tag:blogger.com,1999:blog-65656232039798549572024-03-05T00:26:48.491-06:00Amy's Kitchen Creationswith just a dash of spectacularAmyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-6565623203979854957.post-2481590364113198622010-07-27T17:36:00.010-05:002010-10-11T20:30:25.228-05:00Really Good TilapiaIt has been forever...I am sure if there was anyone reading this (which is doubtful), you have stopped by now because it has been over a year since my last post. Eek. Well I finished grad school, moved, bought a house, and got a "big kid" job in the mean time. And now I am ready to start this up again :)<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWvzlkskLFdeMBWl2QWLNxVhDI9gVZcYPRyIjnGsCOewOx6cNP6KTlCdgpFNVOhp7JDwkXmbSqGWIRGllXSyIHMz4I_kMzygMzbKFbb37Feu47vkClcoxjwt437QWjiecRmiQtfk4VQ/s1600/IMG_0472.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWvzlkskLFdeMBWl2QWLNxVhDI9gVZcYPRyIjnGsCOewOx6cNP6KTlCdgpFNVOhp7JDwkXmbSqGWIRGllXSyIHMz4I_kMzygMzbKFbb37Feu47vkClcoxjwt437QWjiecRmiQtfk4VQ/s320/IMG_0472.JPG" alt="" id="BLOGGER_PHOTO_ID_5526964629579833634" border="0" /></a></div><div>And what better way to come back that a Fabulous Tilapia recipe. For awhile me and my hubby were eating fish one night a week. In theory it is good for you and I liked it because fish cooks up super fast and usually feels like a fancy meal. So when I got an email from Real Simple (the magazine) about <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-pacific-cod-olives-lemon-10000001664782/index.html">this recipe</a>. I had to try it. Only a few problems...where do you get pacific cod? (sounds expensive)...mixed olives? (also sounds expensive)...lemon zest? (too much work). So I decided to take a chance and mix it up. The recipe said that you could use another white fish, so I chose Tilapia, mainly because Publix usually has it on sale and it is fairly inexpensive (the 4 filets I just bought were less than a 1lb total, and the not on sale price is $6.99 a lb at Publix...I think that is pretty cheap for fish). I substituted green olives for the mixed olives and I just used lemon concentrate instead of lemon zest, because I had it on had and it didn't involve zesting something before I could eat dinner ;)</div><div><br /></div><div>So, here is my new modified recipe:</div><div>Ingredients:</div><div>White cooking wine</div><div>Red Pepper Flakes (optional)</div><div>Green Olives (optional)</div><div>Olive oil</div><div>Lemon Concentrate</div><div>Salt and Pepper</div><div>2 Tilapia Filets (there are only 2 of us, multiply recipe as needed)<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEida4j6YfiuQ-Gk0EF0-dgg5QyArUCrvuNbk4UW8iB62g1gUdLBx-acSorNZ4rvLGqljVQk04eQcHvdRCVveAfIcWwfd1Cfl-jvLqp9hM68rmcuRr64TJ-IhXGEHd5N2BL2No8xcV4dGA/s1600/IMG_0464.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEida4j6YfiuQ-Gk0EF0-dgg5QyArUCrvuNbk4UW8iB62g1gUdLBx-acSorNZ4rvLGqljVQk04eQcHvdRCVveAfIcWwfd1Cfl-jvLqp9hM68rmcuRr64TJ-IhXGEHd5N2BL2No8xcV4dGA/s320/IMG_0464.JPG" alt="" id="BLOGGER_PHOTO_ID_5526964599430756466" border="0" /></a></div></div><div>Sides:</div><div>Couscous</div><div><br /></div><div>Directions<span style="font-family:georgia;">:</span></div><div style="font-family: georgia;">1. Preheat oven to 400 degrees and find ingredients and gather them up.</div><div style="font-family: georgia;">2. Put Tilapia filets in a baking dish. If someone doesn't like olives (like my hubby) or you just want it to be cute, put each fish filet separate small baking dishes. </div><div style="font-family: georgia;"><span style="font-size:100%;">**In my experience there usually aren't any bones in the Tilapia, but then as I was eating the fish tonight I came across one small pin bone. Here is a general tip from the original recipe: "</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 22px; font-family: arial;font-size:100%;" >Many fish fillets have small pin bones in them, which can pose a choking hazard. Before cooking, gently run your fingers along the fillets, locate any bones, and pull them out with tweezers. "**</span></div><div style="font-family: georgia;">3. Pour enough white wine to cover half of the fish.</div><div><span style="font-family:georgia;">4. Pour 1</span>/2 tablespoon lemon concentrate on each fish filet. </div><div>5. Drizzle olive oil on each filet. </div><div>6. Sprinkle red pepper flakes and put desired amount of olives in baking dish (I love olives, so mine has a ton.., my hubby doesn't so his has none).</div><div>7. Use a spoon to mix up liquid and pour over fish.</div><div>8. Put fish in the oven for about 20 minutes. You will know it is done when it is white all the way through and is flaky when you cut into it.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiz0sRPnQvxyiOwHOSu3Uebj8m_lbahdec6ze_g-uN_KxilOM_218VZxyPEMBdoogt1pK-5-wIv9h7aZ6a8prnSkJOfZHXWx-C8fyBdaA2q1A0ulmT2jxVnKWZtj8XbwouLDbfS1WrBQ/s1600/IMG_0467.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiz0sRPnQvxyiOwHOSu3Uebj8m_lbahdec6ze_g-uN_KxilOM_218VZxyPEMBdoogt1pK-5-wIv9h7aZ6a8prnSkJOfZHXWx-C8fyBdaA2q1A0ulmT2jxVnKWZtj8XbwouLDbfS1WrBQ/s320/IMG_0467.JPG" alt="" id="BLOGGER_PHOTO_ID_5526964606464332322" border="0" /></a></div><div>I like to serve this dish with couscous. If you have never tried couscous then you need to go try it now. It is super easy and tastes great (kinda like rice). This type I have here all you have to do is boil water/olive oil/& the seasonings, then once that is boiling you take it off the heat and pour in the couscous. Then all you have to do is let it sit covered (not on the heat) for 5 minutes and then fluff it and serve.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYDM5wQcN3zggX-PoosbW7IDMRr6jxwVN3aduECbMnawZJesZk4uiP8z7B-wS38ys2fpeQzqoMAlK_agC5WX5HYDtxTkcO92RwlmU6b00cazON_bcIpRggPVBnPNImVzpJBht2Q_K9A/s1600/IMG_0473.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYDM5wQcN3zggX-PoosbW7IDMRr6jxwVN3aduECbMnawZJesZk4uiP8z7B-wS38ys2fpeQzqoMAlK_agC5WX5HYDtxTkcO92RwlmU6b00cazON_bcIpRggPVBnPNImVzpJBht2Q_K9A/s320/IMG_0473.JPG" alt="" id="BLOGGER_PHOTO_ID_5526964613223324018" border="0" /></a></div><div>I personally like to eat my fish out of the dish and enjoy all the juices, but my husband usually likes to take his out of the dish and eat it without all the juices...so to each their own. I like this recipe because it is easy to make and adapt. For example, my in laws came to town and I wanted to make this, but my sister in law doesn't like fish of any kind. So I did the same process but with chicken. Now, I did cook it longer (chicken doesn't cook as fast as fish) but the flavors were still good.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_hyWdF1JeXRxTgNYJoNoyRjeW8Yoee74Y7tcLmxo618PVIW6J4zyWvp3ky-PtfOIS9C2UaaPe4xVIUNGZDIKf_QJD3bFY8jQ3O4IJ2Lxm-hg31ngErfhB7l8Og5b-kqx5NyGoMsfAg/s1600/IMG_0471.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_hyWdF1JeXRxTgNYJoNoyRjeW8Yoee74Y7tcLmxo618PVIW6J4zyWvp3ky-PtfOIS9C2UaaPe4xVIUNGZDIKf_QJD3bFY8jQ3O4IJ2Lxm-hg31ngErfhB7l8Og5b-kqx5NyGoMsfAg/s320/IMG_0471.JPG" alt="" id="BLOGGER_PHOTO_ID_5526964628716681970" border="0" /></a></div><div>So, enjoy your fish, and I will try to post again before another year has past ;)</div><div><br /></div><div>(Warning: If you are new to cooking fish, especially Tilapia, try and buy the Tilapia within a couple days of when you are going to make it. I would definitely NOT buy the fish Sunday to eat on Friday if it was going to sit in the fridge that whole time (in the freezer would be fine, but then you have to remember to defrost it). Good general rule of thumb is if you can "smell" it then it needs to be pitched. )<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWvzlkskLFdeMBWl2QWLNxVhDI9gVZcYPRyIjnGsCOewOx6cNP6KTlCdgpFNVOhp7JDwkXmbSqGWIRGllXSyIHMz4I_kMzygMzbKFbb37Feu47vkClcoxjwt437QWjiecRmiQtfk4VQ/s1600/IMG_0472.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWvzlkskLFdeMBWl2QWLNxVhDI9gVZcYPRyIjnGsCOewOx6cNP6KTlCdgpFNVOhp7JDwkXmbSqGWIRGllXSyIHMz4I_kMzygMzbKFbb37Feu47vkClcoxjwt437QWjiecRmiQtfk4VQ/s320/IMG_0472.JPG" alt="" id="BLOGGER_PHOTO_ID_5526964629579833634" border="0" /></a><br /></div><div><br /></div>Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com0tag:blogger.com,1999:blog-6565623203979854957.post-2248238142226541502009-02-24T20:28:00.005-06:002009-02-24T20:39:48.267-06:00TWD - Caramel Crunch Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfoLwiFNpYTLwue7nJy09s23wzpqunC6iPVWVksGrbd4bFRR1Pn_SrWK67An9C9deg2KG2G6oedyi6bvU7jYXnPe-Tf2q7x2L6Rlzp_xduHfI3Zh-mRcCjVIMIQOzLORkE5kxla5RSQA/s1600-h/IMG_3024%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfoLwiFNpYTLwue7nJy09s23wzpqunC6iPVWVksGrbd4bFRR1Pn_SrWK67An9C9deg2KG2G6oedyi6bvU7jYXnPe-Tf2q7x2L6Rlzp_xduHfI3Zh-mRcCjVIMIQOzLORkE5kxla5RSQA/s320/IMG_3024%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5306557432380591554" border="0" /></a>For this week, Whitney of <a href="http://www.whatsleftonthetable.blogspot.com/">What's left on the table?</a> chose Caramel Crunch bars. Please see her website or pages 112-113 of <a href="http://www.amazon.com/gp/aws/cart/add.html?SessionId=002-1699174-2036839&SubscriptionId=D68HUNXKLHS4J&AssociateTag=tueswithdori-20&ASIN.1=0618443363&Quantity.1=1&adid=1P1YHFX08ZEBEA7XG8D4&linkCode=as1&OfferListingId.1=P9%252B7X">Baking from my Home</a> to Yours by Dorie Greenspan (great book you should buy it if you don't already have it!). I made these Sunday and they were a big hit with my church's small group and my <span class="blsp-spelling-error" id="SPELLING_ERROR_0">officemates</span>. These are super easy to whip up and are phenomenal. I really liked that the caramel aspect of the bar was just Heath toffee bits. I am not a big caramel fan, but I do enjoy Heath toffee bits. Time is short this week, but I hope you enjoy the photos I took of the process. I think I followed everything to the letter this week, except that I didn't <span class="blsp-spelling-error" id="SPELLING_ERROR_1">have</span> the 9 total ounces of bittersweet chocolate I needed, but I did have a lot of unsweetened chocolate and semisweet chocolate. So I guesstimated...it isn't a one to one ratio, but bittersweet is somewhere in between unsweetened and semi sweet, so I used a mix :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1BZux894yFAelvhjX9waIhbI7XnzDVN5Dl9vGPM4_o_JtYmRKMASFVBpQELxes9oQ7iaF4gX0CkvJW3sUIUAejA0VIGJDyHxeh4Ef7zFK5DDtdKIZO-UU-2HzlkmnknbEkQeICxNLw/s1600-h/IMG_3013%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1BZux894yFAelvhjX9waIhbI7XnzDVN5Dl9vGPM4_o_JtYmRKMASFVBpQELxes9oQ7iaF4gX0CkvJW3sUIUAejA0VIGJDyHxeh4Ef7zFK5DDtdKIZO-UU-2HzlkmnknbEkQeICxNLw/s320/IMG_3013%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5306556913567158466" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowf_vI0SgMpnro1hldX_Qi_3U9UCTdcIkMZoJ74QVHja6X288hyphenhyphenJRgviYMjXM36pQEdONyrH3amAB_FDXzci7zJKgjGgOoXlCNNQ3VPBfKMXdZtwH2VOPdNlYB0eSC149h5hDL6bDRg/s1600-h/IMG_3014%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowf_vI0SgMpnro1hldX_Qi_3U9UCTdcIkMZoJ74QVHja6X288hyphenhyphenJRgviYMjXM36pQEdONyrH3amAB_FDXzci7zJKgjGgOoXlCNNQ3VPBfKMXdZtwH2VOPdNlYB0eSC149h5hDL6bDRg/s320/IMG_3014%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5306556911113428706" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMMq8bxUoW_r2cotDFaOqPDPHQp6OO55DA_uT2k7A5mRKhI5dkFU8Cu4uqwtcKqDnfIMMkhRmFyPcMFZ2glLQG2fH-jBgrJ30fOZLR5cMsJhlAZNG-TY_f5JoljPBC-VTjqCh7kDovg/s1600-h/IMG_3015%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMMq8bxUoW_r2cotDFaOqPDPHQp6OO55DA_uT2k7A5mRKhI5dkFU8Cu4uqwtcKqDnfIMMkhRmFyPcMFZ2glLQG2fH-jBgrJ30fOZLR5cMsJhlAZNG-TY_f5JoljPBC-VTjqCh7kDovg/s320/IMG_3015%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5306556916805565842" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZrSWF9mqee2rbacAIgaZuxMtIp8CWX2Z3KZRfyBJidMS_xaD1-e_0zN6ZSQQhFxvSXud0W5fjAyNTFWDjHJLfhVhKn6wxuGtmQ5hcSHg8dFcm3klV0jh_r5PO0BMMsMM1VRvj8F7aEg/s1600-h/IMG_3018%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZrSWF9mqee2rbacAIgaZuxMtIp8CWX2Z3KZRfyBJidMS_xaD1-e_0zN6ZSQQhFxvSXud0W5fjAyNTFWDjHJLfhVhKn6wxuGtmQ5hcSHg8dFcm3klV0jh_r5PO0BMMsMM1VRvj8F7aEg/s320/IMG_3018%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5306556922751530354" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufQFauZMqDt5Shyphenhyphen706dBN6H1uPqzMFgO3CoYydUCUIlV8qSca6E66Omk-dDjH8meOPNbphwxpjdL2wNqK4vfgJREJXcX_bInngMTAKgcfGGzFa2UF3vWLZbmdvlsCtLt9JhSFYXApag/s1600-h/IMG_3020%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufQFauZMqDt5Shyphenhyphen706dBN6H1uPqzMFgO3CoYydUCUIlV8qSca6E66Omk-dDjH8meOPNbphwxpjdL2wNqK4vfgJREJXcX_bInngMTAKgcfGGzFa2UF3vWLZbmdvlsCtLt9JhSFYXApag/s320/IMG_3020%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5306556925176617586" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI1vwF7p_bH8fKY2md16cuYwmnrD6_4gMFZc1eQ1AAFPZhHP3P3RPsjCHkQv336ig2zKRjCLpnVMPn-WHRycQf2suPw8q3s2PrZh96pUHlyRtq-Z05iK8nLLMpt-LtTaobABEmKYzOA/s1600-h/IMG_3021%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI1vwF7p_bH8fKY2md16cuYwmnrD6_4gMFZc1eQ1AAFPZhHP3P3RPsjCHkQv336ig2zKRjCLpnVMPn-WHRycQf2suPw8q3s2PrZh96pUHlyRtq-Z05iK8nLLMpt-LtTaobABEmKYzOA/s320/IMG_3021%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5306557424411027666" border="0" /></a><br />Next week: "<b>Chocolate Armagnac Cake - The Cake That Got Me Fired"</b>... I am interested in the story behind this cake ;)Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com0tag:blogger.com,1999:blog-6565623203979854957.post-90984601559841590752009-02-17T20:50:00.004-06:002009-02-17T21:14:22.500-06:00TWD - Devils Food White Out Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNHDjitR2i7ZGCZeB-wO3zZMRfnVtp0jxugbdymYI1GJZS_LKTzEq0YoCCyAy7pFqeIrhvFiR4CoeUnC0ARPzzy11OBo5MGFXPp2nA8yZJeHreiBrCGZhwrgASyUAepV96dI_SQwRBA/s1600-h/IMG_3007%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNHDjitR2i7ZGCZeB-wO3zZMRfnVtp0jxugbdymYI1GJZS_LKTzEq0YoCCyAy7pFqeIrhvFiR4CoeUnC0ARPzzy11OBo5MGFXPp2nA8yZJeHreiBrCGZhwrgASyUAepV96dI_SQwRBA/s320/IMG_3007%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5303969199112358146" border="0" /></a><br />So this week's recipe, chosen by Stephanie of <a href="http://confessionsofcityeater.blogspot.com/">Confessions of a City Eater</a>, is the cover recipe of Dorie Greenspan's <span style="font-style: italic;">Baking from my Home to Yours</span>. Please see either Dorie's book or Stephanie's blog for the recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOCU2iM1AbUklbFfLIiqV5Kla9G9nHXqjhTexLsvHdR5fso4bjEbkfmCcLj8_fOWhLawQWWnAP00sA1FVrb9NYAzhEdwnU4PZtVi84-nu7hkBTxTZEjSr5KPb3nBztaMXtiZh32ZNHg/s1600-h/IMG_2996%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOCU2iM1AbUklbFfLIiqV5Kla9G9nHXqjhTexLsvHdR5fso4bjEbkfmCcLj8_fOWhLawQWWnAP00sA1FVrb9NYAzhEdwnU4PZtVi84-nu7hkBTxTZEjSr5KPb3nBztaMXtiZh32ZNHg/s320/IMG_2996%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5303969800956263282" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCswgHcoG7K8YuXCFOT2QPL0iip27WBb8METR8bBZ-Pd1y8LxyGJamip3DlTr6qLDfjFeSNhAWHCLn1OYL9cW2T8loDhtVbordTiwGva7a3mOjz4D_6IsEHpQeSK4HsIwtnCCJG6zSQ/s1600-h/IMG_2994%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCswgHcoG7K8YuXCFOT2QPL0iip27WBb8METR8bBZ-Pd1y8LxyGJamip3DlTr6qLDfjFeSNhAWHCLn1OYL9cW2T8loDhtVbordTiwGva7a3mOjz4D_6IsEHpQeSK4HsIwtnCCJG6zSQ/s320/IMG_2994%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5303969795579892850" border="0" /></a><br />This week is crazy busy, but I couldn't just not make the cover recipe... so I made a fourth of this recipe. And instead of making a cake (because a quarter cake would be hard) I make 5 cute little cupcakes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXh_jBNEPhXX0lxXo5HmpKDmVOi7sFfbqsbIqds_qKg9VXwVLh5YxiZyYsoFEwOSgZgaIFVLoIvVyWNPkMTadeDkgiainiQoZVzh9L2W95jOnxNl2Wjgh1u7Q3v_yK_D8MmgBhtOnkPg/s1600-h/IMG_2997%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXh_jBNEPhXX0lxXo5HmpKDmVOi7sFfbqsbIqds_qKg9VXwVLh5YxiZyYsoFEwOSgZgaIFVLoIvVyWNPkMTadeDkgiainiQoZVzh9L2W95jOnxNl2Wjgh1u7Q3v_yK_D8MmgBhtOnkPg/s320/IMG_2997%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5303969813456569010" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAxEPEMCxBTcb2cfSi783fsVPRKIblwIE2kMf9WSuGFCvicuFbm0ChucUYWwrRkkiUtyy3qdKil6kAljaenxBQUbOrMGCLwfPFAJQ-cv4tw_g1dnuOqxqtkT5SIDujcLoJCPcFkhRCQ/s1600-h/IMG_2998%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAxEPEMCxBTcb2cfSi783fsVPRKIblwIE2kMf9WSuGFCvicuFbm0ChucUYWwrRkkiUtyy3qdKil6kAljaenxBQUbOrMGCLwfPFAJQ-cv4tw_g1dnuOqxqtkT5SIDujcLoJCPcFkhRCQ/s320/IMG_2998%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5303969204022881362" border="0" /></a><br />The cake tastes great, but I couldn't get the icing to work out right. Probably because I had to hand mix it since I was only doing a fourth, I had to use just one egg white, and I couldn't very well whip that up by itself in the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">KitchenAid</span> Mixer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwqfrs7LHY1rP3fb4y5MVy8uXrsqgwogmWdpMbx524ud4lUNvzUo_oTx2WQTrPGpRVsiCmaZxjIgVP1e4MTHk_6G3XyaYozkF5YbrStFNULYDV4-fjfPzFXW13wbW63xUfJCRAYhZiQ/s1600-h/IMG_3001%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwqfrs7LHY1rP3fb4y5MVy8uXrsqgwogmWdpMbx524ud4lUNvzUo_oTx2WQTrPGpRVsiCmaZxjIgVP1e4MTHk_6G3XyaYozkF5YbrStFNULYDV4-fjfPzFXW13wbW63xUfJCRAYhZiQ/s320/IMG_3001%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5303969186074339618" border="0" /></a><br />So I added some powdered sugar to thicken up the frosting.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsVQDyFfE5h613RfcVuU3G1uXEkGBgvcg8sKQza0WocWWXD7rRwBJvNu_TS6hLef5l_yW-ZUOTCJNhRgRM89jfmGY-xhqEQZvoUNG28LSStUJm3e8K3jfp41xt1-G-DLvsJnFZPl0rg/s1600-h/IMG_3004%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsVQDyFfE5h613RfcVuU3G1uXEkGBgvcg8sKQza0WocWWXD7rRwBJvNu_TS6hLef5l_yW-ZUOTCJNhRgRM89jfmGY-xhqEQZvoUNG28LSStUJm3e8K3jfp41xt1-G-DLvsJnFZPl0rg/s320/IMG_3004%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5303969194891022178" border="0" /></a><br />I actually made 6 of the cupcakes, but I used the smallest of them for crumbling on top of the other frosted cupcakes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLAmFLSEvx_W8jRehbJB6fOjJmZmvd-US5-d0sX7UuWb0rGn6lSLzr3s36_32xDz_xM7kASPWQa28WcFqReulhmR8fZhYXSJVRoeKmYV3O7eb22OYHN444aeVjeeiNWxxRRuox3chYA/s1600-h/IMG_3006%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLAmFLSEvx_W8jRehbJB6fOjJmZmvd-US5-d0sX7UuWb0rGn6lSLzr3s36_32xDz_xM7kASPWQa28WcFqReulhmR8fZhYXSJVRoeKmYV3O7eb22OYHN444aeVjeeiNWxxRRuox3chYA/s320/IMG_3006%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5303969185586358770" border="0" /></a><br />All in all this was a fun recipe. The cake tasted great. Next time I will either use a different icing recipe, or make the full recipe (maybe it would work better in bulk in the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">KA</span>).Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com2tag:blogger.com,1999:blog-6565623203979854957.post-88836834740727429292009-02-03T19:09:00.008-06:002009-02-03T21:59:30.266-06:00TWD - World Peace Cookies (and those Corn & Pepper muffins I never posted)It has been ages since I have posted anything...and I am sorry for that. Life has been a bit crazy here. I am trying to graduate this semester with my masters...and it is going to be a little close to defend my thesis by the deadline for May graduation (March 13). BUT...all things aside, you have to have life in balance...and I cannot work all the time...and in some of that remainder time, I would love to bake/cook.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowTa4IiTjt8sXolR8mi_QXdG-y-5iA72df3HjD-bG8rFColhNABi68FY_VaBsIlV02JkBycKK6K-tNRNxfrh4_yiRTSM30FVGZZhI6UyKOrLwyOQSgXgSdiunfZNEABhggt2BV4KPug/s1600-h/IMG_2977.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowTa4IiTjt8sXolR8mi_QXdG-y-5iA72df3HjD-bG8rFColhNABi68FY_VaBsIlV02JkBycKK6K-tNRNxfrh4_yiRTSM30FVGZZhI6UyKOrLwyOQSgXgSdiunfZNEABhggt2BV4KPug/s320/IMG_2977.JPG" alt="" id="BLOGGER_PHOTO_ID_5298785907094010882" border="0" /></a><br />Anyways, I digress. This week's TWD recipe pick was World Peace Cookies. Jessica of <a href="http://cookbookhabit.blogspot.com/">cookbookhabit</a> chose the recipe this week, and should you want to make them, you can buy Dorie Greenspan's book <span style="font-style: italic;">Baking from my Home to Yours</span> or get the recipe from Jessica's website.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbFD7i_T5HYF0Vsr-NPN2ugcHKb_ghuBSxJRVv0lp2lMxllYxo1g8eyKQG_gIkGKKd6ZrT7xmIHxTjpOq7k7OSQSG8kolMPL4ZoFM7_c0qpZI1DoCGPX0Vy3s8tkXo4iIZ6kaLlsQ8Dg/s1600-h/IMG_2987.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbFD7i_T5HYF0Vsr-NPN2ugcHKb_ghuBSxJRVv0lp2lMxllYxo1g8eyKQG_gIkGKKd6ZrT7xmIHxTjpOq7k7OSQSG8kolMPL4ZoFM7_c0qpZI1DoCGPX0Vy3s8tkXo4iIZ6kaLlsQ8Dg/s320/IMG_2987.JPG" alt="" id="BLOGGER_PHOTO_ID_5298785914564495186" border="0" /></a><br />Now before we start, I have to say that my husband LOVED these cookies. I will be surprised if there are any more of them by end of day tomorrow (and I wasn't done cooking them until Monday night around 11pm...see hilarious picture above...we had the munchies so we were cooking bacon and baking cookies all after 10:30pm). He kept saying he liked them but wouldn't come out and say he really liked them, but kept eating them...actually I took a bite of one and then set it down so I could finish cutting the cookies for the second batch...I turn around and he ate the rest of my cookie. Seems he can't keep his hands off them. He wouldn't even bring them to work to share because in his mind I hadn't made enough for us and them (even though I made a full batch).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZqpxRoZAYpxbc5YqiO7hn8TxNhXFwXT9k6PHIkFVd6V0bfmntg4kQtuxA9qERrVyHLwPv0nICfN5sR1eLR3BptVYiHiQaE3hx3g_kL7i6UYWrr_FANFTuO5lb_B7IXidJu2m-_fmmg/s1600-h/IMG_2981.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZqpxRoZAYpxbc5YqiO7hn8TxNhXFwXT9k6PHIkFVd6V0bfmntg4kQtuxA9qERrVyHLwPv0nICfN5sR1eLR3BptVYiHiQaE3hx3g_kL7i6UYWrr_FANFTuO5lb_B7IXidJu2m-_fmmg/s320/IMG_2981.JPG" alt="" id="BLOGGER_PHOTO_ID_5298785910255284994" border="0" /></a><br />So if all that didn't peak your interest. You should really make these cookies. They are great, especially with coffee in the morning...yum. I made these exactly to the directions and had no difficulty. Although I was looking through some of the other TWDers blogs and I saw <a href="http://engineerbaker.blogspot.com/">one</a> where they put some espresso powder and cappuccino chips...which sounds divine. So I might go with that variation next time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEfGKgg_Me_HGht9WeH1Oo1vTeus81mrlpEUy5xmLQIdljWOp42OzreMp5o8y0WxmjYO2o-4XQoxZGMEvq_WE6rAqE7uKD9Jx6c3sjIit02eObVIcow64GMLzoI3PMxkHF9izAQitFA/s1600-h/IMG_2982.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEfGKgg_Me_HGht9WeH1Oo1vTeus81mrlpEUy5xmLQIdljWOp42OzreMp5o8y0WxmjYO2o-4XQoxZGMEvq_WE6rAqE7uKD9Jx6c3sjIit02eObVIcow64GMLzoI3PMxkHF9izAQitFA/s320/IMG_2982.JPG" alt="" id="BLOGGER_PHOTO_ID_5298785916741412194" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGpGkuKd8vSEiIPnsOGdWtMarSapfM3uhveh8Y-3HJyum49WbhBuWT6V-SzykjWGBiTp57UCv2Vbspb2ev32O084GY7v4YCJ5KDJo8rWjXN0v-cgnDpKfoxEkTAIqynuC96FwKpnD3Q/s1600-h/IMG_2986.