sloCooking

Blueberry-Cream Cheese Baked French Toast

2012-02-05T08:34:00.001-08:00

Recipe still to come. Only thing I'd do differently would be add MORE blueberries. There should be a berry in every bite.

VIRTUAL COOKIE SWAP - Cookie #18

2011-12-22T18:39:00.000-08:00

Here's one last one for your cooking pleasure! It comes from my cousin-in-law Ella down in San Diego. She makes these Wholesome Gingerbread cookies for her family. They're gingerbread cookies made with carrot juice, whole wheat flour, and ground flax.

Not only do they look yummy, but they taste good too. The recipe is below, but feel free to stop by her blog for other great reads.

WHOLESOME GINGERBREAD

Ingredients

1/3 cup grapeseed oil
1/3 cup granulated white sugar
1/3 cup brown sugar
1/4 cup molasses
1/4 cup carrot juice (I’ve also used rice milk)

1 cup white flour
1 cup whole wheat flour
1 tablespoon flax meal
1 teaspoon pumpkin pie spice
1 teaspoon powdered ginger
1/2 teaspoon baking soda
1/2 teaspoon baking powder

optional for decorating:

raisins
sliced almonds

Directions

Beat together the fist group of wet ingredients in a large bowl. Mix next set of dry ingredients in another bowl and slowly incorporate into the wet.

I always end up kneading the dough with one hand to make the dough smooth. Bag it and chill for at least 20 minutes.

Preheat oven to 350 degrees. Roll half the dough at a time between 2 sheets of wax paper to slightly less than 1/4″ thick. Stamp out shapes. Decorate with almonds and raisins, if desired.

Bake for 8 minutes on oiled baking sheets or on parchment paper. Leave them in an extra minute if you want them real crunchy, but keep in mind they’ll stiffen up as they cool.

This is my method of cooling cookies, as I never have the room to put them on a wire rack (nor is mine ever clean enough!). I just give them some air by turning them upside down and leaning them on the outer rim of a plate.

VIRTUAL COOKIE SWAP - Cookie #17

2011-12-19T11:09:00.000-08:00

I am so thrilled that there were tons of recipes this year. Makes me totally excited to see if this will continue to grow next year (hint hint readers, time to start contributing!).

This is a recipe for Peparkaker (another one from my cousin Win). He believes it came from our Nana - and I wouldn't be surprised. She had a habit of making certain recipes for different family groups. I have no memories of her making this for my family, but probably because we were too busy making the Warm Molasses cookies with my mom's recipe!

PEPARKAKER

2/3 cups butter

2 cups flour

1 teaspoon baking soda

1 teaspoon ginger

1/3 cup molasses

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

Cream together butter & sugar

Add eggs, then molasses, beating well after each addition, until light and fluffy

Sift all dry ingredients together and add to first mixture, beating well

Store the stiff dough with refrigerator for several hours

Roll out 1/2 the dough at a time, quite thin 1/8" thick - the thinner the dough the crisper the cooking

Bake on un-greased baking sheet at 350’ for 5-8 minutes

Glaze (optional):

1 1/2 cups confectioner sugar

2-3 tablespoons milk or half and half

1 teaspoon vanilla

VIRTUAL COOKIE SWAP - Cookie #16

2011-12-19T11:06:00.000-08:00

Woot woot! Here's another one from my family (thanks Win!). Now since we're getting so close to Christmas, and I want everyone to have a chance for these awesome recipes, I'm now posting them as they come in, rather than only posting one/day. Happy Baking!

SCOTTISH SHORTBREAD

1 pound (4 sticks) unsalted butter, softened

2/3 cups packed light brown sugar

1 cup confectioners' sugar

3/4 teaspoon salt

5 cups all-purpose flour

In a mixer with the paddle attachment, cream the butter, brown sugar, and confectioners' sugar until light and airy. Add the salt and flour, and mix until just combined. Form the dough into a disk, wrap in plastic wrap, and refrigerate overnight.

Preheat oven to 270 F. Line baking sheets with parchment paper.

Remove the dough from the refrigerator. Roll out very thin, about 1/4 inch thick, and cut with a 2 inch cookie cutter. Place the cookies on the prepared baking sheets. Bake for about 20 minutes. Cool on wire racks.

VIRTUAL COOKIE SWAP - Cookie #15

2011-12-19T11:01:00.000-08:00

Gotta love that my family loves holiday baking! Here's another from my cousin Win. Hope you all enjoy.

ORANGE COOKIES

3 Cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

6 oz (1 1/2 sticks) unsalted butter, softened

1/2 cup plus 1 tablespoon granulated salt

3 large eggs

1 teaspoon vanilla

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

1 tablespoon grated orange zest

Sift together the flour, baking powder, and salt into a large bowl and set aside

In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium, until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well between additions. Add the vanilla, orange juice, lemon juice, and orange zest. Beat to combine. With the mixer off, add the flour mixture admix until just combined. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.

Roll the dough into 4 logs, each about 1 1/2 inch in diameter and 10 to 12 inches long. Chill or freeze until firm enough to cut without losing their shape.

Preheat oven to 350 F, line baking sheets with parchment paper.

Cut the logs into 1/4 (to 1/2) inch rounds and place on prepared baking sheets. Bake for 15 minutes or until the cookies are golden. Cool on wire racks.

Glaze:

2 1/2 cups confectioners' sugar

1/4 cup fresh orange juice

Sift the confectioners' sugar into a bowl and whisk in the orange juice.

Dip the cookies into the glaze, which should form a thin layer. Repeat the glazing and then let the cookies set on a wire rack.

VIRTUAL COOKIE SWAP - Cookie #12, #13 & #14

2011-12-19T07:00:00.000-08:00

Sorry I don't have recipes for the last three cookies from my cookie swap party! But they were delicious!

#12 - Madeleine Cookies from Corinne of San Luis Obispo
I don't have her recipe but here's one you might want to try out:: Martha Stewart

#13 - Meringues from Nara of San Luis Obispo
Here's a recipe you can try, it's based on one by Richard Simmons (I have made his recipe and it's really good!)

#14 - Gingerbread Bites from Melissa of San Luis Obispo
Here's one you might want to try out - I haven't tried it yet, but it looks good:
Southern Gingerbread

VIRTUAL COOKIE SWAP - Cookie #11

2011-12-18T07:52:00.000-08:00

Always fun to have a last minute addition to something. My cousin Win emailed me this recipe and photo yesterday after he finished his holiday baking.

