tag:blogger.com,1999:blog-33173112134806742622024-03-13T22:05:04.924-05:00she's cookin' now!Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-3317311213480674262.post-65926154731432161332009-05-06T14:05:00.010-05:002009-05-06T19:44:13.278-05:00Finally - she returns!<div><div><div><div>For the handful of you who still check in to this blog - thank you. So sorry it's been a few months since I've posted anything - I ran into a few problems at the beginning of February. To make a long story short, I've been diagnosed with advanced stage breast cancer. That this has been a huge shock is an understatement - our lives have been totally turned upside down. I'm currently going through chemotherapy and am doing very well - the treatment seems to be working! I am very hopeful at this point and have received so much love and support from family and friends. Also, please forgive any glaring errors in grammar and coherency because there really is a thing called "chemo brain" (although my husband thinks it's just my new convenient excuse :-) At any rate, my life has been crazy since then, but the good news is I finally have the time and energy to blog again!</div><br /><div></div><div>So, earlier this year, I had decided to devote this blog to healthy, diet-friendly foods. Ha - forget that now. I may eventually rejoin the Tuesdays With Dorie gang (if I even can), but for now, I'll just check in with them now and then and make some super delicious treats once in a while. One thing about being blessed with all those wonderfully caring friends and family - my family and I have been well fed. It's a well-known theory around these parts that enormous amounts of food can cure cancer. Good thing my mother bought us a freezer - we've already got enough in there to feed a small army. We won't have to worry about any kind of swine flu quarantine - we're set to eat like royalty for weeks! Needless to say, I haven't been cooking much since all this started. In the future, I think I'm going to feature some of the yummy things I've been getting.</div><br /><div>Since yesterday was Cinco de Mayo, my sister made us her famous chicken tacos and I thought I'd start posting with that. Oh my, are they <em>muy bueno</em>!</div><br /><br /><img id="BLOGGER_PHOTO_ID_5332872489497637042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SgIrRkD1sLI/AAAAAAAAAjc/J9P0Ms4wU_w/s400/062.JPG" border="0" /><br /><div>Chicken Tacos</div><br /><div></div><div>1 lb boneless chicken chicken breast</div><div>2-3 tablespoons chopped fresh cilantro</div><div>1 garlic clove, chopped</div><div>1 tablespoon freshly squeezed lime juice</div><div>1-2 tablespoons pineapple juice</div><div>3/4 cup terryaki sauce</div><div>fresh corn tortillas</div><div>vegetable oil</div><div>condiments: chopped tomatoes, chopped onions, lettuce, cheese, guacamole (recipe below), black beans (recipe below)</div><br /><div>Combine first six ingredients into a gallon-sized ziploc bag and marinate for at least 30 minutes or up to 4 hours. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5332873020478226930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SgIrweHegfI/AAAAAAAAAjk/3jjFuElIdKs/s400/057.JPG" border="0" /></div><div>Cook on the grill. </div><div><img id="BLOGGER_PHOTO_ID_5332871498385971682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SgIqX34Z2eI/AAAAAAAAAjM/IMZpODNHr-o/s400/060.JPG" border="0" /></div><div> </div><div>Meanwhile, fry the tortillas in a small amount of vegetable oil using tongs to hold the tortillas open (fry one side at a time). </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5332871917558421986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SgIqwRa52eI/AAAAAAAAAjU/YsjYf00Vk0s/s400/059.JPG" border="0" /></div><div>You can always just use store bought corn tacos, of course (you could also use flour tortillas). When the chicken is done, slice thinly and serve with the toppings. Enjoy with a large margarita!</div><br /><div></div><br /><div>Guacamole</div><div></div><div> </div><div>2 ripe avocados</div><div>1/4 cup freshly chopped cilantro</div><div>1/4 finely chopped onion</div><div>2 tablespoons freshly squeezed lime juice</div><div>salt to taste</div><br /><div>Mash all ingredients together and serve immediately.</div><div></div><br /><br /><div>Black Beans</div><br /><div></div><div>1 can black beans, drained</div><div>1-2 teaspoons dried cumin</div><div>1/2 - 1 teaspoon garlic powder</div><div>1/2 - 1 teaspoon chili powder</div><div>salt and pepper to taste</div><div></div><br /><div>Mix together and heat. All of the spices are to taste - if you like spicy stuff, you can add some red chili pepper instead of the chili powder.</div><br /><br /><div></div><div></div><div></div><div></div></div></div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com8tag:blogger.com,1999:blog-3317311213480674262.post-31769709138612041242009-01-30T08:11:00.008-06:002009-01-30T08:50:27.451-06:00Light Italian Wedding Soup<div><div><a href="http://1.bp.blogspot.com/_rVD0HvxhGaM/SYMSIjZNEZI/AAAAAAAAAic/Ncp1zb7n0D0/s1600-h/food+008.jpg"><img id="BLOGGER_PHOTO_ID_5297097524867043730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SYMSIjZNEZI/AAAAAAAAAic/Ncp1zb7n0D0/s400/food+008.jpg" border="0" /></a> <div>It has been cold here in the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">midwest</span> - I mean really, really <span class="blsp-spelling-error" id="SPELLING_ERROR_1">friggin</span>' cold. I don't like it one bit, but I'm coping. One of the ways I try to cope is by eating and drinking lots of hot liquids - lots of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">tea</span>, lots of soups. I found this recipe in the latest issue of Everyday Food, which actually had 4 soup recipes this month - and was intrigued. First, I'd never made Italian Wedding Soup before and second, it calls for escarole, a vegetable with which I was completely unaware. It looks a lot like lettuce and is actually a part of the endive family - slightly bitter when raw, cooked it mellows out and is pretty darn tasty. Thankfully, my kids are pretty adventuresome when it comes to new veggies. They've tried kale, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">swiss</span> chard, broccoli <span class="blsp-spelling-error" id="SPELLING_ERROR_4">rabe</span>, and others - most of which were a hit. They really liked this soup a lot, but if your kids might balk at the escarole, you could easily substitute spinach. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5297097754134847938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SYMSV5e6IcI/AAAAAAAAAik/anDcMgxaXL8/s400/food+002.jpg" border="0" /></div><div>I think the idea of little meatballs in the soup appealed to my kids too, so it wasn't hard to get them to try it. </div><div> </div><div>This recipe was really easy and came together in about a half an hour. I only slightly deviated from the recipe, adding some oregano and additional water and it turned out to be really delicious. </div><div><br /></div><div><span style="color:#993399;">Light Italian Wedding Soup</span></div><div><span style="color:#993399;">from the Everyday Food January/February 09 issue</span></div><div><span style="color:#993399;">makes 6 servings</span></div><div><br /></div><div><span style="color:#993399;"></span></div><div><span style="color:#993399;">1 pound ground dark-meat turkey (93 percent lean) <span style="color:#000000;"><em>I used a 1.25 lb tray of Jenny-O</em></span> <span style="color:#000000;"><em>Turkey<br /></em></span>2 garlic cloves, minced<br />1 large egg, lightly beaten<br />1/2 cup plain dried breadcrumbs<br />1/4 cup grated Parmesan, plus more for serving<br />Coarse salt and ground pepper<br />1 tablespoon olive oil<br />1 medium onion, halved and thinly sliced<br />2 cans (14 1/2 ounces each) reduced-sodium chicken broth<br />2 cans (14 1/2 ounces each) diced tomatoes in juice<br />2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped<br /></span><span style="color:#000000;"><em>1/2 tsp dried oregano</em></span></div><div><span style="color:#000000;"><em>2 cups water</em></span></div><div><br /></div><div><span style="color:#993399;">Directions<br />In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls. <span style="color:#000000;"><em>The ideal tool for this is a small scoop - I used a teaspoon sized scoop and kind of mounded the meatball mix on the end.</em></span> </span></div><div><span style="color:#993399;"></span> </div></div><div><img id="BLOGGER_PHOTO_ID_5297097300486266210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SYMR7fgqHWI/AAAAAAAAAiU/vfaAJZq-aIc/s400/food+004.jpg" border="0" /></div><div><br /><div><span style="color:#993399;">In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice) <span style="color:#000000;"><em>and oregano</em></span>; bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes. </span></div><br /><div><span style="color:#993399;">Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired <em><span style="color:#000000;">(I used 2 cups)</span></em>; season with salt and pepper. Serve soup sprinkled with more Parmesan.</span> </div><div> </div><img id="BLOGGER_PHOTO_ID_5297098007549618754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SYMSkphsqkI/AAAAAAAAAis/BPGsik9HGDk/s400/food+005.jpg" border="0" /><br />Nutritional Info per serving <div>250 calories</div><div>9.8 grams fat (3g Saturated)</div><div>23.6 grams protein</div><div>19.3 grams <span class="blsp-spelling-error" id="SPELLING_ERROR_5">carbs</span></div><div>4.8 grams fiber</div><div> </div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_6">WeightWatchers</span> Point Value per serving: 5<br /><br /></div><div>I hope you try this soup at your house and please, let me know how you and your family liked it!</div><br /><br /><br /><br /><div></div></div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com6tag:blogger.com,1999:blog-3317311213480674262.post-16724994681653866652009-01-29T11:06:00.010-06:002009-01-29T11:48:38.942-06:00I'm Baaaack!<a href="http://1.bp.blogspot.com/_rVD0HvxhGaM/SYHrriyTGXI/AAAAAAAAAiM/5PVbEuaPiog/s1600-h/IMG_2999.JPG"><img id="BLOGGER_PHOTO_ID_5296773770069088626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SYHrriyTGXI/AAAAAAAAAiM/5PVbEuaPiog/s400/IMG_2999.JPG" border="0" /></a><br /><div><div><div>Hello Internet world, I'm back. I really need a new New Year's Resolution to stay on top of blogging! I'd like to say that I've been incredibly busy doing good works and just simply didn't have the time to blog. Alas, no good excuse like that for me - just lazy :-)</div><br /><div></div><div>We had an absolutely, perfectly terrific Disney vacation. There really is no other word to describe that place but "Magical" (well, maybe "expensive" might be one too if you ask my husband). I just love Walt Disney World and have decided that the hubby and I are going to retire down there and work at Disney part time (saw lots of retirees working, especially on the transportation stuff - boats, buses and monorails). I could do that - I mean how hard could it be to deal with millions of people from all over the world trying to placate their tired and cranky kids day in and day out. He's not nearly as excited at that prospect as I am, but luckily I've got 20 years or more to convince him!</div><br /><img id="BLOGGER_PHOTO_ID_5296772523571828498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 290px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SYHqi_OMVxI/AAAAAAAAAiE/GWSBfk5_4ng/s400/half+marathon+castle+photo.jpg" border="0" /><br /><div></div><div>The 1/2 Marathon was a great experience (except for maybe miles 11.5 through 13 - those were pretty brutal) and I am so thankful that my Sister-in-law ran with me at my turtle speed. Thank you so much Karen - you kept me motivated and going when I so wanted to stop! She and her husband also went to the parks with us and were not only a huge help, but the kids adore them and had a wonderful time riding rides and even standing in line with them. Which reminds me - January is a great time to visit Disney, our longest wait was maybe 20 minutes or so and most were less than 5. We had to use fast pass only twice - once for Toy Story Mania and once for Soarin' (both are highly recommended and always had at least a 45minute wait). It did get pretty cool however, with highs in the low sixties and even 50's on our last day. This of course was infinitely better than the temps the folks back in the home town were experiencing - 0's and worse - yuck! So glad I missed that!</div><br /><img id="BLOGGER_PHOTO_ID_5296772306585406386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SYHqWW4mS7I/AAAAAAAAAh8/ZxCtTI4EN-U/s400/IMG_3211.JPG" border="0" /><br /><div></div><div>I could go on and on about how wonderful Disney World is, but I'm sure either you already know because a. you've been there before or b. you've heard from people you know who've been. I'll sum it up and say it's worth every penny!</div><br /><div>Back to food blogging tomorrow with a great soup recipe I found in my Everyday Food magazine.