baking pictures

chocolate shots

2012-01-15T19:52:00.000-06:00

The dough didn't come together.
I thought the recipe was a disaster.
As a last effort, I poured the batter into mini cupcake liners and baked 14 minutes as instructed.

They were a hit!
Oooey goooey in the center, the trick to eating these was to squeeze the molten chocolate out of the mini liner and directly into the mouth.

I'm sure that was not the intent of the recipe, but it works!
(Sorry, no pictures of the real thing...I thought they were a disaster....but they weren't.)

Chocolate Shots
(adapted from here)
Ingredients:

12 oz powdered sugar
2 oz cocoa powder
1/4 teaspoon salt
7 oz semi-sweet chocolate chips
4 large egg whites
2 teaspoons vanilla

Mixing:

Preheat oven to 350 degrees
Combine powdered sugar, cocoa, salt and chocolate chips.
Add egg whites and vanilla and stir well
Pour into 24 mini muffin cups, almost to the top (there may be a little extra batter)
Bake for 14 minutes, then remove from oven and cool (top may crack; center will be gooey)

snow dusted Christmas cheese wafers

2012-01-15T19:26:00.000-06:00

...or, more commonly named Val's Cheese Biscuits
...and, Val has named them Maggie's Cheese Biscuits

..it's a tradition....pass it on.....

The cheese crackers are crispy, yet rich with butter and cheese. Don't skip the light dusting of powdered sugar; it's great on these crackers.

Ingredients:

8 oz all purpose flour (about 2 cups)
8 oz butter, cut into cubes (2 sticks)
8 oz sharp cheddar cheese, grated

Mixing:

Toss the cold butter cubes into the flour in a medium bowl.
Rub the butter into the flour with your fingertips.
Lightly toss the mixture with your hands to aerate
Continue to rub the butter into the flour until the butter is the size of large peas
Add the grated cheese and toss well
Continue to mix with your hands until you can squeeze a handful of the mixture and it holds together.
Pour the lumpy, powdery mixture into a saran lined dish (I used an 8" cake pan)
Press the mixture firmly into the pan and refrigerate for an hour
Preheat oven to 345 degrees
Remove dough from refrigerator and cut into 4 pieces
Roll one piece on lightly floured surface to 1/4 " thick
Bake on parchment lined baking sheet for about 15 minutes.
Remove to wire rack to cool
After completely cooked, dust lightly with sifted powdered sugar

(cut them in the shape of hearts and call them Valentine's cheese biscuits...)
30,294

2012

2011-12-31T23:07:00.001-06:00

It's 2012 + 1 minute in New York City
Times Square is alive!!!!!!

However, here in West TN, we will have to wait an hour for the big event.

Marshmallows curing overnight:

Happy New Year!

Welcome 2012

29,538

Merry Christmas

2011-12-25T19:59:00.002-06:00

Santa's Hat Christmas cocktail

2011-12-24T12:52:00.002-06:00

...a long awaited visit with a friend
...on Christmas Eve Eve

We enjoyed a feast and sat by the fire remembering years of friendship, while listing to Christmas music on the radio.

Sausage balls from a friend

Homemade vegetable beef soup

Homemade cornbread

Homemade Cheese Biscuits
Homemade (shaken) Santa's Hats (recipe at end of this post)

Homemade Sugar Cookies
Homemade Hot Chocolate

Buche de Noel (yule log) (chocolate filled chocolate glazed chocolate!!) (from Fresh Market)

Angel, watching the festivities

...after all that, it was time for a long winter's nap!

Santa's Hat Christmas Cocktail

(makes 1 cocktail)

Ingredients:

2 tablespoons powdered sugar
1 teaspoon water
3 teaspoons sweetened flaked coconut
3 oz cranberry juice
1 oz Cruzan coconut rum
1 T grenadine

Mixing:

Combine powdered sugar and water; brush onto rim of glass
Dip rim of brushed glass into coconut (spread on a saucer for easier dipping)
Sit glasses aside to dry if you have time; otherwise, continue with recipe
Combine cranberry juice, coconut rum, and grenadine in cocktail shaker with ice.
Shake / Pour into coconut rimmed glasses
Add a candy cane

Enjoy!!!!

Thank You to everyone who stopped by to read my blog during the past years. I enjoy reading your comments and I thank you all for taking a few precious moments of your time to visit bakingpictures.

"For unto you is born this day in the city of David a Saviour, which is Christ the Lord."

Merry Christmas!

Gale

iPhone photos and Camera + app

29,163

gingerbread espresso latte

2011-12-04T14:28:00.001-06:00

Don't let the "stuff' of the holidays get you down...

...follow the Star
("for we have seen his star in the east, and are come to worship him;" Matthew 2)

2 tablespoons gingerbread spice simple syrup

add 3 oz steaming espresso

and the best part...steamed, fluffy, light and airy whole milk

dusted with cinnamon

Gingerbread Spice Simple Syrup

(adapted from here)

Ingredients:

1 cup granulated sugar
1 cup water
1 tablespoon molasses
1 cinnamon stick
3-4 thinly sliced pieces of fresh ginger
8 whole cloves
1/2 teaspoon peppercorns
1/2 teaspoon whole allspice

Mixing:

Mix all ingredients together in pan
Heat slowly to melt sugar
Bring to rolling boil, then reduce heat and simmer 15 minutes.
Remove from heat, strain into container, and cool
Store covered in refrigerator

Gingerbread Espresso Latte

2 tablespoons gingerbread spice simple syrup
3 oz espresso
4 oz whole milk, heated and frothed
dusting of cinnamon
(add a drizzle of chocolate syrup if you need an extra ahhhhhh......)

MERRY CHRISTMAS

Cookie recipe can be found HERE.
27,560

from www.coffeefacts.org
(maybe this recipe is cappuccino and not latte; it's good by either name)

Cappuccino

This blend is basically a mixture of 1/3 of espresso, another 1/3 steamed milk and the rest of the ingredients are frothed or foamed milk. It is known because of its thick layer of milk foam which is its significant identifier. Compared to its latte counterpart, this blend is quite stronger in terms of its taste. You could actually order two sub-types of this blend which are the wet or dry. Dry blends have more foam mixture rather than the steamed milk while wet blends are those with more milk than froth.

Latte

There are different foreign term for this blend specifically in French, German and Spanish which means it is likewise known and loved worldwide. This coffee type is often a great breakfast beverage. The recipes on how to make this blend include double shots of espresso and garnished with steamed milk and NOT foam or froth. This is actually a very filling drink due to the generous amount of milk in its serving. In some baristas or café, you would see froth or foam on top of the coffee which is only used for presentation sake. The usual artistic toppings for latte are the leaf or heart shape.

lemon almond cookies

2011-11-27T20:55:00.001-06:00

fresh, tangy, aromatic grated lemon zest
rich, chewy, creamy almond paste

Chewy in the center
Crunchy on the outside edges

look closely at the cracks in the center

with a dusting of sweet powdered sugar

Lemon Almond Cookies

(adapted from here)

Ingredients:

1-7 oz box almond paste, grated
3/4 c sugar
1 stick (4 oz) butter at room temperature
1 egg
1 T lemon zest
2 t fresh lemon juice
1 3/4 c all purpose flour
1/2 t baking soda
1/4 t baking powder
1/4 t salt
1 c powdered sugar

Mixing:

Sift flour, soda, baking powder and salt; sit aside
Combine grated almond paste, sugar, soft butter, egg, zest and lemon juice in bowl of mixer.
Mix 3-5 minutes until well combined, light and creamy
Stir dry ingredients into almond paste mixture.
Cover and refrigerate dough for 1 hour (or up to 5 days)
When ready to bake, preheat oven to 350 degrees F
Portion cookie dough (I used #100 scoop) into 1" rounds
Roll in powdered sugar to coat
Place on parchment lined baking sheet
Bake 12 minutes (don't bake too long; the cracks in the cookies may appear moist, but the cookies are done)
Cool on wire rack

Here are the preparation pictures:

I cut a portion of the dough using a 1 1/2" cookie cutter (bake only 8 minutes)

click HERE for Gingerbread Spice Espresso Latte recipe (pictured above)

gingerbread

2011-11-20T18:22:00.001-06:00

Do not underestimate this light and fluffy, spicy, gingery Gingerbread due to its simple appearance.

It looks plain and homey, you say.

I say it needs nothing more than an accompanying cup of hot tea.

Notice the dark square within the larger square of the bread. The top of the bread is crusty and chewy just removed from the oven. After resting for a day, the top crust of the Gingerbread become soft and a bit sticky, yet equally as delicious as the chewy version.

Gingerbread Square

(adapted from here)

Ingredients:

1 c butter
1/2 c water
3/4 c molasses (I had mild; use blackstrap if you want a stronger flavor)
3/4 c honey
1 c packed dark brown sugar
3 c all purpose flour
1 1/2 t baking soda
1/2 t salt
2 t ground ginger
2 t ground cinnamon
1/2 t allspice
1/8 t ground cloves
3 large eggs
1/2 c whole milk
1 T grated fresh ginger

Mixing:

Preheat oven to 325 degrees F
Place parchment in 9x9x2" baking pan, allowing overhang on sides for easy removal of baked Gingerbread
Combine first 5 ingredients in pan. Place over low heat; stir until butter is melted; remove from heat to cool
Sift flour, soda, salt, ginger, cinnamon,allspice and cloves into a bowl; sit aside
When butter mixture cools to warm, add eggs one at a time beating after each addition.
Add the milk to the butter/egg mixture
Fold dry ingredients into wet and pour mixture into prepared pan. (This is a very liquid batter and fills the 9x9 pan almost to the top.
Bake for 60 - 70 minutes, until the gingerbread tests done in the center (toothpick inserted in center comes out clean; bread springs back when touched)
Allow to cool in pan 15 minutes then turn out of pan and cool on wire rack
Store at room temperature for 4 days or refrigerated for a week (I wrapped tightly and froze most of the bread; it's delicious removed from freezer and thawed; serve at room temperature)
Add whipped cream and a dusting of cinnamon to serve (or, as I did...serve the bread simply cut into squares)

honey corn muffins

2011-11-18T11:17:00.001-06:00

Cornbread--
I'm from the South. Every day, Mama made cornbread (cornmeal mix, buttermilk, 1egg, drops of water). For years, I didn't know cornbread other than Mama's cornbread existed. (I was devastated to find people adding sugar to cornbread!)

Those days are long past, and I seldom make cornbread (even though I DO have my cast iron skillet if needed.) However, taco soup needs cornbread for dippin'.

I'm glad I found the honey corn muffins in one of the Baked boys cookbooks, "Baked Explorations."

These were made and consumed at My Friend A's home; so, I only have an iPhone photo.

Notice the course, open texture of the muffins. I used part medium grind cornmeal and part course grind cornmeal to make the honey corn muffins. The muffins boast both texture and flavor.

Warm out of the oven, the honey corn muffins had a slight sweetness; yet, broken and dipped into the soup, they held their shape and soaked in all the flavorful juices.

Thanksgiving is just days away. You need to make these to serve with your leftover turkey - turkey soup.

Honey Corn Muffins

(Adaped from Baked Explorations page 41)

Ingredients:

2 large eggs
1 c buttermilk
1/4 c honey
4 T butter, melted and cooled slightly
1 c medium grind cornmeal
1/4 c course grind cornmeal
3/4 c all purpose flour
1 T baking powder
1/4 c light brown sugar
2 T granulated sugar
1 t salt

Mixing:

Preheat oven to 400 degrees F
Grease 12 c muffin pan (these stick to the sides) I didn't use muffin liners because I wanted a crisp edge all around the muffin.
In bowl, whisk eggs to break up
Add buttermilk, honey, and butter to eggs.
In separate bowl, stir together remaining ingredients
Pour wet ingredients into dry ingredients and stir only to combine well. Don't over mix.
Pour into muffin wells, about 2/3 full
Bake approximately 15 minutes, until they test done.
Remove from pan and enjoy!

26,687

butternut squash baked oatmeal

2011-11-17T11:25:00.001-06:00

I'm enjoying a vacation day today - in the middle of the week-
The air is brisk - the sun is shining-
Later, I have to make the icing for the Thanksgiving cake - stress, stress, stress....later

But, just now, all I have to do is (remembering Paris) sip my Grand Earl Grey from Comptoirs Richard a Paris, listen to the Food Network folks discuss Thanksgiving -
And Enjoy my Butternut Squash Baked Oatmeal, dotted with butter and blueberries, and topped with pecan-brown sugar-butter crumble.

