tag:blogger.com,1999:blog-9770116356664631882024-03-14T07:19:30.148-05:00Tasty PastryMcTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-977011635666463188.post-88969611325103380632010-03-16T21:29:00.000-05:002010-03-16T21:29:05.042-05:00It's official! As you can probably tell by now, I am not able to keep posting regularly on this blog. Buuuuu. This truly kills me, but as I mentioned in my previous post my life has been turned completely upside down, it is so hectic that it has just been impossible! I will try to post as often as I can but I just can't do it with the same regularity as I used to.<br />
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Hopefully one day I will be able to share with you great new recipes and photos every day, because I love this blog and the people who take the time to read it!!!<br />
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For now, I will leave you with this Pucca cake that I think came out absolutely divine! Not the best picture but I was in a terrible hurry, as usual! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpsFKuxolizwDKaS-4PaaAu6Y21WUdoiA0UzooBO58b5XiGRrGfBkJ0eM7YG8FF58_uMVCRrEces2kClrw5r6B5zCXwP82nG_WJGFBAzY8lrWgax0XpLHE6SAvanRJJbU5PwZIg9NIDPe/s1600-h/P1020548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpsFKuxolizwDKaS-4PaaAu6Y21WUdoiA0UzooBO58b5XiGRrGfBkJ0eM7YG8FF58_uMVCRrEces2kClrw5r6B5zCXwP82nG_WJGFBAzY8lrWgax0XpLHE6SAvanRJJbU5PwZIg9NIDPe/s400/P1020548.JPG" width="400" /></a></div><br />
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This was a marbled red velvet and chocolate cake with ... wait for it ... Nutella filling! OMG, it was so good!!! And I think Pucca and Garu are just adorable!<br />
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Enjoy and tasty baking!!!McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com14tag:blogger.com,1999:blog-977011635666463188.post-23357161624007062292010-02-11T17:08:00.000-06:002010-02-11T17:08:37.209-06:00Life changing brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIVE-7zXi4cK3_7CBA0hmbHWObNoGRmnrcr_KPPVGDXpkbHRsw9t5qaG1mCJLW0aUptlm8oyc0Xih98tShzu43lBEeWQMjCY347I5rHS32NL2IumwE3mJ10ymlhg1oD58SmArDNm1Nc47/s1600-h/P1020543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIVE-7zXi4cK3_7CBA0hmbHWObNoGRmnrcr_KPPVGDXpkbHRsw9t5qaG1mCJLW0aUptlm8oyc0Xih98tShzu43lBEeWQMjCY347I5rHS32NL2IumwE3mJ10ymlhg1oD58SmArDNm1Nc47/s400/P1020543.JPG" width="400" /></a></div><br />
Last year, right around this time, my life was being turned upside down. One of those awful gut wrenching you-feel-like-the-world-is-going-to-end upside downs. My life was officially going to change forever.<br />
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As it turns out, these moments of what we could call crisis are usually a blessing in disguise and as these things usually go, this was the best thing that could have ever happened to me.<br />
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Of course I didn't see it that way at first, but shortly after, I realized that I was completely miserable and had been for quite some time. Little by little things started falling into place better than if I had carefully arranged them myself and I can truly say that now I am the happiest I have been in a long time, years really. I honestly cannot see myself if nothing had changed, I would probably be 10 times more miserable and about 100 lbs overweight!<br />
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And now here I am and it seems as if my life is about to be turned upside down once more and to be honest, I am actually kind of looking forward to it. Even if it means that I may have to leave this blog for a while, which kills me of course.<br />
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Life is totally unexpected and you never know what's going to happen but I have a feeling that only bigger and better things are coming my way and I can't wait! I have come to learn that things really do happen for a reason and that more often than not, life has a way of arranging things better than you could do it yourself.<br />
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So the next time you see yourself in a situation where your life is being turned upside down, where there are changes coming that you have no control over, don't sweat it and bake yourself a batch of these brownies, cause life is sweet and everything's going to be just fine and dandy!<br />
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To make these yummy brownies you will need:<br />
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1 box chocolate cake ( I know!!!! This is actually one of the very very few recipes that everything isn't baked from scratch)<br />
1 egg<br />
1 stick of butter, melted<br />
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You mix these three ingredients together. This makes a very thick dough which you press into the bottom of your pan. Then comes the topping!<br />
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For the topping you will need:<br />
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8 oz cream cheese<br />
16 oz powdered sugar<br />
1 stick of butter, melted <br />
1 egg<br />
3 tablespoons cocoa<br />
1 cup chopped nuts (Any kind you like. I actually don't like nuts in my brownies but you can use, walnuts, pecans, almonds, macadamian nuts and I think even hazelnuts would go great with these.)<br />
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On an electric mixer you beat the cream cheese, powdered sugar, butter and cocoa. Add the egg and beat well until combined. Stir the nuts in by hand.<br />
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You spread this mixture on top of you brownies and bake in a 350 degree oven for approximately 30 minutes or until a toothpick inserted in the middle comes out clean. The top is going to look all crackly but the brownies are so fudgy!!!<br />
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Cut these out with a heart shaped cookie cutter and they would be great for Valentine's Day or maybe even add some dried cranberries or cherries, that sounds yummy. <br />
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Enjoy!!!!<br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=B000QB316S&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=B001MAAWWS&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=B00000JQ4Y&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=B0012KI9KU&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=B00277F3WY&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com5tag:blogger.com,1999:blog-977011635666463188.post-66563661756708662192010-01-23T23:10:00.000-06:002010-01-23T23:10:14.352-06:00Ladybugs and flowers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQh-uW-XZU6Bgua310xQW3ix9jdcs7u9FTk-E8GvxDfnB2yNkme717a-bHm41F0w59a2bv6W1zjTrQdZT3z2u5Jj7Js-73slywIdcmxtDqvuJCytvDTx-6jFbmDZuPnma-AK6K3NPIhT8/s1600-h/P1020523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQh-uW-XZU6Bgua310xQW3ix9jdcs7u9FTk-E8GvxDfnB2yNkme717a-bHm41F0w59a2bv6W1zjTrQdZT3z2u5Jj7Js-73slywIdcmxtDqvuJCytvDTx-6jFbmDZuPnma-AK6K3NPIhT8/s400/P1020523.JPG" width="400" /></a><br />
</div>This has been a really hectic week for me. I have been overworked, under slept, ill, and just plain old tired! Right now as I am writing this post <i>(finally a post!)</i> I find myself wishing I were under the covers and sleeping for at least a week. I hope the coming week is not as hectic, but I highly doubt it.<br />
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When I was asked to make a cake with ladybugs I was thrilled! All I could think about for 2 days was ladybugs and flowers. Enter the cake! I love making ladybugs, they're so cute and chubby. They're popping right out of the cake!<br />
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<div style="text-align: center;">Look at this top mama ladybug, how cute is that?? <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tbGq5Z7R4lz8_22GrYcywzjkuJ_LMrQUprVXkF9J_tFJfvSpU_85c0PNQ9UsHGLY5EEDAircJHb3i2rOMEOjohjU_AZ1xmvO4RrcvI4rt5TzFNS4891YNjG-OzHUCSy654i75eCX7C0y/s1600-h/P1020525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tbGq5Z7R4lz8_22GrYcywzjkuJ_LMrQUprVXkF9J_tFJfvSpU_85c0PNQ9UsHGLY5EEDAircJHb3i2rOMEOjohjU_AZ1xmvO4RrcvI4rt5TzFNS4891YNjG-OzHUCSy654i75eCX7C0y/s400/P1020525.JPG" width="400" /></a><br />
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Seeing as how this cake was kind of short notice and I was really busy, I had to recur to the help of my dear mother. She came up with the bottom border, of which she is extremely proud, might I add. Good job! Isn't it great?! She was also a big help with softening fondant and the decorating. Thank you mom!<br />
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This cake was vanilla with Dulce de Leche filling, one of my most popular. It was travelling to the beach so I really hope it made it there safe and still tasted great!<br />
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I apologize for the short post, but like I said before, totally hectic week.<br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=0316113077&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=006170301X&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=0715324977&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=0981646905&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com7tag:blogger.com,1999:blog-977011635666463188.post-59474416638190220082010-01-17T20:54:00.000-06:002010-01-17T20:54:49.889-06:00Disastrous Meringues!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5nmY-SFFSOOfdGOihd7sfMfXtqhCodKea4jQeNfSfVVXZAsQ1WNkh75sGPvtSI6Ni1SJB4rbeRHSlg5l_pQPGVphNJiSeQ-1uVK46jBgTpwva3p7n3WD4RYinkETe4MOYfxhlTFDxZvRL/s1600-h/P1020518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="toggle closed-toggle"></span><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5nmY-SFFSOOfdGOihd7sfMfXtqhCodKea4jQeNfSfVVXZAsQ1WNkh75sGPvtSI6Ni1SJB4rbeRHSlg5l_pQPGVphNJiSeQ-1uVK46jBgTpwva3p7n3WD4RYinkETe4MOYfxhlTFDxZvRL/s400/P1020518.JPG" /></a><br />
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Meringues or Suspiros as they are called here in Costa Rica were a staple at my house growing up. My mother used to make them all the time and I think it was one of the first things I ever learned to bake. They're so easy right??? Well, I have come to learn that these puffy treats can be quite temperamental when they want to. <br />
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Making these meringues was a total disaster! First off I was dead tired, hmmm, could that have been the problem? Nah! You're never to tired to make these, they are quick and easy...<br />
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As I separated the eggs, some broken yolk went into the whites, aaarggggghhhhh Charlie Brown! Don't you just hate that? You know you're not going to get it all, so why even try and scoop it out with the empty shell or a spoon!<br />
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Then, as I was turning on the faucet so I could clean my yolky hands, the water just burst out and splashed everywhere! I think some might have gone into the already semi damaged egg whites. What else could go wrong??<br />
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Well, let me tell you, the pesky whites did not want to stiffen. You beat and beat and beat until you think the mixer is going to melt, and they were just blah; runny. Not to mention the fact that they did not rise as much because of the nasty yellow yolk that crashed the party!<br />
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Seeing as how they simply refused to form stiff peaks I just said %^&;*/ it, they're baking as is and formed discs. Meringue shells which I think is what they are actually called are great all by themselves but they can later be filled or topped with all kinds of delicious goodies that will just melt in your mouth with sweetness. Aaaahhh. Add strawberries and whipped cream and you have a treat fit for a king. Scoop some ice cream on top and you would think you're in heaven! I am going to be making sinfully silky chocolate mousse later in the week, which may or may not go into one of these, depending if they're still here by then.<br />
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In the end, after all the hassle, they came out pretty great. They actually came out exactly how I wanted them. So I guess, these aren't as easy to screw up as I thought! <br />
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To make meringues you will need: <br />
2 egg whites<br />
1/2 cup of sugar<br />
1/4 teaspoon vanilla<br />
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That's all you need. Three ingredients. Now some people like to use cream of tartar, but to tell you the truth, I have never really needed it. These three things haved always worked fine. Then again, seeing as how my mixture would not stiffen and rise as much this time, I may reconsider...<br />
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To make these all you have to do is beat the egg whites on the bowl of an electric mixer with a whisk attachment on low-medium speed until they rise and form soft peaks. You then add the sugar gradually and beat on high until they form very stiff peaks. Then you add your vanilla. That's it!<br />
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You can use a spoon and drop these one your baking sheet forming little puffy clouds or you can also use a pastry bag if you want a more sofisticated look.<br />
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You can bake these at 300 degrees for 20 - 25 minutes to get a crispy outside and chewy center <i>(which is exactly how I like it)</i> or you can lower the temperature to 200 degrees and bake these approximately double the time to get a crisp almost powder like meringue. <br />
