together cooking

Machovietz

2012-01-21T12:08:00.000-05:00

There is this delicious polish sweet bread called machovietz...the first time I had it I didn't think I'd ever be able to replicate the recipe! I tried this one in December and it turned out perfect. It is a long recipe but it's flawless. I would recommend making this for your next brunch!

Mocha Cake

2012-01-20T12:00:00.000-05:00

More cake photos! Enjoy!

Black Forest Cake

2012-01-18T12:00:00.000-05:00

This was a traditional black forest cake that we made in Classical Cakes. This cake had so many steps, and sadly it was not my favorite, so I am not going to post a recipe....but the pictures turned out nice so I wanted to share! Enjoy!

Vacherin

2012-01-15T16:53:00.002-05:00

This week we made vacherins...a small, bite size, simple dessert! These were really quick to make and had an unexpected creamy texture as they melted in your mouth! They were really delicious. The two components of this dessert are Italian meringue and diplomat cream topped with fresh fruit. These were piped into 2 inch circle bases and then peaks were piped around the edges. After they dried out in the oven, they received a small coating of white pate a glace and filled with diplomat cream stabilized with gelatin! I can't wait to make these again!

Italian Meringue
8 oz sugar
4 oz whites
2.5 oz water

Heat sugar with water in a saucepan until 240 degree F. Once it reaches about 210 degrees F, start egg white whipping in a mixer until soft peak. Once sugar syrup reaches temperature, pour over already whipping whites slowly. Whip on high speed until stiff peaks form. Pipe into shape above.

Filling
8 oz pastry cream
8 oz whipped cream
2.5 sheets of gelatin

Make pastry cream. Bloom gelatin in cold water and add to hot pastry cream. Whip cream to stiff peak and fold into room temperature pastry cream. Pipe into Italian meringue molds and top with fresh fruit.

Second to last week in pictures!

2012-01-14T12:49:00.003-05:00

This is my second to last week at CIA before I begin externship! I have lots of pictures to share it was hard to decide which ones to add to this post! We made so many delicious puff pastry desserts and tartlets this week! All of which I tried and was regretting on my run this morning! But you have to know how everything tastes...right?!

Holiday Cookie Bar

2012-01-11T09:46:00.000-05:00

During the holidays it is necessary to have cookies to share with others and have around the house for general enjoyment. This previous holiday the cookie production was limited to gingerbread men, peanut butter blossoms, rum prints and almond crescents. I think my favorite would have to be the gingerbread men or the rum prints! Delicious!

Last Week in Pictures

2012-01-08T09:32:00.001-05:00

Last week I started my final class before I begin my externship at The Broadmoor in Colorado Springs. The class is called Production Pastries and last week was spent making roulades and puff pastry...and managing a water main break. It was survival of the fittest at CIA and ice became our most valuable resource!

Warm Chocolate Souffle

2011-12-29T12:28:00.000-05:00

One of my chefs at school taught us an amazing warm chocolate souffle recipe. It actually made my fall in love with souffle! Who wouldn't want to eat something that jumps up out of the bowl like this. When I served them I poked a hole in the top and inserted fresh whipped cream! They were delicious!

It is kind of hard to describe how our classes are at the Culinary Institute of America. So I ran into this video of my current teacher that was done three years ago. His name is Chef Schorner and he has been one of the best teachers I have had here at the Culinary. When I was watching this video I felt like I was in class making the Sachertorte with him.

Good Morning!

2011-12-27T12:29:00.000-05:00

These we a gift from a very special MM. They were edible nondairy chocolate cups that came with a packet of mousse that you had to add heavy cream to. They were so much fun to make because they took a second to put together! And then it took two seconds for everyone to eat them! Thanks MM for the delicious Mousse Cups!

Merry Christmas!

2011-12-25T12:29:00.000-05:00

Merry Christmas from Together Cooking! We hope everyone has a safe and happy holiday!

Charlotte Russe

2011-12-22T10:43:00.000-05:00

This cake is called a Charlotte Russe Cake. It has two layers of vanilla sponge and two layers of Bavarian cream. On top we piped whipped cream and made chocolate shavings. On the sides we layered fresh lady fingers. At first I didn't think that I would like this cake, but my rule is that I have to try everything. And oh boy! This cake was delicious! It sort of tasted like an ice cream sundae! I could have eaten two pieces it was so nice and light!

Coconut Granita

2011-12-20T12:57:00.000-05:00

This frozen treat is something that I stumbled across on my refrigerator at home. DD had conveniently posted an entire recipe guide from a magazine about granita. There were four variations and I tried two. My favorite one was the one with coconut milk and the other one I made was with green tea and honey. It was a little strong on the honey side even after I adjusted it. So I made the coconut one again! It was delicious, healthy and vegan! Three things that didn't make it last long, hence the empty cup above and neglected tray of coconut macaroons. It is quite easy, put the three ingredients into a pot and bring to a boil. If you are going to add a flavor such as lime juice or mango puree add this after you take it off the stove. Then put in a shallow container into the freezer uncovered. Every hour or so stir the mixture with a whisk or fork and place it back in the freezer.

16oz coconut milk
8oz sugar
4oz water

and since 1 can of coconut milk is usually 13.5oz here is the conversion:
13.5oz coconut milk
6.6oz sugar
3.3oz water

+a little mango puree or lime juice for flavor

Pithivier

2011-12-18T12:00:00.000-05:00

This is a puff pastry cut into a flower shape filled with frangipane. It is called a Pithivier. It is a french specialty from the town of Pithivier. It was delicious and I ate half of it! The frangipane filling was the best part because of the strong flavor from the almond paste. I could eat this for breakfast everyday!

Carrot Cake with Cream Cheese Frosting

2011-12-16T19:38:00.000-05:00

Right now I am taking a class called Basic & Classical Cakes...and over the past week and a half I have had my share of cake! I've resorted to splitting a piece with my partner during class just to "test the product." This being said, I brought home three pieces of Black Forest Cake last night. I still have two pieces left!

This cake is a traditional carrot cake topped with handmade marzipan carrots with lots of walnuts inside! Maybe too many. I prefer I much moister carrot cake. I would recommend finding a recipe that includes pineapple. This seems to help keep the cake moist. However I would use the same cream cheese icing. It has orange and lemon rind inside and lots of cream cheese! Absolutely delicious!

Cream Cheese Frosting, yields 2 cakes

1# 8oz Cream Cheese
.5 each Lemon Zest
.5 each Orange Zest
1.5 tsp Vanilla
12oz Butter, soft
12oz Powdered Sugar

Cream the cream cheese in a mixer with a paddle until smooth. There can be NO LUMPS. Then add the zest, vanilla and softened butter. Once this is completely combined add the sugar until incorporated. DO NOT OVER WHIP. This will cause the sugar to start to melt and you will have a mess on your hands!

Waiting for Snow

2011-12-14T12:30:00.000-05:00

Above: Marzipan Snowman...edible.

We're waiting for snow. Patiently. But waiting. Please snow come to Poughkeepsie!

Early Night!

2011-12-13T21:43:00.002-05:00

And I just finished up this piping homework! Whew! No more piping until the New Year! Now it's time to study hard for the written exam on Monday and two day practical starting Tuesday! Wish me luck!
-cream puff

Life @ the CIA

2011-12-13T12:19:00.000-05:00

My daily schedule starts with either work or working out. Then around 11:30am I eat lunch. Recently I have found a new kitchen that I enjoy...it is called "Fun with Food." It is always fun, and interesting...mostly fun. Then I review for class, then I go to class at 1:30pm. Around 6pm I eat dinner. Hopefully at "Fun with Food" and then I go back to class until 8:30pm. Then I go back to my room and do piping homework. My life has been filled with lots of piping homework at late hours. The patterns usually look like this (above) and I study them and recreate them with chocolate piping gel on a sheet of cardboard wrapped in plastic wrap. Then I go to bed around 11:00pm.

