To contact us Click HERE
Really? So went the general direction of the narrative from one side during last night's debate. So much so, I lost sleep over it. Did I just step off of 2012 and step into the 1950s? Pre Roe v. Wade days were dark for women. Very dark. I remember the first "talk" I had with my mother on the subject of my responsibilities and rights as a woman. And it went something like this: Be careful. Be vigilant. And above all else, do not EVER walk into this house unmarried and pregnant. Period. And the story of her being left in an orphanage followed. One may assume given this history lesson, I might have different thoughts on the matter of birth control. One would be wrong to make such an assumption. And my mother would have been the first to tell you why.
I made a conscious decision to not have children. Thus, I took personal responsibility for ensuring I would not become a mother. Thankfully, I did not have to make this decision in a back alley somewhere. I met with our family physician instead. And nothing about my meeting with him was awkward. In adulthood, my option for maintaining my choice to eschew motherhood was never something I imagined might be at risk. It never once occurred to me that, in my lifetime, a movement would be underway to undo my say in this matter.
I have faith in our democracy. I have faith in both the women and men in congress to see that the right to make the choice never gets taken away.We do not live in a Utopian society where adults behave themselves All. The. Time. That's why there are protective measures in place to keep us from harming ourselves, or from harming others. In the ugliest parts of humanity there is an abominable force which causes some stronger types to prey on weaker types. These forces are referred to as rape and incest, and most often occur against women. And at its deepest moral indecency, the "women" may be as young as fourteen. As I've learned over the years this happens to be the age at which young women are most vulnerable to such an assault. I personally know this to be true.
Before any single human being thinks for one moment that they know what's best for women as it relates to "good moral behavior" and sees removing the option of birth control protection for women as prudent, they need first walk a mile in my shoes or a mile in the shoes of any number of young victims of date rape, uncle rape, father rape, neighbor rape and tell them why their birth control options are no longer on the table. Why corporations employing them cannot "in good conscience" provide the medical benefit of simple protection when women know first hand what being a victim feels like. We know first hand "just saying NO" isn't a guarantee of protection. And all this finger pointing, posturing and holier-than-thou, "Goodness gracious, why would a single woman ever allow herself to have a child and NOT be married and able to provide a decent life. . . a good moral life!" stuff is naive at best. Criminal at worst.
7 Aralık 2012 Cuma
Vegan Giant Ginger Molasses Cookies (And The Not-So-Secret Christmas Knitting)
To contact us Click HERE
If you are going to start baking cookies for Christmas, begin with this one. You will thank me. I begin thinking about my holiday cookies in mid-October. That's when I go a little hog wild and pretend the world will end and that I must own every cookie baking book on the planet to stave off the perils of living in chaos without proper sustenance. I don't know about you, but we could live off ginger cookies. They come in every shape, size and texture and I think I've baked them all until a new recipe emerges, I step back in amazement and proclaim: Yet another awesome ginger cookie--I rock!
The cookie book I turned to for inspiration this go-around is, Great Cookies by Carole Walter. I had to hunt down this cookie book. It took me months to finally decide I'd found a seller on Amazon who offered the book for a fair price--used, no less. I wore out my check out times at the library for three years pulling this book off the shelf, keeping it three weeks, then returning it, only to repeat the whole ordeal again and again.
So to bring you all up to speed. Yes. I was out during bloody Black Friday in the wee hours of the morning. But not in the way you might imagine. I was there in the midst of HD trolling for a not-to-be artificial Christmas tree. (The current tree we have stands four feet tall and has fifty lights on it. It's my homage to Charlie Brown.) I'd decided it would suffice as "our tree" after purchasing it during an after Christmas sale many moons ago. This year, my sister is visiting. I thought getting a proper sized tree, maybe six-footer, would be nice. (Though given the size of our house, I'd have to probably move furniture to make room.)
