tag:blogger.com,1999:blog-67269742143891690672024-02-18T23:14:19.636-05:00Mud Pie GourmetJuleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-6726974214389169067.post-22116354337396660472008-09-11T00:19:00.004-04:002008-09-11T00:22:27.888-04:00The Art of Food Coloring<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/2846921697/" title="photo sharing"><img src="http://farm4.static.flickr.com/3104/2846921697_2bd7ffb691.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/2846921697/">Frozen Mint Brownies</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> I'm a natural girl. Well, I love a nice <a href="http://www.jcrew.com/AST/Browse/WomenBrowse/Women_Shop_By_Category/shoes/heels/PRDOVR~96716/96716.jsp">pair of leather shoes</a> (in peacock, please) as much as the next person, but I recycle, I use my own bags at grocery stores, I get after the kids for wasting water and electricity (and sometimes my hot husband, too. Uhh, sorry about that. I swear, I'm not a nag), I try not to buy foods with preservatives or added colors. But, I just can't do mint brownies without adding the green food coloring. I've tried it. It messes with my mind. It's almost like they don't taste as minty just because they don't have green icing. You see yellow, you think, "Lemon." Red--Cherry or Cinnamon, Purple--Grape. Green is mint. You can try and keep them natural and just go with the white icing, but yours just won't taste as good as my green ones. <br /><br /><span style="font-weight:bold;">Frozen Mint Brownies</span><br /><br />Brownies:<br />3 squares unsweetened chocolate<br />1 1/2 cup sugar<br />3/4 cup butter<br />1/2 tsp peppermint extract<br />3 eggs<br />3/4 cup flour and dash of salt<br /><br />Frosting: <br /><br />3 T butter<br />1 1/2 cup powdered sugar<br />2 T milk<br />1/2 tsp peppermint extract<br />2-4 drops green food coloring<br /><br />Glaze:<br />2 sq unsweetened or semi-sweet chocolate<br />2 T butter<br /><br /><br />Melt chocolate and butter together for the brownies. Beat eggs and add sugar. Add chocolate and butter mixture and mix. Add extract, flour, salt and mix thoroughly. Spread in a 9x13 greased pan and bake at 350 degrees for 20 minutes. Cool completely (I rush cooling process by putting them into freezer). <br /><br />Mix frosting ingredients together and spread on cooled cake. Cool in fridge, covered (or freezer for faster). <br /><br />Make glaze by melting chocolate and butter. When at room temp, spread on top of frosting. <br /><br />Place in freezer for 5 minutes to set chocolate. Cut brownies. Place in a container and keep in the freezer until you eat them! They are best right out of the freezer.</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com9tag:blogger.com,1999:blog-6726974214389169067.post-60720481324874751642008-08-21T23:34:00.004-04:002008-09-07T16:00:02.575-04:00Peachy Keen<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/2785266143/" title="photo sharing"><img src="http://farm4.static.flickr.com/3066/2785266143_a708a495f8.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/2785266143/">Peach and Blackberry Crostata</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> Everything is just Peachy Keen, here! We are having a busy summer and doing lots of local things. Hence, flog is the first thing to go. At night I am sleeping hard and having crazy dreams because of it. I sometimes have dreams (well, nightmares, really) about 20 page papers that I have to turn in, but haven't started, terrorist attacks (hey, I live in D.C., what can I say?), and dreams where I have to sing and dance to a song that I don't know the words or the dance moves to. Can you relate to any of those? <br /><br />Okay, how about this one: peach picking in July in Virginia. Seriously, I do have dreams about this. But, I also have done it. When I was a teenager my mom would drag us out of bed on a HOT July morning to go peach picking. Let me tell you something about Virginia in July: <span style="font-weight:bold;">Hot. Humid</span>. Now, add PEACH FUZZ to that equation and you get = MISERABLE. Gnats, other bugs and peach fuzz sticking to you. It was not my idea of a great time. My mom has since learned: You go to the farm and pick UP the peaches. Ahhh, you still get that farm fresh taste without the torture. I'm sure someday I will wake my kids up at the crack of dawn to go to some farm over an hour away just to pick peaches, but until then, I'm going to let my mom pick my bushel up for me. And then I am going to enjoy those peaches every meal. I froze about half of the peaches, ate a lot fresh, and then I came up with a crostata with them and some blackberries. I hope you have dreams about this crostata instead of showing up to school neck-ed (yes, I meant to write neck-ed).<br /><br /><span style="font-weight:bold;">Peach and Blackberry Crostata</span><br /><br />Dough: <br />(Barefoot Contessa's recipe from her Apple Crostata--why mess with a good thing?)<br />Makes 2 tarts<br /><br />2 cups flour<br />1/4 cup sugar<br />1/2 tsp kosher salt<br />1/2 lb cold, unsalted butter, diced<br />1/4 cup ice water<br /><br />For the pastry, place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times sto combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12-15 times, or until the butter is the size of peas. With the motor running, add 1/4 cup ice water all at once through the fee tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap with plastic and refrigerate for at least an hour. <br /><br />Preheat oven to 450 degrees. <br /><br />For the filling: <br />3 cups sliced fresh peaches<br />1 cup blackberries (fresh, or frozen ones that have been thawed work)<br />1 tsp lemon zest<br />1 tsp orange zest<br />1 T fresh lemon juice<br /><br />Combine above ingredients and let sit while preparing topping. <br /><br />Topping:<br />1/3 cup flour<br />1/4 cup sugar<br />1/3 cup brown sugar<br />1/2 tsp kosher salt<br />1/2 tsp cinnamon<br />6 T cold butter, diced<br /><br />Combine above ingredients in a bowl. <br /><br />Roll the pastry into two circles on a floured board. Transfer to a baking sheet lined with parchment paper (you will need 2 pans). Divide peach mixture in half and place on the two pastries (leave excess liquid in bowl), leaving a 1 1/2 inch border. Top each pastry with half of the flour mixture and toss. Add remaining flour mixture to the top. Gently fold the border over the peach mixture, pleating to make a circle. <br /><br />Bake for 15-20 minutes or until crust is golden. Serve with vanilla ice cream.</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com3tag:blogger.com,1999:blog-6726974214389169067.post-69288653210187849062008-08-13T09:43:00.000-04:002008-08-13T09:43:44.542-04:00Nantucket Weekend GIVEAWAY!!!!<div>This is totally off from cooking, but talk about SWEET. This amazing woman makes D-Aaaaaa-R-L-I-N-G clothing and gives it away. Yes, please. </div><div><br /></div><a href="http://grosgrainfabulous.blogspot.com/2008/08/nantucket-weekend-shirt-and-short.html">Nantucket Weekend GIVEAWAY!!!!</a> Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com0tag:blogger.com,1999:blog-6726974214389169067.post-52322421496901174242008-07-30T10:15:00.003-04:002008-12-10T23:43:18.019-05:00Get Thee to a Factory<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwZF1ckCRS_SjjaLR-RtSODNt0_K4SsetrH_0NdvGpA17Tk2TASGMBvGuDp9lNfYQv2EWt8uiRfHZIuCHJwFmAT3Pqf9kKuMYpb3y-EdHvq1PwZ6isiCA7cmf1YjnrGTdS8y2fapUjBU/s1600-h/logo_cheesecake.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwZF1ckCRS_SjjaLR-RtSODNt0_K4SsetrH_0NdvGpA17Tk2TASGMBvGuDp9lNfYQv2EWt8uiRfHZIuCHJwFmAT3Pqf9kKuMYpb3y-EdHvq1PwZ6isiCA7cmf1YjnrGTdS8y2fapUjBU/s320/logo_cheesecake.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5228811904252838914" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1cGHG0tqOusFLtSu_d6H_NeXZ73snbWAGkeNwQYsoovmE3aiaE92pgRONs11FVEgpeSbtqNndhmNtKQK2bd8nk_KtsfdqqERX102yuB9yhA0AvwJKg96_p5Vknqt83cSQesh01TtDCs/s1600-h/is.jpeg"><br /></a><div><br /></div><div><br /></div><div><br /></div><div><br /><a href="http://www.thecheesecakefactory.com/frames.asp?fm=aboutus&pg=http://www.thecheesecakefactory.com/aboutus_whatsnew.asp">A Cheesecake Factory!!</a> I'm taking time in our busy summer schedule to go to the Cheesecake Factory today for $1.50 cheesecake (Dine-in only). Just wanted to let you know so you could share in the sweetness. </div>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com3tag:blogger.com,1999:blog-6726974214389169067.post-37553374877130912742008-06-10T18:50:00.001-04:002008-06-10T18:50:09.031-04:00Berries with Lemon<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/2568264893/" title="photo sharing"><img src="http://farm4.static.flickr.com/3108/2568264893_2c45cc7542.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/2568264893/">Berries with Lemon</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> I have a theory. If prostitutes just spent a little money and bought themselves a nice, elegant, form-fitting (but not too tight or too short) black dress, their business would increase a hundred-fold. This does not mean that I condone prostitution, quite the contrary, actually, but, come on!! Simple is more elegant and appealing. Which brings me to my recipe...