tag:blogger.com,1999:blog-78799800426902376552024-02-18T18:11:08.932-09:00Two Birds in the BushUnknownnoreply@blogger.comBlogger79125tag:blogger.com,1999:blog-7879980042690237655.post-34844036822353223642011-02-12T11:04:00.003-09:002011-02-12T11:20:05.258-09:00VERY Strawberry cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycnmCOXSgc6AUb5IE_78aEyTbbGLcr4bloax4SkPF_DOUm0XbHfGP7TSxM7bvRNSoxgg1jwbHAGajYsxm2LVN5V6pgSkz-llm0R42T0Qr7X-SZIRAlzTBk-EPIYFuJBGamspx6pWOCJ1J/s1600/photo%25283%2529.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycnmCOXSgc6AUb5IE_78aEyTbbGLcr4bloax4SkPF_DOUm0XbHfGP7TSxM7bvRNSoxgg1jwbHAGajYsxm2LVN5V6pgSkz-llm0R42T0Qr7X-SZIRAlzTBk-EPIYFuJBGamspx6pWOCJ1J/s400/photo%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5572899960948819618" border="0" /></a><br />For a friend's birthday I was asked to make the cake. He actually said he would like cupcakes and his favorite flavor was strawberry. I'm more of a chocolate or caramel kinda of person so I had to look up a <a href="http://www.delish.com/recipefinder/strawberry-cupcakes">strawberry cake recipe</a>. I'm not shy about the fact I use box cake mixes. They are cheap and easy and with a few simple modifications they turn to magic. And cooking this cake made my whole house smell amazing. I hated the frosting. HATE! Too much liquid and they frosting came out runny, but flavorful. So I made some modifications to the frosting.<br /><br />Gather together:<br /><p class="inglist_header">Cupcakes<br /></p> <ul><li><span class="amount">1</span> <span class="unit">package </span> (18 1/4-oz.) cake mix, plain white or yellow </li><li><span class="amount">1</span> <span class="unit">package </span> (3-oz.) strawberry Jello<br /></li><li><span class="amount">1</span> <span class="unit">cup (mashed)Strawberries (I used strawberry pie filling)</span> </li><li><span class="amount"> 1/4</span> <span class="unit">cup(s) </span> vegetable oil</li><li><span class="amount">4</span> <span class="unit">large </span> eggs</li></ul> <p class="inglist_header">Frosting<br /></p> <ul><li><span class="amount">1/2</span> <span class="unit">package cream cheese </span>, at room temperature</li><li><span class="amount">4</span> <span class="unit">tablespoon(s) </span>butter, unsalted, at room temperature</li><li><span class="amount">3</span> <span class="unit">cup(s) </span> (up to 3 1/2 cups) confectioners’ sugar, sifted</li><li><span class="amount"> 1/2</span> <span class="unit">cup(s) </span> (fresh ) strawberries, (Used the rest of the strawberry pie filling)</li></ul><br /><p class="header">Directions</p> <ol class="directions"><li><span>Place a rack in the center of the oven and preheat to 350 degrees F. Line 24 cupcake cups with liners.</span></li><li><span>Combine the cake mix, gelatin, strawberries and juice, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon about 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Place pans side by side in the oven.</span></li><li><span>Bake<span style="font-weight: bold;"> </span>until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes.</span></li><li><span>Meanwhile, prepare frosting: Blend cream cheese and butter in large mixing bowl with electric mixer on low speed until combined, 30 seconds. Stop mixer and add 3 cups confectioners’ sugar and the mashed strawberries. Mix on low speed until incorporated, 1 minute. Increase speed to medium and blend until frosting is fluffy, 30 to 45 seconds longer, adding up to 1/2 cup more sugar if needed to get a spreadable consistency.</span></li><li><span>Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with back of spoon. Refrigerate, uncovered, until frosting sets, 20 minutes. Decorate with sprinkles and strawberry slices, if desired.</span></li></ol>Again, the frosting was a little too wet for my taste. The recipe called for a whole package of cream cheese. And I had to use 2lbs of powdered sugar to get it to firm up at all. Weird. So cut that in half.and just use a half of the cream cheese.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7879980042690237655.post-56165522944675743552010-12-04T14:53:00.009-09:002010-12-17T22:21:04.272-09:00Chewy Vanilla Caramels<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjMHy_k25DpQ7EETNakO7y-I2fiIKTBn7v0GSGZTAqgg8lxfr0OP1eYYRRbjBUSTNkV3L300exT3fl1AzfWiHXbiSsERf5nXVCIyyNLMM01emgATKbf6h5kUu92FiC05e0TE2e5yLWoky/s1600/photo%25287%2529.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjMHy_k25DpQ7EETNakO7y-I2fiIKTBn7v0GSGZTAqgg8lxfr0OP1eYYRRbjBUSTNkV3L300exT3fl1AzfWiHXbiSsERf5nXVCIyyNLMM01emgATKbf6h5kUu92FiC05e0TE2e5yLWoky/s400/photo%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5551917351771024770" border="0" /></a><br />I took this recipe from the <a href="http://www.jasonandshawnda.com/foodiebride/?p=1047">foodie bride's blog</a>. SHE is amazing as is this recipe. I plan to make additional flavors with this recipe as a basic recipe.<br /><br /><p><strong>Fleur de Sel Caramels with Vanilla Bean</strong><br />1 cup heavy cream<br />5 tablespoons unsalted butter, cut into pieces (at Christmas, I like to use the fancy European style butter)<br />1/2 tsp vanilla (I use homemade Tahitian vanilla)<br />1 vanilla bean pod, split and scraped<br />1 1/4 teaspoon Fleur de se (sea salt)l, plus more for sprinkling<br />1 1/2 cups sugar<br />1/4 cup Lyle’s Golden Syrup (can substitute light corn syrup)<br />1/4 cup water</p> <p>Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter parchment.</p> <p>Bring cream, butter, vanilla, vanilla beans, pods, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.</p> <p>Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1r0ou3DA_CBGaV2r8PiqrIjlnn_923YGbcsf8p-K1WkfNAXSTMmRDCe2aG_hUhSAGWufwMfhJ3Yrqe57jcetrh_3WZCH4Ii0OPQVOQy5QQWdRhabL5sjVZD9g937a8ucy0Bh7pDV-zf21/s1600/photo%25282%2529.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1r0ou3DA_CBGaV2r8PiqrIjlnn_923YGbcsf8p-K1WkfNAXSTMmRDCe2aG_hUhSAGWufwMfhJ3Yrqe57jcetrh_3WZCH4Ii0OPQVOQy5QQWdRhabL5sjVZD9g937a8ucy0Bh7pDV-zf21/s400/photo%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5551916987488933474" border="0" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCNSN64yiCtnpSOxocqXUtcbv105IuY-J3ZcRFTqTL0tman3quGEURPV9Bs5yX-JwLIvpxqu4eXs-ka6UMSvbCOs4CADRurOaO0PUKjHIL7P9DrG4r6L2P1MuFcvnpQF2jiF9kkFQSDye/s1600/photo%25285%2529.JPG"><br /></a>Remove pods and carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 on thermometer.</p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mWJ7Nm8QqvKsNMwGFePVIDHadRTv-nySxgW2WE4eW5Hl_KMkAWV8BdT7YjYGp0y7Qas4Iu1iC_e6yTPDakUdipqAnvLwyhcJFTKyimy30bfnfaZoQS_IDhXP7p7t-rG5eWd-sOIqJCgP/s1600/photo%25283%2529.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mWJ7Nm8QqvKsNMwGFePVIDHadRTv-nySxgW2WE4eW5Hl_KMkAWV8BdT7YjYGp0y7Qas4Iu1iC_e6yTPDakUdipqAnvLwyhcJFTKyimy30bfnfaZoQS_IDhXP7p7t-rG5eWd-sOIqJCgP/s400/photo%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5551917080527403842" border="0" /></a><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJpnxGy9X44Oh2ONHWO9a27jKYi3azo7qAd0NJxvynU6BeU1Ih4OZHznohVl3xmYX6PIzZ3FK-iBAqHa0hP31XXmY_uV6wzaS_g6XMwo4cDfEtHeBm4C-fz1wH33rQGQR4qB37v65dzdX/s1600/photo%25284%2529.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJpnxGy9X44Oh2ONHWO9a27jKYi3azo7qAd0NJxvynU6BeU1Ih4OZHznohVl3xmYX6PIzZ3FK-iBAqHa0hP31XXmY_uV6wzaS_g6XMwo4cDfEtHeBm4C-fz1wH33rQGQR4qB37v65dzdX/s400/photo%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5551917156487919026" border="0" /></a></p><p>Pour into baking pan and cool 30 minutes. Sprinkle another pinch or two of fleur de sel over the top of the caramel for a nice salty crunch and let sit until completely cooled.<br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCNSN64yiCtnpSOxocqXUtcbv105IuY-J3ZcRFTqTL0tman3quGEURPV9Bs5yX-JwLIvpxqu4eXs-ka6UMSvbCOs4CADRurOaO0PUKjHIL7P9DrG4r6L2P1MuFcvnpQF2jiF9kkFQSDye/s1600/photo%25285%2529.