Posts Tagged ‘recipes’
Wednesday, December 5th, 2012
So? What did I miss while I was gone? Any bookish / awkward / or otherwise nerdy news I need to know about? Oh c’mon, you know you’ve got some! You MUST dish! Pleeeeeeease????????
And in return, I’ll bestow upon your lovely self a **reeeeeeeecipe** (she says in her sing-song voice). It’s a knock-off of THE Disneyland cookie. You know, the uber famous White Chocolate Raspberry Cookie. If you’ve not tried it, OH MY GOSH I swear I will make you some and bring them to your house and shove them at you and then watch and smile as you eat every last one. Because they’re that amazing. (In fact, I love them so much, Jay Asher once sent me a pic of himself purchasing one. Just to taunt me.)
I bore you with photos of my vacation.
Because I can (she says with a small *mwahahahaha* chuckle).
First we got super sick.
NOT something we need a photo of.
But then? Then we got better. And took long walks in the rain.
And jumped in lots of puddles.
Followed by a day trip to Disneyland.
Where we flew a rocket ship.
Then we killed Zurg.
Before being chased by bloodthirsty abominable snowmen through the Matterhorn.
Followed by a whimsical visit to Sleeping Beauty’s castle…
Which was obviously too whimsical for Wolverine, since he felt the need to sneak up and scare the blazes out of Middle Child.
And of course we had to visit Tarzan’s tree house! We wants to live in it, preciouses.
That’s where we saw the incoming pirate ship.
After a harrowing escapeWe fought them off like ninja warriors and ran away like little girlsand found our way to Main Street.
Where we sat and watched the castle light up with magic.
While the fireworks ignited.
We *might’ve* kissed.
Before coming home to sleep.
And the next morning…
We started the search for my favorite Disneyland cookie recipe. (Good gracious WHY I’ve not done this before I don’t know.)
We found an AMAZING version!!!
At MY BAKER LADY’S blog (clickety-click the link):
Quick word to the nerd: They’re best served cold. ;0)
Back to my original question.
WHAT DID I MISS??? And how ARE you???
Wednesday, July 11th, 2012
As you’ll recall from last week’s review of Marissa Meyer’s book CINDER, I demanded suggested that Joss Whedon make said book into a movie. So of course now I’m all busy contemplating exactly HOW many cupcakes a stalker-ish perfectly normal type person would have to send Joss to garner his attention for this genius sci-fi/dystopian book-to-movie idea.
Especially if I sent him cupcakes that look like
Via the Avengers Cupcake Line at Nerdache Cakes (a website that is WAY too addicting).
Fabulous, right? These cupcakes would make a bold statement by (1) complimenting Joss (Hey, nice job on the Avengers!) and (2) tempting him into a sugary haze with sweet amazing gloriousness.
In other words…
He’d be insane not to submit to our movie plan.
Um…excuse me for a moment.
*runs off and places order for Avengers cupcakes to be delivered to Joss’s house via a singing telegram type person dressed in a Buffy suit*
*looks at watch, then at phone*
*checks phone for dial tone*
*sits back and waits some more*
Ahem. SOOOOOO…while we wait for Joss to give us his over-the-top gushingly positive response to my cupcake manipulation (and we also wait for all of our geek friends to get back from Comic-Con), I’ve got a couple of sci-fi books-becoming-movies-I-really-want-to-see that we can talk about.
Okay, actually, let me rephrase that: The first one I really want to see. The second? I’m completely obsessing over in an OMG PLEASE BE AMAZING BECAUSE I NEED TO SEE IT RIGHT NOW kind of way.
Firstly: Stephenie Meyer’s THE HOST
I haven’t read this book in a while, but it’s one I enjoyed, especially as a Stargate nerd (is it just me or did she give a nice nod with the whole alien in the neck thing?). Although, adjust yourselves because there’s a complete lack of sparkly vampires in it. Dost I hear some of you cheering? And others are crying I see. Well, vamps or not, I’m uber excited to see it on the big screen.
Here’s the trailer:
It looks awesome, yes?
And secondly is only just my very favorite sci-fi novel of all time: ENDER’S GAME!!!
AGH! I CANNOT WAIT FOR THIS MOVIE. And I love that Harrison Ford, Ben Kingsley, and Asa Butterfield are starring in it. November 1, 2013 – you cannot come soon enough. *sigh*
For that matter, neither can the movie trailer (*hint hint,* movie people).
*stops to pick up phone and check dial tone again*
Well, at least we have our Joss Whedon action figure to eat leftover cupcakes with while we wait.
(purchase at Toys R Us)
*salutes you* Long may our sci-fi (and cupcake) geek flags wave, preciouses.