<br /><br />Berries with lemon and a little sugar. That's it. So simple, but so yummy and elegant and appealing. My little black dress in a bowl. Here are the measurements:<br /><br /><span style="font-weight:bold;">Berries with Lemon</span><br /><br />3 cups blackberries<br />3 cups strawberries, sliced<br />2 cups raspberries<br />1/4-1/3 cup sugar (depending on sweetness of the berries)<br />2 teaspoons lemon zest<br />2 teaspoons fresh lemon juice<br /><br />Combine all ingredients and let sit to let the lemon flavor soak into berries (30 minutes-overnight). Serve plain, with ice cream or whipping cream. <br /><br />You can play this up a little with blueberries or grapes (halved).</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com5tag:blogger.com,1999:blog-6726974214389169067.post-74969933183007174372008-05-08T21:07:00.002-04:002008-05-08T21:15:05.356-04:00Yogi's Love<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/2477423232/" title="photo sharing"><img src="http://farm4.static.flickr.com/3279/2477423232_92e9f2696a.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/2477423232/">Jicama Slaw Sandwich</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> HELLLLLLOOOO!! I am finally back. Our camera broke and the new one has arrived. I couldn't post recipes without pictures (this is why I love the Barefoot Contessa books--a picture for every recipe!). <br /><br />With the fabulous weather we have been having here in the hometown we have been going on picnics. The kids get so excited when I tell them that is the plan and they immediately help me get things ready. What is it about picnics? <a href="http://www.youtube.com/watch?v=j-t4TaVAl_k">Yogi</a> loved them, and during college I went on 3 dates in one week where the guy took me on a picnic (seriously--did they think they were original?), and on the Bachelor they always have a date where they have a picnic. Basically, who doesn't like picnics?! <br /><br />Here is a great sandwich for enjoying these Spring days. I used jicama slaw to give it a good crunch. It has a Mexican flair in celebration of Cinco de Mayo. <br /><span style="font-weight:bold;"><br />Garlic Chicken Sandwich with Jicama Slaw</span> <br /><br /><span style="font-weight:bold;">Chicken:</span><br />Serves 4<br /><br />2 chicken breasts cut in half<br />2 cloves garlic, minced<br />3 T lime juice<br />1 T olive oil <br />1/8 tsp cumin<br />Kosher salt and ground pepper<br /><br />Combine all ingredients in a ziplock bag and marinate for at least 30 minutes. <br />Heat 2 tablespoons olive oil in a skillet over medium heat (or use a grill). Saute chicken for about 4 minutes on each side or until cooked through. Remove from heat. <br /><span style="font-weight:bold;"><br />Jicama Slaw</span><br /><br />3/4 cup jicama, julienned<br />1 T finely chopped onion<br />1 T chopped cilantro<br />1 tsp lime juice<br />1/8 tsp cumin<br />2 T plain yogurt<br />1/2 tsp minced jalapeno or serrano pepper<br />Kosher salt and ground pepper<br /><br />Combine ingredients. <br /><br /><span style="font-weight:bold;">Toppings:</span> <br />Tomato<br />Avocado<br />Pepper Jack Cheese<br />Whatever else you love!<br /><br />Place chicken on good bread. Top with sliced tomatoes, avocados, Pepper Jack cheese and jicama slaw.</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com7tag:blogger.com,1999:blog-6726974214389169067.post-7050235143586199942008-03-17T15:54:00.003-04:002008-12-10T23:43:18.303-05:00The Bun is Out of the Oven<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIqJoL_vzOL7FvfcXNdabzqbMFC37VFeRQiFK6AQJBSnGOB7fhDUgR8Bt25RMx9wKnsIFic3NwQjg0JLWNrmMl7fKIy9ODQMgkNwDsMWWAQXB8xQFPvwZQ9hHcUsoZbVbj42qv3Y1MfY/s1600-h/Naomi+Rebecca1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIqJoL_vzOL7FvfcXNdabzqbMFC37VFeRQiFK6AQJBSnGOB7fhDUgR8Bt25RMx9wKnsIFic3NwQjg0JLWNrmMl7fKIy9ODQMgkNwDsMWWAQXB8xQFPvwZQ9hHcUsoZbVbj42qv3Y1MfY/s400/Naomi+Rebecca1.jpg" alt="" id="BLOGGER_PHOTO_ID_5178803346297804818" border="0" /></a><br />Here's the reason I haven't posted in so long. I'm getting used to having 3 kids and hopefully I'll get some recipes up soon. Photo is by the fabulous <a href="http://darling-art.com/blog/">Reb</a>.<br /><br />We celebrated St. Patty's day yesterday w/ the in-laws--Corned beef, potatoes, carrots, cabbage and of course: <a href="http://mudpiegourmet.blogspot.com/2007/03/somewhere-over-jello.html">Rainbow Jello</a>! Thanks Mom Mud for the food, and sorry we didn't help clean up. I'm off to eat my Jello leftovers.Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com8tag:blogger.com,1999:blog-6726974214389169067.post-51175962079662522082008-02-21T19:13:00.002-05:002008-05-08T21:15:36.722-04:00Puffed Full of Love<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/2282882684/" title="photo sharing"><img src="http://farm3.static.flickr.com/2007/2282882684_10fffd9ce7.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/2282882684/">Puff Pancake</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> I know I have taken a sabbatical without telling anyone. For the past month I have stepped up my hours for the Not-for-Profit that I do part-time work for (add that on top of Seminary, being 9 months pregnant...). I never work when my kids are awake so my "down time" at night has not been "down time." Hence, no time for posting on the flog.<br /><br />I used to think Valentine's Day was so cheesy. Why should you have a day to tell those you love how you feel when you should do so everyday? Now I know why--for an excuse to go out to dinner without the kids. B. said that maybe next year we could all go out for dinner for Valentine's Day. I explained that we love her and Little Man, but sometimes it's nice for mommies and daddies to go out alone, too because we love each other. <br /><br />This Valentine's Day was one to be remembered--S. got me a Pampering Prenatal Massage. It was a nice surprise. He had his mom (THANKS, MOM MUD) come watch the kids so I could go. It was so relaxing, and it even helped with my back pain for a few hours. He made sure there wasn't a limit to how far along you were. I wonder if they'd let me have one now that I am officially past my due date (BOTH due dates). And a thanks to my sister for watching the munchkins while we went to dinner.<br /><br />S. had to settle for a combined birthday/V-day present of the Wii (I had been searching for one for weeks and finally found one in stock on V-day) and breakfast. Here's the recipe for the breakfast Puff Pancake I made. It is so easy. I found it years ago in Parenting magazine. <br /><br /><span style="font-weight: bold;">Puff Pancakes</span><br /><br />1/2 stick butter (divided)<br />4 eggs<br />1 cup milk<br />1 cup flour<br /><br />Toppings: (your choice)<br />1 lemon, sliced in half<br />powdered sugar<br />Strawberries<br />Peaches<br />Buttermilk syrup<br /><br />Heat the oven to 425 degrees. Divide the butter between two 8-inch round cake pans, and put them in the oven to melt. Mix eggs, milk, and flour in a blender until smooth. <br /><br />Remove pans from oven and pour half the batter into each pan. Return pans to oven and bake for 15 to 20 minutes, until pancakes are very puffy, firm, and golden-brown on edges. <br /><br />Add desired toppings and serve.</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com10tag:blogger.com,1999:blog-6726974214389169067.post-91263115416467904932008-01-16T19:56:00.001-05:002008-01-16T19:57:45.240-05:00Banana Nana Fo Fana<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/2197977927/" title="photo sharing"><img src="http://farm3.static.flickr.com/2133/2197977927_67782f5b8b.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/2197977927/">WW Banana CC muffins</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> My kids tend to go through phases of what they will gorge themselves on. Example: Little Man will eat 2 bananas in two minutes, but will not want any the following day. Boo will eat a heap of green beans one night, but another night she won't have touched them. They are good at trying new foods, yet have their favorites. Still, sometimes they don't even want their favorites if they are not in the mood. Hence, sometimes I don't have any bananas when we need them, other times they just sit on the counter getting brown and black. Here's my cure for not wasting those "nanas." <br /><br /><span style="font-weight:bold;">Whole Wheat Banana Chocolate Chip Muffins<br /></span><br />1/4 cup olive oil<br />4 T softened butter<br />1 cup sugar<br />2 eggs<br />1/4 cup applesauce<br />1 cup mashed, ripe bananas<br />1 tsp vanilla<br />2 cups whole wheat flour<br />1 tsp baking soda<br />1/2 tsp salt<br />1/3 cup chopped pecans<br />1-1 1/2 cups chocolate chips<br /><br />Preheat oven to 350 degrees. Line or grease muffin tins.<br /> <br />Combine olive oil, butter and sugar and mix until combined well. In another bowl combine flour, soda, and salt. Add eggs, applesauce, bananas and vanilla to butter mixture. Add dry ingredients and combine. Mix in chocolate chips by hand. <br /><br />Place batter into muffin tins (I use a cookie scoop so they are the same size). If you are using miniature muffin tins cook for about 20 minutes, if you are using regular muffin tins cook for 25 minutes.