</div></div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com1tag:blogger.com,1999:blog-3317311213480674262.post-151154845172512042009-01-05T14:11:00.013-06:002009-01-05T15:09:34.362-06:00Lighter Chicken Parmesan<div>After I get back form Walt Disney World, I plan on really starting to watch what I eat (there's really no point while you're on vacation, right?). I've decided to use WeightWatchers.com and see how it works out. WW doesn't have any meeting places close to where I live (I'm spoiled now, living in a small town and think 25 minutes is just too far to go for a meeting, or anything else for that matter) so I'm going to track my points online. I'll try to include the points values for the recipes I post, but I can't promise I can get to every one. I'll also be tracking my weekly workouts which will hopefully be 4 runs and 2 cross trains. I've got the best of intentions don't I?!<br /><div><div><div><br /><div>Anyway, here's a recipe that's really easy and is a kid-pleaser too. Sorry, I don't have the points value for this dish yet, but the nutritional data is at the bottom of the recipe.</div><br /><div><br /><span style="color:#993399;">Baked Chicken Parmesan</span></div><div></div><br /><div><span style="color:#993399;">1.5 pounds boneless chicken breasts (about 6)</span></div><div><span style="color:#993399;">1 tsp olive oil</span></div><div><span style="color:#993399;">1 cup seasoned bread crumbs</span></div><div><span style="color:#993399;">1/4 cup grated parmesan cheese</span></div><div><span style="color:#993399;">1 cup low-fat mozzarella cheese</span></div><div><span style="color:#993399;">1.5 cups prepared tomato sauce (for a time-saver, I like to use Bertolli or Newman's Own)</span></div><div><span style="color:#993399;">1/2 cup egg substitute (or two eggs, beaten)</span></div><div><br /><span style="color:#993399;">Preheat oven to 375°. Spread olive oil in the bottom of a 13x9 pan. Pat chicken breasts dry and season with salt and pepper. In a shallow bowl, mix bread crumbs and parmesan cheese. Put eggs in another shallow bowl and set the bowls side by side. </span></div><br /><div><span style="color:#993399;"></span></div><img id="BLOGGER_PHOTO_ID_5287917007049986338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SWJ0gFb2ESI/AAAAAAAAAgc/A71HyNmdaDk/s400/IMG_2446.JPG" border="0" /> Here's my assembly line:<br /><br /><img id="BLOGGER_PHOTO_ID_5287918451649904722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SWJ10K_TgFI/AAAAAAAAAhE/PX-pkgFVWRQ/s400/IMG_2451.JPG" border="0" /><br /><div><span style="color:#993399;">Dredge each chicken breast in eggs, letting excess drip off, and then dredge in bread crumb mixture. Set each breast in the prepared 13x9 pan. </span></div><br /><div><span style="color:#993399;"><img id="BLOGGER_PHOTO_ID_5287917292310878498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SWJ0wsHV2SI/AAAAAAAAAgk/sn_TweeDpBw/s400/IMG_2452.JPG" border="0" /></span></div><br /><div><span style="color:#993399;">Bake for appx. 20 minutes until the chicken starts to get lightly browned.</span></div><br /><div><span style="color:#993399;">Remove pan from oven. Cover the chicken with the tomato sauce and top with mozzarella cheese. </span></div><br /><div><span style="color:#993399;"><img id="BLOGGER_PHOTO_ID_5287917531262674898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SWJ0-mR459I/AAAAAAAAAgs/-Ro8c3czObk/s400/IMG_2454.JPG" border="0" /></span></div><br /><div><span style="color:#993399;">Bake an additional 10 minutes, or until the cheese has melted and is starting to brown. </span></div><br /><img id="BLOGGER_PHOTO_ID_5287917762964837218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SWJ1MFb_U2I/AAAAAAAAAg0/2CYqWGF1zp8/s400/IMG_2455.JPG" border="0" /><br /><br /><div><span style="color:#993399;">Nutritional Information (by <a href="http://www.nutritiondata.com/">Nutritiondata.com</a>)</span></div><div><span style="color:#993399;">6 Servings </span></div><br /><div><span style="color:#993399;">219 Calories</span></div><div><span style="color:#993399;">8g Total fat</span></div><div><span style="color:#993399;">4g Saturated Fat</span></div><div><span style="color:#993399;">26mg Cholesterol</span></div><div><span style="color:#993399;">369mg Sodium</span></div><div><span style="color:#993399;">18g Total Carbs</span></div><div><span style="color:#993399;">2g Dietary Fiber</span></div><div><span style="color:#993399;">17g Protein</span></div><br /><div></div><div>I like to serve this with a side of pasta and I really like the Barilla Plus line (extra fiber and protein) - but if you're watching carbs, just serve it with loads of veggies! </div><br /><br /><div>Enjoy!</div></div></div><p></p></div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com6tag:blogger.com,1999:blog-3317311213480674262.post-49926149803786569442008-12-30T03:09:00.002-06:002008-12-30T11:07:14.155-06:00TWD: Tall and Creamy Cheesecake and an announcement<div><div><div><div>Hi everyone, I'm back! Sorry for the unannounced (and unanticipated) blogging vacation. I sure hope all of you had a wonderful Christmas - we sure did. It wasn't exactly peaceful (that's an impossibility with four children) but it certainly was joyful. </div><div></div><div><img id="BLOGGER_PHOTO_ID_5285340085231388642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SVlMzflZh-I/AAAAAAAAAgM/ddJEL5grsk8/s400/IMG_2839.JPG" border="0" /><br /></div></div><div><div>I have made my fair share of cheesecakes and even made some to sell this holiday season - and that's what I did with this one. A friend ordered a cheesecake for her family Christmas celebration this past Saturday, which was perfect timing for this week's TWD post. I have a couple of very good recipes from <a href="http://www.epicurious.com/">epicurious.com </a>that I most frequently use. In fact, I used the topping from <a href="http://www.epicurious.com/recipes/food/views/Cranberry-Orange-Cheesecake-with-Chocolate-Crust-107513">this one</a> to create the cheesecake I made for my friend - Cranberry Orange Cheesecake with a Chocolate Crust.</div><br /><div>Dorie's recipe comes together very easily, like most cheesecakes. I'm not sure why people find the prospect of making a cheesecake daunting, because, really it's pretty easy - the trickiest part is the water bath and I'm going to tell you the secret right now. When you're wrapping your springform pan in foil to go into the water bath, you <strong>must</strong> use the large heavy duty foil (18 inches wide). If you use anything smaller, the water will seep into the pan and turn your crust into mush (I speak from experience here). Wrap the pan at least twice, making sure to mold each foil layer upwards towards the top of the pan (not folding it sideways) - you may have to roll the top of the foil around the top edge.</div><br /><br /><img id="BLOGGER_PHOTO_ID_5285339235997099266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SVlMCD8KpQI/AAAAAAAAAf0/nLz1U2SDSms/s400/IMG_2832.JPG" border="0" /><br /><div></div><br /><div>Another tip: when you fill your roasting pan, make sure to put the pan in first, then fill it with hot water (no more than halfway up the side of the pan).</div><br /><img id="BLOGGER_PHOTO_ID_5285339865488239010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SVlMms-jKaI/AAAAAAAAAgE/f6qf69LpK3A/s400/IMG_2835.JPG" border="0" /><br /><div>To make a chocolate crust, I just used 1 3/4 cups of crushed oreos (stuff removed - this is much to the delight of my children who make super stuffed oreos). </div><br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5285338885163687922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SVlLto-9n_I/AAAAAAAAAfs/CTJEgkoQCFA/s400/IMG_2829.JPG" border="0" /></div><br /><div>You can buy plain chocolate wafer cookies - Meijer doesn't carry them here though and they're usually more expensive than oreos (plus, no stuff). Anyway, I omitted the additional sugar and just stirred in the melted butter.</div><br /><div>The only other change I made to the original recipe was to add 2 tsp. grated orange zest to the batter and add the topping. Here's that recipe:</div><br /><div><span style="color:#993399;">1/2 cup sugar<br />3 tablespoons water<br />1 teaspoon cornstarch dissolved in 1 tablespoon water<br />2 cups fresh cranberries<br />1/2 teaspoon grated orange peel </span></div><div><span style="color:#993399;"></span></div><br /><div><span style="color:#993399;">Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; add cornstarch mixture and bring to simmer. Add cranberries; cook until beginning to pop, stirring often, about 3 minutes. Stir in orange peel. Cool completely. Cover and chill overnight. (Cheesecake and cranberry mixture can be made 2 days ahead. Keep refrigerated.) </span></div><br /><div><span style="color:#993399;">Run knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberry mixture. Chill until set, about 1 hour.</span> </div></div><div></div><div><img id="BLOGGER_PHOTO_ID_5285340309812996866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SVlNAkN06wI/AAAAAAAAAgU/8RNNtDhf0mk/s400/IMG_2841.JPG" border="0" /><br /><div></div><div>My announcement is sort of a sad one to make - this will be my last Tuesdays with Dorie post. Unfortunately, Dorie's baked goods aren't calorie free and I really want to focus on losing 30 pounds next year. I thought that training for a half marathon would do the trick, but alas, no. At least I didn't gain any weight! I have had such a great time since I joined and I am so thankful for all my new blogging friends I met through TWD. </div><br /><div>In 2009 I am going to try to post healthy recipes which will be lower in fat and sugar, but every once in a while, I'm going to have to sneak in something truly decadent (and there's really not many better sources out there than Baking From My Home to Yours by Dorie). Thanks to all my TWD buddies for all your support and I'll be sure to check in with you each Tuesday!</div><br /><div>Have a happy and safe New Year!</div><div> </div><div><span style="color:#993399;">UPDATE: It's been too long since I last posted a TWD - I completely forgot to link to the wonderful blogger who choose this week's recipe. Please visit Anne of </span><a href="http://annestrawberry.blogspot.com/2008/12/twd-tall-and-creamy-peppermint-bark.html"><span style="color:#993399;">Annestrawberry</span></a><span style="color:#993399;"> for the recipe and to check out a truly fantastic blog!</span></div></div></div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com18tag:blogger.com,1999:blog-3317311213480674262.post-16020738862796538952008-12-09T05:30:00.002-06:002008-12-09T05:30:00.692-06:00TWD: Grandma’s All-Occasion Sugar CookiesPlease accept my apologies for the light blogging lately. Like all of you, we are busy, busy, busy right now and blogging has sort of taken a back seat. So, sorry - I am hoping that I'll be able to get back into the swing of things after the holidays (and then after a short break for the Disney half marathon and vacation in January). <div><div><br /><img id="BLOGGER_PHOTO_ID_5277616857386694418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/ST3ckd0ltxI/AAAAAAAAAfU/-uQUVQVvgSQ/s400/IMG_2613.JPG" border="0" /><br /><div>These cookies are a snap to make and are a good all-around sugar cookie. They are a little on the crisp side, but if you watch them really carefully and take them out just before they start to brown, you can have them a little crisp on the outside and chewy on the inside (which seems to be just the right texture to me). I have to admit that they don't quite measure up to my all-time favorite sugar cookie recipe though - <a href="http://www.thejoykitchen.com/recipe.lasso?menu=one&recipe=1200">Cream Cheese Icebox Cookies</a> from the Joy of Cooking. These are simply outstanding - the dough is great to work with and the addition of the cream cheese just makes them taste fantastic. I also usually use the <a href="http://www.blogger.com/Quick%20White%20Icing">Quick White Icing II </a>recipe from the same book and it's always a hit (watch this very carefully as it heats - don't overheat it or it'll crystallize on you). Since this was the kids' chance to get in touch with their inner artist (and taste isn't a huge factor), I went with Betty Crocker's icing bags this time.</div><br /><img id="BLOGGER_PHOTO_ID_5277617679294846818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/ST3dUTqw12I/AAAAAAAAAfc/6eTaNNftLvA/s400/IMG_2615.JPG" border="0" /><br /><div></div><div>I let the kids go to town with the frosting and sprinkles. Isn't it amazing how children have the ability to cover almost every square millimeter of the top of the cookie with stuff - that my friends, is pure kid talent. This is my three year old's creation:</div><br /><br /><img id="BLOGGER_PHOTO_ID_5277618349352218722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/ST3d7T048GI/AAAAAAAAAfk/YwAe310dWwU/s400/IMG_2618.JPG" border="0" /> <div></div><br /><div>For Dorie's recipe, check out the <a href="http://ostwestwind.twoday.net/">Küchenlatein</a> blog (I think it's German, but she's got a translator function) - thanks Ulrike for choosing this week's recipe and giving my kids the opportunity to make a pretty good sized mess and get a nice sugar rush all in the span on 15 minutes :-) As usual, you can check out all the other supremely talented TWD bloggers <a href="http://tuesdayswithdorie.wordpress.com/">here</a>.