Wednesday, January 23, 2013
Saturday, December 22, 2012
The holidays are a stressful time, and when I get stressed, I bake. I'm also on a special diet because of some tummy trouble that landed me in the hospital for the last few days, so I decided to make something pretty simple.
1 cup butter, softened
3/4 cup sugar (or powdered sugar for a more satiny cookie)
1/2 tsp salt
1 tsp vanilla
3 tbsp loose tea leaves
2 cups flour
Cream butter, sugar, and salt
Add vanilla and tea leaves
Gradually add flour until dough comes together
Shape into a log 2-3 inches across (I like to shape mine into squares)
Chill from 30 min to overnight
Slice abt 1/4 inch thick
Bake at 375 for 9-12 min until edges are browned
Tuesday, October 2, 2012
6 tbsp melted butter
1 1/2 cups graham cracker crusts
1 tsp cinnamon
2 tbsp brown sugar
1 1/2 sticks butter
3 oz unsweetened bakers chocolate
1 oz semisweet chocolate
1 cup brown sugar
1/2 cup sugar
1 tsp vanilla
1/2 tsp instant espresso powder
1/2 tsp salt
1/4 cup boubon (optional)
1 cup flour
1/2 bag mini marshmallows
1/2 cup choc chips
Heat oven to 350
Combine crust ingredients, and press into baking pan lined with foil and greased
Melt 1 1/2 sticks butter, reduce heat
Melt chocolate then add sugar, salt, vanilla, expresso powder, eggs and optional bourbon
Add flour gradually
Pour over crust
Bake for 25-30 min
Set oven to broil
Take brownies out, top with marshmallos and chocolate chips
Put back in oven until marshmallos toast, 2 min or less
Monday, September 3, 2012
4 packets flavored or unflavored gelatin
1 cup boiling water
4 cups liquor, juice, mixers, in the ratio of the cocktail
In this case, I did 3 1/2 cups champagne, 1/4 cup lime juice, and 1/4 cup chambord
I was going to sink the raspberries into the jello after letting it chill for an hour, but I fell asleep, so the next morning i poured some hot water over top to melt a bit of the top layer and stuck the raspberries on that way.
Saturday, August 25, 2012
Saturday, August 18, 2012
Friday, August 17, 2012
I'm always looking for ways to use our farmshare veggies. We had some cucumbers, tomatoes, basil and flat leaf parsley. I also picked up some "fresh yesterday" bread and fresh mozerella. I had a lemon that was about to go, and the usual garlic and olive oil in the pantry.
First, I crushed some garlic and heated it up in olive oil to flavor the oil.
I cubed up the bread and tossed in the olive oil. Then I toasted it in the oven.
I used the leftover oil, juice and zest of a lemon, a grated garlic clove, salt, pepper and fresh oregano from the garden to make a vinagarette.
Then I chopped up a cucumber, one and a half tomatoes, and some fresh mozarella.
I took the toasted bread cubes, veggies, and cheese, and toss with the vinagarette.
Then I took a fistful of basil and parsley, chopped it up and sprinkled on top.
It may need extra salt
Let it sit so the bread can soak in the dressing