handmade&homemade

Easy Cupcakes

2012-01-17T14:26:00.000-08:00

When I first took a cake decorating class many moons ago, I had dreams of being my very own

Cake Boss. Unfortunately, lack of talent and limited time has made me take a much simpler route when it comes to my kids' birthday cakes. One of my favorite (and easiest) ways of turning out cakes that kids seem to dig is to make cake toppers from Candy Melts. They are easy to use (just nuke 'em), come in all the favorite colors, and the molds are (mostly) inexpensive. Purchase some heart and star-shaped molds and you have what you need for most occasions.

For SugarBear's birthday this year, I found some silicone ice cube trays shaped like Lego Minifigures over at lego.com. These molds are pricier than most, but they work wonderfully for chocolate! The boys went crazy for these cupcakes:

Now I just need to find a way to put the eyes and smile on them. I tried the FoodWriter pens, but they didn't work well. Feel free to leave suggestions in the comments.

Make a Wish!

Here are some other little cakes I've done in the past using molded chocolate decorations:

For a USC fan.

Alphabet Candy Mold

I molded a cake-topper using a #9-shaped cake pan.

(You can find them on ebay. Search for Wilton number pans.)

I molded this topper in a bowl and used a number candy mold.

Then I added drop-flowers made of royal icing.

Crafty Friends

2012-01-07T16:15:00.000-08:00

I don't mean to brag or drop names, but did you know that I am a close, personal friend of Bee,
of Bee's Hive o' Drama fame? Please don't be jealous. But please DO visit her awesome blog, especially if you love paper crafting. She designs SVG/DXF files for e-cutters, too!

One of the benefits of having crafty friends is that sometimes they make you really nice handmade gifts for your birthday. This is the nice little surprise that Bee gave me for my recent special day:

A sweet altered notebook for keeping my private thoughts (or maybe my grocery lists- that would make marketing seem more special).

She also made a cute birthday card to go with it:

Thanks so much, Bee. I am truly blessed by our friendship!

Beef Stew

2012-01-06T15:54:00.000-08:00

I'm movin' another recipe over from my old blog. January always makes me think of making a
big pot o' stew, even though we've been having summer weather in these here parts. As soon as
it cools down, I'm making this:

Recipe from The Best Slow and Easy Recipes.

Classic Beef Stew

1 (3 1/2 to 4lb) boneless beef chuck eye roast, trimmed and cut into 1 1/2-inch pieces
salt and pepper
3 Tbsp vegetable oil
2 medium onions, minced
3 medium garlic cloves, minced
1 Tbsp minced fresh thyme (or 1 tea dried)
3 Tbsp flour
1 Tbsp tomato paste
1 cup dry red wine (Cotes du Rhone)
1 1/4 cups low-sodium chicken broth
1 1/4 cups low-sodium beef broth
2 bay leaves
1 1/2 lb red potatoes, scrubbed and cut into 1-inch pieces
1 lb carrots, peeled and sliced 1-inch thick
1 cup frozen peas, thawed
1/4 minced fresh italian parsley leaves

1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 Tbsp of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the meat and cook, stirring occasionally, until well browned, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the browned beef to a medium bowl. Repeat with 1 Tbsp more oil and the remaining beef; tranfer to the bowl.

2. Add the remaining 1 Tbsp oil to the pot and place over medium-low heat until shimmering. Add the onions and 1/4 tea salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly whisk in the wine, scraping up any browned bits. Gradually whisk in the broths until smooth and bring to a simmer.

3. Stir in the browned meat with any accumulated juices and the bay leaves and bring to a simmer. Cover, place the pot in the oven, and cook for 1 hour. Stir in the potatoes and carrots and continue to cook in the oven, covered, until the meat is tender, 1 to 1 1/2 hours longer.
4. Remove the stew from the oven and remove the bay leaves. Stir in the peas, cover, and let stand for 5 minutes. Stir in the parsley and season with salt and pepper to taste before serving.

For our family, this makes enough for 2 dinners plus a lunch for hubby. I like to serve it with corn muffins.

2012

2011-12-31T17:41:00.000-08:00

I hope that 2012 brings many blessings to all of you out there in cyberspace!

Some of my resolutions for the year ahead:

1. Get the garage cleaned out and organized.

2. Lose those 10 pounds.............again.

3. Learn how to ice-skate backwards.

4. Finally make this house a home.

5. Do one thing each day that will make me a better person.

6. Finally, I resolve to complete all of my resolutions this year.

Good luck with your resolutions!

Gift Tags

2011-12-23T08:22:00.000-08:00

I found this very cute cookie elf in the Silhouette Studio online store and decided it would be perfect to use as gift tags on my Christmas cookie plates this year:

She looks exactly like me!

Except I'm plumper.

And older.

Cookie Elf by Sarah Bailey: cookie_the_elf_C00796_20508

You will need Silhouette Studio to get this print and cut file.

Christmas Cookie Parade: Watkins Vanilla Sugar Cookies

2011-12-18T21:15:00.000-08:00

When I need an all-purpose, old-fashioned, roll-out sugar cookie for decorating, the recipe I turn to is this one from the J. R. Watkins Company, circa 1936. I found it in the All-American Cookie Book by Nancy Baggett (any lover of cookies NEEDS this book in their library). Cookies made with this recipe hold their shape well when baked and are sturdy enough to hold all the toppings that 21 3rd graders can think to pile on them. The bonus is that they also taste amazing when they are unadorned: buttery, crisp,

melt-in-your-mouth goodness.

SugarBear's class getting ready to decorate their snowman cookies.

Watkins Vanilla Sugar Cookies

1. In a large bowl, thoroughly mix together 2 1/2 cups (12 1/2 oz) all-purpose flour (sifted after measuring) and 1 teaspoon baking powder. With an electric mixer on medium speed, beat together

1 cup (2 sticks) softened unsalted butter with 1 cup (7 oz) sugar until well blended and fluffy, about

2 minutes. Beat in 2 room-temperature egg yolks, then a generous pinch of salt and 2 teaspoons vanilla extract. Gradually beat or stir in the flour mixture to form a smooth dough.

2. Divide the dough in half or thirds. Place each portion between large sheets of wax paper and roll out 1/8-inch thick. Check the underside of the dough and smooth out any wrinkles. Stack the rolled dough (paper attached) on a baking sheet and refrigerate until cold and firm, about 30 minutes. Preheat the oven to 375 degrees and line several baking sheets with parchment paper.

3. Take out one portion of dough at a time and gently peel away, then pat one sheet of wax paper back into place. Flip the dough over, then peel off and discard the second sheet. Cut out shapes with desired cutters and transfer to prepared baking sheets, about 1 1/4 inches apart. Reroll and chill any scraps. Sprinkle cookies with sugar or decorating sugar, if desired, or leave plain if you will ice them.

4. Bake one sheet of cookies at a time for 8 to 11 minutes, or until lightly colored on top and slightly darker at the edges, rotating the sheet half-way through baking. Let cool on the baking sheet 1 to 2 minutes, then transfer cookies to a wire rack to cool completely. Store in an airtight container for up to 2 weeks or freeze for 1 month.

SugarBear's Creation

This little man belongs to Bee over at Bee's Hive of Drama.

Please decorate us!

I used to have trouble rolling my dough out evenly. It would always be too thick in the middle and too thin at the edges. I invested in a set of rubber rolling-pin guides and now my rolled out dough has the correct thickness all the way through. I purchased mine from King Arthur Flour.

Christmas Cookie Parade: Snickerdoodles

2011-12-12T09:14:00.000-08:00

Are you looking for a large, soft, home-style, nicely spiced, comfort-food type of cookie? Yes? Then I think you should turn to the traditional Snickerdoodle. These are perfect for the holidays because, not only do they taste like childhood, they make your house smell divine while they are baking. They are also super easy to make...

...provided you measure your flour correctly:

Oops. I weighed out 1 1/2 cups of flour instead of 2 1/2 cups.

I wondered why they were so difficult to roll into balls...

The recipe I use comes from America's Test Kitchen. It makes large cookies that are crispy at the edges and soft in the middle. This would also be a good 1st cookie recipe for kids. What kid doesn't like to roll stuff in cinnamon and sugar?

Snickerdoodles

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.

2. Combine 2 1/2 cups all-purpose flour (12 1/2 oz), 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. With an electric mixer on medium-high speed, beat 1/2 cup softened unsalted butter (1 stick) with 1/2 cup vegetable shortening and 1 1/2 cups sugar until light and fluffy, about 2 minutes. Add 2 large room-temp eggs, one at a time, mixing after each until well incorporated. Reduce speed to low, add flour mixture and mix until just combined.

3. Combine 1 tablespoon cinnamon with 1/4 cup sugar in a small bowl. Roll dough into 1 1/2-inch balls with moistened hands, toss in cinnamon sugar to coat, then place 2 inches apart on prepared baking sheets. Bake each sheet separately until edges are light golden brown and centers are soft and puffy, 10 to 12 minutes, rotating each sheet halfway through baking. Cool 10 minutes, then transfer to wire rack to cool completely.

Christmas Cookie Parade: Spiced Spritz with Browned Butter Glaze

2011-12-10T16:57:00.001-08:00

I love to collect cookie magazines each year during the holidays. One of my favorites is put out by the Land O Lakes butter company:

I love to flip through and find some new recipes to try out for gifting to my friends and family. This year, I baked up a batch of Spiced Spritz with Brown Butter Glaze from the 2011 edition:

These tender, little cookies are pure heaven. Gently spiced with pumpkin pie spice, and nutty and buttery from the brown butter glaze, it is difficult to eat just one. Bake a batch for yourself and you'll see what I mean. (You need a cookie press or pastry bag with a large tip for this recipe.)

Spiced Spritz with Browned Butter Glaze

1. Heat oven to 400 degrees. Place 1 cup softened butter in a large bowl and beat on medium speed for 30 seconds. Add 1/2 cup sugar, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon baking soda, and

1/2 teaspoon salt ; continue beating, scraping bowl occasionally, until well mixed. Add 1 egg and

1 teaspoon vanilla; beat until well mixed. Reduce speed to low and add 2 1/4 cups all-purpose flour. Beat until well mixed.

2. Place dough into a cookie press fitted with desired template. Press cookies, 2 inches apart, onto ungreased cookie sheets. Bake for 5 to 8 minutes or until edges are set but not brown. Cool completely on a wire rack.

3. For the glaze, melt 2 tablespoons butter in a 1-quart heavy saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden (3 to 5 minutes). Immediately remove from heat. Cool slightly.

4. Combine browned butter with 3/4 powdered sugar in a medium bowl. Add 1 teaspoon vanilla and enough milk (1 to 2 tablespoons) for desired glazing consistency. Place the glaze in a sandwich bag, snip one corner, and drizzle glaze over cookies.

Christmas Cookie Parade: Chocolate Hearts

2011-12-07T17:11:00.001-08:00

Here is another oldie-but-goodie from my previous blog; from 2009. These are too good to not share the recipe again. If a brownie and a meringue had a love child, these cookies would be it. They are from
The All-American Cookie Book, by Nancy Baggett. If you love to bake cookies and do not own this book, go purchase a copy right this minute! I promise you will love it.

Chocolate Hearts

3 1/2 ounces unsweetened chocolate, broken up or coarsely chopped (I used Ghirardelli)

2 2/3 cups powdered sugar

2 tablespoons American-style unsweetened cocoa powder (I used Hersheys)

1/3 cup egg whites (about 3 whites) at room temperature

1 teaspoon vanilla extract

1. Preheat the oven to 325 degrees. Line several baking sheets with parchment paper.

2. In a small, microwave-safe bowl, microwave the chocolate on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. Let cool to warm.

3. In a large bowl, with an electric mixer on low speed, beat together the chocolate, about one-third of the powdered sugar and the cocoa powder until well blended. Gradually add about one-third of the egg whites and beat until evenly incorporated. Add another one-third of the powdered sugar, then another one-third of the egg whites, and beat until smooth. Repeat the process, adding the remaining one-third of the powdered sugar, then the remaining one third of the egg whites and the vanilla. Increase the speed to high and beat for 2 minutes more, or until very smooth and well blended. Let the dough stand for 5 minutes to allow the egg whites to be more fully absorbed. At this point, if the dough seems dry and crumbly, beat in 1 to 2 teaspoons water until it holds together. if the dough seems sticky and wet, beat in 1 to 2 tablespoons more powdered sugar to stiffen it just slightly. Beat the dough for 1 minute more or until very well blended.

4. Divide the dough in half. Place each portion between large sheets of wax paper. Roll out the portions a scant 1/4 inch thick; check the underside of the sough and smooth out any wrinkles that form. Working with one portion at a time, gently peel away, then pat one sheet of wax paper back into place. Flip the dough over, then peel off and discard the second sheet. Use a 2 to 2-1/4 inch heart-shaped cutter to cut out the cookies; if the cutter sticks, occasionally dip it into powdered sugar, tapping off the excess. Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 1-1/4 inches apart. Reroll any dough scraps.