</div></div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com10tag:blogger.com,1999:blog-3317311213480674262.post-35450519016777579982008-12-02T04:30:00.004-06:002008-12-02T04:30:00.557-06:00TWD: Linzer Sables<div><a href="http://1.bp.blogspot.com/_rVD0HvxhGaM/STSZ596vo_I/AAAAAAAAAe4/ibe2F1yzxWA/s1600-h/IMG_2537.JPG"><img id="BLOGGER_PHOTO_ID_5275010284710241266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/STSZ596vo_I/AAAAAAAAAe4/ibe2F1yzxWA/s400/IMG_2537.JPG" border="0" /></a><br /><div>It's the most wonderful time of the year again folks! Welcome to the Christmas season - well, actually according to Catholic tradition, it's only Advent, and Christmas is from Dec. 25th through Jan. 5th, but I digress.... Anyway, Tuesdays with Dorie starts off the season with, what else, cookies! They're beautiful cookies too - or they could be if you remember to make a cutout in the center of the cookie (making a window into the delightful raspberry jam filling). As you can see, I completely forgot to do this, but I still think they're pretty. And feel free to judge this book by it's cover - they're delicious!<br /><div><br /><div>The recipe is very easy - don't be intimidated by rolling out the dough. It rolled out like a dream and, since you roll it between two sheets of plastic wrap, clean up is a cinch. I only made one change to this recipe and that's to substitute 1 can of almond paste for the ground almonds and sugar. I thought I had plenty of almonds stored away in the freezer and only at the last minute realized I didn't have any. Thankfully, I had bought a can of the almond paste a couple of months ago intending to make another batch of <a href="http://shescookinnow.blogspot.com/2008/08/almond-horns-take-1.html">almond horns </a>(still intending to do that - maybe later this month). This substitution worked great, but I had to rearrange the directions a little to compensate, so I'm reprinting the recipe with my changes.</div><br /><div><span style="color:#993399;">Linzer Sables</span></div><div><span style="color:#993399;">adapted from <em>Baking From My Home to Yours</em> by Dorie Greenspan</span></div><br /><div><span style="color:#993399;">1 8 oz. can Almond Paste</span></div><div><span style="color:#993399;">1 1/2 cups flour</span></div><div><span style="color:#993399;">1 1/2 tsps ground cinnamon</span></div><div><span style="color:#993399;">1/4 tsp salt</span></div><div><span style="color:#993399;">scant 1/4 tsp ground cloves</span></div><div><span style="color:#993399;">1 large egg 2 tsp water</span></div><div><span style="color:#993399;">1 stick unsalted butter, room temperature</span></div><div><span style="color:#993399;">1/2 cup raspberry jam</span></div><br /><div><span style="color:#993399;">Working with a stand mixer fitted with the paddle attachment, blend almond paste and butter together until smooth, maybe 3 minutes at medium-low speed, scraping down the sides as needed. <img id="BLOGGER_PHOTO_ID_5274997856165732034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/STSOmh-0nsI/AAAAAAAAAeo/4KHRw-astmM/s400/IMG_2533.JPG" border="0" />Reduce speed to low and add in the ground cinnamon, cloves and salt. Add in the egg and water, beat another 2 minutes. Add the flour, mixing only until just combined - don't over mix.</span></div><br /><div><span style="color:#993399;">Divide the dough in half. Working with one half at a time, put the dough between two large sheets of plastic wrap. Using your hands, flatten the dough into a disk, then grab a rolling pin and roll out the dough, turning it over frequently so the paper doesn't cut into it (I did not do this and it wasn't a problem - I used plastic wrap though) until it is about 1/4 inch thick. Leave the dough in the paper and repeat with the second half of the dough. Transfer wrapped dough to a baking sheet and refrigerate or freeze until it is very firm, about 2 hours in the fridge or about 45 minutes in the freezer. The rolled-out dough can be wrapped airtight and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Just thaw the dough enough to cut out the cookies and go on from there.</span></div><br /><img id="BLOGGER_PHOTO_ID_5274999620627982322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/STSQNPHZ5_I/AAAAAAAAAew/2XDh660ukbY/s400/IMG_2535.JPG" border="0" /><br /><div><span style="color:#993399;"></span></div><div><span style="color:#993399;">Getting Ready to Bake: Center a rack in the oven and preheat to 375°. Line 2 baking sheets with parchment or silicone mats.</span></div><br /><div><span style="color:#993399;">Peel off the top sheet of wax paper or plastic wrap from one piece of dough and, using a 2-inch round cookie cutter - a scalloped cutter is nice for these - cut out as many cookies as you can. If you want a peekaboo cutout, use the end of a piping tip to cut out a very small circle from the centers of half the cookies. Transfer the rounds to the baking sheets, leaving a little space between the cookies. Repeat with second disk of dough. Set the scarps aside - you can combine them with the scraps from the second disk and roll and cut more cookies (refrigerate the rolled out disk as before).</span></div><br /><div><span style="color:#993399;">Bake the cookies one sheet at a time (I didn't - I put them both in the oven and switched them halfway through baking and they came out great) for 11 to 13 minutes, or until the cookies are lightly golden, dry and just firm to the touch. Transfer to a rack to cool to room temperature.</span></div><br /><div>To make sandwich cookies, spread jam on one side of the cookies and top with another cookie. Dorie's recipe is a little different her in that she melts the jam with some water and boils it slightly, but again, mine came out fine just using the straight jam. One final note, the recipe says it makes 50 cookies (or 25 sandwich cookies) - I didn't even come close to that as I only got about 16, but I don't think I rolled out my dough as thin as a quarter of an inch either. </div><br /><div>I definitely recommend this cookie and think it'll look great in your holiday assortment, especially if you use a Christmas themed cookie cutter. I tried using my star-shaped cutter, but the tips kept breaking off so, in order to keep my stress level down and avoid that Mommy's-really-irritated-so-don't-mess-with-her atmosphere in the kitchen, I went with the scalloped edge cutter. (My kids know first hand that expression "If Mama ain't happy, ain't nobody happy" and have started to recognize the warning signs)</div><br /><img id="BLOGGER_PHOTO_ID_5275011247971914274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/STSayCWOUiI/AAAAAAAAAfI/__FZdew1_Pk/s400/IMG_2548.JPG" border="0" /><br /><br /><div>Many thanks to noskos of <a href="http://noskos.blogspot.com/">Living the Life</a> for selecting a cookie that's as beautiful as it is tasty (you can find the original recipe there)! Like I said, I don't know if I'd classify my Linzer Sables as beautiful, but not bad. Dorie's are in the book and I'm sure plenty of other <a href="http://tuesdayswithdorie.wordpress.com/tbr/">TWD bakers'</a> have gorgeous cookies - so check 'em out!</div><br /><div>Coming up next Tuesday: Grandma’s All-Occasion Sugar Cookies (we'll be breaking out the Christmas sprinkles for sure!)</div><br /><br /><br /><br /><br /><div></div></div></div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com11tag:blogger.com,1999:blog-3317311213480674262.post-24755017849306352422008-11-27T05:23:00.001-06:002008-11-27T05:23:00.455-06:00Barefoot Bloggers - Mexican Chicken Soup<a href="http://2.bp.blogspot.com/_rVD0HvxhGaM/SS4D4KupOJI/AAAAAAAAAeg/r0ZtD2ooSes/s1600-h/IMG_2482.JPG"><img id="BLOGGER_PHOTO_ID_5273156477184981138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SS4D4KupOJI/AAAAAAAAAeg/r0ZtD2ooSes/s400/IMG_2482.JPG" border="0" /></a><br /><div><br /></div><div>I have to be honest - I wasn't all that crazy about making this soup and then having to post it on Thanksgiving of all days, but actually I really liked it. Judy from <a href="http://wandasue22.blogspot.com/" target="_blank">Judy’s Gross Eats</a> selected this week's recipe and I thankful she did because I probably would have never tried it on my own (a common theme with my Barefoot Bloggers experience so far). The kids didn't really think it was all that great, but this really isn't the kind of soup that's going to please the under 12 crowd anyway. But, if you're in any age group above that, you should give this soup a try - I'm sure you'll be pleasantly surprised!</div><div><br /></div><div></div><div>Here are my changes:</div><ul><li>I took a major shortcut and used a roasted chicken from Sams and just shredded it - worked great and only cost me $4.88!</li><li>Used store bought chicken stock</li><li>Omitted the jalepenos - kiddos don't like anything even remotely spicy</li><li>Omitted the ground coriander seeds and just used 1/2 cup of cilantro</li></ul><div></div><div><span style="color:#993399;">Mexican Chicken Soup </span></div><div><span style="color:#993399;">from <em>Barefoot Contessa at Home</em></span></div><div></div><div><span style="color:#993399;">yield 6 - 8 servings</span></div><div><br /></div><div></div><div><span style="color:#993399;">4 split (2 whole) chicken breasts, bone in, skin on </span></div><div><span style="color:#993399;">Good olive oil </span></div><div><span style="color:#993399;">Kosher salt and freshly ground black pepper </span></div><div><span style="color:#993399;">2 cups chopped onions (2 onions) </span></div><div><span style="color:#993399;">1 cup chopped celery (2 stalks) </span></div><div><span style="color:#993399;">2 cups chopped carrots (4 carrots) </span></div><div><span style="color:#993399;">4 large cloves garlic, chopped </span></div><div><span style="color:#993399;">2 1/2 quarts chicken stock, preferably homemade </span></div><div><span style="color:#993399;">1 (28-ounce) can whole tomatoes in puree, crushed </span></div><div><span style="color:#993399;">2 to 4 jalapeno peppers, seeded and minced </span><br /><span style="color:#993399;">1 teaspoon ground cumin </span></div><div><span style="color:#993399;">1 teaspoon ground coriander seed </span></div><div><span style="color:#993399;">1/4 to 1/2 cup chopped fresh cilantro leaves, optional </span></div><div><span style="color:#993399;">6 (6-inch) fresh white corn tortillas<br />For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips<br /></span></div><div><span style="color:#993399;">Preheat the oven to 350 degrees F.<br /></span></div><div></div><div><span style="color:#993399;">Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. </span></div><div><br /></div><div><span style="color:#993399;">Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. </span></div><br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5273155671260343746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SS4DJQbPLcI/AAAAAAAAAeQ/mD0txamkY1Q/s400/IMG_2476.JPG" border="0" /> <span style="color:#993399;">Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. </span></div><div></div><div></div><div><img id="BLOGGER_PHOTO_ID_5273156094489916354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SS4Dh5FB88I/AAAAAAAAAeY/1-FM3zxcoaM/s400/IMG_2481.JPG" border="0" /><br /><div><span style="color:#993399;">Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.</span></div></div><div></div><div><br /></div><div></div><div>You can find the list of all the other Barefoot Bloggers <a href="http://barefootbloggers.wordpress.com/whose-turn-is-it/">here</a>. </div><div></div><div>Have a wonderful Thanksgiving everyone!