tag:blogger.com,1999:blog-66339859863134896042024-02-07T14:37:27.652-08:00Suitable For Consumption<b>food</b> <i>(n)</i> - something fit to be eaten.Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-6633985986313489604.post-57331695992586018692010-10-04T11:30:00.000-07:002010-10-04T11:33:39.966-07:00Ham & Parmesan Quiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/5002287333/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 309px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfReJ8uAerbpDFaVzvUqd4WrJ5W5xsFqB8n3w7eJlTphWt7nBL3m8yp2sfkXeZKtXT9YwB9AqDwEK_dr8gKPNf68fZ6gfZrDt88_l3YIfm8JXs1x-fkRZB6Aefr_3s8OFeWz9m436O6Dh/s320/ham+parm+quiches.jpg" alt="" id="BLOGGER_PHOTO_ID_5523190744759977954" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:georgia;">My husband and I have friends who always serve an abundance of delicious appetizers when we're visiting their home. Being that we are exceptionally more portable than they <span style="font-style: italic;">(with three young children to our one)</span>, we visit their home <span style="font-style: italic;">(two cities away; just under an hours drive)</span> far more than having them to ours.</span><br /><br /><span style="font-family:georgia;">Not long ago, the stars aligned just so, and children were shuttled off to grandparents so our friends could attend a dinner - in our city. We decided that they should stop by our place afterwards for a few drinks, seeing as they were in town anyway.</span><br /><br /><span style="font-family:georgia;">Although they would be coming directly from dinner, I thought a few small appetizers might be appreciated. These quiches were a spontaneous idea inspired by a recipe found in a Fine Cooking magazine my husband had given me several Christmases ago, along with a miniature muffin tin.</span><br /><br /><span style="font-family:georgia;">I thought the quiches needed something more, perhaps a bit of good smoky paprika or even cayenne. In hindsight, I could have sprinkled on either of those spices even after they were baked but as you can see from the photo, I went with a small spoonful of sour cream instead.</span><br /><br /><span style="font-family:georgia;">The puff pastry was rolled out, cut out, pricked with the tines of a fork and baked, in the mini muffin tin, prior to adding the egg mixture. I used a tablespoon measure to transfer the egg mixture into the pastry pockets - far easier than attempting to successfully <span style="font-style: italic;">(and neatly)</span> pour it.</span><br /><br /></span><span style="font-weight: bold; font-style: italic;font-family:georgia;font-size:100%;" >Ham & Parmesan Puff Pastry Quiches</span><span style="font-style: italic;font-size:100%;" ><br /><span style="font-family:georgia;">Makes 24</span><br /><span style="font-family:georgia;">Inspired by </span><a style="font-family: georgia;" href="http://www.amazon.com/gp/product/B003MSMBKE?ie=UTF8&tag=gotlitspa-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003MSMBKE">Best of Fine Cooking Appetizers</a><br /><br /><span style="font-family:georgia;">1 sheet puff pastry, thawed</span><br /><span style="font-family:georgia;">2 tablespoons cornstarch</span><br /><span style="font-family:georgia;">1/2 cup milk</span><br /><span style="font-family:georgia;">1/2 cup heavy cream</span><br /><span style="font-family:georgia;">3 large eggs</span><br /><span style="font-family:georgia;">salt and pepper to taste</span><br /><span style="font-family:georgia;">1/4 cup grated Parmesan</span><br /><span style="font-family:georgia;">1/4 cup minced ham</span><br /><span style="font-family:georgia;">2 teaspoons dried oregano</span><br /><br /><span style="font-family:georgia;">Spray or otherwise lightly grease a miniature muffin/tart pan. Preheat oven to 400F. Roll out the puff pastry on a lightly floured surface with a floured rolling pin. Cut into 24 squares approximately 1 inch by 1 inch. Gently press each pastry square into a baking tin pocket. Prick the bottoms and sides of the pastry with a fork. Bake until lightly golden but not too dark as they'll be baking a second time. Set aside to cool.</span><br /><br /><span style="font-family:georgia;">In a large bowl, blend cornstarch, milk, cream, eggs, Parmesan and ham with a whisk. Season with salt, pepper and oregano. Using a tablespoon measure, fill each pastry cup with approximately 2 tablespoons batter - you may use a little more or less than this but do not overfill as the quiche will puff slightly.</span><br /><br /><span style="font-family:georgia;">Bake approximately 20 minutes or until quiches are golden brown. Allow to cool slightly in pan and then remove to rack to cool. Serve either reheated slightly or at room temperature.</span><br /><br /><span style="font-family:georgia;">Just before serving, place a small spoonful of sour cream on top of each quiche.</span></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com0tag:blogger.com,1999:blog-6633985986313489604.post-1630608820496280922010-09-27T23:10:00.000-07:002010-09-27T23:16:20.403-07:00Versatile Vanilla Cake with Chocolate Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/5002281841/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 226px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWCW7Ou8uVfbQnHiCRtqoZEugzikqm-Dt2UUOJlHAaV7zS8xkN730cWDpkXrjX2d5DczM1-RkMzh-ihfYGbgTfiwVAW_d5SlORh91gSem1ebgiZy588xXZ3UYcQw3VyLxl5l_CooSPibz/s320/vanilla+birthday+cake+chocolate+frosting.jpg" alt="" id="BLOGGER_PHOTO_ID_5521841239598350274" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:georgia;">So it was the Bear's third birthday this month. We had celebrations all over the place - the Sunday prior to his birthday was a joint party with his cousin with the in laws; the day of his birthday the Bear and I had blueberry pancakes with birthday candles for breakfast and that evening Papa Bear, the Bear and I went out to dinner for a birthday </span><a style="font-family: georgia;" href="http://en.wikipedia.org/wiki/File:Piratepak.jpg">pirate pack</a><span style="font-family:georgia;">. Then just this past Sunday we had the big birthday bash with friends and relatives. Almost as busy as Christmas!</span><br /><br /><span style="font-family:georgia;">By the time we got home from our dinner out, it was far too late to give Bear a piece of his birthday cake so we had it the next night - and of course, he loved it. Takes after his Mama, that boy.</span><br /><br /><span style="font-family:georgia;">I used a Martha Stewart cake recipe from the </span><a style="font-family: georgia;" href="http://www.marthastewart.com/everyday-food">Everyday Food</a><span style="font-family:georgia;"> magazine, which has been torn out and sitting in my recipe binder for well, awhile, and a chocolate frosting recipe I've used in the past with good results. My first priority was a batch of tiny cupcakes for the Bear's preschool class - they turned out so well. I used the </span><a style="font-family: georgia;" href="http://www.bakeitpretty.com/item_812/MINI-SIZE-Hot-Solid-Baking-Cups-in-8-Colors.htm">mini baking cups from Bake It Pretty</a><span style="font-family:georgia;"> and am kicking myself for not snapping a quick picture!</span><br /><br /><span style="font-family:georgia;">With the remaining batter I made half a dozen regular sized cupcakes and a layered five inch round cake.</span><br /><br /><span style="font-family:georgia;">Ivonne from </span><a style="font-family: georgia;" href="http://creampuffsinvenice.ca/">Cream Puffs in Venice</a><span style="font-family:georgia;"> hosts a semi regular event called </span><a style="font-family: georgia;" href="http://creampuffsinvenice.ca/category/magazine-mondays/">Magazine Mondays</a><span style="font-family:georgia;"> that I'm submitting this post to - to get us all </span><span style="font-style: italic;font-family:georgia;" >using</span><span style="font-family:georgia;"> the recipes we cut out or save in some way instead of letting them linger and collect dust.</span><br /><br /></span><span style="font-weight: bold; font-style: italic;font-family:georgia;font-size:100%;" >Versatile Vanilla Cake</span><span style="font-style: italic;font-size:100%;" ><br /><a style="font-family: georgia;" href="http://www.marthastewart.com/recipe/versatile-vanilla-cake">Martha Stewart</a><br /><span style="font-family:georgia;">Serves 12</span><br /><br /><span style="font-family:georgia;">1 cup (2 sticks) unsalted butter, room temperature, plus more for pans</span><br /><span style="font-family:georgia;">2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans</span><br /><span style="font-family:georgia;">1/2 teaspoon baking powder</span><br /><span style="font-family:georgia;">1/2 teaspoon baking soda</span><br /><span style="font-family:georgia;">1 teaspoon salt</span><br /><span style="font-family:georgia;">1 1/2 cups sugar</span><br /><span style="font-family:georgia;">2 large eggs plus 3 large egg yolks</span><br /><span style="font-family:georgia;">2 teaspoons pure vanilla extract</span><br /><span style="font-family:georgia;">1 cup low-fat buttermilk </span><br /><br /></span><span style="font-style: italic;font-family:georgia;font-size:100%;" >Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.</span><span style="font-style: italic;font-size:100%;" ><br /><br /></span><span style="font-style: italic;font-family:georgia;font-size:100%;" >In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.</span><span style="font-style: italic;font-size:100%;" ><br /><br /></span><span style="font-style: italic;font-family:georgia;font-size:100%;" >Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.</span><span style="font-style: italic;font-size:100%;" ><br /><br /></span><span style="font-style: italic;font-family:georgia;font-size:100%;" >Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)</span><span style="font-style: italic;font-size:100%;" ><br /><br /></span><span style="font-weight: bold; font-style: italic;font-family:georgia;font-size:100%;" >Chocolate Frosting</span><span style="font-style: italic;font-size:100%;" ><br /><a style="font-family: georgia;" href="http://www.food.com/recipe/kittencals-chocolate-buttercream-frosting-icing-89207">Food.com</a><br /><br /></span> <span style="font-style: italic;font-family:georgia;font-size:100%;" class="ingredient" ><span class="amount"><span class="value">1/2</span> <span class="type">cup</span></span> <span class="name"> butter, softened</span></span><span style="font-style: italic;font-size:100%;" ><br /></span> <span style="font-style: italic;font-family:georgia;font-size:100%;" class="ingredient" ><span class="amount"><span class="value">2 2/3</span> <span class="type">cups</span></span> <span class="name">icing sugar, sifted </span> </span> <span style="font-style: italic;font-size:100%;" ><br /></span> <span style="font-style: italic;font-family:georgia;font-size:100%;" class="ingredient" ><span class="amount"><span class="value">1/3</span> <span class="type">cup</span></span> heavy cream </span><span style="font-style: italic;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:georgia;font-size:100%;" class="ingredient" ><span class="amount"><span class="value">1 1/2</span> <span class="type">teaspoons</span></span> <span class="name"> vanilla</span></span> <span style="font-style: italic;font-size:100%;" ><br /></span><span style="font-weight: bold; font-style: italic;font-family:georgia;font-size:100%;" >CHOOSE ONE:</span><span style="font-style: italic;font-size:100%;" ><span style="font-family:georgia;"> 1/3 cup cocoa powder, 1/2 cup cocoa powder or 3/4 cup cocoa powder (depending on how light or dark you'd like your frosting to look and taste)</span><br /><br /><span style="font-family:georgia;">Sift together icing sugar and cocoa. </span><br /><br /><span style="font-family:georgia;">Cream butter. Blend in vanilla.</span><br /><br /><span style="font-family:georgia;">Alternate adding cocoa/sugar mixture with the cream, beginning and ending with dry mixture. Beat until desired texture is achieved.</span><br /></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com2tag:blogger.com,1999:blog-6633985986313489604.post-42700759108129297122010-09-13T23:00:00.000-07:002010-09-13T23:00:03.970-07:00Roasted Cherry Tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4975667143/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjytvWjfF_evs_37kDDKuBDWNi1FaT27QLLUfH34_9YYw1BcisnKJXZkayr6MSG0WRT2BGtz5GeJCO2DdxgoRnbhtcqYPN_JUiXRQAtZmGo2uKJIuMDrhyxOpCKiio_dt_wtYh9lE0ejkLp/s320/tomatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5516643826652575330" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family: georgia;">It can be expensive to purchase sun dried tomatoes.</span><br /><br /><span style="font-family: georgia;">My tomato plants did not do well in my first garden. I've been saving as many cherry tomatoes as I could and oven-drying some of them. They'll keep forever in an airtight container, and will add a burst of flavor to cold winter nights meals.