Post #100: Let the Confetti Fall!!!

Wow, how time flies! You know when I first started this blog, I really did not know what I was going to do with it. I struggled knowing exactly what to write about. First, I attempted to use it as my sounding board. Then, I thought I would just throw in a little bit of this, a little bit of that. Finally, I noticed that all I really wanted to do was share a little of myself and my passion for cooking, and recently baking. That is how my little ole site came to belong to the Foodie Blogosphere.

Speaking of sharing, here is how my custard finally turned out for this week's TWD hosted by Bridget of The Way the Cookie Crumbles (a fabulous site, I might add). 

From Post 100

I read that many TWD'ers did not like this week's recipe. I actually loved it, so did my hubby and daughter. The boys have yet to try theirs, but will as an after school snack tomorrow, unless we pilfer it first!  I used 2 1/2 cups of skim milk, mixed with 1/2 cup of heavy whipping cream, since I did not have whole milk which the recipe calls for. I also infused the milk with a cinnamon stick donated by my DSN (dearest, sweetest, neighbor), Dragana from Prijatno! for a little over 30 minutes.  I also added in 2 tsp of Mocha Cappuccino flavored Cocoa Mix. This added just a small touch of mocha flavor. I should have added double that amount, since the 2 tsp amount originally was for the addition of Espresso powder which has a more concentrated flavor than cocoa mix.

I loved baking the custard in the cups. I think it is a clever idea and great for presentation. I topped my lovelies with sweetened whipping cream, sprinkled with cinnamon and cocoa, and adorned with a little edible star-shaped centerpiece.

From Post 100

Star-Shaped Centerpiece Recipe

• Preheat oven to 425F
  
• Take a pre-made pie crust and soften one sleeve (or two depending on how many star-shaped goodies you would like to make) as directed on package. 
• Dust working surface with powdered sugar to prevent sticking.
• Take out the crust from the sleeve and dust with  powdered sugar, too.
  
• Cut out 1-inch star-shaped pieces. 
• Form leftover dough into a ball, roll out dough to a 1/4" thickness, and continue to make cutouts, until dough runs out.
  
• Dust rolling pin, crust, and working surface as needed.
• Bake cut outs on an ungreased cookie sheet for 4 minutes
• Sprinkle with cinnamon sugar upon cooling
  

The custard did taste a lot like flan, especially with the infused cinnamon taste and whipped topping addition!  In this house, anything that tastes like flan, is always welcomed!

Okay, so let's celebrate my 100th post! I would like to give you all out there a chance to win some little items I purchased from ever so trendy, Williams-Sonoma; Edge-of-the- Cup- Cookie Cutters and a red flexible cookie spatula. 

From Post 100

I mean what a conversation piece for your next dinner party or a special way to treat your loved ones!
All you have to do is leave me a comment first telling me how awesome my custard looks (j/k), and second what is the best cooking or baking tip you have learned and continue to use. I will end this on Sunday and draw a random winner from the comments Monday morning. Feel free to forward this on, too! The more the merrier.

Thanks to all of you who continue to read my little contribution to the world, especially my regulars! Y'all make this a joy to do and I feel honored to be a part of your daily entertainment! I also love to learn from you and see a little of your glimpse of the world.

I would also love to thank my hubby who started me on this path, edits my work, is my own personal IT department, and constantly supports me in my foodie endeavors!

Happy Blogging!