Butternut Squash Baked Oatmeal
(adapted from here)

Ingredients:

3 oz oats (not quick cook)
1 T ground flax
2 1/2 T dark brown sugar
1/2 t cinnamon
1/4 t allspice
1/8 t nutmeg
1/2 t lemon zest
1/4 t salt
1/2 t vanilla
3/4 c roasted butternut squash puree
3/4 c whole milk
1 T butter, cut into 4 pieces
1/4 c blueberries
1/4 c pecans chopped
2 t melted butter
1 T dark brown sugar

Mixing:

Combine first 8 ingredients in bowl
Combine vanilla, squash puree, and milk in a separate bowl and mix together well
Add wet ingredients to oat mixture and stir together
Pour into baking dish (my dish is about 1 quart; you could use 4 small fruit jars or 4 ramekins)
Sprinkle blueberries over the top
Toss the 1T (4 pieces) butter over the top
Bake in preheated oven at 375 degrees F for 15 minutes
While baking, combine pecans, 2 t melted butter and 1 T brown sugar.
After the first 15 minutes, remove baking oatmeal from oven and sprinkle pecan mixture over top
Return to oven and bake additional 10 minutes
Remove from oven and cool a few minutes before serving

...looks like fall - tastes like fall...

chai latte

2011-11-13T19:15:00.001-06:00

Make this just for the aroma...even if you never take the first drink of the chai latte.

But...look what you will miss if you never taste!!!

Tazo Earl Grey tea
Market Spice Tea - Cinnamon Orange
freshly grated nutmeg
vanilla bean
fresh ginger
cardamom fancy white pods
Indonesia cinnamon sticks (cassia) {saving the real cinnamon for Baklava!}
Chinese star anise
Ceylon whole cloves
black peppercorns

honey
water
raw sugar
whole milk

Individually, some of the spices may be on your 'I don't really like that' list; however, combined they each contribute to the wonderful flavor of the whole.

simmering (this s m e l l s so good...)

20 minutes later and strained
The post-simmered spices maintain their beauty.

equal parts warm frothed milk and chai concentrate

dusted with ground cinnamon

oh...and, use that left over cinnamon stick!

D E L I C I O U S!

Chai Concentrate

(adapted from here)

Ingredients:

4 1/2 cups water
1/2 cup raw sugar
4 Earl Grey tea bags (black tea)
4 cinnamon orange tea bags (or use total of 8 bags of black tea)
2 cinnamon sticks
1 vanilla bean
3" section of raw ginger (I didn't peel mine)
10 whole cloves
8 cardamom pods
1/2 teaspoon freshly ground nutmeg
2 whole star anise pods
1/2 teaspoon whole black peppercorns
1 teaspoon orange zest (I didn't use this; cinnamon orange tea is very orange)
1 Tablespoon honey
whole milk

Mixing:

Bring water and sugar to boil, dissolving sugar
Add tea bags, all spices, vanilla bean, and zest
Simmer 20 minutes
Remove from heat and strain into container
Stir in honey; allow to cool; store in refrigerator for a week

Chai Latte

Heat whole milk to simmer
Froth milk (I used my hand mixer)
Add equal parts chai concentrate and frothed milk to your mug
Dust top with cinnamon
Stir with left over cinnamon stick
Enjoy

cliche, but 'good to the last drop'

Update: Don't!! throw the spices away after straining them from the liquid. My spices have been sitting on the counter for a week; they add a whiff of fragrance to the fall air.

Update/Update: My chai concentrate did get cloudy after a day; I have read that the cloudiness is due to oil extractions from quality tea leaves. Adding boiling water will reduce the cloudiness. Equal parts chai concentrate and boiling water yields an enjoyable spicy hot tea.

26,328

adult Hot Chocolate

2011-11-12T18:58:00.001-06:00

or...the Baked boy's version of Carette's le chocolat chaud. I speak from experience and from my table at Carette Paris.

This hot chocolate is for the chocolate lover. The red-brown color confirms that this is not the water-thin, pre-packaged powder we Americans know as hot chocolate. The velvet smooth texture, and the slow, molten flow of the liquid across the thin china cup and onto the taste buds assures one that this cup of hot chocolate was made with premium ingredients resulting in premium satisfaction.

The original recipe yield states two servings. I divided the recipe in half, expecting to make one serving. I suggest that half the original recipe is a 'three-moderate serving portion' or a 'two extravagant serving portion.' After storing the left-over hot chocolate in a glass jar in the refrigerator overnight, I reheated it in the microwave stirring after 20 seconds; three 20 second cycles heated the hot chocolate nicely.

Do not skimp on quality ingredients. You will be rewarded. Do not shy away after reading the ingredient list and amaretto. Though not prominent in flavor, the amaretto seems to bind the overall flavor combination.

Adult Hot Chocolate

(adapted from the Baked cookbook)

Ingredients:

1 oz milk chocolate (I used 34% cacao)
2 1/2 oz dark chocolate (I used 70% cacao)
2 fl oz boiling water
3 1/8 fl oz whole milk
1 1/8 fl oz heavy whipping cream
1 1/2 teaspoons maple syrup
1 T Amaretto liqueur
whipped cream and crushed amaretti cookies if desired

Mixing:

Chop both chocolates and place in shallow bowl
Pour boiling water over chocolate and let sit for 1 minute
Gently stir chocolate/water until chocolate melts; sit aside
Combine milk, cream, and syrup in pan and heat to simmer on top of stove.
Add melted chocolate and whisk constantly until the mixture is almost ready to boil. ( I didn't allow my mixture to boil.)
Remove from heat; add amaretto and stir lightly to combine
Pour into mugs or dainty tea cups or short mason jars
Top with whipped cream and crushed amaretti cookies if desired
ENJOY!!!! Savor each sip...

...and don't leave any chocolate in the cup!

fall spice coffee

2011-11-12T10:56:00.001-06:00

Let me begin by saying I am not a coffee drinker. Coffee, with it's many roasts and blends can be as intoxicating (or confusing) as chocolate, wine or cheese. They all offer varied colors, tastes, textures and aromas.

During a class at CIA, I did taste a wonderful French Press coffee along with a rich, buttery, chocolate croissant. At that point, I decided that maybe I do like coffee...

Crisp morning air, cloudy days, and leaves falling - who could resist a drink named 'fall spice coffee?'

I wasn't sure about the coffee, but the spices and zest......yes!

stir dry ingredients and add zest

waiting for 200 degree water

dripping for 6 minutes

waiting for the 6 minutes to pass
(The coffee mug belonged to my Grandfather; remembering him on Veteran's day weekend.)

reflecting the morning sunlight

cream or sugar?

cream

The spices added depth to the warm morning mug of fall spice coffee. I think the water dripped to quickly, leaving behind some of the flavorful oils of the coffee bean. Also, even though the water boiled in the tea kettle, it only registered about 170 degrees on the instant read thermometer. And, since the mug is not heated, the coffee cooled somewhat quickly.

Thus...opportunities to improve upon the drink when I brew my next cup of fall spice coffee.

Fall Spice Coffee
(adapted from Dessert First)

Ingredients:
(yield: one 6 oz cup of coffee)

2T ground coffee
1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon orange zest
6 ounces boiling water
sugar and cream as desired (or sweetened whipped cream topped with a dusting of cinnamon and a spiral of orange rind-how festive that sounds!)

Mixing:

I used the unscientific/'what I had in the kitchen' method of brewing this cup of coffee.
I doubled the coffee filter, hoping to slow the drip
My antique funnel had too large of an opening; a smaller opening would have slowed the drip.
Stir together all ingredients except water
Pour into coffee filter
Add boiling water and allow to drip brew.
I added 1 teaspoon of cream and no sugar. (For variation/research, next time, I'll skip the cream and add raw sugar-smokey, brown crystals of sweetness.)

I found a funnel with a smaller opening that I will use in the future.

The picture below is simply comparing the variety of funnels....really....

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blessed opportunities

2011-10-15T23:54:00.002-05:00

I wake up each morning, and I have no idea where the day will lead.....

...but I know that I continue to be excited about where I'm going.....

I celebrated 54 yesterday, quietly thanking my Mother and Father for giving me life.
I have had the opportunity to experience more than I ever dreamed possible, and there is more to come.

Today's devotional (Matthew 25: 21) began, "take risks for God..."
"the only mistake is not to risk making one..."
"go out on a limb; He won't let you fall..."
"take a big risk; He won't let you fail..."

At present, I'm obsessed with finding and reading Paris blogs. I love the pictures, and the stories they tell.

Isn't the fingerless lace glove beautiful?

After dinner at Bodega, aboard a boat docked on the Seine, across from Notre Dame, she introduced herself (a famous foreign actress), told us the gloves were made in Spain and worn on her most recent movie. She was very personable and talked to us with casual, non-rushed ease; she was traveling to NYC within hours.

If you are homesick for Paris, here is one of many sites overflowing with images of the great city.
24,833

pumpkin spice latte

2011-10-11T20:59:00.001-05:00

First, make the pumpkin spice syrup ---
While this is simmering, your house will smell WONDERFUL!!!!!

Pumpkin Spice Syrup
(adapted from here and here)

Ingredients:

2 tablespoons pumpkin puree
1/2 cup granulated sugar
1 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Mixing:

Combine all ingredients in small saucepan
Heat and stir until sugar is completely dissolved
Allow to cool, then store in airtight container in refrigerator
Use within 3 weeks

Now, let's mix the syrup with something rich and aromatic - -

Pumpkin Spice Latte

(makes one cup)

Ingredients:

4 oz whole milk, heated and whipped to add air
1 oz boiling water poured over 1/2 teaspoon espresso powder (dissolve powder)
2 tablespoons Pumpkin Spice Syrup, warmed

Mixing:

Pour all ingredients together
Whip to mix and add more air
Pour into your favorite fall tea / coffee cup
Top with Real whipped cream, sweetened with a dusting of powdered sugar and a few drops of vanilla
Sprinkle all with cinnamon

even when the day is stressful...

....life is good.....

iPhone 4 & Camera +
24,627

pumpkin spice espresso muffins

2011-10-09T19:23:00.003-05:00

...feels like fall
...looks like fall
...smells like fall

The cinnamon was a gift, brought to me from Estonia. Thanks LP!

The muffins are moist, melding the flavors and leaving a lingering spice on the palate. Pumpkin and espresso support the overall flavor, yet are not prominent in taste. Delicious!

Pumpkin Spice Espresso Muffins

(adapted from here)

Ingredients:

2 2/3 cup all-purpose flour
3 T espresso powder
2 t baking soda
2 t baking powder
1 stick cinnamon, ground fine (or 1 t ground cinnamon)
1/8 t ground nutmeg
1/8 t ground cloves
1 t salt
15 oz pumpkin puree (I used fresh pumpkin, roasted in the oven until tender)
1 cup granulated sugar
1 cup brown sugar (I used dark brown sugar)
1 cup vegetable oil
3 large eggs

Mixing:

Preheat the oven to 350 degrees F
Line 24 muffin wells with paper liners
Combine the first 8 (dry) ingredients in a mixing bowl
In a mixer bowl, combine the pumpkin, sugars, and oil.
Add eggs, one at a time, mixing well after each addition.
Add dry ingredients, and mix only until the dry ingredients are incorporated
Divide batter evenly between the 24 muffin liners
Bake for 18 - 20 minutes, or until the muffins test done.

I glazed the muffins with 1/3 cup white chocolate chips, melted and a few teaspoons of whipping cream added until of drizzling consistency.

roasted cauliflower

2011-10-09T17:35:00.002-05:00

...inspired by Dorie's facebook post today

Roasted Cauliflower

Ingredients:

1 head cauliflower, trimmed of stem and leaves
salt
pepper
olive oil

Preparation and Roasting:

Preheat oven to 400 degrees F
drizzle olive oil over head of cauliflower
sprinkle with salt and pepper
Roast uncovered for 1 - 1 1/4 hour, or until knife easily glides into head of cauliflower
Enjoy!!

24,518

country ham - all roads lead home

2011-10-07T22:41:00.000-05:00

I hear the soundtrack from "The Big Chill" playing in the background...

A friend's father died, and I'm going home. Home...to offer a hug

...and to sit quietly in the church pew as she pays one last tribute to her father while suppressing tears, and I think -breathe - just breathe

...and to stand reverently in the background, under the funeral tent, side ruffles fluttering in the wind, a warm fall breeze floating over the white stones as the minister utters words, hoping to comfort

...and to offer another hug...

from "The Book of Common Prayer"

"FORASMUCH as it hath pleased Almighty God of his great mercy to take unto himself the soul of our dear brother here departed, we therefore commit his body to the ground; earth to earth, ashes to ashes, dust to dust; in sure and certain hope of the Resurrection to eternal life, through our Lord Jesus Christ..."

home...

