Pho Art Print Sale + Giveaway!

Pho2 copy2

Many of you may know that I also write a food blog with my sister over at Meat Loves Salt. Well, I’m excited to share with you today that we are having a fun giveaway to celebrate our official relaunch! I designed some foodie art prints featuring one of my favorite foods of all time — pho. :) They’re available in my shop, and you can also enter our giveaway to win a free print. If you’re a fellow pho-lover or foodie like me, be sure to check it out!

Pho3 copy2

Pho9 copy2

Green Eggs and Ham

Say!I like green eggs and ham!
I do!! I like them, Sam-I-am!

And I would eat them in a boat!
And I would eat them with a goat…
And I will eat them in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
They are so good so good you see!

So I will eat them in a box.
And I will eat them with a fox.
And I will eat them in a house.
And I will eat them with a mouse.
And I will eat them here and there.
Say! I will eat them ANYWHERE!

I do so like
green eggs and ham!
Thank you!
Thank you,

Happy St. Patrick’s Day! :) 

Fondant Recipe

Some of you were asking for the fondant recipe I used for Dean’s cake, so I thought I’d share! The recipe I used was passed on to me from my friend Bri, who got it from Steph (you might remember the cake she made for Aletheia & Josiah’s wedding here). I think it makes enough fondant to cover a large cake? I didn’t keep track because I made so much…

Fondant Recipe

1 10-oz bag marshmallows

1-2 tbls. water
1-2 tbls. white crisco (not butter/yellow colored)
2+ cups powdered sugar
1.Melt marshmallows in microwave with the water. Heat using 30 second intervals. Usually 2-3 times works for me. Stir between heating with a spatula covered in Crisco to prevent sticking.
2. Add food coloring* to melted marshmallows at this point, or just leave white.

3. Sift powdered sugar into marshmallows, and mix till it forms a dough. Add more or less powdered sugar depending on the consistency desired (don’t add too much, or it’ll dry it out, but it needs to be thick enough to knead like a dough). Knead on a surface lightly dusted in powdered sugar once it acquires a dough-like consistency. Add Crisco as desired to prevent hands from sticking to it or to soften it back up.

*I used Wilton gel food coloring that I got from Michaels. Apparently, the regular liquid food coloring changes the consistency of the fondant!

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