5. Bake the cookies, one sheet at a time, in the middle of the oven for 9 to 13 minutes, or until dry on the surface but soft in the centers when very lightly pressed. Slide the cookies, still attached to the parchment, onto a wire rack. Let stand until completely cooled. Carefully peel the cookies from the parchment.

Store in an airtight container for up to 2 days or freeze up to 1 month.

Christmas Cookie Parade: Confetti Bars

2011-12-06T14:36:00.000-08:00

This is a post from my old blog, circa 2008:

I wanted to do a cooking project with the kids so I pulled out a recipe for Confetti Bars that I have been wanting to try. The bars are basically Rice Krispie Treats with Fruit Loops and Cap'n Crunch added into the mix (make sure you have your insulin shot ready). The kids had fun measuring and stirring while I handled the stove.

Here is the original recipe (from marthastewart.com):

Confetti Bars:

9 Tbs unsalted butter
1 tea salt
12 cups (2 1/2 bags) miniature marshmallows
6 cups each of Rice Krispies, Fruit Loops and Cap' Crunch cereals
cooking spray

1. Spray a 9x9x2 inch pan with oil. Melt butter in a large pot over medium heat. Add the salt and marshmallows; stir until melted. Remove from heat and stir in the cereals until combined.

2. Transfer mixture to prepared pan. Press firmly and evenly into the pan and let cool for at least 30 minutes.

3. Cut into 3x3 bars. Store in an air-tight container for up to 3 days.

This is what we came up with:

You'll notice that I used a bigger pan. Based on comments at the website, most people mentioned that there was just too much mixture to fit in the 9x9 pan. The recipe uses 18 cups of cereal, for goodness sakes! I took their advice and used a 9x13 pan. If we make these again, I think I will use the smaller pan and halve the recipe. Even in a very large stockpot, that much cereal and marshmallow was difficult to stir. One last tip is to spray a large piece of foil with the cooking spray and place that on top as you press the mix into the pan to keep it from sticking to your hands.

The kids pose with their creation:

Diagnosis? Delicious!

Christmas Cookie Parade: Marvelous Chocolate Mint Cookies

2011-12-06T10:11:00.000-08:00

Yesterday, I tried out the recipe for these chocolaty, minty, yummy little morsels. They're really easy to make, and so worth the effort. The mint flavor comes from the Andes Creme de Menthe candies that are melted on top of each cookie. The recipe is from The America's Test Kitchen Holiday Cookies magazine (2010). They first appeared in Cook's Country magazine (Dec/Jan '07) and were submitted by reader Karen Bland for their Christmas cookies recipe contest. Now I know why they were one of the winners.

Melt one of these babies on top of each cookie for chocolaty, minty deliciousness.

Marvelous Chocolate Mint Cookies

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 baking sheets with parchment paper.

2. Combine 1-1/4 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl. Melt

6 tablespoons unsalted butter with 3/4 cup packed light brown sugar in a medium saucepan over low heat. Add 6 ounces chopped bittersweet chocolate (I used Ghirardelli 60%) to the butter mixture, cover pan with lid, and let stand off heat until chocolate melts, about 4 minutes. Stir until smooth, transfer chocolate to bowl of electric mixer and let cool, about 10 minutes.

3. With electric mixer on medium speed, beat 1 large egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture until just combined. Cover dough with plastic wrap and refrigerate until firm, about 1 hour.

4. Roll 2 teaspoons (5/8 oz) dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake, one sheet at a time, until cookies are just set, 10 to 12 minutes, rotating sheet halfway through baking time. Remove from oven and top each hot cookie with an unwrapped Andes chocolate mint

(you will need about 36 mints). Place the sheet back in the oven for 3 to 5 seconds to help melt the chocolate mints. Remove and use a knife to spread the softened mint over the top of the cookie. Sprinkle with non-pareils if desired. Transfer cookies to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 1 week.

Babies, It's Cold Outside

2011-12-05T19:55:00.000-08:00

Some good, long-time friends of mine have recently become
foster-parents to twin boys. With the chilly winds that have been whipping around here lately, I figured they could use some toasty hats to keep them warm. I knit up a couple of
Little Boy Blue beanies for them:

Many thanks to Tonya Wagner at The Shizknit for sharing her pattern. It is nice and stretchy and should fit the boys for a while. I cast on 72 stitches instead of 64 (the decreases work in multiples

of 8) and added some jaunty little pom-poms on top.

Ravelry notes here.

Creamy Root Vegetable Soup

2011-11-23T22:31:00.000-08:00

This soup is like comfort in a bowl. It's from the Oct/Nov 2011 issue of Cook's Country magazine.

Creamy Root Vegetable Soup

1. Melt 4 tablespoons unsalted butter in a Dutch oven over medium-high heat. Add 2 peeled

and chopped carrots, 6 ounces peeled and chopped parsnips, 1 thinly sliced leek (white and light green parts only), 1 chopped celery rib, 1 peeled and smashed garlic clove, and 1/2 teaspoon salt and cook until browned, 6-8 minutes. Stir in 12 ounces russet potatoes (peeled and cut into 1/2-inch pieces) and cook, stirring constantly, until starch begins to release and vegetables begin to stick together, about 2 minutes. Add 4 1/4 cups low-sodium chicken broth and 1 bay leaf and bring to a boil.

2. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, 15-20 minutes. Discard bay leaf. Working in batches, process soup in a blender until smooth, 1-2 minutes. Return soup to clean pot and stir in 1/2 cup heavy cream. Season with salt and pepper to taste. Soup can be refrigerated for up to 2 days. Serves 4 to 6.

Simple Drop Biscuits

2011-11-18T13:09:00.000-08:00

These easy and yummy biscuits are from the America's Test Kitchen Family Baking Book. They are quick enough to whip up for a week-night dinner and tasty enough for your Thanksgiving table.

Simple Drop Biscuits

1. Adjust an oven rack to the middle position and heat the oven the 475 degrees. Line a large baking sheet with parchment paper.

2. Whisk 2 cups (10 oz) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda,

1 teaspoon sugar, and 3/4 teaspoon salt together in a large bowl. In a medium bowl, stir together

1 cup chilled buttermilk* with 1 stick of butter (that has been melted and cooled) until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula until just incorporated and the dough pulls away from the sides of the bowl.

3. Using a greased 1/4 cup measure (or a #16 disher), scoop and drop mounds of dough onto the prepared baking sheet, spacing them about 1-1/2 inches apart. Bake until the tops are golden brown and crisp, 12 to 14 minutes, rotating the pan halfway through baking.

4. Brush the baked biscuits with additional melted butter, transfer to a wire rack, and let cool for 5 minutes. Serve warm.

* I usually make these with powdered buttermilk, as it is always on hand. Mix the buttermilk powder in with the dry ingredients in step 2. Mix the melted butter with 1 cup chilled water until clumps form and stir that into the dry ingredients.

Halloween Recap

2011-11-09T17:21:00.000-08:00

The last of the Halloween candy has been eaten/ dispersed/ disposed of. I finally have a chance to sit down and post my pictures. I know everyone is already well on their way to Thanksgiving, but "better late than never" is my motto, so here goes:

SugarBear was Jack Sparrow. Excuse me, CAPTAIN Jack Sparrow.

We purchased the hat w/ attached wig at the Disney Store. I made his clothes from this pattern:

McCall's M4952

I purchased some wool crepe and spirit glue from a Halloween store to make the beard. The brown looked darker in the package, but I probably should have used black. SugarBear didn't complain, so I won't worry about it any longer. I used face-paint for the mustache.

We had big plans of turning SweetPea into Sally from

The Nightmare Before Christmas:

But, we ended up getting a Halloween store costume the week before. "Best laid plans..." I guess. She also ended up being a pirate:

We did end up going to a Halloween party, and I went with an "Eyeball" theme to whip up some treats:

Peanut Butter Eyeballs

(Mix 1 cup creamy peanut butter with 1 stick softened, unsalted butter. Beat in 2 1/2 cups powdered sugar until well blended. The mixture should be thick enough to roll into 1-inch balls. Refrigerate the balls until they are firm enough to dip. I used white candy coating to dip them. Use the pre-colored frosting sold in tubes to make the veins and iris. Brown M&Ms are the pupils.)

Cheesy Eyeballs

(Mix 8-ounces softened cream cheese with a 16-ounce package pre-shredded 4-cheese blend. Shape into 1 1/4-inch balls. Stir some chili powder into ketchup and use that to pipe on veins. Guacamole and sliced ripe olives make the iris and pupil.)

The kids have already started planning their costumes for next year, so I better end this post and get started sewing.

Layette

2011-10-15T18:15:00.000-07:00

Hubby's cousin is expecting a new bambina in December. I made a layette set for her:

Fancy Cables and Lace Baby Blanket

Knitted Baby Booties

Everyday Cables Baby Hat

(my own design- pattern below)

(Ravelry notes here)

Everyday Cables Baby Hat

Size: Newborn

Supplies: 1 skein worsted weight yarn, size 7 DPNs, cable needle, place marker, tapestry needle

Gauge: 1 cable (widest point) and reverse-stockinette repeat = 1 3/8 inches, unstretched

pm: place marker

CB6: slip 3 stitches onto a cable needle purl-wise and hold in back of work, K3, K3 off of cable needle.

CB4: slip 2 stitches onto a cable needle purl-wise and hold in back of work, K2, K2 off of cable needle.

K2tog: knit two stitches together

P2tog: purl 2 stitches together

SKP: slip the next stitch knit-wise, K1, pass the slipped stitch over

Cast-on 72 stitches, 18 on each of four DPNs. Mark the end of the round with a place marker. K6, P3 around (each needle should have K6, P3, K6, P3).

On rounds 4, 12, 20, 28: CB6, P3, K6, P3 around

On rounds 8, 16, 24, 32: K6, P3, CB6, P3 around

Decrease Rows:

33: K6, P2tog, P1 around; 64 sts

34: SKP, K4, P2 around; 56 sts

35: K3, K2tog, P2 around; 48 sts

36: CB4, P2, K4, P2tog around; 40 sts

37: K4, P1, SKP, K1, K2tog around; 32 sts

38: SKP, K2tog, P1, K3 around; 24 sts

39: SKP, P1, K1, K2tog around; 16 sts

40: SKP, K2tog around; 8sts

Break yarn. Thread tapestry needle and thread yarn through remaining stitches. Pull tightly and bring yarn to inside of hat. Weave in ends.

On Hiatus

2011-07-18T15:41:00.000-07:00

I'm always telling the kiddos to do what they NEED to do first, then they can do what they WANT to do. I've decided it's time that I follow my own advice. I NEED to put my house in order and finish some projects so I've decided to put blogging on the back-burner for a while. I hope to be back soon!

Pate a Choux (Bless You)

2011-07-15T18:19:00.000-07:00

222-years ago, on July 14th, the French stormed the Bastille, igniting the French Revolution. 15-years ago, on July 14th, I vowed to honor and cherish the man whom I call hubby, til death do us part. In honor of my sweet man, and in reference to the French and hubby's favorite bike race, le Tour de France, I decided to try out a special new dessert, Profiteroles. They are basically cream puffs filled with ice-cream instead of pastry cream. Since ice-cream is the one food that hubby could solely live off of, I knew he would enjoy these treats. The french influence comes from the Pate a Choux (payt ah shoe) dough used to make the pastry puffs. Topped with homemade chocolate sauce, they make a sumptuous ending to any meal.

Once again, America's Test Kitchen came to my rescue with a great recipe for these tasty tidbits. This is from their Family Baking Book.

Profiteroles

1. Adjust an oven rack to the middle position and heat the oven to 425-degrees. Grease a large baking sheet and line it with parchment paper. Fit a pastry bag with a 1/2-inch plain tip. Beat 2 large eggs and 1large egg white together in a small bowl.

2. Bring 6 tablespoons water, 5 tablespoons unsalted butter (in 1/2-inch pieces), 2 tablespoons milk, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt to a boil in a small saucepan over medium heat. Remove the saucepan from the heat and stir in 1/2 cup (2 1/2 oz) all-purpose flour until incorporated. Return the saucepan to low heat and cook, stirring constantly using a smearing motion, until the mixture looks like shiny, wet sand, about 3 minutes (175-180 degrees on an instant-read thermometer).

3. Immediately transfer the hot mixture to a food processor. With the machine running, pour the egg mixture through the feed tube in a steady stream and process until incorporated, about 30 seconds. Scrape down the sides of the bowl and continue to process until a smooth, thick, sticky paste forms, about 30 seconds.