I have an entire storage chest of Christmas ornaments that have not seen the light of day for nearly four years. (Dr. Thyme and I married in December and asked for Christmas ornaments as wedding gifts.) So this year, I wanted a bigger tree. Well the fifty dollar Black Friday deal for a Martha Stewart Christmas Tree at HD, as I said, was not to be as there was a line of hopefuls awaiting door opening by four in the morning! The sales lady I always talk to warned me. Come early. Stand in line. Or no tree for you. I refused that insanity and instead opted for sleeping until my own personal menopausal alarm clock went off (five a.m.) and headed on down the street. Sure enough. No tree for me. However, I was already awake, already in the store--I hadn't even let the dogs out! (They were still asleep.) I wasn't sure how I drove there either. I did a double take at my feet once inside to make sure I wasn't wearing my slippers. My thinking after discovering I had missed the real bargain, the REAL reason I was stumbling through a packed store at five a.m. was for not. I then justified my momentary lapse with sanity and thought, I was there, I might as well shop. And four poinsettias, three Frazier Fir wreaths and five ropes of white pine garland later, I was headed out the door. Back home. Exhausted. And it wasn't even six-thirty yet.
Here's the cookie breakdown.
Cream together your sugar and butter. Add your egg replacer and molasses. In another bowl, sift together your flour, baking soda and cinnamon, ground cloves and nutmeg and salt. Add the dry stuff to the wet stuff until it looks like the picture above. Then, put a 1/2 cup of sugar in a bowl for rolling the ginger balls in. I just dipped one side of my cookies in the sugar. I thought it'd shave off a couple of calories if I did it this way. 
Place the balls on your cookie sheet spaced apart like so. These will spread a bit, but depending upon how big you decide you want your cookies to be--I opted for "little giant" cookies--you then bake them for about 12-15 minutes.
On the knitting front, I had yet another Black Friday trip to make: to my LYS. Two words: Yarn Sale! And I support local whenever I can. I noticed my stash getting lower and lower recently, too. This makes me very uncomfortable and a bit sad. The yarn store post-Thanksgiving was more busy than I had ever, ever seen it. But it was also soooo fun! All these yarnbies. All in one place. As much as I am usually annoyed by too much social interaction. For some reason being around other knitters in a complete state of frenzy somehow calmed me.
I've just finished a Christmas gift. I can't tell you what it is. Can't even show you the full picture. But can share just a teeny corner of it. I loved knitting this up--it took a week or so. And was great TV watching knitting. I hope she likes it. Now I want to knit one for myself. 
Here lies the three-year man sweater project. I am finally on the sleeves. The husband tried this on the other night and we nearly laughed ourselves into a blackout. It looks absolutely ridiculous on him. For now. And I then had to explain the process of "finishing a knit"--that there is MUCH to be done here. Buttons applied. Blocking. Neck and sleeves finishing. So what if it resembles a yurt on him. He's getting this damn sweater and he's going to LOVE it. Nuff said. 
Oh my. What have we here? Well. It's mink. Mink. Yarn. And before you go all PETA on me (like I nearly did), might I explain. When I came across this lovely cowl in the yarn store and wrapped it around my neck, I couldn't help but wonder, what have we here? This feels like a cloud! I asked this aloud and was given a quick answer: It's mink. I said, What?! And quickly placed it back where I'd found it. Staring lovingly at this luscious yarn, I read the label just to be sure. (Not that I didn't believe her. I was stunned to hear mink had found its way into yarn. That'd be the same as her telling me, It's Great Pyrenees dog hair. Which I could believe because I brush a dog and a half of fur from our kids every week.)
Regardless, I admired the lace and cabling and thought it was just a gorgeous cowl. But I left the store without the yarn, determined to find out just how in the heck said mink yarn is made? Is mink critter harmed in any way. I searched the yarn manufacturer's name and yarn as soon as I got home. Yep. Real mink are used in spinning this yarn. And no. Mink are not harmed in acquiring fur for spinning. HOWEVER, mink are not fond of being brushed. So careful attention must be paid to the brushing of said creature as they have VERY sharp claws and teeth and can bite. Mink brusher must wear over-sized leather mitts to handle the critters as brushing occurs. Well. Okay. The rest is history. I am knitting myself a mink cowl. And I LOVE it. (My grandmother had a mink stole and I paraded around in the silly thing All. The. Time. Perhaps I am somehow channeling those fond childhood memories through this cowl.) Only this time, no critter harm is done. If you are interested in this pattern and yarn, the cowl was designed by one of the LYS associates and the pattern can be found here.
