Archive for July, 2010
30 Days and 30 Bites – Day 28
Tonight’s bite is a shout out to all you coconut lovers out there! I think my sister will be one of them. Coconut was one of those things that she always loved growing up and I never wanted anything to do with it. As with peas, I would have been happy to tell people I was allergic to coconut. Bleh. Low and behold though, as I have learned with the various nuts I have been baking with this month, coconut is apparently another one of those things that I like more than I ever imagined I would.
My husband requested coconut ma
caroons and I obliged, preparing to give the remaining pieces to the neighbors because, of course, I wouldn’t bee eating any! Once again, I was wrong. The macaroons were actually pretty darn good and even more important: so stinking easy! It took 5 minutes to mix the ingredients together and only 30 to bake both batches. Melting the chocolate and dipping the macaroons didn’t take much longer either. Certainly, if you want to keep it short and sweet, skip the chocolate part. The treats taste great without it.
I adapted my recipe for Coconut Macaroons from this recipe. I only made a few minor changes, but still thought I would go ahead and put the recipe I used on my site.
Coconut Almond Macaroons
Ingredients
- 2/3 cup unbleached flour
- 14 ounce bag sweetened coconut
- 1/4 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups dark chocolate chips
Directions
Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Mix flour, coconut and salt in medium bowl. Set aside. Mix milk, vanilla and almond in mixing bowl to combine. Add dry ingredient mixture and mix just until blended. Scoop batter onto parchment paper in large tablespoons (I use my small Pampered Chef Scoop). Bake for 12-15 minutes or until coconut is toasted (mine took exactly 15 minutes).
Allow macaroons to cool completely on wire rack after baking. Melt chocolate chips in a double broiler and dip half of each macaroon into chocolate. Place chocolate macaroons on a cookie sheet covered in wax paper. Place in refrigerator to set, about 15 minutes.
I think it is important to note, I am still “allergic” to peas.
Painting with Bubbles
This week I have trapped my kids in the house and made them help me clean it. I have also carted them all around town to go grocery shopping, drop off library books and get the oil changed. This morning, I decided that we needed to do an art project for just the three of us! I dug into the recesses of my brain…the one that holds the former preschool teacher self and came up with Bubble Painting!
What You Need:
- Small trays or bowls
- food coloring or tempera paint
- paper
- straws
- water
- liquid dishwashing soap
Steps for Bubble Painting:
Mix a dollop (about the size of a quarter) of dishwashing soap, 1/2 cup of water and a few drops of food coloring or tempura paint together in a bowl or tray.
Using the straw, blow into the mixture to create bubbles.
Lay the paper over the top of the bubbles and let them pop onto the paper.
Let dry and then display the artwork!
A few things we learned along the way:
- Definitely remind your kids to blow out the straw, rather than use it to drink the soap!
- The more food coloring, the darker the bubbles will be. We thought we added enough, but when we started painting the color wasn’t really showing up. I think the tempura paint works the best but I didn’t have any and my kids are still a little young so I was worried about them sucking it up the straw!
- We had the most fun trying to pick the bubbles up on the paper. Then we would turn the paper over so we could watch the bubbles pop and see what design it left behind.
Happy bubble painting!
30 Days and 30 Bites – Day 27
Tonight is going to be a little difficult to explain folks. If you are looking for something to spice up your life, this will be the dessert for you! If not, well, don’t even go there.
I baked the Chocolate Chili Cupcakes. We tasted the cupcakes. We rolled them around in our mouths and minds a little bit, and came to a few conclusions:
1. This cupcake would be great baked in a mini muffin tin. I was thinking, “chocolate, certainly an extra large muffin tin would be awesome!” If it were only chocolate, yes. But the chili really makes this a recipe that is great in small doses.
2. Chocolate Chili Cupcakes would be best served at a work luncheon (or equivalent) in those mini cupcake tins. Also, best at something like a Mexican Fiesta where the chili taste is expected and welcomed with open arms. Everyone will be astounded by the peculiar flavors and think it is a whimsical addition to the potluck. This is probably not a recipe you are going to make to just serve to your family at home.