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCNSN64yiCtnpSOxocqXUtcbv105IuY-J3ZcRFTqTL0tman3quGEURPV9Bs5yX-JwLIvpxqu4eXs-ka6UMSvbCOs4CADRurOaO0PUKjHIL7P9DrG4r6L2P1MuFcvnpQF2jiF9kkFQSDye/s400/photo%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5551917286009976642" border="0" /></a></p><p>Cut into 1-inch pieces. A butter knife works well--foodie bride used a buttered pizza cutter, but I didn't have very good control over the cuts so my first batch was very irregularly shaped. And then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-48941460056924506022010-11-21T11:18:00.005-09:002010-11-21T11:55:20.998-09:00Traditional Cranberry Relish (or cranberry goo as I like to call it)I have never made cranberry relish in my life. In fact, I prefer the can shaped, red gel that slices super easy. However, this is also the first year that I will be hosting my entire family and it seems that some people like the real goo and not the can shaped stuff. <br /><br />I got a few good ideas and decided to try to throw some thing together:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQUBWX7EhKzCJaTrD0P_QERTmITf_UuTHeOi4aZJJY85tvUCnUcavER2O6KvPM1XEfWw09PQygKbyuilKodk-9G1w6DhPxpy5TsQq3Lr31YSgKUzXZKHBJ8b-TygPb_MPk7uv30sESM7_/s1600/cran3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQUBWX7EhKzCJaTrD0P_QERTmITf_UuTHeOi4aZJJY85tvUCnUcavER2O6KvPM1XEfWw09PQygKbyuilKodk-9G1w6DhPxpy5TsQq3Lr31YSgKUzXZKHBJ8b-TygPb_MPk7uv30sESM7_/s400/cran3.jpg" alt="" id="BLOGGER_PHOTO_ID_5542101074364962594" border="0" /></a><br />Gather together:<br /><ul><li>4 c. cranberries</li><li>1.5 c. water</li><li>2 c. sugar</li><li>zest and juice from one orange</li><li>1 cinnamon stick</li><li>1 tsp of ground cloves (or about 5 cloves--but you'll have to remove these later)<br /></li><li>1 tsp of ground ginger</li></ul>Add water, sugar and orange zest and juice. Cook until sugar is dissolved. Then add cranberries, cinnamon, cloves and ginger. Bring to a rapid boil then simmer for 20-30 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7U74Rj3LfDsGOufmK8igUjsZUj2pJpFbRB3vtkPjdC5g0_l3_QEiLMZPf-durOvQBKFgdR6bG8NMZbrrYxsLzLJ53gu6mj4rslesGWqfBHIqWGOcVMwKACI1gDyc3epvHmP2OjnN4XilH/s1600/cran1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7U74Rj3LfDsGOufmK8igUjsZUj2pJpFbRB3vtkPjdC5g0_l3_QEiLMZPf-durOvQBKFgdR6bG8NMZbrrYxsLzLJ53gu6mj4rslesGWqfBHIqWGOcVMwKACI1gDyc3epvHmP2OjnN4XilH/s400/cran1.jpg" alt="" id="BLOGGER_PHOTO_ID_5542100545322235970" border="0" /></a><br /> Remove the cinnamon stick and allow to chill completely.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkLFpkuF4rqcim-VIYFmnfDqNbebKI-_59Mf1QQ2NSfeEujCSqEqr8j0Tw2Pxcxh6-7PUlexMNZYBeKgUDrXfVOkn6eRLnRa7INaUz_x5yJPqgQYvGt00WGmeSOiM1CfYTArbBPprERKz/s1600/cran2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkLFpkuF4rqcim-VIYFmnfDqNbebKI-_59Mf1QQ2NSfeEujCSqEqr8j0Tw2Pxcxh6-7PUlexMNZYBeKgUDrXfVOkn6eRLnRa7INaUz_x5yJPqgQYvGt00WGmeSOiM1CfYTArbBPprERKz/s400/cran2.jpg" alt="" id="BLOGGER_PHOTO_ID_5542100712378039890" border="0" /></a><br /><br />OMG! THIS STUFF IS AMAZING! However, I have to wait a few days until I get to add this very festive and delicious goo to my overloaded plate of turkey, mash potatoes and all the fixin's.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-60647403397278060512010-11-05T21:50:00.005-08:002010-11-05T22:04:00.268-08:00Homemade (Starbucks) mocha biscotti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YBbD-i-bBJUAomAmpukBpzDnIwkuUZ-e0si3a-j1enpIS2_OGCjvJY5qJAwmFSzC-YQCL117Q3vwbJCR7EZ684Yn7FRmWeMOu5KckveQGjJrw38CYnpNFTkkYIySrFFZCyu8iBRR5hj1/s1600/149827_663576725243_48207804_36941112_3588455_n.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YBbD-i-bBJUAomAmpukBpzDnIwkuUZ-e0si3a-j1enpIS2_OGCjvJY5qJAwmFSzC-YQCL117Q3vwbJCR7EZ684Yn7FRmWeMOu5KckveQGjJrw38CYnpNFTkkYIySrFFZCyu8iBRR5hj1/s400/149827_663576725243_48207804_36941112_3588455_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5536312757278841970" border="0" /></a><br />Starbucks is giving out free samples of the new starbucks via instant coffee. So I wanted to make something with it. As it turns out, biscotti was up on the list. I have always heard that making biscotti is a two day event and it super hard to make. As it turns out, it's not hard and I made it in less than 2 hours--including the baking time. I found this recipe <a href="http://allrecipes.com/Recipe/Double-Chocolate-Biscotti-2/Detail.aspx">here</a>. I made changes as I saw fit.<br /><br /><div class="ingredients" style="margin-top: 10px;"> <span style="font-weight: bold;">Gather together:<br /></span> <ul><li class="plaincharacterwrap"> 2 cups all-purpose flour</li><li class="plaincharacterwrap"> 1/2 teaspoon salt</li><li class="plaincharacterwrap"> 1/2 cup unsweetened cocoa powder</li><li class="plaincharacterwrap"> 2 teaspoons baking powder</li><li class="plaincharacterwrap"> 1/2 teaspoon ground cinnamon</li><li class="plaincharacterwrap"> 1 teaspoon instant coffee granules (Starbucks Mocha Via works amazingly well)<br /></li><li class="plaincharacterwrap"> 1/2 cup butter, softened</li><li class="plaincharacterwrap"> 3/4 cup white sugar</li><li class="plaincharacterwrap"> 2 eggs (room temperature)<br /></li><li class="plaincharacterwrap"> 1 teaspoon vanilla extract</li><li class="plaincharacterwrap"> 1/2 cup miniature semisweet chocolate chips</li><li class="plaincharacterwrap"> 1/2 cup chopped walnuts (optional)<br /></li><li class="plaincharacterwrap"> 1 egg yolk (to be brushed on the top of the huge biscuit before baking)<br /></li><li class="plaincharacterwrap"> 1 tablespoon water (added to egg yolk)<br /></li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet, or line with parchment paper. </span></li><li><span class="plaincharacterwrap break"> Combine the flour, salt, cocoa powder, baking powder, cinnamon, and coffee granules in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips and walnuts; mixing just enough to evenly combine. Roll out on to baking sheet with a dusted rolling pin in to a rectangle that is about 1 inch high. Beat egg yolk with water in a small bowl. Brush over the top loaf. (feel free to cut in half if you want shorter biscuits--leave room between them so they can bake propperly.)<br /></span></li><li><span class="plaincharacterwrap break"> Bake in the preheated oven until firm, 20 to 25 minutes. Remove from the oven and cool for 10 to 12 minutes. Reduce oven heat to 300 degrees F (150 degrees C). Cut loaf diagonally into 3/4 inch slices. Place each slice, cut-side up onto the baking sheet. Return to the oven and bake until the biscotti are dry, 10 to 15 minutes on each side. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container. </span></li></ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZHTRvsrLoGUbxmuvd7FY4ogJwLpIl8T84R318XGJ_mE4Q9NIoBcKwhKVMXHzUowzwL8mCsiUxFzYwxuzetEBCNbDQVYEpr28TaeAJCvYr5czRfIye7YYrn37IEJNI08Y3Ep8CfjkzJ2r/s1600/148467_663577503683_48207804_36941115_2991795_n.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZHTRvsrLoGUbxmuvd7FY4ogJwLpIl8T84R318XGJ_mE4Q9NIoBcKwhKVMXHzUowzwL8mCsiUxFzYwxuzetEBCNbDQVYEpr28TaeAJCvYr5czRfIye7YYrn37IEJNI08Y3Ep8CfjkzJ2r/s400/148467_663577503683_48207804_36941115_2991795_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5536312680625119698" border="0" /></a><br />These worked out pretty well. I was surprised. These things are going on the christmas cookie list.<br /><br /> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-63308038368374943302010-04-27T22:32:00.002-08:002010-04-27T22:40:57.765-08:00One bird in the Bush-One Bird in the CityWhile we haven't talked about changing the name of our blog, I thought I might want to point out that one of the birds has left the bush to have cooking adventures in the land of bourbon and horse racing. I think we have every intention of continuing to blog...Assuming Erin still decides to bake and I keep cooking.<br /><br />And on another note, we got 2nd place again in the Beaver Round up bake off with our mini pumpkin cheesecakes. They were tasty and fun. We lost first to a cookie pizza :( Oh well. Erin always has next year.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-27464100236713184422010-02-20T13:41:00.000-09:002010-02-20T13:41:00.681-09:00Caramel Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGE6R3Y7r8mlEov9X-6Vqf3uwXuYecLBmJ-6pGZ98gRhM20kxePzTpgCyzJnjw5hF4hH9lxHMd0V2COpg5X81NuLEku1fvPeCi79UJHGlNwFLsckN80y75M908TXYPIM3wwsYJ6eMthsz/s1600-h/P1040396.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGE6R3Y7r8mlEov9X-6Vqf3uwXuYecLBmJ-6pGZ98gRhM20kxePzTpgCyzJnjw5hF4hH9lxHMd0V2COpg5X81NuLEku1fvPeCi79UJHGlNwFLsckN80y75M908TXYPIM3wwsYJ6eMthsz/s400/P1040396.JPG" alt="" id="BLOGGER_PHOTO_ID_5438242149563257954" border="0" /></a><br />I've started to experimenting with caramel and caramel sauces. Occasionally, I will find pints of heavy cream for half price since they are about to expired or is expired. This brings the price down to 3.50 instead of $7 for a pint. But when I find them on sale I try to buy a couple and use ASAP. By far, the best thing to make is caramel sauce. It goes great on ice cream, pancakes, cake topping, and I've been told it goes great on baked salmon. (I haven't tried that, but I was told it was the best salmon ever.)<br /><br />This is by far the easiest and <a href="http://simplyrecipes.com/recipes/caramel_sauce/">best recipe</a>. I ALWAYS double this recipe, but when I do , I cut the butter down from 12 Tbsp to 8Tbsp.<br /><br />Gather together:<br /><ul><li>1 cup of sugar</li><li>6 Tbsp butter</li><li>1/2 cup heavy whipping cream</li></ul>First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. the caramelized sugar will be much hotter than boiling water.<br /><br />Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.<br /><br />As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.<br /><br />Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up a bit. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4z__rxjYK-cOpiSlQCIzZb3rIa2ucMXbXF6EDw80pD9FRFBd1nBw4cg06yKB8W4bamnfRZQ6sLpfE2toNg9pWvlBM44i68u3RpXO6v14Z2YyeBizYUAp6pkVkIUE_pDJbTKReHGTrLOoz/s1600-h/P1040394.