First things first. Debra asked for the Mille Feuilles recipe. Here it is!
Mille Feuilles
1 large box graham wafers
1 large box vanilla pudding and pie filling (the one you cook)
1 large container of 35% whipping cream
1/4 cup icing sugar
1/4 cup butter or margarine
1/2 cup sifted icing sugar (you may need more)
1/8 cup milk (you may need less)
2 squares Baker's Semi Sweet chocolate
Cook pudding (you can use microwave instructions). Cool pudding by placing bowl in a sink full cold water and ice to chill faster. (Note from my mom: I have used instant pudding and it works just fine.)
Whip cream with sugar and refrigerate.
Line a 9 x 13" glass pyrex dish with graham wafers. Next layer pudding, then wafers. At this point you can refrigerate (one hour) to solidify the layer.
Take out of fridge and place a layer of whipped cream and another layer of wafers. Always start with a layer of wafers and end with a layer of wafers.
Refrigerate and make the icing mixture. Cream butter or margarine, slowly add icing sugar and milk to a creamy consistency. Melt the chocolate squares either in a double boiler or in the microwave. If using the microwave then be careful as chocolate heats up quickly and will burn.
Ice the pan with the butter cream icing. Take the melted chocolate and make thin vertical and
horizontal lines spacing evenly on top of the icing. Take a small fork and run through the same both ways to create a feathery look.
Chill overnight. You want to chill for a long time to give the cream and pudding a chance to soften the wafers.
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Good luck and big thanks to my mom for the recipe.
On to the announcements. Did I ever mention that I have been writing a monthly column for an online magazine called The Artisan Notebook? Back in January I was asked to write a monthly article on Project 365. Tonight I submitted my fourth article, this one for the May issue. You can read more about the Artisan Notebook here.
A few weeks ago two more exciting things happened. I was asked by Chrissy if I would like to stay on for another term on her creative team. That was an easy decision! Then later that day I was approached by {we are} storytellers to be a member of their creative team. I love their stuff and am very inspired looking at their products. I think it is going to be a lot of fun. Stay tuned because my first assignment is due this week.
And last but not least, I want to share a link with you. My friend Jason is a fantastic photographer. He is very passionate about his photography and I am continually amazed at the beautiful shots he gets of everything from peaceful country settings to wildlife to weddings. I always enjoy talking to him about photography because his energy is infectious and his ideas are fresh and very creative. Jason finally gave me the okay to share the link to his blog with you. :) Great shots, Jason! Your work is beautiful and incredibly inspiring.
And that's all I had to say. Thanks for listening!
Mille Feuilles
1 large box graham wafers
1 large box vanilla pudding and pie filling (the one you cook)
1 large container of 35% whipping cream
1/4 cup icing sugar
1/4 cup butter or margarine
1/2 cup sifted icing sugar (you may need more)
1/8 cup milk (you may need less)
2 squares Baker's Semi Sweet chocolate
Cook pudding (you can use microwave instructions). Cool pudding by placing bowl in a sink full cold water and ice to chill faster. (Note from my mom: I have used instant pudding and it works just fine.)
Whip cream with sugar and refrigerate.
Line a 9 x 13" glass pyrex dish with graham wafers. Next layer pudding, then wafers. At this point you can refrigerate (one hour) to solidify the layer.
Take out of fridge and place a layer of whipped cream and another layer of wafers. Always start with a layer of wafers and end with a layer of wafers.
Refrigerate and make the icing mixture. Cream butter or margarine, slowly add icing sugar and milk to a creamy consistency. Melt the chocolate squares either in a double boiler or in the microwave. If using the microwave then be careful as chocolate heats up quickly and will burn.
Ice the pan with the butter cream icing. Take the melted chocolate and make thin vertical and
horizontal lines spacing evenly on top of the icing. Take a small fork and run through the same both ways to create a feathery look.
Chill overnight. You want to chill for a long time to give the cream and pudding a chance to soften the wafers.
--------------------
Good luck and big thanks to my mom for the recipe.
On to the announcements. Did I ever mention that I have been writing a monthly column for an online magazine called The Artisan Notebook? Back in January I was asked to write a monthly article on Project 365. Tonight I submitted my fourth article, this one for the May issue. You can read more about the Artisan Notebook here.
A few weeks ago two more exciting things happened. I was asked by Chrissy if I would like to stay on for another term on her creative team. That was an easy decision! Then later that day I was approached by {we are} storytellers to be a member of their creative team. I love their stuff and am very inspired looking at their products. I think it is going to be a lot of fun. Stay tuned because my first assignment is due this week.
And last but not least, I want to share a link with you. My friend Jason is a fantastic photographer. He is very passionate about his photography and I am continually amazed at the beautiful shots he gets of everything from peaceful country settings to wildlife to weddings. I always enjoy talking to him about photography because his energy is infectious and his ideas are fresh and very creative. Jason finally gave me the okay to share the link to his blog with you. :) Great shots, Jason! Your work is beautiful and incredibly inspiring.
And that's all I had to say. Thanks for listening!
Comments
I was once published in the Artisan Notebook (December I think) and asked to submit an article but honestly, I didn't have time to do the article so I had to back out and I never did see the issue with my layout in it!
Congrats to your CT stuff!