tag:blogger.com,1999:blog-751490385507216192024-03-13T15:10:15.665-04:00A 1L Who CooksBy all accounts law school is a hellish time filled with too-hard tests, too-scary professors, and too-competitive classmates, but I'm loving it! And I'm dedicated to keeping a semi-normal life, which, for me, includes cooking and baking exploits of the yummiest kind. This blog will document my culinary explorations as I continue my way through a legal education.Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-75149038550721619.post-15162232962089476292012-04-11T10:19:00.002-04:002012-04-11T10:30:19.343-04:00Simple Spring Strawberry Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxhA24xwDB9IW4P_YWpWakUCP48P67idzLiJK_d3xdHz2ghGk0iuEdHl-4imkx8VP5KcUOuLoIgrbX2oxF2jKR2EUNJ2tD0nN18lkVDXbgvmu_ftV4CifvW-POOEak8DHsRb-MOM18B4/s1600/DSC_2811.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxhA24xwDB9IW4P_YWpWakUCP48P67idzLiJK_d3xdHz2ghGk0iuEdHl-4imkx8VP5KcUOuLoIgrbX2oxF2jKR2EUNJ2tD0nN18lkVDXbgvmu_ftV4CifvW-POOEak8DHsRb-MOM18B4/s320/DSC_2811.jpg" alt="" id="BLOGGER_PHOTO_ID_5730147681368873186" border="0" /></a><br /><span style="font-family: verdana;">This was one of those "let's make a special dinner so it should have dessert, but I don't want to do any food shopping" recipes. It is so simple and very similar to my famous </span><a style="font-family: verdana;" href="http://1lwhocooks.blogspot.com/2010/07/nantucket-blueberry-pie.html">blueberry nantucket pie</a><span style="font-family: verdana;">. It's not too sweet. Which is great because anyone who knows me, knows that I love any excuse to eat cake for breakfast. It is best served with a little whipped cream or vanilla ice cream.</span><br /><br /><span style="font-weight: bold; font-family: verdana;">Simple Spring Strawberry Cake</span><br /><span style="font-family: verdana;">1 1/2 cups flour</span><br /><span style="font-family: verdana;">1 1/2 tsp baking powder</span><br /><span style="font-family: verdana;">1/2 tsp salt</span><br /><span style="font-family: verdana;">1/2 cup splenda/sugar mix (or 1 cup of sugar)</span><br /><span style="font-family: verdana;">1 egg</span><br /><span style="font-family: verdana;">1/2 cup milk</span><br /><span style="font-family: verdana;">1 tsp vanilla extract</span><br /><span style="font-family: verdana;">6 tbsp melted butter</span><br /><span style="font-family: verdana;">3/4 lb of hulled strawberries</span><br /><br /><span style="font-family: verdana;">1. Preheat oven to 325 F. In large bowl, whisk flour, baking powder, salt, sugar. Add egg, milk, and vanilla extract. </span><br /><br /><span style="font-family: verdana;">2. Melt butter in a small saucepan. Slowly add butter to flour mixture. Make sure to do this slowly or you will end up cooking the egg in the flour mixture.</span><br /><br /><span style="font-family: verdana;">3. In a cake pan or 10" pie pan pour cake batter. Slice strawberries in half and arrange on top of the cake batter in a single layer.</span><br /><br /><span style="font-family: verdana;">4. Bake for 1 hour and test with a toothpick - it should come out clean. </span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com7tag:blogger.com,1999:blog-75149038550721619.post-14642545989592998572012-03-25T10:52:00.007-04:002012-03-25T11:16:32.904-04:00Baked French Toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmx_syC1XpTJ4LwzQghGadNlApqOkSGM65cwMpXKAUiMXW0Au7Y_-bAGCaeNDWIozP5fhq9fwyLgEl-hoNT4D5lMqkfJ5zursPb66duNWEG1SlrrdcEWxl-plthjEzYlGiBKCHuSJ2l0c/s1600/DSC_2665.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmx_syC1XpTJ4LwzQghGadNlApqOkSGM65cwMpXKAUiMXW0Au7Y_-bAGCaeNDWIozP5fhq9fwyLgEl-hoNT4D5lMqkfJ5zursPb66duNWEG1SlrrdcEWxl-plthjEzYlGiBKCHuSJ2l0c/s320/DSC_2665.jpg" alt="" id="BLOGGER_PHOTO_ID_5723852016088233090" border="0" /></a><br /><br /><span style="font-family:verdana;">Wow! It's been a long time; for which I promise there are plenty of good (and not so good) excuses. But I won't bore you those and instead will offer a delicious and simply way to make breakfast special: Baked French Toast!</span> <span style="font-family:verdana;"><br /><br />We recently started picking up a really nice bread at a local bakery and have slices with dinner, which is more satisfying than reason can explain. But even <span style="font-style: italic;">we</span> often can't finish the loaf before it crosses the threshold from delightfully chewy to just plain too much work to chew. The recipe below is the perfect solution!<br /><br />On a slightly unrelated note, there are two new - and very welcome - additions to my kitchen! Introducing ...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BxvxdtGo7fFrs_WBEey5BH5yfWjiwY1fPxiHUGrAx3xrro5VZDUuv5RJAq-wu002UmP5wlyCkMnJhvfTzt7QwU-10t961UqLCeojutowSAEiJKtwFT5lBt0aFi78J6ofxdMKE7TfBME/s1600/DSC_2667.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BxvxdtGo7fFrs_WBEey5BH5yfWjiwY1fPxiHUGrAx3xrro5VZDUuv5RJAq-wu002UmP5wlyCkMnJhvfTzt7QwU-10t961UqLCeojutowSAEiJKtwFT5lBt0aFi78J6ofxdMKE7TfBME/s320/DSC_2667.jpg" alt="" id="BLOGGER_PHOTO_ID_5723851952772447618" border="0" /></a><br />A beautiful and perfect in every way Le Creuset dutch oven, from my wonderful husband! I've already made carnitas in this bad boy and have plans for ribs in the near future! I think his gift was a little self-interested, no? :o)<br /><br /></span><span style="font-weight: bold;font-family:verdana;" ><span style="font-family:verdana;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRt_l2HXJklqBzOO_560R7VrrQg8s9MIW56_OIxYxl-i7YmHRA5v1qr285-eUDMfa1e1XWHvHfIlT5XXmi5vhw0xew0CmvLxMBEcib4hhQ5CXNEmD-Ajqu5gfM5xuf3Fd_blMwzzpvuE/s1600/DSC_2674.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRt_l2HXJklqBzOO_560R7VrrQg8s9MIW56_OIxYxl-i7YmHRA5v1qr285-eUDMfa1e1XWHvHfIlT5XXmi5vhw0xew0CmvLxMBEcib4hhQ5CXNEmD-Ajqu5gfM5xuf3Fd_blMwzzpvuE/s320/DSC_2674.jpg" alt="" id="BLOGGER_PHOTO_ID_5723852087883577330" border="0" /></a></span></span><span style="font-family:verdana;"><span style="font-family:verdana;">And the red <a href="http://www.williams-sonoma.com/products/oxo-olive-and-cherry-pitter/?pkey=e%7Ccherry%2Bpitter%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH%7C%7CNoFacet-_-NoFacet-_-NoMerchRules-_-">OXO cherry pitter from Williams-Sonoma</a> that I have been eying literally for years. My wonderful friends (and amazingly talented wedding photographers) <a href="http://justinmarantz.com">Justin & Mary</a> sent me a W-S gift card, so I really made the best of it! In the past I have used a chopstick to pit cherries, which is fine. But sometimes, a job calls for the perfect tool and the messy business of pitting cherries is definitely one of those. I am armed and ready for this year's sour cherry season!</span></span><span style="font-weight: bold;font-family:verdana;" ><span style="font-family:verdana;"><br /></span><br />Baked French Toast</span> <span style="font-family:verdana;"><br />About 1/2 a loaf sliced (to your preferred thickness)</span> <span style="font-family:verdana;"><br />2 eggs</span><br /><span style="font-family:verdana;">1 1/2 cups whole milk (or skim milk plus a dash of half & half)</span> <span style="font-family:verdana;"><br />1 1/2 tbsp sugar</span> <span style="font-family:verdana;"><br />1/4 tsp salt</span> <span style="font-family:verdana;"><br />1 tsp almond extract</span> <span style="font-family:verdana;"><br />cinnamon</span> <span style="font-family:verdana;"><br /><br />1. Butter a rectangular baking dish and line with bread slices, packing them in tightly.</span> <span style="font-family:verdana;"><br /><br />2. In a separate bowl, whisk milk, eggs, sugar, salt, and almond extract. Pour over bread slices.</span> <span style="font-family:verdana;"><br /><br />3. Sprinkle cinnamon over the bread and let everything sit for about 20 minutes. Preheat your oven to 425 F.</span> <span style="font-family:verdana;"><br /><br />4. Bake for about 30 minutes, until puffy and delicious. Serve with warm maple syrup!</span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com2tag:blogger.com,1999:blog-75149038550721619.post-42406416224166080202012-02-04T17:48:00.003-05:002012-02-04T17:56:37.576-05:00Blueberry Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bRCzCcYwW73ZaWAvdgQPA08sItFtmpxgiA8GHfV84iDjMFGJoFY-VhEexvonPUBMVCrlT3pUTrr1h26TmbVYg2x4A1dADqQR2C_U7Pt7DcVej0ZQ-V4Lvjkgn6kXGX-VD_MniLGcV-o/s1600/DSC_2643.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bRCzCcYwW73ZaWAvdgQPA08sItFtmpxgiA8GHfV84iDjMFGJoFY-VhEexvonPUBMVCrlT3pUTrr1h26TmbVYg2x4A1dADqQR2C_U7Pt7DcVej0ZQ-V4Lvjkgn6kXGX-VD_MniLGcV-o/s320/DSC_2643.jpg" alt="" id="BLOGGER_PHOTO_ID_5705416315149110642" border="0" /></a><br /><span style="font-family: verdana;">I'm not sure that the idea of making blueberry muffins in January would have occurred to me had our house guests not left a pint in our fridge. But I'm sure glad they did. Blueberry muffins bring the comfort of more decadent foods without all of the calories and have the added bonus of fruit, which I'm told is better for you that lots of other things I usually gravitate toward for breakfast (read: bacon). </span><br /><br /><span style="font-family: verdana;">This recipe is from the no-fail blog, </span><a style="font-family: verdana;" href="http://smittenkitchen.com/2010/08/perfect-blueberry-muffins/">Smitten Kitchen</a><span style="font-family: verdana;">, and makes the perfect muffin. Not too big, not too small - just right to have for breakfast and bring to work to share with grateful colleagues. :o)</span><br /><br /><span style="font-weight: bold; font-family: verdana;">Blueberry Muffins</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;font-size:85%;" >from <a href="http://smittenkitchen.com/2010/08/perfect-blueberry-muffins/">Smitten Kitchen</a></span><br /><p style="font-family: verdana;">5 tbsp unsalted butter, softened<br />1/2 cup granulated sugar<br />1 large egg<br />3/4 cup plain greek yogurt<br />1/2 tsp grated lemon zest<br />1 1/2 cups all-purpose flour<br />1 1/2 tsp baking powder<br />1/4 tsp baking soda<br />1/4 tsp salt<br />3/4 cup blueberries</p> <p style="font-family: verdana;">1. Preheat oven to 375 F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray.<br /></p><p style="font-family: verdana;">2. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest.<br /></p><p style="font-family: verdana;">3. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries.<br /></p><p style="font-family: verdana;">4. Use an ice cream scoop to fill muffin cups about 3/4 full. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.<br /></p><p><span style="font-family: verdana;">Makes 9 to 10 muffins.</span><br /></p>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com1tag:blogger.com,1999:blog-75149038550721619.post-24739254949609983882012-01-19T07:59:00.003-05:002012-01-21T11:46:12.611-05:00Dinner at Blue Hill at Stone Barns<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0S4bNKKW926p01HneSdBCSy5rJv8KotpRJauOe2PaqCNjjctu7YkIAEOtTVb-okn-wTUMfqcR8MazYeRk9342hdBI1vT1tMJVv4zwHo6wUv27XY6qpDLYuOyVQq5e_NTc4SB1Th4c-LQ/s1600/Screen+shot+2012-01-19+at+7.58.47+AM.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0S4bNKKW926p01HneSdBCSy5rJv8KotpRJauOe2PaqCNjjctu7YkIAEOtTVb-okn-wTUMfqcR8MazYeRk9342hdBI1vT1tMJVv4zwHo6wUv27XY6qpDLYuOyVQq5e_NTc4SB1Th4c-LQ/s320/Screen+shot+2012-01-19+at+7.58.47+AM.png" alt="" id="BLOGGER_PHOTO_ID_5699327079507919826" border="0" /></a><span style="font-size:78%;">image from <a href="http://www.cheeryobservations.com/food/blue-hill-at-stone-barns/">http://www.cheeryobservations.com</a><br /></span></div><span style="font-family: verdana;"><br />Last week we took our first vacation in almost two years. It wasn't to France or Italy. It wasn't to the Grand Canyon or a beach resort. It was to Tarrytown, NY. Just 1/2 hour north of the city. BUT, the reason we chose Tarrytown was to have a meal just as glamorous and unique as any of the places I just listed. That's right - we had an 8 course dinner at </span><a style="font-family: verdana;" href="http://www.bluehillfarm.com/food/blue-hill-stone-barns">Blue Hill at Stone Barns</a><span style="font-family: verdana;">. </span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRN0sO6zqnoCffCjBbZCxMZWE2Mo0gGMqwoluh7oP09imz4gay_bLZjzJFXMEz6pQpdrgVz2CrNykw6LPnJV-HG3nySOBbREBcMGwO4XlFSAzKwt8fmJnUscMTGk0kNeEKBfIp5hTKRI/s1600/Screen+shot+2012-01-19+at+7.56.55+AM.