Thursday, November 12, 2009
Sun Dial pottery designs on bread
Tuesday, November 10, 2009
Cussing Granny Goes Egg Roll
So, today Tutorial Tuesday...we had a little egg roll session to just hone Cussing Granny's rollin' skills. There are a lot of different techniques for rolling these tasty little nibbles and probably thousands of recipes. I know that this one works for me and it is one my family enjoys. Another true confession...these are totally American. Minus the deep fry. So, a little healthier twist on an old classic. We also make pizza egg rolls. Yeah, I never once claimed to be normal. Ever.
For Chinese style egg rolls you will need:
3 small cooked chicken breasts (or alternative if vegetarian)
1 lb bag Cole slaw cabbage and carrots (un-dressed. Naked. No dressing)
2 T minced garlic
2 tsp sesame oil (no substitutes if you want that nice smokey oriental flavor)
salt (to taste)
pepper (to taste)
soy sauce (to taste)
hot sauce (to taste)
1/4 cup prepared oriental dressing of your choice
20 fresh egg roll wrappers (usually found in the produce section)
In a large family size skillet, heat the sesame oil medium high heat. Add the garlic and chicken until the garlic is cooked through, but not browned. Add all the remaining ingredients and cook 4-5 minutes until the cabbage is just wilted.
Okay, so mine where round and hers where a little flat...but they tasted great. I think she did pretty well for a first timer.
We placed the egg rolls on a lightly oiled stoneware baking pan and misted them with vegetable oil. Very light on the oil. This can also be achieved by using a little oil and a pastry brush. Totally random...an un-oiled pastry brush in the hands of a 5 year old can entertain them for hours pretending to paint the base boards of my house...and I don't have to dust. It's fun and educational (What About Bob?).
Labels:
appetizers,
egg rolls,
tutorial Tuesday
Monday, November 9, 2009
Random Thoughts...Aggravation
The game starts with each player placing four marbles in his/her base. After the order of play is determined through the rolling of the die, each player rolls a single die on each turn to determine the number of spaces to move. All marbles remain in the base until either a 1 or 6 is rolled, which entitles the player to move a marble from the base to his/her start, the first step before entering the track. While this is considered a turn, and the move takes place in lieu of moving a marble that number of spaces, a six, if rolled, entitles a player to another turn whenever a legal move can be made.
The winner is the first player whose pieces all reach home by exact count. In our family we can also trade places with any other players marble when we roll a 4. A quarter coin is given when you win a game, and a penny for each marble you kill. You know, it's just play money and we always return it to the "Aggravation box" when the game is over. Heaven help you if you ever intentionally pass up a kill. Ever.
The winner is the first player whose pieces all reach home by exact count. In our family we can also trade places with any other players marble when we roll a 4. A quarter coin is given when you win a game, and a penny for each marble you kill. You know, it's just play money and we always return it to the "Aggravation box" when the game is over. Heaven help you if you ever intentionally pass up a kill. Ever.
It has done wonderful things for our marriage to take things to the "Aggro" board (as we call it).
Ace can't even look at me when we sing "Now We Gather 'Round the Board" at church...it makes him giggle and think of Aggro.
Playing alone, this is Ace's home base...
Saturday, November 7, 2009
Evil Tara's Pumpkin Whoopie Pies
We had some pumpkin around here from the spooky holiday and decided it was time to finally delve into the cream cheese crack. Umm. That would be code for Evil Tara's Whoopie Pies. Traditionally the soft chocolate cookies with the creamy white frosting known as Whoopie Pies are well adored. I've seen them several times in various blog locations. By far my favorite post on them is Whoopie Pies by Ron Merlin. Very cool. I loved the recipe. Loved the cookies. So when Tara posted this insane recipe of hers on Face Book...well lets just say I was hooked.Pumpkin Whoopie Pies
Makes about 24 pies) Note: It is important to chill the pumpkin puree so that the pies keep their shape when you are scooping them out onto the baking sheet. Also if you are baking in batches keep the dough refrigerated between baking.
Whoopie Cookies
3 c flour
1 t salt
1 t baking powder
1 t baking soda
2 t cinnamon
2 t ginger
1 t cloves
2 cups firmly packed brown sugar
1 cup vegetable oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp pure vanilla extract
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves, set aside. In a separate bowl or mixer, whisk the brown sugar and oil together until combined. Add the chilled pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Using a medium cookie scoop with a release mechanism, drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. (If you are baking in batches, refrigerate the dough between batches.) Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.