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGpGkuKd8vSEiIPnsOGdWtMarSapfM3uhveh8Y-3HJyum49WbhBuWT6V-SzykjWGBiTp57UCv2Vbspb2ev32O084GY7v4YCJ5KDJo8rWjXN0v-cgnDpKfoxEkTAIqynuC96FwKpnD3Q/s320/IMG_2986.JPG" alt="" id="BLOGGER_PHOTO_ID_5298786565474049554" border="0" /></a><br /><br /><span style="font-size:130%;">Corn and Pepper Muffins</span><br />Also here are the pictures from the Corn and Pepper Muffins. They were alright...but as silly as it is...I am a Jiffy fan. I like my cornbread undefiled my extraneous ingredients. The muffins were good, it is just not what I think of when I think cornbread...and I was expecting cornbread. But thanks anyways to Rebecca of <a href="http://www.ezrapoundcake.com/">Ezra Pound Cake</a> for getting me to bake outside my comfort zone. If you like stuff in your cornbread (and like sweet cornbread, this one does have sugar) then you should try this one out. Check out Rebecca's blog or Dorie's book for the recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrrRKzS-bAQmzQ34ZxLv0Xci5cEJO9_BwYcX0OSr_4fgrTijWr5e1EZUZ-XUSS2cSLbJZ8M9s0RIIY0TDHnuttVD8NzfI_V9P15ilmWpB6aMG2pCkGR_-P_a96ZzySxOsjONNQlX79A/s1600-h/IMG_2961.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrrRKzS-bAQmzQ34ZxLv0Xci5cEJO9_BwYcX0OSr_4fgrTijWr5e1EZUZ-XUSS2cSLbJZ8M9s0RIIY0TDHnuttVD8NzfI_V9P15ilmWpB6aMG2pCkGR_-P_a96ZzySxOsjONNQlX79A/s320/IMG_2961.JPG" alt="" id="BLOGGER_PHOTO_ID_5298785379965648754" border="0" /></a><br /><br />Turns out I thought I had a can of corn...but all I had was creamed corn. Sigh...such is life.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmu78PvyoM7hqevquv4WWyDv_tqCVwT-R0YW2TOWbemJgD0F1VOY0BHZBVv-icMYlNX8yR7Di1aNchJB39DqUiKR5561JVfyzAyl6Y94CelKW8mVviRGcewTnRp6_1WUgJxLwPxxZQmQ/s1600-h/IMG_2965.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmu78PvyoM7hqevquv4WWyDv_tqCVwT-R0YW2TOWbemJgD0F1VOY0BHZBVv-icMYlNX8yR7Di1aNchJB39DqUiKR5561JVfyzAyl6Y94CelKW8mVviRGcewTnRp6_1WUgJxLwPxxZQmQ/s320/IMG_2965.JPG" alt="" id="BLOGGER_PHOTO_ID_5298785384092349474" border="0" /></a><br />So my sweet husband strained the creamed corn for me (because I was quickly falling apart...halfway in the middle and super stressed out...and we have no canned corn??).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiht3IzBN8xIO0g8iWvy8oFqBrFbyLux4yNLoQoYU37pV6435T1XEkHDlzDIUQvqNxEO7XCfJkGMv3i84I3DcjF2VAjdXC9qVbo__C6fGaNtZCUZHJr-rwkLzvKneaL0HDEdtQV6t8ekQ/s1600-h/IMG_2968.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiht3IzBN8xIO0g8iWvy8oFqBrFbyLux4yNLoQoYU37pV6435T1XEkHDlzDIUQvqNxEO7XCfJkGMv3i84I3DcjF2VAjdXC9qVbo__C6fGaNtZCUZHJr-rwkLzvKneaL0HDEdtQV6t8ekQ/s320/IMG_2968.JPG" alt="" id="BLOGGER_PHOTO_ID_5298785382617093506" border="0" /></a><br />Also I used a cast iron muffin tins...I personally think cornbread belongs in cast iron.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0l64hUuummxX5WLLwdxL35XkrEeCWzLh00BYz3e0bB9PN7-faKLKVNdw6JG-IRIHY_aglfgAwkstMUK-zj1h-EcGC1Ty_q_OJNY7dmrTvQEnOM2sBYR4PdnZU63ZgO_s4k2xxyiEtA/s1600-h/IMG_2972.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0l64hUuummxX5WLLwdxL35XkrEeCWzLh00BYz3e0bB9PN7-faKLKVNdw6JG-IRIHY_aglfgAwkstMUK-zj1h-EcGC1Ty_q_OJNY7dmrTvQEnOM2sBYR4PdnZU63ZgO_s4k2xxyiEtA/s320/IMG_2972.JPG" alt="" id="BLOGGER_PHOTO_ID_5298785389957138338" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuem0gEVrlXN5a67C8pqDLI6YFAFu0xPRjepKiV97bRz8tGVE2ElxyLOxr3K206JWh9txNq7xTgM9w1CnPhYw7dcWX047T-PwSA_R-X8wCJauG-pItUPOmzsFiWafEva94t9at57mag/s1600-h/IMG_2974.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuem0gEVrlXN5a67C8pqDLI6YFAFu0xPRjepKiV97bRz8tGVE2ElxyLOxr3K206JWh9txNq7xTgM9w1CnPhYw7dcWX047T-PwSA_R-X8wCJauG-pItUPOmzsFiWafEva94t9at57mag/s320/IMG_2974.JPG" alt="" id="BLOGGER_PHOTO_ID_5298785389553154658" border="0" /></a><br />And here is a pic of the muffins with the soup we had with it. Not chili...mainly because I didn't have any time to make the chili. I can't wait until school is over and I have more time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vWo-lnUGgeR0rSCgbdOkv3fDncbfxIkPdNx-hwDkCCOVV7qmoc-BeokMlnljzAdvvBilu9rg12jiBeGzLq0jYpTWPAlM3J4tZXnptmXPsQOM9OlMmtZO3pT6xSdpL7s1fhBfecRQSQ/s1600-h/IMG_2976.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vWo-lnUGgeR0rSCgbdOkv3fDncbfxIkPdNx-hwDkCCOVV7qmoc-BeokMlnljzAdvvBilu9rg12jiBeGzLq0jYpTWPAlM3J4tZXnptmXPsQOM9OlMmtZO3pT6xSdpL7s1fhBfecRQSQ/s320/IMG_2976.JPG" alt="" id="BLOGGER_PHOTO_ID_5298785905861592450" border="0" /></a><br />Up next week: Floating Islands...hmm sounds intriguing.Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com6tag:blogger.com,1999:blog-6565623203979854957.post-73866999285569279582009-01-14T09:11:00.001-06:002009-01-14T09:12:45.459-06:00TWD - Coming Soon :)I made the savory corn pepper muffins...but life is a bit out of control at the moment. I will post the pictures/etc as soon as I can.Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com0tag:blogger.com,1999:blog-6565623203979854957.post-32582082403414401752009-01-09T09:38:00.004-06:002009-01-09T09:58:06.850-06:00Happy Birthday!Sorry these pictures are a bit late. But here is a picture of the french pie tart fresh out of the oven...I think I maybe cooked it a few minutes too long. It was good, but I think I would have liked it better if the almond filling was a bit less cooked.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3y-R_YWnEZdGClb-KR3lqbKmphq4EMjsiTHU8hMdIOQ_YPpSW1c3Pt8wS5JcMIbL-H3fiqUhtP8PrggwFm5Jww1YpScXyf8ODm0_bK43amt38hf8bBCPHDio5OeIM3YVFLP5AqHgkQ/s1600-h/IMG_2932%5B1%5D"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3y-R_YWnEZdGClb-KR3lqbKmphq4EMjsiTHU8hMdIOQ_YPpSW1c3Pt8wS5JcMIbL-H3fiqUhtP8PrggwFm5Jww1YpScXyf8ODm0_bK43amt38hf8bBCPHDio5OeIM3YVFLP5AqHgkQ/s320/IMG_2932%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5289322179589935650" border="0" /></a><br />Some Birthday creating essentials...such as powdered sugar and a candle.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFNnb7WqjFo8aSuqiYzl6R3g9eHPEBGVEDEVkQlzJH9idn-xiObiTqdw7BUdp4s3Zq-br5Wzu9B_9MsqDZsevYrveHRKTxXFFp5A9Qle9bvOdxNL79qq2-qKQCyguEXO6C_qQvLhMlw/s1600-h/IMG_2933.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFNnb7WqjFo8aSuqiYzl6R3g9eHPEBGVEDEVkQlzJH9idn-xiObiTqdw7BUdp4s3Zq-br5Wzu9B_9MsqDZsevYrveHRKTxXFFp5A9Qle9bvOdxNL79qq2-qKQCyguEXO6C_qQvLhMlw/s320/IMG_2933.jpg" alt="" id="BLOGGER_PHOTO_ID_5289322168359159106" border="0" /></a><br />Picture before I lit the candle. I think the powdered sugar definitely makes it look better, you can't tell that the pears aren't symmetrical...and smooched in to one side.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJI0gh2U1KlFhiUPwLFzL81ws2C_7UAj5_YPQCt9XPAYYAp57PF4Eg1Q3g4BD9SWueE-xfS2r0mPF_8pSeR-tS_2JyI8OuFld7RyQ4slKhlph0lL7qaXUHlRaMyW6tHoVPNdBexU_I0g/s1600-h/IMG_2936%5B1%5D"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJI0gh2U1KlFhiUPwLFzL81ws2C_7UAj5_YPQCt9XPAYYAp57PF4Eg1Q3g4BD9SWueE-xfS2r0mPF_8pSeR-tS_2JyI8OuFld7RyQ4slKhlph0lL7qaXUHlRaMyW6tHoVPNdBexU_I0g/s320/IMG_2936%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5289322174572469842" border="0" /></a><br />And a picture of my officemate as she blew out the candle :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAjRK4sHvQAkZqjoJdLXatJSJNdTYfbZcAjv9E-DOUZN7h0xr5sVodZqoXgHBN-edN2LAiTftvgdIzGKvuueRzkkDFMQrfCe80PDQFRcdm4WHLvLSEJKyJVOcpTF_IggqB_U-tWTNwA/s1600-h/IMG_2935.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAjRK4sHvQAkZqjoJdLXatJSJNdTYfbZcAjv9E-DOUZN7h0xr5sVodZqoXgHBN-edN2LAiTftvgdIzGKvuueRzkkDFMQrfCe80PDQFRcdm4WHLvLSEJKyJVOcpTF_IggqB_U-tWTNwA/s320/IMG_2935.jpg" alt="" id="BLOGGER_PHOTO_ID_5289323057119484930" border="0" /></a><br />I loved it, my officemate loved it...and my husband loved it (he is lucky he works nearby and got a piece at lunch ;). So all in all I would definitely make this recipe again.Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com1tag:blogger.com,1999:blog-6565623203979854957.post-9028233778260409272009-01-06T22:25:00.007-06:002009-01-06T22:57:02.509-06:00TWD - French Pear TartSo this week's TWD choice was picked by none other than Dorie Greenspan herself. Dorie has graciously answered many TWDer's questions throughout the past year. She picked a French Pear Tart and says that this week's recipe is her husband's favorite. You can find the recipe on Dorie's personal <a href="http://www.doriegreenspan.com/dorie_greenspan/2009/01/tuesdays-with-dorie-french-pear-tart.html">website</a> or on pages 368 and 369 of Baking from My Home to Yours (by Dorie Greenspan). To be honest, I had to tweak this recipe ever so slightly. I have never made a tart...and therefore do not have a tart pan. So instead I just used a regular Pyrex pie plate and made the edges look all pretty :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQJW02czhmo_o5MCSRA86xu4bt4_N4D8ICCijW0Fpbhq8FzQVyqXCTZU6o9faIchge9gxfCs7DARAczggCUr8jfpZpv5l9YOJhcS76CX0jQnNV4AV8sPp4OCPZXupEMnzGUWRiyjMsA/s1600-h/IMG_2917.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQJW02czhmo_o5MCSRA86xu4bt4_N4D8ICCijW0Fpbhq8FzQVyqXCTZU6o9faIchge9gxfCs7DARAczggCUr8jfpZpv5l9YOJhcS76CX0jQnNV4AV8sPp4OCPZXupEMnzGUWRiyjMsA/s320/IMG_2917.JPG" alt="" id="BLOGGER_PHOTO_ID_5288404126666701298" border="0" /></a>Also I do not have a food processor (even though my mom gave me hers over Christmas break...and I decided...perhaps foolishly...to leave it behind until we move in May). And this recipe tells you to use a food processor twice. For the dough I attempted to achieve the same results in a blender...I ended up having to scoop it all out and do most of the work by hand. For the almond cream filling, I just used her suggested alternate method of using my mixer with a whisk attachment.<br /><br />Slight problem is that when I was at the grocery store this evening, I forgot that I needed corn starch. And as it is Tuesday already (really need to start being more on the ball about this group) and I was already at home...I found a substitution for cornstarch as <a href="http://www.cdkitchen.com/features/tip/241/Cornstarch-Substitute">1 tsp Cornstarch = 2 tsp Flour</a>. And I didn't buy blanched almonds (also forgot them at the store) but luckily I had whole natural ones in the freezer. So I looked up online <a href="http://homecooking.about.com/cs/atozfoodindex/ht/blanch_almonds.htm">how to blanch them</a>. And maybe everyone knows what that means and how to do it, but I did not. Definitely leave them in the boiling water for at least a minute, I pulled them out early the first time and it was kind of difficult to get the skin off, I had to do it a second time and they came off super fast.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkp4at02EY3ApodSkl8rc9ayCHYmESwi3K9T8ME99PPEIU9mjJcebVvjXTqG7Xtheueyd65nDXh7I10NVxLUzOZ0pWuG6J2zurC34jNlytWDNFVwDkrtcrp-si2qdNEip1qI5BCMGIDA/s1600-h/IMG_2924.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkp4at02EY3ApodSkl8rc9ayCHYmESwi3K9T8ME99PPEIU9mjJcebVvjXTqG7Xtheueyd65nDXh7I10NVxLUzOZ0pWuG6J2zurC34jNlytWDNFVwDkrtcrp-si2qdNEip1qI5BCMGIDA/s320/IMG_2924.JPG" alt="" id="BLOGGER_PHOTO_ID_5288404127924582402" border="0" /></a><br />Sorry for the bad picture of peeled almonds...it just took so much time I had to include it. Definitely make sure you boil them for a minute...it really should have been easy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcKUorxvK5Z4P1FxRo7e0J4FJEJR-NEorMvX08b1F3tajGZcc3P6VIa32qhys0ZoFb1bXI2vfeD-rpMiwS1Oq_Hc48pmb5hLLMWEBqlKNxhuCwWpBFyUa9Df7f5z_TDxx-H8jPx4YXQ/s1600-h/IMG_2927.