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Like I mentioned these are delicious by themselves or with just about everything!<br />
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Enjoy!McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com2tag:blogger.com,1999:blog-977011635666463188.post-14821258665931731922010-01-14T11:36:00.001-06:002010-01-14T11:39:12.939-06:00A beautiful giveaway!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIxDhSgHfDAkDngV8OwoaHPgNqnuND6l-qRuJcJnM2MlKxSi1yGrgxMg0Ujd6G_SL1fpJiRGtwW1DHoZ3Rc8yFktERQ4kiaLia5b0SelS73yh-7-6YlziPKtloUh4TjBxUFkUyzHa4sI7/s1600-h/merri-mixer-apron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIxDhSgHfDAkDngV8OwoaHPgNqnuND6l-qRuJcJnM2MlKxSi1yGrgxMg0Ujd6G_SL1fpJiRGtwW1DHoZ3Rc8yFktERQ4kiaLia5b0SelS73yh-7-6YlziPKtloUh4TjBxUFkUyzHa4sI7/s400/merri-mixer-apron.jpg" /></a><br />
</div>Seeing as how I have not been able to post thanks to my lack of organization and terrible memory.<i>( I have forgotten the cable that connects my camera to my computer twice already! )</i> I am going to steer you towards the lovely blog of <a href="http://www.bellalimento.com/2010/01/12/the-hip-hostess-apron-giveaway/">Bell'alimento</a> so you can have a chance to win this fantastic apron! <br />
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Isn't it absolutely adorable? She's giving one away, that's right <b>giving one</b> to a lucky winner! It's <a href="http://www.bellalimento.com/2010/01/12/the-hip-hostess-apron-giveaway/">Bell'alimento's </a>anniversary this month and if you haven't heard of the <a href="http://www.thehiphostess.com/store/Default.asp">The Hip Hostess</a> you're just missing out. To tell you the truth I hadn't seen the aprons before either, but I was just swooning over everything this morning. <br />
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They have some of the hottest aprons I have ever seen! So check out their site to be amazed and don't forget to hurry on over to <a href="http://www.bellalimento.com/2010/01/12/the-hip-hostess-apron-giveaway/">Bell'alimento</a> and enter this incredible giveaway, it ends tomorrow!!!<br />
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Enjoy! <br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=B0025VK8K4&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=B002JM15Z6&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=B000TK6GEU&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=B001CE36A4&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=B000TJYM2O&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=B000EJ18US&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com0tag:blogger.com,1999:blog-977011635666463188.post-52425550782417807652010-01-10T16:58:00.000-06:002010-01-10T16:58:45.719-06:00Cinnamon Twists<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHlwsEPus0e6gryvpSeqBZHfqFBZbCgFQkFRovXhHHyrbyJ7tzZpnTuEmcItqVdWuCtsX7O4dFpZS1bsJEJI3Yhi8jGJohnEocEV0cqqHYrpn7RkQmlvfRXfES7FyJVqODsVlrRJD6Qwt/s1600-h/P1020513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHlwsEPus0e6gryvpSeqBZHfqFBZbCgFQkFRovXhHHyrbyJ7tzZpnTuEmcItqVdWuCtsX7O4dFpZS1bsJEJI3Yhi8jGJohnEocEV0cqqHYrpn7RkQmlvfRXfES7FyJVqODsVlrRJD6Qwt/s400/P1020513.JPG" /></a>They may not be pretty, but they are tasty!<br />
<br />
Big, chunky twisted bread sticks filled with cinnamon and sugar, drizzled with a sugar glaze. Yum! These are more commonly known as cinnamon rolls, sweet rolls or even sticky buns, but I chose to make these cinnamon twists.<br />
<br />
Who doesn't love cinnamon rolls, right? They're sweet and gooey and simply delicious. These twists are just as sweet, maybe not as gooey, but equally delicious and they smell sooooo good when they're baking, they are irresistible. <br />
<br />
To make these tasty twists, you will need:<br />
<br />
4 to 4 1/3 cups all purpose flour<br />
1 package active dry yeast<br />
1 cup milk<br />
1/3 cup butter or margarine<br />
1/3 cup sugar<br />
1/2 teaspoon salt<br />
2 eggs<br />
<br />
Directions: <br />
Combine 2 cups flour with yeast.<br />
Heat and stir milk, butter or margarine, sugar and salt until warm and butter is almost completely melted.<br />
Add this to the flour mixture along with the eggs.<br />
Beat with an electric mixer on low speed for 30 seconds, scraping the bowl, then beat on high speed for approx. 3 minutes. Stir in as much of the remaining flour ( 2 to 2 1/3 cups) as you can.<br />
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (about 3 - 5 minutes). Shape into a ball. Place in a lightly greased bowl. Cover and let rise in a warm place till double in size. (About 1 hour)<br />
<br />
Punch dough down. Divide in half. Cover and let rest 10 minutes.<br />
<br />
Roll half of the dough into a 12x8 inch rectangle. Melt 3 tablespoons butter or margarine; brush half over the dough. combine 3/4 cup sugar and 2 1/2 teaspoons ground cinnamon; sprinkle half of the mixture over dough. Fold dough in half and then in half once more. Cut strips of dough along the short end and twist sealing the seams.<br />
<br />
Place in a baking sheet. Cover; let rise till nearly double about 30 minutes.<br />
<br />
Bake in a 375 degree oven for 20 to 25 minutes. <i>(Be sure to check them, they brown easily.)</i><br />
<br />
For the sugar glaze combine 1 cup sifted powdered sugar with 1/4 teaspoon vanilla and 1 tablespoon milk. Continue to add milk 1 teaspoon at a time until you get a drizzling consistency.<br />
<br />
Enjoy!<br />
<br />
<b>Other places to find this recipe: </b><br />
<br />
<a href="http://www.foodista.com/recipe/MM3F6P6J/cinnamon-twists" title="Cinnamon Twists on Foodista"><img alt="Cinnamon Twists on Foodista" src="http://dyn.foodista.com/content/embed/b1_MM3F6P6J_1.png?foodista_widget_ZHXBM65X" style="border: medium none; height: 40px; width: 200px;" /></a><br />
<br />
<a href="http://www.halfhourmeals.com/recipe/cinnamon-twists">HALF HOUR MEALS</a><br />
<a href="http://keyingredient.com/recipes/207446/">KEY INGREDIENT</a><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tastpast-20&o=1&p=8&l=bpl&asins=0312362919&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com3tag:blogger.com,1999:blog-977011635666463188.post-55006055665622090812010-01-04T10:58:00.002-06:002010-01-04T11:13:06.369-06:00Tasty Quiche<div class="rcp-wrap clrfix"><h2 style="font-family: inherit;"><span style="font-size: small; font-weight: normal;">It is finally a new year!!! I can't believe it's 2010, I am so happy about this upcoming year. I have a feeling that it's going to be a great one, I just know it!!! </span> </h2><h2 style="font-family: inherit;"><span style="font-size: small; font-weight: normal;">I really want to get more into my blog this year. I haven't been posting as much as I would like, I just don't have the time you know, but I guess one of my resolutions is to post more, change a few things on the blog and really be more active with it. </span> </h2><h2 style="font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal;">That said, for this post I have some tasty salty pastry. That's right, salty not sweet. As you know I'm all about desserts and baking, making my cakes and cupcakes and whatnot but this time for the first post of this new year I thought I would do something different, so I would like to introduce my vegetable <a href="http://en.wikipedia.org/wiki/Quiche">quiche</a>! </span></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WttwN1rUJYCyuZv0gu5V_HD1pSAEdi4i2q5CYPXyOakjH3WFIWyQXo7RP5FvyfWqSN0zUq8qCJOI30WZVLmmDP3EGMLDYTcDaXIykzHOZ6CPyDqO028C9p7hyphenhyphengSg60O9wnPc0n98Uuoe/s1600-h/Tasty+Quiche.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WttwN1rUJYCyuZv0gu5V_HD1pSAEdi4i2q5CYPXyOakjH3WFIWyQXo7RP5FvyfWqSN0zUq8qCJOI30WZVLmmDP3EGMLDYTcDaXIykzHOZ6CPyDqO028C9p7hyphenhyphengSg60O9wnPc0n98Uuoe/s400/Tasty+Quiche.JPG" /></a><br />
</div><h2><br />
</h2><h2><span style="font-size: small;"><span style="font-family: inherit; font-weight: normal;"> I decided to give up meat a few months ago and I'm always looking for ways to get more veggies into my meals so I thought ti would be great to make a veggie <a href="http://en.wikipedia.org/wiki/Quiche">quiche</a>! I chose this dish because I wanted something in the area of a pie but I was too lazy to make a pie crust so I decided to use some leftover puff pastry I had from when I made <a href="http://tasty-pastry.blogspot.com/2009/11/palmiers.html">Palmiers</a>.</span></span></h2><h2><span style="font-size: small;"><span style="font-family: inherit; font-weight: normal;"> To make this tasty <a href="http://en.wikipedia.org/wiki/Quiche">quiche</a> you will need: <br />
</span></span></h2><h2 style="font-family: inherit;"><span style="font-size: small;">Ingredients</span></h2><ul style="font-family: inherit;"><li class="ingredient"><span style="font-size: small;">1 puff pastry sheet, thawed<br />
</span></li>
<li class="ingredient"><span style="font-size: small;">2 cups cooked vegetables <i>(I wanted lots of veggies! I sauteed some onions, shredded carrots and zucchini, broccoli and cauliflower.)</i><br />
</span></li>
<li class="ingredient"><span style="font-size: small;">1/2 cup sour cream<br />
</span> </li>
<li class="ingredient"><span style="font-size: small;">3/4 cup grated Gouda <i>(Feel free to use any cheese you prefer)</i><br />
</span></li>
<li class="ingredient"><span style="font-size: small;">1/4 cup milk</span></li>
<li class="ingredient"><span style="font-size: small;">1/4 cup heavy cream <br />
</span></li>
<li class="ingredient"><span style="font-size: small;">2 eggs, lightly beaten</span></li>
<li class="ingredient"><span style="font-size: small;">1/2 teaspoon salt</span></li>
<li class="ingredient"><span style="font-size: small;">1/4 teaspoon ground black pepper</span></li>
<li class="ingredient"><span style="font-size: small;">2 tablespoons grated Parmesan <i>(cause I love Parmesan)</i><br />
</span></li>
</ul><h2 style="font-family: inherit;"><span style="font-size: small;">Directions</span></h2><div class="instructions" style="font-family: inherit;"><span style="font-size: small;">Preheat oven to 350 degrees F.</span><br />
</div><div class="instructions" style="font-family: inherit;"><br />
<span style="font-size: small;">Roll out the puff pastry to fit your pie pan or mold. Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.</span><br />
</div><div class="instructions" style="font-family: inherit;"><br />
<span style="font-size: small;">In a large bowl, combine the sour cream, cheese, milk, eggs, heavy cream, salt and black pepper. Mix well. Add the cooked vegetables and mix until combined. Place on top of uncooked crust and top with Parmesan. </span><br />
</div><div class="instructions" style="font-family: inherit;"><br />
<span style="font-size: small;">Bake for approximately 40 - 45 minutes, until it's all puffed up and a knife inserted near the center comes out clean and crust is golden brown. And there you have it!<br />
</span><br />
<br />
<span style="font-size: small;">I wish you all a very prosperous and tasty 2010!!!!</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Enjoy!</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><a href="http://www.foodista.com/recipe/G5MTKKSB/vegetable-quiche" title="Vegetable Quiche on Foodista"><img alt="Vegetable Quiche on Foodista" src="http://dyn.foodista.com/content/embed/logo.png?foodista_widget_KY6WQDD7" style="border: medium none; height: 22px; width: 100px;" /></a><br />
</span><br />
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</div>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com5tag:blogger.com,1999:blog-977011635666463188.post-57526514262097946512009-12-28T10:59:00.001-06:002009-12-28T11:00:47.669-06:00Cooks and Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQ_UJh5fWUXpX1FD8pkofXiRLzlBqNv0FNSRZ_IU-F169vYofygUqHA1EiBtYeG4p4ca2lxRcbtRC0xVE5MHFPDneaoF3OclSJNzmNFNQZvZhcPFaMZ4lKEvXk9FgifCcgCmzC46HKd1k/s1600-h/milk+and+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQ_UJh5fWUXpX1FD8pkofXiRLzlBqNv0FNSRZ_IU-F169vYofygUqHA1EiBtYeG4p4ca2lxRcbtRC0xVE5MHFPDneaoF3OclSJNzmNFNQZvZhcPFaMZ4lKEvXk9FgifCcgCmzC46HKd1k/s400/milk+and+cookies.JPG" /></a><br />
</div>My family is filled with cooks. It starts with our grandmother, she is a wonderful cook, my mother is an excellent cook, my aunts are great cooks, my cousin's a chef, I think even my uncle is a good cook. I have one sister who doesn't really like to cook, but I'm sure that if she wanted to cook, she'd be great. So you see, we come from cooks and we are cooks which is why it doesn't surprise me that my nieces love to cook. They like to bake most of all, but what kid doesn't love to make cookies right? I'm sure when they are all grown up they are going to be marvelous cooks!<br />
<br />
I mentioned I had five nieces right, yep FIVE girls and they all want to bake cookies every single day of course! Just the other day, my third niece decided to alter the recipe for <a href="http://tasty-pastry.blogspot.com/2009/10/grandmas-cornstarch-cookies.html">Grandma's Cornstarch Cookies</a> and add chocolate chips, just like that, let's add chocolate chips. Well, they turned out great! Then I decided to roll some around in coconut before baking, just to mix things up some more and those turned out really good as well. So I guess anything can happen to recipes with a family filled with cooks!<br />
<br />
If you would like to try these new cookies we came up with, follow the recipe for <a href="http://tasty-pastry.blogspot.com/2009/10/grandmas-cornstarch-cookies.html">Gradmas's Cornstarch Cookies</a> omit the guava jam and add chocolate chips accordingly. I made <b>1/4</b> of the recipe and added 3/4 cup of chocolate chips and then rolled them around in coconut. But I like lot's of chips in my cookies, if you want less chips cut down to 1/2 cup and so on. If you don't like coconut just take it out. Remember to flatten the cookies some with your fingers so they spread out rather than puff up.<br />
<br />