3. This is not a typical dessert. The first thing I thought after eating this tonight was “I do not want this to be the last thing I eat tonight.” The chili taste in the cupcake is actually pretty low key. It is the AFTERTASTE that will not leave you! That warm, spicy, chili sensation that works its way around your tongue and inside your cheeks that lasts forever. This is not necessarily a bad thing. Just intense, and like I said, not what I want to relish for the rest of the night.
4. Despite the negativity that appears to be spoken here about these cupcakes, they were EXACTLY what I set out to make. I created a chili cupcake on my own and it tastes precisely like what I set out to achieve. If you want to try chocolate chili cupcakes, I highly recommend this recipe. Not to toot my own horn or anything, but for the first time, I hit the nail right on the head. This recipe is geared toward a small, unique group of you who would appreciate what the cupcakes have to offer.
So, without further ado, I am going to provide you with the recipe, as I baked it this evening:
Chocolate Chili Cupcakes
Chocolate Frosting
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Line large muffin pans with paper cups. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder, chili powder, cayenne pepper, cinnamon and salt; set aside.
- In a large bowl, cream butter and sugars together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Fill muffin cups 2/3 way full with batter. Bake in preheated oven for 25 to 30 minutes. Allow to cool. Top with chocolate frosting.
for Chocolate Frosting:
- Mix all ingredients in large mixing bowl until smooth and creamy. Makes enough frosting for 1 large batch of muffins.
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Tags: Blog News
30 Days and 30 Bites – Day 26
A friend once told me that everything is better with bacon. After today, I think he might have known a thing or two. The vanilla-thyme cupcakes were an inspiration and encouraged me to take more of a walk outside the box rather than just a step. I have been reading a blog lately that I think I have fallen in love with, Vanilla Garlic. The man who writes it has quite a history working with some reputable groups. His take on cooking and baking is abstract and brilliant. I have only grazed the surface when it comes to what he has to offer with his mouthwatering fare, but I have many plans to continue tasting his delightful treats and savory wonders.
This adventure began today with a pan of bacon and some maple syrup. It ended with nine incredible Maple Bacon Cupcakes. All along the way my hubbs repeatedly peeked in, first of all to know when breakfast was going to be ready, and second to see what the heck I was doing. His hesitation was markedly more while I was bakin’ with bacon than it was with the thyme cupcakes. My excitement grew with each step of the mixing process, knowing this was either going to be one of the best successes of this month or a complete disaster.
Finally the time came to taste the end result and we simultaneously bit into our cupcakes. I was floored by the marvelous maple and a bit surprised by the lack of bacon taste. Truly, it had all the charming tastes of breakfast rolled into one little cupcake. A party in my mouth. I was pleased that instead of putting salt on top as recommended in the recipe, I had sprinkled more bacon. This justly brought out the essence of bacon I was expecting when I decided to delve into this creation.
This is another fantastic recipe to make and take to a brunch get together. People will be jolted by the taste and demand you share the recipe with them for this different concoction. Just tell them, “everything is better with bacon.”
*HINT* I would have the bacon and drippings cooked the night before if you will be preparing this for breakfast. Without the requirement of cooking the bacon and waiting for the grease to solidfy, my husband wouldn’t have been bothering me about breakfast so much this morning!
This week we are linking up to:
and 
30 Days and 30 Bites – Day 25
I am stepping outside of the box a little for today’s baking. Have I mentioned yet that I am kind of tired of this baking thing? I have completely lost all desire to taste a bite of any of my goods, let alone eat an entire creation. The banana muffins yesterday were fantastic though and I ate FAR too many of those! I do have to let you know, those are a make ‘em and eat ‘em recipe. I had one of the muffins for breakfast this morning and it wasn’t NEARLY as good as it was yesterday morning.
To stick with the idea of flavorful foods, today I made Vanilla-thyme cupcakes. I have been convincing myself all month to make these and finally got up the guts to do it. When I read about thyme cupcakes my first thought was “are you kidding me?” My husband was also skeptical and not too eager to try them.
