tag:blogger.com,1999:blog-42760518197862335292024-02-07T00:42:12.069-05:00Oh So Martha!Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-4276051819786233529.post-63386566931615201292011-11-27T06:29:00.021-05:002011-11-29T11:29:46.839-05:00Sans Rival cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM64aiqfpY3x107d8d7i754o7FYn7wSfTJBSFJ8xkqgMEQ6iKpgd1FTDOQZnxV0oyrcyG_9bXg52E-nYxmnyMHFMLGqL3n9ngG2tqC5jWYxlRGgPHjB73R-IPzY2HoeNTKIYx1mKPN8-zM/s1600/DSCF7104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM64aiqfpY3x107d8d7i754o7FYn7wSfTJBSFJ8xkqgMEQ6iKpgd1FTDOQZnxV0oyrcyG_9bXg52E-nYxmnyMHFMLGqL3n9ngG2tqC5jWYxlRGgPHjB73R-IPzY2HoeNTKIYx1mKPN8-zM/s400/DSCF7104.JPG" width="400" /></a></div><div align="center"></div><br />
This was my first Daring Bakers challenge. I absolutely loved participating! I loved learning about a different culture as well as finding a recipe for a super yummy cake that I had never heard of before!<br />
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<blockquote class="tr_bq">"Catherine of <a href="http://www.munchiemusings.net/" jquery1322566067968="68">Munchie Musings</a> was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake!" </blockquote><br />
This thing is not for the faint of heart, let me tell you! It is completely <em>full</em> of eggs, butter, and sugar (my favourite combination!) Plus, let's not forget all the nuts that are in and on this baby...<br />
<div align="center"><br />
</div><div style="text-align: left;">For the challenge we were able to use whatever kind of nuts and flavouring we wanted, although it was noted that cashews and vanilla meringue are the traditional flavours. I used almonds and made chocolate meringue. I also added a crown of fresh raspberries.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpZsfiCjU0baqUxijoQmJPNLir9FAnFoOT0i3wcWRCR-kVFWNSoPjACRMIoEvtulIKcj9kQs5PHz3ubbvdZyyX-lkxFpMWP6YlVPRPqh5e_mA6uHV_G4-RODNWKmMP9wMVxpD3mTtMIAN/s1600/DSCF7100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpZsfiCjU0baqUxijoQmJPNLir9FAnFoOT0i3wcWRCR-kVFWNSoPjACRMIoEvtulIKcj9kQs5PHz3ubbvdZyyX-lkxFpMWP6YlVPRPqh5e_mA6uHV_G4-RODNWKmMP9wMVxpD3mTtMIAN/s400/DSCF7100.JPG" width="400" /></a></div><div align="center" style="text-align: left;"></div><div align="center" style="text-align: left;">I piped a 8 small circles of the chocolate, almond meringue on a parchment paper lined baking sheet and stacked them by layering with chocolate French buttercream and fresh raspberries. I went for the rustic look with my husband's who doesn't like too much frosting. </div><div align="center" style="text-align: left;"><br />
</div><div align="center" style="text-align: left;"><strong>Sans Rival:</strong></div><div align="center" style="text-align: left;"><br />
</div>10 large egg whites, room temp<br />
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1 cup (240 ml) (225 gm) (8 oz) white granulated sugar<br />
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1 teaspoon (5 ml) (3 gm) cream of tartar<br />
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¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa (optional and not traditional)<br />
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2 cups (480 ml) (240 gm) (8½ oz) chopped, toasted cashews <br />
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Note: You will need four layers which will mean that you might have to bake in two batches. Be sure to use fresh parchment paper and cooled pans for each batch.<br />
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1. Preheat oven to moderate 325°F/160°C/gas mark 3.<br />
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2. Line cake pan bottoms with parchment paper and butter and flour the sides really well.<br />
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3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 mins.) <br />
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4. Fold in nuts, reserving enough to use for decoration.<br />
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5. Divide meringue into four equal parts. Spread in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch. <br />
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6. Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled. <br />
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7. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside. <br />
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<strong>French Buttercream:</strong><br />
5 large egg yolks, room temperature<br />
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1 cup (240 ml) (225 gm) (8 oz) white granulated sugar<br />
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1/4 cup (60 ml) water<br />
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1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature<br />
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Optional Flavorings: 2 oz (55 gm) unsweetened chocolate, melted, or 1½ teaspoon (7 ½ ml) almond extract, or 1½ teaspoon (7 ½ ml) vanilla extract, or any flavor you like<br />
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1. Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.<br />
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2. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage).<br />
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3. With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins). Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.<br />
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<strong>Assembly:</strong><br />
<br />
Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides. Decorate with reserved nuts.<br />
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Refrigerate until ready to serve. It is easier to cut cold. May freeze.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXpMjxxDtKblbkBHq7vuWyDNs522FAo4Aq4Wk5REBEyieMSuP0IDhJOmxlS8bBrIxLbKDBv4gHHneifE28pLAy8fG37hDDZnyvhYfoG90m7-pWezPjQx4Sg03bhKaIWcrjh5J4wHSvra6/s1600/DSCF7065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXpMjxxDtKblbkBHq7vuWyDNs522FAo4Aq4Wk5REBEyieMSuP0IDhJOmxlS8bBrIxLbKDBv4gHHneifE28pLAy8fG37hDDZnyvhYfoG90m7-pWezPjQx4Sg03bhKaIWcrjh5J4wHSvra6/s400/DSCF7065.JPG" width="400" /></a></div><br />
I had this nice little surprise when I cracked open one of the million eggs in the recipe.Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com0tag:blogger.com,1999:blog-4276051819786233529.post-38218389436135838202011-08-19T16:56:00.001-04:002011-09-14T14:23:33.585-04:00Cheddar Bacon Strata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjud92ozy1ws5eG_D94jPBjdf-2xw_-bYc4uu2OmcGz5VbgKV1C1g0Bm42Yw6KAGPy27XKNsM8gzIahFSPieLi-mJk97rqvUCTHbO3FQHfw0vuzDfZ4kTm7CyIvELYvAUvD8Sph1LAWii2C/s1600/DSCF7609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjud92ozy1ws5eG_D94jPBjdf-2xw_-bYc4uu2OmcGz5VbgKV1C1g0Bm42Yw6KAGPy27XKNsM8gzIahFSPieLi-mJk97rqvUCTHbO3FQHfw0vuzDfZ4kTm7CyIvELYvAUvD8Sph1LAWii2C/s320/DSCF7609.JPG" width="320"></a></div><br>