Wednesday, January 18th, 2012
If the title of this cake inspires visions of your mother looking very much like Miss Hannigan (from the musical “Annie”), walking around with her hair in curlers and a cigarette in hand, demanding, “Where’s my Vodka Cake?” it’s not my fault. I didn’t invent it. Nor did I give your mother permission to walk around like that.
Likewise, if you see the ingredients for this cake and have a hissy fit that’s it’s not *GASP* made from scratch (I totally store-bought everything), I offer no defense. I simply suggest that you hitch up your big girl panties and belly-flop into what will be the best dessert you’ve had in an uber long time. (Which, let’s face it, shouldn’t be hard seeing as it’s got gobs of chocolate and a cup of alcohol in it.)
It’s my new favorite for parties, meetings, and book clubs. That’s actually how I stumbled upon it—my book club went for the Southern theme this month (thanks to our reading of Kathryn Stockett’s “The Help”), and since it was at my house, I needed to come up with a better-than-fabulous dessert (those ladies are hard to keep up with—they’re serious about their books, but nearly rabid about their cakes).
So like any good book club hostess, I pulled out my recipe book for Southern funerals (which, incidentally, my mother gave me) titled “Being Dead is No Excuse, The Official Southern Ladies Guide to Hosting the Perfect Funeral,” and there within discovered this tasty gem. If you don’t own the book, I suggest you buy it. A good trove of recipes that work for both book clubs AND funerals is hard to find.
Did I mention this cake’s got vodka, Kahlua, and chocolate in it?
I’ve pasted the recipe link below, but before you rush off, leave us a comment on what new book (or foodie) treasure YOU’VE been into these days. ;0)
Here’s how you make it: A Recipe for Vodka Cake
Today’s mood noise? Miss Hannigan played by the fabulous Carol Burnett
Wednesday, November 30th, 2011
IT’S HOLIDAY BAKING TIME!!! *Weehee!* Time to pull out our favorite holiday recipes and get on down to the business of cooking for those twinkle-lit evenings with friends and family (and perhaps a bit of bubbly and toasted nuts). OH THE FOOD-LICIOUS JOY!!! This might even call for a performance of my awkward, whirly, celebration dance! (Although, if you hear my children mention that my awkward, whirly, celebration dance looks very much like MJ’s moonwalk but without the cool moonboots or necessary coordination, ignore them. It looks exactly like that. It looks nothing like that.)
Okay, we move along…
One of my standard recipes I keep stashed away is a spicy little spin-off of my sister-in-law’s incredible scalloped potatoes: CHIPOTLE SCALLOPED POTATOES. They’re simple and pretty-much un-ruinable (<– not a real word, but it should be). Nothing need be exact, a little more of this, a tad less of that—they’ll still taste amazing. I made them last week for a pre-Thanksgiving Thanksgiving dinner (had to brush up my rusty holiday skills, but really it was just an excuse to eat Thanksgiving dinner twice), and they were as smoky-cheesy-tasty as I’d remembered. Which, of course, meant that I had to immediately type the recipe out to share with you. So, here you go. See below.
And while they’re cooking, check out this fun quiz that flitted across my Twitterfeed last week. See if you can match the Famous Protagonists to the Correct Novels (but be fast cuz it’s timed)! Then leave a comment telling us how you scored! (And no cheating by taking it twice. Yeah, you know who I’m talking to…. I’ve got my eye on you.)
A Recipe for Chipotle Scalloped Potatoes
- 3 pounds potatoes (thinly sliced)
- ½ pound gouda cheese (shredded)
- 4 cups sharp cheddar cheese (shredded)
- 1 onion (thinly sliced)
- Salt and pepper
- 2 cans Cream of Mushroom soup
- 1 (of the Cream of Mushroom size) can of milk
- 4 chipotle peppers (in adobe sauce) chopped
Spritz with oil a 13X9 inch pan and cover the bottom with thinly sliced potatoes. Lightly sprinkle over the potatoes with salt, pepper, and onion slices, followed by 1/3 of each of the cheeses. Add another layer of potatoes and duplicate with the salt, pepper, onion, and cheeses. Repeat this process (potato layer + ingredients) a third time. In a bowl, combine the Cream of Mushroom soup, the milk, and chopped chipotle peppers and blend. Pour the Cream of Mushroom mixture on top of the potatoes. Bake on 350 for 60-70 minutes, then allow to sit for 15 before serving. Enjoy!
Wednesday, October 26th, 2011
Close your eyes and inhale the scents of apple bits, steamy cinnamon rolls, and cream cheese frosting set out next to a foamy vanilla latte. A cozy morning breakfast, no? Especially today, when my family and I woke to the lovely autumn weather bringing its chill in from the mist-covered fields and dewy oak trees through the front windows. *le sigh* This recipe is a take-off from my standard one—just a few adjustments here and there. Try it out. Tell me how you like it. (Or maybe how you’d alter it—caramel drizzle, anyone?!) Also, scroll down and take a peek at the beautiful “literary pumpkin heads” below. They’re pretty incredible!