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4z__rxjYK-cOpiSlQCIzZb3rIa2ucMXbXF6EDw80pD9FRFBd1nBw4cg06yKB8W4bamnfRZQ6sLpfE2toNg9pWvlBM44i68u3RpXO6v14Z2YyeBizYUAp6pkVkIUE_pDJbTKReHGTrLOoz/s400/P1040394.JPG" alt="" id="BLOGGER_PHOTO_ID_5438240501775103442" border="0" /></a><br /><br />Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Finish with some of your favorite salt (I used pink Himalayan Salt.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BixI4jNlNBkGkOMGIqR_cv6F-KyGPTCf_o6ZxUhV8l7q4tP3I1MzBz16psxEKkxDhqu4DfvZgifr8rZORGFA39vYJJwGXYae0yB1trv5J97WzCC5qKhRylmN41WhSkYDsk7Fk_3v_ZcX/s1600-h/P1040393.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BixI4jNlNBkGkOMGIqR_cv6F-KyGPTCf_o6ZxUhV8l7q4tP3I1MzBz16psxEKkxDhqu4DfvZgifr8rZORGFA39vYJJwGXYae0yB1trv5J97WzCC5qKhRylmN41WhSkYDsk7Fk_3v_ZcX/s400/P1040393.JPG" alt="" id="BLOGGER_PHOTO_ID_5438240343693083394" border="0" /></a><br /><br />(Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQytbSvPRFw8NJvLX8xvKezbg3CF762FXE_C5edjQjVv8L2cj0BRLbUBZs34iW1drcJaTDkk35piW8ua00YC2EMHE3KhL6dtVMv-h018sRf5wgNDkrkl2aula5reNByJ21lhFTzAiN01IN/s1600-h/P1040395.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQytbSvPRFw8NJvLX8xvKezbg3CF762FXE_C5edjQjVv8L2cj0BRLbUBZs34iW1drcJaTDkk35piW8ua00YC2EMHE3KhL6dtVMv-h018sRf5wgNDkrkl2aula5reNByJ21lhFTzAiN01IN/s400/P1040395.JPG" alt="" id="BLOGGER_PHOTO_ID_5438242010205181794" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-9416393922004542912010-02-17T12:46:00.000-09:002010-02-17T12:46:00.765-09:00Soft Pretzels<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1uAMT7SRl5zHtk0AriVbzm2jUaJg-0hMrPSAs8uFFuz8Tw0eDrCRudsYCOjWawHNOHDYQklsAI7CoPlXTOq5SZU-xXQ0SzjmXQngVakocjlhODKn12Wyk1POeSxg5Cuzp4RP89bqltFF/s1600-h/P1040359.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1uAMT7SRl5zHtk0AriVbzm2jUaJg-0hMrPSAs8uFFuz8Tw0eDrCRudsYCOjWawHNOHDYQklsAI7CoPlXTOq5SZU-xXQ0SzjmXQngVakocjlhODKn12Wyk1POeSxg5Cuzp4RP89bqltFF/s400/P1040359.JPG" alt="" id="BLOGGER_PHOTO_ID_5438246199388718226" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1uAMT7SRl5zHtk0AriVbzm2jUaJg-0hMrPSAs8uFFuz8Tw0eDrCRudsYCOjWawHNOHDYQklsAI7CoPlXTOq5SZU-xXQ0SzjmXQngVakocjlhODKn12Wyk1POeSxg5Cuzp4RP89bqltFF/s1600-h/P1040359.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1uAMT7SRl5zHtk0AriVbzm2jUaJg-0hMrPSAs8uFFuz8Tw0eDrCRudsYCOjWawHNOHDYQklsAI7CoPlXTOq5SZU-xXQ0SzjmXQngVakocjlhODKn12Wyk1POeSxg5Cuzp4RP89bqltFF/s400/P1040359.JPG" alt="" id="BLOGGER_PHOTO_ID_5438246199388718226" border="0" /></a><br />Due to the lack of sunlight and things to do, I watch tv...a lot of tv. Which translates in to a lot of food network. And one of my favorite shows to watch is Good Eats with Alton Brown. Once again, I was watching Alton (yea, we're on a first name basis) and he was making <a href="http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html">soft pretzels</a>. He makes everything look so easy. And truth be told, it was. Aaron would have liked them to be skinner, but I thought they were pretty good. It was a fun way to ring in the new year.<br /><br /><h2>Ingredients</h2> <!--concordance-begin--> <ul><li class="ingredient">1 1/2 cups warm (110 to 115 degrees F) water<br /></li><li class="ingredient">1 tablespoon <span style="font-weight: bold;">sugar<br /></span></li><li class="ingredient">2 teaspoons<span style="font-weight: bold;"> kosher salt</span><a class="cimotif" style="border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer;"><br /></a></li><li class="ingredient">1 package active dry yeast</li><li class="ingredient">22 ounces all-purpose flour, approximately 4 1/2 cups</li><li class="ingredient">2 ounces unsalted butter, melted</li><li class="ingredient"><span style="font-weight: bold;"> oil,</span> for pan</li><li class="ingredient">10 cups water</li><li class="ingredient">2/3 cup baking soda</li><li class="ingredient">1 large egg yolk beaten with 1 tablespoon water</li><li class="ingredient">Pretzel <span style="font-weight: bold;">salt</span></li></ul> <!--concordance-end--> <h2>Directions</h2> <p class="instructions"> Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.</p> <p class="instructions">Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.</p> <p class="instructions">Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.</p> <p class="instructions">In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.</p> <p class="instructions">Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.</p><p class="instructions">I served it with 3 types of mustard--cheap yellow, stone ground, sweet hot mustard.<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-45795157376650866502010-02-15T12:55:00.000-09:002010-02-15T12:55:00.175-09:00Chinese BBQ Pork Buns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrglMdmfOsME2iSXyJaylOus9JD5CFY5poolpxWynbf8yEneK8-07KoeSSGcNIc0cQCrvLqc_kqzXG0MxU3qUbmAmnxzJvGhrexfhl91SwecsRVECJNIJ-YKT5OE2L4BMlxOY_4O2-egXr/s1600-h/P1040385.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrglMdmfOsME2iSXyJaylOus9JD5CFY5poolpxWynbf8yEneK8-07KoeSSGcNIc0cQCrvLqc_kqzXG0MxU3qUbmAmnxzJvGhrexfhl91SwecsRVECJNIJ-YKT5OE2L4BMlxOY_4O2-egXr/s400/P1040385.JPG" alt="" id="BLOGGER_PHOTO_ID_5438244261934851010" border="0" /></a>I have never in my life been in a dim sum restaurant. I have always wanted to go to one, but I haven't found one here in the bush and I never seem to get around to going to one when I am in a large city. So I was watching something about dim sum restaurants and they served bbq pork buns and I got pretty excited. I figured I could make those. I used this <a href="http://www.cookingbread.com/classes/class_pork_buns.html">recipe</a> and tweeked it a bit to fit my personal taste. The outcome was AMAZING!<br /><br />Gather together:<br /><br /><span style="font-weight: bold;">Dough:</span><br /><ul id="first_ul"><li>2 cups warm water</li><li>4 teaspoons instant yeast</li><li>1/4 cup oil</li><li>3 cups all-purpose flour</li><li>2 cups pastry flour</li><li>1/2 cup sugar</li><li>1 teaspoon salt</li></ul> Filling:<div id="second_ul"> <ul><li>1 lb. BBQ pork (small pork roast cooked in the crock pot over night)</li><li>1/2 lb. Chinese Sausage (or just regular pork sausage)</li><li>1 teaspoon sesame oil</li><li>3 tablespoons (diced) red onion</li><li>1 tablespoon chinese cooking wine (rice vinegar)<br /></li><li>2 tablespoon soy sauce</li><li>3/4 cup hoisin sauce (or ketchup--I know it;'s not the same, but I have to make things work)</li></ul>To make the dough add the warm water and the oil into a large bowl. Add in the sugar and the instant yeast. Add in the pastry flour; mix till smooth, add in a cup of all-purpose flour, mix till smooth. Add in salt and mix well. Add in another cup of flour, then mix, Pour about a 1/2 cup of flour on a flat surface. Pour out the dough onto the floured surface. Slowly add a light more flour. Knead the dough for 8 - 10 minutes, afterwards pour a little oil into a large bowl. Place the dough into the oiled bowl. Turn dough in the oil to lightly coat all sides. Cover with plastic wrap and allow to rest for 1 hour.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYITO3Xk8KaB4bSimY0B9C9-F9dadPD-3f-Bf5Mm0kCVBWxUfpWPTyK2pjPd4rVUCpbIeyQKc8ftyWd0FNSgn4JIfNAZeiJYY4KOM_mvd03cgXmlzq0LEc2IIHmBP4JGSq9rk0J46g6-KW/s1600-h/P1040380.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYITO3Xk8KaB4bSimY0B9C9-F9dadPD-3f-Bf5Mm0kCVBWxUfpWPTyK2pjPd4rVUCpbIeyQKc8ftyWd0FNSgn4JIfNAZeiJYY4KOM_mvd03cgXmlzq0LEc2IIHmBP4JGSq9rk0J46g6-KW/s400/P1040380.JPG" alt="" id="BLOGGER_PHOTO_ID_5438244128935583074" border="0" /></a><br /><br />While the dough is rising you can make the filling. Pour the sesame oil into a large skillet. Add in the red onions and sauté for a minute or two. Add in the diced BBQ pork, mix and cook for a minute. Be sure to stir so the pork won't burn. Add in the Chinese sausage and cook for another minute, add in the Chinese white wine. Add in the soy sauce and the hoisin sauce, mix till well combined. Pour mixture onto a large plate to allow to cool.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5fTiIhKKsvkK_FqrrnhgLE5ikXpqWlCw_KiaeDApuVmLxCGG4ejus3N_spi8L3d860i2pf0sZSSo3l_3QQ5WWKwii7PkCO-udWHdGzpaKJN474sBGwItOZWarfxRqOekyWaOqUOvEs1z/s1600-h/P1040378.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5fTiIhKKsvkK_FqrrnhgLE5ikXpqWlCw_KiaeDApuVmLxCGG4ejus3N_spi8L3d860i2pf0sZSSo3l_3QQ5WWKwii7PkCO-udWHdGzpaKJN474sBGwItOZWarfxRqOekyWaOqUOvEs1z/s400/P1040378.JPG" alt="" id="BLOGGER_PHOTO_ID_5438242925549138322" border="0" /></a><br /><br />After dough has risen, pour out onto a flat surface (try not to deflate the dough to much). Roll dough into a long rope. Cut dough with a sharp knife or dough cutter into about 20 - 24 pieces. Take each piece of dough and place onto the palm of your hand. Flatten out, trying to keep the dough the same thickness throughout the dough.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VRMltmenUYpqAP2bGLPHUwBcd0WEN1AewhTeAx2jGPscOtKb-nGYDNVvhod014Cu57nd0nBGJKG5b_F-76KNETajUGrIjrcfY-yWG3f27h23amtxzi5IvnakLszKBS2uXwt4yOw3dYID/s1600-h/P1040381.