Vegan Giant Ginger Molasses CookiesAdapted from, Great Cookies by Carole Walter*makes about 24 cookies
6 tablespoons unsalted vegetable margarine 6 tablespoons vegetable shortening1 1/2 cups sugar1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 tablespoons water 1/4 cup molasses1 3/4 cups unbleached all-purpose flour1/2 cup whole wheat flour or spelt flour ?(*I added a bit of health to the original recipe by incorporating whole wheat flour)1 teaspoon baking soda1 tablespoon ground ginger1 teaspoon ground cinnamon1 teaspoon ground cloves1/4 teaspoon ground nutmeg1/4 teaspoon salt
Preheat oven to 350. Line two cookie sheets with parchment paper. In a large mixing bowl, sift together all dry ingredients and set aside. Mix butter, shortening and sugar together in medium mixing bowl. Blend until creamy. Add egg replacer and molasses to butter mixture. Mix until well blended. Add dry ingredients to wet ingredients--adding flour in thirds and mixing just a bit after each addition--don't over mix it. Place 1/3 cup of sugar in a small bowl for dipping the cookies in off to the side. Take about a tablespoon of dough and shape into a ball. Dip top of ball in sugar, then place on cookie sheet--leaving about 3 inches between each cookie. Bake cookies for 12-15 minutes. Remove from oven, allow to cool for a few minutes on cookie trays, then remove to a cooling rack. After cookies are completely cool, store in an airtight container for up to 3 weeks. You can freeze these cookies as well. *If you wanted even bigger cookies, you can scoop up about a 1/4 cup of dough, but remember to adjust the baking time.
If you are going to start baking cookies for Christmas, begin with this one. You will thank me. I begin thinking about my holiday cookies in mid-October. That's when I go a little hog wild and pretend the world will end and that I must own every cookie baking book on the planet to stave off the perils of living in chaos without proper sustenance. I don't know about you, but we could live off ginger cookies. They come in every shape, size and texture and I think I've baked them all until a new recipe emerges, I step back in amazement and proclaim: Yet another awesome ginger cookie--I rock!The cookie book I turned to for inspiration this go-around is, Great Cookies by Carole Walter. I had to hunt down this cookie book. It took me months to finally decide I'd found a seller on Amazon who offered the book for a fair price--used, no less. I wore out my check out times at the library for three years pulling this book off the shelf, keeping it three weeks, then returning it, only to repeat the whole ordeal again and again.
So to bring you all up to speed. Yes. I was out during bloody Black Friday in the wee hours of the morning. But not in the way you might imagine. I was there in the midst of HD trolling for a not-to-be artificial Christmas tree. (The current tree we have stands four feet tall and has fifty lights on it. It's my homage to Charlie Brown.) I'd decided it would suffice as "our tree" after purchasing it during an after Christmas sale many moons ago. This year, my sister is visiting. I thought getting a proper sized tree, maybe six-footer, would be nice. (Though given the size of our house, I'd have to probably move furniture to make room.)
I have an entire storage chest of Christmas ornaments that have not seen the light of day for nearly four years. (Dr. Thyme and I married in December and asked for Christmas ornaments as wedding gifts.) So this year, I wanted a bigger tree. Well the fifty dollar Black Friday deal for a Martha Stewart Christmas Tree at HD, as I said, was not to be as there was a line of hopefuls awaiting door opening by four in the morning! The sales lady I always talk to warned me. Come early. Stand in line. Or no tree for you. I refused that insanity and instead opted for sleeping until my own personal menopausal alarm clock went off (five a.m.) and headed on down the street. Sure enough. No tree for me. However, I was already awake, already in the store--I hadn't even let the dogs out! (They were still asleep.) I wasn't sure how I drove there either. I did a double take at my feet once inside to make sure I wasn't wearing my slippers. My thinking after discovering I had missed the real bargain, the REAL reason I was stumbling through a packed store at five a.m. was for not. I then justified my momentary lapse with sanity and thought, I was there, I might as well shop. And four poinsettias, three Frazier Fir wreaths and five ropes of white pine garland later, I was headed out the door. Back home. Exhausted. And it wasn't even six-thirty yet.