RICOTTA COOKIES

3 cups cake flour

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

8 oz (two sticks) unsalted butter

2 cups granulated sugar

2 large eggs, lightly beaten

2 teaspoons vanilla

15 oz ricotta cheese

Preheat oven to 350 F and line baking sheets with parchment paper.

Combine cake flour, all-purpose flour, baking powder, and baking soda. Set aside.

Cream the butter and sugar in a mixer with paddle attachment. Then add eggs and mix. In another bowl, combine ricotta and vanilla. Alternate adding the ricotta and the flour mixture to the creamed butter/sugar, creating a thick batter.

Roll teaspoonfuls of the batter into balls and place on baking sheets.

Bake for 8-9 minutes until bottoms are lightly golden, the tops will not brown. Cool on wire racks.

To half the batch I added mini chocolate chips. The other half batch I topped with a confectionary sugar glaze by dipping the top of each cookie into the glaze.

The resulting cookie is nice light and cakey.

This recipe is from the book "One Sweet Cookie" by Tracey Zabar -- a fun collection of cookie recipes from famous chefs.

VIRTUAL COOKIE SWAP - Cookie #10

2011-12-18T07:00:00.000-08:00

The Spritz! Need I say more?? This one is brought to you by me, courtesy of the original Betty Crocker Cookie Book (I have my mom's copy from the 1960's).

HOLIDAY SPRITZ
1c butter or margarine
1/2c sugar
1 egg
1tsp vanilla
2 1/4c flour

Pre-heat oven to 400'

Mix butter, sugar, egg and vanilla. Measure flour by dipping.

Slowly work in flour.

Chill dough slightly, and press through a cookie press - I prefer to use a crank vs a gun (more control of the dough)

Press onto cool/room temperature pans (DO NOT put the dough on hot pans)

Bake 6-9 minutes until set but not browned

Makes about 5 dozen

I normally double this recipe!

VIRTUAL COOKIE SWAP - Cookie #9

2011-12-17T07:00:00.000-08:00

Toll House Cookies from my friend Melissa.
No need to give you the recipe - I think you all can find it yourself!

VIRTUAL COOKIE SWAP - Cookie #8

2011-12-16T07:00:00.001-08:00

This yummy morsel was brought to you by my friend Annie one of the magicians behind Just Baked SLO (I'm not kidding - go visit their website if you want some really deeeeelish cookies delivered right to you!)

OATMEAL CRANBERRY WHITE CHOCOLATE CHIP

2/3 cup butter, softened

2/3 cup packed brown sugar

2 eggs

1 1/2 teaspoons vanilla extract

Zest of 1 orange (or 1/4 to 1/2 tsp orange extract)

1 1/2 cups old-fashioned oats

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 1/4 cups dried cranberries

2/3 cup white chocolate chips or chopped white chocolate

Preheat oven to 375°

Combine oats, flour, salt, and baking soda in a bowl and set aside.

Cream together the butter and brown sugar until light and fluffy. Add orange zest (or extract), vanilla extract, and eggs and beat until combined. Gradually beat in flour mixture. Stir in dried cranberries and white chocolate.

Use a #40 cookie scoop (approx. 2 tablespoons) to drop dough onto parchment-lined baking sheets. Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

VIRTUAL COOKIE SWAP - Cookie #7

2011-12-15T07:00:00.000-08:00

Brought to you by my good friend Susy from Atascadero, CA.

CHOCOLATE CRINKLES

1/2c oil
4 oz chocolate
2c granulated sugar
2 tsp vanilla
4 eggs
2c flour
2 tsp baking powder
1/2 tsp salt
1c powdered sugar

Combine oil & chocolate together, melt. In a large bowl add sugar, vanilla and eggs to melted chocolate. Mix. Add flour, baking powder and salt. Mix again. Refrigerate 3 or more hours. Scoop balls of dough and roll in powdered sugar. Bake at 350' for 10-12 minutes. Better if not over baked!

VIRTUAL COOKIE SWAP - Cookie #6

2011-12-14T07:00:00.000-08:00

Brought to you by my pal Emily up in the Bay Area.

MEXICAN CHOCOLATE BROWNIE COOKIES

1 box brownie mix (19.5 oz or so - preferred: Ghiradelli)

2 large eggs

1/3 cup veggie oil

1 tsp (or more) cinnamon

Preheat oven to 350. Line cookies sheets with parchment, silpat or lightly grease. Mix all ingredients above until just incorporated/mix is moistened. Drop by teaspoonfuls on pans 2 inches apart. Bake 7-8 minutes until cookies are set at edges and just set in the middle. Cool 1-2 minutes on sheets, then transfer to cooling racks. Devour!

(Those are the technical instructions. The simple ones are preheat, mix, drop, bake, eat.)

Also REALLY good with chopped candied ginger added -- and fantastic for making into ice cream sandwiches!

VIRTUAL COOKIE SWAP - Cookie #5

2011-12-13T07:00:00.000-08:00

Brought to you by Sue over at Munchkin Munchies

PEPPERMINT PINWHEEL COOKIES

From "Southern Living" Magazine, Yield: Makes 4 dozen

1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon red food coloring paste
Parchment paper

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.

Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.

Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.

Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.

Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.

Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).

Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 tsp. frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.

PEPPERMINT FROSTING - Yield: Makes 1 3/4 cups

1/4 cup butter, softened
1 (3-oz.) package cream cheese, softened
2 cups powdered sugar
1 tablespoon milk
1/8 teaspoon peppermint extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and gradually add milk and peppermint extract, beating until smooth.

NOTES: These cookies are delicious eaten at room temperature, or chill them 30 minutes for a firm, cool filling

VIRTUAL COOKIE SWAP - Cookie #4

2011-12-12T07:00:00.000-08:00

Brought to you by my friend Tracy from San Diego, CA.

WHITE CHOCOLATE MACADAMIA APRICOT COOKIE

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup white chocolate chips
1 cup chopped walnuts (or macadamias...the bling-bling of the nut world)
1 cup chopped dried apricots (or dried cranberries if you are surrounded by cranberry-haters)

In a medium bowl whisk together the flour, baking soda, and salt; set aside.

In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes.

Add sugars gradually, beating until light and fluffy, about 3 minutes. Stop once or twice to scrape down the sides of the bowl with a spatula.

Add the eggs, one at a time then the vanilla and almond extracts, beating again until smooth.