</div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com7tag:blogger.com,1999:blog-3317311213480674262.post-4281788394700283762008-11-25T00:30:00.015-06:002008-11-25T05:39:05.692-06:00TWD: Thanksgiving Twofer Pie<a href="http://4.bp.blogspot.com/_rVD0HvxhGaM/SSsSgTp9GxI/AAAAAAAAAeA/iddY9oghq4o/s1600-h/IMG_2442.JPG"><img id="BLOGGER_PHOTO_ID_5272328135008656146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SSsSgTp9GxI/AAAAAAAAAeA/iddY9oghq4o/s400/IMG_2442.JPG" border="0" /></a> If you're short on time this Thanksgiving (and really, who isn't), this pie may be just the thing for you - two pies for the price of one! This week's recipe was selected by <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Vibi</span> of <a href="http://lacasserolecarree.blogspot.com/">La casserole <span class="blsp-spelling-error" id="SPELLING_ERROR_1">carrée</span></a> (another French-Canadian blog! Don't worry about trying to read it with your high-school-French-class-only-level French language abilities, she's got Google Translate) - thanks for choosing such a perfect recipe for this week <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Vibi</span>! <div><div><div><div><br />It's very easy to put together, especially if you buy a Pillsbury ready to use pie crust. Yep, that's right - I pulled a Sandra Lee and I used a store-bought pie crusts to make my "semi-homemade" twofer pies. For those of you who know me, you know what a monumental announcement this is - I never, ever, under almost <em>any</em> circumstance use refrigerated pie dough. You see, I am a bit particular when it comes to pie crusts because they are my favorite part of the pie. My husband calls me a food snob, whatever. I prefer to think of myself as highly selective - I just know what I like, and homemade pie crust is, IMHO the <em>only</em> way to go. With a single exception - time. Or, more specifically, the lack there of. I don't mean to keep harping on this, because I know everyone is busy, but (as usual) I have over-committed and have just simply started to run out of time. I think I have the word "sucker" tattooed across my forehead, so please do me a favor and don't ask me to sign up to help with anything because I am just incapable of saying no. </div><br /><div>At any rate, I ended up making two of these twofer pies for my church bake sale a week or so ago. Unfortunately, this meant that I personally don't know how they tasted, but I was told that they sold right away and the Women's Club earned some money for them, so I'm happy with that. I sure hope whoever bought them enjoyed them! </div><div></div><div></div><img id="BLOGGER_PHOTO_ID_5272286315889152242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SSrseHS50PI/AAAAAAAAAdg/4g-6d92GT_Q/s400/IMG_2436.JPG" border="0" />Here's my little 3 year old helping with the pumpkin pie part of the recipe (as a side note - don't you love all that stuff all over the counter - I'm surprised I found room for the dang food processor!).<br /><br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5272287228968002130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SSrtTQx3YlI/AAAAAAAAAdo/AjlV7S9pTAQ/s400/IMG_2440.JPG" border="0" />The recipe calls for mixing the ingredients for the pecan pie filling together, then spinkling the pecans on the pumpkin layer already in the pie pan and then pouring the filling on last. I messed up and mixed the pecans in with the filling and just spread it over the pumkin - turned out just fine.</div><br /><br /><div><img id="BLOGGER_PHOTO_ID_5272288233891290962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SSruNwaP31I/AAAAAAAAAdw/gvMUjw0MEf8/s400/IMG_2441.JPG" border="0" /><br /></div><div>The final product:<br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5272326189180207234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SSsQvC4TQII/AAAAAAAAAd4/HnOfdODVgEM/s400/IMG_2444.JPG" border="0" /> </div><div>Can't wait to hear how the other TWD bakers liked this pie - you can check them out <a href="http://tuesdayswithdorie.wordpress.com/tbr/">here</a>.<br /><br /><div>Lots and lots of cookies are scheduled for next month, including <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Linzer</span> Sables which are on tap for next Tuesday! </div></div></div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com9tag:blogger.com,1999:blog-3317311213480674262.post-38312846620250274802008-11-18T00:38:00.006-06:002008-11-18T00:38:00.626-06:00TWD: Arborio Rice Pudding, Black, White (or both)<a href="http://1.bp.blogspot.com/_rVD0HvxhGaM/SSIsO8UFthI/AAAAAAAAAdY/TRBJYdLfnz8/s1600-h/IMG_2460.JPG"><img id="BLOGGER_PHOTO_ID_5269823149197080082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SSIsO8UFthI/AAAAAAAAAdY/TRBJYdLfnz8/s400/IMG_2460.JPG" border="0" /></a><br /><div><div>I chose the "both option" since I knew I was going to have to double the recipe anyway to satisfy my family of sweet-tooths. I was eagerly anticipating this recipe because I haven't ever made rice pudding, and hadn't even eaten it since I was oh, about twelve years old. My Mom made it for us occasionally when we were growing up, but I haven't had the opportunity to have it since. On the surface, this recipe looks extremely easy, with only a handful of ingredients even if you include the chocolate. But, as I'm sure you are aware, looks can be deceiving.<br /><br />I made one change from the recipe because I wanted to and another change because I had to. For the first, I decided that I would make the "white" part white chocolate as opposed to just a simple vanilla. I was frankly surprised that this wasn't what Dorie had originally in mind when she wrote this recipe (just seemed to make sense in that the "black" part was to be chocolate). As for the necessary change, read on.<br /><br />When I read over the recipe, the thought of only using a measly 1/4 cup of rice to 3 1/4 cups of milk was unsettling. I wondered if it might be a misprint, but I went ahead and trusted that Dorie knew what she was talking about. I wish I had read the comments over at the Tuesdays with Dorie site first (I will remember to do that from now on as it is always full of great advice). Suffice to say, my pudding didn't quite come out right.<br /><br />The recipe says to parboil the rice for 10 minutes and then cook it in the milk and sugar mixture for 30 minutes until 80-90% of the milk had been absorbed. After 30 minutes of simmering, it tasted delicious but looked nothing like rice pudding and everything like rice soup. The rice was tender and I just thought there was no way it was going to soak up that much milk. I added white chocolate to half and bittersweet to the other half and covered them with the skin-preventing plastic wrap. By this point, it was getting late so just I threw it in the fridge for an overnight stint and hoped fervently that things would set up. Alas, this was not the case. In the morning I simply had cold rice soup.<br /></div><br /><div><br /></div><br /><div></div><img id="BLOGGER_PHOTO_ID_5269821770683879426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SSIq-s87kAI/AAAAAAAAAdI/SokdA2pBrSE/s400/IMG_2457.JPG" border="0" /><br />By now, you'd think that I would have remembered to go to the TWD site to figure out what was going on, but no, I didn't. My necessary recipe change was to put each batch back into a pot and add some cornstarch (2 tbsp per pot) to thicken them (bring to a boil and cook for an additional minute). This worked like a charm but kind of diluted the flavor. Of course, it was after this additional step that I consulted my fellow TWD bakers and discovered what I did wrong. Although the recipe calls for 30 minutes of simmering, many others found that if allowed to simmer another 15 to 30 minutes more, the pudding thickened nicely.<br /></div><br /><div><img id="BLOGGER_PHOTO_ID_5269822722505757298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SSIr2Gw80nI/AAAAAAAAAdQ/M0enw-ZMxIw/s400/IMG_2459.JPG" border="0" /><br />All in all, I have to say that this rice pudding was pretty tasty, despite my doctoring with the cornstarch. The white chocolate was far and away my favorite of the two and I'll definitely be making it again and next time, I'll try to be more patient. Thanks Isabelle of <a href="http://lesgourmandisesdisa.blogspot.com/">Les gourmandises d’Isa </a>(a French food blog - oh, la, la tres magnific!) for choosing this delicious recipe. Check out the other TWD bakers <a href="http://tuesdayswithdorie.wordpress.com/tbr/">here</a>.<br /><br /><div></div><div>Be sure to check in next week for Thanksgiving Twofer Pie!</div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com19tag:blogger.com,1999:blog-3317311213480674262.post-51828219408574537022008-11-13T06:30:00.002-06:002008-11-13T06:30:00.926-06:00Barefoot Bloggers - Herb Roasted Onions<a href="http://2.bp.blogspot.com/_rVD0HvxhGaM/SRuVd9IBcqI/AAAAAAAAAdA/n6MUJH0UZXs/s1600-h/IMG_2435.JPG"><img id="BLOGGER_PHOTO_ID_5267968530996884130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SRuVd9IBcqI/AAAAAAAAAdA/n6MUJH0UZXs/s400/IMG_2435.JPG" border="0" /></a><br /><div>Bless you Kelly (of <a href="http://bakingwiththeboys.wordpress.com/">Baking with the Boys</a>) for selecting such a delicious and, most importantly, <strong>easy</strong> recipe for us today! I don't know about the rest of you, but I am just flying by the seat of my pants right now because time is moving at light speed (I know, I know - scientifically, that makes no sense, but you know what I mean). So, of course, I just prepared this dish last night at 8 pm knowing full well I wasn't going to really enjoy them until the next day. But, enjoy them I will. The husband is coming home tonight from a business trip and will be here by dinner - I am planning on preparing a wonderful steak and serving these roasted onions on the side. I can hardly wait, the aroma these made while roasting was just amazing and the small sample I tried right after they were done was really delicious. </div><br /><div></div><br /><div>I halved this recipe and only made one substitution - I used dried thyme instead of fresh (the selection at Meijer was terrible!)</div><br /><br /><span style="color:#cc66cc;">Herb Roasted Onions </span><br /><span style="color:#cc66cc;">from Barefoot Contessa at Home</span><br /><span style="color:#cc66cc;">2 red onions </span><br /><span style="color:#cc66cc;">1 yellow onion </span><br /><span style="color:#cc66cc;">2 tablespoons freshly squeezed lemon juice </span><br /><span style="color:#cc66cc;">1 teaspoon Dijon mustard </span><br /><span style="color:#cc66cc;">1 teaspoon minced garlic </span><br /><span style="color:#cc66cc;">1/2 tablespoon minced fresh thyme leaves </span><br /><span style="color:#cc66cc;">3/4 teaspoon kosher salt </span><br /><span style="color:#cc66cc;">1/4 teaspoon freshly ground black pepper </span><br /><span style="color:#cc66cc;">1/4 cup good olive oil </span><br /><span style="color:#cc66cc;">1/2 tablespoon minced fresh parsley leaves<br /></span><br /><span style="color:#cc66cc;">Preheat the oven to 400 degrees F.<br /></span><br /><span style="color:#cc66cc;">Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.<br /></span><br /><span style="color:#cc66cc;">For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.<br />With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.</span><br /><br /><br />Again, great choice Kelly! Be sure to check out the other Barefoot Bloggers <a href="http://http//barefootbloggers.wordpress.com/whose-turn-is-it/">here</a>.<br /><br />Coming up for November 27th is Mexican Chicken Soup. Yep, Mexican soup on Thanksgiving - go figure (and no, of course I won't be serving it that day - I'll be making it well before then and just posting it that day).Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com11tag:blogger.com,1999:blog-3317311213480674262.post-1924101846548447662008-11-11T00:30:00.006-06:002008-11-11T12:42:20.728-06:00Back to food blogging! TWD: Kugelhopf<a href="http://3.bp.blogspot.com/_rVD0HvxhGaM/SRj5m3btzWI/AAAAAAAAAco/GKoMW-wk8kE/s1600-h/IMG_2433.JPG"><img id="BLOGGER_PHOTO_ID_5267234210320338274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SRj5m3btzWI/AAAAAAAAAco/GKoMW-wk8kE/s400/IMG_2433.JPG" border="0" /></a>I was intrigued when I first read that <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kugelhopf</span> would be our recipe this week - sounds really different, doesn't it? Really, it's just a kind of brioche (egg and butter, mildly sweet bread) and, well, to be totally honest, I didn't really think a whole lot of it after the taste test. It was good, but nothing to write home about, especially for all the steps involved in making it. Boy, I feel terrible writing that. It makes me wonder if I didn't do something right - which, after looking at it once it came out of the oven, makes that possibility more likely (note the concave bottom of those slices).<br /><br />Anyway, here's how it came together:<br /><div><div><div><div><br /><div>The dough after the first addition of liquid (warm milk and yeast). </div><br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5267227063188102434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SRjzG2SmnSI/AAAAAAAAAbw/eqWbV6Mj4AU/s400/IMG_2390.JPG" border="0" /> </div><br /><div>Yeah, that's exactly what I thought: "Huh? What the heck is that?" Dorie describes this look of the dough "shaggy". I've made quite a bit of bread but that was a new one for me, but that's a pretty accurate description.</div><div><br /><div>After the addition of the eggs and butter however, the dough got very smooth and was actually pretty wet. </div><br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5267227990487303346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SRjz80v9hLI/AAAAAAAAAb4/l3lncwsLM0I/s400/IMG_2400.JPG" border="0" /><br /><div>The boys had fun helping me out with this recipe (well eyeing the potential goodness, anyway), especially my littlest one - he really enjoyed watching my not-so-sturdy old Kitchen Aid work so hard to mix the dough. </div><br /><div></div><img id="BLOGGER_PHOTO_ID_5267228782434707266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SRj0q6-750I/AAAAAAAAAcA/_XBmoRzM1yM/s400/IMG_2394.JPG" border="0" /> <div>Here he is helping to hold that crazy thing down! At any speed above 3, it really starts to wobble and kinda inches its way all over the counter.