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<div style="text-align: left;">My husband and I are finally into our new house and I've been able to cook in my lovely new kitchen! My old kitchen had 2 feet of counter space (not exaggerating) and was not easy to work in to say the least. Now, I have lots of counter space to make all kinds of yummy stuff.</div><div style="text-align: left;"><br>
</div><div style="text-align: left;">This morning I was watching an episode of <em>Eat, Shrink, and Be Merry </em>where they made a <a href="http://www.eatshrinkandbemerry.com/section/view/?fnode=62">skinnier version</a> of an amazing-looking quiche and decided to make a strata for breakfast. It turned out really yummy so I wanted to share the recipe...<br>
</div><a href="http://ohsomartha.blogspot.com/2011/08/cheddar-bacon-strata.html#more">Read more after the jump...</a>Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com0tag:blogger.com,1999:blog-4276051819786233529.post-6302457430511918452011-05-08T16:12:00.001-04:002011-05-08T16:15:36.205-04:00Yikes...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYINKnDkOh8Qfg3MAP3Nir9ERmpLxSVlx-DJlZ09v0VGNfm8g_sPh6-vagm778CgcDc1So2rf8rmrG__RZEYn_K-R9MdAA0ULdIsPKuEDWac_PTpKuifDDkGw0f2kJm-pttBEJlvTcVQyz/s1600/back_soon.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="193" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYINKnDkOh8Qfg3MAP3Nir9ERmpLxSVlx-DJlZ09v0VGNfm8g_sPh6-vagm778CgcDc1So2rf8rmrG__RZEYn_K-R9MdAA0ULdIsPKuEDWac_PTpKuifDDkGw0f2kJm-pttBEJlvTcVQyz/s200/back_soon.jpg" width="200" /></a></div>Sorry for the lack of posts! Can't believe how long it's been...<br />
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Basically, my kitchen right now <strong><em>sucks </em></strong>(we rent) and I haven't been spending much time in there, but my Hubby and I just bought a house (YAY) and will be moving in July so I promise I'll be back soon!<br />
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<div style="text-align: left;">What's the best part about homeownership?? A DISHWASHER! <span style="font-size: x-small;"><em>(Okay maybe not, but it is Top 5!)</em></span></div>Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com0tag:blogger.com,1999:blog-4276051819786233529.post-56374578233468307052010-10-22T22:21:00.001-04:002011-11-02T19:15:07.903-04:00Spinach "Pesto"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoM4Z7oObK0s1-yYDj8bbEeX5cyQtuIh4w5YES_i_ez5edMdm03c7vIUfAgYq7TUEwTY0P620v4X4SkZLafv2PWi0BRHUiGPNA_9t90-Q1-8K7Z1YK-QzRs9lGXQGazWBYHREncsAPFpFL/s1600/PestoBowl2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoM4Z7oObK0s1-yYDj8bbEeX5cyQtuIh4w5YES_i_ez5edMdm03c7vIUfAgYq7TUEwTY0P620v4X4SkZLafv2PWi0BRHUiGPNA_9t90-Q1-8K7Z1YK-QzRs9lGXQGazWBYHREncsAPFpFL/s400/PestoBowl2.jpg" width="400"></a></div><br>
I've never been pesto's biggest fan. In fact, I pretty much <em>hate</em> it on pasta. BUT slap it on some meat and I'm in love. One of my favourite fancy-ish suppers to make includes pesto-stuffed, prosciutto-wrapped chicken breasts. Oh baby. So so so good.<br>
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<a href="http://ohsomartha.blogspot.com/2010/10/spinach-pesto.html#more">Read more after the jump...</a>Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com1tag:blogger.com,1999:blog-4276051819786233529.post-15549901396598565092010-10-17T04:44:00.047-04:002010-10-17T14:43:25.868-04:00Spaghetti Squash "Lasagna"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pXmCnXaKBxPuJnTkpH1NP-5k6-OUCiwGEdWsXw0N60tyuCWcBG7OLRxv2JbgV8oHY7mSnpumULrj6KDDHUC6jBcqYBv7LOD-TUARuLJ3-ds32-f_92S8Gw_406ciR_wb1XDzUHXvSKr9/s1600/SquashFront.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pXmCnXaKBxPuJnTkpH1NP-5k6-OUCiwGEdWsXw0N60tyuCWcBG7OLRxv2JbgV8oHY7mSnpumULrj6KDDHUC6jBcqYBv7LOD-TUARuLJ3-ds32-f_92S8Gw_406ciR_wb1XDzUHXvSKr9/s400/SquashFront.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I wish I could take credit for this brilliant idea, but unfortunately I can't. I didn't really follow a recipe, but the inspiration did come from <a href="http://allrecipes.com/Recipe/Baked-Spaghetti-Squash-Lasagna-Style/Detail.aspx?prop31=5">this recipe</a>.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbxYxRhekcKcqIjXebXhLrITeBF5S3dhfahwaeYkJAjhmjPaMIDS1IOltO-TVxOIs4K4lDW0V3i-Krkgc7jf_WkCB0CxmbFCnXwZWvd7kJYsGfrJeoR6S75SmW8mSrxAdpI7yxVYjRF4c/s1600/SquashCut2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbxYxRhekcKcqIjXebXhLrITeBF5S3dhfahwaeYkJAjhmjPaMIDS1IOltO-TVxOIs4K4lDW0V3i-Krkgc7jf_WkCB0CxmbFCnXwZWvd7kJYsGfrJeoR6S75SmW8mSrxAdpI7yxVYjRF4c/s400/SquashCut2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First, cut open your spaghetti squash...easier said than done, I know!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62ZxnyhrLbNMg1BGcnCauKzOnAfvLf-oOpLBLYDU6ecb9xns5uqllkU6ozkQ0f25R3bAMlRZvGCwJFARnrz9C3ISDMgKU4X95G5PaOA6c0q3f5WYNaupPNllpoR73FLklR9nkmcHI7G3s/s1600/SquashNoSeeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62ZxnyhrLbNMg1BGcnCauKzOnAfvLf-oOpLBLYDU6ecb9xns5uqllkU6ozkQ0f25R3bAMlRZvGCwJFARnrz9C3ISDMgKU4X95G5PaOA6c0q3f5WYNaupPNllpoR73FLklR9nkmcHI7G3s/s400/SquashNoSeeds.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Scoop out the seeds and gunk. Don't forget to roast them just like pumpkin seeds - set them aside in a bowl of room temperature water for later.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSG6nzuhfhhKmImtJOOj59JnGrKJKerEwqR2t8OJpL5E_Rbqv6NruDwEwcj82_X6mbCINEbHEBeWJZnzH78VOPYobhX2UYfeRJoQNetHvuK1TtYzHmRVDm7e-zc08Bs5VOG1rLyPjaONgz/s1600/SquashSeason.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSG6nzuhfhhKmImtJOOj59JnGrKJKerEwqR2t8OJpL5E_Rbqv6NruDwEwcj82_X6mbCINEbHEBeWJZnzH78VOPYobhX2UYfeRJoQNetHvuK1TtYzHmRVDm7e-zc08Bs5VOG1rLyPjaONgz/s400/SquashSeason.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Drizzle with olive oil or spray with PAM and sprinkle with salt and pepper.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvvLgdu8bo8ltUZxrtM8t8hWvx2PZcpBkszRTVj6nknqnxmE7EJg8vnZ3snG0LSLAq79lomNMpGNsuv1Xs4O-t_bHsvpd9BJ5Z5VislzBgN37NfiOmJmVrPQFHnWaI4IOOQqT6kDpiu0e/s1600/SquashCooked2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvvLgdu8bo8ltUZxrtM8t8hWvx2PZcpBkszRTVj6nknqnxmE7EJg8vnZ3snG0LSLAq79lomNMpGNsuv1Xs4O-t_bHsvpd9BJ5Z5VislzBgN37NfiOmJmVrPQFHnWaI4IOOQqT6kDpiu0e/s400/SquashCooked2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake (flesh side down) at 350°F for 30-40 minutes or 400°F for 15-20 minutes if you're impatient like me. Using a fork, scrape the strands out from stem to stem. Dry the strands really well.