Scrape down the bowl again to make sure everything is well combined.

Slowly stir in the flour mixture, beating on low speed just until incorporated.

Stir in the remaining ingredients.

Cover the bowl with plastic wrap and chill dough at least 2 hours.

Preheat oven to 375F degrees. Line baking sheets with parchment paper or silicone liners.

Drop chilled dough by heaping tablespoons (or with a medium cookie scoop) onto lined cookie sheets, at least 2 inches apart.

Bake for about 10 - 12 minutes or just until the cookie tops and edges begin to turn light golden brown.

Place baking sheet on wire rack to cool for about 5, minutes then transfer cookies to wire racks to cool completely.

VIRTUAL COOKIE SWAP - Cookie #3

2011-12-11T07:00:00.000-08:00

Brought to you by Liz over at That Skinny Chick Can Bake

CHEWY GINGERSNAPS

1 cup packed brown sugar

3/4 cup butter, at room temperature

1/4 cup molasses

1 egg

2 1/4 cups flour (may add up to 2 tablespoons more for puffier cookies)

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

Mix brown sugar, butter, molasses and egg. Stir in flour, soda, salt, cinnamon, ginger, and cloves. Cover and refrigerate at least one hour.

Preheat oven to 375º. Line two rimmed cookie sheets with parchment paper. Scoop about a tablespoon of dough and form into a ball. Roll dough balls in granulated sugar and place on cookie sheets about 2 inches apart. Bake 8-10 minutes. Allow to cool a bit on cookie sheets before removing to cooling rack.

VIRTUAL COOKIE SWAP - Cookie #2

2011-12-10T07:00:00.000-08:00

Brought to you by Becky of San Luis Obispo, CA.

ALMOND BISCOTTI

1/2 cup butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon almond or vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla.

Combine dry ingredients; add to creamed mixture. Stir in almonds.

Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil.

Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F.

Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick.

Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more.

Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.

VIRTUAL COOKIE SWAP - Cookie #1

2011-12-09T15:19:00.000-08:00

Brought to you by your host - ME!

WARM MOLASSES COOKIES

2 1/2c all purpose flour (do not use quick rise)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground allspice
1 tbsp. ginger
1/2 tsp. salt
1/4c sugar

1/3c dark un-sulfured molasses
1/2c butter (not whipped)
1/3c packed brown sugar

1/2 tsp. baking soda

1 egg

Sift flour, spices, salt and white sugar together. Heat molasses to boiling point and remove from heat. Add butter and brown sugar. Stir until butter melts. Add baking soda and stir well. Pour over flour-spice mixture, stirring well. Add egg and knead until dough holds together. Chill slightly (it's okay to leave it over night, but put it in a sealed Tupperware type container so the dough does not dry out). Roll dough to desired thickness and cut with your favorite cookie cutters.

Place cookies 2 inches apart on lightly floured pan, bake 8-10 minutes at 350'F. Remove cookies from pan as soon as baked. Let cool before icing - can also be eaten without icing. This batch was iced in white royal icing, dipped in red sugar, dotted with green royal icing then dusted the dots with silver sugar.

Easy Marinated Mushrooms

2011-11-26T18:21:00.000-08:00

Hi everyone! Sorry I've been so absent from the blog. Sadly I rarely get the opportunity to cook, but did make up for lost time last week. When I was pregnant I came up with a recipe for marinated mushrooms that was amazing. Then poop - I lost the recipe and had to come up with it again. Yippee for you - I have re-created it and they're still as amazing as ever.

This post goes out to Meghan. Ha ha - they do go away quickly don't they?!? May you not run out now!

HEATHER'S MARINATED MUSHROOMS
4 packages button mushrooms - scrubbed & sliced in 1/2 or 1/4 depending on their size
2 tsp soy sauce
pinch kosher salt
1/2c rice wine vinegar
1 1/2 tsp dried basil
1 1/2 tsp dried thyme
1 1/2 tsp dried oregano
5 tbsp garlic oil
1 1/2 tsp sugar

Bring salt, soy sauce, vinegar, garlic, seasonings & oil to a boil. Simmer briefly. Add sugar. Make sure it dissolves. Add in sliced mushrooms. Stir slowly for 2-3 minutes or until all mushrooms are completely covered. Turn off heat. Let mushrooms sit until cooled. Refrigerate until ready to serve.

See how easy that was! Happy eating!

NOTES: Must use button mushrooms, do not use baby bellas or others as there will be a slightly bitter flavor to the mushrooms after mixing with the marinade. Also, do not use any other vinegar other than possibly plain white vinegar. Red wine vinegar leaves a nasty flavor and balsamic is too strong for the recipe.

Come Play with the "Virtual Cookie Swap"

2011-11-06T14:18:00.001-08:00

Calling for Entries...

Going to try again this year for a "virtual" cookie swap party. Sadly didn't get many responses last year, and it's so easy. So easy in fact that I'm sending out this request NOW to give you time to get in yours.

All you have to do is send me a tried & true recipe (and photo) of your favorite cookie to
slocookingblog at gmail dot com. Simple no? YES!

The holidays are just around the corner - what better way to get yourself geared up than by sending in a recipe!

Look forward to hearing from you & Happy Cooking!

A new yum

2011-09-05T08:14:00.000-07:00

Created by boredom - and having the deep fryer on between client tastings yesterday.

Homemade vanilla-bean ice-cream with fried won ton strips! Yum! I'm a sucker for all things fried, and this was a perfect combo of sweet & crunchy.

Cafe Mocha!

2011-08-31T11:29:00.000-07:00

I had the hankering for a cafe mocha yesterday and instead of heading to Starbucks I went to another big national food chain that just opened in town. Disaster! Not only did it not taste good - I totally got sick later in the day (I can only assume it was from the strange "syrup" I saw them pumping into the cup before the espresso went in). Needless to say I was pissed, and went on a web search last night for a tasty recipe to make at home. Well I found one and it only took me two batches to get it just right for my liking - i.e. I used decaf ground beans and soy milk!

HEATHER'S CAFE MOCHA
2 shots espresso (I find French Roast has a better flavor for a mocha)
1 cup vanilla soy milk
3 tbsp unsweetened cocoa powder
3 tbsp sugar

- mix EQUAL parts unsweetened cocoa powder and sugar together, of course by all means feel free and lower the sugar content if you like, but this was the perfect mixture for me!

