Feb
1
2010
admin
Homemade Reese’s peanut butter cups
 |
|
Prep Time: 10 Minutes
|
Ready In: 1 Hour
Servings: 12 small peanut butter cups:
|
|
Ingredients:
|
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
|
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]
|
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. |
|
|
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!
1 comment | tags: "365 pictures", "365 project", "Canon Rebel XTi", "I take a picture everyday", 1aday, 2010, 2010 28/365, 2010inphotos, 2010yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2010, Candy, Canon, daily, dailyphoto, day 28, days, eos, everyday, food, homemade, itakeapictureeveryday, January 28, January 28 2010, journal, oneaday, Peanut Butter, Photo, photo365, photoaday, pictureaday, project, project 366-1 (2010), project365, project3652010, Rebel, recipe, Reese peanut butter Cups, reese's, Reeses Peanut Butter Cups, XTi | posted in 365, Photo, candy, food, recipe
Jan
28
2010
admin
2 comments | tags: "365 pictures", "365 project", "Canon Rebel XTi", "I take a picture everyday", 1aday, 2010, 2010 27/365, 2010inphotos, 2010yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2010, Canon, crust, daily, dailyphoto, day 27, days, eos, everyday, food, fruit, itakeapictureeveryday, January 27, January 27 2010, journal, Lemon, lemon tart, oneaday, Photo, photo365, photoaday, pictureaday, pie, project, project 366-1 (2010), project365, project3652010, Rebel, recipe, smitten kitchen, tart, tartlet, Tarts/Pies, Winter, XTi | posted in 365
Jan
27
2010
admin
whole lemon tart
 |
|
Prep Time: 15 Minutes
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Ready In: 3 hours
Servings: 1 pie/tart
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Ingredients:
|
1 partially baked 9-inch (24-cm) Great Unshrinkable Tart Shell, or your favorite sweet tart shell
1 average-sized lemon (about 4 ½ ounces; 130 grams), rinsed and dried (a regular lemon will make a sharper, more bitter tart; a Meyer lemon, however, will really make this tart sing)
1 ½ cups (300 grams) sugar
1 large egg
|
1 large egg yolk
1 ½ tablespoons (12 grams) cornstarch
1 stick (4 ounces; 115 grams) unsalted butter, melted and cooled
|
Directions:
| 1. |
Center a rack in the oven and preheat the oven 325°F (165°C). Line a trimmed baking sheet with parchment paper and put the tart shell on the sheet.
|
| 2. |
Slice the lemon into thin wedges, remove the seeds, and toss the lemon and sugar into the container of a blender or food processor. Blend or process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed and blended with the sugar, 1 to 2 minutes. Turn the mixture into a bowl and, using a whisk, gently stir in the whole egg and the yolk, followed by the cornstarch and melted butter. [I actually just use the food processor for this whole mixing part, beating the other ingredients in until smooth.] Pour the filling into the crust but be sure to leave 1/4 inch between the top of your filling and the top edge of your crust.
|
| 3. |
Slide the baking sheet into the oven and bake the tart for 20 minutes. Increase the oven temperature to 350°F (180°C) and bake for another 15 to 20 minutes, or until the filling is bubbling, lightly browned and set. Don’t take the tart out until it is clearly set, however — you’re looking for a slight jiggliness with no suggestion of liquid underneath. Transfer the tart, still on the baking sheet, to a cooling rack and allow it to cool for at least 20 minutes before removing it from the pan. The tart is ready to be served when it reaches room temperature.
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(Greenspan says the tart is best served the day it is made, but, if necessary, it can be kept in the refrigerator overnight; bring to cool room temperature before serving. I, however, love it cold, and have kept it in the fridge for up to a four days, after which, it was no more but certainly hadn’t gone bad yet.)
