tag:blogger.com,1999:blog-84558288376388255402024-02-19T00:03:35.287-05:00Intermittent Gourmeta blog about food, mostly cooking, some gardening, and occasional special treats...Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-8455828837638825540.post-75827208701893786062012-10-29T13:53:00.000-04:002012-10-29T13:53:00.991-04:00One year ago...<div class="separator" style="clear: both; text-align: center;">
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Remember last Halloween? This was Bella's Jack-o-lantern. I think he looks a bit grumpy!Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com1tag:blogger.com,1999:blog-8455828837638825540.post-6971303815047600912012-10-27T14:05:00.000-04:002012-10-27T14:05:00.015-04:00Witch Hats<div class="separator" style="clear: both; text-align: center;">
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These are a great treat to make with kids. Make the cookies ahead of time and let them assemble the hats. Fill the hats with whatever candy you like - I think M&M's work well, and I like to mix a few different varieties. The cookie recipe below is a kind of gingerbread-y chocolate cookie. If you prefer, make your favorite sugar cookie recipe, replacing 1/2 c of the flour with 1/2 c cocoa. <br />
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<b><span style="font-size: large;">Chocolate
Witches’ Hats</span></b></div>
<ul>
<li>1 1/2 c all-purpose flour, plus more for work
surface</li>
<li>1/4 c unsweetened cocoa powder</li>
<li>1/4 tsp ground cloves</li>
<li>1/4 tsp salt</li>
<li>1/2 tsp baking soda</li>
<li>6 T unsalted butter, softened</li>
<li>1/3 c packed dark-brown sugar</li>
<li>1 large egg</li>
<li>1/4 c molasses</li>
<li>12 sugar ice cream cones</li>
<li>M&M's or other small candy</li>
<li>12-15 oz melted chocolate (used chocolate dipping wafers, Hershey bars, or chocolate chips)</li>
<li>Twizzler Pull –n- peels, or other
long, thin candy</li>
</ul>
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In a medium bowl, whisk together flour, cocoa powder,
cloves, salt, and baking soda.</div>
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Place butter and brown sugar in the bowl of an electric
mixer fitted with the paddle attachment; mix on medium speed until pale and
fluffy, about 4 minutes. Add egg and molasses; mix until combined. Reduce speed
to low. Add flour mixture; mix until just combined. Halve dough; shape into
disks. Wrap each disk in plastic; refrigerate until cold, about 1 hour.</div>
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Preheat oven to 325 degrees. Working with 1 disk at a time,
roll out dough on a lightly floured surface to 1/4-inch thick. (If dough
becomes too soft at any time, freeze until firm.) Cut dough into 12 circles
using a 3 1/2-inch round cutter; space 1 inch apart on baking sheets lined with
a nonstick baking mat or parchment paper. Refrigerate until firm, about 20
minutes.</div>
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Bake, rotating sheets halfway through, until firm, 11 to 13
minutes. Cool on sheets on wire racks.</div>
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Line a baking sheet with parchment. Using a pastry brush, paint a thick layer of
melted chocolate on the top of one cookie. Fill one cone with M&M's and press the cookie gently on the cone. Invert carefully and repeat the process with
remaining cookies and cones. Chill for 10 minutes to set. Remove from
refrigerator and paint entire surface of hats (cones and cookies) with
chocolate. Chill until set, about 20 minutes, then tie candy belts around the
base of each hat.<span style="font-size: 10pt; line-height: 115%;"><o:p></o:p></span></div>Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com1tag:blogger.com,1999:blog-8455828837638825540.post-30712331059881765402012-06-20T22:03:00.000-04:002012-06-20T22:03:07.985-04:00Swiss Meringue Buttercream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoB4656K0Y_X1V4yhjKdcYKfoNmxVXlI2M6ToGnrE8ZvCrQV-Kz1eqLUXkTCvhEgihyphenhyphenZLSI46ucyzWusd6jN31KVTQ1GE51IQkgnhCOALxM9w44FhJHPvGScQ7FhnNrUTGNaxYKfY2Nx4/s1600/Jacks'+Wedding+Cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoB4656K0Y_X1V4yhjKdcYKfoNmxVXlI2M6ToGnrE8ZvCrQV-Kz1eqLUXkTCvhEgihyphenhyphenZLSI46ucyzWusd6jN31KVTQ1GE51IQkgnhCOALxM9w44FhJHPvGScQ7FhnNrUTGNaxYKfY2Nx4/s200/Jacks'+Wedding+Cake.jpg" width="161" /></a>This is Martha Stewart's Swiss Meringue Buttercream recipe. It makes a beautifully glossy and smooth frosting that isn't too sweet. I also like that the egg whites are heated, unlike French buttercream recipes that use uncooked egg whites. The recipe isn't hard, but you do have to follow the directions carefully, or you'll end up with a clumpy mess. I know because I've ended up with a clumpy mess! The recipe makes A LOT of frosting, so feel free to halve, or just throw the extra in the fridge or freezer. You'll need to beat it again before you use it.<br />
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I used this recipe for all the cakes in the photos. Although the buttercream is very creamy and seems like it would melt in the slightest heat, if made correctly it actually holds up really well.<span style="background-color: white;"> </span><br />
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Swiss Meringue Buttercream</h2>
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<ul>
<li>1 1/2 cups sugar</li>
<li>6 large egg whites</li>
<li>Pinch of salt</li>
<li>1/4 teaspoon cream of tartar</li>
<li>2 cups (4 sticks) unsalted butter, cut into tablespoons,
room temperature</li>
<li>1 teaspoon pure vanilla extract</li>
</ul>
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<b>Heat sugar and eggs</b>: Bring a saucepan filled with about 2 inches of water to a simmer. Meanwhile, combine sugar, egg whites, and salt in a large heat-proof mixing bowl. Set bowl over (not in) simmering water, and whisk frequently until whites are warm to the touch and sugar is dissolved, 8-10 minutes. (Heating the eggs relaxes their proteins, enabling the eggs to whip up higher and more quickly; the sugar also melts, for a silky smooth consistency.) Test by rubbing between your fingers; the mixture should feel smooth and not grainy.<br />
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<b>Whip meringue:</b> Attach the bowl to a standing electric mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes. Feel the bottom of the bowl to make sure it isn't warm.<br />
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<b>Mix in butter:</b> Reduce speed to medium-low; add butter 2 tablespoons at a time, beating to incorporate fully after each addition. Don't worry if the buttercream appears curdled at this point; it will become perfectly smooth again with continued beating. Keep the mixer at a low speed - high speeds will create a clumpy texture. After all the butter has been incorporated, beat in vanilla.<br />
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<b>Finish:</b> Switch to the paddle attachment. Beat on the lowest speed to reduce air bubbles, 3 to 5 minutes. Let stand, covered with plastic wrap, at room temperature.