4. Fill the pastry bag with the warm dough and pipe 1 1/2-inch mounds on the baking sheet (6 across, 3 down) spaced about 1-inch apart. Use a wet finger to even out the shape and smooth the surface of the mounds.

5. Bake the pastries for 15 minutes, then, without opening the oven door, reduce the oven temp to 375 degrees and continue to bake until fairly firm and golden brown, 8 to 10 minutes longer.

6. Remove the baking sheet from the oven and cut a 3/4-inch slit into the side of each pastry with a small knife to release the steam. Return the pastries to the oven, turn the oven off, and prop the door open with the handle of a wooden spoon. Let the pastries dry until the center is just moist (but not wet) and the surface is crisp, about 45 minutes. Transfer to a wire rack to cool completely.

7. While the pastries cool, use a 2-inch ice cream scoop to scoop mounds of ice cream onto a parchment lined baking sheet. Wrap with plastic and freeze until needed, up to 1 week. (I used 31 Flavors Jamocha Almond Fudge and it was sooooo good.)

8. When ready to serve, use a small knife to slice open the pastries about 3/8-inch from the bottom. Arrange ice-cream scoops on the bottom halves of the pastries, and replace pastry tops over the ice-cream. Drizzle with warm chocolate sauce (recipe below). Unfilled pastries can be stored in a plastic bag for 1 day or frozen for 1 month. Re-crisp them in a 300-degree oven for a few minutes.

Chocolate Sauce

1. Bring 1 cup heavy cream, 1/4 cup light corn syrup, 4 tablespoons unsalted butter (cut in 4 pieces), and a pinch of salt to a boil in a small saucepan. Off the heat, stir in 8-ounces finely chopped semi-sweet chocolate, cover, and let sit until the chocolate is melted, about 5 minutes.

2. Uncover and whisk gently until smooth, trying not to incorporate too many air bubbles. Serve warm or at room temperature. The sauce can be refrigerated for 2 weeks and re-heated until smooth.

Hubby and I when we were young and naive.

Extra! Extra!

2011-07-13T19:21:00.000-07:00

I enrolled Sweetpea in a 4-week arts camp through our school district in an attempt to keep her busy this summer. One of the classes she signed up for is Musical Theater. On Friday, the last day of camp, the class will be performing a number or two from the movie, Newsies. Sweetpea informed me that she would be needing a newsboy cap, and I found a very quick and easy pattern here at Red Heart Yarn. I think the cap came out kinda cute but here's the kicker: Sweetpea doesn't want to wear it. I guess that's the downside of making handmade things for others; they're not always as well-received as the maker would hope for. At least she was willing to pose for a couple of pictures:

Here is the link to my Ravelry notes on this project.

Here is one of the songs that they will be performing:

Bee (from Hive of Drama fame)! Can you spot a certain someone that you love in this clip?

Boys of Summer

2011-07-10T19:26:00.000-07:00

We took the kids out for their first Major League Baseball game today. Neither hubby nor I have ever been to Angels Stadium before (I was raised by blue-blood Dodger fans), so we packed the family in the van and headed down to Anaheim (and just past Disneyland, to the dismay of the little ones). It turned out to be a wonderful day for a ball-game. We were in the peanut gallery (read cheap seats) and that's where all the shade was! The Angels won against the Seattle Mariners, 4 to 2.

Sugarbear with the requisite ball-park fare: a hot dog (with plenty of ketchup).

Woo-hoo!!!!!

Running the bases after the game.

And speaking of the Boys of Summer, this is one of my most favorite songs of all time:

So Cheesy

2011-07-08T14:10:00.000-07:00

I usually think of cheese balls as fall/winter party fare. However, when I was looking for recipes to try for my friend's 4th of July party, I came across this version, in the January 2011 issue of Cook's Country magazine, made with goat cheese and summery flavors of lemon and basil. Don't let the goat cheese turn you off, it adds a nice tang, but not a lot of it's own flavor. This is easy to make and serves a crowd, so I'll be keeping this in my spring/summer recipe file.

Someone on Facebook mentioned that it looks like a Chia Pet. I can see the resemblance. However, my cheese ball tastes MUCH better than a Chia Pet would (not that I've ever tasted one).

Lemon-Herb Goat Cheese Ball

1. Combine an 11oz log of plain goat cheese (about 2 cups crumbled), an 8oz brick softened cream cheese, 1 minced garlic clove, 2 tablespoons fresh lemon juice, 2 tablespoons chopped fresh basil, and 1/2 teaspoon grated lemon zest in a food processor until smooth.

2. Transfer the cheese mixture to the center of a large sheet of plastic wrap and wrap tightly into a ball shape. Refrigerate until firm, about 3 hours or up to two days. (I found that it helped to keep the ball in a reound bowl to help it keep it's shape.)

3. Once the cheese is firm, reshape it as necessary to form a smooth ball. Unwrap and roll in 1/2 cup finely chopped fresh chives. Let sit at room temperature for 15 minutes before serving.

I served mine with round pita crackers from Trader Joe's. They go really well with this spread.

Suzie's Salsa

2011-07-06T20:30:00.000-07:00

This is another dish I made to share at my friend's 4th of July party. It was created by my Mom-in-Law, who is an extraordinary home cook. Everything she makes turns out so tasty; it must be that "made with love" phenomenon. I'm not sure if it really qualifies as a salsa, but I serve it with chips so I thought that was the best name for it. It could be a dip, or a tapenade, or even a salad. A rose by any other name...

Suzie's Corn and Bean Salsa

1. For the vinaigrette*, mix 1/2 cup red-wine vinegar and 1/4 cup dijon mustard in a blender. Add 1/2 cup vegetable oil in a slow stream with the blender on, mixing until emulsified. Pour into a large container and whisk in an additional 1 cup oil. Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper.

2. In a large bowl, stir together 1 15-oz can kidney beans (rinsed), 1 15-oz can corn (rinsed)**, 1/2 of a red onion (minced), 1 red and 1 yellow bell pepper (minced), 1 jalapeno (seeded and minced), 1/4 cup fresh cilantro (minced), and the zest and juice of 1 lime. This can be prepared a day or two in advance.

3. Just before serving, add in a diced avocado and as much of the vinaigrette as desired. Salt and pepper to taste. Serve with Tostitos Scoops.

*This vinaigrette is very versatile. If I make it for salad, I like to add 1 tablespoon chopped, fresh basil and 1 tablespoon chopped, fresh thyme. Switch out different oils and vinegars to your heart's content.

**You could probably cook up some fresh corn when it's in season and use that. I've never tried it that way, but I bet it's delicious!

Yippee!

2011-07-05T09:32:00.000-07:00

I was checking my e-mail this morning when I received the best news. I am the winner of the America's Test Kitchen Spinach Fresh Food Challenge. I won a copy of their Healthy Family Cookbook! I'm so excited, 'cause I don't win things that often. I'm thinking I should go out and buy a lottery ticket.

Here is a post I did a while back on this recipe. It's so simple and yummy, and perfect for a warm summer night.

Butter Toffee Popcorn

2011-07-03T21:31:00.000-07:00

The family and I've been invited to a 4th of July party, so I've been busy whipping up some snacks to share. I found a recipe for Butter Toffee Popcorn (homemade Cracker Jack) in the October/November 2010 issue of Cook's Country Magazine that I've been wanting to make for a while now, and figured this was the right time to try it out. I made two batches.

One to bring to the party:

And one to share with the neighbors (and the Mother-in-Law):

Butter Toffee Popcorn

1. Heat the oven to 250 degrees. Grease a 4-quart glass casserole dish or large roasting pan. Place 3-quarts popped popcorn in the pan.

2. Melt 10 tablespoons unsalted butter in a large saucepan over medium-high heat. Add 1-1/2 cups packed light brown sugar, 1/2 cup dark corn syrup, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Off heat, stir in 1-1/2 teaspoons vanilla and 1/2 teaspoon baking soda (mixture will foam). Add 2 cups salted peanuts and pour mixture over popcorn, tossing to coat. Don't worry if the popcorn isn't completely coated at first. It will be easier to mix as it spends time in the oven.

3. Bake, stirring occasionally, until popcorn is deep golden brown and caramel has set, 1 to 1-1/2 hours. (My batches took the full
1-1/2 hours.) Cool to room temperature and serve. Store in an airtight container at room temperature up to 5 days. Hide it from husbands and daughters who like to sneak pieces throughout the day.

Oreo Pudding Pops

2011-06-28T20:25:00.000-07:00

I'm a sucker for those little cookbooks that they display in the checkout line at the supermarket. I've been practicing self-control and haven't purchased any in quite a long time, but I saw this one and it spoke to me, being that Oreos are the only cookie that Sugarbear will eat (he'll even choose them over homemade, from scratch cookies).

As I was flipping through the book, I came across the recipe for Oreo Cookies and Creme Pudding Pops. Fond memories of Bill Cosby popped into my head for some reason, and I decided to try them out. They were easy to make and Sweetpea liked them. Of course Sugarbear wanted nothing to do with them; he is sticking with plain ol' Oreos, thank you very much.

I don't know, they look pretty good to me:

Oreo Cookies and Creme Pudding Pops

1. Beat 1 package (3.4 oz) Jell-O Vanilla Instant Pudding and
2 cups cold, whole milk with a whisk for 2 minutes.

2. Chop 6 regular Oreo cookies; crush 8 Oreos into fine crumbs. Spoon half of the crushed cookies onto the bottoms of 10 (3 oz) Dixie cups.

3. Add 1/2 cup thawed Cool Whip to the pudding and stir until just blended. Fold in the chopped Oreos. Spoon the pudding mixture into the prepared cups and top with the remaining crushed cookies.

4. Insert popsicle sticks into each for a handle. Freeze 5 hours or until firm. To remove the pops from the cups, roll each cup between your hands until the pop loosens and can be pushed out of the cup.

Summer Birthday

2011-06-26T20:14:00.000-07:00

My sweet mama turned 86 today! Five of my six brothers and sisters and I met up at her house to help her celebrate. We decided to have an Italian-style feast featuring Bruschetta and Crostini, Baked Manicotti, Sea Salt and Rosemary Focaccia, and Garlic Bread. My sister baked her most delicious 14-Carrot Cake. I'm still stuffed.

Here's my lovely mom at age 16:

and here she is today:

For this post, I'm going to share the recipe for the Bruschetta and Crostini:

It just tastes of summer, with my favorite combination of tomatoes, basil and garlic. This recipe comes from Susan Branch's The Summer Book.

Bruschetta y Crostini

1. Pre-heat the oven to 450-degrees.

2. For the crostini, slice a baguette into 1/4-inch slices. Place the slices on a large baking sheet. Brush the bread with extra-virgin olive oil and sprinkle with kosher salt.  Toast the bread in the hot oven until golden brown.

3. Remove the cores and seeds from fresh, summer tomatoes (I usually use about 6).  Dice the tomatoes.

4.  For each cup of diced tomatoes, add the following:
2 tablespoons slivered, fresh basil, 2 tablespoons minced green onion, 1 clove minced garlic, 1 tablespoon olive oil, a splash of balsamic vinegar, a pinch of red pepper flakes and salt and pepper to taste. Mix well and let sit at room temperature for at least one hour. Serve on top of the crostini.

Fresh, easy and yummy. This is one of my all-time favorite appetizers.

Sweetpea loves her Grandma, too.

Of Dads and Crumb Cakes

2011-06-22T21:28:00.000-07:00

Last Sunday was Father's Day and I was seriously missing my daddy and my daddy-in-law. They both passed away, within two weeks of each other, ten years ago. I wish that my children could have known them better. Sweetpea was barely two when they departed this life and Sugarbear never got to meet them. It is a tremendous loss to my children not to have these wonderful men in their lives.

Luckily, my kiddos have a wonderful daddy of their own. He is hard-working, honest, trustworthy, loving, kind, smart, and loyal, as well as very good-looking. Where I am a homebody, he is the one who gets us to the beach or out for a bike ride. Through him, I see what an important and necessary role a father plays in his family.

To honor hubby on his special day, I made sure to bake his favorite crumb cakes for him. Who am I kidding, they're my favorite, as well. These are the tender, little cakes that he chooses over white cake with buttercream frosting for his birthday each year. And they are the traditional Father's Day treat in our home.

Crumb Cake a la mode.

I received this gem of a recipe from the good folks at King Arthur Flour. The recipe came with some cute 4-inch paper tart pans, that they no longer sell. Luckily, I found these 4-inch pans from Wilton that work perfectly for these cakes. Mini springform pans would probably work, as well. I checked their site to see if the recipe was posted there, but I couldn't find this particular one, so I will share it with you here:

Crumb Cakes

1. Grease nine 4-inch pans lightly. (My pans are non-stick. If yours aren't, you may want to grease and flour them.) Pre-heat the oven to 325-degrees.

