Archive for the 'Uncategorized' Category

24
Dec
09

Twas the day before Christmas…..

said I to my spouse, “I wonder who’ll come and look at my house?”  The shingles all hung in colors so fair,  in hopes that Audax and the Dee-Bees would be there.  A ton of ideas swirled around in my head, do I dare try to make a big- tall gingerbread?  So I in my socks with the comp on my lap, decided to go and look at some shacks.  Would it look like a house or something from Saturn?  I decided I needed a very good pattern.  Away to the bookstore I drove in a flash, and opened my pocket and pulled out some cash.   I was ready to begin so I mixed up the dough, put it into the fridge then painted my toes. 🙂  Time to move on I pulled out  my gear,  rolling the dough was nothing to fear.  I was too cocky and tried to be slick, and rolled out my dough so it wasn’t too thick.  What was I thinking my head hung in shame, the wall broke in half-there goes my frame.  Think Amber- a bit faster- no time for more mixing, I’ll make super stiff icing and begin all the fixing.  I said a few “words”, and went straight to work.  So many details but I would definitely not shirk.  With icing all over from my hands to my nose, I felt exhausted from the highs and the lows.  I took a step back and saw a great house,  even with mistakes it pleased me and my spouse.  With a huge smile on my face and with a voice of delight,  Merry Christmas to all and to all a good night!

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch.

15
Dec
09

et tu, croute?

Oh yes….even you Croute.  The best part of being in the Daring Cooks is having  the opportunity to do things one would never attempt on their own. 

The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.

Now what is Salmon en Croute you say?  It is salmon cooked in pastry.  In theory it sounds a little odd, but in reality it is delicious.  There are various pastries one could use….shortcut, puff and the like.   We had the option to make a shortcut pastry if we had time…I have very little time but wanted to try the shortcut pastry.  Three ingredients is all it takes for the pastry and with a food processor it is done lickity split.   I found that the dough was almost like a clay……and as it cooked it didn’t really turn into what I imagined it would.  It was more like a crust…hard on the outside.  I didn’t have all the ingredients for the watercress mixture so I improvised with spinach, mushrooms, dill and cream cheese.  (it was such a good mixture I could have eaten it with crackers)  I steamed some broccoli and thought the meal needed one more thing so I made a lemon butter sauce.  The sauce was perfectly tart to go with the salmon and the broccoli. 

Having never tasted it before I wasn’t sure if my final product was correct.  Boy and Man loved the salmon…but didn’t like the pastry so much.  Man said the pastry had no flavor and he would have preferred a “crescent roll”  like pastry.  (apparently his advanced palate knows more than I….LOL)  I thought it was perfectly fine and how great was it that it was like an individual packaged dinner? 

Daring Cooks 2~Me 2

27
Apr
09

Piece of Cake….

db2So I have finally caved….and started my own blog.  I have always been the anti-blog person in the group.  So not willing to spend the time plus I’m not naturally creative and always felt that blogging would stress me out.   I joined this “little” group called the Daring Bakers’ about a year ago and through natural progression have ended up here.   Some people that I’ve talked to have assured me that blogging is a “piece of cake”, but I’ve learned that I am technologically inept and that “piece of cake” is nowhere in sight.  Therefore, I am blindly jumping into this adventure and enjoying the sights as I go.  Hey….who doesn’t love an adventure right? (plus they are always fun if people come with you to share the experience)  Anyway….back to cake. 

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.db-43

Who is this Abbey they speak of and why is she infamous?  Well I still don’t know about who she is, but I will tell you she’s infamous because this cheesecake is so moist.  I’m talking perfectly moist, the kind of moist you dream about and covet when you eat cheesecake from a fine restaurant.  The recipe was basic and simple and the challenge was to make it unique.  (what is with all this creativity…don’t they know I have no imagination?)  I decided that I would make a light tasting cheesecake to go along with the spring weather we’ve been experiencing.  I made a coconut flavored cheesecake with a mandarin/mango juice glaze.  I was gonna stop there, but I was feeling that I needed to step it up a smidge since I have my own blog now and chose to frost the sides with a thin layer of buttercream and topped it with some sugared almonds.  Doesn’t sound really good when you mention frosting eh?, but it takes the cheesecake to a different level.  It makes it more than just a cheesecake and it tastes really good.   db1

So there it is….my first post.  Ta-Da!!  Once I figure it all out, there will be links and a button and all the other stuff that makes a blog a blog.  ( I know…crazy talk right?!)




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