</span><br /><br /><span style="font-family: georgia;">Simple wash your tomatoes, slice in half, arrange on a baking sheet and sprinkle with a bit of salt. Set in a 200F oven. Depending on the size of your tomatoes, the drying process could take up to twelve hours. Check on the tomatoes frequently and remove from the oven any that dry faster than others. They will shrivel and reduce in size. The perfectly dried tomato will be slightly flexible. Allow to cool completely and store in an airtight container.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4989358164/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEn5_VRY9ai3vFRUZgpqo-tTIp2I7Rspj0hWlHHfrlpaEGICMQ-7H2Hm6HS-dud92aE3FL9KJAnhCg7iAjXbv313293K7F6ZRkO6vztsZ4DYyHIXRmJIvjDx2BBsdUXy8E6Ha-jLNLJO4L/s320/dried+tomatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5516643831330948626" border="0" /></a><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com0tag:blogger.com,1999:blog-6633985986313489604.post-37869595509407417742010-08-23T22:00:00.000-07:002010-08-23T22:00:02.587-07:00Sugar-Topped Molasses Spice Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4922658392/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXkJAXytWWrAL1wJhwYSXAtos-AAmoZYQ_sJ2DQdbH04HHjkCeqIRg1eDhuGNe1q8iwudW27ZaXXjVP7Tjs6n73PvElHlHdpSARK1yHXhni5Bs9h9ZsSCHKJZMlei60dnfumeV68xGOfj1/s320/spice+cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5508835183123589410" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family: georgia;">The urge to bake a batch of cookies struck yesterday evening so I asked my husband what he'd like - but that he should keep in mind my baking cupboard was bare of chocolate save for cocoa <span style="font-style: italic;">(a tragedy, for sure!!)</span>.</span><br /><br /><span style="font-family: georgia;">After thinking on it for a little while, he decided he liked the idea of a spicy gingery cookie - something like a <a href="http://www.starbucks.com/menu/food/bakery/ginger-molasses-cookie?foodZone=9999">Starbucks product typically offered during the fall</a>.</span><br /><br /><span style="font-family: georgia;">If you have a decently stocked pantry, you should have everything you need to put these cookies together. They'll make your house smell fabulous and they taste delicious, too.</span><br /><br /><span style="font-family: georgia;">This cookie is soft and chewy, the sugar adding a bit of a crunch. The flavor is unmistakeably autumn but we enjoyed them just fine here at the end of August! Ginger, cinnamon, allspice and a good coarse grinding of black pepper <span style="font-style: italic;">(even just cracked, if you like the spiciness!)</span> are the main flavor stars but the molasses ties everything together with it's warmth.</span><br /><br /><span style="font-family: georgia; font-style: italic; font-weight: bold;">Sugar-Topped Molasses Spice Cookies</span><br /><span style="font-family: georgia; font-style: italic;">Makes 24</span><br /><a href="http://www.bonappetit.com/"><span style="font-family: georgia; font-style: italic;">Bon App</span></a></span><a style="font-style: italic;" href="http://www.bonappetit.com/">é</a><span style="font-size:100%;"><a href="http://www.bonappetit.com/"><span style="font-family: georgia; font-style: italic;">tit</span></a><br /><br /><span style="font-family: georgia; font-style: italic;">2 1/3 cups all purpose flour</span><br /><span style="font-family: georgia; font-style: italic;">2 teaspoons baking soda</span><br /><span style="font-family: georgia; font-style: italic;">1/2 teaspoons salt</span><br /><span style="font-family: georgia; font-style: italic;">2 teaspoons ground ginger</span><br /><span style="font-family: georgia; font-style: italic;">1/2 teaspoon ground cinnamon</span><br /><span style="font-family: georgia; font-style: italic;">1/4 teaspoon ground allspice</span><br /><span style="font-family: georgia; font-style: italic;">pinch (small or not so small ) of cracked or coarsely ground black pepper</span><br /><span style="font-family: georgia; font-style: italic;">3/4 cup unsalted butter at room temperature</span><br /><span style="font-family: georgia; font-style: italic;">1 cup packed light brown sugar</span><br /><span style="font-family: georgia; font-style: italic;">1/2 cup molasses (not blackstrap)</span><br /><span style="font-family: georgia; font-style: italic;">1 large egg</span><br /><span style="font-family: georgia; font-style: italic;">granulated white sugar for rolling</span><br /><br /><span style="font-family: georgia; font-style: italic;">Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and pepper.</span><br /><br /><span style="font-family: georgia; font-style: italic;">Beat the butter on medium speed until it is smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or until blended, scraping down the sides as necessary. Add the egg and beat another minute. Add the dry ingredients, mixing until the flour and spices disappear. If there are any dry ingredients remaining at bottom of bowl, do not overbeat the dough and mix them in by hand with a spatula or spoon. The dough will be quite soft and smooth.</span><br /><br /><span style="font-family: georgia; font-style: italic;">Wrap the dough in plastic and chill for an hour or freeze for 30 minutes. You can refrigerate dough for up to 4 days at this point if desired.</span><br /><br /><span style="font-family: georgia; font-style: italic;">Preheat oven to 350F and line baking sheets with parchment or silpat. Place the granulated sugar into a small dish.</span><br /><br /><span style="font-family: georgia; font-style: italic;">Break off pieces of the dough (you should have 24 pieces) and roll each piece into a smooth ball between your hands. Roll the balls into the sugar and place on baking sheet. Dip the bottom of a glass into the sugar and press the cookies down to 1/4-1/2 inch thickness.</span><br /><br /><span style="font-family: georgia; font-style: italic;">Bake 12-14 minutes or until the tops of the cookies feel set. Remove from oven and transfer to rack to cool to room temperature. I sprinkled just a touch of sugar on top of the still warm cookies for aesthetic purpose and added crunch.</span><br /><br /><span style="font-family: georgia; font-style: italic;">Cookies will keep for one week in cookie jar and can be frozen up to 2 months in an airtight container.</span></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com0tag:blogger.com,1999:blog-6633985986313489604.post-9960998224922458342010-07-12T06:45:00.000-07:002010-07-12T06:45:00.327-07:00Grown Up Strawberry Lemonade Slushies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4782249828/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 262px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYo076uXEz-ErmMgflVfXVUTGd1GU5qYvl6o06JHmneU9Ah9yI4OjAV-YpOhO5K4S75D3sGj2m9i7IeuKQZtw4eVQXFb6Yqep13rEjTtw-muqI59NNtqHoK4BY3RZASugXBIw6YWhRZGdR/s320/strawberry+lemonade+slushies+closer.jpg" alt="" id="BLOGGER_PHOTO_ID_5492544233117085778" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:georgia;">Summer has finally shown it's face around this area and we're going to squeeze the ever-loving-life out of every second of it. Boozy pink slushies in one hand, feet in the toddler pool and faces turned towards the sun.</span> <span style="font-family:georgia;"><br /><br />I first saw this slushie recipe at </span><a style="font-family: georgia;" href="http://everybodylikessandwiches.com/2009/06/strawberry-lemonade-slushie/">Everybody Likes Sandwiches</a><span style="font-family:georgia;">. Make it for the first time </span></span><span style="font-style: italic; font-family: georgia;font-size:100%;" >this</span><span style="font-size:100%;"><span style="font-family:georgia;"> year, just a few days ago. It's delicious, fruity, boozy <span style="font-style: italic;">(optional)</span> and terribly refreshing on hot days.</span> </span><span style="font-weight: bold; font-family: georgia; font-style: italic;font-size:100%;" ><br /><br />Strawberry Lemonade Slushie</span><span style="font-style: italic;font-size:100%;" ><br /><a style="font-family: georgia;" href="http://everybodylikessandwiches.com/">Everybody Likes Sandwiches</a> <span style="font-family:georgia;"><br />Serves 4</span> <span style="font-family:georgia;"><br /><br />1/2 container of frozen lemonade concentrate</span> <span style="font-family:georgia;"><br />juice of 1 lemon or lime</span> <span style="font-family:georgia;"><br />1 1/2 cups frozen strawberries</span> <span style="font-family:georgia;"><br />ice water</span> <span style="font-family:georgia;"><br />ice cubes</span> <span style="font-family:georgia;"><br /><br />Spoon half the lemonade into a blender or tall pitcher. Add strawberries and lemon or lime juice. Add a few splashes of water and blend or use immersion blender, until it becomes a slush. Add more water if necessary. Add ice cubes and rum; pulse several more times. Pour into glasses and serve.</span></span><br /><p></p><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com2tag:blogger.com,1999:blog-6633985986313489604.post-42963250545242143632010-06-28T09:15:00.000-07:002010-06-28T09:32:34.411-07:00Raspberry Buttermilk Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4741830152/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lg2KSLsjrPgILG1BKoJFV3jnFHaux7Tl7LO9cfJ3UzNS871Es5TsC-v_jBsZhv1svUNs1kTYALQtNokKj0vCBM1Y3tcmq0s7Qw4BkCTL4960W8fgfSG80HdxEpKh6n9AmYtWOz9zD919/s320/raspberry+buttermilk+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5487862890309305234" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:georgia;">We've been plucking gorgeous ruby raspberries off our canes for a couple of weeks now. The rainy weather has completely changed the fruit schedule for this summer - we've just picked our first strawberry last week!</span> <span style="font-family:georgia;"><br /><br />Our good friends hosted their annual car show and BBQ yesterday and despite the rain, we packed up our regular car and my husband's 1970 Ford Maverick and headed out to the country. </span> <span style="font-family:georgia;"><br /><br />Even though we only had to bring our own chairs and adult bevvys, I wanted to bring something simple as a small contribution - and I wanted to use the few handfuls of fresh raspberries I'd picked just that morning.</span> <span style="font-family:georgia;">Enter an easy, no-fuss everyday cake: raspberry buttermilk cake. <br /><br />As Deb mentions in her post, you aren't limited to raspberries here. Try blueberries, blackberries, strawberries <span style="font-style: italic;">(diced)</span>...whatever type of berry you'd like. This is a simple cake that comes together in a hurry and was perfect for packing along to our rainy day BBQ with friends.</span></span><br /><br /><span style="font-style: italic;font-size:100%;" ><span style="font-weight: bold;font-family:georgia;" >Raspberry Buttermilk Cake</span><br /><a href="http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/"><span style="font-family:georgia;">Smitten Kitchen</span></a> <span style="font-family:georgia;"><br />Makes 1 thin 9 inch cake</span> <span style="font-family:georgia;"><br /><br />1 cup flour</span> <span style="font-family:georgia;"><br />1/2 teaspoon baking powder</span> <span style="font-family:georgia;"><br />1/2 teaspoon baking soda</span> <span style="font-family:georgia;"><br />1/4 teaspoon salt</span> <span style="font-family:georgia;"><br />1/4 cup unsalted butter, softened</span> <span style="font-family:georgia;"><br />2/3 cup plus 1 1/2 tablespoons sugar, divided</span> <span style="font-family:georgia;"><br />1/2 teaspoon vanilla</span> <span style="font-family:georgia;"><br />1/2 teaspoon grated lemon zest, optional</span> <span style="font-family:georgia;"><br />1 large egg</span> <span style="font-family:georgia;"><br />1/2 cup shaken buttermilk (don't have buttermilk? Make your own by adding a 1/2 tablespoon vinegar or lemon juice to 1/2 cup regular milk. Allow to sit for about 10 minutes)</span> <span style="font-family:georgia;"><br />1 cup fresh raspberries</span> <span style="font-family:georgia;"><br /><br />Preheat oven to 400F. Butter and flour a 9 inch round pan.</span> <span style="font-family:georgia;"><br /><br />Whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat butter and 2/3 cup sugar with mixer until pale and fluffy, about two minutes at medium high speed. Then beat in vanilla and zest, if using. Add egg and beat well.</span> <span style="font-family:georgia;"><br /><br />At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined. <br /><br />Spoon batter into cake pan and smooth top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.</span> <span style="font-family:georgia;"><br /><br />Bake until cake is golden and cake tester inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto rack and cool till warm, 10 to 15 minutes. Invert onto serving plate or stand.</span></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com1tag:blogger.com,1999:blog-6633985986313489604.post-5361823746973275432010-06-23T06:00:00.000-07:002010-06-23T06:00:05.914-07:00Triple Chocolate Cupcakes<span style=";font-family:georgia;font-size:100%;" >It was my birthday this past weekend.