<br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5267229663577660354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SRj1eNfyW8I/AAAAAAAAAcI/SavsHSdjj5I/s400/IMG_2399.JPG" border="0" /><br /><div>My blogging friend Cathy over at <a href="http://www.thetortefeasor.blogspot.com/">The <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tortefeasor</span></a> is asking for kitchen goodies from <a href="http://thetortefeasor.blogspot.com/2008/11/twd-rugelach.html">Santa</a>, I think I need to hop on that bandwagon too! Surely the big guy reads blogs - right Cathy?</div><br /><div>I went looking for a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Kugelhopf</span> pan at our kitchen store in the mall and they didn't have one. So, not wanting to drag a tired 15 month old over to Bed Bath and Beyond, I just used the standby <span class="blsp-spelling-error" id="SPELLING_ERROR_3">bundt</span> pan (don't read anything into that Santa - just the new mixer would be great!).<br /><br /></div><div><img id="BLOGGER_PHOTO_ID_5267230650006806034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SRj2XoO0nhI/AAAAAAAAAcQ/YX0USwUFN5o/s400/IMG_2418.JPG" border="0" /></div></div></div></div></div></div><div></div><div>After refrigerating the dough overnight, it actually rose faster than I expected - only two hours, but that was in a slightly warmed oven.</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5267236931929375250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SRj8FSN4AhI/AAAAAAAAAc4/AzjrBX_a0i0/s400/IMG_2420.JPG" border="0" /><br /><p>And, ta da - here's how it looked fresh out of the oven. Yeah, not quite right. Not sure what I did wrong, but Dorie says that the dough might rise up over the top of the pan once in the oven, but obviously, that wasn't a problem for my little <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Kugelhopf</span>.</p><br /><p><img id="BLOGGER_PHOTO_ID_5267231315539135890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SRj2-XiGDZI/AAAAAAAAAcY/zWCL8Rb8xwU/s400/IMG_2421.JPG" border="0" /></p>It looked much better unmolded with a fine dusting of powdered sugar:<br /><br /><img id="BLOGGER_PHOTO_ID_5267232303056578050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SRj332UmZgI/AAAAAAAAAcg/PI7ep2BULRY/s400/IMG_2424.JPG" border="0" />So bottom line, if I were to make this again, which is doubtful, I would skip a lot of those middle rises and just do one rise overnight in the fridge, cook it in the morning and serve it at a brunch. You can find the recipe over at <a href="http://allpurposegirl.blogspot.com/">The All-Purpose Girl</a> (thanks, Yolanda - I hope yours turned out better than mine!) and you can check out all the other fabulous Tuesdays with Dorie bakers <a href="http://tuesdayswithdorie.wordpress.com/tbr/">here</a>.<br /><br /><div></div><div>Next week's recipe sounds equally intriguing, but I'm hoping for better results: Black, White (or both) <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Arborio</span> Rice Pudding</div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com16tag:blogger.com,1999:blog-3317311213480674262.post-63519378101560374482008-11-09T15:21:00.007-06:002008-11-10T07:09:56.731-06:00Twilight ManiaOkay, will this Twilight madness ever end? It's everywhere! Once I started reading the first book, I just couldn't stop. And now I'm reading them again to get ready for the movie. My husband thinks I'm just a little too gaga over Edward. What he just doesn't seem to understand is that he is <em>my</em> Edward - love you dear {{{kiss}}}}<br /><br />I just found this at <a href="http://realmomkitchen.blogspot.com/">Real Mom Kitchen </a>and <em>immediately</em> had to find out which character I was (though I knew I wasn't going to be Bella):<br /><br /><a title="Which Twilight Female Are You? Take the TwilightersAnonymous.com Quiz to Find Out!" href="http://twilightersanonymous.com/Quizzes/Find-out-which-female-character-you-are.html"><img height="300" alt="I'm a Esme! I found out through TwilightersAnonymous.com. Which Twilight Female Are You? Take the quiz and find out!" src="http://www.twilightersanonymous.com/files/files/banner_ima_esme.jpg" width="200" border="0" /><br /><span style="font-family:Arial, Helvetica, sans-serif;font-size:78%;">Take the Quiz and Share Your Results!</span> </a><br /><br /><br />So I'm Esme and I'm happy with that (I'm definitely the mother hen type). Have fun finding out who you are. And for those of you who haven't read the books, for your families' sakes, please don't until maybe after Christmas. The mania that ensues is inescapable.Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com2tag:blogger.com,1999:blog-3317311213480674262.post-41343420449321104322008-11-07T08:46:00.007-06:002008-11-09T17:13:06.110-06:00It's a happy Friday!<a href="http://3.bp.blogspot.com/_rVD0HvxhGaM/SRRh9gkqdDI/AAAAAAAAAbg/eDrWBkaEs9A/s1600-h/twd_award.jpg"><img id="BLOGGER_PHOTO_ID_5265941573646578738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SRRh9gkqdDI/AAAAAAAAAbg/eDrWBkaEs9A/s400/twd_award.jpg" border="0" /></a><br /><div>Happy Friday everyone! I got this blog award the other day from a wonderful blogger - <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sihan</span> of <a href="http://fundamentally-flawed.blogspot.com/">Fundamentally Flawed</a> {{{{hugs}}}}</div><div></div><div>So here's what the deal is: apparently, I've got to answer these questions (nothing like making accepting this blog award a little challenging, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">sheesh</span>!).</div><div></div><div>7 Things I say most often:</div><ol><li>Knock it off!</li><li>Stop whacking your sister with that _______ (most often a pint-sized broom)</li><li>Practice piano!</li><li>You all need to go outside and play. Now.</li><li>You've got to be kidding me.</li><li>I'm counting to three. One...Two.....</li><li>Hurry up, we're going to be late!</li></ol><div>7 things I did before</div><ol><li>Got 8 hours of sleep consistently. I can't remember anything else (sleep deprivation wrecks havoc on the brain).</li></ol><p>7 things I do now (I'm assuming that most people don't want to hear about diapers and laundry, but there's not much else going on right now....this may be a short list)</p><ol><li>Teach 5<span class="blsp-spelling-error" id="SPELLING_ERROR_2">th</span> grade Sunday School</li><li>Read what I like to call "brain-candy" books (no time or energy for heavy stuff) - the Twilight Saga is my current obsession.</li><li>Training to do the Disney Half Marathon in January (only 9 very short weeks away - yikes!)</li><li>Dream about escaping with my husband to somewhere warm and tropical</li></ol><p>7 Things I want to do</p><ol><li>See number 4 from above.</li><li>Go back to school to get my Masters Degree (in what, I have no idea)</li><li>Learn to crochet</li><li>Get back into <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Scrapbooking</span></li><li>Own a business (again, no idea what)</li><li>Keep my house clean for more than 5 minutes</li><li>did I mention I want a vacation?</li></ol><p>7 that attract me to the opposite sex</p><ol><li>Sense of humor</li><li>Has to be taller than I am </li><li>Intelligent</li><li>Honesty</li><li>Loyalty</li><li>Enjoys playing with kids</li><li>Nice pecs doesn't hurt</li></ol><p>7 favorite foods</p><ol><li>My Mom's Lasagna</li><li>Spinach and artichoke dip</li><li>Pound cake</li><li>Chicago-style pizza (How did I ever live without it before I moved to Illinois???)</li><li>Pistachio ice cream</li><li>Pecan Pie</li><li>Prime Rib with Yorkshire Pudding (our annual Christmas dinner)</li></ol><p>7 Blogs I want to pass this award on to. These are all fantastic blogs that I've recently discovered and will revisit frequently! I know you will enjoy them, too.</p><ol><li><a href="http://pantryrevisited.blogspot.com/">Pantry Revisited</a></li><li><a href="http://everydaycookin.blogspot.com/">Everyday <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Cookin</span>'</a></li><li><a href="http://stickygooeycreamychewy.blogspot.com/">Sticky, Gooey, Creamy, Chewy</a></li><li><a href="http://nummykitchen.blogspot.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Nummy</span> Kitchen</a></li><li><a href="http://foodlibrarian.blogspot.com/">The Food Librarian</a></li><li><a href="http://livinginthekitchenwithpuppies.blogspot.com/">Living in the kitchen with Puppies</a></li><li><a href="http://kevnkoi.blogspot.com/">Baking and Boys</a></li></ol><p>Have fun playing along <span class="blsp-spelling-error" id="SPELLING_ERROR_6">bloggers</span>!</p><p></p>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com11tag:blogger.com,1999:blog-3317311213480674262.post-46780866411595783972008-11-04T06:54:00.010-06:002008-11-04T14:25:46.027-06:00TWD: Rugelach - better late than neverJust a quick post today. As usual, I waited until the last minute to make these and ran into family issues last night while waiting for the dough to chill. My 10 year had to make amends with her best friend and so we pulled out the Easy-Bake oven, made her a sugar cookie and my daughter and I delivered it (with a long note of apology). Problem solved, best friends again, all is right with the world. <div><div><br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5264899590627795250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SRCuSHV4ITI/AAAAAAAAAbA/TuLFunsKIEE/s400/IMG_2383.JPG" border="0" /><br /><div>So we rescued the friendship, but I didn't get around to finishing the Rugelach until today.</div><br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5264900483079390946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SRCvGD-6xuI/AAAAAAAAAbQ/IfwFEYOCS8Q/s400/IMG_2384.JPG" border="0" /><br /><div>I used apricot preserves, dried cherries and white chocolate chips to make these and the flavors came together beautifully. In the recipe, Dorie suggests cutting the rolled out dough into 4 squares and cutting those into triangles. I just ended up cutting it up like a pizza and ended up with 12 slices for each round of dough - so only 24 cookies. I didn't think these were extra large, but maybe my eyes, and tummy, like the bigger size (I'm guessing my hips won't like these larger rugelach though :-)</div><br /><img id="BLOGGER_PHOTO_ID_5264900012630169474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SRCuqrbFV4I/AAAAAAAAAbI/FKd7Ji0pfEY/s400/IMG_2386.JPG" border="0" /><br /><br /><div></div><div>I was successful in stowing these in the freezer (except for the one I had for purely R&D purposes, of course) and plan on pulling them out for Christmas. Check out <a href="http://www.piggyscookingjournal.com/" target="_blank">Piggy's Cooking Journal</a> for the recipe and be sure to check on all the other TWD bakers <a href="http://tuesdayswithdorie.wordpress.com/tbr/">here</a>.</div></div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com11tag:blogger.com,1999:blog-3317311213480674262.post-84705814803981600452008-10-30T05:30:00.000-05:002008-10-30T05:30:00.250-05:00Creme Brulee Cheesecake - yes, it's as good as it sounds<a href="http://3.bp.blogspot.com/_rVD0HvxhGaM/SQkUc68UITI/AAAAAAAAAa4/pK66nMQqzUk/s1600-h/IMG_2095a.JPG"><img id="BLOGGER_PHOTO_ID_5262760126650261810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 311px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SQkUc68UITI/AAAAAAAAAa4/pK66nMQqzUk/s400/IMG_2095a.JPG" border="0" /></a><br /><div><div><div><div>First, an apology. I don't have very many photos and the ones I do have are pretty crappy. The picture above is one someone else took of the entire table as we were still getting everything ready and I just cropped it - don't you just love that big box of crackers right behind the cake?! And it really was much prettier when you looked at it closer - the caramelized sugar was nice and twinkly. </div><br /><div></div><br /><div>I made this cheesecake a couple of weeks ago when I threw a surprise party for one of my very best friends. I was so preoccupied with keeping the whole shebang a secret and getting everything else ready, I forgot to snap pictures both as I made it and after it was all done. She's one of those people for whom it's practically impossible to either a) find a day that will work because she's so busy and/or b) genuinely surprise - miraculously, I was able to do both. This is her piece (after I finally remembered to take a picture):</div><br /><img id="BLOGGER_PHOTO_ID_5262754983002306034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SQkPxhXE9fI/AAAAAAAAAaw/QNXmn9s5T6w/s400/IMG_2133.JPG" border="0" /><br /><br /><div>I've only ever had Creme Brulee Cheesecake one time, but from that first forkful, I was smitten. It was a frozen one from Sam's Club, but I thought that someday I must try to duplicate it. After making Creme Brulee for the first time a few weeks ago, I knew that the time to try was at hand. So, thanks