12 Weeks of Christmas: Week 6, Butterballs | poet in the pantry. Yes, I’m late. Technically, it’s Week 7. And there will be a Week 7 post later this week. But I have a really good excuse. No, the dog didn’t eat my homework. Instead, my town was hit by a freak October Nor’Easter that dumped nearly 2 feet of snow on us. We spent the 4 days we were without power at my parents’ house, as warm as could be by their fireplace (and then much warmer when the kerosene heaters were discovered and filled). In honor of that storm, I’m giving you Butterballs this week, dusted in a fine coating of powdered sugar that is sure to make you think of winter’s snow.
My mom and sister insisted this recipe made 3 dozen, so I shaped them smaller than I usually do (I normally would use my small cookie scoop to portion out the dough) and was, in fact, able to get 4 dozen out of one batch. Let’s hope there are no more freak snow storms to disrupt the remaining weeks of Christmas Cookies & Sweets! Butterballs Author: adapted from my mother Recipe type: Cookie. All PW Recipes. Making time for dinner: Baked Chicken Nuggets. Hot Dog Buns. Basil Chicken Lettuce Wraps. 4:35 Get home from work. 4:50 Finish browning Basil Chicken. 4:55 Wash lettuce. 5:00 Put in the fridge. 5:10 Running date with Bjork. (He carries me for the extra calorie burn.) 5:50 Shower/ try to make my hair look freshly washed and dried. 6:00 Dinner is served! Basil Chicken Lettuce Wraps Author: Pinch of Yum Serves: 4 ground chicken (1 lb) diced jalapeno to taste 1 T. soy sauce 1 T. oil 2 T. white sugar 1 T. hoisin sauce 1 T. garlic 1 T. water fresh basil brown rice (about 2 cups) lettuce leaves, washed Brown chicken with all ingredients up to basil.
They may not be as photogenic as yesterday’s oddball asparagus quesadillas, but they were fresh, super-fast, and yummy! And how do I pull apart lettuce leaves without breaking them? More from Pinch of Yum. Mozilla Firefox. Didn’t know how to import the comments from blogger…so here they are! 45 Comments Blogger Umm Mymoonah said… Very colourful, soft and moist. Perfect with a cup of tea. September 19, 2010 11:07 PM Delete Blogger Rosa’s Yummy Yums said… A lovely fluffy cake! Cheers, Rosa September 19, 2010 11:10 PM Delete Blogger Amanda said… That looks positively sinful Deeba! September 19, 2010 11:12 PM Delete Anonymous Xiaolu @ 6 Bittersweets said… Sweets with some tart flavor are my favorites. September 19, 2010 11:19 PM Delete Anonymous Kulsum@JourneyKitchen said… I’m a chocolate aficionado! September 19, 2010 11:22 PM Delete Blogger Cool Lassi(e) said… A truly moist and scrumptious cake!
September 19, 2010 11:52 PM Delete Anonymous Prerna@IndianSimmer said… Gosh Vindee! Thanks for sharing the recipe! September 19, 2010 11:55 PM Delete Blogger Miriam said… Oh my, lovely photos and cake! September 20, 2010 12:06 AM Delete Blogger Jagruti જાગૃતિ said… Truley Divine Cake..pics are great! Your cake look delish! Wow. Beef. Posting these pics is making my mouth water!!! Good sign, right? Warning: this is another one of those meals that you need to start the night before!!! But it is pretty simple and very tasty!!! The night before, take a beef chuck roast and place it in a glass baking dish. Ingredients for the marinade: lime juice vegetable oil chopped onion minced garlic salt pepper Cover and marinade overnight... be sure to turn several times! The next day.... to a crockpot add vegetable stock, can of diced tomatoes, chipotle peppers, yellow onion, garlic cloves, cumin, chili powder, salt and pepper. Remove meat from marinade and add to crockpot.
Cook for 4-5 hours or until fork tender. After the meat has cooked, start frying the tortillas. Place corn tortillas in a large saucepan with a small amount of oil and fry for about 1 minute each side. Place on a paper towel lined place to drain extra grease. You are ready to assemble.... this is the way I like them but you can add whatever you like or leave off what you don't! Enjoy! Chicken Cordon Bleu Soup. This soup was creamy with a little kick of spice in the background. In hind sight we thought it would be even better with a light, flaky biscuit baked on top:) I highly recommend this one if you love Chicken Cordon Bleu and even if you don't love it or have never had it! First melt butter and add chopped onion-cook until tender add in flour add half and half Meanwhile cook chicken once browned add to the above mixture along with some chicken broth the round-up of spices^ *not pictured* yellow mustard and throw in some fresh broccoli then throw in cubed ham Pour into ramekins Grate some good cheese:) lots of it!!