<br /><br />The months leading up to it were tinged with this feeling of dread, but when I woke up in the morning on the day of, I didn't feel any different. I'm still not impressed about the number itself but I haven't suddenly become old or noticed new wrinkles, and there hasn't been a moment that I felt sad or depressed.<br /><br />I was too busy baking triple chocolate cupcakes with an obscene amount of rich, fudgey frosting and a velvety ganache filling, in any case.<br /><br />Do halve this recipe unless you have quite a few people to share these with. They are terribly decadent and just one is almost too much chocolate, in my opinion!<br /><br />For the chocolate curls, see the Annie's Eats link below the recipe title; she gives a fabulous mini tutorial - I'm still practicing!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4723194545/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 286px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5j5PCxcFkv4U83OrYhS6VfNJjG4cW2rTS9Q3Uphto1jamQJDoFuKvlk7PkQcH8INsTo0rZG9y1pyoi7wOEXbRLj9OPaIZD4R7JayFGTGBd3HOJVUV_txaSnt9m8tCbG48d8DTxTlbn9e/s320/triple+chocolate+cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5485842157166838690" border="0" /></a><br /><span style="font-style: italic;font-family:georgia;font-size:100%;" ><span style="font-weight: bold; color: rgb(102, 102, 102);">Triple Chocolate Cupcakes</span><br /><a style="color: rgb(102, 102, 102);" href="http://annies-eats.com/2010/04/30/triple-chocolate-cupcakes/"><span style="font-weight: bold;"></span>Annie's Eats</a><span style="color: rgb(102, 102, 102);font-family:georgia;font-size:100%;" ><br />Makes 32 cupcakes<br /><br />cupcakes:<br />3/4 cup unsweetened Dutch-process cocoa powder<br />3/4 cup hot water<br />3 cups flour<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />1 1/4 teaspoons coarse salt<br />1 1/2 cups unsalted butter<br />2 1/4 cups sugar<br />4 large eggs, room temperature<br />4 teaspoons vanilla extract<br />1 cup sour cream, room temperature</span> <p style="font-style: italic; color: rgb(102, 102, 102);font-family:georgia;"><span style="font-size:100%;">ganache filling:<br />8 ounces bittersweet chocolate, finely chopped<br />1 cup plus 2 tablespoons heavy cream<br />4 tablespoons unsalted butter, cut into 4 pieces, room temperature</span></p> <p style="font-style: italic; color: rgb(102, 102, 102);font-family:georgia;"><span style="font-size:100%;">frosting:<br />14 ounces bittersweet chocolate, finely chopped<br />9 ounces cream cheese, room temperature<br />9 tablespoons unsalted butter, room temperature<br />3 cups icing sugar, sifted<br />6 tablespoons unsweetened Dutch-process cocoa powder<br />Pinch of salt<br />1 cup plus 2 tablespoons sour cream</span></p><span style="font-style: italic; color: rgb(102, 102, 102);font-family:georgia;font-size:100%;" >Preheat the oven to 350F. Line cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.</span> <p style="font-style: italic; color: rgb(102, 102, 102);font-family:georgia;"><span style="font-size:100%;">In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed for 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.</span></p> <p style="font-style: italic; color: rgb(102, 102, 102);font-family:georgia;"><span style="font-size:100%;">Divide the batter between the prepared cupcake liners, filling them about 3/4 of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.</span></p> <p style="font-style: italic; color: rgb(102, 102, 102);font-family:georgia;"><span style="font-size:100%;">To make the ganache, place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan and bring to a boil. Once boiling, remove from the heat and pour over the chopped chocolate. Let stand about 1 minute. With a whisk, gently stir the chocolate and cream together in small circles. When the ganache has become smooth, whisk in the butter 1 piece at a time until incorporated. Transfer the bowl to the freezer or refrigerator to chill and thicken the ganache a bit. Whisk every 5-10 minutes to help it cool evenly. Once the mixture is slightly thickened and no longer runny, you are ready to fill the cupcakes.</span></p> <p style="font-style: italic; color: rgb(102, 102, 102);font-family:georgia;"><span style="font-size:100%;">To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife. Cut off the pointed end of the cone and discard (or eat) so you are left with a cap of cake to cover the filling. Drop a spoonful of ganache into the center of each cupcake and recover the hole with the cap.</span></p> <p style="font-style: italic; color: rgb(102, 102, 102);font-family:georgia;"><span style="font-size:100%;">To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately.</span></p> <p style="font-style: italic; color: rgb(102, 102, 102);font-family:georgia;"><span style="font-size:100%;">To make the chocolate curls, warm the block of chocolate just slightly (heat in 5-second intervals in the microwave – be careful not to melt). Use a vegetable peeler to create chocolate curls. Top cupcakes with curls immediately. Reheat chocolate as needed to keep it workable.</span></p><br /></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com1tag:blogger.com,1999:blog-6633985986313489604.post-2856227708561049972010-06-02T08:15:00.000-07:002010-06-02T08:15:01.453-07:00Martha Stewart's Crisp & Chewy Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4620501183/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 298px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINIJR9FyXway5szG4fhTuAKl-wmmVP4ShBhSIuWQ4f3An5mdPvLo81LrJWPEwQWT17WLLxip_psx1Va1_1TGwDyvymgnO0pbuJS0ir6XOgy-kPGzXmDRJxOSy4kFd9UVn88DV40iupyq4/s320/cookies+full.jpg" alt="" id="BLOGGER_PHOTO_ID_5472888799178603250" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family: georgia;">One cannot live by one cookie recipe alone.</span><br /><br /><span style="font-family: georgia;">Or that's what I think now, at least. I used to be on a very serious chocolate chip cookie recipe quest. It was my goal to find </span></span><span style="font-style: italic; font-family: georgia;font-size:100%;" >the recipe</span><span style="font-size:100%;"><span style="font-family: georgia;">, the recipe that would trump all others and make </span></span><span style="font-style: italic; font-family: georgia;font-size:100%;" >my</span> cookie jar the one that all the neighborhood kids wanted to dig into.<span style="font-size:100%;"><br /><br /><span style="font-family: georgia;">The <a href="http://gottalittlespacetofill.blogspot.com/2010/03/nyt-jacques-torres-chocolate-chip.html">Jacques Torres recipe I posted about at Gotta Little Space</a> remains the best recipe I've tried to date; I've made it countless times and it's my go-to recipe for dependable chocolate chip cookies.</span><br /><br /><span style="font-family: georgia;">However! When I see other chocolate chip cookie recipes, I still glance at them and if I'm interested, I'll give them a try.</span><br /><br /><span style="font-family: georgia;">Such was the story of these cookies.</span><br /><br /><span style="font-family: georgia;">Overall, they're a basic chocolate chip cookie. They deliver as promised: crispy edges and chewy centers. Try them straight out of the freezer; in my opinion the flavor and texture improves after a bit of a chill.</span><br /><br /></span><span style="font-weight: bold; font-style: italic; font-family: georgia;font-size:100%;" >Crisp & Chewy Chocolate Chip Cookies</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br />Makes 20</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br /><a href="http://www.marthastewart.com/recipe/crisp-and-chewy-chocolate-chip-cookies">Martha Stewart</a></span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br /><br />2 3/4 cups flour</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br />1 1/4 teaspoons salt</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br />1 teaspoon baking powder</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br />1 teaspoon baking soda</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br />1 1/4 cups unsalted butter, softened</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br />1 1/4 cups packed brown sugar</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br />3/4 cup sugar</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br />2 large eggs</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br />1 teaspoon vanilla</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br />1 1/2 cups chocolate chips</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br /><br />Sift together flour, salt, baking powder and baking soda.</span><span style="font-size:100%;"><span style="font-family: georgia;"> </span></span><span style="font-style: italic; font-family: georgia;font-size:100%;" >Preheat oven to 350F. Beat butter and sugars on medium high speed till light and fluffy, about 5 minutes. <br /><br />Beat in eggs 1 at a time. Add vanilla. Reduce speed to low and add in flour mixture. Beat till combined, then mix in chocolate chips.</span> <span style="font-style: italic; font-family: georgia;font-size:100%;" ><br /><br />Drop 3 tablespoons worth of dough onto parchment lined baking sheets, spacing about 2 inches apart. Bake till golden around the edges but still soft in the middle, about 15 minutes. <br /><br />Let cool on baking sheet 5 minutes then transfer to a rack to cool completely.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4621112912/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 310px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqYjTkxaY68MhhTGqyqp7mrq1zxR_xK4KhowcxriWqnrVpJ3ItdkhctufMjRYgj-sJ4B3ylntUy6NUITKFF2fE7GkLRqnpB7FsN4GcHT6eUJyp_YSoAqD-UC1SDi82rBQ6di3g_tWCG8d/s320/cookies+close.jpg" alt="" id="BLOGGER_PHOTO_ID_5472888787608567314" border="0" /></a><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com3tag:blogger.com,1999:blog-6633985986313489604.post-54588427702844770662010-05-19T13:20:00.000-07:002010-05-19T13:23:57.647-07:00Honey Vanilla Pound Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4605926878/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 289px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkA9teBIEOiJgBWCipyY3KQCaAcpzJ_0-q-ZopefJFcOHu6c342-CnlWSwP5hI0R3W3qh8DslXnIcKRq1EF8LUhJyJV23_BeAR-f2Xnfw3XkHGvuFlxMbw_5YWeaTntHvaZGvujBYuo-Ho/s320/honey+vanilla+pound+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5472887174949748354" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:georgia;">The urge to bake something sweet struck suddenly a few mornings ago. Cookies felt like too much work, not in the mood for pie, a tart required pâte brisée and a cake would have been impractical. But wait - how about a pound cake?</span><br /><br /><span style="font-family:georgia;">And pound cake it was.</span><br /><br /><span style="font-family:georgia;">In my recipe binder I have a Barefoot Contessa recipe from her book </span><a style="font-family: georgia;" href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/1400054354?ie=UTF8&tag=gotlitspa-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1400054354%22%3E">Back to Basics</a><span style="font-family:georgia;"> - a honey vanilla pound cake. Easy enough to put together, a minimum of dirty dishes and once baked, easily nibbled by the slice.</span><br /><br /></span><span style="font-style: italic; font-weight: bold;font-family:georgia;font-size:100%;" >Honey Vanilla Pound Cake</span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br />Makes one 8 inch loaf</span> <span style="font-size:100%;"><br /><a style="font-family: georgia;" href="http://www.amazon.com/gp/product/1400054354?ie=UTF8&tag=gotlitspa-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1400054354"><span style="font-style: italic;">Barefoot Contessa</span></a></span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br /><br />1/2 pound unsalted butter, at cool room temperature (leave refrigerated butter out for about 1 hour to achieve this)</span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br />1 1/4 cups sugar</span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br />4 extra large eggs, at room temperature</span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br />2 tablespoons honey</span> <span style="font-size:100%;"><br /></span><span style="font-style: italic;font-family:georgia;font-size:100%;" >2 teaspoons pure vanilla</span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br />1 teaspoon grated lemon zest</span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br />2 cups sifted cake flour</span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br />1 teaspoon salt</span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br />1/2 teaspoon baking powder</span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br /><br />Preheat oven to 350F. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Line with parchment then grease and flour entire pan.