Too many left over egg whites

What to do with left over egg whites??? Make Pavlova! I go through a ton of eggs when I go on my baking spree. December is going to be a fun month! With all the lemon curds, pastry creams and other items where egg whites are not really used. I portioned the whites and freeze them. Since I needed to make space in the freezer, I took the frozen whites out and let them thawed. I kept trying to figure out what to make and nothing came to mind. Too hot to make marshmallows and the fact that I didn't have gelatin either. So Pavlova came to mind. The dessert was named after a ballerina-Anna Pavlova. 


I added superfine sugar, some vanilla extract, lemon zest, and almond extract. Whip it all up till it holds stiff peaks. Spread on to a parchment lined baking sheet and bake at a low heat. It still needs work. I want it more marshmallow texture in the center. The problem is that the weather has a lot to do with it also. So I need figure out the science and what and how much of it to put in the Pavlova mixture.

Ginger Lemongrass Cupcakes

So I have been toying around with the idea of taking two of my favorite flavors and scents and putting them together to make a cupcake. It may be such an "Asian" thing to do considering I am Asian right? Well whatever folks. I embrace the flavors and the scents that I love and if it goes well together why not use it right? The cupcake didn't come out as flavorful as I would have liked it. I am thinking of grating some ginger into the batter next time. The thing is to get more lemongrass flavor into the cake. 


What I did, since the recipe I use calls for 1 cup of milk, I took 3 stalks of lemongrass, sliced and smashed, 1 knob of ginger sliced and smashed. Threw them into the pot of milk, turn the stove on warm, and let it slowly steep and slowly heat up. When the mixture became steaming hot, I turn the heat off and let it sat there till it cool and let the flavors of the lemongrass and ginger steep into the milk. I also thought of making a lemongrass ginger syrup to brushed on the baked cupcakes. 

The batter all ready to be baked

All baked

I took a basic simple syrup recipe, added some smashed ginger and smashed lemongrass. I can tell you this, you will left over syrup. There are plenty of uses for this syrup. Tell you about that later. When the cupcakes are out of the oven, let it cool for about 5 minutes so it will still be warm. With a toothpick, poke a few holes in the cupcakes. Brush the syrup mixture over the cupcakes. After another 10 minutes, brush the cupcakes again. 

Lemongrass Ginger infusing it's flavor

Lemongrass Ginger syrup

For the frosting-it is a whipped butter powdered sugar frosting. This recipe calls for 1/2 cup of milk. So I use the same lemongrass ginger milk mixture from the cupcakes in the frosting also. I also use the syrup mixture in the frosting also. 

Whipped butter Sugar frosting

From my test taster, you can get the taste of the ginger but not so much of the lemongrass. I still have to figure out to get more lemongrass flavor in. The syrup helps a little bit but I think some grated ginger into the cake batter will make it more gingery. Now...the lemongrass....

The finished product

September

Oh September is here! I am just waiting for the cool weather to kick in. When that kicks in, the colors of fall should start appearing. That means more baking for me. Cooking of stews, soups, the crock pot will be dusted off, and hot drinks! Tea with some fresh baked scones, hot chocolate with some fresh baked graham crackers, smeared with freshly made marshmallows. With autumn coming soon, it means that summer has ended. 

My daughter is now 2 and as energetic as ever. Her 2nd birthday was an intimate affair and that is what I wanted. Good friends and family and that is all that is needed. She originally was to be a September baby but just like her mom, she feels that to be on time, you have to arrive early. Now at 2 years old, she is starting pre-school on Tuesday. Such a stereotypical image that I have in my head. My daughter in her cute back to school outfit, with a backpack and all ready to absorb all the information that will be taught to her. However, she is only 2 and that cute outfit will be smeared with finger paint, dirt, and food. I guess my image can wait when she enters kindergarten. 

With school starting or already started for some, fall is right around the corner. I don't want an Indian summer but I want fall. To me fall seems to signal even more recipes idea and more baking adventures. Only because the holidays are around the corner and it seems like every holiday season, I want to include something new and different in my array of expected goodies. I can't wait to try the new recipes and hope these new recipes will be included in my permanent recipe box. But also, it means boots, jackets, blazers, coats, and hats. I do have to look fashionable when I bake right? After all, just because I am clumsy ninja doesn't mean I have to look like a clumsy ninja!