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Very busy weekend with my brother and nephew visiting from Utah, along with my brother's girlfriend and her son. The boys are 5 and 6 and we celebrated their birthdays on Sunday. I got some inspiration from Cassie at <a href="http://primitiveandproper.blogspot.com/" target="_blank">Primitive & Proper</a> and made picture book page frames for them. I'll have to make one for Bella next. I used a plastic 4x6 sleeve to put the picture in. I had to cut a tiny corner off each side of the top to get it to fit in the frame, but it worked out perfectly.<br />
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To continue my crafty weekend, I stopped by <a href="http://www.stylishpatina.com/thebarn" target="_blank">Stylish Patina's</a> new barn sale and picked up a few things. Not sure where I'll put my new cast iron bird rack, but for 10 bucks I couldn't resist!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6v9wQ6MWyikwOdzlSkbwxdzjwl-ViWMHIxal2rCgWa_OCB5NmPY-3lj4Y8CzJkpPj6P7UqqOCmvRYojhuB_dJkl8yxJGRLBdW5HS3zKp_gjskOT5e-zY3jkeY1X6PeNSFx8ORSwW_Bk/s1600/PB-Cake.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6v9wQ6MWyikwOdzlSkbwxdzjwl-ViWMHIxal2rCgWa_OCB5NmPY-3lj4Y8CzJkpPj6P7UqqOCmvRYojhuB_dJkl8yxJGRLBdW5HS3zKp_gjskOT5e-zY3jkeY1X6PeNSFx8ORSwW_Bk/s200/PB-Cake.gif" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyq4E9YFWIJ18dPFHMiFLYkBBG-4dPGBG82rbDvDeOwtLRn6wkTlqdVsi0hk2uz5fsIIMp7CTAn2ua9R7ZV-8wNrkj_AKPMJxorvPNrf3jPU_vuslhgxy5dfG5ZlR47TSwOW4KHS_MFRM/s1600/Cupcakes.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyq4E9YFWIJ18dPFHMiFLYkBBG-4dPGBG82rbDvDeOwtLRn6wkTlqdVsi0hk2uz5fsIIMp7CTAn2ua9R7ZV-8wNrkj_AKPMJxorvPNrf3jPU_vuslhgxy5dfG5ZlR47TSwOW4KHS_MFRM/s200/Cupcakes.gif" width="200" /></a>On to the recipes! I made a cake and cupcakes for the party. Classic white cupcakes with my <i>favorite </i>Swiss meringue buttercream frosting for the kids and peanut butter chocolate cake for the grownups. I made the cupcake into rainbows, and of course added sprinkles. The chocolate cake I made gluten free just for Mom, but <a href="http://www.sassyradish.com/2009/01/chocolate-peanut-butter-cake/" target="_blank">here's a link</a> to the original recipe on Sassy Radish. Be warned: this cake is over the top. Definitely a special occasion kind of thing, especially if the guest of honor is a peanut butter-chocolate lover. You can use any chocolate cake recipe you want in place of the sour cream cake as long as it's sturdy enough to handle the massive amount of peanut butter frosting. There will be an upcoming post with the cupcake recipe, but in the meantime, you'll have to just drool over the pics...</div>Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com2tag:blogger.com,1999:blog-8455828837638825540.post-44030447576615456882012-05-31T19:48:00.001-04:002012-05-31T20:07:46.900-04:00Blueberry Pancakes<br />
<span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtm0Q49cRFhNrUw1_RVm9NdX70CvF9TwLZCUtLv3oooFFxV7KpqPZo54xZxYzdKIFOF-nPUkBhRSeIuFrAAqqdEJK3bYWDCj45kU-pS4GgKm2DNJ7HMJZbUrlPxovdHq7_q3dSVChjvM/s1600/2012-05-28_1338244386.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtm0Q49cRFhNrUw1_RVm9NdX70CvF9TwLZCUtLv3oooFFxV7KpqPZo54xZxYzdKIFOF-nPUkBhRSeIuFrAAqqdEJK3bYWDCj45kU-pS4GgKm2DNJ7HMJZbUrlPxovdHq7_q3dSVChjvM/s200/2012-05-28_1338244386.jpg" title="Butterfly garden" width="200" /></a></span></span><span style="font-family: inherit;"><span style="font-size: small;">Bella harvested the first of the blueberries last night. We were picking up branches from the storm last weekend and noticed the berries were ripe as we hauled the brush to the woods. The raspberries are not far behind. I've got lots more cleaning up to do this weekend since we were away for Memorial Day. We spent a night at an amazing bed and breakfast, the <a href="http://www.bellavistabandb.com/" target="_blank">Bella Vista</a> in Akron. French Toast for breakfast, my favorite! The next day we drove over to Hershey and spent the morning at <a href="http://www.hersheygardens.org/" target="_blank">Hershey Gardens</a>, and the afternoon at Chocolate World. (There is a recipe in here somewhere, I promise.) All this week Bella has been walking around, saying, quite dramatically, "I <i>miss </i>Chocolate World." </span></span><span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnD5nM0XOGp9mPQDUyWcYGhTk8Pbcq5GF0PI6CNtDi61aJsdR7M35LyF4MQaMZIi7wm_vBxzjNzYszwTMZx_vOV1lR8cX5zTvP-Kf0F-sns48h5o6j9Ow5U8-pu2DrjwjIfcaGTd5bLn8/s1600/hershey.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnD5nM0XOGp9mPQDUyWcYGhTk8Pbcq5GF0PI6CNtDi61aJsdR7M35LyF4MQaMZIi7wm_vBxzjNzYszwTMZx_vOV1lR8cX5zTvP-Kf0F-sns48h5o6j9Ow5U8-pu2DrjwjIfcaGTd5bLn8/s1600/hershey.gif" title="Bella at Hershey" /></a></span></span><span style="font-family: inherit;"><span style="font-size: small;"> </span></span><br />
<br />
<span style="font-family: inherit; font-size: small;">Anyway, the blueberries... I always try to complicate pancakes, adding sour cream, or yogurt, or trying to make some ridiculous recipe that calls for whipping the eggs whites (who wants to whip egg whites first thing in the morning?) without actually whipping them. They (the pancakes, not the eggs) end up heavy and undercooked, and the last time I made blueberry pancakes Bella wouldn't even eat them. So when a <a href="http://www.americastestkitchenfeed.com/recipes/classic-pancakes/" target="_blank">Cook's Illustrated</a> basic pancake recipe landed in a my inbox a few weeks ago, I printed it out. Simpler is better for lots of things, and especially pancakes. </span><br />
<span style="font-family: inherit; font-size: small;"><br /></span>
<span style="font-family: inherit; font-size: small;">These turned out perfectly. I added the blueberries to each pancake as I poured the batter. I think that works better than stirring them into the batter since they don't break up so much. Of course we had extra, so they are in the freezer right now. I'll pop them into a ziploc bag in a few hours and have toaster pancakes for next week. </span><br />
<span style="font-family: inherit; font-size: small;"><br /></span>
<br />
<h3>
<b>Classic Pancakes</b></h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdFY2j3aOqzzm1p8nGH1Vgru3hnxpQQZug93_E8emfyOW0WWidNo6TCZ1w72fakBckM2DiDm43GznXw5MaeXPV4YT5Sz-8dw0HrHbzWWaQVlkxQatYciCh4ucAmHghN0SoTTMjqP2gOU/s1600/pancake.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="clear: right; float: right; font-family: inherit; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdFY2j3aOqzzm1p8nGH1Vgru3hnxpQQZug93_E8emfyOW0WWidNo6TCZ1w72fakBckM2DiDm43GznXw5MaeXPV4YT5Sz-8dw0HrHbzWWaQVlkxQatYciCh4ucAmHghN0SoTTMjqP2gOU/s320/pancake.gif" title="blueberry pancakes" width="320" /></span></a>
<li><span style="font-size: small;"><span style="border: 0px none; font-family: inherit; line-height: 1.7em; list-style: none outside none; margin: 0px; outline: none 0px; padding: 0px; vertical-align: baseline;">2 cups (10 ounces) all-purpose flour</span></span></li>
