Bad news, kids.
My laptop has been struck down by a porn-flinging virus.
I'm quite upset. I feel somewhat like my left arm has been cut off.
But! I'm going to give my laptop another piece of my mind tonight and hopefully resolve this.
Ugh.
I'm still baking on Friday though. I'll update you A.S.A.P.
Wednesday, February 11, 2009
Tuesday, February 10, 2009
Special Delivery : )
Today I spent some quality time at A. C. Moore debating the necessity of several cake decorating supplies.
I emerged with a few things that make my Friday/Saturday experiment even more exciting than it already is.
You'll also be happy to notice that my mail-order fondant has arrived.
Big times ahead!
I emerged with a few things that make my Friday/Saturday experiment even more exciting than it already is.
You'll also be happy to notice that my mail-order fondant has arrived.
Big times ahead!
Sunday, February 8, 2009
Oatmeal Raisin Bread (No. 2)
Round Two for the Oatmeal Raisin Bread involved my new go to recipe gal, Ree of thePioneerWoman.com.
I took Big E's bread, cut it up, and made Ree's Bread Pudding for those who think they don't like Bread Pudding.
Observe:
The recipe is super easy to throw together. I actually did everything from cutting up the bread to putting the pudding into the oven all while chatting on the phone with a friend.
That's easy.
In the interest of full disclosure, I used almonds instead of pecans and halved the recipe.
And it was delicious. As you will see on Pioneer Woman's site, the bread pudding is packed with vanilla then drizzled with a Whiskey Cream sauce.
Mmm...
We'll see what Big E thinks of the bread pudding tomorrow. I'm planning to regift him with his own bread. In new form. How classy is that?!
I took Big E's bread, cut it up, and made Ree's Bread Pudding for those who think they don't like Bread Pudding.
Observe:
The recipe is super easy to throw together. I actually did everything from cutting up the bread to putting the pudding into the oven all while chatting on the phone with a friend.
That's easy.
In the interest of full disclosure, I used almonds instead of pecans and halved the recipe.
And it was delicious. As you will see on Pioneer Woman's site, the bread pudding is packed with vanilla then drizzled with a Whiskey Cream sauce.
Mmm...
We'll see what Big E thinks of the bread pudding tomorrow. I'm planning to regift him with his own bread. In new form. How classy is that?!
Saturday, February 7, 2009
Oatmeal Raisin Bread (No. 1)
In exchange for a haircut, Big E gifted me with a loaf of his homemade Oatmeal Raisin Bread.
The bread is really quite tasty. The oatmeal flavor is light and very smooth. I'm confident these are not the terms that bread aficionados would use, but I'm doing my best here. The bread is good. Oh, and it has raisins.
Big E presented me with the unsliced loaf Friday morning, and I think I was able to hold out for about 10 minutes before I started pulling off pieces and eating them while I prepared for my class.
Once I got the bread home, I started thinking about all the wonderful things I could make with fantastic homemade bread.
Tonight I made probably my favorite bread staple: French Toast.
My French Toast is not too fancy, but it's tried and true. To my egg(s), I add a little bit of milk, and a dash or two of ground cinnamon.
I don't measure, but it's gotten rave reviews.
And voila! French Toast with Big E's homemade Oatmeal Raisin bread.
French Toast is an excellent use for this bread. The raisins swirled through the bread are perfect surprises and the texture of the bread holds up beautifully under all the... frenching.
The healthy slices I cut allowed me to enjoy one piece tonight and look forward to another for breakfast. Success!
Just wait and see what I have up my sleeve for tomorrow.
The bread is really quite tasty. The oatmeal flavor is light and very smooth. I'm confident these are not the terms that bread aficionados would use, but I'm doing my best here. The bread is good. Oh, and it has raisins.
Big E presented me with the unsliced loaf Friday morning, and I think I was able to hold out for about 10 minutes before I started pulling off pieces and eating them while I prepared for my class.
Once I got the bread home, I started thinking about all the wonderful things I could make with fantastic homemade bread.
Tonight I made probably my favorite bread staple: French Toast.
My French Toast is not too fancy, but it's tried and true. To my egg(s), I add a little bit of milk, and a dash or two of ground cinnamon.
I don't measure, but it's gotten rave reviews.