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRN0sO6zqnoCffCjBbZCxMZWE2Mo0gGMqwoluh7oP09imz4gay_bLZjzJFXMEz6pQpdrgVz2CrNykw6LPnJV-HG3nySOBbREBcMGwO4XlFSAzKwt8fmJnUscMTGk0kNeEKBfIp5hTKRI/s320/Screen+shot+2012-01-19+at+7.56.55+AM.png" alt="" id="BLOGGER_PHOTO_ID_5699326966269253682" border="0" /></a><span style="font-size:78%;">image from <a href="http://www.asfourguzy.com/projects/bhsb/1.html">http://www.asfourguzy.com</a></span><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><br />It was a little too cold to take the farm tour, but we arrived for our dinner reservation just in time to watch the sun set over the farm (from the warmth of the car). It was gorgeous. And then there was the food. Such fresh root vegetables, it left you wondering what it was you were eating before ("that's how a carrot tastes?!"). And venison that was delightfully rare. And offal that made Tom utter "barnyardy, but not in a bad way," just like </span><a style="font-family: verdana;" href="http://www.travelchannel.com/tv-shows/bizarre-foods">Andrew Zimmern</a><span style="font-family: verdana;"> does!</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfuqHyNIjOd6cV3xCDiROPDzHKDIqeVeR08DA87hLMySbDncsXOrkFmURk_T0XErms1bq9w7esfHK08HjGB2AnGRec-kgEiavQbhGK64HVCkTraYpxjsj8rSxyBaYNZnNDDzh5BIfqwQ/s1600/Screen+shot+2012-01-19+at+7.57.23+AM.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfuqHyNIjOd6cV3xCDiROPDzHKDIqeVeR08DA87hLMySbDncsXOrkFmURk_T0XErms1bq9w7esfHK08HjGB2AnGRec-kgEiavQbhGK64HVCkTraYpxjsj8rSxyBaYNZnNDDzh5BIfqwQ/s320/Screen+shot+2012-01-19+at+7.57.23+AM.png" alt="" id="BLOGGER_PHOTO_ID_5699327022394527778" border="0" /></a><span style="font-family: verdana;"><span style="font-size:78%;">image from <a href="http://gastronomyblog.com/2009/09/30/blue-hill-at-stone-barns-pocantico-hills/">http://gastronomyblog.com</a></span></span><br /><span style="font-family: verdana;"></span></div><span style="font-family: verdana;"><br />So without further ado, our delicious, once-in-a-lifetime menu:</span><br /><br /><span style="font-family: verdana;">1. Raw vegetables from the garden (served as above) including carrots, turnips, cauliflower. And a shot of carrot juice.</span><br /><br /><span style="font-family: verdana;">2. Sweet potato chip, smoked kale chip, parsnip chip</span><br /><br /><span style="font-family: verdana;">3. One-bite beet burger on sesame roll and fried pig skin</span><br /><br /><span style="font-family: verdana;">4. speck with greenhouse greens and pickled vegetables</span><br /><br /><span style="font-family: verdana;">5. Stained-glass plate of winter fruits and vegetables with mustard seeds</span><br /><br /><span style="font-family: verdana;">6. Brioche with swiss chard marinade and fresh ricotta</span><br /><br /><span style="font-family: verdana;">7. Roasted carrot with almond sauce and hazelnut shavings</span><br /><br /><span style="font-family: verdana;">8. Barely poached egg with mushrooms and spinach emulsion</span><br /><br /><span style="font-family: verdana;">9. Potato, onion bread served with whipped lard, fresh churned butter, kale and tomato salt</span><br /><br /><span style="font-family: verdana;">10. Pork belly with rutabaga and walnut salad</span><br /><br /><span style="font-family: verdana;">11. Venison rack with liver and kidney and salsify rolled in chocolate wheat</span><br /><br /><span style="font-family: verdana;">12. Squash dumpling with pumpkin seed ice cream with molasses</span><br /><br /><span style="font-family: verdana;">13. Cheese souffle with coffee ice cream and ginger</span><br /><br /><span style="font-family: verdana;">14. Chocolate tart with spelt flour and cinnamon ice cream</span><br /><br /><span style="font-family: verdana;">15. Tiny chocolate milkshake with raspberry & vinegar marshmallow</span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com1tag:blogger.com,1999:blog-75149038550721619.post-51300983857884136872012-01-08T15:20:00.005-05:002012-01-08T15:49:00.850-05:00Chocolate Truffles x2 and a Ginger Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8NrlR5A8pj-ahiYagfbwpA8LP3c8E14FwN9-KYWB0DJzSBui4HbgsGyxhZwjutn5Vzka8Mu-HJdtPL83lZI_PWRWuwDpaZ7qAoOh0dR3YeSorStj-CydAaGvno3ykPTG8vGc22e7Dck/s1600/DSC_2505.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8NrlR5A8pj-ahiYagfbwpA8LP3c8E14FwN9-KYWB0DJzSBui4HbgsGyxhZwjutn5Vzka8Mu-HJdtPL83lZI_PWRWuwDpaZ7qAoOh0dR3YeSorStj-CydAaGvno3ykPTG8vGc22e7Dck/s320/DSC_2505.jpg" alt="" id="BLOGGER_PHOTO_ID_5695360245977816130" border="0" /></a><br /><span style="font-family: verdana;">I get that most of you are dieting, so perhaps this post is inappropriate. Or even mean-spirited. Please know it isn't intended that way. See, I'll be joining you on the calorie-count wagon shortly, but not until one last glorious (read butter-laden) meal at </span><a style="font-family: verdana;" href="http://www.bluehillfarm.com/food/blue-hill-stone-barns">Blue Hill at Stone Barns</a><span style="font-family: verdana;"> this weekend! I'll be sure to blog about the whole thing so we can </span><span style="font-weight: bold; font-family: verdana;">all</span><span style="font-family: verdana;"> relive it, because when you get to look out the window at the very vegetable patch where, that morning, they picked the carrots hanging out on your plate, you know it has to be divine!</span><br /><br /><span style="font-family: verdana;">But for now (and since my 2012 diet has yet to begin), not one, but two truffle recipes and a ginger cake for good measure. These are all what I would call "adult desserts." The truffles are rich and the peanut butter truffle rolled in cocoa powder has the perfect amount of bitterness to counter the richness of the creamy center. The ginger cake isn't sweet at all and packs a little punch at the back of your throat all while warming your insides and providing the perfect complement to a cup of after-dinner coffee. So if you want to cheat on your diet, or, if like me you haven't even started yet, give one of these a try!</span><br /><br /><span style="font-weight: bold; font-family: verdana;">Peanut Butter Truffles</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;font-size:85%;" >(from Martha Stewart Living, Dec. 2011)</span><br /><span style="font-family: verdana;">8 ounces semisweet chocolate, coarsely chopped</span><br /><span style="font-family: verdana;">1 cup heavy cream</span><br /><span style="font-family: verdana;">1/8 tsp coarse salt</span><br /><span style="font-family: verdana;">1 cup smooth peanut butter</span><br /><span style="font-family: verdana;">unsweetened Dutch-process cocoa powder</span><br /><br /><span style="font-family: verdana;">1. Bring heavy cream to a boil. Pour over chocolate and add salt. Let stand for 10 minutes (don't stir or the mixture will cool too quickly and become grainy).</span><br /><br /><span style="font-family: verdana;">2. Whisk the mixture until smooth and shiny being sure to scrape the bottom of the bowl to catch any pieces.</span><br /><br /><span style="font-family: verdana;">3. Add the chocolate little by little to the peanut butter, whisking constantly until smooth. Refrigerate in a 5x8/12 glass loaf pan, covered until cool. About 4 hours.</span><br /><br /><span style="font-family: verdana;">4. Scoop small, 1 inch balls and roll in the palm of your hands. Refrigerate again for about 20 minutes. Roll in the cocoa powder, tapping gently to remove any excess. Refrigerate in mini baking cups for up to 4 days.</span><br /><br /><span style="font-weight: bold; font-family: verdana;">S'mores Truffles </span><span style="font-family: verdana;font-size:85%;" >(from <a href="http://www.thecomfortofcooking.com/2011/12/smores-truffles.html">the comfort of cooking</a>)</span><br /><span style="font-family: verdana;">2 tablespoons unsalted butter </span><br /><span style="font-family: verdana;">1/2 cup heavy cream </span><br /><span style="font-family: verdana;">2 cups (12 oz.) milk chocolate chips </span><br /><span style="font-family: verdana;">24 mini marshmallows </span><br /><span style="font-family: verdana;">1 cup finely crushed graham crackers </span><p style="font-family: verdana;"><em></em>1. Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil.<br /></p><p style="font-family: verdana;">2. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and able to be rolled.</p> <p style="font-family: verdana;"> 3. Roll chocolate into 24 balls, stuffing each with a mini marshmallow in the center.</p> <p style="font-family: verdana;">4. Chill truffles for about 20 minutes before rolling them in graham cracker crumbs. Chill for a few minutes before serving, or keep for up to 4 days.</p><p style="font-family: verdana;"><span style="font-weight: bold;">Fresh Ginger Cake</span> <span style="font-size:85%;">(from Joy of Cooking)</span></p><p style="font-family: verdana;">1 1/2 cups all-purpose flour<br />1 tsp baking soda<br />1/4 tsp salt <br />1/2 cup packed light brown sugar<br />1/4 cup molasses<br />1/4 cup honey<br />1 large egg<br />1/2 cup finely minced fresh ginger<br />8 tbsp (1 stick) unsalted butter<br />1/2 cup water</p><span style="font-family: verdana;">1. Preheat oven to 350 F. Line 9x9 inch pan with parchment paper.</span><br /><br /><span style="font-family: verdana;">2. Whisk together flour, baking soda, and salt.</span><br /><br /><span style="font-family: verdana;">3. In a separate bowl whisk together brown sugar, molasses, honey, and egg. Whisk in ginger.</span><br /><br /><span style="font-family: verdana;">4. In a saucepan combine butter and water and heat until butter is melted. Add this to the molasses mixture. Stir in flour mixture just until smooth. Scrape the batter into the pan.</span><br /><br /><span style="font-family: verdana;">5. Bake about 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner. </span><br /><br /><span style="font-family: verdana;">6. Once cooled completely, serve with a dusting of powdered sugar.</span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com0tag:blogger.com,1999:blog-75149038550721619.post-45686844743523304322011-12-28T07:48:00.007-05:002011-12-28T08:14:26.097-05:00Bobalki - a Slovak Xmas Eve Tradition<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBH4Lf2BSjT9MPJYIzrSpQ2c8qF5g5kzeU1beMPNVqb4JEPYMQBTfy79P0B6lnRN4Kg4sNS73Ega3V2k-NLxsn2u9ffU-yedQhNpfBdjgFV4_UJFM1H6z1EYUnc5_eyu2YXEu3AXu7l0/s1600/DSC_2558.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBH4Lf2BSjT9MPJYIzrSpQ2c8qF5g5kzeU1beMPNVqb4JEPYMQBTfy79P0B6lnRN4Kg4sNS73Ega3V2k-NLxsn2u9ffU-yedQhNpfBdjgFV4_UJFM1H6z1EYUnc5_eyu2YXEu3AXu7l0/s320/DSC_2558.jpg" alt="" id="BLOGGER_PHOTO_ID_5691164885532881522" border="0" /></a><br /><span style="font-family:verdana;">Growing up my family didn't have </span><span style="font-style: italic;font-family:verdana;" >too</span><span style="font-family:verdana;"> many holiday traditions. Sometimes we had a Christmas tree, and sometimes we didn't. Sometimes we lit a menorah, and sometimes we didn't. But one thing you could count on was the Christmas eve meal: <a href="http://1lwhocooks.blogspot.com/2011/01/mushroom-soup.html">mushroom soup</a>, fish, peas and onions, orange slices, walnuts, and bobalki. All paying homage to my mother's 100% Slovak heritage.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpj-PXMZR_i-Pz8BO1HUasKGnEvOkXvihfQ_S6RvFbcK5AQs0lRNNQpRw7S4XQ-G18-YjS9FU25UxwsVQ1G17q47FUIQzq3_-2AVrdAMOqckJWthHOYcfQVbOuCjxp3zRK43AzJqigsGs/s1600/DSC_2547.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpj-PXMZR_i-Pz8BO1HUasKGnEvOkXvihfQ_S6RvFbcK5AQs0lRNNQpRw7S4XQ-G18-YjS9FU25UxwsVQ1G17q47FUIQzq3_-2AVrdAMOqckJWthHOYcfQVbOuCjxp3zRK43AzJqigsGs/s320/DSC_2547.jpg" alt="" id="BLOGGER_PHOTO_ID_5691164759006105874" border="0" /></a><span style="font-family:verdana;">Honestly, bobalki was not something we really loved growing up. But a few years ago my mother realized that she had been skipping a weird step at the end, which ended up making all the difference and now bobalki is something we ask for even when it's not Christmas eve. For those who don't know, bobalki are little dough balls, that are not themselves very sweet, but are covered in honey and poppy seeds. Be forewarned that there are A LOT of poppy seeds, so if you're eating in mixed company, you may want to serve them with a side of floss. :o)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LN4Fr_Lxq7wgccAGTPwXoOx7qR_3gx27EjJAcYj65JsrS30MBfWC-whD_o5hZornCD2NHc5exUq4Ge38kP4OjG9kSSLmHFPR6sgpK6YHniXex85XxlKKT2eXw8uN5VS43duboj6Fx5o/s1600/DSC_2552.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LN4Fr_Lxq7wgccAGTPwXoOx7qR_3gx27EjJAcYj65JsrS30MBfWC-whD_o5hZornCD2NHc5exUq4Ge38kP4OjG9kSSLmHFPR6sgpK6YHniXex85XxlKKT2eXw8uN5VS43duboj6Fx5o/s320/DSC_2552.jpg" alt="" id="BLOGGER_PHOTO_ID_5691164821186400114" border="0" /></a><br /><div style="text-align: center;font-family:verdana;"><span style="color: rgb(204, 51, 204); font-weight: bold;font-family:georgia;" >I hope everyone has a wonderful new year's eve and a fulfilling and healthy 2012!</span><br /></div><br /><span style="font-weight: bold;font-family:verdana;font-size:130%;" >Bobalki</span><br /><div style="text-align: left;">Note: pouring boiling water over the dough balls in point #5 is the weird step often forgotten, but is vital to ensure the balls are not dry and dense.