Here's the cookie breakdown.
Cream together your sugar and butter. Add your egg replacer and molasses. In another bowl, sift together your flour, baking soda and cinnamon, ground cloves and nutmeg and salt. Add the dry stuff to the wet stuff until it looks like the picture above. Then, put a 1/2 cup of sugar in a bowl for rolling the ginger balls in. I just dipped one side of my cookies in the sugar. I thought it'd shave off a couple of calories if I did it this way. 
Place the balls on your cookie sheet spaced apart like so. These will spread a bit, but depending upon how big you decide you want your cookies to be--I opted for "little giant" cookies--you then bake them for about 12-15 minutes. On the knitting front, I had yet another Black Friday trip to make: to my LYS. Two words: Yarn Sale! And I support local whenever I can. I noticed my stash getting lower and lower recently, too. This makes me very uncomfortable and a bit sad. The yarn store post-Thanksgiving was more busy than I had ever, ever seen it. But it was also soooo fun! All these yarnbies. All in one place. As much as I am usually annoyed by too much social interaction. For some reason being around other knitters in a complete state of frenzy somehow calmed me.
I've just finished a Christmas gift. I can't tell you what it is. Can't even show you the full picture. But can share just a teeny corner of it. I loved knitting this up--it took a week or so. And was great TV watching knitting. I hope she likes it. Now I want to knit one for myself. 
Here lies the three-year man sweater project. I am finally on the sleeves. The husband tried this on the other night and we nearly laughed ourselves into a blackout. It looks absolutely ridiculous on him. For now. And I then had to explain the process of "finishing a knit"--that there is MUCH to be done here. Buttons applied. Blocking. Neck and sleeves finishing. So what if it resembles a yurt on him. He's getting this damn sweater and he's going to LOVE it. Nuff said. 
Oh my. What have we here? Well. It's mink. Mink. Yarn. And before you go all PETA on me (like I nearly did), might I explain. When I came across this lovely cowl in the yarn store and wrapped it around my neck, I couldn't help but wonder, what have we here? This feels like a cloud! I asked this aloud and was given a quick answer: It's mink. I said, What?! And quickly placed it back where I'd found it. Staring lovingly at this luscious yarn, I read the label just to be sure. (Not that I didn't believe her. I was stunned to hear mink had found its way into yarn. That'd be the same as her telling me, It's Great Pyrenees dog hair. Which I could believe because I brush a dog and a half of fur from our kids every week.) Regardless, I admired the lace and cabling and thought it was just a gorgeous cowl. But I left the store without the yarn, determined to find out just how in the heck said mink yarn is made? Is mink critter harmed in any way. I searched the yarn manufacturer's name and yarn as soon as I got home. Yep. Real mink are used in spinning this yarn. And no. Mink are not harmed in acquiring fur for spinning. HOWEVER, mink are not fond of being brushed. So careful attention must be paid to the brushing of said creature as they have VERY sharp claws and teeth and can bite. Mink brusher must wear over-sized leather mitts to handle the critters as brushing occurs. Well. Okay. The rest is history. I am knitting myself a mink cowl. And I LOVE it. (My grandmother had a mink stole and I paraded around in the silly thing All. The. Time. Perhaps I am somehow channeling those fond childhood memories through this cowl.) Only this time, no critter harm is done. If you are interested in this pattern and yarn, the cowl was designed by one of the LYS associates and the pattern can be found here.