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Yjy9yax354UpdzifOLdF7fA2oVlO4VN5fUiFnbVBPs-VYREw3V3Ej3X0BS6dpIa-bOJjZahggfEfcfPixc_QRyyJ8CV7Ri6Bf7yFcjHVxdIfcdkXEl2Rflhwu-LOliVU3SUG8m0K01Xh/s1600/SquashFilled3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Yjy9yax354UpdzifOLdF7fA2oVlO4VN5fUiFnbVBPs-VYREw3V3Ej3X0BS6dpIa-bOJjZahggfEfcfPixc_QRyyJ8CV7Ri6Bf7yFcjHVxdIfcdkXEl2Rflhwu-LOliVU3SUG8m0K01Xh/s400/SquashFilled3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Put some of the strands back into the bottom of the squash "shell" - or a casserole dish - and top with a layer of sauce (a layer of cheese or other veggies like a noodle lasagna would be good too). Continue layering the squash strands and sauce until full. I used homemade meat sauce with ground chicken and chicken sausage, but any tomato sauce will work just fine.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7O7o3oXDHm95LAACfWEXRN_eiPFg0W_ixBWQGS9qD9xoEzJbDZ0bfFdmkUUzr5XObgvX48wcxWLiFJWBa9_vLuEZrYuTzvtY754DcT5Gwgg9k-Xus7BFcLloDTEcEYZDMLxRI9RFRISw/s1600/SquashCheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7O7o3oXDHm95LAACfWEXRN_eiPFg0W_ixBWQGS9qD9xoEzJbDZ0bfFdmkUUzr5XObgvX48wcxWLiFJWBa9_vLuEZrYuTzvtY754DcT5Gwgg9k-Xus7BFcLloDTEcEYZDMLxRI9RFRISw/s400/SquashCheese.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sprinkle with some shredded Mozzarella and bake at 400°F for another 10-15 minutes until the cheese is nice and brown.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyU9VQ_rq0ASCUM5OgU6PNGN15rUXPk-BP8TwAxPk-TjK3Csd-Dm1ic3LY4aVkhNlVEPVgZRjEl-qdAvVq0f6sR16Ponf-r8ld5mro9Txp45S2ucTCmmduXLsv_NYsYR3neAHweBfleigz/s1600/SquashDone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyU9VQ_rq0ASCUM5OgU6PNGN15rUXPk-BP8TwAxPk-TjK3Csd-Dm1ic3LY4aVkhNlVEPVgZRjEl-qdAvVq0f6sR16Ponf-r8ld5mro9Txp45S2ucTCmmduXLsv_NYsYR3neAHweBfleigz/s400/SquashDone.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Slice it in half and enjoy! Yummy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0OFqCZfDWYsaGxdsgXTYwbDYWV2hyphenhyphenYxzj76j-5d1HNOUN5Xs3bH-sbQKiiWlAMayTdSWpJ30T2GP3OaI-_RpvO1aToA2iGM7S7jqebEfCymjC6cQBGAbF8dyN-gJEmOK8-ea5b2HmWJa/s1600/SquashHalved.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0OFqCZfDWYsaGxdsgXTYwbDYWV2hyphenhyphenYxzj76j-5d1HNOUN5Xs3bH-sbQKiiWlAMayTdSWpJ30T2GP3OaI-_RpvO1aToA2iGM7S7jqebEfCymjC6cQBGAbF8dyN-gJEmOK8-ea5b2HmWJa/s400/SquashHalved.jpg" width="300" /></a></div>Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com1tag:blogger.com,1999:blog-4276051819786233529.post-45142222614076978252010-10-14T19:22:00.004-04:002010-10-14T19:25:52.172-04:00How have I never tasted a Whoopie Pie before?!Oh. My. Gosh! These are <em>delicious</em>. I'm sure any recipe will do...<a href="http://allrecipes.com/Recipe/Mini-Pumpkin-Whoopie-Pies/Detail.aspx">this</a> just happened to be the first one I found, but I'm not a good recipe follower anyway. I used frosting that was leftover from a Thanksgiving carrot cake a few days ago. I almost always use <a href="http://allrecipes.com/Recipe/Cream-Cheese-Frosting-II-2/Detail.aspx">this</a> recipe for frosting.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUZJrW5nLm6nyETxvj61J7nEAPCjxbHSRGr15rG-yOIgg8NRkJokLwyq1NTUyQjTQ9rDApx4BzPensjaGQC5f_c4iR6u038hXD0UN4Vei_3ubongA5atDRpj5tL5OgaNFpTLwbwzZn9D2/s1600/PumpkinWhoopiePies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUZJrW5nLm6nyETxvj61J7nEAPCjxbHSRGr15rG-yOIgg8NRkJokLwyq1NTUyQjTQ9rDApx4BzPensjaGQC5f_c4iR6u038hXD0UN4Vei_3ubongA5atDRpj5tL5OgaNFpTLwbwzZn9D2/s400/PumpkinWhoopiePies.JPG" width="300" /></a></div><br />
Sorry for the crappy picture, but I was too busy eating these by the handful (kidding...sorta) to get out my real camera.<br />
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<span class="itemreviewed"><strong>Mini Pumpkin Whoopie Pies</strong></span><br />
<br />
<span class="itemreviewed">2 cups all-purpose flour</span><br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground ginger (I omitted the ginger, but added fresh nutmeg, ground cloves, and allspice)<br />
1/2 teaspoon salt<br />
1/2 cup butter, softened<br />
1 1/4 cups granulated sugar<br />
2 large eggs, at room temperature, lightly beaten<br />
1 cup pumpkin puree<br />
1 teaspoon vanilla extract<br />
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1.For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper. <br />
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2.Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.) <br />
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3.Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely. Add a dollop of frosting to the flat side of a cookie & sandwich with a similar sized cookie.Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com1tag:blogger.com,1999:blog-4276051819786233529.post-45161903977127305822010-10-14T02:46:00.000-04:002010-10-14T02:46:57.155-04:00Inside-Out Peanut Butter Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iHRW8qdZpTfbX2EeDhSRYvKR2Mkm-TDlkSZ-PZkG54xSnZdHbQo93pIq4_2KGnbuYCq2GF7T5TgkxTSuLCrhkOmHUg3MFJjptZHAbezGX-Bxw3S6rOyx4XYGxrh7_VNgiMlpLuuUfoV-/s1600/Cookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iHRW8qdZpTfbX2EeDhSRYvKR2Mkm-TDlkSZ-PZkG54xSnZdHbQo93pIq4_2KGnbuYCq2GF7T5TgkxTSuLCrhkOmHUg3MFJjptZHAbezGX-Bxw3S6rOyx4XYGxrh7_VNgiMlpLuuUfoV-/s400/Cookies3.jpg" width="400" /></a></div><br />
Oh yea...these are sooooo good! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioeFWP7GXzZtddF_B6GkHEF_I8a7I54V7IkQt-UKLhAnVJzGXtDgLOQmxVKHkzUsrnZocNZInb2PWeiPMY4CYzDLy9r8lg3Phwt498W_wFxPdo37Z2mKafBZY1P2Ix_AbfpoYxlbRKvsh/s1600/ReesesPieces.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioeFWP7GXzZtddF_B6GkHEF_I8a7I54V7IkQt-UKLhAnVJzGXtDgLOQmxVKHkzUsrnZocNZInb2PWeiPMY4CYzDLy9r8lg3Phwt498W_wFxPdo37Z2mKafBZY1P2Ix_AbfpoYxlbRKvsh/s400/ReesesPieces.jpg" width="400" /></a></div><br />
I had some extra Reese's Pieces on hand from a recent trip to <a href="http://bulkbarn.ca/">Bulk Barn</a> and 15 minutes before my Hubby had to leave for work so I whipped up these delicious cookies and had them mixed, baked, and packed before he was out of the shower. These are FAST and totally customizable! Don't have Reese's Pieces? Add M&Ms or chocolate chips or PB chips or nuts - whatever!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwahyJQfMBDN5M4sK_jTInhRbW1v0od4QLlynQ5afsQnbHHq4jLAvJHXKQRo7GzioKjpROgtvGrD38Si6RahzP7Ola9JOvVoX_W-MvM2ZtkFjAnmETzeHXhum4OTgD3AFA3HFQhvBRghB_/s1600/CookiesWet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwahyJQfMBDN5M4sK_jTInhRbW1v0od4QLlynQ5afsQnbHHq4jLAvJHXKQRo7GzioKjpROgtvGrD38Si6RahzP7Ola9JOvVoX_W-MvM2ZtkFjAnmETzeHXhum4OTgD3AFA3HFQhvBRghB_/s400/CookiesWet.jpg" width="400" /></a></div><br />
First, cream together the wet ingredients.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxO75f0-pPBDEK2ZUkKd-NJC2YjqOynikUeI4dGC8y8SAw0wP02WVJQ75yMkImv4gGHOCv39ZKjhhW_UOyYPtIW7SM81gpotg5yuiaMhFjJ3zoixKT9Xeyjz7I-3KOV2hDAGz4l2YhBtA/s1600/CookiesDry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxO75f0-pPBDEK2ZUkKd-NJC2YjqOynikUeI4dGC8y8SAw0wP02WVJQ75yMkImv4gGHOCv39ZKjhhW_UOyYPtIW7SM81gpotg5yuiaMhFjJ3zoixKT9Xeyjz7I-3KOV2hDAGz4l2YhBtA/s400/CookiesDry.jpg" width="400" /></a></div><br />