</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com10tag:blogger.com,1999:blog-6726974214389169067.post-57262992024400172782007-12-30T20:38:00.001-05:002008-12-10T23:43:18.726-05:00Holiday Leftovers<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"><div style="text-align: center;"> <a href="http://www.flickr.com/photos/8227486@N08/2149917603/" title="photo sharing"><img style="width: 378px; height: 503px;" src="http://farm3.static.flickr.com/2321/2149917603_f556c42d46.jpg" class="flickr-photo" alt="" /></a><br /></div><span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/2149917603/">IMG_6605</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> We still have the tree up, wreath hanging, and a list of people I need to get presents to, but I know the end of the holidays is here. Now what am I going to do with all those <span style="color: rgb(204, 0, 0);font-size:180%;" >CANDY CANES</span>? They SEEMED like a good idea when I saw them for 88 cents, but I am not the biggest fan, and I definitely don't want the munchkins eating all those cavity-canes. So, I came up with a recipe to get rid of them--Candy Cane Chocolate Cookies. I plan on giving them to friends and bringing them to our "Mediterranean New Years" tomorrow night (I know, not very Greek, but I need to get them out of our house).<br /><br />I used bread flour for these cookies--something I learned from S.'s Aunt JoAn. They make the cookies so fluffy. Also, I rarely use margarine (like Crisco, it freaks me out), but there is a little in these, also learned from Aunt JoAn (man, we love when she visits--not just for her fun personality, but she always brings her perfectly made cookies). So, make these before you start those New Year's resolutions! Time is ticking...<br /><br /><span style="font-weight: bold;">Candy Cane Chocolate Cookies</span><br /><br />2/3 cup brown sugar<br />1 cup sugar<br />2 large eggs<br />2 T vanilla<br />6 T margarine (softened)<br />12 T butter (softened)<br />3 cups bread flour (I use King Arthur)<br />3/4 cup cocoa<br />1 tsp kosher salt<br />1 1/2 tsp baking powder<br />1 1/2 tsp baking soda<br />24 candy canes (about two cups), broken into small pieces<br /><br />Unwrap candy canes and put into a ziplock bag. Break into pieces using a rolling pin.<br /><br />Preheat oven to 350 degrees.<br /><br />Combine sugars, vanilla, eggs, butter and margarine. Beat in a mixer until fluffy. Combine flour, cocoa, salt, baking powder and soda in another bowl. Add slowly to the butter mixture.<br /><br />Add the candy cane pieces to the dough. Using a cookie scoop get dough, but then roll into a ball in your hand so they all look the same. Cook for 12 minutes. Remove from oven and let cookies sit for 5 minutes before removing them from the pan.<br /><br /><span style="font-style: italic;">Note: Aunt JoAn also swears by Air Bake pans, and I went and bought some--LOVE THEM! I've had perfect cookies since. </span><br /><br /><span style="font-style: italic;">Caution: I wouldn't advise using Spree candy canes, or Jolly Rancher candy canes in place of the peppermint.</span></p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jEvLvw-sFKF8Wdw0XyKWZjwgx_ZpbRL9t3UrxA0mk8FT6NlUDotpHBjluHFq8LuAvz0bohM90ZM3Ct2XYOVXIRC5rBXZD7IqYEcEvaMElanpSAqOFWLWPRyTK4BZlcGB0x2zl3cnN8A/s1600-h/IMG_6599.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jEvLvw-sFKF8Wdw0XyKWZjwgx_ZpbRL9t3UrxA0mk8FT6NlUDotpHBjluHFq8LuAvz0bohM90ZM3Ct2XYOVXIRC5rBXZD7IqYEcEvaMElanpSAqOFWLWPRyTK4BZlcGB0x2zl3cnN8A/s320/IMG_6599.JPG" alt="" id="BLOGGER_PHOTO_ID_5149949033594523474" border="0" /></a>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com8tag:blogger.com,1999:blog-6726974214389169067.post-21984862915072607572007-12-11T16:40:00.002-05:002008-05-08T21:16:18.850-04:00Hanukkah, Chanukah, Xanuka<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/2103568431/" title="photo sharing"><img src="http://farm3.static.flickr.com/2125/2103568431_12fd47b5ac.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/2103568431/">Golden Latkes</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> There are 16 different ways to spell Hanukkah. How would you like that on your spelling test? You'd be sure to get at least one of them!<br /><br />Seeing as tonight is the last night of Hanukkah I thought I should post a latkes recipe. We had S.'s parents over for some beef brisket and latkes in celebration of the miracle of the oil last night. <br /><br />I think celebrating Hanukkah and Christmas is a little confusing for Boo. Yesterday she was making a picture using a foam cut-out of the Star of David, but said it was the Star of Bethlehem and a cut-out of a menorah. She told me that they were leading the Shepherds to Baby Jesus. <br /><br />Every year when we have latkes I wonder why I don't make them more throughout the year. They are so dang good. And of course, you have to serve them with applesauce and sour cream to get the full effect. <br /><br /><span style="font-weight:bold;">Mom Mud's Latkes </span> <br />Serves 4-5</p><br /> <br />6 medium-sized potatoes <br />1 small onion <br />1 tsp salt <br />1 egg <br />3 T flour, matza meal or bread crumbs <br />1⁄2 tsp baking powder <br /> <br />Wash, peel and grate raw (I use a food processor, the grater attachment--it helps you do it faster so you don't discolor the potatoes). Strain, but not too dry. Grate and add the onion; add salt and the egg. Beat well. Mix remaining ingredients and beat into potatoes; mix well. Drop by spoonfuls onto hot oil that is deep enough to almost cover the cake. Drain on paper towels. <br />Serve with applesauce and sour cream.Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com4tag:blogger.com,1999:blog-6726974214389169067.post-21242552508456546822007-12-01T17:20:00.002-05:002008-05-08T21:16:54.246-04:00Can we still be friends?<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/2079193848/" title="photo sharing"><img src="http://farm3.static.flickr.com/2405/2079193848_e94ba92b7a.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/2079193848/">Gma's Orange Rolls</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> We went to see Jim <a href="http://www.youtube.com/watch?v=jFFTwnYXI20">Gaffigan</a> last night. One of his jokes was about when you haven't returned someone's telephone call for so long, what do you do? You think, "we weren't that close anyway" and do you just end the friendship because it would be so awkward once you called? Made me think of my food blog (flog) which I have neglected for so long. Want my excuses like I would give you if I hadn't returned your phone call? Well, for starters--teaching seminary at 6am, but still getting to bed at 11:30 and being over 6 months pregnant, a funeral, family in town (both sides)... But, can't we just be friends the way we used to be? <br /><br />My grandmother recently celebrated her 99th birthday (yes, I know I already wrote about it on my family blog). For just about every family get-together that I can remember she was the one who brought the rolls. Our favorites were the Orange Rolls. I would eat about 5 within a couple minutes of dinner starting. Now that she is 99 she would have still made the rolls for Thanksgiving, but she had a cold that knocked her out (hopefully not from my kids!). I made them instead. I made them for both families (yes, we eat 2 Thanksgiving dinners--and I am wondering why my belly is getting huge). My mother-in-law gave me a recipe she had of Martha Stewart's. I made a batch of each, and I have to say, my grandma's are better! <br /><br />These are fabulous because you make the dough the night before and put it in the fridge. It made my morning go a lot smoother (especially since S. was playing tag football for three hours and I had pies to make, too with the kids running around). I have only changed the recipe by using butter instead of shortening (does shortening freak anyone else out?). <br /><br />My two year old definitely takes after me as he ate 5 rolls within minutes. And I'm pretty sure his cousin, <a href="http://overexposed.typepad.com/overexposed/2007/10/king-for-a-day.html">Michael</a> had even more than him. <br /><br /><span style="font-weight:bold;">Grandma's Orange Rolls</span><br /><br />Rolls:<br /><br />2 T. dry yeast<br />1/4 cup warm water<br />1/2 cup sugar<br />1 cup hot water<br />1/2 tsp salt<br />1/2 cup butter (melted)<br />3 well beaten eggs<br />4-4 1/2 cups flour<br /><br />Orange filling: <br /><br />1/3 cup softened butter<br />1/3 cup sugar<br />rind of 1 orange (about 2 T)<br />1/2 tsp almond extract. <br /><br />Orange glaze: <br /><br />Juice of 1 orange <br />1 lb powdered sugar<br /><br />Sprinkle yeast over 1/4 cup warm water. Set aside. Combine sugar, butter and salt with hot water and stir. Add beaten eggs and 1 cup flour. Mix well. Stir in dissolved yeast thoroughly. Add remaining flour and stir until well mixed. Cover and refrigerate overnight. <br /><br />Turn dough onto a floured board. Divide into 2 portions. Roll each portion into a rectangle 1/4 inch thick and spread with half of orange filling. Roll up as for a jelly rolls and cut into 1 inch slices and place in buttered muffin tins. Let rise until double. Bake at 375 degrees for 10-12 minutes. Pour orange glaze of the top of rolls.</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com7tag:blogger.com,1999:blog-6726974214389169067.post-56087892512020327442007-11-03T22:06:00.001-04:002007-12-01T17:24:01.914-05:00Pasta di Amy<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/1849194339/" title="photo sharing"><img src="http://farm3.static.flickr.com/2117/1849194339_fdccbd9d2c.