Apple Cream Cheese Cinnamon Rolls
- 3 ½ – 4 cups flour (I did 3 cups all-purpose and 1 cup whole wheat to add a nuttier flavor)
- 1/3 cup sugar
- 1 tsp salt
- 2 packages yeast
- 1 cup warm milk
- 1/3 cup butter
- 1 egg
- 3 small apples chopped fine + 1 Tab butter (sauté for 1 min, then put the lid on and cook on low for 10 min until tender, turn heat off)
- Tons of butter, brown sugar, and cinnamon ;o)
- 8oz. cream cheese
- ½ cup butter
- 1 tsp vanilla
- 2 (more or less) cups powdered sugar
In a mixer, blend 2 cups of flour, the granulated sugar, salt, and yeast with the warm milk, butter, and egg. Beat on low speed, gradually adding the rest of the flour. Knead by hand or mixer until smooth and elastic (about 5 min.). Cover and place in a warm spot to rise for an hour-and-a-half. Pull the dough out onto a floured cutting board and roll into a 15X10-inch rectangle. Top with thin slices of butter, a good amount of brown sugar, and cinnamon (I go kinda crazy on this part–the more the merrier), and then sprinkle with the chopped, cooked apple bits. Roll it up firm and cut into 12 rounds. Place them in a buttered 13X9-inch pan, cover, and let rise in a toasty spot for 30 min (should double in size). Bake in a 350 oven for ½ hour. Let them cool for 20 min. while mixing all the frosting ingredients together. Frost and eat!
While you’re delving in, you’ve gotta check out Flavorwire’s amazing literature-inspired Jack-O’-Lanterns.
Nice, right? Right.
Wednesday, September 28th, 2011
“- In the farthest corner of the Great Square -
- in the highest building in the land -
- deep in the deepest shadow -”
I love the book. I heart the movie. And now, I must own this piece of inconceivable genius. Seriously. Check out those game pieces. Westley’s mustache? Who wouldn’t want to venture around the board with that?
Now that I’ve got you all hung up on the need for your own copy, I recall you to the fact that you should never get involved in a land war in Asia. Also? I owe you a recipe. Which is awesome because it means you can now play with Westley’s mustache while eating tasty cake. So, as you wish, this month’s delicacy comes from my dearest Sharla, who is as autumn obsessed as I am. It’s a perfect breakfast cake, all warm and flavorful with bananas and chocolate and mm…. You should try it with a caramel latte. While challenging your enemies to a duel. With swords. Or iocaine.
A Recipe for Autumn Breakfast Cake
- 2 ½ cups flour
- 1 t. baking soda
- ¾ t. salt
- 1 ¼ cups sugar
- ½ cup vegetable oil
- 3 eggs
- 1 ½ cups smashed bananas (3 bananas)
- ½-3/4 cups semi sweet Chocolate Chips
- Turn on oven to 325 degrees
- Grease two bread pans or a fluted cake tube
- Stir: flour, baking soda & salt
- In another bowl, beat: eggs, oil and sugar
- Add bananas and beat again
- Add flour mixture
- Stir in Chocolate chips
- Bake: 45-50 minutes
And with that, my lovelies, I bid you all goodnight. Sleep well. I’ll most likely kill you in the morning.
Monday, May 2nd, 2011
Okay, so remember my ultimate awesome plans to be a steampunked old lady in my later-life years? You know, with my gigantic bustle, and rocket-launching wristwatch, and tiny old lady corset pushing out all my old lady plumpness? (If you’ve no idea what I’m referring to or you just want to laugh at me, check the When I am Old I Shall Wear Steampunk–hot styles for pruney old ladies post. )
Well, I’m pleased to say that I’ve officially found my steampunk old lady NAME!
Ready for it?
Lady Selina Hempel Hanneffy
This is the name I shall go by when I’m caught jaywalking or beating up young punks with my parasol. Awesome, I know. And now YOU have to try it! Click on the Steampunk Name Generator and find your name. Then come back and tell us what it is!
Oh, and while you’re at it, you might as well drool with me over these yumtastic cinnamon rolls that are my favorite ever. In the whole world. EVEEEEEEERRRRRR. For reals.
A Recipe for Yumtastic Cinnamon Rolls
3 ½ – 4 cups flour
1/3 cup granulated sugar
2 packages yeast
1 cup warm milk
1/3 cup butter
Tons of butter, brown sugar, and cinnamon ;o)
8oz. cream cheese
½ cup butter
1 tsp vanilla
2 (more or less) cups powdered sugar
In a mixer, blend 2 cups of flour, the granulated sugar, salt, and yeast with the warm milk, butter, and egg. Beat on low speed, gradually adding the rest of the flour. Knead by hand or mixer until smooth and elastic (about 5 min.). Cover and place in a warm spot to rise for an hour-and-a-half. Pull the dough out onto a floured cutting board and roll into a 15X10-inch rectangle. Top with thin slices of butter, a good amount of brown sugar, and cinnamon sprinkles (I go kinda crazy on this part–the more the merrier). Roll it up firm and cut into 12 rounds. Place them in a buttered 13X9-inch pan, cover, and let rise in a toasty spot for 30 min (should double in size). Bake in a 350 oven for ½ hour. Let them cool for 20 min. while mixing all the frosting ingredients together. Frost and eat!