Enjoy!McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com0tag:blogger.com,1999:blog-977011635666463188.post-77452891728428553922009-12-24T12:51:00.000-06:002009-12-24T12:51:43.749-06:00A Very Very Merry Christmas!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7Zt7AD48VCea9urfuDTY4vAKzzdcXF8fAvoqsYXC1cV4H_c7_CA9n6N9OxhvaAoDClkOZqQemHnYVOyaF27DCx-Zho54NUYn_40fWy1wBjHGnvIyqR3fqdHb6skhQND15zE5qTIUVDCG/s1600-h/P1020433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7Zt7AD48VCea9urfuDTY4vAKzzdcXF8fAvoqsYXC1cV4H_c7_CA9n6N9OxhvaAoDClkOZqQemHnYVOyaF27DCx-Zho54NUYn_40fWy1wBjHGnvIyqR3fqdHb6skhQND15zE5qTIUVDCG/s400/P1020433.JPG" /> </a><br />
</div><div class="separator" style="clear: both; text-align: left;">Hooray I have a camera again! Actually, I always had a camera I just couldn't upload pictures, so, hooray I can upload pictures again! And just in the nick of time to show you all the Christmas cookies my niece and I made.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We had a great time decorating. Remember I used Martha Stewart's recipe for <a href="http://www.marthastewart.com/recipe/freezeit_e1206frza_t">Cinnamon Sugar Cookies</a> and for the icing I like to make a sugar icing which I prefer much much more than the regular royal icing. This icing does dry hard but not quite as hard and it has a nice matte finish.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the icing you will need to mix:<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup confectioner's sugar<br />
</div><div class="separator" style="clear: both; text-align: left;">4 teaspoons milk<br />
</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons light corn syrup<br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon vanilla<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And that's it! Very easy and I just looooooooove the fact that it has no egg whites!<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">On to the cookies! I had gotten some squeeze bottles earlier in the day so that it would be easier to pipe the outlines and flood the cookies. Here's my niece working hard on a Christmas bell. She's so focused! She wanted them to be perfect and smooth. This is actually the only good picture of her I have, or let's say it's the best picture out of all the not so great pictures I have do to lighting issues. <br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPfU260jsWGTQvvG4qry-cyyu3f0ZhH_zl2Wa6UaPj-szVnS5dxV6hNi8X-MgKk7GZgC_sBFMv_GAT_CK5almMNnWF8lDW6WG7U2gmOoMhn-Pr8akxAr-p8UnYKRRVxTEV3QYrV7J1w4-/s1600-h/P1020412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPfU260jsWGTQvvG4qry-cyyu3f0ZhH_zl2Wa6UaPj-szVnS5dxV6hNi8X-MgKk7GZgC_sBFMv_GAT_CK5almMNnWF8lDW6WG7U2gmOoMhn-Pr8akxAr-p8UnYKRRVxTEV3QYrV7J1w4-/s400/P1020412.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">After flooding came the dots, lines, sprinkles, Christmas colored nonpareils, sanding sugar, star sprinkles, tree sprinkles, big polka dot kind of sprinkles and whatever we could think of!<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48W7spkCCk-VWK98Gg1eflAgAbtOzlGoETY50tPPngmQ0EYeOSR9fSfHVx9V0a2Yblm3CnBaMYF8NK3coD_q4FxgrI4d1Xe9Xd4elqFqm_wOM8uJTuOmf-SKUBI7ITswT2fizjqgIxkKU/s1600-h/P1020440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48W7spkCCk-VWK98Gg1eflAgAbtOzlGoETY50tPPngmQ0EYeOSR9fSfHVx9V0a2Yblm3CnBaMYF8NK3coD_q4FxgrI4d1Xe9Xd4elqFqm_wOM8uJTuOmf-SKUBI7ITswT2fizjqgIxkKU/s400/P1020440.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Here's a shot of some of our finished work! Aren't they really cute?<br />
</div><div class="separator" style="clear: both; text-align: center;">She came up with those squiggly lines and stars , I'm so proud!<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-q51k9XnB62l-IZHEjIJsZDm6vI7ZjDrO4HiCeFDIDvvNUt3CsRS6OJTNx4J_7SAnKbR8_boPloaBAlbk40UXXMEibu5rOqau9q4H2zmMzf0n4gtk6qhpUlNWmJWRNbWDGackK8LZs-V/s1600-h/P1020437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-q51k9XnB62l-IZHEjIJsZDm6vI7ZjDrO4HiCeFDIDvvNUt3CsRS6OJTNx4J_7SAnKbR8_boPloaBAlbk40UXXMEibu5rOqau9q4H2zmMzf0n4gtk6qhpUlNWmJWRNbWDGackK8LZs-V/s400/P1020437.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We're probably leaving some out for Santa and having the rest tonight after dinner!<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I would like to wish you all a <b>very very Merry Christmas</b> and I hope that you have a wonderful night with your loved ones which are the best presents we could ever get.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #38761d;">MERRY CHRISTMAS EVERYONE!!! </span></b><br />
</div>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com2tag:blogger.com,1999:blog-977011635666463188.post-86444796853638447042009-12-20T20:35:00.000-06:002009-12-20T20:35:01.318-06:00Christmas and no camera!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMyx-gYyM-SqsMyZzlMeTQHHlDXCrnFNMBxtyDAx0WVXHfKJwZv5x6xioUZJ8br1UAy0lhuPQvbXjMLeK2mzOiNQ53mJUpbO0LFEl5Qoe8cUYlH7UZvKWbHPis0_O59Z01sFOscHdZn5k2/s1600-h/Indulge+Desserts+Snowflake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMyx-gYyM-SqsMyZzlMeTQHHlDXCrnFNMBxtyDAx0WVXHfKJwZv5x6xioUZJ8br1UAy0lhuPQvbXjMLeK2mzOiNQ53mJUpbO0LFEl5Qoe8cUYlH7UZvKWbHPis0_O59Z01sFOscHdZn5k2/s400/Indulge+Desserts+Snowflake.jpg" /></a> <a href="http://www.flickr.com/photos/indulge-desserts/4186294152/">Indulge Desserts</a><br />
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I still have no camera!! Can you believe it? I know I can't! Which is why today my pictures come from some of my very talented friends at Flickr. I have linked their names to their Flickr photostream. That first picture is from Indulge Dessets, she's just amazing, here cookies are out of this world!<br />
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That said, this post is about Christmas cookies. What's Christmas without Christmas cookies right? I mean come on! They are so pretty and so festive that you feel bad about eating them. But are they really good or they just there to look pretty?<br />
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I love decorated cookies. I'm in awe at the things I see sometimes, and even though it is hard work to make really pretty cookies I enjoy doing it.<br />
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This year I wanted Christmas cookies that weren't the regular sugar cookies or gingerbread people. I wanted Christmas with a little kick, so I thought that sugar cinnamon cookies could be really good and a nice twist to the same old same old.<br />
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So I turned to the ever wonderful multitasking goddess that is Martha Stewart to try out her <a href="http://www.marthastewart.com/recipe/freezeit_e1206frza_t">Cinnamon Sugar Cookies</a>. <br />
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These cookies were really good and of course easy to make, but I couldn't really taste the cinnamon. That's the only downside to the recipe, otherwise, the dough is a delight to work with and they plump up and bake beautifully! <br />
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Hopefully I will be able to show you my decorated Christmas cookies and a little more of what I've been baking before Christmas. Keep your fingers crossed, I know I am...<br />
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In the meantime enjoy these beautiful Christmas creations!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYD72pWsBRWvO70LSwaeNhhgeVYILXBCTFwhA4dQT13TrTKJyn-cSZalNSAU2hdBaECcOUAyvO3JT8MMlyO-lPvM_Jqhx2HJICuN-4nbKPVQGAmSkFqK-Y3BiGhfvdd1exBQMBc135PJa/s1600-h/A+Little+Sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYD72pWsBRWvO70LSwaeNhhgeVYILXBCTFwhA4dQT13TrTKJyn-cSZalNSAU2hdBaECcOUAyvO3JT8MMlyO-lPvM_Jqhx2HJICuN-4nbKPVQGAmSkFqK-Y3BiGhfvdd1exBQMBc135PJa/s400/A+Little+Sugar.jpg" /></a><a href="http://www.flickr.com/photos/alittlesugar/4191954243/">A Little Sugar</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDI4YGvaQiA8wkpd6TQh6ASQeWkvZj7-MTTbKbPkXGWi1UUI74vILdxtWI5tY1Bn5IGasoqUPSHRXRhyphenhyphenMMzRrFhgLBTZOqytP6aospyRpS_8PdMIcQJjdogB5_nkhW-6JdTe0RJaIOij7/s1600-h/Happy+Cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDI4YGvaQiA8wkpd6TQh6ASQeWkvZj7-MTTbKbPkXGWi1UUI74vILdxtWI5tY1Bn5IGasoqUPSHRXRhyphenhyphenMMzRrFhgLBTZOqytP6aospyRpS_8PdMIcQJjdogB5_nkhW-6JdTe0RJaIOij7/s400/Happy+Cakes.jpg" /></a><a href="http://www.flickr.com/photos/littlecakesformyhappy/4193974065/">Happy Cakes</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZoyE4lZe96zUBzzHUSxPqIyUIRAMG_x4jBhjd-pAERfzukgUpPdV-Oj5gfw4eJNQv1YzdaPOsMTjaMRJ41T9-U4L4cRpVbxEo8SWk-_kDy0cSGMZzDrmCosrxm_1nmSYGPmSyAdfxrEM/s1600-h/Katis+Kupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZoyE4lZe96zUBzzHUSxPqIyUIRAMG_x4jBhjd-pAERfzukgUpPdV-Oj5gfw4eJNQv1YzdaPOsMTjaMRJ41T9-U4L4cRpVbxEo8SWk-_kDy0cSGMZzDrmCosrxm_1nmSYGPmSyAdfxrEM/s400/Katis+Kupcakes.jpg" /></a><a href="http://www.flickr.com/photos/katiskupcakes/4200241662/">Katis Kupcakes</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ugbgOIx0BeU-DEIB323YX9S2fdDPZXjdIzopffLXtiWHZgVIE4nx9GZZil9yoTYk058TkbLvfRrccnhh1EHnZ1_WP2-w90VGw8gtzrX13vJU2cuQgF7cXENzwk5UVvYhUJhZiYQlj9tq/s1600-h/Mio+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ugbgOIx0BeU-DEIB323YX9S2fdDPZXjdIzopffLXtiWHZgVIE4nx9GZZil9yoTYk058TkbLvfRrccnhh1EHnZ1_WP2-w90VGw8gtzrX13vJU2cuQgF7cXENzwk5UVvYhUJhZiYQlj9tq/s400/Mio+cupcakes.jpg" /></a><a href="http://www.flickr.com/photos/miocupcakes/4194177399/">Mio Cupcakes</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jNupxh_Wz6u_I2JhW2FVuH9O0KMBxcZT9dMmjVvNGFpmlB_mVkVkeldrtU8hJMgmr7QR9fY5GHp3BZSrQ42X1QWVAIMFHhqMPiNAGQG3jgDR-GgF9kIrLyNTy4fBS98AKo_2jR_STB_R/s1600-h/Smiley's+Sweets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jNupxh_Wz6u_I2JhW2FVuH9O0KMBxcZT9dMmjVvNGFpmlB_mVkVkeldrtU8hJMgmr7QR9fY5GHp3BZSrQ42X1QWVAIMFHhqMPiNAGQG3jgDR-GgF9kIrLyNTy4fBS98AKo_2jR_STB_R/s400/Smiley's+Sweets.jpg" /></a><a href="http://www.flickr.com/photos/smileyssweets/4188494029/">Smiley's Sweets</a><br />
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Aren't they absolutely fantastic?????McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com0tag:blogger.com,1999:blog-977011635666463188.post-69331087130014096452009-12-13T19:59:00.000-06:002009-12-13T19:59:33.054-06:00Tasty Recipe Review: Bell'alimento's Panettone!!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4p7fQ3eSK3Fqid17oUnXKPqWiU7wGvuMgWLMZiXvAeBhLZvHwjjj9asbH7xu2Fps-Datf22GikOo94BvBHpCwL3eRhlg2kP69TMC-1R-jhiVkYqSVTW-2UGhyUcJFQuuVYhyO1XuUwWl/s1600-h/Bellalimento+Panettone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4p7fQ3eSK3Fqid17oUnXKPqWiU7wGvuMgWLMZiXvAeBhLZvHwjjj9asbH7xu2Fps-Datf22GikOo94BvBHpCwL3eRhlg2kP69TMC-1R-jhiVkYqSVTW-2UGhyUcJFQuuVYhyO1XuUwWl/s400/Bellalimento+Panettone.jpg" /></a><br />
</div><a href="http://en.wikipedia.org/wiki/Panettone">Panettone</a> is one of my favorite things ever, especially this time of year, but it is a labor of love. To make Panettone requires a lot of patience and I just don't have that. So you can imagine how I felt when I saw that my friend Paula from <a href="http://www.bellalimento.com/">Bell'alimento</a> posted a simple Panettone recipe. I was thrilled! I was so excited I nearly cried, especially since moments before I was thinking that I really wanted to make my own Panettone this year! Coincidence, I think not!<br />
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<i>(The picture is actually her picture, <a href="http://www.bellalimento.com/">Bell'alimento's</a>, cause go figure I suddenly lost the cable that attaches my camera to the computer! So credits go to her, beautiful isn't it?) </i><br />
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I immediately headed over to her blog to check out her recipe. If you would like to see her Panettone recipe, head on over to <a href="http://pauladeen.com/">PaulaDeen.com</a>, that's right Paula Deen! She's a contributor at her site , isn't that just amazing???? You can find her recipe right <a href="http://www.pauladeen.com/index.php/food_section_articles/view2/panettone_italian_christmas_cake/">here</a><a href="http://www.bellalimento.com/2009/11/30/bake-sale-featured-article-on-pauladeencom-panettone/#more-3063"></a>.<br />
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This recipe was very simple, you just add and mix, nothing to it!<br />
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Now this Panettone is actually a cake and not a bread like the traditional recipe, that's why it's much easier to make. That being said, it was very good! I loved the fruits she added. I believe the traditional recipe calls for rum soaked raisins but I think her combination of cranberries and golden raisins was fantastic! <br />
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On the other hand, I forget that Italian's sweet tooth is not as sweet as mine, so for <b>me</b>, it could've used a bit more sugar. Paula, you know I love you, I'm just saying that my taste buds need something sweeter. But to sum it up, these are very easy to make and very tasty! I think they would make wonderful presents this year. <br />
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Till next time, I hope you enjoyed this review and remember, if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review!McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com3tag:blogger.com,1999:blog-977011635666463188.post-40843710666003151902009-12-06T20:53:00.000-06:002009-12-06T20:53:17.855-06:00Tasty Recipe Review: S'mores!!!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqdJ_E2bojIlXgdlQ82ETEXg3OhiNlxst_Eqj_71ShUn781gB5uuX8pdvs6EASAnJsrUM-t7zsuZhbC-skJNPTO-mu3QG148JqOWaS-6VrrP-X77UXW5foy1rzIT8zi3gAxzCjnh1_qcX/s1600-h/P1020377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqdJ_E2bojIlXgdlQ82ETEXg3OhiNlxst_Eqj_71ShUn781gB5uuX8pdvs6EASAnJsrUM-t7zsuZhbC-skJNPTO-mu3QG148JqOWaS-6VrrP-X77UXW5foy1rzIT8zi3gAxzCjnh1_qcX/s400/P1020377.JPG" /></a><br />