- heat 1c soy milk in microwave (mine took just over a minute)

- make 2 shots espresso

- mix cocoa/sugar mixture into soy milk, make sure there are no cocoa lumps

- then mix in the espresso

ENJOY!

Most Favorite Cookies!!!!

2011-08-30T21:25:00.001-07:00

I have cookies on the brain, yep I know you're thinking "really?" I know! REALLY!

That being said I decided to skip over to my favorite cookie website and place an order for some nummy yummy yummies and guess what? They're having a back-to-school special!

So here's the scoop, now GO SHOP!

Company: Just Baked

Location: Central Coast California

What: Amazingly Yummy Cookies & More

Where: http://justbakedslo.com/

Special:

BACK TO SCHOOL SPECIAL!
Order any item from our menu, and receive a FREE* pound of our "famous" salted peanut brittle. Order any two items from our menu, and receive any third item of equal or lesser value FREE!* Visit our Order Page to make your selections, and use promo code BACKTOSCHOOL when ordering. Orders must be received by Friday 9.2.11 at midnight PST.

*FREE applies to item only - does not include any tax, shipping or delivery fees that may apply. Shipping or delivery fees will be included with your order confirmation. Payment must be received before orders are baked. Orders will be baked on Monday 9.5.11 and shipped or delivered on Tuesday 9.6.11. Email your orders to justbakedslo@gmail.com

And don't forget All Hail Just Baked SLO and their fabulous Salted Peanut Butter Brittle Cookies, you have earned a permanent "Make Me Hungry Award" for this amazing creation.

Calling for Entries...

2011-08-29T16:25:00.000-07:00

slocookingblog at gmail dot com. Simple no? YES!

September is just around the corner - what better way to get yourself geared up for the nearing holiday seasons than by sending in a recipe!

Look forward to hearing from you & Happy Cooking!

What's for Lunch

2011-08-25T11:03:00.000-07:00

Now that I've entered the ranks of a mom with a kid in school there is the need to figure out what to make for school lunch that is 1) fun, 2) good for the kid, and 3) going to be eaten.

I've come across a couple of blogs that offer great suggestions - here's a list for your reference. I'm also going to start a new "tag" for my posts labeled "lunch box" for the new recipes I've got in my TO TRY pile!

Happy Cooking!!

Lunch in a Box

Vegan Lunch Box

Back to School Recipes

Healthy Meals for Kids

Lunch Box Inspiration

Back to School Lunches

Pie...

Lunch Box Planning

Making up for lost time

2011-08-22T17:06:00.000-07:00

So today I was a woman with a mission - I had a plan - I had steps to follow::

plan this weeks meals
write shopping list accordingly
grocery SHOP
cook

Simple, easy. DONE! Yep you read correctly, I have not only planned, but shopped AND cooked! Of course I feel a bit like a crazed weasel from the quantity of things I've cooked today, so I'll fill you in::

cheesy ham casserole for tonight's dinner (chopped turkey ham, steamed broccoli, layered stuff and is baking)
ham & cheese mini muffins for tomorrow's "kids are going back to school" breakfast with the girls
icebox cookies for the husband and my monster
homemade horchata brewing in the fridge
salad fixings for tonight's dinner

Recipes to be coming. For sure the ham & cheese muffins, and I've already posted the recipe for the icebox cookies. Hope the horchata turns out - kid loves it and I love that I have control over the recipe. Hopefully I'll be able to keep up this momentum after the school year gets going on Wednesday! Wish me luck.

White Peach Lemonade

2011-08-15T13:28:00.001-07:00

Too yummy... I just had to share. The husband created this for a wedding we catered this past weekend. A must have for summer entertaining.

WHITE PEACH LEMONADE

1c simple syrup

1 1/2c lemon juice

5 1/2c water

2c white peach puree

1c sliced white peaches for garnish

Evil little temptations

2011-07-23T23:02:00.000-07:00

Goat cheese & cream stuffed dates! Yummy!

And if you really want some yum - wrap these little bad boys in bacon - cook in the oven until crispy and enjoy!

Anti Front Yard Veggie Garden??

2011-07-14T22:07:00.000-07:00

I know I've been quiet and haven't written in a LONG time and for that I'm deeply sorry (sadly it's wedding season at work and I have NO time to cook). But I do have time to read, and yesterday I came across a page on FaceBook called "Oak Park Hates Veggies". I'm so angry about this I just had to share...

Turns out that in Oak Park, Michigan residents have complained to the city of Oak Park about a family's front yard veggie garden. The city is trying to get them to take it out! I can't believe that this is happening, let alone that this is going to the court system. What a colossal WASTE of the city's money. And as a native Californian I can't believe anyone would have the nerve to complain about people planting veggies in the front yard.

I have four raised beds in my front yard and am currently growing strawberries, tomatoes, three types of basil, sage, dill, mint, and more! And a bunch of my neighbors have them too!

So please, take a minute to visit their FaceBook page and give them a "like" and if you have a minute go HERE to sign their petition against this stupid policy.

SHAME ON YOU city of Oak Park, Michigan!

Happy 4th of July

2011-07-04T07:00:00.000-07:00

What says summer holiday better than yummy yellow cupcakes
with crisp white icing and red & blue sprinkles??

HAPPY 4TH OF JULY!

New Summer Adult Beverage

2011-06-20T17:40:00.000-07:00

Had a hankerin' for something peachy but with a subtle kick in the pants. This is what I came up with.

Heather's Porch Swing
1 part silver tequila
2 parts peach schnapps
2 parts peach flavored syrup
Pellegrino
Crushed ice

Fill your glass half way with ice. Add liquor & peach syrup. Top with pellegrino & stir. Enjoy!!

Sometimes you just have to have them!

2011-06-11T17:35:00.000-07:00

Chili cheese fries that is! Thankfully I had steak fries in the freezer and chili in the pantry. Top it off with homemade wine cooler and dinner is served.

Wine Cooler
1c white wine
2c juice. I used blueberry-pomegranate

My daughter made me dinner!

2011-05-17T18:40:00.000-07:00

So I came home from running errands to find the kid making me dinner. A fruit & veggie salad:: sugar snap peas, baby carrots, apple & strawberry. Interestingly strawberries & sugar snap peas pair well together!

Culinary Rock Bottom

2011-05-11T18:30:00.000-07:00

So I've hit the bottom. Today has been a go go go sort of day. And sadly food has taken a culinary hit so to speak.