Tuesday, September 7th, 2010
Happy Day after Labor Day, my reading friendlies!
So how was it? Did you labor or relax?
I’m delighted to say I relaxed.… I read (Anne Rice). I wrote. I hung out with my in-laws (you know–the ones who do the whole “cooking with dog” thing that sounds traumatizing but tastes awesome). We laid around among the vineyards (because that’s what you do when you live in wine country—you lay next to grape vines and watch the wild pigs run by) and swam and drank and ate and took gobs of photos of my newest nephew who likes me better than he likes the rest of them.
Which all served to remind me that I’ve never told you about the years I worked for two local wineries. More specifically…for a CHEF at two local wineries. It’s rough work, I assure you. All that sampling and serving and sampling and sampling and wine pairing…I seriously don’t know how I survived without gaining 500 gazillion pounds.
Anyhow, Chef-man would make these extraordinary stuffed, dipped strawberries. Describable only as a bit of heavenly cheesecake surrounded by sunshine freshness and bathed in dark chocolate (it is for these–above all else–that Chef-man has my undying gratitude for EVER). And I think you should have a shot at them too (and then you can tell me how I have your undying gratitude forever). So here you go…this recipe is my variation of his fantabulous one. And as to the price you must pay (for said recipe), you have two comment options today. (1) How was your Labor Day (tell us what you did)? Or (2) What do you think Suzanne Collins will write next???
A Recipe for Chocolate Dipped Stuffed Strawberries
- 2 baskets strawberries (washed, hulled, and dried)
- 1 package cream cheese (softened)
- ¼ tsp cinnamon
- ¼ cup sugar
- 1 package dark chocolate
- ½ tsp butter
- 1 cup graham cracker crumbs
- ½ tsp cinnamon
- Mix cream cheese, ¼ tsp cinnamon, and sugar until thoroughly blended. Using a small spoon, stuff the cream mixture inside each hulled and dried strawberry and set aside.
- Melt the dark chocolate and add the butter, stirring until smooth.
- On a cookie sheet, mix the graham cracker crumbs with the ½ tsp of cinnamon, and then spread out over the sheet in a semi-thin layer.
- Dip the cream stuffed strawberries into the dark chocolate and immediately set on the graham crumbs to dry. Once finished, you can store them in the fridge or delve in as quickly as possible.
Monday, February 22nd, 2010
So I’m in the mood for homemade bread rolls. The butterlicious kind.
This is partly owing to the drizzly rain out my window and the oak trees creaking about overhead. I want something warm to eat by the fire while I continue my reading of the Hythrun Chronicles (a high fantasy series by Australian author, Jennifer Fallon). That’s the other excuse for my craving. There’s a lady cook in the first book who sports wide hips and a “round face flushed from the heat of the [kitchen] stoves.” No, it’s not the physical description of her that inspires the homey breadmaker in me, but rather the romantic notion that having the “faint sheen of flour” on one’s skirt is somehow loads more womanly than say, popping open a Pillsbury tin.
However, I admit to being an incredibly lazy bread roll maker–having very little patience for a food fantasy to make its way from idea to reality to mouth. Hence, I’ve decided to make these Butterlicious Womanly Rolls (I’ve just now termed them that). Fast, short rising (comparatively), and just the best thing ever. Especially when served with a crunchy green salad laced with a red wine viniagrette.
But tell me, my reading friendlies. What will YOU make for dinner tonight?
Butterlicious Womanly Rolls
- 2 packages yeast
- ½ cup warm water
- 4 ½ cups flour
- ¼ cup sugar
- 1 tsp. salt
- 10 Tab. melted butter
- 1 egg
- 1 cup warmed milk
Directions: Dissolve the yeast in the warm water and let stand for 15 minutes. In a separate bowl, stir 2 cups of flour with the sugar and salt. Add 6 Tablespoons of melted butter, the egg, milk, and yeast mix. Beat for 5 minutes. Add 2 ½ cups flour and mix, kneading until the dough becomes stretchy. Cover and let rise in a warm spot for 45 minutes (mixture will double). Butter a 9×13-inch pan and place chunks of the dough in, making 12 rolls altogether. Pour the last 4 Tab. of butter over the top, then cover, allowing it to rise another 30 minutes. Bake in a 400 degree oven for 12-17 minutes.
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