Next, add the dry ingredients. Then, stir in the Reese's Pieces.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaFNpVedPSkDWfv8kdmzHzUqJgLlEz-K3VoexHBCt_MMH5gMfE2nfwYV8pvCmw-bejjB0O8n_xEUZAUBiAFiWDxNObubHQsMi0nmcpksNom9tJ-pxLYEilmOeVFbBGVFQyXHVRO-DIA6H/s1600/CookiesDough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaFNpVedPSkDWfv8kdmzHzUqJgLlEz-K3VoexHBCt_MMH5gMfE2nfwYV8pvCmw-bejjB0O8n_xEUZAUBiAFiWDxNObubHQsMi0nmcpksNom9tJ-pxLYEilmOeVFbBGVFQyXHVRO-DIA6H/s400/CookiesDough.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake 'em up and eat more than you're willing to admit ;) Shoot...am I the only one that does that?</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjqaIEovPkJmo919FqC22avBSQS_vYJA4ucoi0WFiwqsLHXMit9UOd9-EN5PXpcdcMrasUnihADgtso71QoWKvQnv91BCixZlmR_m_RXryv26akQ0TE1vigS_Pm7aoz8Udjx9dk7NCdfk/s1600/Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjqaIEovPkJmo919FqC22avBSQS_vYJA4ucoi0WFiwqsLHXMit9UOd9-EN5PXpcdcMrasUnihADgtso71QoWKvQnv91BCixZlmR_m_RXryv26akQ0TE1vigS_Pm7aoz8Udjx9dk7NCdfk/s400/Cookies.jpg" width="400" /></a></div><br />
<strong>Chocolate Reese's Pieces Cookies</strong><br />
<br />
1/2 cup butter, softened<br />
1 egg<br />
1 tsp vanilla<br />
1/2 cup white sugar<br />
1/4 cup brown sugar (or all white sugar)<br />
1 cup flour (I used whole wheat)<br />
1/3 cup cocoa<br />
1/2 tsp baking soda<br />
1/8 tsp salt<br />
1 cup Reese's Pieces (I roughly chopped 1/2 of mine & left half whole)<br />
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Preheat oven to 350°F line baking sheet with foil or parchment paper. <br />
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Beat butter, egg, vanilla, and sugars until smooth. Mix in dry ingredients; stir in Reese's Pieces.<br />
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<div style="text-align: left;">Drop by tablespoon onto baking sheet and bake for 6-8 minutes. Cool and enjoy!</div>Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com0tag:blogger.com,1999:blog-4276051819786233529.post-30571864675861954402010-10-08T20:02:00.000-04:002010-10-08T20:02:49.934-04:00Chocolate Chip Cookie Dough Cupcake and Icing!Stop what you're doing! You <em>need</em> to go make these right now! I used <strong><a href="http://allrecipes.com//Recipe/chocolate-chip-cookie-dough--cupcake--the-best-cupcake-ever/Detail.aspx">this recipe</a></strong> for the cupcake and made my own frosting.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBp3d79DhBmQ_1StwyHabwb94jrBAsB517Kq7DOMVpHFTIi1ogId7uy3OARxXcI8ebhQDdgu61R72hhbVFOkd-WZHceAw08Tcw9wVOiweDWI0NLKwh4gnixJvRRI6ye1DpirjuHmYhAfXw/s1600/ChocChipCupcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBp3d79DhBmQ_1StwyHabwb94jrBAsB517Kq7DOMVpHFTIi1ogId7uy3OARxXcI8ebhQDdgu61R72hhbVFOkd-WZHceAw08Tcw9wVOiweDWI0NLKwh4gnixJvRRI6ye1DpirjuHmYhAfXw/s400/ChocChipCupcake1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You can use store-bought refrigerated cookies, but you <em>have</em> to freeze them before you bake them into the cupcake or they will cook. You can also use homemade cupcakes, but I used a mix to test these. Next time I will use homemade.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Chocolate Chip Cookie Dough Frosting</strong> (there's a mouthful)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup butter, softened</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp brown sugar (don't skip it - this is what gives it the cookie dough flavour)</div><div class="separator" style="clear: both; text-align: left;">1 tsp vanilla</div><div class="separator" style="clear: both; text-align: left;">2 cups powdered sugar</div><div class="separator" style="clear: both; text-align: left;">1-2 Tbsp milk (optional)</div><div class="separator" style="clear: both; text-align: left;">1/8 cup mini chocolate chips (I used 1 square of unsweetened chocolate and chopped it up really fine)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cream together butter and brown sugar. Mix in vanilla. Gradually add powdered sugar until frosting reaches desired consistency. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Frost cooled cake/cupcakes & enjoy!</div>Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com2tag:blogger.com,1999:blog-4276051819786233529.post-5098190975085555932010-09-30T17:09:00.003-04:002010-09-30T17:16:55.032-04:00Cream of Potato Bacon SoupMy Dad gave me a grocery bag full of potatoes straight from the garden so I had to rush home and whip up something yummy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnl9w-I-GqhkTy6kssQDolddWYSOLl1-uqUkbGZ_WiJpM931Gu0ETzhvbBoIeqLNoICyVLbnViZIhK5AwAO17pWTBjXIy6gUEGo4DEmTNGO2M4WzxW2eg0lViPTT0aJj07HK9adAUT4xG/s1600/Potato1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnl9w-I-GqhkTy6kssQDolddWYSOLl1-uqUkbGZ_WiJpM931Gu0ETzhvbBoIeqLNoICyVLbnViZIhK5AwAO17pWTBjXIy6gUEGo4DEmTNGO2M4WzxW2eg0lViPTT0aJj07HK9adAUT4xG/s400/Potato1.jpg" width="400" /></a></div><br />
I don't know about you, but Cream of Potato Bacon Soup is one of my favourite things in the whole world. So, so, so good. Total comfort food that is just perfect for a chilly Fall night.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKHmk9uGDItrWX-EGFyBRpcO79c1v6BSlUbrwzjdayp62WbvdLu0Z76sRQspLe_u7Ko1qbOkDmSGWP5MDBX45x-iKGOopVqKzSmGH7zyMQpyt8ZNlZ1gjQbKq1GIB2GhjYifRbkHIX0Ma/s1600/Bowl2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKHmk9uGDItrWX-EGFyBRpcO79c1v6BSlUbrwzjdayp62WbvdLu0Z76sRQspLe_u7Ko1qbOkDmSGWP5MDBX45x-iKGOopVqKzSmGH7zyMQpyt8ZNlZ1gjQbKq1GIB2GhjYifRbkHIX0Ma/s400/Bowl2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The secret ingredient is <em>nutmeg</em>. If you've never used nutmeg in a potato dish, you're probably thinking I'm nuts, but just wait until you try this!!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3h4eFCEI5ONJPVFV76b8d4QqP3KWFYOU2FgBjb6QHXbWG74tzevZK0qrFvQaP8qAH2_EbOHCLIXLutE0qKzFu4w-ZrFMSrI8KmbnFZ56d-d1VOY2VDJZq9cQ5d9iRIEpHBcp0_BcZCU9/s1600/Bacon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3h4eFCEI5ONJPVFV76b8d4QqP3KWFYOU2FgBjb6QHXbWG74tzevZK0qrFvQaP8qAH2_EbOHCLIXLutE0qKzFu4w-ZrFMSrI8KmbnFZ56d-d1VOY2VDJZq9cQ5d9iRIEpHBcp0_BcZCU9/s400/Bacon1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Any recipe that starts like <strong><em>this</em></strong> can not be bad! Oh, did I mention that this recipe is not for those who are watching their weight?!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div>Note: this is my own recipe so I'd really appreciate credit and a link to my blog if you choose to repost. Thank you :)<br />
<div style="text-align: left;"><br />