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VRMltmenUYpqAP2bGLPHUwBcd0WEN1AewhTeAx2jGPscOtKb-nGYDNVvhod014Cu57nd0nBGJKG5b_F-76KNETajUGrIjrcfY-yWG3f27h23amtxzi5IvnakLszKBS2uXwt4yOw3dYID/s400/P1040381.JPG" alt="" id="BLOGGER_PHOTO_ID_5438243636285835106" border="0" /></a>Place a heaping tablespoon of filling on top of the dough. Now, pinch closed. Turn dough seem side down and lightly squeeze dough to shape it into a ball. Place onto a parchment lined cookie sheet and cover with plastic wrap. Allow to rise for 45 minutes.<br /><br />Mix the egg yolks and milk together. After the dough has risen, brush the glaze on top of each pork bun, allow to sit for 5 minutes then repeat. This will give the BBQ pork buns a beautiful shine. Bake in a preheated 350F oven for about 20 minutes or until the tops of the BBQ buns are lightly browned.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TMssmaoUm8qWagt-pQt5hiPcbTRbGJ9nkgaVETqSEXHtz1-Q7Q7_RW5GEDQHcGBlO5mBFfg_08Vf9mJ-TjkIkHRdjYntCFLFAxQYcsUOi6ZGBljLKbWc4bVnxbP1KXyGtCdKq2erwY7c/s1600-h/P1040386.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TMssmaoUm8qWagt-pQt5hiPcbTRbGJ9nkgaVETqSEXHtz1-Q7Q7_RW5GEDQHcGBlO5mBFfg_08Vf9mJ-TjkIkHRdjYntCFLFAxQYcsUOi6ZGBljLKbWc4bVnxbP1KXyGtCdKq2erwY7c/s400/P1040386.JPG" alt="" id="BLOGGER_PHOTO_ID_5438245491053835138" border="0" /></a><br /> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-2441843358133470002010-02-14T11:27:00.009-09:002010-02-15T13:51:50.862-09:00Coq au Vin for $78.88<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yP_-WNQaFsbr9-l3XWFYWA0ME-JLKgPDXT5OdTuXO0WUZXOml1czJAg8PHSFlz1S9QVpg8gZ1goeyted1Xs3YJKhnXdKXDHXxVRNdDESgMwvfvwz_hvYSQNrPsAoQ5agWg0L3bDkImU-/s1600-h/P1040399.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yP_-WNQaFsbr9-l3XWFYWA0ME-JLKgPDXT5OdTuXO0WUZXOml1czJAg8PHSFlz1S9QVpg8gZ1goeyted1Xs3YJKhnXdKXDHXxVRNdDESgMwvfvwz_hvYSQNrPsAoQ5agWg0L3bDkImU-/s400/P1040399.JPG" alt="" id="BLOGGER_PHOTO_ID_5438248968020870626" border="0" /></a><br /><a href="http://en.wikipedia.org/wiki/Coq_au_vin">Coq au Vin</a> is a french term for braising chicken (or rooster) in wine and other tidbits like onions, mushrooms and pork fat. (Mmm..pork fat)<br /><br />I recently watched the episode of <a href="http://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe/index.html">Alton Brown making Coq au Vin</a>. This was also shortly after watching Julie & Julia. I was inspired. Plus, I figured if anyone could make Coq au Vin the easy way it was Alton. Now, living in the bush has some ups, but when it comes to cooking there are a lot of downs. We just don't get every ingredient that we need and the ones we do need are fairly expensive. Needless to say, I had to make do with a $16 bottle of red wine, which was the cheapest available in town. I was also happy to learn there are no pearl onions in town since I really don't care for them. I substituted a large spanish onion. I thought I might try to put things in to perspective by adding the cost of the items. This is not a cheap dish anywhere since it has 2 bottles of wine in it, but I just thought I'd see what the total cost is.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmEO0vHJJYfzSrDIs4VK0TyL1jfwcYsdefzl12n-1AmqaMSqXXsVVG3CV_eoZInVc4ujsSKJRwMfARrjzHhv_3TuXuNPvr9wDVl_IYMFgFZYnGYe-6MG8BzNQhXPhVOxow9jxvaI5OBGb/s1600-h/P1040401.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmEO0vHJJYfzSrDIs4VK0TyL1jfwcYsdefzl12n-1AmqaMSqXXsVVG3CV_eoZInVc4ujsSKJRwMfARrjzHhv_3TuXuNPvr9wDVl_IYMFgFZYnGYe-6MG8BzNQhXPhVOxow9jxvaI5OBGb/s400/P1040401.JPG" alt="" id="BLOGGER_PHOTO_ID_5438605597665941522" border="0" /></a><br /><br />Here is the recipe:<br /><h2>Ingredients</h2> <!--concordance-begin--> <ul><li class="ingredient">24 to 30 pearl onions <span style="font-style: italic;">(1 large onion $2.34)</span><br /></li><li class="ingredient">4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces <span style="font-style: italic;">($11.50)</span><br /></li><li class="ingredient">Kosher salt and freshly ground black pepper <span style="font-style: italic;">(on hand)</span><br /></li><li class="ingredient">1/4 to 1/2 cup all-purpose flour<span style="font-style: italic;">(on hand)</span><br /></li><li class="ingredient">2 tablespoons water <span style="font-style: italic;">(on hand)</span><br /></li><li class="ingredient">6 ounces salt pork, slab bacon, or lardon, cubed <span style="font-style: italic;">(I used bacon 7.99)</span><br /></li><li class="ingredient">8 ounces button mushrooms, quartered <span style="font-style: italic;">(5.99)</span><br /></li><li class="ingredient">1 tablespoon unsalted butter <span style="font-style: italic;">(on hand)</span><br /></li><li class="ingredient">2 (750-ml) bottles red wine, preferably pinot noir <span style="font-style: italic;">($32)</span><br /></li><li class="ingredient">2 tablespoons tomato paste <span style="font-style: italic;">(1.99)</span><br /></li><li class="ingredient">1 medium onion, quartered <span style="font-style: italic;">($2.34)</span><br /></li><li class="ingredient">2 stalks celery, quartered <span style="font-style: italic;">(on hand)</span><br /></li><li class="ingredient">2 medium carrots, quartered <span style="font-style: italic;">(4.99 a bag)</span><br /></li><li class="ingredient">3 cloves garlic, crushed <span style="font-style: italic;">(1 bulb 2.99)</span><br /></li><li class="ingredient">6 to 8 sprigs fresh thyme <span style="font-style: italic;">(used dried-on hand)</span><br /></li><li class="ingredient">1 bay leaf<span style="font-style: italic;">(on hand)</span><br /></li><li class="ingredient">2 cups chicken stock or broth <span style="font-style: italic;">(6.75)</span></li></ul><span style="font-style: italic;">For a grand total of $78.88</span><br /> <!--concordance-end--> <h2>Directions</h2> <p class="instructions"> Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside. (Again, I didn't use pearl onions, but I thought I'd leave the directions incase someone would want to.)<br /></p> <p class="instructions"> </p> <p class="instructions">Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack. </p> <p class="instructions">Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside. </p> <p class="instructions">In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven. </p> <p class="instructions">Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.</p> <p class="instructions">Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.</p> <p class="instructions">The next day, preheat the oven to 325 degrees F.</p> <p class="instructions">Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally. </p> <p class="instructions">Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes. </p> <p class="instructions">Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.</p> <p class="instructions">Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.<br /></p><p class="instructions">Ta-da! This is REALLY good. Aaron doesn't like thing that are cooked in wine so he was meh about the dish, but I REALLY enjoyed the sauce. The chicken was ok, but the sauce was amazing! There were leftovers, but I ate them at 2nd dinner at 11 at night. It was even better reheated hours later.<br /></p><p class="instructions"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7j6hN8_w40xKQwqDWKY6V-97bfDdKRDjGc6loR9yao5doQb8L1mk1nnmsSVkhhm5AsJb9C9FA1cV4t6_VM__JHFLbgG54IlB07SWb11Dnr7ny3RPwKdfBjkLwkkSmR3fymh2gC6Qr16K3/s1600-h/P1040403.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7j6hN8_w40xKQwqDWKY6V-97bfDdKRDjGc6loR9yao5doQb8L1mk1nnmsSVkhhm5AsJb9C9FA1cV4t6_VM__JHFLbgG54IlB07SWb11Dnr7ny3RPwKdfBjkLwkkSmR3fymh2gC6Qr16K3/s400/P1040403.JPG" alt="" id="BLOGGER_PHOTO_ID_5438605978794908354" border="0" /></a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-8670348472424711232010-01-16T18:56:00.002-09:002010-01-16T19:02:47.408-09:00"Refried" BeansThere is nothing fried about these beans, actually, but they have that good <span class="blsp-spelling-error" id="SPELLING_ERROR_0">refried</span> bean taste to them. I didn't take a picture of this because we all know that <span class="blsp-spelling-error" id="SPELLING_ERROR_1">refried</span> beans are not pretty. This recipe was super easy and also tasty.<br /><br />"<span class="blsp-spelling-error" id="SPELLING_ERROR_2">Refried</span>" Beans (from <a href="http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">allrecipes</span>.com</a> with some adjustments)<br />1/2 an onion, chopped<br />3 c pinto beans, rinsed<br />2 jalapeno peppers, seeded and chopped<br />5 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">tsps</span> salt<br />1/4 tsp cumin<br />9 cups water<br /><br />1. Add all the ingredients to a slow cooker, add water, stir to combine.<br />2. Cook on high for 6.5<span class="blsp-spelling-error" id="SPELLING_ERROR_5">ish</span> hours. Add more water if necessary. I had to add about a cup more water. If you lose more than a cup of water you need to turn down the heat. I did this for about an hour then turned it back up again.