Top soup with as much cheese as you think you should;) then top the whole thing with a pie crust-cut just a little bigger than ramekin brush with egg wash cut slits then, just go ahead, break into this crispy crust to get to that creamy goodness!! Hope you enjoy our take on the classic Chicken Cordon Bleu:) Enjoy! Crème Brûlée. Crème brûlée is one of my favourite desserts. Unfortunately when you order it at a restaurant it's often dissapointing and far too big. This is my best recipe and has never failed me. The best part about this recipe is that the custard isn't too thick or overly rich.
I like mine to still have a bit of a wobble and not be like eating baked clotted cream. It's the same custard recipe as the best-dessert-I've-ever-made. But right now, I want caramel. I love my little blowtorch from Migros. About half an hour after pulling the custards out of the oven, I couldn't wait any more. While it was worth it at the time, do chill them and use granulated (caster seems to melt too quickly and then burn but that might have been my overenthusiasm). The next day I had to photograph one again after slightly burning the first. There's nothing quite like smashing through a beautiful layer of caramel into gorgeous custard.
I like my crème brûlée with plenty of real vanilla. Crème brûlée 3 egg yolks. Perrys' Plate: Homemade Buttermilk Dressing (Dry Mix) There are a lot of recipes for homemade buttermilk dressing floating around the internet, but most of them call for fresh herbs. (Pioneer Woman has a great recipe using fresh herbs that can be a starting point for all kinds of add-ins.) When I finally found (and tweaked) this recipe using all dried ingredients, I was happy to have a ready-to-use blend in my pantry.
Sometimes I just don’t feel like chopping a bunch of herbs. (Or spending a lot of money on herbs when my herb garden isn’t doing so well. Or is non-existent. Like right now.) I do want to. . . I like to make my dressing in a quart-size mason jar. That’s the jar holding my homemade olive oil mayonnaise. Just dump 1/4 cup of dry mix on top. Add the buttermilk. And whisk (or shake) like there’s no tomorrow. ? This dressing is seriously versatile. Poor Girl Eats Well: breakfast. POLWIG. Butter… Lots and Lots of Butter « poet in the pantry.
I’m sure most of you are familiar with the movie Julie & Julia, based upon the lives of Julie Powell, an ordinary woman who challenged herself to cook her way through Julia Child’s Mastering The Art of French Cooking and blogged about it, and Julia Child herself. Besides loving this movie dearly, it’s actually a homework assignment. I’m taking a Film Writing course and on the first day, we had to select a screenplay to read in order to get a feel for formatting and how they’re written. I practically flew out of my seat to grab Julie & Julia before anyone else could put their filthy paws on it. It was, after all, personal. I should be the one to read it. Let someone else work their way through Inception or Black Swan–this was my calling. Well, despite it being my calling, I’ve been so busy actually baking and blogging about it that I haven’t had time to read about Julie’s and Julia’s adventures in the kitchen or Julie’s blogging.
Oatmeal Creme Pies Total time. 50 Pancakes and Waffles (1 - 10) : Recipes and Cooking. Freshly Baked Stories, Recipes and Photos: Chocolate Malt Marshmallows. If you haven’t noticed, I’ve got the candymaking bug lately, people, and I’ve got it bad. And since its coincided with my insatiable need for all things malted , meet my latest love: the Chocolate Malt Marshmallow. These little gems positively scream, “Gift me! GIFT ME!” Just in time for you to realize that you really ought to give a little something to the mailman this year. Impromptu gifts aside, these chocolaty, malt-y, delightfully pillowy cubes are just the thing to fill out your holiday cookie tins and bob happily in your wintertime hot cocoa.
Coated in bittersweet chocolate shavings rather than powdery cornstarch or confectioners’ sugar, I sort of love the shaggy look of them, the way they leave little flecks all over the plate or the mug. At first glance, you might think you’re just getting a plain old chocolate-flavored marshmallow here (not that there’s anything wrong with that), but the toasty flavor of malt is such a nice surprise. You know what else I think is magical? Hoisin Pork and Asian Slaw Egg Rolls. Food, Recipes, and Photography — Pinch My Salt. The Perfect Pantry. Puff Pastry. September 27th, 2009 | 58 Comments Share What is it about puff pastry? The mere mention of it sends shivers down every baker’s spine. Could it be the knowledge that it has 944 microscopic layers of dough and butter, which seem to break all laws of physics?