<strong>Cream of Potato Bacon Soup</strong> </div><div style="text-align: left;"> </div><div style="text-align: left;">1 <em>pound </em>bacon, cut into chunks </div><div style="text-align: left;">1 large onion, diced </div><div style="text-align: left;">3 stalks celery, sliced </div><div style="text-align: left;">2 cloves garlic, minced </div><div style="text-align: left;">10-12 potatoes, peeled and cut into 1" cubes </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">About 3 cups chicken stock (enough to cover potatoes) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">1 cup heavy cream <br />
1/4 tsp nutmeg</div><div style="text-align: left;">1/4 tsp black pepper </div><div style="text-align: left;">1/4 tsp salt </div><div style="text-align: left;"> </div><div style="text-align: left;">1. Fry the bacon on medium-high until crispy; set aside. Reserve 1-2 Tbsp of the bacon grease. </div><div style="text-align: left;">2. In a soup pot, saute onion and celery in the reserved bacon grease. Once almost fully cooked, add garlic and cook for another minute. </div><div style="text-align: left;">3. Add potatoes and saute until softened (I microwaved mine for 10 minutes first so it would be super quick, but you can boil them or leave them raw). Add chicken stock and bring to a boil. Cover and simmer until potatoes are cooked through. </div><div style="text-align: left;">4. Puree soup until it reaches desired thickness (I use an immersion blender). </div><div style="text-align: left;">5. Stir in heavy cream, bacon, nutmeg, salt, and pepper. Simmer for another minute or two and <strong>enjoy</strong>! </div><div style="text-align: left;"> </div><div style="text-align: left;">My tip for using whole nutmeg is to keep grating it in to the pot until I start to smell it. </div><div style="text-align: left;"> </div><div style="text-align: left;">Oh yea, if you calculate the nutritional information for this, you're not allowed to tell me :)</div>Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com0tag:blogger.com,1999:blog-4276051819786233529.post-44942726279270923272010-09-23T15:51:00.001-04:002010-09-30T17:17:59.109-04:00Homemade Vanilla!I'm fairly new to the blogging world - writing and reading - boy have my eyes have been opened!<br />
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I've always been pretty creative in the kitchen, but there are some things that I just never thought of making homemade like <a href="http://ohsomartha.blogspot.com/2010/09/homemade-hamburger-buns.html">hamburger buns</a>, <a href="http://ohsomartha.blogspot.com/2010/09/homemade-pop-tarts.html">Pop-Tarts</a>, and <strong>vanilla</strong>! It's ridiculously easy. You just pour, shake, and wait. Seriously.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PCkp5URuj21AikpoY-W_48tR2HjKxbRfqCQ7SyS4dqNziTycJsSrgNoIkx14XEk2a8YykENM0GpjTwl0IFB3YQIOxONmq9nFxkNZB3S5Mq9YCE1AHWKEqCbfb5iHzDrMGFJ3LqpHX8nF/s1600/Vanilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PCkp5URuj21AikpoY-W_48tR2HjKxbRfqCQ7SyS4dqNziTycJsSrgNoIkx14XEk2a8YykENM0GpjTwl0IFB3YQIOxONmq9nFxkNZB3S5Mq9YCE1AHWKEqCbfb5iHzDrMGFJ3LqpHX8nF/s400/Vanilla.jpg" width="300" /></a></div><br />
Take 1 cup of a pretty good vodka (I just used Absolut because that's what I had) and pour it into a jar.<br />
Split 2 vanilla beans and throw them in the jar. Close the lid and shake it up!<br />
Shake it once a day for a week. Then, once a week for 2-3 months. I put my jar on its side so the beans are totally covered by the vodka.<br />
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Then bake up some yummies with your homemade, pure vanilla extract! Or, if you're <em>really </em>generous, you can pour it into some pretty bottles and give it away as gifts. Now is the perfect time to make your vanilla if you want to give it away at Christmas ;)Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com0tag:blogger.com,1999:blog-4276051819786233529.post-7761498890528680342010-09-22T21:03:00.000-04:002010-09-22T21:03:12.499-04:00TwitterNot sure if anyone is reading this yet, but I have started a <a href="http://twitter.com/OhSoMartha">Twitter</a> account. Please check it out! I'll do my best to keep both my blog and Twitter updated :)Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com1tag:blogger.com,1999:blog-4276051819786233529.post-10023181878563213512010-09-22T20:03:00.000-04:002010-09-22T20:03:52.360-04:00Homemade Hamburger BunsYep. Hamburger buns. From scratch. And they're SO good. They are so easy that I was worried I had messed something up. I will never, ever buy hamburger buns again. I used <a href="http://allrecipes.com/CustomRecipe/62371797/Belles-Hamburger-Buns--modified-for-bread-machine/Detail.aspx">this recipe</a>, but if you don't have a <a href="http://ohsomartha.blogspot.com/2010/09/guess-what-i-got.html">bread machine</a> you can use <a href="http://allrecipes.com/Recipe/Belles-Hamburger-Buns/Detail.aspx">this recipe</a>. Also, I halved the recipe and it worked just fine! <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKGoVTAOmlVEZYBwyyJzN0Ev2Vd1NgsW95XuduqBp3ZprGjf2tnS8LkgdAFcJY3SMk2S2yhXx5d4To7j7V6wgKE2S1tC2LbSfKSAHk7Zn86_tYzlLL5o3-WX7g_4LjUf9U1XH_XsRWZEC/s1600/DSCF7232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKGoVTAOmlVEZYBwyyJzN0Ev2Vd1NgsW95XuduqBp3ZprGjf2tnS8LkgdAFcJY3SMk2S2yhXx5d4To7j7V6wgKE2S1tC2LbSfKSAHk7Zn86_tYzlLL5o3-WX7g_4LjUf9U1XH_XsRWZEC/s400/DSCF7232.JPG" width="400" /></a></div><br />
First, proof the yeast in the pan of the bread machine. I find it works best if you dissolve the sugar in the water first and then add the yeast, but you can throw all 3 in at the same time. After 10 minutes it should look like this:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgds6wbroSJTCdwAcqlG74nhyphenhyphenF1U0Rsjq8u3rl6JFamzYoUzbNPYP07wXdVaFxVdJTfwk4aDUpZ9gmiEssMN_c8neMmSp28RrIvoVqAnyv-Wt5TlYL5IEKDLiYkJK0ESsZ0zBLDsaxcY5JY/s1600/DSCF7192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgds6wbroSJTCdwAcqlG74nhyphenhyphenF1U0Rsjq8u3rl6JFamzYoUzbNPYP07wXdVaFxVdJTfwk4aDUpZ9gmiEssMN_c8neMmSp28RrIvoVqAnyv-Wt5TlYL5IEKDLiYkJK0ESsZ0zBLDsaxcY5JY/s400/DSCF7192.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left">Next, add buttermilk, bread flour, salt, and butter. I was out of white bread flour so I used 1 1/2 cups whole-wheat bread flour and 1 cup of regular old All Purpose white flour.</div><div align="left"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_rRvsAhOXu3s/TJqWALW4rlI/AAAAAAAAA0M/N2tRtxfirBo/s1600/DSCF7193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="http://1.bp.blogspot.com/_rRvsAhOXu3s/TJqWALW4rlI/AAAAAAAAA0M/N2tRtxfirBo/s400/DSCF7193.jpg" width="400" /></a></div><div align="left"><br />