<br /><br /></div><span style="font-family:verdana;">1 cup water</span><br /><span style="font-family:verdana;">1 1/2 tbsp plus 1/2 tbsp sugar</span><br /><span style="font-family:verdana;">1 tsp salt</span><br /><span style="font-family:verdana;">2 1/2 tbsp butter</span><br /><span style="font-family:verdana;">1 pkg dry, active yeast</span><br /><span style="font-family:verdana;">3 cups flour</span><br /><br /><span style="font-family:verdana;">1/4 cup poppy seeds</span><br /><span style="font-family:verdana;">1 tbsp milk</span><br /><span style="font-family:verdana;">1/4 cup honey</span><br /><br /><span style="font-family:verdana;">1. Boil 1 cup water, 1 1/2 tbsp sugar, and salt. Cool until room temperature. Meanwhile, dissolve yeast and 1/2 tbsp of sugar in 1/4 cup warm water.</span><br /><br /><span style="font-family:verdana;">2. Place flour in a large bowl and add water/sugar mixture and yeast mixture. Mix thoroughly and knead for about 10 minutes. Adding a little more flour to ensure the dough isn't sticking to your fingers. Cover for about an hour, until dough has doubled.</span><br /><br /><span style="font-family:verdana;">3. Punch down the dough and turn out onto a floured surface. Tear off pieces of dough and form them into 1/2 inch balls.</span><br /><br /><span style="font-family:verdana;">4. Place balls on a parchment lined cookie sheet, so they are touching each other. Heat oven to 375 F and cover the cookie sheet with a piece of oiled plastic wrap, wait about 30 minutes until balls have almost doubled. Bake 15-20 minutes until balls are light brown.</span><br /><br /><span style="font-family:verdana;">5. Set sheet on a cooling rack and let balls cool completely; pull balls apart. Place balls in a colander and pour a little boiling water over them—not so much that they become mush.</span><br /><br /><span style="font-family:verdana;">6. Grind poppy seeds and milk in a food processor. Add poppy seed mixture to honey and pour over the dough balls, stirring to ensure even coverage. Serve immediately.</span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com13tag:blogger.com,1999:blog-75149038550721619.post-4053229801761866132011-12-15T08:20:00.007-05:002011-12-15T08:33:34.370-05:00Pecan Tassies & Pfeffernussen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZs7cA5PZJBR7OxklUYtiYw3j5uKS3AusIkQ-SLsw8ttM1l1MuZCmoWJp2qiwAq7Be6gkQqTt_6KoiXnYWiODJefa79FE3ZWtPO1P_nNsvuK6T0ulAT1gm7OySvP6Fn2LXtySxzN-Y-fQ/s1600/DSC_2457.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZs7cA5PZJBR7OxklUYtiYw3j5uKS3AusIkQ-SLsw8ttM1l1MuZCmoWJp2qiwAq7Be6gkQqTt_6KoiXnYWiODJefa79FE3ZWtPO1P_nNsvuK6T0ulAT1gm7OySvP6Fn2LXtySxzN-Y-fQ/s320/DSC_2457.jpg" alt="" id="BLOGGER_PHOTO_ID_5686345366824057298" border="0" /></a><br /><span style="font-family: verdana;">It's been over a month since my last post. With good reason, because for the majority of that time I was without a working stove. But now I'm back and while the renovation is not fully completed yet, I have a kitchen that is in complete working order!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufDTDL-QBkxcepi8CpUdEcTCiwhhal8R41z7Fs8XmoClBGP2_3cs1KTTv0kWCTgoxfMva7938bN64G1R2Ei4ZwNTgQ24J_nsZAac4yYn2ve3mRoFVXYMbF3YIoUNZgs_V81z7sXtJky8/s1600/DSC_2472.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufDTDL-QBkxcepi8CpUdEcTCiwhhal8R41z7Fs8XmoClBGP2_3cs1KTTv0kWCTgoxfMva7938bN64G1R2Ei4ZwNTgQ24J_nsZAac4yYn2ve3mRoFVXYMbF3YIoUNZgs_V81z7sXtJky8/s320/DSC_2472.jpg" alt="" id="BLOGGER_PHOTO_ID_5686344800383543538" border="0" /></a><br /><span style="font-family: verdana;">So in celebration, and in time for the holidays, here are two delicious cookie recipes that I served at our inaugural cocktail party! Both come from the inimitable Martha Stewart, who certainly comes in handy this time of year. :o) Enjoy!</span><br /><br /><span style="font-weight: bold; font-family: verdana;">Pecan Tassies</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;font-size:85%;" >from <a href="http://www.marthastewart.com/312653/pecan-tassies">Martha Sewart</a></span><br /><span style="font-family: verdana;">For the dough:</span><br /><span style="font-family: verdana;">1/2 cup pecans</span><br /><span style="font-family: verdana;">1/2 cup mascarpone cheese</span><br /><span style="font-family: verdana;">1/4 cup unsalted butter, softened</span><br /><span style="font-family: verdana;">3/4 cup all-purpose flour</span><br /><span style="font-family: verdana;">Pinch of salt</span><br /><br /><span style="font-family: verdana;">For the filling:</span><br /><span style="font-family: verdana;">1 large egg</span><br /><span style="font-family: verdana;">1/4 cup packed light-brown sugar</span><br /><span style="font-family: verdana;">2 tbsp pure maple syrup</span><br /><span style="font-family: verdana;">2 tsp pure vanilla extract</span><br /><span style="font-family: verdana;">1 tbsp unsalted butter, softened</span><br /><span style="font-family: verdana;">1/4 tsp salt</span><br /><span style="font-family: verdana;">3/4 cup pecans, toasted and coarsely chopped</span><br /><br /><span style="font-family: verdana;">1. Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside. In an electric mixer, combine mascarpone and butter on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together.</span><br /><br /><span style="font-family: verdana;">2. Roll dough into sixteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.</span><br /><br /><span style="font-family: verdana;">3. Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.</span><br /><br /><span style="font-family: verdana;">4. Bake pecan tassies until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack before you unmold.</span><br /><br /><span style="font-weight: bold; font-family: verdana;">Pfeffernussen </span><span style="font-family: verdana;font-size:85%;" >from <a href="http://www.marthastewart.com/318226/pfeffernussen">Martha Stewart</a></span><br /><span style="font-family: verdana;">1 1/4 cups confectioners' sugar</span><br /><span style="font-family: verdana;">2 1/4 cups all-purpose flour</span><br /><span style="font-family: verdana;">1/4 tsp freshly ground pepper</span><br /><span style="font-family: verdana;">3/4 tsp ground cinnamon</span><br /><span style="font-family: verdana;">1/2 tsp ground allspice</span><br /><span style="font-family: verdana;">1/4 tsp freshly ground nutmeg</span><br /><span style="font-family: verdana;">1/4 tsp ground cloves</span><br /><span style="font-family: verdana;">1/4 tsp baking soda</span><br /><span style="font-family: verdana;">1/2 cup unsalted butter, room temperature</span><br /><span style="font-family: verdana;">3/4 cup firmly packed light-brown sugar</span><br /><span style="font-family: verdana;">1 large egg</span><br /><span style="font-family: verdana;">1/4 cup unsulfured molasses</span><br /><span style="font-family: verdana;">1/2 teaspoon pure vanilla extract</span><br /><br /><span style="font-family: verdana;">1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag.</span><br /><br /><span style="font-family: verdana;">2. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.</span><br /><br /><span style="font-family: verdana;">3. Place butter, brown sugar, and molasses in an electric mixer beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets.</span><br /><br /><span style="font-family: verdana;">4. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack.</span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com1tag:blogger.com,1999:blog-75149038550721619.post-70542239094132841672011-11-12T17:48:00.004-05:002011-11-12T18:08:22.315-05:00Kitchen Renovation<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqwxiiG6wfNzq3w5PZiEw__CkmsctvXiWteUrnHfgVLC6WbrQbpufaF3FQhRrC-rJS7SUjbAcp4fOZ_KBOV1RiSj93hQ_r0ZsKSRE1REf0DozISbY-YM0dyolL5q01WetHL8eVQ_krTs/s1600/DSC_2343.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqwxiiG6wfNzq3w5PZiEw__CkmsctvXiWteUrnHfgVLC6WbrQbpufaF3FQhRrC-rJS7SUjbAcp4fOZ_KBOV1RiSj93hQ_r0ZsKSRE1REf0DozISbY-YM0dyolL5q01WetHL8eVQ_krTs/s320/DSC_2343.jpg" alt="" id="BLOGGER_PHOTO_ID_5674249757862451218" border="0" /></a><br /><span style="font-family: verdana;">We are well underway with the kitchen renovation. In some ways it seems as though we've been "renovating" this kitchen since July, considering all of the planning required, but in reality the actual work has only been going on for 7 days. In that 7 days though, we have gotten rid of the world's worst fridge, smallest stove, and shallowest sink. We have also gained all new electric and plumbing work and beautiful cabinetry.</span><br /><br /><span style="font-family: verdana;">It has been very rewarding to watch as this project grew and gained momentum. From a genuine need to make the kitchen utile, to a dream to make it something special. From progress measured at a snail's pace (e.g. we picked the contractor this month) to hourly gains (e.g. base cabinetry built out that wasn't there when I left for class in the morning). Like most things, home ownership seems to be more about the journey than the destination. But we are incredibly excited to see the finished project and to share it will all of you. So until our true "before and after" pics are available, here is a little "before and now."</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZG1aSyzLnuwEuv7_dPdNmBJ9-lV7i6aVO_Ng7vgQrdTJw4ihVpKB1GXaXnB7ktxKdGDGH_VIZGJJ8hhvrCcZn6853FFIiBTZsBocGmyI7cuVonbMszsfH3JAjXtEAvxSu9OLEY6H7hG8/s1600/before%2526mid.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 498px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZG1aSyzLnuwEuv7_dPdNmBJ9-lV7i6aVO_Ng7vgQrdTJw4ihVpKB1GXaXnB7ktxKdGDGH_VIZGJJ8hhvrCcZn6853FFIiBTZsBocGmyI7cuVonbMszsfH3JAjXtEAvxSu9OLEY6H7hG8/s320/before%2526mid.jpg" alt="" id="BLOGGER_PHOTO_ID_5674249477018803954" border="0" /></a>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com2tag:blogger.com,1999:blog-75149038550721619.post-45537126099065512992011-11-05T14:22:00.004-04:002011-11-05T14:33:26.664-04:00Owl S'Mores<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrywNNW3vB1jOp49kyIPq0zhnurho0V8qGfbviIwgso2hGWIB318NEvkwpP8tb56_IFti9LZTGBvaUfSxKv45Q8RgNdHz4yfeIegH2CmALnvMHvZluPM9sUmLvS88ukg6j-LVM-e6dcHI/s1600/DSC_2272.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrywNNW3vB1jOp49kyIPq0zhnurho0V8qGfbviIwgso2hGWIB318NEvkwpP8tb56_IFti9LZTGBvaUfSxKv45Q8RgNdHz4yfeIegH2CmALnvMHvZluPM9sUmLvS88ukg6j-LVM-e6dcHI/s320/DSC_2272.jpg" alt="" id="BLOGGER_PHOTO_ID_5671579022133078146" border="0" /></a><span style="font-family: verdana;">This isn't so much a "recipe" as it is instructions for an edible craft. I saw <a href="http://www.livinglocurto.com/2010/09/owl-smores/">these</a> last week and just <span style="font-style: italic;">had</span> to make them. They provided the perfect complement to a Halloween Day session of my Jurisprudence class. And in addition to being the cutest s'mores I've ever seen, they are incredibly tasty!</span><br /><br /><span style="font-family: verdana;"><span style="font-weight: bold;">Owl S'Mores</span> <span style="font-size:85%;">from </span></span><span style="font-size:85%;"><a style="font-family: verdana;" href="http://www.livinglocurto.com/2010/09/owl-smores/">livinglocurto.com</a><span style="font-family: verdana;"></span></span><br /><span style="font-family: verdana;">makes 20 owls</span><br /><br /><span style="font-family: verdana;">20 graham cracker halves</span><br /><span style="font-family: verdana;">20 regular sized marshmallows</span><br /><span style="font-family: verdana;">40 pieces of yellow candy melt (available at craft/fabric stores)</span><br /><span style="font-family: verdana;">1/4 bag of chocolate chips</span><br /><span style="font-family: verdana;">20 pieces of candy corn</span><br /><br /><span style="font-family: verdana;">1. Assemble your ingredients. Snap the graham crackers into halves and collect nice looking candy corn and candy melts that aren't stuck together.</span><br /><br /><span style="font-family: verdana;">2. Using a nice sharp pair of scissors, cut marshmallows in half. Place 2 half-marshmallows on a graham cracker where the eyes should be. Microwave for 20 seconds in 5 second increments. Remove and immediately place 1 piece of candy melt in the center of each marshmallow. Place 1 piece of candy corn between the marshmallows.</span><br /><br /><span style="font-family: verdana;">3. Once you have assembled all 20 owls, melt the chocolate chips and place a small drop on each piece of candy melt for the "pupil."</span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com1tag:blogger.com,1999:blog-75149038550721619.post-59749677040724319542011-10-28T19:09:00.000-04:002011-10-28T21:13:29.815-04:00Old-fashioned Meat Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQeEd4lgJc6pkuzMFE_3HDutU5LZwqJv1lZOM_fmAeFD16r1CjYb8aGH2rXY7X00IsnYDGhICREoXBujFkiIfqTml1O6RGqHi4XoeEUmyRrcWT2S99-fxXWrtRdCbf5dn3pGHI2j5uv8/s1600/DSC_2230.