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/1849194339/">Pasta with Bell Peppers, Sausage in a Creamy Tomato Sauce</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> I am loving this Fall weather. The mornings are a little too cold for me at 5:45 am, but come afternoon the crisp air is great for running around with the kids outside. Life has been a little hectic, so I picked up some shelves from Costco today hoping to do some organizing to make me feel a little more under control. As a general rule my house is clean, but WARNING: Do not go in the Utility room!! I miss "pop ins." No one lives close enough to just pop in. And this cell phone thing? Everyone always calls before they head over. But, I digress. <br /><br />Here is one of my favorite pastas to make. My good friend Amy (we would do pop ins ALL the time to each other in Cville. Comes from living four little townhomes over, I guess) came up with the recipe when we had our dinner co-op down in Charlottesville. For a church event our husbands even made it for all the women in our church. Okay, so I think my husband was the only one that actually made it, with Amy and others filling in for their husbands. It reminds me of fall because of the colors of the peppers. <br /><span style="font-weight:bold;"><br />Pasta with Bell Peppers, Sausage and Creamy Tomato Sauce</span><br /><br />Serves 6<br /><br />1 T butter<br />1 T olive oil<br />1 medium onion, thinly sliced<br />3 garlic cloves, minced<br />3/4 pound sliced kielbasa or smoked sausage (I have used turkey sausage--healthier)<br />2 medium bell peppers (red, orange or yellow)<br />1 1/2 cups sliced mushrooms<br />2/3 cup dry white wine or 2/3 cup apple juice and 1 T vinegar<br />2 14 1/2 ounce can diced, peeled tomatoes with juices<br />1/2 cup whipping cream <br />6 T chopped Italian parsley<br />1 1/2 pounds penne or fusilli pasta<br />1 cup freshly grated Parmesan cheese<br /><br />Melt butter with oil in heavy large pot over medium-high heat. Add onion and garlic and saute until golden brown and tender, about 7 minutes. Add sausage and saute until golden brown about 7 minutes. Add mushrooms and peppers. Add wine to pot and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 Tablespoons parsley. Season to taste with salt and pepper. Remove from heat (Sauce can be prepared 1 day ahead. Cover and refrigerate). <br /><br />Cook pasta in large pot of boiling salted water until tender, but still firm to bite (about 9-11 minutes). Drain pasta; transfer to large bowl. <br /><br />Bring sauce to a simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley. <br /><br /><span style="font-style:italic;"></span>S. is not the biggest fan of mushrooms so we have completely omitted them and this still tastes fabulous. I also usually use whole wheat penne pasta.<br /><br />Menu: <br />Penne with Bell Peppers, Sausage and Creamy Tomato Sauce<br />Italian Salad<br />Baguette<br />Profiteroles with Ice Cream and Homemade Fudge Sauce</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com3tag:blogger.com,1999:blog-6726974214389169067.post-83021122761193304582007-10-24T08:15:00.001-04:002008-12-10T23:43:19.993-05:00Haunted Halloween Party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6MoYUYydl7jUMfc1msgHU7ozRNXOUXhEkn-yPztB6bOVZ_HKtNrKuJ2ImCYCV-RBrmtio6dRTEviBc0KAsDbnNvl-1vaQmAP5XvwhqBDUkJdbk2sik3uZNx-t3OhgQzL-xAS2xXrYkw/s1600-h/Mudrick's+Party+008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6MoYUYydl7jUMfc1msgHU7ozRNXOUXhEkn-yPztB6bOVZ_HKtNrKuJ2ImCYCV-RBrmtio6dRTEviBc0KAsDbnNvl-1vaQmAP5XvwhqBDUkJdbk2sik3uZNx-t3OhgQzL-xAS2xXrYkw/s320/Mudrick's+Party+008.JPG" alt="" id="BLOGGER_PHOTO_ID_5124906525114809970" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAWh_jY-4ar0ix2wA42NWUlcuKM7OVvDKnQwyM93pvVz5Oi2fhyphenhyphenw0ThlNXuLEefUv6w1hkR5UWqXACljd0xLrNpOHl7lgtaICr8M_zMBEaxyStcUujkY5rNa1oUWGqu71mRdKjWDVODI/s1600-h/Mudrick's+Party+016.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAWh_jY-4ar0ix2wA42NWUlcuKM7OVvDKnQwyM93pvVz5Oi2fhyphenhyphenw0ThlNXuLEefUv6w1hkR5UWqXACljd0xLrNpOHl7lgtaICr8M_zMBEaxyStcUujkY5rNa1oUWGqu71mRdKjWDVODI/s320/Mudrick's+Party+016.JPG" alt="" id="BLOGGER_PHOTO_ID_5124906529409777282" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMFovhoyMd3h_YJ_x9Bkd0g3dY53WXpMI2jqYpxNDonz3Z2vyZw3cI0A20Zbl5BPj2gNgVp6lyt5odWQffGmOpcLAITVCKZNSZryvxFBbgQgaxxg06agyzD6dgjFQc8s9n2PHM4ImaFc/s1600-h/IMG_6426.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMFovhoyMd3h_YJ_x9Bkd0g3dY53WXpMI2jqYpxNDonz3Z2vyZw3cI0A20Zbl5BPj2gNgVp6lyt5odWQffGmOpcLAITVCKZNSZryvxFBbgQgaxxg06agyzD6dgjFQc8s9n2PHM4ImaFc/s320/IMG_6426.JPG" alt="" id="BLOGGER_PHOTO_ID_5124906533704744594" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCshoMglKibusmJvABaTYg3ig3h5Cmfzwi7n7sosARYhYfVbkNes6v4PJD5TOLKCe4fB-JblwVAXbzmNRD0xFh86WQZE0acpWP_lvlFFL2YvFmFiMoDhWh4kQ_SRh85r_-t6TNtd6Yj0/s1600-h/IMG_6427.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCshoMglKibusmJvABaTYg3ig3h5Cmfzwi7n7sosARYhYfVbkNes6v4PJD5TOLKCe4fB-JblwVAXbzmNRD0xFh86WQZE0acpWP_lvlFFL2YvFmFiMoDhWh4kQ_SRh85r_-t6TNtd6Yj0/s320/IMG_6427.JPG" alt="" id="BLOGGER_PHOTO_ID_5124906542294679202" border="0" /></a><br />I am always up for a reason to throw a party. <span style="color: rgb(255, 102, 0);">Halloween</span> is a great holiday to get your creative juices going and let the adults and children have a little fun. We had our annual <span style="color: rgb(255, 102, 0);">Halloween</span> <span style="color: rgb(255, 102, 0);">Dinner</span> last weekend. Just thought I'd pass on a few of the ideas--collected from various places: my mother-in-law, myself, and random magazines.<br /><br />Here is our <span style="color: rgb(255, 102, 0);font-size:130%;" ><span style="font-family:verdana;">Haunted Menu</span></span>:<br /><br /><span style="font-weight: bold;">Roast Beast</span>: We chose to do London Broil this year, but usually we just do Roast Beef.<br /><span style="font-weight: bold;">Mummies</span>: Hot dogs wrapped with bread dough to look like mummies<br /><span style="font-weight: bold;">Witch's Garden</span>: Green salad<br /><span style="font-weight: bold;">Fingers</span>: Bread dough rolled long with an almond for the fingernail, and poppy seeds or dill for "hair"<br /><span style="font-weight: bold;">Brains</span>: Cauliflower with cheese (dyed red, if desired)<br /><span style="font-weight: bold;">Moldly Mashed Potatoes</span>: mashed potatoes with chives on top (I was going to do Martha's <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.0e0eb51a2e6b5ad593598e10d373a0a0/?vgnextoid=d2f9c80593ea4110VgnVCM1000003d370a0aRCRD&autonomy_kw=Ghost%20potatoes&rsc=ns2006_m4">Ghost Potatoes</a>, but ran out of time)<br /><span style="font-weight: bold;">Eyeballs</span>: Round fruit--grapes, various melons, balled.<br /><span style="font-weight: bold;">Worm Salad</span>: Jello w/ gummi worms (New this year--Jenny's idea)<br /><br /><span style="font-weight: bold;">Dessert</span>:<br />Poison Caramel Apples<br />Pumpkin-shaped Rice Krispie Treats<br />Sugar cookies decorated by kids, w/ candy corns, m&ms, sprinkles<br />Spider Web Peanut Butter Chocolate Pie<br /><br /><span style="font-weight: bold;">Beverages</span>:<br />Ice Water with frozen ice hand<br /><span style="color: rgb(255, 102, 0);">Orange Soda</span><br />Dark Soda--Black Cherry, Rootbeer<br /><br />Whenever I am hostess I never seem to have it together enough to take good pictures. Here are just a few to give you an idea of the ambiance (I might add more as guests send me some). Also, this menu is great for assigning your guests to bring something. We had guests bring the green salad, the eyeball salad, the worm jello, and some drinks. If only I had a house big enough to invite all my friends. And a maid to help clean up would be nice!<br /><br />Some of our activities included: A donut eating contest for the couples, homemade pinata for the kids (using a bag--thanks <a href="http://www.overexposed.typepad.com/">Reb</a>, for the idea!), decorating sugar cookies, pin the face on the jack 'o lantern.<br /><br />Because this is a food blog, I will post a recipe for the London Broil. This is my go-to recipe for London broil when I don't feel like thinking about it. I found it on Epicurious a couple years ago.<br /><span style="font-weight:bold;"><br />Filipino-Style London Broil</span><br /><br />2 medium-size lemons<br />1 cup soy sauce<br />1/2 cup distilled white vinegar<br />1/2 cup vegetable oil<br />1 medium-size onion, finely chopped<br />3 cloves garlic, finely chopped<br />3 bay leaves, crumbled<br />1 tablespoon coriander seed<br />1 teaspoon black pepper<br />1 1/2 to 1 3/4 pounds London Broil<br /><br />Rinse the lemons. Cut each in half and squeeze out the juice with a citrus press. Place the lemon juice in a large nonreactive mixing bowl. Cut the rind of 1 lemon into 1/4-inch dice and add it to the juice. Add the soy sauce, vinegar, oil, onion, garlic, bay leaves, coriander seed, and pepper and whisk to mix. Set aside half of the lemon juice mixture to use as a sauce.<br /><br />Spread half of the remaining lemon juice mixture in the bottom of a nonreactive baking dish just large enough to hold the meat. Place the meat on top and spread the other half of the lemon juice mixture over it. Let the steak marinate for at least 6 hours, ideally overnight. The beef can also be marinated in a resealable plastic bag.