</div><div align="left">Set to regular dough setting and you will end up with this beautiful ball of fluffy dough.</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu85tHyFPKOHUU5OZgWiz1y51CCUPls3By4lx00mV4VbkAWOQDSkVKPBl8tuRPoq5b66SJyOK4Sf1i1uVyV-YQsJv2Ke3DtGrzohyHaJbGz6GqJN-L4yPzR53MdD4efuBblOuRSM0oOuZI/s1600/DSCF7220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu85tHyFPKOHUU5OZgWiz1y51CCUPls3By4lx00mV4VbkAWOQDSkVKPBl8tuRPoq5b66SJyOK4Sf1i1uVyV-YQsJv2Ke3DtGrzohyHaJbGz6GqJN-L4yPzR53MdD4efuBblOuRSM0oOuZI/s400/DSCF7220.JPG" width="400" /></a></div><div align="left"></div><div align="left">Dump the dough out onto a floured surface and divide into equal portions. The recipe is for 6, but I got 6 <strong>HUGE</strong> buns. Next time I would make at least 8, but probably 10.</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqX5E2fYxaJWOFiR3EQ9HVayVzfFT6XvHU0_vd66zNuydSJOmOxuGr5mxi3GwaQuadU84_WM4O2Fa3b-feHsPB-z6Ex9vYIQ0ABODKu-fz2Tb3P7lTtCOb9iVcronmlNbWf5Pe26y1_jlD/s1600/DSCF7221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqX5E2fYxaJWOFiR3EQ9HVayVzfFT6XvHU0_vd66zNuydSJOmOxuGr5mxi3GwaQuadU84_WM4O2Fa3b-feHsPB-z6Ex9vYIQ0ABODKu-fz2Tb3P7lTtCOb9iVcronmlNbWf5Pe26y1_jlD/s400/DSCF7221.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Arrange buns on parchment paper lined cookie sheet, cover with towel, and allow to rise until doubled in size (about 20 minutes). Meanwhile, toast sesame seeds and prepare egg wash.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When doubled, brush with egg wash and sprinkle with toasted sesame seeds. I used 1/2 toasted and 1/2 raw.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlDbw4_dIwR-AEEr1t6Tn1GrjR0UfBIWE5piDKV_R5AwXvXC-vKzubyH7BnjOo2itoyNS4HNugAx8Ctp9OLPhq1ybOnIf6aJEQxS8UMFV87DufTBZY1XbkYjuzsX3udLtcgwMYz7HsAgE/s1600/DSCF7229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlDbw4_dIwR-AEEr1t6Tn1GrjR0UfBIWE5piDKV_R5AwXvXC-vKzubyH7BnjOo2itoyNS4HNugAx8Ctp9OLPhq1ybOnIf6aJEQxS8UMFV87DufTBZY1XbkYjuzsX3udLtcgwMYz7HsAgE/s400/DSCF7229.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake for 15-20 minutes. The recipe suggests rotating cookie sheets after 10 minutes, but I used my convection setting and it worked perfectly. My oven runs hot and these were perfect in 12 minutes. Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKonBscozKQqhl7JYrDoczZTArEIJA1797eqIHoX5NVJp8MLAtv4kO-1X9dwHhYQody5SZ5fRi0jZpT02tT7LFx3kskkGQFPs5pngJJz-W_4G1-l8k-cnTKi8wi-cowD6E-gDcqd3AOeNB/s1600/DSCF7231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKonBscozKQqhl7JYrDoczZTArEIJA1797eqIHoX5NVJp8MLAtv4kO-1X9dwHhYQody5SZ5fRi0jZpT02tT7LFx3kskkGQFPs5pngJJz-W_4G1-l8k-cnTKi8wi-cowD6E-gDcqd3AOeNB/s400/DSCF7231.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><br />
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1 cup water (warmed to 100 degrees)<br />
2 1/4 tsp active dry yeast<br />
2 tablespoon white sugar<br />
1 cup buttermilk<br />
1 1/2 teaspoons salt<br />
5 cups bread flour (plus flour for shaping buns)<br />
2 tablespoons butter<br />
1 egg yolk<br />
1 tablespoon water<br />
*toasted sesame seeds as desired (optional)<br />
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<strong>Directions</strong><br />
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1.Combine the warm water, yeast, and 2 tbsp sugar in breadmaker pan. Let stand about 10 minutes till very fizzy. Add buttermilk to yeast mixture. Add bread flour, salt and butter to breadpan. Set breadmaker to regular dough setting. When dough cycle is completed, remove from breadpan onto lightly floured surface. Divide dough into 12 equal portions. Make tight rounds of dough by pulling the dough tightly around and pinching it at the bottom. Place on two flat baking sheets lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. <br />
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2.Lay a clean dry dishtowel over rolls and set aside until doubled in size, about 20 minutes. Meanwhile preheat oven to 400 degrees. <br />
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3.Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush the tops of the rolls with egg mixture and sprinkle with toasted sesame seeds. <br />
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<div style="text-align: left;">4.Position 2 oven racks so they are not too close to the top or bottom of the oven (2nd and 4th rack in 5 rack oven). Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and swap racks so each sheet spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom. </div>Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com0tag:blogger.com,1999:blog-4276051819786233529.post-16724495140692007502010-09-20T15:34:00.001-04:002010-09-20T15:35:24.060-04:00Boiled EggsOk, so I know what you're thinking...you know how to boil eggs. Who doesn't? But do you know how to <em>perfectly</em> boil eggs? I promise you'll get perfectly cooked hard-boiled eggs with fully-cooked, fluffy yolks that will never be green or gray. Here's how:<br />
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Place as many eggs as you want in a pot<br />
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Add enough cold water to cover the eggs completely<br />
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Bring to a boil; cook for 2 minutes<br />
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Cover & remove from heat<br />
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Let sit 10-11 minutes<br />
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Rinse with cold water (or cover with ice cubes) until cool enough to handle<br />
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Enjoy!Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com0tag:blogger.com,1999:blog-4276051819786233529.post-89686248712264285942010-09-15T14:48:00.056-04:002010-09-19T21:18:21.940-04:00Guess what I got?A bread machine! I've been baking homemade bread pretty much twice a day since I got it. Hubby and I have definitely been getting our daily recommended serving of carbs.<br />
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This is the first time in my life that I've consistently used recipes - I am sooooo not a recipe-follower lol - but since I'm not familiar with using a bread machine I've been forced to stick pretty close to the original recipe.<br />
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I've been using <a href="http://allrecipes.com/Recipe/Best-Bread-Machine-Bread/Detail.aspx">this recipe</a> and changing it up just a little bit every day (or twice a day...sorry, skinny jeans) to perfect the base recipe to suit our taste. Well, I finally perfected it last night so today I felt adventurous enough to doctor up a bread machine recipe and it turned out so well!<br />
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Here's my version of <strong>"Inside-Out" Garlic Bread</strong>:<br />
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1 cup water (100-110°F)<br />
2 Tbsp sugar<br />
1 .25 oz package (2 1/4 tsp) active dry yeast<br />
1/3 cup vegetable oil<br />