<li><span style="font-size: small;"><span style="border: 0px none; font-family: inherit; line-height: 1.7em; list-style: none outside none; margin: 0px; outline: none 0px; padding: 0px; vertical-align: baseline;">2 tablespoons sugar</span></span></li>
<li><span style="font-size: small;"><span style="border: 0px none; font-family: inherit; line-height: 1.7em; list-style: none outside none; margin: 0px; outline: none 0px; padding: 0px; vertical-align: baseline;">2 teaspoons baking powder</span></span></li>
<li><span style="font-size: small;"><span style="border: 0px none; font-family: inherit; line-height: 1.7em; list-style: none outside none; margin: 0px; outline: none 0px; padding: 0px; vertical-align: baseline;">½ teaspoon baking soda</span></span></li>
<li><span style="font-size: small;"><span style="border: 0px none; font-family: inherit; line-height: 1.7em; list-style: none outside none; margin: 0px; outline: none 0px; padding: 0px; vertical-align: baseline;">½ teaspoon salt</span></span></li>
<li><span style="font-size: small;"><span style="border: 0px none; font-family: inherit; line-height: 1.7em; list-style: none outside none; margin: 0px; outline: none 0px; padding: 0px; vertical-align: baseline;">2 cups buttermilk (shortcut: add 2 T lemon juice or vinegar to a measuring cup, fill to 2 c line with milk, let sit for a few minutes to thicken)</span></span></li>
<li><span style="font-size: small;"><span style="border: 0px none; font-family: inherit; line-height: 1.7em; list-style: none outside none; margin: 0px; outline: none 0px; padding: 0px; vertical-align: baseline;">3 tablespoons unsalted butter, melted and cooled</span></span></li>
<li><span style="font-size: small;"><span style="border: 0px none; font-family: inherit; line-height: 1.7em; list-style: none outside none; margin: 0px; outline: none 0px; padding: 0px; vertical-align: baseline;">1 large egg</span></span></li>
<li><span style="font-size: small;"><span style="border: 0px none; font-family: inherit; line-height: 1.7em; list-style: none outside none; margin: 0px; outline: none 0px; padding: 0px; vertical-align: baseline;">Vegetable oil for the pan</span></span></li>
<li><span style="font-size: small;"><span style="border: 0px none; font-family: inherit; line-height: 1.7em; list-style: none outside none; margin: 0px; outline: none 0px; padding: 0px; vertical-align: baseline;">Fresh blueberries</span></span></li>
<br />
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, and egg together. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).<br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Heat a 12-inch nonstick skillet or griddle pan over medium heat for 3 to 5 minutes. Brush the pan bottom with a thin layer of the oil. Using ¼ cup of batter per pancake, add the batter to the skillet and drop three or four blueberries on each pancake. Cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and continue to cook until golden brown, about 1½ minutes. Transfer the pancakes to plates, or keep warm on a wire rack in the oven. Repeat with the remaining batter, brushing the skillet with oil as needed. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit; text-align: center;">If you have leftovers, put them in the freezer on a wire rack, and when they're completely frozen, transfer to a ziploc bag. Pop them in a toaster for a quick breakfast. </span>Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com1tag:blogger.com,1999:blog-8455828837638825540.post-29125050789584433422012-05-12T11:29:00.001-04:002012-05-12T20:31:11.245-04:00Fake Cake Pops for Mom<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9jke6uGQDOi1da3Kdjf-yzKYPONQ1V9wzyHnVyvhpiVyBv5zjh1CB8bO8I7B_r8zXgZuWV7mVYt_J_MhWPhg2TMkpVWYN3lQOmi2_M0ub0MkPGXEabGz3QrLtttRYmP8HGTUfV2ECBM/s1600/1336835920367.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9jke6uGQDOi1da3Kdjf-yzKYPONQ1V9wzyHnVyvhpiVyBv5zjh1CB8bO8I7B_r8zXgZuWV7mVYt_J_MhWPhg2TMkpVWYN3lQOmi2_M0ub0MkPGXEabGz3QrLtttRYmP8HGTUfV2ECBM/s1600/1336835920367.png" /></a>Made these today in my Daddy and Me class for Mother's Day. <br />
<br />
Slice a pound cake into 1" thick slices and cut into shapes with mini cookie cutters. Slide each one into a lollipop stick and place on a wire rack set in a cookie sheet.<br />
<br />
In a medium saucepan, mix 9 c powdered sugar, 1/2 c corn syrup, 1 tsp vanilla, and 1/2 c water. Stir over medium heat until smooth. Let sit for 5 minutes, then divide into bowls and color as desired. Pour ever icing over the pound cake shapes, decorate, and let dry for 20-30 minutes. If the icing starts to harden, reheat in the microwave for 15 seconds.<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com1tag:blogger.com,1999:blog-8455828837638825540.post-60326396187375560712012-03-24T13:00:00.000-04:002012-03-24T13:00:05.758-04:00Easter Cream Wafers<img alt="" class="alignright size-medium wp-image-924" height="200" src="http://intermittentgourmet.files.wordpress.com/2011/05/img_1077.jpg?w=300" title="Cream Wafers" width="300" /><br />
<br />
These little sandwich cookies were always my favorite thing about Easter. Bella found the cookie cutters in spring shapes - aren't they just the cutest?!<br />
<br />
The cookies are quite delicate, so make sure they're completely cool before frosting.I used a basic butter frosting. Divide into four bowls and color in pastels.<br />
<h2>
Cream Wafers</h2>
<ul>
<li>1 c butter, softened</li>
<li>1/3 c whipping cream</li>
<li>2 c flour</li>
<li>Granulated sugar</li>
</ul>
Mix butter, cream and flour with an electric mixer. Cover and chill.<br />
<br />
Heat oven to 375°.<br />
<br />
Roll about 1/3 of dough at a time to 1/8" thick. Keep remaining dough chilled. Cut into 1 1/2 inch rounds or shapes. Pour granulated sugar into a shallow dish, and coat both side of each cookie with sugar. Place on ungreased cookie sheet. Prick with fork.<br />
<br />
Bake 7 - 9 minutes or just until set, but not brown. Cool, then frost with colored icing to make sandwiches.Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-81586074635642797252012-03-20T21:15:00.000-04:002012-03-20T21:15:31.408-04:00Pink, Pink, and more Pink<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCRUe0MZ2sG2pseMtxapjCBnU_PkK3zjs5ttP2l_LDAxDgDK9KV24Ujo05p1WVsHlCopRrVdAXsiL86b_bDTQD3iiJ1ypzBrOQ49uGzme2bn8B4OZkyFIWhUFY8gnN1o3bstRQYAzhA4/s1600/IMG_2432.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCRUe0MZ2sG2pseMtxapjCBnU_PkK3zjs5ttP2l_LDAxDgDK9KV24Ujo05p1WVsHlCopRrVdAXsiL86b_bDTQD3iiJ1ypzBrOQ49uGzme2bn8B4OZkyFIWhUFY8gnN1o3bstRQYAzhA4/s200/IMG_2432.JPG" width="200" /></a></div>
First Bella wanted green cupcakes with no icing for her birthday snack at school. I'm not sure what I talked her into was better...<br />
<br />
We made classic white cake with a little red food color, then buttercream icing with <i>more </i>red food color, and to top it all off, pink sprinkles. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-B_AXT0-bULqtzKuLEdE439jRZh4IuqHWGbQyjqkXt-YzdTfO3sI_ZA7BiArQaxxTG5G0BhT_32I5_wMwL9dex33ZwmQTze7xsSpsePqsQEafrBZnZDuhIVZWLsLUZjq-cCfGbw_1bc/s1600/IMG_2438.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-B_AXT0-bULqtzKuLEdE439jRZh4IuqHWGbQyjqkXt-YzdTfO3sI_ZA7BiArQaxxTG5G0BhT_32I5_wMwL9dex33ZwmQTze7xsSpsePqsQEafrBZnZDuhIVZWLsLUZjq-cCfGbw_1bc/s320/IMG_2438.JPG" width="213" /></a>A few of the sprinkles made it past Bella's mouth and onto the cupcakes<br />
