|My cream puffs, chocolate crinkles, elephant eats, cake, and pie on our dessert table|
|Orange cake and elephant ears|
Then... things started to go wrong. It started to get later and later and closer and closer to Thanksgiving time, and I still had 2 desserts to finish! I must have gotten sloppy, because mistakes started happening. So... first I started to finish my croquembouche, also known as cream puffs filled with maple cream and drizzled with caramel. I had made the puffs and filling already. Kenzie helped me fill them; we quickly decided to cut them open and fill them that way, rather than the recipe's idea to poke a hole in the bottom with a skewer and then put the tip of the pastry bag in the hole. It was hard to see if they were full enough so our way worked just fine. Then I went to make the caramel, and disaster struck. I was careful not to stir it at all, since the recipe warned that stirring would make it crystallize and ruin the caramel. It was hard to just let it boil away, but when it was a perfect amber color, I took it off the hot unit and moved it to the back burner. What I neglected to notice was that Kenzie had been using that burner to make eggs for devilled eggs, and it was still warm. Okay, it was still hot. By the time I was ready for the caramel and went to grab it, I noticed it was boiling, and was no longer amber; it was more like... black. Yes, it was burned. And tasted burned. And when I went to wash it out of the pan, it turned into glass that sliced my fingers. Can I just say I hate making caramel when I can't use my candy thermometer! Why can't they let me be exact!? Anyway, I did not have the time, or the sugar, to make another batch, so I just piled my cream puffs on a platter and sprinkled them with some powdered sugar. They didn't have as much visual wow factor, but the taste factor was amazing. People were snagging these little bites of amazingness way before dinner, and by the time dessert was on people's minds, they were gone! They were a very big hit - perhaps bigger or just as big as the elephant ears.
My next disaster: I went to make the Swiss meringue buttercream frosting for my orange almond cake, and it just looked awful. The recipe even says not to worry if it looks curdled; just keep beating it. So I kept beating, and beating, and beating, and by this time it was 12:45 and the party started at 1:00! So I was panicking and finally decided something somewhere was wrong, but I did not have time to make any more frosting! My mom helped me try to spread it on the cake, and it was not looking great; it looked like cottage cheese and didn't spread easily. We knew it tasted fine, but it just looked so gross. I ended up covering as much of it up as I could using orange slices, and in the end it looked fine. Not too much of it went at the party - which I expected, since I don't think anyone wants a big hunk of cake after a huge Thanksgiving meal - but Mom, Christy and Susie complimented me on it.
|My masterpieces! (Plus Kenzie's cheesecake in the back!)|
I hope you had a wonderful Thanksgiving, and that you ate lots and lots of delicious food with wonderful family and friends :)
creamy butternut squash macaroni and cheese