I know, I know, I'm probably pretty biased toward my own baked goods but, I have to tell it like it is. We had Sprinkles for someone's birthday last week and here's my analysis:
Cake: not moist enough
Icing: too sweet
There, I said it. My apologies to Oprah and everyone else who thinks Sprinkles is "da bomb."
Friday, February 27, 2009
Wednesday, February 25, 2009
Another Happy Addition to the Family
I'm not even exaggerating when I say: I've been baking since age 11. And it occurred to me that, during that entire time, I've never owned a round baking pan. Square and rectangle, yes. Round never. How is that possible?!
Not sure but I reconciled all those years by going out and getting my first. Of course, as soon as I walked out of the store, I realized that one isn't going to do the job. If I'm going to make a layer cake (and I am, trust me), how is one layer going to work?
I got inspired today while scoping the Internet for Southern style cakes. After realizing on Monday that Mardi Gras season was going on, getting an idea to try my hand at a King Cake, and promptly deciding "no way," I did some research for some other cakes that wouldn't require anything that felt like bread making.
Leave it to those inventive folks in the South to come up with some of the most decadent deserts ever. It's not your mother's Betty Crocker, honey! I found this great recipe for something called Pig Picking Cake. That was charming enough but I found Pig Picking versions I, II, and III.
Version III of this cake sounds like the bastard son of yellow cake and ambrosia. I hope to have some field-tested cake out there soon and will definitely report and how that's received.
In case you're inspired, check it out for yourself!
http://allrecipes.com/Recipe/Pig-Picking-Cake-III/Detail.aspx
(another helpful hint: every recipe I've ever used that came from "AllRecipes.com" has been extraordinary. I trust them implicitly!)
Not sure but I reconciled all those years by going out and getting my first. Of course, as soon as I walked out of the store, I realized that one isn't going to do the job. If I'm going to make a layer cake (and I am, trust me), how is one layer going to work?
I got inspired today while scoping the Internet for Southern style cakes. After realizing on Monday that Mardi Gras season was going on, getting an idea to try my hand at a King Cake, and promptly deciding "no way," I did some research for some other cakes that wouldn't require anything that felt like bread making.
Leave it to those inventive folks in the South to come up with some of the most decadent deserts ever. It's not your mother's Betty Crocker, honey! I found this great recipe for something called Pig Picking Cake. That was charming enough but I found Pig Picking versions I, II, and III.
Version III of this cake sounds like the bastard son of yellow cake and ambrosia. I hope to have some field-tested cake out there soon and will definitely report and how that's received.
In case you're inspired, check it out for yourself!
http://allrecipes.com/Recipe/Pig-Picking-Cake-III/Detail.aspx
(another helpful hint: every recipe I've ever used that came from "AllRecipes.com" has been extraordinary. I trust them implicitly!)
Sunday, February 22, 2009
My New Favorite: Hemp Milk!
So what does a gal who can't tolerate dairy, shouldn't have soy, and is allergic to rice & almonds do when it's time to make a bowl of cereal? Why hemp milk, of course!
Who knew? Hemp, the organic wonder plant, had a big buzz (no pun intended) in the 90s. After a closer look, I was also delighted to know hemp is a great addition to the diet. It boasts containing all the "essential amino acids and essential fatty acids necessary to maintain healthy human life." (courtesy of Wikipedia.com)
I happened upon hemp milk for the first time ever at my last Whole Foods trip and was thrilled to see it. Definitely thicker than soy or almond milk with a frothy texture and it tastes great. I'm a huge fan of letting cereal soak in milk to the point of being soggy and that's another great benefit. Hemp milk seems to speed that process up and makes cereal moist pretty quick. If you're not a fan of that phenomena, eat your cereal quickly.
The cost of hemp milk isn't the best bargain, unless you're like me and practically have to live in a bubble due to food allergies. I bought a 32-ounce container of Living Harvest®, which retails for $3.99 (or 12.5 cents an ounce). Granted, Whole Foods can be an expensive store and I'm on the look-out for other stores that might carry it.
Meanwhile, enjoy hemp milk!
Who knew? Hemp, the organic wonder plant, had a big buzz (no pun intended) in the 90s. After a closer look, I was also delighted to know hemp is a great addition to the diet. It boasts containing all the "essential amino acids and essential fatty acids necessary to maintain healthy human life." (courtesy of Wikipedia.com)
I happened upon hemp milk for the first time ever at my last Whole Foods trip and was thrilled to see it. Definitely thicker than soy or almond milk with a frothy texture and it tastes great. I'm a huge fan of letting cereal soak in milk to the point of being soggy and that's another great benefit. Hemp milk seems to speed that process up and makes cereal moist pretty quick. If you're not a fan of that phenomena, eat your cereal quickly.
The cost of hemp milk isn't the best bargain, unless you're like me and practically have to live in a bubble due to food allergies. I bought a 32-ounce container of Living Harvest®, which retails for $3.99 (or 12.5 cents an ounce). Granted, Whole Foods can be an expensive store and I'm on the look-out for other stores that might carry it.
Meanwhile, enjoy hemp milk!