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no comments | tags: "365 pictures", "365 project", "Canon Rebel XTi", "I take a picture everyday", 1aday, 2010, 2010 24/365, 2010inphotos, 2010yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2010, Canon, crust, daily, dailyphoto, day 24, days, eos, everyday, food, fruit, itakeapictureeveryday, January 24, January 24 2010, journal, Lemon, lemon tart, oneaday, Photo, photo365, photoaday, pictureaday, pie, project, project 366-1 (2010), project365, project3652010, Rebel, recipe, smitten kitchen, tart, tartlet, Tarts/Pies, Winter, XTi | posted in 365, Adventure, Dessert, Fall, Photo, Seasons, Winter, food, recipe
Jan
27
2010
admin
Crust recipe below, tart will follow in my next post
the great unshrinkable sweet tart shell
 |
|
Prep Time: 15 Minutes
|
Ready In: 3 hours
Servings: 1 pie/tart
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|
Ingredients:
|
1 ½ cups all-purpose flour
½ cup confectioner’s sugar
¼ teaspoon salt
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1 stick plus 1 tablespoon (9 tablespoons; 4 ½ ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg*
|
Directions:
| 1. |
Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change–heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours before rolling. |
| 2. |
To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. (Alternately, you can roll this out between two pieces of plastic, though flour the dough a bit anyway.) Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. |
| Alternately, you can press the dough in as soon as it is processed: Press it evenly across the bottom and up the sides of the tart shell. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture. |
| 3. |
Freeze the crust for at least 30 minutes, preferably longer, before baking. |
| 4. |
To fully or partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. And here is the very best part: Since you froze the crust, you can bake it without weights. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes. |
| 5. |
Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. (To partially bake it, only an additional 5 minutes is needed.) Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe. |
| Do ahead: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, the flavor will be fresher bake it directly from the freezer, already rolled out. |
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no comments | tags: "365 pictures", "365 project", "Canon Rebel XTi", "I take a picture everyday", 1aday, 2010, 2010 23/365, 2010inphotos, 2010yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2010, Canon, crust, daily, dailyphoto, day 23, days, eos, everyday, food, fruit, itakeapictureeveryday, January 23, January 23 2010, journal, Lemon, lemon tart, oneaday, Photo, photo365, photoaday, pictureaday, pie, project, project 366-1 (2010), project365, project3652010, Rebel, recipe, smitten kitchen, tart, Tarts/Pies, Winter, XTi | posted in 365, Dessert, Fall, Photo, Winter, food, recipe
Jan
20
2010
admin
SALMON (OR CHICKEN) WITH GINGERY CABBAGE
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Prep Time: 10 Minutes
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Ready In: 30 minutes
Servings: 4
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Ingredients:
|
1 tablespoon(s) olive oil
1 small onion, thinly sliced
4 piece(s) (6 ounces each) salmon fillet, skin removed
1/2 teaspoon(s) curry powder
|
2 tablespoon(s) Dijon mustard with seeds
2 teaspoon(s) grated peeled fresh ginger
1/2 teaspoon(s) ground cumin
1 bag(s) (16-ounce) shredded cabbage for coleslaw
|
Directions:
| 1. |
Preheat oven to 400 degrees. In 12-inch nonstick skillet, heat olive oil on medium 1 minute. Add onion; cover and cook 8 to 10 minutes or until onion is tender and golden brown, stirring occasionally. |
| 2. |
Meanwhile, grease 13″ by 9″ glass baking dish. With tweezers, remove any bones from salmon pieces. Place salmon, rounded sides up, in baking dish. In cup, stir together curry powder, Dijon mustard, and 2 teaspoons water; use to brush evenly over salmon. |
| 3. |
Roast salmon, without turning over, 15 minutes or just until opaque throughout. |
| 4. |
While salmon roasts, add ginger and cumin to onion in skillet, and cook 1 minute, stirring. Add cabbage and 1/4 teaspoon salt; cover and cook 11 to 13 minutes or until cabbage is just tender and starts to brown, stirring occasionally. |
| 5. |
To serve, spoon cabbage mixture onto 4 dinner plates; top with salmon. |
