Posted by admin on 31st December 2009
Thank you all for reading this year. I plan on continuing for 2010! A coffee table book will be printed soon! I am so happy I made this whole year without any skipped days, and only a few photos taken after 11pm!
I have more reflections but I need to get dressed and head over to a friends house for an evening of Brie, Lentil Soup, Rice Crispies and Champagne.
HAPPY NEW YEAR ALL!
12Dec
Posted by admin on 31st December 2009
12Dec
Posted by admin on 31st December 2009
12Dec
Posted by admin on 31st December 2009
recipe To come (different than the other Lemon Meringue
recipe will be added soon
12Dec
Posted by admin on 30th December 2009
Spinach-Pear Salad with Mustard Vinaigrette
*2 Bosc pears, cored and thinly sliced
*1 (6-ounce) package fresh baby spinach
*3 tablespoons water
*2 tablespoons balsamic vinegar
* 1 teaspoon sugar
* 5 teaspoons extravirgin olive oil
* 1½ teaspoons stone-ground mustard
* ¾ teaspoon salt
* ½ teaspoon coarsely ground black pepper
* ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
Combine pear slices and spinach in a large bowl. Combine water and the next 6 ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.
12Dec
Posted by admin on 30th December 2009
Recipe to Come!
12Dec
Posted by admin on 30th December 2009
My mom’s Chocolate Pecan Pie
Recipe to come
12Dec
Posted by admin on 30th December 2009
From my box of holiday treats from a friend yum!
12Dec
Posted by admin on 28th December 2009
One of my favorite winter treats!
12Dec
Posted by admin on 28th December 2009
A serious winter favorite
12Dec
Posted by admin on 28th December 2009
KALE CHIPS!
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Prep Time: 5 Minutes
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Ready In: 15 minuntes
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Ingredients:
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Kale
1 teaspoon salt
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2 tsp of olive oil
Parmesan, Asiago or other cheese
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Directions:
| 1. |
Preheat oven to about 375 |
| 2. |
Use about 1 OXO salad spinner’s worth of kale (which was a stuffed grocery store veggie bag). Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets. |
| 3. |
Drizzle with about 2 tsp of olive oil. Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.
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I’m not a fan of Kale normally but these salty crunchy homemade kale chips were great!!!
12Dec
Posted by admin on 28th December 2009
12Dec
Posted by admin on 28th December 2009
12Dec
Posted by admin on 28th December 2009
My sister and I made this pie with my grandma for our Shabbat dinner. It was soo delicious that my sister wants the same one for her birthday! I hope to make more pies soon! Since I really really love to make pies!
12Dec
Posted by admin on 28th December 2009
Homemade Reese’s peanut butter cups
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Prep Time: 10 Minutes
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Ready In: 1 Hour
Servings: 12 small peanut butter cups:
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Ingredients:
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12 mini cupcake liners
3/4 cup Milk Chocolate chips (or semi sweet if you prefer)
1/2 cup creamy natural peanut butter + 2 generous Tbsp to add to the melted chocolate
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1/4 cup powdered sugar
1/2 tsp pure vanilla extract
a pinch fine sea salt [if your PB is already salted, it's optional to add more]
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Directions:
| 1. |
Melt the chocolate chips in the microwave in 30 second intervals until smooth. Add 2 generous tablespoons of peanut butter and stir to incorporate. Let cool for 5 minutes. |
| 2. |
Line a mini cupcake pan with mini liners. Place a heaping teaspoon of melted chocolate in each mini cupcake liner and spread it all over the place with the back of a spoon. repeat with all 12 liners. |
| 3. |
Place the cupcake tin into your freezer and allow it to harden. |
| 4. |
Meanwhile, stir together peanut butter, vanilla, salt, and sugar to form a paste. Make sure you knead in all the ingredients. |
| 5. |
Divide peanut butter paste into all 12 liners, pressing down gently to make sure the paste goes everywhere. [I took a a heaping teaspoon and rolled it into a ball, then flattened it and placed it into the liners] |
| 6. |
Top with heaping teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can be seen. |
| 7. |
Chill in fridge/freezer for at least one hour. |
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I made them again! This time they looked more like the Reese’s you buy in the store but they were greasier than the first time, but on the upside I used bakers chocolate instead of milk chocolate chips and they didn’t melt as easily! These reese’s remained hidden in my Grandma’s freezer until my Aunt, Uncle and Cousin arrived so they could have some!
12Dec
Posted by admin on 28th December 2009
Grandma’s are always special people. My grandma Gloria always makes sure she has special treats specifically for me and my sister. One of my sister’s special treats is Biscotti, which she has made for her for many years. It’s really good!
12Dec
Posted by admin on 23rd December 2009
12Dec
Posted by admin on 23rd December 2009
While hanging out at the Airport waiting for our flight from Atlanta to West Palm Beach my sister and I came across and awesome fast southwestern food place. We didn’t eat anything besides these fabulous chips but they were just awesome! For only $0.93 we got a half of a big bag of chips (like the size of a MC D’s carryout bag) and all the salsa we wanted! It was awesome! The salsa’s were great too!! So next time your in Atlanta check out Moe’s Southwest Grill
12Dec
Posted by admin on 22nd December 2009
A perfect Hanukkah Dinner!
My apologizes for the hiatus I was in Florida visiting my grandparents there for the past week. My one reader informed me she was tired of looking at x-mas M&M’s so I needed to update!