to some inspiration from Dorie, here's the recipe (should be prepared the day before you're going to serve it): </div><br /><br /><div><span style="color:#cc66cc;"><span style="font-size:130%;"><strong>Creme Brulee Cheesecake</strong> </span></span></div><br /><div><span style="color:#cc66cc;">For the crust: </span></div><div><span style="color:#cc66cc;"></span> </div><div><span style="color:#cc66cc;">About 2/3 of a 16 ounce package shortbread cookies </span></div><div><span style="color:#cc66cc;">3 Tablespoons melted butter </span></div><br /><div><span style="color:#cc66cc;"></span></div><div><span style="color:#cc66cc;">For the filling: </span></div><br /><div><span style="color:#cc66cc;">4 8 ounce packages low-fat cream cheese, room temperature </span></div><div><span style="color:#cc66cc;">1 tablespoon flour </span></div><div><span style="color:#cc66cc;">1 1/2 cups sugar, divided </span></div><div><span style="color:#cc66cc;">1 tablespoon vanilla extract </span></div><div><span style="color:#cc66cc;">3 large eggs, room temperature </span></div><div><span style="color:#cc66cc;">3 large egg yolks, room temperature</span></div><div><span style="color:#cc66cc;">1 cup heavy cream </span></div><div><span style="color:#cc66cc;">granulated sugar for topping (I used about 1/3 cup - you don't want too thick a layer of sugar 'cause it would be a real pain to cut through and really mangle the slices)<br /></span></div><br /><div><span style="color:#cc66cc;">Preheat oven to 350 °. Wrap the outside of a 10-inch diameter springform pan (you could use a 9 inch pan, just cook it for a while longer, maybe 15-20 minutes) with at least 2 layers of aluminum foil. Make sure this is the large heavy duty foil so that the width of the foil exceeds the diameter and height of your pan - this will help prevent water from leaking into your cheesecake (trust my experience here, watery cheesecake = nasty mess). When you fold the foil over the sides of your pan, try to make sure you press the foil up and not to the sides of the pan.</span></div><br /><div><span style="color:#cc66cc;">Prepare the crust. Finely grind shortbread cookies in a food processor. Add melted butter and process until crumbs are moistened. Press into bottom of the prepared pan. Bake crust until golden, about 15 minutes. Cool crust completely on rack. Reduce oven temperature to 325 °.</span></div><div><span style="color:#cc66cc;"></span></div><br /><div><span style="color:#cc66cc;">Prepare the custard. In a medium heat proof bowl, whisk the egg yolks together. Mix together cream and 1/2 cup sugar and heat over low heat until just about to boil. Add about half the cream mixture to the egg yolks, whisking constantly, to temper them. Add the egg mixture back to the pan with the remaining cream and heat on low, continuing to whisk until <em>just</em> <em>starting </em>to thicken (don't overdo this because you'll get scrambled eggs); immediately remove from heat again and stir in the vanilla. Let the mixture cool slightly. (You can strain this mixture if you think any eggs curdled in the process)</span></div><div><span style="color:#cc66cc;"></span></div><br /><div><span style="color:#cc66cc;">Prepare the filling. Using electric mixer, beat cream cheese until very smooth. Add flour and beat until smooth. Gradually add the remaining 1 cup sugar and beat until smooth. Add whole eggs one at a time, beating just until blended. Slowly blend in the custard mixture until smooth.</span></div><br /><div><span style="color:#cc66cc;">Pour filling over crust in pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan. Bake cheesecake until cake is almost set (the center will still move slightly when pan is gently shaken), about 1 hour and 15 minutes. Cool cake on rack for 1 hour. Refrigerate uncovered overnight.</span></div><br /><div><span style="color:#cc66cc;">About 30 minutes prior to serving, remove the cake from fridge and unmold. Sprinkle the top with sugar and use a blow torch to caramelize. </span></div><br /><div>Just a few side notes:</div><br /><ul><li>A lot of folks are turned off by the whole water-bath thing and skip it. Please don't. I've made it both ways and when in the bath, they have <em><strong>never</strong></em> cracked (without it, the cakes <em>always</em> cracked)</li><br /><li>Getting the cheesecake out of the water-bath can be tricky. I finally got some of those silicone oven mitts and those work great because they're water and heat proof!</li><br /><li>To get nice clean cheesecake slices, have a large, tall pitcher full of very hot water and heat a large knife in it for a few minutes before serving. After each slice, wipe the knife clean with a paper towel and reheat in the hot water; wipe dry and make your next cut. </li></ul><div>All the party-goers raved over this cheesecake and I thought it was pretty darn tasty, too (if I do say so myself ;-). Next time I make this I may skip the extra steps involved in making the custard and just dump all the ingredients into the mixing bowl and see how it turns out. I hope you get a chance to make this cheesecake and if you do, I'd love to hear what you thought, so please come back and comment or send me an email!</div></div></div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com5tag:blogger.com,1999:blog-3317311213480674262.post-72395264149388205302008-10-29T10:19:00.007-05:002008-10-29T11:05:34.109-05:00One of the wonderful things about blogging...is the recognition from your peers that comes out of nowhere, just when you need it most! I have been so busy in my non-blog life that I really was wondering if I should be spending as much time as I have on my new hobby. Then, I received this award on Monday from Nancy at <a href="http://noe847.blogspot.com/">The Dogs Eat the Crumbs</a> and it renewed my commitment to the blogging world.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5262600069472103842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 120px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SQiC4XfUraI/AAAAAAAAAaY/XEMAwfm0ylg/s400/premio%2Barte%2By%2Bpico.jpg" border="0" /><br /><br /><p>Now, <strong><em>her</em></strong> blog is truly fantastic and she writes and cooks so well, it's a real honor to be thought of by her. So a heartfelt thank you, Nancy! Now I get to pay it forward to these great blogs (I think they've all have already gotten this award before, but I wanted them to know how much I enjoy them!):</p><p>Catilin of <a href="http://engineerbaker.blogspot.com/">Engineer Baker</a></p><p>Honey B. of <a href="http://shelbymaelawstories.blogspot.com/">The Life and Loves of Grumpy's HoneyBunch</a> </p><p>Jaime of <a href="http://mybakingaddiction.blogspot.com/">My Baking Addiction</a></p><p>Clara of <a href="http://iheartcuppycakes.wordpress.com/">I Heart Cuppycakes</a></p><p>Lady Baker of <a href="http://lisaisabaker.blogspot.com/">Lisa is a Baker</a></p><p><span style="font-size:85%;">*Here's the scoop on the award, and its rules:</span></p><ol><li><span style="font-size:85%;">"This award was created in Uruguay by a fellow blogger who makes dolls exclusively from recycled materials. Her blog can be reached by clicking </span><a href="http://arteypico.blogspot.com/"><span style="font-size:85%;">here</span></a><span style="font-size:85%;">. The rules for this award include the following: Pick 5 blogs that you consider deserve this award, creativity, design, interesting material, and also contributes to the blogger community, no matter of language. </span></li><li><span style="font-size:85%;">Advertise name of the author and also a link to his or her blog to be visited by everyone<br />Each award-winner, has to show the award and put the name and link to the blog that has given her or him the award itself. </span></li><li><span style="font-size:85%;">Award-winner and the one who has given the prize has to show the link of “Arte y pico” blog, so everyone will know the origin of this award. </span></li><li><span style="font-size:85%;">Share these rules."</span></li></ol><p>I certainly don't mind if you pass this on or not, like I said I just wanted to let you know how much I love reading your blogs! Have a great day :-)</p>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com4tag:blogger.com,1999:blog-3317311213480674262.post-63165574220174739152008-10-28T00:30:00.002-05:002008-10-28T00:30:00.574-05:00TWD: Chocolate-Chocolate Cupcakes<div>I wish I didn't wait till the last minute to make all these blog-group recipes - it always seems like I'm making them the day before I've got to post. Unfortunately, I'm pretty short on time these days and I just can't seem to plan much past tomorrow, let alone a week from tomorrow. I would have loved to make a double batch of these cupcakes and bring them with me to a meeting scheduled for tonight (sorry Ladies, next time I'll try to plan ahead a little!). </div><br /><div></div><img id="BLOGGER_PHOTO_ID_5262019008948806978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SQZyaMW_JUI/AAAAAAAAAZ8/QTStZ79UDVg/s400/IMG_2285.JPG" border="0" /><br /><div>As you can see, I got in touch with my inner Martha and went with the Halloween theme. I used some crushed oreos for the dirt (my three year old had lots of fun helping me dispose of all that leftover oreo middle stuff) and milano cookies for the gravestones. It would have been awfully fun to make a full-fledged graveyard had I made this a double batch! </div><br /><div></div><div>I liked these cupcakes but I was expecting them to be really chocolaty. They're not. In fact, they've got a pretty light texture and are quite tender. I guess I thought that with a double "chocolate" in the title I was expecting them to be fudgier - I generally like a slightly denser cake like pound cake. (If that's what you like in a cupcake, I highly recommend Martha's <a href="http://www.marthastewart.com/recipe/one-bowl-chocolate-cake?autonomy_kw=one%20bowl%20chocolate&rsc=header_1">One-Bowl Chocolate cake </a>recipe - I've made it many times and it's wonderful and definitely on the "devil's food" side of chocolate cake.) Dorie gives a chocolate ganache "glaze" to frost her cupcakes with and works very nicely with the light chocolate flavor of the cupcakes. By the way - I wouldn't use that ganache with Martha's cupcake recipe, because oh my, would that be over-the-top (never mind that glass of milk, just chug straight from the gallon, you'd need it!)</div><div></div><br /><div>I wish I had remembered to take pictures of the batter because my only note to you all would be not to worry about how thick it is. It's definitely more similar to muffin batter than cake batter. I had to stop and look over the recipe again just to make sure I had put in the right amount of buttermilk. Don't fret though, these cupcakes come out really nice and light. </div><div></div><br /><div>Thanks Clara of <a href="http://iheartfood4thought.wordpress.com/">I Heart Food4Thought</a> for selecting this week's frightfully good recipe! Check out all the other wonderful TWD bakers <a href="http://tuesdayswithdorie.wordpress.com/tbr/">here</a>. These folks are so incredibly talented - it'll be fun to see how creative they got with the whole Halloween theme! </div><br /><div></div><div>Next week: Rugelach - which I've never made but always wanted to try, so lucky me! I'm going to try really hard to stick all of these in the freezer and save them for Christmas - one less batch of cookies to squeeze in!</div><div> </div><div>I haven't forgotten about posting that Creme Brulee Cheesecake either, just been busy, busy, busy. I'm hoping to post it Thursday (but don't hold me to that :-) </div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com23tag:blogger.com,1999:blog-3317311213480674262.post-31696781686792797262008-10-23T00:30:00.007-05:002008-10-23T06:38:35.243-05:00Barefoot Thursday - Vegetable Pot Pie<a href="http://1.bp.blogspot.com/_rVD0HvxhGaM/SP_VkHj7abI/AAAAAAAAAZ0/CVSmWX7gbsI/s1600-h/IMG_2266.JPG"><img id="BLOGGER_PHOTO_ID_5260157706273778098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 314px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SP_VkHj7abI/AAAAAAAAAZ0/CVSmWX7gbsI/s400/IMG_2266.JPG" border="0" /></a><br /><div><div><div>This is the kind of recipe that makes me so glad I'm a part of Barefoot Bloggers. My family and I loved this dinner and I probably never would have made it without having had someone else choose it for me. It is a little on the time intensive side and uses a lot of bowls and pots - and I really wasn't sure how well the kids would like the fennel. In the end, it was one of those oh-so-worth-the-effort meals. This was simply delicious and so much a comfort-type food - nice and warm for our tummies on a chilly fall evening.