2. For the streusel topping: in a small bowl, combine 3 tablespoons unsalted butter, 3 tablespoons shortening, 3/4 cup all-purpose flour, 6 tablespoons packed brown sugar, 3/4 teaspoon cinnamon, and 1/8 teaspoon salt. Mix just until crumbly. Set aside in the refrigerator.

3. For the cakes: beat together 1/2 cup (1 stick) softened, unsalted butter with 1 1/4 cups granulated sugar for 2 minutes. Add 3 large, room-temperature eggs, one at a time, beating well after each addition. Continue beating for 5 minutes longer at medium-high speed. In a medium bowl, sift together 1 1/2 cups all-purpose flour* with 1/8 teaspoon baking soda and 3/4 teaspoon salt. In another bowl or large measuring cup, mix 1/2 cup plain, whole-fat yogurt with 2 teaspoons vanilla and 1 teaspoon finely grated lemon zest.

4. Add the dry ingredients to the butter mixture alternately with the yogurt mixture, beginning and ending with the flour. Place the 9 prepared pans on a large baking sheet and measure 1/4 cup of batter into each pan, distributing it evenly among the pans.

5. Bake the cakes for 15 minutes, or until they look just barely set on top. Remove them from the oven (leave oven on), sprinkle them evenly with the streusel, and return them to the oven. You'll want to do this rather quickly, so that the cakes aren't out of the oven too long. Bake for an additional 15 to 18 minutes, or until a cake tester inserted in the center of one of the cakes comes out clean.

6. Cool in the pans for 10 minutes. Run a small, thin spatula around the edge of each cake and remove it from the pan. Leave on a wire rack until completely cool. Then eat them all up, quickly, unless you're prepared to share.

*I used King Arthur all-purpose, unbleached flour. The test kitchen at King Arthur Flour measures flour with the spoon in / level off method. If using a kitchen scale, you will need 6-3/8 ounces flour. If you don't already have one, a kitchen scale should be on your baking wish-list. It is a much more accurate way to measure ingredients and helps to divide doughs and batters evenly. A 1/4-cup disher (scoop) is also useful for this recipe and others like it.

Sweetpea likes them for her birthday, too!

Busy Cuttin'

2011-06-17T10:42:00.000-07:00

This past May, I was wishing and hoping to get a Silhouette SD e-cutter for Mother's Day. I decided to take matters into my own hands and ordered one for myself (hubby and the kids wrapped it up for me). I've finally had some time to sit and play around with the thing. And all I can say is that I'M IN LOVE! This things cuts like a hot knife through butta, baby! My favorite feature so far is the Trace tool in Silhouette Studio. There is a good tutorial here on using it. I just mess with the settings, click trace, and see what happens. If I don't like it, I just click the back-arrow and try again. I also use the eraser and the edit-points tool to finesse the design.

Here is a card that I made for the Principal at the kids' school, to say thanks for coaching the track team:

I searched for runner silhouettes and clip-art images and found this guy. I saved the image as a jpg, and then imported it to the Silhouette Studio software. I used the trace tool to make an image that the machine would be able to cut. I used the free-drawing tool to make the finish-line ribbon. I also cut the frame and text (Brush Script MT).

I used pumpkin stencils that I found online to create some Star Wars art for SugarBear's room. I used the same technique as I did for the card above.

I found this Darth Vader stencil here. I cut the image onto white cardstock and mounted it onto black using a spray adhesive. I ran the mask pieces through a Xyron sticker maker and used a glue stick for the tiniest bits. I used the left-over white Vader outline to help me place the mask details.

Here is Chewbacca, from this stencil:

This one was easy. I cut it out of white card stock and adhered it to bown cardstock. No little pieces.

I can see many hours of the day being lost to this seductive little machine. Hopefully someone else will learn how to use a vacuum around here.

Cancer Sucks

2011-06-13T16:41:00.000-07:00

I have a new friend who is super cute and sweet. He is four-years old and is the apple of his parents' eyes. His name is Michael, and he was recently diagnosed with leukemia. If you happen to be in the Los Angeles area on Wednesday, June 15th, and would like to donate blood or blood platelets to help out Mikey Doodle, here is the info for a blood drive being held in his honor:

If you can't be in LA to donate, please consider keeping this little fighter in your prayers. Or find out how you can donate for other little guys and gals like Mikey. Many thanks from the bottom of my heart!

School's Out for Summer!

2011-06-10T18:09:00.000-07:00

For the first time in a long time, I have no place to be and nothing that needs doing on a deadline. I thought this would be the perfect time to attend to my sad, little blog that has been suffering from a severe case of neglect. I must say that I am truly in awe (and very much jealous of) those bloggers that put up daily posts with full, step-by-step instructions of their own, unique projects, accompanied by professional-level photography. Maybe one day I'll get there, but for now, I have to remind myself that I blog solely as a place to keep track of what I've made and to share that info with the one or two people out there who find it interesting. Of course, that doesn't work out too well if I don't post, so here goes:

Sweetpea graduated from 5th grade today. They don't call it Graduation these days, instead it's Promotion. A rose by any other name, right? Last year, I saw that some of the 5th grade graduates (promotites?) had received cool leis made out of candy and money. I filed that idea away in the ol' noggin (not sure how I retrieved it) and pulled it out this year to make gifts for my daughter and her best friend.

Here are the supplies I used:
Salt-water taffy (Trader Joe's has bags of it in pink/white hues)
Small, clear rubberbands (the kind used for braiding; I got mine at Sally's Beauty Supply)
Small piece of clear, stretchy cord
Pipe cleaners
Small amount of narrow ribbon
Moola, dinero, greenbacks, etc...

To Make:
1. Arrange 25-26 pieces of salt-water taffy in a pleasing order. Take two pieces and overlap the twisted part of the wrappers together. Secure with a rubber band. Keep adding taffy until you have a long strand of candy. Use the clear cord (or string or yarn or whatnot) to tie the ends together.

2. Fan-fold your money lengthwise (short end will meet other short end). Secure it in the middle with a clear rubberband.

3. Hold a piece of ribbon (or string or yarn or whatnot) alongside the folded money. Fold a pipe-cleaner in half and twist it around the money/ribbon. Curl the ends of the pipe-cleaner around a pencil or knitting needle (or a chopstick or a skewer or whatnot) and trim the ends to your desired length.

4. Fan out the money and use the ribbon to tie it randomly to the candy lei.

Like I said above, one of these days I'll make one of those fancy-dancy step-by-step tutorials with photos. For now, this is the best I've got. I hope you like it anyways. The graduate/ promotite/future middle schooler liked it............for about 2 minutes, until she decided it was too itchy. Her best friend kept hers on all afternoon.

At least she kept it on long enough for me to snap a picture.

Remember

2011-05-30T12:30:00.000-07:00

My country tis of thee,
Sweet land of liberty,
Of thee I sing.
Land where my fathers died!
Land of the Pilgrim's pride!
From every mountain side,
Let freedom ring!

Many thanks to the servicemen and women who keep freedom alive in this wonderful country.

Wishing

2011-04-27T08:32:00.000-07:00

Mother's Day is here early this year. I'm hoping that I'll get one of these:

Silhouette SD

Fingers are crossed.

Now, what do I get for the Mother-in Law?

Springy Things

2011-04-24T11:18:00.000-07:00

Have a blessed Easter and a very lovely spring!

Colorful Eggs

Chocolate!

Big Bowl o' Berries

Hot Cross Buns

Have a wonderful day!

Chocolate Passover Cookies

2011-04-20T15:37:00.000-07:00

These may not look like much on the outside, but they more than make up for it in substance. I mean, how can you go wrong with a cookie that has a full pound of chocolate in the recipe? I was looking for something new to bake for my mother-in-law's Passover seder and I found just what I was looking for here, at Martha Stewart's site. It looks like mine spread out a bit more than hers, but they were still yummy. (I cheated on my diet a little bit and tried one...only one...OK, two.) Luckily, I have Sweetpea and hubby around to polish off the left-overs.

Here are my notes for this recipe:

I used a #16 disher (1/4 cup ice-cream scoop) to portion out the dough. I needed to use two baking sheets and baked no more than 9 cookies, staggered, on each sheet. It made 16 cookies.

I whipped the whites to stiff peaks as indicated in the recipe. Next time, I will try super-stiff peaks to see if that keeps them from spreading as much.

I ended up needing to bake the cookies for 14 minutes, rather than the 10-12 called for in the recipe. I use an oven thermometer, but I still usually need to bake for the longer times in most recipes.

I used Trader Joe's chocolate chips and their Pound-Plus Dark Chocolate Bar for the bittersweet chocolate called for in the recipe.

A Hard-Boiled Life

2011-04-16T10:34:00.000-07:00

A couple of months ago, I started a little diet you may have heard of: Atkins. I've had to give up my beloved bread, cereal, muffins, cookies, cakes, rice, noodles, waffles, chips, potatoes, corn, carrots, and so on and so on. One thing that I CAN have as much as I want of is eggs. It's a good thing that I really like eggs, or I would be in some serious trouble. So, being that I'm now an egg junkie of sorts, and that this week there will be millions of little kiddos dyeing their eggs random, unnatural colors, I though I would share my favorite way to turn out perfect hard-boiled eggs (no green ring around the yolk).

I use the method devised by the fine people at America's Test Kitchen:

Hard-Cooked Eggs

To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.

Place eggs in a saucepan large enough to accommodate them, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill a large bowl with water and ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

Of course, if you're planning on dyeing the eggs, you won't want to crack the shells. Just remove the eggs from the hot water to the ice water with tongs.

As for that diet, I've dropped 13lbs so far and I don't have that run-down feeling anymore that seemed to be a constant in my life. I think I'll stick with it for now.

Passover Treats

2011-04-14T12:17:00.000-07:00

My mother-in-law is Jewish and she puts on an amazing Passover seder every year. I usually make my favorite Matzo Brittle to share. In fact, I'm heating up the oven right now to make a batch. I'm also going to try my hand at these Chocolate Passover Cookies from Martha Stewart this year. I'll let you know how they turn out.

Cherry Cheesecake Cookies

2011-01-08T16:52:00.000-08:00

A couple of people have asked me to post the recipe for these and, as they are too good not to share, I felt that I really needed to oblige them. I was first enticed by these cookies in the December/January 2010 issue of Cook's Country magazine. This recipe was also included in the America's Test Kitchen: Holiday Cookies special issue magazine (2010). They were submitted by reader Stephanie Matthews from Tempe, AZ and were a finalist in a holiday cookie contest. I am so glad (and you should be, too) that she didn't keep this gem of a recipe to herself. I made them for a party and they were a definite hit- they taste exactly like cheesecake!

Cherry Cheesecake Cookies:

1. Combine 3 1/2 cups all-purpose flour, 2 teaspoons baking powder and 1 teaspoon salt in a bowl. In a large bowl, with an electric mixer on med-high speed, beat 16 ounces softened cream cheese, 20 tablespoons softened butter, and 1 1/2 cups sugar until smooth and creamy (2 min). Add 2 large eggs and 2 teaspoons vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

2. Adjust oven racks to upper-middle and lower-middle position and heat oven to 350-degrees. Line 2 baking sheets with parchment paper. Place 1 cup graham cracker crumbs (from 8 graham crackers) in a shallow dish.

3. Roll chilled dough into 1-inch balls, then roll in crumbs. Place balls 2-inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries (from 3 cans cherry pie filling- drained*) in each indentation. Bake until golden around the edges, 12 to 14 minutes, switching and rotating sheets half-way through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Store in an airtight container up to 2 days**.

*I ended up only using 2 cans of pie filling, but mine were labeled "more fruit". You may need the 3 cans called for in the magazine's recipe.

**I kept mine in the fridge and the texture didn't suffer.

Happy New Year

2010-12-31T14:23:00.000-08:00

Have a healthy and happy 2011!

Enchilada Casserole

2010-12-30T13:18:00.000-08:00

This is a post I did back in 2008 on my old blog. I was looking through it to find something to make for dinner that I haven't made in a while. This might fit the bill:

Enchilada Casserole

I recently tried a new recipe from this book. We had some friends taste test it with us and they thought it was pretty good. (At least I think they thought it tasted fine.) Adam asked me to make it again, which gives the recipe high marks in my book. He likes the addition of corn chips sprinkled on top for some added crunch.

The recipe is given for a 2-quart casserole or a 3-quart casserole. I will show the ingredient amounts for the 3-quart recipe in red.