You look down at your own two hands and think, “These two hands? The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. Now please sit down. It became obvious that if I wanted to have the priceless gift of knowledge, I was going to have to gift myself. The not so secret thing that we all know but refuse to embrace, thanks to our 21st century impatience is this: other than following the recipe directions, the secret to making puff pastry is KEEPING IT COLD AT ALL TIMES. Now that it’s clear I’m nuts, what with all these sea life metaphors flying around, we can methodically make the dough. Here is a great video of Michel Richard with Julia Child demonstrating exactly how it’s done. 1. 2. 3. 3. 4. 5. 5. 6.
Cinnamon Rolls 101. Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts? Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. I’ve carried on the tradition through the years and have won friends and influenced people just by delivering these rolls.
They really are that good. A warning. If you follow these instructions and wind up delivering these cinnamon rolls to your friends, be prepared for any of the following to occur:1. Let’s start by making the dough. Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together.
After an hour, the dough will look like this. Ingredients. Peanut Butter and Julie: A Duo of Pumpkin-Apple Delights. So, my previous post might have been a bit premature. I truly, truly, intended to get back to a consistent blogging schedule after my summer hiatus. If you could see the stack of torn out recipes, notes, and cookbooks with dog-eared pages that I have on my nightstand, then you would know that my lack of blogging is not due to lack of materials or inspiration.........it's due to lack of time. I've asked for this before, and now I'm going to ask, very nicely, once again: Could somebody out there please, please, figure out how to increase my day to 36 hours? I promise that I will only sleep for a maximum of six.
More than ever, over the past few months, I've found it nearly impossible to even scratch the surface of my constantly growing to-do list. Or, I should say, to-do LISTS. 9216. Let me put this into perspective for you: Up until this order, my largest order ever had been for 20 cases. Challenge, because a challenge is what I had. Pumpkin-Apple Cake with Streusel Topping Serves 8-10. Perrys' Plate: Shrimp and Cucumber Lettuce Wraps with Fresh Dill.
Yep, more seafood. I guess I should explain the sudden influx of fish and seafood recipes I’ve posted lately (with another one on its way). For the past month or so I’ve been on a little diet. Cutting sugars and starches and whatnot. Oh, and I lost 17 lbs that I’ve been carrying around for the past five years. Yippee! So back to seafood. Whether you’re on a diet or not, these lettuce wraps are a nice, fresh, healthy lunch (or light dinner) with a lot of flavor. I should add here how much I love fresh dill. The end. Picky cook. Project Food Blog Entry: An Ohio Girl Makes a Korean Classic. Pistachio cupcakes with strawberry buttercream | Eat My Charlotte. Creative Loafing Charlotte Browse Music Browse News Browse Arts Browse Food and Drink Browse Film Browse Sex and Love Browse Style Browse Blogs Browse Best of Charlotte Browse CL Deals Browse DNC Du Jour Browse Columns Archives | RSS More Sharing ServicesShare « Pickles Farmers Market opens in Jun… | Photos from San Antonio's Modern Me… » Thursday, May 20, 2010 Recipe / Priscilla Tsai Pistachio cupcakes with strawberry buttercream Posted by Priscilla Tsai on Thu, May 20, 2010 at 12:38 PM I'm thinking Lily Pulitzer would approve of these prepster-looking green and pink cupcakes.
These pistachio and strawberry cupcakes were concocted as part of an effort to use up the remainder of my gallon of strawberries from last weekend. Slightly green, the pistachio cupcake base is made from a Dorie Greenspan white cake recipe which I edited by adding ground pistachios and a splash of almond extract. Pistachio cupcakes with strawberry buttercream Makes about 30 cupcakes Ingredients 2 1/4 cups cake flour 1/2 teaspoon salt like. Peanut oil (Recipe: broccoli eggrolls) - The Perfect Pantry. Updated August 2010. Utopian idealist and German inventor Rudolf Diesel had a dream. When he demonstrated his new engine at the 1900 Paris World Exposition, it ran not on petroleum, but on peanut oil. In the perfect world, Diesel believed, renewable biofuels like peanut oil could power farm machinery and automobiles. More than 100 years later, my car still guzzles gasoline, but peanut oil powers my stir-fry cooking, earning it shelf space in The Perfect Pantry.
Low in the saturated fats that can elevate cholesterol, peanut oil is made by passing cleaned peanuts through hullers to separate the kernels; the kernels, which contain 48-56 percent oil, are then crushed, heated and pressed in hydraulic presses. Most American peanut oils are mild-flavored, whereas Chinese peanut oil, less heavily refined, has a nuttier flavor. Peanut oil, my choice for frying everything from tofu to latkes, is a bit pricey in the local grocery store, but is half the price in our Asian market. Ingredients Directions. Moonblush Tomatoes.