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQeEd4lgJc6pkuzMFE_3HDutU5LZwqJv1lZOM_fmAeFD16r1CjYb8aGH2rXY7X00IsnYDGhICREoXBujFkiIfqTml1O6RGqHi4XoeEUmyRrcWT2S99-fxXWrtRdCbf5dn3pGHI2j5uv8/s320/DSC_2230.jpg" alt="" id="BLOGGER_PHOTO_ID_5668715941567790866" border="0" /></a><br /><span style="font-family:verdana;">There's something about the brisk days of Fall that make certain cozy things irresistibly attractive. Scarves, riding boots, flannel. And, for me, carbs. A savory pie is a great way to capture all of that desired coziness in a single dinner in a no-fuss way (especially if you use store-bought pastry ... just this once ... it will be our secret, I promise).</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqmaee2IvF_S1XAmX3RidkaBNY2xKhBvbrXgsfrCbvU-5ukidvd6BsXSMU2HL1_CKY0Nbh_zeNSziTQQub5wPkjDO38nDLctP4yMY8W4OYkWQ-nMLOCaJzyVAjCzS81l-_9LKy5CTCLY/s1600/DSC_2236.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqmaee2IvF_S1XAmX3RidkaBNY2xKhBvbrXgsfrCbvU-5ukidvd6BsXSMU2HL1_CKY0Nbh_zeNSziTQQub5wPkjDO38nDLctP4yMY8W4OYkWQ-nMLOCaJzyVAjCzS81l-_9LKy5CTCLY/s320/DSC_2236.jpg" alt="" id="BLOGGER_PHOTO_ID_5665715643872354226" border="0" /></a><span style="font-family:verdana;">This is one of those recipes to which you could really make endless variations. Use different meats, ratchet up the spices, add lots of veggies. But for this particular take I went the classic french route: meat and potatoes in a pie crust. What could possibly be wrong with that?</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddxwXz8ltvD-pNl-fjddFcI9hfT3RndnW4rF6wDaZeyEuBjN2iCYO9VOmf3ZAdXN2Qx0b1-f3g8zyRjBXBIN8pbyhonAFvcNbRW018aIHV9ImWc7fyMQLLJfedDU8tmewq-DJFiAVJ98/s1600/DSC_2239.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddxwXz8ltvD-pNl-fjddFcI9hfT3RndnW4rF6wDaZeyEuBjN2iCYO9VOmf3ZAdXN2Qx0b1-f3g8zyRjBXBIN8pbyhonAFvcNbRW018aIHV9ImWc7fyMQLLJfedDU8tmewq-DJFiAVJ98/s320/DSC_2239.jpg" alt="" id="BLOGGER_PHOTO_ID_5665715603156255138" border="0" /></a><br /><span style="font-family:verdana;">Another bonus is that a meat pie is one of those coveted meals that actually gets better the longer it sits in your fridge (to a point of course). Though I am willing to bet that leftovers of this won't stick around for too long. Happy Autumn!</span><br /><br /><span style="font-weight: bold;font-family:verdana;" >Old-fashioned Meat Pie</span><span style="font-family:verdana;"> </span><span style=";font-family:verdana;font-size:85%;" >adapted from <a href="http://allrecipes.com/Recipe/french-meat-pie/detail.aspx">All Recipes</a></span><br /><br /><span style="font-family:verdana;">2 tablespoons olive oil</span><br /><span style="font-family:verdana;">1 large onion, diced</span><br /><span style="font-family:verdana;">1 lb ground beef</span><br /><span style="font-family:verdana;">1 lb ground pork</span><br /><span style="font-family:verdana;">1 cup mashed potatoes</span><br /><span style="font-family:verdana;">salt and pepper</span><br /><br /><span style="font-family:verdana;">pie crust pastry for top and bottom</span><br /><span style="font-family:verdana;">1 egg, beaten</span><br /><br /><span style="font-family:verdana;">1. Preheat the oven to 375 F.</span><br /><br /><span style="font-family:verdana;">2. Heat oil in pan over medium heat; add onions and cook until they turn translucent. Add beef and pork. Liberally salt and pepper and cook until brown (about 7-10 minutes). Stir as necessary.</span><br /><br /><span style="font-family:verdana;">3. Combine onion/meat mixture and mashed potatoes in a large bowl. Salt and pepper again.</span><br /><br /><span style="font-family:verdana;">4. Line the bottom of your pie plate with one of your pie crusts. Trim around the edge with a knife. Fill with the meat mixture. </span><br /><br /><span style="font-family:verdana;">5. Cover with the other pie crust. Trim the edges again and crimp with a fork or your fingers. Brush the top crust with your egg and make 4 slits for steam to escape. </span><br /><br /><span style="font-family:verdana;">6. Bake for 30 to 35 minutes, until the crust is golden brown.</span><br /><br /><span style="font-family:verdana;">If you're feeling up to it, use a fun cookie-cutter to make shapes out of the extra dough and place on top of your pie. You can also use ramekins to make smaller meat pies (cook for about 25-30 minutes).</span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com1tag:blogger.com,1999:blog-75149038550721619.post-37072679832476950602011-10-21T15:20:00.002-04:002011-10-28T21:15:09.438-04:00Chocolate Covered Peanut Butter Pumpkins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDv1RaQodhj4hNTP5NDQbW7wofoA8WV49ktAyhPut35cccmEGaYKw9DF73Luo5y2juzx3aCgML7Rdjhh2yX32sz1Ykg8DFEmY1Rh_fs_4nEd7oIjSK9Rq7MSJzv0x49G_WU857c3h2A0/s1600/DSC_2238.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDv1RaQodhj4hNTP5NDQbW7wofoA8WV49ktAyhPut35cccmEGaYKw9DF73Luo5y2juzx3aCgML7Rdjhh2yX32sz1Ykg8DFEmY1Rh_fs_4nEd7oIjSK9Rq7MSJzv0x49G_WU857c3h2A0/s320/DSC_2238.jpg" alt="" id="BLOGGER_PHOTO_ID_5665715238522992034" border="0" /></a><br /><span style="font-family:verdana;">If I had to pick my single favorite candy, it would be impossible. But, if I could pick a top 3 without distinguishing among them it would be (in no particular order) peanut m&ms; </span><a style="font-family: verdana;" href="http://en.wikipedia.org/wiki/Crunchie">crunchie bars</a><span style="font-family:verdana;">; and Reese's peanut butter cups. I can't image making the first two at home (though I suppose it would be possible ...), so when I saw <a href="http://www.missmake.com/2011/09/make-your-own-reeses-pumpkins.html">this post</a>, I knew I had to give homemade Reese's cups a try. Yum!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QFTHHtQ5A2vz7fnanzGnKyhLxdz1ZWrLD3mtDfwsK8-h2lRCg9xpqnUuz8qi1uBMEQL-oqaN1xOyQbiSJED_QixitvrNJBxqi17ZQdowuMp5f6pi58n7Ce7fPfFI9lpfxJab597WQvE/s1600/DSC_2209.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QFTHHtQ5A2vz7fnanzGnKyhLxdz1ZWrLD3mtDfwsK8-h2lRCg9xpqnUuz8qi1uBMEQL-oqaN1xOyQbiSJED_QixitvrNJBxqi17ZQdowuMp5f6pi58n7Ce7fPfFI9lpfxJab597WQvE/s320/DSC_2209.jpg" alt="" id="BLOGGER_PHOTO_ID_5665715355922140642" border="0" /></a><br /><span style="font-family:verdana;">I decided to make pumpkins <span style="font-style: italic;">and</span> owls (could they be any cuter?), but you could do any fun shape you have. They are no-bake, so the hardest part is melting the chocolate and dipping the shapes inside. Next time I won't roll the dough out as thin because, even though I froze them, the pumpkins went a little limp when dunked in the melted chocolate and it was admittedly a little frustrating. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRjIhlcWiD75yPEPq__DV7ly4gVFkYG9UBKgDvNXtbrf8SkOllyDFXR_c-Wl9cl1fmDyrNO9UsA83mPUA6M0E36ygbxY4VUFhwhr6QC_0sIlnBmn4rQ7aiteI30upfUDLcpEHO5E4seU/s1600/DSC_2220.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRjIhlcWiD75yPEPq__DV7ly4gVFkYG9UBKgDvNXtbrf8SkOllyDFXR_c-Wl9cl1fmDyrNO9UsA83mPUA6M0E36ygbxY4VUFhwhr6QC_0sIlnBmn4rQ7aiteI30upfUDLcpEHO5E4seU/s320/DSC_2220.jpg" alt="" id="BLOGGER_PHOTO_ID_5665715291792834018" border="0" /></a><br /><span style="font-family:verdana;">Chocolate Covered Peanut Butter Pumpkins <span style="font-size:85%;">(adapted, barely, from </span></span><span style="font-size:85%;"><a style="font-family: verdana;" href="http://www.missmake.com/2011/09/make-your-own-reeses-pumpkins.html">miss make</a><span style="font-family:verdana;">)</span></span><br /><br /><span style="font-family:verdana;">1 cup creamy peanut butter</span><br /><span style="font-family:verdana;">1/4 cup butter, softened</span><br /><span style="font-family:verdana;">2 cups confectioner's sugar</span><br /><br /><span style="font-family:verdana;">1/2 bag semi-sweet chocolate</span><br /><span style="font-family:verdana;">2 tbsp butter</span><br /><span style="font-family:verdana;">1 tbsp milk or half & half</span><br /><br /><span style="font-family:verdana;">1. Mix together peanut butter, butter, and confectioner's sugar until fully combined.</span><br /><br /><span style="font-family:verdana;">2. Roll the dough to between 1/4 - 1/2 inch thickness. Cut shapes and re-roll dough as needed.</span><br /><br /><span style="font-family:verdana;">3. Place shapes in the freezer. In a double-boiler, melt the chocolate and stir in butter and milk. Using a fork, dip the peanut butter shapes until coated and place on parchment paper to harden. </span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com1tag:blogger.com,1999:blog-75149038550721619.post-13479106380844220032011-10-09T12:53:00.007-04:002011-10-10T07:15:38.689-04:00Chicken Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PT9WzqfvdVyykbsbWpOzpuBn7kVpCH1hwh8ZlGynwZ0BOToBueKdNMF7ehX6efCPTR4QgUPkUnFjPPMT12F2FDRd1A92HAcNK8Gy9J8Qp_4XE700v_EriQOeLBcA9El0ZDxnyDntaVY/s1600/DSC_2211.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PT9WzqfvdVyykbsbWpOzpuBn7kVpCH1hwh8ZlGynwZ0BOToBueKdNMF7ehX6efCPTR4QgUPkUnFjPPMT12F2FDRd1A92HAcNK8Gy9J8Qp_4XE700v_EriQOeLBcA9El0ZDxnyDntaVY/s320/DSC_2211.jpg" alt="" id="BLOGGER_PHOTO_ID_5661544874721588610" border="0" /></a><br /><span style="font-family:verdana;">There are times when life is really tough. But usually, at some point, it begins to return to normal - to the life you think of yourself as having. And even though you are scared and part of you feels it's only a matter of time until the other shoe drops, you know it isn't great to walk around afraid all the time. So you let your guard down and allow yourself to start feeling normal again. But sometimes, life becomes tough all over again and being taken off guard can make it seem even harder than the first go-round.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aogbjDCu1oZ3mjmjdybCMRplRdWGWMbG7Km0MBlzOk1a1tIpcXEOsHSRQkRcbtHpzcyj7_3pKzArCAaoYvfJl8KBjcfK98U31fJotFQt6Mj21BC23h_I4zMHaezS76z7PzI0Qua4oxw/s1600/DSC_2216.jpg"><br /></a><span style="font-family:verdana;">Most of you know that my husband has been dealing with some pretty serious health issues over the last year and while he is doing much better, this last week was difficult. Even though we knew with our heads that it was a minor step back, it felt in our hearts like we were back at square one. Which is a really scary place to be.</span><br /><br /><span style="font-family:verdana;">During these times, we tend to crave things that are familiar. Things that have never let us down. We hug each other, rely on our families, and eat comfort food.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnk7b-loXMTc5X0dski7jkxYEEkthtsAP_8ezHFaspK_hmUZ2BZK4_tEoaSEGlqtOCOp_eh8OECQ3YzP0FYfw2CMrnD5MwltxvbYhzElevzumCvqCyobf8_4D6enJoL8GJ-mJa22zUnLc/s1600/DSC_2218.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnk7b-loXMTc5X0dski7jkxYEEkthtsAP_8ezHFaspK_hmUZ2BZK4_tEoaSEGlqtOCOp_eh8OECQ3YzP0FYfw2CMrnD5MwltxvbYhzElevzumCvqCyobf8_4D6enJoL8GJ-mJa22zUnLc/s320/DSC_2218.jpg" alt="" id="BLOGGER_PHOTO_ID_5661544731931416450" border="0" /></a><br /><span style="font-family:verdana;">And this recipe is one of those foods for us. It is not terribly healthy or fussy, and is one of Tom's grandmother's recipes. It is best enjoyed surrounded by the ones you love most.</span><br /><br /><span style="font-weight: bold;font-family:verdana;" >Chicken Casserole</span><br /><span style="font-family:verdana;">1 full chicken (about 2 cups)</span><br /><span style="font-family:verdana;">1 lb frozen broccoli</span><br /><span style="font-family:verdana;">1 can cream of chicken soup</span><br /><span style="font-family:verdana;">1/2 cup mayonnaise</span><br /><span style="font-family:verdana;">1 tbsp lemon juice</span><br /><span style="font-family:verdana;">1 tsp curry powder</span><br /><span style="font-family:verdana;">1/2 cup grated sharp cheddar cheese</span><br /><span style="font-family:verdana;">1/2 cup cornflake crumbs</span><br /><br /><span style="font-family:verdana;">1. Preheat oven to 350 F. Cook the chicken (or you can purchase a rotisserie chicken and make this step a *snap*). Pull apart into bite-sized chunks.</span><br /><br /><span style="font-family:verdana;">2. Put broccoli into the bottom of casserole dish. Cover broccoli with chicken pieces.</span><br /><br /><span style="font-family:verdana;">3. In a small bowl mix soup, mayo, lemon juice, curry powder and cheese, until fully combined. Spoon over the chicken. Sprinkle with cornflake crumbs.</span><br /><br /><span style="font-family:verdana;">4. Cover and bake for 1 hr. 20 minutes. The casserole should be bubbly.</span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com3tag:blogger.com,1999:blog-75149038550721619.post-2879432256682775082011-09-29T15:46:00.006-04:002011-09-29T18:56:41.706-04:00Homemade Granola<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPp6eH0TMXaVGxFL9NfUkiclas9y1MoldpdgrJtw2siGxhh4imiTEgDLP_ou8xNi-S_fYZErOIsifLHGqwkoEBOtHBZY3pgMqSAFXN0CByAm0fvRhB24D6HBVsiw-5L_rxCGIHgIyguQ/s1600/DSC_2199.