<br />3. Once the beans are cooked, strain them and reserve the liquid. Mash up the beans and add the liquid until you get the desired consistency. I didn't need to add any liquid.Erinhttp://www.blogger.com/profile/00447427521470556077noreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-67554895959347569282009-12-21T19:15:00.003-09:002010-02-14T14:18:44.710-09:00Peanutbutter Roll Candy<div style="padding-left: 20px; color: BLACK;">I remember that you can find peanut butter rolls everywhere around Kentucky, especially during Christmas time. You would find them at church bazaars, craft fairs, bake sales and even gas stations. This is the first time I have ever made these. It was pretty easy with simple ingredients.<br /><ul><li>1 1/2 lbs powdered sugar</li><li>1 stick very soft butter</li><li>16 oz. jar peanut butter</li><li>1 tsp. milk</li><li>1 tsp. vanilla extract<br /></li></ul></div><div style="color: rgb(0, 0, 0);">Mix soft butter and 1 lb sugar, vanilla and milk together with a fork; make soft ball. Pour a coating of sugar on a sheet of wax paper; sprinkle sugar on ball to keep from sticking. Put another piece of wax paper over ball. Roll out the ball thin. Remove top wax paper and spread on peanut butter. Roll up and cool in refrigerator about 1 1/2 hours. Cut into pin-wheel pieces and serve. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-31378193146066294302009-12-12T16:48:00.003-09:002009-12-12T17:06:31.095-09:00Jerk Chicken PastaWhile I don't have pictures of this dish, this is really good. Invest in some good, but mild jerk seasoning. I suggest mild so you can use more of it for a richer flavor.<br /><br />Gather together:<br /><div class="ingredients" style="margin-top: 10px;"> <ul><li class="plaincharacterwrap"> 2 skinless, boneless chicken breast halves (cut in to bite sized pieces)<br /></li><li class="plaincharacterwrap"> 1 teaspoons jerk paste (more if you like it really spicy)<br /></li><li class="plaincharacterwrap"> 1 package of your favorite paste<br /></li><li class="plaincharacterwrap"> 1 tablespoon canola<br /></li><li class="plaincharacterwrap"> 1 clove garlic, minced</li><li class="plaincharacterwrap">1 small onion (rough chop)</li><li class="plaincharacterwrap">1 red bell pepper (sliced)</li><li class="plaincharacterwrap">1 small box of frozen spinach (thawed and drained of juice)<br /></li><li class="plaincharacterwrap"> 1/2 cup chicken stock</li><li class="plaincharacterwrap"> juice from 2 limes or about 2 tablespoons of lime juice<br /></li><li class="plaincharacterwrap"> salt and pepper to taste</li><li class="plaincharacterwrap"> 1/2 cup heavy whipping cream</li></ul><span></span><span><br />Bring a large pot of lightly salted water to a boil, cook the noodles until al dente, and drain.</span><span> Lightly oil the pan. Cook chicken with the juice of 1 lime until fully cokked. Remove from pan</span><span>. Meanwhile, heat the oil in a large saucepan over medium heat, and cook the garlic, onion red pepper and spinach until the onion is just translucent. Mix in the chicken stock, 1 tablespoon jerk paste, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.</span> Add the chicken back to the pan. Serve sauce over noodles.<br /><br />This stuff was good. I used jerk seasoning powder on the chicken while it was cooking--I like things spicy, but like I said, if you can find a mild jerk seasoning, you can add more or less if you don't like things as spicy.<br /> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-83095714400855242822009-12-02T19:19:00.001-09:002009-12-12T17:07:18.369-09:00Pumpkin FudgeI made this for Thanksgiving and it was a hit. It's like pumpkin pie on crack.<br /><br />Pumpkin Fudge<br />2 tbsp butter<br />2.5 cups white sugar<br />2/3 cup evaporated milk<br />1 cup white chocolate chips<br />7 oz marshmallow creme<br />3/4 cup canned pumpkin<br />1 tsp ground cinnamon<br />1 tsp vanilla extract<br /><br />1. Line a 9x9 pan with aluminum foil.<br />2. Heat milk and sugar over medium heat until boiling, stirring occasionally with a wooden spoon.<br />3. Mix in pumpkin puree and cinnamon and bring it back to a boil again. Stir in marshmallow creme and butter. Bring to a roiling boil. Cook, stirring occasionally, for 18 minutes.<br />4. Remove from heat and add vanilla and white chocolate chips. Stir until all melted and then pour into pan. Cool, then cut into squares.<br /><br />Sorry there are no pictures! It was quite popular.Erinhttp://www.blogger.com/profile/00447427521470556077noreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-77109355051123048352009-11-07T09:01:00.005-09:002009-11-07T10:52:20.914-09:00Bacon CakeSamara had a milestone birthday recently and I didn't know what to get her. Gift choices are limited here in Dillingham, so I had to be creative. Anthony and I were sitting around trying to think of something funny and something Samara would like when I had a moment of brilliance. A bacon cake! I can make fondant! I can make cake! And so I made it happen.<br /><br />I won't bore you with the actual cake part. I baked a butter cake and it was fine. Nothing too special, but tasted good. The important part of this cake is the decorations. First off I had to cut the cake so it resembled bacon. Here is the wavy sort of cut I did to try and get the bacon look.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjm2EDKq3BxBY8Rmgg2hfjBTQ6Bol3Tc0zA9mK-is8r-MaDfd6r9z3aoyDa_wJx1naDaBeTBV4nkACFOQFawKCrmjBFn6Wq4iy1dVj639HLNHQ5zJ6Z6oww1jHM0-LUZvppx99Y56HArdM/s1600-h/P9300666.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjm2EDKq3BxBY8Rmgg2hfjBTQ6Bol3Tc0zA9mK-is8r-MaDfd6r9z3aoyDa_wJx1naDaBeTBV4nkACFOQFawKCrmjBFn6Wq4iy1dVj639HLNHQ5zJ6Z6oww1jHM0-LUZvppx99Y56HArdM/s400/P9300666.JPG" alt="" id="BLOGGER_PHOTO_ID_5401427226946613042" border="0" /></a><br />I then had to color the fondant. This was a feat! The pink was easy, the red/brown color was not. I was struggling with the stickiness of the fondant and needing to add more color and powdered sugar. It was a mess and looked like I had killed someone on my kitchen counter. I eventually got it to the shade I liked.<br /><br />I then had to figure out how to get the marbled bacon look. I decided to make "snakes" out of the fondant (it really is like play dough) and stick them together. I then rolled it out so it would be all smooshed together. (That's a real technical cake decorating term.) Because I had used so much food coloring my fondant was sticky, which posed some problems. Mostly the fondant sticking to the parchment paper I was using to transport it from the counter to the cake. Overall, though, I was happy with how it turned out. Samara thought it was funny and hopefully one of her more memorable birthday cakes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipwQcmNPGP-dh6IryS2rioPYJAJ-zHBh6DhYoHn4fq-J65E-RnGngvaZ1MKtDfo6r91XGrVBMoSwuT2JPcIXTaKfd1PgL7NpxMSY2vbZ7eg63esKHAQWrc-a9y1cVave7W4FqBH3j-rzS/s1600-h/PA010667.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipwQcmNPGP-dh6IryS2rioPYJAJ-zHBh6DhYoHn4fq-J65E-RnGngvaZ1MKtDfo6r91XGrVBMoSwuT2JPcIXTaKfd1PgL7NpxMSY2vbZ7eg63esKHAQWrc-a9y1cVave7W4FqBH3j-rzS/s400/PA010667.JPG" alt="" id="BLOGGER_PHOTO_ID_5401427228185644018" border="0" /></a>Erinhttp://www.blogger.com/profile/00447427521470556077noreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-46801399417268778002009-10-19T18:17:00.005-08:002009-12-12T17:07:42.884-09:00Chicken Fricassee--the easy way<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Aa3xHzNwdSSb0jJXpQ9u2KFGO5J2FRJwscp912xEiYCrqnygcn1PSAVAR8bknXnydOY_3bxTD_s12htxfB5mEdMonFUC6eO0HV5wgTJq_OMnkzk2OqiwT-qf0qi2mbjAoHquLAzKbN_Y/s1600-h/P1030854.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Aa3xHzNwdSSb0jJXpQ9u2KFGO5J2FRJwscp912xEiYCrqnygcn1PSAVAR8bknXnydOY_3bxTD_s12htxfB5mEdMonFUC6eO0HV5wgTJq_OMnkzk2OqiwT-qf0qi2mbjAoHquLAzKbN_Y/s400/P1030854.JPG" alt="" id="BLOGGER_PHOTO_ID_5394505412491495634" border="0" /></a><br />I don't want anyone to be fooled in to thinking that I slave over the stove for hours to feed Aaron. He doesn't care much about food so to do so would be a waste of time. I however love food...LOVE FOOD! But that doesn't mean that I have tons of time to cook. So here is an easy dish (think 30 minute meal) to whip up on any random Tuesday.<br /><span style="font-weight: bold;">Gather together:</span><br /><ul><li>1lb boneless chicken bits</li><li>1 medium onion, diced</li><li>1 small bunch of carrots (about 4 large carrots) sliced--I used yellow carrots since they were in season</li><li>3 or 4 celery stalks--sliced on the bias</li><li>2 cloves of garlic-crushed</li><li>2 tablespoons of canola oil</li><li>3 tablespoons of butter</li><li>4 tablespoons of flour</li><li>1 cup of white wine or chicken stock (add more if needed to thin out the sauce)<br /></li><li>1 tsp dried tarragon</li><li>2 bay leaves<br /></li><li>salt and pepper</li></ul>In a frying pan add the canola oil and over medium heat cook the chicken bits until they are browned on both sides. Remove them and add the onion, carrots and celery along with the butter. Cook until the vegetables are tender crisp. Then add the flour to the pot. Once the flour is made into a roux whisk in the wine and return the chicken to the pot along with the bay leaves and tarragon. Allow this to cook for another 10-15 minutes on simmer or low. Remove bay leaves and add salt and pepper to taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipb2-YglZ8o-OHKt4KTl-9G2CR6_FaqX_LK7CE0Ujcr2WoN66Gu9rkYVtJL2qqlG9xt_8VjgBXR45is3-wPZinHH5UO1DfGV0Ty2iahuWrYUi2poMXgV19N4nPBAMM80A2UDP7MHi6mLCR/s1600-h/P1030852.