<br /><br />When ready to cook, drain the meat, scraping off most of the marinade with a rubber spatula. Preheat the grill to high; there's no need to oil the grate. Place the beef on the hot grill. Steak will be cooked to medium-rare after 6 to 9 minutes per side. To test for doneness, use the poke method; when cooked to medium-rare the meat should be gently yielding.<br /><br />Transfer the meat to a cutting board and let sit for 5 minutes. Cut the meat into broad thin slices, holding a sharp knife blade at a 45-degree angle to the top of the meat. Spoon the reserved sauce over the slices and serve at once.<br /><br />So, no excuses, send out those evites, and get your <span style="color: rgb(255, 102, 0);">Halloween</span> party planned!!Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com7tag:blogger.com,1999:blog-6726974214389169067.post-63791710944609051342007-10-06T22:13:00.001-04:002008-12-10T23:43:20.127-05:00Black-Bottom Cupcakes<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/1501905774/" title="photo sharing"><img src="http://farm3.static.flickr.com/2312/1501905774_379859558f.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/1501905774/">Black-Bottom Cupcakes</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> There is a cupcake craze going on. There are shops for <a href="http://cupcakestakethecake.blogspot.com/2006/01/dcist-ranks-dcs-cupcakes.html">cupcakes alone</a>, <a href="http://www.cupcakeblog.com/">blogs</a> of only cupcake recipes, and man I could really eat one right now. Enter Mom Mud's amazing Black-bottom Cupcakes. So moist, (eww, I hate that word. See <a href="http://thenealworld.blogspot.com/2007/08/words.html">Vanessa's blog</a>), and delectable. Maybe they should be called "Rock-bottom Cupcakes." Something to eat when nothing is going right, when you're a little down. Naaa, they should be eaten anytime (especially right after your 30th birthday). <br /><span style="font-weight:bold;"><br />Black-Bottom Cupcakes</span><br /><br />1 1/2 cup flour, unsifted<br />1 cup sugar<br />1/4 cup cocoa<br />1 tsp soda<br />1/2 tsp salt<br /><br />Preheat oven to 350 degrees. Combine above in a large bowl. Set aside.<br /><br />1 cup water<br />5 T oil<br />1 T cider vinegar<br />1 tsp vanilla<br /><br />In another bowl, combine above (water-vanilla). Add to flour mixture and stir. Set aside. <br /><br />8 oz cream cheese<br />1egg<br />1/3 cup sugar<br />6 oz semi-sweet chocolate chips<br /><br />Beat together above ingredients until smooth. <br /><br />In lined or greased muffin cups, fill half-full with cocoa mixture. Add about 1 tablespoon of the cream-cheese/chocolate chip mixture. Makes about 18 cupcakes. Bake for 25 minutes or until cupcake springs back.</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PdiNMCOhHFQo2yZ4ADUXdyAdzCFbOgoo713Pf-jKLtn3S0_GkLiwIVJy1YTkWl39awbdE36RZ-SdWA-AE38rEeTAk8sxSJjJB9fwv5soI4y-mSioJasgAit6hkX3AEAZR0uBC-zRgaY/s1600-h/IMG_6290.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PdiNMCOhHFQo2yZ4ADUXdyAdzCFbOgoo713Pf-jKLtn3S0_GkLiwIVJy1YTkWl39awbdE36RZ-SdWA-AE38rEeTAk8sxSJjJB9fwv5soI4y-mSioJasgAit6hkX3AEAZR0uBC-zRgaY/s320/IMG_6290.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5118412435779009954" /></a>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com6tag:blogger.com,1999:blog-6726974214389169067.post-37372546444483688902007-09-28T22:43:00.001-04:002007-09-30T16:36:27.735-04:00The American French Onion Soup<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/1455331745/" title="photo sharing"><img src="http://farm2.static.flickr.com/1353/1455331745_3bf8226c3c.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/1455331745/">Broccoli, Potato and Cheddar Chowder</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> The weather here has been crazy. End of September and it's in the 90s?!?! Today was the first day that it was a little cooler all week, and I was craving a good soup. Maybe it's because I have a cold, maybe it's because I am ready for those Fall days, pumpkin patches and jackets to cover my growing belly (we had the ultrasound yesterday--we purposely didn't find out the sex, but the baby looks healthy!). <br /><br />When we lived in Mexico City we went to Au Pied de Cochon for our last night in the city with a friend. It was just a couple blocks away from our apartment and I can't believe we didn't go all the time. The food was divine, and they had this amazing French Onion Soup. I love the crusty cheese on the top of French Onion Soup. With this recipe I recreated that crusty cheese, but with a more American style soup--Broccoli, Potato and Cheddar Soup. It definitely hit the spot after being at the playground with the munchkins as the cool evening was setting in. <br /><span style="font-weight:bold;"><br />Broccoli, Potato and Cheddar Soup</span> <br /><br />4 potatoes, peeled and cut into chunks<br />2 cups broccoli (about 8 oz)<br />1 T butter<br />1 T olive oil<br />1 onion, finely chopped<br />2 garlic cloves, minced<br />1 tsp salt<br />3/4 tsp cumin<br />1 1/2 T dijon mustard<br />1/2 tsp freshly ground pepper<br />2 cups potato/broccoli water<br />2 T flour<br />1 cup half and half<br />1 cup sharp cheddar cheese<br /><br />Steam potatoes for 10 minutes, until tender. Set aside (reserving the water). Steam broccoli 3 minutes, until tender. Set aside (reserving the water). <br /><br />Heat olive oil and butter in a large pot over medium heat. Add onion and garlic and saute until tender about 8 minutes. Add potatoes, salt, cumin, dijon, pepper and 1 1/2 cups reserved water. Combine remaining 1/2 cup potato water and 2 Tablespoons flour. Add to pot. Simmer about 20 minutes. Add half and half and 2/3 cup cheese. Simmer about 15 minutes more. <br /><br />Preheat broiler. Using four oven-proof bowls or ramekins, fill with chowder and sprinkle with cheese on top. Broil for 2 minutes, until golden on top. <br /><span style="font-style:italic;"><br />note: The soup is still good if you are too lazy to put it in the broiler. Just add all the cheese into the pot. </span></p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com5tag:blogger.com,1999:blog-6726974214389169067.post-33586174795312727312007-09-18T08:30:00.002-04:002008-12-10T23:43:20.401-05:00Farmer's Market<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6uPqR6lpiSp6CnkdTJnAfFk0c3HoVyRj0InUjU360XXQXp_Au62ssJm9fkljmPVicRvj-ndq0GtqDNEytV7tPCWsNgmopw1MPOPfTtq2b6ZcMVjFBCbk1N1G2kp9DaGNuEbRR7i5LCU/s1600-h/IMG_6307.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6uPqR6lpiSp6CnkdTJnAfFk0c3HoVyRj0InUjU360XXQXp_Au62ssJm9fkljmPVicRvj-ndq0GtqDNEytV7tPCWsNgmopw1MPOPfTtq2b6ZcMVjFBCbk1N1G2kp9DaGNuEbRR7i5LCU/s400/IMG_6307.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5149977625191812962" /></a><br />I heart Farmer's Markets. I don't go as often as I'd like, mainly because I forget what days there is one and where (there are tons all around me)! We went Saturday, to Reston's Farmer's Market at <a href="http://www.lakeanneplaza.com/">Lake Anne</a>. Lake Anne has special meaning to me. Not because I went "skinny dipping" there (we had some undies on, so it wasn't ACTUALLY skinny dipping) in high school, but because it was where S. and I decided we would start dating again (ummm, yes, I was a little undecisive at first--WHY? I know, I was crazy. He is such a catch. Thank goodness he agreed to date me again).<br /><br />We picked up some apples (I highly recommend Honey Crisp), peaches, tomatoes, and fresh feta and mozzarella. Oh, and of course some Kettle Corn! <br /><br />We HAD to make something with those cheeses and tomatoes! Here is our first creation. <br /><br /><span style="font-weight: bold;">Chicken Souvlaki with Tomato, Cucumber and Feta Relish<br /><br />Chicken Marinade:</span><br />Serves 2<br /><br />3 T lemon juice<br />2 T olive oil<br />1 T red wine vinegar<br />1 tsp dried oregano flakes<br />1 garlic clove, minced<br />Kosher salt and freshly ground pepper to taste<br /><br />2 chicken breasts, cut into 1-inch chunks<br /><br />Combine ingredients in a ziplock bag and marinate 30 minutes-overnight. Preheat grill or broiler. Place chicken on skewers (if using bamboo skewers be sure to soak them in water for 20 minutes beforehand). Cook about 3-5 minutes on each side. Be sure to watch closely if you are using a broiler. <br /><span style="font-weight: bold;"><br />Tzatziki Sauce</span><br /><br />1/2 cup plain yogurt<br />1 1/2 T lemon juice<br />1 garlic clove, minced<br />1/2 tsp salt<br />Freshly ground pepper to taste<br />1/2 cucumber, chopped <br /><br />Combine ingredients in a small bowl and set aside.<br /><span style="font-style: italic;"><br />Note: Tzatziki sauce often has dill in it, but we are not big fans. If you are, add about 1/2-1 teaspoon. </span><br /><br /><span style="font-weight: bold;"><br />Tomato, Cucumber, and Feta Relish</span><br /><br />1 cup seeded, chopped tomato<br />1/2 cucumber, peeled, seeded, and chopped<br />2 T minced red onion<br />1/3 cup feta (or more to taste), crumbled or cut<br />1 T red wine vinegar<br />1 T olive oil<br />1/2 T lemon juice<br />1/2 tsp dried oregano flakes (or fresh--chopped)<br />Salt and pepper to taste<br /><br />Whisk together vinegar, olive oil, lemon juice, oregano and salt and pepper. Gently toss with tomato, cucumber, red onion and feta. <br /><br />Our Menu:<br />Chicken Souvlaki<br />Feta, Tomato and Cucumber Relish<br />Tzatziki Sauce<br />Whole Wheat Pitas<br />Cilantro Rice<br />Fresh fruit</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com9tag:blogger.com,1999:blog-6726974214389169067.post-16854925838965786612007-09-13T09:35:00.002-04:002008-05-08T21:19:50.900-04:00Dia de la Independencia<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/1371430765/" title="photo sharing"><img src="http://farm2.static.flickr.com/1404/1371430765_123fd730ae.