The orange glow of afternoon wraps the county roads and rural landscape in a secure blanket--

Combines run the rows, thrashing beans and creating plumes of dust reaching to the heavens--

Tractor-trailor trucks, burdened under the weight of a full load, share the narrow rural roads--

...roads that were built in the track of the snake that today is only skin on the center line---

A crop duster swooping, and spraying, then soaring heavenward just before the tree line---

Cotton modules standing tall and densely packed, white against the brown, spent stalks---

golden fields ripe for harvest

"...there's a church in the valley by the wildwood..."

(full lyrics here)

and all roads eventually lead to dinner

Reelfoot Lake icon Boyette's Dining Room

the restaurant specializes in fish, but today I order country ham and the trimmings

(hush puppies hiding in a basket just out of photo range)

dessert - certainly!

just a few bites remain of the chocolate icebox pie

this guest is happy to pay the check

(all photos iPhone 4)
24,451

Bakery Nouveau featured

2011-09-29T22:21:00.002-05:00

Seattle is a food lovers dream city. Here is one of several posts on my blog related to Seattle.

During the visit I was allowed to photograph Bakery Nouveau in operation. As a result of that wonderful experience, some of my photos from the bakery have been included in a new book, "The Pastry Chef's Apprentice."

Chris (from Bakery Nouveau) sent me a copy of the book. I opened the book and smiled...just smiled. The book contains wonderful recipes, adapted for home preparation.

Thank you, Chef Leaman, and all Bakery Nouveau employees for allowing me to invade your space on that beautiful July day in Seattle.

the book!

photographer credits:

Chef scooping cookie dough:

French macarons.....macarons:

Click HERE to see other images from my visit to Bakery Nouveau, West Seattle, Washington.
24,041

Chocolat Chaud and night cruise on Seine River

2011-09-23T22:22:00.000-05:00

Today is Tuesday and it is my last day in Paris; I don't want to waste a minute!

Though we were among those enjoying Paris last night until midnight, at 9AM, Martha, Jerry and I walk the few blocks from my flat to Place des Vosges. We are greeted by 'my' waitress at Carette Paris; she remembers me from my visit earlier in the week (American, grey hair, aging citizen....etc, etc, etc)

A few days prior, I tried to describe the Chocolat Chaud to Martha, but not until I poured the steaming hot, molten liquid into her rosebud china teacup did she understand. I believe her words, after she drank her hot chocolate (and scraped the bottom of her cup with a spoon) went something like this: "can I lick the cup?" I understand her question, and no--we didn't lick the cups...but we could have....

Our French pastry breakfast was just as one would expect - - buttery and flakey and crispy and decedent. We found ourselves gathering the paper thin pastry scraps onto our spoon, not wasting a morsel. Jerry's chocolate eclair was glazed with chocolate and filled with a chocolate mousse. Martha's pretzle (nothing like our pretzles) was made of layers and layers of flakey pastry. My apple tart was flakey pastry shaped long and thin and filled with an apple goodness that oozed with each cut of the fork. We ended our meal with a selection of French macarons.

Click HERE for a short review of Carette by one of their many, many patrons.

After breakfast, I walked once again among the many shops along neighboring streets. One last stroll to smell the cheese and the fish and the roasting chickens and the baking bread. One last opportunity to gaze into the store windows sporting purses and shoes and boots fashionably displayed to draw the viewer into the store. One last time to admire the rows and rows of colorful macarons. One last time to sit outdoors at a corner cafe and sip hot tea and watch Paris move.

We allowed time for computer updates, then made plans for dinner and a late evening cruise on the Seine.

Our dinner at Cafe des Musees, recommended by a friend as an establishment frequented by Parisians, was an excellant choice. Earlier in the day we watched as fresh produce was delivered to the restaurant. The eggplant (aubergine) I saw delivered on the street in the morning was prepared and served to Martha that evening in her dish of eggplant and lamb, along with cold couscous topped with mint leaves. Jerry dined on grouse, and I enjoyed pork glazed in something delicious and topped with slightly crisp sage leaves.

Half of the experience of Paris is to order something from the menu, having no idea how the dish is prepared nor the ingredients therein. The flavor combinations are unique, while taunting the taste buds and causing one to want more and more and more... savory and sweet equally....

A Metro ride to Trocadeor...and all of a sudden....Eiffel!
Lights glowing yellow against the night sky.
Spire pointed toward heaven.
Water fountains spraying in choreographed dance.
Carousel horses circling.
I could feel my heart beating and all I could think was, "oh....oh...how beautiful..."

Arm in arm, we descended the steps toward the Seine. The river tour offered another viewing perspective of the beautiful city. How many pictures of the Eiffel tower does one need....As if trying to capture the moving light of a lighthouse on the ocean, I shot and shot and shot as the blue ray of light on the tip of the Eiffel tower circled the dark evening sky. Buildings were lighted; lovers standing on the bridges above the boat embraced in the warm glow of the light on the bridge. Individuals walked along the shore of the Seine. With every gaze, a postcard of Paris was being painted in my mind.

Notre Dame from the Seine:

Eiffel from the Seine:

I will leave the city soon, and return to TN, USA.

I hear French music playing deep within me.....

23,759

16, rue du Parc Royal flat

2011-09-23T21:41:00.000-05:00

75003 PARIS
3rd arrondissement (the last 2 digits of the Paris zip codes denote one of the 20 arrondissements)

The following information is from HERE:

Arrondissement 3 - Temple

Another small arrondissement; it contains the northern part of the historic Marais district. The Conservatoire National des Arts et Métiers (National Conservatory of Arts and Crafts), the Picasso Museum and the Carnavalet Museum - devoted to the history of Paris - are located here.

The city of Paris is divided in 20 arrondissements. The first one is in the center, the following ones spiral outwards in a clock-wise direction. Most of the famous tourist attractions can be found in one of the central 8 arrondissements.
The arrondissements are encircled by the périphérique, a ring highway. Outside the périphérique are the banlieues, the suburbs of Paris.

The location of my flat was within walking distance of retails shops, cafes, parks, monuments, fountains, historical buildings, bridges, and the Seine River. Oh, and the Metro!

Laduree Paris

2011-09-23T21:09:00.000-05:00

The Laduree boutique in the Paris - Charles de Gaulle airport was a welcome sight since I didn't visit the store at 75 Avenue des Champs-Elysées.

aren't they beautiful, adorned in colors of the rainbow and flavored by nature:

The packaging is exquisite, colors and designs reminiscent of a victorian tea room.

DELICIOUS!!!! At first bite, the macaron shell cracked on the outside and the inside of the macaron was soft and chewy. Perfect!!!!

Do not pass by Laduree in the CDG airport in fear of old or stale or out of date macarons; the macarons are supurb!

The packaging containers are beautiful! I purchased macarons in a round cylinder that opens like a lipstick case. The inside of the container is gold foil lined, reflecting the beauty of the macarons. Paris...............

Paris tradition - locks

2011-09-22T19:27:00.001-05:00

I should have taken a lock to Paris! Though the locks are often referred to as 'love locks,' I wonder if some travelers place a lock on the bridge to commemorate a visit to the 'city of light.'

Hundreds and hundreds of locks have been placed along the railing of various bridges in Paris. Martha and Jerry placed their 49th wedding anniversary lock on the bridge during my visit.

CLICK HERE to see a short YouTube video after the event (please excuse my voice on the video!!).

after the "photo shoot" they placed their anniversary lock on the bridge

exploring Paris

2011-09-22T18:51:00.000-05:00

It seems that while I was photographing the sights of Paris (like a good tourist), Martha and Jerry were photographing me.

Here are a couple of links to their blog. Notice all the smiles. We had a wonderful visit!!!!!!

Click HERE

Click HERE for more.

Follow Jerry and Martha on their Paris adventure. Their BLOG is www.mandjwagley.com.

Oh, ..... and I'll be posting pictures of Martha and Jerry soon....taken when they least expected the camera to be pointing in their direction!

Here's a sneak preview:

Lido-Champs Elysees-Paris:

Resting in the sunshine at Luxembourg Gardens

morning walk near Notre Dame; we found a Paris scarf

When you don't have your eye on the photographer, the photographer may have her eye on you!

Bastille, a Tea Shop, and Lido

2011-09-20T10:33:00.003-05:00

Our Monday morning walk took us around the busy Place de la Bastille, past the new Opera National de Paris Bastille (the new opera house), down the pebble walk along the Canal St-Martin, through a lock, and out to the Seine River retaining wall, with Notre Dame in the distance to our right.

I photographed Jerry and Martha placing their lock on the bridge near Notre Dame. Hundreds and hundreds of locks have been secured to the bridge. We dressed somewhat French (with a southern accent) for the occasion.

A little shopping, risotto for dinner at an outdoor cafe along Champs-Elysees and then Lido-Champs Elysees-Paris at 9:30 PM...another amazing day in Paris.

Sunday Worship-Gardens-Fountains in Paris

2011-09-19T17:39:00.001-05:00

The green spire of the American Church in Paris(bottom right) stands proudly near Pont Alexandre III (bridge), the Petit Palais, the Grand Palais, the Eiffel Tower(center), and a few blocks away from Dome Church and Napoleon's Tomb, and Invalides. This morning, all the pews were filled as well as side seating, the pastor delivered a wonderful message, and we exited after the visiting choir from Texas concluded the service with upbeat, uplifting music.

Standing in Place de la Concorde, and looking around in all directions offers a magnificent view. Though now a parade route, the square once held the guillotine and was the execution site of Marie Antoinette and 1,000+ others.

We enjoyed lunch in Jardin des Tuileries (gardens), especially Jerry's chestnut cream dessert, Coupe Mont-Blanc.

...a most delicious, floral black tea

I walked out the gates of the Tuileries gardens and gazed through the Arch de Triomphe du Carrousel onto the inverted glass pyramid at the Louvre.

We walked directly in front of the Musse d'Orsey, along the banks of the Seine.

St Michael's fountain was spectacular, in the midst of a very busy intersection.

I must say that Jardin de Luxembourg are the most beautiful gardens I have seen(travel guide states that this is the most popular park in the whole of Paris). Though they display potted palm trees (which seem out of place to me), the remainder of the gardens are breathtaking. A band played in the distance, children were running around the pools of water and among the trees, young boys pushed white sailboats in the pool, and young and old sat in the chairs throughout the gardens enjoying the day, the intermittent sunshine, the hefty wind, and a few drops of rain.

Vendors sell their wares along the Seine, we walk on the cobblestones of the lower deck along the Seine on Ile St Louis, arriving at our dinner destination.

Bodega is a restaurant on a boat docked on the Seine River across from Notre Dame. Rain showers preceded this magnificent rainbow in the afternoon sky.

Sunset turned the windows of Notre Dame a golden glow, and afterwards, the pink sky of the setting sun painted the high walls of the great cathedral. What a truely amazing sight, sitting and watching the sky darken and the lights begin to illumine the bridges along the Seine.

Drizzle, rain, wind, and more rain and wind did not deter our day, nor that of many others in Paris.

About 11PM after dinner; Martha in Paris:

Another great day in this great city...how will I ever leave...

European hot chocolate, macaron, and Popelini

2011-09-19T01:54:00.005-05:00

My morning walk led me to Place des Vosges and Carette Paris. The Chocolat 'carette' was superior quality chocolate in liquid form. I enjoyed the steaming drink, served in a china cup, along with a cafe (coffee) macaron. There is no doubt that I am in Paris...

The Saturday market is open today in Martha's village. Fruit, fish, vegetables, cheese, eggs, milk, and the plat de jour (dish of the day) are among the items for sale. We walked through a wonderland of color and aroma. The established street business is busy also.

Chickens roast on rotessary racks, fresh fish stare blankly at those passing by on the sidewalk, the smell of freshly baked bread drifts onto the rue. We search for Popelini; I'm glad Martha was diligent and continued the search to find the tiny shop on a side street.

from the Popelini web site:
"Popelini is the name of the italian chef who came up with the recipe for choux pastry in 1540 at the court of Catherine de Medicis.Today, Popelini pastry shop is devoted to create a modern twist on this classic french specialty, by offering a wide range of colorful and tasty choux à la crème."

A ride on the M deposits us at Magdalenae. The church is spectacular, dressed with rows and rows of flowers along either side of the massive front steps. From the top of the steps, we can see the obelisk at the center of the Place de la Concorde.

After a visit to local shops, and another ride on the M, we walk through the huge shopping area of Les Halles, and then to E Dehillerin.

Arms laden with bags, we retrace the M journey and make our way home.

It is now 6:30 PM, and as I sit at the antique desk and write this post, music drifts from my neighbor's window and into mine. Church bells ring in the distance.