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipb2-YglZ8o-OHKt4KTl-9G2CR6_FaqX_LK7CE0Ujcr2WoN66Gu9rkYVtJL2qqlG9xt_8VjgBXR45is3-wPZinHH5UO1DfGV0Ty2iahuWrYUi2poMXgV19N4nPBAMM80A2UDP7MHi6mLCR/s400/P1030852.JPG" alt="" id="BLOGGER_PHOTO_ID_5394505654414762082" border="0" /></a>I served this over noodles with a simple green salad and garlic bread. This really is an easy recipe.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggWGhPC7lutX10hunq8HxM8vK5wEkLn1-GH6b_MC7_zfKAJP9f5VenhVMooZUUiNwDhR0oNvj642AIJYYvw1KxSw_0N5nd9cEfHOe14w3aWYLCqAuLGyw9wFu_I3eD5MvDD4EoLz52rEu/s1600-h/P1030853.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggWGhPC7lutX10hunq8HxM8vK5wEkLn1-GH6b_MC7_zfKAJP9f5VenhVMooZUUiNwDhR0oNvj642AIJYYvw1KxSw_0N5nd9cEfHOe14w3aWYLCqAuLGyw9wFu_I3eD5MvDD4EoLz52rEu/s400/P1030853.JPG" alt="" id="BLOGGER_PHOTO_ID_5394505543818946546" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-45069009205105312662009-10-19T17:34:00.005-08:002009-10-19T18:16:58.785-08:00Mini Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja81t_pVkzlN5LDn5mHnA5RHBxnKCz3DQVbKLswM7Kp7UgtTfxSpZFB9sPodRYydyyRUXsWInszAJosqJZAKbigP9rzG__Zxk0GsONX9OReQmZcCkpkk7TniSYC95ngdjfHQzVYaqRsHzU/s1600-h/P1030909.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja81t_pVkzlN5LDn5mHnA5RHBxnKCz3DQVbKLswM7Kp7UgtTfxSpZFB9sPodRYydyyRUXsWInszAJosqJZAKbigP9rzG__Zxk0GsONX9OReQmZcCkpkk7TniSYC95ngdjfHQzVYaqRsHzU/s400/P1030909.JPG" alt="" id="BLOGGER_PHOTO_ID_5394491806348056562" border="0" /></a><br />Erin and I subscribe to the "Good Things Catered" blog. This is a really good blog. It is also where we got this next recipe. I liked the idea of making mini cheesecakes with vanilla wafers and not having to make a crust or a water bath for a big cheese cake. This recipe is good if you just want a few bites of cheese cake.<br /><br /><span style="font-weight: bold;">gather together:</span><br /><ul><li>about 30 Nilla wafers</li><li>1 (8oz) package cream cheese, softened</li><li>2 Tbsp sour cream</li><li>1/3 cup sugar</li><li>1 egg</li><li>1 Tbsp fresh lemon juice</li><li>1 tsp vanilla extract</li></ul><br />Directions:<br /><ul><li>Preheat oven to 375 degrees.</li><li>Line mini cupcake tin with liners and place Nilla wafers into bottom of cups (you may have to trim these slightly)</li><li>In bowl of stand mixer, combine cream cheese and sugar.</li><li>Beat to combine well until light and fluffy, about 2 minutes.</li><li>Add sour cream and egg, mixing well to combine.</li><li>Scrape down sides of bowl, add lemon juice and vanilla and mix to combine well.</li><li>Remove from stand mixer, scrape sides and hand beat to make sure mixture is combined well.</li><li>Using mini cookie scoop or teaspoon, fill each liner almost to the top.</li><li>Place in oven and bake 15 minutes.</li><li>Remove from oven and let cool.</li><li>Cover tightly and place in fridge overnight, or at least 4 hours before serving. (yeah, like that happened...we put them in the fridge until they were cool enough to eat)</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyNM2TmAQVwg3-SKW6XhmBQJ_l2HxVMbmqaGvMWCigWlWpyKxCfS60nahiw-Q6Zu6KzZfhWmWjTKtuK-oPEbwihacQzAmkT03sy0_Kdtzu689uFge8LMH7LOHWstVunD4mHKhjod1Tu02/s1600-h/P1030910.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyNM2TmAQVwg3-SKW6XhmBQJ_l2HxVMbmqaGvMWCigWlWpyKxCfS60nahiw-Q6Zu6KzZfhWmWjTKtuK-oPEbwihacQzAmkT03sy0_Kdtzu689uFge8LMH7LOHWstVunD4mHKhjod1Tu02/s400/P1030910.JPG" alt="" id="BLOGGER_PHOTO_ID_5394492027125994450" border="0" /></a>As you can see, we topped ours with fresh blueberries and cherry pie filling. We had to hurry and take the pictures because Anthony was eating these as fast as we could top them.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-39444500476614859892009-10-19T17:20:00.005-08:002009-10-19T18:16:31.418-08:00Tokyo Sushi--Lexington, KentuckyI recently went on vacation back to Kentucky. I call it vacation, but it was really more like we had business to tend to, namely Aaron needed to get sworn in to the Kentucky Bar Association. (YAY!) During our trip we managed to eat out, everyday. One of my favorite places to go is Tokyo Sushi, but I don't go there for the sushi--Aaron loves the sushi--I go there for the <a href="http://en.wikipedia.org/wiki/Bulgogi">bulgogi.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfG3C5G42vP8y7qh2JbKulwAfCM4I723sm-VFRJl3mzbeD9JXOSW3jW4Qfk8WoleYw8U-MhMPyR1B4IQPIGlKohfKgPvgk6Dv_75g4907bkkSEQRH1clY6aMHK6lBNVBqKSrnSJKyB9Im1/s1600-h/P1040021.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfG3C5G42vP8y7qh2JbKulwAfCM4I723sm-VFRJl3mzbeD9JXOSW3jW4Qfk8WoleYw8U-MhMPyR1B4IQPIGlKohfKgPvgk6Dv_75g4907bkkSEQRH1clY6aMHK6lBNVBqKSrnSJKyB9Im1/s400/P1040021.JPG" alt="" id="BLOGGER_PHOTO_ID_5394488838711787826" border="0" /></a>This stuff is a Korean dish and is so flavorful and can be a bit spicy. I love this stuff and I had been craving it since I left Kentucky. I've had bulgogi at other places, but this place has the best. Plus you get a 5 little dishes of picked vegetables including kimchi (or kim chee). If you live in Kentucky, check this out. If you don't live in Kentucky, go to your local Korean restaurant and order this; you won't be disappointed.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPr8ZamoPRM1qlsFSDJDjnnP6kdo4W7sxe0i12gZZM7mbWvCsv10D2zZB9QWei3d06B0gHI2VwjCdcUawaBLY1Gj-M7ZCmEtf5IzhmtnIElWo2DrF6jGf_LKYYflUuucKBENSdQ3VDODj/s1600-h/P1040022.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPr8ZamoPRM1qlsFSDJDjnnP6kdo4W7sxe0i12gZZM7mbWvCsv10D2zZB9QWei3d06B0gHI2VwjCdcUawaBLY1Gj-M7ZCmEtf5IzhmtnIElWo2DrF6jGf_LKYYflUuucKBENSdQ3VDODj/s400/P1040022.JPG" alt="" id="BLOGGER_PHOTO_ID_5394489143382104530" border="0" /></a>And Aaron ordered Sushi. Like I said, this is a good place to go.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-24949079993937281352009-09-26T21:39:00.008-08:002009-10-19T18:15:54.581-08:00Chocolate Chip Pumpkin Pasties<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67Q5rZ1uDIy_s3JUg25e1fn0ISDFSLQH7v0KRzeIPmpJORtBrOW0mgOhNSSuWJaH6gydQkcLHggUDr73pT6FPSYci5VPB0JhQsQ2crHu1oppJzYL-Rw_EiJe6snKgmpoWC8SkGjXOU8dP/s1600-h/P1040190.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67Q5rZ1uDIy_s3JUg25e1fn0ISDFSLQH7v0KRzeIPmpJORtBrOW0mgOhNSSuWJaH6gydQkcLHggUDr73pT6FPSYci5VPB0JhQsQ2crHu1oppJzYL-Rw_EiJe6snKgmpoWC8SkGjXOU8dP/s400/P1040190.JPG" alt="" id="BLOGGER_PHOTO_ID_5394499189805950498" border="0" /></a><br /><br /><br /><span style="font-size:100%;">While on vacation, I finally got to see the new Harry Potter movie. It was pretty exciting. And I always love the food they serve in the movies and in the book. So to celebrate I decided to make Pumpkin pasties and to add some extra fun, I added chocolate chips. I found this recipe <a href="http://www.britta.com/">here</a>.<br /><br />Gather together:<br /><br /></span><ul><li><span style="font-size:100%;">2 eggs, slightly beaten</span></li><li><span style="font-size:100%;"> 3/4 cup sugar</span></li><li><span style="font-size:100%;"> 1-1 lb. can pumpkin</span></li><li><span style="font-size:100%;"> 1/2 tsp. salt</span></li><li><span style="font-size:100%;"> 1 tsp. cinnamon</span></li><li><span style="font-size:100%;"> 1/2 tsp. ginger</span></li><li><span style="font-size:100%;"> 1/4 tsp. cloves</span></li><li><span style="font-size:100%;"> 1 2/3 cups evap. milk (1 can)</span></li><li><span style="font-size:100%;"> 1/2 tsp. allspice</span></li><li><span style="font-size:100%;"> 9 oz pie crust pastry (enough for two single standard pie crusts)</span></li><li><span style="font-size:100%;">1 egg white<br /></span></li></ul><span style="font-size:85%;"><span style="font-size:100%;"><br />Bake the pie filling only (no crust) in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0bWTLaU-1dF-U5bM4xSSLvnvNTxttnXJsILYmUY7ovkEFbrasGP8QgN23dV58MY-bhbIHWSCByF83TF2QCng-eyVxTFt1tPM7Fs8L0pmY5EXfJBnpp5nxoThtPQKXPR7gpC8-x6g2OEY/s1600-h/P1040187.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0bWTLaU-1dF-U5bM4xSSLvnvNTxttnXJsILYmUY7ovkEFbrasGP8QgN23dV58MY-bhbIHWSCByF83TF2QCng-eyVxTFt1tPM7Fs8L0pmY5EXfJBnpp5nxoThtPQKXPR7gpC8-x6g2OEY/s400/P1040187.JPG" alt="" id="BLOGGER_PHOTO_ID_5394498323704568338" border="0" /></a><span style="font-size:85%;"><span style="font-size:100%;">Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" in diameter--I used the can the pumpkin came in to cut the circles. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting. Brush with egg whites. Place on a greased cookie sheet, and bake only until crust is a light golden-brown (about 20 minutes). Ta-da. Mini pumpkin pies with little chocolaty goodness.