Bean and Beef Enchilada Casserole

8oz (12oz) 90% lean ground beef
1/2 cup (3/4 cup) chopped onion
1 tea (1 1/2 tea) chili powder
1/2 tea (3/4 tea) ground cumin
1 15oz can (2 cans) pinto beans, rinsed and drained
1 4oz can (2 cans) diced green chile peppers, undrained
8oz (1 1/2 cups) sour cream
2 Tbs (3 Tbs) all-purpose flour
1/4 tea (1/2 tea) garlic powder
8 6-inch (12) corn tortillas
1 10oz can (2 cans) enchilada sauce
3/4 cup (1 cup) shredded cheddar cheese
fresh cilantro and sliced red chiles for garnish (optional)

1. In a large skillet cook the ground beef and onion until meat is brown and onion is tender; drain off fat. Stir in chili powder and cumin; cook and stir 1 minute more. Stir in pinto beans and uundrained chile peppers into meat mixture; set aside. In a small bowl stir together sour cream, flour and garlic powder; set aside.

2. Place half of the tortillas in the bottom of a lightly greased 2-quart (3-quart) rectangular baking dish, cutting to fit and overlapping as necessary. Top with half of the meat mixture, half of the sour cream mixture and half of the enchilada sauce. Repeat layers.

3. Bake, covered, in a 350-degree oven for 35 to 40 minutes or until heated through. Uncover and sprinkle with cheese. Bake about 5 minutes more or until cheese is melted. If desired, garnish with cilantro and fresh chile peppers.

This is so yummy on a cool fall night. The second time I made it we had it with hot buttered corn on the side- scrumptious!

Grandma's Raspberry Sauce

2010-12-27T09:52:00.000-08:00

My Mother-in-Law asked me to make a cheesecake for her annual Christmas Eve soiree. (My favorite cheesecake recipe comes from The Best Make-Ahead Recipes cookbook.) She also entrusted me to make her famous raspberry sauce this year, from a recipe that she received from her mother-in-law. It is a wonderful sauce for cheesecake; the bright, tart flavor cuts through the dense richness of the cheesecake. As I'm not planning on becoming a mother-in-law anytime soon, I thought I would share the recipe with you.

Grandma's Raspberry Sauce:

Thaw one 10-oz package of frozen, unsweetened raspberries in the refrigerator overnight. Put the thawed raspberries in a medium saucepan and crush with a potato masher. Add 1/2 cup currant jelly and 1 Tbsp cornstarch to the saucepan. Cook over medium heat until thickened, then for an additional minute. Off heat, stir in 1 tsp vanilla extract, 1 Tbsp fresh lemon juice and a dash of salt. Strain out seeds and cool. Place waxed paper directly on the sauce and refrigerate until chilled.

I poured the whole amount over my cheesecake and let it run down the sides. Then I topped it all with fresh raspberries.

Random Stuff I've Been Up To

2010-12-24T00:04:00.000-08:00

I had to bake a cheesecake tonight for my Mother-in-Law's annual Christmas Eve party. I got started a bit late, and now I need something to do to keep me awake until it cools enough to be put in the refrigerator. Since I haven't posted in a while, I thought that maybe I should go through my pictures and see what I've been up to for the past month.

I crocheted a hat for my friend, Bee, over at Bee's Hive o' Drama. Not only is she a supastar paper crafter, she's wicked funny, to boot. She also looks really cute in hats. Sweetpea modeled it for me:

I followed the Color-it-Beautiful hat pattern from the Nov/Dec '08 issue of Crochet Today. The flower is from the Wrapped Wreath pattern in the same issue. I've made two more of these, but haven't gotten around to the photography yet. Here are my ravelry.com links for the hat above:

Hat

Flower

I knit a basic beanie for Sugarbear's teacher. He happens to be a BIG USC Trojans fan:

Sugarbear was my model this time:

I made Chocolate-Dipped Marshmallows for Sugarbear's class holiday party:

I just speared some marshmallows on lollipop sticks, dipped them in melted CandiQuik, and sprinkled some Christmas sugar flotsam on them. Can't get any easier than that.

I made some Christmas lounge pants for the kids. Sugarbear wanted nothing to do with them.

At least Sweetpea liked hers. And I got to test run my new serger (Juki MO-644D) before hubby made me put it back in the box so he could wrap it for me for Christmas/my birthday.

The kids made their annual gingerbread houses. Thank goodness for the wonderful kits they have available these days. They are a bit chintzy on the candy, though, so I made sure to supplement the stash.

I can't believe that I've done hardly any baking this month. I did make this Cinnamon Bread, and it was yummy, but mostly I've just been in a sewing/knitting/crochet mood lately. I guess that's better for my waistline anyways.

Pumpkin Smoothies

2010-11-10T09:26:00.000-08:00

I found the original recipe here at familyfun.com. I "kicked it up a notch" with the addition of pumpkin-pie flavoring syrup.

Pumpkin Smoothies:

Mix 1/2 cup canned pumpkin, 3/4 cup whole milk, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 tablespoon brown sugar, 2 tablespoons pumpkin-pie flavored syrup, and 4 to 6 ice cubes in a blender. Pour into 2 glasses. Top with a dollop of whipped topping if you so desire.

Jedi Robe

2010-11-09T17:02:00.000-08:00

Sugarbear wanted a dark brown Jedi robe to go with his Anakin Skywalker Halloween costume. I modified this pattern (Simplicity 5512 view E) to make it. I made the sleeves less "pointy" and rounded off the hood in the back. Now I'm wishing I had a serger so the seams would look nicer...oh well, a girl can dream...

Here's my little Jedi:

A note about this pattern: You need to know how to sew princess seams in order to attach the sleeves. I realized as I was making this that I do not like to sew princess seams but I am definitely more skilled at them as a result of this project. I wonder who sews Jedi robes in that galaxy far, far away. Probably a droid.

Christmas in September

2010-09-19T15:09:00.000-07:00

The new Better Homes and Gardens special Christmas magazines are out. Did I mention how giddy that makes me?

Hmmm. What should I make first?

That's Corny

2010-09-14T20:30:00.000-07:00

My market has been stocked with lots of yummy, sweet corn lately. Here's a tip for making boiled corn extra delicious: Add a tablespoon of sugar to the boiling water before dumping in your corn. For other veggies, I would usually salt the water, but salt makes corn tough. The sugar water enhances the natural sweetness of the corn. I wait 'til the corn is hot and buttered before salting to taste.

More Hats

2010-09-09T20:17:00.000-07:00

I was in a hat making mood this past summer. They seem to be the perfect, portable project for summertime travels. I made another Shells Sunhat for a friend's daughter:

Ravelry link here.

I made the sock monkey hats from Stitch 'n Bitch Crochet: The Happy Hooker for my sister's friend. She is a collector of sock monkeys and is also a new grandmother of boy/girl twins!

Ravelry link here.

Sweetpea has been taking ice-skating lessons with some friends this summer. One of the girls had a July birthday, so I whipped up a little hat for her to wear in the cold rink:

This was just a basic beanie of my own design. It was my first time making a pom-pom. I think it came out rather cute. The birthday girl loved it:

Ravelry link here.

New Books

2010-07-27T09:09:00.000-07:00

Yesterday, I was able to spend a nice, relaxing day with two of my sisters traipsing around the little college town of Claremont, CA. We were worried that it might be very hot there, but fortunately there was a lovely breeze blowing through the town that day. Although many of the stores are closed on Mondays, one of my favorites, Barbara Cheatley's, was open for business. In addition to all of the unique gift and home-decor items carried there, they have a wonderful selection of cookbooks. I couldn't leave without taking a couple of them home with me. These are the ones I chose:

This has all of the recipes arranged by color. Beautiful photography and 200+ recipes. I think that I want to try the Berry and Buttermilk Cake first, since it's berry season. I may also have to go purchase that ice-cream maker I've been wanting for a while- lots of delicious recipes in this book that I could use it for.

This book has recipes for cookies, cakes, doughnuts, pies, tarts, custards, ice-cream and candies. I will definitely have to try out the Chocolate Babka, as hubby is a huge Seinfeld fan. Firstly, though, I think I would like to bake up the Carrot Cake Sandwich Cookies with Cream Cheese Filling.

Lastly, I purchased this book just for fun:

I'll let you know how this one works out.

BBQ Party Mix

2010-07-23T14:46:00.000-07:00

Here's a new recipe I tried for the 4th of July. Beware! It is addictive. It has all the crunchy goodness of a traditional Chex Mix, coupled with a mild hint of BBQ tastiness. Another winner from Cook's Country magazine (Dec/Jan '08).

BBQ Party Mix

1. Heat oven to 250 degrees. Combine 5 cups Corn Chex cereal, 2 cups corn chips, 1 cup melba toast pieces*, 1 cup pretzel sticks, and 1 (6 oz) can smokehouse almonds in a large bowl. Whisk 6 tablespoons butter (that has been melted) with 1/4 cup barbeque sauce in a small bowl and drizzle over cereal mixture. Sprinkle evenly with 1 teaspoon chili powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon cayenne pepper. Toss everything together until well combined.

2. Spread the mixture on a large, rimmed baking sheet and bake for 45 minutes, stirring every 15 minutes. Cool to room temperature and serve. Store airtight for 1 week.

*The original recipe called for melba toast rounds. I had to go to 3 markets to find them, and ended up breaking them up into smaller pieces anyway. Any plain melba toast should work.

My New Favorite Hat

2010-07-02T21:26:00.000-07:00

One of my favorite gifts to knit for a boy/man is a beanie. It's a quick, easy and portable project that looks good on most guys. In the past, I never would have crocheted a hat for a man. It just didn't seem masculine enough. That was until I purchased a book called, "Get Your Crochet On! Hip Hats and Cool Caps" by Afya Ibomu. It's a book that's filled with soulful styles that make anyone look cool. The first pattern I tried out was "The MC", as a gift for Uncle D's birthday. He lives by the beach and is always in need of a cap for a chilly morning stroll on the sand. I chose a blue/brown color-way and got to work. The pattern was easy to follow and I like the ingenious idea of adding a row of elastic to help the hat keep its shape. It also looks fly on Uncle D:

Sweetpea was ogling this hat so I decided to make one for her in a more feminine purple color-way:

I had enough yarn left over to make another girl-size hat in the light purple with the darker purple as the stripe. It's almost complete. The hard part will be deciding who to give it to!

Here are the links to my project notes on Ravelry:

Uncle D's MC

Sweetpea's MC

Margherita Grilled Cheese

2010-06-22T19:28:00.000-07:00

It hit me the other day that we tend to throw out a lot of food. I tend to forget what's in the fridge, or sometimes I just have a little bit of a lot of things and don't really know what to do with them. Then, I start to get the waste not/want not guilties. I've made a pledge to myself to try and use up what we have before I buy more.

Tonight, I had some shredded mozzarella and basil left over from making Cheesy Ravioli Bake a few days ago. I also had a couple of tomatoes and a loaf of french bread. I decided to combine my favorite Italian flavor profile, tomato and basil (margherita), with the American classic, grilled cheese sandwich. I brushed the bottom of the bread with melted butter, sprinkled on the shredded mozzarella, chopped tomatoes (seeded), and chopped basil, topped it all with another buttered slice of bread, and fried it up in a pan. You know, standard grilled cheese procedure. It was really good. I may have to make sure to have left-over cheese, tomatoes, and basil on hand at all times! Next time, though, I will sprinkle the filling with a little bit of salt to amp up the flavors a bit.

Coffee Cake Muffins

2010-06-16T20:23:00.000-07:00

I am fortunate to have a handful of friends who are willing to help me out at the drop of a hat. About a month ago, I needed someone to pick Sweetpea up from school for a few days. One of my trusty mom friends came to my rescue and asked for nothing in return. I decided that I wanted to bake her a little something sweet as my way of saying, "Thanks". I had bookmarked this delectable recipe in The America's Test Kitchen Family Baking Book and figured this was a good time to try it. I'm so glad that I did!

Coffee Cake Muffins

1. Preheat your oven to 350 degrees and grease a standard 12-cup muffin tin.

2. Pulse 1 cup (7 ounces) sugar, 1/2 cup (2 1/2 ounces) all-purpose flour, and 1/4 cup dark brown sugar in a food processor to combine. Transfer 3/4 cup of the sugar mixture to a medium bowl and whisk in another 1/4 cup dark brown sugar and 1 tablespoon cinnamon to make the streusel filling. Leave the remaining sugar mixture in the processor.

3. Add 1 cup (5 ounces) flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda to the processor and pulse 5 times to combine. Scatter 12 tablespoons (1 1/2 sticks) chilled, unsalted butter (cut into 1-inch cubes) into the processor and pulse until the mixture breaks down into small pebbly pieces; about 10 pulses. Add 3 large eggs and 1/2 cup sour cream and pulse 8 times until the batter is combined and thick.

4. Scoop a rounded tablespoon of batter into each muffin cup, then sprinkle 1 1/2 tablespoons streusel mixture into each cup. Divide the remaining batter evenly among the cups. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 20 to 24 minutes. Rotate the muffin tin half-way through.

5. Let the muffins cool in the tin for 5 minutes. Remove them from the tin* and cool on a wire rack for 10 minutes. Dust with powdered sugar before serving.