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPp6eH0TMXaVGxFL9NfUkiclas9y1MoldpdgrJtw2siGxhh4imiTEgDLP_ou8xNi-S_fYZErOIsifLHGqwkoEBOtHBZY3pgMqSAFXN0CByAm0fvRhB24D6HBVsiw-5L_rxCGIHgIyguQ/s320/DSC_2199.jpg" alt="" id="BLOGGER_PHOTO_ID_5657918712735054610" border="0" /></a><span style="font-family: verdana;font-family:verdana;" ><br />Every weekday morning I eat yogurt with almonds sprinkled on top. But after almost 2 years (yes, years), I decided to switch it up a little bit. Instead of going to the store and getting granola, I embarked on an online recipe search to see what making my own granola would entail. </span> <span style="font-family: verdana;font-family:verdana;" ><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhcJnV04sqCZ_7Qzhl4u-ekffOnWTf1SAXrqZJOevk5NRBOITZvogmt1WIG2ZF0CN_0xUifBlj9R3eDjQV6G_mGs2ZOZp_Ogt3UE0qS_n4CXZvrPMgWFuB5O8HF-YcYPMzfsiZUVHwMA/s1600/DSC_2191.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhcJnV04sqCZ_7Qzhl4u-ekffOnWTf1SAXrqZJOevk5NRBOITZvogmt1WIG2ZF0CN_0xUifBlj9R3eDjQV6G_mGs2ZOZp_Ogt3UE0qS_n4CXZvrPMgWFuB5O8HF-YcYPMzfsiZUVHwMA/s320/DSC_2191.jpg" alt="" id="BLOGGER_PHOTO_ID_5657918823301616274" border="0" /></a>Turns out almost all granola recipes are pretty much the same. Take some rolled oats, and your favorite seeds, nuts, things like that and then some honey and brown sugar. It's so easy to make (2 steps!) and you avoid the struggle of trying to find one at the store that has all of your favorite things (i.e. sunflower seeds) and none of the things you don't particularly care for (i.e. dried cherries). The recipe below is based off of </span><a style="font-family: verdana;" href="http://thekitchensinkrecipes.com/2008/01/04/homemade-granola-im-warning-you/">this recipe</a><span style="font-family: verdana;font-family:verdana;" > from </span><a style="font-family: verdana;" href="http://thekitchensinkrecipes.com/">The Kitchen Sink</a><span style="font-family: verdana;font-family:verdana;" >, it's super simple and makes your house smell heavenly!</span> <span style="font-weight: bold; font-family: verdana;font-family:verdana;" ><br /><br />Homemade Granola </span><span style="font-family: verdana;font-size:85%;" >adapted from <a href="http://thekitchensinkrecipes.com/">The Kitchen Sink</a></span> <span style="font-family:verdana;"><br />3 1/2 cups rolled oats</span> <span style="font-family:verdana;"><br />3 tablespoons sesame seeds</span> <span style="font-family:verdana;"><br />2 tablespoons sunflower seeds</span> <span style="font-family:verdana;"><br />1 tablespoon flax seeds</span> <span style="font-family:verdana;"><br />1/2 cup chopped pecans</span> <span style="font-family:verdana;"><br />2 teaspoons cinnamon</span> <span style="font-family:verdana;"><br />1 teaspoon sea salt</span> <span style="font-family:verdana;"><br />1/4 cup brown sugar</span> <span style="font-family:verdana;"><br />1/4 cup olive oil</span> <span style="font-family:verdana;"><br />1/2 cup coconut flakes, unsweetened</span> <span style="font-family:verdana;"><br />2 tablespoons honey</span> <span style="font-family:verdana;"><br />1 tablespoon real maple syrup</span> <span style="font-family:verdana;"><br />2 teaspoons vanilla extract</span> <span style="font-family:verdana;"><br /><br />1. Preheat your oven to 350 F. Mix all of the ingredients in a large bowl. Spread the mixture onto a cookie sheet.</span> <span style="font-family:verdana;"><br /><br />2. Bake for 40 minutes, stirring every 10 minutes to keep the granola from burning. Cool completely and then remove from the pan. Store in an airtight container.</span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com2tag:blogger.com,1999:blog-75149038550721619.post-15086570260340996252011-09-11T18:04:00.009-04:002011-09-11T19:17:32.551-04:00Brown Butter Shortbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpNI1Ngf-_UvvdskmzVa0uEnGAecagBriY57XbGRsNI5mG6Uua3JYVIQkVqksSHIi_UQqfytv9hzqH47DEL9FnMwx18vg-mHgUB4rLaAhgZ82dIo0gQHTx79TtaJhJyMRjK0i1U9sWlM/s1600/DSC_2187.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpNI1Ngf-_UvvdskmzVa0uEnGAecagBriY57XbGRsNI5mG6Uua3JYVIQkVqksSHIi_UQqfytv9hzqH47DEL9FnMwx18vg-mHgUB4rLaAhgZ82dIo0gQHTx79TtaJhJyMRjK0i1U9sWlM/s320/DSC_2187.jpg" alt="" id="BLOGGER_PHOTO_ID_5651244434301088114" border="0" /></a><span style="font-family:verdana;">You may have noticed that I haven't posted a baked good in a while, which is pretty unlike me. I could blame the last vestiges of summer, the long summer associate interview process, <a href="http://1lwhocooks.blogspot.com/2011/08/hurricane-cookies-aka-best-intentions.html">that hurricane</a>, or the start of the semester, but really the reason is the <a href="http://1lwhocooks.blogspot.com/2011/08/goodbye-hello.html">kitchen</a> in our new apartment. But I took the words of a facebook friend ("gas is gas, temp is temp") to heart and bit the bullet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5m3kulXyfk3-xyh6ykj8VA4j8kVfdEJkWQoeBC9wh0J7k2vvl02nYT_oIx_e3cCfhhwMAa9WyADOfx4JJtP-tvQA4-DMZjcUvsC1EVHrUGKHijciIjumXAfet1iKmq_bNT-oGnvzFR4/s1600/DSC_2181.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5m3kulXyfk3-xyh6ykj8VA4j8kVfdEJkWQoeBC9wh0J7k2vvl02nYT_oIx_e3cCfhhwMAa9WyADOfx4JJtP-tvQA4-DMZjcUvsC1EVHrUGKHijciIjumXAfet1iKmq_bNT-oGnvzFR4/s320/DSC_2181.jpg" alt="" id="BLOGGER_PHOTO_ID_5651244068549547442" border="0" /></a><br />The result? Deliciously yummy shortbread that will pair perfectly with my tea this evening and my yogurt tomorrow morning. So while my current stove is nothing like the stainless steel beauty PC Richards is waiting to deliver, it apparently works well enough to make cookies with. Which is pretty fabulous news!<br /><br /><span style="font-family:verdana;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmm1jbk1CrA8cGf37JvGeRUSfrsoWzPkL-egWXhkRNZGjbsaaX55ERKpvx5YuXgmSLLgkI1KbaKmvaDVL_J0RrujGVnfcZNOiUgTqAuEiJVfWt3aEhkn1UmGqOXH3_DlBdv3yykAnOoQ/s1600/brownbuttershortbread1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 448px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmm1jbk1CrA8cGf37JvGeRUSfrsoWzPkL-egWXhkRNZGjbsaaX55ERKpvx5YuXgmSLLgkI1KbaKmvaDVL_J0RrujGVnfcZNOiUgTqAuEiJVfWt3aEhkn1UmGqOXH3_DlBdv3yykAnOoQ/s320/brownbuttershortbread1.jpg" alt="" id="BLOGGER_PHOTO_ID_5651244216451040802" border="0" /></a></span></span><span style="font-weight: bold;font-family:verdana;" ><br />Brown Butter Shortbread</span><span style="font-family:verdana;"> </span><span style="font-family: verdana;font-size:85%;" >(adapted from <a href="http://smittenkitchen.com/2008/10/twice-baked-shortbread-other-lost-recipes/">Smitten Kitchen</a>)</span> <span style="font-family: verdana;font-size:85%;" ><br />I never miss an opportunity to brown butter in baked goods, but reading in the comments where the recipe was originally posted it was noted that browning the butter here leads to a "sandy" texture. I think that's true, but if you are diligent about cooling your dough and then the cookies once baked, it is not a cookie-killer and taste is certainly more complex and delicious. It's your call.</span><br /><span style="font-family:verdana;"><br />1 1/2 sticks of butter, melted and browned (see note above)</span> <span style="font-family:verdana;"><br />6 tbsp granulated sugar</span> <span style="font-family:verdana;"><br />1/4 tsp salt</span> <span style="font-family:verdana;"><br />1 tsp pure vanilla extract</span><br /><span style="font-family:verdana;">1 1/2 cups flour</span><br /><span style="font-family:verdana;"><br />Turbinado sugar, for sprinkling</span> <span style="font-family:verdana;"><br /><br />1. Melt and brown your butter. In a medium bowl, mix butter, sugar, salt, and vanilla until combined. Add flour and stir until just combined.</span> <span style="font-family:verdana;"><br /><br />2. Cover a small baking sheet with parchment paper and spread the mixture until even (your fingers are the perfect tool for this).</span> <span style="font-family:verdana;"><br /><br />3. Let sit for 1 hour on the counter and then transfer for a 2nd hour in the fridge. Before you're ready to bake, preheat the oven to 300 F. Bake for 45 minutes.</span> <span style="font-family:verdana;"><br /><br />4. Remove from oven, leaving your oven on. Sprinkle with turbinado sugar. Let cool for 10 minutes. </span> <span style="font-family:verdana;"><br /><br />5. Carefully cut the shortbread into long "fingers" and then bake for another 15 minutes.</span> <span style="font-family:verdana;"><br /><br />6. Remove from the oven and cool completely before eating. Let them spend some time in the fridge for extra firmness. </span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com1tag:blogger.com,1999:blog-75149038550721619.post-65784284741367516962011-08-27T10:01:00.009-04:002011-08-27T10:17:26.421-04:00Hurricane Cookies (aka best intentions)
<br /><span style="font-family:verdana;">Sometimes it seems like the whole world is against you. I braved 4 different groceries stores in NYC this morning, in spite of the fact that this city is in the throes of bracing for Hurricane Irene. And what that apparently means for most New Yorkers is going to the store and buying lots and lots of bottled water and also canned sardines. Weird, right?</span>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lhFvT_HCwspUzElptBn56C5goxgIbPx-AML7CS2FNnrmHY1_s8XjUFUvTRXY7ENr1keEAaWRssVNqBgGEo-FRUbVRdrBnSk9OQ2Y955E65ATzG2o7SgswpUHxkEMeguu0Wnr848ypsE/s1600/DSC_2172.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lhFvT_HCwspUzElptBn56C5goxgIbPx-AML7CS2FNnrmHY1_s8XjUFUvTRXY7ENr1keEAaWRssVNqBgGEo-FRUbVRdrBnSk9OQ2Y955E65ATzG2o7SgswpUHxkEMeguu0Wnr848ypsE/s320/DSC_2172.jpg" alt="" id="BLOGGER_PHOTO_ID_5645537813946702274" border="0" /></a>
<br /><span style="font-family:verdana;">My shopping list was completely different, because my goal was not purely to "survive," but rather to thwart the hurricane entirely by baking Hurricane Cookies, which are </span><a style="font-family: verdana;" href="http://gmlc.typepad.com/good_morning_lowcountry/2006/08/hurricane_cooki.html">notorious for keeping Hurricanes at bay</a><span style="font-family:verdana;">. But alas, even though the grocery lines didn't deter me, our annoying (soon to be removed) little refrigerator ruined everything.</span>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0hDc2aVp9qD6VZGh6MEZxrtalp6-iOJ9l02sfU0EKpTmsqNpn-DtjOzrv6bpVWK2UIlRj1zs6DBgkuo8uGYABF-12QdbGPTbZz4QxN6LFCCU2h7AIqMxSj8Z-0aXrc2nR9ey4T3jRCIE/s1600/DSC_2176.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0hDc2aVp9qD6VZGh6MEZxrtalp6-iOJ9l02sfU0EKpTmsqNpn-DtjOzrv6bpVWK2UIlRj1zs6DBgkuo8uGYABF-12QdbGPTbZz4QxN6LFCCU2h7AIqMxSj8Z-0aXrc2nR9ey4T3jRCIE/s320/DSC_2176.jpg" alt="" id="BLOGGER_PHOTO_ID_5645537272424531746" border="0" /></a>
<br /><span style="font-family:verdana;">In preparing for probable power outages, I decided to chisel off the LARGE chunks of ice that have accumulated in this fridge since 1970 or so, and in the process the whole thing broke and began spewing freon. Yes.</span>
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<br /><span style="font-family:verdana;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE7Pr1RvoKZmd60uWD2cNsz1vzaC4m5TZdWmPcvPaPP9P8MBYm6oGTkbkP0-8GLMI8r3Sf55jx3nQl_Fb2aHggsfJNXYrC2A-6chT1KN81oWiqnwszVSjiNHl4CgaWR8zadzADczyXYE/s1600/DSC_2175+%25281%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE7Pr1RvoKZmd60uWD2cNsz1vzaC4m5TZdWmPcvPaPP9P8MBYm6oGTkbkP0-8GLMI8r3Sf55jx3nQl_Fb2aHggsfJNXYrC2A-6chT1KN81oWiqnwszVSjiNHl4CgaWR8zadzADczyXYE/s320/DSC_2175+%25281%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5645539604887650034" border="0" /></a></span><span style="font-family:verdana;">Please see the note above about the whole world being against you. Apparently freon won't kill you, unless it comes near an open flame. So, long story not so short, no Hurricane Cookies for us. Which likely means, we should work on finding a safe spot away from the windows, because cookies or not, Irene seems imminent. If your situation is not quite so precarious and you're up for making them, I included the recipe for Hurricane Cookies below. Good luck and be safe!</span>
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<br /><span style="font-family:verdana;">Hurricane Cookies from </span><a style="font-family: verdana;" href="http://gmlc.typepad.com/good_morning_lowcountry/2006/08/hurricane_cooki.html">Good Morning Lowcountry column</a>
<br /><p style="font-family: verdana;">2 1/2 cups all-purpose flour
<br />1 tsp. baking soda
<br />1/2 tsp. baking powder
<br />1 tsp. salt
<br />2 sticks unsalted butter, softened
<br />1 cup granulated sugar
<br />1/2 cup firmly packed brown sugar
<br />2 large eggs
<br />6 oz. semisweet chocolate, coarsely chopped
<br />18 caramels, coarsely chopped
<br />1 cup pecans, coarsely chopped
<br /></p><p style="font-family: verdana;">1. Preheat oven to 350 F.</p><p style="font-family: verdana;">2. Whisk together flour, baking soda, baking powder and salt.
