome them to my home with a very heart-felt welcome and with many thanks. And how do Ophelia and I do that? Yes, that's right, with food. But not just any food -- something special.

That's where this cake comes in. It's called the "Perfect Party Cake" -- Ophelia and I, of course, wanted it to be the perfect party, so that's what we chose. It was a day of firsts for us, Ophelia and I. I'd never done a 4 layer cake. I'd also never made a true buttercream frosting before. Ophelia was as green as I was. If she was nervous, though, she didn't show it. What a champ. And thus the challenge began.

First, the cake -- it's a lemon-ish white cake, made with cake flour, lemon zest, butter, egg whites, baking powder. As you can see from the pictures, they turned out really well. It was much easier to deal with these cakes as opposed to the chocolate cakes I made for D.'s defense. I am sure it is because these were much less dense. So, while the cakes cooked, I began the buttercream frosting. In a double-boiler, I cooked 4 egg whites with 1 1/2 cups sugar. The directions told me to cook it for 3 min. or until it looked like shiny marshmallow spread. I likely cooked it for 5 min. because I wanted to make sure it was hot enough to actually cook. And, I also really like to put stuff in a double boiler. I have no idea why. I mean, whoever thought to do that kind of stuff?

So, once I did that, I was to let Ophelia at it. Ophelia was to beat the mixture for 5 min. or so until it almost tripled in size. Man, is she good at her jobs. I wish I was that competent. I think she likes that I'm a tad bit jealous of her strength and abilities. Notice she let me photograph her today. I don't think that the ego boost and the photograph is a coincidence. Just sayin'. Then, comes the butter. I almost had a coronary just looking at how much butter went into this frosting. I don't even think I can admit it here. Let's just say that Paula would be proud, very proud. And, I feel like I am doing my part to support the dairy farmers here in the Midwest. So, it's ok, right? Right?

Then, the final test for Ophelia -- just beat the shit out of this frosting for like 10 min., aerate it to the point of doubling, and then you're ready to frost. Ophelia handled it like a trooper. Sometimes, I swear I hear her whisper "bring it, bitch." It would figure my mixer would have an attitude.

And, then came the part I was dreading -- separating the cake layers. Now, I had never done that before, and considering how difficult the chocolate cake was to deal with, I was very, very afraid. But, then I figured if nothing else, I had ingredients to still make the brownies I had on hand as my backup, so I just went for it. Surprisingly, it was fairly easy to separate the layers. You can see that in the photos, as well.

Now, where the recipe divulged a bit from the original was with the frosting. It was to be a lemon buttercream frosting. Well, I made it a raspberry-lemon buttercream. Why, you may ask? Well, yes, Ophelia and both do enjoy pink very much. We also thought it looked very nice with the raspberries. And, while we could lie to you and tell you that's why, lying's really not our style. We let our crazy hang all out there.

I screwed up. Bottom line. I got the jam for the middle layers too close to the outside and knew that if I tried to spread that white buttercream frosting on the outside, I'd end up with pink streaks that were obviously not meant to be there. So, instead, we opted for a pink frosting that we made just by mixing in a few tablespoons of seedless raspberry jam.

Now, I will admit that this cake, for all the butter, is actually very light in taste. In fact, I might have liked a little bit heavier (in terms of weight and sweetness) buttercream. But, all in all, quite the party, and quite the party cake. Ophelia is sending me to an orchard tomorrow to get some apples and peaches, so stay tuned!