March 24, 2009
My boyfriend skyped me from work on Friday with a link to the article on Whoopie Pies in the New York Times. “You need to learn how to make these”, he said. Not being one to pass up a baking challenge I made them later that night.
Apparently, whoopie pies are the new cupcake, but I don’t know…I’ll stick with cupcakes thanks very much. Not to say they aren’t good because they are, but my issue was with the filling. Personally, I HATE making frosting. It was a miles better experience with my new stand mixer (I completely gave up making frosting with my hand mixer as it was just disaster after disaster with that thing), but it was still a pain and in the end I wasn’t that impressed. I know it’s called Buttercream, but geez, it’s 2 whole sticks of butter! I thought it was butter overload.
Next time I’ll be cutting the amount of salt in the recipe by half as both the cakes and the filling were a bit too salty. Also, I’m going to skip the frosting and fill …
August 29, 2008
Oops. Just realized it’s been a few weeks since I updated. It’s been a rough month as far a cooking goes but things are finally looking up. Me and my boyfriend were really sick for an insanely long amount of time (I kept re-catching the same damn cold). So cooking and/or eating wasn’t a huge priority. Then last week was stupid Tropical Storm Fay, which more or less stopped in my area for about 3 days, so I wasn’t able to get groceries. The one day I did make dinner, the power cut out in the middle of cooking it.
But that doesn’t mean I haven’t been cooking at all. I’ve had a few failed recipes or at least recipes that I didn’t think were blog worthy. I’ve made some VERY yummy things, too, but they were things that cooks much better than I have already posted about on their own blogs. So with that in mind, I will link to these wonderful dishes which you should go and make right this minute. Also, I just wanted to mention my Food and Recipe Links on the sidebar over there. I bookmark lots of yummy recipes from all the foodblogs I read, so I highly recommend taking a look if you are searching for something new to make.
August 20, 2009
img class=”centered” src=”http://farm3.static.flickr.com/2463/3840762246_ddca3e4635.jpg” alt=”Light Strawberry-Lemon Muffins” width=”500″ height=”376″/>
Well, summer is almost over and strawberry season has ended, and every time I go to the grocery store they always seem to be having a sale on their strawberries, obviously trying to get rid of them as fast as possible. But looking closely at the strawberries, many are bruised or mushy and just don’t look that great. Definitely not something I’d want to display on a strawberry tart. But I have a hard time passing up such a good deal, so I buy these sad looking strawberries and immediately freeze them when I get home for use in smoothies or granita.
But sometimes this means I’ll look in the freezer and see that I have way too many strawberries. I came upon this recipe a while ago when I was looking for a recipe to use up some of these strawberries. It’s pretty much the easiest recipe in the world. You mix up the wet ingredients, including the strawberries, in a blender and combine that with the dry ingredients and you’re done. It’s takes about 5 minutes to make these.
March 31, 2010
Do you ever make roast chicken for dinner? A while ago a fellow food blogger I follow on twitter asked this question to her followers and said she was surprised to learn that many people had never roasted a chicken before. I also found this somewhat surprising but then I remembered that I used to be scared of making a whole chicken, too. After I roasted a chicken the first time, it became one my favorite dinners, but I can still understand why people would be apprehensive.
So for anyone still on the fence, I present to you: Cornish Hens. They’re basically miniature chickens and as such are even easier to handle and only take about 30 minutes to cook. Cornish Hens are a great stepping stone if you’re not quite ready to make the leap to a whole chicken yet. Plus…it’s pre-portioned! If you’ve been reading this blog for a while, you know how much I love pre-portioned meals. If there’s one thing I dislike about roast chicken it’s having to carve/divide it up. With a Cornish …
September 19, 2012
I don’t know what it is about bananas but I always feel compelled to buy a huge bunch of them despite the fact that most of the time I eat three or four while the rest sit there and rot. But then I wind up standing in front of the bananas again at the grocery store and telling myself that this time I’ll really eat them all. THIS TIME. I’ll eat two a day! I swear! Yeah, right.
But now, I finally have a good excuse for letting those bananas blacken and it’s all thanks to this recipe. I’d been looking for something with oats that was healthy but still, you know, actually tasted good so when I saw a recipe that had oats and used up all my overripe bananas it seemed perfect. But I still wanted it to be healthier so I did some tests. Can I use whole wheat flour? Can I use less butter? Luckily, the answer to both of those was yes. In fact, it turns out you can completely substitute coconut oil for butter and it tastes just as good while giving you lots more health benefits.
July 13, 2009
The seventh recipe for The Bread Baker’s Apprentice Challenge was Ciabatta. This was one I was really excited about attempting but also pretty apprehensive. It’s probably one of the most complicated breads we’ve done so far and from surveying other BBAers on twitter and the forum it was pretty apparent that “results may vary”. Good Ciabatta is full of big giant holes and that involves having a very wet dough, which you can imagine, is hard to work with. In addition to working with the very wet dough for the first time, making this bread involves some special tools as well as setting up your oven in a very specific way, so there’s quite a bit of prep involved.
There were two different versions, using different kinds of pre-ferments: poolish or biga. These are just mixtures of bread, water and yeast that sit out for a certain amount of time to develop flavor and texture. Later you add the rest of ingredients to make the final dough. I chose the biga because the consensus seemed to be that it resulted in bread with bigger holes. I …
May 24, 2011
After discovering my love for cherries late last summer, I was ecstatic last week when I went to my grocery store and they had cherries in the produce section for the first time this year. I’ll just tell you right now that you should be expecting lots of cherry recipes this summer. I wasted too many years turning my nose up at them and I gotta make up for it!
My grocery store also had some rhubarb in stock and I grabbed some since I’ve never tried it before and I’m all about trying new fruits and vegetables these days. I’m not going to make the same mistake I made with cherries! When I was looking through a new cookbook and saw this recipe, it seem like it would be a great use for the rhubarb.
June 13, 2013
Have you ever had one of those terrible days that just won’t end? Yesterday started with the wonderful surprise that my beloved coffee machine wasn’t working. After much futzing around and ultimately going through the 5 stages of grief for my dead coffee machine, I plopped down in my office chair to try to get some work done. This was followed by a giant cracking noise. At first, I tried to ignore the sound, hoping it wasn’t a big deal. Then, almost comically, I leaned back in the chair and the ENTIRE back fell off along with half of an arm. Thankfully, I was able to borrow my boyfriend’s chair for the rest of the day but things didn’t really improve after that. I was waiting for the maintenance guy and the UPS guy and neither showed up. Add to that some annoying tech issues with my business and not feeling particularly inspired (or even awake) enough to finish a project and you have the recipe for very bad, no good, pretty terrible day.
On days like this I dread making dinner. In fact, …