Vegan Giant Ginger Molasses CookiesAdapted from, Great Cookies by Carole Walter*makes about 24 cookies
6 tablespoons unsalted vegetable margarine 6 tablespoons vegetable shortening1 1/2 cups sugar1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 tablespoons water 1/4 cup molasses1 3/4 cups unbleached all-purpose flour1/2 cup whole wheat flour or spelt flour ?(*I added a bit of health to the original recipe by incorporating whole wheat flour)1 teaspoon baking soda1 tablespoon ground ginger1 teaspoon ground cinnamon1 teaspoon ground cloves1/4 teaspoon ground nutmeg1/4 teaspoon salt
Preheat oven to 350. Line two cookie sheets with parchment paper. In a large mixing bowl, sift together all dry ingredients and set aside. Mix butter, shortening and sugar together in medium mixing bowl. Blend until creamy. Add egg replacer and molasses to butter mixture. Mix until well blended. Add dry ingredients to wet ingredients--adding flour in thirds and mixing just a bit after each addition--don't over mix it. Place 1/3 cup of sugar in a small bowl for dipping the cookies in off to the side. Take about a tablespoon of dough and shape into a ball. Dip top of ball in sugar, then place on cookie sheet--leaving about 3 inches between each cookie. Bake cookies for 12-15 minutes. Remove from oven, allow to cool for a few minutes on cookie trays, then remove to a cooling rack. After cookies are completely cool, store in an airtight container for up to 3 weeks. You can freeze these cookies as well. *If you wanted even bigger cookies, you can scoop up about a 1/4 cup of dough, but remember to adjust the baking time.
O Vegan Christmas Cookies, O Crocheted Christmas Ornaments!
To contact us Click HERE
My cookie jar(s) are full right now. So the eating of said cookies must occur before more baking is to take place. I think the only thing that gets me through December is the food group "sugar", yarn, yarn and more yarn and the fact that Idol returns in January. I am serious. And this heatwave we are having is nice. But snow. Please.
From left to right pictured above: Speculoos, Nigella Lawson's Christmas Chocolate Cookie (recipe here) and finally, from Rose Levy Beranbaum's Christmas Cookies cookbook, Three Nut Finger cookies. Yum. Yum. Yum.
Santa surprised me early this year: Thomas Keller's Bouchon Bakery cookbook arrived. (Conveniently right after Cyber Monday!) This is no Marion Cunningham baking book. Think beautiful coffee table picture book with some of the most incredible food photography this side of the Mason Dixon. I'm having trouble keeping my hands off it. It humbles and awes. I plan to study, bake and read and re-read for months to come. I thought it fitting to begin my Cookie-palooza with the book's Speculoos. Tomorrow is The Feast of St. Nicholas! The day is traditionally celebrated with this lovely, slightly spiced shortbread cookie in many countries. (Most notably the Netherlands.) For me, I celebrated by baking these speculoos for my initiation into all things Bouchon.
I followed the directions for the cookie to the "T". Weights are given in grams. It is highly recommended you weigh all ingredients. I will abide. 
Christmas. Baking. Bliss.
That Nigella is amazing. 
Then the other day, a favorite little site, The Purl Bee, posted these festive Snowflower Ornaments. I grabbed my crochet hook about five minutes after reading about them. So far I've made one a night. They are large! (As you can see on our four foot tall Christmas Tree!) Dr. Thyme asked if they were coasters? He is so funny, that husband of mine. 
Now I am off to get in a few miles of running. Then back home for a few (more) cookies!
My cookie jar(s) are full right now. So the eating of said cookies must occur before more baking is to take place. I think the only thing that gets me through December is the food group "sugar", yarn, yarn and more yarn and the fact that Idol returns in January. I am serious. And this heatwave we are having is nice. But snow. Please. From left to right pictured above: Speculoos, Nigella Lawson's Christmas Chocolate Cookie (recipe here) and finally, from Rose Levy Beranbaum's Christmas Cookies cookbook, Three Nut Finger cookies. Yum. Yum. Yum.
Santa surprised me early this year: Thomas Keller's Bouchon Bakery cookbook arrived. (Conveniently right after Cyber Monday!) This is no Marion Cunningham baking book. Think beautiful coffee table picture book with some of the most incredible food photography this side of the Mason Dixon. I'm having trouble keeping my hands off it. It humbles and awes. I plan to study, bake and read and re-read for months to come. I thought it fitting to begin my Cookie-palooza with the book's Speculoos. Tomorrow is The Feast of St. Nicholas! The day is traditionally celebrated with this lovely, slightly spiced shortbread cookie in many countries. (Most notably the Netherlands.) For me, I celebrated by baking these speculoos for my initiation into all things Bouchon.
