One of the things on my to-do list for my vacation was to do some baking. I rarely seem to find time to experiment in the kitchen these days. It seems that I didn't really find the time over my break either. I just wasn't feeling inspired to cook, instead I spent the week either crafting or being lazy.
Last night/this morning at 3 a.m., I woke up with an urge to create something yummy. My brain wouldn't shut up and let me go back to sleep. 3 a.m. is not a good time for baking though, I'm likely to fall asleep and burn whatever I'm cooking. However, I perused TasteSpotting for a bit and kept coming back to one picture.
This morning, when I woke up again, I was still determined to give it a shot. Hungry Girl's Lemon Cream and Cheesecake Pots was haunting me. Lemon cream looked like a lot of work, but I was willing to try it once.
If you are afraid of the fat grams, don't look at the recipe.
I had a bit of trouble with the Lemon Cream. I put a glass bowl over a simmering pot of water and stirred my mixture. However, the temperature seemed to do the Macarena on me. It would go up and then back down. I spent over a half hour stirring it and it just would not come up to 180F. I finally gave up and moved it to a saucepan over low heat and stirred it constantly and didn't look away for a second. That did the trick, it hit temperature within another 2 minutes. I finished off the lemon cream and moved it to the fridge. A spoonful of this is tart-ally awesome. Think the initial taste of a Lemonhead candy.
I followed her recipe for the Cheesecake pots and split them between 3 ramekins for baking. There would be 3 of us for dinner.
At serving time, I spooned a couple of dollops of the lemon cream on each cheesecake and spread it around.
It's a bit tough to differentiate the layers in this picture.
However, I think this next picture will explain our opinions on the dessert.
My final thoughts are this: yes, lemon cream is fiddly, but it's worth the effort. Also, I can totally see this cheesecake becoming a favorite - it was quite simple and not terribly sweet and made just enough for dessert for 3-4 (I could have easily stretched it to 4 ramekins if a fourth person were coming over) with no leftovers. However, I still have half a bowl of lemon cream, so I'll either be making cheesecakes again this week or else smearing lemon cream on everything.
I love that my dad is a cabinet maker. Oh sure, he'd probably still have the know how and carpentry skills to help me with projects. But as a cabinet maker, he also has access to the big shiny power tools that we couldn't play with otherwise. At least not without spending loads of money.
Toward the end of last summer, I told Pop that I wanted to build a couple of ottomans for use with my wingbacks. I took the measurements and he told me what wood to get. Maybe 4 2x4s and a little plywood later, we had a pair of these.
I told him that I wanted something sturdy enough that my fat ass could stand on it and it wasn't going anywhere. I hate cheap furniture that falls apart. These weigh a ton.
Last week, I found this fabric.
Let me just say how much I love this fabric. I especially love that I don't have to use a straight edge, just follow along with the fabric.
On friday night, I painted the legs of the ottomans black, in case they showed from beneath the skirt I planned to put on it. I eventually decided that with the black legs, it didn't need a skirt.
Last night, I covered the first ottoman. However, the batting I used was thinner than I liked. So, this morning I took it apart and, using an old ripped comforter, added some more thickness to it.
Here's the finished product!
It's a little lumpy here and there, but I'm very thrilled with my first upholstery project. Today, I'll be working on the other one. Eventually, I'll recover the wingbacks either in a solid black or in this same fabric. I'm afraid that one I'll have to send out though, so it'll be a while before I can afford it. Until then, maybe I can find some slipcovers for them.