<br />
Now I have to figure out how to make a mouse cake for her birthday party. She is short on details, but adamant that it be a mouse cake. <br />
<br />
I have no idea where she comes up with these things.<br />
<br />Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com1tag:blogger.com,1999:blog-8455828837638825540.post-24603498044999815702012-02-12T21:48:00.000-05:002012-02-12T21:48:28.049-05:00Heart Tarts<div class="separator" style="clear: both; text-align: center;">
</div>
Heart Tarts are super cute and easy for Valentine's Day. Although I usually advocate making things from scratch, store-bought pie dough is easier for kids to work with, so that's what I used. You'll need a box of crust, or make your own double-crust recipe, jam or cinnamon filling, frosting, and decorations. You can make them any size you want, just be careful not to overfill the smaller ones.<div>
<br /></div>
<div>
<b>Heart Tarts</b><div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qyY_m3S3wWrOyOfQ8-mHWJ9I9xbrPwE41cCcywihiaP6nPvyHyAFxcwuE1rdd8B4E4OoNA8BcRl8NarInCS9mIhwU2CvsS4JPJr5Ep2R3_9EA5fCniHh-qlTmIoR_Wp7hORBvMOrgyU/s1600/IMG_2411.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qyY_m3S3wWrOyOfQ8-mHWJ9I9xbrPwE41cCcywihiaP6nPvyHyAFxcwuE1rdd8B4E4OoNA8BcRl8NarInCS9mIhwU2CvsS4JPJr5Ep2R3_9EA5fCniHh-qlTmIoR_Wp7hORBvMOrgyU/s320/IMG_2411.JPG" width="320" /></a></div>
<ol>
<li>Heat oven to 350 degrees.</li>
<li>Cut out an even number of heart shapes. </li>
<li>Beat one egg with one tablespoon of water in a small bowl. </li>
<li>Very lightly brush the egg wash on half of the heart shapes. </li>
<li>Put a small amount of filling in the center of the hearts you brushed with egg wash. </li>
<li>Lay another heart shape on top and press gently to seal the edges. *Seal the inside point of the heart first to keep the filling in.</li>
<li>Crimp the edges with the back of a fork.</li>
<li>Bake 12-15 minutes until just starting to brown around the edges. </li>
<li>Cool, frost, and decorate</li>
</ol>
<div>
<i>Jam Filling:</i></div>
<div>
<ul>
<li>3/4 c jam or jelly</li>
<li>1 tsp cornstarch</li>
<li>1 tsp water</li>
</ul>
<div>
Whisk together all ingredients in a small saucepan. Heat to boiling, reduce heat slightly, and simmer 2 minutes. Cool completely. </div>
</div>
<div>
<br /></div>
<div>
<i>Cinnamon Filling:</i></div>
<ul>
<li>1/4 cup brown sugar</li>
<li>1/2 teaspoons ground cinnamon</li>
<li>2 teaspoons all-purpose flour </li>
</ul>
<i>Frosting:</i><ul>
<li>2 ½ cups powdered sugar</li>
<li>1 tablespoon water</li>
<li>1 tablespoon softened butter</li>
<li>2 tablespoons light corn syrup</li>
</ul>
<div>
Whisk all ingredients together in a small bowl. Add additional water if needed to make a smooth, creamy frosting. Pour into a piping bag (or into a ziploc bag and snip off the corner). Pipe a heart outline on each tart, allow to dry, then fill in the center. Sprinkle with decorations before the frosting hardens. </div>
</div>
</div>Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-56710932581727526172012-02-04T20:56:00.000-05:002012-02-12T21:48:49.518-05:00Mommy & Me on TV!Check out the first episode of Parks and Rec TV featuring my Mommy & Me cooking class!<br />
<br />
<a href="http://frederick.granicus.com/MediaPlayer.php?view_id=5&clip_id=3116">http://frederick.granicus.com/MediaPlayer.php?view_id=5&clip_id=3116</a><br />
<br />
There's a profile of Zumba classes first, but keep watching for the cooking classes.Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-6826788717253416882012-01-21T21:08:00.000-05:002012-01-21T21:09:00.174-05:00Hearts in the Driveway<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6g9FVCCtJuik6EgBO9_fFgP6LLJRdPYS0Qob0sIRHizrazBlEQsNWntqgMRvgKGL1kZRDvnirUDBXv2nWcs5PtYo5dKk3BgxZOa5xbty-AlQ0ub8fpqhgdueUIh1G7SZg_6qbg4Rid7M/s1600/2012-01-21+17.02.32.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6g9FVCCtJuik6EgBO9_fFgP6LLJRdPYS0Qob0sIRHizrazBlEQsNWntqgMRvgKGL1kZRDvnirUDBXv2nWcs5PtYo5dKk3BgxZOa5xbty-AlQ0ub8fpqhgdueUIh1G7SZg_6qbg4Rid7M/s320/2012-01-21+17.02.32.jpg" width="320" /></a></div>
I walked outside today, and this was the pattern the tires made in the snow, completely by accident!Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-83210530482387444822011-12-15T19:36:00.000-05:002011-12-15T19:36:41.732-05:00Nut Brittle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEYA0IaDKHJMZ_-wjTJE2nicT_hfVZfCg8jVqF8R5ct-oxBeluapbeaXBInOgDQd74fHrxcZAqruFK1p8UKqq5MKLWEQrnZEM2bGUVRix89bWcfon2hrIqIAU7wiG1JLf1FtzL5sGqnc/s1600/IMG_2150.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEYA0IaDKHJMZ_-wjTJE2nicT_hfVZfCg8jVqF8R5ct-oxBeluapbeaXBInOgDQd74fHrxcZAqruFK1p8UKqq5MKLWEQrnZEM2bGUVRix89bWcfon2hrIqIAU7wiG1JLf1FtzL5sGqnc/s320/IMG_2150.JPG" width="320" /></a></div>
I like mixed nuts in my brittle, but you can use any combination or single nut you like. This is a great recipe to fit in with your other baking, since it doesn't require the oven or the refrigerator. I have a large Pyrex measuring cup I use to make the brittle, since the handle stays cool enough to hold. If you're using a bowl, make sure to use potholders and be very careful with the mixture. <div>
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<ul>
<li>Nonstick cooking spray</li>
<li>1 1/2 c sugar </li>
<li>1/2 c light corn syrup </li>
<li>3/4 tsp salt </li>
<li>2 T butter </li>
<li>1 1/2 c mixed nuts, such as pecan halves, cashews, pistachios, coarsely chopped if large </li>
<li>1 tsp vanilla extract </li>
<li>1/4 tsp baking soda </li>
</ul>
<br />Line a rimmed baking sheet with foil and spray with nonstick spray; set aside. <br /><br />In a 2-quart glass measuring c, combine sugar, corn syrup, and salt, stirring until sugar is moistened. Microwave on high for 4 minutes. Stir in butter and nuts; return to microwave for about 5 minutes, until the sugar mixture is thick, bubbly, and very pale brown in color. Mixture is very hot; use handle when holding and pouring. <br /><br />Remove from microwave, stir in vanilla and baking soda (mixture may foam up). Immediately pour onto prepared baking sheet, spreading mixture as thinly as possible with the prepared spatula. Let stand 20 minutes until hardened, then lift off sheet, and break brittle into bite-size pieces.Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-35870399329261109412011-12-15T19:28:00.000-05:002011-12-15T19:28:22.965-05:00Chocolate Almond Bark with Sea Salt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJC4ZLnv6Ug9oF_wJ4JJjNIBMMOKVGYZ00TqG2QzZeqb1pfhyphenhyphenVpXehUziify3VCgIpkJLaGdrM-X4xSkiwZ1YQ0LjdN8KJloxYLBaBEc2YclJZ8Q89QIzjue-V6rAVVPrna4gJG8G-yhU/s1600/Chocolate+Almond+Bark.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJC4ZLnv6Ug9oF_wJ4JJjNIBMMOKVGYZ00TqG2QzZeqb1pfhyphenhyphenVpXehUziify3VCgIpkJLaGdrM-X4xSkiwZ1YQ0LjdN8KJloxYLBaBEc2YclJZ8Q89QIzjue-V6rAVVPrna4gJG8G-yhU/s320/Chocolate+Almond+Bark.jpg" width="320" /></a></div>