Dinner will be after 8:30PM tonight. It's Saturday night, and Martha, our tour director (vs Jerry, our tour guide) says that we must go out on Saturday night in Paris!

Neither little nor a lot! of rain stops anyone in Paris. We walked the streets, umbrellas in hand. Many of the restaurants are very small and full to capacity during the dinner hours; however, walking a few feet along the sidewalk usually reveals another restaurant. On our 4th attempt, we found a vacant table out of the rain. The dinner was excellent! A few night photos from a bridge over the Seine and midnight was upon us.

Another wonderful day in Paris....

Notre Dame, Sacre Coeur and Moulin Rouge

2011-09-16T16:52:00.001-05:00

Chocolate begins my day in Paris, again. The cafe on the corner of my street serves le petit dejeuner which consists of (fruit presse) freshly squeezed orange juice served over ice, hot chocolate (or tea or coffee), and a (chocolate) croissant. Martha added eggs, and the serving becomes Le Breakfast.

Afterwards, we walked along several narrow streets...

...my first 'up close' sighting of French Macarons...

...and cross one of many bridges in the city. The back side of Notre Dame, in all it's splendor, stands before us.

window shopping on the walk back to the flat:

up many, many steps (more than you see here) to Sacre Coeur

lunch in Place du Tertre which is always busy with budding painters

went inside and listened to beautiful music

just walked by the building; didn't go inside; need to rest before 9PM dinner

Delicious late dinner at Cafe Hugo in Palace des Vosges. 11:51 PM here....goodnight.

yellow rose, chocolate croissant, and Eiffel

2011-09-16T01:43:00.001-05:00

quite a day....
I have not really slept since 6AM CST Sept 14. It's now 7PM Paris time which is Noon CST Sept 15.

I hear the church bells peal through the open windows of my flat; the weather is beautiful here.

There is so much to see, experience, feel, and taste; I don't want to go to sleep, but I know I must. And soon.

My flat is lovely, overlooking a courtyard of hydrangia bushes. The setting sun bathes the building in a golden yellow, and a brisk breeze floats through the sheer clad windows as I sit at an antique desk and type this blog post. Old world meets new - antiques and internet.

Just past the front gate of my building sit two parks secluded by trees, a chocolate shop, and a corner cafe, where I hope to find thick, rich European hot chocolate tomorrow morning.

Dear Martha placed a yellow rose in a vase near the doorway to greet my arrival into Paris. Two croissants, cheese, bananas, lemons, and metro tickets completed my welcome package.

After touring Martha and Jerry's village and mine, we sat in the warm afternoon sun and feasted on a lunch of croque jeune homme (open face ham and cheese toasted), salad with chicken, and pasta. Two Metro rides deposited us near the Eiffel tower. As with sunrise and sunset, I keep shooting the Eiffel tower from every angle I can find.

We walked along a portion of the Seine, and I thought how beautiful this scene would be at night, illuminated by not only street lights, but by the stars and the moon.

A worker was making repairs to the Eiffel tower, very, very, very, very high up the tower and hanging over the edge of the metalwork. We walked over the tunnel where Princess Diana lost her life; we gazed at the vegitation house, its front covered in green plant growth; we rode the Metro home, squished in the cars along with others ending their work day.

Martha and Jerry tasting ice cream from a stand near Eiffel:

Sleep ... I have to sleep..

Sept 16....Good Morning! The sky is light blue, dotted with floating clouds. It's cool here...I must find hot chocolate!

Martha and I are going for a morning walk to Notre Dame, then we will all three spend the afternoon at Sacre Coeur...all promises to be another wonderful day!

a food adventure

2011-09-11T13:53:00.001-05:00

Though there may be an absence of recipes in the near future, I hope there will not be an absence of food related blog posts.

I'm traveling later this month, and I expect to see Beautiful examples of food...all types of food.

My plan is to post daily as I travel...time will tell.

I hope you will check back often as I share the sights, sounds, and tastes...along my travels.

Though I'll probably turn off my phone...let's just say that my Facebook checkin will be from CDG airport...

rite of passage

2011-09-11T13:43:00.002-05:00

Home....

A few weeks ago, Nephew A asked, "do you miss the country?" I, without pause, hesitation, thought or consideration immediately replied, "every day."

I live in the city now, and have for 12 years; however, rural West TN will always be ... Home...

I drove home Friday afternoon to attend the annual dove hunt shindig. If you are from the country, you are probably familiar with this annual event. If not, just know that the event involves food, food, dove season (field) opens, and more food.

Nearing sunset, I drove along the two-lane roads, listening to a narration of Pat Conroy's "South of Broad," read by a gentleman with a deep south, Charleston accent. Warm, late afternoon sunlight bathed the corn fields, ripe for harvest. It was as if a huge protective, welcoming blanket surrounded me along the drive. Some can't go home, or choose not to go home, but for the remainder of us, going home will always be a comforting event. It is where our memories lie, where our dreams were formed, and where we choose to return to rest at the end of our earthly journey.

Food...
Food is huge during the annual dove hunt. From the pre-hunt cookers producing poppers, and fried fish and b-b-q bologna, to the post hunt lunch of shoulders and ham and baked beans. And that brings me to the 'rite of passage.'

There will not be a recipe in this blog post, for you see, I did not receive this rite of passage. I am not privy to the ingredient list, nor the technique, nor the cooking time nor temperature. It is my brother who has mastered this art, and this year, it was his son to whom the instructions passed.

As I watched, Nephew A listened and followed directions for preparing the shoulders for the overnight rest in the cooker. His Dad is master of the cooker, consistently preparing delicious post hunt shoulders.

Nephew A, this is where your memories are being made, and a place to which you will return for years to come.

I can attest to the fact that the shoulders, cooked overnight, cooled, and pulled were delicious! I don't really need the recipe; all I need is an invitation to attend the feast.

Sunrise next morning...
I arrive at the field with the hunters long before first light. Everyone is looking for 'just the right spot,' as if having a premonition of from which directions the doves will fly. I, on the other hand, am looking for a location where my camera lens and I will not get pelted with shot, yet have a view of the field, the sunrise, and hopefully a few birds.

And then it happens........someone yells "BIRD!" and the shots fire. Dove season (in this field) has arrived, just after sunrise, over a fog laden field of drying corn and spent sunflowers, heads bowed in reverence to this time honored tradition.
The birds hit the ground with a thud, the young hunters are thrilled with their marksmanship, and after dressed, the dove will provide a tasty dinner.

CLICK HERE to see the pictures from the Dove Hunt 2011.

Epilogue...
Nephew A and his Wife M are expecting their first child in February 2012.....a son....rite of passage....

Sophia's Baklava

2011-09-05T17:30:00.001-05:00

Labor Day celebration cookout turns Greek....

After we consumed Michael's bbq ribs, the potato salad, and the baked beans, we began discussing baklava. Sophia's Greek heritage, her baking knowledge, and her Greek cookbook led the way to the kitchen.

I randomly chose a page in the cookbook - this translates to Dessert!

Greek cooking and baking; a well-worn, much-used cookbook from Sophia's library

a very special personalized cookbook

the basic Baklava recipe; Sophia tweaked the recipe

Sophia - our mentor

Greek honey...thick....rich...delicious

Sophia and Val ...

...utensils in hand

tasting the Greek honey

delicious!

lemon zest to add to the sugar syrup

Sophia buttering the phyllo

Sophia's method of adding the nut mixture to the phyllo sheets

rolling the phyllo sheets to encase the nut mixture

pressing the layers together

Val reading the recipe

Sophia's smile

each log brushed again with butter, then sliced with serrated knife through top layer at 3-finger widths

another brush of butter after the slits

a splash of tap water

and into the 325 degree oven until golden brown

adding the Greek honey to the sugar/water/lemon zest syrup

the thick rich Greek honey slides slowly from the spoon into the syrup

syrup ready to pour over baked phyllo/nut rolls

just out of the oven

three cooks in the kitchen

adding cooled syrup to hot phyllo/nut rolls (cool/hot is important per Sophia)

Queen Val and her tea (Sophia brewed a delicious, soothing Greek tea for us to sip while waiting for baking to complete)

soaking..waiting...waiting...waiting...

Sophia's Baklava
Ingredients:

3 cups nuts; mixture of walnuts, almonds, and hazelnuts (none were salted nor roasted)
1/2 cup panko bread crumbs or crumbled biscotti
1/4 cup sugar
1/2 t cinnamon (or to taste)
1 t ground cloves (or to taste)
1 package purchased phyllo dough, thawed
8 oz butter, melted
3 cups granulated sugar
2 cups water
zest of one lemon
1/4 cup Greek honey

Mixing:

Process first five ingredients in food processor until finely chopped; do not process into a powder nor paste (excess nut mixture may be frozen for later use)
Melt butter in small pan; sit aside (you will need a small brush to slather the butter onto the phyllo dough sheets)
In large pan, make syrup by combining 3 c. sugar and 2 c. water; boil for 10 minutes
Add grated lemon zest and Greek honey to sugar water mixture; sit aside to cool while phyllo dough/nut rolls bake
Spread melted butter on three individual sheets of phyllo dough, stacking one on top of the other after brushing with butter
Fold buttered sheets in half, short sides meeting
Generously add nut mixture to the edge of the stacked and folded buttered sheets and roll phyllo sheets around nut mixture; place in an un-greaed, unlined baking dish with 2" sides (choose a dish that is large enough to hold all the syrup, which will be added after baking)
Continue to make phyllo dough/nut rolls
Brush top of rolls lightly with butter
Sprinkle a few drops of water over rolls from fingertips held under running water
Bake in 325 degree oven until golden brown, turning once during baking. Baking time will vary but should be between 30 and 45 minutes.
Syrup mixture should be cooling at this time; Sophia stresses the need to add room temperature syrup to the hot phyllo/nut rolls immediately after removing them from the over
Once syrup is added, sit the dish aside and allow to cool completely at room temperature. The syrup will soak into the rolls.
The baklava will keep at room temperature for several days.

As you can see, we did not exactly follow the recipe in the book pictured above; thus, the recipe truly becomes "Sophia's Baklava."

Sophia is moving to another city. I almost missed meeting her...but didn't. Years ago, there was another dear lady in my life that I 'almost missed meeting....but didn't. She changed my life. Meetings such as these are meant to be....

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beach food....

2011-08-21T12:28:00.001-05:00

my favorite granola, fresh figs, and very red cherries.....

oh...and the sound of the ocean in the background....

"...how beautiful heaven must be..."
Southern Sunday Morning

Vanilla Granola

Ingredients:

4 c thick cut oats
1 c shredded coconut
1 c nuts
4 T ground flax
1/2 c light brown sugar
1 t cinnamon
1/4 t salt
4 oz honey
2 1/4 oz coconut oil
4 t vanilla
1/2 c dried cranberries

Mixing

Mix together first seven ingredients.
In separate bowl, mix honey and oil; heat slightly in microwave then and vanilla
Add wet to dry ingredients and mix well
Bake on parchment lined baking sheet at 300 degrees F for 25 minutes.
Remove from oven.
Add dried fruit
Cool well; this will clump if you do not stir after removing from oven
Store in freezer

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lard biscuits and summer jams

2011-08-14T18:20:00.000-05:00

Mom made her biscuits thin and crispy brown, yet soft and fluffy on the inside. Mine are not like hers, but they are close.

recipe coming soon

Brown Sugar Cinnamon Pop Tarts

2011-07-16T21:36:00.001-05:00

A google search revealed that pop tarts were introduced in 1963/1964 - I was in the first grade. I like pop tarts; they are addictive like Coke and peanuts, Moon Pie, and crunchy crust cornbread - all the things that were part of my childhood.

We didn't have a toaster in our rural farm home; we ate our pop tarts 'straight out of the box.'