Here's the wrap up of the day:: breakfast at McDonald's, lunch for the kid & I at Carl's Jr, and dinner for we girls is in the photo. Crunchy bananas, i.e. banana dipped in dry cereal.

If this is any inkling of the rest of the season at work I'm doomed!!

HAPPY EASTER

2011-04-23T18:40:00.000-07:00

WHAT DO YOU MEAN THE CHOCOLATES ALL GONE?

Thanks for the photo Eddie!!

Crispy Kale Chips

2011-04-13T09:56:00.001-07:00

So I finally tried my hand at making Kale Chips... been wanting to do this for a while now - and finally got motivated after having a discussion with a friend about how I wouldn't have a problem with a vegetarian diet, it just seems "normal" to me. He (yes it was a he) of course blanched that I would even consider this knowing my husband is a chef of remarkable talent - who is an avid MEAT LOVER! Don't get me wrong, I do occasionally love myself a good steak off the BBQ, but on a whole I'm perfectly happy eating a plant based diet.

So on to the Kale Chips... the crunch was certainly there, though next time I make them I will have to remember to NOT crowd the pan - I had to keep them in the oven longer and a few got torched in the process, woops! I have also been detecting a bitter after taste - which after discussing with the husband, have come to the conclusion that it is due to the garlic oil I cooked these with - next try will be with garlic salt. So here is a basic extra-flavor-free recipe for you to try out yourself.

KALE CHIPS
1 bunch kale (if you use baby kale, use 2 bunches)
olive oil
kosher salt

Pre-heat oven to 350'
Line 1-2 baking sheets with parchment paper
Wash kale & dry thoroughly with a salad spinner
Rip leaves off stem parts, you want the soft green only
Place pieces on sheet pans, drizzle with olive oil
Sprinkle with salt
Bake 10 minutes or until crispy and the leaves are able to move freely on the pan - watch your oven though, these fry easily!

Enjoy!!

For Japan with Love

2011-03-18T13:48:00.001-07:00

Join me in a blogger's day of silence.
Click HERE to donate or for more information.

Fajita Seasoning

2011-03-15T07:00:00.000-07:00

Spurned on by the great taco seasoning challenge I then decided to come up with my own Fajita Seasoning. Hope you enjoy this as well.

FAJITA SEASONING
1 1/2 tsp cumin
1/2 tsp oregano
1/4 tsp salt
1/4 tsp ground red pepper (can substitute paprika if you don't like lots of heat)
1/4 tsp black pepper
1/8 tsp granulated garlic
1/8 tsp onion powder

Store in an airtight container.

The great taco seasoning challenge

2011-03-14T07:00:00.000-07:00

I love using taco seasoning mixes - but HATE all the sodium and other icky stuff in the packages. So this past summer I set off on my quest to create my own seasoning mix.

Here are the two recipes I came up with - I'll let you decide which one you like the best... (I liked Tube A best).

TACO SEASONING TUBE A
2 tsp corn starch
5 tsp paprika
1 tsp salt
1 tsp minced onion
2 tsp cumin
1 tsp cayenne
1 tsp garlic powder
1 tsp sugar
1/2 tsp ground oregano

NOTES - might want to cut back on the corn starch as the color was really pale. This one was REALLY spicy originally so I cut out the 2 tsp chili powder that had originally been in there. It has GOOD flavor!

TACO SEASONING TUBE B
6 tsp paprika
4 1/2 tsp cumin
3 tsp granulated onion
2 1/2 tsp granulated garlic
1/8 tsp Cayenne pepper
1 tsp salt
1 tsp sugar
1/2 tsp corn starch
1/2 tsp oregano

Yummmm! Homemade Seasoned Rice Mix

2011-03-13T07:00:00.000-07:00

I tried a few recipes before I found one that worked. This was great!

SEASONED RICE MIX
12 oz long grain rice
1/2c dried onion
1/8c dried parsley
1 1/2 tsp granulated garlic
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp dried basil
1 tsp oregano
1 tsp rosemary
1 tsp thyme
2 1/2 cubes chicken bouillon cubes (ground up)

Makes 2 1/2c mix.

To make 1 serving:
Bring 2/3c water + 1 tbsp butter to a boil.
Add 1/4c rice mixture. Reduce heat, cover and simmer 20-25 minutes.
Remove from heat, let stand 5 minutes (or until all liquid is absorbed). Fluff with a fork & serve.

Lots of food gifts given this year

2011-03-12T07:00:00.000-08:00

I couldn't help myself. This year, rather than giving just one food themed gift, I actually gave specific themed food gifts to specific people. I got a spark of brilliance for the gifts to the uncles... Creole Seasoning for the BBQ!

BBQ CREOLE SEASONING
2.5 tbsp paprika
2 tbsp granulated garlic
1 tbsp kosher salt
1 tbsp onion powder
1 tbsp oregano
1 tbsp thyme
1 tbsp cayenne
1 tbsp black pepper

Mix all ingredients together, store in an air tight container. Use as a dry rub for your favorite BBQ.

Just sometimes

2011-03-11T07:00:00.000-08:00

I can't bear not sharing photos, even when a recipe doesn't turn out that great. So here are the photos of the Baked Tofu & Vegetable Lasagna I made over the summer. The taste just wasn't there. Probably because I now firmly believe it takes LOTS of skill to fry tofu and NOT have it turn into a bland tasteless muck pile. However the food looked just so darn edible in the photos I just wanted to share.

Holiday Baking

2011-03-10T07:00:00.000-08:00

I just can't explain the joy of being able to bake off all my gingerbread cookies at once this past December. Can I say woo hoo - I own a commercial kitchen with a HUGE pizza oven (I can fit 4 full size sheet trays in it since it's a double deck!). Used my traditional recipe - check my past posts for the recipe.

Oh and one more joy - if I forget something, I can SHOP my own dry stock pantry!

Happy Birthday Little Monster

2011-03-10T01:00:00.000-08:00

2010 Garden Harvest

2011-03-09T07:00:00.000-08:00

Sadly we had a bad growing summer in 2010. However I can take some happiness in that it wasn't just us, but everyone out here. It was COLD last year, and not that sunny. My tomatoes just didn't grow. At the end of the summer I ended up picking them off the vines green and letting them turn in the house because they were falling off the plants before ripening!

Here are some photos of the little harvest::
carrots - juice box for size reference (they indeed were little!)

Spinach - the ONLY thing that did any real growing...