Sugar can be difficult to work with. Stir the sugar and water together to dissolve, bring to a boil, then don't touch it until it turns golden brown. Remove from the heat before you stir in the butter. Use a high quality dark chocolate, and stir frequently as it melts. Once most of the chocolate is melted, remove from the heat and continue to stir until completely melted. Overheating will cause the chocolate to get clumpy. Malden sea salt is a wonderful flaky salt to finish the candy with. You can buy it online from Amazon.<br /><br /><div>
<ul>
<li>1/2 c sugar </li>
<li>1 T unsalted butter </li>
<li>1 1/2 c roasted almonds </li>
<li>1 pound good-quality dark chocolate (62%–70% cacao), finely chopped </li>
<li>Coarse sea salt (for sprinkling) </li>
</ul>
<br />Line a baking sheet with a silicone baking mat or foil. Combine sugar with 3 T water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook without stirring, until caramel is dark amber, 5-10 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts. <br /><br />Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours. <br /><br />Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.</div>Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-58723233069810580162011-12-13T12:30:00.000-05:002011-12-13T12:30:00.170-05:002012 Cooking ClassesHere is the schedule of upcoming cooking classes. I'll be teaching a few at the Kitchen Studio, in addition to the Parks & Rec program. Check out Frederick County Government cable channel 19 in January for a new program profiling specific programs. Mommy & Me was one of the first classes chosen!<br />
<br />
<b><a href="http://www.frederickcountymd.gov/index.aspx?nid=3034">Frederick County Parks & Recreation</a></b><br />
<br />
Jan 13 - Date Night Comfort Food<br />
Jan 14 - Daddy & Me Pizza Pizza! (full)<br />
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Jan 27 - Date Night Scrumptious Soups<br />
Jan 28 - Daddy & Me Scrumptious Soups (full)<br />
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Feb 10 - Date Night Four Stars at Home<br />
Feb 11 - Mommy & Me Very Yummy Valentine (full)<br />
<br />
Feb 24 - Date Night Soups n Sandwiches<br />
Feb 25 - Daddy & Me Soups n Sandwiches<br />
Feb 25 - T'ween Time Cupcakes<br />
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Mar 16 - Date Night Irish Feast<br />
Mar 17 - Mommy & Me Goin' Green<br />
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Mar 30 - Spring Feast<br />
Mar 31 - Mommy & Me Easter Treats<br />
Mar 31 - T'ween Time Lasagna<br />
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<br />
<b><a href="http://www.kitchenstudiofrederick.com/">The Kitchen Studio</a></b><br />
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Feb 3 - Spring Rolls<br />
Feb 4 - Kinklings<br />
<br />Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-90682363388480870812011-12-12T19:32:00.000-05:002011-12-12T19:32:51.637-05:00Gingerbread Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoUgHmuQ8fuMoV6AYjo_UunN-RiUeO8AgmQQnx4siwbpSvsQ-S9hV2wCH5aW49MNRm0S_P4hGqYqoYUwfOcaiOyENrjQDTRIZ0B78VIvy8aKPFpVNp3JOd7bLZh7FUQRX2uDvav1WCTI/s1600/Gingerbread+Men.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoUgHmuQ8fuMoV6AYjo_UunN-RiUeO8AgmQQnx4siwbpSvsQ-S9hV2wCH5aW49MNRm0S_P4hGqYqoYUwfOcaiOyENrjQDTRIZ0B78VIvy8aKPFpVNp3JOd7bLZh7FUQRX2uDvav1WCTI/s320/Gingerbread+Men.jpg" width="320" /></a></div>
This recipe makes a lot of cookies, but can easily be halved if you don't want to make so many. Or, make a whole batch of dough and put half in the freezer.<br />
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<ul>
<li>6 c flour</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp baking powder</li>
<li>2 sticks butter, softened</li>
<li>1 c packed brown sugar</li>
<li>4 tsp ginger</li>
<li>4 tsp cinnamon</li>
<li>1 1/2 tsp cloves</li>
<li>1/2 tsp pepper (yes- black pepper!)</li>
<li>1 1/2 tsp salt</li>
<li>2 eggs</li>
<li>1 c molasses</li>
</ul>
<div>
In a large bowl, mix together the flour, baking soda, and baking powder. Set aside.</div>
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<div>
In the bowl of a stand mixer, cream butter and sugar until fluffy. Beat in spices and salt, then beat in eggs and molasses until combined. Reduce speed to low. Gradually add flour mixture; beat until combined. Divide dough in half, flatten into disks, wrap in plastic and chill at least 1 hour.</div>
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<br /></div>
<div>
Heat oven to 350 degrees. Remove dough from refrigerator and let stand 10 minutes to temper slightly (this prevents the dough from cracking). Dust a work surface lightly with flour. </div>
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<br /></div>
<div>
Roll out dough to 1/4" thickness, rotating to prevent sticking. Cut into shapes and place on parchment lined baking sheets. If the dough is soft and warm, put the entire baking sheet in the freezer for a few minutes. Bake 8-10 minutes until crisp but not darkened, rotating sheets halfway through. Transfer cookies to wire racks and cool completely before frosting.</div>
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<div>
<b>Royal Icing</b></div>
<div>
<ul>
<li>1 lb powdered sugar</li>
<li>5 T meringue powder (find it at the craft store)</li>
<li>food coloring</li>
</ul>
<div>
In the bowl of a stand mixer, combine sugar, meringue powder, and a scant 1/2 c water. Beat on low speed until fluffy. The icing hardens quickly when exposed to air. Separate into bowls and color as desired. Spoon some icing into a pastry bag fitted with a plain tip to outline the cookies. Let harden, then fill with the colored icing, thinned a bit with water to spread smoothly. </div>
</div>Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-28567588537687579232011-12-12T19:17:00.000-05:002011-12-12T19:17:46.816-05:00Peppermint Bark<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QpR85DnQ-nVtREirwvDmcVHupfZSNosLBZwPkPJYMyw6tV4zCP7j1T-E8SZBijsDUph65kFRQmErhFBpJ-gVLpx9asfry8QDwtihJUJYYQAmQ19yZH5DPG4RAEpQ2CFEz0_sb-eKhgo/s1600/Peppermint+Bark.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QpR85DnQ-nVtREirwvDmcVHupfZSNosLBZwPkPJYMyw6tV4zCP7j1T-E8SZBijsDUph65kFRQmErhFBpJ-gVLpx9asfry8QDwtihJUJYYQAmQ19yZH5DPG4RAEpQ2CFEz0_sb-eKhgo/s320/Peppermint+Bark.jpg" width="320" /></a></div>
I drizzled this batch with dark chocolate (optional, but so yummy!). You will get better results with the white chocolate if you follow the directions and stir constantly. Once most of the pieces are melted, remove from heat and continue to stir until completely melted. Too long on the heat and the chocolate will get tough and clumpy. <br />
<br />
<ul>
<li>2 lbs white chocolate, chopped (or use baking chips)</li>
<li>12 large candy canes</li>
<li>1/2 tsp peppermint oil or extract</li>
</ul>
<div>