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Have you ever just needed to eat something? You know, you have this feeling that you simply must have something or you will absolutely go crazy? A craving I guess if you will, but a craving that is driving you mad!! This is what happened to me. I was taking a nap and I woke up needing <a href="http://en.wikipedia.org/wiki/S%27more">S'mores</a>. Not just craving them, but needing them. I had to have them, it was driving me insane! Now this may seem normal to a lot of people, cravings are an everyday thing, everyone has them, but you see, I have never had<a href="http://en.wikipedia.org/wiki/S%27more"> S'mores</a> before! Never, not once have I tried them. I've always wanted to because they sound delicious, but I've never had the chance, so I was a little confused by my craving. <br />
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Now, I wanted these from scratch, so I decided to make my own graham crackers. I looked online and found a recipe from <a href="http://smittenkitchen.com/2009/05/graham-crackers/">Smitten Kitchen</a> that sounded simple, delicious and best of all I had all the ingredients in my pantry. I also loved the fact that it called for a food processor. I think making dough in a food processor is so much easier than user your mixer. <i>(You can use your mixer if you don't have a food processor.)</i><br />
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Graham Crackers<br />
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2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (a swap of 1/2 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too)<br />
1 cup (176 grams) dark brown sugar, lightly packed<br />
1 teaspoon (6 grams) baking soda<br />
3/4 teaspoon kosher or coarse sea salt (4 grams)<br />
7 tablespoons (3 1/2 ounces or 100 grams) cold butter, cut into 1-inch cubes <i>(This is just a bit less than a stick)</i><br />
1/3 cup (114 grams) honey<br />
5 tablespoons (77 grams) milk<br />
2 tablespoons (27 grams) pure vanilla extract<br />
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You start by combining the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment.Pulse or mix on low to incorporate. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkHdZlzTAS69OUifjXQ8sBFtqbBZR6rnr6mv0Rhyihwui4KTAX8Fas8OkTAGcFYwiJOUMeh63g4Osr_CZl1rlN1Gojpzt2buxCft8SijYhcSGGQ0WGyY7o0BdgWa_IySad4oyovhS-kY9/s1600-h/P1020328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkHdZlzTAS69OUifjXQ8sBFtqbBZR6rnr6mv0Rhyihwui4KTAX8Fas8OkTAGcFYwiJOUMeh63g4Osr_CZl1rlN1Gojpzt2buxCft8SijYhcSGGQ0WGyY7o0BdgWa_IySad4oyovhS-kY9/s400/P1020328.JPG" /></a><br />
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Add the butter and pulse on and off on, or mix on low, until the mixture is the consistency of a coarse meal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEjSi0Ntmj1-XW5F78T0681Sdzj0BvaBse_gOOLH3M1cGMs2ERF6fMs9R1FHNvlvQvxC21dvKyro5-VG2yyxZZCaL6jhnwTZBUlDZA8n6xkA7927mXItk12BCj-Y_QGm-Sq0Iqnhk7MZ1/s1600-h/P1020331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEjSi0Ntmj1-XW5F78T0681Sdzj0BvaBse_gOOLH3M1cGMs2ERF6fMs9R1FHNvlvQvxC21dvKyro5-VG2yyxZZCaL6jhnwTZBUlDZA8n6xkA7927mXItk12BCj-Y_QGm-Sq0Iqnhk7MZ1/s400/P1020331.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">In a small bowl, whisk together the honey, milk, and vanilla extract.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaIcQhFeZzQ3_-O8vkSQpX9P8lxrX-g7n49pNnzwHjl7QwWunObRzUpzgvji1IpfZI3eo8YXXfcF19nNAV_YHl4kqJXGgiOoYy-L_41UhbB7vx7WPbNZku6YnwRL_DoRmxmuzre7wFpFp/s1600-h/P1020332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaIcQhFeZzQ3_-O8vkSQpX9P8lxrX-g7n49pNnzwHjl7QwWunObRzUpzgvji1IpfZI3eo8YXXfcF19nNAV_YHl4kqJXGgiOoYy-L_41UhbB7vx7WPbNZku6YnwRL_DoRmxmuzre7wFpFp/s400/P1020332.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOerDiaqnql-NAZpS4m2I2VWnuGnmncV8v-qYmptNusDVs2abMkZiUkMXOXiiRZF4UE6pD26sEKPaczq__7Y8ogI3EpTsBNdoV7lqZQfQV6fS1xFfPGeg9zZJNEPokXZT3UGJz6AQgF87A/s1600-h/P1020337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOerDiaqnql-NAZpS4m2I2VWnuGnmncV8v-qYmptNusDVs2abMkZiUkMXOXiiRZF4UE6pD26sEKPaczq__7Y8ogI3EpTsBNdoV7lqZQfQV6fS1xFfPGeg9zZJNEPokXZT3UGJz6AQgF87A/s400/P1020337.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">I did not find the dough to be that sticky. It was actually easy to work with. <br />
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</div><div class="separator" style="clear: both; text-align: left;">Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the half the dough out onto it and pat it into a rectangle about 1-inch thick. Reapeat with the other half. Wrap it, then chill it until firm, about 2 hours or overnight. <br />
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In a lightly floured surface, roll the dough to about 1/8 inch thick. Since the dough is a bit sticky, use flour as necessary. Cut into a rectangle and then cut out squares in the size desired to make your graham crackers.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0p-pH09z3hWJntKBYtyX1_YDuLHFHlFRGnjFAb58ozV2u4Aoijl6Qn5ah4Z9ApXQg0znfj-W_QiIkStjH6USEu61MMOudwmm0Zlps5t-yZf4Yo1C7P9BAV2OYYy0ffz3rYDe6AFkQgCR/s1600-h/P1020350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0p-pH09z3hWJntKBYtyX1_YDuLHFHlFRGnjFAb58ozV2u4Aoijl6Qn5ah4Z9ApXQg0znfj-W_QiIkStjH6USEu61MMOudwmm0Zlps5t-yZf4Yo1C7P9BAV2OYYy0ffz3rYDe6AFkQgCR/s400/P1020350.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Place the crackers on one or two parchment-lined baking sheets. Mark a vertical line down the middle of each cracker, being careful not to cut through the dough, this is to make the traditional cracker design.<br />
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</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRhvmEUpBbC_XqW64ioClsmCZ8yjbTjLvts0J40e46eipYAPc74iWXoKJMH3Wok0RbhKbGUfnCWSPkckHmhUhbDtxSYWCluD5KSso2ihMhShbv_WoKDIpvdI25d2sWK4aShILRNSJ93PA/s1600-h/P1020357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRhvmEUpBbC_XqW64ioClsmCZ8yjbTjLvts0J40e46eipYAPc74iWXoKJMH3Wok0RbhKbGUfnCWSPkckHmhUhbDtxSYWCluD5KSso2ihMhShbv_WoKDIpvdI25d2sWK4aShILRNSJ93PA/s400/P1020357.JPG" /></a></div><div style="text-align: center;"> </div><div style="text-align: left;">I used a fork, but you can also use a toothpick or the back of a skewer to make any pattern you like. Preheat your oven to 350 degrees F and bake the cookies for 15-25 minutes. Now this is a very wide range, mine were done in 15 minutes so be sure to check your cookies! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">To make the <a href="http://en.wikipedia.org/wiki/S%27more">S'mores</a>, what I did was that about 4-5 minutes from the cookies being ready I placed a marshmallow on top so they would puff up and toast in the oven. I had chocolate chips and not the traditional Hershey's candy bar so after taking out the crackers from the oven I placed 4-5 chips on top of the marshmallow. Be careful, they're hot! </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrym9ParkScugBdqSw-5c8ZHoW2fafqixDV53efKpLCI19YlHQCDjhHlZeHIoBRLNbONZF5LVnUNyTXZYaYNsJ58Y6d1CPBqrwBuS1o1BjjIccexlT0TJkFwgei5SScW5-x9OIGWZEUwFt/s1600-h/P1020366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrym9ParkScugBdqSw-5c8ZHoW2fafqixDV53efKpLCI19YlHQCDjhHlZeHIoBRLNbONZF5LVnUNyTXZYaYNsJ58Y6d1CPBqrwBuS1o1BjjIccexlT0TJkFwgei5SScW5-x9OIGWZEUwFt/s400/P1020366.JPG" /></a><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: center;">Take a hot cookie and place on top of the marshmallow and chocolate and press down. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2P1W8kaItgJYyp5DwfCsAnLDPgSw6hEQwf1HpHqMN9rhnHnqIIhyJnnaWbMqD9Sy8aRC9WR5XZopk1BIBd1IyEoQr2okOyHWlx2MXbsKzPnw9A9Bv0utYtyL_Gm0WZRQuB8CD6fvQ5Ao/s1600-h/P1020367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2P1W8kaItgJYyp5DwfCsAnLDPgSw6hEQwf1HpHqMN9rhnHnqIIhyJnnaWbMqD9Sy8aRC9WR5XZopk1BIBd1IyEoQr2okOyHWlx2MXbsKzPnw9A9Bv0utYtyL_Gm0WZRQuB8CD6fvQ5Ao/s400/P1020367.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">And there you have it! That's how you make S'mores with homemade graham crackers!<br />
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</div><div class="separator" style="clear: both; text-align: left;">These were absolutely fantastic! The crackers alone were wonderful. Not to sweet, with a light honey taste, they were absolutely delicious! And the S'mores, OMG!!! I don't know if I'm delighted or terrified that I finally tried these. I know my hips are probably terrified because they're amazing! <br />
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</div><div class="separator" style="clear: both; text-align: left;">Till next time, I hope you enjoyed this review and remember, if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review! <br />
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</div>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com5tag:blogger.com,1999:blog-977011635666463188.post-90638276143457985482009-12-04T15:31:00.000-06:002009-12-04T15:31:02.398-06:00Cute Cake!!<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ovbDJ00xrAk3wTSj4QcXehnX7BJV61CWmjgwYyLdlKEZUmEJWzHhyBre4nyxiFjXJXlOu6SAO54U3jYbeOlkTaIsZFdqIMtOKEa9PP90998pORwUpJoj_05dhebKabtC7GRCP4lcY3AA/s1600-h/Cute+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ovbDJ00xrAk3wTSj4QcXehnX7BJV61CWmjgwYyLdlKEZUmEJWzHhyBre4nyxiFjXJXlOu6SAO54U3jYbeOlkTaIsZFdqIMtOKEa9PP90998pORwUpJoj_05dhebKabtC7GRCP4lcY3AA/s400/Cute+Cake.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">This is a small post.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I just wanted you to show you a cute cake I was asked to make in sort of a hurry.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I was asked for a cake that had fuschia black and white.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is what popped in my head as I didn't have much time to brainstorm on the design. <br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The bottom layer is chocolate cake with chocolate buttercream mmmmmmmmmmmm.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The top layer is vanilla cake with vanilla buttercream mmmmmmmmmm. <br />
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</div><div class="separator" style="clear: both; text-align: left;">I think it came out pretty cute. What do you think? Would love to hear comments!!<br />
</div>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com7tag:blogger.com,1999:blog-977011635666463188.post-85783460568661119912009-11-29T18:08:00.000-06:002009-11-29T18:08:19.578-06:00Palmiers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbZoTHN4zzxWgx3kdfgdzcXfbpC50J7S05o8y7oHMVYsXDLx_Dnzl5zCuJhLcssLcYkcxSn1j1noDhhJ1FfSv1LMKGcca_09rY6auuFuWEDjIlVJaox7sniq65Z2m_G_PYkTzCuUjLDlN/s1600/P1020313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbZoTHN4zzxWgx3kdfgdzcXfbpC50J7S05o8y7oHMVYsXDLx_Dnzl5zCuJhLcssLcYkcxSn1j1noDhhJ1FfSv1LMKGcca_09rY6auuFuWEDjIlVJaox7sniq65Z2m_G_PYkTzCuUjLDlN/s400/P1020313.JPG" /></a><br />
</div>You may have noticed that today's post is not entitled Tasty Recipe Review. That's because there's really not that much to review, but I do have for you 2 Palmier options. One is the classic sugary elephant ears that we all know and love and the other is something I decided to whip up for Thanksgiving, sort of pumped up Palmiers if you will.<br />
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I had mentioned that I was dying to try and make these sweet morsels, well now I got the chance. I just went for it, decided to go get myself some puff pastry, <i>you know I'm not going to make it it's too time consuming</i>, and just go for it.<br />
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They are so unbelievably easy to make, I think I might just whip up a batch every single day for the rest of my life! Of course my hips will hate me for it, so maybe every other day.<br />
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All you need to make these are puff pastry and sugar and that's it! It's that simple.<br />
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You can find puff pastry anywhere these days, but if you would like to make it <i>(congratulations, I admire you!)</i> I found this site that shows you how to <a href="http://www.scientificpsychic.com/mind/puff_pastry.html">make your own puff pastry.</a> <br />
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Sprinkle your rolling space with about 1/4 cup of sugar and lay your puff pastry sheet on top like so:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcaSEyKQ2c2UxyuluDhnPqwLNWIwOuRZ3kq30VI_AxrVg089PLxiMyvHzsWMKrM0V4ijGXMW74ftvtbA7cr5whX6sZ3mwdN3Kq80NZzzPK-tBAU4Q5WRAa4FS4ETtNT1dFRSJNzGUP_57/s1600/P1020280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcaSEyKQ2c2UxyuluDhnPqwLNWIwOuRZ3kq30VI_AxrVg089PLxiMyvHzsWMKrM0V4ijGXMW74ftvtbA7cr5whX6sZ3mwdN3Kq80NZzzPK-tBAU4Q5WRAa4FS4ETtNT1dFRSJNzGUP_57/s400/P1020280.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Now sprinkle another 1/4 cup of sugar on top of the pastry<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgX3AUKrJYvsb4Y4SOGeJ0xKiRzzd22f7JNeyA30vlk_JiolDCcTb5AWRl2u3LS7MFk_0xWNER8UcoWbIgSxf1vzpvvnz89uVwQqHZAXntrfVXnh3PcQ3UFEt2jVusPx9Lp7vSeB7_XDV/s1600/P1020281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgX3AUKrJYvsb4Y4SOGeJ0xKiRzzd22f7JNeyA30vlk_JiolDCcTb5AWRl2u3LS7MFk_0xWNER8UcoWbIgSxf1vzpvvnz89uVwQqHZAXntrfVXnh3PcQ3UFEt2jVusPx9Lp7vSeB7_XDV/s400/P1020281.JPG" /></a><br />