</span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br /><br />In the bowl of a mixer, cream the butter and sugar on medium speed for 3 to 4 minutes until light and fluffy. In the meantime, put eggs, honey, vanilla and lemon zest into a measuring cup but do not mix.<br /><br />With the mixer on medium low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become completely incorporated before adding the next egg.</span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br /><br />Sift together the flour, salt and baking powder. With the mixer on low speed, add the flour mixture slowly until just combined. Complete mixing with a spatula and pour into prepared pan. Smooth the top.</span> <span style="font-style: italic;font-family:georgia;font-size:100%;" ><br /><br />Bake for 50 to 60 minutes until a tester inserted into the center comes out clean. Cool 15 minutes in the pan, then turn out onto a rack and cool completely.</span><span style="font-size:100%;"><br /><br /><span style="font-family:georgia;">I must say - pound cake is like a fine wine. Let it age even just a day and the flavor and texture both improve. This particular recipe wasn't as stunning as I'd hoped - I was looking for a more flavorful cake. I think adding a bit more lemon zest or even extra vanilla would have helped. </span><br /><br /><span style="font-family:georgia;">Overall, quite enjoyable and the perfect sweet treat to have sitting on the counter for anyone to slice off a piece and enjoy - with tea or a glass of cold milk, or a spoonful of softly whipped cream!</span><br /></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com3tag:blogger.com,1999:blog-6633985986313489604.post-1954217141801751772010-05-06T14:25:00.000-07:002010-05-06T14:25:00.473-07:00Cucumber Tea Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4585196424/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 319px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2JIng434OQvpa8YO4kSGIO3EWZsiz7ctbgMouYzD_b61OYLmPmcsibtMxROlDHh3no6ZihTMmDDG-A-DnClxPhvWbUMSVQGTwtq8OKZ_ltQEeemG0v9aV_YIjvR9bdaAGcYkkKkzInjP/s320/cucumber+tea+sandwich.jpg" alt="" id="BLOGGER_PHOTO_ID_5468270084916236514" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family: georgia;">My first thought when I saw cucumber sandwiches several years ago wasn't a positive one. I couldn't imagine how cream cheese slathered pieces of white bread that had cucumber slices sandwiched between them would taste good.</span><br /><br /><span style="font-family: georgia;">I was so, so wrong.</span><br /><br /><span style="font-family: georgia;">These are incredibly simple but very tasty. Use fresh dill if you have it - I mix it in with the cream cheese. Perfect for a quick lunch or as a pretty little snack at a baby shower, bridal shower, luncheon, and more.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: georgia;">Cucumber Tea Sandwiches</span><br /><span style="font-style: italic; font-family: georgia;">Makes 24 sandwiches</span><br /><br /><span style="font-style: italic; font-family: georgia;">2 seedless cucumbers, ends trimmed</span><br /><span style="font-style: italic; font-family: georgia;">12 slices white sandwich bread</span><br /><span style="font-style: italic; font-family: georgia;">6 ounces whipped cream cheese</span><br /><span style="font-style: italic; font-family: georgia;">1 1/2 tablespoons finely chopped fresh dill, optional</span><br /><br /><span style="font-style: italic; font-family: georgia;">Cut each cucumber crosswise into 4 equal pieces. Thinly slice each cucumber piece lengthwise into strips. Place the bread slices on a work surface and spread with a thin layer of cream cheese. Divide the cucumber and dill (if desired) evenly among 6 of the slices (you may not use all of the cucumber). Top with remaining bread. Trim the crusts and cut into quarters.</span></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com6tag:blogger.com,1999:blog-6633985986313489604.post-29867914675068049662010-04-19T23:20:00.000-07:002010-04-19T23:30:34.918-07:00Macaroni Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4534120898/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLb_ZcgIq0jzJEBKYO3hEA8fEUI3eEUKVU8ZgOqkstOtIy11zGLZrmyXjni93hoHYI0bJsCGjSqeoGQFcsDxuj1dLxqzuP9OW-uWYsMJhlqHKCZ87-VyZ94R1ZW257MjjtMX97sZRfxDUt/s320/mac+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5462102844685525106" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family: georgia;">Nothing pleases me more than to have a go-to recipe. A recipe that works perfectly, tastes unbelievable and is so simple you can make it on the fly if you wanted to. Perfect for the warm spring and summer days ahead. Bring it to potlucks and BBQs, on a picnic or as a side to something grilled at home on the patio. This is that recipe.</span><br /><br /><span style="font-family: georgia;">Elise at </span><a style="font-family: georgia;" href="http://simplyrecipes.com/">Simply Recipes</a><span style="font-family: georgia;"> posted this last summer and the first time I made it, I was so ecstatic to be able to replace the store bought, not-very-good-for-you stuff. If you like cold pasta salads, you are going to love this macaroni salad.</span><br /><br /></span><span style="font-weight: bold; font-family: georgia; font-style: italic;font-size:100%;" >Macaroni Salad</span><span style="font-style: italic;font-size:100%;" ><br /><a style="font-family: georgia;" href="http://simplyrecipes.com/recipes/moms_macaroni_salad/">Simply Recipes</a><br /><span style="font-family: georgia;">Serves 4</span><br /><br /><span style="font-family: georgia;">2 cups dry macaroni pasta</span><br /><span style="font-family: georgia;">1 hard boiled egg, chopped</span><br /><span style="font-family: georgia;">1 roasted red bell pepper, chopped</span><br /><span style="font-family: georgia;">1 tablespoon chopped fresh parsley</span><br /><span style="font-family: georgia;">1/4 cup chopped red, yellow or white onion</span><br /><span style="font-family: georgia;">1/2 teaspoon lemon juice or vinegar</span><br /><span style="font-family: georgia;">1/2 cup mayonnaise</span><br /><span style="font-family: georgia;">few pinches paprika</span><br /><span style="font-family: georgia;">ground black pepper to taste</span><br /><br /><span style="font-family: georgia;">Cook macaroni in a pot of salted water. When al dente, remove from the heat, drain and rinse with cool water until room temperature.</span><br /><br /><span style="font-family: georgia;">Place chopped onions in a bowl and pour lemon juice or vinegar over them - this takes the edge off.</span><br /><br /><span style="font-family: georgia;">Add remaining ingredients including pasta and combine. Season to taste and refrigerate till quite cool. Serve.</span><br /></span><div id="recipe-method"><br /></div><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com3tag:blogger.com,1999:blog-6633985986313489604.post-89633946682417988522010-04-14T22:30:00.000-07:002010-04-14T22:35:06.951-07:00Eggs In Bacon Cups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4522087063/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmBH4wZf3xBF1ED9Rij99egOoYzRYA3LRyK4dK5asXOatu88kcdLskBZSbVvVOnLJRRCDUes7iJhk9QFpQVhP2sHb8hhyf7JUlPqPwL1VrfgqZZkBAT5AlJOsMrJPaJUEJdedfUgjKBws/s320/eggs+in+bacon+cups+crop.jpg" alt="" id="BLOGGER_PHOTO_ID_5460233136275512690" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family: georgia;">So. Bacon: </span><a style="font-family: georgia;" href="http://52kitchenadventures.wordpress.com/2010/03/17/bacon-and-chocolate-cupcake/">cupcakes</a><span style="font-family: georgia;">, </span><a style="font-family: georgia;" href="http://www.underthehighchair.com/2010/04/variations-on-yeast-doughnuts.html">doughnuts</a><span style="font-family: georgia;">, </span><a style="font-family: georgia;" href="http://www.acozykitchen.com/maple-bacon-pancakes/">pancakes</a><span style="font-family: georgia;"> and </span><a style="font-family: georgia;" href="http://translate.google.com/translate?client=tmpg&hl=en&u=http%3A%2F%2Fjasminecuisine.blogspot.com%2F2010%2F03%2Fgauffres-bacon-cheddar.html&langpair=fr%7Cen">waffles</a><span style="font-family: georgia;">, </span><a style="font-family: georgia;" href="http://www.grumpyshoneybunch.com/2010/03/bacon-maple-breakfast-rolls-and.html">breakfast rolls</a><span style="font-family: georgia;">, </span><a style="font-family: georgia;" href="http://www.epicurious.com/recipes/food/views/Candied-Bacon-237190">candied bacon</a><span style="font-family: georgia;">, </span><a style="font-family: georgia;" href="http://sheeatsbears.blogspot.com/2010/03/bacon-caramel-and-tale-of-wild-wild.html">bacon caramels</a><span style="font-family: georgia;">, </span><a style="font-family: georgia;" href="http://translate.google.com/translate?client=tmpg&hl=en&u=http%3A%2F%2Fjasminecuisine.blogspot.com%2F2010%2F03%2Fgauffres-bacon-cheddar.html&langpair=fr%7Cen">bacon-wrapped-asparagus-bundles</a><span style="font-family: georgia;">...oh! And </span><a style="font-family: georgia;" href="http://traceysculinaryadventures.blogspot.com/2010/03/candied-bacon-chocolate-chip-cookies.html">cookies</a><span style="font-family: georgia;">. We wanted breakfast.</span><br /><br /><span style="font-family: georgia;">I made cups.</span><br /><br /><span style="font-family: georgia;">Well, cups of bacon, and in all honesty, there's not really a recipe. You just line the sides of a greased muffin tin with bacon <span style="font-style: italic;">(not on the bottoms, however)</span>. And crack an egg into each bacon lined muffin cup, sprinkle with a bit of ground black pepper and coarse salt - then bake till however you like your eggs.</span><br /><br /><span style="font-family: georgia;">And there it is. Bacon with breakfast.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4522086665/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHoSmL2Ccb4IEqLzI5iByShgeIs-DFhXZefqmwdKNhrN4jHKHsjaA5lfwHfmI9sE6MyzgqAczl80Yb-vS-cMllevpLYhoaThD-OUzye0WT67GcElsSdfYeFSx56-yCh7xSw5UCOlcUthJ/s320/eggs+in+bacon+cups.jpg" alt="" id="BLOGGER_PHOTO_ID_5460233125829697970" border="0" /></a><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com3tag:blogger.com,1999:blog-6633985986313489604.post-53611813136793737152010-04-04T00:39:00.000-07:002010-04-04T00:58:06.874-07:00Peanut Butter Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4481090540/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggeGqTr15Lzj78q73FQFEwX21p7z9t9JqwRP15oaZNjZmgRfO78iHV_Nh3r2F_lQXZgW8KW4m68H85GMnuptEQ0Zq3ip_X5VBNGDO1PZPmKwmWzIVkXjHXFlZ64E4yVNx0vpH8jVmvNb3/s320/peanut+butter+chocolate+chip+cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5456186364639708146" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:georgia;">Over at </span><a style="font-family: georgia;" href="http://gottalittlespace.com/">Gotta Little Space</a><span style="font-family:georgia;">, I have a </span><a style="font-family: georgia;" href="http://gottalittlespacetofill.blogspot.com/2009/08/100-things-to-make.html">100 Things To Make</a><span style="font-family:georgia;"> list. When I first created that list, I asked for suggestions from friends and blog readers. My husband requested peanut butter chocolate chip cookies - and here they are.</span><br /><br /><span style="font-family:georgia;">I love them. They are just barely peanut buttery and combined with the dark chocolate chips I used, make for a delicious cookie. Their texture is similar to that of a traditional peanut butter cookie - almost crumbly but held together by a bit of chewy.<br /><br />My husband feels they need more of the peanut butter flavor so the next time I make them I'll be upping the peanut butter content, but I think they're perfect just the way they are.</span><br /><br /></span><span style="font-weight: bold; font-style: italic;font-family:georgia;font-size:100%;" >Peanut Butter Chocolate Chip Cookies</span><span style="font-style: italic;font-size:100%;" ><br /><a style="font-family: georgia;" href="http://www.recipezaar.com/recipe/Peanut-Butter-Chocolate-Chip-Cookies-51104">Recipezaar</a><br /><span style="font-family:georgia;">Makes 3 to 4 dozen</span><br /><br /><span style="font-family:georgia;">1 cup unsalted butter, room temperature</span><br /><span style="font-family:georgia;">1 cup creamy peanut butter</span><br /><span style="font-family:georgia;">1 cup sugar</span><br /><span style="font-family:georgia;">1 cup packed brown sugar</span><br /><span style="font-family:georgia;">2 large eggs</span><br /><span style="font-family:georgia;">2 cups flour</span><br /><span style="font-family:georgia;">1 teaspoon baking soda</span><br /><span style="font-family:georgia;">2 cups dark chocolate chips</span><br /><br /><span style="font-family:georgia;">Preheat oven to 325F. Line at least 2 baking sheets with parchment.</span><br /><br /><span style="font-family:georgia;">Cream butter till smooth. Add peanut butter and both sugars; beat until well combined. Add eggs and beat well. Add flour and baking soda gradually till combined. Stir in chocolate chips by hand.