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/1371430765/">Mexican Chicken Salad 2</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> I know, I know, I haven't posted for a while. We have been to Disney World, and I have been adjusting to teaching an early morning church class. Yes, I am completely insane. I am pregnant with my third, and I wake up at 5:15am to teach 17 and 18 year olds about the Old Testament at 6 am (and I still haven't gotten to bed before 11pm). Thank goodness I split the teaching with my husband. <br /><br /><a href="http://mudpiegourmet.blogspot.com/2007/05/seis-de-mayo.html">September 15th</a> is Mexico's Independence Day which might explain why I made this Mexican Salad. Who am I kidding? I crave Mexican all the time. I have been known to have to have my own bowl of salsa at Mexican restaurants. <br /><br />The secret ingredient is jicama. It is an underused vegetable if you ask me. When I worked at the American School Foundation in Mexico City the teachers would eat jicama in strips--like carrot sticks, with some ranch dressing. It is really good. It has a mild taste and a fun crunch. Here's to healthy eating...<br /><span style="font-weight:bold;"><br />Mexican Chicken Salad</span><br />(Serves 4 hearty main courses)<br /><br /><span style="font-weight:bold;">Marinade for Chicken </span><br /> <br />3 T olive oil<br />1 garlic clove, minced<br />1/2 cup lime juice<br />1/2 tsp cumin<br />1 T honey (optional)<br />Salt and Pepper to taste<br />4 chicken breasts <br /> <br />Combine above and place in a ziplock bag. Marinate 1 hour-overnight. <br />Heat grill to medium-high heat. Place chicken on grill, and cook about 7 minutes each side, until no longer pink in the middle. Let sit wrapped in tin-foil for 5 minutes, slice diagonally. <br /><br /><span style="font-weight:bold;">The Salad</span><br /><br />1 cup corn (I use frozen)<br />1/2 cup jicama, diced<br />1 can black beans<br />1/3 cup red onions, chopped<br />1/2 red bell pepper,chopped<br />3/4 cup tomato, chopped<br />1 avocado, diced<br />1/2 cup queso fresco or feta <br />5 cups romaine lettuce, cut into bite-sized pieces<br /><br />Combine above ingredients (saving cheese and avocado for the last minute), toss with dressing. Top with chicken and tortilla strips or chips. <br /><br /><span style="font-weight:bold;">Cumin-Lime Dressing</span><br /><br />1/3 cup lime juice<br />1/4 tsp cumin<br />1/2 serrano pepper, seeded (for less heat, if desired) and minced<br />1 garlic clove, minced<br />Salt and pepper to taste<br />1 T honey<br />1/4 cup olive oil <br />3 T chopped fresh cilantro (optional)<br /><br />Combine all ingredients, whisk in olive oil. <br /><br /><span style="font-weight:bold;">Tortilla strips</span> (optional):<br /><br />Cut 6 corn tortillas into strips. Heat 1/2 cup canola oil over medium-high heat. Add strips, cook about 2 minutes (watching closely so they don't get too done). Drain on paper towels. Add salt, if desired. <br /><br /><br /><span style="font-style:italic;">If you want to use as a side salad, just omit the chicken. It is great with fajitas and tacos (really, all things Mexican).</span></p><br /><br />Menu:<br /><br />Mexican Chicken Salad<br />Oranges, strawberries and grapes<br />Cornbread<br />Dessert: Key Lime PieJuleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com6tag:blogger.com,1999:blog-6726974214389169067.post-6236114160291045842007-08-27T11:56:00.003-04:002019-09-10T07:41:50.793-04:00Crispy Chicken Costoletta<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/1250391102/" title="photo sharing"><img src="http://farm2.static.flickr.com/1230/1250391102_b17d9a9246.jpg" class="flickr-photo" alt="" /></a><br /><span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/1250391102/">Crispy Chicken Costoletta</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> I like to think I was one of the first to discover <a href="http://www.thecheesecakefactory.com/frames.asp?fm=aboutus&pg=http://www.thecheesecakefactory.com/aboutus_timeline.htm">The Cheesecake Factory</a> on the East coast. We would frequent the only one in the D.C. area and would even pay the horrible 10% tax back in the day. I have so many great memories that are formed around The Cheesecake Factory--waiting outside for a table and entertaining ourselves by super-gluing a quarter to the sidewalk just outside the door and watching people try to pick it up, and using the $100 to pay that someone gave us while driving on Route 95 as we were heading up to Baltimore's Inner Harbor's Cheesecake Factory (That is a crazy story). While in college we would make the 4 1/2 hour drive to Vegas to be able to go to The Cheesecake Factory at Caesar's palace.<br /><br />As my sister, Mary and I were original patrons we took many a Virgin Cheesecake Factory customer. We soon discovered 4 things that everyone would say the first time they went to The Cheesecake Factory: 1) After almost spilling their water, "Whoa, this cup is a lot lighter than it looks." 2) "This menu is huge!" 3) After seeing an attractive girl in an ad in the menu, "I'll take one of those." and 4)after completing their meal and looking at the Cheesecake choices, "This really IS the Cheesecake Factory!" <br /><br />Unfortunately, we haven't been as happy with the Cheesecake Factory the past few times we have gone. Mostly bad service, but there are so many great restaurants in the D.C. area we usually just try something new (latest: <a href="http://www.centralmichelrichard.com/">Central</a>.). There is one dish that I was craving so this recipe is inspired by their Crispy Chicken Costolleta. I'm not saying it is a direct match, because I haven't eaten it in months. My <a href="http://www.themudricks.blogspot.com/">sister-in-law</a>, Amanda recommends this to everyone who goes to The Factory, and they all love it! This is for you, Amanda!<br /><span style="font-weight: bold;"><br />Crispy Chicken Costolleta<span class="Apple-style-span" style="font-weight: normal; "></span></span></p><p class="flickr-yourcomment"><span style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal; ">(Copycat of the Cheesecake Factory's Crispy Chicken Costolleta)</span></span></p><p class="flickr-yourcomment">Serves 4<br /><span style="font-weight: bold;"><br />Crispy Chicken</span><br />4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.<br />Lemon zest of 2 lemons<br />1 1/2 cups plain bread crumbs or panko<br />2 Tablespoons Freshly grated Parmesan (optional)<br />2 eggs, whisked with 2 T water<br />3 Tablespoons flour<br />1 tsp ground pepper<br />1 tsp kosher salt<br /><br />Preheat oven to 200 degrees.<br /><br />Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.<br /><span style="font-weight: bold;"><br />Lemon Sauce</span><br /><br />2 garlic cloves, finely minced<br />1 tablespoon canola oil<br />2 cups heavy whipping cream<br />1 tablespoon Dijon mustard<br />1/4 cup plus 1 T fresh lemon juice<br />1/8 cup chicken stock<br />Kosher salt<br />Freshly ground pepper<br />1 tablespoon unsalted butter<br /><br />Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.<br /><br />Serve chicken with lemon sauce and mashed garlic potatoes.<br /><br />Our Menu:<br />Crispy Chicken Costoletta<br />Lemon Sauce<br />Garlic Mashed Potatoes<br />Almond Garlic Green Beans<br />Mozzarella, Basil, Tomato Stacks<br />Fresh Fruit</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com26tag:blogger.com,1999:blog-6726974214389169067.post-73581352701388920122007-08-21T22:10:00.001-04:002007-08-21T22:23:34.294-04:00Caterering for your Caterer<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/1199256682/" title="photo sharing"><img src="http://farm2.static.flickr.com/1419/1199256682_e380f16da5.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/1199256682/">Beef and Balsamic Onion Baguette Stacks</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> We just celebrated our <a href="http://www.littlemuddyfeet.blogspot.com/">seventh anniversary</a> on Sunday. After dating for a couple of years, we were only engaged for 2 months. I had graduated college and was planning on staying in the East while S. had to return to school out West. We decided instead of having a long distance engagement we would just give our mothers heart attacks and get married quickly. Thanks to my mom, family (including the new in-laws) and friends the reception was a success. One family friend, Gaynell, catered for us and at least took that burden off of my mother. Her food is divine. I should say that our reception was a success, with one minor disaster. We arrived at the church where our reception was being held and my mother-in-law came out and told us our three layer cake had completely fallen over. My mother was freaking out a little, but we just laughed. I asked if anyone took a picture. No luck. Well, with some fancy skills the extra flat cakes were set up on pillars at different heights and it was once again presentable. In fact, many people said, "Oh, I saw that in Martha Stewart this month!" <br /><br />Well, a couple of weeks ago my mom hosted an Open House for our caterer because she and her husband were moving from Virginia after 20+ years. I helped with some of the food. I was ecstatic when Gaynell took notice of my contributions. For S.'s 30th birthday in January we had an "Appetizer Dinner Party." I made these Beef and Balsamic Onion Baguette Stacks for that party as well. They are great to make ahead, and feed a lot of people. <br /><span style="font-weight:bold;"><br />Balsamic Beef and Onion Baguette Stacks</span> <br /><span style="font-weight:bold;"><br />London Broil Marinade</span><br /><br />1 1/2 lb London Broil<br />3 garlic cloves, minced<br />2 lemons, juiced, peel chopped<br />1/4 cup olive oil<br />1/4 cup balsamic vinegar<br />1 bay leaf, crumbled <br />Kosher Salt and Freshly Ground Pepper<br /><br />Marinate London Broil 2 hours to overnight. Preheat grill to high heat. Place meat on grill and sear both sides. Lower heat to medium and grill both sides for about 15 minutes or until desired pink. Place in aluminum foil and let rest. Slice meat very thinly and set aside (You can do this up to 2 days in advance. Cover and refrigerate).