We were both proven wrong. These were a delightful sur
prise and what I often refer to as a “party in my mouth.” I want every food to be like that, though it often isn’t the case. They were different to say the least, but in a great way. This would be the type of recipe I would make to bring somewhere to share because I know everyone would be asking for the recipe after they tried them.
I had a few changes when I made them. I used 1 c. granulated sugar and 2/3 c. brown sugar instead of all granulated. I also didn’t have any vanilla bean on hand…do any of you? Nope, didn’t think so. Instead I just put 2 tsp. vanilla in the batter. I also didn’t put the icing on top because I really have not been in the mood for icing. I really enjoyed these as more of a muffin than a cupcake anyway. This would be a fantastic brunch food! I hope you enjoy them as much as I did!
30 Days and 30 Bites – Day 24
The theme for today was muffin madness! I made the most delicious muffins ever! Unfortunately, if I share the recipe with you, I have to kill you. No, really. I am sorry to say that due to the proprietary nature of this recipe (came from a friend who manages a wonderful brunchery) I can’t divulge its secrets. I did, however use it to bake today and still felt it was necessary to share its amazingness! I added bananas to my recipe, but next time I make it I will most certainly be adding mangos, as we originally ate them at the restaurant. I will say that it takes more vanilla then you would probably think and I am sure this is what does the trick. The vanilla does a fantastic job of bringing out the delicate tastes of the fruit. So good luck finding a muffin recipe this good…I don’t know if its possible! Sorry I can’t share it!
Stitch-A-Long: Months 1-5
Okay, Jen said we need to get something up here besides cooking … the blog is called Threaded Together, right? So, here is my first non-cooking/baking post. I am participating in a year-long “stitch-a-long” sponsored by Needle Delights (my favorite local needlework shop!). I take all kinds of classes … and finish very few projects (so, I hope if you’ve been the recipient of one of those finished projects that you REALLY appreciate it!). Life has just been too hectic the last few years. However, as I tell my children, co-workers, and anyone else who might listen, as long as I have the opportunity to stab a needle through fabric or canvas on occasion, there is no chance I’ll cause bodily harm to any of them (it is great therapy!).
So, when Kathy, the owner of Needle Delights, decided to have a year-long “project” I knew that I needed to pick out something that I might actually kind of be able to keep up with. I love Lizzie*Kate designs — quick & easy! I had already purchased everything I needed to do the “Living with Charm” series, and it very conveniently had 12 patterns, which could be stitched separately or in one long piece (a banner). I’m doing it as a banner, and have changed the border a bit from the recommendation – using Williamsburg Red and Navy because those are the colors I want to “pull out” (will probably mat with blue/red … whenever it is finally done!). I am not going to use the charms that have been included with the patterns (even though it is called “Living with Charm”). I’m stitching it using the recommended Sampler and Weeks overdyed threads. Wish I could tell you what I’m stitching it on, but I haven’t a clue … linen, probably around 28-32 ct. (Kathy knows my eyes can’t take anything smaller these days!), over 2 threads with two ply threads.
Month 1 – January 2010: Finished on time!
Month 2 – February 2010: Finished on time!
Month 3 – March 2010: I think I got this one finished in early April (otherwise known as Month 4) … uh-oh, falling behind!
Months 4 & 5 – Finished during June (Month 6): I know, still behind …
Month 6 … Where is Month 6? This is Month 7 (July) so there should be a Month 6 … but, there isn’t … but, it is in progress! One of my goals is to attend “stitch-ins” and make everyone else feel good about themselves (because they are all ahead of me!). :-)
Tags: cross-stitch, Debbie, Sewing, Stitch-A-Long
30 Days and 30 Bites – Day 23
Can I please tell you how excited I am that this thing is almost over? I cannot even believe I have made it this far. I really am not that interested in tasting my creations 
anymore. I think there is a reason why it isn’t too uncommon to find thin bakers. It’s because it doesn’t take long to not want to even SMELL sugar anymore, let alone eat it. If I owned a bakery, I don’t think I would ever be able to eat a cake again! Phmph.