I followed the directions for the cookie to the "T". Weights are given in grams. It is highly recommended you weigh all ingredients. I will abide. 
Christmas. Baking. Bliss.
That Nigella is amazing. 
Then the other day, a favorite little site, The Purl Bee, posted these festive Snowflower Ornaments. I grabbed my crochet hook about five minutes after reading about them. So far I've made one a night. They are large! (As you can see on our four foot tall Christmas Tree!) Dr. Thyme asked if they were coasters? He is so funny, that husband of mine. 
Now I am off to get in a few miles of running. Then back home for a few (more) cookies!Oma's Flourless Chocolate Torte
To contact us Click HERE
No matter what, I can always count on a tasty baked good when visiting with my Oma (grandmother).
From Viennese Crescents to Christmas Stollen, my Oma bakes all of the traditional Swiss favorites whenever family is around and this Flour-less Chocolate Torte is just one of those fabulous desserts that is an Oma classic.
Having grown up in Switzerland, baking and sweets just come with the territory for her and she is always more than willing to share with me the recipes for these delicious treats.She also happens to be one of my biggest supporters in all of my baking endeavors and I always look forward to making something of hers.
When it came time for one of the girls at the office to celebrate their birthday I knew this was the perfect cake for the occasion. She happens to eat a gluten free diet and because this cake is flour-less it just made sense. To make the cake extra special I topped it with a layer of whipped cream and chocolate covered strawberries.
Oma's Flour-less Chocolate CakeFills one 9-inch spring form panOven: 300 Bake time: 45 minutes
1 bag semi-sweet chocolate chips6 TBS butter1 cup sugar6 eggs, separated
Preheat oven to 300. Spray your spring form pan with cooking spray.In a microwave safe bowl (or over double boiler), melt chocolate chips and butter for about 2 minutes, checking every 30 seconds or so and mix until smooth.Separate egg whites in large glass bowl, reserving yolks in small bowl.Beat egg whites until stiff.Slowly add sugar and continue to beat until sugar is incorporated.Add egg yolks one at a time to chocolate/butter mixture, making sure each yolk is fully incorporated after every addition.Fold egg whites into chocolate mixture.Pour batter into prepared pan and transfer to oven for about 45-60 minutes.
*To check if this cake is done a toothpick should come out fairly clean, but this is a very dense and rich cake so it may not be perfectly clean. The best way to tell is if there is a good crust on the cake and the sides have begun to pull away from the pan.
Remove from oven and allow to cool completely before removing sides of pan.
Homemade Whipped Cream1 1/2 cups heavy whipping cream1/4 cup powdered sugar1 tsp vanilla
In a small bowl, beat whipping cream until soft peaks form. Add sugar and vanilla and continue to beat until stiff peaks are formed. If you have time, place in fridge for about 20 minutes to help stabilize.
Feel free to cover yours with a small layer of homemade whipped cream and chocolate covered strawberries or just serve with a small dusting of powdered sugar and ice cream!
Happy Baking!
No matter what, I can always count on a tasty baked good when visiting with my Oma (grandmother).
From Viennese Crescents to Christmas Stollen, my Oma bakes all of the traditional Swiss favorites whenever family is around and this Flour-less Chocolate Torte is just one of those fabulous desserts that is an Oma classic.
Having grown up in Switzerland, baking and sweets just come with the territory for her and she is always more than willing to share with me the recipes for these delicious treats.She also happens to be one of my biggest supporters in all of my baking endeavors and I always look forward to making something of hers.
When it came time for one of the girls at the office to celebrate their birthday I knew this was the perfect cake for the occasion. She happens to eat a gluten free diet and because this cake is flour-less it just made sense. To make the cake extra special I topped it with a layer of whipped cream and chocolate covered strawberries.
