Sources:
Pizza Crust: The Pioneer Woman Cooks
Pizza Sauce: Annie's Eats
Let me know what kind of pizza is your favorite - I have another crust and batch of sauce in my freezer.
Enjoy!
Jessica
Tuesday, May 10, 2011
Pizza Crust - 04 14 11
I tackled another Bucket List item - pizza crust! I love the idea of making everything from scratch. While trying to eat simply, healthy, and on a budget I decided to make a pizza crust. With Kristen in town, I prepared the pizza crust and pizza sauce on a Wednesday night. When she arrived Thursday, all we had to do was assemble and bake. And, it turned out quite good!
Sources:
Pizza Crust: The Pioneer Woman Cooks
Pizza Sauce: Annie's Eats
Kristen and I made a veggie pizza with lots of cheese! We had green peppers, artichoke hearts, mushrooms, and onions. For a time and wallet saver - I purchased the items from the salad bar at a local grocery store. I think I got all the veggie toppings for under $2.00!
Let me know what kind of pizza is your favorite - I have another crust and batch of sauce in my freezer.
Enjoy!
Jessica
Sources:
Pizza Crust: The Pioneer Woman Cooks
Pizza Sauce: Annie's Eats
Let me know what kind of pizza is your favorite - I have another crust and batch of sauce in my freezer.
Enjoy!
Jessica
Easter Stollen - 04 22 11
Another one off the Bucket List!
I decided to make a Stollen using rum soaked fruit, almonds, and orange and lemon extract. I took it to my Grandpa's house for Easter and he especially enjoyed it! (He even said it was better than the Martin's kind). I definitely need to work on my shaping (it was supposed to look like a blanket in a manger but after the 2nd rise looked more like a crescent moon). I think next time I will divide the dough in half and experiment with other shapes. Check out my pictures below and if you tasted it, let me know your thoughts!
Source: The Bread Baker's Apprentice by Peter Reinhart
Enjoy!
Jessica
I decided to make a Stollen using rum soaked fruit, almonds, and orange and lemon extract. I took it to my Grandpa's house for Easter and he especially enjoyed it! (He even said it was better than the Martin's kind). I definitely need to work on my shaping (it was supposed to look like a blanket in a manger but after the 2nd rise looked more like a crescent moon). I think next time I will divide the dough in half and experiment with other shapes. Check out my pictures below and if you tasted it, let me know your thoughts!
Source: The Bread Baker's Apprentice by Peter Reinhart
Enjoy!
Jessica
Pumpkin Ice Cream - 04 16 11
For my birthday, my sister and Ryan gave me the Kitchen Aid ice cream maker attachment! I was super excited! So, I made some pumpkin ice cream with my ice cream attachment. (Thanks, Mom and Dad for the ice cream mix from Williams-Sonoma).
It was super mega delicious! Check out the pictures below.
Additionally, Kristen and Ryan gave 500 ice creams, sorbets, & gelatos by Alex Barker. I made the classic vanilla ice cream with good results. I can't want to try pistachio, orange sherbet, and various others.
Thanks, Kristen and Ryan!
Enjoy!
Jessica
It was super mega delicious! Check out the pictures below.
Additionally, Kristen and Ryan gave 500 ice creams, sorbets, & gelatos by Alex Barker. I made the classic vanilla ice cream with good results. I can't want to try pistachio, orange sherbet, and various others.
Thanks, Kristen and Ryan!
Enjoy!
Jessica
Monday, April 11, 2011
Bucket List: Tamale Pie
Well, I've started. I made one item from my Kitchen Bucket List - tamale pie. This was very quick & easy (but it could be more difficult if you cooked the polenta or made the salsa from scratch). However, I am thankful I tried this recipe and I can think of ways to change it up already - salsa verde, chicken, pork, etc.