12Dec
Posted by admin on 13th December 2009
12Dec
Posted by admin on 13th December 2009
Today there was a wonderful view on my way to work, the lake was steaming!
12Dec
Posted by admin on 12th December 2009
We couldn’t decide what to have for dinner so I volunteered my friends version of burritos. She makes them with a tortilla, beans, cheese, peppers and salsa. This version I made was basically a taco baked for a few minutes. We put hamburger, cheese, salsa, and lettuce. Rolled it up and baked it in the oven for a few minutes.
12Dec
Posted by admin on 10th December 2009
Homemade Reese’s peanut butter cups
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Prep Time: 10 Minutes
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Ready In: 1 Hour
Servings: 12 small peanut butter cups:
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Ingredients:
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12 mini cupcake liners
3/4 cup Milk Chocolate chips (or semi sweet if you prefer)
1/2 cup creamy natural peanut butter + 2 generous Tbsp to add to the melted chocolate
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1/4 cup powdered sugar
1/2 tsp pure vanilla extract
a pinch fine sea salt [if your PB is already salted, it's optional to add more]
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Directions:
| 1. |
Melt the chocolate chips in the microwave in 30 second intervals until smooth. Add 2 generous tablespoons of peanut butter and stir to incorporate. Let cool for 5 minutes. |
| 2. |
Line a mini cupcake pan with mini liners. Place a heaping teaspoon of melted chocolate in each mini cupcake liner and spread it all over the place with the back of a spoon. repeat with all 12 liners. |
| 3. |
Place the cupcake tin into your freezer and allow it to harden. |
| 4. |
Meanwhile, stir together peanut butter, vanilla, salt, and sugar to form a paste. Make sure you knead in all the ingredients. |
| 5. |
Divide peanut butter paste into all 12 liners, pressing down gently to make sure the paste goes everywhere. [I took a a heaping teaspoon and rolled it into a ball, then flattened it and placed it into the liners] |
| 6. |
Top with heaping teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can be seen. |
| 7. |
Chill in fridge/freezer for at least one hour. |
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12Dec
Posted by admin on 10th December 2009
Ingredients:
Mixing instructions:
Shake VERY, VERY, VERY well in a shaker with lots of ice. leave the ice in the shaker, not in the drink. Can be served with a red cherry in it.
12Dec
Posted by admin on 9th December 2009
CRANBERRY- OAT MUFFINS
Ingredients:
6 Eggs
1 tsp Baking Powder
1 tsp Baking Soda
1 1/2 cups Agave syrup (we used honey and maple syrup)
1 1/2 tsp Vanilla Extract
2 tsp ground Ginger |
1 tsp salt (which can be omitted)
4 cups rolled oats
1 cup spelt flour (or normal)
1 1/4 cups canola oil
2 cups fresh or frozen Cranberries |
Directions:
| 1. |
Combine eggs, baking powder & Baking soda. Add Agave syrup, vanilla extract, ginger and salt. |
| 2. |
Blend oats into wet ingredients. Let sit for 5 minutes or until oats soften. Stir in flour and oil. Add cranberries. Set Aside. |
| 3. |
Line two and half 12 cup muffin pans with liners. Preheat oven to 350 F. Fill muffin pans three-quarters full. Bake 15-20 minutes. |
12Dec
Posted by admin on 9th December 2009
12Dec
Posted by admin on 8th December 2009
CLASSIC CRANBERRY NUT BREAD
Ingredients:
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda |
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts |
Directions:
| 1. |
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. |
| 2. |
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. |
| 3. |
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices). |
12Dec
Posted by admin on 8th December 2009
Candied Lemon Slices
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Recipe Origin: adapted from Martha Stewart and Culinary School of the Rockies
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Prep Time: 10 Minutes
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Ready In: 1-24 Hours
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Ingredients:
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1-3 organic lemons, washed
water for boiling
ice water
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2-4 cups sugar
1 cup water
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Directions:
| 1. |
Cut the lemons into thin slices (not too thin or else they tear apart too easily) removing seeds and the ends. |
| 2. |
Bring water to a boil in a saucepan and blanch the lemon slices for about a minute. Drain the lemon slices and plunge them into a bath of ice water. Drain. |
| 3. |
Meanwhile, combine the sugar and 1 cup of water in a large saucepan and stir over medium heat until the sugar is dissolved. Bring to a simmer and add the lemon slices. Let simmer (don’t boil) for an hour (you can simmer as much as 2 hours). |
| 4. |
Remove slices from hot sugar syrup and set on a cooling rack over a baking sheet to dry. Could take up to 24 hours to dry. |
| 5. |
Dip in tempered dark chocolate and set on parchment paper until chocolate has cooled and firmed up. |
Finally have the Candied Lemons the way i’d like them.. well almost! But it was a great 1st try!
12Dec
Posted by admin on 4th December 2009
12Dec
Posted by admin on 4th December 2009
12Dec
Posted by admin on 4th December 2009
12Dec
Posted by admin on 3rd December 2009
12Dec
Posted by admin on 3rd December 2009
12Dec
Posted by admin on 1st December 2009
This was really good hot cocoa but a little bit TOO rich for me!
12Dec
Posted by admin on 30th November 2009
My College friend got married today. She was soo beautiful!
11Nov