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcKUorxvK5Z4P1FxRo7e0J4FJEJR-NEorMvX08b1F3tajGZcc3P6VIa32qhys0ZoFb1bXI2vfeD-rpMiwS1Oq_Hc48pmb5hLLMWEBqlKNxhuCwWpBFyUa9Df7f5z_TDxx-H8jPx4YXQ/s320/IMG_2927.JPG" alt="" id="BLOGGER_PHOTO_ID_5288404132164128018" border="0" /> </a><br />P.S. I also used the blender to grind up the almonds. Not sure if this is how I was supposed to do it, but it appears to have worked.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JamoyRJoG-3cHAC2C_JccprsmgcRl9r-J0hu7fhzCdJCByK4cQtLqHuLdmXNKQC_INgQQu3fht1z74sLcT14lhnGas2E5Ab0IJNNicwGdZy9f1bVxLlBI3pakOz0ewxrDUY1RFlSoQ/s1600-h/IMG_2929.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JamoyRJoG-3cHAC2C_JccprsmgcRl9r-J0hu7fhzCdJCByK4cQtLqHuLdmXNKQC_INgQQu3fht1z74sLcT14lhnGas2E5Ab0IJNNicwGdZy9f1bVxLlBI3pakOz0ewxrDUY1RFlSoQ/s320/IMG_2929.JPG" alt="" id="BLOGGER_PHOTO_ID_5288404138030040226" border="0" /></a><br />Here is the almost finished product.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsVWiop4MiOa0SKMXw3jmjG-L_9NzhMThMSpqbPKmujbDRG_YnDvAuW7YBCaMPS90JEG0U2coEbued7t8suIZ4cjGv4LJUZCNfWyCTIA83HnAhlesdDxcYwohRW4OV6Speoee1wWDXQ/s1600-h/IMG_2931.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsVWiop4MiOa0SKMXw3jmjG-L_9NzhMThMSpqbPKmujbDRG_YnDvAuW7YBCaMPS90JEG0U2coEbued7t8suIZ4cjGv4LJUZCNfWyCTIA83HnAhlesdDxcYwohRW4OV6Speoee1wWDXQ/s320/IMG_2931.JPG" alt="" id="BLOGGER_PHOTO_ID_5288404142031386098" border="0" /></a><br />So Dorie definitely says to use 6 pear halves...but in her post on her blog she only used 5 and everything is perfectly proportioned. As you can see mine are slightly smooched. And I am wondering if I shouldn't have pushed the pears into the almond filling...Dorie's pictures look a little different.<br /><br />I am planning on giving this tart to my officemate tomorrow for her birthday. Her birthday was actually today, but she didn't say anything. I found out through facebook (silly I know). Also she is from South Korea, and I thought she needed something "birthday cake-ish". Oh and here is an interesting tradition I found out today. In South Korea they have a tradition of Birthday Soup. Apparently it is a tradition to give women who just have had babies a Seaweed and Beef Soup. It is super nutritious and helpful to new mothers. But it is also a tradition to eat the same type of soup on your birthday. It is called Miyeok guk in Korean, and <a href="http://mykoreankitchen.com/2007/07/01/brown-seaweed-soup-miyeok-guk/">here</a> is a link to a site with a recipe. I think I might just have to give my hubby "birthday soup" for his birthday on the 25th.<br /><br />It is late, and the pie wont be out for another 20 minutes or so...so I will post the finished product, and maybe my officemate blowing out the candle(s) tomorrow :) I promise it was finished before midnight central time...I am just too tired to wait til after the tart comes out to finish this post ;)<br /><br />Next week's recipe is Savory Corn and Pepper Muffins...yum.Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com4tag:blogger.com,1999:blog-6565623203979854957.post-70535462609672922862008-12-30T00:01:00.000-06:002008-12-30T00:01:00.745-06:00TWD - Cookies Galore<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7UmRNv0P0E2_qFURBdCJHVU5QsdZ1EyRUA2QVoKQKWQao2b-_Qgh2kk81tqtvQIW8NYFiIkaPW3D8mZR5gWcuIJfRPtBAghsEjBVSk1FDFJnLI0HqkbIeUdGX40dC0xg6apnnRZFJQ/s1600-h/IMG_2274.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7UmRNv0P0E2_qFURBdCJHVU5QsdZ1EyRUA2QVoKQKWQao2b-_Qgh2kk81tqtvQIW8NYFiIkaPW3D8mZR5gWcuIJfRPtBAghsEjBVSk1FDFJnLI0HqkbIeUdGX40dC0xg6apnnRZFJQ/s320/IMG_2274.JPG" alt="" id="BLOGGER_PHOTO_ID_5285300982645856930" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiNI5eCe14h5ZRTYhVt5Ul0zjQRA2nYy3ApEybFT4pv5fR3puoq2ANEVHcKhkxF6b8h4n9BTwufvkmNDFyRFI8ZJSfkMHF05VvrqNtP9u5sa4DitO8_AjgfKbpapIt4OH1HSMguDIjA/s1600-h/IMG_2916.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiNI5eCe14h5ZRTYhVt5Ul0zjQRA2nYy3ApEybFT4pv5fR3puoq2ANEVHcKhkxF6b8h4n9BTwufvkmNDFyRFI8ZJSfkMHF05VvrqNtP9u5sa4DitO8_AjgfKbpapIt4OH1HSMguDIjA/s320/IMG_2916.JPG" alt="" id="BLOGGER_PHOTO_ID_5285304143570528834" border="0" /></a><br />So I missed a couple weeks of posting, but I have been baking. I make "Grandma's All-Occasion Sugar Cookies" (pgs. 146 & 147 in <strong style="font-weight: normal;"><span style="font-style: italic;">Baking from my Home to Yours</span></strong>) on multiple occasions and also tried out the "Buttery Jam Cookies" (pg. 80). Thanks to Ulrike of <a href="http://ostwestwind.twoday.net/">Küchenlatein</a> for choosing <strong style="font-weight: normal;">Grandma’s All-Occasion Sugar Cookies and to </strong>Heather of <a href="http://www.randomosityandthegirl.com/">Randomosity and the Girl</a> for choosing the <strong style="font-weight: normal;">Buttery Jam Cookies.<br /><br /></strong><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhjDvCysc-TXaGPIpSZO5TrGKlkfu-qXsqD7b_tZGg1lPeRv8yZd8jfnXi3HYmhwQCTeO7GSzHp8KUW6x5PR_JnZlWpEvSEblyTt8e3KZfED8U4ev1aEAgB6M7hpY6eNvbbRdoAX-pQ/s1600-h/IMG_2270.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhjDvCysc-TXaGPIpSZO5TrGKlkfu-qXsqD7b_tZGg1lPeRv8yZd8jfnXi3HYmhwQCTeO7GSzHp8KUW6x5PR_JnZlWpEvSEblyTt8e3KZfED8U4ev1aEAgB6M7hpY6eNvbbRdoAX-pQ/s320/IMG_2270.JPG" alt="" id="BLOGGER_PHOTO_ID_5285300960222245698" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwF710z7tDq1YsPoWhZuIoFIEW98BBud_V2A0XoLBS7IPIyR0av7fA1noBJGb_-fK1lqf71SAdfIc9YiQQWYjAJDW5ASW82sdTeizROMY-iJubRnwU-nGoL9WpDE_ShvT6MhWJNHVKA/s1600-h/IMG_2269.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwF710z7tDq1YsPoWhZuIoFIEW98BBud_V2A0XoLBS7IPIyR0av7fA1noBJGb_-fK1lqf71SAdfIc9YiQQWYjAJDW5ASW82sdTeizROMY-iJubRnwU-nGoL9WpDE_ShvT6MhWJNHVKA/s320/IMG_2269.JPG" alt="" id="BLOGGER_PHOTO_ID_5285300950690048242" border="0" /></a><br /><strong style="font-weight: normal;">But since it is the holidays and I would love to get back to hanging out with family and (unfortunately) I have to do some research work for school....so here are some pictures of the baking. Sorry for the limited comments.<br /><br /></strong><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyxYBY4noeY05qWuV_LP7IRQ8lclR9E7gpASGqUjD6YkFMGSvNBIBuWbuCQOW3MqbNumlwTXDbh9b5jZf6OzGWcKtzyxorhObkygm5Gh5Qm_59xlbK-zNM4B1WsVyV9GnPluWbFngOw/s1600-h/IMG_2900.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyxYBY4noeY05qWuV_LP7IRQ8lclR9E7gpASGqUjD6YkFMGSvNBIBuWbuCQOW3MqbNumlwTXDbh9b5jZf6OzGWcKtzyxorhObkygm5Gh5Qm_59xlbK-zNM4B1WsVyV9GnPluWbFngOw/s320/IMG_2900.JPG" alt="" id="BLOGGER_PHOTO_ID_5285304115801523842" border="0" /></a><br /><strong style="font-weight: normal;">Oh and I used Strawberry Jam for the jam cookies :) And Christmas sprinkles for one batch of the sugar cookies and just random sprinkles for the other one. Also I opted for slice and bake method for the sugar cookies. The first time I froze the dough for about 45 minutes because I was short on time, and the second time I refrigerated the dough for the full 4 hours as suggested. Both came out fine, I just accidentally left one of the batches in the oven too long and they got a bit dark...;)<br /><br /></strong><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC2zUllNqUXujmak4fDkNU54JPTzs1bdu-ASwO0q8nqkAQvNh5bzkIF3Po604LKJjNck4vhiDxt5AXvTYGKedwcGyq9ouWwv2ptm4qiW5W1BPpFqECRwe1f0MsMKl3HO4u_cVbPSIig/s1600-h/IMG_2264.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC2zUllNqUXujmak4fDkNU54JPTzs1bdu-ASwO0q8nqkAQvNh5bzkIF3Po604LKJjNck4vhiDxt5AXvTYGKedwcGyq9ouWwv2ptm4qiW5W1BPpFqECRwe1f0MsMKl3HO4u_cVbPSIig/s320/IMG_2264.JPG" alt="" id="BLOGGER_PHOTO_ID_5285300941689298402" border="0" /></a><br /><strong style="font-weight: normal;">Here is a picture from the baking extravaganza 2008. I think I washed and reused the KitchenAid about 4 times (I also made a double batch of almond biscotti and a batch of blondies, all from Dorie Greenspan's book,<span style="font-style: italic;"> Baking from my Home to Yours</span>)). In the background you can see my husband working on the bacon bowties (really easy, just get thinly sliced bacon and cut it in little pieces big enough to wrap around a club cracker. Then bake at 200 for 2 hours (ish...not sure exactly) and when the bacon bakes it cinches up and makes the crackers look like bowties...can be eaten right away or refrigerate and eat the next day).<br /><br />The next "week" (I am a bit behind) is supposed to be the Butterscotch Pudding...but I am really not a fan of butterscotch, so I will probably skip that one. And then next is the New York Cheesecake, which I am definitely looking forward to :) (hopefully I will get it done and posted in December...we shall see).<br /><br /></strong><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWF7Y88n6AECOtFInGDb2QHh_MflYXnfR3HaoNIkwnrjvZx6xXqlp8ZyR5PWRPaRHO59sRppka1F6HJ38auxDPNAAwQtEy1VwNS9eTn3VihyphenhyphenSspZVC4jZiON-SKoJqIN_bPP9fyyBeOA/s1600-h/IMG_2273.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWF7Y88n6AECOtFInGDb2QHh_MflYXnfR3HaoNIkwnrjvZx6xXqlp8ZyR5PWRPaRHO59sRppka1F6HJ38auxDPNAAwQtEy1VwNS9eTn3VihyphenhyphenSspZVC4jZiON-SKoJqIN_bPP9fyyBeOA/s320/IMG_2273.JPG" alt="" id="BLOGGER_PHOTO_ID_5285300966880526866" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGXk2qlzQ2A2FcjFHsIkcTSrc0H8lWQXuEDBz2W7nsa9c1xvBrCfNyyESMOj8R5gUIgmyFHyppJWyRDlLvb6UCQv0JcdFLqX6Xl1UctpdRDoMIB5gz20ZE97kQlgoClJZGB1urDUgfA/s1600-h/IMG_2902.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGXk2qlzQ2A2FcjFHsIkcTSrc0H8lWQXuEDBz2W7nsa9c1xvBrCfNyyESMOj8R5gUIgmyFHyppJWyRDlLvb6UCQv0JcdFLqX6Xl1UctpdRDoMIB5gz20ZE97kQlgoClJZGB1urDUgfA/s320/IMG_2902.JPG" alt="" id="BLOGGER_PHOTO_ID_5285304127523917026" border="0" /></a>Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com1tag:blogger.com,1999:blog-6565623203979854957.post-87957201565463527572008-12-02T22:01:00.005-06:002008-12-02T22:27:15.353-06:00TWD - Linzer Sables AND Thanksgiving Twofer Pie<span style="font-style: italic;"><span style="font-style: italic;">Thanksgiving Twofer Pie</span></span><br /><br />So I definitely made this Thanksgiving Twofer Pie (actually 2 of them) the Monday before Thanksgiving. So I could have posted it when I was supposed to last Tuesday. But there was a little extension to allow for the holiday, allowing us to post as late as Sunday...so what do I do? Forget about it until yesterday. And to top it all off I made a third pie on Thanksgiving day itself (the first 2 were given away).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvx9_UkLt6R6GowG_6kHWUwD-01mA9V7JFepD54VbjBajSbCCZKMkq8Pe01j54pvzPqxrmpBJiWKb4LlSUbyXaaNUfFG_RPtB_Ptk3e3ilR4JVZ6YuUUkI-GRfYAUAGxu-Fwwh7SJ-JA/s1600-h/IMG_2872.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvx9_UkLt6R6GowG_6kHWUwD-01mA9V7JFepD54VbjBajSbCCZKMkq8Pe01j54pvzPqxrmpBJiWKb4LlSUbyXaaNUfFG_RPtB_Ptk3e3ilR4JVZ6YuUUkI-GRfYAUAGxu-Fwwh7SJ-JA/s320/IMG_2872.JPG" alt="" id="BLOGGER_PHOTO_ID_5275412030161404770" border="0" /></a><br />Anyways, this pie is superb. I adore pumpkin pie, but have never really liked pecan pie because it is just too much sweetness. But this pie is a perfect blend of the two. Baking it was really easy too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qLnVrQMGlV2zEZqyjzXdTKrQI4xbcFj_Z4SE92FLUzmOi-LjuxdvhBz0NzeaCw91kioZthJoAu_Z2zzTBnzvxnNDdJZO2sGCTjbo6yxpJvRChGuDBv44_BHOZfpc5D3gqVSDJu__3A/s1600-h/IMG_2891.