|Oh, look at that messy island! My kitchen scale, front and center, is one gadget I cannot live without. I thank my fiancee for introducing me to how amazing they are!|
I started out with a red velvet cupcake. I was making them the same day I was serving them, so I needed ample time for the cupcakes to cool before icing. I was super excited for the icing because I had bought a size 16 star tip for my pastry bags which I had not previously used. I planned to put it to work on these! I followed the Martha Stewart recipes for the cupcakes and the icing and with the exception of halfing the recipes, I did not make any adjustments. I had extra icing left over, but that's not really a terrible problem to have ;-)
|Yummy, tasty goodness!|
I also had a thank you gift to make, which I promised to deliver in the form of baked goods. I decided to go for my very favorite cookie recipe; Chocolate Drop Cookies with Heath Bar, Vanilla Chips, and Pecans from The Magnolia Bakery. I tend to substitute the pecans with whichever nuts I have on stock at home. This time I used a blend of hazelnuts and toasted walnuts. Also, in case you're wondering what the heck vanilla chips are - I go with plain ol' white chocolate chips. Ghirardelli or Toll House work great!
|My ravioli press, a pastry bag with filling (keep it in a tall glass when not in use!), and chocolate drop cookies cooling in the background. Ah, yes, a glass of chardonnay as well.|
Following this baking extravaganza it was time to make dinner! Inspired by a satirical and hilarious article on deadspin, The Haters Guide to the Williams Sonoma Catalog, I set out on a mission to make a pumpkin parmesan sauce despite the fact that I do not own pumpkin tureens. Sigh. I also wanted to use my new gift from Ross; a ravioli press! And thus the idea for cheese ravioli with pumpkin parmesan sauce was born. We rounded out all those carbs with some sauteed spinach. Unfortunately, I didn't snap a picture of the finished product, but the raviolis really looked great and were tasty too! Also, using a pastry bag with a large tip to fill the raviolis is MUCH easier than portioning out the filling with a spoon. If you don't have a pastry bag and/or large tip you can always put your filling into a ziploc bag and cut off the corner - voila! Instant ravioli filler.
|Real-time view of making raviolis. Make sure you have some wax paper on hand to lay them on to dry a bit before cooking.|