</div><div></div><br /><div>I ended up just making one large pot pie (in a 9x13 inch pan) and really didn't stray much from the recipe, except for the stuff I completely forgot to add: no cute little onions and no flat leaf parsley. Oh yes, and no saffron - it was nowhere to be found in my neck of the woods when I went shopping last week. I guess I'll have to order it from somewhere on the internet (and if any of you have a good site to do that from, please let me know!) or get some family member who lives in a bigger city (hellllooo Atlanta folks :-) to buy it for me. I didn't miss any of those things, however, as this pie tasted fantastic without them. The only thing I think I will try when I make this again is to cut down on the fat content a little by reducing the butter and omitting the heavy cream (eh, it was only three tablespoons - maybe I'll keep it in there...)</div><br /><img id="BLOGGER_PHOTO_ID_5260156446975767554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SP_Ua0T4tAI/AAAAAAAAAZk/p2HX8Cz0fIw/s400/IMG_2269.JPG" border="0" /><br /><div></div><div><span style="color:#cc66cc;"><strong><span style="font-size:130%;">Vegetable Pot Pie</span></strong> from Barefoot Contessa Parties</span></div><br /><div><span style="color:#cc66cc;">12 tablespoons unsalted </span><a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; BORDER-BOTTOM: green 2px dotted"><span style="color:#cc66cc;">butter</span></a><span style="color:#cc66cc;"> (1 1/2 sticks)<br />2 cups sliced yellow onions (2 onions)<br />1 fennel bulb, top and core removed, thinly sliced crosswise<br />1/2 cup all-purpose flour<br />2 1/2 cups good chicken stock<br />1 tablespoon Pernod <span style="color:#000000;">(oops, forgot to mention I didn't use this either - I subbed 1/4 tsp anise extract)<br /></span>Pinch saffron threads<br />1 1/2 teaspoons kosher salt<br />1/2 teaspoon freshly ground black pepper<br />3 tablespoons heavy cream<br />1 1/2 cups large-diced potatoes (1/2 pound)<br />1 1/2 cups asparagus tips<br />1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)<br />1 1/2 cups peeled, 3/4-inch-diced butternut squash<br />1 1/2 cups frozen small whole onions (1/2 pound)<br />1/2 cup minced flat-leaf parsley<br />For the pastry:<br />3 cups all-purpose flour<br />1 1/2 teaspoons kosher salt<br />1 teaspoon baking powder<br />1/2 cup vegetable shortening<br />1/4 pound cold unsalted butter, diced<br />1/2 to 2/3 cup ice water<br />1 egg beaten with 1 tablespoon water, for egg wash<br />Flaked sea salt and cracked black pepper<br /></span></div><div><span style="color:#cc66cc;">Directions</span></div><br /><ul><li><span style="color:#cc66cc;">Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned. </span></li><br /><li><span style="color:#cc66cc;">Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well. </span></li><br /><li><span style="color:#cc66cc;">For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. </span></li><br /><li><span style="color:#cc66cc;">Preheat the oven to 375 degrees F. </span></li><br /><li><span style="color:#cc66cc;">Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.</span></li></ul><p><span style="color:#000000;">I really don't see how you would make 4 servings out of this - those would have to be some pretty large bowls. Like I said, I made this in a 9x13 pan and we had half of it left over (this after 2 grownups and 4 kids had their fill!). Yum - plenty for lunch for tomorrow!</span></p><img id="BLOGGER_PHOTO_ID_5260157180757391394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SP_VFh3DuCI/AAAAAAAAAZs/RA6epXGx3RI/s400/IMG_2270.JPG" border="0" /><br /><p><span style="color:#000000;">Big thanks to Deb of <a href="http://kahakaikitchen.blogspot.com/">Kahakai Kitchen</a> for selecting this delectable dish. Be sure to check out how the other Barefoot Bloggers Vegetable Pot Pies turned out <a href="http://barefootbloggers.wordpress.com/whose-turn-is-it/">here</a>. </span></p></div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com11tag:blogger.com,1999:blog-3317311213480674262.post-55879979200498875282008-10-21T00:30:00.002-05:002008-10-21T00:30:00.950-05:00TWD: Pumpkin Muffins<a href="http://3.bp.blogspot.com/_rVD0HvxhGaM/SP0yM0Ekg3I/AAAAAAAAAZc/5gz4Gg0WDhI/s1600-h/IMG_2260a.JPG"><img id="BLOGGER_PHOTO_ID_5259415135556240242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SP0yM0Ekg3I/AAAAAAAAAZc/5gz4Gg0WDhI/s400/IMG_2260a.JPG" border="0" /></a> <div><div></div><div>Boy, did that week fly by! And am I ever glad it did - the floors are beautiful, but it sure was a big job. My husband and his brother worked 14 hour days for 6 days to install and were such troopers, they even fought through colds to finish! Of course, the house was in complete and total chaos during that time, but I finally have my kitchen back and got a chance to make these wonderful muffins yesterday.<br /></div><div></div></div><div><img id="BLOGGER_PHOTO_ID_5259414040745276994" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SP0xNFlS9kI/AAAAAAAAAZM/DDfYt4sMijI/s400/IMG_2240.JPG" border="0" /> <div></div><div>I decided to up the healthy-factor on these and so here are my substitutions:</div><ul><li>Used 1 cup whole wheat and 1 cup AP flour<br /></li><li>Added 1/2 cup whole oats<br /></li><li>Decreased butter from 8 tablespoons to 4<br /></li><li>Added the entire can of pumpkin (as opposed to 3/4 cup called for in the recipe) to increase the moisture content due to less butter and the addition of the oatmeal. I also did this because I hate to have that small amount of pumpkin left over in the can - I never want to throw it away, but never seem to use it up either.</li><li>Used regular raisins and omitted the nuts<br /></li><li>Added an oatmeal crumb topping rather than the sunflower seeds (forgot to buy them!)</li></ul><br /><p align="center">Crumb Topping </p><p align="center">1/2 cup AP flour</p><p align="center">1/2 cup whole oats</p><p align="center">1/2 cup brown sugar</p><p align="center">4 tablespoons melted butter</p><p align="center">Mix together until large clumps form and crumble on top of the muffins.</p><img id="BLOGGER_PHOTO_ID_5259414501207508722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SP0xn48DBvI/AAAAAAAAAZU/piAN1HpkFHM/s400/IMG_2248.JPG" border="0" /><br /><p align="left">One more change I made was to decrease the oven temperature to 350 ° (the recipe calls for 400 °). I'd like to tell you how long they were in there for, but I forgot to notice the time and so I just checked for doneness with a toothpick - but I would guess they were in there for 20 to 25 minutes. </p><p align="left">These lightened muffins came out wonderfully moist and tasty. Even after they'd been sitting out for a while, the kids thoroughly enjoyed a pumpkin muffin after-school snack! This is definitely a keeper recipe. You can find it listed on <a href="http://kags99.blogspot.com/">Sounding My Barbaric Gulp</a> - thanks for choosing such a fab recipe Kelly! Check out all the other Tuesday's with Dorie blogs <a href="http://tuesdayswithdorie.wordpress.com/tbr/">here</a>. </p><p align="left">Next week: Chocolate, Chocolate Cupcakes!</p></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com15tag:blogger.com,1999:blog-3317311213480674262.post-85052579794014595242008-10-13T20:21:00.007-05:002008-10-13T20:45:57.678-05:00Sorry gang, no TWD this weekWeeeelllll, my week hasn't gone exactly as planned and I'm pretty far behind. I'll have to take a pass on the Lenox Almond Biscotti and make it another time. Such a shame, as I really love homemade biscotti. Sigh. Be sure to check out my fellow Tuesdays with Dorie bloggers <a href="http://tuesdayswithdorie.wordpress.com/tbr/">here</a> and you can find the recipe at <a href="http://canelaycomino.blogspot.com/2008/02/and-winner-is.html">Canela & Comino</a> (thanks for the pick Gretchen, and I'll be sure to make it sometime soon!)<br /><br />It has been a great week, but filled with lots of time-consuming activities and little time to bake. I had a surprise party for one of my dearest friends on Friday night and made a Creme Brulee Cheesecake (inspired by Dorie, of course) which I must say, came out pretty darn good. I'll hopefully be able to post that later this week or early the next depending on how things go with the new floor. Yes, that's the primary item on this week's agenda and is taking precedence over just about everything else. My husband and his brother are installing hardwood throughout our first floor this week and while I am ecstatic to see my yucky, dated peach tile now sitting at the bottom of the dumpster, replacing it means that I won't have much access to the kitchen till next Sunday.<br /><br /><img id="BLOGGER_PHOTO_ID_5256819374534084706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SPP5Xot-yGI/AAAAAAAAAZE/nYPUN9sX_Es/s400/IMG_2206.JPG" border="0" /><br /><br />So no real food-blogging this week. Be sure to check back for the cheesecake though, it's definitely a keeper. Have a great week everyone!Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com3tag:blogger.com,1999:blog-3317311213480674262.post-53514876596259564172008-10-09T06:19:00.018-05:002008-10-09T09:55:16.561-05:00Barefoot Bloggers - Risotto<a href="http://4.bp.blogspot.com/_rVD0HvxhGaM/SO38kUPvEYI/AAAAAAAAAY0/yGNNWjiwja4/s1600-h/IMG_2089.JPG"><img id="BLOGGER_PHOTO_ID_5255134041051435394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SO38kUPvEYI/AAAAAAAAAY0/yGNNWjiwja4/s400/IMG_2089.JPG" border="0" /></a><br /><div>Well fellow Barefoot Bloggers, I owe you all an apology. I really did want to make this by following the recipe exactly as written because a. I love risotto and b. thought the butternut squash version would be fantastic. Things however, don't always work out as they ought.<br /><br />It has been an absolutely crazy last two weeks for me and in hindsight, I wish I had waited to join BB until November when my commitments would ease off some and I could devote the proper amount of time and energy to the group. Not that I'm trying to make excuses or anything...but in addition, my whole family has been sick over the last week and while I fervently hoped I wouldn't come down with it, by Tuesday afternoon it had gotten to me too (okay, I guess I am making excuses).<br /><br />Anyway, I did join Barefoot Bloggers, and this being only the second time to post with you all, I figured I needed to do something. I fully intended on making the risotto with butternut squash but I apparently had a total brain freeze when I went to the grocery store this past Tuesday and completely forgot to buy the ingredients for this recipe (I had a copy of it in my purse) - somehow I managed to buy $150 worth of other stuff, but alas....no squash, no Arborio rice, no shallots, no pancetta, no saffron, no fancy Parmesan. Sigh.<br /><br />So, yesterday morning I decided I would make risotto anyway (in some shape or form) and post whatever I ended up with, figuring that making risotto from stuff you've already got in your pantry might provide someone out there in internet-land with the inspiration to try making it. So I had regular white rice, chicken broth, onions, white wine, grated parmesan cheese (yes, in the plastic container...sigh), and canned pumpkin. ::<em>cringe</em>:: Oh, I hope Ina never reads this.....<br /><br />Before I ruined my batch of risotto with the canned pumpkin, I mixed a small amount on the side and taste-tested first.<br /><div></div><img id="BLOGGER_PHOTO_ID_5255132394429106642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SO37EeGYSdI/AAAAAAAAAYs/pyUdd8FJAzE/s400/IMG_2083a.JPG" border="0" /><br />In spite of everything, it actually came out alright and the two littlest ones and I had it for lunch. I know how <em>vastly</em> superior this would have tasted had I used the correct ingredients (especially roasted butternut squash and freshly grated Parmesano Reggiano cheese!) and I will try it again soon. The original, perfectly fantastic Ina Garten recipe is on <a href="http://http//www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe/index.html">Foodnetwork.com </a>- but here's my mangled version (I only made half of this):<br /><br /><span style="color:#cc66cc;"><strike>Butternut Squash</strike> <span style="color:#000000;">Pumpkin</span> Risotto<br /><br /><strike>1 butternut squash (2 pounds)</strike> <span style="color:#000000;">1 15 oz. can pumpkin</span><br />2 tablespoons olive oil<br />Kosher salt and freshly ground black pepper<br />6 cups <strike>chicken stock, preferably homemade</strike> <span style="color:#000000;">chicken broth</span><br />6 tablespoons (3/4 stick) unsalted butter<br /><strike>2 ounces pancetta, diced</strike><br />1/2 cup <strike>minced shallots (2 large)</strike> <span style="color:#000000;">minced </span><span style="color:#000000;">onion</span><br />1 1/2 cups <strike>Arborio rice (10 ounces)</strike> <span style="color:#000000;">white rice<br /></span>1/2 cup dry white wine<br /><strike>1 teaspoon saffron threads</strike><br />1 cup <strike>freshly</strike> grated Parmesan <span style="color:#000000;">(</span><span style="color:#000000;">Kraft parmesan works)</span><br /></span><br /><span style="color:#cc66cc;">Directions<br /></span><span style="color:#cc66cc;"><strike>Preheat the oven to 400 degrees F.<br />Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.