<br /></p><p style="font-family: verdana;">3. Cream together butter and sugars until light and fluffy. Beat in eggs one at a time.
<br /></p><p style="font-family: verdana;">4. Beat in flour. Stir in chocolate, caramels and pecans. Drop onto parchment covered cookie sheets 2 inches apart. Bake 10-15 minutes, until edges are browned. Cool for a few minutes prior to removing from cookie sheets.
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<br />Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com2tag:blogger.com,1999:blog-75149038550721619.post-26333725231293638262011-08-13T15:48:00.008-04:002011-08-13T16:13:44.711-04:00Pullman Kitchen: a euphemism<span style="font-family:verdana;">So we moved 2 weeks ago. And along with packing boxes, donating things we haven't worn or used in over a year, and the general craziness that comes with moving, there were a lot of goodbyes. To Magnolia Bakery, to my favorite spot in Central Park, to short walks to Lincoln Center. And maybe most importantly, to my perfect <a href="http://www.overstock.com/Home-Garden/DeLonghi-Stainless-Steel-24-inch-Gas-Range/3381156/product.html">Delonghi stove</a>. It was just last August that </span><a style="font-family: verdana;" href="http://1lwhocooks.blogspot.com/2010/08/kitchen-renovation.html">the kitchen renovation</a><span style="font-family:verdana;"> in our west side apartment was essentially completed.</span>
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<br /><span style="font-family:verdana;">And now it's a little like being back at square one. Maybe even square negative one, since the west side apartment actually had, you know, a real kitchen. And not just a "Pullman Kitchen" (aka hole in the wall with some appliances thrown in).</span>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3C-ssOMf6dCkU7o1LnjkYy41w6_NnxnnU2bB2GizXPXm2GLCcH2-PrkugQLyGPuYDZmYiCWoD2B6SMlArRMwZqrLASq1HADwpuWU9CCA4LGWmdxcouZrFkkFsawcD0Vt3XCc6zI6nIEI/s1600/DSC_1895.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3C-ssOMf6dCkU7o1LnjkYy41w6_NnxnnU2bB2GizXPXm2GLCcH2-PrkugQLyGPuYDZmYiCWoD2B6SMlArRMwZqrLASq1HADwpuWU9CCA4LGWmdxcouZrFkkFsawcD0Vt3XCc6zI6nIEI/s320/DSC_1895.jpg" alt="" id="BLOGGER_PHOTO_ID_5640432646042785058" border="0" /></a><span style="font-family:verdana;">But I'm not really complaining, because even though this is the stove I have to work with right now ...</span>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVQDkqlG8Z_5n-vdjOc1Q6g1T4W4AGWy9Z-LuoMaIb163trzLc632T5B3QY4Mx_k3khplIlf-21V4uJ8WMFhCor7ZW118_kM6aSs6Q0xCE3llY7zmZUcvzIBruofOeK8Ashk4bCcGXyY/s1600/DSC_1896.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVQDkqlG8Z_5n-vdjOc1Q6g1T4W4AGWy9Z-LuoMaIb163trzLc632T5B3QY4Mx_k3khplIlf-21V4uJ8WMFhCor7ZW118_kM6aSs6Q0xCE3llY7zmZUcvzIBruofOeK8Ashk4bCcGXyY/s320/DSC_1896.jpg" alt="" id="BLOGGER_PHOTO_ID_5640432582652784546" border="0" /></a><span style="font-family:verdana;">... we have an awesome Fisher-Paykel ordered and waiting to be delivered as soon as we demo the current area.</span>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KWPu7hys3sQemJ8uwYI3OGcaaoMSP_0p7CXouW791aZu5bm4T37xMxDR2hSrYo-jOFXJRXtHAbI_zDBxV3FBQjZdho_tS-d-kVDEBCah7exzGs_YuBW1LfrO4ULwIdIVbXuF-WoGoRs/s1600/Screen+shot+2011-08-13+at+3.48.01+PM.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 206px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KWPu7hys3sQemJ8uwYI3OGcaaoMSP_0p7CXouW791aZu5bm4T37xMxDR2hSrYo-jOFXJRXtHAbI_zDBxV3FBQjZdho_tS-d-kVDEBCah7exzGs_YuBW1LfrO4ULwIdIVbXuF-WoGoRs/s320/Screen+shot+2011-08-13+at+3.48.01+PM.png" alt="" id="BLOGGER_PHOTO_ID_5640434275694490098" border="0" /></a><span style="font-family:verdana;">We also have a pretty great contractor who designed a unit to go around the fridge in the corner opposite the kitchen area. Stay tuned as demolition starts, cabinetry goes in, and the fridge gets super cool panels to match!</span>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu93sqoqy4PlROIFMTbzzfmXrj7KAn7e4dN2b5C-21MvzJJOr_YXx4CsA98bYMg9uirc1UOmOCXdT5m4A3yQaev9UrIuxRjJjmWf3lfuIrrNVGpIUb71hGJAYdiCW5euZCBRSKXplM5vQ/s1600/DSC_1898.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu93sqoqy4PlROIFMTbzzfmXrj7KAn7e4dN2b5C-21MvzJJOr_YXx4CsA98bYMg9uirc1UOmOCXdT5m4A3yQaev9UrIuxRjJjmWf3lfuIrrNVGpIUb71hGJAYdiCW5euZCBRSKXplM5vQ/s320/DSC_1898.jpg" alt="" id="BLOGGER_PHOTO_ID_5640432516172499746" border="0" /></a>
<br /><span style="font-family:verdana;">ps: I haven't gotten up the nerve to try to bake anything in that silly little white oven, but I hear it is possible. I will be sure to let you know if I'm feeling adventurous.</span>
<br />Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com1tag:blogger.com,1999:blog-75149038550721619.post-90482844009257917402011-07-31T08:30:00.001-04:002011-08-08T19:28:09.236-04:00Peach Buckle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWcOV950LrOIkx3S91W8GgKEOzLyiDkex8V99I8IlFqIS_wHlAzYIjEmK20JfCdoWdbDs0DWnZPhqVgKDUJ_XPQcQ6XBXFzrxEqAfKMJa6l4QcTQMkqVe4Ufk6P45iJRYHvr2IuUr22w/s1600/DSC00504.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWcOV950LrOIkx3S91W8GgKEOzLyiDkex8V99I8IlFqIS_wHlAzYIjEmK20JfCdoWdbDs0DWnZPhqVgKDUJ_XPQcQ6XBXFzrxEqAfKMJa6l4QcTQMkqVe4Ufk6P45iJRYHvr2IuUr22w/s320/DSC00504.jpg" alt="" id="BLOGGER_PHOTO_ID_5635493255656521922" border="0" /></a>
<br /><span style="font-family:verdana;">This is one of those perfect summer desserts; not too sweet with a focus on the fruit. It is also a "rustic" dessert, similar to nantucket pies, cobblers, etc., which are my favorite to make during the super hot months because they aren't fussy and are very forgiving. When the thermometer hangs steady in the 90s and at times manages to reach over 100 F, my patience wains. But my need for dessert seems to be directly correlated with the heat - peach buckle to the rescue!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaauwHCPQ3gMdnfppOcCQ-iq35YJjk3q426QfvJBTeRjH0Nqd4Svtgu_XzEeu_URrN6esDhJHk7I7974tfRGuqVCcGpZzykvT9_Uq7t9ygmYb4-CGLJ1uyUuakvDtfCT3tck_s-CBHFLo/s1600/DSC00505.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaauwHCPQ3gMdnfppOcCQ-iq35YJjk3q426QfvJBTeRjH0Nqd4Svtgu_XzEeu_URrN6esDhJHk7I7974tfRGuqVCcGpZzykvT9_Uq7t9ygmYb4-CGLJ1uyUuakvDtfCT3tck_s-CBHFLo/s320/DSC00505.jpg" alt="" id="BLOGGER_PHOTO_ID_5635493162641668482" border="0" /></a>I admit that when I had my first slice, I wished it had been peachier. The only bites that had peach flavor were those with actual peach slices. However the next morning (when I can usually be found having another piece of whatever baked good had been made the day before), the flavors melded beautifully and the whole cake had a delightful peach flavor.