So, now that my venting is out of the way, another day of technique it is. I was going to try to do butterflies and calla lilies. The butterflies were a bust and the calla lilies were a success. At least I am one for two! I have learned something every important this month about my trusty marshmallow fondant. It isn’t so trusty. There is a reason why cake decorators don’t use it. It doesn’t set well. It is fine for basic decorating and covering cakes. But once you get into the more extravagant things such as calla lilies and Mario Bros figures, you really need something that is going to stand on its 
own. I have stayed away from using gum paste because it tastes horrible and I don’t want to put something disgusting on one of my cakes! I may have to give in to this at some point if I want to continue with the decorating aspect though!
So, back to the point of all of that. I tried to make 3D butterflies but the fondant just would not set, so the butterflies were just a floppy mess! The picture here does show the proper way to dry butterflies so they will be 3D! I would have put their bodies and antennas on and decorate them a little after drying. So much for that!
The calla lilies, however, were fairly easy to do. I use d a heart cookie cutter to cut out white fondant. I wrapped the heart around a paper cone (pointy part of the heart is the top of the flower, not the base) and left it out to dry (never really did). I rolled up a couple pieces of yellow fondant to insert later for the stamens. The results are below. They are so easy to do considering how nice they look when they are on cakes!
Tags: Cake Decorating, Cakes, fondant, Marissa
More Blueberries — Blueberry Pie
Blueberry Pie
Because I seriously need to take a break from working on my Ed.D. qualifying exam, here is my favorite blueberry pie recipe (baked yesterday afternoon for an impromptu barbeque when the Virginia son-in-law made a quick trip down to Florida). This recipe is adapted from the blueberry pie recipe in the 1986 printing of Betty Crocker’s Cookbook (page 85).
Ingredients
Pastry for an 8 to 9-inch two-crust pie
½ cup sugar
1/3 cup all-purpose flour
½ teaspoon ground cinnamon (optional)
4 cups fresh blueberries (or frozen, defrosted & drained)
1 tablespoon lemon juice
2 tablespoons butter or margarine
For blackberry, boysenberry, loganberry or raspberry pie: Substitute 4 cups of berries for the blueberries. Increase sugar to 1 cup and omit the lemon juice.
Directions
Prepare pastry. In my case, that means taking the box containing two rolled up pie dough crusts out of the refrigerator 20 minutes before I need them – I used to make piecrust. It was not very good, and I did not enjoy rolling it out. In fact, I do not like to make anything that needs to be rolled out with a rolling pin, although I do have a couple of beautiful rolling pins (a cool wooden one from Williamsburg and one made from solid marble)! I discovered these pie-crusts-in-a-box years ago (I even prefer the Walmart store brand to the other major dough-in-box/can-company-brand, and it is significantly cheaper) and the rolling pins have been relegated to the role of kitchen decor (which must be dusted on occasion!).
So, while your dough is coming to room temperature :-) put the berries in a large mixing bowl. Add sugar, flour, lemon juice and cinnamon. I know it says that the cinnamon is optional, but unless you are allergic or really cannot stand the taste of cinnamon, PUT IT IN! You will not be sorry! Mix well, “mooshing” (is that a word??) some of the berries to get the juices running.
Lightly grease pie plate and line with one of the pie dough crusts. Turn the blueberry mixture into the pastry lined pie plate. Dot with butter. Cover with top crust and make several slits with a knife. Seal the two crusts together and flute. Cover edge with strips of aluminum foil to prevent excessive burning – remove last 10 minutes of baking. Instead of foil to prevent excessive browning, I use one of these great piecrust shields from Pampered Chef. Bake at 425° for 35-45 minutes, until crust is lightly browned and juice begins to bubble through slits in crust. Makes 6 servings (according to the cookbook, but easily makes 8 servings). 550 calories (ouch!) per serving, if you cut 6 servings instead of 8.
YUMMY!!
Tags: Baking, Blueberries, Debbie