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qLnVrQMGlV2zEZqyjzXdTKrQI4xbcFj_Z4SE92FLUzmOi-LjuxdvhBz0NzeaCw91kioZthJoAu_Z2zzTBnzvxnNDdJZO2sGCTjbo6yxpJvRChGuDBv44_BHOZfpc5D3gqVSDJu__3A/s320/IMG_2891.JPG" alt="" id="BLOGGER_PHOTO_ID_5275412043000971330" border="0" /></a><br /><div style="text-align: left;">Thanks to <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Vibi</span> of <a href="http://lacasserolecarree.blogspot.com/">La Casserole Carree</a> for choosing the perfect pie for Thanksgiving (see her site or page 321 of <a href="http://www.amazon.com/gp/aws/cart/add.html?SessionId=002-1699174-2036839&SubscriptionId=D68HUNXKLHS4J&AssociateTag=tueswithdori-20&ASIN.1=0618443363&Quantity.1=1&adid=1P1YHFX08ZEBEA7XG8D4&linkCode=as1&OfferListingId.1=P9%252B7X">Baking from my Home to Yours</a> for the recipe).<br /><br /><span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Linzer</span> Sables</span><br /><br />This week's recipe was chosen by Dennis of <a href="http://noskos.blogspot.com/">Living the Life</a>. I am in finals this week in school and so life is pretty crazy for me. I was really wanting to not do this week, but then I chose to join this group, and I do enjoy baking, so I decided to go for it. My husband had also told me that he doesn't like this kind of cookie so to not be offended if he didn't eat them....this was going to be a great week.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5NMy91LYcQFU7A17NJbfbuH7VcTxtNiOkyULNLwMlWU4lNAbdfNWQVQ27NZHfUMukC13UZsNzaUGGhvkmWyaocDW8a8sxW9QbryZVoKpKDfCW9j-JVIST9WbVa06-8iLz74Aq3R5TZQ/s1600-h/IMG_2893.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5NMy91LYcQFU7A17NJbfbuH7VcTxtNiOkyULNLwMlWU4lNAbdfNWQVQ27NZHfUMukC13UZsNzaUGGhvkmWyaocDW8a8sxW9QbryZVoKpKDfCW9j-JVIST9WbVa06-8iLz74Aq3R5TZQ/s320/IMG_2893.JPG" alt="" id="BLOGGER_PHOTO_ID_5275412049873912722" border="0" /></a><br />But I made them anyways. They are super simple to whip up. The recipe can be found on Dennis' blog or on pages 134-136 of <a href="http://www.amazon.com/gp/aws/cart/add.html?SessionId=002-1699174-2036839&SubscriptionId=D68HUNXKLHS4J&AssociateTag=tueswithdori-20&ASIN.1=0618443363&Quantity.1=1&adid=1P1YHFX08ZEBEA7XG8D4&linkCode=as1&OfferListingId.1=P9%252B7X">Baking from my Home to Yours</a>. I didn't make them into cute little sandwiches because I was short on time. And I halved the recipe. But they are great on their own with some powdered sugar and milk :) I think they would be better though in sandwich form with some chocolate in the center...yum.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXP3bVxhcR2pfs6reNHJLDjZHCsU5qxUJUSS8yeQBaiDp4a9hsw6C_UadcYc9DKNTwfoKMXvfYOqSsKNdl_r6XF7XO5WqD5q6VQBdUXAHzaNSByfyy89fyWTP2QbtH6NjOTCEMaDRKw/s1600-h/IMG_2894.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXP3bVxhcR2pfs6reNHJLDjZHCsU5qxUJUSS8yeQBaiDp4a9hsw6C_UadcYc9DKNTwfoKMXvfYOqSsKNdl_r6XF7XO5WqD5q6VQBdUXAHzaNSByfyy89fyWTP2QbtH6NjOTCEMaDRKw/s320/IMG_2894.JPG" alt="" id="BLOGGER_PHOTO_ID_5275412060529343778" border="0" /></a><br />Anyways, as you can see we have already eaten 4...the rest will soon be gone as well :) Stay tuned next week for <strong>Grandma’s All-Occasion Sugar Cookies</strong> on pages 146-147.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6OpTQ6Cr7xJSNyBfmVYJ8V3hxpowSQc-twGOq4jjj2QMagNXbmOkVwXQI6uS3rcXrlTt4u4RY2nygVkXxLjdpPtiSV1r9WIbcZQFbmfhlfGhsHF9v5TGdLO2a3E42ul7vuNeXgkuyg/s1600-h/IMG_2895.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6OpTQ6Cr7xJSNyBfmVYJ8V3hxpowSQc-twGOq4jjj2QMagNXbmOkVwXQI6uS3rcXrlTt4u4RY2nygVkXxLjdpPtiSV1r9WIbcZQFbmfhlfGhsHF9v5TGdLO2a3E42ul7vuNeXgkuyg/s320/IMG_2895.JPG" alt="" id="BLOGGER_PHOTO_ID_5275415065575416146" border="0" /></a><br /><br /><br /></div>Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com2tag:blogger.com,1999:blog-6565623203979854957.post-9417468169914719022008-11-11T19:06:00.009-06:002008-11-13T06:46:55.177-06:00TWD - KugelhopfThis week's Tuesdays with Dorie recipe is Kugelhopf chosen by Yolanda of <a href="http://allpurposegirl.blogspot.com/">The All-purpose Girl</a>. If you would like to see the recipe, please either buy the Dorie's cookbook or see Yolanda's blog for the recipe. Also you can check out all the other TWDer's <a href="http://tuesdayswithdorie.wordpress.com/">here</a> to see all there Kugelhopf success. Check out my fancy new bundt pan for this challenge :) Not exactly the right pan for the job, but it is close enough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDT8yvGMKEgSnb40n7h0HW0HWvaBpjOhTTnorOaqMXIK2aPLuIv8y9wGwDc5JFfgmYibv84S_ikvGjpM9vdK_uS1_n7-GnY1QYmp6TxGPN5I_71z2ZXDOQZOWbP_gpIxRTjtJ8GkI_9Q/s1600-h/IMG_2847.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDT8yvGMKEgSnb40n7h0HW0HWvaBpjOhTTnorOaqMXIK2aPLuIv8y9wGwDc5JFfgmYibv84S_ikvGjpM9vdK_uS1_n7-GnY1QYmp6TxGPN5I_71z2ZXDOQZOWbP_gpIxRTjtJ8GkI_9Q/s320/IMG_2847.JPG" alt="" id="BLOGGER_PHOTO_ID_5267579192165873234" border="0" /></a>Okay...so I will let you in on a little secret...I didn't read the recipe through all the way before I started....turns out this is a very time intensive process. 1 1/2 hours for the first rise, 2 hrs (with 1/2 hr beating down of the dough) then chill in the refrigerator all night, and then a final rise out of the fridge for 2 more hours.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigou66r37rB1Rv3K3J7u6bOI3pxFcFxe3gzg9WfmZcsvCMwJaQdB_MN3a17DtVeVarRNw6cY8MJXPGndrJUCCKPK5JinB8lfZ45MjtnplugqGQOveQky3UylxAJhRlOVpvirBF5oy7xQ/s1600-h/IMG_2846.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigou66r37rB1Rv3K3J7u6bOI3pxFcFxe3gzg9WfmZcsvCMwJaQdB_MN3a17DtVeVarRNw6cY8MJXPGndrJUCCKPK5JinB8lfZ45MjtnplugqGQOveQky3UylxAJhRlOVpvirBF5oy7xQ/s320/IMG_2846.JPG" alt="" id="BLOGGER_PHOTO_ID_5267579197730292498" border="0" /></a>Now I will let you in on a second little secret...I would be lying if I said that I followed this recipe to a tee. So I started this recipe at about 9pm last night and I was uber tired. So I let it rise for about an hour and then "slapped it down" and put it in the fridge overnight. I probably would have skipped this challenge if I had read through the whole thing before starting it last night...but I figured that out after I had the dough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlQ6sSbsayP0z9461AAnPOYI8oxxoUzJjFeOe7HQyv2f3fWR1ym8M7bF2DfstsJ8BGjtJST_RdAtl3GTKjp0LKszpzpQS9htXge5WOyq6qJVVwGikUWFzXmiY-mcR_bAX9KCi9_P1cQ/s1600-h/IMG_2852.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlQ6sSbsayP0z9461AAnPOYI8oxxoUzJjFeOe7HQyv2f3fWR1ym8M7bF2DfstsJ8BGjtJST_RdAtl3GTKjp0LKszpzpQS9htXge5WOyq6qJVVwGikUWFzXmiY-mcR_bAX9KCi9_P1cQ/s320/IMG_2852.JPG" alt="" id="BLOGGER_PHOTO_ID_5267579212021319202" border="0" /></a>So other than the rise times, I used chocolate chips in the dough instead of raisins, mainly because I didn't get a chance to go by the grocery store and get raisins...actually I had planned on putting dried cranberries in it instead. The chocolate chips were good in it, but they all sunk to the bottom of the dough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLF6M3_1WJnDPRPJOrEvH9VeNFtAQUG1snJrfR30UNgqvb_MJafbbu4bdyiHwvAzW5zx6XS8wUICWSn220cUGL1Y334007oXQuRdDjVhDqeSJwCRuKWq8-sEB89zI5xCKGXMW24aknQ/s1600-h/IMG_2855.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLF6M3_1WJnDPRPJOrEvH9VeNFtAQUG1snJrfR30UNgqvb_MJafbbu4bdyiHwvAzW5zx6XS8wUICWSn220cUGL1Y334007oXQuRdDjVhDqeSJwCRuKWq8-sEB89zI5xCKGXMW24aknQ/s320/IMG_2855.JPG" alt="" id="BLOGGER_PHOTO_ID_5267579220560597794" border="0" /></a>The final result was okay. It would have probably been better if I had followed the rise times it probably would have been better. Also I think I agree with a lot of the TWDers that thought that this dough was a little bland. Probably worse though since my chocolate chips all fell to the bottom and were not spaced out as they should have been.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPnptAEJxlhBIrxlWiBh98uocrbu8mbMNFb1j-pVcE8upnQ_i24HHWTm8ipZPYrnhmsAUn4e0Ychwzr5EuIwpqKEgPyBTs0unQgFLB5mo4q-9BJjXnQ80amuhpgd0uqvCqolz8pwzBw/s1600-h/IMG_2866.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPnptAEJxlhBIrxlWiBh98uocrbu8mbMNFb1j-pVcE8upnQ_i24HHWTm8ipZPYrnhmsAUn4e0Ychwzr5EuIwpqKEgPyBTs0unQgFLB5mo4q-9BJjXnQ80amuhpgd0uqvCqolz8pwzBw/s320/IMG_2866.JPG" alt="" id="BLOGGER_PHOTO_ID_5267579822882689106" border="0" /></a>So here is my so-so Kugelhopf. I guess this is 2 recipes that haven't been so good...but I also don't have much experience with breads...so I think that it is still good that I am doing this whole weekly challenge thing, the main reason I wanted to join was to become a better baker...so sorry if you are looking at this blog for amazing results each time ;)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHY5HkSZH166EofkO4SFHX2vB24nm_xTQzPIZkIdBvdbPYpd_nx3fkRyroes5i4vQdciV3qrKA7Let-HaP92PSQD5L3OPU4LiFnuAgjdwMeKB24-8-FR4j07rRbhNz2ezvv9HTMmzxQ/s1600-h/IMG_2858.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHY5HkSZH166EofkO4SFHX2vB24nm_xTQzPIZkIdBvdbPYpd_nx3fkRyroes5i4vQdciV3qrKA7Let-HaP92PSQD5L3OPU4LiFnuAgjdwMeKB24-8-FR4j07rRbhNz2ezvv9HTMmzxQ/s320/IMG_2858.JPG" alt="" id="BLOGGER_PHOTO_ID_5267579231065814098" border="0" /></a>Next week's challenge is: <span style="font-size:100%;"><strong>Arborio Rice Pudding, White, Black (or Both)</strong></span> on pages 412 and 413. But I probably will chose to skip this week...1. because I am not much of a pudding fan and 2. because I have a "midterm" next Tuesday (yes...you heard me right, a midterm within the last 3 class days this semester...ridiculous). Check on the <a href="http://tuesdayswithdorie.wordpress.com/">TWD blog</a> for everyone else's pudding.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VB1QbNP1GN6KUGYakVO9P1hz5k8zPdlYEaz0PxyJ_6ZdNe0AzsTmhner144Dxd05YQFMMlXAxQz2Pp1LUXNU4GKjz00AZyw6nyf-uR_ELmGSu4VORi7UbR-uYMRJE7qq_WYyMeQ6-A/s1600-h/IMG_2861.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VB1QbNP1GN6KUGYakVO9P1hz5k8zPdlYEaz0PxyJ_6ZdNe0AzsTmhner144Dxd05YQFMMlXAxQz2Pp1LUXNU4GKjz00AZyw6nyf-uR_ELmGSu4VORi7UbR-uYMRJE7qq_WYyMeQ6-A/s320/IMG_2861.JPG" alt="" id="BLOGGER_PHOTO_ID_5267579814831576914" border="0" /></a>Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com2tag:blogger.com,1999:blog-6565623203979854957.post-70287253182981346002008-11-04T21:15:00.006-06:002008-11-04T21:51:38.905-06:00TWD - Rugelach<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AY5XX35KxFXRIPWXnjwZZ5l_kZCv10qcvYrcaVyQpOlwHVzH6Ldk5mgsDj2oIWzhyEzpPXuWKn9JueNzuGetNVGXINwVkJelDd93s_r44m8ccLc4UziOIM3-NA7HlWYXvvIPBAFFbA/s1600-h/IMG_2802.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AY5XX35KxFXRIPWXnjwZZ5l_kZCv10qcvYrcaVyQpOlwHVzH6Ldk5mgsDj2oIWzhyEzpPXuWKn9JueNzuGetNVGXINwVkJelDd93s_r44m8ccLc4UziOIM3-NA7HlWYXvvIPBAFFbA/s320/IMG_2802.JPG" alt="" id="BLOGGER_PHOTO_ID_5265015175597107122" border="0" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Rugelach</span> is this week's Tuesdays with Dorie pick, chosen by Grace of <a href="http://www.piggyscookingjournal.com/">Piggy's Cooking Journal</a>. They are essentially dough <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">crescent</span> rolls with jam/chocolate/nuts/etc filling. They are excellent. Please either get the recipe from <a href="http://www.amazon.com/gp/aws/cart/add.html?SessionId=002-1699174-2036839&SubscriptionId=D68HUNXKLHS4J&AssociateTag=tueswithdori-20&ASIN.1=0618443363&Quantity.1=1&adid=1P1YHFX08ZEBEA7XG8D4&linkCode=as1&OfferListingId.1=P9%252B7X">Baking from my Home to Yours</a>, by Dorie Greenspan, or check out the recipe from <a href="http://www.piggyscookingjournal.com/">Piggy's Cooking Journal</a>. I chose to use shaved bittersweet chocolate, cinnamon sugar, blackberry and raspberry jam, and chopped pecans. I pretty much followed the recipe...but I wasn't too precise on amounts for the filling and I just spooned out the cream cheese to what I thought 4 ounces would be.