Wednesday, December 15, 2010
Friday, December 3, 2010
I made the pasta frolla by hand as opposed to with a food processor. I have made pie dough before, this was similar, with the exception of mixing and egg into the flour using the well method. The dough was very tender and flaky. The filling for this was a vanilla custard topped with a blueberry sauce. For a first attempt at a crostata it was adequate. It had wonderful flavors but, I was disappointed that I didn't have the tart pan to get the nice fluting around the edges.
Tuesday, November 23, 2010
- 3 sweet potatoes
- 2 leeks
- 6 carrots
- 6 cups chicken stock
- Slice the leeks down the center and rinse under running water
- Slice the leeks making half moons
- Place leeks into cool water so the residual dirt can fall to the bottom of the container
- Peel and cube the sweet potatoes
- Peel and chop carrots into 1 inch sections
- Place into a dutch oven and boil vegetables until tender
- Blend in small batches with the lid part way open to allow for steam to escape
- Serve warm or cold
Wednesday, October 27, 2010
- Mix milk and shortening in a suace pan over low heat unitl shortening is melted
- Place yeast and warm water in a bowl for 5 minutes until yeast blooms
- Place yeast mixture and shortening mixture in the bottom of a stand mixer
- Add in eggs, sugar, salt and half of the flour, mix until combined
- Add the other half of flour
- Beat with dough hook for 3-5 minutes, until dough pulls away from the side of the bowl
- Transfer to a lightly greased bowl
- Let raise until doubled in size
- Roll out onto a flour surface
- Cut appropriate size and shape of doughnuts or doughnut holes
- Let raise for 30 minutes
- Fry in 365 degree oil until golden brown
Monday, October 11, 2010
To start off, I am sorry that I didn't take process pictures of these cookies. I went and got my camera out of my backpack and discovered rather quickly that I had left my memory card at school. I was bummed, but not enough to get into my car and drive to school to get the card before starting the cookies. I also forgot to mention that I had to work, so time was very limited. I really just wanted to eat a cookie or five and not have to wait until after work!
Monster cookies may just be my favorite cookies of all time. I LOVE them. (How can you go wrong with a peanut butter and oatmeal cookie base with peanut butter M&M's? The correct answer is you can't!) I could sit and eat them all day, but that would be very bad!
I had a recipe for these cookies from my mom, but it made a million cookies. I didn't think there was any reason to make that many so I scaled it back as well as cut some of the sugar out. They tasted just as good as I remembered even without all the sugar.
1/2 cup butter
3/4 cup sugar
1 cup brown sugar
1 tsp. vanilla
2 tsp soda
1 1/4 cups peanut butter
4 1/2 cups oatmeal
1 medium bag peanut butter m&m's
1/2 bag mini semi-sweet chocolate chips
- preheat oven to 350
- Line cookie sheets with parchment paper
- cream together butter, peanut butter, baking soda and both sugars
- add vanilla and eggs mix until combined
- stir in oatmeal, m&m's and chocolate chips just until wet dough is formed
- drop onto prepared pan with a tsp sized cookie scoop
- bake 8-10 minutes (centers will be soft) let rest on 3-5 minutes until cookies are set
- remove to a cooling rack
- enjoy eating
I think that the next time I make these cookies I will reduce the sugar even more. I will take the white sugar down to 1/2 cup and the brown sugar down to 3/4 cup.
Monday, September 27, 2010
The vanilla seeds waiting to be swirled into the sugar cookie batter.
Wednesday, September 1, 2010
AUGUST 2010 DARING BAKERS CHALLENGE ~ Nutty and toasty meets cool and creamy... | The Daring Kitchen
Recipe to follow soon!
Friday, August 6, 2010
Zucchini and summer squash after being seared on a hot pan with olive oil cooking spray.
In a 9x9 inch pan, starting with a layer of sauce followed by the zucchini and summer squash. top each layer of sauce with a layer of Parmesan cheese. As seen in the picture, the squash and zucchini were also turned 90 degrees from each other in alternating layers. Place in a 350 degree oven for approximately 30 -35 minutes or until all ingredients are hot.
Quick and easy meal! Tasted wonderful.
Sunday, August 1, 2010
Avocado is the "star" of the show and the supporting characters pictured here waiting to be combined.
Ready to eat!
Tuesday, July 27, 2010
Swiss Cake Roll
Two Different Kinds of Ice Cream
Chocolate Fudge Sauce
This assignment was not as easy as I thought it was going to be. The hardest part of the assignment was the Swiss Cake Roll. I made it two different times, the first time the cake stuck to tea towels which just made a huge mess. (It was not a happy day for me!) The second time was much better, the cake only stuck in a few spots and made an acceptable "jelly roll". The Swirl Cake filling was made of cream and vanilla sugar, beaten to stiff peaks. Making the ice cream and the chocolate sauce were a snap! Assembly, a little different story. (Note to people reading this melted ice cream does not like to stay were it is placed! )
This was a great first challenge, cannot wait to see what my next challenge is. Only have a few days to wait!
Thursday, July 22, 2010
- 4.5 cups chopped apricots
- 1 cup apple juice
- .75 cups agave nectar
- 1 package fruit pectin
"POP, POP, POP" The sound of jars sealing, what a wonderful noise. There is nothing better than fresh jam on a piece of toasted flat bread!
Wednesday, June 30, 2010
Friday, June 18, 2010
Strawberry Rhubarb Custard: Okay, maybe soon was an over estimation. I will hopefully get to this tonight!
I finished this about a week ago. I am having difficulty putting pictures up.
I had forgotten that I am not and will not ever be a huge fan of baked egg custard! (I am not sure what I was thinking!) The strawberry rhubarb topping was great and it covered the taste and smell of the eggs custard very well. However every once in a while the smell of eggs came through and I was once again reminded all over again that it is the smell of egg custard that gives me the shivers.
Next time, I would perhaps try to incorporate the strawberry rhubarb into the custard and also add more vanilla to change the taste of the custard (make it taste less eggy)!
So no pictures are going to be forthcoming for this recipe. I have decided that the pictures that I took are not really that great and are under exposed. They are really bad. I have already improved my pictures thanks to some very helpful websites.
Thanks for your patients!