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<div style="text-align: center;">Now you have to roll the sugar into the dough<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-EgnM08ef7eiE9MNavJevKIR7mUeQgorACC1htWXW86cUiBJ_U9rcZTAmhHLOUIHUjtjUPCFDjNgSvuLKtMzkfLqTYCFrX-mOh6AtMNWpa5CvXMMpHl8fg_oW7s15MM33T5KMR97btjA/s1600/P1020283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-EgnM08ef7eiE9MNavJevKIR7mUeQgorACC1htWXW86cUiBJ_U9rcZTAmhHLOUIHUjtjUPCFDjNgSvuLKtMzkfLqTYCFrX-mOh6AtMNWpa5CvXMMpHl8fg_oW7s15MM33T5KMR97btjA/s400/P1020283.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">See how the sugar becomes embeded into the pastry, when the layers spread during baking it's going to be one big delicious sugary goodness!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLqbmmhsjWc0UhoZPkoslj7rTwWCbsOU_YHSVWJGbfDybrSwKCH8nrbW4FAgCMPIQFolgZSZfMocmq0I4BvEE9qLUYlQ-ebAi8-D5JIe-mboATSjsgWbLZW6wYlQBUufnY2Y8Xv09yL0L/s1600/P1020284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLqbmmhsjWc0UhoZPkoslj7rTwWCbsOU_YHSVWJGbfDybrSwKCH8nrbW4FAgCMPIQFolgZSZfMocmq0I4BvEE9qLUYlQ-ebAi8-D5JIe-mboATSjsgWbLZW6wYlQBUufnY2Y8Xv09yL0L/s400/P1020284.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Now on to forming the popular elephant ears. You start by folding in the sides:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKgYQvOPYsddqEEEyfXlnI-c7OeH2E4tvbsXusUK3dRbYgyB0-aEsdatL-6lmLnfvNBAibp-dw6yHQCQZJ5Obbuk0RCgPVamnKOr7tgSFAhyYechWF93v-k8xD38Gs5rc6GHkv_gb95z_/s1600/P1020286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKgYQvOPYsddqEEEyfXlnI-c7OeH2E4tvbsXusUK3dRbYgyB0-aEsdatL-6lmLnfvNBAibp-dw6yHQCQZJ5Obbuk0RCgPVamnKOr7tgSFAhyYechWF93v-k8xD38Gs5rc6GHkv_gb95z_/s400/P1020286.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Fold another time:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZqURaRCpUcpHbBmYVrEeq_Mqhb28oQY3KqTjGSiDm5B4ergA08fVsYsCbDEZS7puTECTGGlCHlXD4KFoQ4QgDLENjFeeDskho1xf23LvtKJs7BjMCoiJGKGgUp8ZHVfv2Tf4DdAslwqI/s1600/P1020287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZqURaRCpUcpHbBmYVrEeq_Mqhb28oQY3KqTjGSiDm5B4ergA08fVsYsCbDEZS7puTECTGGlCHlXD4KFoQ4QgDLENjFeeDskho1xf23LvtKJs7BjMCoiJGKGgUp8ZHVfv2Tf4DdAslwqI/s400/P1020287.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">And one more time:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisACRv_NaPBBDzT3SD8Hp5qqn2VaPRc39Igbd6DLxPUbTojeN82VHzQiKU9qUShRxE2ncZGujB3vTc80jVuUaTHRDrEsdO623ClYkD-FJhtIOGBlPk1bZVwLlsI-7htMnYRcp3UTmKUKqu/s1600/P1020288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisACRv_NaPBBDzT3SD8Hp5qqn2VaPRc39Igbd6DLxPUbTojeN82VHzQiKU9qUShRxE2ncZGujB3vTc80jVuUaTHRDrEsdO623ClYkD-FJhtIOGBlPk1bZVwLlsI-7htMnYRcp3UTmKUKqu/s400/P1020288.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">You end up with a long roll of dough, press it down and then cut it to form the rectangles:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnasW5DNiy2Cf-O-PrUdRvuCs6UJKRcaXUD8Jvu_gU98R01rqU3dReaYWIXlc_R6LlsjGLAoyTxXQ4ncJQS7zXLMdJ9qHzjB3wyPHUaaL-fyAEXFDeBdwUOFUSLwnjw22qZlMlyP9aFsIu/s1600/P1020290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnasW5DNiy2Cf-O-PrUdRvuCs6UJKRcaXUD8Jvu_gU98R01rqU3dReaYWIXlc_R6LlsjGLAoyTxXQ4ncJQS7zXLMdJ9qHzjB3wyPHUaaL-fyAEXFDeBdwUOFUSLwnjw22qZlMlyP9aFsIu/s400/P1020290.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">These are your Palmiers. I rolled the tops in sugar, you can also coat them with an egg wash if you like. Place them on your cookie sheet about 2 to 3 inches apart to give them room to puff up.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeoWuNte6X9_VB_0helSfddhwe-zpLhusMeNylMb7o8-Pr0Sqf52u-8kqEj44XIHDScQRSLZ5597f1Q8deW9IWTd9ti3_3M4tRb9DBK11PvXqj6MDok2VBesLmrAsXrl0oMhWM3eunY_r/s1600/P1020292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeoWuNte6X9_VB_0helSfddhwe-zpLhusMeNylMb7o8-Pr0Sqf52u-8kqEj44XIHDScQRSLZ5597f1Q8deW9IWTd9ti3_3M4tRb9DBK11PvXqj6MDok2VBesLmrAsXrl0oMhWM3eunY_r/s400/P1020292.JPG" /></a><br />
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<div style="text-align: center;">Aren't they cute?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfmc8qBzsWhzHGTD2QTGuyPk0b6JRpQeLg1UTbrzWTcpy6WwRrYcthBWFJ3CROw0pg84pMNgb_0-s03yOCRxb-k8x-z2x6Mtr9x8gLzToqZZdCuebrebp9EVx-KZ_XKIqZOfyLy8ZMTPi/s1600/P1020293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfmc8qBzsWhzHGTD2QTGuyPk0b6JRpQeLg1UTbrzWTcpy6WwRrYcthBWFJ3CROw0pg84pMNgb_0-s03yOCRxb-k8x-z2x6Mtr9x8gLzToqZZdCuebrebp9EVx-KZ_XKIqZOfyLy8ZMTPi/s400/P1020293.JPG" /></a><br />
</div>These go into a 375 degree oven for 12 - 16 minutes until they are golden brown. You may have to turn them over in the middle of baking if you see the bottoms are cooking way faster than the tops.<br />
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Remove them from the cookie sheet while still warm and let cool on a wire rack. You are now ready to pop these babies in your mouth, Yum!!!<br />
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Now for Thanksgiving, I decided to give these a twist. I filled them up with pumpkin, dates and almonds. You prepare them exactly the same way, you just add filling instead of sugar to the dough. <br />
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For my pumpkin filling you will need:<br />
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1 cup pumpkin puree<br />
1/4 cup brown sugar<br />
1/4 cup finely chopped dates<br />
1/2 cup chopped almonds <br />
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Mix these together to make the filling:<br />
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</div><div class="separator" style="clear: both; text-align: center;">Then proceed the same way as the sugar Palmiers, roll the dough in sugar, but instead of sprinkling sugar on top of the dough, spread out the filling and form your cookies.<br />
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Here is the finished product, looks good right. Very tasty!<br />
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You can fill these with anything, sweet, salty, whatever you like, or make them with just sugar, they are always going to be delicious ... Enjoy!!!<br />
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</div>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com2tag:blogger.com,1999:blog-977011635666463188.post-26530754762686116412009-11-25T11:48:00.000-06:002009-11-25T11:48:06.802-06:00Mixing it up for Thanksgiving!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjgWUpvr26JnRG3yTJ_Cib-q8mZr9R7bQSlyeXvwUnyxTxy9kEGk8PE1hXPjT6ncd2Y3g53H4Ol_QoefRN6cpJUC4GGezBmTt19pDhb5wuqGjJ-tkMCpTspHS7MsNAMVCVjRfhJl53pG2/s1600/P1020257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjgWUpvr26JnRG3yTJ_Cib-q8mZr9R7bQSlyeXvwUnyxTxy9kEGk8PE1hXPjT6ncd2Y3g53H4Ol_QoefRN6cpJUC4GGezBmTt19pDhb5wuqGjJ-tkMCpTspHS7MsNAMVCVjRfhJl53pG2/s400/P1020257.JPG" /></a><br />
</div>Thanksgiving is upon us!!!<br />
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We don't really celebrate Thanksgiving in Costa Rica, why would we right? But seeing as my sister is married to a <a href="http://en.wikipedia.org/wiki/Gringo">Gringo</a> <i>(that's what we <a href="http://en.wikipedia.org/wiki/Tico">Ticos</a> call someone from the US of A)</i> it's celebrated in my house. We're having a big dinner tomorrow and I get dessert of course. I've been racking my brain to try to come up with something different. I don't really like Pumpkin Pie, it's never been my thing. There's just something about it that doesn't appeal to me. I LOVED the <a href="http://tasty-pastry.blogspot.com/2009/10/tasty-recipe-review-pumpkin-cheesecake.html">Pumpkin Cheesecake</a> I made, that was absolutely wonderful, but they had tasted that already. I didn't feel like repeating desserts, I wanted to come up with something that would knock somebody's socks off!<br />
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Talking with my sister the other day I told her that I have been wanting to make <a href="http://volovan.files.wordpress.com/2009/08/torta-elote1.jpg">Torta de Elote</a>, which would translate into something like corn pie.<i>( It's more of a corn pudding than a pie actually)</i>. She loves the stuff!! Myself, not so fond of that either but I have been wanting to share the recipe and since we're having Thanksgiving at her place I thought it would be a good idea to make it. The only thing is regular Torta de Elote doesn't feel that Thanksgiviny <i>(yes, that's an actual word)</i> so she suggested adding pumpkin to the mix. Her exact words were: <b>"Corn and pumpkin, what's more Thanksgiving than that???"</b> So I thought, what the hell, let's give it a try.<br />
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You will need: <br />
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1 can sweetened corn<br />
1 can sweetened condensed milk<br />
2 cups milk<br />
2 eggs<br />
1 stick butter melted and cooled<br />
1 teaspoon vanilla<br />
1 cup pumpkin puree <br />
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This is usually made in a blender, fast and simple! Seeing as how when I went to get out my blender a very important part was missing <i>(go figure!)</i> I had to improvise. So I decided to use my food processor instead. It was a bit complicated because you have to blend the corn and milk first and all the liquid was oozing out of the food processor, so I just added all the other stuff at once to see if it would combine better and gave it a whirl. <br />
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So in order to make this Torta de Elota you throw your corn and your milk into the <strike>food processor</strike> blender and whip that up a bit. Then you add all the other ingredients and give it another whip and voila you're done! how easy was that?<br />
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Grease a, I would say, 9X12 in. pan, dish, tray, I don't know, whatever you would like to bake it in and pour your corn and pumpkin mixture right in.<br />
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Pop it in a 350 degree oven for approx. 45 minutes until it's golden brown. Mine took a bit longer, about 55 minutes just check it and when it's nice and golden pull it out and cool on a wire rack.<br />
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<div style="text-align: center;">Here's a closer look. See... golden!<br />
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</div><div class="separator" style="clear: both; text-align: left;">I'm not sure if you're supposed to serve this warm or let it cool completely, I think it's just a matter of taste. When it's still warm the pudding is more on the soft-almost-bordering-close-to-the-runny side, once you let it cool it will thicken.<br />
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</div><div class="separator" style="clear: both; text-align: left;">I decided to top this off with some cinnamon whipped cream, which is just whipped cream with a little cinnamon, nothing fancy. I think it complimented it really well. It's still not my favorite but it's pretty good and the whipped cream gave it a nice extra oomph.<br />
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</div><div class="separator" style="clear: both; text-align: left;">There are two things I would like to point out. I used the canned pumpkin puree which comes with all the spices so I didn't add any more, if you use homemade pumpkin puree you can add cinnamon, nutmeg, cloves and ginger to give it that pumpkin pie flavor and of course you can add the amount you like to suit your palate. The other thing is that I wanted a mild pumpkin flavor, I did not want the pumpkin to overpower the corn but instead blend with it and merge the flavors. If you would like to have a more pronounced pumpkin flavor just adjust the puree quantity to taste. <br />
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</div><div class="separator" style="clear: both; text-align: left;">Enjoy and Happy Thanksgiving!!!<br />
</div>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com0tag:blogger.com,1999:blog-977011635666463188.post-79884378460753963282009-11-22T17:47:00.000-06:002009-11-22T17:47:19.145-06:00Tasty Recipe Review: Betty's Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqALi9cukJrqgqffpP7O0my3VXVCgV7WnlB_Wq7Q-5ft4vJs57zCjI0Tm_232T1xAf9Fnp8dqeEEh01aFTVm2UjU4yUKbT7dV4R4ocfZ43rAv88vrbMEPaRA5eYN1bdHEP6V9QD-m1V2t/s1600/P1020234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqALi9cukJrqgqffpP7O0my3VXVCgV7WnlB_Wq7Q-5ft4vJs57zCjI0Tm_232T1xAf9Fnp8dqeEEh01aFTVm2UjU4yUKbT7dV4R4ocfZ43rAv88vrbMEPaRA5eYN1bdHEP6V9QD-m1V2t/s400/P1020234.JPG" /></a><br />
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<div style="text-align: center;">I have had this book forever. It's worn, torn and burnt as you can see.<br />
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I have used it countless times and for numerous ocassions. I always thought this was a Betty Crocker cookbook, not sure why, maybe the red and white or maybe cause my mom always called it that. But it isn't is it. Is it? There seems to be a new cookbook out <a href="http://www.bhg.com/bhg/store/product.jsp?catid=cat120006&prodid=prod590004">Better Homes and Gardens 12th Edition.</a> I wonder just how improved it is.<br />
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I have been craving oatmeal cookies lately but I really wanted them to have some sort of twist. I wanted something different. I searched the web for recipes and founds tons of stuff, cookies, bars, etc. but nothing really jumped out at me. So I decided to go look in my old trusted Betty Crocker cookbook. I'm sorry, I will keep calling it that forever I think. she had oatmeal cookies with variations, chocolate chip, fruit topping. Hmm, sounded interesting. Wanting to get rid of unused apples that were sure to spoil in the future so I chose to try the oatmeal cookies with fruit topping. I also left some without the topping so I could taste only the cookie. <br />
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The regular oatmeal cookies were very good. Crispy on the outside and chewy on the inside. Very tasty. I don't know if you can really do wrong by an oatmeal cookie recipe, but I liked these, very good.<br />
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The oatmeal cookie with apple topping, wow! Very very nice combination, chewy cookie with crisp sides and outside, sweet apple cinnamon topping. I was very surprised. I didn't think they would be this good actually. I thought they would just be ok. It's like a cookie with a kick you know, that little something extra really made a difference. <br />