no comments | tags: "365 pictures", "365 project", "Canon Rebel XTi", "I take a picture everyday", 1aday, 2010, 2010 17/365, 2010inphotos, 2010yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2010, cabbage, Canon, Chicken, daily, dailyphoto, day 17, days, dinner, eos, everyday, food, Ginger, itakeapictureeveryday, January 17, January 17 2010, journal, oneaday, Photo, photo365, photoaday, pictureaday, project, project 366-1 (2010), project365, project3652010, Rebel, recipe, XTi | posted in 365, Main Dish, Photo, food, recipe
Jan
20
2010
admin
LENTIL SOUP
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Prep Time: About 1 hour
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Servings: 6-8 Servings
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Ingredients:
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3 cups dry lentils
7 cups water
2 tsp salt
6-8 medium cloves of garlic, crushed
2 cups chopped onion
2 medium carrots
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1/2 to 1 tsp. basil (OPTIONAL)
1/2 tsp. thyme (OPTIONAL)
1/2 tsp. oregano (OPTIONAL)
lots of fresh ground black pepepr
2 to 3 medium sized ripe tomatoes
red wine vinegar, to drizzle on top
|
Directions:
| 1. |
Place lentils, water, and salt in a Kettle. Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered for 20 to 30 minutes. |
| 2. |
Add vegetables (except tomatoes), herbs and black pepper. Partially cover, and let simmer peacefully another 20 to 30 minutes, stirring occasionally. |
| 3. |
Heat a medium saucepan full of water to boiling. Drop in the tomatoes for 10 seconds, then take them out, peel off the skins and squeeze out the seeds. Chop the remaining pulp and add to the soup. Let the soup cook for at least 5 more minutes. |
| 4. |
Serve hot.With a drizzle of vinegar on top of each steaming bowlful. |
no comments | tags: "2010 16/365", "365 pictures", "365 project", "Canon Rebel XTi", "day 16", "I take a picture everyday", "January 16 2010", "January 16", 1aday, 2010, 2010inphotos, 2010yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2010, Canon, cooking, daily, dailyphoto, days, dinner, eos, everyday, food, itakeapictureeveryday, journal, lentil, lentil soup, lentils, oneaday, Photo, photo365, photoaday, pictureaday, project, project 366-1 (2010), project365, project3652010, Rebel, recipe, soup, Winter food, XTi | posted in 365, Main Dish, food, recipe
Jan
9
2010
admin
Classic Coconut Macaroons
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Prep Time: 10 Minutes
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Ready In: 10-15 minutes
Servings: 22 cookies
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IngredientS:
|
3 cups shredded coconut
1 teaspoon almond or vanilla extract
1/8 teaspoon salt
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2/3 cup honey, melted slightly if solid
4 egg whites
1 teaspoon cream of tartar
|
Directions:
| 1. |
Preheat oven to 350 degrees F. |
| 2. |
In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined. |
| 3. |
Beat egg whites until stiff peaks from. Fold into coconut mixture along with cream of tarter. |
| 4. |
Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10 – 15 minutes, or until browned. |
| 5. |
Cool cookies on cookie sheet and dip into chocolate glaze if desired. |
no comments | tags: "2010 8/365", "365 pictures", "365 project", "Canon Rebel XTi", "day 8", "I take a picture everyday", "January 8 2010", "January 8", 1aday, 2010, 2010inphotos, 2010yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2010, Canon, daily, dailyphoto, days, eos, everyday, food, itakeapictureeveryday, journal, Macroons, oneaday, Photo, photo365, photoaday, pictureaday, project, project 366-1 (2010), project365, project3652010, Rebel, recipe, XTi | posted in 365
Jan
6
2010
admin
Recipe to come
no comments | tags: "2010 6/365", "365 pictures", "365 project", "Canon Rebel XTi", "day 6", "I take a picture everyday", "January 6 2010", "January 6", 1aday, 2010, 2010inphotos, 2010yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2010, blintzes, breakfast, Canon, cheese blintzes, daily, dailyphoto, days, eos, everyday, food, itakeapictureeveryday, journal, oneaday, Photo, photo365, photoaday, pictureaday, project, project 366-1 (2010), project365, project3652010, Rebel, recipe, sour cream, Strawberries, Strawberry, Strawberry Jam, XTi | posted in 365, Breakfast, Photo, family, food
Jan
4
2010
admin
CYNTHIA’S BLUEBERRY STREUSEL COFFEE CAKE
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Prep Time: 10 Minutes
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Ready In: 1 hour 15 minutes
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Ingredients FOR STREUSEL:
|
¾ cup brown sugar
¾ cup chopped walnuts
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1 tsp ground cinnamon
2 cups blueberries
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Ingredients FOR CAKE:
|
2 ¼ cups light spelt or unbleached flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 pkg (12 oz) soft silken tofu
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3 Eggs
1 cup granulated Sugar
2/3 cup canola oil
2 tsp Vanilla extract
|
Directions:
| 1. |
Mix brown sugar, walnuts, and cinnamon in small bowl. Set aside. |
| 2. |
Preheat oven to 350°F. Grease and flour 10″ angel food cake pan. Combine flour, baking powder, baking soda. and salt in medium bowl. Set aside. |
| 3. |
Beat tofu in large bowl until smooth. Add eggs, sugar, oil, and vanilla. Combine thoroughly. Add reserved flour mixture and mix to combine. |
| 4. |
Spread a little more than half the batter in to prepared pan. Combine 3 to 4 tablespoons of reserved streusel with blueberries, then Sprinkle mixture on top of batter in pan. Top with remaining batter and remaining streusel. |
| 5. |
Bake for 55 minutes, or until wooden pick inserted in center comes out clean. Cook on rack for 10 to 15 minutes. Remove from pan and service warm. |
5 comments | tags: "2010 4/365", "365 pictures", "365 project", "Canon Rebel XTi", "day 4", "I take a picture everyday", "January 4 2010", "January 4", 1aday, 2010, 2010inphotos, 2010yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2010, Blueberry, Blueberry Streusel, Blueberry Streusel Cake, Blueberry Streusel Coffee Cake, Canon, Coffee Cake, daily, dailyphoto, days, eos, everyday, food, itakeapictureeveryday, journal, oneaday, Photo, photo365, photoaday, pictureaday, project, project 366-1 (2010), project365, project3652010, Rebel, recipe, XTi | posted in 365, Breakfast, food, recipe
Dec
28
2009
admin
Homemade Reese’s peanut butter cups
|
 |
|
Prep Time: 10 Minutes
|
Ready In: 1 Hour
Servings: 12 small peanut butter cups:
|
|
Ingredients:
|
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
|
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]
|
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. |
| |
|
| |
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!
no comments | tags: "December 17 2009", "December 17", 1aday, 2009, 2009inphotos, 2009yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2009, Candy, Canon, daily, dailyphoto, days, eos, everyday, food, homemade, itakeapictureeveryday, journal, oneaday, Peanut Butter, Photo, photo365, photoaday, pictureaday, project, project365, project3652009, Rebel, recipe, Reese peanut butter Cups, reese's, Reeses Peanut Butter Cups, XTi, “2009 351/365”, “365 pictures”, “365 project”, “Canon Rebel XTi”, “day 351", “I take a picture everyday” | posted in 365, Dessert, food, recipe
Dec
10
2009
admin
Homemade Reese’s peanut butter cups
|
 |
|
Prep Time: 10 Minutes
|
Ready In: 1 Hour
Servings: 12 small peanut butter cups:
|
|
Ingredients:
|
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
|
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]
|
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. |
| |
|
| |
1 comment | tags: "December 9 2009", "December 9", 1aday, 2009, 2009inphotos, 2009yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2009, Candy, Canon, daily, dailyphoto, days, eos, everyday, food, homemade, itakeapictureeveryday, journal, oneaday, Peanut Butter, Photo, photo365, photoaday, pictureaday, project, project365, project3652009, Rebel, recipe, Reese peanut butter Cups, reese's, Reeses Peanut Butter Cups, XTi, “2009 343/365”, “365 pictures”, “365 project”, “Canon Rebel XTi”, “day 343", “I take a picture everyday” | posted in 365, Dessert, food
Dec
8
2009
admin
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
|
|
Ingredients:
|
1-3 organic lemons, washed
water for boiling
ice water
|
2-4 cups sugar
1 cup water
|
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!
no comments | tags: "December 4 2009", "December 4", 1aday, 2009, 2009inphotos, 2009yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2009, candied, candied lemon, Canon, citrus, daily, dailyphoto, days, eos, everyday, food, fruit, itakeapictureeveryday, journal, Lemon, Lemons, oneaday, peel, Photo, photo365, photoaday, pictureaday, project, project365, project3652009, Rebel, recipe, sugar, XTi, “2009 338/365”, “365 pictures”, “365 project”, “Canon Rebel XTi”, “day 338", “I take a picture everyday” | posted in 365, Adventure, Dessert, food, recipe
Nov
30
2009
admin
This was the first year that my sister and I has thanksgiving alone. We did it all turkey, stuffing, potatoes, 2 pies, etc. We had never made a turkey before it was a seriously learning experience. It cooked okay and turned out with a nice golden skin, but when it came to the carving we were stumped! It’s so hard!! We put Oregano and another spice I can’t remember in it! It smelled great!