3 cups white bread flour<br />
1.5 tsp salt<br />
3 Tbsp mixed Italian spices<br />
1 Tbsp garlic powder (this might be too garlicky for some, so you can cut it in half)<br />
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<span class="plaincharacterwrap break">Place the water, sugar, and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes.</span><br />
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<span class="plaincharacterwrap break">Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start. Check the dough after the first kneading cycle to ensure it is not too dry/wet and add water/flour (a tsp or so at a time) if needed.</span><br />
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<span class="plaincharacterwrap break">That's it! :) Let it do it's magic and enjoy!</span>Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com0tag:blogger.com,1999:blog-4276051819786233529.post-65398071895083061342010-09-12T09:54:00.002-04:002010-09-12T09:59:41.909-04:00Maple "Scones"I saw this recipe over at <a href="http://www.mybakingaddiction.com/maple-oatmeal-scones/">My Baking Addiction</a> last night and made them this morning for my husband to take to work since my Yorkie decided to wake me up at 6.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uS6KBJyvxL3k0VKgRGWx5g5-7Zfi5DZTW0VXGYhFfKI-VNfFhpwyYpVBryXDTsa2LL6eSC0a1RlgH8aTi54YJvfdf0WtbwH3qGMm-P2_jDU27IwbzwaNiEO7ChkQnH0K1x3hAsm0TgyD/s1600/MS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uS6KBJyvxL3k0VKgRGWx5g5-7Zfi5DZTW0VXGYhFfKI-VNfFhpwyYpVBryXDTsa2LL6eSC0a1RlgH8aTi54YJvfdf0WtbwH3qGMm-P2_jDU27IwbzwaNiEO7ChkQnH0K1x3hAsm0TgyD/s400/MS.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sorry for the crappy picture quality...my camera was dead and my iPhone hates me today.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I halved the recipe and had enough for my husband and I, plus a basket I sent to work with my hubby, plus 10 left over. They are very good. I made some maple butter to go with them and I find that took them from pretty darn good to amazing. Now, as <a href="http://www.mybakingaddiction.com/">Jamie</a> notes, these are more biscuity than a traditional scone, but they're tasty so I don't think scone-lovers will mind too much.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I didn't bother rolling them out, I just used my hands to shape the dough into a big rectangle and cut it into squares.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.mybakingaddiction.com/maple-oatmeal-scones/">Here</a> is the recipe:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Maple Oatmeal Scones</strong></div><br />
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Ingredients<br />
For the Scones<br />
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3 1/2 cups all-purpose flour<br />
1 cup whole-wheat flour<br />
1 cup quick-cooking oats, plus additional for sprinkling<br />
2 tablespoons baking powder<br />
2 tablespoons granulated sugar<br />
2 teaspoons salt<br />
1 pound cold unsalted butter, diced<br />
1/2 cup cold buttermilk<br />
1/2 cup pure maple syrup<br />
4 extra-large eggs, lightly beaten<br />
1 egg beaten with 1 tablespoon milk or water, for egg wash<br />
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For the Glaze<br />
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1 1/4 cups confectioners’ sugar<br />
1/2 cup pure maple syrup<br />
1 teaspoon pure vanilla extract<br />
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Directions<br />
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Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.<br />
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Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.<br />
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Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.<br />
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To make the glaze, combine the confectioners’ sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.<br />
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<strong>Maple Butter</strong>:<br />
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I don't measure when I make stuff like this, but I used around 1/8 c softened butter and mixed in about 1 Tbsp of good quality maple syrup. Basically just mix up a little syrup with butter until you get the flavour you like. Sooooooo good.Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com2tag:blogger.com,1999:blog-4276051819786233529.post-53868111799179798752010-09-05T16:10:00.055-04:002010-09-12T10:49:36.573-04:00Homemade Pop-Tarts!!Yep, you read right. Homemade Pop-Tarts! Holy YUM! These are so so so good. And so so so <strong>easy</strong>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jrszXl0ti1gZhZ_UvsvIhVI4dkaH3Ez8YmIjHZTu39aHD8yXYLP63pRchFFdsbuE92-mBNs_jL8aSWd_6XapZSvy_SxWN2JkKYgZE50dplz5A2GpAtnNqFvRUIHyH36dZHPx01arTyU_/s1600/PT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jrszXl0ti1gZhZ_UvsvIhVI4dkaH3Ez8YmIjHZTu39aHD8yXYLP63pRchFFdsbuE92-mBNs_jL8aSWd_6XapZSvy_SxWN2JkKYgZE50dplz5A2GpAtnNqFvRUIHyH36dZHPx01arTyU_/s400/PT.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Who wouldn't want to give these to their family rather than the store-bought Pop-Tarts when they are so quick and easy to make? If you have pre-made pie crust (or store-bought) these take 15 minutes max to make <em>including</em> cook time.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I almost always use the original <a href="http://www.crisco.com/Recipes/Details.aspx?recipeID=1242">Crisco</a> recipe for my pie crust since that is what my hubby's grandmother always used and he won't have it any other way.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You really don't need a recipe for these babies, but here's what I did:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat your oven to whatever temperature is indicated for the crust. Usually around 425-450°F.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Roll out your dough and cut it into whatever shape you want just make sure they're pretty even and you have an even number of them. I did a few heart-shaped ones, but mostly just regular old rectangles.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Throw a few teaspoons of whatever filling you want in the center of one of your rectangles and top with a second; crimp the edges. I used 2 different kinds of jam, but you could use jam, pie filling, peanut butter, chocolate chips, etc - the possibilities are endless! I've got a container of Nutella that is just begging to be baked into Pop-Tarty goodness. You can add an egg wash if you want to, but I didn't bother.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake until golden brown...around 6-8 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix up a quick glaze of icing sugar and milk (and a drop of food coloring, of course) while they're baking.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Top with glaze & decorations while warm and enjoy! I promise you'll never buy Pop-Tarts again!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you want to freeze these so you can toast them like store-bought Pop-Tarts, leave the glaze off and cool completely. Wrap with plastic wrap and freeze. </div>Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com0tag:blogger.com,1999:blog-4276051819786233529.post-53729381663197140662010-01-09T16:25:00.003-05:002010-09-12T09:17:33.057-04:00Ottawa Chinese Cooking StudioIf you are in the Ottawa area, you need to go to the website right now and sign up for the next class at the <a href="http://www.chinesecookingstudio.com/">Ottawa Chinese Cooking Studio</a>!<br />
