Tuesday, October 25, 2011
Sunday, October 23, 2011
I haven't blogged.
Wednesday, September 21, 2011
Sunday, July 3, 2011
Sunday, June 26, 2011
Monday, June 20, 2011
Friday, June 17, 2011
Wednesday, June 15, 2011
Tuesday, May 17, 2011
Sunday, May 1, 2011
1 1/2 oz Tequila
Friday, April 29, 2011
My mom originally told me about these lasagna rolls she made. She raved about them. I looked them up online and tried to figure out how to make them. Frozen organic spinach is a pretty cost effective way to get organic greens plus I had a coupon.
Thursday, April 28, 2011
Wednesday, April 27, 2011
Tuesday, April 26, 2011
Monday, April 25, 2011
Thursday, April 21, 2011
Tuesday, April 19, 2011
Tuesday, April 12, 2011
Thursday, April 7, 2011
Place the egg whites (save the yolks for the curd) in the mixer bowl with the fancy whisk attachment.
Beat egg whites, on medium speed until quite foamy, not just slightly foamy. Think mostly foam. Add the pinch of salt and increase speed to medium-high.
Slowly begin to sprinkle in the sugar. Continue to beat eggs until they become thick, glossy and messy. The egg whites will be the consistency of melted marshmallow.
I tossed the lime juice and vanilla right into the mixer at the end.
When I did this the second time I used a spoon and made little dots of meringue on the sheet. Not pretty stars, but not a giant blob either so it worked for me. the dots can be close together on the tray.
Bake meringues for 2 hours, until firm and hardened.
Remove from the oven and allow to cool completely on the baking sheet before filling and sandwiching.
Heat pot over a medium-low heat and add butter. Whisk the mixture, everything I read online said to keep a spatula nearby to help you get into the corners of the pan so it didn’t burn but I didn’t really use mine.
Cook the curd until the butter is melted, and the mixture is the thick and gooey. I whisked constantly, at first it smelled like butter, then eggs, then more like citrus, if you want the smell story.
Remove the curd from the flame and immediately pour into the fine mesh strainer over the medium bowl. Press through the strainer, leaving any cooked egg bits in the strainer; I took a picture of what was left in my strainer so you could see what I mean.
Place curd in a container, with a piece of plastic wrap placed directly over (touching) the curd. Place in the fridge until completely cold.
Spread a dollop of curd on the meringue and top it with another meringue. This is a sandwich cookie, which is like eating two cookies, but it only counts as one, best trick ever!
Sunday, April 3, 2011
Sift together the flour, baking soda, and salt in a bowl; set aside.
In my mixer bowl I, creamed together the melted butter and brown and granulated sugars until well blended.
Beat in the vanilla, egg, and egg yolk, mixing until light and creamy.
Mix in the sifted ingredients, working until just blended.
Stir in the chocolate chips and oats by hand, I used a spatula because I always use spatulas for everything.
Chill dough in the refrigerator for 30 minutes to one hour.
Preheat the oven to 325 degrees. Line them with parchment paper, I don’t really like parchment because it folds funny and it makes me feel silly but I dislike cleaning so I use it.
Use a table knife to scoop and press dough into a ¼-cup measuring scoop, and put the dough balls onto the prepared cookie sheets.
You don’t want the cookies too close together.
Bake cookies for 15 to 20 minutes, or until the edges are lightly browned.
Cool on baking sheets for a few minutes before transferring to wire racks to cook completely.
I’d recommend eating with milk.