no comments | tags: "November 26 2009", "November 26", 1aday, 2009, 2009inphotos, 2009yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2009, bonding, Canon, daily, dailyphoto, days, eos, everyday, food, holiday, holidays, itakeapictureeveryday, journal, oneaday, Photo, photo365, photoaday, pictureaday, project, project365, project3652009, Rebel, recipe, Spices, Thanksgiving, Turkey, XTi, “2009 330/365”, “365 pictures”, “365 project”, “Canon Rebel XTi”, “day 330", “I take a picture everyday” | posted in 365, Adventure, Fall, Main Dish, Seasons, Thanksgiving, family, food, holiday
Nov
29
2009
admin
From “Food, Gloria’s, Food”, a family cookbook.
Ingredients:
|
1 Stick of Butter
1 1/2 Graham Cracker Crumbs
1 Cup Chocolate Chips
1 Cup Butterscotch Chips
|
`1 Cup Chopped Nuts
1 1/2 Cups Shredded Coconut
1 Can sweetened Condensed Milk |
Directions:
| 1. |
Melt butter in 13″ x 9″ x 2″ pan. |
| 2. |
Put the 7 ingredients in pan in above order. Sprinkle over entire surface. |
| 3. |
Bake at 350 degrees F for 25 minutes or until light brown. Cool 15 minutes. Cut. |
2 comments | tags: "November 25 2009", "November 25", 1aday, 2009, 2009inphotos, 2009yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2009, Butterscotch, Butterscotch chips, Canon, Chocolate, Chocolate Chips, Coconut, daily, dailyphoto, days, eos, everyday, food, graham Crackers, itakeapictureeveryday, journal, Nuts, oneaday, Photo, photo365, photoaday, pictureaday, project, project365, project3652009, Rebel, recipe, seven, seven layer, seven layer cookies, XTi, “2009 329/365”, “365 pictures”, “365 project”, “Canon Rebel XTi”, “day 329", “I take a picture everyday” | posted in 365, Dessert, family, food
Nov
29
2009
admin
It’s that time of year baking up a storm!
1 comment | tags: "November 24 2009", "November 24", 1aday, 2009, 2009inphotos, 2009yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2009, baking, brown sugar, Canon, cinnamon, daily, dailyphoto, days, eos, everyday, food, itakeapictureeveryday, journal, oneaday, Photo, photo365, photoaday, pictureaday, project, project365, project3652009, Rebel, recipe, sugar, XTi, “2009 328/365”, “365 pictures”, “365 project”, “Canon Rebel XTi”, “day 328", “I take a picture everyday” | posted in 365, food
Nov
29
2009
admin
This Year I decided to try a different recipe then the one of the back of the can of pumpkin pie. I tried a recipe from allrecipes.com.
Ingredients:
|
1 egg
1 tablespoon all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 cups pumpkin puree
1 1/2 cups evaporated milk
|
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons light corn syrup
1 (9 inch) unbaked pie crust
|
Directions:
| 1. |
Preheat oven to 450 degrees F (230 degrees C). |
| 2. |
Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell. |
| 3. |
Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean. |
I ended up making this recipe for 2 pies but I didn’t double the recipe. The pie looked a bit different in each one. The pie pictured above in the one I made for my boyfriend. I used a deep dish pie plate which I realized makes things MUCH easier because there is no chance of spillage when transferring into the oven! This one took the amount of time listed on the recipe where as the other one I was making at the same time took about 30 more minutes until it had set completely! The flavor in this pie versus the Libby’s Pumpkin pie was slightly different. It was a lighter, airier pie, which I think is due to the corn syrup.