And voila! French Toast with Big E's homemade Oatmeal Raisin bread.
French Toast is an excellent use for this bread. The raisins swirled through the bread are perfect surprises and the texture of the bread holds up beautifully under all the... frenching.
The healthy slices I cut allowed me to enjoy one piece tonight and look forward to another for breakfast. Success!
Just wait and see what I have up my sleeve for tomorrow.
Friday, February 6, 2009
Pat's Tryout
This week I took a stab at Pat's Recipes, better known as The Failures of the Week.
My recipe choices were determined by what I had in my cabinets and fridge already. All in all, I think I got out of the grocery store for under $12. That's TA budget friendly, right there.
Without further ado, here are Pat's Recipes for Chicken Cacciatore and Whacky Cake.
Let's (however illogical) start with the Chicken Cacciatore.
You'll need:
3lbs. chicken pieces (I used breast fillets)
1 c. fresh mushrooms
1/2 c. thin sliced celery
1 med. carrot, chopped
1 med. onion, in thin wedges
2 cloves garlic, minced
1 T oil
1 tsp. dried oregano
14 1/2 oz. can tomatoes, cut up
1 med. pepper, cut into 1/4" strips
1 8oz. can tomato sauce
1/4 c. white wine
1 or 2 bay leaves
1 tsp. sugar
Alright, get the veggies all chopped up, and throw them in a 12" skillet with the oil and garlic. It was at this precise moment that I could tell that this was a going to be a nice dish.
The veggies smelled so good at this point that I really had to resist the urge to pull the plug on the full recipe and eat the veg straight away.
I did resist, and you should too. When the veggies are tender, remove them from the skillet and brown chicken on both sides in the same skillet. Pat recommends about 15 minutes for this step.
While the chicken is browning, mix tomatoes, pepper, tomato sauce, wine, bay leaves, oregano and sugar in a medium bowl.
Give that a stir and set it aside. Lovely, isn't she?
Once the chicken is evenly browned, return the veggies to the skillet...
And pour the tomato/pepper mixture over the chicken and veg.
Now cover it up and walk away. Pat is a little bit more specific: Bring to boiling; reduce heat. Cover; simmer 30 to 35 minutes or until chicken is tender and no pink remains. Remove bay leaves; serve.
Just a quick question. Am I the only one who struggles to find the bay leaves at times? I have yet to find the leaf I used in this recipe, and I've eaten 2/3 of what I made.
Anyway... feast your eyes on this dish. I tossed some shredded mozzarella on top and thoroughly enjoyed this meal. I've eaten it two nights in a row and I must confess that I'm not yet tired of it.
I think I can call this Failure a success.
Now onto the cake...
I was drawn to this cake by its complete and utter mystery. It's called Whacky Cake and as I was making it, I just kept saying, "this cake really is whacky."
The whackiness was exactly what I needed today. Just the right amount of silliness and cake.
I quartered this recipe since my roommate and I will be the only ones here to take care of the cake. A challenge we are equal to, but we are also trying to be healthy versions of ourselves these days. I'll put my quartered measurements in italics just in case my fractions are off.
Whacky Cake and Frosting
You'll need:
1 1/2 c. flour (3/8 c.)
1 c. sugar (1/4 c.)
3 T baking cocoa (3/4 T)
6 T oil (1 1/2 T)
1 tsp baking soda (1/4 tsp)
1/2 tsp salt (1/8 tsp)
1 tsp vanilla (1/4 tsp)
1 T vinegar (1/4 T)
1 c. cold water (1/4 c.)
Frosting (recipe below)
I have made a lot of cakes and batters in my day, but this batter was just plain fun to make and it only generates one dirty pan! (Can you tell that I have already done three sets of dishes in the last 18 hours?)
Back to the recipe...
Sift flour, sugar, cocoa, soda, and salt into 12x12" (I used a loaf) ungreased pan. Make three holes in this dry mixture; put oil in one, vanilla in another, and vinegar in the third.
Pour water over all; stir with a fork until smooth.
Can you honestly tell me that you are looking at this cake and not thinking, "that is a little bit whacky"?
I didn't think so.
While the cake is in the oven, prepare the Whacky Frosting.
Mix 2 c. (1/2 c.) confectioner's sugar, 3 T (3/4 T) baking cocoa, 1/2 c. (1/8 c.) margarine, melted and 1 tsp (1/4 tsp) vanilla; add 3 T (3/4 T) cold coffee.