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvUWZm_3D-cTvJM6CnvVjRWXEfZxWA0Uc1ZerYLcObYnnMzPvk9Sm1QYzEalU3dQuzei5c-X1n07YMDGWnLKCpv5YZyGqGnrtFqaXTAPq1SRFoPjnRPkMNUqzaLfi3rkywnkyzhJhbM4y/s1600-h/P1040189.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvUWZm_3D-cTvJM6CnvVjRWXEfZxWA0Uc1ZerYLcObYnnMzPvk9Sm1QYzEalU3dQuzei5c-X1n07YMDGWnLKCpv5YZyGqGnrtFqaXTAPq1SRFoPjnRPkMNUqzaLfi3rkywnkyzhJhbM4y/s400/P1040189.JPG" alt="" id="BLOGGER_PHOTO_ID_5394498494371973682" border="0" /></a><br /><span style="font-size:85%;"><span style="font-size:100%;">These are always fun to make. And the chocolate makes them irrestiable to just about everybody. It's something about the combination of pumpkin and chocolate that is just pure bliss. </span><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-36346785375418724032009-09-20T11:08:00.006-08:002009-10-19T18:15:19.350-08:00Bourbon Spiced Pumpkin Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUEuUruUPvDzceXARccC0rulZmj3DHr767Ql_6XRt5R3GfKoBPa2rqeoMFy1vlPKi6hN0lUR3d8pkw7gHKIUvo0XcGz7LuOhLHbWG7ufFmh4vXpMI6gTLXgSiXwlp3d9N8WBb6l20Zj8s/s1600-h/P1040183.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUEuUruUPvDzceXARccC0rulZmj3DHr767Ql_6XRt5R3GfKoBPa2rqeoMFy1vlPKi6hN0lUR3d8pkw7gHKIUvo0XcGz7LuOhLHbWG7ufFmh4vXpMI6gTLXgSiXwlp3d9N8WBb6l20Zj8s/s400/P1040183.JPG" alt="" id="BLOGGER_PHOTO_ID_5394497361282982978" border="0" /></a><br /><strong><span style="font-weight: normal;">These Bourbon Spiced Pumpkin Bars were taken from the <a href="http://goodthingscatered.blogspot.com/">Good Things Catered</a> blog. Having come back from Kentucky (the Land of Bourbon and horse farms) only a few weeks ago, I am still in love with all things bourbon. It reminds me of home. And since it is fall here in Dillingham, I thought I should celebrate before winter starts. Naturally, I was drawn to this recipe. Oh and I doubled the recipe because I lack an 8x8 pan--I used my 9x13. I also omitted the oil. With that much pumpkin, it would be moist enough but remember to drain your pumpkin. The recipe that follows is not doubled, but it doubles very easily.<br /><br /></span></strong><strong></strong><br /><br /><span style="font-weight: bold;">Gather together:</span><br /><br />1 c. all-purpose flour<br />1/2 tsp baking powder<br />1/4 tsp baking soda<br />1 1/2 tsp ground cinnamon<br />1 tsp pumpkin pie spice<br />1/4 tsp salt<br />1/2 c. white sugar<br />1/4 c. brown sugar<br />1/2 c. vegetable oil<br />1 (15 oz) can pumpkin puree, drained on a paper towel lined fine strainer--I used a tea towel<br />1 egg<br />1 Tbsp bourbon<br />1 tsp vanilla extract<br /><br /><span style="font-weight: bold;">Icing</span><br />1 (8 ounce) package cream cheese, softened<br />1/4 cup butter, softened<br />1 1/2 cups confectioners' sugar, sifted<br />1 teaspoon vanilla extract<br />1 tsp bourbon<br /><br />Directions:<br /><ul><li>Preheat oven to 350 degrees and line and prepare an 8x8 baking pan.</li><li>In medium bowl, add flour, baking powder, baking soda, cinnamon, spice and salt. </li><li>Whisk to combine thoroughly and set aside.</li><li>In bowl of stand mixer, add eggs, sugars, oil, and pumpkin until light and fluffy, about 1 minute. </li><li>Add bourbon, vanilla and mix to combine.</li><li>Stir flour mixture into pumpkin mixture until just combined.</li><li>Spread evenly into prepared pan. </li><li>Place in oven and bake for about 30 minutes or until toothpick inserted into center comes out clean--it took about 45 minutes with<br /></li><li>Cool completely before frosting. </li><li>Meanwhile, in bowl of stand mixer, combine cream cheese, butter, vanilla, and bourbon and mix to combine well.</li><li>Slowly add in powdered sugar until completely combined.</li><li>Frost cooled bars with icing, cut, and serve.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqJwF-dbZtgG6-QccN4O_xxbkoP_L-Z7x5IMfWjfURAO1SVFnac_YKJ6XmCOfcVPEnJgRiMUzLPQIvdqreG8c21hTYM8aLLZEIIL3PmoIQ6cBi8yi-kh3zkmhD0tjp8vX-dcPnqRMHs3o/s1600-h/P1040181.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqJwF-dbZtgG6-QccN4O_xxbkoP_L-Z7x5IMfWjfURAO1SVFnac_YKJ6XmCOfcVPEnJgRiMUzLPQIvdqreG8c21hTYM8aLLZEIIL3PmoIQ6cBi8yi-kh3zkmhD0tjp8vX-dcPnqRMHs3o/s400/P1040181.JPG" alt="" id="BLOGGER_PHOTO_ID_5394497246223532850" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-65374350789994707632009-09-12T11:26:00.001-08:002009-09-12T11:36:18.971-08:00Pie Pops<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">I really like creating food on a stick. I think it's because I'm from Iowa. Anyway, I saw these on Bakerella I believe and decided I needed to make them. Plus, I had picked a bunch of blueberries so it seemed like fate.<br /><br />Look at all these blueberries I picked from the Alaskan tundra! Don't act like you're not impressed. I made a simple pie filling with berries, corn starch, and sugar. You can use canned pie filling too.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixb0lIX6usQbCLcM2jb3rFmEGu3BaexzWhf77Rfl1TzdFJpZezURFOBg0L6YTpas7HpMIGzQIGOFNkkY3E5mfMbEmLln5eNOPsDH-Or01kqqKRhj4DBXtcprjKw7rr8P0V7kcvfVmmnHnp/s1600-h/P8090622.JPG"><span style="font-weight: bold;"></span><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixb0lIX6usQbCLcM2jb3rFmEGu3BaexzWhf77Rfl1TzdFJpZezURFOBg0L6YTpas7HpMIGzQIGOFNkkY3E5mfMbEmLln5eNOPsDH-Or01kqqKRhj4DBXtcprjKw7rr8P0V7kcvfVmmnHnp/s400/P8090622.JPG" border="0" /></a></div> </div>Basically you just make some pie dough, roll it out, then cut circles. Here is a picture of the pops being filled. I brushed on some egg whites to make the crust a little crispy/golden. I also over-filled the pops and they oozed everywhere, so don't fill it up as much as I did.<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin35uox0AktUwCYFWq0smXGRPGEO0swuRj1B74g_5UDFHLTEey7w_BGZOOJgBuKRf1-XCqlTfrc0FKOotlrsMzb2mjvlrxbd2Kl6IYEKR_TwHaE09Nt2zOEtQ026IqqJxcneA98iijn0TK/s1600-h/P8090623.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin35uox0AktUwCYFWq0smXGRPGEO0swuRj1B74g_5UDFHLTEey7w_BGZOOJgBuKRf1-XCqlTfrc0FKOotlrsMzb2mjvlrxbd2Kl6IYEKR_TwHaE09Nt2zOEtQ026IqqJxcneA98iijn0TK/s400/P8090623.JPG" border="0" /></a> </div>I baked these at 375 for 15 minutes. My oven is wacky, so I would just follow the directions on your pie crust/pie recipe. Here is a picture of the completed pops. They were cute, but not all that sturdy. I think it was too much filling.<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFU5X0Q6Uf6fg9lnG8g2vValxrhC_xoPB6a3W8Nan3DVzaqtpdhOVRJ0FuaGjTT1vbdii44c_bqEnTXZ8VH4fO6QewYy96Zk6yX9Z9IgZA6UafDVf3HY9hwUiSOZMVVsJ6Wy8Ncd3KC2fe/s1600-h/P8090624.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFU5X0Q6Uf6fg9lnG8g2vValxrhC_xoPB6a3W8Nan3DVzaqtpdhOVRJ0FuaGjTT1vbdii44c_bqEnTXZ8VH4fO6QewYy96Zk6yX9Z9IgZA6UafDVf3HY9hwUiSOZMVVsJ6Wy8Ncd3KC2fe/s400/P8090624.JPG" border="0" /></a> </div>Regardless of the fact that they weren't super pretty, Anthony enjoyed them. I mean who doesn't love blueberry pie? Especially on a stick?<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vLFhBq72tkJG4DDuV5XoQNi5GF5JJ-APQ1Zx2LAhx_wJ2hHkw_G0J9dXLk3R8IikX-XksyOH6q2MVDLr5jwfuFcBdCOLlUyrwO9aisNSW2kmQF70RC8MgL1B84QaTaqYKFNvncbRth4l/s1600-h/P8090625.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vLFhBq72tkJG4DDuV5XoQNi5GF5JJ-APQ1Zx2LAhx_wJ2hHkw_G0J9dXLk3R8IikX-XksyOH6q2MVDLr5jwfuFcBdCOLlUyrwO9aisNSW2kmQF70RC8MgL1B84QaTaqYKFNvncbRth4l/s400/P8090625.JPG" border="0" /></a> </div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" align="middle" border="0" /></a></div>Erinhttp://www.blogger.com/profile/00447427521470556077noreply@blogger.com1tag:blogger.com,1999:blog-7879980042690237655.post-78566558419176901782009-09-07T10:47:00.005-08:002009-09-07T11:04:30.702-08:00Pumpkin Bundt Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxRcSEXJQyPr44x-Ms40XwrtSlqhrXplmCNHLNG6Fh11riNaAD-5T9K-0AY1VCuWVN3Z6yyJ5HHbrt3zD-w5VasVx5ENgCRTdJvmRyCa9H3NyP2N2egLd547K_yojiQHKGbtdKUp0YRQg/s1600-h/PC030292.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxRcSEXJQyPr44x-Ms40XwrtSlqhrXplmCNHLNG6Fh11riNaAD-5T9K-0AY1VCuWVN3Z6yyJ5HHbrt3zD-w5VasVx5ENgCRTdJvmRyCa9H3NyP2N2egLd547K_yojiQHKGbtdKUp0YRQg/s400/PC030292.JPG" alt="" id="BLOGGER_PHOTO_ID_5378803218219584098" border="0" /></a><br />I'm doing it. I'm busting out the fall recipe on Labor Day weekend. I'm sure it's some sort of sin, but I'm going to do it anyway. Summer in Alaska is pretty cold, so I'm happy fall is here so the temperatures seem more appropriate. Plus, the leaves are changing colors and it just feels right. Anyway, I made this cake back in December. It was very moist and good. Happy fall!