Overall a WONDERFUL Pumpkin Pie recipe! that I plan to use again!
no comments | tags: "November 23 2009", "November 23", 1aday, 2009, 2009inphotos, 2009yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2009, Autumn, Canon, daily, dailyphoto, days, eos, everyday, Fall, food, holiday, itakeapictureeveryday, journal, oneaday, Photo, photo365, photoaday, pictureaday, pie, project, project365, project3652009, pumpkin, pumpkin pie, Rebel, recipe, Thanksgiving, XTi, “2009 327/365”, “365 pictures”, “365 project”, “Canon Rebel XTi”, “day 327", “I take a picture everyday” | posted in 365, Dessert, Fall, Pie, Seasons, Thanksgiving, family, food, holiday
Nov
24
2009
admin
HOW TO:
Cut the top and bottom off the washed lemons:
Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low.
Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour. 4.
Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Mine have been drying for 2 days now. They are still rather tacky but I will cover them in sugar tonight.
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. |
1 comment | tags: "November 22 2009", "November 22", 1aday, 2009, 2009inphotos, 2009yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2009, candied, candied lemon, Canon, citrus, daily, dailyphoto, days, eos, everyday, food, fruit, itakeapictureeveryday, journal, Lemon, oneaday, peel, Photo, photo365, photoaday, pictureaday, project, project365, project3652009, Rebel, recipe, sugar, tutorial, XTi, “2009 325/365”, “365 pictures”, “365 project”, “Canon Rebel XTi”, “day 325, “I take a picture everyday” | posted in 365, Adventure, Dessert, food, holiday, recipe
Nov
24
2009
admin
I’d share the recipe but I’m not sure if it’s a family secret or not. The basics, 1lb cranberries (cut in half), Sugar, water, Almond extract.
no comments | tags: "November 21 2009", "November 21", 1aday, 2009, 2009inphotos, 2009yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2009, Autumn, Canon, Cranberries, Cranberry, Cranberry Sauce, daily, dailyphoto, days, eos, everyday, Fall, food, fruit, Grandma, Grandmother, holiday, itakeapictureeveryday, journal, oneaday, Photo, photo365, photoaday, pictureaday, project, project365, project3652009, Rebel, recipe, Sweet, Thanksgiving, XTi, “2009 324/365”, “365 pictures”, “365 project”, “Canon Rebel XTi”, “day 324, “I take a picture everyday” | posted in 365, Dessert, Fall, Thanksgiving, family, food, holiday
Oct
28
2009
admin
 |
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Prep Time: 15 Minutes
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Ready In: 25
Servings: 4
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|
Ingredients:
|
½ cup chicken broth
1 ½ tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
2 teaspoons hot chile paste (optional)
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3 cloves garlic, minced
8 ounces Udon noodles
¼ cup chopped green onions
¼ cup chopped peanuts
2 Chicken Breasts – Cooked and cut into bite size pieces (optional)
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Directions:
| 1. |
Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain. |
| 2. |
Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. |
| 3. |
Sautee and add Chicken Pieces to noodles and sauce. |
| 4. |
Garnish with green onions and peanuts. |
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no comments | tags: "October 27 2009", "October 27", 1aday, 2009, 2009inphotos, 2009yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2009, asian, Canon, daily, dailyphoto, days, eos, everyday, food, itakeapictureeveryday, journal, Noodles, oneaday, Peanut Noodles, Photo, photo365, photoaday, pictureaday, project, project365, project3652009, Rebel, recipe, XTi, “2009 299/365”, “365 pictures”, “365 project”, “Canon Rebel XTi”, “day 299, “I take a picture everyday” | posted in 365, Photo, food, recipe
Oct
12
2009
admin
This is one of my favorite foods. If anyone wants the recipe I’ll post it tonight.
no comments | tags: "October 10 2009", "October 10", 1aday, 2009, 2009inphotos, 2009yip, 365, 365days, 365moments, 365photos, 365pictures, 365project, 365x2009, Canon, Cheese, cooking, daily, dailyphoto, days, eos, everyday, fetta, fillo, filo, food, greek, itakeapictureeveryday, journal, oneaday, pastry, Photo, photo365, photoaday, phyllo, pictureaday, project, project365, project3652009, Rebel, recipe, ricotta, Spanakopita, spinach, Spinach Triangles, triangle, triangles, vegetarian, XTi, “2009 282/365”, “365 pictures”, “365 project”, “Canon Rebel XTi”, “day 282, “I take a picture everyday” | posted in 365