Line a large rimmed baking sheet with parchment or waxed paper. Seal candy canes in a zipper lock bag, press out the air, and crush candy canes with a rolling pin. Place chocolate in a double boiler and melt slowly, stirring constantly. Stir candy and peppermint oil into chocolate. Remove from heat, pour onto prepared pan, and spread evenly. Chill until firm, then break into pieces. Store in an airtight container.</div>Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-15209635151918888582011-12-11T14:26:00.000-05:002011-12-11T14:26:15.334-05:00Cranberry Pistachio Biscotti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGL79NEN81ZVcD-60y4HWzhRc2ILcDenroOOFK3uf1Snpoa8wP052IiEk-KX6zYzg9v2cfHpH7s-4tCj_giTVqB3J0e-Yf3CLXOfl7Rvm_NM9BzyjLs-9V4Et_eMnLgwmKSya3_v-8O4/s1600/Cranberry+Pistachio+Biscotti.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGL79NEN81ZVcD-60y4HWzhRc2ILcDenroOOFK3uf1Snpoa8wP052IiEk-KX6zYzg9v2cfHpH7s-4tCj_giTVqB3J0e-Yf3CLXOfl7Rvm_NM9BzyjLs-9V4Et_eMnLgwmKSya3_v-8O4/s320/Cranberry+Pistachio+Biscotti.jpg" width="320" /></a></div>
Cranberries & pistachios are seasonal winter items, and also red and green - perfect for holiday biscotti! Biscotti means "twice baked" in Italian. After the first baking the logs will be delicate and crumbly. Make sure to use a serrated knife and cool for 10 minutes before slicing.<br /><br /><ul>
<li>2 ¼ c flour </li>
<li>1 ½ tsp baking powder </li>
<li> ½ tsp salt</li>
<li>1/3 c butter </li>
<li>¾ c sugar </li>
<li>2 large eggs </li>
<li>zest from one lemon</li>
<li>1 tsp vanilla </li>
<li>1 c sweetened dried cranberries</li>
<li>¾ c shelled pistachios </li>
<li>White chocolate melted for dipping </li>
</ul>
Heat oven to 325°. Line 2 baking sheets with parchment. <br /><br />In a medium bowl, combine the flour, baking powder, and salt. In a stand mixer, cream together the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla. Add the flour mixture and mix until just blended. Stir in the cranberries and pistachios. <br /><br />Turn the mixture out onto a lightly floured work surface – it will be a bit sticky. Divide the dough in half and roll each half into a log approximately 1 1/2” in diameter and 15” long. Flatten each log slightly. Place both logs on one prepared baking sheet. Bake 20-25 minutes until firm to the touch. Remove and cool 10 minutes. <br /><br />Transfer the logs to a cutting board. With a sharp serrated knife, cut logs into ½” thick slices on a bias. Lay the slices in a single layer on the cut side on the baking sheets. Bake 6-7 minutes until dried on top and golden, then flip and bake 6-7 minutes more. Transfer to wire rack and cool completely. <br /><br />Melt white chocolate for dipping. Dip 1/3-1/2 of each piece in white chocolate and lay on waxed paper to dry. Store in an airtight container.Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-90973254885762581472011-12-11T13:37:00.001-05:002011-12-11T13:45:40.977-05:00Nut Brittle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEmLve5mvK2TxO89pgPHuR9SR_IYzty7Mf42ah8BQ_0RDWj96rytTR0eBMT0f81rqbWyVMkwFGA_qupWY3QHDZLy7-ns1S9z_x6nGpxCHmcY8WHJfCC1hykXHHBfJlsGekvJ7ewxNkhI/s1600/Peanut+Brittle.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEmLve5mvK2TxO89pgPHuR9SR_IYzty7Mf42ah8BQ_0RDWj96rytTR0eBMT0f81rqbWyVMkwFGA_qupWY3QHDZLy7-ns1S9z_x6nGpxCHmcY8WHJfCC1hykXHHBfJlsGekvJ7ewxNkhI/s320/Peanut+Brittle.jpg" width="320" /></a></div>
This is a basic, no frills recipe but still delicious. It can be made in the microwave, and doesn't need to go in the fridge to chill, so it's also easy to fit in with your other Christmas baking. Use your favorite mixed nuts, or just one variety. Use a silicone spatula sprayed with cooking spray for easy cleanup.<br /><br /><ul>
<li>Nonstick cooking spray </li>
<li>1 1/2 c sugar </li>
<li>1/2 c light corn syrup </li>
<li>3/4 tsp salt </li>
<li>2 T butter </li>
<li>1 1/2 c mixed nuts, such as pecan halves, cashews, pistachios, coarsely chopped if large </li>
<li>1 tsp vanilla extract </li>
<li>1/4 tsp baking soda </li>
</ul>
<br />Line a rimmed baking sheet with foil and spray with nonstick spray; set aside. <br /><br />In a 2-quart glass measuring c, combine sugar, corn syrup, and salt, stirring until sugar is moistened. Microwave on high for 4 minutes. Stir in butter and nuts; return to microwave for about 5 minutes, until the sugar mixture is thick, bubbly, and very pale brown in color. Mixture is very hot; use handle when holding and pouring. <br /><br />Remove from microwave, stir in vanilla and baking soda (mixture may foam up). Immediately pour onto prepared baking sheet, spreading mixture as thinly as possible with a heatproof spatula. Let stand 20 minutes until hardened, then lift off sheet, and break brittle into bite-size pieces.Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-81560905013732713132011-12-10T20:24:00.001-05:002011-12-10T20:32:02.406-05:00Chocolate Peppermint CrinklesThanks to everyone who came to the Christmas Cookie Swap at the Middletown Cooking Studio. I hope everyone had fun, and was happy with the cookie selection. I know things were a little hectic, but hopefully this will become an annual tradition and we'll streamline things a bit next year. <div>
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<div>
As promised, the recipe for Chocolate Peppermint Crinkles is below. Hopefully you stashed your dough in the fridge when you got home. It will keep for at least week in the fridge, so no rush to make these. You'll start with the second paragraph of instructions. You do want to bake just one sheet at a time to ensure they "crinkle." If you put two sheets in the oven, the heat doesn't circulate so well around the top of the bottom sheet.</div>
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<div>
Check back over the next few days for all the recipes from the cookie swap, including pictures!<br /><br /><ul>
<li>8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped</li>
<li>1/2 c (1 stick) unsalted butter, cut into 1/2-inch pieces</li>
<li>1 1/2 ounces unsweetened chocolate, chopped</li>
<li>1/2 c finely crushed red-and-white-striped hard peppermint candies</li>
<li>6 1/2 T sugar</li>
<li>3 large eggs</li>
<li>2 tsp vanilla extract</li>
<li>1 tsp peppermint extract</li>
<li>1 1/2 c all purpose flour</li>
<li>3/4 tsp baking powder</li>
<li>1/4 tsp salt</li>
<li>1/2 c (about 3 ounces) semisweet chocolate chips</li>
<li>Coarsely crushed peppermints</li>
<li>Powdered sugar</li>
</ul>
Combine first 3 ingredients in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 T sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes. Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day, or spread on a baking sheet and refrigerate to cool quickly.<br /><br />Position rack in center of oven and preheat to 325°F. Line 2 baking sheets with parchment paper. Using 1 generous T for each cookie, roll dough between moistened palms into 1 1/4-inch-diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand on sheets 5 minutes. Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks; cool completely. (Can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.)</div>Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-11387920384010822232011-10-31T12:00:00.000-04:002011-10-31T12:00:09.887-04:00Spooky Snacks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovmIzdIfzfzWd7vcUQz22isfVppCBQJWeaJGSETPgdWinxyEi2mCEVvWp29rcAGgIM05WkO_-l6bm1YYysWxjjFrA7b2954nzyPuMi5VWKk0_0CJhWG6_7ffBX940gSGvqbrqshwNobU/s1600/IMG_1978.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovmIzdIfzfzWd7vcUQz22isfVppCBQJWeaJGSETPgdWinxyEi2mCEVvWp29rcAGgIM05WkO_-l6bm1YYysWxjjFrA7b2954nzyPuMi5VWKk0_0CJhWG6_7ffBX940gSGvqbrqshwNobU/s320/IMG_1978.JPG" width="212" /></a><b><span class="Apple-style-span" style="font-size: large;">Snack-o-Lantern</span></b><br />