I really like my days! And I hope to be posting more about school and what I've been learning! I have another plan and that is to turn my current graphic design website into a food portfolio! Wish me luck!

Everyone is talking about it...

2011-12-11T12:47:00.000-05:00

On the last day of Thanksgiving break...there was one thing that really caught everyones attention. It was this cup of coffee. As each person slowly emerged from their bedrooms and entered the kitchen. Everyone oood and ahhhhd at this beautiful cup of coffee sitting on the kitchen table. DD had woken up a little before everyone else and made this irresistible cup of coffee. I think her and Portman both have futures in the coffee business! I will let her share her coffee making secrets with you. Until another post!
-Cream Puff

Oreo Cupcakes

2011-12-09T12:33:00.000-05:00

Meet buttery sticks. Meet buttery sticks meet oreo cupcakes. I made these as the nondairy option at then end of our dinner over Thanksgiving break. While buttery stick and carrot chopper ate these delicious cupcakes the rest of us enjoyed warm chocolate souffle! The recipe for that will be coming soon!

Buttery stick asked me to make these cupcakes after finding a recipe on the internet. They were so simple and fun! What a great surprise to find a whole oreo on the bottom! You'll definitely need a glass of milk with these little guys! I used my vegan chocolate cake recipe to make these and then a vanilla frosting on top. But any chocolate cake and frosting mixture would work. The composition is quite easy. In a cupcake pan, place liners first and then an oreo like the picture above. I used doublestuff! And then pour batter on top and bake normally!

Almond Crescents

2011-12-06T08:00:00.001-05:00

These cookies were apart of my cookie practical last week. They are quite simple to make and delicious! I would recommend making these this year for the holidays!

16oz almond paste
8oz sugar
3.5oz egg whites
to taste lemon zest

sliced, crushed almonds
chocolate coating

1. With paddle in a kitchenaid mixer add almond paste, sugar and lemon zest until the mixture resembles small peas.
2. Add the whites slowly and scrape often.
3. Once the mixture is homogenous, scoop even portions (or use a no.100 scoop) into a bowl of sliced, crushed almonds.
4. Roll balls into logs an inch and a half long and shape into crescents.
5. Bake at 350 degrees F until light brown. Dip in chocolate when they are cool.

Lemon Meringue Tart

2011-12-04T19:54:00.003-05:00

Unfortunately school has been quite demanding and I haven't been able to post as much as I'd like to. I wanted to share a piece of my practical from last week. This was my lemon meringue tart that I made for my Tart Practical last week. The components of this dessert are a sugar cookie dough, lemon filling, and shell border done with swiss meringue that I torched! I think I have changed from a pie lover to a tart lover!

Sweets

2011-11-18T01:00:00.002-05:00

The best part of Cream Puff honing her baking skills is that she teaches the Red Queen many new techniques and keeps EVERYONE pleasantly plump, thoroughly enjoying delectable treats! OO La La!

Cooked Greens over Brown Rice

2011-11-13T01:00:00.011-05:00

I can't think of anything tastier than fresh organic greens lightly sauteed with a hint of garlic, red pepper flakes, & just a touch of salt. The greens are served with black eyed peas and slices of mushrooms, sauteed with onions, garlic, and ginger. What truly makes this dish appealing are the hidden flavors of garlic and ginger. In addition, fresh or dried thyme is a wonderful earthy spice which can be added to the sauteed onion mixture. This dish comes together quickly for a hearty and healthy meal any day of the week. Simply get the rice cooking and by the time its finished, the remaining ingredients are prepared and cooked. I had a few beets on hand so roasted them up while my rice was cooking. Enjoy!

Chicken & Hash-Variation on a Theme

2011-11-07T01:00:00.013-05:00

A lovely surprise for this meal was the finishing gravy prepared from the roasted chicken juices, butter, and fresh rosemary! The lemon juice in which the breasts were marinated added a nice tang to the gravy. Most of the cooking is done stovetop. Before cooking, the chicken breasts have marinated for about an hour in grape seed oil, lemon juice, diced garlic, jalepeno pepper, salt, and cajun seasoning.

While the breasts are marinating, begin chopping a simple mix of root vegetables, such as turnips, yams, and russet potatoes, into bite sized pieces. Toss the vegetables with grape seed oil and Penzeys Herbes de Provence, a blend of spices that includes lavender, thyme, rosemary, basil, oregano, chervil. Add vegetables to a slightly preheated skillet and toss frequently cooking on medium-medium-low. Once vegetables begin to soften add coarsely chopped red and green peppers. A few minutes before serving add chopped garlic and green onions, salt and pepper.

While Hash is cooking, sear the chicken breasts in an oven safe skillet on medium heat for about 3-4 minutes each side. Deglaze the skillet with about half a cup of dry white wine. Once wine is reduced by half add a cup of simmering low-sodium chicken broth and finish cooking the chicken in the oven at 400 degrees for about 8 minutes or till the breast centers reach 160 degrees.

A special thanks to Kent Rathbun for his Cajun Roasted Chicken Breasts with ‘Shrimp Jambalaya Hash’ recipes. And Nick Stellino for hosting him on his show!

Healthful & Bountiful Eating

2011-11-03T12:02:00.003-04:00

This post is for Carrot Chopper, and ALL vegan supporters! This lovely salad is organic and FULL of nutrients. And the Red Queen thoroughly enjoyed it with a few turns of the pepper mill, some grassy olive oil, and balsamic vinegar, yummy!

Rachel's Chili Chocolate Almond Cookies

2011-10-25T01:00:00.002-04:00

If you can't stand the heat, stay out of the kitchen! These cookies are HOT! The heat from the red hot chillies adds just enough spice to these decadent chocolate treats. Enjoy with a little vanilla ice cream or glass of cold milk. The recipe is compliments of Rachel....a fellow student of AM's at the Culinary Institute of America.

Chile Chocolate Almond Cookies

1 1/2 cups of semi-sweet chocolate chips

1/4 cup butter/margarine, softened slightly

3/4 cup granulated sugar

1 large egg, slightly beaten

1 1/2 teaspoon vanilla extract

3/4 cup unbleached flour (all purpose)

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon baking powder

3 Tablespoons crushed dried red chillies

1/2 cup almond slivers

Place 1 cup of the chocolate chips in a 1-quart microwave safe glass bowl. Microwave, uncovered, on medium for 2-3 minutes, stirring after 2 minutes until chocolate is smooth and mixed. Do NOT burn (can also melt on stove in double boiler) let cool slightly.

Preheat oven to 350 degrees. Lightly grease cookie sheet.

In a large bowl, cream together butter and sugar. Slightly beat egg and add to utter mixture with vanilla extract. Stir in melted chocolate.

Combine flour, salt, cinnamon, & baking powder in a bowl. Gradually add butter mixture, mixing well after each addition. Stir in mixing well after each addition. Stir in chile pepper, almonds, & remaining chocolate chips.

Drop batter in clumps of about 1 Tblsp. each onto lightly greased baking sheets, leaving about 2-inches between cookies.

Bake 8-10 minutes. Cool cookies on a wire rack. ENJOY!

Filet Mignon in a Port Cherry Reduction Sauce

2011-10-20T01:00:00.008-04:00

Another Cook's Illustrated Classic, preparing this Pepper-Crusted Filet is easy and well worth the steps. Poor a glass of sparkling water or red wine and enjoy the process. To accompany each 7-oz center-cut filet is a lovely Port Wine Sour Cherry Reduction Sauce. For Port-less' birthday celebration, The Red Queen paired the 1-1/2" thick filets with Sweet Potato Gnocchi in a mushroom sauce, topped with chopped goat cheese tossed with parmesan, fresh cracked black pepper, and toasted pine nuts.

French Toast

2011-10-11T01:00:00.008-04:00

Port Man, you've outdone yourself! A touch of almond extract and freshly milled nutmeg added to the milk and eggs is crucial. Topping the toast with a healthy serving of local yogurt Finger Lakes Farms and a drizzle of local syrup Trout Brook Sugar House is the ultimate finish. Enjoy!