Oma's Flour-less Chocolate CakeFills one 9-inch spring form panOven: 300 Bake time: 45 minutes
1 bag semi-sweet chocolate chips6 TBS butter1 cup sugar6 eggs, separated
Preheat oven to 300. Spray your spring form pan with cooking spray.In a microwave safe bowl (or over double boiler), melt chocolate chips and butter for about 2 minutes, checking every 30 seconds or so and mix until smooth.Separate egg whites in large glass bowl, reserving yolks in small bowl.Beat egg whites until stiff.Slowly add sugar and continue to beat until sugar is incorporated.Add egg yolks one at a time to chocolate/butter mixture, making sure each yolk is fully incorporated after every addition.Fold egg whites into chocolate mixture.Pour batter into prepared pan and transfer to oven for about 45-60 minutes.
*To check if this cake is done a toothpick should come out fairly clean, but this is a very dense and rich cake so it may not be perfectly clean. The best way to tell is if there is a good crust on the cake and the sides have begun to pull away from the pan.
Remove from oven and allow to cool completely before removing sides of pan.
Homemade Whipped Cream1 1/2 cups heavy whipping cream1/4 cup powdered sugar1 tsp vanilla
In a small bowl, beat whipping cream until soft peaks form. Add sugar and vanilla and continue to beat until stiff peaks are formed. If you have time, place in fridge for about 20 minutes to help stabilize.
Feel free to cover yours with a small layer of homemade whipped cream and chocolate covered strawberries or just serve with a small dusting of powdered sugar and ice cream!Happy Baking!
It's time to explain myself....
To contact us Click HERE
Do you want the good news or the bad news first?
Bad News: I'm not going to be blogging anymore. Let me explain myself...
Let's be honest, some of you have probably already given up on me, as I haven't updated in about a month and before that the posts were getting very sporadic.
I started this blog as a way to document and showcase my adventures through baking and although it's been fun, my life has started to take me in a different direction. Upon moving back to Northern Virginia, our schedules drastically changed- MM gets home late now leaving most of the cooking up to me and now that we're close to friends and family, our evenings and weekends are often dedicated to spending time with them.
Good News: I'm dedicating more time to cakes.
If you've followed my adventures, you know of my passion for baking and cake decorating. When we moved back closer to home I knew I wanted to try and take my cake business to the next level... so after lots of time and energy, selfless plugs, free advertising and great friends, I'm spending more and more time in the kitchen baking cakes for clients (paying clients!) It's been great so far and I'm very optimistic of what the future holds. All that being said, most of the time I used to spend concocting delicious creations for you all is now spent whipping up wonderful cakes.
Now time to get sappy...
Thank You.
I want to take a second and thank everyone that has followed or commented and been a part of this adventure throughout the past couple of years- it's been a great experience and I've met some awesome people along the way. The blogging world was definitely something that I never anticipated being a part of, but it was definitely fun and I felt like I was always learning something!
Please don't think of this as goodbye.. it's more like, See ya later! I'll still be around.. you're just going to have to use new ways to find me.
If you like me, you can always come by on facebook.. drop in and say "Hello!" Not to mention, you'll be able to keep up with what I am still doing in the kitchen.
Of course you can always take a peek at my cakes (or order one if you're in Northern VA-selfless plug): http://www.sweetsbye.com/
I just opened an etsy shop as well, so no matter where you are, you can indulge in a sweet!
And I'm going to be making more of an effort to tweet- @sweetebakes.. cake focused of course.
Well... I think that's all I got... Thanks for everything you wonderful wonderful people!!
As always, Happy Baking and Keep it Sweet!!
Bad News: I'm not going to be blogging anymore. Let me explain myself...
Let's be honest, some of you have probably already given up on me, as I haven't updated in about a month and before that the posts were getting very sporadic.
I started this blog as a way to document and showcase my adventures through baking and although it's been fun, my life has started to take me in a different direction. Upon moving back to Northern Virginia, our schedules drastically changed- MM gets home late now leaving most of the cooking up to me and now that we're close to friends and family, our evenings and weekends are often dedicated to spending time with them.
Good News: I'm dedicating more time to cakes.