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Cut the top off a navel orange. Cut a <i>very </i>thin slice off the bottom so the orange sits flat. Using a paring knife, cut around the peel, then use a spoon to hollow out the shell. Cut a small slice of the lid off to accommodate the spoon. Cut out the jack-o-lantern face. Insert a green spoon and fruit salad, then top with the lid. A very small paring knife works best for the face.<br />
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Instead of fruit salad, fill the snack-o-lanterns with uncut grapes and berries - they'll stay fresh longer. Wrap in treat bags and tie with a ribbon. Snack-o-lanterns make great snacks for school Halloween parties - something healthy to counteract all the candy!<br />
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<b><span class="Apple-style-span" style="font-size: large;">Candy Corn Sugar Cookies</span></b><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-T-6UlstK9ZumbevKNQspIoqFsB6Qi0-yOBsPP4JsWOxq8_Hd0iACSTD8S5otDOQqe1Sf59_c4XUycHJQ3eteAZ3v6ntjv2xaeUvqSlpn6cexaOwFCzGddC95X-iGm7PkqMwQrjLkq7U/s1600/candy-corn-sugar-cookies.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-T-6UlstK9ZumbevKNQspIoqFsB6Qi0-yOBsPP4JsWOxq8_Hd0iACSTD8S5otDOQqe1Sf59_c4XUycHJQ3eteAZ3v6ntjv2xaeUvqSlpn6cexaOwFCzGddC95X-iGm7PkqMwQrjLkq7U/s320/candy-corn-sugar-cookies.gif" width="241" /></a>
<li>1 batch sugar cookie dough</li>
<li>Yellow and orange food coloring (gel is best)</li>
<li>Colored sugar, sprinkles, melted white chocolate</li>
</ul>
Divide prepared sugar cookie dough into three equal portions. Leave one as is and color one other portion yellow and another portion orange.<br />
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Line a standard loaf pan with plastic wrap. Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high (you don’t have to use the whole pan if you have a small batch of dough) or larger if desired. Layer orange dough on top of previous layer and smooth. Finally layer yellow dough and smooth on top. Wrap plastic over dough and chill until firm, 30-60 minutes in freezer or 1-2 hours in fridge. Or you can store the dough in fridge for 2-3 days before baking.<br />
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Remove plastic and slice loaf into 1/4 inch slices. Trim top of slice to make straight line. Cut each slice into alternating triangle shapes and dip top side in sugar if desired. Bake according to sugar cookie directions. Cool completely and then, if desired, dip ends in white chocolate and decorate with sprinkles.Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-70926972724629053772011-10-30T18:57:00.000-04:002011-10-30T18:57:35.492-04:00Sweet Potato Biscuits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VCoza7MlXlnU3QuHXuzqMRvqmCTen3o396VyRriSO5aVkzcs155-NAdD0z9GWZhRpBHjhp_6dZchJKD7J0ivgLT8I1wXWpq9C-m9x3AGC5x7caSYYQ2rzqHC_0qIZwB8sMtnHkECtvs/s1600/IMG_1925.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwE91MnC2Wk_cOdtkbaH6h9s9L_zlZLK-hRpoLlp1k3bUmT8omb36wF0f5Z4glffLK_0qfzjQL9qHlOYpr0XfzCzYJYB6ZSnTY4oIYvZyix_1z4xokozvTDZxPu8Er-cYr95702bN8kU/s1600/IMG_1932.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwE91MnC2Wk_cOdtkbaH6h9s9L_zlZLK-hRpoLlp1k3bUmT8omb36wF0f5Z4glffLK_0qfzjQL9qHlOYpr0XfzCzYJYB6ZSnTY4oIYvZyix_1z4xokozvTDZxPu8Er-cYr95702bN8kU/s200/IMG_1932.JPG" width="200" /></a>
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This recipe is my favorite thing to make with leftover sweet potatoes, though I'm just as likely to cook a sweet potato especially for biscuits if I have the urge. They're soft and tender, and quite forgiving - I wouldn't go crazy with kneading, but it is hard to over-work the dough. The amount of milk you add will depend on the moisture content of the sweet potatoes - you want a soft, but workable dough. Feel free to use leftover mashed sweet potatoes even if they have other ingredients added - just remember that your biscuits will have the flavor of whatever's in the sweet potatoes. I like to cut them into little squares, and bake them close together so they're nice and soft, but make whatever shape you want. Just pat the dough to an even thickness - don't bother with a rolling pin for this recipe. Serve them warm from the oven with a little homemade blueberry jam on top, and you won't be disappointed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VCoza7MlXlnU3QuHXuzqMRvqmCTen3o396VyRriSO5aVkzcs155-NAdD0z9GWZhRpBHjhp_6dZchJKD7J0ivgLT8I1wXWpq9C-m9x3AGC5x7caSYYQ2rzqHC_0qIZwB8sMtnHkECtvs/s1600/IMG_1925.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VCoza7MlXlnU3QuHXuzqMRvqmCTen3o396VyRriSO5aVkzcs155-NAdD0z9GWZhRpBHjhp_6dZchJKD7J0ivgLT8I1wXWpq9C-m9x3AGC5x7caSYYQ2rzqHC_0qIZwB8sMtnHkECtvs/s200/IMG_1925.JPG" width="200" /></a><b><span class="Apple-style-span" style="font-size: large;">Sweet Potato Biscuits</span></b><br />
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<ul>
<li>1 1/4 c flour</li>
<li>2 T sugar</li>
<li>4 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>3/4 c sweet potatoes, cooked and mashed</li>
<li>1/4 c butter, softened</li>
<li>2-4 T milk</li>
</ul>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mnBeguoBO4r-0iJ12jPmkJ_27bnIoYu7cI4221_HQNw_uxK9oSRSGggjelJewQuQv5cDEFW0lYmiBK2Bxk7aJARQFTf-QbJwneZ9B7ufiNokXYyxp36vBs51c5gMA3jUrpWQh4J5dxU/s1600/IMG_1927.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mnBeguoBO4r-0iJ12jPmkJ_27bnIoYu7cI4221_HQNw_uxK9oSRSGggjelJewQuQv5cDEFW0lYmiBK2Bxk7aJARQFTf-QbJwneZ9B7ufiNokXYyxp36vBs51c5gMA3jUrpWQh4J5dxU/s200/IMG_1927.JPG" width="200" /></a>Heat oven to 450°. Stir together flour, sugar, baking powder, and salt. In a separate large bowl, mix together the sweet potato and butter. Add flour mixture to sweet potato mixture and stir until all the flour is incorporated. Stir in milk 1 T at time to make a soft dough. Knead lightly on a floured surface, and pat to 1/2" thick. Cut into even pieces and bake 10-15 minutes until golden brown on top and bottom.</div>Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-62559235415361805432011-10-01T11:58:00.000-04:002011-10-23T11:09:49.350-04:00Fall Flavor: Maple & Caramelized Onion Sweet Potatoes<img class="alignright size-medium wp-image-959" title="Maple Sweet Potatoes with Caramelized Onion" src="http://intermittentgourmet.files.wordpress.com/2011/08/img_1573.jpg?w=300" alt="" width="300" height="200" /><br/><br/>Time for fall! I love the richness of this dish, and sweet potatoes always add a pretty orange touch to a fall table. This is absolutely my favorite sweet potato recipe. I never liked them much until I got some at the farmer's market a few years ago and realized that fresh sweet potatoes were a completely different animal than store-bought. Amazing the difference. Mom's organic market often carries a Japanese sweet potato with white flesh that is also quite tasty.