All that to say, these pop tarts are not anything like the pop tarts of my youth. These are buttery, and crunchy, and flaky and rich and filled with a brown sugar cinnamon goodness.

flecks of cinnamon and vanilla beans in the unbaked top pastry of the soon-to-be pop tart

brown sugar cinnamon pop tarts baking; oozing of butter

just out of the oven; beautiful golden brown around the edges

Brown Sugar Cinnamon Pop Tarts
(adapted from here)

Ingredients:

2 cups (8 1/2 oz) all purpose flour (I use King Arthur)
1 tablespoon sugar (vanilla sugar if possible)
1 teaspoon salt
1 cup (2 sticks / 8 oz) unsalted cold butter, cut into small pieces
1 large egg
2 tablespoons sweet milk
1 additional egg used to brush bottom pastry prior to addition of filling
1/2 cup dark brown sugar (for filling)
1 1/2 teaspoons cinnamon (for filling)
4 teaspoons all purpose flour (for filling)

Mixing:

Mix together flour, sugar, and salt (first three ingredients) in large bowl
Add butter pieces and toss to cover with flour
Using your fingertips, rub the cold butter into the flour, tossing the flour lightly while mixing (or your preferred method of combining butter and flour)
Whisk together 1 egg and 2 T milk in small bowl. Add to butter/flour mixture; gently combine
Form pastry into a ball; divide pastry into two equal pieces
Cover each pastry half with cling wrap and refrigerate for 30 minutes (up to 2 days if necessary)
Roll each pastry half into 9" x 12" rectangle; cut each into 9-3" x 4" pieces (18 total pieces)
Place 9 - 3"x4" rectangles on a baking sheet; brush entire surface with egg wash
In a separate bowl, combine filling ingredients (brown sugar, cinnamon, and flour)
Place a heaping tablespoon of filling ingredients in the center of each egg-washed pastry piece; leave 1/2" border around filling (will allow top pastry to adhere to bottom pastry)
Prick remaining 9 pastry pieces with fork; lay top pastry over brown sugar and press gently around edges
Using a fork, flour the tines and gently press all around the edge of each brown sugar cinnamon pop tart to adhere the top to the bottom
Refrigerate the prepared pop tarts for 30 minutes (freeze pop tarts at this point for later baking if desired); preheat oven to 350 degrees
After refrigeration, bake pop tarts for 20-25 minutes; they will ooze of butter and become golden brown
Remove from oven and cool
I glazed mine with a mixture of powdered sugar, milk, a tablespoon of honey, a teaspoon of coconut oil, and a pinch of cinnamon (mixed to a pourable consistency)

20,247

Cinnamon Rolls from Amish Friendship Bread Starter

2011-07-10T08:15:00.001-05:00

hot from the oven

drizzle

creamy icing

completely frosted

4th of July presentation

Blueberry Cornmeal Shells

2011-07-10T07:57:00.001-05:00

I found these shells at an estate sale. I felt a sadness for the lady selling her items collected over a lifetime; I hope she would be happy that I will put these to good use.

ready for the oven:

baking to a golden brown

formal presentation just prior to the first bite

blueberry juice ooozzing

notice the browned butter bits

pretty

Avocado Hummus

2011-07-10T07:48:00.001-05:00

Avocado Hummus Still Life

Silky smooth acocado hummus processing

garnished with a sprig of thyme

Roasted Roma Tomato Fresh Basil Hummus

2011-07-10T07:42:00.001-05:00

Sweet Potato Brie Hummus

2011-07-10T07:35:00.001-05:00

Foodie Memphis dinner gathering at Las Delicias

2011-07-08T18:50:00.002-05:00

Foodie Memphis consists of a diverse group of people who love food and meet monthly at various restaurants in the Memphis area. General information and details related to monthly gatherings are posted on the Foodie Memphis facebook Info page.

Stop by the the Foodie Memphis blog to see photos of previous dinners and discussions with restaurant owners.

I've followed the group via facebook for a few months; Mexican on the menu drew me into the fold.
Everyone at my table welcomed me, the newbie, with tastings of this, samples of that, and 'have you tried this?'

We sampled so many dishes, I don't remember everything that was passed by my plate. I do, however, remember the tamales. They were my favorite of the night. (I recall my Grandmother and Father making tamales many years ago in the rural West TN kitchen...fond memories)

Follow the blog and facebook posts. If you are interested in sampling a variety of foods, consider participating in the monthly dinner meals.

Hipstamatic images via iPhone4

a view

through the front door

the chips are the best I've ever eaten

look closely at the chips

explaining every dish we would be served

new friends at my table; ample food

tasting and sharing

one of many dishes served

ah, the tamales

peppers

sample this

well fed

food and fellowship

room for dessert....always!

restaurant owner uses freshest of ingredients; quality dishes abound

...until next time

roasted strawberry frozen yogurt

2011-07-07T22:55:00.001-05:00

In the beginning...

...I purchased 32 ounces of lowfat yogurt for $2.99 + tax. No cheesecloth in the cabinet, I used a thin dishtowel to drain the yogurt for 2 days in the refrigerator. After draining the lowfat yogurt, I was left with a thick, creamy yogurt base to begin mixing the roasted strawberry frozen yogurt.

Fast forward to vanilla-sugar infused frozen yogurt. Rush!!!! to the grocery store now; purchase your yogurt, drain, and freeze. Enjoy this frozen treat, which has fewer calories than strawberry ice cream and lacks nothing in flavor.

Though it is not, this post sounds like an advertisement. I have never appreciated the taste of yogurt; however, I have finally found a way to add yogurt to my diet. Please, do not ask me how many 32 ounce containers of yogurt I have drained and frozen this summer!!!

Roasted strawberry frozen yogurt is very hard directly from the freezer; after about 5 minutes at room temperature the yogurt is easily spooned into a serving dish.

none left for you! sorry

Roasted Strawberry Frozen Yogurt

(recipe adapted from here)

Ingredients:

32 ounces lowfat yogurt, drained for two days
1/2 cup vanilla bean infused sugar (regular granulated sugar will substitute, but the vanilla beans really add to the flavor)
3 teaspoons vanilla extract (you can use vanilla paste if you don't have vanilla bean granulated sugar)
2 tablespoons honey
2 tablespoons spiced rum
1/2 cup roasted strawberries (or any fruit of your choice) (my recipe here)

Mixing:

Place large strainer over bowl
Line strainer with three layers of cheesecloth
Pour lowfat yogurt (140 calories per cup) into cheesecloth lined strainer
Cover with plastic wrap; place in refrigerator
Allow to drain for at least 2 days (3 days works well also)
Using the yogurt brand noted in the picture above, about 2 to 3 tablespoons of liquid drained into the bowl
Pour drained yogurt into mixing bowl
Add sugar, vanilla, honey and rum, and stir well.
Pour into your cold ice cream freezer (I use this one)
Freeze for 35 minutes
Add 1/2 cup roasted strawberries; allow ice cream freezer to make a few turns then stop the machine. ( I like to see red swirls mixed into the vanilla bean flecked, white frozen yogurt.)
Spoon frozen yogurt into plastic containers and store in freezer. (be sure to lick the dasher - remember your childhood!)

Note: I have also used roasted cherries, roasted blueberries, and roasted cranberries in this frozen yogurt recipe. As I type this post, I'm roasting peaches in the oven for the next making of frozen yogurt.

Pecan Crust Spinach Brie Tart

2011-07-07T21:43:00.001-05:00

A visual delight, the tart filling sits atop a toasted pecan crust. The subtle pecan flavor in the crust is delicious and a crust recipe that I will use again.

Baked in a rectangle tart pan, the Pecan Crust Spinach Brie Tart cuts into attractive rectangles, or triangles--your choice. The fluted edge of the tart pan offers guidelines for cutting.

ready for the oven; fresh thyme shared by My Friend V tops the spinach brie tart

tart cooling in the afternoon sunlight

Pecan Crust Spinach Brie Tart

(recipe adapted from here)

Ingredients:

Tart Crust:

1 1/2 c all purpose flour

1/2 c toasted pecans, finely chopped

2 t sugar

8T cold butter, cut into small pieces

1 egg yolk

1 t Dijon mustard

1T water, approximately (add just enough to bring the tart shell together)

Mixing:

Tart Crust:

(This recipe makes a very soft dough. There will be dough left over if using a 4 1/2" x 13 3/4" tart pan with removable bottom.)

Process flour, toasted pecans, and sugar in food processor
Add butter and pulse to cut butter into flour mixture.
Add egg yolk and mustard; add water if needed
Remove dough from food processor; press together in plastic wrap and refrigerate for an hour
Press dough into tart pan; line with parchment and fill with weights
Bake at 350 degrees for 20 minutes
Remove parchment paper and weights; return tart shell to oven and bake 5 to 10 minutes until browned
Sit aside to cool

Ingredients:

Tart Filling:
3 slices bacon, fried until crisp
3 small green onions, chopped
5 oz bag fresh spinach
3 eggs
2/3 c whole milk
1/4 t salt
pinch of black pepper
pinch of nutmeg
pinch of red pepper flakes
4 oz brie cheese, cut into small pieces
fresh thyme

Mixing:
Tart Filling:

Preheat oven to 350 degrees
Fry bacon in pan; remove from pan and drain on paper towel to cool; chop into small pieces when cooled
Add chopped green onions to bacon grease and cook 2 or 3 minutes
Add fresh spinach to bacon grease/green onions; cook until wilted which should only take a couple of minutes
Drain spinach/onion to remove excess moisture (I use a ricer to squeeze out excess liquid)
Chop spinach well before spreading on top of the baked, cooled tart crust.
Add bacon
Mix all other tart filling ingredients in small bowl. Slowly pour over spinach/onion/bacon.
Top with brie cheese
Add a few sprigs of thyme
Bake 30 - 35 minutes until filling is set. Let cool a few minutes, cut and enjoy.

19,265

Peanut Butter Granola Bars

2011-06-10T13:01:00.001-05:00

I cut the peanut butter granola bars into small pieces, in theory for portion control and storage.

The bars are packed with seeds and nuts and oats, and flavored with white chocolate wonderful peanut butter and honey. Eating only one peanut butter granola bar, regardless of the size of the bar, may be a challenge! The bars are delicious and addictive.

After baking, I refrigerated the bars hoping for smooth, straight sides while cutting the bars. The bars become very soft at room temperature, and cutting large bars may not be the best option.

Packaging the peanut butter granola bars in mini cupcake foils within an egg carton (think recycle!) provides quick access to a snack or offers a grab-and-go travel container.

Peanut Butter Granola Bars

(adapted from Renee at sweetsugarbean)

Ingredients:

6 T brown sugar
1/3 cup White Chocolate Wonderful peanut butter (from Peanut Butter & Co)**
4 T honey
4 T butter
2 t vanilla
1 1/2 cups oats
1/4 cup coconut flakes
1/4 cup sunflower seeds
3 T ground flax
1 T sesame seeds
2 T cacao nibs
2 T chocolate chips

Mixing:

Preheat oven to 350 degrees
Line 8" x 8" pan with parchment for easy removal of bars after baking
Melt brown sugar, peanut butter, honey, and butter in saucepan over low heat.
Remove melted mixture from heat and add vanilla; sit aside
In large bowl, combine oat, coconut, sunflower seeds, flax, sesame seeds, cacao nibs, and chocolate chips
Pour the wet mixture over the dry, and stir to combine well
Press mixture into parchment lined pan
Bake for 20 minutes (per original recipe). I would bake longer next time, hoping to achieve a more firm peanut butter granola bar

Hiking, camping, work, play, gift.....

The options are endless; the recipient will be grateful!

**The White Chocolate Wonderful peanut butter from Peanut Butter & Co. (endorsement given freely; no compensation) combines sweet white chocolate and peanut butter. Peanut Butter & Co. was one of the sponsors at BlogHerFood '11 in Atlanta in May. If all their products are as good as this one, they have found a new home on my pantry shelves!

17,279

cranberry orange sorbet

2011-06-08T20:12:00.000-05:00

The sun will set in about an hour here on the banks of the muddy Mississippi. It's cooler now....but tomorrow is coming. We are seeing a daily heat index of 100+ in early June.

feel the freeze

In the fall, I have great plans for the bags of cranberries that line the grocery produce area. Sadly, the berries find their way to the freezer. But now, in June, they have burst into their full potential.

Cranberry Orange Sorbet

Ingredients:

4 cups cold juice from cranberry jam (see recipe below) (this juice, after cooling in refrigerator, was the consistency of chilling jello)
2 T honey
2 T Grand Marnier
1 T superfine sugar

Mixing:

Combine all ingredients
Pour into ice cream freezer
Freeze for 40 minutes; the sorbet will be soft, but frozen.
Quickly transfer to freezer container and store in freezer.
This scoops easily directly from the freezer.

This sorbet is rich; a couple of small scoops are both brain-freeze refreshing and filling

Cranberry Jam
(recipe adapted from here)

Ingredients:

28 ounces cranberries
1 orange, juice and zest
24 ounces granulated sugar
24 fluid ounces water
pinch of salt

Mixing:

Combine all ingredients in a large pan.
Place on stove top and bring to a slow simmer.
After you hear the first cranberry pop (it really does pop; first experience for me!), set your timer for 12 minutes.
After the twelve minutes, remove pan from heat.
Pour liquid through strainer (I used a food mill), separating the liquid from the solids.

Yield:

approximately 6 cups juice
approximately 3 cups cranberry jam

frost slopes across the edge of the jar as I enjoy the sorbet before it melts

not your Grandmother's version of the Thanksgiving cranberry-orange sauce

16,798

Amish Friendship Bread

2011-06-05T18:16:00.130-05:00

Prepare the pans....many, many pans.

