Friday, October 14, 2011

Scissors and Cream (Chicken Cordon Bleu, Chocolate Soufle and 3D art)

For those who are new to our blog I have taken on the challenge to broaden my domestic goddess talents. I will be posting "first attempts" to crafts and recipes each week for your entertainment success or total failure! I call these my Friday's scissor and cream posts. Enjoy...

This week I am busy learning all sorts of new decorating tricks to spruce up our place for the holidays. I know half of you have already tried some kind of rendition of tissue paper art but I wanted to try it out myself. I think I will have to practice a bit more before I can do it for a party for someone else but I am very please at how my wheels turned out.

I totally scored some flat back embellishment buttons at a garage sale a couple weeks ago and I was VERY eager to use them. I can't wait to make some vintage cards. That will have to be a project for another day. :)

Here are both the tutorial links:

In the Kitchen...

Chicken Cordon Bleu from Spark Recipes. It was fun to try something new but there was a lot of changes I would make in the future "cordon blue making." I would like to try adding a layer of Dijon mustard or some kind of sauce in the middle to add some more flavor. Another different ingredient I would recommend is using a quality chicken breast. I unfortunately used the Fred Myers brand breasts and by the time I was done pounding it there was not much there to work with.

Chocolate Soufle

I tried my first soufle this week and learned my lesson that some recipes will be a complete failure if you only make a half batch. I have been making half batches of all my new recipes because I don't want to waste so many ingredients if I mess up and there are only 2 of us eating all of this fattening food! Soufles are like creme brule in the sense that they are VERY sensitive with how you make it. My soufle never rose like it was supposed to but it tasted like super yummy cake! Try it out yourself HERE. Make sure you make a WHOLE batch!

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