Basic Cheese Souffle

2011-10-08T01:30:00.004-04:00

Port-less, Cream Puff, and The Red Queen were staying at a wonderful B&B in Vermont, just east of Montpilier, Pie-in-the-Sky. The lovely couple that own and run the B&B are gracious hosts and take great care to make their guests feel at home. In our mid-forties, Port-less and The Red Queen agree that this has been their most pleasant and relaxing experiences away from home. Included in the experience is a carefully prepared gourmet breakfast. Port-less was so impressed, he referenced Julia's recipe. I must say, I can hardly wait for the next souffle!!!

Seared Scallops & Autumn Beets

2011-09-27T01:00:00.006-04:00

Autumn is filled with freshly picked apples and root vegetables. A favorite season all around for Cream Puff and the Red Queen How to Make the Face. Dry Sea scallops are a delicious treat quickly seared in butter on the stovetop. Just a dash of cayenne and paprika, yum! Golden and red beets roasted in the oven, some garden fresh tomatoes grown by Carrot Chopper, and a side of cous cous tossed with homemade pesto make a light autumn meal.

Cake Pops

2011-09-11T16:59:00.002-04:00

This weekend was spent conquering the cake balls! Cake balls are such a big fad and I have been dying to make them! I have never worked with candy melts before so this was my first try. A tip to all bakers who are working with candy melts....if you need to thin it out use a little bit of shortening. The cake pops are chocolate chocolate on this inside and white chocolate on the inside. They are delicious and I am really excited to finish eating them after dinner! Dinner which is being graciously prepared by a few of my Culinary friends! I left them in the kitchen with them so we'll see if they're still there when I head down to help them! What is most exciting about the cake balls is that they can be vanilla, carrot, chocolate, red velvet. These are actually a vegan chocolate cake covered in white chocolate.
*a thank you goes out to everyone who was consulted and faithfully stood by my to conquer the cake balls! Thank you thank you!

Eggs Benedict

2011-09-04T12:49:00.004-04:00

The CIA student's culinary basic skills for bakers must include a recipe for eggs benedict in her repertoire. For readers who have been wondering what the writers for this blog have been up to, one is working on a degree in baking at the CIA after completing a degree in graphic design, the other has just completed a master's degree in counseling. Yes, a happy chef creates delicious sweets and savories! For us baking and cooking always bring joy, in the doing and in the sharing! We're glad to be back!

Grapefruit French Macarons with a White Chocolate Buttercream and Grapefruit Curd Filling

2011-01-08T13:07:00.002-05:00

Santa brought me a glorious new silpat for Christmas...just so I could learn how to make macarons! This was my first attempt. They tasted absolutely delicious, however my macarons have no feet! Back to the delicious part, check out the recipe for yourself!

The last few days I have spent researching the feet that need to appear at the bottom of the cookie! This evening I am going to try again and hopefully achieve feet! If you don't know what feet are please check them out here. The most useful information that I have found was here, check it out. Wish me luck!

Lemon "Mile High Meringue" Pie

2011-01-08T12:43:00.006-05:00

When I was younger my mom, DD used to make mini lemon meringue pies. I loved them for their taste but also their precious appearance. The recipe below makes mini pies if you follow the same directions but just use a mini muffin pan. However the big pie is just as delicious as the smaller ones.

Two summers ago I went through a lemon meringue pie phase. I must have made this recipe once a week. I love the sweet of the meringue and the tart of the curd. This curd recipe is the best I've ever made! This is definitely a crowd pleaser. It only lasted one hour after I cut the first piece!

Lemon Meringue Pie
Recipe adapted from Martha Stewart
Pie Dough
1 1/4 cups flour
1/3 cup butter
4 Tablespoons Cold Water
Lemon Curd
2 cups sugar
6 tablespoons cornstarch
1/2 cup fresh lemon juice
5 large eggs, separated
1/4 teaspoon salt, plus a pinch
2 tablespoons grated lemon zest
4 tablespoons butter, softened and cut into pieces

Preheat oven to 400 degrees. Combine the flour, butter and water in a mixer. Stir until the mixture resembles dough. If the mixture is not coming together, add more water. On a lightly floured surface, roll out dough to an 1/8-inch thickness. Crimp edges, and refrigerate until firm, about 30 minutes. Remove from refrigerator, and prick bottoms of shells with a fork. Line pie crust with parchment paper. Transfer to oven; bake until edges begin to turn brown, about 10 minutes. Remove paper and continue baking until golden brown, about 7 minutes. Transfer to a wire rack to cool.

Combine 1 1/4 cups sugar and cornstarch in a bowl. Stir in 2 cups water, and mix until smooth; set aside.

In a saucepan, combine lemon juice, 5 egg yolks, and pinch of salt. Set over medium heat, and stir in cornstarch mixture; cook, stirring constantly, until mixture comes to a boil, about 14 minutes. Remove from heat; stir in the lemon zest and butter. Pour filling into a bowl, and set aside to cool, stirring occasionally.

Pour lemon curd into the pie crust. Refrigerate until firm, about 1 hour.

Heat broiler. Bring a saucepan of water to a simmer. Combine 5 egg whites (I used 7 egg whites and achieved the mile high meringue) the remaining 3/4 cup sugar, and 1/4 teaspoon salt in bowl of an electric mixer. Hold bowl over simmering water; whisk until the mixture is warm and the sugar has dissolved, about 3 minutes.

Return bowl to mixer fitted with the whisk attachment, and beat until stiff peaks form. Using a spatula, spread the meringue so the filling is covered and the meringue touches the edges of the piecrusts. Transfer to broiler, and lightly brown the meringue, watching constantly, 30 to 45 seconds. Remove from broiler, and place on a wire rack to cool to room temperature.
Enjoy!!!

Geodesic Balls

2011-01-02T11:48:00.002-05:00

An additional element to the Surprise party for GD was the creation of these Geodesic Balls. I thought that these fun black and gold balls would be perfect for new years! I ended up making about 15 of them and strung them around the house and from the light fixtures. I will say that they do take a little bit of time. But the result was worth the time that I put into it. Happy New Years!

Hot Chocolate & Marshmallows!

2011-01-02T11:38:00.002-05:00

Nothing can beat a homemade marshmallow. A plump fluffy ball of sugar and gelatin! Delicious! Recently I made these for a Surprise New Years Party-that was put together for Portman aka GD. This photo was taken after the party. I decided not to make hot chocolate for the party due to the 50 degree temperatures that we were experiencing outside. Instead we made a marshmallow tower and presented the display on the dessert table. I regret not taking pictures of the party because the appetizers and desserts were delicious!

Our cherished guests at the party were not disappointed that there was no hot chocolate. Everyone was more than happy to devour these as if they were the most decadent truffle every created. I have made these before-but the recipe is not difficult! I would recommend making these at your next party asap!

Gingerbread Snowflakes

2010-12-23T10:34:00.003-05:00

A family tradition from DD's mother, these ginger cookies are FABULOUS! AD added a twist this year in making the ginger boys, snowflakes! The recipe follows:

Ginger Cookie Boys (snowflakes)

1 1/2 cups sugar

1 cup butter

1 egg

4 teaspoons grated orange peel (secret ingredient)*

3 cups flour

1/4 cup dark corn syrup

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

Cream together sugar and butter. Add egg beating till fluffy. Add corn syrup and orange zest mixing well. Stir together flour, soda, salt, and spices. Stir into creamed mixture. Chill! After dough is thoroughly chilled, roll on lightly floured surface to 1/4" thickness. Cut with cookie cutter. Place one-inch apart on ungreased cookie sheet. Bake @ 375 degrees for 8-10 minutes. Cool one minute before removing from sheet. Cool on rack Makes 2 dozen large or 48 small.

Decorate with royal icing. Enjoy!!

*MUST use zest from fresh oranges!!!