Source: A Couple Cooks - Vegetable Tamale Pie
Jessica's Notes:
- I used an 8 x 8 dish since I have no 9 x 9 square
- I used only 1 tube of polenta and that was plenty
- I used fire roasted corn and it definitely gave it a kick
- I added in some left over chick peas and results were still delicious
- Of course, I added more cayenne too!
See below for some of my photos!
Source: A Couple Cooks - Vegetable Tamale Pie
Jessica's Notes:
- I used an 8 x 8 dish since I have no 9 x 9 square
- I used only 1 tube of polenta and that was plenty
- I used fire roasted corn and it definitely gave it a kick
- I added in some left over chick peas and results were still delicious
- Of course, I added more cayenne too!
See below for some of my photos!
Enjoy!
Jessica
Thursday, April 7, 2011
Sour Cream Chocolate Chip Coffee Cake
This week I made I coffee cake as a treat to some of my co-workers. I was quite pleased with the results and thankfully able to sneak a piece for myself. Everyone enjoyed it and I will definitely book mark it to make again.
I took a picture after it came out of the pan, but then I forgot to take a picture after I sliced it. So sorry! You'll have to try it out for yourself to know what the inside is.
Equipment: Tube pan in 1 piece (not an Angel Food cake pan due to the possibility of leakage)
Food processor
Stand mixer
Various spatulas, measuring cups and spoons, and bowls
Wire rack for cooling
Rimmed baking sheet
Streusel:
3/4 cup unbleached all-purpose flour
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
2 T. ground cinnamon
2 T. cold unsalted butter (I recommended cutting it into pieces)
1 cup pecans, chopped
Additional: 1 cup chocolate chips
powdered sugar for dusting top
Cake:
4 large eggs
1 1/2 cups sour cream
1 T. vanilla extract
2 1/4 cups unbleached all purpose flour
1 1/4 cups granulated sugar
1 T. baking powder
3/4 t. baking soda
3/4 t. salt
12 T. (1 1/2 sticks) unsalted butter, softened but still cool, and cut into 1 inch cubs
Directions:
1. For the Streusel: Place the flour, granulated sugar, 1/4 cup of the dark brown sugar, and the cinnamon in a food processor and process to combine. Transfer 1 1/4 cups of this mixture to a small bowl and add the remaining brown sugar, stir to combine (this will be the streusel for the inside of the cake). Add the butter and pecans to the food processor bowl and process until the nuts and butter have been broken down into small pebbly pieces, about 10 1-second pulses. (This will be the streusel for the top of the cake).
2. For the Cake: Adjust oven rack to lowest position. Heat the oven to 350*. Grease a tube pan.
3. Combine the eggs, 1 cup of the sour cream, and vanilla in a medium bowl. (I whisked them together).
4. In the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt at a low speed, about 30 seconds. Add the butter and the remaining sour cream (1/2 cup) and mix at low speed until the dry ingredients are moistened. Increase to medium speed and beat for 30 seconds. Scrape down the sides of the bowl.
5. Decrease the mixer speed to medium-low and slowly incorporate the egg mixture in 3 additions, beating for 20 seconds after each addition. Scrape down the sides of the bowl as necessary. Increase the speed to medium - high and beat for 1-2 minutes (the batter should increase in volume and become aerated and pale in color).
6. Add 2 cups of the batter to the prepared tube pan. With a spatula, smooth the surface of the batter. (If adding in chocolate chips, sprinkle 1/2 cup onto the batter before the streusel). Sprinkle with 3/4 cup of the streusel filling (without butter and nuts). Drop 2 cups of the batter over the streusel, and then add the remaining streusel filling. (Again, if adding chocolate chips add these before the next layer of streusel - your streusel filling should go on top of the chocolate chips). Top with the remaining batter and then the streusel topping (with butter and nuts).