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZAzSfUPGqhDUyt7lSLVNSrZ7rd3kBUautdZhvS_qtj63A47zzxOm1hLVqkI_Q5yqJB4zoKbkOtmH6x8pdPqiGFSCB9J5wSCUYUHr9hs9RS0HJfPM3ykE_wQ72iNcYtTyZh9Xp5HLLw/s1600-h/IMG_2797.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZAzSfUPGqhDUyt7lSLVNSrZ7rd3kBUautdZhvS_qtj63A47zzxOm1hLVqkI_Q5yqJB4zoKbkOtmH6x8pdPqiGFSCB9J5wSCUYUHr9hs9RS0HJfPM3ykE_wQ72iNcYtTyZh9Xp5HLLw/s320/IMG_2797.JPG" alt="" id="BLOGGER_PHOTO_ID_5265014232499866482" border="0" /></a>This was the week of "make do with what you have". I came home from work yesterday and we just didn't want to go back out to the grocery store. Yes maybe we should have gone before we got home, but we forgot. Which lead to me making <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Rugelach</span> with what I had on hand....which turned out to be about 1 ounce of regular cream cheese and 3 ounces of strawberry cream cheese to make up the total 4 ounces of regular cream cheese I should have used. And you might be thinking, well that sounds good...I mean the filling has fruit base in it as well. But what you might not realize is that I am not a strawberry flavoring fan. I love strawberries, but almost can't stand anything with strawberry flavoring.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ahba_Y__FRkHcRmuS3rzlf4sJHMmbM1V7Jo68951uDyZpKvm6cIYvpxdKVVyHjpayv258lBrBLVpeBESwxD08rhECw6B05J0Dw2CF-XydWWoA_fNMWH1eCEXrYXfQEEv8kpA3B71sw/s1600-h/IMG_2787.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ahba_Y__FRkHcRmuS3rzlf4sJHMmbM1V7Jo68951uDyZpKvm6cIYvpxdKVVyHjpayv258lBrBLVpeBESwxD08rhECw6B05J0Dw2CF-XydWWoA_fNMWH1eCEXrYXfQEEv8kpA3B71sw/s320/IMG_2787.JPG" alt="" id="BLOGGER_PHOTO_ID_5265013513270574098" border="0" /></a>Also...I don't have a food processor. But I tried to do the same effect with my <span class="blsp-spelling-error" id="SPELLING_ERROR_3">KitchenAid</span> slicer attachment. It worked...more or less. I suppose I could have used the blender, but I didn't know if I would ever get the cream cheese and butter out of the bottom of the glass.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDQ8ulfaikYlPkO0C4QrEARXO6L9jrMoiVAC4DRLPG33kMEcIgTrUyi-5toDyC-qS7F9hyxKnMSiZlaY3kMSwA6AEgGn_bogjev7qzqBQUeMTz4oMIkGGjcx7_I_ewmmuGP-sJ0X9HQ/s1600-h/IMG_2784.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDQ8ulfaikYlPkO0C4QrEARXO6L9jrMoiVAC4DRLPG33kMEcIgTrUyi-5toDyC-qS7F9hyxKnMSiZlaY3kMSwA6AEgGn_bogjev7qzqBQUeMTz4oMIkGGjcx7_I_ewmmuGP-sJ0X9HQ/s320/IMG_2784.JPG" alt="" id="BLOGGER_PHOTO_ID_5265013505565930786" border="0" /></a>BUT as a testament to my laziness, I used the strawberry cream cheese. And it wasn't bad. The dough didn't puff like it should have, but I think that is because I misunderstood it when Dorie says to rotate your pan from top to bottom, front to back midway. I read it to mean that 1/4 way through you rotate it, 1/2 you put it on top, 3/4 you rotate again....so I think maybe opening the oven that many times didn't help me much.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4WZeJV8TPh2oFNeqo9UETSqswrcYj_llrCHF1MalJ681HmMUHnvJImW7nuccHVAa1NJKryILc8rJC7IhtnNKeZ0DzPMbhocEsiUVELgTiGGDneDIISl5HpIJVFv74a3FzJ6yYJ2Zkeg/s1600-h/IMG_2783.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4WZeJV8TPh2oFNeqo9UETSqswrcYj_llrCHF1MalJ681HmMUHnvJImW7nuccHVAa1NJKryILc8rJC7IhtnNKeZ0DzPMbhocEsiUVELgTiGGDneDIISl5HpIJVFv74a3FzJ6yYJ2Zkeg/s320/IMG_2783.JPG" alt="" id="BLOGGER_PHOTO_ID_5265013495649945586" border="0" /></a>Also you are supposed to heat up your jam on the stove. Well I wanted to use blackberry jam on half and raspberry on half...and didn't want to dirty up a pan just for that. So....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvevqF14homUvB8q4FdQJy1qZp-0zOtOaeeiMAvbvKIDIGO10ccXeA9hJ4Fd0LxcVVp6UF3O8nFDvNhFNBKmgj2eJvRGdZ6rCQU0-PsyCCTxZF6FNWTNw0tfb-Z9TX6A3Jyl3QHb0JZw/s1600-h/IMG_2789.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvevqF14homUvB8q4FdQJy1qZp-0zOtOaeeiMAvbvKIDIGO10ccXeA9hJ4Fd0LxcVVp6UF3O8nFDvNhFNBKmgj2eJvRGdZ6rCQU0-PsyCCTxZF6FNWTNw0tfb-Z9TX6A3Jyl3QHb0JZw/s320/IMG_2789.JPG" alt="" id="BLOGGER_PHOTO_ID_5265013518637348514" border="0" /></a>YES...I decided to microwave the jam. Which was not by downfall...it would have worked (and did work later on) but I just hit the 3 minute button thinking that I would stop it after it "<span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">liquefied</span>". But I forgot because I realized I didn't put flour on my mat before I rolled out my dough, so I was scraping it off again and redoing it... (I know...what is this the 10<span class="blsp-spelling-error" id="SPELLING_ERROR_5">th</span> mistake I made so far???)....so I forgot. And 3 minutes later I hear the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">fateful</span> ding. And I know what horribleness that is in store. The glass bowl was not savable...the jam had formed sort of a rock hard molten sugar layer that would not come off once it cooled.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKNblT-8GaPZxdqWQ3DJNMOnlfbeu0wSHsDaLfM6-j86TVmA_kLBfncrhkX8RafOuiwbK3do5zXGcGG9VKxg6FsxLTogqAlq8Jq8ZwekJkOTFHeOFRr4DqqseaBXF_szwO5HrOxuUPQ/s1600-h/IMG_2793.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKNblT-8GaPZxdqWQ3DJNMOnlfbeu0wSHsDaLfM6-j86TVmA_kLBfncrhkX8RafOuiwbK3do5zXGcGG9VKxg6FsxLTogqAlq8Jq8ZwekJkOTFHeOFRr4DqqseaBXF_szwO5HrOxuUPQ/s320/IMG_2793.JPG" alt="" id="BLOGGER_PHOTO_ID_5265013526316837394" border="0" /></a>Alas, after all these <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">substitutions</span> and mistakes....and the not puffing....the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">rugelach</span> were good. Both me and my husband ate one out of the oven and my husband thought they would be better cold. So this morning, fresh from the refrigerator we had another one each, and they are good. I think, personally, I would like them better using regular cream cheese...and if they were puffed...but they were good. My office-mates seemed to like them too :) Please check the<a href="http://tuesdayswithdorie.wordpress.com/"> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">blogroll</span></a> for everyone else that participated this week. From the pictures I have seen, they seemed to have better results :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhAo1Pmm2AXvaWaFisgU600aoq-6ReeNaH4zoIeJmDjndGia-hBBi36nIzBNj3nocnc1VJTxb0dootBnWzum3wgnW_9poK6SI0yXIkMyZR7Su-_wE3hr0xX4Fvt0xoRqTzbagk0C5rg/s1600-h/IMG_2799.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhAo1Pmm2AXvaWaFisgU600aoq-6ReeNaH4zoIeJmDjndGia-hBBi36nIzBNj3nocnc1VJTxb0dootBnWzum3wgnW_9poK6SI0yXIkMyZR7Su-_wE3hr0xX4Fvt0xoRqTzbagk0C5rg/s320/IMG_2799.JPG" alt="" id="BLOGGER_PHOTO_ID_5265014253925724290" border="0" /></a>Up next week: <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Kugelhopf</span> on pages 61-63. I don't even know what this is, so it should be interesting, so check back next Tuesday :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJSOu5p73ltiO6I6Z57gpuWmiZAfkRCO3jgSFe1HGm0Xq1gas_jI0wPHBoJp0HX2QJT83BAdAuBbEhYwSiSutmcPnh7sdwSH_KqsToWMx3Hv0Boz5u0azJJMYm-9G-jkj8hQ9T5Z4DQ/s1600-h/IMG_2803.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJSOu5p73ltiO6I6Z57gpuWmiZAfkRCO3jgSFe1HGm0Xq1gas_jI0wPHBoJp0HX2QJT83BAdAuBbEhYwSiSutmcPnh7sdwSH_KqsToWMx3Hv0Boz5u0azJJMYm-9G-jkj8hQ9T5Z4DQ/s320/IMG_2803.JPG" alt="" id="BLOGGER_PHOTO_ID_5265014240697341202" border="0" /></a>Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com3tag:blogger.com,1999:blog-6565623203979854957.post-18099872014553567012008-10-28T00:01:00.002-05:002008-10-28T09:21:47.318-05:00TWD- Chocolate Chocolate Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjaF4RD5k7ePxIfMC9ok9X68OTM5ReCkwDiKokB2VyxZG32zNNlsXbVkwMMKrDxn3piKt5S9IbG5D-FfxwBYdAwC5G8e0qI4D8z8h2QikEmFGU_Dljb_YYZcgCP97BREtya6AT0eToQ/s1600-h/IMG_2756.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjaF4RD5k7ePxIfMC9ok9X68OTM5ReCkwDiKokB2VyxZG32zNNlsXbVkwMMKrDxn3piKt5S9IbG5D-FfxwBYdAwC5G8e0qI4D8z8h2QikEmFGU_Dljb_YYZcgCP97BREtya6AT0eToQ/s320/IMG_2756.JPG" alt="" id="BLOGGER_PHOTO_ID_5262030648833547378" border="0" /></a>The title says it all. These cupcakes have a TON of chocolate in them. There is both cocoa powder and bittersweet chocolate in the cupcakes themselves and even more bittersweet chocolate in the icing. I am not a super sweet chocolate eater. I am more drawn to fruity sweets than chocolate itself. But these cupcakes are a more refined chocolate taste that is sweet but also has a bitter kick. So thanks to Clara of <a href="http://iheartfood4thought.wordpress.com/">I Heart Food4Thought</a> for picking this week's recipe. The recipe is on pages 215-217 from <span style="font-style: italic;">Baking from My Home to Yours</span> by Dorie Greenspan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8sPCJkJ0gp64ALFU9I5yBP98VyGVygJCROUdfaYR5qOYxSNX6kzSYlLeaE1_6zfrBwFQSRbpGwhi1R1MIResJXU1uszmSf8x8kTkoIu4XIVfQGtAqFlM14csfDnNPyO1sWeBRowCAg/s1600-h/IMG_2751.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8sPCJkJ0gp64ALFU9I5yBP98VyGVygJCROUdfaYR5qOYxSNX6kzSYlLeaE1_6zfrBwFQSRbpGwhi1R1MIResJXU1uszmSf8x8kTkoIu4XIVfQGtAqFlM14csfDnNPyO1sWeBRowCAg/s320/IMG_2751.JPG" alt="" id="BLOGGER_PHOTO_ID_5262030654504743730" border="0" /></a>I pretty much stuck to the recipe as Dorie states it in the cookbook except that I added about a teaspoon of instant coffee with the intention of making the cupcakes have a coffee kick. I didn't add too much, because I was worried the flavor would be overwhelming...unfortunately I didn't use enough and you can't really taste it in the cupcakes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoU2OC45RqijnQs4JkPX_o2qmILwdvZpuBCYBh2L-1-1iObSRHgauiozWTqWw70FcTtrv0syOD4afT5RLJlLcJKEPc0qyzGnyiNahqcmKwf4467CySlxZcd72LH7YibXS7HziNMKhCA/s1600-h/IMG_2754.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoU2OC45RqijnQs4JkPX_o2qmILwdvZpuBCYBh2L-1-1iObSRHgauiozWTqWw70FcTtrv0syOD4afT5RLJlLcJKEPc0qyzGnyiNahqcmKwf4467CySlxZcd72LH7YibXS7HziNMKhCA/s320/IMG_2754.JPG" alt="" id="BLOGGER_PHOTO_ID_5262030677015856274" border="0" /></a>Also I tried to use my cast iron muffin tins again this week. Since I used them I couldn't really use muffin liners, because the cups are a little smaller than a regular size. I tried to coat the cups with butter and flour as Dorie Suggests, but the cupcakes didn't fair to well when I was trying to get them out. Great looking tops, but the bottoms mostly got stuck. They still taste really good. My husband ate one before I could even melt the chocolate for the icing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglnhdIqCV5o_34ECk2RNBrtnwJwjcZ1XiIDtYHRshFhdCdrScxiz6HiVa5a2WiCx0gJHtdkC0aBmT1fZZwMc4mWOm9KZMh7aCZRBqZnRFWZ15E4rYas0Ct-U_SYCeiJDpM50ZAhk7Rw/s1600-h/IMG_2755.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglnhdIqCV5o_34ECk2RNBrtnwJwjcZ1XiIDtYHRshFhdCdrScxiz6HiVa5a2WiCx0gJHtdkC0aBmT1fZZwMc4mWOm9KZMh7aCZRBqZnRFWZ15E4rYas0Ct-U_SYCeiJDpM50ZAhk7Rw/s320/IMG_2755.JPG" alt="" id="BLOGGER_PHOTO_ID_5262030664599443906" border="0" /></a>So I had to think of another way to present the cupcakes other than the normal way. That is why they are in a pie pan with the icing smothered all over them. So...presentation is poor this week, but the cupcakes are good. I also did not have the problem a lot of TWDers were having with the cupcakes being dry. I cooked them the whole time, but I also added a splash of olive oil in the dough to add a little moisture.