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I must say, they are pretty filling, I usually have like 3 or 4 cookies <i>(right...)</i>, but with these ones 2 was enough for me. Don't get me wrong, they are very very good and tasty, but they are somewhat filling. But that's a good thing!<br />
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I found the recipe very simple and quick to make. Granted, it does take a little time for the topping to cook, but it's fairly quick, you can make these in 30 - 45 minutes. I like that, quick and easy recipes, they're the best!<br />
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To make these delicious cookies you will need:<br />
<br />
3/4 cup butter or margarine<br />
1 3/4 cups flour<br />
1/2 cup sugar<br />
1 cup packed brown sugar<br />
1 teaspoon vanilla<br />
1/4 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1/2 teaspoon cinnamon (optional)<br />
1/4 teaspon ground cloves (optional)<br />
2 cups rolled oats<br />
<br />
In a mixing bowl beat butter or margarine for 30 seconds. Add about half of the flour, brown sugar, sugar, egg, baking powder, vanilla and baking soda. If you choose to add cinnamon and cloves <i>(I did)</i> add those as well. Beat till thoroughly combined. Beat in remaining flour. Stir in oats.<br />
<br />
Drop by rounded teaspoons <i>(oops I think mine were a bit bigger!)</i> 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree F oven for 10 to 12 minutes or till edges are golden. Cool cookies on a wire rack.<br />
<br />
Fruit topping:<br />
<br />
To make the fruit topping, in a medium saucepan combine 11/2 cups finely chopped <i>(finely??? hmmm)</i> peeled apples, 1/2 cup sugar, 1/3 cup raisins, 1/3 cup chopped pecans <i>(ok so I didn't have raisins and pecans, so I just did apples, some cinnamon and sugar, could that be bad? I also added about 2 tablespoons brown sugar,just cause it was left over from the dough and I thought, this can't hurt!)</i> and 2 tablespoons of water.<br />
<br />
Bring to boiling, stirring constantly. Reduce heat. Simmer till fruit is tender and most of the liquid has evaporated, stirring occasionally. After dropping the dough onto the cookie sheet, press centers with your thumb. Fill each indentation with a level teaspoon of topping. <i>(I made like little wells on mine, I was affraid the topping would spill down the sides. I also have to admit that I didn't measure the level teaspoon, I just eyeballed it, Yeah, I'm a rebel!)</i><br />
<br />
I would like to apologize for the lack of pictures, but besides the fact that my camera sucks (yes it's the camera!) my lighting is apparently worse, so I really don't have any decent pictures of these cookies or the process except the one up top.<i> <br />
</i><br />
<br />
Till next time, I hope you enjoyed this review and remember, if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review!McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com2tag:blogger.com,1999:blog-977011635666463188.post-88064132471380742022009-11-18T19:31:00.000-06:002009-11-18T19:31:37.627-06:00Whole Wheat Goodness<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4jYbl7QfrhEH6wnkmUgIlFsTEVga5Yvmq5NkcF5Zv5HxLzfTHfntcQhkxF3KJ1RIrUC2NDeOUpxYNAWtcXA73gql6Ib1GlEQoBud6GcHM2Zuv-YzxId7T452Y_Q9HCMEMpx8Xb1itHtF/s1600/P1020206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4jYbl7QfrhEH6wnkmUgIlFsTEVga5Yvmq5NkcF5Zv5HxLzfTHfntcQhkxF3KJ1RIrUC2NDeOUpxYNAWtcXA73gql6Ib1GlEQoBud6GcHM2Zuv-YzxId7T452Y_Q9HCMEMpx8Xb1itHtF/s400/P1020206.JPG" /></a><br />
</div><br />
<br />
I love <a href="http://en.wikipedia.org/wiki/Focaccia">Focaccia</a>, who doesn't right? A long time ago I had an Italian boyfriend for many years. Great guy, just not for me, anywayssssss,,, his mother got a hold of this <a href="http://en.wikipedia.org/wiki/Focaccia">Focaccia</a> recipe and we would make it all the time, I just love it. The <a href="http://en.wikipedia.org/wiki/Focaccia">Focaccia</a> is thick and crisp on the outside while soft in the center. Olive oil, salt and Rosmarino (Rosemary) are what top this delicate bread and give it a wonderful smell and taste. Here in Costa Rica, people are used to the flat <a href="http://en.wikipedia.org/wiki/Focaccia">Focaccia</a>, you know more of a flat bread than a thick bread. I like them both but I believe I prefer the thick one.<br />
<br />
Seeing as how I had no regular flour at hand and am in sort of a health kick at the moment, I used whole wheat flour, I said, what the hell, let's try to make it whole wheat and see what we get, it can't be that bad.<br />
<br />
It came out really good actually, I mean, it's the same recipe, you're just substituting the type of flour right? I like whole wheat and I thought this <a href="http://en.wikipedia.org/wiki/Focaccia">Focaccia</a> was really good, the texture may be better with regular all purpose flour but this option is somewhat better for you.<br />
<br />
500 grs. whole wheat flour (or use regular that's ok and yes, Italians use grams, not cups)<br />
1 small glass of warm water ( this is how I got the instructions, I'm just passing them along)<br />
3 teaspoons and a little bit of dry active yeast<br />
salt<br />
Olive oil<br />
Rosemary<br />
<br />
Pour flour and salt in a bowl, mix to combine. Dissolve the yeast in the water until there are no lumps. Add to the flour and salt, stir until a uniform dough is formed that no longer sticks to your hands. Form into a ball, cover and let rise. This takes about one hour, but the more it rises the better the end result.<br />
<br />
When the dough has at least doubled in size, grease a pan with oil, using your hands. That's right, pour some oil into a pan and spread it all out with your hands. Now take the dough and spread it out onto the pan. I like mine kind of square, I don't know where it says that by law they have to be round. But you can spread it out any way you like, hell, make a star shape if you want, as long as you spread it out. Poke holes into the dough with a fork or knife. Sprinkle Rosemary, salt and drizzle top with olive oil.<br />
<br />
Now the dough is ready for baking, that's right, you don't need to let it rise again, goes straight into the oven.<br />
<br />
As for the temperature, my instructions were, have your oven as high as it goes. Ok, what temperature? As high as it goes. My oven goes to 550 F, so that's what I had it on. It sounds scary I know, but trust me, just turn that sucker on to the max setting and pop the <a href="http://en.wikipedia.org/wiki/Focaccia">Focaccia</a> right in. It usually takes about 20 minutes for it to be done, but be sure to check it. Mine was done really fast like 15 min this time, maybe it was the whole wheat flour huh. I suggest you check after 10 minutes, just be sure that the bottom is golden and crisp. Take it out and enjoy!!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBj0VQ_j1AuHQXcuglNvpFFot0Nm0xa51_k7RprNB1mIZS-G5LfG4g1JrISdlNuRDFGaIeDiU0rl8YIj-XdQWpJL018g_hYew1R2N_paECXh4UFvg_nc5PBFqZBWkkPRxvcXhXolrqCLb-/s1600/P1020201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBj0VQ_j1AuHQXcuglNvpFFot0Nm0xa51_k7RprNB1mIZS-G5LfG4g1JrISdlNuRDFGaIeDiU0rl8YIj-XdQWpJL018g_hYew1R2N_paECXh4UFvg_nc5PBFqZBWkkPRxvcXhXolrqCLb-/s400/P1020201.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Came out kinda round in the end huh? Still tastes great though!<br />
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</div><div class="separator" style="clear: both; text-align: left;">Did you happen to notice how many times I said <a href="http://en.wikipedia.org/wiki/Focaccia">Focaccia</a>????? Love it!!!!<br />
</div>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com2tag:blogger.com,1999:blog-977011635666463188.post-37406532859263251972009-11-15T19:42:00.000-06:002009-11-15T19:42:48.465-06:00Tasty Recipe Review: Cinnamon Spiral Crisps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7TlNQ3mkRJCTseEo2DU-LE3eoe0dDQbeiqDK5nZ6tHswTE2Sdl2SKqsOEaEIbpuRaOwLFZJvCs6XReh6KZJQv7drCs2lZKLSH02vtz6qvBkI5ThfMb_9oXEiCNY2-szl9Ux8GuhRmLRr/s1600-h/P1020195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7TlNQ3mkRJCTseEo2DU-LE3eoe0dDQbeiqDK5nZ6tHswTE2Sdl2SKqsOEaEIbpuRaOwLFZJvCs6XReh6KZJQv7drCs2lZKLSH02vtz6qvBkI5ThfMb_9oXEiCNY2-szl9Ux8GuhRmLRr/s400/P1020195.JPG" /></a><br />
</div>Who doesn't love cookies? They're fun, easy to make <i>(most of the time)</i> and delicious!!! I really really wanted to try and make <a href="http://en.wikipedia.org/wiki/Palmier">Palmiers</a> today. You know those big elephant ear cookies that are crispy and sugary and just truly irresistible. Unfortunately I could not find any puff pastry and I sure wasn't going to try and make some!<br />
<br />
I sat down with my book from Elinor Klivans <a href="http://astore.amazon.com/tastpast-20/detail/0767901541">125 Cookies to Bake, Nibble and Savor</a> to see what inspired me. I reviewed one of her recipes before remember. <a href="http://tasty-pastry.blogspot.com/2009/10/tasty-recipe-review-parisian-toffe.html">Parisian Toffee Crisps</a>. The word crisp just gets me going you know, it just sounds like something you want to taste. Crisp. This is how I came across this recipe here Cinnamon Spiral Crisps, they sounded fascinanting! <br />
<br />
Let me tell you, these are quite addictive, be careful! <br />
<br />
The first thing I noticed about this recipe is that the dough is quite the same as making pie crust. So I thought what on earth are these going to taste like? Cinnamon pie? I don't know what a cinnamon pie would taste like, but probably it would be these cookies and let me say they are delicious! I could not stop eating them. <br />
<br />
The recipe is extremely simple. Unfortunately it does not specify the temperature and cooking time. Big slip on her part! Since most things are baked at 350 degrees F, that's what I used to be on the safe side. As for the time, it was a bit more complicated. I started with 16 minutes and then checked every 2 minutes or so. I ended up baking these for 20 minutes. But I recommend start checking them at 16, you don't want to overbake these. <br />
<br />
Be sure to remove these from the pans while they are still hot, otherwise they are prone to break. My first batch was all but completely destroyed before I heated them up again so they would loosen. <br />
<br />
I found this recipe wonderful and very versatile, you can practically fill this dough with almost anything and they would come out tasting great. I am definitely trying these with a salty filling soon. Yes I said salty!! So many things come to mind I don't know where to start Yum!! I'm sure this dough would make some pretty good Palmiers...<br />
<br />
Cinnamon Spiral Crisps<br />
1/4 cup sugar<br />
1 teaspoon ground cinnamon<br />
1 cup flour<br />
8 tablespoons (1 stick) cold butter, cut into 8 pieces<br />
<br />
Put the sugar and cinnamon in a small bowl and stir to blend.<br />
<br />
Put the flour and salt in the large bowl of an electric mixer. On low speed add the butter pieces. Mix just until they are the size of small lima beans. Slowly add 3 tablespoons of ice water, a tablespoon at a time. Stop beating as the mixture begins to hold together and come away from the sides of the bowl.<br />
<br />
Turn the dough out onto a lightly floured rolling surface and form into a square disk about 1 inch thick. Refrigerate fro 15 minutes, until the dough is cold an firm. <br />
<br />
On a lightly floured surface, roll the dough into a 12X9 rectangle about 1/8 inch thick. Sprinkle the cinnamon sugar mixture evenly over the dough. Roll the dough into a tight roll. Pinch the edges to seal them. Press the seam. Freeze the roll unbaked, or refrigerate for about 1 hour until it is cold and firm, then slice an bake the cookies.<br />
<br />
<br />
<div style="text-align: center;">This is what my roll looked like<br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNsalknHEETVQueH0pwdOhSBGtFIITOvK-WM6fiPS_BY9yfV2feSQLkmOeH8tYoRVCB7YWhhV3HX6Y2SLZ651khonS2ADIlXrwQ__GhdXN49J8dcqNZQIxEA_KP77li7JZ9d54Hq6a0h3/s1600-h/P1020193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNsalknHEETVQueH0pwdOhSBGtFIITOvK-WM6fiPS_BY9yfV2feSQLkmOeH8tYoRVCB7YWhhV3HX6Y2SLZ651khonS2ADIlXrwQ__GhdXN49J8dcqNZQIxEA_KP77li7JZ9d54Hq6a0h3/s400/P1020193.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">And this is what the unbaked cookies look like<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtj7D4YOcrMvHTlLcFfuRPyWuVWMDNC3twJ9380bpJqHhgCDa5bb7l0Twqs_62xrW4FF14LlaHQoVQ0yZPx3u90iHc4ko1dqpYI3syQJa2lI1nw7aaJl2PcjliJQmUsuCQp-lNphnIIyPZ/s1600-h/P1020192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtj7D4YOcrMvHTlLcFfuRPyWuVWMDNC3twJ9380bpJqHhgCDa5bb7l0Twqs_62xrW4FF14LlaHQoVQ0yZPx3u90iHc4ko1dqpYI3syQJa2lI1nw7aaJl2PcjliJQmUsuCQp-lNphnIIyPZ/s400/P1020192.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Kinda like a cinnamon roll right? <br />
</div><div style="text-align: center;"> <br />
</div><br />
Till next time, I hope you enjoyed this review and remember, if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review!McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com2tag:blogger.com,1999:blog-977011635666463188.post-30924910081811646612009-11-09T11:56:00.001-06:002009-11-14T19:15:38.085-06:00Tasty Recipe Review<div class="separator" style="clear: both; text-align: center;"><a href="http://sticktoyourhips.blogspot.com/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVPOy3pS_xxqVrzz6ipsYHgAMnI0IyNE_oix5kmvl_2TFLmlDz8CqQnoN0KsTOnSDDzKsGGH23Ff-ZQOpQO24C1YVScXej963_503tc_6zFcdDncF89NIdP3fgtHAcq6bikWCn37-2-mV/s400/BREAD.JPG" /></a><br />
</div>I apologize for the lateness of this post, I've been having technical difficulties with my home computer and also my camera is somewhat dysfunctional at the moment so I don't have any pictures! I had to <strike>steal</strike> borrow this picture from an amazing blog called <a href="http://sticktoyourhips.blogspot.com/">Stick To Your Hips</a> it's fantastic!! Clarification: <b>THE RECIPE BELOW IS NOT THE ONE IN <a href="http://sticktoyourhips.blogspot.com/">STICK TO YOUR HIPS</a></b>. Although I am DYING to try her recipe.<br />