When the cake comes out, pour the icing directly onto the hot cake.
I'd like to take this moment to thank the ghost that held the bowl for me in this picture. Ugh... Maine winter is so serious.
The cake cooled while dinner and tv happened, and a hour or so later, ta da!
I'm pleased to say that the Whacky Cake was possibly even more of a successful Failure than even the Cacciatore. I understand they are apples and oranges, but the cake has several things going for it.
First, the cake was wicked easy to put together.
Second, I made the cake without having to go to the grocery store for eggs.
Third, the short cake and thin, rich icing is reminiscent of those Little Debbie cakes I used to eat in elementary school with one major difference. The Whacky Cake is much tastier.
So, the Pat's Failures of the Week were wildly successful. I think that now that I have tried out an entree and a dessert, I can proceed with excitement into the more interesting dishes.
Like Chris's Moose Meat Stroganoff and Sally's Snowplows.
Stay tuned!
My recipe choices were determined by what I had in my cabinets and fridge already. All in all, I think I got out of the grocery store for under $12. That's TA budget friendly, right there.
Without further ado, here are Pat's Recipes for Chicken Cacciatore and Whacky Cake.
Let's (however illogical) start with the Chicken Cacciatore.
You'll need:
3lbs. chicken pieces (I used breast fillets)
1 c. fresh mushrooms
1/2 c. thin sliced celery
1 med. carrot, chopped
1 med. onion, in thin wedges
2 cloves garlic, minced
1 T oil
1 tsp. dried oregano
14 1/2 oz. can tomatoes, cut up
1 med. pepper, cut into 1/4" strips
1 8oz. can tomato sauce
1/4 c. white wine
1 or 2 bay leaves
1 tsp. sugar
Alright, get the veggies all chopped up, and throw them in a 12" skillet with the oil and garlic. It was at this precise moment that I could tell that this was a going to be a nice dish.
The veggies smelled so good at this point that I really had to resist the urge to pull the plug on the full recipe and eat the veg straight away.
I did resist, and you should too. When the veggies are tender, remove them from the skillet and brown chicken on both sides in the same skillet. Pat recommends about 15 minutes for this step.
While the chicken is browning, mix tomatoes, pepper, tomato sauce, wine, bay leaves, oregano and sugar in a medium bowl.
Give that a stir and set it aside. Lovely, isn't she?
Once the chicken is evenly browned, return the veggies to the skillet...
And pour the tomato/pepper mixture over the chicken and veg.
Now cover it up and walk away. Pat is a little bit more specific: Bring to boiling; reduce heat. Cover; simmer 30 to 35 minutes or until chicken is tender and no pink remains. Remove bay leaves; serve.
Just a quick question. Am I the only one who struggles to find the bay leaves at times? I have yet to find the leaf I used in this recipe, and I've eaten 2/3 of what I made.
Anyway... feast your eyes on this dish. I tossed some shredded mozzarella on top and thoroughly enjoyed this meal. I've eaten it two nights in a row and I must confess that I'm not yet tired of it.
I think I can call this Failure a success.
Now onto the cake...
I was drawn to this cake by its complete and utter mystery. It's called Whacky Cake and as I was making it, I just kept saying, "this cake really is whacky."
The whackiness was exactly what I needed today. Just the right amount of silliness and cake.
I quartered this recipe since my roommate and I will be the only ones here to take care of the cake. A challenge we are equal to, but we are also trying to be healthy versions of ourselves these days. I'll put my quartered measurements in italics just in case my fractions are off.
Whacky Cake and Frosting
You'll need:
1 1/2 c. flour (3/8 c.)
1 c. sugar (1/4 c.)
3 T baking cocoa (3/4 T)
6 T oil (1 1/2 T)
1 tsp baking soda (1/4 tsp)
1/2 tsp salt (1/8 tsp)
1 tsp vanilla (1/4 tsp)
1 T vinegar (1/4 T)
1 c. cold water (1/4 c.)
Frosting (recipe below)
I have made a lot of cakes and batters in my day, but this batter was just plain fun to make and it only generates one dirty pan! (Can you tell that I have already done three sets of dishes in the last 18 hours?)
Back to the recipe...
