Day 132 – May 12 2010 Blondies

Posted by admin on 20th May 2010

BLONDIES(
Adapted from How to Cook Everything)

Day 132 - May 12 2010 Blondies #project365 #photography

Receipe Origin: http://smittenkitchen.com/2006/11/blondies-for-a-blondie/

Serves: 12

Prep Time: 45 min prep

Ready In: 1¾ hours

Ingredients FOR Basic Cake Mix:

8 tablespoons butter, melted

1 cup brown sugar

1 egg

1 teaspoon vanilla or 1/2 teaspoon almond extract

Pinch salt

1 cup all-purpose flour

Directions:

1.	Butter an 8×8 pan
2.	Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
3.	Add salt, stir in flour. Mix in any additions (below).
4.	Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.

Further additions, use one or a combination of:

* 1/2 to 1 cup chopped nuts, toasting them first for even better flavor
* 1/2 to 1 cup chocolate chips
* 1/2 teaspoon mint extract in addition to or in place of the vanilla
* 1/2 cup mashed bananas
* 1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
* 2 tablespoons of espresso powder with the vanilla
* Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
* Top with a vanilla butter cream or chocolate peanut butter cream frosting

Categories: 365,Dessert,a Recipe in Site,food,recipe

5May

Day 28 – January 28 2010 – Food day 119 More Reeses Peanutbutter Cups #project365 #Photography

Posted by admin on 1st February 2010

Homemade Reese’s peanut butter cups

Day 28 - January 28 2010 - Food day 119 More Reeses Peanutbutter Cups #project365 #Photography

Recipe Origin: Life in a peanut shell

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!

2Feb

Day 27 – January 27 2010 – Food day 118 Whole Lemon Tart

Posted by admin on 28th January 2010

Categories: 365

1Jan

Day 24 – January 24 2010 – Food day 115 Lemon tart-let

Posted by admin on 27th January 2010

whole lemon tart

Recipe Origin: Smitten Kitchen

Prep Time: 15 Minutes

Ready In: 3 hours

Servings: 1 pie/tart

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.
(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.)

Categories: 365,Adventure,Dessert,Fall,Photo,Seasons,Winter,a Recipe in Site,food,recipe

1Jan

Day 23 – January 23 2010 – Food day 114 Lemon Tart

Posted by admin on 27th January 2010

Crust recipe below, tart will follow in my next post

the great unshrinkable sweet tart shell

Recipe Origin: Smitten Kitchen

Prep Time: 15 Minutes

Ready In: 3 hours

Servings: 1 pie/tart

Ingredients:

1 ½ cups all-purpose flour

½ cup confectioner’s sugar

¼ teaspoon salt

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.

Categories: 365,Dessert,Fall,Photo,Winter,a Recipe in Site,food,recipe

1Jan

Day 17 – January 17 2010 – Food day 108 Chicken with Gingery Cabbage

Posted by admin on 20th January 2010

SALMON (OR CHICKEN) WITH GINGERY CABBAGE

Recipe Origin: Good Housekeeping

Prep Time: 10 Minutes

Ready In: 30 minutes

Servings: 4

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.

Categories: 365,Main Dish,Photo,a Recipe in Site,food,recipe

1Jan

Day 16 – January 16 2010 – Food day 107 Lentil Soup

Posted by admin on 20th January 2010

LENTIL SOUP

Recipe Origin: Moosewood Cookbook

Prep Time: About 1 hour

Servings: 6-8 Servings

Ingredients:

3 cups dry lentils

7 cups water

2 tsp salt

6-8 medium cloves of garlic, crushed

2 cups chopped onion

2 medium carrots

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.

Categories: 365,Main Dish,food,recipe

1Jan

Day 9 – January 9 2010 – Food day 100 Classic Coconut Macaroons

Posted by admin on 9th January 2010

Classic Coconut Macaroons

Recipe Origin: Coconut Recipes

Prep Time: 10 Minutes

Ready In: 10-15 minutes

Servings: 22 cookies

IngredientS:

3 cups shredded coconut

1 teaspoon almond or vanilla extract

1/8 teaspoon salt

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.