<br /><span style="font-weight:bold;"><br />Balsamic Onions</span><br /><br />3 Tablespoons Olive Oil<br />1 yellow onion, thinly sliced<br />1 red onion, thinly sliced<br />2 garlic cloves, minced<br />2 Tablespoons balsamic vinegar<br />Kosher salt to taste<br /><br />Heat olive oil over medium heat. Add sliced onions and saute until tender, about 10 minutes. Add garlic, saute 1 minute more. Add balsamic vinegar and coat onions and garlic. Cook for about 5 minutes more. Remove from heat. (You can prepare this up to two days in advance. Cover and refrigerate). <br /><span style="font-weight:bold;"><br />To assemble:</span><br />Makes about 40 appetizers<br /><br />1 baguette, very thinly sliced<br />Marinated London Broil<br />Balsamic Onions<br />About 40 fresh basil leaves<br />Feta, crumbled<br /><br /><br />On the baguette place sliced London Broil, sauteed onions, then basil, topped with about 1/2 tsp crumbled feta. Serve immediately once assembled.</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com3tag:blogger.com,1999:blog-6726974214389169067.post-89443689450461600262007-08-16T11:26:00.001-04:002007-08-21T22:15:12.100-04:00Taco Zucchini Bread<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/1138906972/" title="photo sharing"><img src="http://farm2.static.flickr.com/1291/1138906972_9d708ce2b0.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/1138906972/">Whole Wheat Zucchini Bread</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> My brother, Craig grew some huge zucchini in his garden this year and I finally got around to making zucchini bread with it. I love zucchini bread. It is connected to my childhood--my mother would always make multiple batches to give away and freeze the rest and I would sneak them for breakfast. Mmmm, cold zucchini bread with cold milk. <br /><br />My father made one thing for dinner when I was growing up--Soft corn tacos with meat. He would heat oil and fry the corn tortillas just until they were soft. Afterwards he would pore the oil back into the original bottle before getting rid of it. Enter, my sister, Jeannie. She decides to make some zucchini bread. She grabs the bottle to put the required oil into her recipe. The hot zucchini bread comes out of the oven and we all dig in. And we all quickly spit it out. Jeannie had used the taco oil in her zucchini bread on accident--not a good combination. It's a wonder I still eat zucchini bread today. <br /><br />I have come up with a recipe that is yummy and healthy and I can rationalize eating it for breakfast with that big glass of milk. When we were making it Boo asked me when we eat it. She didn't know if it was a dessert, bread that goes with dinner, or what. My answer? ANYTIME!I <br /><span style="font-weight:bold;"><br />Whole Wheat Zucchini Bread</span><br /><br />2 cups whole wheat (I use <a href="http://www.kingarthurflour.com/">King Arthur's</a> White Whole Wheat)<br />1 1/2 tsp cinnamon<br />1 tsp baking soda<br />1/2 tsp salt (I use kosher)<br />1/4 tsp baking powder<br /><br />1/2 cup olive oil <br />1 1/4 cup sugar<br />1 1/4 cup shredded zucchini<br />2 eggs<br />1/2 tsp lemon zest<br />1/2 cup finely chopped pecans (optional)<br /><br />Preheat oven to 350 degrees. Grease 3 small bread pans (2 1/2 X 5 1/2--you could use one large pan, but I love the crusty parts so the smaller the better).<br /> <br />Combine dry ingredients in a medium bowl. In a separate bowl combine oil, sugar, zucchini, eggs, and zest and mix. Add dry ingredients just until combined, add pecans, if desired. Pour into bread pans. Cook for 35-40 minutes until toothpick comes out clean (If you use a large bread pan you will need to up the cooking time to 55 minutes). <br /><br />Store in the fridge, if you like it cold. If you prefer it hot, you can put a slice in the microwave for 25 seconds.</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com3tag:blogger.com,1999:blog-6726974214389169067.post-54269304858017857882007-08-06T09:39:00.001-04:002007-08-20T12:18:25.541-04:00The Barbarian in me<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/1028944462/" title="photo sharing"><img src="http://farm2.static.flickr.com/1316/1028944462_3414c46646.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/1028944462/">Warm Chocolate Tart</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> My stomach is divided in two. One side is for breakfast/lunch/dinner, the other side is for dessert. I was taught this theory when I was about 4 years old and it stuck. My brother-in-law, Dr. Dan would probably tell me it is scientifically impossible, but I truly believe mine is. I ALWAYS have room for dessert. <br /><br />I have been at many restaurants, having a civilized dinner (usually the ones without my kids), having civilized conversation, but when dessert comes I turn into a barbarian (some might disagree that I am civilized the whole time because I usually begin a meal by sweeping my hair up into a pony-tail so that it doesn't get in my way as I plow through my food). I have actually fought friends and family over the last piece of dessert. Maybe I should learn my lesson and always buy my own. Here's a chocolate tart that you, too will fight over. My advice? Eat it slow and savor each bite (for the record, my sister told me the reason she is a little skinner than me is because she eats a lot slower than I do and knows when she's full. I guess I should listen, but sometimes I have to beat whomever is sharing with me!)<br /><span style="font-weight:bold;"><br />Warm Chocolate Tart</span><br />adapted from epicurious.com <br />Serves 8 <br /> <br />Crust <br />1 cup all purpose flour <br />3 tablespoons sugar <br />1/8 teaspoon salt <br />1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces <br />1 large egg yolk <br />1/2 teaspoon vanilla extract <br /> <br />Filling <br />1/2 cup whipping cream <br />4 tablespoons whole milk <br />4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped <br />1 large eggs <br />1/3 cup sugar <br />Pinch of salt <br /> <br />Make crust: <br />Blend flour, sugar, and salt in processor 5 seconds. Add butter, yolk and vanilla and process until large moist clumps form. Gather dough into ball; knead briefly to combine well. Flatten into disk. Wrap in plastic; chill until firm enough to roll, about 30 minutes (sometimes I speed up the process by putting in the freezer for 10 minutes). <br /> <br />Preheat oven to 400°F. Roll out dough between sheets of plastic wrap to 11- to 12-inch round. Peel off top sheet of plastic. Turn dough over; press into 9-inch-diameter tart pan with removable bottom. Peel off plastic. Fold in any excess dough, forming double-thick sides. Pierce crust all over with fork. Freeze 15 minutes. <br /> <br />Bake crust 10 minutes. Using back side of fork, press crust flat if bottom bubbles. continue to bake until crust is golden, about 5-10 minutes (crust sides may shrink slightly.) Transfer to rack and cool. <br /> <br />Lower temperature to 350°F. <br /> <br />For filling: <br />Bring whipping cream and milk to boil in heavy medium saucepan. Remove from heat. Add <br />chocolate; whisk until melted and smooth. Whisk eggs, sugar, and salt in large bowl to blend. Gradually whisk chocolate mixture into egg mixture. Pour filling into warm crust. <br /> <br />Bake tart until filling is set in center and puffed at edges, about 20-25 minutes. Transfer to rack and let cool 15 minutes. Serve warm. (Can be prepared up to 1 day ahead. Cool completely, then cover and refrigerate. Before serving, reheat in 350°F oven 10 minutes or microwave individual slices at 5-second intervals until warm.)</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com6tag:blogger.com,1999:blog-6726974214389169067.post-90328963321376899242007-07-22T23:24:00.001-04:002007-08-20T12:18:01.800-04:00I'm crazy protractor man, give me some caramel popcorn.<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/873137597/" title="photo sharing"><img src="http://farm2.static.flickr.com/1035/873137597_b42f9dba0c.