</span><br /><br /><span style="font-family:georgia;">Scoop cookie dough onto parchment lined baking sheets, leaving 2 inches between each cookie. Bake about 15 minutes or until cookies are just firm around the edges - do not overbake or brown the tops, they will be too crunchy. Cool completely on wire racks.</span><br /><br /><span style="font-family:georgia;">Repeat with remaining dough.</span><br /></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com5tag:blogger.com,1999:blog-6633985986313489604.post-15075441546001971272010-03-29T09:00:00.001-07:002010-03-29T09:00:19.408-07:00How To Segment An Orange<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoi4VPjHSEGKpIkRgq8Y_6UrJups3v3uW5A3MDCzoFXx5cexO04POSQmkVtjp6A9VBk3rhQ8tJPScXtnHGri9BqcLtrHbzB7AqrA-I5yNl4AYhslIx2hRjpvAF-RlHJVA91UmHInpnbJWg/s1600/how+to+segment+an+orange.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoi4VPjHSEGKpIkRgq8Y_6UrJups3v3uW5A3MDCzoFXx5cexO04POSQmkVtjp6A9VBk3rhQ8tJPScXtnHGri9BqcLtrHbzB7AqrA-I5yNl4AYhslIx2hRjpvAF-RlHJVA91UmHInpnbJWg/s320/how+to+segment+an+orange.jpg" alt="" id="BLOGGER_PHOTO_ID_5454082522454658578" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:georgia;">To segment an orange, begin by slicing off the top and bottom of the orange, so you have a good steady surface on which to rest the orange. Ensure you've sliced off enough to see plenty of the orange and not too much pith.</span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqCY2qEcIfPdsSOClhYT-oppYs4KD8Wdyf2nZZBJ4-PVZl06dJ9s4ZPu1HCyKuMhZeogsWwaUQXuMM4TtBZLzHI0tesYs_OV0CTtWjLR3nRcqJC8WHgko-yJ7_hV8iCdLM5HnZhoHgxUQi/s1600/peeling+orange+segmenting+orange.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqCY2qEcIfPdsSOClhYT-oppYs4KD8Wdyf2nZZBJ4-PVZl06dJ9s4ZPu1HCyKuMhZeogsWwaUQXuMM4TtBZLzHI0tesYs_OV0CTtWjLR3nRcqJC8WHgko-yJ7_hV8iCdLM5HnZhoHgxUQi/s320/peeling+orange+segmenting+orange.jpg" alt="" id="BLOGGER_PHOTO_ID_5454082527710042290" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-family:georgia;">Then, following the curve of the orange, slice off sections of peels, starting from the top to the bottom of the orange as it's resting on your cutting board. Trim off any excess pith remaining on the orange.</span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6TTivzP2O99RqfdaJydIVzd-fN0sVMZspShzqs9VvPF63pNJb461XOlefj4KA7xonn55vydPgMz0xOQXEy74T4agDTbU6ychl-miGwO90BmKq-XL2NM1ZUphmewOUCEbwrWr9gqDrfBy/s1600/orange+membrane+segmenting+orange.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6TTivzP2O99RqfdaJydIVzd-fN0sVMZspShzqs9VvPF63pNJb461XOlefj4KA7xonn55vydPgMz0xOQXEy74T4agDTbU6ychl-miGwO90BmKq-XL2NM1ZUphmewOUCEbwrWr9gqDrfBy/s320/orange+membrane+segmenting+orange.jpg" alt="" id="BLOGGER_PHOTO_ID_5454082532958483282" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-family:georgia;">Place your knife as close to a line of membrane as possible and make one slice. Move your knife to the other side of the orange segment, as close to the other line of membrane as possible, and make another slice.</span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfddkDKvcxktY0t4AttHiI-WXmY4OONgtiUpSFjOgmoZsuJukrD3X2NAQV-jxr8Xeha1OaLsVeBDfJz8ID_u44pAtDyy1B-UvnM98tTHh-MkZrgyPNhGrwIE0zFfovgPzxDHvnd9Lfitxo/s1600/first+segment+orange.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfddkDKvcxktY0t4AttHiI-WXmY4OONgtiUpSFjOgmoZsuJukrD3X2NAQV-jxr8Xeha1OaLsVeBDfJz8ID_u44pAtDyy1B-UvnM98tTHh-MkZrgyPNhGrwIE0zFfovgPzxDHvnd9Lfitxo/s320/first+segment+orange.jpg" alt="" id="BLOGGER_PHOTO_ID_5454082518841217522" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-family:georgia;">The orange segment should pop right out - remember to segment your oranges over a bowl in which to drop the slices as well as to catch the juices.</span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlH9Rm7Cv5N8OrHy3_SsH6Rs_PlSCciak2pPF3QwzgEeLt8zk0lzLN-itLCDYkPJ6geQdKoeZotYKf0ijCNjI0OkD802s1_kMe9LDlQC2teuvyhE_N83K78KRboYGbUS1BDjAQhQmybLL/s1600/segmented+orange.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlH9Rm7Cv5N8OrHy3_SsH6Rs_PlSCciak2pPF3QwzgEeLt8zk0lzLN-itLCDYkPJ6geQdKoeZotYKf0ijCNjI0OkD802s1_kMe9LDlQC2teuvyhE_N83K78KRboYGbUS1BDjAQhQmybLL/s320/segmented+orange.jpg" alt="" id="BLOGGER_PHOTO_ID_5454082540802895138" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-family:georgia;">Continue with this process until you've segmented the entire orange. Squeeze the remaining orange piece to extract all juice. </span><br /><br /><span style="font-family:georgia;">Orange segments are perfect pieces of orange that can be used in a number of ways: salads, breakfasts, desserts <span style="font-style: italic;">(see my <a href="http://gottalittlespacetofill.blogspot.com/2010/03/daring-bakers-march-10.html">Orange Tian</a>)</span> and even just for eating alone.<br /><br /></span></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com0tag:blogger.com,1999:blog-6633985986313489604.post-8903769564279899052010-03-16T16:30:00.000-07:002010-03-16T16:37:04.954-07:00Honey Buns<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/gottalittlespacetofill/4437832884/in/photostream/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseTdaPqdDj5OPBXboQFwBn7Nuu3r09AXmrm6ndelfkS2RZdfovKyXBgb-V4C68nHMWLR9oIziegyEukFftazdMSodqJVHuQiqzF3sZaTCEOxD0AjvvDMyovbFVbS9QJ5Cp5698z1yVu6I/s320/honey+buns+whole.jpg" vt="true" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">The name of these sticky buns has been making me smile all day long - and giving some of <a href="http://twitter.com/littlespace">my Twitter</a> contacts a good laugh as well.</span><br />
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</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">There isn't anything to poke fun at with these, though. They're the best non-cinnamon buns I've ever tasted - moist, tender and the flavor! oh my. If you can believe it...there's a mere two tablespoons of sugar in the entire recipe.</span><br />
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</span><span style="font-family: Georgia, "Times New Roman", serif;">I've been waiting to make these sticky buns for quite some time. My mother in law gave me a jar of locally made cranberry blackberry honey for my birthday last June and I hadn't had a recipe to use it in till recently. I needed to wait a little while longer, too, in order to find crème fraîche - thankfully </span><a href="http://gottalittlespacetofill.blogspot.com/2010/03/return-from-mecca.html"><span style="font-family: Georgia, "Times New Roman", serif;">discovered at Trader Joe's a few weeks ago</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. I have attempted to make my own without luck. Any tips?</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">Since I typically don't get up before eight o'clock on my husband's days off, several hours of rising and baking combined won't work for us. So I started this dough the night before, sliced them into rounds <em>(use dental floss - no more squashed buns!)</em> and deposited them into their honey butter bath and slid the pan into the fridge for the night. In the morning, I started the oven preheating and put the pan <em>(remove plastic wrap)</em> on top of the stove to finish the rising process while the oven preheated - I gave them thirty minutes before placing them in the oven.</span></div><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">The honey buns only took forty minutes to bake in my gas oven, so watch them closely. Mine started to brown at the thirty minute mark so I covered them loosely with aluminum foil and let them bake another ten minutes, when the honey butter started to bubble.</span></div><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Right after pulling them out of the oven I inverted them onto a foil lined baking sheet and drizzled them with the remainder of the cranberry blackberry honey - I used the entire jar for this recipe, but it was worth it. They need no other adornment; the final splash of honey is more than enough. These buns are sticky, sweet without being overly so and the bread is unbelievably moist and tender; the crème fraîche and mascarpone mixture absorbs right into the bread giving it a pleasant but again not overpowering tang.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">While they are best still warm from the oven, I ate my second after it was completely cooled and it was still delicious. Reheat them for a few seconds in the microwave if desired!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/gottalittlespacetofill/4437834328/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUFahKe62Sd7l3b2Ss7pXGnhTGZeZKJduA-LXCiWSfQmbPcZTqcS6_mHfgGnmNUKpk6C1eNWS9qsVeciDXUl8oiutPJXO0GgSJbkNrEZD1HaT4SkwIZHSWuVVF0QJboQhqzcYW_DfEDaZ/s320/honey+bun.jpg" vt="true" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong><span style="font-family: Georgia, "Times New Roman", serif;"><em>Honey Buns</em></span></strong><br />
<a href="http://www.marthastewart.com/recipe/honey-buns"><span style="font-family: Georgia, "Times New Roman", serif;"><em>Martha Stewart</em></span></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Makes 9</em></span><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>For the dough:</em></span></div><span style="font-family: Georgia, "Times New Roman", serif;"><em>2 tablespoons active dry yeast<br />
1/3 cup warm water<br />
1 cup whole milk, room temperature<br />
1 cup unsalted butter, softened<br />
3 large eggs<br />
1/3 cup honey, any type<br />
2 teaspoons coarse salt<br />
1 teaspoon vanilla<br />
5 to 6 cups all purpose flour, plus more for dusting<br />
vegetable oil, for bowl<br />
<br />
For the filling & topping:<br />
1/2 cup unsalted butter<br />
1/2 cup honey, any type, plus more for brushing and drizzling<br />
1/2 cup corn syrup<br />
2 tablespoons sugar<br />
1/2 cup mascarpone cheese (</em></span><a href="http://makeitfromscratch.blogspot.com/2010/03/how-to-make-mascarpone.html"><span style="font-family: Georgia, "Times New Roman", serif;"><em>make your own</em></span></a><span style="font-family: Georgia, "Times New Roman", serif;"><em> - it's easy!!)<br />
1/2 cup crème fraîche<br />
1/2 cup chopped pecans (optional - I did not use)<br />
<br />
Make the dough:<br />
Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes.<br />
<br />
Whisk milk, butter, eggs, honey, salt and vanilla with a mixer on medium speed. Add yeast mixutre and whisk 1 minute. Switch to dough hook and reduce speed to low. Add 4 cups flour. After flour is mixed in, raise speed to medium and continue kneading.<br />
<br />
Add remaining flour, a half cup at a time, mixing until the dough no longer sticks to the bowl. Raise speed to medium high and knead for another 10 minutes. You can also knead by hand until smooth, approximately 15 to 20 minutes.<br />
<br />
Turn dough onto lightly floured surface and knead until dough is very smooth, about 5 minutes. Transfer to a lightly oiled bowl and cover. Set aside in warm place until doubled in size, about 1 hour.<br />
<br />
Make the filling & topping:<br />
Melt butter in a saucepan over medium heat. Stir in honey, corn syrup and sugar. Bring to a gentle simmer then remove from the heat. Let cool. Combine mascarpone and crème fraîche in a bowl.<br />
<br />
Punch down the dough and turn onto lightly floured surface. Divide into 3 portions. Roll each into a ball. Freeze 2 portions for up to three months, thawing in refrigerator before use. Roll remaining dough into a 10x13 1/2 inch rectangle. Brush lightly with honey, spread mascarpone mixture evenly on top, leaving a 1 inch border. Sprinkle with pecans if using. Starting on 1 long side, roll dough into a log. Pinch along seam to seal. Cut into nine 1 1/2 inch thick slices.<br />
<br />
Pour honey mixture into an 8 inch square baking pan. Place buns, cut sides down, into pan, 3 to a row. Let buns rise in a warm place until doubled in size, 30-40 minutes.<br />
<br />
