Yeah, so it’s true. I am that special.

At least the plan was to finish up baking before Chris came home so he doesn’t have to walk into a hot apartment. Too late.

I made some mexican wedding cookies (or russian tea cake or whatever else people call them) and some lemon glazed cookies. I woke up late, didn’t really have much to do so I thought oh I’ll bake. I didn’t exactly calculate in the fact that baking equals turning on the oven equals hot apartment. Go figures. Well, at least baking is more productive than, say, turn on the TV and dwell on CNN all day (I did that yesterday for few hours, that was pretty depressing).

So I present you, fruits of early summer baking.

And tomorrow is (or looking at time, today) the last day of my first semester in, oh, over a decade. Yay!

I will admit, at first, the idea of “french pastry” seemed intimidating. But in the end, I was pleasantly surprised how easily it came together. The basic ratio for the main ingredients I used was from Michael Ruhlman.

Bon appétit!

Pâte a Choux: makes approx 3 dozen medium puffs if using 1.5 TSP scoop

1 CUP water
1/2 CUP unsalted butter
2 TSP granulated sugar (more or less to taste)
1/4 TSP salt
1 CUP flour
4 LARGE eggs

1. In a medium sauce pan, bring water, butter, salt, and sugar to a simmer over medium-low heat. Dump the flour to the pan, and using a wooden spoon stir like you never stirred before. Once the mixture resembles a dough ball, continue cooking (and stirring) for another 2 minutes or so.

2. Move the dough to a stand mixer, with paddle attachment. Let it run in low speed for few minutes to cool off the dough. Once the side of the bowl is lukewarm to the touch, beat the dough at higher speed and add the eggs one at a time. The dough will be smooth and sticky when it’s completed.

3. You can refrigerate the dough, or bake immediately. To bake, you can pipe the dough or drop with a cookie scoop. Preheat at 425 for about 10 minutes then drop the temperature to 325 and bake for another 30 minutes (more or less depending on the size of the pastry). DO NOT open the oven door no matter how tempting it is, until at least you’re more than half way through the total baking time.

Crème Chantilly: This will make enough to fill about 12-18 of above mentioned sized puffs.

1/2 PINT heavy whipping cream
1 TBSP bakers sugar (or you can use granulated)
1/2 TSP vanilla extract (more or less, to your taste)

1. Put all ingredients in a bowl. Using a mixer with whisk attachment, beat until soft peaks form (or until they look like what whipped cream should look like).

Assembling Choux à la Crème Chantilly
1. Make sure the puffs are completely cooled before adding the filling. Cut the puff in half, scoop or pipe the cream on the bottom half and put the top back on. A dusting of confectioner sugar would definitely make your puffs look fancier and add extra sweetness.

Note
You may want to half the dough recipe or double (or triple) the cream recipe if you want to have enough cream for all puffs. I think I’m going to make ice cream sandwich with the rest of “leftover” puffs.

I had a job, worked my (figuratively speaking) little butt off for 2 years. I mean, I worked and worked and worked and then I left. And as of January this year, hello community college.

And no. I have not been knitting, and yes, I hope to start it back up.

Cocoa is still a happy kitty, it’s been almost four years since we adopted her, or she adopted us – same difference. She still likes to cuddle, she still doesn’t understand “stranger danger”, and she still doesn’t like massive kiss-attack from mommy (but she tolerates it). Cocoa says “what’s up?” or rather, “what?”

And I’ve been baking. Yes, I have a stand mixer now. A hot pink one.

That’s it for now. Run along now children.

Well.. that almost lasted. As of this fateful past Sunday, I decided, well, I guess I should knit something after all. What a (not-so) life altering decision that is.

So on late Sunday evening, we ventured out to the ‘burbs to grab few skeins of yarn from Michael’s and my mis-adventure began.

It’s a center out baby blanket. I do normally prefer blankets in rectangular shape, but well, I figured this would be easier (just knit in the round, all right sides). Then I realized a huge flaw in this method of knitting – progress of the knitting seems to appear slower as it grows larger. Yes, I know it’s not technically true but it just “seems” slower.

Hopefully I get to finish this within next couple of days. Then onto a pair of convertible gloves (you know, the flip mitten top, with fingerless gloves – WITH fingers) and a matching hat.

I’m not sure why I talked myself into doing it all – especially with twenty days to spare (actually slightly less, since they all need to be finished AND wrapped up before Christmas eve). What can I say – I’m a sucker.

Currently, Cecilia is available to purchase exclusively at Three Irish Girls. Please click here to purchase the pattern.

Yarn: 1 skein Adorn Sock by Three Irish Girls (430 yds per 100g skein) or similar fingering weight yarn.

Needle: US 1 (2.25mm) circular needles or set of dpn to knit in round, or size to obtain proper gauge.

Other Notions: yarn needle, stitch markers (optional)

Sizes Available: Women’s M, L, XL

Gauge: 8 sts x 12 rows in 1″ in stockinette, approx 8.5 sts in 1″ in Lace Pattern (unstretched)