I baked Amish Friendship Bread in the mid 80's. I was a young bride, and AFB was the fad in the rural area I called home. I have my original hand-written Amish Friendship Bread recipe, given to me by my dear friend's mother, who many (including non-family members like me) call Grandma Byrn.

The underlying principal in the book, 'friendship bread,' is the linking of people and their community and their lives.

The following is written on the back of my Amish Friendship Bread recipe card from Grandma Byrn:

"From Sue Morton Lake Geneva, Wisconsin"

At the time, Grandma Byrn and I lived in Obion County, Tennessee. My first Amish Friendship Bread starter traveled many miles.

Grandma Byrn's handwritten recipe card:

Grandma Byrn (2011) with her granddaughter Bridgid

I no longer have the original starter; however, after reading 'friendship bread,' I decided to remake an old memory. So, committed I became to 10 days and extensive baking. I'm currently working through round two and will bake again next weekend.

I must say that the recipes posted on Friendship Bread Kitchen's website yield a better textured bread than the bread of the 80's.

Here's a link to iPhone pictures of my new starter, made using yeast, water, flour, sugar, and milk.

(http://www.blurb.com/mobile/show/016248283)

First baking with the starter - chocolate!!! Almond Joy Amish Friendship Bread (the batter was very thick, but baked to a moist, delicious bread that I glazed with ganache)

lemon Amish Friendship Bread, glazed with powdered sugar, cream, and Penzey's lemon powder

Seattle Amish Friendship Bread (I used the normal AFB recipe, omitting cinnamon sugar and adding 4 tea bags of orange-cinnamon tea from Seattle's famous Market Spice in Pike Place Market.)

And, then I decided I should bake the original recipe.

(going into the oven)

just out of the oven

15 minutes out of the oven; we cut the bread warm; it was delicious!

beautiful visual appeal on top of loaf

Most recipes can be found on Friendship Bread Kitchen web site.

Look quickly, for this is all that remains. Here's an 'inside look' at the breads.

chocolate:

lemon:

Seattle

Traditional Cinnamon

I have noticed that the bread crust becomes softer and the inside of the bread becomes more moist on day 2-3 after baked.

I have also found that I can sit (covered) 1-cup portions of starter from day-10 distribution on the counter for two days, and then bake bread with no ill effects.

16,598

Mexican Wedding Cookies

2011-05-31T21:21:00.000-05:00

Memories of Mexican Wedding Cookies begin with my Mother baking these small, round balls of butter and flour (I'm sure Mom used margarine). Hot out of the oven, Mom would toss the cookies in a small brown paper sack filled with powdered sugar. I don't remember her tossing the cookies in powdered sugar after they cooled. I do remember eating her cookies and dribbling powdered sugar over my hands and clothes and the floor. In a family of five, perhaps the cookies were eaten before Mom had the opportunity to toss the cooled cookies a second time in white dusty sugar.

Mexican Wedding Cookie recipes are somewhat standard, incorporating butter, sugar, and flour. However, these are the BEST Mexican Wedding Cookies I have ever tasted.

This recipe contains an extra ingredient that elevates the melt-in-your-mouth, buttery cookie to greatness.

Mexican Wedding Cookies

(recipe adapted from King Arthur Flour blog and website)

Ingredients

8 ounces Lurpak slightly salted (very soft room temperature) butter
2 ounces powdered sugar, sifted
1 1/2 Tablespoons (yes, I used this much) vanilla extract
1 teaspoon almond extract
3/4 teaspoon salt
2 1/2 ounces almond flour/meal (I use Bob's Red Mill)
9 1/2 ounces King Arthur Unbleached All-Purpose flour
6 ounces powdered sugar for coating cookies

Mixing

Preheat oven to 325 degrees.
In stand mixer, combine butter, powdered sugar, vanilla extract, almond extract, and salt; mix well
Add the almond flour/meal to the butter mixture
Stir in the all purpose flour
I used a #50 scoop to evenly portion the cookies onto a parchment lined half sheet tray (32 cookies)
Hand shape the cookie dough rounds into smooth balls
Bake for 18 minutes (your oven may vary)
Cool MexicanWedding Cookies 2 minutes on baking tray and then coat with powdered sugar (I swirled cookies and powdered sugar in a small bowl)
Place on wire rack to cool completely
After cooled, toss in powdered sugar again.

Freezing
Follow Mixing instructions through step #6. Place sheet tray in freezer. After cookies are frozen, place in freezer safe container. I thawed cookies prior to baking, though I don't know that it was necessary.

Perfect in taste, texture, and eye appeal, Mexican Wedding Cookies are simple yet delicious.

...simply...delicious...

16,419

oven roasted strawberry jam

2011-05-28T17:58:00.001-05:00

These strawberries have been in the freezer since last summer. The cold storage did not diminish the taste value of the red beauties.

slow oven roasting turned the frozen strawberries into oven roasted strawberry jam

notice the thick, red - juice-truned-jam

Oven Roasted Strawberry Jam

(recipe adapted from http://familystylefood.com/2011/04/roasted-strawberry-refrigerator-jam/)

Ingredients

2 quart bags frozen strawberries, drained of juice after thawing
3/4 c granulated sugar
2 T chamboard liquor
1 vanilla bean, split

Mixing

Preheat oven to 250 degrees
Combine all ingredients into large bowl
Stir well to distribute sugar
Let sit for 15 minutes
Pour mixture into half sheet pan
Bake in slow oven (250 degrees) for two hours
I stirred berries and juice a couple of time during baking time.
Remove from oven and let cool
Store in refrigerator if you plan to consume within a couple of weeks; otherwise, store in freezer.

Oven roasted strawberry jam would be delicious over ice cream or cheesecake or pound cake, ....

or off the end of a spoon.

enjoy!

Olive Oil Brownies

2011-05-28T17:14:00.001-05:00

I tried to tell myself that I did not like these brownies. They seemed to be missing the 'richness' one tastes when eating a brownie baked with butter.

...but the more I sampled a bite now and again, and the longer the brownie bites aged (overnight)...

...I decided that these very moist brownies are chocolate goodness, gooey, and satisfying. Yes, consuming the last brownie, I decided that the olive oil brownies are very, very good.

Cacao nibs top the olive oil brownies rather than nuts. The nibs add a pure chocolate crunch that compliments the soft, smooth olive oil brownie base.

Olive Oil Brownies
(thank you, http://familystylefood.com/2011/04/olive-oil-cocoa-brownies/
for sharing the recipe)

Ingredients:

3 large eggs
1 1/2 c raw sugar
1/2 c. EVOO (olive oil)
2 t. vanilla
1 1/2 c flour
1/2 c cocoa powder ( I use an Italian cocoa powder; it is sooo rich)
1/2 t salt
1/4 c cacao nibs

Mixing

Preheat oven to 350 degrees; I preheat my oven an hour before most baking.
Line 8" square pan with parchment for easy removal of the baked brownies.
Beat eggs in mixer for one minute
Gradually add sugar; continue beating until eggs/sugar mixture is thick
(note-raw sugar did not completely dissolve)
Decrease mixer speed and s l o w l y add olive oil
Add vanilla
Sift flour, cocoa, and salt into bowl. Stir into egg mixture.
Pour into prepared pan.
Bake 25 minutes
Let cool completely in pan; remove and cut into small pieces

These olive oil brownies freeze well.
I think I'll add espresso powder when I bake these again.

16,259

roasted blackberry ice cream

2011-05-14T16:45:00.001-05:00

Roasted blackberry sauce creates the beautiful lavender color.

spring is here; the wild evening primrose are in bloom and....they are almost the color of the ice cream

Creamy, smooth, and c o l d enough to freeze your brain and your back.

Though you will want to savor each bite, don't linger too long because this ice cream melts somewhat quickly.

absolutely delicious!!!
After your first bite, you will know that you have tasted something out of the ordinary. The rich blackberry sauce escalates the vanilla ice cream base to a spectacular culinary experience.

As I posted on facebook....sorry you missed it...

Roasted Blackberry Ice Cream
(adapted from userealbutter here)

Pour into large bowl and sit aside:
1 1/2 c cold heavy cream

In separate bowl, whisk together
4 large egg yolks

Warm in a saucepan:
1 1/2 c half and half
1 cup granulated sugar

Warm the milk/sugar mixture until small bubbles form around the edge of the pan. Pour a small amount of the hot mixture into the egg yolks, whisking constantly (you don't want the eggs to cook). After the yolks are warm, pour the yolk/milk mixture back into the pan and continue to heat.

Cook and stir until the custard coats the back of a wooden spoon. Immediately remove from heat and strain this mixture into the bowl of cool heavy cream.

Stir into the ice cream base:
1 1/2 c roasted blackberry sauce (recipe here)

Place in refrigerator for about 4 hours to cool completely. Afterwards, freeze as per your ice cream maker directions. If your ice cream freezer is this one, it may not hold all the ice cream mixture.

15,058

roasted blackberry ice cream base

2011-05-14T15:26:00.001-05:00

This is not exactly the 'swirl' that you will find in your Starbucks cup; this is my version, swirled with cream and the juice of roasted blackberries.

Roasted Blackberry Puree
1 gallon bag of frozen blackberries (these have been in freezer since last summer)
2/3 c granulated sugar
2 T brandy
Stir together and let sit until berries have thawed.

Stir in the seeds from one vanilla bean, then toss the bean in with the blackberries.
Pour into baking dish or baking tray and place in preheated 250 degree oven.

I roasted the berries slowly for 3 hours, stirring once each hour.

Remove berries from oven and cool slightly. Place in strainer for food mill and process to extract the juice and pulp that will flow easily through the holes.

This recipe yields approximately 1 1/2 c puree.

The blackberry puree would be delicious over pancakes, or pound cake, or mixed into a blackberry vinaigrette for your summer salad. It's also good enough to eat with a spoon as you consume hot fudge sauce!

* * * * * *
The ice cream is freezing. Pictures and recipe to follow soon.

a BITE of ginger

2011-05-11T19:48:00.000-05:00

My Mom made gingersnaps 'just for me' .....ah, the memories. Cookies I bake from her recipe just are not the same. So, I often try new recipes searching for a new memory.

These are very good! They are crunchy on the outside, moist and chewy on the inside. And they burst with ginger flavor. So, these are not for the 'ginger faint of heart.'

A batch of these ginger cookies received Two Thumbs Up from the workplace food critics.

Ginger Cookies
(recipe adapted from here)

Preheat oven to 350 degrees

Mix:
2 c all purpose flour
2 t baking soda
2 t ground ginger Penzey's!
1 1/2 t ground cinnamon Penzey's
1/2 t ground allspice
1/4 t salt
2/3 c crystalized ginger Pinzey's

In separate bowl
Melt 1 stick butter

To the melted butter, Add
1/4 c mild molasses
1/2 c granulated sugar
1/3 c brown sugar
1 egg, lightly beaten

Stir dry ingredients into the wet mixture.

I used #50 scoop to form the cookies; yield about 36 cookies

Here's the best part:
Roll each cookie dough ball in a mixture of granulated sugar and raw sugar. Start with 2T of each type sugar in a small bowl. Drop in the cookie dough and s w i r l l l until the dough is generously covered with sugar.
Place cookie dough balls onto parchment lined baking sheet, allowing room for the cookies to spread. I bake 13 cookies on my half sheet pan.

Bake for 12 minutes (your oven may vary). I baked until the cookies puffed up, and then Fell before I removed them from the oven.

Allow to cool on baking sheet for 2 minutes; remove to wire rack to cool completely.

(today is day 4 and the cookies are still crunchy on the outside and soft on the inside)

chocolate nutella microwave molten cake

2011-05-10T21:40:00.000-05:00

As food bloggers, we frequently strive to create beautiful images of food. We attempt to tickle the reader's sense of smell, taste, and anticipated satisfaction.

satisfaction!!!

However..........

As you can see, the last bit of chocolate nutella microwave molten cake cling to the inside and outside of the ramekin.

Let me say, this cake is DELICIOUS, and so easy and quick to stir together.

The original recipe states that the cake can be microwaved in one large coffee cup. I used two ramekins; next time I'll use three.

rich, creamy, tasty batter ready for one to two short minutes in the microwave:

beginning to 'puff'

a small crack in the top, but beginning to look like a baked cake

obviously....the ramekin is to small!!!!

no turning back now; just let it f l o w ............

I just can't post this image full size. Though this does not appeal to the eye, if you give it a chance it will definitely appeal to your senses of smell and taste. (The cake isn't burned; the cocoa is very dark.)