* When I first tried removing my muffins from the tin, the tops separated from the bottoms at the filling. I ran a thin spatula around the edges and used it to help lift the muffins out of the cups; this worked well. I reassembled the ones that had come apart, and they stuck together fine when cooled.

Long Time, No See

2010-06-14T19:32:00.000-07:00

Well, I haven't been blogging lately for a number of reasons:

1. The end of the kids' school year had me crazy busy.
2. I seem to have been making mostly the same stuff I've already blogged about.
3. Some of the new recipes that I've tried have not been blog-worthy.
4. Hubby has been taking an online continuing-ed class which has been eating into MY computer time.

And lastly,

5. I've been too lazy to copy down recipes.

I promise to get off my duff and post some new things soon. (Or, I guess that means that I still need to sit on my duff, just in front of the computer.)

Chocolate Shakes

2010-05-23T20:44:00.000-07:00

I found this recipe a couple of months ago, but it was during Lent and as I had given up dessert for six weeks, I put this on the back-burner. Last night, though, hubby and I had a hankerin' for something chocolate so I thought it was the perfect time to try out this little number.

The recipe is from my fave magazine, Cook's Country. It is from the June/July 2007 issue. They call it the Ultimate Chocolate Milkshake, and I think that is an accurate description. It is rich and thick and yummy and I might be craving these again very soon.

Ultimate Chocolate Milkshake

Combine 3 cups vanilla ice cream (softened and cut into large chunks), 1 1/2 cups chocolate sorbet* (softened and cut into large chunks), 1/2 cup whole milk and 2 tablespoons room-temp hot fudge sauce in a blender and puree until smooth**. Pour into chilled glasses and serve.

*I was able to find chocolate sorbet at Trader Joe's.

**I had to help the blender a bit in the beginning, stirring with a spoon once in a while to loosen up the ice cream.

"Popcorn" Cupcakes

2010-04-13T21:17:00.000-07:00

For SweetPea's 10th birthday party, we decided to go with a "Dinner and a Movie" theme. I found some cute popcorn-box shaped invitations and they inspired me to try my hand at some faux-popcorn cupcakes I had seen in the book "Hello, Cupcake". In the book, they top mini-cupcakes with marshmallow "popcorn" and stack them in a popcorn box. You can find a lot of different versions on the internet for these (a particularly cute one is here at FamilyFun) and following is how I made mine.

To transform the plain white wrappers, I searched for "popcorn clipart" on Yahoo and chose one with lettering that I liked. I resized the image so the words would fit on my cupcakes, printed out a bunch and cut them to fit. I ran them through my Xyron sticker maker only to find out they wouldn't stick to the wrappers. I ended up using a light layer of frosting as "glue" and it worked surprisingly well.

For the popcorn, I used light yellow and white marshmallows, two for each piece of popcorn. Cut the first piece into thirds, lengthwise. Arrange the pieces in a clover shape. Snip the second piece half-way through the top and twist the pieces slightly. Use a dab of frosting to attach the top piece to the bottom bits. I needed 10 to 12 popcorns for each cupcake. I used my favorite buttercream recipe to ice the cakes.

I think that the birthday girl was happy. Hopefully her wish will come true.

Mama Mia!

2010-03-27T20:31:00.000-07:00

We've had a wave of illness wash over our home this past week, so I haven't been doing much cooking as of late. I'm trying to get back in the groove of blogging, and have been wanting to post this new recipe for Cheesy Baked Ravioli for a while now, so I guess that's a good place to start! A few weeks ago, I was going through some of my old Cook's Country magazines (my fave!) and started bookmarking new recipes to try out. All the way back to the Ocotober/November 2005 issue is where I found this winner. It was easy to make, had my favorite Italian flavors of tomato and basil, and the family loved it (minus Sugarbear, that is. He only likes hamburgers.) so I will be making it again, once we're all well and good.

Cheesy Ravioli Bake

1. Bring 4 quarts of water to a boil in a large pot for cooking pasta. Meanwhile, adjust oven rack to the center position and heat oven to 450-degrees. Grease a shallow, 2-quart baking dish with 1 tablespoon butter.

2. Melt 2 tablespoons butter in a large skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant but not brown, about 30 seconds. Add a 28-ounce can diced tomatoes and increase the heat to high. Cook until thickened and almost dry, about 10 minutes. Stir in 2 tablespoons coarsely chopped fresh basil and 1/3 cup heavy cream and simmer until sauce thickens, about 2 minutes. Season with salt to taste.

3. Add 1 tablespoon salt and 2 8-ounce packages fresh cheese ravioli to the boiling water and cook until al dente. Add 1 6-ounce bag baby spinach to the pot with the pasta and stir until wilted, about 30 seconds. Drain pasta and spinach, return to pot, and stir in tomato sauce. Transfer mixture to baking dish and sprinkle with 1 cup shredded mozzarella cheese. Bake until top is golden, about 10 minutes. Cool 5 minutes before serving.

Oh, so gooey and yummy, but surprisingly light and fresh.

Lemon Chicken and Rice Soup

2010-03-15T20:16:00.000-07:00

We had some chilly weather last week and it gave me a hankering to try some new soup recipes. This one, for Lemon Chicken and Rice Soup, was at the top of the list. It is actually a version of the Greek soup, Avgolemono. I found the recipe in an America's Test Kitchen recipe card collection that was published in 2007. This soup is substantial without being heavy. The added lemon juice and parsley give it a nice, vibrant flavor. Best of all, it comes together quickly, which makes it perfect for a busy weekday meal.

Lemon Chicken and Rice Soup

1. Bring 6 cups low-sodium chicken broth to boil in a large saucepan over high heat. Cover and set aside. Pat 2 boneless, skinless chicken breasts dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high heat until just smoking. Cook chicken until lightly browned on both sides and transfer to a plate. Lower heat to medium-low, add 1 minced medium onion, and cook until lightly browned, 3 to 5 minutes. Stir in hot broth, using wooden spoon to scrape browned bits from pan. Add 2 carrots that have been peeled and sliced into 1/4-inch rounds, 1 teaspoon minced fresh thyme, 3/4 cup long grain rice and chicken breasts. Cover and simmer over low heat until chicken is cooked through, 10 to 15 minutes.

2. Transfer chicken to a cutting board and continue simmering soup, covered, until rice is tender, about 10 minutes more. Cut chicken into bite-size pieces. Off heat, stir in the chicken along with 2 tablespoons minced fresh parsley.

3. Whisk 3 tablespoons lemon juice with 4 large egg yolks in a bowl. Whisking constantly, gradually ladle 1 cup hot soup into egg mixture, then stir egg mixture back into soup. Reheat over low heat for 1 minute. Season with salt and pepper to taste. Serve.

This actually re-heated well for lunch the next day. It was a little thick, more like a stew, so I added extra chicken broth when I made it the next day. I also sprinkled some fresh parsley on top.

Cinnamon Crispas

2010-02-27T23:57:00.000-08:00

So I was going to a party tonight and wanted to bring something along to share. I had some leftover flour tortillas and decided I could make something yummy out of them. Back in the '80's, Taco Bell used to have a treat called Cinnamon Crispas on their menu. They weren't puffs like the Cinnamon Twists they have now; they were simply fried flour tortillas that were dredged in cinnamon and sugar. Simple, yet delicious. I put them out at the party and they were gone before I could get one for myself.

Cinnamon Crispas

1. In a pie plate, mix together 1/2 cup granulated sugar with

2 tablespoons cinnamon.

2. Cut 6-8 soft-taco size flour tortillas into 1-inch strips or into wedges. Meanwhile, heat 1/2-inch oil in a large skillet* until hot enough for frying.

3. Fry a few strips at a time until light golden brown. Drain briefly on paper towels, then dredge the strips through the sugar-cinnamon mixture. Repeat with remaining strips.

These would be delicious served with a scoop of your favorite ice cream.

*An electric skillet set at 350-degrees works well for this recipe. I received this one for Christmas and it performed well for me.

Krispie Kisses

2010-02-14T16:08:00.000-08:00

A few years ago, I was looking for a cute Valentine treat idea to make for Sweetpea's pre-school class. I found what I was looking for when I came across these "kisses" made from Rice Krispy treats in lieu of chocolate. I decided to resurrect the idea for some friends this year. These are easy and fun and are adaptable to any occassion.

1. Make a batch of Rice Krispy treats. When I made mine, I added pink food color to the melted marshmallow mixture.

2. Lightly spray a desired-size funnel with cooking spray and pack it with the rice krispy mixture.

3. Tap the "kiss" onto a cookie sheet lined with waxed paper. Repeat step 2 with remaining mixture. My funnel made 7 treats per recipe.

4. While the treats set until firm, cut an 8 1/2" x 11" piece of paper into 3/4" x 11" strips and stamp a message on one end.

5. Place one end of the paper strip under the treat on a square of foil. Pleat the foil up around the treat and trim the tops as necessary.

Chocolate Cream Cupcakes

2010-02-08T21:32:00.000-08:00

On the day that my new issue of Cook's Country magazine comes in the mail, the dust bunnies are allowed to linger in the corners and the kiddos head to bed early, 'cause Mama needs time to read this thing from cover-to-cover. Not too long ago, I received the February/March '10 issue and promptly found many recipes to drool over. With Grandma's birthday coming up, one recipe I knew I had to try right away was one for Chocolate Cream Cupcakes (think Hostess).

They looked like they would be really yummy, but I was wondering how to make them more fancy for a birthday. I remembered seeing some similar cupcakes in a Martha Stewart Living magazine that were dolled up for Valentine's Day and knew just what to do:

To say that these were delicious is an understatement. Everyone was silent as they were eating and only a few scattered crumbs remained on the plates. I think I might need to whip up another batch for Valentine's Day this weekend.

Chocolate Cream Cupcakes

1. Heat the oven to 325-degrees and put cucpcake liners in a standard muffin tin (or you can grease and flour the tin). Combine 1 cup (5 ounces) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teapoon salt in a bowl. In a large bowl, whisk together 1/2 cup boiling water, 1/3 cup cocoa powder (I used dutch-processed), 1/3 cup semi-sweet chocolate chips (I used Ghirardelli), and 1 tablespoon instant espresso powder until smooth. Add 3/4 cup sugar, 1/2 cup sour cream, 1/2 cup vegetable oil, 2 large eggs and 1 teaspoon vanilla and mix until combined. Whisk in the flour mixture until incorporated. Divide the batter evenly among 12 muffin cups and bake 18 to 22 minutes (check doneness with toothpick). Cool them in the tin for 10 minutes and on a wire rack until completely cooled.

2. For the cream filling, combine 3 tablespoons water and 3/4 teaspoon unflavored gelatin in a large bowl and let sit for 5 minutes to let the gelatin soften. Microwave until the mixture bubbles around the edges and the gelatin is dissolved, about 30 seconds. Stir in 4 tablespoons softened, unsalted butter (cut into small pieces), 1 teaspoon vanilla and a pinch of salt until combined and the butter is melted. Let it cool for 5 minutes, then whisk in 1 1/4 cups marshmallow creme until smooth (be gentle and patient, the creme will eventually loosen up and smooth out). Refrigerate the mixture until set, about 30 minutes. Place about 1/3 cup of the filling into a pastry bag with a small, round tip to use for piping the swirls on top of the cupcakes.

3. When you are ready to assemble the cupcakes, microwave 1/2 cup semi-sweet chocolate chips with 3 tablespoons unsalted butter until you can stir it smooth. Cool the glaze to room temperature, about 10 minutes. Cut a cone out of the top of each cupcake with a sharp knife (this is easier if the cupcakes have been partially frozen for about 30 minutes first) and then cut off all but the top 1/4-inch of the cone (this will be placed back over the filling). (I'm sorry I don't have a picture of this step. Check out the magazine- it's worth it for all the great recipes!) Fill each indentation with 1 tablespoon of the filling and replace tops. Spread 2 teapoons of cooled glaze over the tops and let set for 10 minutes. Use the reserved filling in the pastry bag to pipe curlicues across the tops.

4. Prepare to wow your friends and family.

Corn Muffins

2010-02-05T09:44:00.000-08:00

It's a cold, rainy day in my neck of the woods; a perfect day for baking. I just may have to whip up some of these yummy corn muffins to go with dinner tonight. This recipe comes from the America's Test Kitchen Family Baking Book and is one of my favorites.

Corn Muffins

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a 12-cup muffin tin.

2. Whisk 2 cups (10 oz) all-purpose flour, 1 cup (5 oz) stone-ground, medium-grind yellow cornmeal, 1 1/2 teaspoons baking powder, 1 teapoon baking soda and 1/2 teapoon salt together in a large bowl. In a medium bowl, whisk 3/4 cup sour cream, 3/4 cup sugar, 1/2 cup whole milk, 1 stick melted butter and 2 large eggs together until smooth. Gently, fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix).