7. Bake until the cake feels firm to the touch (about 50-60 minutes) and a toothpick comes out clean from the center (ignoring chocolate chip or streusel residue). Cool the cake in the pan for 30 minutes on a wire rack. Place a rimmed baking sheet over top of cake and invert the cake onto the pan (cake should be upside down with streusel filling touching the baking sheet). Using a wire rack, re-invert the cake so the streusel is facing up. Cool for 2 hours and serve or cool completely and wrap the cake in aluminum foil.
8. Since I sliced mine, I topped the slices with sifted powdered sugar.
Enjoy!
Jessica
I took a picture after it came out of the pan, but then I forgot to take a picture after I sliced it. So sorry! You'll have to try it out for yourself to know what the inside is.
Sour Cream Chocolate Chip Coffee Cake
Source: Adapted from Baking Illustrated
Serves: 16Equipment: Tube pan in 1 piece (not an Angel Food cake pan due to the possibility of leakage)
Food processor
Stand mixer
Various spatulas, measuring cups and spoons, and bowls
Wire rack for cooling
Rimmed baking sheet
Streusel:
3/4 cup unbleached all-purpose flour
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
2 T. ground cinnamon
2 T. cold unsalted butter (I recommended cutting it into pieces)
1 cup pecans, chopped
Additional: 1 cup chocolate chips
powdered sugar for dusting top
Cake:
4 large eggs
1 1/2 cups sour cream
1 T. vanilla extract
2 1/4 cups unbleached all purpose flour
1 1/4 cups granulated sugar
1 T. baking powder
3/4 t. baking soda
3/4 t. salt
12 T. (1 1/2 sticks) unsalted butter, softened but still cool, and cut into 1 inch cubs
Directions:
1. For the Streusel: Place the flour, granulated sugar, 1/4 cup of the dark brown sugar, and the cinnamon in a food processor and process to combine. Transfer 1 1/4 cups of this mixture to a small bowl and add the remaining brown sugar, stir to combine (this will be the streusel for the inside of the cake). Add the butter and pecans to the food processor bowl and process until the nuts and butter have been broken down into small pebbly pieces, about 10 1-second pulses. (This will be the streusel for the top of the cake).
2. For the Cake: Adjust oven rack to lowest position. Heat the oven to 350*. Grease a tube pan.
3. Combine the eggs, 1 cup of the sour cream, and vanilla in a medium bowl. (I whisked them together).
4. In the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt at a low speed, about 30 seconds. Add the butter and the remaining sour cream (1/2 cup) and mix at low speed until the dry ingredients are moistened. Increase to medium speed and beat for 30 seconds. Scrape down the sides of the bowl.
5. Decrease the mixer speed to medium-low and slowly incorporate the egg mixture in 3 additions, beating for 20 seconds after each addition. Scrape down the sides of the bowl as necessary. Increase the speed to medium - high and beat for 1-2 minutes (the batter should increase in volume and become aerated and pale in color).
6. Add 2 cups of the batter to the prepared tube pan. With a spatula, smooth the surface of the batter. (If adding in chocolate chips, sprinkle 1/2 cup onto the batter before the streusel). Sprinkle with 3/4 cup of the streusel filling (without butter and nuts). Drop 2 cups of the batter over the streusel, and then add the remaining streusel filling. (Again, if adding chocolate chips add these before the next layer of streusel - your streusel filling should go on top of the chocolate chips). Top with the remaining batter and then the streusel topping (with butter and nuts).
7. Bake until the cake feels firm to the touch (about 50-60 minutes) and a toothpick comes out clean from the center (ignoring chocolate chip or streusel residue). Cool the cake in the pan for 30 minutes on a wire rack. Place a rimmed baking sheet over top of cake and invert the cake onto the pan (cake should be upside down with streusel filling touching the baking sheet). Using a wire rack, re-invert the cake so the streusel is facing up. Cool for 2 hours and serve or cool completely and wrap the cake in aluminum foil.
8. Since I sliced mine, I topped the slices with sifted powdered sugar.
Enjoy!