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/873137597/">Caramel Popcorn</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> I am obsessed with caramel popcorn. I don't know when it began. I remember eating caramel popcorn at my friend, Carrie's house and watching <a href="http://www.youtube.com/watch?v=uJG3cFrkkcc">Adventures in Babysitting</a>. When we lived in Charlottesville we had an Easter brunch with some friends with an Easter Egg Hunt afterwards for the kids, AND the adults. The adults wrote things on small pieces of paper that they would do for others and put them inside an egg. For example: a free dinner, free babysitting, or my personal favorite: caramel popcorn. The egg we found had a note which read "One large bowel of caramel popcorn." We had a nice laugh at the misspelling, and I ate almost all of that popcorn by myself. I eat it until I get sick. I can't stop myself. <br /><br />I am a Nazi when it comes to what my kids eat, so you can imagine my brother-in-law's surprise when I made caramel popcorn for the cousins. He was also shocked that my kids had never had butter popcorn, yet they had had caramel popcorn (which has a whole stick of butter in it)! Some things are too good to be missed. <br /><br />Wondering about that title? Gotta love <a href="http://www.metacafe.com/watch/86398/halloween_costumes/">S-A-T-U-R-D-A-Y night</a>. Especially the old school days. Everyday my daughter asks me when we are going to <a href="http://www.leesburganimalpark.com/pumpkinville.htm">Pumpkinville</a>. I tell her that it's not open until Halloween time. Who doesn't associate caramel popcorn with Halloween? Adam Sandler should have said "I'm crazy newspaper face, give me some caramel popcorn!" <br /><span style="font-weight:bold;"><br />Caramel Popcorn</span><br /><br />5-6 cups cooked popcorn (I have even used microwave popcorn)<br /><br />1/2 cup butter<br />1 cup brown sugar<br />1/2 cup corn syrup<br />1/2 can sweetened condensed milk<br />1/2 tsp salt<br />1/2 tsp baking soda<br /><br />Combine butter, brown sugar, corn syrup, milk and salt together in a saucepan. Bring to a boil. Boil for 5 minutes. Remove from heat. Add 1/2 tsp baking soda and stir. Pour over popped popcorn and mix.</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com6tag:blogger.com,1999:blog-6726974214389169067.post-48476047574176516352007-07-16T16:32:00.001-04:002008-12-10T23:43:21.210-05:00Fairyland<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/831118664/" title="photo sharing"><img src="http://farm2.static.flickr.com/1108/831118664_dc673a42a4.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/831118664/">Fairyland Chocolate Cake</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_KQGHd2ahy9M/RpvMFz5Ah2I/AAAAAAAAAME/WMhnOcXEuVE/s1600-h/IMG_5939.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_KQGHd2ahy9M/RpvMFz5Ah2I/AAAAAAAAAME/WMhnOcXEuVE/s320/IMG_5939.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5087884604245837666" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_KQGHd2ahy9M/RpvMGD5Ah3I/AAAAAAAAAMM/ojRB3NbockM/s1600-h/IMG_5942.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_KQGHd2ahy9M/RpvMGD5Ah3I/AAAAAAAAAMM/ojRB3NbockM/s320/IMG_5942.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5087884608540804978" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_KQGHd2ahy9M/RpvMGT5Ah4I/AAAAAAAAAMU/71vDwgdoqtM/s1600-h/IMG_5944.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_KQGHd2ahy9M/RpvMGT5Ah4I/AAAAAAAAAMU/71vDwgdoqtM/s320/IMG_5944.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5087884612835772290" /></a><br />We finally had a birthday party for my 4 year old (her birthday was in June). We made our house turn into fairyland and the kids were fairies and elves once they earned their wings. After games and decorating our star cookie wands (sugar cookies on a popsicle stick) we ate fairy fare. <br /><br />Star Cucumbers and Baby Carrots with Red Pepper Hummus<br />Magic Fruit Wands<br />Star Pizzas<br />Fairy Punch with Edible Flowers<br />Fairy Chocolate Cake <br /><br />The Fairy Chocolate Cake was made by my mother-in-law and is the recipe I chose to feature (and if you're wondering why there are 5 candles on a 4 year old's cake it is a Mud tradition to put one to grow on. It's going to get confusing in the photo albums mixed with my family's tradition of putting the number you are turning). This recipe has been used for 25 + years at the Mud household. Every birthday, this is the cake that is made (except when the only girl, Mary went through a phase where she wanted store-bought cakes because all of her friends did). I have not quite perfected this cake as Mom M. has. Everyone looks forward to sinking their teeth in this cake, always with the choice of Breyers Mint Chocolate Chip Ice Cream or Chocolate ice cream. MMmm....one of my Mud nephew's birthday is next weekend. I can't wait. <br /><br />Mom Mud's Chocolate Cake<br /><br />1/4 cup butter<br />1/4 cup margerine (or shortening)<br />2 cup sugar<br />1 tsp vanilla<br />2 eggs<br /><br />3/4 cup cocoa<br />1 3/4 cup flour<br />3/4 tsp baking powder<br />3/4 tsp soda<br />1/8 tsp salt<br /><br />1 3/4 cup milk<br /><br />Preheat oven to 350 degrees. <br /><br />Cream together butter, margarine and sugar. Add vanilla and two eggs. Sift together cocoa, flour, baking powder, soda, and salt. Add dry ingredients and milk with creamed ingredients, alternating. Flour and grease two 9-inch round pans. Pour in batter. Bake for 20 minutes (until toothpick comes out clean). Wet a kitchen towel and lay out on counter. Place pans on towel to cool. Remove from pans (using a knife around the edges one at a time. Frost 1 cake, including the top, place the other round cake on top and completely frost cake. <br /><br />Fudge Icing:<br />1 lb powdered sugar<br />2/3 stick butter<br />1/2 cup cocoa<br />pinch of salt<br />2 tsp milk<br />1 tsp vanilla<br /><br />In a small saucepan melt butter, add powdered sugar, salt and milk (a little at a time, you might need more), cocoa and vanilla. Stir together and place on cake.</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com9tag:blogger.com,1999:blog-6726974214389169067.post-21894223690801002532007-07-08T21:46:00.002-04:002008-05-08T21:20:48.053-04:00Give me a crusty<style type="text/css">.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }</style><div class="flickr-frame"> <a href="http://www.flickr.com/photos/8227486@N08/757972310/" title="photo sharing"><img src="http://farm2.static.flickr.com/1287/757972310_609d4f4085.jpg" class="flickr-photo" alt="" /></a><br /> <span class="flickr-caption"><a href="http://www.flickr.com/photos/8227486@N08/757972310/">Coconut Chicken</a>, originally uploaded by <a href="http://www.flickr.com/people/8227486@N08/">mud pie gourmet</a>.</span></div> <p class="flickr-yourcomment"> The first time I had coconut-crusted anything was in Hawaii. I went there for a dental convention, so in between classes on gum disease we toured the sites and ate good food (including coconut chicken). A must visit restaurant is <a href="http://www.topofwaikiki.com/about.html">Top of Waikiki</a>. The rooftop restaurant spins as you eat so you can see the scenery. <br /><br />I was in college my first and only time I went to Hawaii, and once I found out I was going to Hawaii with my boss (also my Uncle) and his "computer guy" and his wife I decided it would be to my advantage to bring along my boyfriend, S., now my husband. S. was dirt poor (his <a href="http://cpms.byu.edu/ESM/index.html">paleontology job</a> didn't pay much), so I offered to pay for half his ticket and he was able to share a room with my uncle/boss. He consented (after I twisted his arm) and we had a memorable time that October. <br /><br />Fast forward three months. I am in London. I move into this amazing row house. I hang a picture of S. and me on my bulletin board right by my bed. A new roommate sees the picture and asks why I have a picture of S. I reply, "Um, he's my boyfriend." (All the while thinking, "And YOU are?") She said, "Are you the one who paid for him to go to Hawaii with you?" I corrected her and told her that I only paid for <span style="font-style:italic;">half</span> the ticket. Really, I wasn't <a href="http://www.imdb.com/title/tt0092718/">buying my boyfriend</a>, but I must have done something right because he proposed 8 months later. <br /><br /><br /><span style="font-weight:bold;">Mango Raspberry Salsa</span><br /><br />1 1/2 mangos, peeled and diced<br />2 scallions, white parts chopped<br />1/2 serrano pepper, seeds removed<br />5 raspberries<br />juice of 1 lime<br />1/4 tsp cumin<br />1/4 cup fresh cilantro<br />Kosher salt and freshly ground pepper to taste<br /><br />Combine ingredients in a blender or food processor. Process till finely chopped, but not completely pureed. <br /><span style="font-weight:bold;"><br />Coconut Chicken</span><br />Serves 4<br /><br />4 chicken breasts<br />1 cup coconut milk<br />1/4 tsp red pepper flakes<br /><br />1/2 cup coconut flakes<br />1 cup Panko bread crumbs (in Asian section)<br /><br />Preheat oven to 350 degrees. Marinate chicken in coconut milk with red pepper flakes for at least 30 minutes, up to overnight. Combine coconut flakes and bread crumbs in a separate bowl. Place marinated chicken in coconut and bread crumb mixture, turning to coat. Place on a foil-lined baking sheet. Cook for 35-40 minutes, until cooked through. <br /><br />Serve with mango salsa and rice. <br /><br />Definition for Crusty: a dirty look.<br /><br />This was a word some friends and I made up. We would always say, "She gave me a crusty." This is something crusty I would want unlike those dirty looks.</p>Juleshttp://www.blogger.com/profile/07042915319912393127noreply@blogger.com8