The Ridler sisters discuss their creative projects, from challenges to celebrations, and support each other's creative lives.

Wednesday, 31 October 2012

Ep 3: Halloween Edition! ~ Podcast Version

Halloween edition of stART Sisters!

On this episode the sisters (aka Jamie the Jester, Suzie the Foodie with her toad friend and Shannon the Pumpkin) share updates on their creative projects, a few challenges and new projects on the horizon - and all in costume! We *love* Halloween! And we highly recommend watching the vids week as not only are we in costume, we also do a lot of visual sharing (and gags) as well. We also start looking even a little bit to the year ahead.  As we share record this episode in costume, we highly recommend checking out the videos which will be be up at our YouTube Page as well as posted here. Listeners questions and comments can go to: Find Jamie at Jamie Ridler and her podcast Creative Living with Jamie Find Suzie at Suzie the Foodie, Hexed: Sisterhood of the Supernatural and on YouTube (especially for awesome Hal-Con coverage!) Find Shannon at Planet Shannon, Hexed: Sisterhood of the Supernatural and on YouTube  Subscribe to the stART Sisters Podcast Here. Show Notes aka all, or at least most, of the people, places and things we mentioned:  We'll be back in 2 weeks to share how our projects are going and if we have jumped on to more projects.

Tuesday, 16 October 2012

Thursday, 11 October 2012

Episode 1 Update: Jamie

Apple Cardamom Upside Down Cake
I found this recipe at The Kitchn, who was inspired by Canal House Cooking. I've changed up the directions a bit to reflect how I made it. Jamie

6 tablespoons butter, divided
1/3 cup dark brown sugar
2 medium-sized firm apples
1 cup all-purpose flour
1/2 teaspoon cinnamon, plus extra for the apples
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
2 eggs
1 cup sugar

  • Preheat the oven to 375°F.
  • Line the bottom of a 9-inch round cake pan with parchment paper cut to size.
  • The Caramel:
    • Melt 4 tablespoons of the butter in a small saucepan over low heat. 
    • Add the brown sugar and stir until well-combined. 
    • Let it bubble for about 2 minutes, then remove from the heat and spread in the bottom of a 9-inch round cake pan. 
    • Set aside.
  • The Apples
    • Peel the apples and core them. 
    • Cut them in thick slices and then cut each slice in half. 
    • Arrange the apples on the caramel in the prepared pan. 
    • Sprinkle them lightly with cinnamon.
  • The Cake
    • Whisk together the flour, cinnamon, cloves, ginger, and cardamom, as well as 1/2 teaspoon salt and 1 teaspoon baking powder. 
    • Warm the milk in a small saucepan set over medium heat. Add the remaining 2 tablespoons butter and keep warm until the butter melts completely.
    • While the milk is warming, beat the eggs for 3 to 5 minutes, or until they are very thick and pale. 
    • Gradually add the sugar to the beaten eggs and continue to beat for 5 minutes. 
    • Add the flour mixture, and then the hot milk. 
    • Stir until the batter is smooth
    • Pour it over the apple.
  • Bake for about 40 minutes or until the cake is golden and an inserted toothpick comes out clean.
  • Let the cake cool for a full 10 to 15 minutes (I totally did not do this)
  • Run a knife around the inside of the pan to help release the cake, and invert onto a serving plate.
  • Voila!
  • Serve with vanilla ice cream or whipped cream. (I had whipped cream but totally forgot to serve it!)
The cake was absolutely delicious. I'd make it again and again!