Crepes

2010-11-10T14:24:00.000-05:00

Crepes! Yum. Good with syrup, yogurt & melted butter. But they're the best with bananas foster! That recipe to come later! For now I will leave you with my dad's famous crepe recipe...

Crepes:

2 eggs

1.5 cups milk

1 cup flour

1 kiss

Combine in a bowl that has the ability to pour in this order: milk-flour-eggs.

To cook-melt 1 teaspoon of butter in a pan and then pour liquid batter into the pan. Cook until golden there is no need to flip! Enjoy!

Aloo Timatar

2010-10-07T09:47:00.005-04:00

...otherwise know as, "Potato and Tomato Curry with Cilantro," a popular Indian dish from the north Hindu region. Indian cooking has always been a challenge in DD's kitchen. DD would order take out from the best local Indian restaurant in town rather than experience another kitchen blunder. Thanks to KS, DD's sister, equipped with an excellent cookbook and authentic spices made ALL the difference; that, and cooking together! For this fine home cooked Indian meal, KS, GD, & DD joined forces and rose to the occasion, GD's birthday! So to you I recommend, Madhhur Jaffrey's from curries to kebabs recipes from the indian spice trail. Raita, a yogurt relish, is a wonderful accompaniment to spicy Indian food. This dish recommends a cucumber, mint and tomato raita. Absolutely refreshing! And to your garlic naan, don't forget to sprinkle a little olive oil over top prior to heating. Enjoy!

Tarte Tatin

2010-09-27T07:28:00.005-04:00

Tarte Tatin

Once upon a time restaurant owners, who just happened to be sisters, had a little kitchen blunder. Someone forgot to line the pie dish BEFORE adding the filling. An on the spot creative moment produced what we now know today as, Tarte Tatin. The apples caramelize in the sugar and butter. The pastry, surprisingly placed on top of the filling remains flaky and light. And the presentation is sensational. The tart is flipped to make it appear as usual; crust on bottom and decadently caramelized apples on top! Truly sensational! The recipe DD follows is from Cook's Illustrated. A variation with winter pears and crystallized ginger is a delicious twist!

Happy 90th!

2010-09-19T14:12:00.005-04:00

My friend Nicole's grandma is turing 90 tomorrow and they're putting on a surprise birthday for her today! I was delighted to help Nicole decide what kind of cupcakes to make and how we should frost them! Nicole also made this great cupcake tray from a tutorial over at Annie Eats.

We decided to make three kinds of cupcakes mini and full size-Vanilla with Buttercream, Chocolate with Buttercream, and the finale cupcake: Pumpkin with a Cream Cheese Frosting. Needless to say the Pumpkin with Cream Cheese were the best! But the others were just as awesome! I hope she is surprised!

Chocolate Cupcakes with Peanut Butter Frosting

2010-08-18T20:10:00.006-04:00

My little brother Steve just graduated from high school this past summer and is now attending Dartmouth...hence the tiny little flags I made by hand with the Darthmouth "D" on them! He's a smart little brother and we're all very proud of him. For his graduation party I was enlisted to make about 125 cupcakes as part of the dessert spread. Steve is allergic to dairy so we made vegan cupcakes. For this party we did vanilla cupcakes with chocolate chocolate frosting. And on the other side we did chocolate cupcakes with peanut butter frosting! The chocolate peanut butter combination was definitely the hit! Delicious! Do not hesitate to try just because I left out the beloved ingredient...aka butter. We'll make up for it in a later post!

Chocolate Cupcakes

if you want to make them vanilla-leave out the cocoa and double the vanilla.

1 1/2 C flour

3 T cocoa

1 tsp baking soda

1 C white sugar

1/2 t salt

1 C cold water

5 T oil

1 T vinegar

1 t vanilla

Mix all the dry ingredients, then add the wet. Beat until smooth.

Bake at 350 degrees for 15-18 minutes.

Peanut Butter Frosting:

1/2 C peanut butter

1/2 C vegan butter

2-3 C powdered sugar

splash soy milk

Beat until fluffy!

Scrapple...

2010-08-18T20:09:00.003-04:00

Scrapple. This is what I know. You eat it for breakfast. It is made up of all the extra bits of pig that get thrown away. You slice it and you cook it in a pan until its brown. Its from Pennsylvania and its worth trying if you've never had it!

Disasters

2010-08-18T19:29:00.004-04:00

Sometimes we have baking disasters! I am not a master baker...I just pretend to be. My sister recently has become vegan. She was away all summer and as her welcome home treat we decided to make vegan Vanilla Thyme Roasted Peach & Blueberry Cupcakes with a Tofutti Cream Frosting. Delicious.

But they forgot to leave out the part that they explode! The explosion could be...part us trying to veganize the recipe...or it was the part that these super cute cupcake wrappers did not work out. Baking fail...it happens now and then.

Buckeyes Revisited

2010-08-18T19:26:00.004-04:00

Always a winner...if you can tell by the empty plate. Make these ASAP! And just tell your consumers that they have little sugar and are very healthy. I recently switched to using dark chocolate with them to hopefully increase their healthiness factor. Here is the original recipe that I posted a few months ago! Still the best thing that take the least amount of time. Peanut Butter Chocolate Truffle Recipe

Mrs. Winslow's Potato Salad

2010-08-18T19:24:00.005-04:00

Mrs. Winslow is my brother's girlfriends mother (BD's potential Mother in law!) Recently my parents spent the weekend with their family in upstate New York. When they returned home they had a new recipe to share with me. This is very simple and I'm not going to give any measurements because it's a secret. Trust me. If you combine these ingredients until it looks about right, you've created a good thing! Enjoy!

Celery-chopped

Vidalia Onion-chopped

Potatoes-boiled, skinned, cooled, and chopped

Mayonnaise

Salt, Pepper

Hard Boiled Eggs-chopped

Jalapenos Revisited

2010-08-18T19:19:00.003-04:00

For those of you who are cautious of spicy things....DO NOT AVOID this recipe! These little guys are delicious! The cream cheese really cuts the heat, but you're also baking it so that brings down the heat as well. Below I've included a more detailed recipe for you adventurous cooks!

Jalapenos Wrapped with Bacon

Ingredients:

Bacon-in thirds

Jalapenos-as many as you can get your hands on

Cream Cheese-one package

Cut jalapenos in half and take out seeds. If you're making a lot of jalapenos. WEAR GLOVES. Otherwise you will experience hand discomfort for the next three days!

Scoop a generous amount of cream cheese into the jalapenos.

Wrap with bacon. And close with a toothpick.

Bake at 375 degrees F for about 25-30 minutes. Make sure the bacon is cooked!

Eat up!

Pumpkin Oatmeal Raisin Cookies

2010-08-18T19:17:00.004-04:00

Originally this evening I was planning on making Spiced Carrot Muffins. But instead I made these cookies which are actually quite hearty with the addition of the raisins, nuts and oatmeal. I'm so happy that fall is here! Pumpkin you will be my best friend until it is time for sugar cookies and gingerbread! This cookies recipe is very easy and I will definitely make it again now that we're moving into these fall months!

Revised: I did make the Spiced Carrot Muffins the following night. They were delicious! Yum. Make these ASAP!

Quiche Lorraine & Hash Browns

2010-08-06T11:57:00.007-04:00

The perfect beginning to a lazy summer day! -just be certain to plan ahead!! This deep-dish recipe is yet another classic from Cook's Illustrated. The hours necessary to prep the crust are well spent! While you prepare and wait for the crust to take shape, spend the hours with a dear friend over coffee and biscotti or settle-down with a good book!

Bacon Wrapped Jalapenos

2010-07-15T07:11:00.005-04:00

These little yummy appetizers are another blessing from Ree. I've decided that she knows how to please a crowd and her recipes rarely fail. Actually nothing I've made from her has failed. These guys are simple and delicious! With three ingredients, you're good to go. Simply take Jalapeno peppers, slice them in half. Fill them with cream cheese. Wrap in bacon---secure with a tooth pick. Bake for about 25 minutes. Official Recipe.

