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

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.

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.

Thanksgiving Precursor

I saw these mini cupcakes at Healthy Living Market in VT next to the Vermont Brownie Company brownies. Can't resist sweet potato cupcakes topped with cream cheese icing by My LIttle Cupcake. Couldn't really taste the sweet potato, but definitely got the sugar rush from the super sweet icing. Really cute and really tasty. Mr. Monkey thinks so too.

Successful Brownie Quest

When I arrived in Vermont, I immediately thought of brownies laced with Chevre. Why? Because the Vermont Brownie Company was featured on Food Network's Throwdown. After a few thwarted attempts to locate a brownie, I finally ended up buying it from a local grocery store. Expensive, but delicious.

On Vacation?

Sasha and I visited the Ben and Jerry's factory in Waterbury, VT. The bad news: the production staff was on vacation, so none of the equipment was running. The good news: I still got to eat ice cream anyway. Check out this cool podium!

Delicious Dumplings

Rick and I went to Qing Hua, the supposedly "best" dumplings in Montreal. We ordered the pork with cilantro, although quite good, I wouldn't classify them anywhere near my top ten list. They were very juicy, we ended up inadvertently squirting dumpling juice all over the table.

Oh la la!

When asking the front desk at our hotel where we could buy the BEST pastries in Montreal, the boy responded oh you know that place you walked past 25 minutes ago? Yea, right there. D'OH! Not about to brave the cold again, I opted to take the bus to Premier Moisson.
Cute little bakery:
Irresistible loot:

So True

Although not exactly food, definitely food related:A closer look:

Montreal Munchies

Rick's coworkers suggested the Montreal must-eats list which included poutine and smoked meats. So, we went on a trek towards Old Montreal and found Montreal poutine. Poutine is essentially fries that have been drenched in gravy and covered with cheese curds. Tastes about like it sounds. Maybe the place we went to wasn't very good, it tasted very bland. Not something I would order again. The unimpressive frites:
I walked for 1.5 miles to purchase smoked meat sandwiches from Schwartz's. Wow! What a difference, when going to try a city specialty definitely go with what the locals recommend. Delicious! I stood in line for about 15 min in the freezing cold only to learn that you don't need to stand in line for take out. Here's the deli in all its meaty glory:

Peter Peter

Pumpkin Cookie Eater. I felt the need to make Fall/Halloween cookies and used a Betty Crocker recipe. WOW. Totally delicious, even without the buttercream frosting. They turned out pretty well if I do say so myself!

Betty Crocker's Sugar Cookie Recipe

1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar

1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375ºF. Lightly grease cookie sheet.
3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

Makes 5 dozen 2-inch cookies

Ghoulish Delight

My overgrown child-husband wanted ghost burgers for the Halloween season. And that's what he got! Sirloin burgers topped with Havarti cheese using a Wilton ghost shaped cookie cutter.

Take Two: Sweet Mandy B's

One of my very first posts on this blog was about Sweet Mandy B's. Well finally made it back! The cupcakes look a little more sophisticated and the shop has expanded into the next building over, but one thing hasn't changed, the cupcakes are still good.