Jessica
Sunday, April 3, 2011
Sandwich Bread
Hello folks! This Saturday I made some light wheat sandwich bread - perfect for the turkey and cheese I have in my fridge (and for the mango butter I bought on impulse at Trader Joe's).
This is the first time my sandwich loaf has turned out! I've tried 3 different whole wheat recipes before abandoning ship and starting with a light wheat. (The other attempts resulted in dense, super "healthy" tasting bread).
I think the keys to a perfect loaf are as follows:
- Make sure you're using the right kind of yeast. I used active dry for this recipe.
- Make sure you're not over kneading the bread (difficult to do by hand, but isn't unrealistic if using the dough hook on the Kitchen Aid).
- Make sure you're letting the dough rise in a warm place (I think this was my downfall the first time). I actually put the dough in my closet upstairs (because it is the warmest place and free from drafts - and it worked out perfectly!).
- Make sure your dough is touching all sides of the pan before the 2nd rise.
- Make sure you're using the correct equipment. I have 2 - 1lb. loaf pans from Chicago Metallic sized 8.5 x 4.5. 9x5 loaf pans (found in Target) were not working for me. My mom bought me one pan from Sur La Table and I purchased a matching one from amazon.com
- Make sure after your second rise that the dough is cresting above the lip of the loaf pan.
- Make sure you've baked the bread until the internal temperature reaches 190*F. When checking the temperature, make sure you're checking the temperature from the bottom of the loaf (i.e. take the loaf out of the pan and turn it upside down).
The recipe I used is from Annie's Eats - adapted from Smitten Kitchen - adapted from The Bread Baker's Apprentice.
Enjoy!
Jessica
This is the first time my sandwich loaf has turned out! I've tried 3 different whole wheat recipes before abandoning ship and starting with a light wheat. (The other attempts resulted in dense, super "healthy" tasting bread).
I think the keys to a perfect loaf are as follows:
- Make sure you're using the right kind of yeast. I used active dry for this recipe.
- Make sure you're not over kneading the bread (difficult to do by hand, but isn't unrealistic if using the dough hook on the Kitchen Aid).
- Make sure you're letting the dough rise in a warm place (I think this was my downfall the first time). I actually put the dough in my closet upstairs (because it is the warmest place and free from drafts - and it worked out perfectly!).
- Make sure your dough is touching all sides of the pan before the 2nd rise.
- Make sure you're using the correct equipment. I have 2 - 1lb. loaf pans from Chicago Metallic sized 8.5 x 4.5. 9x5 loaf pans (found in Target) were not working for me. My mom bought me one pan from Sur La Table and I purchased a matching one from amazon.com
- Make sure after your second rise that the dough is cresting above the lip of the loaf pan.
- Make sure you've baked the bread until the internal temperature reaches 190*F. When checking the temperature, make sure you're checking the temperature from the bottom of the loaf (i.e. take the loaf out of the pan and turn it upside down).
The recipe I used is from Annie's Eats - adapted from Smitten Kitchen - adapted from The Bread Baker's Apprentice.
Enjoy!
Jessica
Sunday, March 27, 2011
Kitchen Bucket List
Check out the newest page to my blog- My Kitchen Bucket List.
Feel free to suggest additions in the comment section. Hope you can follow along on this kitchen adventure!
Jessica
Feel free to suggest additions in the comment section. Hope you can follow along on this kitchen adventure!
Jessica
Pistachio Cake with Honey Vanilla Buttercream Frosting
Family in town = guinea pigs for first attempt at layered cake and homemade frosting.
I choose to make a Pistachio Cake with Honey Vanilla Buttercream Frosting as a dessert to a pizza party attended by my parents and aunt and uncle. I made the cake on Friday night. Then I made the frosting and assembled it Saturday to be ready for every one's arrival.
