Book Review and 5 Giveaway Copies: Offbeat Bride

I love this book. I love it for the Dr. Strangelove reference in the Table of Contents. I love it for the cover art. I love it for the countless tips that are actually incredibly useful and not just more of the same ol’ same ol’. But most of all I love it because I truly believe this country would be a better place if more people got over the idea that they have to go into debt to have an “amazing” wedding and actually started their marriage off honestly, frugally and yes, a little offbeat.

I’m probably going to piss a lot of people off here, but I feel like I need to say it. You don’t NEED the big gigantic wedding, okay? You don’t NEED to put your parents in debt and whine like a baby that you need a bigger budget so that you can have surf and turf instead of chicken and salad served “family style”. You don’t need to have the 5-tier cake. Cake is cake, okay?

I’m glad I got that out of the way. Now, if you’re thinking you don’t want to read this book because you don’t need another holier-than-though liberal telling you how to plan your wedding, don’t worry. The author is NOTHING like that. In fact, she explains ever so sweetly in the introduction that she wants “to encourage you to craft a wedding that’s honest and authentic- not to tell you there’s anything wrong with coveting a white dress or recognizing your faith in your ceremony”.  So relax! This book is inspiring and encouraging and something a little different from the traditional book on the topic of weddings. I think any bride could glean a multitude of inspiration from this book, not just the tattooed and mohawk-sportin’ ones.

Offbeat Bride: Creative Alternatives for Independent Brides is the 2nd edition by Ariel Meadow Stallings. She also has a killer blog on the same topic (as well as a blog for offbeat mommas!). The author is hilarious and the structure is appealing. One can read it cover to cover and get a chronological account of the author’s own wedding extravaganza, otherwise one can jump around from chapter to chapter (there are 43 mini chapters).

There are countless tips in this book that will really save you. For example, the author mentions that using evite.com might sound like a brilliant idea to manage RSVPs but to keep in mind that the comments cannot be moderated. Something like this is huge! You don’t want someone saying anything ugly or inappropriate online in front of your entire guest list. Something like that could seriously stress you out and you have enough stress as it is!

But there is more than just e-advice. There is real hands-on advice featuring ways to get crafty and pull off a stunning frugal wedding. The author interviewed several people across the country who were offbeat brides or grooms and include their advice, tips and stories on almost every page. I wish I would have known about this book when I had my own frugal and offbeat wedding 5 years ago!

One of my favorite pieces of advice is on page 43. The “smidge above” rule. When it comes to makeup, says the author, “. . .bridal beauty preparations should, at the most, be only a smidge more than your typical beauty routine.” So true! I don’t know how many times I have looked at wedding pictures from various brides who don’t normally wear makeup in everyday life (as I know them) but then went buck wild and hired a professional makeup artist to “glamour shot them up”. I always look at those pictures and think, who is that? A lot of the times, too much makeup can be distracting and look really plastic. To think some people pay all that money to have makeup applied that is practically dripping off come reception time in scary to me. Be who you are! You are the same person when you wake up tomorrow, you don’t need to be transformed to have a good wedding. He’s marrying you for who you are. If heavy makeup is an everyday occurrence for you, then by all means- go for the airbrushed-on glitz fest!

Remember, the average couple in America spends $30,000 on their wedding. Is it worth it for one day? It blows my mind how so many people happily accept that kind of money from a parent to spend on their wedding, almost expecting the parent to take out a second mortgage on their house just so they can have their “dream wedding.” I think that if you read this book, you might have a new perspective. You might see that a beautiful wedding is possible with less money. Remember, I am just as married (my wedding budget was $1,000) as the person who spent $100,000 and I hate to say it but I think my chances of staying together are higher. We have a hell of a lot less stress on us financially.

Now for the FUN PART! Seal Press is giving away 5 copies of this book!

All you have to do to be entered to win is post a comment below answering the following question:

Which season do you think is the best to get married during? Are you a fan of the fall? Are summer weddings at the lake a blast? Does Spring say “new beginning” for you?

For a second chance to win, you can tweet this giveaway (but please let me know you did so in a separate comment).

The contest will close at midnight, March 6th. I will post the winners on March 7th. Books will be mailed directly from the publisher. I will contact you for your shipping address if you are a winner.

The contest is open to anyone living in either the U.S. or Canada.  Also, you do not need to be a bride-to-be to enter. This book would make a great gift!

Update: This contest is closed. The winners were:

#16 Red

#98 Lauren Dixon

#74 Kelly

#30 Gabrielle

#89 Victoria


An email has been sent to the winners with instructions. Please check your spam folders if you do not see it, it may have gotten stuck there. Thanks everyone for commenting!

Daring Bakers’ February Challenge- Tiramisu!

Like a lot of the other Daring Baker’s challenges, I found myself second guessing myself during the process. With this challenge, I was extremely worried (even calling it a fail at one point) but when I tasted it . . . when I tasted it I couldn’t stop eating it and I normally have some control! Tirimisu or “heaven on a dessert plate”. Wow if that isn’t the truth. And if you love the flavor of coffee then you are doubly in heaven.

Several books have been written about Italian Desserts. I have only made a few in my time but my parents had the opportunity to taste quite a few while they lived in Italy. I planned to make this during one of their visits to really impress them. While in the kitchen, I heard my dad ask my mom, “What is that weird flavor?” I yelled out the kitchen, “Espresso!” to which my brother commented, “Mmmm expresso.” Thus began endless teasing about the pronunciation of espresso.