Don't they look awesome! They were! But they were very spicy! If you can handle the heat, you should definitely make them. I know I'm going to again very soon! They were a sure crowd pleaser. Here is Papa D from How to Make the Face. He's either telling me how great they are after his long bike ride or he's making a reference to Jeff Dunhams-Mr. Jalapeno on a stick!

Giveaway Winner!

2010-07-04T09:00:00.000-04:00

Maybe the most exciting day of the summer...Ok second most exciting-the first most exciting I will save! I entered to win a blog contest-where you simply leave a post. Then....about a week later...I found out I won! And I didn't just win one thing I won all of these amazing things! Wholey Moley! Its Christmas in summer. Thanks again Sues and Chels.

If you want to follow my twitter---you can get more updates from me daily. @annemariedenton

Scallop & Bacon Succotash

2010-07-03T09:00:00.000-04:00

After reading this post on one of my favorite blogs...I couldn't wait to make it. Most of my contributions to the dish were cleaning up and shaving asparagus but thanks to DD we enjoyed this dish thoroughly the other night! The ingredients were all super fresh and that was key! Try the recipe over at WeAreNotMartha!

Banana Bread Can Vary...

2010-07-02T18:47:00.003-04:00

We've tried many different banana bread recipes...But it always comes out different. Does anyone have a fool proof recipe so we can stop experimenting on innocent bananas?

Pumpkin Cake!

2010-07-02T18:17:00.002-04:00

About six months ago I signed up online for a preview issue of Cooking Light...and then the issues just kept coming....but thats another story. haha. Anyways in the Cooking Light Issue last November they had this amazing pumpkin cake. Its a brownie type cake topped with a cream cheese frosting! To die for---it barely lasted three days! As you can see it didn't even make it on a plate. Check out the recipe here. Cooking Light has an amazing website and you can browse through all the recipes from the magazines by month. So the next time you need a recipe or are thinking about buying their magazine in the checkout lane-Try the Cooking Light Archive.

Royal Icing & Sugar Cookies

2010-06-29T09:00:00.002-04:00

A little over a week ago-I was presented with a challenge. To create sugar cookies with a meaningful symbol in memory of Peter Cannon. Peter Cannon was a cherished member in our community and also a friend of my family and many families that continue to miss him everyday. Peter's high school class graduation was this past Saturday. In memory of Peter on graduation day I was commissioned to create a memorable token. My brother B, brought to my attention that Peter used to strike this pose...the lighting/bolt pose. At first I had no idea how I was going to transfer that image onto a cookie. But somehow within the week I learned how to make royal icing and decorate to the best of my abilities. I hope that I was successful. Please check out the tutorial that I followed. Peter I hope you like it!

Tighter Crochet Pattern

2010-06-28T09:00:00.000-04:00

This pattern is the tighter pattern. I chose not to do the edging that this pattern calls for. Instead I just did a dc all the way around 2X. Both are simple to do and I would recommend them. You can see the differences above. The patterns call for particular crochet hooks but I use a 5 for everything! Good luck!

Crocheting!

2010-06-27T17:56:00.003-04:00

I really enjoy crocheting dish clothes and giving them to people. I recently just started experimenting with some awesome colored cotton yarn. If you look really hard this one has flecks of peach, green, and brown in it. Beautiful. Its funny. Once people realize how great doing dishes with dish clothes are they become very particular. For example-my mom likes the cloth to be tight with no holes and not to big. Others like holes because it dries quicker. Myself-the smaller the better otherwise its too much for me to hold in my hand. Enjoy the patterns! (This is one that has holes).

Pancakes!

2010-06-19T08:29:00.002-04:00

My relationship with pancakes are a funny story. When I was growing up I dreaded the day that my mom decided to make pancakes--because that meant that my dad wasn't making crepes! Crepes hold a special place in my heart! Top 'em off with butter or just some yogurt, they're delicious and my dad always used to make them on the weekends. Maybe one year ago-things changed. It started with a box of bisquick-but I have graduated to the real recipe. Pancakes are amazing! Just as much as crepes. What was I thinking all those years! This summer I think I've almost more than made up for those years of lost pancakes. Enjoy!

I'm included two recipes-both are amazing! One is buttermilk one is not!
recipes from Meta Given's Modern Encyclopedia of Cooking

Basic Pancakes:

2 C flour
5 tsp baking powder
1 tsp salt
1 TBLSP sugar
2 eggs
2 C milk
1/3 C melted butter

Beat eggs. Once smooth add milk. Stir in melted butter.
Add flour and stir until perfectly smooth.
In a separate bowl mix flour, baking powder, salt and sugar.
Add to milk mixture all at once.
Stir until smooth.
Cook on stove.
Top with butter and syrup!

Buttermilk Cakes:

1 C flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 egg
1 C buttermilk
1/4 C butter

Beat egg, stir in buttermilk.
In a separate bowl add flour, salt, baking powder and baking soda.
Add all at once to wet mixture.
Add melted butter.
Let it sit for 5 minutes.
Cook 'em up!

Vegan Shepherd's Pie

2010-05-28T21:37:00.006-04:00

The vegetarian's answer to Shepherd's Pie, Wynelle's Pot Pie from Sundays at Moosewood provides a delicious alternative. A favorite family dish, DD prepared the familiar vegetarian pot pie, yet this time, totally vegan, thanks to Earth Balance Buttery Sticks and Natural Shortening.

Organic produce featured a variety of root vegetables: beet, potato, carrots, and onions. Whether stepping into summer or welcoming the autumn months, this recipe is always a crowd pleaser.

http://www.earthbalancenatural.com/#/products/

Happy Birthday Blog & Brother B!

2010-05-25T14:10:00.000-04:00

This blog is officially a year old this month! Our very first post was a birthday cake so I felt it appropriate to post the same birthday boys birthday cake this year! He was 17 years old so we had a cake created of the 17th hole! BTW---he loves golf. He decided that he would like an ice cream cake. Unfortunately we took a short cut and hired Maggie Moos to make the cake. Maybe next year we will tackle an ice cream cake by ourselves.

As an ice cream cake hater...I was really impressed with such a great job that Maggie Moos did with the cake. The ice cream was vanilla with oreos mixed in, on top of a oreo crust. Delicious!

I have a new attitude towards ice cream cakes! If anyone is interested in Maggie Moos ice cream cakes please find your local parlor and order it ahead of time!

Peanut Butter Pie! Oh my!

2010-05-24T14:04:00.004-04:00

I found this recipe on the Pioneer Woman's food blog, Tasty Kitchen. This pie is nothing but bad for you but its a winner! It is super fluffy and will not disappoint. If you want a kick butt dessert thats super quick this is your lucky day! I ended up making a homemade oreo crust but I would recommend using extra butter for this crust because as you can see mine is a little crumbly. So make sure it sticks together good...because this pie is going to have a short life! Enjoy!

Rhubarb Upside Down Cake

2010-05-18T13:17:00.004-04:00

This recipe came from Martha Stewarts website and it was sent by a friend. This cake has many appetizing features. Starting with the butter flour crumb layer on the bottom. Then moving to the next layer of a yellow cake with a hint of orange. And on top a delicious layer of rhubarb. Martha makes hers by slicing the rhubarb in long thin strips. Watch her video and get recipe here.

Waffles

2010-05-15T13:00:00.004-04:00

Waffles, yes please! I am a fan of all things breakfast. Crepes, pancakes, and waffles. Today we made waffles because a request came into the kitchen around 9:30am and it was for waffles with strawberries and syrup. And the kitchen does not like to disappoint so we complied. They turned out delicious!

Recipe:

from Meta Given's, Modern Encyclopedia of Cooking

(the cook book was as pretty as the waffles!)

2 C flour

2 tsp baking powder

1/2 tsp salt

3 eggs separated

2 tsp sugar

1 1/4 C milk

1/3 C melted butter

Mix flour, baking powder, and salt. Set aside.