Holiday Breakfast Roll

2011-03-08T07:00:00.000-08:00

Yes, I know... I'm three months late - but better late than never? :)
This was my attempt at creating my mom's Christmas breakfast roll. She has a variety of recipes for this - all of which have the year by them for each year she made it and the specific notes pertaining to the subtle changes made for each year.

To make it - use your typical or favorite sweet dough recipe. After it has risen for the first time, roll it round and flat (think a HUGE pie shell). Sprinkle with your favorite spices - I used cinnamon, clove and nutmeg. Sprinkle with brown sugar and maybe a little bit of honey. Sprinkle with your favorite dried fruits - this year I used golden raisins, orange essence craisins from Trader Joe's, and diced dried apple.

Once all the goodies are spread out on the dough, roll it up as you would a jelly roll. Then twist into a circle, pinching the ends together. Let it rise one more time, then bake at 350-375' (depending on your dough recipe specifications). Remove from the oven and cool. Serve at room temperature Christmas morning, or any morning for that matter.

If you want to add a special extra touch, make up a quick icing of water and powdered sugar and drizzle this on top just before serving.

Great expectations

2011-03-07T13:23:00.000-08:00

I had high hopes for my day off. Upload photos from phone to computer. Organize recipes and most importantly... Blog. But this is as good as it's going to get today. Low key lunch of steamed butternut squash & parmesan cheese. Tasty but not productive.

Let's play what's for dinner...

2011-02-25T13:59:00.000-08:00

And tonight's answer is:: oso buco style chicken. Think I'll pair it with my dry rice experiment.

Valentine's Day Dinner

2011-02-14T19:44:00.000-08:00

Yummy in my tummy - I made French Onion Soup tonight for dinner. And I'm pretty pleased with the outcome considering I didn't use a recipe!

HEATHER'S FRENCH ONION SOUP
4c thinly sliced yellow onion
olive oil
2c white wine
4c chicken stock
1/2 tsp thyme leaves
salt & pepper
Crunchy bread
Shaved Parmesan cheese

Slice onion. Heat oil in stock pot. Add onions and saute until soft, golden, and caramelized. Add 2c white wine (I used Laetitia Pinot Blanc). Cook down for a few minutes. Add chicken stock, thyme, salt & pepper. Bring to a boil. Lower temperature and simmer until onions are completely tender. Pour into bowls. Top with shaved cheese and use bread for dipping.

Individual Calzones

2011-02-05T07:00:00.000-08:00

So you all know I can't stand a particular female host on the FoodTV right? Well this is a take off one of her recipes. Needless to say I didn't actually FOLLOW the recipe. I've had enough disasters in my kitchen thanks to her.

INDIVIDUAL HAWAIIAN CALZONES
Ciabatta rolls
Marinara sauce
Chunky pieces of Canadian bacon
Pineapple chunks
Shredded Cheese

Pre-heat oven to 350'. Slice a thin slice off the top of each roll. Hollow out the center of the roll on the bottom slice. Layer in your toppings like you would place them on a pizza. Cover roll with the top piece.

Place on a baking sheet and bake 15-20 minutes or until the roll is crispy and the insides are gooey.

Pasta & Squash Bake

2011-02-04T07:00:00.000-08:00

First off I have to apologize.

Next I have to tell you that I'm bad...

Third I give the explanation: I made this casserole LAST YEAR, and filed the photo away - actually putting it onto a draft post, but never published. In the mean time I have misplaced the recipe! So sorry I can't tell you what I did - but here's a little eye candy for you anyway... :)

Food Safety

2011-02-03T07:00:00.000-08:00

Since I cooked a casserole last night I thought I'd share with you the basics of food safety and proper cooking temperatures. FYI a casserole needs to come to 165'F...

Courtesy of the USDA - click HERE for more info.

Food	°F
TEMPERATURE RULES!
Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb	160
Turkey, Chicken	165
Fresh Beef, Veal, Lamb
Medium Rare	145
Medium	160
Well Done	170
Poultry
Chicken & Turkey, whole	165
Poultry breasts, roast	165
Poultry thighs, wings	165
Duck & Goose	165
Stuffing (cooked alone or in bird)	165
Fresh Pork	160
Ham
Fresh (raw)	160
Pre-cooked (to reheat)	140
Eggs & Egg Dishes
Eggs	Cook until yolk & white are firm
Egg dishes	160
Leftovers & Casseroles	165

Tonight's Dinner,

2011-02-02T17:32:00.000-08:00

is dedicated to those of you who, like me, often find themselves in the kitchen just before dinner and think "crap - I haven't gone to the store, what to do for dinner?"

HEATHER'S PANTRY CASSEROLE
1 whole cooked chicken, chopped/bite sized pieces
1/2 bulb fennel - chopped
3 carrots - chopped
1 small red onion - chopped
1 green bell pepper - chopped
2 small heads broccoli - steamed & chopped
1 cup frozen white corn
1 can cream of mushroom soup
1 cup chicken broth
3 tbsp herbs de Provence
1/4 flour
1 cup shredded cheese (I used taco blend - just happened to have it on hand)
1 can crescent roll dough

Pre-heat oven to 350'. Grease casserole dish with non-stick spray. Mix chicken, veggies, soup, broth, spices. flour and cheese together in a big bowl. Pour into casserole and smooth out the top into a nice even layer. Open crescent dough and spread flat pieces across the top. Depending on the size casserole dish, they wont be touching. Mine aren't. Bake 15 minutes and check top to make sure it isn't browning too fast. If dough is too golden, cover with foil. Then cook another 15-20 minutes or until bubbly in the middle.

Since mine is still currently IN the oven, and I can only assume it is yummy and delicious! Enjoy!!

Yummy Roast Chicken & Veggies

2011-01-15T09:29:00.000-08:00

The other night I was motivated to make dinner. Why, I don't know when it was just the kid and I and she refused to consume anything other than a homemade smoothie for dinner. But I had a happy tummy when this was done! Enjoy.

ROAST CHICKEN with ROASTED VEGGIES
1 roaster
1/3 - 1/2 cup Herbs de Provence
Salt & Pepper to taste
Olive oil

Pre-heat oven to 400' F.
Remove parts from inside the chicken (ICK).
Rinse off with cold water, thoroughly dry outside with paper towels.
Place stainless cooling rack inside a baking sheet.
Place chicken, breast side up, on cooling rack.
Cover entire outside of bird with oil - go ahead give your bird a massage, really rub it in.
Then rub oiled bird with herbs, once again - completely cover it.
Sprinkle with salt & pepper to taste.
Drizzle more olive oil over top of herbs on bird.
Bake at 400' for about 60 minutes or until juices run clear - meat should read 165' on a meat thermometer. Depending on your oven, you might need to rotate the pan half way through the cooking to ensure even browning.