This was a joy to make even if mine was a little softer than I had planned. I have several ideas now for a Tirimisu-inspired cheesecake and can’t wait to make that next as one of my big “special occasion” desserts. Good thing we have a special occasion coming up in a few weeks ;)

I ended up serving these with Espresso Biscotti dipped in chocolate and almonds. I wish I would have made more ladyfingers to serve with it but I’m the type of person that likes to make most recipes once so I didn’t go back and do another batch. I had never made biscotti so that is why I decided to serve my Tiramisu with that.

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.


TIRAMISU

(Recipe source: Carminantonio’s Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings

Ingredients:
For the zabaglione:

  • 2 large egg yolks
  • 3 tablespoons sugar/50gms
  • 1/4 cup/60ml Marsala wine (or port or coffee)
  • 1/4 teaspoon/ 1.25ml vanilla extract
  • 1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:

  • 1/4 cup/55gms sugar
  • 1 tablespoon/8gms all purpose flour
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon/ 2.5ml vanilla extract
  • 1 large egg yolk
  • 3/4 cup/175ml whole milk

For the whipped cream:

  • 1 cup/235ml chilled heavy cream (we used 25%)
  • 1/4 cup/55gms sugar
  • 1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:

  • 2 cups/470ml brewed espresso, warmed
  • 1 teaspoon/5ml rum extract (optional)
  • 1/2 cup/110gms sugar
  • 1/3 cup/75gms mascarpone cheese
  • 36 savoiardi/ ladyfinger biscuits (you may use less)
  • 2 tablespoons/30gms unsweetened cocoa powder

Method:
For the zabaglione:

  1. Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
  2. In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
  3. Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
  4. Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:

  1. Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
  2. Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
  3. Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
  4. Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the Tiramisu:

  1. Have ready a rectangular serving dish (about 8″ by 8″ should do) or one of your choice.
  2. Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
  3. In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
  4. Drink some espresso.
  5. Now to start assembling the tiramisu.
  6. Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
  7. Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
  8. Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
  9. To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

MASCARPONE CHEESE

(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese

Ingredients:

  • 474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
  • 1 tablespoon fresh lemon juice

Method:

  1. Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
  2. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
  3. Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
  4. Keep refrigerated and use within 3 to 4 days.

LADYFINGERS/ SAVOIARDI BISCUITS

(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2″ to 3″ long) ladyfingers.

Ingredients:

  • 3 eggs, separated
  • 6 tablespoons /75gms granulated sugar
  • 3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
  • 6 tablespoons /50gms confectioner’s sugar

Method:

  1. Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
  2. Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
  3. In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
  4. Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5″ long and 3/4″ wide strips leaving about 1″ space in between the strips.
  5. Sprinkle half the confectioner’s sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
  6. Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
  7. Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
  8. Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
  9. Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Tinkering

When Andrew isn’t spending countless hours playing “sockmeister” (yesterday) he likes to do activities that include building, thinking, etc. We invested all our money into his Lego collection so we do not have Tinkertoys although I have been wishing for some time that he had some. I might invest in some, but first I wanted to see what he would make with some pretend Tinkertoys. Here’s what he made using miniature marshmallows and toothpicks:

I’m not sure what’s with the crazy face but I think he was just extremely happy and proud. Or maybe he’s just sick of getting his picture taken. Anyway, does your child use Tinkertoys? Do they like them? I’m curious what other moms think!

Maple Nut Goodie Bars

I wanted to make something special for my mother-in-law’s 25th wedding anniversary this weekend. She loves Snickers so I wanted to make something similar. A few weeks ago my mother and I ate at Yum! Bakery in St Louis Park and had what they call a “Nut Goodly Bar”. It was very rich but very delicious- something you would make for a special occasion.  I searched for a recipe online and came across these from Pillsbury. The recipe has “bar” in the title but really it’s candy (butter and sugar make up the majority of this dessert).

The Pillsbury site says, “Great goodies with no baking needed! Best of all, you’ve got the ingredients right in your cupboard.” Ironically I had NONE of the ingredients to make these in my cupboard but the results were well worth a trip to the store.

This recipe makes plenty. You could easily halve it and have enough “candy” to last a family of four a few weeks. I recommend cutting them into small, bite-sized squares.

INGREDIENTS

  • 1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
  • 1 (11.5-oz.) pkg. (2 cups) milk chocolate chips
  • 2 cups margarine or butter
  • 1 cup peanut butter
  • 1 (12-oz.) can (2 1/2 cups) cocktail peanuts
  • 1/2 cup evaporated milk
  • 1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
  • 1 (2-lb.) pkg. (7 1/2 cups) powdered sugar
  • 2 teaspoons maple flavor

DIRECTIONS

  1. Line 15×10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray. In large saucepan, melt chocolate chips and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter; mix well. Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.
  2. Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.
  3. Melt remaining 1 cup margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. DO NOT BOIL. Remove saucepan from heat. Add powdered sugar and maple flavor; mix well. Cool about 10 minutes or until slightly cooled.
  4. Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes.
  5. Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.

A Winter Oasis- Willmar, Minnesota??!!

We traveled an hour west of here this weekend to my husband’s home town of Willmar, Minnesota. Willmar isn’t the most exciting town in Minnesota but they do have a hotel with a pool and slide and we thought the kids would enjoy that. However, Andrew was extremely frightened of the water. He hasn’t been in a pool in about 2 years so it was a wake-up call to us that he needed to have more exposure to water so that he doesn’t develop an intense phobia to water.

Chloe really enjoyed it though. And we had plenty of time to lounge around. . .

A few of Josh’s childhood friends were able to stop by. Some with their own kids. Look at this little cutie:

It was nice to get away for a few days and just relax, but as usual we are glad to be home and have things back to normal.