Categories: 365

1Jan

Day 6 – January 6 2010 – Food day 97 Blintzes

Posted by admin on 6th January 2010

Recipe to come

1Jan

Day 4 – January 4 2010 – Food day 95 – Cynthia’s Blueberry Streusel Coffee Cake

Posted by admin on 4th January 2010

CYNTHIA’S BLUEBERRY STREUSEL COFFEE CAKE

Recipe Origin: Prevention Magazine

Prep Time: 10 Minutes

Ready In: 1 hour 15 minutes

Ingredients FOR STREUSEL:

¾ cup brown sugar

¾ cup chopped walnuts

1 tsp ground cinnamon

2 cups blueberries

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

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.

1Jan

Day 351 December 17 2009 food day 76 Homemade Reese’s

Posted by admin on 28th December 2009

Homemade Reese’s peanut butter cups

Recipe Origin: Life in a peanut shell

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!

12Dec

Day 343 December 9 2009 food day 68 Homemade Reeses Peanutbutter Cups

Posted by admin on 10th December 2009

Homemade Reese’s peanut butter cups

Recipe Origin: Life in a peanut shell

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.

12Dec

Day 338 December 4 2009 food day 63 Completed Candied Lemon

Posted by admin on 8th December 2009

Candied Lemon Slices

Recipe Origin: adapted from Martha Stewart and Culinary School of the Rockies

Prep Time: 10 Minutes

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!

Categories: 365,Adventure,Dessert,food,recipe

12Dec

Day 330 November 26 2009 food day 55 Happy Thanksgiving Turkey

Posted by admin on 30th November 2009

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!

11Nov

Day 329 November 25 2009 food day 54 Seven Layer Cookies

Posted by admin on 29th November 2009

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.

11Nov

Day 328 November 24 2009 food day 54 Getting ready for more baking!

Posted by admin on 29th November 2009

It’s that time of year baking up a storm!

11Nov

Day 327 November 23 2009 food day 53 Pumpkin Pie

Posted by admin on 29th November 2009

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!

11Nov

Day 326 November 22 2009 food day 52 Candied Lemons

Posted by admin on 24th November 2009

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.

Day 326 November 22 2009 food day 52 Candied Lemons

Candied Lemon Slices

Recipe Origin: adapted from Martha Stewart and Culinary School of the Rockies

Prep Time: 10 Minutes

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.

11Nov

Day 324 November 21 2009 food day 51 Making my Grandma’s thanksgiving Cranberries

Posted by admin on 24th November 2009

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.

11Nov

Day 300 October 27 2009 food day 27 Peanut Noodles

Posted by admin on 28th October 2009

PEANUT NOODLES

Recipe Origin: All Recipes

Prep Time: 15 Minutes

Ready In: 25

Servings: 4

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)

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)

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.

10Oct

Day 283 October 10, 2009 Food Day 10 Spanakopita

Posted by admin on 12th October 2009

Day 282 October 10, 2009 Food Day 10 Spanakopita

This is one of my favorite foods. If anyone wants the recipe I’ll post it tonight.

Categories: 365

10Oct

Allie Oop's Photo Blog

Day 132 – May 12 2010 Blondies

Day 28 – January 28 2010 – Food day 119 More Reeses Peanutbutter Cups #project365 #Photography

Day 27 – January 27 2010 – Food day 118 Whole Lemon Tart

Day 24 – January 24 2010 – Food day 115 Lemon tart-let

Day 23 – January 23 2010 – Food day 114 Lemon Tart

Day 17 – January 17 2010 – Food day 108 Chicken with Gingery Cabbage

Day 16 – January 16 2010 – Food day 107 Lentil Soup

Day 9 – January 9 2010 – Food day 100 Classic Coconut Macaroons

Day 6 – January 6 2010 – Food day 97 Blintzes

Day 4 – January 4 2010 – Food day 95 – Cynthia’s Blueberry Streusel Coffee Cake

Day 351 December 17 2009 food day 76 Homemade Reese’s

Day 343 December 9 2009 food day 68 Homemade Reeses Peanutbutter Cups

Day 338 December 4 2009 food day 63 Completed Candied Lemon

Day 330 November 26 2009 food day 55 Happy Thanksgiving Turkey

Day 329 November 25 2009 food day 54 Seven Layer Cookies

Day 328 November 24 2009 food day 54 Getting ready for more baking!

Day 327 November 23 2009 food day 53 Pumpkin Pie

Day 326 November 22 2009 food day 52 Candied Lemons

HOW TO:

Day 324 November 21 2009 food day 51 Making my Grandma’s thanksgiving Cranberries

Day 300 October 27 2009 food day 27 Peanut Noodles

Day 283 October 10, 2009 Food Day 10 Spanakopita

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