Breads
I Love Having Great Ideas!
One of my friends asked me the other day where I get all my recipes. Without thinking I said “I make them up” Then caught myself. While I don’t make up a lot of the recipes I use, I do come up with ideas that people normally wouldn’t put together. I blame that on Chopped, [...]
Read Full Post | Make a Comment ( None so far )Easy Lasgana?!?!
Everyone who knows me knows how much I love pasta. I REALLY love it. It’s easy, delicious, fast and as customizable as your car is. There are thousands of combinations that all taste amazing. Matt and I, as we always are, were having issues on what to do last night. There’s not much to do [...]
Read Full Post | Make a Comment ( None so far )Who needs a round cookie cutter?
Matt likes cake doughnuts, so I decided to make some for him. Well, he helped. If you remember my last doughnut excursion (years ago now) I didn’t have round cookie cutters to cut out the doughnuts. I do, however, have animal cookie cutters. So, I had Matt pick out a few shapes to make our [...]
Read Full Post | Make a Comment ( 1 so far )Barrel of Monkey Bread
I had a request from one of the cast memebrs to make monkey bread for the show tomorrow. While at the store, I grabed jumbo biscuites. My mother told me that she can’t ever get the jumbo biscuites to work out. I decided to take a test run, and just messed with the cooking temp [...]
Read Full Post | Make a Comment ( None so far )Banana Bread!!
Banana bread only happens at my parents’ house when the bananas go bad. Guess what happened today? I made two small loaves, one to leave here, and one to take to my friend Katie’s for dinner tomorrow, she’s making falafal wraps and taboli, I’m so psyched!!. I’m not sure if I’ve put this recipe up [...]
Read Full Post | Make a Comment ( None so far )Celebration Food!
I’m having people over to celebrate the fact that I am now employed after graduation. Here’s what we’re having: Fondue 1 garlic clove, halved 1 lb. cheese of your choice (the combination of Gruyere, Cantalet, Emmenthaler, and Fontina Val D’Aosta was especially transcendent), left in large pieces 2 C. dry white wine (or a full-bodied [...]
Read Full Post | Make a Comment ( None so far )Update!
I made the pretzals last night, and I discovered the best way to keep them from sticking: greese the baking sheet with shortening then cover with cornmeal. Also, remember to take them off as soon as you pull them out of the oven. I hope that makes it easier!
Read Full Post | Make a Comment ( None so far )Baking supplies? Why secret santa, you know me so well!
As the title says, my secret santa got me some baking supplies today. Nothing to exciting, just a silicone baking mat and some new spatulas, but I love them non the less. Here’s a pretzal recipie for you! Soft Pretzals (An Alton Brown recipie) 1 1/2 cups warm (110 to 115 degrees F) water 1 [...]
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