3. Using a greased 1/3-cup measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 15 to 20 minutes, rotating the pan half-way through baking.

4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.

Birthday: Round Two

2010-01-27T10:26:00.000-08:00

So Sugarbear wanted to go bowling with his friends for his birthday party. I was flipping through my copy of Hello, Cupcake!, and I found a cute idea for some bowling pin cupcakes. I also wanted to try out my Wilton Sports Ball pan, so I decided to make a bowling ball cake to go with the cupcakes.

Well, I loved how the cupcakes turned out! I frosted some standard-size cupcakes, placed some unwrapped, mini-cupcakes upside-down on top of them, and then used some more frosting to attach donut holes to the very top. I let them firm up in the fridge for a bit and then iced lightly over the whole thing. Then I used a pastry bag with a #16 star tip to cover the cakes evenly. The stripes and triangles were cut from strawberry Fruit by the Foot. In the book, the author melts canned frosting and dips the cupcakes, which gives a nice, smooth finish. I like to make my own frosting and wasn't sure how it would melt, so I went with piping.

The ball cake turned out to be slightly difficult. Next time, I will fill the pans a bit more full of batter and then trim the cake edges down to make a more rounded, as opposed to oblong, shape. Also, I will ice one side, let it firm up, then flip it onto the serving board and ice the other side. Sugarbear was more than pleased, so I won't beat myself up about it.

My favorite frosting recipe produces an icing that is a cross between a buttercream and a whipped-cream frosting. It came from one of my Wilton cake decorating class books. They call it Extra-Special Buttercream Icing, and extra-special it is! Even people who claim that they don't like frosting seem to enjoy it. It is a good icing for frosting and shell-type borders, but is too soft to pipe flowers.

Extra-Special Buttercream Icing

1. Cream 1 cup vegetable shortening* and 1 cup softened butter in a standing mixer. Reduce the mixer to the lowest speed and gradually mix in 2 pounds of confectioners sugar. Continue creaming until well blended.

2. Add 1/2 teaspoon salt, 2 teaspoons clear vanilla**, and 6 ounces whipping cream and blend on low speed until moistened. You may add up to 8 ounces of cream to reach your desired consistency.

3. Beat at high speed until icing is fluffy.

*No trans-fat shortening does not take food coloring well (it separates overnight), and tends to make a looser icing. Check the store brand shortenings as they tend to be "old-style" shortenings. There is also high-density shortening, which is available from cake decorating suppliers, but I have never tried it.

**Clear vanilla won't tint your icing yellow and is available here.

Birthday: Round One

2010-01-22T09:58:00.000-08:00

Tuesday was Sugarbear's 7th birthday. Since it fell on a weekday, we just had a small family celebration that night. He got to choose where we went for dinner (In-N-Out Burger) and I whipped up some simple cupcakes for dessert. The recipe I used is for "Yellow Cupcakes with Simple Chocolate Frosting" from Baking Illustrated. The cupcakes were tender and buttery. The frosting was simply a whipped ganache- intensely chocolatey. Make sure to use a chocolate that you enjoy eating, because its flavor will dominate.

Yellow Cupcakes with Simple Chocolate Frosting

1. For the frosting, bring 1 cup heavy cream to a simmer in a small saucepan. Put 8 ounces chopped semi-sweet chocolate into a medium bowl and pour the hot cream over it. Cover the bowl and let it sit for 5 minutes. Whisk the mixture until smooth, then cover and refrigerate until cool and slightly firm, 45 minutes to 1 hour. Don't let it chill too much longer than 1 hour or it may separate.

2. Once the chocolate mixture is chilled, whip it with an electric mixer on medium speed until it's fluffy and mousse-like and forms medium-stiff peaks, about 2 minutes. Set aside.

3. For the cupcakes, heat the oven to 350 degrees and line a muffin tin with paper wrappers. Whisk

1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour, 1 cup (7 ounces) sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in the bowl of a standing mixer. Add 1 stick (1/2 cup) softened, unsalted butter, 1/2 cup sour cream, 1 large egg, 2 large egg yolks and 1 1/2 teapoons vanilla to the dry ingredients and beat until smooth and satiny, about 30 seconds. Scrape down the bowl with a spatula and stir by hand until smooth and no flour pockets remain.

4. Use a 1/4 cup (2 ounces) scoop to divide the batter into 12 tins. Bake until the cupcake tops are pale gold and a toothpick inserted into the center comes out clean, 20-24 minutes. Cool the cupcakes on a wire rack until they are room temperature, about 45 minutes.

5. Spread 2-3 generous tablespoons of frosting onto each cupcake and serve.

Beanies

2010-01-09T20:43:00.000-08:00

One of my favorite things to knit is a nice, basic beanie. They are quick to knit and are infinitely customizable. They make a perfect gift for the men on your list. Add a cute, little pom-pom on top for your favorite lady. The black and white striped beanie, above, was knit for my son's karate Sensei, and was inspired by his black belt.

This grey, maroon and cream beanie was knit for hubby.

This beanie was also knit for hubby, and was made to match his favorite bike.

Uncle D enjoys his beanie.

My friend Dave models his birthday beanie.

Here is the pattern I use for a basic beanie. It fits an average 24" head. You can make it a bit smaller or bigger by adjusting your needle size.

Basic Beanie

(adapted from Better homes and Gardens: Knitting Fun for Everyone)

Supplies:

Worsted-weight yarn (I've used Wool-Ease (197 yds) and Plymouth Encore (200 yds) to make my various beanies. One skein is enough to make one hat with some left over.)

16" circular needles- Size 7 or 8

DPNs- Size to match your circular needles

Stitch marker

Yarn needle

Gauge:

18stitches/24 rows= 4 inches in stockinette

Instructions:

Cast 84 stitches onto your circular needles. Place your marker and join for working in the round.

Rounds 1 through 4: Work in k1, p1 ribbing.

Rounds 5 through 38: Knit.

Round 39: *K2tog, k4; repeat from *- 70 stitches.

Round 40: Knit.

Round 41: *K2tog, k3; repeat from *- 56 stitches.

Round 42: Knit.

Round 43: *K2tog, k2; repeat from *- 42 stitches.

Round 44: Knit.

Round 45: *K2tog, k1; repeat from *- 28 stitches.

Round 46: Knit.

Round 47: *K2tog; repeat from *- 14 stitches.

Round 48: *K2tog; repeat from *- 7 stitches.

Cut yarn. Use your yarn needle to run the yarn tail through the remaining 7 stitches and fasten off. Weave in ends.

You can add in any color-work you choose to make your own one-of-a-kind beanie. It also looks nice in one gorgeous solid color.

Chicken Pomodoro

2010-01-07T20:29:00.000-08:00

One of my favorite magazines to pour over for yummy recipes is Cook's Country. I recently received the February/March 2010 issue in my mailbox. One of the first recipes to catch my eye was one for Chicken Pomodoro (recipe card section). It has all the flavors that my family loves: tomatoes, fresh basil, garlic. I decided to try it out.

All I can say is, "Wow"! Even though the sauce has some cream in it, it was nice and light and fresh tasting. Hubby deemed it a keeper after the first bite. This is definitely one I will make for friends and family quite often.

Chicken Pomodoro

Pat 4 boneless, skinless chicken breasts dry with paper towels. Season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken until golden on each side. Transfer to a plate. (I lightly pounded my chicken breasts first. I find that it keeps them more tender.)

Heat 2 tablespoons olive oil in the same skillet and cook 1 finely chopped onion until softened. Add 4 minced garlic cloves, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes and cook for 30 seconds. Stir in 1 (14.5 ounce) can diced tomatoes, 1/3 cup heavy cream and 1/4 teaspoon salt. Bring to a boil, then add cooked chicken and its juices back into the skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.

Transfer chicken to a platter and tent with foil. Simmer the sauce, uncovered, for about 5 minutes until slightly thickened. Remove from heat and add 1/4 cup finely chopped fresh basil and salt and pepper to taste. Serve over cooked pasta (rigatoni is nice).

Pasta e Fagioli

2010-01-04T20:54:00.000-08:00

My family's favorite soup is Pasta e Fagioli. If you've ever eaten at an Olive Garden restaurant, you may be familiar with it. My favorite version is from the America's Test Kitchen Family Cookbook (my kitchen Bible). I posted the recipe on my old blog and you can find it here.

Downtime

2009-12-25T10:41:00.000-08:00

My computer is ill. I hope that it gets better soon. So, for now, Merry Christmas and to all a good night.

Matzo Brittle

2009-12-09T08:49:00.000-08:00

I found this recipe in Nick Jr Family magazine two years ago and it has been a Chanukah favorite of mine ever since. I also make it for Passover. It's really easy but you probably don't want to make it with kids because of the hot, bubbling sugar action going on. They'll be happy to help you eat it up, though!

Matzo Brittle

4 sheets matzo (plain or lightly salted)

2 sticks (1/2 pound) unsalted butter

1 cup light brown sugar

2 cups (12 ounce bag) semi-sweet chocolate chips (I like Ghirardelli or Trader Joes)

1 cup slivered almonds, toasted (Trader Joe's sells 'em already toasted)

1. Heat oven to 450 degrees. Line a baking sheet with aluminum foil. Spread matzo in a single layer on foil, covering entire sheet. It's OK to break matzo to fit.

2. Melt butter and brown sugar in a saucepan over medium heat, stirring frequently, just until it boils. (Watch carefully to prevent burning.) Pour over matzo and spread evenly to cover. Bake 5 minutes.

3. Remove from oven and sprinkle chocolate chips on top. Return to oven until chips are soft, 3 to 5 minutes.

4. Remove from oven and use a spatula to spread chocolate over entire surface. Sprinkle with nuts. Let cool about 15 minutes.

5. Place baking sheet in freezer and chill 1 hour. Break sheets into random pieces approximately 2 inches long. Freeze in resealable bags up to 2 weeks. Serve at room temperature.

You don't have to be Jewish to enjoy this. It's equal-opportunity tastiness!

Chocolate Nut Cookies

2009-11-27T12:41:00.001-08:00

Two or three years ago, I found these nut-shaped cookie molds in the King Arthur Flour Baker's Catalogue. After purchasing them impulsively, I promptly placed them in the back of my baking-gadgets drawer and forgot about them. When the most recent catalog came in the mail, it had a recipe for Chocolate Nut Cookies, which uses these molds. I knew these cookies would be perfect for Thanksgiving, so I dug out my set and got to work.

Oh, I'm so glad I made these! They are time-consuming, but not difficult. They taste like brownie edges with a nice fudgy surprise in the middle. I think that making these will become a new Thanksgiving tradition.

The link to the recipe is above. Here are some of my tips that I compiled as I tried these out:

1. I used the weight measurements given in the recipe. If you don't have a kitchen scale and will measure your flour with cups, note that KAF tests their recipes with the spoon in/level off method (as opposed to the dip-and-sweep method).

2. Err on the side of smaller rather than larger when chopping the pecans. Large pieces will mar the definition of the mold shape. I toasted my pecans prior to chopping them.

3. Use a level measuring teaspoon of dough to fill each mold. The finished cookies will have a small indentation in the middle which is perfect for holding a nice amount of the ganache filling.

4. Give them away as soon as possible to avoid damage to your diet.

Little Nibbles

2009-11-20T10:43:00.000-08:00

My 6-year old will eat anything if it tastes like a taco. I'm almost ready to sprinkle taco seasoning on fruits and vegetables to make them more palatable to him! Needless to say, when I found this recipe for Taco Crackers while I was cleaning out my recipe box, I knew they would be gobbled up in a hurry by a certain little man. I had clipped this out of Taste of Home's Quick Cooking magazine back in 2004 and just now tried it. (Procrastination is my middle name, by the way.) Well, they have been a hit and have currently replaced the beloved Goldfish crackers in the lunchboxes. The seasoning is mild yet slightly addictive. The recipe makes a lot so be prepared to bag some up for friends or bring them to a party in order to avoid temptation.

Taco Crackers

Place 3 (10 or 11 ounce) packages worth of oyster crackers in a large roasting pan; drizzle with 3/4 cup vegetable oil. Combine 1 envelope taco seasoning (I used Lawry's), 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon chili powder; sprinkle over the crackers and toss to coat. Bake at 350-degrees for 15 to 20 minutes or until golden brown, stirring once. Makes 16 cups.

Pumpkin Heaven

2009-11-15T19:24:00.000-08:00

I love to bake. More precisely, I love to bake cookies. Along that vein, I have been collecting the Better Homes and Gardens Christmas Cookies magazine annually since 1996. I first flip through and look at all the gorgeous and delectable photos of the cookies, then I spend a little more time
perusing the pages and making mental notes on my favorites. Lastly, I read through the recipes and decide on a few must-makes for the holiday season. The cookies that caught my interest almost immediately in this year's edition were the Melt-In-Your-Mouth Pumpkin Cookies, whose recipe was submitted by reader, Emily Orton, of Bonner Springs, KS. According to Emily, "they have the consistency of cake and should be sold in bakeries".