ROASTED VEGETABLES
1 small-medium butternut squash, peeled, seeds removed, cubed in 1" pieces
1 yellow onion, peeled, cut into 1" pieces
1 bulb fennel, washed, remove stem (save for later dish), cut into 1" pieces
2-3 parsnips, peel and cut into 1" pieces
Olive oil
Salt & pepper

If you're thinking ahead, you will prep all your veggies BEFORE prepping the bird. That way everything can go into the oven at the same time, since they both need the same amount of cooking. Don't be like me and prep veggies AFTER putting bird in oven, because then you'll have to wait an additional 20 minutes after the bird is done to eat!

Place all prepared veggies in the same bowl. Generously cover with olive oil. Sprinkle with salt & pepper. Thoroughly mix to ensure even oil/salt/pepper coverage of all veggies.

Place on baking sheet in oven and cook for 60 minutes at 400'. You will want to stir the veggies a few times during the cooking process.

Bubbles

2010-12-31T17:57:00.000-08:00

Happy New Year!

Happy New Year

2010-12-31T17:42:00.000-08:00

Homemade potato soup ready on the stove, egg nog for the kid and bubbly for the hubby & I chilling in the fridge. Cake with peppermint sugar sprinkles ready for dessert. Hard to believe in a few hours 2010 will be over. How fast time has passed. Happy New Year to you all! See you next year. HT

CasCal Drinks - A Product Review

2010-12-30T08:20:00.000-08:00

So I was recently approached by a company called Partique that was putting together a national "party" to introduce consumers to CasCal Sodas in the hopes that I would review the product on my blog. I received nothing for this opportunity other than being shipped one four pack of each of the five soda flavors (and while they have the word "soda" in their name I believe they're using the term loosely), and a cookbook that had nothing to do with the CasCal company - but I'll give you the low down on that another time. So here goes my review. I decided to do the sampling over the recent Christmas holiday so I could utilize my family members (all avid fooders) in the review process. The only reason I'm posting the photo is so if you don't remember the name, hopefully you'll remember logo and stay away from these.

First off I have to say I am not impressed, and certainly not by the name. While technically any non-alcoholic drink with carbonation is technically a "soda", these are not what the typical American consumer would picture associated with that word. There is little to no fizz, and nothing in flavor that even remotely resembles what we Americans would consider a "soda". Second, it was a good thing that these were sent to me for free - because my husband found these sodas at our local World Market and I certainly would be pissed if I had spent $1.79/each on one of these. Third, they used too much malt in this fermented malt drink.

Now onto the flavors - they sent me each flavor to test out, so I guess I'll start with the least offensive and work my way up to the worst. As it turned out we could not come to a major consensus about any of the flavors except the last one. Up until then there was at least one member of the group that had "liked" (and I'm using that word loosely) each flavor.

Black Currant & Mirabelle - Of all five flavors this was the only one that I liked. Now I'm not being overly judgmental - I do LIKE tons of drinks, this company just didn't flip me. There was a strong current smell to the drink and by far the MOST amount of carbonation of any of their sodas. Over all it had a pleasant flavor, but I was the only one of the four tasters to enjoy this flavor.

Apple & Anise - this one had the second best for carbonation, which for me was the only plus. My sister did think it might make a nice champagne alternative for someone that doesn't drink alcohol, but that was about it. When she found out that the only local place to purchase these was World Market and you'd have to pay $1.79/each, she changed her vote to say there was nothing redeeming about it.

Now onto the bad...
Pear, Apricot & Magnolia - first off, this one really means it when on the package it says "drink cold"... do not even attempt to drink this unless it is VERY cold. It was not bubbly and had way too much malt flavor and a bitter taste for me.

Honey & Malt - this one was thick and pale amber in color. There was a HEAVY honey smell and taste. Too thick - too sweet. My sister said it reminded her of a light mead, but she's a BIG beer drinker.

Cherry, Chocolate & Rose - Hardly any bubbles upon opening this one. The only smell I could pick out was cherry - strong cherry (and not in a good way). I was really disappointed that I couldn't smell any rose or chocolate. Also I could only taste the cherry. I was not able to find even a hint of chocolate or rose in flavor while I was tasting. My other tasters said "it tastes like aromatic body lotion". Enough said - it was bad.

The final outcome of these taste tests is that they aren't worth the money, and that I do not enjoy drinking something that is going to leave a bitter taste in my mouth for a LONG time after drinking it. Nope, I will not be purchasing these ever.

Virtual Smirtual - Post 2

2010-12-23T07:00:00.000-08:00

Here is the second recipe (of two I must note) that I received... I'm looking forward to trying out both of the recipes I got this year.

Name - Tracie (Santos) Audifferen
Home - San Diego, CA
Story - I am hosting a cookie exchange tomorrow and was going to make my favorite, oh so Christmassy cookie...White Chocolate Macadamia Cranberry cookie. But I encountered several problems: a) macadamia nuts were crazy expensive so I substitute walnuts. This recession calls for desperate baking measures! b) my kids, other wise known as Cranberry-Hater 1 and Cranberry-Hater 2 screamed, "No more cranberries!"....kinda like the how Joan Crawford screams, "No wire hangers!" in Mommie Dearest. So I substituted chopped dried apricots for the cranberries.

White Chocolate Walnut Cranberry Cookie

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup white chocolate chips
1 cup chopped walnuts (or macadamias...the bling-bling of the nut world)
1 cup chopped dried apricots (or dried cranberries if you are surrounded by cranberry-haters)

In a medium bowl whisk together the flour, baking soda, and salt; set aside.
In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes.
Add sugars gradually, beating until light and fluffy, about 3 minutes. Stop once or twice to scrape down the sides of the bowl with a spatula.
Add the eggs, one at a time then the vanilla and almond extracts, beating again until smooth.
Scrape down the bowl again to make sure everything is well combined.
Slowly stir in the flour mixture, beating on low speed just until incorporated.
Stir in the remaining ingredients.
Cover the bowl with plastic wrap and chill dough at least 2 hours.
Preheat oven to 375F degrees. Line baking sheets with parchment paper or silicone liners.
Drop chilled dough by heaping tablespoons (or with a medium cookie scoop) onto lined cookie sheets, at least 2 inches apart.
Bake for about 10 - 12 minutes or just until the cookie tops and edges begin to turn light golden brown.
Place baking sheet on wire rack to cool for about 5, minutes then transfer cookies to wire racks to cool completely.