Preheat oven to 375F. Place oven rack in lower third. Bake buns, rotating halfway through, until browned and bubbling, about 1 hour. Set pan on wire rack on baking sheet and immediately invert buns onto rack. Drizzle with honey and serve warm. </em></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com6tag:blogger.com,1999:blog-6633985986313489604.post-59189189977467083112010-01-26T22:12:00.000-08:002010-01-26T22:21:24.947-08:00Cocoa-Nana Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4307972474/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEcckEHSDId4HEZuLfVhyOqxqkPJb-Wa9t-J_jjCfkaf32O3chyg1zcCBe1c_Mg6D1lammjCEuqyiF3LrBKL8qiMpval19ohQKJ58jQu2QkLxu7XFm0ny3i8WwGeJj4kMvee-pLcyh6Yc/s320/bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5431300676804430418" border="0" /></a><br />A night or so ago, I noticed a few bananas in my fruit basket had changed to the over ripe and bake-with category, and made a mental note to bake something with them the next day. As it turned out, later that evening, a post came up in my RSS reader: this week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> recipe was for a chocolatey banana bread - my over ripe banana problem solved.<br /><br />This loaf is as dense as they come, thick with chocolate and banana flavors - and perfect with a cold glass of milk. My Cocoa-Nana Bread took an extra 15 minutes to bake through, so be sure to test the center of the loaf with a thin knife rather than judging doneness by the clock alone.<br /><br /><span style="font-style: italic;font-size:100%;" ><span style="font-family:georgia;"><a href="http://obsessedwithbaking.blogspot.com/2010/01/twd-cocoa-nana-bread.html"><span style="font-weight: bold;">Cocoa-Nana Bread</span></a><br />Dorie Greenspan<br />Makes 1 loaf<br /><br />2 cups all-purpose flour<br />1 cup semisweet cocoa powder<br />1 1/2 tsp baking powder<br />1/2 tsp salt<br />1/4 tsp baking soda<br />1 stick unsalted butter at room temp<br />3/4 cup sugar<br />1/2 cup packed light brown sugar<br />2 large eggs<br />2 ripe bananas, mashed<br />3/4 cup buttermilk<br />3 ounces bittersweet chocolate, coarsely chopped, or 1/2 cup store-bought chocolate chips<br /><br />Preheat oven to 350. Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)<br /><br />Sift together the flour, cocoa, baking powder, salt and baking soda.<br /><br />Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled -- it's okay. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.<br /><br />Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40 to 45 minutes (total baking time is between 70 to 75 minutes) or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding. Invert and cool to room temp right side up.<br /><br /></span></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com10tag:blogger.com,1999:blog-6633985986313489604.post-1003873164018794072010-01-18T22:16:00.000-08:002010-01-18T23:01:26.923-08:00Ultimate Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4287517252/in/photostream/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUJ_S1-3hQB-piUU3B3r3HKJ5sRoEOlNROnYkKUYBHzDhNY8YxYokNdLco8z53-2wnEnmWlQ7Tm6BGpAGyeqdkrLpwprN4iZ6rKb4SNVtCJX7H2PuG3x-OHsD2qcqEita-o5d1HOIRYKx/s320/chocolate+chip+cookies+stack.jpg" alt="" id="BLOGGER_PHOTO_ID_5428342383454614434" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:georgia;">It feels as though I'm always on the prowl for a new chocolate chip cookie recipe. This one is good - but we felt as though two teaspoons of coarse salt was a bit much. My husband thought the cookies were too big, I disagree.</span><br /><br /><span style="font-family:georgia;">The mix of chips and chunks make these cookies decadent.</span><br /><br /></span><span style="font-weight: bold; font-style: italic;font-family:georgia;font-size:100%;" >Ultimate Chocolate Chip Cookies</span><span style="font-size:100%;"><br /><a style="font-family: georgia; font-style: italic;" href="http://www.marthastewart.com/recipe/ultimate-chocolate-chip-cookies">Martha Stewart</a><br /><span style="font-style: italic;font-family:georgia;" >Makes 24</span><br /><br /><span style="font-style: italic;font-family:georgia;" >3 1/2 cups flour</span><br /><span style="font-style: italic;font-family:georgia;" >1 1/4 teaspoons baking soda</span><br /><span style="font-style: italic;font-family:georgia;" >1 1/4 teaspoons baking powder</span><br /><span style="font-style: italic;font-family:georgia;" >2 teaspoons coarse salt</span><br /><span style="font-style: italic;font-family:georgia;" >1 1/4 cups unsalted butter, room temperature</span><br /><span style="font-style: italic;font-family:georgia;" >1 1/2 cups packed brown sugar</span><br /><span style="font-style: italic;font-family:georgia;" >1 cup white sugar</span><br /><span style="font-style: italic;font-family:georgia;" >2 large eggs</span><br /><span style="font-style: italic;font-family:georgia;" >1 1/2 teaspoons vanilla</span><br /><span style="font-style: italic;font-family:georgia;" >1 1/4 cups milk chocolate chips</span><br /><span style="font-style: italic;font-family:georgia;" >8 ounces semisweet chocolate, chopped</span><br /><br /><span style="font-style: italic;font-family:georgia;" >In a bowl, combine flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat butter and sugars until light and fluffy, about 5 minutes. Reduce speed to medium and beat in eggs, one at a time. Beat in vanilla. Mix in the flour mixture until just incorporated, fold in the chocolate chips and chunks.</span><br /><br /><span style="font-style: italic;font-family:georgia;" >Using a 1/4 cup scoop, drop dough onto a parchment lined baking sheet (you will have 24). Refrigerate 1 hour. Preheat oven to 350F. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment lined baking sheets. Bake until edges are light golden brown, 16-18 minutes, rotating halfway. Transfer cookies to a wire rack and let cool.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4286776493/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHEj9CzT80a7ocBcHsCsdKOxM4qCWkDsx63fKP0jeMF-Y32a_M5VVpKZl7PxeA75OGkW4xnweYLsQ85cxfrG87ujEVB4cfrU30fy-f47VVa3EvILCJEwE2IUpLSKPgIV_y3YdrQTkylKo/s320/chocolate+chip+cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5428342380891239906" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4284409758/"><br /></a><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com2tag:blogger.com,1999:blog-6633985986313489604.post-47212748454761396862010-01-06T22:42:00.000-08:002010-01-06T23:27:56.793-08:00Homemade White Sandwich Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4249884460/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmLaaRwlcteL8ubKpIZeAKXxb5Vuo4uyXsgvd27-tc_Z91OWTmZrLABOyk3EEaOM6LahwLDHSmjK5nRytuqgkE3Uaa7yTDXejSWJyQfXWPkFDrEabJf-OJxJPVk165PkfX1eQSfeyBAMB/s320/bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5423895979818104402" border="0" /></a><br /><div class="ingredients"> <span style="font-size:100%;"><span style="font-family:georgia;">My standard breadmaker bread recipe makes a usable loaf of bread, but it dries out quickly and my husband doesn't like how chewy the texture is. I tried this recipe and we're absolutely loving it</span></span><span style="font-weight: bold;font-family:georgia;font-size:100%;" >.<br /><br /></span><span style="font-size:100%;"><span style="font-family:georgia;">It's just barely firmer than storebought sandwich bread, but is still quite soft and tender. It slices beautifully and tastes even better.</span></span><span style="font-weight: bold;font-family:georgia;font-size:100%;" ><br /><br /><span style="font-style: italic;">White Sandwich Bread</span></span><span style="font-size:100%;"><br /><a style="font-style: italic; font-family: georgia;" href="http://www.recipezaar.com/Sabrinas-Sandwich-Bread-100594">Recipezaar</a><span style="font-style: italic;font-family:georgia;" > & </span><a style="font-style: italic; font-family: georgia;" href="http://www.blogger.com/www.marthastewart.com">Martha Stewart</a><br /><span style="font-style: italic;font-family:georgia;" >Makes 2 loaves</span><br /><br /><span style="font-style: italic;font-family:georgia;" >2 envelopes active dry yeast</span><br /><span style="font-style: italic;font-family:georgia;" >2 cups warm water</span><br /><span style="font-style: italic;font-family:georgia;" >1/4 cup honey</span><br /><span style="font-style: italic;font-family:georgia;" >3 tablespoons plus 2 teaspoons melted unsalted butter</span><br /><span style="font-style: italic;font-family:georgia;" >2 tablespoons coarse salt</span><br /><span style="font-style: italic;font-family:georgia;" >6-7 cups flour plus more for dusting</span><br /><br /><span style="font-style: italic;font-family:georgia;" >Pour warm water into breadmachine pan and sprinkle yeast over. Add 3 tablespoons honey, butter and salt. Add 6 cups flour and start machine on dough cycle. You may have to use the end of a wooden spoon to 'rearrange' the dough once it's starts kneading.</span><br /><br /><span style="font-style: italic;font-family:georgia;" >Preheat the oven to 400F. Butter 2 loaf pans.</span><br /><br /><span style="font-style: italic;font-family:georgia;" >Punch down the dough and divide in half. Knead gently till smooth and shape into a loaf. Place into buttered pans, cover with towel and let rise 15-20 minutes. Brush each loaf with a teaspoon of melted butter and bake till golden brown and hollow to the tap; 30-40 minutes. Let cool slightly in pans on wire racks, then unmold to cool completely.</span></span></div><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com16tag:blogger.com,1999:blog-6633985986313489604.post-60173738671937585972009-12-19T00:20:00.000-08:002009-12-19T00:32:37.033-08:00Peppermint Patties<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4196223041/in/photostream/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 314px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFtuWCLMXZxJeViC1G4mJtvJtv0AjKbVh1f3w8zFy1wqfF0PtJFE1ShC5pKWo95GzDs2BDzyHFil3WIvUh-ub5S93LW-VHhztMlAXrED3kuqzObseHLFYNod7G1NEHXejgwOQ24AEfi9p/s320/peppermint+patties.jpg" alt="" id="BLOGGER_PHOTO_ID_5416859686965186834" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family: georgia;">It's been a long time. Life has been full. </span><br /><br /><span style="font-family: georgia;">Christmas just isn't Christmas for me unless there are a few homemade gifts in the works. These peppermint patties, while time consuming, are making a great little addition to my holiday gift baskets.</span><br /><br /><span style="font-family: georgia;">You may wish to double the peppermint extract. Taste your filling once you've added the suggested amount, then add more if necessary.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: georgia;">Peppermint Patties</span><br /><a style="font-style: italic; font-family: georgia;" href="http://www.epicurious.com/recipes/food/views/Peppermint-Patties-240935">Gourmet</a><br /><span style="font-style: italic; font-family: georgia;">Makes 80</span><br /><br /><br /><span style="font-style: italic; font-family: georgia;">2 1/2 cups confectioners sugar (less than 1 pound), divided</span><br /><span style="font-style: italic; font-family: georgia;"> 1 1/2 tablespoons light corn syrup</span><br /><span style="font-style: italic; font-family: georgia;"> 1 1/2 tablespoons water</span><br /><span style="font-style: italic; font-family: georgia;"> 1/2 teaspoon pure peppermint extract</span><br /><span style="font-style: italic; font-family: georgia;"> 1 tablespoon vegetable shortening (preferably trans-fat-free)</span><br /><span style="font-style: italic; font-family: georgia;"> 10 ounces 70%-cacao bittersweet chocolate, coarsely chopped</span><br /><span style="font-style: italic; font-family: georgia;"> Equipment: a 1-inch round cookie cutter; a digital instant-read thermometer</span><br /><br /><span style="font-style: italic; font-family: georgia;">Beat 2 1/4 cups icing sugar with the corn syrup, water, peppermint extract, shortening and salt using an electric mixer at medium speed until just combined.</span><br /><br /><span style="font-style: italic; font-family: georgia;">Knead on a surface dusted with remaining 1/4 cup icing sugar until smooth. Roll out between parchment to a 7 or 8 inch round (less than 1/4 inch thick). Place on baking sheet and freeze till firm, about 15 minutes to overnight. Remove top sheet of parchment and sprinkle round with icing sugar. Flip and repeat sprinkling of icing sugar on opposite side.</span><br /><br /><span style="font-style: italic; font-family: georgia;">Cut out as many candies as possible, transferring to a parchment lined baking sheet. Gather together scraps and reroll. Place both round and cut out candies back into freezer overnight. Cut more rounds.</span><br /><br /><span style="font-style: italic; font-family: georgia;">Temper your chocolate by melting 3/4 of the chocolate in a bowl set over a sauce pan of simmering water. Remove bowl from pan and stir in remaining chocolate, until smooth. Cool until thermometer registers 80F. Return water in sauce pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until temperature registers 88-91F. Remove bowl from pan. </span><br /><br /><span style="font-style: italic; font-family: georgia;">Balance 1 peppermint candy round on a fork and submerge in melted chocolate. Let the excess drip off and scrape fork along rim of bowl if necessary. Return chocolate covered patty to baking sheet. Coat remaining rounds, rewarm chocolate to 88-91F as necessary. Let patties stand until chocolate sets, about 2 hours. Patties will keep, chilled and layered between sheets of parchment in an air tight container, 1 month. Bring to room temperature before serving.</span><br /><br /></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com4tag:blogger.com,1999:blog-6633985986313489604.post-55448198652170161872009-10-27T21:45:00.000-07:002009-10-27T21:55:26.017-07:00Dehydrated Raspberry Powder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4051957518/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvU-vMi1EE8K03WXwSWfEv-JnabtyF1D7el9Q_OqZCmnf_wuEKmo7MmHUJzWdar4HqCHCknsI4K8zAPOKxH3e-LqRLmI-8g_EVV1FHBdLj_G85H0KgyXK-aJGjS7yLR1dAtHQRpILNQoE/s200/raspberry+powder.jpg" alt="" id="BLOGGER_PHOTO_ID_5397509661409678418" border="0" /></a><br /><span style="font-size:100%;"><a style="font-family: georgia;" href="http://gottalittlespacetofill.blogspot.com/2009/10/daring-bakers-october-09.html">This months Daring Bakers challenge</a><span style="font-family:georgia;"> was macarons. I've always wanted to try my hand at making either pistachio or raspberry macarons - so I went with the raspberry for my first attempt.