So, I broke down last night after a long day at work and ventured out to the grocery store. My mission, to find the ingredients for a french butter cream. Not just any butter cream, but, a vanilla bean, french, butter cream. (I had to call Publix ahead of time, to see if they carried real vanilla bean and surprisingly they do) However, when I got there, I wasn't so thrilled that the price of one vanilla bean was a whopping, $8.00. I quietly, said to myself this better be worth it. After, I made the tomato, spinach pasta, for the kids and the husband and ventured out to my mother's house for some solitude. (she, also has a fabulous kitchen, with lots of counter space and a mixer, mine died)
Did I mention, I love coming home? In the midst of 70 and 80's classic music playing in the kitchen. (Which always puts me in a good mood) I got to catch up with my mom, while attempting to create this butter cream icing and about a half an hour later, with a little compromise, it worked. It was a little rocky for a while, my egg whites ,deflated because the simple syrup, was not cooled down long enough. But, it worked. I made about two batches, I owe my mother some eggs, but, there it was. Wonderfully, fattening and it tasted like that Breyer's Vanilla bean ice cream. But, better because it is a frosting. I paired it, with a coconut cupcake infused with cinnamon and also made a banana cupcake, as well. I think, I got sick off, of so much icing. But it was good.
A co-worker is going up to New york, at the end of this month and is going to that, Butter Lane bakery and is going to tell me, if I came close. I brought them, to work today and have gotten good reviews. With a little "tweaking," I am definitely, going to add that frosting to my portfolio, for my business.
So, St. Patrick's Day, huh? This, day has a two fold meaning to me. 7 years ago, I took my naive ass down to county government and started my first day of work there, as a Receptionist. I remember it because I wore a black suit that day and anyone and everyone pinched me for not wearing green. With-out getting too depressed, that, I started as a receptionist and now I back to a receptionist position (Oh excuse me "Customer Service Specialist" to be politically correct) and that I am not a Chef yet. I made the cupcakes and shoved them ever so hastily into my mouth and said, I still have time.....just keep swimming, just keep swimming LOL
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