In mixer beat egg whites until frothy, add sugar until stiff peaks form.

Beat yolks with milk and melted butter, add to flour mixture and combine.

Fold in egg whites.

Cook 'em up on your waffle iron!

Pot Roast

2010-05-13T09:00:00.001-04:00

I was watching a good morning america clip from last spring when Ree Drummond was on and she made a pot roast look simple and delicious! So two days later I begged DD and sure enough I was blessed with a pot roast. Interestingly enough-I'm not really a meat eater and I could do without cow but I had to try this pot roast. Easy and delicious. I think we could have left it in longer and it would have been a little more tender. But i'm not complaining! Is it time for leftovers yet?

Rhubarb, My dear friend!

2010-05-12T10:50:00.004-04:00

Rhubarb...you are my dear dear friend...even though I read today that your leaves are toxic...you are still my favorite! Recently I was given some delicious locally grown rhubarb from a family in Lima, New York. I have enough rhubarb to make another pie or cake...I'm not sure! This time around I made a Rhubarb Peach Pie with a whole wheat crust. I have been experimenting with King Arthurs White Whole Wheat Flour-it really gives an interesting taste and its not as bad as regular whole wheat flour. I really liked how this pie came out! Delicious!

Chicken with Artichokes and Mushrooms

2010-04-29T12:05:00.002-04:00

There are four things that I love...chicken, mushrooms, artichokes and Ree! The Pioneer Woman has really nailed several dishes that DD has been cooking lately! After much disappointment and experimentation of recipes from Giada de Laurentiis....DD and I were extremley unsatisfied! I think it's safe to say that Ree saved the Day! Recipe here.

Drumsticks w/ Garlicky Tomato Sauce

2010-04-28T07:44:00.007-04:00

This chicken dish is the ultimate satisfying surprise! Drumsticks are browned and then roasted in a tomato sauce so rich and succulent you'll want extra for the next evening's meal! DD paired her chicken with red potatoes and savory cabbage, sauteed in butter and garlic-yummy! Tonight DD & family will enjoy the remaining sauce over pasta with a side of broccoli rabe. Thanks go to AM for introducing me to PW for this excellent chicken recipe, which can be found here: http://thepioneerwoman.com/cooking/2010/04/chicken-with-tomatoes-and-garlic/

Oven Baked French Fries

2010-04-22T16:51:00.003-04:00

If there is one food that I could not live without...it would be potatoes! I love potatoes! Any kind...but my weakness is french fries! So delicious! This recipe is a sweet success! Try as soon as you can potato lovers!

Oven Baked French Fries

Preheat oven to 475 degrees F.

Cut potatoes into wedges, with or without skins.

Place cut potatoes in a hot water bath for fifteen minutes.

Dry off with paper towel and put into another bowl.

Toss with just enough canola oil, salt and pepper.

Bake about 20 minutes, until brown.

Results are flawless!

Banana Caramel Cheesecakes

2010-04-14T19:34:00.004-04:00

These little muffin tin goodies are delicious! But there is one set back. For easy eating I would recommend baking these in ramekins or small custard cups because they stuck to the paper wrappers! But this did not stop me from getting the stubborn cheesecake off of the paper! These are truly delicious. The icing is going to taste amazing on any kind of cupcake, I can't wait to try it!

Cheesecakes:

Vanilla Wafers

3/4 cup sugar

16 oz cream cheese

1 TBSP lemon juice

2 eggs

1 tsp vanilla

Blend cream cheese and sugar. Add eggs, lemon, vanilla, blend until smooth. Place a wafer at the bottom of each tin/ramekin. Fill 2/3 full with cream cheese mixture. Bake at 350 for 15 minutes.

Caramel Frosting:

3/4 cups butter, softened

1 1/2 Tablespoons heavy cream

1 teaspoon vanilla

2 cups powdered sugar

1/2 cup dulce de leche/caramel

Cream together softened butter and powdered sugar. Add heavy cream and vanilla until smooth and no lumps appear. Add the dulce de leche and beat to incorporate. Frost away!

Assemble: Bake cheesecakes and then let cool. Top with bananas and caramel frosting! And then eat before everyone else figures out how good they are!!

Slab Pie

2010-04-14T18:30:00.008-04:00

Its official. I like cooking, but I LOVE baking! I think I was sold when I made this pastry! I was sold because its very simple and great anytime of the day! Try it and spread the word! Slab Pie Rocks!

Recipe Adapted from Smittenkitchen, Slab Pie

Blueberry Peach Slab Pie(but any fruit combo will do)

2 Pie Crusts, keep separate, chilled for at least an hour in the fridge

Recipe for one pie crust: (make two)

1 1/4 cups flour

1/3 cup butter

about, 3T cold water

combine flour and butter, add water until desired consistency.

Recipe for filling:

about 4 cups blueberries/sour cherries/or any other fruit combo(fresh or frozen will work; if frozen, defrost and drain first)
3/4 to 1 1/4 cups of sugar*
1/4 cup cornstarch
Juice of half a lemon
Pinch or two of salt
one egg, beaten with a tablespoon of water

Glaze:
1 cup confectioners’ sugar
1 to 2 tablespoons milk or water or 1 tablespoon water plus 1 tablespoon lemon juice (I did this to make the glaze more interesting)

Preheat oven to 375°. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.

On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Do your best to work quickly, keeping the dough cold.

Transfer to a 15-by-10-by-1-inch(or something similar) rimmed baking sheet, (pastry will hang over sides of pan). Line with parchment paper. Pour blueberry mixture into lined baking sheet; set aside.

On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream or milk.

Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.

In a medium bowl, stir together confectioners’ sugar and milk, water or lemon juice (or combination thereof) until desired glaze consistency is achieved. Use a spoon to drizzle over top.

Bradbury Cookies

2010-04-07T08:38:00.003-04:00

Yes...BD is baking! What's next...cooking! I can't wait (DD)! ...all of sixteen and he had fun in the making!!

Vegan Cupcakes

2010-03-22T19:15:00.005-04:00

Disregard the fact that these are "vegan" cupcakes. They are delicious and moist and not heavy at all. I would recommend making these over regular cupcakes and frost them with whatever you'd like. Delicious!

Chocolate Dairy & Egg Free Cupcakes

1 1/2 c flour

3 TBLSP cocoa

1 tsp baking soda

1 c white sugar

1/2 tsp salt

5 TBLSP oil

1 TBLSP apple cider vinegar

1 C water

1 tsp vanilla extract

Mix all dry ingredients. Add wet ingredients. Combine until smooth.

Bake at 350 degrees 15-18 minutes.

Frosting:

1/3 c buttery sticks (or some other butter substitute)

1/4 tsp salt

1 tsp vanilla

3 c confectionary sugar

3 TBLSP milk substitute

Buckeyes

2010-03-11T16:16:00.004-05:00

This trio of truffles include from left to right, dirty snowball, cookie dough truffle, and buckeyes. The buckeyes are by far the best and I will feature the recipe below. This little ball of goodness reminds me of reeses cups! mmmm. delicious!!!

Peanut Butter Chocolate Truffles

recipe adapted from here

1 cup creamy peanut butter

1/2 stick butter

about 2 cups powdered sugar

Mix until you get the desired consistency. It should look like peanut butter playdough.

Roll into balls and place on a wax paper and freeze and until ready to finish with chocolate.

For the chocolate, simply melt any kind of chocolate you'd like and dip the bottoms into the melted chocolate and finish with drizzling the remainder of chocolate on top. I would recommend storing them in the fridge until ready to serve! Enjoy!

Mushroom Meatball Rigatoni

2010-03-10T17:33:00.002-05:00

This white saucy goodness is from a recipe I found on the smittenkitchensite. I really enjoy her website. Its pleasant to look at and her photos are quite enjoyable! I aspire to have as nice a site and as many followers as her one day! This recipe was nice but I felt like it was missing something....maybe something green in it! Definitely something that could be altered. A quick tip if you're going to make it! For the bechamel sauce, make sure you use all the milk that it calls for! Those little noodles soak it right up!!!