On the first day that was cool enough for baking, I fired up the oven (an arduous task as my oven will now only turn on if I first light the right back burner on the stove-top. Note to self: call repair-man before Thanksgiving.), whipped up some dough and proceeded to bake some super-yummy little cakes. While they cooled, I mixed up the caramely goodness that was to frost the tops of these pumpkin gems. Lastly, the taste test. These were as good as I had imagined: Soft and cakey, with a mild pumpkin-pie flavor that is nicely enhanced by the brown-butter, caramel flavors in the icing. They have been added to my "make again soon" list.

Melt-In-Your-Mouth Pumpkin Cookies

Preheat your oven to 350-degrees. In a large bowl, beat 2 cups softened, unsalted butter on medium-high speed for 30 seconds. Add 2 cups sugar, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg to the butter and beat until combined, scraping the bowl occasionally. Add 2 eggs and 2 teaspoons vanilla extract; beat until combined. Beat in 1 15-ounce can pumpkin puree. Lastly, beat in 4 cups (20 ounces) all-purpose flour.

Drop the dough by heaping teaspoons (the flatware kind) 2 inches apart onto an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Remove from the cookie sheet and cool on a wire rack.

For the frosting, heat 1/2 cup unsalted butter and 1/2 cup packed brown sugar in a saucepan until melted and smooth. Remove from heat and stir in 1/4 cup whole milk and 1 teaspoon vanilla extract. Beat in 2 + 3/4 cups powdered sugar until smooth. Spread frosting on cooled cookies and sprinkle with additional cinnamon. Makes 60-ish cookies.

Men's Dip

2009-10-31T12:17:00.001-07:00

Whenever I bring this layered Mexican-style dip to a party, I inevitably find a group of men hovering around it. I'll admit that I eat my fair share of it as well. I like to serve it with Fritos (the "scoop" kind). The picture above is a version without sour cream, 'cause hubby doesn't like it. He does love this dip, though, and has been known to eat it as a meal.

To make it, you'll need an 9x2-inch round or 8x2-inch square dish. The first layer is a can of Fritos bean dip. Spread this evenly over the bottom of the dish. Next, spread about 3/4 cup of a smooth guacamole, followed by 1/2 cup sour cream. Drain a can of Rotel tomatoes and chiles and spread these over the sour cream. A small can of chopped olives is the next layer. Finely grate enough colby-jack cheese to cover the top of the dip. (Some people also like to sprinkle sliced scallions on top.)

Dig in with your Fritos Scoops and enjoy!

Star Washcloth

2009-10-27T18:09:00.000-07:00

I was browsing around on Ravelry and I came across this sweet star-shaped washcloth. I had all of the supplies on hand and knew I had to make one right away. If you want to make one too, you can find the pattern here. I have a feeling I won't be stopping at one of these. They are easy and fun to make, not to mention that they are super cute!

This particular wash cloth is going to be part of a gift for a sweet, little bambina. I found this organic, all-natural baby wash at Target. It cost a bit more than I would usually spend on such a product, but it smelled so good and heck, it's for a gift, so I decided to splurge a little. I hope the wee one will be happy with her present.

Slow-Cooker Beef and Barley Soup

2009-10-06T08:16:00.001-07:00

It has finally started feeling like Autumn, sunny but with a crisp chill in the air. I have been wanting to try out some new soup recipes and it is now time to do just that. This recipe is from The America's Test Kitchen Family Cookbook, the tome I turn to most often when I want to make something tasty. I was glad that I made this recipe because it turned out to be very tasty indeed! It has a beef stew-type flavor but is not quite as heavy. Simply delicious!

I had to go out and purchase a new slow-cooker for this recipe because the 5-quart size I received as a wedding gift 13+ years ago wasn't big enough. I found a 7-quart Rival Crock Pot at Kmart for $30 (plus there is a $5 rebate!). It isn't one of those fancy-dancy programmable pots that you can find nowadays, but I figure that the less it has going on, the less likely it is to break. It made an excellent pot of soup and that's good enough for me!

To make the soup, first trim and cut up a 3-pound chuck roast into 1/2-inch pieces. Dry the meat with paper towels and salt and pepper it generously. Brown the beef in two or three batches using 2 teaspoons of oil per batch in a hot skillet. Put the beef into the slow-cooker. Heat up 2 more teaspoons of oil and cook 2 onions and 2 carrots that have been chopped medium, along with 1/4 teaspoon salt. Cook them about 5 minutes or until they are soft. Stir in 1/2 cup of a dry red wine and let it simmer for about a minute. Put the onions and carrots into the cooker along with a 28-ounce can of diced tomatoes, 4 cups of low-sodium chicken broth, 4 cups of low-sodium beef broth, 1 teaspoon dried thyme and 2/3 cup pearled barley. Cook for 6 to 7 hours on low or 4 to 5 hours on high, until the meat is tender. Stir in 1/4 cup chopped fresh parsley and salt and pepper to taste.

Tuscan Garlic Chicken Pasta

2009-09-08T16:29:00.001-07:00

Here's another winner from Cook's Country magazine. This was in the recipe card section of the April/May 2009 issue. My 9-year old gobbled it up and went back for seconds! It makes a lot (we had enough for 2 dinners) and reheats nicely. Just a warning: it is very garlicky.

Start heating enough water to boil 1 pound of penne pasta. Mix 6 minced garlic cloves, 1/4 teaspoon red pepper flakes and 6 tablespoons extra-virgin olive oil together and heat this mix in the microwave for about a minute, until you can smell the garlic. Dry 4 boneless, skinless chicken breasts and sprinkle them with salt and pepper. Heat 1 tablespoon of the garlic flavored oil in a large skillet (be careful not to add the garlic pieces or red pepper flakes) and cook chicken until brown and cooked through. Cover the cooked chicken with foil for 5 minutes, then slice into bite size pieces.

Salt the pasta water (about 1 tablespoon salt) and boil the pasta until al dente. Reserve some of the pasta water in a measuring cup to thin out the sauce later on. After draining, put the penne back in the pot and add the sliced chicken, 1 (5oz) bag of baby arugula or baby spinach (I used spinach), 1/2 cup chopped fresh basil, 6 tablespoons lemon juice, 1 cup grated Parmesan cheese and the rest of the garlic oil. Thin with pasta water as needed. Season with salt and pepper to taste.

(Does anyone know why Blogger sometimes takes out the spaces between your paragraphs? Or how to put them back?)

Burp Cloths

2009-09-03T20:06:00.001-07:00

Sometimes I want to sew something for a new bambino, but I'm short on time. When this happens, I turn to embellished burp cloths. They are simply pre-folded cloth diapers fancied up with a simple machine applique. I don't have a detailed tutorial on making these, but I have come across instructions for applique in my travels around the web, and I'm sure that a quick search would turn up some fine sites to visit.

I basically iron a square of fusible web (such as Wonder-Under or Heat n Bond) to the back of a scrap of fabric, draw a simple shape on the backing paper of the web (I used an extra-large cookie cutter as a template for the heart shape), then cut it out. Fuse the shape to one end of a pre-folded cloth diaper and use your sewing machine (with a heavy-duty or denim needle) to make a tight zig-zag stitch all around the edge of the applique (like a satin-stitch). You could also sew a blanket stitch by hand. These are quick to whip up and make a nice, handmade addition to a gift of purchased baby items.

I have also used this technique to embellish kitchen towels:

Maple-Orange Glazed Chicken

2009-08-25T20:05:00.001-07:00

Oh, baby! This is a keeper. I just tried this recipe from the October/November '08 issue of Cook's Country magazine. Not only did hubby like it, both kids liked it, too! This will be showing up on our plates often. Most of the recipes I try from Cook's Country are ones that I will make over and over again. I'm a big fan of America's Test Kitchen, who puts out CC and Cook's Illustrated. All the testing they put into their recipes makes each one turn out great.

For the Maple-Orange Glazed Chicken, you need to cut 4 bone-in, skin-on chicken breasts in half, cross-wise. Kitchen shears are very helpful here in cutting across the bone. Season the chicken with salt and pepper. For the sauce, whisk together 1/2 cup real maple syrup, 2 teaspoons dijon mustard, 1 teaspoon grated orange zest, 1 tablespoon white vinegar, and 1 teaspoon minced, fresh thyme together and set aside.

Heat 1 tablespoon oil in a large, oven safe skillet and brown the skin side of the chicken. Flip the chicken over and put the skillet into a 475-degree oven until the chicken is brown and cooked through (15 minutes). Put the chicken on a plate and cover with foil.

Pour off the fat from the pan and add the sauce ingredients. Cook the sauce over medium heat until thickened. Add salt and pepper as desired. Add the chicken to the sauce and turn to coat.

I ended up over cooking my chicken slightly; it was a bit on the dry side. But, the sauce made up for some of the moisture. The next day, the left-overs were actually quite moist. I think that next time I will double the sauce ingredients so there is more of that delicious goodness to go around.

Edamame

2009-08-24T11:02:00.001-07:00

sweet, green pods of soy
popping them in one by one
they're nature's fun food

Enough with the haiku. I offer up thanks to the humble soybean, or its fancy Japanese name, edamame (ed uh mom aye). It is one of the few vegetables that my kids actually beg for. (Actually, the only one.) They love to pop the beans out of the pod and hilarity ensues when the beans over-shoot their mark! I also love that they are so easy to prepare and keep on hand. And they're cheap, too.

When I make them, I boil 2 to 3 quarts of water for a 1lb bag of frozen beans (in the pod). When it comes to a boil, add 1 tablespoon table salt and then dump in the soybeans. Cover and cook until the water just starts to boil again and the pods all float to the top. Drain and rinse with cold water. Sprinkle with kosher salt. Pop the beans from the pod straight into your mouth. If they are difficult to pop, cook them just a bit longer next time.

Hats

2009-08-22T10:27:00.000-07:00

I've been on a hat kick lately. I like the almost instant gratification of knitting or crocheting a hat or cap. I can usually finish a basic style in 2 or 3 days. Although I'm not much of a hat wearer myself, I like to see other people in them and so I make them as gifts.

This is a hat that I just finished for my hubby. It's made from 2 skeins of Mission Falls 1824 Wool that I had in my stash. It is a nice, soft yarn and not itchy because it is a merino wool. I found the pattern for The Boy Hat on Ravelry and knew I wanted to try it out. It is a simple ribbed hat, but has a clever shaping to give some visual interest at the crown. If I make another one, the only change I will make is to make it a bit shorter to fit my boy better.

I've also made another Shells Sunhat. This one was for my husband's cousin's daughter, Lily. This was made from Lily Sugar'n Cream yarn (Lily for Lily) and is a bit more stiff than the one I made from Cotton-Ease. I sent it to her as a surprise in the mail, so I haven't seen her in it yet. Her mom is supposed to send me a picture soon and I'll post it as soon as I receive it. This is a pattern I plan to use a lot because it makes a nice, quick and easy last-minute gift.

My Favorite Guacamole

2009-08-21T08:26:00.000-07:00

This is a nice, simple guacamole recipe that I've adapted from Molly Katzen's book , Honest Pretzels. It is a perfect base for your favorite additions, such as tomatoes, onions, or cilantro. I like it just as it is.

For 2 hass avocados, add 2 tablespoons fresh-squeezed lime juice, 1/2 teaspoon salt, 1/2 teaspoon cumin, and 1 finely minced garlic clove. Smash all these together with a fork, leaving small chunks of avocado.

That's it! Now, sit back end enjoy. Best served with chips and good company.

The New Arrival

2009-08-19T20:26:00.000-07:00

To celebrate the birth of my new "baby" (this blog), I thought it would be nice to show some baby items that I've made recently. These were made for my neighbor's new baby girl, Ainsley Lynn. I used a basic knit-on-the-diagonal, garter stitch pattern from Lion Brand yarn, using Cotton-Ease in Lime. It is somewhat plain, so I knew that I wanted to crochet some cute flowers to make it pop. I found this free daisy bookmark pattern, and completed rounds 1 through 3 with Lily Sugar'n Cream yarn.

I made a daisy for each corner and attached them by sewing around the base of the flower with the green yarn, leaving the petals free.

I wanted to make a little something else to go with the blanket so I purchased this sunhat pattern from youcanmakethis.com (one of my favorite sites). It is made from the same yarns as the blanket.

I entered both of these items at the Ventura County Fair this year and received honorable mentions for both. There were some amazing knit and crochet items entered this year. It's nice to know that lots of people are still out there making awesome things!

Now I need to wrap these up and present them to little Ainsley. She's almost 3-months old now so I better get crackin'.