</strike><br /><br /></span><span style="color:#cc66cc;"></span><span style="color:#cc66cc;">Meanwhile, heat the chicken <strike>stock</strike> <span style="color:#000000;">broth</span> in a small covered saucepan. Leave it on low heat to simmer.<br /></span><br /><span style="color:#cc66cc;">In a heavy-bottomed pot or Dutch oven, melt the butter and saute the <strike>pancetta and shallots</strike> <span style="color:#000000;">onions</span> on medium-low heat for 10 minutes, until the onions are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice <strike>plus the saffron</strike>, 1 teaspoon salt <span style="color:#000000;">(if your broth is salty, you might want to omit this, I did)</span>, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the <strike>roasted squash cubes</strike> <span style="color:#000000;">canned pumpkin</span> and Parmesan. Mix well and serve.</span><br /><br />Check out the Barefoot Bloggers blogroll <a href="http://barefootbloggers.wordpress.com/whose-turn-is-it/">here</a> to see how this recipe is done <em>right</em> and to see some truly fantastic photos. And I hereby solemnly promise to do better on the next recipe - Vegetable Pot Pie! </div><div> </div><div>Update: My apologies to Rachel of <a href="http://rachellikestocook.blogspot.com/">Rachel Likes to Cook </a>for not giving her the credit for selecting this fantastic recipe! I will do it justice someday Rachel, I promise!</div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com9tag:blogger.com,1999:blog-3317311213480674262.post-79850159777539951712008-10-07T06:37:00.014-05:002008-10-07T06:37:00.359-05:00TWD: Caramel-Peanut Topped Brownie Cake<a href="http://2.bp.blogspot.com/_rVD0HvxhGaM/SOrA_i63SII/AAAAAAAAAYk/cH3KA4EbSro/s1600-h/IMG_2057a.JPG"><img id="BLOGGER_PHOTO_ID_5254224113219094658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SOrA_i63SII/AAAAAAAAAYk/cH3KA4EbSro/s400/IMG_2057a.JPG" border="0" /></a><br /><br /><div><div><div><div><div><div><div><div>In the book, this cake looks absolutely mouth-watering. I was expecting it to taste a lot like a peanut butter parfait from DQ (especially because I planned on serving it with ice cream) which is my very favorite treat from that place. It didn't, but was still very good. I don't mean to sound like this wasn't delicious, because it was, but I guess Creme Brulee is an extremely tough act to follow.</div><br /><div>Overall, the consensus at my house was that the brownie cake was great but the caramel was too chewy. </div><br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5254223355806836610" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SOrATdVtZ4I/AAAAAAAAAYc/nM3B_36ZCAQ/s400/IMG_2068.JPG" border="0" />I think if it had been more saucy rather than chewy, it would have been really outstanding. I recommend adding more cream and butter - maybe 1/2 of cream and another tablespoon or two of butter to the caramel. Also, my cake really sank in the middle and created quite the crater. </div><br /><img id="BLOGGER_PHOTO_ID_5254221211147448498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SOq-Wn3EMLI/AAAAAAAAAX8/pGd-m9oHFDo/s400/IMG_2046.JPG" border="0" /><br /><div>Dorie warns against this in her book and says that it's okay, but I still think mine sank more than was supposed to and I'm not sure why. Maybe the dark pan caused the outside edges to cook faster? Anyway, all my caramel and peanuts sat well inside the crater and just didn't look quite as nice.</div><br /><div>Speaking of caramel, it's not that difficult to make, especially Dorie's recipe which calls for corn syrup (for some technical chemistry-type reason, the corn syrup helps to prevent the sugar from re-crystallizing after you start to heat it up - I think this is true for almost any time you're cooking sugar to make candy). I would add a couple of notes to this recipe:</div><br /><ul><li>Make sure to wash down the sides of your pan with water (using a pastry brush) before you start cooking the sugar - this also helps to prevent re-crystallization)</li><br /><img id="BLOGGER_PHOTO_ID_5254220839365331522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SOq-A-3TSkI/AAAAAAAAAX0/VambpSmB2lk/s400/IMG_2048a.JPG" border="0" /><br /><li>Really keep a close eye on your caramel as soon as it turns amber in color - it'll get dark on you fast and scorch easily (this means do not leave the stove for any reason other than danger to life and limb of one your children - trust me, I've burned a lot of sugar).</li></ul><img id="BLOGGER_PHOTO_ID_5254221425526985586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rVD0HvxhGaM/SOq-jGfIU3I/AAAAAAAAAYE/jWaO21LqEUQ/s400/IMG_2049a.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5254222461928592082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SOq_fbYh0tI/AAAAAAAAAYM/Je8Mhp1XJ9c/s400/IMG_2050b.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5254222770174581394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SOq_xXsGWpI/AAAAAAAAAYU/ewsvn2zq__o/s400/IMG_2051b.JPG" border="0" /><br /><div>So, when I make this again, I'll be making a saucier caramel and I'll probably try roasting some pecans in place of the peanuts. Thanks to Tammy of <a href="http://weetreatsbytammy.blogspot.com/">Wee Treats by Tammy</a> for choosing this week's recipe (which should be posted on her site) and of course, you can check out all the other fabulous Tuesdays with Dorie bakers <a href="http://tuesdayswithdorie.wordpress.com/">here</a>.</div><div></div><div></div><div>On deck for next week: Lenox Almond Biscotti!</div></div></div></div></div></div></div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com16tag:blogger.com,1999:blog-3317311213480674262.post-48537971162269984522008-10-02T10:29:00.008-05:002008-10-02T11:02:30.446-05:00Mocha-Chip Meringues<div><a href="http://3.bp.blogspot.com/_rVD0HvxhGaM/SOTvo9zhfeI/AAAAAAAAAXc/yfEYgthTmqE/s1600-h/IMG_2038.JPG"><img id="BLOGGER_PHOTO_ID_5252586552485314018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SOTvo9zhfeI/AAAAAAAAAXc/yfEYgthTmqE/s400/IMG_2038.JPG" border="0" /></a><br /><div>For those of you out there who made Creme Brulee for Tuesdays with Dorie, here's a great way to use up some of those egg whites (and for those who didn't you should try it - it was so surprisingly easy!). I made these yesterday and already almost half of them are gone (kids got home from school and somehow they just miraculously started to disappear...hmmmmm). I'm trying to tell myself that these are actually "healthy" cookies because they're made from egg whites (protein!) and cocoa (no-fat!) ... I just skim over the whole sugar thing.</div><br /><div>They are very easy to make and, like most cookies I've come across, the only difficult thing about these is to have to wait 'til they're done baking. These were a little harder in that respect as they bake for 40 minutes (an eternity in the cookie-baking realm, I know!). But they're so worth the wait. I love the crisp outer shell and the chewy insides - just yummy!</div><div></div><br /><div><span style="color:#cc66cc;">Mocha-Chip Meringues</span></div><div><span style="color:#cc66cc;">from Everyday Food Jan/Feb 2008 issue</span></div><br /><ul><li><span style="color:#cc66cc;">3/4 cup sugar</span></li><br /><li><span style="color:#cc66cc;">1 Tbsp. cornstarch</span></li><br /><li><span style="color:#cc66cc;">3 large egg whites, room temperature</span></li><br /><li><span style="color:#cc66cc;">1/4 tsp salt</span></li><br /><li><span style="color:#cc66cc;">1 tsp instant espresso powder (I didn't have any, so I substituted instant coffee and I can still taste a hint of coffee in the cookies)</span></li><br /><li><span style="color:#cc66cc;">3 Tbsp. unsweetened cocoa powder</span></li><br /><li><span style="color:#cc66cc;">1/2 cup chocolate chips (okay, so there is a little smidgen of fat in each cookie from these)</span></li></ul><p><span style="color:#cc66cc;">Preheat oven to 300°. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.</span></p><p><span style="color:#cc66cc;">In a large bowl, using and electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.</span></p><p><span style="color:#cc66cc;">Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes. Makes 48 (must have made mine on the large side, because I only got 40).</span></p><img id="BLOGGER_PHOTO_ID_5252586982039143538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_rVD0HvxhGaM/SOTwB-BIxHI/AAAAAAAAAXk/_TKct1g9HMA/s400/IMG_2040.JPG" border="0" /> <p></p><p>My cookies don't look quite as perfect as those pictured in the magazine (what else should I expect?!). I think they must have used a pastry bag and piped them using a large, open tip because they're pretty uniformly round. I think I'm going to make these again at Christmas time, only substituting Andes mint chips for the semi-sweet and I think I'll try piping them too. I always make a traditional Italian orange-anise cookie that my Great-Grandmother brought over from the old country and it calls for a dozen egg yolks (yes, you read that right, 12). I'm always looking for recipes to use up all those whites and now I can make another cookie to boot!</p><div> </div></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com3tag:blogger.com,1999:blog-3317311213480674262.post-51288778520396357472008-09-30T06:30:00.006-05:002008-09-30T06:32:29.353-05:00TWD: Creme Brulee...oh.my.Let me just start out by saying that this is one of the best desserts I have ever made. Yes, <em>ever</em>.<br /><br /><a href="http://3.bp.blogspot.com/_rVD0HvxhGaM/SOGG5kw5rHI/AAAAAAAAAXA/dJj1GcBjgEg/s1600-h/IMG_2026.JPG"><img id="BLOGGER_PHOTO_ID_5251626964170157170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rVD0HvxhGaM/SOGG5kw5rHI/AAAAAAAAAXA/dJj1GcBjgEg/s400/IMG_2026.JPG" border="0" /></a> <div><div></div><div><br /></div><div>I was so excited to make this week's Tuesday's With Dorie selection because I have never made Creme Brulee before and it looks absolutely delicious in the book. Why oh why did I never make this before? Who knows - I as sure the heck don't and I'm still asking myself why. Maybe it was the lack of a torch (really, a weak excuse because the husband loves any reason to get a new tool and I could have just asked him to get one a <em>long</em> time ago) or maybe, I was just a wee bit intimidated. I mean this is such a classic and classy dessert. After having finally made Creme Brulee, however, I can say with full authority that this excuse should never hold you back - it's <em>incredibly</em> easy to make. In fact, after I had made the custard and had them in the oven I thought, "that's it? That's all there is to this fancy-schmancy dessert?" Three eggs, some sugar, cream, milk and vanilla. Bake it, sprinkle it with sugar, put a torch to it. That's it.<br /><br />Simple. Beautiful.<br /></div><div><br /></div><div></div><img id="BLOGGER_PHOTO_ID_5251625700337688274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_rVD0HvxhGaM/SOGFwAnwntI/AAAAAAAAAW4/5dP4d84PZZg/s400/IMG_2027.JPG" border="0" /><br /><strong><span style="font-size:180%;"><em>Divine</em>.</span></strong><br /><div></div><br /><br /><div>I went straight ahead with the recipe as listed in the book, full fat and all. I thought since this was my first attempt at Creme Brulee I'd better start with the basics. There will most definitely be time for experimentation later. Dorie lists several variations to try and I'm sure many of my fellow TWD bakers got creative (check out the blogroll <a href="http://tuesdayswithdorie.wordpress.com/">here</a>). </div><div></div><div>I only have two suggestions:</div><br /><ul><li>The recommended cooking time was 50 to 60 minutes. I had mine in the oven for 75 and they were still a little wobbly, but after their time in the fridge they had set up nicely. Maybe this depends on the dishes you use - I used ramekins which were about 1 1/2 inches high by 3 inches in diameter. For thise recipe, I filled 4 rams plus an extra, larger bowl).</li><br /><li>If you've got a three year old in your house, get her a spoon <em>before</em> you give her the bowl. I had just given her the Creme Brulee and when I turned to give her a spoon, she already had her tongue broken through the sugar. </li></ul><br /><p>My 8 year old son, who is already a man of few words said simply, but emphatically "Make this again" (we're still working on the please and thank you thing). My 10 year old daughter actually licked the bowl clean and begged to eat Daddy's (which did not happen). The baby grabbed the spoon from me and demanded to eat it by himself (which also did not happen, as we were sharing). End result, five empty dishes in record time. Delicious!</p><p>It was also a lot of fun for the kids to watch the caramelization process (science in the kitchen - such fun!). We didn't even make it back to the table to eat these - just stood around the counter devouring them.</p><p>Thank you, thank you Mari of <a href="http://www.mevrouwcupcake.com/">Mevrouw Cupcake</a> for selecting this fabulous recipe! Save some drool for next week though because coming up is Caramel-Peanut-Topped Brownie Cake. </p></div>Laurahttp://www.blogger.com/profile/14079102212147500663noreply@blogger.com18