Cream Puffs

2010-01-24T12:45:00.002-05:00

Recently I was desperately searching for a good dessert recipe. After looking through the food network site for a while I stumbled across these cream puffs! I ended up using a recipe from AllRecipes, with some alterations. A small delicious little dessert, that has endless combinations. The recipe was surprisingly easy and quick! The one above I filled it with an oreo pudding and topped it with hardened chocolate, which was just chocolate chips I melted and then hardened in the fridge. Today I'm going to make Banana Cream Puffs! However, I need to find my own filling recipe and not just use puddings or pre-made custards. Maybe a simple whipped cream would be nice? What would you put inside your cream puff?

1 C water

1/2 C butter

1/4 t salt

1 t sugar

Combine on the stove, until it boils.

Take off heat and add 1 C flour.

Transfer to a mixer and add 4 eggs, slowly, one at a time!

Drop by the teaspoon onto a baking sheet.

Bake 425, for 25 minutes.

Made by AM

Chicken Spring Rolls

2010-01-20T16:48:00.003-05:00

Its so easy to throw together a sandwich for lunch...however variety is appreciated! My newest lunch entree are spring rolls! I used the ingredients below, however you can put anything in them. Next week I am going to use mango and avocado! I tried making a homemade peanut dipping sauce for them, but I failed. I am sticking with Wegmans Teriyaki for now! Does anyone have a good recipe for dipping sauces?

Spring Rolls:

Carrots

Cucumbers

Chicken

Rice

lots of cilantro

Boston Lettuce

Rice Wraps

Soak rice wraps, one at a time in a large dish. They should soften after three minutes. I made my rolls the night before so I could just put the tupperware in the fridge and its ready to go the next morning.

Put your rice wrap on a large surface, place a piece of lettuce on top, and fill with your remaining ingredients. Roll & Enjoy!

Dairy Free Holiday Cookies

2010-01-07T09:00:00.001-05:00

Cut Out Chocolate Cookies with Chocolate and Vanilla Glaze

Vegan* Raspberry and Almond Shortbread Thumbprints

*To make these vegan, simply substitute vegan "butter" sticks for the real butter and soy milk instead of dairy milk. An ED treat!

Non-Dairy Hershey Kisses

2010-01-06T09:00:00.006-05:00

Recipe-

Melt semi-sweet Baker's Chocolate Squares in double-boiler. Add a touch of vanilla. Gradually add powdered sugar, making sure not to add too much-consistency needs to be smooth.

Raviolis with Homemade Dough

2010-01-05T09:00:00.006-05:00

Easy Egg Pasta Dough

(flour sack towels)*

2 1/2 - 3 cups unbleached all-purpose flour

4 large eggs

1 Tablespoon olive oil

1/2 teaspoon salt

I use the traditional manual pasta machine found in most cooking stores.

Mound flour on work surface. Make a deep well in the center adding eggs, oil, and salt. Use fork to whisk ingredients together till enough of the flour has been worked in to form a soft dough. Knead for ten minutes. Cover let rest 45 minutes.

Cut dough into 4 pieces, keeping covered the ones resting. Work with one piece at a time beginning at widest setting. Tip-DD finishes with 2nd to last setting of dough thickness for a hearty ravioli!

*Flour Sack Towels are basic oversized lint-free cotton towels that work extremely well for resting pasta dough. Inexpensive and purchasable almost anywhere.

Butternut Squash Soup with Cider Cream

2010-01-04T09:00:00.001-05:00

Delicious and very healthy. This vegetable medley is just what you need to begin a meal with a small portion or have it as the whole meal. It is topped with a delicious cider cream. The best part of this soup was dipping the bread and butter into it. The recipe is from Epicurious.

Together Making Light!

2010-01-03T09:00:00.003-05:00

GD made us put this post up! But we would have done it anyway! Over winter break he was improving the lighting underneath the countertops. He did many other things but this is the one that impacted us the most! Now all countertops have lighting and we can see what we're preparing much better now! Thanks GD!

Cinnamon Buns

2010-01-02T09:00:00.002-05:00

If you're not aware already one of my favorite blogs is We Are Not Martha, they originally posted this recipe during the holidays from another source Ree Drummond author of the Pioneer Woman. This woman is inspiring. And so are her cinnamon buns. I chose not to make the frosting that the recipe calls for. I used a recipe from Food Network that was a cream cheese frosting. It turned out to be delicious.

Frosting

1 stick softened butter

1 c powdered sugar

1/3 c cream cheese

1 t vanilla

Combine all ingredients and load onto the cinnamon buns. One batch is enough for the whole recipe.

Conquered!

2010-01-02T09:00:00.001-05:00

After much struggle I have conquered this tedious dishcloth. A much more complicated pattern then I've ever done before. If you remember the red hat I made for little J, this is very different. It took me a week to teach myself how to do it. I had many struggles, I blamed the pattern, I tore it out numerous times. But I'm proud of the finished product. Check out the pattern from Little House in the Suburbs. Try it!

Together Wishing You a Happy New Year!

2009-12-31T11:29:00.002-05:00

Hello to our few readers! Thank you so much for reading our blog this past few months. We've discovered that documenting our posts can sometimes turn into eating cold food, but the best part of posting is sharing with our family! Wishing you all a safe and happy New Years! We're looking forward to continuing our blog throughout the next year! Stay tuned!

Anchovy Lovers

2009-12-27T18:12:00.002-05:00

Delish! Anchovy pizza, excellent anytime! 'Tis the season to be jolly-LOTS of eats call for a light and delicious meal! A quick pizza dough, and homemade sauce whips up in minutes. A little anchovy and cheese on top, and AWAY WE GO!

Cranberry Cookies Take 2

2009-12-27T09:30:00.002-05:00

This is my second batch of the cranberry cookies. This was my post from round one. As you can see they are still very crumbly. I will not give up on these cookies! I love the flavors and I want to make them perfect! Any other tips out there? Thanks.

Made by AM.

Together Making Snowman Place Cards

2009-12-25T09:00:00.000-05:00

This year we had a large Christmas dinner on the the 23rd. We needed a good way to arrange everyone at the table so we created these great place cards and also doubled as ornaments as you see above. We had an army of about 11 caroling snowmen. They were great! We put the names on their caroling books and then everyone could take them home after dinner and use them as ornaments. I thought that they were quite clever. I crocheted all the hats and then added a white pom pom on top. Then there bodies were simply sticks, white foam balls, beads, and jingle bell buttons!
Made by AM, DD & EJ (sister)

Marshmallows

2009-12-24T08:14:00.000-05:00

After reading from a blog called This Week for Dinner about these delicous homemade marshmallows, I had to give them a try to see if they really were fool proof. So late last Sunday night as I was finishing up my amaretto cakes I threw these together and then cut them up this morning. Simple simple. These make for a great additional treat along side hot chocolate for dessert! Yummy. Recipe.

Flan

2009-12-23T08:10:00.000-05:00

Flan, also known as flop, may perhaps be the fast most beautiful dessert I've ever made. The mix by Goya is quite good and is less than a dollar. I simply add milk, heat and then empty the contents into small espresso cups. After a few hours I simply slide them right our onto the saucers. Simple and beautiful. I would recommend making this as an easy dessert to anyone!

Together Crocheting

2009-12-22T08:03:00.000-05:00

The crocheting is still going quite well. I have made several dish clothes out of this great cotton yarn and in between posts I have been crocheting miniature hats that will be on top of our snowman place cards for Christmas dinner. There will be eleven people attending dinner and one absent. So all together my sister and I are making an army of twelve caroling snowman place cards. I will include an image later in the week!

