In keeping with my fears, I made more whipped cream than I needed. I also made stabilized whipped cream for the first time - a great recipe from The Food Pusher can be found here. I added Kahlua to the recipe for this batch, and it worked beautifully for cupcakes.
Sidenote: I simply searched on Pinterest for stabilized whipped cream, and this post was pinned often. I followed the link and noticed that she was using Sheeder's Farm cream - a local creamery! Turns out she's a fellow Des Moines-ian! I love small world discoveries like that.
As I finished topping the cupcakes, and realized I had a little whipped cream left over, I suddenly remembered pinning something that suggested piping whipped cream blobs and freezing them. Visions of gourmet coffee danced in my head! Even though we were almost running late to the party we attended, I took a couple extra minutes to grab a piece of parchment paper, throw it on a cookie sheet, and pipe out a few blobs of Kahlua Whipped Cream. I stuck the cookie sheet in our freezer in the garage and off we went to the party.
Sadly, I only had enough to make 4 blobs! Fortunately, I actually remembered to pull them out to add to my coffee his morning. Oh. My. Goodness. Perfection.
I'm sure this is good with plain whipped cream, but the addition of a hint of Kahlua was divine! A great addition to New Years Day coffee.
Now that I'm caffeinated, it's time to start our annual New Years Day tradition: homemade Pho from scratch. The Architect already has the massive soup bones boiling on the stove, so I should probably pitch in! If you're feeling adventurous and want to try it, we use Andrea Nguyen's recipe from Into The Vietnamese Kitchen. It's very time-intensive, but so very worth it.
What are your New Years' Day traditions? I grew up going to the movies on the first day of the year. My parents are headed to see Lincoln today, continuing that tradition. Too cute!
Happy 2013 to you and yours today!