<br />
My current obsession is bread. I am completely and totally delirious with the idea of making my own bread. I have made things like focaccia and cinnamon rolls which are some forms of bread making but I have never truly made my own loaf of bread. Yes I know how it's done, yes I know how to knead but to truly sit down and have a piece of toast, or make yourself a sandwich from slices of bread that you have prepared at home has to be an incredibly gratifying experience that at this moment is all I can think about!<br />
<br />
There are so many kinds of bread that you can make, the possibilities are endless. It is said that if you get really into bread making, you can delve deeply into the art and science of the perfect loaf and that there is no limit to the level of obsession passionate bread makers can have.<br />
<br />
This recipe was so easy, I couldn't believe it. I wasn't really that intimidated about making bread, I know some people are, but this recipe was fantastic. In 15 minutes, literally in 15 minutes the dough was done. What you need to have is some patience for when the dough needs to rise, because it does need to rise, if it doesn't rise, your bread making days are over! Besides these couple of excruciating hours , because you're so anxious in seeing the final product, this recipe is one of the simplest things I've made in my life.<br />
<br />
The verdict: very good! I made my loaf whole wheat and it was very tasty and great as toast! The recipe is so easy and not intimidating at all. I loved making this bread!<br />
<br />
<b>RECIPE TAKEN FROM <a href="http://www.thesimpledollar.com/2007/11/04/homemade-bread-cheap-delicious-healthy-and-easier-than-you-think/">THESIMPLEDOLLAR.COM </a><br />
</b><br />
<b>1/4 cup milk</b><br />
<b>5 teaspoons sugar</b> (or 1 1/2 tablespoons)<br />
<b>1 teaspoons salt</b><br />
<b>5 teaspoons butter</b> (or 1 1/2 tablespoons)<br />
<b>1 package active dry yeast</b> (there are 2 1/4 teaspoons in a package)<br />
<b>2 1/2 to 3 1/2 cups flour</b> <br />
<b>Oil or nonstick cooking spray</b> (just to prevent the bread from sticking to the bowl or pan)<br />
<br />
Directions:<br />
<br />
Dissolve yeast in 1 cup of warm water until there are no lumps. Add melted butter, sugar, salt and milk to mixture and combine. Add 2 cups of flower and mix. Keep adding flour 1/4 cup at a time until you get a uniform dough that is slightly sticky but does not stick to your hands.<br />
<br />
Now comes the kneading. I like to knead the bread, I find it therapeutic in some ways. I'm not sure how good I will be at explaining how to knead the bread, because I'm not sure how good I am at doing so, so I thought I would just redirect you to a <a href="http://www.youtube.com/watch?v=dWj8oHMPFm0">VIDEO</a> instead. It's not complicated, just be sure not to over knead the dough. This<a href="http://www.youtube.com/watch?v=dWj8oHMPFm0"> video</a> is great I'm sure you will have no problems! <br />
<br />
Coat the inside of a bowl with oil or cooking spray. Form the dough into a ball and put in the bowl. Cover with a towel and let rise! Just leave it be, preferably in a warm place, many people WARM<span style="background-color: white;"></span> up their oven a bit and then turn it OFF and put the dough in there. <br />
<br />
Leave the dough to rise for approximately one hour, it should be roughly double the size it was before. Punch the dough down then lay the dough out on a lightly floured area and spread it out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long.<br />
<br />
Roll the dough and tuck the ends underneath. Then spray the bread pan down with nonstick cooking spray or grease with oil and put the loaf inside of the pan. <br />
<br />
Bake at 400 degrees Fahrenheit (200 degrees Celsius) for thirty minutes. When it’s done, pull it out and immediately remove it from the pan to cool. <br />
<br />
I have decided to make my own bread at home from now on so I hope to be posting more recipes hopefully with my pictures! <br />
<br />
Till next time, I hope you enjoyed this review and remember, if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review!<br />
<a title="Bread on Foodista" href="http://www.foodista.com/food/NN2ZF2MR/bread"><img alt="Bread on Foodista" src="http://dyn.foodista.com/content/embed/logo.png?foodista_widget_ZQQ5R5C3" style="border:none;width:100px;height:22px;" /></a>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com3tag:blogger.com,1999:blog-977011635666463188.post-65276621024075394622009-11-04T18:35:00.000-06:002009-11-04T18:35:25.262-06:00Hello November!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwR5TFesmTlX7Mr02fdQn1cFT9r6AUllnvdVz8ALLOwZHcmEbc01faQVMUStQFXX0uCLjT_M59zKtUco5EunjUWWR9jvfCcHRUjq0BHEC0gwi-FAUJWQiGaa2EGKX-7lRRpkOszRsSYS26/s1600-h/P1020164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwR5TFesmTlX7Mr02fdQn1cFT9r6AUllnvdVz8ALLOwZHcmEbc01faQVMUStQFXX0uCLjT_M59zKtUco5EunjUWWR9jvfCcHRUjq0BHEC0gwi-FAUJWQiGaa2EGKX-7lRRpkOszRsSYS26/s400/P1020164.JPG" /></a><br />
</div>November spells warmth to me. We're getting close to Christmas and New Year's but not quite there yet. The air is chillier, and as summer approaches, the afternoons are getting heavy downpours just before it stops raining all together. You see, in Costa Rica we have two seasons, rainy season and dry season, that's it. We're approaching the dry season right now, but right before it gets here there are usually heavy rains preceding it. That's where we're at, heavy rains. <br />
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Seeing as it is still raining and doesn't look like it's going to stop soon, my mind immediately goes to comfort food. One of my favorite childhood memories was when my mother used to make Pan de Miel or Honey Bread, literally translated. Recollections of the smells surrounding the kitchen, cutting the bread while it's still warm because you can't wait to try it and the sweet taste of this dense cake are what prompted me to make this tasty reminiscence of my childhood.<br />
<br />
Pan de Miel is more like a very dense cake than an actual bread. At least that's what I think since there is no yeast in this recipe, there's also no kneading involved so I say it's a cake, and while it is called Honey Bread it is not too sweet. As the days go by, this loaf of cake gets even better!<br />
<br />
I pried the recipe from my mother since I have been dying to make it only to find that she has decided to change some things. What?? Are you sure about this?<br />
<br />
I guess I take after my mother, always trying to improve recipes or just adding stuff until they come out like I want!<br />
<br />
But how could she change this recipe? Will it taste so utterly different from what I remember that I won't like it? What if she has ruined it for me all together, Oh no!<br />
<br />
I had to try anyways, I needed to see if there was still any part of my childhood left in that bread! Um, I mean cake, whatever, I'll call it bread. <br />
You see she's added icing now, I wonder what that will taste like...<br />
<br />
Did my mother's new and "improved" <i>(still to be decided)</i> recipe for Pan de Miel deliver???<br />
<br />
Yes it did!!!!<br />
<br />
It was all that I remembered. Needless to say I ate half a loaf while it was still warm. I blame you mother! Good thing they were mini loaves.<br />
<br />
And the icing? Did that work? It did, but I must say I prefer the original recipe, without icing.<br />
<br />
To make these honey breads you will need: <br />
<br />
1 kg. flour<br />
1 stick butter at room temperature<br />
1 cup honey<br />
1 1/2 cups sugar<br />
2 teaspoons vanilla<br />
1 tablespoon cocoa<br />
2 teaspoons cinnamon<br />
1/2 teaspoon cloves<br />
1/2 teaspoon nutmeg<br />
1 cup warm water<br />
1 teaspoon baking soda<br />
<br />
The icing is just confectioner's sugar and water. I don't have the exact measurements because my mom likes to do things as she goes, but you just add water to the sugar until you get a desired consistency. <br />
<br />
With an electric mixer fitted with a paddle attachment cream the butter and sugar until light and fluffy. Add honey and water and mix well. Add the dry ingredients until incorporated.<br />
<br />
Grease two loaf pans and pour the batter until a little over half full.<br />
<br />
Bake at 325 degrees F for 50 minutes or until a toothpick inserted comes out clean. Let cool on a wire rack, remove from pan and pour the icing on top, just like the picture.<br />
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Enjoy!McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com0tag:blogger.com,1999:blog-977011635666463188.post-86653079838281970982009-11-01T14:04:00.000-06:002009-11-01T14:04:23.164-06:00Tasty Recipe Review: Pumpkin Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbrG10KTcEyKxBNUJaowhFFUiPnjn4MgGMSHBR8EvGBnrFZPZcs8M8Ht_syrxiyZV7Izb3ulnvqyfUw0-U5eArwX4JUwOI4SqCWLamMjcRiN4rWUKlgS8dQMlqdfuG3gQE3V0eZcfeHpt/s1600-h/P1020141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbrG10KTcEyKxBNUJaowhFFUiPnjn4MgGMSHBR8EvGBnrFZPZcs8M8Ht_syrxiyZV7Izb3ulnvqyfUw0-U5eArwX4JUwOI4SqCWLamMjcRiN4rWUKlgS8dQMlqdfuG3gQE3V0eZcfeHpt/s400/P1020141.JPG" /></a><br />
</div>Pumpkin is back and it's scary hehe! This week I'm reviewing a recipe by My Kitchen Addiction <a href="http://www.mykitchenaddiction.com/2009/10/pumpkin-cupcakes-with-cinnamon-brown-sugar-buttercream/">Pumpkin Cupcakes with Cinnamon Brown Sugar Buttercream.</a> That sounded wonderful to me, I just needed to try them. Unfortunately I did not have a chance to make the Cinnamon Brown Sugar Buttercream but it sounds absolutely delightful I will have to try it one day, that's for sure!<br />
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The cupcakes were incredibly easy to make. I did add a few things to the recipe, more pumpkin, a bit more spices, honey and some orange zest, because I think orange zest goes great with pumpkin. And I was right!<br />
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These cupcakes were not only easy to make but they were delicious! I loved how all the flavors came together and created a wonderfully complete and balanced taste. The orange zest really gave this recipe a nice twist and brought out the pumpkin at the end. I truly enjoyed these cupcakes and found them very light with great texture.<br />
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To make these delicious cupcakes you will need:<br />
<br />
<br />
<ul><li>1 cup sugar</li>
<li>1/2 cup dark brown sugar, packed</li>
<li>2 cups all purpose flour</li>
<li>2 teaspoons baking powder</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon cinnamon</li>
<li>1/4 teaspoon nutmeg</li>
<li>4 eggs</li>
<li>1/2 cup milk</li>
<li>3/4 cup pumpkin puree</li>
<li>1 stick unsalted butter, softened</li>
</ul><i>(For my variation add 1 tablespoon honey, 1 1/4 cup pumpkin puree, 1/4 teaspoon cloves, 1/4 teaspoon ginger and orange zest to taste.) </i><br />
<br />
Combine all of the ingredients (yes, I said all of the ingredients) in the bowl of your stand mixer (or just a large mixing bowl if you are brave and have a hand mixer). Beat on medium speed for 20 minutes (that’s why I said you must be brave… or at least energetic). <i>(I found that there is no need to beat the mixture for this long)</i><br />
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While the mixer is doing all of the work, preheat the oven to 350°F, line two standard muffin pans with cupcake papers (for 24 cupcakes). <br />
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Once the batter is smooth, fill each of the cupcake liners about 2/3 full with batter. Bake the cupcakes for about 20 minutes, until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pans for a few minutes, and then transfer to wire racks to cool completely.<br />
<b>Cinnamon Brown Sugar Buttercream</b><br />
<ul><li>1 stick unsalted butter, softened</li>
<li>1/4 cup shortening</li>
<li>1/3 cup dark brown sugar, packed</li>
<li>1/2 teaspoon cinnamon</li>
<li>3 cups powdered sugar (varies based on temperature/humidity)</li>
<li>3 tablespoons half and half (varies based on temperature/humidity)</li>
</ul>In a large mixer bowl, combine the butter and shortening. Whip together with the whisk attachment until light and fluffy. Add the brown sugar and cinnamon and whisk until well combined.<br />
Gradually add the powdered sugar, 1/2 cup at a time. Alternately add the half and half, whipping the icing on medium-high speed after each addition, until the desired consistency is reached.<br />
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Till next time, I hope you enjoyed this review and remember, if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review!McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com0tag:blogger.com,1999:blog-977011635666463188.post-60865751592729597932009-11-01T00:27:00.000-05:002009-11-01T00:27:44.281-05:00Tasty Treats!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt60ir5nkEUNMJDh2WOWiSd2ygia1Qp1p65PNyQd92WSqk5aTPkYcrvQcqZqtP0iIyP0Q99PScRg9VgBkhZMblOmmTuiSa7whae4YiBYyLLAQW4T1zKFcCg9i_dQKXmBac-tuj5_fY3bw/s1600-h/P1020129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt60ir5nkEUNMJDh2WOWiSd2ygia1Qp1p65PNyQd92WSqk5aTPkYcrvQcqZqtP0iIyP0Q99PScRg9VgBkhZMblOmmTuiSa7whae4YiBYyLLAQW4T1zKFcCg9i_dQKXmBac-tuj5_fY3bw/s400/P1020129.JPG" /></a><br />
</div>I've been having the hardest time posting this week. My schedule has been so incredibly busy that I rarely get a chance to sleep! Well, that's actually pretty normal, but I'll tell you all about that in another post.<br />
I really wanted to have my Halloween Cookies post done before Halloween! Ugh!<br />