I have to say I was pleased with my first attempt. I modified the recipe from Pink Parsley Catering from a 3 layer to a 2 layer (mostly because I only had 2 8-inch cake rounds). That adaptation in combination with an egg white mishap led to cake to be a little on the dense side. But the frosting! Oh the frosting! Thank goodness for the frosting! It definitely saved the cake and was super delicious!
For the recipe check out: Josie at Pink Parsley Catering
For my pictures, look below:
Jessica
I choose to make a Pistachio Cake with Honey Vanilla Buttercream Frosting as a dessert to a pizza party attended by my parents and aunt and uncle. I made the cake on Friday night. Then I made the frosting and assembled it Saturday to be ready for every one's arrival.
I have to say I was pleased with my first attempt. I modified the recipe from Pink Parsley Catering from a 3 layer to a 2 layer (mostly because I only had 2 8-inch cake rounds). That adaptation in combination with an egg white mishap led to cake to be a little on the dense side. But the frosting! Oh the frosting! Thank goodness for the frosting! It definitely saved the cake and was super delicious!
For the recipe check out: Josie at Pink Parsley Catering
For my pictures, look below:
I have my eyes on:
Stay tuned for more updates!
Jessica
Wednesday, March 9, 2011
Mardi Gras King Cake
This year I made a New Orleans King Cake for Fat Tuesday. What is a king cake you ask?
A king cake takes its name from the biblical three kings. Catholic tradition states that their journey to Bethlehem took twelve days and that they arrived to honor the Christ Child. The season for king cake extends from the end of the Twelve Days of Christmas to Mardi Gras day. Some organizations or groups of friends may have "king cake parties" every week through the season.
The king cake of the New Orleans Mardi Gras tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted bread topped with icing or sugar, usually colored purple, green, and gold (the traditional Mardi Gras colors). New Orleans king cakes are traditionally deep-fat-fried and in more recent years come with a filling.
Most everyone is familiar with the tradition of the hidden trinket - a small baby for the New Orleans style. It is said that whoever finds the baby in the cake is responsible for hosting next year's King Cake party.
For my King Cake, I decided to make a cinnamon roll type cake filled with brown sugar, cinnamon, golden raisins, pecans, and melted butter. I covered the top with a glaze made from confectioner's sugar and topped it off with Mardi Gras colored sprinkles. The recipe for the cake dough came from my friend Rhonda at work.
Here are some pictures:
I will definitely be making this again - it was great for breakfast this morning!
Jessica
A king cake takes its name from the biblical three kings. Catholic tradition states that their journey to Bethlehem took twelve days and that they arrived to honor the Christ Child. The season for king cake extends from the end of the Twelve Days of Christmas to Mardi Gras day. Some organizations or groups of friends may have "king cake parties" every week through the season.
The king cake of the New Orleans Mardi Gras tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted bread topped with icing or sugar, usually colored purple, green, and gold (the traditional Mardi Gras colors). New Orleans king cakes are traditionally deep-fat-fried and in more recent years come with a filling.
Most everyone is familiar with the tradition of the hidden trinket - a small baby for the New Orleans style. It is said that whoever finds the baby in the cake is responsible for hosting next year's King Cake party.
For my King Cake, I decided to make a cinnamon roll type cake filled with brown sugar, cinnamon, golden raisins, pecans, and melted butter. I covered the top with a glaze made from confectioner's sugar and topped it off with Mardi Gras colored sprinkles. The recipe for the cake dough came from my friend Rhonda at work.
Here are some pictures:
I will definitely be making this again - it was great for breakfast this morning!
Jessica
Tuesday, March 8, 2011
Cookie Challenge
Hi Everyone!
My apologies for the delay in posting. I've been busy with work, reading, and marking new recipes to try. A few weeks ago I participated in a Baker's Challenge at work. Bakers were asked to submit cookies / treats in a variety of categories:
* Chocolate Chip
* Peanut Butter
* Oatmeal
* Shortbread
* Best family recipe
* Cupcake
* Best decorated cake
I'm pleased to announce I won both the Peanut Butter and the Shortbread categories with recipes featured on this blog! White Chocolate Peanut Butter Pretzel and Margarita Shortbread are award winning recipes.