The cake resembles a lava cake, with chocolate/nutella cake on the top, and molten chocolate/nutella in the bottom of the ramekin.

I ate every bite!

Chocolate Nutella Microwave Molten Cake

(recipe adapted from here)

Mix in bowl:

4 T White Lily self rising flour

4T granulated sugar

3T cocoa powder

In separate bowl, mix:

1 egg

3T whole milk

3T olive oil

3T Nutella

Add dry ingredient mixture to wet, and stir well. Pour into THREE ramekins.

Microwave (mine is 900 watts; 100% power) 1 to 2 minutes, checking often for doneness. My toothpick came out clean; however, I didn't push the toothpick to the bottom of the ramekin.

ENJOY!!!!!

freshly baked crackers with hummus

2011-05-07T22:30:00.001-05:00

rustic cut/broken crackers

The crackers were pretty, and tasted great, BUT
they were not crisp. They were soft and pliable, somewhat like toasted pita bread.

taking a step back, cracker dough ready for the oven

I have since tried two additional cracker recipes. Neither this recipe nor the two additional cracker recipes yielded crisp crackers in my TN kitchen - humidity 60%+. I don't know if the high humidity affects crackers!!??

This is adapted from an Alton Brown recipe; usually I have success with his recipes.

Mix dry ingredients together in bowl:

2 1/2 oz whole wheat flour

2 1/4 oz all purpose flour

2 1/2 T poppy seeds

2 1/2 T sesame seeds

3/4 t salt

3/4 t baking powder

Add

1 1/2 T olive oil

Add

3 1/4 oz water

Knead slightly to mix well; let rest under kitchen towel 15 minutes.

Preheat oven to 450 degrees.

Roll to 1/8 " thick for a dipping cracker.

Bake 6 minutes

Flip cracker over and bake an additional 6 minutes.

Remove from oven when crisp and brown around edges.

Cool on wire rack.

Break into pieces to serve.

(If rolling to 1/16", baking time is reduces to about 4 minutes on each side.)

hummus variations from this recipe
stir in additional smoked paprika

stir in 3T pesto

basic recipe

dessert granola featuring Olive and Sinclair chocolate

2011-05-07T20:48:00.001-05:00

oats coated with a selection of Olive and Sinclair chocolate

mixing in the afternoon sunlight

look closely at all the rich goodness

Recipe adapted from Citrus and Candy here.

Chocolate Granola

Preheat oven to 350 degrees.

Mix well in large bowl:

250 g oats (approximately 2 3/4c)

50 g dried cranberries

25 g raisins

25 g pumpkin seeds

25 g unsweetened coconut

1 1/2 T cocoa powder

1/4 t cinnamon

pinch of salt

Chop and sit aside:

75 g chocolate

( I used a mixture of Olive and Sinclair cacao nib, 67%, coffee bean, and salt and pepper)

Heat in pan until sugar dissolves and butter melts:

63 g brown sugar

50 ml water

15 g butter

Remove from heat and add:

63 ml honey

1 t vanilla

Stir to mix wet ingredients well

Add the 75 g chopped chocolate and stir until chocolate is melted

Pour the wet mixture over the oat mixture; stir until oats are well coated with chocolate mixture.

Spread granola mixture on parchment lined baking sheet.

Bake for 20 minutes, stirring every 5 minutes.

Allow to cool, and store in the freezer.

dessert granola!

fresh Mozzarella and fresh Ricotta - Viking class

2011-04-17T21:59:00.002-05:00

Yes, you read that correctly. We made fresh, warm, mozzarella cheese from cut curd. And, using whole milk and heavy cream, we made fresh ricotta with a subtle hint of lemon. The Viking class was small and intimate, allowing ample discussion time.

Since purchasing this book last summer, I'm on a quest to taste as many cheeses as possible. I choose a new one from the Whole Foods counter once or twice a month. Not knowing the flavor of what I choose is half the fun.

The class began with brief introductions and - let's get started!

curd, previously frozen; it seems that finding curd locally is somewhat difficult
(online sources include Golden Age Cheese in NY and Todaro Brothers in NY)

cutting the curd as thinly as possible

smaller curds will melt more evenly in the boiling water

added a little salt to the curd and hot water;

v e r y s l o w l y work the warm, melted curd, moving as if tossing a green salad

The goal is to develop a smooth, creamy mozzarella;

too much handling and the cheese will be rubbery.

We formed the cheese into a ball, pulling the sides toward the bottom as if forming a loaf of bread.

Mozzarella cooling in cold buttermilk:

Kelly removing her cheese from the buttermilk and placing it in a plastic bag for storage in the refrigerator. We added some of the buttermilk to the bag to prevent crust formation on our newly-made cheese.

My mozzarella, pictured the next day coated with olive oil and Herbes de Provence. Taste testers were impressed that I made the cheese and highly complimentary of the flavor.

my last bite---

cheese is beginning to form a crust on edge, but center remains smooth-day 6

Making ricotta-

Mise en place

Though ricotta is traditionally made with whey, we used whole milk, heavy cream, lemon juice, and salt...
(vinegar, rather than lemon juice, would yield a more neutral flavored ricotta)
...and low heat

The class had an extended conversation related to stirring.

Our team stirred very little during the heating process. Our cheese making process resulted in a smooth texture, fine curd ricotta, with a subtle hint of lemon.

watch closely for the curd to form

our first taste

we always appreciate instructor Tanya's assistance

preparing several layers of cheesecloth

It's time to pour our cheese into the cheesecloth; extra hands are very helpful

notice the thickness of the mixture

our yield

preparing to tie the bag...

...and hang to drain

The cheese tasting portion of the class included several cheese selections as well as parings.

Viewing the cheese plate, the wine glass is at 1:00.

Our first tasting was the cheese at 12:00, and we worked clockwise around the plate.

12:00

Silver Goat
creamy white
goat's milk; cheese produced in Canada
paring: tomato jam and the most wonderful flavored almonds
(whole almonds, egg white, sugar, salt, pepper, and finely chopped rosemary)

2:00

Campo de Montalban

waxed rind embossed with embossed black herringbone design

aged 3 months

mixture of sheep, cow, and goat's milk; cheese produced in Spain

paring: sweet quince paste, sweet chutney, grapes

4:00

Peconno Toscano

reddish brown rind developed from tomato/olive oil wash

aged 20 days to 4 months
(alternative to parmesan)
ewe's milk; cheese produced in Tuscan region in central Italy
paring: bitter spicy olives, nuts, grapes, Granny Smith or Pink Lady apple slices

6:00
Grand Camembert
edible soft, washed rind
cow's milk; cheese produced in France
very mild cheese, wrapped in paper
(in Brie family)
paring: fig/almond cake, fresh raspberries

7:00
Chaumes (pronounced Shohm)
orange soft washed rind
aged 4 weeks
cow's milk; cheese produced in south west France
soft, creamy, buttery cheese, melts easily and is delicious
paring: grapes
(softer the cheese - higher the fat content)

9:00
Appenzeller
herbal brine/wine/cider wash forms golden rind

"Classic". Aged three to four months. The wheels are wrapped in a silver label.
"Surchoix". Aged four to six months. Gold label.
"Extra". Aged six months or longer. Black

cow's milk; cheese produced in north east Switzerland

firm cheese

paring: sweet pickles, sweet German mustard (delicious!! with this cheese)

11:00

Kerrygold Aged Cheddar

aged 1 year

cow's milk; cheese produced in Ireland

semi firm, yellow cheese

paring: pickled vegetables with hint of worcestershire

Center of cheese plate

Royal Stilton

cow's milk; produced in England

forms it's own crust/coat
strong flavor
paring: chutney, raspberries, strawberries, Granny Smith apple slices, pears, steak

the table....after the feast

notice the footed cake stand in the center of the table...
dessert...
cheesecake truffles - made of cream cheese, butter, amaretto, powdered sugar, dried cherries, chocolate chips, and rolled in finely crushed graham cracker crumbs

This was a very informative and enjoyable class. If you enjoy cheese, this IS the class for you!

fig jam squares

2011-04-16T19:58:00.001-05:00

In the beginning, these figs...

...became this beautiful jam made of figs, lemon juice, honey, and sugar.

Months later, I used the fig jam as the filling in these buttery bars:

The recipe makes a 9" x 13" pan. Cool well and cut into small pieces; these are quite rich in flavor.

Recipe adapted from Amanda at slowlikehoney.net

Crust:

In a stand mixer, mix for 2-3 minutes

8 oz soft butter

10 1/2 oz granulated sugar ( I rubbed the zest of one orange into the sugar prior to mixing with butter)

Add:

2 eggs, slightly beaten

1 t vanilla

Add

13 1/2 oz flour

1/2 t salt

Mix only until dough forms.

Line 9x13 pan with parchment paper or aluminum foil.

Press 2/3 of dough into bottom of pan; press evenly across entire bottom of pan.

I toasted 3/4 c walnuts for 8-10 minutes in 350 degree oven and cooled.

After cooling, chop nuts.

Sprinkle chopped nuts onto top of crust in 9x13 pan.

Spread 15 oz fig jam over nuts and crust.

Pinch remaining 1/3 of dough into pieces and press onto top of jam, leaving areas open to allow the jam to bubble through.

Bake at 350 degrees for 40 minutes.

The bottom crust will brown quicker than the top curst. I placed the 9x13 pan on top of two sheet pans to help insulate the bottom crust. Place a piece of aluminum foil over the top of the bars if they are browning too much prior to completion of the 40 minute baking time.

Cool the bars and cut into squares.

I froze a few of the bars and they were very good after removing from the freezer.

hummus and 'The Accidental Baker's' artisan flatbread crackers

2011-04-16T18:59:00.002-05:00

Thank you, Alton and Good Eats, for inspiring me to try hummus.

To be honest, the word hummus just never sounded like something I wanted to taste. As would happen in life, things change. During the past 1 1/2 years, I've enjoyed broadening my culinary horizons. Thus, hummus, your time has come...

Since I've never tasted hummus I have no point of comparison; however, Alton's recipe, in my opinion, is very good.

I wanted to taste the hummus with an unflavored cracker; thereby allowing the hummus flavor to shine. I chose an artisan cracker sold by Whole Foods. 'The Accidental Baker's' Sea Salt Artisan Flatbread Crackers (made in North Carolina) were the perfect choice. I highly recommend this product!

Here's a news clip from The Accidental Baker's kitchen:

Hummus recipe adapted from Good Eats, found HERE on the Food Network. Also, click here for some nutrition information related to chickpeas.

Cook the dry garbanzo beans/chickpeas:
Add to crock pot:
7 c water
1 lb dry chickpeas, rinsed and sorted
1/4 t baking soda

Cook on low for 8-9 hours.
Drain the beans, reserving some of the liquid to add to the hummus if needed.
This will yield about 40 ounces of cooked beans. My adaptation of the Good Eats recipe uses 10 oz or 1/4 of this recipe. I either add the remaining beans to a soup or freeze the beans for future hummus.

Make the hummus:
(this yields about 1 1/2 cup hummus)

Into food processor, add:
10 oz drained cooked chickpeas (I don't remove the outer husk as some recipes suggest; my hummus is velvety smooth)
1/2 clove garlic, minced
1 1/2 T tahini (sesame paste)
process well

add:
1 T water or the juice from cooking the beans
4 t freshly squeezed lemon juice
process well

add:
3/4 t salt
3/8 t smoked paprika
process well

slowly add through feed tube while food processor is running:
1 T olive oil
process well

I don't think you can over-process; I mix until the hummus is as smooth as I like. You may need to add a little more liquid if you want a thinner hummus. For me, the recipe listed above was perfect.

I'm now ready to try various flavor-versions of hummus. A simple internet search yields numerous add-ins for my future hummus preparations.

cherry almond tart

2011-04-16T17:30:00.000-05:00

The almond tarts pictured above are immediately out of the oven. They are steaming and puffy and the surface shows craters of cherries.

The recipe makes two rectangle tarts. Taste testers gave these tarts A++ ratings. I found the tarts cut smoother on day two, after being refrigerated; however, tasting an end piece directly from the oven was an experience not to be missed.

The crust mixture is very soft; continued persistence pressing the dough into the tart pans is necessary. You may have a little crust dough left over; make cookies!

Recipe is adapted from El at www.freshnewengland.blogspot.com.

Cherry Almond Tart

Crust:

140 gr sugar

400 gr butter; use the best butter available

1 egg

1 t vanilla

445 gr flour

1/4 t salt

Mix sugar, softened butter, and egg well with mixer.

Add vanilla

Slowly add flour and salt and mix only until incorporated.