Anyways... Happy Halloween everyone! This year I wanted to make Halloween cookies, I have seen some amazing cookies this year. One of my favorites and the one I chose to replicate (read steal) are these <a href="http://bakeat350.blogspot.com/2009/10/dont-hate-me-because-im-boo-tiful.html">spiderweb cookies</a> from this great blog <a href="http://bakeat350.blogspot.com/">Bake at 350</a>. These cookies are adorable! I chose orange and green for my cookies, they didn't come out quite as perfect but everyone loved them! Which is always good. You can find a step by step tutorial for these cute cookies at the Bake at 350 blog by clicking <a href="http://bakeat350.blogspot.com/2009/10/spiderwebs-step-by-step.html">here</a>.<br />
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I also wanted to make some ghost cookies for the office and because I thought they would be really cute.<br />
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</div><div style="text-align: center;">Take a look<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79BtGbu-0EJYEA5E6DxTPixm8rZGS4nB9-eJtwcFzNobNdvYsWRG3nlByRtZEAD07AKGduopEzBQv9ClKFOWNGRpEmkRt11D1AuK5t388MTfmFMnrIUyc_obpLjA7Rr4SYAqX1m8Oa0aC/s1600-h/P1020120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79BtGbu-0EJYEA5E6DxTPixm8rZGS4nB9-eJtwcFzNobNdvYsWRG3nlByRtZEAD07AKGduopEzBQv9ClKFOWNGRpEmkRt11D1AuK5t388MTfmFMnrIUyc_obpLjA7Rr4SYAqX1m8Oa0aC/s400/P1020120.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Spooky!<br />
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</div><div class="separator" style="clear: both; text-align: center;">I made some white ghosts to keep with the tradition<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbYfYFuD44pX1UOFyjCwjAV5V5T3s3zW2cNb98YeBsizehhlKmuHPNoNqtUHfwemk797RoYiUUN0srPsm5N7Aa-WCV1ZdGwsvotAPp61DVtwCmgQqS37badDl6_qLFzGvy5Jt9ntmwexT/s1600-h/P1020103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbYfYFuD44pX1UOFyjCwjAV5V5T3s3zW2cNb98YeBsizehhlKmuHPNoNqtUHfwemk797RoYiUUN0srPsm5N7Aa-WCV1ZdGwsvotAPp61DVtwCmgQqS37badDl6_qLFzGvy5Jt9ntmwexT/s400/P1020103.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">The white ghost cookies were made with <a href="http://www.cakejournal.com/archives/how-to-make-marshmallow-fondant">MMF</a> and royal icing.<br />
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</div><div class="separator" style="clear: both; text-align: left;">To make these cookies you will need:<br />
</div><div class="separator" style="clear: both; text-align: left;"> <br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://tasty-pastry.blogspot.com/2009/06/cute-cookies.html">Sugar cookie recipe</a><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.cakejournal.com/archives/how-to-make-marshmallow-fondant">Marshmallow Fondant MMF</a><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.cakejournal.com/archives/how-to-make-royal-icing">Royal Icing</a><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt60ir5nkEUNMJDh2WOWiSd2ygia1Qp1p65PNyQd92WSqk5aTPkYcrvQcqZqtP0iIyP0Q99PScRg9VgBkhZMblOmmTuiSa7whae4YiBYyLLAQW4T1zKFcCg9i_dQKXmBac-tuj5_fY3bw/s1600-h/P1020129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><br />
</div>McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com0tag:blogger.com,1999:blog-977011635666463188.post-91543836719557850702009-10-25T17:30:00.001-05:002009-10-25T17:34:35.299-05:00Tasty Recipe Review: Parisian Toffee Crisps<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLz_BGmBlhTvkMPJrzxPfL0kRN4JhBZ-oCMF-2XBpziXOADrdWMnI_GiqBupe8g5F6cQWITlYfci9gf80pLFIQnPUK6YX4Gxh18jzBQg3bwX6JRHU0WRTMJsM_NzOsKlomG_UX5P3Jo2N/s1600-h/P1020086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLz_BGmBlhTvkMPJrzxPfL0kRN4JhBZ-oCMF-2XBpziXOADrdWMnI_GiqBupe8g5F6cQWITlYfci9gf80pLFIQnPUK6YX4Gxh18jzBQg3bwX6JRHU0WRTMJsM_NzOsKlomG_UX5P3Jo2N/s400/P1020086.JPG" /></a>Putting the pumpkin aside for now (I'm coming back to it, don't worry!) this week's Tasty Recipe Review comes to us from Elinor Klivans's book <a href="http://astore.amazon.com/tastpast-20/detail/0767901541">125 Cookies to Bake, Nibble and Savor</a>. I bought this book like a million years ago and have really only tried very few of her recipes, not sure why because they were very good. She has little anecdotes with all of her recipes which always make for interesting reading. This recipe's introduction in her book is this one:<br />
<b><br />
</b><br />
<b>"Most people who dine at the Ambassade d' Avergne in Paris try the<i> <a href="http://en.wikipedia.org/wiki/Aligot">aligot</a></i>, an elastic puree of cheese, potatoes and garlic which the waiters lift several feet into the air as they serve it. But I go to this family restaurant so I can have these toffee crisps that are served with the house-made ice cream. They are dark cookies with the crunch of butter toffe candy and the intense taste of caramelized brown sugar and butter." </b><br />
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After reading this I knew I just HAD to try them!<br />
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One of the first things I noticed is how simple the recipe is. It's just 5 ingredients and go! No whisking or folding or incorporating. There is some sifting, but that's pretty standard. I love the simplicity.<br />
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First of all I have to say WOW. I did not expect these cookies to be so good. They are crisp and buttery and sweet, but not too sweet.They're just as she described! <br />
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Recipe follows:<br />
<br />
Parisian Toffee Crisps<br />
<br />
Makes 26 cookies<br />
<br />
1 cup plus 2 tablespoons unbleached all purpose flour<br />
1/4 teaspoon salt<br />
12 tablespoons (1 1/2 sticks) soft butter<br />
2/3 cup packed dark brown sugar<br />
2 teaspoons vanilla<br />
<br />
Position 2 oven racks in the middle and upper third of the oven. Preheat the oven to 350 degrees F. Line 2 baking shhets with nonstick liners or parchment paper. (I just greased mine)<br />
<br />
Sift the flour and salt together and set aside.<br />
<br />
Put the butter and dark brown sugar in the large bowl of an electric mixer and beat on low speed for about 1 minute, until the mixture is smooth and blended. Mix in the vanilla. Add the flour mixture, mixing just until it is incorporated <i>(Whoops there's incorporated! )</i> and a smooth dough forms. Stop the mixer and scrape the sides of the bowl during this mixing. <i>(She's so thorough!</i>) Form each cookie by rolling 1 tablespoon of dough between the palms of your hands into a 1-inch ball and flattening the ball into a 1 3/4 inch circle. Place the cookies 2 inches apart on the baking sheets.<br />
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Bake about 12 minutes, until the edges and bottoms darken slightly and the cookies flatten. Reverse the baking sheets after 7 minutes, front to back and top to bottom, to ensure that the cookies bake evenly. Cool them on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. The cookies become crisp as they cool.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWt9GfZxSEPEhC0Rdq6-cgdngtbrF65uotaCwQywtuPIQz63xyVNExhHY2gYXSvn7Tde2yZbvg6e7TFYiBCiQDbUdoJC10C_Jd0etf4xrvYDLPeGJ_b2wWWNXgOP4BL3hX6nBCyd-hBP3/s1600-h/P1020088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWt9GfZxSEPEhC0Rdq6-cgdngtbrF65uotaCwQywtuPIQz63xyVNExhHY2gYXSvn7Tde2yZbvg6e7TFYiBCiQDbUdoJC10C_Jd0etf4xrvYDLPeGJ_b2wWWNXgOP4BL3hX6nBCyd-hBP3/s400/P1020088.JPG" /></a><br />
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How easy is that? It took no time at all to make these cookies and they were great! The dough was a bit sticky but easy to work with. They cooked in exactly 12 minutes and smelled delightful. The texture is crisp and buttery, the taste,well, actually there is no better way to describe them than how she does! This is definitely a Tasty Recipe in my book!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcaniuD06eoVbj1WabgGLv6zsb-Nfh-2Si1_B_lyf5yRNb-7-dqWcciASnm5odudIGYAEz5DOmHeEeAYg2-jfYj960-pVtgFjx-fSb1WXgPqoxr0zO6ywlpY5aTpux7NTxcjuDw7t_HbL/s1600-h/P1020090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcaniuD06eoVbj1WabgGLv6zsb-Nfh-2Si1_B_lyf5yRNb-7-dqWcciASnm5odudIGYAEz5DOmHeEeAYg2-jfYj960-pVtgFjx-fSb1WXgPqoxr0zO6ywlpY5aTpux7NTxcjuDw7t_HbL/s400/P1020090.JPG" /></a><br />
</div>Till next time, I hope you enjoyed this review and remember, if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review.McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com0tag:blogger.com,1999:blog-977011635666463188.post-75079978029650917222009-10-22T18:59:00.000-05:002009-10-22T18:59:35.253-05:00Oh Pumpkin!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxcWFM_qH48yoii3Ytw3MyO3ubudalB2LK5q7lVhUuHQMEOLlM4ME77-FuDvJwhtDOrIIWbJeS54z8ZaMD-RyTamneOTVPEznIED7RSI_8j7bcHDlOxjyxV3YIJPQ5ecm3me_4-EvMJyw/s1600-h/P1020070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxcWFM_qH48yoii3Ytw3MyO3ubudalB2LK5q7lVhUuHQMEOLlM4ME77-FuDvJwhtDOrIIWbJeS54z8ZaMD-RyTamneOTVPEznIED7RSI_8j7bcHDlOxjyxV3YIJPQ5ecm3me_4-EvMJyw/s400/P1020070.JPG" /></a><br />
</div><br />
Pumpkin again! That's right, I'm all into pumpkin right now and seeing as how my last two attempts at making something "blogable" have failed, here's a pumpkin cake recipe for you to enjoy.<br />
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As I mentioned in my previous post, pumpkin hasn't really been my thing all these years, but after loving that pumpkin cheesecake I'm obsessed with making pumpkin desserts and I thought, why not try a pumpkin cake, see how that comes out?<br />
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You will need:<br />
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2 cups sugar<br />
1 cup vegetable oil<br />
4 large eggs<br />
2 cups all-purpose flour<br />
2 teaspoons baking soda<br />
2 teaspoons cinnamon<br />
1/2 teaspoon ground ginger<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
2 cups pumpkin puree<br />
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Combine sugar, vegetable oil and eggs in a large mixing bowl; mix well. Sift dry ingredients in a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.<br />
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Pour batter into greased and floured bundt pan. Bake at 350 degrees F for 35 to 40 minutes.<br />
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Now this recipe was supposed to be this Sunday's review but due to the lack of material, I had to post today. I have to say though that I didn't love this cake. I would have added shredded pumpkin as if it were a carrot cake and more spices, maybe some pecans to give it a nice crunchy texture. It's a pretty good cake, but I didn't find any wow factor in it. I dusted it with confectioner's sugar and it improved, then I tried it with the cinnamon whipped cream I had left over from the pumpkin cheesecake and it was much better!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxcWFM_qH48yoii3Ytw3MyO3ubudalB2LK5q7lVhUuHQMEOLlM4ME77-FuDvJwhtDOrIIWbJeS54z8ZaMD-RyTamneOTVPEznIED7RSI_8j7bcHDlOxjyxV3YIJPQ5ecm3me_4-EvMJyw/s1600-h/P1020070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div>Hope you enjoy it!<br />
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McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com2tag:blogger.com,1999:blog-977011635666463188.post-54341232988229579322009-10-18T15:35:00.000-05:002009-10-18T15:35:26.800-05:00Tasty Recipe Review: Pumpkin Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCNI3l-qtExKH_idsOLk0Sn-u0k296-r9VvV48qVgUQhqSWPStWDd45sZx4KHSIPDQt0OV1NmniIIwg0s322OsvAxW67PI4T0S0_PZOctdLpV1ZrvblC5V5h7-_binXhPPbnE6El36fBf/s1600-h/P1020032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCNI3l-qtExKH_idsOLk0Sn-u0k296-r9VvV48qVgUQhqSWPStWDd45sZx4KHSIPDQt0OV1NmniIIwg0s322OsvAxW67PI4T0S0_PZOctdLpV1ZrvblC5V5h7-_binXhPPbnE6El36fBf/s400/P1020032.JPG" /></a>Pumpkin. So widely used at this time of year it's like a cliche. I have never been that into pumpkin, but this year I really wanted to try it out and hopefully with something different, so instead of the regular Pumpkin Pie, I decided to go for a Pumpkin Cheesecake.<br />
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This week's review is a little odd. I'm not sure if I can call it a recipe review since it is a combination of recipes with my own changes, so I guess I'm reviewing myself!<br />
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To make this cheesecake you will need: <br />
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1 <a href="http://tasty-pastry.blogspot.com/2009/03/cherry-cheesecake.html">Cherry Cheesecake recipe</a> (without the cherries of course)<br />
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Prepare as you would the <a href="http://tasty-pastry.blogspot.com/2009/03/cherry-cheesecake.html">Cherry Cheesecake</a> adding the following: <br />
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For the crust add:<br />
<br />
1/2 tablespoon brown sugar<br />
1/2 teaspoon cinnamon<br />
pinch of nutmeg<br />
<br />
To the filling add:<br />
<br />
1 cup canned pumpkin puree<br />
1/8 teaspoon nutmeg<br />
1/2 teaspoon ginger<br />
1/2 teaspoon cinnamon<br />
1/8 teaspoon cloves<br />
<br />
I normally top off my cheesecakes with whipped cream. For this one, I decided to add cinnamon to the whipped cream and it was the perfect compliment.<br />
<br />
Let me just say I loved this cheesecake. It was easy to make, the flavors were subtle yet there, the cinnamon whipped cream went beautifully with everything else. It's like cheesecake with a spice kick. Also, I didn't have any at the time but I feel that orange rind would go wonderfully with this dish. I found it delightful and will definitely be making this and hopefully more pumpkin recipes over and over again!<br />
<br />
Till next time, I hope you enjoyed this review and remember if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review.McTastyhttp://www.blogger.com/profile/03911035599898454399noreply@blogger.com3