Saturday, December 25, 2010

Best Christmas Gift...EVER!!

Woo... a KitchenAid and an ice cream attachment...what could be better? Oh...the possibilities...

Thursday, December 23, 2010

Oh Joy!

I found an even better rolled sugar cookie recipe from the Joy of Cooking cookbook. No pictures of the cookies because I ate them all before I could frost them or even get a picture. This is very encouraging, I may try more recipes out of this book in the future.

Title: Rich Rolled Sugar Cookies
Yield: 30 Servings


1 c Unsalted butter; softened
2/3 c Sugar
1 lg Egg
1/4 ts Baking powder
1/8 ts Salt
1 1/2 ts Vanilla
2 1/3 c All-purpose flour


1. Preheat the oven to 350 degrees. Lightly grease cookie sheets.
2. Using an electric mixer, beat the butter and sugar until very fluffy and well blended. Add and beat in the egg, baking powder, salt, and vanilla until evenly incorporated. Stir in flour until well blended and smooth.
3. Divide the dough in half and shape into circles. Place each circle between large sheets of wax paper. Roll out a scant 1/4-inch thick, checking the underside frequently and smoothing out any creases. Keeping the wax paper in place, layer the rolled dough on a tray and refrigerate for 20 to 30 minutes, or until cold and slightly firm but not hard.
4. Working with 1 portion of dough (leave the other refrigerated), gently peel away and replace 1 sheet of the wax paper. (This will make it easier to lift the cookies from the paper later.) Peel off and discard the second layer. Using 2- or 3-inch cutters, cut out cookies. With a wide spatula, carefully transfer them from the wax paper to the cookie sheets, spacing
about 1 inch apart. Roll any dough scraps between wax paper and continue cutting out cookies until all the dough is used. If the dough becomes too warm to handle at any point, refrigerate it again briefly. If desired, very lightly sprinkle the cookies with colored sprinkles or colored decorating sugar.
5. Bake, 1 sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until cookies are just slightly colored on top and slightly darker at the edges. Rotate sheets halfway through baking for even browning.
6. Transfer sheets to wire racks and let cookies firm up, 1 to 2 minutes, then transfer the cookies to wire racks and let stand until thoroughly cool.
7. Store, airtight, for 1 or 2 weeks, or freeze for up to 1 month.

This recipe yields 2 1/2 to 3 1/2 dozen 2 1/2- to 3 1/2-inch cookies.

Friday, December 17, 2010

Canadian Treats

Rick brought me back some treats from Canada!

Chocolate and Cheese.Yum! Who knew that Kraft makes and sells mouldy cheese?

Tuesday, December 14, 2010

My Favorite Thing

Curry powder! It is my current favorite ingredient. So far this week it has been featured in egg salad, tuna salad, roasted potatoes, and the obvious chicken curry. The possibilities of curry cookies or curry cake are swirling around in my mind.

Sunday, December 12, 2010

You can't catch me

I'm the gingerbread man.After a completely thwarted, failed, atrocious, sad...etc...attempt at making gingerbread cookies using a recipe from an executive chef who will remain nameless. I tried again using my friend Betty Crocker's recipe. I didn't have enough molasses on hand, so I substituted some shortening and corn syrup. The dough was super crumbly, but it produced decent cookies (only tastes good when iced).

Gingerbread Cookies
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

1. In large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
2. Heat oven to 350°F. Grease cookie sheet lightly with shortening or spray with cooking spray. On floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches apart.
3. Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to cooling rack. 4. Cool completely, about 30 minutes.
Makes About 2 1/2 dozen 2 1/2-inch cookies

Saturday, December 11, 2010

Thinking about it

I REALLY REALLY REALLY want to start an organic garden and composting. I saw a kitchen composter while touring the Smart Home in the Museum of Science and Industry. Behold...the NATUREMILL:Looks awesome doesn't it? Comes with a pretty hefty price tag, but I think it would be worth it, if I had garden.

Friday, December 10, 2010

Ruff Ruff

Made some chocolate bark with ingredients I had on hand. Super easy! Melt chocolate coating, mix in goodies, pour onto lined baking sheet and eat.