Amaretto Cakes

2009-12-21T07:58:00.002-05:00

These little bundts are delicious! They were featured in the 1992 edition of Better Homes and Gardens Holiday Cooking as an under $2 per cake gift. The recipe said that it made at least eight cakes but I only squeezed out six. They are perfect little vanilla butter cakes topped with amaretto. These will be traveling via snail mail as soon as the post office opens! If you're lucky these little joys of goodness will be coming to you soon.

Christmas Pudding

2009-12-17T12:13:00.002-05:00

Orange-Pecan Pudding
(Will need a six-cup steam pudding mold with lid for this recipe.)

1/2 cup butter, softened

3/4 cup sugar

3 large eggs

3/4 teaspoon grated orange rind

2-1/2 cups all-purpose flour, divided

1 teaspoon baking soda

1 teaspoon cinnamon, ground

1/4 teaspoon allspice, ground

dash of cloves, ground

1/4 cup milk

1/4 cup frozen orange juice concentrate, thawed

one small cooking apple, peeled & cored, & grated

1 cup pecans, chopped

1 cup semisweet mini chocolate chips

3 Tablespoons minced crystallized ginger root*

Citrus Hard Sauce (recipe follows)

*Most often found in Asian cooking section of general grocer

Beat butter at medium-high speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in orange rind.

Combine 2 cups flour (reserving 1/2 cup) and next 4 ingredients. Add dry ingredients to creamed mixture alternately with milk and orange juice concentrate, beginning and ending with flour mixture. Mix well after each addition.

Chop crystalized ginger root. Toss apple, pecans, chocolate minis, and ginger with reserved 1/2 cup flour; fold into batter. Spoon batter into a well-greased 6-cup pudding mold. Before covering tightly, DD delicately places an English coin, wrapped in foil, into the batter. Place mold on shallow rack in a large, deep kettle with enough boiling water to come halfway up mold. Cover kettle; steam pudding 3 hours in continuously boiling water, adding boiled water if needed. Remove mold from water and cool 10 minutes. Loosen sides and unmold directly onto a serving platter. Serve with Citrus Hard Sauce.

Citrus Hard Sauce

1/2 cup butter, softened

1-1/2 cups sifted powdered sugar

1-1/2 Tablespoons Grand Marnier or orange-flavored liqueur

Beat butter and sugar at medium-high speed of an electric mixer till smooth. Gradually add Grand Marnier, beating until blended. Cover and chill. When served over a warm dessert, slowly melts-as shown in picture.

Make no mistake this is a very rich dessert. Although the recipe suggests eight servings, many more are easily satisfied.

And, don't forget to inform your guests of the hidden surprise...that will bring to the finder good fortune in the New Year.

Recipe credit to Oxmoor House, Inc/American Country Christmas 1993

Venison Stew

2009-12-12T09:00:00.000-05:00

Venison Stew

2 TBSP vegetable oil

2 lbs venison stew meat

3 large onions, coarsely chopped

2 garlic cloves, finely minced

3 c low-salt beef broth/or chicken

1 T Worcestershire sauce

1 T soy sauce

1 t dried oregano

1/2 t salt

1/2 t pepper

6 medium potatoes

3/4 lbs carrots

1/4 c all-purpose flour

1/4 c cold water

Heat oil in a pot over medium heat. Add venison and cook until all

sides are nicely browned.

Add onions and garlic and cook, stirring often, until onions are

softened, about 3 to 4 minutes. Stir in beef broth, Worcestershire sauce, soy

sauce, oregano, salt and pepper. Bring to a boil, reduce heat and

simmer, covered, for 1 1/2 to 2 hours or until meat is tender.

Add potatoes and carrots and continue to cook, covered, until vegetables

are tender, about 20 to 30 minutes.

In a small bowl or cup, combine flour and water until smooth; stir into

stew. Cook and stir until thickened and bubbly.

Makes 8 servings.

The Best Pumpkin Pie

2009-12-10T09:00:00.000-05:00

Paula Dean from the foodnetwork is know for two things. Mayonnaise and cream cheese. I swear that that woman is going to kill Michael (Paula's boyfriend). Well this recipe is the best pumpkin pie that I've ever had. So stop making regular pumpkin pie and make something worth eating! Of course paula incorporates a little half and half and cream cheese but her recipe is the best pumpkin pie you'll ever make! Print this recipe and do not lose it! Its a keeper.

Made by AM

for the recipe visit foodnetwork.

toastabag 500 made for Lakeland

2009-12-09T19:10:00.006-05:00

Let me introduce toasted sandwiches in 3 minutes or less. WD recently introduced DD to the reusable toaster bag. Quick, easy, and revolutionary, if not curious! Cleans up in seconds with hot water and soap OR toss in the dishwasher. Make a grilled turkey and provolone as shown here OR get WILD and toast a cherry chocolate delight!

Check out http://www.lakeland.co.uk/F/keyword/toastabag+500/product/10724

"the home of creative kitchenware."

Cranberry Thumbprint Cookies

2009-12-08T09:00:00.000-05:00

One of my favorite blogs to read is We Are Not Martha, and they recently featured these cookies. They are a great concept but the recipe isn't quite right. The cookies are far to sticky to get off of any type of wax paper or foil that you use and the cranberries are a little tart for some palettes. I did enjoy that the cookies were not just butter cookies but they had yellow corn meal mixed in. This was a really nice hint and something unusual. Now the recipe just needs some work. Check out the recipe on their site and maybe other bloggers out there have another idea of improving this cookie.

Peanut Butter Blossoms

2009-12-06T09:00:00.003-05:00

These cookies are amazing straight out of the oven, refrigerated, or frozen! Try them all ways! They are a perfect treat if you like peanut butter and chocolate. I tend to use butter instead of shortening. They turn out the same. You decide!

Made by AM.

chocolate kisses

1/2 c shortening

3/4 c Peanut Butter

1/3 c granulated sugar

1/3 c packed light brown sugar

1 egg

2 T milk

1 t vanilla extract

1-1/2 c flour

1 t baking soda

1/2 t salt

Granulated sugar
Heat oven to 375°F. Remove wrappers from chocolates. Put kisses in freezer so that they get cold. (I store mine in the freezer!)

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. (secret: keep your kisses in the freezer, that way they will refrain from melting when you push them into your cookies!)

Rumprints

2009-12-05T18:11:00.003-05:00

Featured on the lower right, in the 1988 Better Homes & Gardens Creative Ideas, Holiday Cooking magazine are these delicious little treats! Rumprints! The best part of these cookies is the rum flavored frosting in the middle! Yummy! Imitation rum will do the trick! They remind me of egg nog with lots of nutmeg! I just can't get enough of these!

made by am

dough

2/3 c butter

1/3 c sugar

1 egg

1 t vanilla

1 3/4 c flour

1/4 t nutmeg

frosting

1/4 c butter

1 c powdered sugar

1 t imitation rum and 2 TBSP milk (OR 1 TBSP rum)

Ground nutmeg

Combine the first six ingredients for the dough. Chill for 1 hour.

Bake for 12 minutes at 350 degrees.

Top with frosting from a pastry bag and sprinkle with nutmeg.

Enjoy & Share!

Snickerdoodles

2009-12-04T09:00:00.001-05:00

Yummy snickerdoodles! I told my sister that these little treats are a neutral cookie because who doesn't like cinnamon and sugar. They are so easy to make and require very few ingredients! She told me that she does not like snickerdoodles! I guess they're not that neutral after all. Maybe if I had rolled them in red and green sugar? Would they have been more appealing?

Apple Blackberry Cake

2009-12-02T09:00:00.001-05:00

Berries are not usually paired with cakes. But this cake is worth trying. It tasted delicious paired with a nice vanilla or coconut milk ice cream. It was featured in Martha Stewart's magazine.

Made by DD.

1 1/2 c flour

2 t baking powder

1/2 t salt

6 T butter, melted, 2 T butter set aside

3/4 T light brown sugar

1/2 c milk

2 eggs

4 apples

1 c blackberries

1/4 t ground cinnamon

Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.

Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with ice cream.