<br/><br/>Anyway, I never have understood "sweet potato casserole" because it really seems to be more "sweet" than "sweet potato." But I love the caramelized onion sweetness in this dish, and I often add cayenne or crushed red pepper in place of the black pepper for a bit of heat. The potatoes do tend to cool quickly, so make sure to use hot water and serve in a warmed dish. The recipe can easily be doubled or tripled, though you may have to puree in batches. If you try to make this for Thanksgiving you may get a few frowns - people do love their marshmallows - but they'll come around.<br/><h4>Maple Sweet Potatoes with Caramelized Onion</h4><br/><ul><br/> <li>2 large sweet potatoes</li><br/> <li>4 T maple syrup</li><br/> <li>2 T olive oil</li><br/> <li>2 tsp salt</li><br/> <li>1 tsp pepper</li><br/> <li>1 T butter</li><br/> <li>1 tsp dried rosemary</li><br/> <li>1 large sweet onion, thinly sliced</li><br/></ul><br/><div>Heat oven to 375°. Peel and cube sweet potatoes. Toss wtih 2 T maple syrup, 1 T olive oil, salt, and pepper in a large bowl. Line a baking sheet with foil and spray with cooking spray. Arrange sweet potatoes on the sheet in a single layer. Roast 30-40 minutes, stirring halfway through, until potatoes are fork-tender.</div><br/><div>Meanwhile, heat butter and remaining 1 T olive oil in a large saute pan over medium high heat. Add onion, remaining 2 T maple syrup, and rosemary, crumbled. Season with salt and pepper. Cook, stirring frequently, until onion begins to brown. Reduce heat and cook 15-20 minutes more, until onions are soft and caramelized. Turn off heat but keep onions warm.</div><br/><div>Transfer potatoes to a food processor. Add 2 T hot water. Pulse until just blended, adding additional hot water as needed to create a smooth puree. Add half the caramelized onion and pulse to mix well. Spread sweet potatoes in a warmed dish and top with reserved onion.</div>Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-59600981723909798872011-09-29T18:44:00.000-04:002011-10-23T11:09:49.327-04:00Green Beans Galore<img style="display:block;margin-right:auto;margin-left:auto;" alt="image" src="http://intermittentgourmet.files.wordpress.com/2011/09/wpid-2011-09-28-19-06-26.jpg" /><br/><br/><p>My green beans are making up for the past two years when I've gotten none! I made pesto tonight and tossed it with green beans and pasta. No picture-honestly, it wasn't the most appealing -looking dish, but really yummy. Bella had three servings! </p><br/><p>I have found I like green beans best when they're blanched and then cooked. They seem to stay greener and crisper that way. </p><br/><p>Cook in boiling salted water for 5-7 minutes then dunk in icewater to chill. You can then refrigerate then for later, or go ahead and cook with them right away-they'll need 2-4 more minutes of cooking time.</p>Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0tag:blogger.com,1999:blog-8455828837638825540.post-72472970659797626902011-08-21T09:32:00.000-04:002011-10-23T11:09:49.250-04:00Banana Bread<img class="alignright size-medium wp-image-1012" title="Banana bread" src="http://intermittentgourmet.files.wordpress.com/2011/08/img_1595.jpg?w=300" alt="" width="300" height="200" /><br/><br/>First off, I don't like bananas - can't stand 'em. Taste, texture, smell - nothing about them I like. But I've always sort of liked banana bread. My main complaint was that my Mom's banana bread always ended up with a soggy, banana-y section on the top in the middle. I guess it was too moist, or didn't bake long enough, but the obvious banana element ruined it for me (sorry Mom!). Anyway, I do buy bananas because the kids like them, and occasionally we end up with extra, over-ripe ones, and I can't just throw them away! So I found a recipe from Cook's Illustrated, which does involve a few extra steps, but turns out to be well worth the trouble. The following recipe is my version - I omitted an additional step that added fresh sliced bananas to the top. I highly recommend adding the nuts - any nuts will do. The bread is naturally very moist, and the nuts add some welcome texture. My favorite way to eat this bread is toasted (careful getting it out of the toaster - it will crumble), spread with unsalted butter, and topped with a sprinkle of sea salt.<br/><br/><!--more Banana Bread--><br/><h2>Banana Bread</h2><br/><ul><br/> <li>1 ¾ c flour</li><br/> <li>1 tsp baking soda</li><br/> <li>1/2 tsp salt</li><br/> <li>4-5 large, very ripe bananas</li><br/> <li>8 T unsalted butter, melted and cooled slightly</li><br/> <li>2 large eggs</li><br/> <li>¾ c packed light brown sugar</li><br/> <li>1 tsp vanilla extract</li><br/> <li>½ c walnuts , toasted and coarsely chopped (optional)</li><br/></ul><br/>Heat oven to 350°. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl.<br/><br/>Place bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid). *If using frozen bananas, skip the microwave and put in the mesh strainer to thaw and drain. Mash occasionally with a fork until completely thawed and proceed.<br/><br/>Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher or fork until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.<br/><br/>Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan.<br/><br/>Bake until toothpick inserted in center of loaf comes out clean, 55 to 65 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com5tag:blogger.com,1999:blog-8455828837638825540.post-76193080142504373772011-08-11T15:08:00.000-04:002011-10-23T11:09:49.235-04:00Tomato Feta Salad<img class="alignright size-medium wp-image-954" title="Tomato Feta Salad" src="http://intermittentgourmet.files.wordpress.com/2011/08/img_1568.jpg?w=300" alt="" width="300" height="200" /><br/><br/>It has been so hot most things have dried up in the garden, and the squash bugs finally did in the zucchini. I have one okra plant that came up and it has been a producer. The other success story is the tomatoes, and I have high hopes for the second round of green beans.<br/><br/>Shawn reminded me of this salad we used to make at the cafe. We have cherry tomatoes coming out our ears, and every time I go to my mom's house she gives me another basketful. I happened to have some feta in the fridge, so I whipped this up.<br/><br/>Very simple - halve cherry tomatoes, toss with feta, salt, pepper, olive oil, chopped parsley, and lemon juice. Go easy on the salt at first in case your feta is salty. I like to rinse the tomatoes after I slice them to get rid of some of the seeds. It's best fresh, but it will keep in the fridge. Since olive oil solidifies when cold, you should bring it to room temperature before serving.<br/><br/> Anonymoushttp://www.blogger.com/profile/10181537742514224672noreply@blogger.com0