<br /><br />Next week's recipe is Rugelach. . . never heard of it before, so it should be interesting :)Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com1tag:blogger.com,1999:blog-6565623203979854957.post-860100346245214132008-10-21T20:06:00.007-05:002008-10-21T20:41:11.195-05:00TWD - Pumpkin Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuxrekiLi8GfPo2Bpf3LBKfBsNalV3PdiyDmniZevFsE9EToEIp4uI_yP_UYI9ZjsBQ5GN6Snq_WovNESufPCGYDts6e2RDv9M7vrIgaKP15EdIFkUqWHgXaYp60ex3r7sxKdMb_l6Wg/s1600-h/IMG_2724.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuxrekiLi8GfPo2Bpf3LBKfBsNalV3PdiyDmniZevFsE9EToEIp4uI_yP_UYI9ZjsBQ5GN6Snq_WovNESufPCGYDts6e2RDv9M7vrIgaKP15EdIFkUqWHgXaYp60ex3r7sxKdMb_l6Wg/s320/IMG_2724.JPG" alt="" id="BLOGGER_PHOTO_ID_5259781713833369874" border="0" /></a>So this week's <span class="blsp-spelling-error" id="SPELLING_ERROR_0">TWD</span> recipe was Pumpkin Muffins chosen by Kelly from <a href="http://www.barbaricgulp.com/">Sounding My Barbaric Gulp!</a> (what a name). If you would like the recipe, please either buy the book, <span style="font-style: italic;">Baking from my Home to Yours</span> by Dorie Greenspan or you can find it <a href="http://www.barbaricgulp.com/2008/10/tuesdays-with-dorie-pumpkin-muffins.html">here</a>.<br /><br />Now, if I told you I was looking forward to making this recipe, it would be an understatement of the year. I am not going to lie, pumpkin spice bread/muffins/pies shout "FALL!" to me. And I <span style="font-weight: bold; font-style: italic;">LOVE</span> fall. Even here in Texas were it is still in the 80's...I can pretend it is fall a little easier when I have a pumpkin muffin in my hand and a pumpkin waiting to be carved outside my door.<br /><br />I thought this recipe was great. It has pecans and raisins in the mixture and sunflower seeds on the top. It was a perfect combination of pumpkin to non-pumpkin ratio. I did the recipe verbatim except that there was a bit of a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mixup</span> at the grocery store.... I knew I needed quite a few spices...and a few of those spices I needed to buy. But did I actually check my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">cabinet</span> and figure out which ones I needed before I went to the store? NO....so there I am asking my husband which he thought we had and we decided that surely we already had bought nutmeg and we needed allspice. Only to come home and see that I had allspice and no nutmeg. But did that stop me from not making these muffins? NO. I thought I had read somewhere that allspice and nutmeg were sort of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">interchangeable</span> (please don't beat me over the head too hard if this is wrong).<br /><br />Either way, with the allspice instead of nutmeg, they were still pretty good. But they were missing a little <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ummpf</span> of spice kick from the nutmeg. It also didn't stop us from eating/sharing all the muffins. I made these Sunday and there are none left. AND I just went to the grocery store and returned my allspice and got the nutmeg...so I plan to make a new batch tonight....oh I can't wait.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LI5d2a6XNi5-hV9yGpH7e8_DvYHBVRPU3bS1zWetDDGTmVpq728UmXdkDMFp2ARWv7_OuNoDtXSUZT9gOY8jF-wGKX5bEZpOAJ2I8ByuiiuNaHuy7h8eHIyJsunPytdAB4IWjaffPg/s1600-h/IMG_2719.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LI5d2a6XNi5-hV9yGpH7e8_DvYHBVRPU3bS1zWetDDGTmVpq728UmXdkDMFp2ARWv7_OuNoDtXSUZT9gOY8jF-wGKX5bEZpOAJ2I8ByuiiuNaHuy7h8eHIyJsunPytdAB4IWjaffPg/s320/IMG_2719.JPG" alt="" id="BLOGGER_PHOTO_ID_5259781471525222706" border="0" /></a>For something fun/random, I made my muffins in cast iron muffin tins. I know some other people with <span class="blsp-spelling-error" id="SPELLING_ERROR_5">TWD</span> didn't need to cook their muffins the full 25 min at 400, but mine came out perfectly right on time. I think that maybe the cast iron helped even out the heat. (also check out the super cute pumpkin pot holder my mom sent us for Halloween...so cute).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTZntxjGQuCZd6NmA_NullU7hZsxYrH7qljdkul27w7cIrBk40Esmi3IiSBzScsSldRC6ZvSUMXtzgjbr5JRjCq97I24Ull2_LmntWTWF6kGj6R2_KC6HzXEgndAb1w5-d1o1fCGdvg/s1600-h/IMG_2716.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTZntxjGQuCZd6NmA_NullU7hZsxYrH7qljdkul27w7cIrBk40Esmi3IiSBzScsSldRC6ZvSUMXtzgjbr5JRjCq97I24Ull2_LmntWTWF6kGj6R2_KC6HzXEgndAb1w5-d1o1fCGdvg/s320/IMG_2716.JPG" alt="" id="BLOGGER_PHOTO_ID_5259781146609915570" border="0" /></a>So long story short, everyone should make these muffins. They are super easy....just make sure to add the nutmeg ;)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOKG0P9eBhZZ8V3DRzEZrxt4qH_9NCmkFeL4NhDABHM-rmHX-wpQQejG4mppSPKPvASp405Rb0DNLQLwogqK8f8asQc6TVqcnt90bLtfcOyR5bWT_21mqMDWU7qmRAVZJXp9_L9i3Kw/s1600-h/IMG_2723.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOKG0P9eBhZZ8V3DRzEZrxt4qH_9NCmkFeL4NhDABHM-rmHX-wpQQejG4mppSPKPvASp405Rb0DNLQLwogqK8f8asQc6TVqcnt90bLtfcOyR5bWT_21mqMDWU7qmRAVZJXp9_L9i3Kw/s320/IMG_2723.JPG" alt="" id="BLOGGER_PHOTO_ID_5259781157627000354" border="0" /></a>Sigh...I love fall. This weekend we are going camping and I have hopes that it might be slightly chilly (you know like high 60s ;) . I suppose we shall see. Next week will be Chocolate-Chocolate <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Cupcakes</span>. So check back if you need your chocolate fix.Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com0tag:blogger.com,1999:blog-6565623203979854957.post-59581245628576665922008-10-15T20:18:00.007-05:002008-10-20T13:50:57.184-05:00Black Bean Chicken Chili (aka the greatest chili ever)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MxCcXtZ7AAHGFRGjUzWiA0WdJMtSjDObF8msig-5QbwoOtPaAf9Qn4Vn272Ikhl-ltJwqXnuCeQaQlmpBvqs2SFVR7Vg0rH-3EiiglxrFI9FkEj5fVlAe6FmBz-4MIMOyoqmGnqkqw/s1600-h/IMG_2715.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MxCcXtZ7AAHGFRGjUzWiA0WdJMtSjDObF8msig-5QbwoOtPaAf9Qn4Vn272Ikhl-ltJwqXnuCeQaQlmpBvqs2SFVR7Vg0rH-3EiiglxrFI9FkEj5fVlAe6FmBz-4MIMOyoqmGnqkqw/s320/IMG_2715.JPG" alt="" id="BLOGGER_PHOTO_ID_5257559242379170098" border="0" /></a><br />Okay so maybe I exaggerate a bit, but this chili is really good. I have never been a fan of kidney beans and because of that I usually either don't make chili or make bean-less chili...which is just not really chili.<br /><br />Anyways, so I came across this <a href="http://www.homesteadblogger.com/quiverfull/100134/">recipe</a>, from the Homemaking Homesteader, for black bean chicken chili. I had to scale it down a bit because it is just me and my husband eating it and there is really only so much chili you can eat before it goes bad ;). Also I am more a fan of using canned veggies because I don't have the time to soak fresh beans/corn/etc.<br /><br />So all this being said, I have made this recipe about 3 times so far and it is so good I crave it. I love the chicken in it instead of the greasy beef. And I think the corn gives it a sweet crunch that pairs perfectly with the spicy chili-ness. And I think it is pretty healthy as far as chili goes.<br /><br />This Monday I was having a chili craving, and so I came home to make it. Turns out I only had one can of black beans...and being my lazy self I didn't want to go out again to get another can. So I rummaged around in the pantry and found a can of black eyed peas that I think my husband bought while I was out of town.<br /><br />Now I am not a black eyed pea eater, not sure if every family does this, but my family growing up had this tradition that you cook a big pot of black eyed peas on New Years and you eat them for money, or luck, or something like that. My parents always made me eat at least one pea every year.<br /><br />But the can of black eyed peas was really the only other thing I had. And I reasoned that black eyed peas pretty much take on the taste of whatever they are in, so I tossed it in.....and it was.......GREAT. I have to say, if I ever have to eat black eyed peas, this would be how I would choose to eat them :) You really couldn't taste it much that they were in there. If anything it gave it a more homey taste (in a good way). Two days later and there is none left, which I feel makes it a success :)<br /><br />So here is the "real" recipe I usually use. Last time I had some zucchini so I tossed it in too, this time I also didn't have the onion....both times it was good. I think that is what I like most about this recipe, it is adaptable. And not very exact on measurements :)<br /><br /><span style="font-weight: bold;">Black Bean Chicken Chili </span><span style="font-style: italic;">(adapted from the </span><a style="font-style: italic;" href="http://www.homesteadblogger.com/quiverfull/100134/">Homemaking Homesteader</a><span style="font-style: italic;">)</span><br />2 cans black beans <span style="font-style: italic;">(or a can of black beans and black eyed peas)</span><br />1 can rotel<br />1/2 cup <span style="font-style: italic;">(or 1/2 a can)</span> corn<br />1/2 onion chopped<br />1 Tsp minced garlic <span style="font-style: italic;">(or you can use garlic power if you wish)</span> Chicken <span style="font-style: italic;">(I usually use 2 chicken breasts for the amts listed above)</span><br />1 Tsp - 2 Tsp Chili Powder<span style="font-style: italic;"> (start with one Tsp and then build up as needed)</span><br />1 Tsp <span style="font-style: italic;">(ish) </span>hot sauce<br /><br />Cook black beans on medium. Dice onion. Cut chicken into one inch pieces. Cook Chicken, onions (and zucchini if you have), and garlic in a skillet until chicken is cooked through. Add chicken/garlic/onion mixture, rotel, and corn to beans. Also add chili powder (taste before adding too much) and hot sauce. Simmer for 5-10 minutes to heat everything thoroughly.Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com0tag:blogger.com,1999:blog-6565623203979854957.post-48495889013038714242008-10-13T20:12:00.017-05:002008-10-14T07:22:41.450-05:00TWD - Lenox Almond Biscotti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3z-9W_5haQdSzollP-JVJycnKd7jTobS4JU_R08wy_u0STAkX9RZY_MNwweasGak6CQXOeBTprM6r3WKG5EgOD1Ry0G9z1sX7WTHPYcDEhWOCph6aaM_xlgChFd61Nwz4rFHwpxsg7g/s1600-h/IMG_2710%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3z-9W_5haQdSzollP-JVJycnKd7jTobS4JU_R08wy_u0STAkX9RZY_MNwweasGak6CQXOeBTprM6r3WKG5EgOD1Ry0G9z1sX7WTHPYcDEhWOCph6aaM_xlgChFd61Nwz4rFHwpxsg7g/s320/IMG_2710%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5256817042907187170" border="0" /></a>So this is my FIRST EVER Tuesdays with Dorie post!! I am so excited to join the ranks of the other hundreds of bakers that vow to bake a recipe a week (most of the time) from Dorie Greenspan's <span style="font-weight: bold;">Baking from My Home to Yours</span>. I just got my book in last week and I couldn't wait to get started. I hope that though this constant baking that I become a little more of a natural at baking and not have to rely so much on recipes to do anything ;) This week Gretchen of <a href="http://canelaycomino.blogspot.