Tuesday, May 28, 2019

Embassy of Ideas No. 5 - Artist Patti Friday Newsletter




Embassy of Ideas No. 5

Short.  Chatty. Conversational.
A cake recipe.
Things I want to share with you.
News from my gallery shop and studio.
Behind the scenes of my life.

Thank you so much for being here!





Up first!  A message from Claire Ptak (Royal Wedding Cake Baker for Meghan and Harry

"Morning! So I created this delicious Citrus and Blossom cake for @sainsburys 150th birthday. It’s pretty cool and it’s available this week! The very first Sainsbury’s store opened in ‪1869 on Drury Lane‬ and sold just three items: butter, milk and eggs (key cake ingredients, so I’m obviously super into that!).
To help celebrate the milestone, I have partnered with Sainsbury’s to create their birthday cake—a Citrus and Blossom cake made using fresh lime, orange blossom water, and crème fraiche (they were also the first supermarket to sell crème fraiche in the UK!).

The cake is available in Sainsbury’s cafés across the UK throughout the 150th Birthday Week (‪20th – 27th May‬) for the special price of £1.50 per slice!" 

Claire's recipe is also online for those who want to recreate it at home! Link here.







Baking for Queen Elizabeth. No pressure at all!




I have been so inspired this past week by the cake Queen Elizabeth ate, the bursting colour of a spice company and the forever blue story of my paintings.  I know that other colours are going to be showcased in my upcoming series of artworks! Stay tuned. For now, there are 5 originals available in my gallery shop right now. 











I learned this lesson in a monumental way in the last 7 days.  
Do you agree with this quote?





Speaking of colour.  I'm a 'Summer'.  Do you know what you are?

Peace Love Create Art Gather ....and cake.

Patti 
xo



I am an Artist who carries a paintbrush & camera. Instagram: @pattifriday

Sunday, May 19, 2019

Embassy of Ideas No. 4


Welcome to Embassy of Ideas No. 4 - My weekly newsletter!  

You may subscribe here.  I'd like that...alot!  Please join me!

Well Well Well!!! The sun finally showed her face here in Ontario and friends...let me tell you!  Everyone is much happier and friendlier!  I wanted to share a few things that I have been thinking about this past week. 

Do any of you wonder if you are eating the right way?  What eating style do you enjoy most?  I happened upon this book 'Mostly Plants' by Michael J. Fox's family.  It is all about flexitarian eating; mostly plants, occasionally meat.   This might best describe my way of eating.  I rarely eat meat but then all of a sudden I get a big ol' craving for a grilled steak, a roast chicken dinner or a low and slow cooked brisket. Sound like you?



How are you doing?  Did you have a good week?  Oh gosh!  It's the long weekend here!  What are you up to?  I hope you are surrounded by many people you love or are partaking in activities that make you super thrilled and rested. 

Now. Don't. Freak. Out.
What I am about to tell you is true.

I have never tasted quinoa that I can remember anyway.  I know for certain that I have never cooked it myself.  This past week I did and loved it.  Now I am on the hunt for all recipes - all things quinoa.   Like these crispy vegetable burgers.  


For the last few weeks I have been devouring podcasts.  The Goop Podcast has been entertaining and now I am asking everyone:  'Give me your fave podcasts to listen to!'  This might be an addiction in development. 


Could it be that Ms.Silverstreak is waiting for you? Only you!


I didn't actually bake a cake this week.  But I do have a recipe for you honoring this sweet little cake event:  A 2 year old that asks her Daddy for a rainbow cake and he brings one home!!!!  How cute is that? Right?

Here is your rainbow cake recipe.  

Peace Love Create Art Gather ....and cake.

Patti 

xo








I am an Artist who carries a camera and I help people feel better with my wellness business. Instagram: @pattifridayessentials

Friday, April 19, 2019

Coconut Buttermilk Bundt Cake





Ingredients
  • 1½ cups (340 grams) unsalted butter, softened
  • 3 cups (600 grams) granulated sugar
  • 5 large eggs (250 grams)
  • 3 cups (375 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (5 grams) baking powder
  • 1 cup (240 grams) whole buttermilk  ***I used milk with 2 tbsp vinegar***
  • 2 cups (100 grams) sweetened flaked coconut, toasted and divided
  • 2 teaspoons (8 grams) vanilla extract
  • 3 cups (360 grams) confectioners’ sugar
  • ¼ cup (60 grams) unsweetened coconut milk
  • 1 tablespoon (15 grams) fresh lemon juice

Instructions
  1. Spray 2 (9x5-inch) ***I used a bundt pan*** loaf pans with baking spray with flour. Line pans with parchment paper, letting excess extend over sides of pan. Spray pans again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, salt, and baking powder. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in 1¼ cups (63 grams) coconut and vanilla. Divide batter between prepared pans.
  4. Place in a cold oven. Bake at 300°F (150°C) until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. In a medium bowl, whisk together confectioners’ sugar, coconut milk, and lemon juice. Drizzle glaze over loaves; sprinkle with remaining ¾ cup (38 grams) coconut

Thank you Bake From Scratch for always delighting us!

I am an Artist who carries a camera and I help people feel better with my wellness business. Instagram: @pattifridaywellness
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