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My sister and I had the pleasure of attending the "Delicious Noodles Made Easy" class last night where we learned to make four authentic Chinese noodle dishes. We were greeted at the door where the chef's husband took our coats and led us to the dinner table where the chef, Nancy, was waiting with a pot of hot green tea; she was so nice and a lot of fun!<br />
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Over the course of 3 hours, Chef Nancy taught the group to make Cantonese Fried Crispy Noodles with Chicken, Stir-Fried Rice Noodles with Pork, Noodle Cake with Beef and Spicy Sauce, and Bean Thread Noodles and Vegetable Salad. We shared the chopping, mixing, and stir-frying duties and then enjoyed the dishes that we made together. I'm fairly shy so this was a nice change. Nancy also had containers for us to bring home the leftovers (and there was a lot!) so my Chinese food-loving hubby got a taste, too!<br />
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The Cantonese Fried Crispy Noodles with Chicken was fantastic! It was very different than any stir-fry I've ever made. The crsispy noodles gave such a nice texture to the dish. And the noodles that had been softened by the sauce really balanced it out. This was my favourite of the 3 stir-fry dishes.<br />
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The Bean Thread Noodles and Vegetable Salad was like nothing I've ever had before. It was a little spicy for my taste as the rest of the group loved spicy food and I don't, but I didn't mind it like I normally would. It was so spicy that it made our lips tingle...in a good way. Oddly, this was my favorite dish!<br />
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This class was $45/person and well worth it! We can't wait to go back!Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com0tag:blogger.com,1999:blog-4276051819786233529.post-31248002721550183112009-12-21T03:22:00.004-05:002010-09-12T09:12:19.602-04:00My name is Sara and I am addicted to peanut butter (and chocolate)...<div><br />
Here I am, sitting in my living room at 2:55 am, eating a peanut butter square, and creating a blog! Oh, and I have an exam tomorrow - oops! </div><div><div><div></div><br />
<div>So, who am I? Well, my name is Sara and I'll be 22 tomorrow...yikes! On second thought, let's go with 21 version 2.0. There, much better! I live in Canada, but grew up in North Carolina and I am definitely a Southern Belle at heart. My husband and I have been happily married for a little over a year. We have two beautiful furbabies. I'm in my last year of university for nursing.</div><br />
<div></div><div>I'm the biggest girly girl I know, by far. I have been in love with baking and cooking since I was old enough to lick a beater. I'm picky like you wouldn't believe, but I'm very adventurous in the kitchen. One of my favourite things to do is to try a new recipe. I've been scrapbooking for 10 years or so - love love love it. I'm fairly new to sewing and totally self taught. I adore it even when my machine isn't being very nice to me! </div><div></div><div></div><div></div><br />
<div>I've been inspired by all the wonderful cooking blogs out there and wanted to grab my own little corner of the internet to document my cooking adventures...and misadventures. Where did the name come from? Well, I bring all my extra yummies to work and during the summer I had taken some cupcakes and one of my coworkers said "Oh, you're SUCH a Martha!" I thought that was just too cute and with that <em><strong>Oh So Martha!</strong></em> was born.</div><br />
<div></div><div></div><div>Now, my first recipe!</div><div></div><br />
<div>To kick off my blog I've got one of the simplest recipes I have: <strong>Peanut Butter Squares</strong>. This is a case where simple does NOT mean it's not delicious. Look at the peanut-buttery goodness!</div><div></div><br />
<div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5417592945799197234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDZPtz1gs1a4EqK6AitokucJnoGdyZCHariqCj2QrAI7kbKvwxdkvJy1qe6BRvWC2xGiWk15V9sT827dV6FuGOjHuFkI4daYnEL8DYHBwnb1chvcM3r1boZIBAGmS2bf21bJ0j20FIMia/s400/BlogPBSquares1.jpg" style="cursor: hand; display: block; height: 286px; margin: 0px auto 10px; text-align: center; width: 400px;" /></div></div></div><div>These taste just like giant peanut butter cups. I don't remember where I got the recipe for them, but I've been making them for years. If you make these to take somewhere, make sure you bring the recipe too. You will be asked for it. </div><br />
Feel free to link here, but please don't take the recipe or pictures without linking and giving credit. Here's the recipe...don't forget to let me know how you like them!<br />
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<div align="left"><strong></strong></div><br />
<div align="left"><strong>Peanut Butter Squares</strong></div><br />
<div align="left">Ingredients:</div><div align="left"><br />
1 c butter or margarine, melted</div>2 c graham cracker crumbs<br />
2 c powdered sugar<br />
1 c + 4 Tbsp peanut butter<br />
1 1/2 c semi-sweet chocolate chips<br />
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<div align="left">Instructions:</div><br />
<div align="left">Mix butter, graham crackers, sugar, and 1 c peanut butter until well-blended. Press evenly into an ungreased 9" x 13" baking dish. Pop into the fridge while you melt the chocolate.</div><br />
In double-boiler (or microwave) heat chocolate chips and 4 Tbsp peanut butter, stirring occasionally. Remove from heat and stir aggressively (like whipping) the chocolate with a spoon. This makes the chocolate shiny. The more you stir, the shinier it'll be! Spread chocolate over prepared crust.<br />
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Refrigerate until set, at least one hour. Cut into squares and enjoy!Sarahttp://www.blogger.com/profile/11938524821633912593noreply@blogger.com0