Saturday, February 21, 2009
Bang for your Buck
We've established that I like to cook and bake and I'm sure you do too. Before we can tackle any recipe, though, we have to make that trip to hunt and gather for ingredients.
Everyone is talking about value and stretching dollar power these days. I related to that even before the R-word had the world buzzing. I mean, who doesn't want to get more for less?! I'd love to tell you about some places to do just that!
There's this euphoric inspiration that goes through me while cruising the aisles of Costco. All of that food and all of those possibilities get the creative wheels doing double-time in my brain. There is definitely a lot one can do with a 20-pound bag of oatmeal not to mention the pallets of Campbell soup and the industrial-sized condiments. It's hard to tell what's more delicious: the sense accomplishment that can only accompany polishing off the last of the giant jar of pickles or actually buying the jar in the first place. Try that one in the field for yourself!
I did a little price comparison and there are a few items I feel are an absolute steal at Costco. And, after today's trip, I can tell you spices aren't one of them (!). The vanilla extract, however, is. A half pint of the real deal for $5.99. Unbelievable! Especially if you're a prolific baker.
I would also recommend buying Philly® Cream Cheese in those 48 ounce tubs if you're planning on making a cheesecake any time soon. At $7.49 a tub, that translates to 15.5 cents an ounce. Even on sale, you can find an 8-ounce bar for $2.99 at the grocery which comes out to 37 cents an ounce. When I buy those big tubs, I usually plan around it so I can actually use the whole thing up in this century. Above all else, it's important to remember it's only a bargain if you use it!
For spices, I know I might surprise you but I have two new favorite places. Believe it or not, the 99 Cents Only stores are a fabulous place as well as Big Lots! (that exclamation point is part of their name, I swear). Most of the spices you'll find are going to be pretty standard: cinnamon, dill, onion, seasoning salt, and all the usual suspects, but grocery store spices are, easily, 3 times the amount. My one word of advice is to check and be sure you're buying locally and/or from somewhere in the country. Standards of quality and safety vary and I haven't been let down yet by sticking to this rule.
Happy shopping!
Everyone is talking about value and stretching dollar power these days. I related to that even before the R-word had the world buzzing. I mean, who doesn't want to get more for less?! I'd love to tell you about some places to do just that!
There's this euphoric inspiration that goes through me while cruising the aisles of Costco. All of that food and all of those possibilities get the creative wheels doing double-time in my brain. There is definitely a lot one can do with a 20-pound bag of oatmeal not to mention the pallets of Campbell soup and the industrial-sized condiments. It's hard to tell what's more delicious: the sense accomplishment that can only accompany polishing off the last of the giant jar of pickles or actually buying the jar in the first place. Try that one in the field for yourself!
I did a little price comparison and there are a few items I feel are an absolute steal at Costco. And, after today's trip, I can tell you spices aren't one of them (!). The vanilla extract, however, is. A half pint of the real deal for $5.99. Unbelievable! Especially if you're a prolific baker.
I would also recommend buying Philly® Cream Cheese in those 48 ounce tubs if you're planning on making a cheesecake any time soon. At $7.49 a tub, that translates to 15.5 cents an ounce. Even on sale, you can find an 8-ounce bar for $2.99 at the grocery which comes out to 37 cents an ounce. When I buy those big tubs, I usually plan around it so I can actually use the whole thing up in this century. Above all else, it's important to remember it's only a bargain if you use it!
For spices, I know I might surprise you but I have two new favorite places. Believe it or not, the 99 Cents Only stores are a fabulous place as well as Big Lots! (that exclamation point is part of their name, I swear). Most of the spices you'll find are going to be pretty standard: cinnamon, dill, onion, seasoning salt, and all the usual suspects, but grocery store spices are, easily, 3 times the amount. My one word of advice is to check and be sure you're buying locally and/or from somewhere in the country. Standards of quality and safety vary and I haven't been let down yet by sticking to this rule.
Happy shopping!
Friday, February 20, 2009
Two of My Favorite Rival® Crock-Pot® recipes
I promise, once I figure out how to follow the words "Crock Pot" with a registered trademark sign, I will start using it!
In the meantime, however, feel free to try these 2 delicious recipes.
Delicious Beef Taco Bake
You'll need:
1 - 1 1/2 lb. of chopped ground beef and/or ground turkey
1 can of tomato soup
salsa
milk
tortillas
cheese
1. Brown 1 - 1 1/2 lb. of chopped ground beef and/or ground turkey. Drain and set aside.
2. In crock pot, mix meat, 1 can of condensed tomato soup, 1 cup of milk, & 1 cup of salsa together.
3. Cut 4 - 6 tortillas into 1 X 1 inch squares. Mix all ingredients into the crockpot.
4. Cook on "low" for 8 - 10 hours.
5. Turn off crock pot and cover the top of the mixture with your choice of cheese. Let sit for 30 minutes and then serve.
Chicken & Rice for Two
You'll need:
Chicken breast
1 cube of chicken bouillon
1 can of cream of mushroom soup
Spanish rice
Dry onion soup mix or dried onion
1. Dissolve one chicken bouillon cube in 2 cups of boiling water.
2. Add 2 cups of bouillon to one can of cream of mushroom soup and a half package of Spanish rice. (If using a larger size crock pot, add the entire package).