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<br /></span><span style="font-weight: bold;font-family:verdana;" >Peach Buckle</span><span style="font-family:verdana;"> (</span><span style=";font-family:verdana;font-size:85%;" >adapted slightly from <a href="http://smittenkitchen.com/2010/07/nectarine-brown-butter-buckle/">Smitten Kitchen</a></span><span style="font-family:verdana;">)</span> <span style="font-size:85%;"><span style="font-family:verdana;">
<br />Note: Make sure your pan is deep enough so when the peaches "buckle" into the batter, it does not over flow. After assembling, there should be space between the top layer and the edge of your pan. </span></span>
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<br />Cake & Filling</u> <span style="font-family:verdana;">
<br />3/4 cup unsalted butter, melted & browned</span> <span style="font-family:verdana;">
<br />1 1/2 cups all purpose flour</span> <span style="font-family:verdana;">
<br />2 tsp baking powder</span> <span style="font-family:verdana;">
<br />3/4 tsp salt</span> <span style="font-family:verdana;">pinch allspice</span> <span style="font-family:verdana;">
<br />1 cup sugar</span> <span style="font-family:verdana;">
<br />2 eggs</span> <span style="font-family:verdana;">
<br />2/3 cup whole milk</span> <span style="font-family:verdana;">
<br />1 tbsp lemon juice</span> <span style="font-family:verdana;">
<br />1 1/2 lbs peaches, skin removed & sliced into wedges</span> <u style="font-family: verdana;">
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<br />Topping</u> <span style="font-family:verdana;">
<br />1/4 cup melted butter (reserved from above)</span> <span style="font-family:verdana;">
<br />1/2 cup sugar</span> <span style="font-family:verdana;">
<br />1/2 cup flour</span> <span style="font-family:verdana;">
<br />1/4 tsp cinnamon</span>
<br /><span style="font-family:verdana;">pinch salt</span> <span style="font-family:verdana;">
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<br />1. Preheat your oven to 350 F. Line a large glass baking pan with parchment paper and butter the sides.</span> <span style="font-family:verdana;">
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<br />2. Melt and brown your butter. In a medium bowl mix flour, baking powder, salt and allspice.</span> <span style="font-family:verdana;">
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<br />3. In a separate bowl, mix 1/2 cup cooled brown butter, sugar, eggs, and milk. Add flour mixture to the wet mixture and stir until combined. Spread into your prepared pan.</span> <span style="font-family:verdana;">
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<br />4. Line the top of the batter with peach wedges. In a separate bowl, combine reserved melted butter, sugar, flour, cinnamon & salt for topping. Sprinkle the topping on top of the peaches.</span> <span style="font-family:verdana;">
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<br />5. Bake for 40-45 minutes until topping is browned. Let sit for about 20 minutes before serving.</span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com2tag:blogger.com,1999:blog-75149038550721619.post-48872076789294261822011-07-22T16:17:00.001-04:002011-08-07T12:43:51.974-04:00Slow Cooker Turkey Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHW7c533X0QpLiqqp4ooaaYVVX4g8bDdd-csxIHKsg5reAwRGRQ8dUE8IFbHlGioxu4P-HlS0x-qZWngVupmuLf8DQ4DJ6md3EmXhqoeQC7LKtKO1VZatoBad5gS5M2dfPj4CXcgRJkF4/s1600/DSC_1892.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHW7c533X0QpLiqqp4ooaaYVVX4g8bDdd-csxIHKsg5reAwRGRQ8dUE8IFbHlGioxu4P-HlS0x-qZWngVupmuLf8DQ4DJ6md3EmXhqoeQC7LKtKO1VZatoBad5gS5M2dfPj4CXcgRJkF4/s320/DSC_1892.jpg" alt="" id="BLOGGER_PHOTO_ID_5632666544919775522" border="0" /></a><span style="font-family:verdana;">You may be thinking that making chili during the most ridiculous heat wave in recent memory is an insane person's mission. But hear me out. You brown the turkey and throw it in the slow cooker on low all day. It couldn't be simpler. And in addition to the slow cooker working to meld the flavors of the chili, the process creates no additional heat in your kitchen. None. So when the temp is 115 in the shade, and you live in a fifth floor walk up with brick walls, this should be your go to dinner. </span><br /><br /><span style="font-family:verdana;">And if that wasn't enough to sell you, it makes 8 hefty servings. And the leftovers, are even tastier than the first go-round! I got this recipe from my mother-in-law, who has made some additions of her own, like adding <a href="http://www.ro-tel.com/index.jsp">Rotel</a> for some extra kick. I reproduced the original below, so you can adapt it to your individual taste. </span><span style="font-weight: bold;font-family:verdana;" ><br /><br />Slow Cooker Turkey Chili</span><span style="font-family:verdana;"> (</span><span style=";font-family:verdana;font-size:85%;" >adapted from <a href="http://www.prevention.com/health/">Prevention Magazine</a></span><span style="font-family:verdana;">)</span> <span style="font-family:verdana;"><br />1 lb ground turkey</span> <span style="font-family:verdana;"><br />1 onion, diced</span> <span style="font-family:verdana;"><br />1 tsp garlic, chopped</span> <span style="font-family:verdana;"><br />1 pkg taco seasoning<br />1 10 oz can kidney beans</span> <span style="font-family:verdana;"><br />1 10 oz can black beans</span> <span style="font-family:verdana;"><br />1 10 oz can pinto beans</span> <span style="font-family:verdana;"><br />1 20 oz can diced tomatoes</span> <span style="font-family:verdana;"><br />1 2.25 oz can tomato paste</span> <span style="font-family:verdana;"><br />1 cup red wine</span> <span style="font-family:verdana;"><br /><br />1. In a large saute pan over medium heat, add onion and turkey. Once the onion begins to sweat, add the garlic and taco seasoning. Brown the meat (about 7 minutes).</span> <span style="font-family:verdana;"><br /><br />2. To your slow cooker, add all of the beans, tomatoes, tomato paste, and red wine. Stir. Add in the turkey mixture. </span> <span style="font-family:verdana;"><br /><br />3. Cook on high for 4 hours or on low all day. </span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com1tag:blogger.com,1999:blog-75149038550721619.post-70310327831461173812011-07-16T07:09:00.007-04:002011-07-28T07:22:26.905-04:00Blueberry Galette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFQlHac6JQi4pHG__7UwkvCtn5RGhFL9YPWVGdoP2pzY3Sm5E5xYCZVMzt4ET-bpfz_YwGAPE1zQ37yOCuH7Q7nulsE7AHbDwOdwEt5SI4kyLxV5A5ml4Qa8yPEFwZpwG1KP9XJb8vmU/s1600/DSC00495.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFQlHac6JQi4pHG__7UwkvCtn5RGhFL9YPWVGdoP2pzY3Sm5E5xYCZVMzt4ET-bpfz_YwGAPE1zQ37yOCuH7Q7nulsE7AHbDwOdwEt5SI4kyLxV5A5ml4Qa8yPEFwZpwG1KP9XJb8vmU/s320/DSC00495.jpg" alt="" id="BLOGGER_PHOTO_ID_5629907367935572930" border="0" /></a><br /><span style="font-family:verdana;">This is one of those recipes that you can likely make with stuff you already have in your house. Which is really handy when you're having a low-key dinner and want to throw together a tasty treat to make dessert a little more special. It's also great for when you are in New Jersey and don't have access to a car, but still want to make a dessert (as though there's a time I <span style="font-style: italic;">don't</span> want to make a dessert ...)<br /><br />I used blueberries, but you could just as easily use peaches, nectarines, plums, or really any fruit that's in season. The fruit is the star of the show though, so you should pick one that is at its best.<br /><br /><span style="font-family:verdana;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Z3_ZrRZfm7NaF-eJTpda4r5CLtP-R_GE7o9WuMD50l2EFY5J5UHwIXlh0ez4wtrYMXr2knZRF1N9qvC9zqPmBNGSacXwsO4RLLyRrZMpXEAI-ip-ru02g7icemLiqSw5Dp0_D_QTWaw/s1600/DSC00498.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Z3_ZrRZfm7NaF-eJTpda4r5CLtP-R_GE7o9WuMD50l2EFY5J5UHwIXlh0ez4wtrYMXr2knZRF1N9qvC9zqPmBNGSacXwsO4RLLyRrZMpXEAI-ip-ru02g7icemLiqSw5Dp0_D_QTWaw/s320/DSC00498.jpg" alt="" id="BLOGGER_PHOTO_ID_5629907179743692370" border="0" /></a></span>There are at least a million galette recipes online, but I just used my favorite pie crust recipe and made the blueberry mixture by feel. If you use a store-bought crust, or have an extra in your freezer from a previous batch, this really is the easiest recipe in the world. To make mine a little extra special, I made whipped cream and sprinkled a little lemon zest on top.<br /><br /><span style="font-weight: bold;">Blueberry Galette</span><br /><span style="font-size:85%;">Note: If you want to make my pie crust, the recipe is below. If you are using ready-made, you can start here</span><br /><br />2 cups blueberries<br />1 1/2 tbsp cornstarch<br />1 tbsp lemon zest<br />1 tbsp lemon juice<br />1/8 tsp cinnamon<br />1/4 tsp salt<br />scant 1/2 cup sugar<br /><br />1 tbsp cold, unsalted butter in small pieces<br />1 tsp turbanido sugar<br />1 egg, lightly beaten<br /><br />1. Preheat oven to 425 F. In a medium bowl, mix blueberries, cornstarch, lemon zest, lemon juice, cinnamon, salt, and sugar.<br /><br />2. Transfer the blueberry mixture to the center of your pie crust. Leaving about 1 1/2 inch around the edges. Fold the crust toward the center. Repeat around the entire pie, pleating the crust as you work your way around (see 1st picture for a visual). Sprinkle small pieces of butter of the top of the blueberry center.<br /><br />3. Brush outside of crust with egg wash and sprinkle with turbanido sugar. Bake for 25 to 30 minutes, until crust is golden brown. Depending on your oven, you may want to rotate a few times during baking.<br /><br /><br />Pie Crust<br />2 cups all purpose flour<br />1 tsp salt<br />1 tbsp sugar<br />2 sticks, cold unsalted butter<br />1 cup ice water<br /><br />1. Put a few ice cubes in your water and set aside. In a large bowl, whisk together flour, sugar, and salt.<br /><br />2. Cut the butter into cubes and sprinkle over the flour mixture. Using a pastry cutter work butter into flour until the dough starts to come together; don't over mix. Once larger clumps start to form, sprinkle a little bit of water over top, 1 tbsp at a time. Err on the dry side, too much water will ruin the dough. Use your hands to bring the dough together.<br /><br />3. Slice the dough in 1/2 and place each half in plastic wrap. Place the one you want to use in the fridge for 2 hours. The other 1/2 can be frozen for future use.<br /><br />4. After 2 hours. Flour your work surface and rolling pin. Starting in the center of your dough roll away from you. Flour again and turn the dough a 1/4 turn. Repeat until the dough is a bit bigger than your pie pan. Transfer to your pie plate and return to the fridge.<br /><br /></span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com1tag:blogger.com,1999:blog-75149038550721619.post-71078054514021696892011-06-29T19:12:00.004-04:002011-06-29T19:21:35.709-04:00Magnolia's Famous Banana PuddingOk, this is pretty lame, but I won't be able to post pictures until I make this again, because I failed to bring my camera to New Jersey this past weekend. However (and I think this will help you to forgive me), I just couldn't wait to share this incredibly tasty and SUPER easy recipe.<br /><br />For those of you who don't live a near Magnolia Bakery, I 1) feel bad for you, but 2) feel it necessary to explain the cult-like following of this banana pudding. Any weekend morning you will find a line out the door of people waiting to pick up their pre-ordered banana pudding. Yeah, it's that good.<br /><br />So imagine my surprise when I bought the <a href="http://www.amazon.com/More-Magnolia-Recipes-Famous-Kitchen/dp/0743246616/ref=sr_1_1?ie=UTF8&qid=1309389642&sr=8-1">More From Magnolia</a> cookbook and right there on page 113 is the recipe. And to make things even better, its a snap to make. So here you go my friends ... enjoy!<br /><br /><span style="font-weight: bold;">Magnolia's Famous Banana Pudding</span> <span style="font-size:85%;">(from <a href="http://www.amazon.com/More-Magnolia-Recipes-Famous-Kitchen/dp/0743246616/ref=sr_1_1?ie=UTF8&qid=1309389642&sr=8-1">More From Magnolia</a>)</span><br /><br />1 14-ounce can of sweetened condensed milk<br />1 1/2 cups ice cold water<br />1 3.4-ounce package instant vanilla pudding mix (preferably Jell-o)<br />3 cups heavy cream<br />1 12-ounce box Nabisco Nilla Wafers (accept no substitutes)<br />4 cups sliced ripe bananas<br /><br />1. In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate over night, or at least for 4 hours.<br /><br />2. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. (be patient). Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.<br /><br />3. To assemble: select a large, wide bowl (preferably glass) with a 4-5 quart capacity. Arrange 1/3 of the wafers to cover the bottom of the bowl, overlapping if necessary, then 1/3 of the bananas, and 1/3 of the pudding. Repeat the layering twice more, garnishing with additional wafers on the top layer. Cover tightly with plastic wrap and allow to chill in the refrigerator for 8 hours.Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com2tag:blogger.com,1999:blog-75149038550721619.post-68765150011655876212011-06-21T08:53:00.005-04:002011-06-21T09:06:31.739-04:00Camp Tweedale<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLuzgWHQ_rVfCwYtgJ9_dtlEuuKF92XUdvGa-K7fUGls9NJAtpLcP9in0Dfxr0aSMFdgGiccTbhadqNLEKCWBV2_LAbPKKHo97jpRkkCtHb2UJUMWbWHjVm2kto_J9el3daRCgtoPo08/s1600/1384.