</span> <span style="font-family:georgia;"><br /><br />Raspberry macarons call for something called raspberry powder, which adds flavor and a slight bit of color. It is not readily available but can be </span><a style="font-family: georgia;" href="http://www.amazon.com/gp/product/B000SALA8S?ie=UTF8&tag=gotlitspa-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000SALA8S">purchased online</a><span style="font-family:georgia;"> and can be found in larger specialty food stores.</span> <span style="font-family:georgia;">I needed it immediately - but wasn't willing to give up. <br /><br />After scouring the internet, I decided that making fruit leather was close to what I needed.</span> <span style="font-family:georgia;">You'll need raspberries, a bit of granulated sugar, a food processor or hand blender and </span></span><span style="font-size:100%;"><span style="font-family:georgia;">a fine meshed sieve</span></span><span style="font-size:100%;"><span style="font-family:georgia;">. </span><strong style="font-weight: normal; font-family: georgia;"><br /><br />P</strong><span style="font-family:georgia;">urée the raspberries with the sugar until smooth, then force through a fine meshed sieve to remove seeds. Spread the </span><strong style="font-family: georgia;"><span style="font-weight: normal;">p</span></strong><span style="font-family:georgia;">urée quite thinly on a parchment lined baking sheet and bake at the lowest temperature your oven can be set to. This will take quite some time - I believe my raspberry </span><strong style="font-family: georgia;"><span style="font-weight: normal;">p</span></strong><span style="font-family:georgia;">urée was ready after about 2 hours.</span> <span style="font-family:georgia;"><br /><br />You'll need to peel the dehydrated raspberry </span><strong style="font-family: georgia;"><span style="font-weight: normal;">p</span></strong><span style="font-family:georgia;">urée from the parchment, and a mortar and pestle came in very handy when crushing the flakes to as fine a powder as possible. You could also add it to any dry ingredients that your recipe calls for; in my case, I crushed the raspberry flakes with the mortar and pestle and then added them to my food processor with the powdered sugar and almond flour.</span> <span style="font-family:georgia;"><br /><br />Making my own raspberry </span><strong style="font-family: georgia;"><span style="font-weight: normal;">p</span></strong><span style="font-family:georgia;">urée gave me a true sense of accomplishment, not to mention kept me from opening my wallet. Be sure to use your raspberry powder immediately after you've made it - if left for too long it will absorb any moisture in the air and result in a sticky, useless clump.</span> </span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com1tag:blogger.com,1999:blog-6633985986313489604.post-60853247028919578622009-09-25T00:15:00.000-07:002009-09-25T00:25:40.656-07:00Chicken Paillard<span style="font-family: georgia;font-size:100%;" >Paillard is simply quick cooking thinly sliced or pounded pieces of meat. Typically this process is associated with veal or chicken, but beef can also be used.<br /><br />We eat chicken regularly but I find that sometimes, it gets monotonous. When I spotted these recipes in a back issue of a Martha Stewart magazine, I added them to my recipe binder to break the chicken boredom.<br /><br />Two very easy, very quick and very delicious recipes. We'll make them both again.<br /><br />With the fried chicken, it is not necessary to use the amount of lard listed. I used not quite an inch of vegetable oil in a heavy skillet which was plenty to brown the crust.<br /><br />The grilled chicken cooked quickly on the barbeque due to it's thinness. We had marinated it that afternoon and, although wary of the lime juice, discovered it to be delicious. The chilies added a subtle but noticeable heat that went very well with the lime.<br /><br /><a style="font-style: italic; font-weight: bold;" href="http://www.marthastewart.com/recipe/fried-chicken-paillard">Fried Chicken Paillard</a><br /><br /><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/3879573337/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcEnZFlOW5mqAMgrxi3cCsXG9v0fSnEIQmLQqMURcgINfiitUXOQ1GMQ7N6BCJkHBdirM21n1DzULlNcRMXks7yi8lnrvPScK5FwpbS0zheNv0oBI-dDwg9p4QjWWyNM0FDk9zE4hSW6-/s200/fried+chicken+paillard.jpg" alt="" id="BLOGGER_PHOTO_ID_5384549467363281154" border="0" /></a><a style="font-style: italic;" href="http://www.marthastewart.com">Martha Stewart</a><br /><span style="font-style: italic;">Serves 4</span><br /><br /><span style="font-style: italic;">1 1/2 cups non fat buttermilk</span><br /><span style="font-style: italic;">3 teaspoons salt</span><br /><span style="font-style: italic;">1 1/2 teaspoons freshly ground black pepper</span><br /><span style="font-style: italic;">4 skinless, boneless chicken breast halves</span><br /><span style="font-style: italic;">8 slices white bread, crusts removed</span><br /><span style="font-style: italic;">1/4 teaspoon cayenne pepper</span><br /><span style="font-style: italic;">1 cup vegetable shortening or vegetable oil</span><br /><br /><span style="font-style: italic;">In an airtight container, combine buttermilk, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Place a chicken breast half between 2 twelve inch squares of plastic wrap. Using a meat pounder or the bottom of a sauce pan, pound chicken until just more than 1/4 inch thick. Repeat with remaining breasts; place in buttermilk marinade. Chill 20 minutes.</span><br /><br /><span style="font-style: italic;">Place bread, remaining 1 1/2 teaspoons salt, 1 teaspoon black pepper, and cayenne pepper in the bowl of a food processor. Pulse until fine crumbs form, about 10 seconds. Transfer mixture to a shallow bowl.</span><br /><br /><span style="font-style: italic;">Remove a chicken breast half from buttermilk mixture, and shake off excess liquid. Dredge both sides of chicken in bread crumbs, and transfer to a plate. Repeat with the remaining chicken breasts.</span><br /><br /><span style="font-style: italic;">Line a baking sheet with a double thickness of paper towels. Heat shortening in a large non stick skillet over medium high heat. When hot, carefully place two chicken breast halves in pan. Fry until bottoms are golden, about 2 minutes. Turn chicken breasts over, and cook until golden and cooked through, about 2 minutes more. Transfer to prepared pan. Repeat with remaining chicken. Serve.</span><br /><br /><a style="font-style: italic; font-weight: bold;" href="http://www.marthastewart.com/recipe/grilled-chicken-paillard">Grilled Chicken Paillard</a><br /><br /><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/3952841130/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNaJ7XG02uCYvl65g13-G_z1RzvQCXKOAtBQJpscOLXYCzyBxZCOTKZvW9WYSrTRQ3TC9fjBq3L-goAeCUd8kgA1K8fvWFjHEMbMvGh5NmbxqOJv86v9RriYKooP3YaG_JdrqrEa3ffS_/s200/grilled+chicken+paillard.jpg" alt="" id="BLOGGER_PHOTO_ID_5385299304626285346" border="0" /></a><a style="font-style: italic;" href="http://www.marthastewart.com">Martha Stewart</a><br /><span style="font-style: italic;">Serves 4</span><br /><br /><span style="font-style: italic;">To prepare the chicken, place the boneless breasts in a resealable plastic bag one at a time, and pound them using the smooth side of a meat tenderizer. Once all of the breasts have been pounded, place them back in the bag to marinate the chicken.</span><br /><br /><span style="font-style: italic;">2 cloves garlic, crushed</span><br /><span style="font-style: italic;">zest and juice of 2 limes</span><br /><span style="font-style: italic;">1 teaspoon chili powder</span><br /><span style="font-style: italic;">1/4 teaspoon crushed red pepper flakes</span><br /><span style="font-style: italic;">4 boneless chicken breasts, pounded to 1/4 inch thickness</span><br /><span style="font-style: italic;">salt and freshly ground black pepper</span><br /><br /><span style="font-style: italic;">Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder and red pepper flakes. Place the chicken in a large resealable plastic bag, and add the marinade. Seal the bag and toss to coat the chicken. Transfer bag to refrigerator and chill 10 to 15 minutes, or up to 24 hours.</span><br /><br /><span style="font-style: italic;">Heat grill; when very hot, remove chicken from bag and carefully place on hot grill. Cook about 5 minutes, discard bag and excess marinade. Turn chicken over, and continue cooking 4 to 5 minutes more. Season with salt and pepper.</span></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com3tag:blogger.com,1999:blog-6633985986313489604.post-73883440266469664982009-09-15T23:00:00.001-07:002009-09-15T23:25:38.783-07:00Plum & Peach Galette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/3924737900/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFxc7-U2R-O_6LwJ0DGWHD03GDpz5gapp5xOvro4ddLmt8WQdy1Yl_7qXxDKTv8tekSkZL3rMMB9tdZJgyk0WCGrCHGYJo2IruJCoWR9h6N3amFvMJC5dC5lGppmrdYSWEY6qqjxaNgi0/s200/galette+full.jpg" alt="" id="BLOGGER_PHOTO_ID_5381945467284013538" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:georgia;">I love how summer winds down with one last hurrah from the late season fruits and vegetables. Plums are starting to ripen and the peaches are slowing down <span style="font-style: italic;">(but don't you find they're almost sweeter <span style="font-weight: bold;">now</span>, than at the beginning of their season?)</span>. </span> <span style="font-family:georgia;"><br /><br />A week or so ago I picked up a 20 pound box of peaches; I froze the majority of them <span style="font-style: italic;">(rinse gently under cool water to remove fuzz; slice, pit and freeze on parchment lined baking sheets then store in freezer bags - peel when ready to use)</span>. Several peaches made their way into canning jars, a </span><a style="font-family: georgia;" href="http://gottalittlespacetofill.blogspot.com/2009/09/easiest-cake-ever.html">very easy cake</a><span style="font-family:georgia;"> was thrown together one afternoon but yet I was left with two very ripe, desperate to be used peaches on my counter.</span> <span style="font-family:georgia;"><br /><br />I've always wanted to try my hand at a galette - the most free form pie you ever did see. <br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/3923952165/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 173px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCMVL7uk13UKeu-Cw1KC5V_MT90ZOkgK4YP1KOEDjxuJkZIzKDEgbTXCqcJvUO-hk5Eyuh_ZFZiVAU6gMCUEug657Byh3aEp0UKk5luKwreACLfDAnC3lpbIbP-xT1w6Rb6plfW3qvC-U/s200/galette+slice+out.jpg" alt="" id="BLOGGER_PHOTO_ID_5381945481419516930" border="0" /></a><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:georgia;" ><br />Plum & Peach Galette</span> <span style="font-style: italic;font-family:georgia;" ><br /><br />1 pie crust (I used pâte brisée that I had made some time ago and frozen)</span> <span style="font-style: italic;font-family:georgia;" ><br />6 Italian plums, pitted and roughly chopped</span> <span style="font-style: italic;font-family:georgia;" ><br />2 large freestone peaches, peeled, pitted and roughly chopped</span> <span style="font-style: italic;font-family:georgia;" ><br />1/2 teaspoon cinnamon</span> <span style="font-style: italic;font-family:georgia;" ><br />1/4 cup sugar</span> <span style="font-style: italic;font-family:georgia;" ><br />1/2 teaspoon vanilla</span> <span style="font-style: italic;font-family:georgia;" ><br />2 tablespoons cornstarch</span> <span style="font-style: italic;font-family:georgia;" ><br />pinch salt</span> <span style="font-style: italic;font-family:georgia;" ><br />1 tablespoon buttermilk</span> <span style="font-style: italic;font-family:georgia;" ><br />granulated sugar</span> <span style="font-style: italic;font-family:georgia;" ><br /><br />Preheat oven to 350F. Line a baking sheet with parchment.</span> <span style="font-style: italic;font-family:georgia;" ><br /><br />Toss plums, peaches, cinnamon, sugar, vanilla, cornstarch and salt in a bowl. Lay pie crust on prepared baking sheet. Pile fruit mixture in center of pie crust, leaving roughly 2-3 inches around. Fold pie crust up over fruit.</span> <span style="font-style: italic;font-family:georgia;" ><br /><br />Brush crust with buttermilk, sprinkle with sugar and bake in preheated oven till crust is golden and fruit is bubbling, approximately 30 minutes. Let cool before slicing.