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Canela</span> & <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Comino</span></a> chose <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Lenox</span> Almond <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Biscotti</span>, if you would like the recipe please go to her site, or buy the book (I just drool looking through the pages :) .<br /><br />I am a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Biscotti</span> fan (especially covered in <span class="blsp-spelling-error" id="SPELLING_ERROR_5">chocolately</span> goodness), but never in my wildest dreams did I think that this was something that I could make on my own. Dorie gives such excellent directions though, it really was relatively easy.<br /><br />Since it is my first stab at a Dorie recipe, I pretty much followed the recipe to the letter. The only real change, if you can even call it that, is that I used crushed almonds. I bought whole almonds thinking that I could slice them myself....but it is pretty much impossible to slice almonds. So I gave up and used my <span class="blsp-spelling-error" id="SPELLING_ERROR_6">KitchenAid</span> chopper to get the job done. I likes the smaller pieces in the finished product.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IhN1MQXPA6jxGYLbNxKTPrKgbyG5_6tmROLUDU2KmX37JgGBF2kp6A4w_s77nrx8Ei6UuwxOhY3iQtA6f0ggVTKv94HPg4Z8O9bW5nQLtfdBnj0PVtSwX1T2dU7cffEv-2R35yQm5A/s1600-h/IMG_2692%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IhN1MQXPA6jxGYLbNxKTPrKgbyG5_6tmROLUDU2KmX37JgGBF2kp6A4w_s77nrx8Ei6UuwxOhY3iQtA6f0ggVTKv94HPg4Z8O9bW5nQLtfdBnj0PVtSwX1T2dU7cffEv-2R35yQm5A/s320/IMG_2692%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5256817371345529266" border="0" /></a>The picture below was taken before I realized that I forgot to put parchment paper under the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">biscotti</span>. Luckily I realized it before the first bake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmMep01zNxVrFbTuNtjmcXknJyZC7-Vu0IdtBXKcAKkhFvET5WNrEMcMbfUTgL45L-0payQ0eFLCEgFI9LDyaxgSY2FuaPuzhGCFtoE3_7d8nExcxAtQB2afIiVMYG2wsLnGI-0nLRw/s1600-h/IMG_2697.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmMep01zNxVrFbTuNtjmcXknJyZC7-Vu0IdtBXKcAKkhFvET5WNrEMcMbfUTgL45L-0payQ0eFLCEgFI9LDyaxgSY2FuaPuzhGCFtoE3_7d8nExcxAtQB2afIiVMYG2wsLnGI-0nLRw/s320/IMG_2697.JPG" alt="" id="BLOGGER_PHOTO_ID_5256823753605851506" border="0" /></a><br />One thing that I didn't expect was how much the dough would spread once I put them in the oven. I kinda hand to <span class="blsp-spelling-error" id="SPELLING_ERROR_8">smoosh</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_9">sp</span>?) it with my fingers so they wouldn't meet in the middle.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5C2hi9tm60_wl0GNL9xlpj-_PIgF-2zFpMLgVYC3RPoOgJUEBEYpGAzybpGjNUlRAETcjQjitqaG2pLJeI9wa5DWTIef_l6nrUlv9BrnVyVmxGSxBtScEAArx_0_ItlNU_LEEWsCeTA/s1600-h/IMG_2699.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5C2hi9tm60_wl0GNL9xlpj-_PIgF-2zFpMLgVYC3RPoOgJUEBEYpGAzybpGjNUlRAETcjQjitqaG2pLJeI9wa5DWTIef_l6nrUlv9BrnVyVmxGSxBtScEAArx_0_ItlNU_LEEWsCeTA/s320/IMG_2699.JPG" alt="" id="BLOGGER_PHOTO_ID_5256821580404594690" border="0" /></a><br />Also, as many people commented on the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">TWD</span> website, I was unable to get my <span class="blsp-spelling-error" id="SPELLING_ERROR_11">biscotti</span> to stand up. I think it was probably mainly due to my uneven cookie sheet.... It would have been so cute to "stand them up like a marching band" as Dorie suggests. But nevertheless, the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Biscotti</span> were fabulous :) I found myself wishing it wasn't 10:30pm and a cup of coffee would not keep me up.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovP8o8SevpHhrDaQVdRNzWuoFim7PpqZHxrwqx8WGMz1iZJDEnbgNHO_4IazDR_65K6zj5fWErYvqF5GmKeM-rHOFDhEJQqzwH1r424vGbwGnq5nloWEJkaN0a_BRhirF_dCFwa6KQA/s1600-h/IMG_2709.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovP8o8SevpHhrDaQVdRNzWuoFim7PpqZHxrwqx8WGMz1iZJDEnbgNHO_4IazDR_65K6zj5fWErYvqF5GmKeM-rHOFDhEJQqzwH1r424vGbwGnq5nloWEJkaN0a_BRhirF_dCFwa6KQA/s320/IMG_2709.JPG" alt="" id="BLOGGER_PHOTO_ID_5256822766279317186" border="0" /></a><br />And here are some pictures of the final product. I loved the almond flavor of the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">biscotti</span>. They held up well in the coffee and really were great. Now that I know how easy they are to make I will definitely be making them again. I really wanted to dip them in chocolate, but I was tired when the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">biscotti</span> finally got done baking so the chocolate dipping didn't happen. Next time I will do the chocolate....there really is nothing better than chocolate dipped <span class="blsp-spelling-error" id="SPELLING_ERROR_15">biscotti</span>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2B4FITsVlO7QYkIxbpgvc74RE_C4-ECEV7u5X9B-UAdPVmuaW9VBdMJ-PUudnxCkn0-MvRHTUldeE8M11hVs46h-8i1lbozUuNkdnNqgW_Jj961ePAkO0-nmsYhzcUL_rVLZU9e2WQ/s1600-h/IMG_2702.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2B4FITsVlO7QYkIxbpgvc74RE_C4-ECEV7u5X9B-UAdPVmuaW9VBdMJ-PUudnxCkn0-MvRHTUldeE8M11hVs46h-8i1lbozUuNkdnNqgW_Jj961ePAkO0-nmsYhzcUL_rVLZU9e2WQ/s320/IMG_2702.JPG" alt="" id="BLOGGER_PHOTO_ID_5256821747219170418" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-a21QcOeyKhZitZvQgcsRvlEs-6koKzCDk6iUnJzBI9GOuFgKmtRXiqVtXheJ4egbXomjd_1Nm9pPs7Amw9fI8zLaHjmmPms8thMfqwaCZRAdE6vNCTWa997yjMhDv83mlxl0ZphRg/s1600-h/IMG_2712%5B1%5D.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 316px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-a21QcOeyKhZitZvQgcsRvlEs-6koKzCDk6iUnJzBI9GOuFgKmtRXiqVtXheJ4egbXomjd_1Nm9pPs7Amw9fI8zLaHjmmPms8thMfqwaCZRAdE6vNCTWa997yjMhDv83mlxl0ZphRg/s320/IMG_2712%5B1%5D.JPG" alt="" id="BLOGGER_PHOTO_ID_5256817050529772818" border="0" /></a><br />Come back next week for Pumpkin Muffins (oh I can't wait!!).Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com2tag:blogger.com,1999:blog-6565623203979854957.post-75809285803621149692008-08-05T08:54:00.003-05:002008-08-05T08:59:26.037-05:00Pasta Attempt #1 Pictures<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXh1sTWjw2SnKeO-j9gp_qqoazuNicdBlcSb7qb31zPoyaiLyXHWhPUsnzbuJakv4K_a0nW0h2BwFpAo3JllnQ5JJjpsnNuZlSwi_tI0m6S3jhD42q5OhJ-D13NOCwFN7AenddcT1og/s1600-h/Summer+08+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXh1sTWjw2SnKeO-j9gp_qqoazuNicdBlcSb7qb31zPoyaiLyXHWhPUsnzbuJakv4K_a0nW0h2BwFpAo3JllnQ5JJjpsnNuZlSwi_tI0m6S3jhD42q5OhJ-D13NOCwFN7AenddcT1og/s320/Summer+08+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5231032197356453826" border="0" /></a><span style="font-family:trebuchet ms;">Picture above is of the uncooked pasta (also one of the pasta dough balls in the back). </span><span style="font-family:trebuchet ms;">Picture below is of the finished meal. I just marinated the meat with some store bought marinade and cooked it.</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_PVubmWsLw9WSgjuBSz62yuzTkOs7-pgbArOTBTNIv_EGjw3Qky5oYdvTBvcAIB0um5FKdEC__YbJyQA38tdi_vJ-U1BUTl1BxMjexOkQU8zRTD9xDlV7LI-QKK8pV_Pzw-0iPYbEw/s1600-h/Summer+08+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_PVubmWsLw9WSgjuBSz62yuzTkOs7-pgbArOTBTNIv_EGjw3Qky5oYdvTBvcAIB0um5FKdEC__YbJyQA38tdi_vJ-U1BUTl1BxMjexOkQU8zRTD9xDlV7LI-QKK8pV_Pzw-0iPYbEw/s320/Summer+08+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5231032201158023026" border="0" /></a><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span>Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com0tag:blogger.com,1999:blog-6565623203979854957.post-12224414406409908792008-08-04T20:29:00.000-05:002008-08-04T21:09:06.078-05:00Pasta Attempt #1<span style="font-family:trebuchet ms;">So I have been food blog stalking for awhile now, and I have to tell you that I love reading how people have adapted recipes and daunting feats they have tried and share their knowledge with others. Pasta is one of those daunting feats for me. I have seen many different people's recipes, but the one I finally decided to try after I got some <a href="http://www.amazon.com/KitchenAid-KPRA-Roller-Attachment-Mixers/dp/B00004SGFS">KitchenAid Pasta making attachments</a> was a basic pasta recipe on pg. 376 of <a href="http://www.amazon.com/Cooking-James-Peterson/dp/1580087892">Cooking </a>by James Peterson (which is an amazing cookbook with loads of pictures and instruction on basic cooking techniques for everything) and a mushroom cream sauce from the same cookbook. I am having trouble with uploading pictures, so I will add the ones for this into the blog itself.<br /><br />Here is the recipe for "Fresh Egg Pasta Noodles" taken from Cooking by Peterson<br />6 large eggs, or as needed<br />4 cups all purpose flour<br />2 tablespoons extra virgin olive oil<br /><br />To make dough (by hand):<br />1. Form the flour into a well and break the eggs in the center. Add some olive oil.<br />2. Stir in eggs with fingers slowly (don't let eggs break through the wall).<br />3. Continue until eggs are integrated and dough starts to form.<br />4. Use a pastry scraper to pull up the edges of the dough from the counter.<br />5. If dough is still flour-y then add some more egg (egg yolk or whole egg).<br />6. Continue to work the dough until it comes together into a ball.<br /><br />To roll out dough:<br /></span><span style="font-family:trebuchet ms;">1. Split up into 4 sections and flatten it out a bit before running it through the pasta roller attachment.<br />2. Start out at the widest setting (1 on the KitchenAid rollers) and pass it through the roller.<br />3. Fold over and run it through again.<br />4. Repeat until the dough has the feel of "suede".<br />5. Then once the dough feels right, reduce the width of the rollers (either by one or two levels) and run through each level once until you get to about level 6 (out of 8).<br /><br />Then I ran it through the linguine cutter attachment. When I did think I had some really really long pasta sheets. I just sent it through the cutter as is. Next time I repeat this I think I would cut the sheets into smaller length before cutting it because it will be hard to cut shorter later.<br /><br />For the pasta sauce I used the "Mushrooms Tartufati" sauce from page 383 of <span style="font-style: italic;">Cooking</span> by Peterson mainly because I had some cheese and heavy cream left over from <a href="http://www.foodnetwork.com/recipes/ina-garten/herbed-baked-eggs-recipe2/">another meal</a>. I must admit I am not a huge fan of this sauce but I am not partial to cream based pasta sauces. I just had some heavy cream that needed using. (but if you like cream sauces I am sure this one is great :)<br /><br />Mushroom Tartufati sauce from <span style="font-style: italic;">Cooking</span>:<br />1 pound cultivated mushrooms, preferably cremini (I am slightly ashamed to say I used canned)<br />3 tablespoons butter or olive oil<br />salt<br />pepper<br />1/2 cup heavy cream<br />1 cup grated Parmigiano-Reggiano cheese<br /><br />Slice mushrooms paper thin (or just use what you have). Saute mushrooms in the butter or oil. Season with salt and peeper, pour in cream, and simmer over low heat for about 5 minutes, or until slightly thickened.<br /><br />Cook fresh pasta in boiling water for about 3-4 minutes. Pour sauce over noodles and toss to mix up sauce. Cover with the cheese.<br /><br /><br /><br /><br /></span>Amyhttp://www.blogger.com/profile/13981633991210831268noreply@blogger.com2