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLuzgWHQ_rVfCwYtgJ9_dtlEuuKF92XUdvGa-K7fUGls9NJAtpLcP9in0Dfxr0aSMFdgGiccTbhadqNLEKCWBV2_LAbPKKHo97jpRkkCtHb2UJUMWbWHjVm2kto_J9el3daRCgtoPo08/s320/1384.jpg" alt="" id="BLOGGER_PHOTO_ID_5620657760624658210" border="0" /></a><span style="font-size:78%;">(photo from http://www.insidecamps.com/review/camp-tweedale-1384.html<br /></span></div><div style="text-align: center;"><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;"></span></div><span style="font-family:verdana;">I have never used this blog as a means of garnering support for a cause. I envisioned it as a place to share recipes and that is best done when the mood is light. But a few days ago I heard devastating news. The Council that runs the Girl Scouts of Eastern PA (formerly FVSGC) has decided to close Camp Tweedale.<br /><br /></span><div style="text-align: center;"><a href="http://www.change.org/petitions/girl-scouts-of-eastern-pa-keep-camp-tweedale-open#signatures"><span style="font-family:verdana;">Please sign our petition</span></a><br /><span style="font-family:verdana;"></span></div><span style="font-family:verdana;"><br />This is the only camp that serves girls living in Chester and Delaware counties and is also pretty close to girls in Lancaster and Philadelphia. I spent every childhood summer at this camp, starting at the age of 5, and then worked there in the kitchen as soon as I was old enough.<br /><br /></span><div style="text-align: center;"><a href="http://www.change.org/petitions/girl-scouts-of-eastern-pa-keep-camp-tweedale-open#signatures"><span style="font-family:verdana;">Please sign our petition</span></a><br /><span style="font-family:verdana;"></span></div><span style="font-family:verdana;"><br />I realize that girls can make memories anywhere. And that my emotional attachment to Camp Tweedale is personal. But closing this camp is a disservice to the local girls. Chester County is one of the most populous counties in Eastern PA; girls will now have to drive over an hour to access a Camp for weekend troop camping and summer sleep away camp. 78% of Girl Scouts in Eastern PA are Daisies and Brownies (5-7 years old). I think it is unrealistic to think that parents will send these young girls so far away for resident camping. This decision is wrong and we think there is still time to change it! Please take a moment to sign our petition and let GSEPA know that closing Camp Tweedale is a mistake.<br /></span><div style="text-align: center;"><a href="http://www.change.org/petitions/girl-scouts-of-eastern-pa-keep-camp-tweedale-open#signatures"><span style="font-family:verdana;">Please sign our petition</span></a></div>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com2tag:blogger.com,1999:blog-75149038550721619.post-36087853985780470592011-06-12T15:26:00.005-04:002011-06-12T15:44:09.251-04:00Peanut Butter and Fudge Oatmeal Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kR5Vequ10DdvXVFefr1npFlh-Y4XAlN0Qgf7lISvjK8JMXvaF6LtSoZqvbRXakzvEsmmb1uCRm8fX0CCakf2Yq1BqHaQGa10d20zYtLQDu9Dh-KXrP1QUbxjw6xEkEj_HGf9BU3WuMo/s1600/DSC_1829.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kR5Vequ10DdvXVFefr1npFlh-Y4XAlN0Qgf7lISvjK8JMXvaF6LtSoZqvbRXakzvEsmmb1uCRm8fX0CCakf2Yq1BqHaQGa10d20zYtLQDu9Dh-KXrP1QUbxjw6xEkEj_HGf9BU3WuMo/s320/DSC_1829.jpg" alt="" id="BLOGGER_PHOTO_ID_5617421245233187090" border="0" /></a><span style="font-family:verdana;"><br />In the interest of full disclosure, I don't <span style="font-style: italic;">love </span>these cookies. Don't get me wrong. They are great with a glass of milk and the peanut butter, chocolate, oatmeal trio is a winner. But there are a lot of other cookies I would reach for first if given a choice. On the other hand, it is the perfect cookie for Tom. And considering the fact that he can't eat starting at midnight tonight until after his surgery tomorrow afternoon, these cookies were made and an empty glass with a slightly white bottom and a small plate with a few crumbs are sitting between us.<br /><br />The original recipe doesn't call for any flour. Not a sprinkle of it. And, maybe I'm old-school, but you don't make cookies without flour. It might be tasty. But a cookie, it isn't. So I adjusted that slightly. I also made mine much smaller than initially called for. I'd much rather eat 6 small cookies than 2 big ones. You feel like you get more. And its less daunting when you don't have to use both hands to eat.<br /><br />So without further ado ... the peanut butter and fudge oatmeal cookie.<br /><br /><span style="font-weight: bold;">Peanut Butter and Fudge Oatmeal Cookies </span><span style="font-size:85%;">(adapted from <a href="http://www.thekitchn.com/thekitchn/sweets/recipe-peanut-butter-fudge-oatmeal-cookies-129377">the kitchn</a>)</span><br /><br />1/2 cup unsalted butter, softened<br />1 1/2 cup creamy peanut butter<br />1 cup brown sugar<br />1/4 cup granulated sugar<br />3 eggs<br />2 tsps vanilla<br />4 1/2 cups old-fashion oats<br />2 tbsps all purpose flour<br /></span><span style="font-family:verdana;">2 tsps baking soda<br />1/2 tsp salt<br /><br />2 cups semi-sweet chocolate chips<br />1 14 oz can sweetened condensed milk<br /><br />1. Preheat oven to 350 F. In a large bowl mix together butter, peanut butter, and sugars. Add eggs and vanilla. Stir until completely mixed.<br /><br />2. In a separate bowl mixt flour, baking soda, and salt. Add oats and flour mixture to peanut butter mixture. Place in the fridge to cool.<br /><br />3. In a small saucepan over low heat stir sweetened condensed milk and chocolate chips until all chocolate is melted. Turn flame off.<br /><br />4. On a parchment paper lined cookie sheet, place teaspoon sized balls of dough. Flatten them with your fingers and place a dollop of chocolate in the middle of each. Bake for 10 minutes, until the edges are light brown. Wait 2 minutes and then transfer to a cooling rack.<br /></span><span style="font-family:verdana;"><br /></span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com1tag:blogger.com,1999:blog-75149038550721619.post-69913282047497490692011-06-04T08:40:00.000-04:002011-06-05T11:10:28.311-04:00Lemon Olive Oil Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3_akogd75djR-DFyHhBVqv9I-76cJakmMGms_VA4tSz9LU9zbbgcictBAjwt1bjzwYn7iPsNYK8uOqBs5RGkWwt4v5xNA8wrI7ztwXCf6Qo5ZUlZuBUQXZwZHUkc-VDt8mNgzMYrgkk/s1600/DSC_1812.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3_akogd75djR-DFyHhBVqv9I-76cJakmMGms_VA4tSz9LU9zbbgcictBAjwt1bjzwYn7iPsNYK8uOqBs5RGkWwt4v5xNA8wrI7ztwXCf6Qo5ZUlZuBUQXZwZHUkc-VDt8mNgzMYrgkk/s320/DSC_1812.jpg" alt="" id="BLOGGER_PHOTO_ID_5612964847365707826" border="0" /></a><br /><span style="font-family:verdana;">I am lemon-obsessed. I've lost count of the number of times that I have passed off a <a href="http://www.magnoliabakery.com/home.php">Magnolia Bakery</a> lemon zest muffin as breakfast and I baked this lemon olive oil cake last week just because I wanted a snack. Also, lemonade has pretty much replaced water and diet coke in my life.<br /><br />This cake lasted less than a day in our house. Tom and I basically split it down the middle and before 24 hours had passed, we had taken care of our respective shares. (I ate more than 1/2 for those keep score at home).<br /><br />It was so light, thanks to the gorgeous egg whites. And the crunchy bits of turbinado sugar on top are perfect. AND, there's no butter! This is usually a sin in my kitchen, because it typically means that shortening has been used (yuck), but here, the light olive oil is really a stunning compliment to the lemon. Be sure to use a light bodied olive oil, so the flavor doesn't overpower your lemons.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4uP306FDuDdZ6ByRN_KY8JYKtydfuEBiVBHi7zKiQXw90Plx1uy701oSAWh9frieVQvloq23ioGBUskHvypMb8k3mQNmxOr92fb9uRLWMD1T4jxVyfux1lrR4m97RQkNLNz0UT49Dmg/s1600/DSC_1822.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4uP306FDuDdZ6ByRN_KY8JYKtydfuEBiVBHi7zKiQXw90Plx1uy701oSAWh9frieVQvloq23ioGBUskHvypMb8k3mQNmxOr92fb9uRLWMD1T4jxVyfux1lrR4m97RQkNLNz0UT49Dmg/s320/DSC_1822.jpg" alt="" id="BLOGGER_PHOTO_ID_5612964955743576338" border="0" /></a><br /><span style="font-family:verdana;"><span>And to celebrate my birthday (which was yesterday), Tom got me yet another lemon treat from Magnolia. This time, a lemon layer cake with tart lemon cream filling and lemon meringue buttercream icing.</span></span><span style="font-family:verdana;"><span> Seriously, I may turn into a lemon by the end of the month.</span><span style="font-weight: bold;"><br /><br />Lemon Olive Oil Cake</span><span style="font-size:85%;"> (from <a href="http://www.epicurious.com/recipes/food/views/Lemon-Olive-Oil-Cake-234274">Epicurious</a>)</span><br />1 cup cake flour<br />zest of 1 lemon<br /><br /></span><span style="font-family:verdana;">1/2 cup granulated sugar</span><br /><span style="font-family:verdana;">5 egg yolks<br />3/4 cup light olive oil<br />1 1/2 tbsp lemon juice<br /><br />4 egg whites<br />1/2 tsp salt<br />1/4 cup granulated sugar<br /><br />1. Preheat oven to 350 F. Grease a round cake pan or spring-form pan. Cover the bottom with a round piece of parchment paper.<br /><br />2. Mix together flour and lemon zest. Set aside.<br /><br />3. Beat yolks and sugar on high for about 3 minutes; until very light and fluffy. Reduce speed and slowly add in olive oil and lemon juice. Using a spoon or spatula stir in flour/zest mixture until just combined.<br /><br />4. Carefully wash and dry your beaters. In a separate bowl, beat egg whites and salt until foamy. Slowly add in 1/4 cup of sugar and beat until soft peaks form; about 3 minutes.<br /><br />5. Gently fold egg whites into batter. Pour into your prepared pan. Tap a few times to release any air bubbles. Sprinkle the top with turbinado sugar.<br /><br />6. Bake for about 35 minutes, until a toothpick inserted into the center comes out clean.<br /><br /></span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com4tag:blogger.com,1999:blog-75149038550721619.post-22620314116900057752011-05-27T20:18:00.007-04:002011-05-28T09:17:02.459-04:00Blueberry Crumb Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3LLSBYDB1lrXtirFvwpfQP5XKGrRkZs7WPudEFWRCrjTeIAJQsZYgftsIZUStVICheQsSEXJUILSxgkkWiZlKHDUxt7LYjZBn1gN7ygTuFmkTsk8PvJoyBPueasEl2MXrlN0KcR92wc/s1600/DSC_1803.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDjNrFl02zju2chqGnIzesl7fU-v3v4E6GBkjPkZjI2NFf0tOFwsGecS8V3cm-Cy2KkLlMqVP_DxEHAVL_TKuqNFjniZSOzIhy9zv06UI-Qx8yAg_5UbcaM4TyX_O7S8VABzW7MIXEP0/s1600/DSC_1810.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDjNrFl02zju2chqGnIzesl7fU-v3v4E6GBkjPkZjI2NFf0tOFwsGecS8V3cm-Cy2KkLlMqVP_DxEHAVL_TKuqNFjniZSOzIhy9zv06UI-Qx8yAg_5UbcaM4TyX_O7S8VABzW7MIXEP0/s320/DSC_1810.jpg" alt="" id="BLOGGER_PHOTO_ID_5611755185156069842" border="0" /></a><br /><span style="font-family:verdana;">Well, that was fast! 1L is officially over and I'm not sure I could have spent the past few days in a more celebratory way. There has been good eating, some shopping, a day at the spa, and now a great blueberry dessert. I know, I know ... I shouldn't get too carried away!<br /><br />You may remember my <a href="http://1lwhocooks.blogspot.com/2010/07/nantucket-blueberry-pie.html">Nantucket blueberry pie</a>, which is the easiest and one of the tastiest desserts, and is always guaranteed to disappear at a party. But these crumb bars are almost as easy to make and just as tasty, so I made them for a memorial day bbq at Tom's cousin's house today. I think after they get a taste of these bars, they won't even miss the fact that I didn't also bring the Nantucket pie.<br /><br />Let's face it. When you have to take a train, the fewer awkward dessert carriers you have to schlep, the better. So blueberry crumb bars it is! Also, if you're like me just can't seem to get enough lemon and blueberry flavors this time of year, this dessert will help stave off your cravings.<br /><br />The recipe is verbatim from <a href="http://smittenkitchen.com/2008/07/blueberry-crumb-bars/">Smitten Kitchen</a>, so click on the link to check it out. I promise, you won't regret it!<br /></span>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com0tag:blogger.com,1999:blog-75149038550721619.post-91938429572126848982011-05-12T10:08:00.000-04:002011-05-13T16:52:15.092-04:00Final Exams<span style="font-size:100%;"><br /><span style="font-family: verdana;">I had my first final exam yesterday (property) and I think it went pretty well. Unlike last semester though, I am feeling a little less like cooking and a little more like sitting in the park and eating fresh fruit. The 30 degree difference in temperature and many more hours of light probably have something to do with this. So I don't have any new recipes to post.<br /><br />But here is a little law school humor to hold you over until my semester is complete May 25th. Good luck to all those similarly situated in finals-mode!!</span></span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://metro67.myaptportal.com/professional-news/a-caffeine-chart-for-your-favorite-beverages/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 254px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2si6cvcDQkJT3o6eEBUcctgErxScX4F6Ck9mvuohv3YDJ7iz7sBWQae6qkcZwtb5n6kfft26DxcPKdSO73ArPt7bpSFhHEdNWRPwVq3tisjkDz9t0mbeh03cbV1DDnxa47LkGIi-tCn8/s320/Screen+shot+2011-05-12+at+10.07.29+AM.png" alt="" id="BLOGGER_PHOTO_ID_5605831499161596722" border="0" /></a><span style="font-size:78%;">image from <a href="http://metro67.myaptportal.com/professional-news/a-caffeine-chart-for-your-favorite-beverages/">http://metro67.myaptportal.com</a></span><br /></div>Jilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.com1