Cream Cheese Filling
3 ½ c powdered sugar
½ c butter, softened
8 oz cream cheese, softened
6 oz white chocolate*, melted and cooled
½ t orange extract
1 T orange zest
Chop the white chocolate and melt in the microwave. Start with 30 seconds then stir and microwave in 10 second increments until nearly melted. Stir until remaining small chunks melt entirely. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and orange extract and beat until smooth. Gently fold in the white chocolate and the orange zest. Do not over beat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)
*Please use real white chocolate. White “confection,” “dipping chocolate,” “bark,” or “morsels” will not work. You know it’s white chocolate if in the ingredient list you see cocoa butter. If you can’t find white chocolate, it’s better to leave it out than to use the fake stuff.
So...The oranges on our tree where a little bit too green to use for frosting, but my boys got overzealous and picked some anyway. So, this is what we had...a zested green. Ironically, it still tasted very orange like...so we ate it anyway.
Assembly
Turn half of the cooled cookies upside down (flat side facing up). Using the same scoop used for the cookies or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.
Labels:
Cookies,
desserts,
holiday baking,
pumpkin,
whoopie pies
Friday, November 6, 2009
Vanilla Spiced Pears with Oats
For the pears:
2 red or green pears, peeled, cored and cut in slices ( Use an apple corer/wedge) OR
1 can (15 oz)drained sugar free pear slices
2 T sugar free maple syrup (or real maple syrup if you aren't concerned about sugar)
1 tsp fresh lemon zest
1 tsp fresh lemon zest
1 tsp vanilla extract
1/2 tsp rum extract
In a medium non-stick saute pan, combine the pears, syrup, zest and extracts. Cook about 4 minutes until just tender and gorgeous.
Labels:
breakfast,
Breakfast cereal,
whole grain oats
Thursday, November 5, 2009
Savory Pumpkin Dumplings
Ingredients:
2 cups carrots, chopped
1 cup chopped onion
1 cup chopped celery
1T minced garlic
1 T basil infused olive oil
2 tsp poultry seasoning (or 1/2 tsp each:thyme, sage, pepper, and salt)
3 cups vegetable stock (or chicken stock if you aren't vegetarian)
In a 2 Quart Dutch oven with a lid, saute the vegetables in the oil until tender. Add the vegetable stock and the seasoning. Bring to a boil.
1 1/2 cup whole wheat pastry flour
1/2 cup instant oatmeal
2 tsp baking powder
1/2 tsp salt
1 tsp garlic powder
1/2 cup mashed cooked pumpkin (I used fresh, but canned will work)
1/2 cup cold water
Combine first 5 ingredients. Add the pumpkin and cold water and mix, just until combined.
There you go. Very low fat, whole grain and vegetarian. Be impressed.
Wednesday, November 4, 2009
Double Chocolate Carmel Cookies
Here's the damaging recipe. Hopefully it keeps you happy. I know we had fun.
Tess' Double Chocolate Carmel Cookies
1 cup butter
2 cups brown sugar
2 eggs
1 tsp baking powder
1/2 tsp salt
1 tsp double strength vanilla
1/2 tsp rum extract
1 tsp anise seed
2 cups all purpose flour
3/4 cup cocoa powder
2 cups white chocolate chips
16 pieces of Carmel (each cut into 4 wedges...)
Pre-heat your oven to 350 degrees. Cream the butter and brown sugar until very fluffy. Add eggs one at a time. Add vanilla, rum extract, and anise seed. Add the baking powder, salt, flour and cocoa powder. Combine well. Add the chocolate chips. I use a medium ice cream scoop with a release mechanism to make my cookies. It portions them and shapes them.
Pre-heat your oven to 350 degrees. Cream the butter and brown sugar until very fluffy. Add eggs one at a time. Add vanilla, rum extract, and anise seed. Add the baking powder, salt, flour and cocoa powder. Combine well. Add the chocolate chips. I use a medium ice cream scoop with a release mechanism to make my cookies. It portions them and shapes them.
Scoop onto baking sheet with 2 inches in between each dough ball. Dough will be stiff. Bake 350 degrees 8-10 minutes until just baked. Remove from oven. While cookies are still warm, push Carmel pieces into the tops of the cookies (4 pieces per cookie).
Subscribe to:
Posts (Atom)