<br /><br /><span style="font-weight: bold;">Pumpkin Bundt Cake<br /><span style="font-weight: bold;"></span></span>2 c sugar<br />1 1/4 c vegetable oil<br />1 tsp vanilla<br />2 cups canned pumpkin<br />4 eggs<br />2 cups flour<br />3 tsps baking powder<br />2 tsps baking soda<br />1/4 tsp salt<br />2. tsps ground cinnamon<br /><br />Preheat oven to 350. Combine flour, baking powder, baking soda, salt, and cinnamon. In a large bowl combine the oil and sugar. Blend in vanilla and pumpkin, then beat in egg one at a time. Beat in flour mixture. Pour into greased bundt pan. It took about 50 minutes to bake (but my oven is on the cooler side, so it will probably take 45 in most ovens).Erinhttp://www.blogger.com/profile/00447427521470556077noreply@blogger.com1tag:blogger.com,1999:blog-7879980042690237655.post-58510951919151526732009-08-05T15:22:00.000-08:002009-08-05T15:22:00.559-08:00Indecisive CookiesI am probably one of the most indecisive people I know. I saw this recipe and figure that it would be perfect for me when I don't feel like making choices. If you are a fan of chocolate and peanut butter, you really can't go wrong with this one. <br /><br />Indecisive Cookies<br />(from Picky Palate. She called them "Chocolate Peanut Butter Combo" or something.)<br /><br />Peanut Butter Cookie<br />1 Cup peanut butter <br />1 Cup sugar<br />1 egg<br /><br />1. Mix all ingredients together in a bowl until well combined. Set aside.<br /><br />Chocolate Chocolate Chip Cookie<br />1 cup butter<br />1 Cup sugar<br />3/4 Cup brown sugar<br />2 eggs<br />1 teaspoon vanilla<br />1 3/4 Cups flour<br />1 1/4 Cups cocoa powder (I used a dutch process cocoa, so my cookies were very dark/rich)<br />2 teaspoons baking soda<br />1/4 teaspoon salt<br />1 Cup chocolate chips<br /><br />1. Preheat oven to 350 degrees F. Cream the butter and sugars. Beat in eggs and vanilla. Place flour, cocoa powder, baking soda and salt into a large bowl and mix. Add to wet ingredients along with chocolate chips until just combined.<br /><br />2. Take a Tablespoon (or so) of Peanut Butter Cookie Dough and a Tablespoon (or so) of Chocolate Dough and gently press together forming a "not so perfect" ball. Don't press and roll too much, just stick them together and place onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through to your liking. Let cool for 5 minutes before transferring to a cooling rack. <br /><br />So, the only problem I had with this recipe is that there is far too much chocolate dough compared to the peanut butter. I had a little over two dozen combined cookies, but ended up with almost a dozen chocolate cookies. I suppose there are worse things in the world.Erinhttp://www.blogger.com/profile/00447427521470556077noreply@blogger.com1tag:blogger.com,1999:blog-7879980042690237655.post-69061792084617726102009-07-23T16:42:00.001-08:002009-07-23T16:42:00.525-08:00Darn Good Chocolate CakeI didn't come up with the title of this cake (thanks Cake Mix Doctor!), but it really was pretty good. I made this for my mother-in-law's birthday. It was rich, but good. I think vanilla ice cream would be the perfect compliment to it.<div><br /></div><div><b>Darn Good Chocolate Cake</b></div><div>1 package devil's food cake</div><div>1 package (3.9 oz) chocolate pudding mix</div><div>4 large eggs</div><div>1 cup sour cream</div><div>1/2 cup warm water</div><div>1/2 cup vegetable oil</div><div>1 1/2 cups chocolate chips</div><div><br /></div><div>Preheat oven to 350. Lightly grease a 12 cup bundt pan. Blend the cake mix, pudding, eggs, sour cream, warm water, and oil for a few minutes until well blended. Fold in the chocolate chips until they are well distributed. Bake for about 50 minutes (it took me well over 60, but my oven is so-so), or until it springs back to the touch. Allow it to cool for at least 20 minutes before inverting the pan. Once you take the cake out let it cool completely. I sprinkled some powdered sugar over it so it would be pretty.</div>Erinhttp://www.blogger.com/profile/00447427521470556077noreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-24678222008226048532009-07-19T16:50:00.001-08:002009-07-19T16:50:01.007-08:00Chocolate Oat Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVO9wDs6Bi3rh_9U9n1-OYlUKKUF4a0GqYjlNPnpraH37UV5mmXx14jCcM1n4EHMdchiU9glpIcN29eQ3uK8_OTF59VN7MHqrkEsrkcFIfcXhaPg5oCnF4NSK-Rpsv3IZLUw8RCdwXm7Nz/s1600-h/P5180478.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVO9wDs6Bi3rh_9U9n1-OYlUKKUF4a0GqYjlNPnpraH37UV5mmXx14jCcM1n4EHMdchiU9glpIcN29eQ3uK8_OTF59VN7MHqrkEsrkcFIfcXhaPg5oCnF4NSK-Rpsv3IZLUw8RCdwXm7Nz/s400/P5180478.JPG" alt="" id="BLOGGER_PHOTO_ID_5357752128550497954" border="0" /></a><br />Everyone needs a dessert recipe that they can whip up in 15 minutes and requires minimal messes. This is that recipe for me. Everyone who has tried these really likes them, and I like them because they're easy and I don't have to heat up the house.<div><br /></div><div><b>Chocolate Oat Bars</b></div><div>3/4 cup butter</div><div>1/2 cup brown sugar</div><div>1 tsp vanilla</div><div>3 cups quick cooking oats</div><div>1 cup chocolate chips</div><div>1/2 cup PB</div><div><br /></div><div>Grease a 9x9 pan. Melt the butter in a saucean. Stir in brown sugar and vanilla until combined. Mix in the oats. Cook this on low heat for about 2-3 miutes, or until the oats seemed cooked down a bit. Press 3/4 of the oat mixure into the pan to make the crust.</div><div><br /></div><div>Melt the chocolate chips and peanut butter over low heat. Pour this over the crust. Sprinkle the rest of the oatmeal mixture on the top. Put this in the fridge until it sets up.</div><div><br /></div><div>So easy!</div>Erinhttp://www.blogger.com/profile/00447427521470556077noreply@blogger.com0tag:blogger.com,1999:blog-7879980042690237655.post-53601855079599215682009-07-13T16:31:00.001-08:002009-07-14T07:56:55.964-08:00Cake Pops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhdywYbqXZVKX3i86izbsjwEsEGQ-C00GX16qHsiMsaA0FX50p7T1CBcvp8BYSoUTADVJwIPqxcZNV_9QupfwS8MjHYzJAkGOWMm_nDhfE4LauoFcnApj_x0PgOibqS7qi-lSzaEKRMyW/s1600-h/P6060562.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhdywYbqXZVKX3i86izbsjwEsEGQ-C00GX16qHsiMsaA0FX50p7T1CBcvp8BYSoUTADVJwIPqxcZNV_9QupfwS8MjHYzJAkGOWMm_nDhfE4LauoFcnApj_x0PgOibqS7qi-lSzaEKRMyW/s400/P6060562.JPG" alt="" id="BLOGGER_PHOTO_ID_5358345159579323570" border="0" /></a>For our friend Saramay's birthday I created cake pops. These have been featured on many blogs before and I've always been itching to make them. Samara picked me up some candy melts in Fairbanks so I could finally make them. I thought they were pretty easy to do and looked impressive. They're sort of time consuming and tedious, but fun as well. <div><br /></div><div>First, you bake a cake and let it cool. I just used a cake mix, so that gives you a rough estimate about how big of a cake to make. Then, once the cake is cooled, you break up the cake in a big bowl and put about a jar of frosting in it. You mash this up until it becomes a sort of sticky mess. I then used my cookie scoop to scoop out balls of the cake mixture. I put these in the freezer for about 15 minutes while I melted the candy melts. </div><div><br /></div><div>I put the sticks into the candy melts and then poked them into the semi-frozen cake balls. Here is a picture:</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRM_yHgLc6P_WlXNHaNMoZxgtl1frlgbKRICvbe34MHIruA57ZY1Bs4FUrql0YWoGEQ5tTMp_WnEMeM-BM27FEO66DfbBCG7OW8hXkaybrdM1QFjfr2yjtN_VKYiVslca65eecAm-l00Kx/s1600-h/P6060559.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRM_yHgLc6P_WlXNHaNMoZxgtl1frlgbKRICvbe34MHIruA57ZY1Bs4FUrql0YWoGEQ5tTMp_WnEMeM-BM27FEO66DfbBCG7OW8hXkaybrdM1QFjfr2yjtN_VKYiVslca65eecAm-l00Kx/s400/P6060559.JPG" alt="" id="BLOGGER_PHOTO_ID_5358344842204915698" border="0" /></a></div><div><br /></div><div>I put this back into the freezer until the candy melt hardened up. I then sort of drizzled the candy melt over the cake ball. I tried to dip it, but that ended in sadness. (The cake ball fell off. It was tasty, though.) I then sprinkled some fancy sprinkles on it that my mom gave me. (These tasted like mocha. How fancy!)</div><div><br /></div><div>Here are all the cake balls lined up in the styrofoam. I poked holes in the styrofoam to allow the cake pops to dry. This worked pretty well.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEcxnCVgR1i9BroXtfuHmIXGU7A36V431vEA0M6PNffVIWTh_5wBvE_C3Mk5qcIRRGVSoGDSr1F-PvEFbKQwp0h2aasAaAvgaP16JxMuzt_ZJmdHqNvm7gLlXUUqTyeXdiowV2_4oTdq-/s1600-h/P6060560.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEcxnCVgR1i9BroXtfuHmIXGU7A36V431vEA0M6PNffVIWTh_5wBvE_C3Mk5qcIRRGVSoGDSr1F-PvEFbKQwp0h2aasAaAvgaP16JxMuzt_ZJmdHqNvm7gLlXUUqTyeXdiowV2_4oTdq-/s400/P6060560.JPG" alt="" id="BLOGGER_PHOTO_ID_5358344945378517442" border="0" /></a><br /></div><div>Overall, I think this was a success. I like how they're fairly simple to make and the possibilities are endless.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwf08a8dZ6rdwIs_1768dTHxMiyAmHj2O5kEj00i404ZYFvbb-N4kQDEjAhrEBlZp3v1u1BXUDtqyvxm6oZ7pILq3FaTcB_Oycv8p10HrwEVu2mdbV6Ds_d8pB1n68Eo9vvOBmjcRXCMQ-/s1600-h/P6060561.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwf08a8dZ6rdwIs_1768dTHxMiyAmHj2O5kEj00i404ZYFvbb-N4kQDEjAhrEBlZp3v1u1BXUDtqyvxm6oZ7pILq3FaTcB_Oycv8p10HrwEVu2mdbV6Ds_d8pB1n68Eo9vvOBmjcRXCMQ-/s400/P6060561.JPG" alt="" id="BLOGGER_PHOTO_ID_5358345040698132050" border="0" /></a><br /></div><div><div><br /></div></div>Erinhttp://www.blogger.com/profile/00447427521470556077noreply@blogger.com4