3. Rinse chicken breasts and gently place in the mixture.
4. Sprinkle the top with either dry onion soup mix or dried onion.
5. Cook on "low" for 8 - 12 hours
Happy slow cooking!!
In the meantime, however, feel free to try these 2 delicious recipes.
Delicious Beef Taco Bake
You'll need:
1 - 1 1/2 lb. of chopped ground beef and/or ground turkey
1 can of tomato soup
salsa
milk
tortillas
cheese
1. Brown 1 - 1 1/2 lb. of chopped ground beef and/or ground turkey. Drain and set aside.
2. In crock pot, mix meat, 1 can of condensed tomato soup, 1 cup of milk, & 1 cup of salsa together.
3. Cut 4 - 6 tortillas into 1 X 1 inch squares. Mix all ingredients into the crockpot.
4. Cook on "low" for 8 - 10 hours.
5. Turn off crock pot and cover the top of the mixture with your choice of cheese. Let sit for 30 minutes and then serve.
Chicken & Rice for Two
You'll need:
Chicken breast
1 cube of chicken bouillon
1 can of cream of mushroom soup
Spanish rice
Dry onion soup mix or dried onion
1. Dissolve one chicken bouillon cube in 2 cups of boiling water.
2. Add 2 cups of bouillon to one can of cream of mushroom soup and a half package of Spanish rice. (If using a larger size crock pot, add the entire package).
3. Rinse chicken breasts and gently place in the mixture.
4. Sprinkle the top with either dry onion soup mix or dried onion.
5. Cook on "low" for 8 - 12 hours
Happy slow cooking!!
Thursday, February 19, 2009
My Pre-KitchenAid® Days...
Dated August 2008:
To KitchenAid® or Not KitchenAid®?
That is the question.
When I registered for our bridal registry last year, I wasn't sure if one of those big-ass KitchenAid® mixers was something I had to have or not. I felt a little like Betty Crocker even considering putting one of those massive things in my kitchen.
And it didn't help that I had conflicting stories from my married girlfriends. One told me it was the biggest paperweight she owned while another went on and on about how it creamed butter so well that it allowed her to make cakes that had the neighborhood picket outside her house for more.
As it turned out, I decided not to sign up for one. So far, there's been only one time that I had non-buyers remorse and that was when I was cooking up this massive amount of cupcakes that called for 2 pounds of butter. While I stood there, for minutes at a time with my hand mixer and the start of what I was sure was carpal tunnel, I did wish that the KitchenAid® fairy would fly by and drop one off.
I caught myself, today, at the close-out sale at our local Linens & Things walking really slowly past the KitchenAid® mixers. All they had left over was some dodgey looking floor model with a tag that boasted "50% OFF!" Unfortunately it looked like that thing had been dragged through a muddy bog and was missing attachments. Again, I declined but we'll see if that changes.
Ah, another exciting day in the suburbs.
To KitchenAid® or Not KitchenAid®?
That is the question.
When I registered for our bridal registry last year, I wasn't sure if one of those big-ass KitchenAid® mixers was something I had to have or not. I felt a little like Betty Crocker even considering putting one of those massive things in my kitchen.
And it didn't help that I had conflicting stories from my married girlfriends. One told me it was the biggest paperweight she owned while another went on and on about how it creamed butter so well that it allowed her to make cakes that had the neighborhood picket outside her house for more.
As it turned out, I decided not to sign up for one. So far, there's been only one time that I had non-buyers remorse and that was when I was cooking up this massive amount of cupcakes that called for 2 pounds of butter. While I stood there, for minutes at a time with my hand mixer and the start of what I was sure was carpal tunnel, I did wish that the KitchenAid® fairy would fly by and drop one off.
I caught myself, today, at the close-out sale at our local Linens & Things walking really slowly past the KitchenAid® mixers. All they had left over was some dodgey looking floor model with a tag that boasted "50% OFF!" Unfortunately it looked like that thing had been dragged through a muddy bog and was missing attachments. Again, I declined but we'll see if that changes.
Ah, another exciting day in the suburbs.
Welcome to My New Blog!
After much deliberation about a theme for this here blog, I decided to write about one of my favorite subjects that I consider myself to be an expert on: cooking.
Now when did I decide I was an expert? Was it after I bought that KitchenAid® mixer? The second Rival® Crock-Pot®? The third fondue set? Actually, it was after I caught myself going to write another status update on Facebook. I was telling the world every time I baked cupcakes. Uh, yeah, it was time!
What is this blog going to be? I dunno yet but I'm sure I'll think of some cute little pun to sign off with. Something like...we'll see what's cookin'. Or something.
Now when did I decide I was an expert? Was it after I bought that KitchenAid® mixer? The second Rival® Crock-Pot®? The third fondue set? Actually, it was after I caught myself going to write another status update on Facebook. I was telling the world every time I baked cupcakes. Uh, yeah, it was time!
What is this blog going to be? I dunno yet but I'm sure I'll think of some cute little pun to sign off with. Something like...we'll see what's cookin'. Or something.
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