Press dough into tart pans; this will take a little time

Dock crust with fork and refrigerate for 20 minutes

After refrigerated, line tart crust with aluminum foil and pie weights/dry beans.

Bake at 350 degrees for 8 minutes to set the sides of the tart

Remove tart pans from oven to cooling rack; remove beans and aluminum foil

1/2 teaspoon ground cinnamon

Generously sprinkle both crusts with ground cinnamon

250 gr fresh or defrosted pitted cherries, drained

Evenly divide cherries between each tart pan

Filling:

Beat in stand mixer for 8 minutes until very fluffy

3 eggs

100 gr sugar

Fold in

75 gr melted unsalted butter

1/4 t almond extract

100 gr sifted almond meal

pinch of salt

Pour filling over cherries. Top with slivered almonds to decorate.

Place tart pans on lined baking sheet; butter may seep out of the tart pan.

Bake at 350 degrees for 30 minutes, until golden brown and the filling is set.

Remove from oven and cool on wire rack.

'Garlicky Sesame-Cured Broccoli Salad' by Melissa Clark

2011-04-16T15:03:00.000-05:00

Isn't this broccoli salad beautiful! The florets are so rich in green color, and if you could smell, the aroma would be of sesame oil, cumin, and garlic.

This is the second recipe I've tried from Melissa Clark's book, "In the Kitchen with a Good Appetite." For those looking to try something new, this is a great book - one I highly recommend!

As the author comments, the salad is good freshly mixed; however, it's much more flavorful on day two or three or four. Since I was traveling, I froze the uneaten portion of the salad. A week later, I added the frozen salad to a roasted tomato soup. The broccoli maintained a bit of crunch in the soup, even after simmering for three hours.

Here's the LINK to Melissa's recipe in the New York Times dining and wine section.

soup...recreating the leftovers

2011-04-16T14:33:00.002-05:00

Though it's April 16th, it's a cool, windy, overcast day here in TN. Soup seemed like the perfect lazy Saturday afternoon lunch.

There is no recipe for this soup....I used my leftovers, as have many cooks through the centuries.

Into a large pot, I added:

13 frozen roma tomatoes, previously roasted with olive oil, balsamic vinegar, a little sugar, salt, and pepper
16 oz frozen very thick turkey stock, made from the Thanksgiving turkey carcass
10 oz frozen slow-cooker cooked chickpeas
3/4 of the frozen 'Garlicky Sesame-Cured Broccoli Salad' recipe from my new cookbook, "In the Kitchen with a Good Appetite" by Melissa Clark
2 cups water
1 small can tomato paste
no seasoning was required, as all ingredients were previously seasoned

I turned the stovetop eye to very low, covered the pan, and let the ingredients simmer for about 3 hours.

The roasted roams add such intense flavor, and the broccoli maintained a bit of crunch. Ladled into my pottery dish, the soup was warm and rich and very flavorful.

(photos taking using my iPhone 4, Camera+ app, and natural light)

delicious....

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muffin tarts

2011-04-05T18:08:00.000-05:00

These muffin tarts are very, very loosely adapted from a recipe for Pumpkin Dark Chocolate Chip Muffins, posted by Nicole of makinggoodchoicesblog.com.

When I pulled the pumpkin from the refrigerator it was molded. Out with the pumpkin; in with the butter - there goes the 'making good choices' in this recipe.

I proceeded through the recipe, substituting when necessary and reducing the yield. The result was a muffin tart that was light and fluffy with a little added texture provided by the oats. I would add more cinnamon and cardamon next time, as well as cut back a little on the chocolate chips.

Muffin Tarts
Preheat oven to 400 degrees.
Place 6 - 4"tart pans on a baking sheet; spray lightly with cooking spray

Mix:
1/4 c. raw sugar
2 T apple butter
2 T apricot preserves
1 egg

Add:
1/2 c. melted butter
1/4 c. water

In separate bowl, mix:
3/4 c. whole wheat flour
3/4 c. thick rolled oats
2 T ground flax
3/4 t baking powder
1/2 t soda
1 t cinnamon
1/4 t cardamom
1/4 t salt

Add the wet to the dry
Gently stir in 1/2 c. chocolate chips

I used a #8 scoop, and evenly divided the batter between the 6 tart pans.
Sprinkle generously with raw sugar.

Bake for about 15 minutes.
Enjoy!

You really should read he original recipe here; I'm sure it's healthier.

Austin Eats Food Tours in Austin, TX

2011-04-05T12:10:00.003-05:00

Food Tours....
If you love food, or just want to explore a city behind-the-scenes, I encourage you to research the next city you plan to visit. If food tours are available, add that event to your travel plans.

I became a 'food tour aholic' during my visit to Seattle, WA. After experiencing three of the city's Seattle Food Tours, I now search for similar tours in all cities I visit.

In Austin, TX I found Austin Eats Food Tours. (follow them on facebook here; on occassion, you might find a discount code there) You can find the link to my food tour pictures at the end of this post.

Austin Eats Food Tours is a young business, owned and operated by a young couple excited about food. They have great visions of adding additional Austin food tours in the future. Austin offers such a variety of cuisine, the tour ideas are endless.

Don't let the 'young' business fool you. The Austin Eats tour was conducted on the same professional level as those of the Seattle food tour pros (we didn't need the headphones in Austin that were needed in the craziness of Pike Place Market Seattle). We parked for free, met at the corner of Republic Square Park, received our bright orange bags and a bottle of water, and we were off! Off to sample two treats from two Austin Downtown Farmer's Market vendors, and we had enough time to browse around the market for a few minutes.

Though not on the food tour, I found Tom Pedersen's Cocoa Puro chocolate within the market (I can always find the chocolate). I can highly recommend the caramelized cacao nibbs!

Dia Due served hot, local pork sausage and biscuits covered with cream gravy. Breakfast at the market!

Bola Pizza, (named after the owner's dog-Bola) working with their mobile wood fired oven covered in bright blue tiles, allowed us to watch the making of their specialties, then offered two pizza tastings. Their crust is their signature. They are a regular at the farmer's market.

We walked past Lance Armstrong's bicycle shop, Mellow Johnny's, and stopped at Hut's Hamburgers. I spotted this restaurant the day before while driving to Whole Foods-that's another blog post! I snapped a quick iPhone shot and emailed it to my brother (we had an uncle named Hut....ahh....), not knowing the restaurant was on the food tour. Hut's serves a delicious hamburger, and very unique onion rings. Huge onions, sliced and battered with a cornmeal and pepper mixture are a specialty at Hut's.

It's good that we walk between restaurants. We need to walk.

Haddingtons-An American Tavern (English gastropub style) served a banana bread slice topped with sweet bacon and whipped cream cheese, drizzled with maple syrup. Oh, this was so good!

A few steps away and we entered Walton's Fancy and Staple. I'm a "Confections of a Closet Master Baker" fan; after tasting the Golden Egg at Walton's, the pieces fell together. The book author and restaurant owner have strong family ties. The list of dainty dessert delicacies included Cream Cheese Brownies, Golden Egg nuggets, Dark Chocolate cupcakes with Strawberry Cream cheese frosting, Butter Croissant pieces, and tiny round Honey-Bee Cake. Honey-Bee cake is a honey almond cake layered with slated caramel butercream and topped with a ganache rosette and toasted almond. This flavor combination is awesome!

A walk up Congress to see the 'the lady who saved Austin,' and we redirected toward Franks, whose web site and building wall sports the tag, 'hotdogscoldbeer.' Jackalope sausage, shredded cheese, crackers, and a couple of sauces began the tasting. Jackalope is a combination of rabbit, antelope, and pork. It was very tasty. We sampled wine on tap, chocolate covered bacon, and a couple of additional items. The atmosphere was lively, even at noon. I'm sure it's lively+, 12 hours later in the day.

The last leg of the downtown tour took us to a dark cozy tavern, The Ginger Man, where we sampled a dark and a light locally brewed beer.

After eating, walking, talking, and touring all morning, the entire tour group seemed to meld together as one might think of old friends. We parted and wished each other happy future culinary adventures.

Here's the link to my PICTURES from the food tour and the farmer's market.

If you find yourself in Austin, TX, contact Andy and book an AUSTIN EATS FOOD TOUR! I'm giving them a 5+ star recommendation.

...San Diego, CA is next on my USA city adventure list...
Any food tour recommendations will be most appreciated

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melt in your mouth Brownies

2011-03-12T20:28:00.002-06:00

I tried to dislike these.
I tried to say they were, 'chocolate but bland.'
I tried to say, 'theses need a strong shot of expresso.'

But...

...these brownies are so moist, and ooooeeeyyyy gooooeeeyy. They just melt in your mouth!

These brownies are thin, baked in the 8x8 pan, but they are so rich.

melt in your mouth Brownies

(Adapted from Texas Fudge Brownies found here)

Mix:

2 eggs

pinch of salt

1 c. sugar

1 t. vanilla

In separate bowl, melt in microwave:

2 oz chocolate (I used Olive and Sinclair 67% cacao)

1 stick butter

Cool slightly and add to egg mixture while whisking.

Add:

1/2 c. flour

Pour into greased 8x8 pan.

Bake at 350 degrees for about 25 minutes.

While the brownies are baking, make the frosting:

Over medium heat, bring to boil:

1/2 stick butter (1/4 cup)

1/4 c. whole milk

2 T cocoa powder

Add:

1/4 t espresso powder and a pinch of salt to hot butter mixture.

Add:

2 c. sifted powdered sugar and mix until smooth

Pour icing over hot brownies immediately after removing from oven.

Let cool completely before cutting; these cut more smoothly after refrigerated (but they taste better at room temperature!)

vanilla wafer bourbon ball

2011-03-12T13:50:00.001-06:00

I found this in the back of the refrigerator in late February, 2011. My recipe file states that these were made 12/19/2010.

The color, texture, and flavor had not suffered. Apparently, bourbon preserves!

Vanilla Wafer Bourbon Balls
(adapted from Saveur here)
mix together:
28 vanilla wafers, crushed (you should have 1 c. crushed wafers)
1 c. pecans, chopped
3 T cocoa powder

in separate bowl, mix:
3 - 5 T bourbon (this was TOO much for me; I'll only use about 2T next time)
1/4 c light corn syrup

Add wet to dry and mix well. Portion about 1 T each and roll into balls.
Then, roll balls into a bowl of decorative sprinkles of your choice.

Store in refrigerator (original recipe says 1 week) but serve at room temperature.

blueberry muffins

2011-03-12T13:23:00.000-06:00

I have an extensive cookbook library. Many of these books I have purchased at used book stores (this makes me feel like a better steward of my resources); however, I do have my share of recently released books. And, I anxiously await this one by Gesine Bullock-Prado!

A friend told me years ago that books are never a waste of money. My library proves that I committed her comment to permanent memory. Thanks..My Friend T.

I've decided to peruse the pages of these aging beauties, and bake from a variety of these cookbooks during 2011. The blueberry muffins shown above claim spot #1 of this cookbook adventure.

On the inside first page, yellowing with age and crackling a little as the binding is strained, I find "Happy Birthday Gale! Love, Shelly." Ahhhh...what memories.

In years past, this was my 'go-to' blueberry muffin recipe. I must confess that now this one has taken first place. Nonetheless, it was great to take a trip down memory lane with this blueberry muffin.

Country Style Muffins - Blueberry version
(adapted from the book "Country Tastes" by Beatrice Ojakangas)

Mix dry ingredients together:
2 c all purpose flour
1/3 c + 2 T granulated sugar
1 T baking powder
1/2 t salt

In separate bowl, mix wet ingredients:
1/3 c soft butter
1 egg
1 c whole milk

Add wet to dry and mix gently, just until combined.

Gently fold in
1 c. blueberries (mine were slightly frozen; they seem to bleed into the batter less when I add them frozen)

Top muffin batter with granulated raw sugar and a few sprinkles of cocoa nibs (my touch...)

Evenly portion into 12 greased muffin tins and bake at 400 degrees F for about 20-25 minutes.

spring is in the air

2011-03-12T12:57:00.002-06:00

my Easter basket

My Mom's name is Esther...I always think of her every time I see or write "Easter." Love you, Mom.

I wish I could talk to her, but she doesn't remember well these days. I encourage you to really talk to your Mom...someday later you will wish you had taken the time...

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hipstamatic and the kitchen

2011-02-27T16:32:00.000-06:00

iPhone app HIPSTAMATIC
be warned....this can be addictive

wine glass

buttermilk pie

Mom's plates

cupcakes

muffins

tea

experimenting with brew

cute pot...but how does it work!

photo or brew?

The hipstamatic app requires lens and film selection prior to photographing the image, and the images have a small file size.

The GRUNGETASTIC iPhone app, however, allows post production image edits.

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