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/3924736774/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 169px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTzSFXnBVT_OGclBoJ0HGz3Lyui39CgdOMqBiLkIOOlMOSheB1PISyvmRvRBzdPn5S8yRQjtXD7Y97ArAvVWTK6bbiRa9ErhP60u4-qec191GlyCJNRsytiG7MyvwtyUXpLCBqVwvgvlC/s200/galette+slice.jpg" alt="" id="BLOGGER_PHOTO_ID_5381945473725896194" border="0" /></a><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com3tag:blogger.com,1999:blog-6633985986313489604.post-29359701829402402582009-09-11T21:53:00.000-07:002009-09-11T22:21:36.720-07:00Mac & Cheese With Pancetta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/3910587499/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 171px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGVEAFONCWXbuQh5tAkEDmVsgTsaW_eFGaT1IHQus9iTyAnbU5IOmbbGAQq0RQ3ZJsedoH_oAI-S6yh13B7B6Yw_SF77iHuVKQrjWXXrK8tITL7eGRZ9Fu46LC0jCTah6XlQCBWFzRVQI/s200/mac+and+cheese+and+pancetta.jpg" alt="" id="BLOGGER_PHOTO_ID_5380439882989697026" border="0" /></a><br /><span style=";font-family:georgia;font-size:100%;" >This is most certainly not a dish you'll make often. Not because you won't want to, or that it's not creamy, flavorful and delicious, oh no; no, it's because it's not quite as cost effective as those blue boxes with the mysterious 'cheese' package.<br /><br />It's a far sight better than those chemical laden preservative filled blue boxes, though - just to forewarn you. Those blue boxes just won't do it for you anymore, once you've tried the real thing.<br /><br />In any case, this is a perfect dish for the upcoming season - comforting, filling, warm and delicious.<br /><br />Bon Appétit shared this recipe as part of an article on the foods restaurant employees make for themselves before service starts - this Mac & Cheese with Pancetta is a favorite with staff at the <a href="http://www.mio-pgh.com/menu.htm">Mio Kitchen & Wine Bar</a>.<br /><br /><a href="http://www.bonappetit.com/magazine/2008/09/mac_and_cheese_with_pancetta"><span style="font-style: italic; font-weight: bold;">Mac & Cheese with Pancetta</span></a><br /><a style="font-style: italic;" href="http://www.mio-pgh.com/menu.htm">Mio Kitchen & Wine Bar</a> <span style="font-style: italic;"><br />Serves 10</span> <span style="font-style: italic;"><br /><br />8 tablespoons (1 stick) butter, divided</span> <span style="font-style: italic;"><br />4 ounces thinly sliced pancetta, coarsely chopped</span> <span style="font-style: italic;"><br />1 cup finely chopped onion</span> <span style="font-style: italic;"><br />3/4 teaspoon dried crushed red pepper</span> <span style="font-style: italic;"><br />1 garlic clove, minced</span> <span style="font-style: italic;"><br />1/4 cup all purpose flour</span> <span style="font-style: italic;"><br />3 1/2 cups (plus extra) whole milk</span> <span style="font-style: italic;"><br />2 1/2 cups coarsely grated sharp cheddar cheese</span> <span style="font-style: italic;"><br />1 cup finely grated Parmesan cheese</span> <span style="font-style: italic;"><br />1-8 ounce container mascarpone cheese</span> <span style="font-style: italic;"><br />1 1/2 cups panko breadcrumbs</span> <span style="font-style: italic;"><br />1/2 cup chopped fresh Italian parsley</span> <span style="font-style: italic;"><br />1 pound orecchiette or elbow macaroni</span> <span style="font-style: italic;"><br /><br />Melt 1 tablespoon butter in a large skillet over medium high heat. Add pancetta and sauté until browned and crisp, about 6 minutes. Add the onion, sauté until lightly browned and softened, about 5 minutes. Add the crushed red pepper and garlic, stir 1 minute.<br /><br />Stir in 3 tablespoons butter, allow to melt, then add the flour and stir 1 minute to cook off the 'raw' flavor. Gradually whisk in 3 1/2 cups milk; simmer till thickened and will coat a spoon thickly, stirring frequently, about 5 minutes. Remove from the heat and whisk in the cheeses. Whisk in more milk as necessary to render the sauce thick but pourable. Season with salt and pepper.</span> <span style="font-style: italic;"><br /><br />Melt 4 tablespoons butter in a large non stick skillet over medium high heat. Add the panko breadcrumbs and toast until very light golden, about 5 minutes. Remove from the heat and stir in the parsley.</span> <span style="font-style: italic;"><br /><br />Preheat oven to 350F. Grease a large baking dish.<br /><br />Cook the pasta in a large pot of boiling salted water until al denté. Drain but do not rinse. Return pasta to pot and add the cheese sauce, tossing to coat. Taste, and season as necessary with salt and pepper. Pour mixture into prepared dish and sprinkle crumb mixture over top. </span> <span style="font-style: italic;">Bake until heated through and crumb topping is golden brown, about 30 minutes.</span> </span><span style="font-size:100%;"><br /></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com4tag:blogger.com,1999:blog-6633985986313489604.post-21135040210327683072009-09-06T23:45:00.000-07:002009-09-06T23:52:42.790-07:00Chocolate Mayo Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/3890603481/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 343px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpum8CbIT7-wwizL3wfCyHi9553ulFY3BF5PTezNYCcgvhyphenhyphenX_h3MAKSDfUDTpuJqDgA1aEB1LVUXy0yE1-zfUaSbqI_3reVcY7439il9w7ZkHiesi9nNpW7UUz2CD_SxHESkbvu3OUms8_/s400/choco+mayo+cake+full+cake+side.jpg" alt="" id="BLOGGER_PHOTO_ID_5378610479345255330" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:georgia;">We hosted a lunch yesterday, to celebrate the baptism of our son. Of the several made-from-scratch desserts I baked especially for this event, this cake was my favorite - and it was actually leftovers from the night previous; a dessert I had brought with us to visit with friends. And horrors, it's made from a boxed mix!</span><br /><br /><span style="font-family:georgia;">Although I don't believe anything could ever top </span><a style="font-family: georgia;" href="http://suitableforconsumption.blogspot.com/2009/07/beattys-chocolate-cake.html">Beatty's Chocolate Cake</a><span style="font-family:georgia;">; for a wonderfully quick and easy dessert that's moist, flavorful and absolutely delicious, this cake...takes the cake.</span><br /><br /><a style="font-weight: bold; font-family: georgia; font-style: italic;" href="http://www.hellmanns.com/recipe_detail.aspx?RecipeID=8241&Version=1">Hellmann's Chocolate Mayo Cake</a><br /><a style="font-family: georgia; font-style: italic;" href="http://www.hellmanns.com/">Hellmann's</a><br /><span style="font-style: italic;font-family:georgia;" >Makes one, 2 layer 9 inch cake</span><br /><br /><span style="font-style: italic;font-family:georgia;" >1 box devil's food cake mix</span><br /><span style="font-style: italic;font-family:georgia;" >1 cup Hellmann's mayonnaise</span><br /><span style="font-style: italic;font-family:georgia;" >1 cup water</span><br /><span style="font-style: italic;font-family:georgia;" >3 eggs</span><br /><span style="font-style: italic;font-family:georgia;" >1 teaspoon cinnamon</span><br /><br /><span style="font-style: italic;font-family:georgia;" >Preheat oven to 350F. Grease and lightly flour two 9 inch round cake pans, set aside.</span><br /><br /><span style="font-style: italic;font-family:georgia;" >Beat cake mix, mayonnaise, water, eggs and cinnamon for 30 seconds in a large bowl with electric mixer on low speed. Beat on medium speed, scraping sides occasionally, for 2 minutes. Divide batter between the two prepared pans.</span><br /><br /><span style="font-style: italic;font-family:georgia;" >Bake 30 minutes or until toothpick inserted in centers comes out cleanly. Cool 10 minutes on wire rack, remove from pans and cool completely.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:georgia;" >Chocolate Frosting</span><br /><span style="font-style: italic;font-family:georgia;" >Makes 2 cups</span><br /><br /><span style="font-style: italic;font-family:georgia;" >1/2 cup butter, softened</span><br /><span style="font-style: italic;font-family:georgia;" >2 2/3 cups icing sugar, sifted</span><br /><span style="font-style: italic;font-family:georgia;" >1/2 cup cocoa powder, sifted</span><br /><span style="font-style: italic;font-family:georgia;" >1/3 to 1/2 cup heavy cream</span><br /><span style="font-style: italic;font-family:georgia;" >1 1/2 teaspoons vanilla</span><br /><br /><span style="font-style: italic;font-family:georgia;" >Cream the butter in a large bowl. Blend in the vanilla and alternate the cocoa powder and icing sugar with the cream.</span><br /><br /><span style="font-style: italic;font-family:georgia;" >Beat with an electric mixer, adding enough cream to reach desired texture.</span></span><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com5tag:blogger.com,1999:blog-6633985986313489604.post-89558526197590868112009-09-01T00:15:00.000-07:002009-09-01T00:24:43.219-07:00Apple Tart With Caramel Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/3873976958/in/photostream/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2wt4INi-hRz4_UFmVx0SGPGHLCeRCnuCcA2YLzylIPoSRMXvdmneugggk44nECifPTcKVepLz_tP4x7KR1Itw19FABgE6gcpurlIXijq81Orjx9BrfEisEtWmT_wiCqcYrShKqi4gIEv/s320/caramel+apple+tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5376396298137447058" border="0" /></a><br />Bon Appétit called this recipe a 'grown up spin on the caramel apple' - and if this is what caramel apples taste like, I've been missing out.<br /><br />I made this tart into 4 individual sized servings using small tart pans. We added a scoop of vanilla ice cream to the still warm tarts and scraped our plates clean - it's fabulous.<br /><br />Don't be hesitant using the ground cardamom. While it's a fairly strong spice, the dimension it adds to the tart is unbeatable - while you won't be able to notice it distinctly, you'd be lacking in flavor interest without it.<br /><br />Delicious!<br /><br /><a style="font-weight: bold; font-style: italic;" href="http://www.epicurious.com/recipes/food/views/Apple-Tart-with-Caramel-Sauce-236507">Apple Tart With Caramel Sauce</a><br /><a style="font-style: italic;" href="http://www.blogger.com/www.bonappetit.com">Bon Appétit</a><br /><span style="font-style: italic;">Serves 8</span><i><br /><br /><span style="font-style: italic;">Caramel Sauce</span><br /><span style="font-style: italic;">1 1/2 cups packed dark brown sugar</span><br /><span style="font-style: italic;">1 1/2 cups heavy whipping cream</span><br /><span style="font-style: italic;">6 tablespoons unsalted butter</span><br /><br /><span style="font-style: italic;">Crust</span><br /><span style="font-style: italic;">1 1/4 cups all purpose flour</span><br /><span style="font-style: italic;">3/4 cup powdered sugar</span><br /><span style="font-style: italic;">1/4 teaspoon coarse salt</span><br /><span style="font-style: italic;">1/2 cup chilled unsalted butter, diced</span><br /><span style="font-style: italic;">2 large egg yolks</span><br /><br /><span style="font-style: italic;">Filling</span><br /><span style="font-style: italic;">2 tablespoons sugar</span><br /><span style="font-style: italic;">1 tablespoon all purpose flour</span><br /><span style="font-style: italic;">1/2 teaspoon ground cinnamon</span><br /><span style="font-style: italic;">1/2 teaspoon ground cardamom</span><br /><span style="font-style: italic;">6 large apples (about 2 3/4 pounds), peeled, quartered, cored</span><br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">For the caramel sauce:</span> bring sugar, cream and butter to a boil in heavy medium saucepan over medium high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat a spoon thickly, whisking often, about 10 minutes. Can be made 5 days ahead, cover and chill till ready to use. When ready to use, whisk over low heat until warm before using.</span><br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">For the crust:</span> blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball, flatten into disc. Wrap and chill at least 1 hour. Can be made 1 day ahead, keep chilled.</span><br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">For the filling:</span> whisk first 4 ingredients in a large bowl to blend. Add apples and toss until evenly coated.</span><br /><br /><span style="font-style: italic;">Preheat oven to 375F. Roll out dough on lightly floured surface to 13 inch round. Transfer to 9 inch diameter tart pan with removable bottom. Cut overhang even with the top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters in half lengthwise, stand in center of tart, fitting snugly.</span><br /><br /><span style="font-style: italic;">Bake tart until apples are tender, about 1 hour 15 minutes. Remove from oven, brush with some of the caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce, serve and pass remaining caramel sauce separately.<br /><br /></span></i><div class="blogger-post-footer">Copyright © 2009 by <a href="http://suitableforconsumption.blogspot.com/">Suitable For Consumption</a>.
This post is for non-commercial, personal use only. If you aren't reading this in a reader or on my blog, then the site you're reading it on is stealing it, and guilty of copyright infringement. Please let me know! Contact me at: gottalittlespacetofill @ gmail.com</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com0