the glittered nest

Snow

The fire is burning, the coffee is grinding...can you smell the pecan roasted beans with me?  I should be doing laundry etc but can't move from the window!  I have no music on.  I just hear the crackling of the fire and the smell of the coffee. We rarely get days like this in Austin, Tx.  So today will stand still in my mind and I will enjoy nature and forget all of the mundane details of running the household. 

Here's a view from my bedroom:

 

I can't believe my kids are in school missing this!  We should be playing in the snow and then drinking hot chocolate in front of the fire.  It will probably be 70 degrees this weekend! If it continues I will post more fun in the snow!  Have a wonderful white day!

Sweet Nest Blog

Ok everyone, my new blog is up and running.  I will be blogging about my journey through the world of baking. This blog will be reserved for crafting and my family!

Sweet Nest desserts is officially baking and sharing with the world.  I will keep you updated on what's available while sharing dessert recipes and packaging ideas!

  So stay tuned...the oven's on and the mixer is running....(constantly!)

theglitterednest.typepad.com/sweet_nest

Lavender Fleur De Sel Caramel Sauce

This sauce is divine!  It is a wonderful caramel sauce infused with a little lavender and a pinch of fleur De Sel salt.  Add it to vanilla icecream and relax! 

Recipe:Martha Stewart online

3/4 cup sugar

1/4 cup water

1/4 cup light corn syrup

1  teaspoon lavender

1/2 teaspoon Fleur De Sel(you can find it in your grocery spice section)

3/4 cup Heavy Cream

5 Tablespoons unsalted butter

Heat 3/4 cup sugar, 1/4 cup water, and 1/4 cup light corn syrup in a medium sauce pan over medium-high heat, stirring occasionally, until sugar dissolves, 3 to 4 minutes.  Bring to a boil, and cook, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until medium amber, about 5 minutes.  Remove from heat, and add 3/4 cup heavy cream.  Return to heat.  Cook, stirring until combined.  Remove from heat, and stir in 5 tablespoons unsalted butter, 1 teaspoon Dried Lavender and 1/2 teaspoon Fleur De Sel.  Strain.  Caramel Sauce can be refrigerated for up to 2 weeks.  Rewarm in a double boiler.  Makes 1 1/4 cups.

I made a few jars for my girls' teachers for Valentines Day!

Valentine Baking Bliss

My friend Laura has asked me to bake some Valentine Treats for her kiddos teachers.  So today while my son is in preschool, I have been in baking heaven.  French Macarons and lavender truffles will be delicately placed in little brown boxes tied with ribbon and given with love.  Here is my macaron table:

Here's my new little favorite bowl I bought from Williams Sonoma:  It is a charlotte mold...I'm using it for the lavender truffles for now.

Pink macarons with chocolate ganache.

Lavender Truffles. I used a silicone brownie mold to achieve a perfect little square.  Next, I melted some chocolate to pipe some hearts to add to the truffles.

  
Now for the best part: packaging up my goodies to give!

Materials: brown boxes, red gingham ribbon, pink shredded raffia and lots of goodies!

   
  



Thank you Laura for giving me the opportunity to share my goodies with you and your teachers! 

(p.s. do you notice the label on my box?  Yes, it has the beautiful picture of Tricia's cake painting.  She is graciously letting me use it as my little dessert business logo!   

Cake Painting

If you have followed my blog for a while you know how much I love Tricia Robinson's Art work.  My daughters and I met her on our first trip to Rosemary beach and have been so inspired by her art work.  She has her work now in Saks Fifth Avenue!  This is a new painting of hers that I love and wanted to share it with you.

Can you see this hanging in a beautiful bakery!(maybe mine some day!)

You must go to her blog and website...littleredhead.typepad.com  She will be in Rosemary again this summer..my girls and I can't wait to buy another painting....this little cake might find its way back to Austin.

Coffee Cart Treats

Today we had our second coffee cart for our teachers.  We always serve coffee, soda,breakfast items, fruit and a little treat.  The treat today was lavender truffles with lavender buttercream and brownies with vanilla buttercream roses. 

Recipes:  the lavender truffles are made with heavy cream infused with lavender buds.  The buttercream is made with butter, powdered sugar, vanilla and lavender extract.

lavender truffles recipe

Buttercream recipe:

Buttercream recipe:(adapted from Martha Stewart's Cupcakes)

3 sticks of butter(room temperature)

4 cups of sifted powdered sugar

1 tsp vanilla extract(Madagascar vanilla)

1 tsp lavender extract(you can find this at Sur La Table)

Whip the butter on medium high for 3 minutes until pale and light. 

Reduce speed to medium.  Add confectioner's sugar, 1/2 cup at a time, beating well after each addition, scraping down sides of bowl as needed. After every two additions raise speed to high and beat 10 seconds to aerate frosting, then return to medium.  This process should take about 5 minutes.  Frosting will be pale and fluffy. 

 
I originally used fondant for the truffles then switched to the buttercream.  The consistency was much creamier!

The brownie bites were purchased plain from costco and I added the fresh buttercream rose.  Nice shortcut to save time but tastes wonderful with any flavor buttercream.

I hope everyone has a wonderful friday!

Valentine Swap II

I just received my beautiful gift from my blogging friend and valentine swap partner: LuLu Kellog

I entered into a Valentine Swap on www.treasured-heirlooms.blogspot.com and luckily got a friend to swap with. She absolutely made my day...take a peek:

My beautiful white box with roses

stuffed with lots of goodies!

love candles, macaron soap, jewerly, cupcake liners

LuLu made this banner for me herself!  

She makes this jewerly so you need to check out her etsy store!

How cute is this macaron soap!   

Thank you Miss LuLu for my wonderful box of goodies!  You made my day!

I will post pics of the box that I made her once she receives it!

  

Lavender Truffles

I am always looking for interesting things to bake and I love love love chocolate.  These are very easy to make and will make great Valentine's gifts for my friends.

Here are the yummy ingredients:

 
Dried Lavender found at the Herb bar, heavy whipping cream and callebaut chocolate.

  I found the recipe on one of my favorite food blogs: tartelette

 Lavender Truffles

Makes 30 to 35 truffles

1/2 cup (125ml) heavy cream
1 tablespoon (1gr) edible lavender buds
8 oz semisweet chocolate, chopped
cocoa powder for rolling

In a small heavy saucepan placed over low heat, bring the cream to a simmer. Remove from the heat and let stand 30 minutes. Strain the lavender and bring the cream back to a simmer. Once hot, add the chocolate and let stand for a couple of minutes then stir until the ganache is completely smooth. Let cool to room temperature then refrigerate until firm, about 2 hours. With a spoon or a melon baller, scoop out balls of ganache, roll them in between your palms fairly quickly and set them on a baking sheet. Refrigerate overnight. Roll them in the cocoa powder and keep refrigerated until ready to use.