If you've followed my adventures, you know of my passion for baking and cake decorating. When we moved back closer to home I knew I wanted to try and take my cake business to the next level... so after lots of time and energy, selfless plugs, free advertising and great friends, I'm spending more and more time in the kitchen baking cakes for clients (paying clients!) It's been great so far and I'm very optimistic of what the future holds. All that being said, most of the time I used to spend concocting delicious creations for you all is now spent whipping up wonderful cakes.
Now time to get sappy...
Thank You.
I want to take a second and thank everyone that has followed or commented and been a part of this adventure throughout the past couple of years- it's been a great experience and I've met some awesome people along the way. The blogging world was definitely something that I never anticipated being a part of, but it was definitely fun and I felt like I was always learning something!
Please don't think of this as goodbye.. it's more like, See ya later! I'll still be around.. you're just going to have to use new ways to find me.
If you like me, you can always come by on facebook.. drop in and say "Hello!" Not to mention, you'll be able to keep up with what I am still doing in the kitchen.
Of course you can always take a peek at my cakes (or order one if you're in Northern VA-selfless plug): http://www.sweetsbye.com/
I just opened an etsy shop as well, so no matter where you are, you can indulge in a sweet!
And I'm going to be making more of an effort to tweet- @sweetebakes.. cake focused of course.
Well... I think that's all I got... Thanks for everything you wonderful wonderful people!!
As always, Happy Baking and Keep it Sweet!!
30 Kasım 2012 Cuma
Momma's Bruchetta
To contact us Click HERE
Well, sadly the summer is coming to a close...as well as all of the fresh, delicious herbs and vegetables This is a great excuse to make and eat all the bruchetta as I can stomach...which is way too much:). I had never had this rendition before, and I’ll never go back. The garlic gives it an extra pop and makes it heavenly.
Momma’s Bruchetta
Printable Version
4 tablespoons olive oil
5 cloves fresh garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
fresh mozzarella cheese
In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown. (If you don’t have fresh garlic, jarred minced is fine, just don’t saute.) Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed. Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, Place 1 thick slice mozzarella on top of the bread slices, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
Recipe adapted from Pioneer Woman and my Momma
Well, sadly the summer is coming to a close...as well as all of the fresh, delicious herbs and vegetables This is a great excuse to make and eat all the bruchetta as I can stomach...which is way too much:). I had never had this rendition before, and I’ll never go back. The garlic gives it an extra pop and makes it heavenly.
Momma’s Bruchetta
Printable Version
4 tablespoons olive oil
5 cloves fresh garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
fresh mozzarella cheese
In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown. (If you don’t have fresh garlic, jarred minced is fine, just don’t saute.) Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed. Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, Place 1 thick slice mozzarella on top of the bread slices, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
Recipe adapted from Pioneer Woman and my Momma
Cody's Feta Avocado Dip
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He’s obsessed. Seriously every day when my hubby gets home from school, he whips up the feta avocado dip. He comes up with the craziest things, and they usually pay off. This is over-the-top good. I honestly fight him for EVERY. LAST. BITE.
Cody’s Avocado Feta Dip
Printable Version
1 Large avocado, peeled, pitted and sliced
3 Tbs. crumbled feta cheese
½ tsp. ground chipotle powder
¼ tso. onion powder
½ tsp. garlic salt
2 Tbs. chopped cilantro
Dash of freshly ground black pepper
Mix all of the above ingredients until well combined. Dip tortilla chips into dip and love every bite!
He’s obsessed. Seriously every day when my hubby gets home from school, he whips up the feta avocado dip. He comes up with the craziest things, and they usually pay off. This is over-the-top good. I honestly fight him for EVERY. LAST. BITE. Cody’s Avocado Feta Dip
Printable Version
1 Large avocado, peeled, pitted and sliced
3 Tbs. crumbled feta cheese
½ tsp. ground chipotle powder
¼ tso. onion powder
½ tsp. garlic salt
2 Tbs. chopped cilantro
Dash of freshly ground black pepper
Mix all of the above ingredients until well combined. Dip tortilla chips into dip and love every bite!
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