Sift flour, sugar, cocoa, soda, and salt into 12x12" (I used a loaf) ungreased pan. Make three holes in this dry mixture; put oil in one, vanilla in another, and vinegar in the third.
Pour water over all; stir with a fork until smooth.
Can you honestly tell me that you are looking at this cake and not thinking, "that is a little bit whacky"?
I didn't think so.
While the cake is in the oven, prepare the Whacky Frosting.
Mix 2 c. (1/2 c.) confectioner's sugar, 3 T (3/4 T) baking cocoa, 1/2 c. (1/8 c.) margarine, melted and 1 tsp (1/4 tsp) vanilla; add 3 T (3/4 T) cold coffee.
When the cake comes out, pour the icing directly onto the hot cake.
I'd like to take this moment to thank the ghost that held the bowl for me in this picture. Ugh... Maine winter is so serious.
The cake cooled while dinner and tv happened, and a hour or so later, ta da!
I'm pleased to say that the Whacky Cake was possibly even more of a successful Failure than even the Cacciatore. I understand they are apples and oranges, but the cake has several things going for it.
First, the cake was wicked easy to put together.
Second, I made the cake without having to go to the grocery store for eggs.
Third, the short cake and thin, rich icing is reminiscent of those Little Debbie cakes I used to eat in elementary school with one major difference. The Whacky Cake is much tastier.
So, the Pat's Failures of the Week were wildly successful. I think that now that I have tried out an entree and a dessert, I can proceed with excitement into the more interesting dishes.
Like Chris's Moose Meat Stroganoff and Sally's Snowplows.
Stay tuned!
Wednesday, February 4, 2009
"Gather 'Round For I Have News!"
Anyone? Anyone?
Waiting for Guffman.
Anyway, my news. It's hard for me to say this, but... I want to bake a cake. A full-size, hope the middle doesn't fall, eat it with a fork cake.
I know I've been riding the cupcake train for a while here and I'm sure I will always stay true to the tiny portion controlled confections. But... I have just been seeing too many lovely cakes that are begging me to bake them.
Also, I've taken the plunge by purchasing some fondant. Online.
I feel quite silly about that, but I just wanted to have someone else make my fondant for me this first time. Especially since my first experience with fondant will be red fondant. Double trouble.
When this stuff arrives, I promise to fill you in on my baking/decorating.
I still can't really believe that I'm going to branch out from the cupcakes that have served me so well.
Waiting for Guffman.
Anyway, my news. It's hard for me to say this, but... I want to bake a cake. A full-size, hope the middle doesn't fall, eat it with a fork cake.
I know I've been riding the cupcake train for a while here and I'm sure I will always stay true to the tiny portion controlled confections. But... I have just been seeing too many lovely cakes that are begging me to bake them.
Also, I've taken the plunge by purchasing some fondant. Online.
I feel quite silly about that, but I just wanted to have someone else make my fondant for me this first time. Especially since my first experience with fondant will be red fondant. Double trouble.
When this stuff arrives, I promise to fill you in on my baking/decorating.
I still can't really believe that I'm going to branch out from the cupcakes that have served me so well.
Monday, February 2, 2009
It's Groundhog Day!
Does this post even really need words?
Alright, I guess I'll give you some anyway.
I got to bake on Sunday! I've been holding off because I knew that Groundhog Day was the one and only day (this year) for me to make these adorable groundhog cupcakes. I followed the recipe and decorating instructions from Cupcakes from the Cake Mix Doctor.
K-Dog helped me out with the decorations and I must say that the assembly system was extremely helpful for this multi-faceted cupcake.
I just have to say, when living in Central Maine in January, there is nothing more exciting than the coming Spring. And what says "Spring is Coming!" like a herd of groundhog cupcakes? I don't think much.
And this shot is for those of you who won't have the joy of biting into one of these suckers today.
The cake is absolutely perfectly chocolate (and reduced sugar because of my choice of cake mix). The icings are sweet for sure, but not so chocolate as to compete with the cake. As usual, the Cake Mix Doctor knows exactly what she is doing.
So, today I'm bringing the cupcakes. And whether or not Punxsutawny Phil sees his shadow, Spring will come. It just will. Don't argue with me.
Update: One of my co-workers thought the groundhogs were walruses. Oi.
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