Virtual Smirtual - Post 1

2010-12-22T15:34:00.000-08:00

So the first ever sloCooking Virtual Cookie Swap was a bust. However as I did have two of my good friends share favorite recipes with me - so I guess it wasn't a total failure! Here's to next year and hope I get better turn out!

My Mom makes chocolate pie for the Thanksgiving and Christmas, it is one of my favorite desserts. While searching for recipes for Thanksgiving this year, I came across this chocolate tart recipe and decided to make it instead of the chocolate pie. The turkey on my Thanksgiving table turned out really dry and I felt kind of embarrassed (yes, I at least had good gravy!!) but this tart saved the night for me. My guests loved it and it brought tears to one of my guests eyes as she ate it!! I hope you enjoy!!!! Happy Holidays. Sharon W.

Here's the recipe she shared: click HERE.

Virtual Cookie Swap Party

2010-12-06T14:56:00.001-08:00

So I had every intention of hosting my cookie swap party last week - but my nicely laid plans got smashed to bits by the kid coming down with croup. Poo.

What I want to try instead is a "Virtual" Cookie Swap Party. To participate all you have to do is email the following to sloCookingBlog[at]gmail[dot]com.

Your name (okay to just give first name and last initial if you'd like)
Your city/state/country of origin
A copy of your recipe (a scanned PDF is great if you have one)
A photo if you happen to have one handy
The story behind your recipe, if you happen to have one

Since this is going to be a "virtual" party any of the following recipes will be acceptable: cookies, bars, candy, pies, cakes, drinks, or anything that has a significant meaning to you during this holiday season.

I'll be posting these online as I get them and will also be putting them together in a cookbook - I'll make it into a PDF for easier emailing.

Looking forward to hearing from you!

PS - If you want to participate, please get me your recipe by December 13!

Another Holiday Favorite

2010-12-03T07:00:00.000-08:00

Well as I never told myself I wouldn't do re-posting, I'm doing it again. Sorry - you'll just have to deal!

Originally Posted December 2008 HERE

Favorite Family Christmas Foods

When I was little, every Christmas my Nana would fly out from the East Coast and stay for two weeks. It was always a magical time, and was always bummed when the every other year would hit and she'd stay at my cousin's house instead of mine when she'd come West for her visit. One thing I'll always remember from her visits was that she'd make Baklava every Christmas. Not sure why an Irish/English woman would make a Greek pastry every Christmas, but she did and it makes me think of Christmas. Of course I'm spoiled, and while I love to eat it - will only eat what I've made. I guess I've gotten picky, as I haven't found a recipe I like quite as much as hers.

NANA'S BAKLAVA
1 lb. filo dough, thawed
2c chopped walnuts
2 tbsp. sugar
1/2 lb. melted butter
1 tsp. cinnamon

Place double layers of filo in an 8x14 pan. Spread with melted butter. Repeat six times. After sixth layer of filo & butter, spread a mixture of nuts, cinnamon & sugar. Follow each layer of nut mixture with a double layer of filo. Repeat until all nut mixture is used. Continue to add layers of butter and filo until all filo is used. Cut into diamond shaped pieces using a sharp knife. Bake at 300' F for about an hour.

SYRUP
grated rind of one orange
1/2 tsp. cinnamon
3/4c honey (as my father grows oranges, we always used orange honey for this but you can use what ever you have on hand - orange honey is not for the faint of heart, it has a very strong flavor)
juice of one orange + enough water to = 1 cup
1/2c sugar

Boil until syrup forms a thread. Pour over baked filo immediately after removing from the oven. Allow to stand overnight.

Stocking Stuffers Anyone

2010-12-02T22:59:00.000-08:00

Still looking for some not so typical stocking stuffer ideas for the foodies in your life? Have I found some great products for you - and all available at my favorite go-to shopping haven - Amazon.com.
Now you'll have to forgive me, at first I started off looking at useful items - then I found myself LOVING all these off the cuff items. So happy shopping!

Vanilla Bean Scented Hot Pad $10.95

Amco Measuring Spoons in small quantities $5.95

Fred & Friends - Salt & Pants $13.75

Panic Button $10.00 (not exactly food related, but fitting if you're a food blogger!)

Uni-Corn Corn Holders $7.50

Lady Bug Kitchen Timer $4.99

Sandwich Coasters $9.95

Cow Seeds $4.95 (I mean they have seeds for everything else and who doesn't need that little extra ketch this year?)

Fair trade recycled newspaper gift bags $1.50 - just in case you find something that just wont fit in a stocking

Holiday Cookies

2010-12-01T07:00:00.000-08:00

I can't let the holiday season go by with out re-posting one of my favorite cookie recipes.

When she was first married, my mom found a recipe for Warm Molasses Cookies. Basically this is a gingerbread recipe, but it tastes much better, freezes great and will soon be your most favorite holiday cookie recipe ever.

Warm Molasses Cookies

2 1/2c all purpose flour (do not use quick rise)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground allspice
1 tbsp. ginger
1/2 tsp. salt
1/4c sugar

1/3c dark un-sulfured molasses
1/2c butter (not whipped)
1/3c packed brown sugar

1/2 tsp. baking soda
1 egg

Sift flour, spices, salt and white sugar together. Heat molasses to boiling point and remove from heat. Add butter and brown sugar. Stir until butter melts. Add baking soda and stir well. Pour over flour-spice mixture, stirring well. Add egg and knead until dough holds together. Chill slightly (it's okay to leave it over night, but put it in a sealed Tupperware type container so the dough does not dry out). Roll dough to desired thickness and cut with your favorite cookie cutters.

Place cookies 2 inches apart on lightly floured pan, bake 8-10 minutes at 350'F. Remove cookies from pan as soon as baked. Let cool before icing - can also be eaten without icing. These freeze amazingly well and I always seem to have a bag or two in the freezer no matter what time of year it is! The bag in the photo were just pulled from the freezer for this post.

Happy Thanksgiving

2010-11-25T07:00:00.000-08:00

Happy Thanksgiving!
Have a blessed day, free of cooking incidents and drama!