Hope you have time to bake these for yourself as well.
Jessica
My apologies for the delay in posting. I've been busy with work, reading, and marking new recipes to try. A few weeks ago I participated in a Baker's Challenge at work. Bakers were asked to submit cookies / treats in a variety of categories:
* Chocolate Chip
* Peanut Butter
* Oatmeal
* Shortbread
* Best family recipe
* Cupcake
* Best decorated cake
I'm pleased to announce I won both the Peanut Butter and the Shortbread categories with recipes featured on this blog! White Chocolate Peanut Butter Pretzel and Margarita Shortbread are award winning recipes.
Hope you have time to bake these for yourself as well.
Jessica
Thursday, February 24, 2011
White Chocolate Peanut Butter Pretzel Cookies
Hello, Readers! Sorry for the delay in posting - work has been busy and I am still trying to find a good sandwich loaf recipe. Here is a recipe for cookies that I recently made, from Picky Palate. I have made a lot of her sweet recipes and they always turn out delicious. I highly recommend checking out her blog.
Below are some pictures of the cooking baking process:
Below are some pictures of the cooking baking process:
Enjoy!
Jessica
Monday, February 14, 2011
Happy Valentine's Day!
Stay tuned for posts on cookies and whole wheat bread.
Hope you're enjoying something sweet tonight :)
Hope you're enjoying something sweet tonight :)
Sunday, February 6, 2011
Super Bowl Sunday - Chili and Cheddar Biscuits
Today is Super Bowl Sunday ... Packers vs. Steelers. I'm not really attached to any one team - more so to the idea of the snacks! I have been at a conference this weekend so I was limited as to my time. I decided to make chili (which I can eat through the week and freeze) and cheddar biscuits. A special note to my friend Annie - who gave me the recipe for the biscuits (THANKS!). While I didn't actually use my KitchenAid, I'm still featuring it on this blog because I did use a new tool / technique - a Pastry Blender .
Pastry Blenders (sometimes called a dough blender or pastry cutter) are used when mixing a hard fat into flour. The tool is made up of hard metal strips or wires attached to a soft handle. You use it by pressing down or "cutting in" on the items to be mixed. It helps break fats (butter, shortening, lard) into smaller pieces for easy mixing of pastries and pie crusts. The mixture should resemble small crumbles. Not to fear- if you don't own this clever tool, the same consistency can be accomplished with 2 knives, 2 forks, or even your fingertips.
This recipe also calls for self-rising flour - which is basically a baker's shortcut because the flour already contains salt and leavening (baking powder). It is helpful to keep some on hand when making biscuits and short cakes. Be ware though - it already contains salt, so no extra is needed to the recipe.
Here are some photos of the biscuit process:
And here is the recipe:
Cheese Biscuits, Courtesy of Annie's Grandma's Cookbook
Mix 1/4 cup of softened butter with 2 cups of self rising flour. Use a
pastry cutter if you have one. Then add 1 1/2 cups of shredded cheddar cheese and 1 cup of buttermilk. Mix it all together, use your hands. Then drop by rounded tablespoon on baking sheet. Bake for 10 minutes at 425 degrees.
Jessica's Notes: I used a small cookie scoop to portion the dough. I covered a baking sheet with parchment, lightly sprayed it with baking spray, and baked them for 11 minutes. I got 22 biscuits using this method.
They taste delicious! Very fluffy. Please share your thoughts if you make the recipe.
Pastry Blenders (sometimes called a dough blender or pastry cutter) are used when mixing a hard fat into flour. The tool is made up of hard metal strips or wires attached to a soft handle. You use it by pressing down or "cutting in" on the items to be mixed. It helps break fats (butter, shortening, lard) into smaller pieces for easy mixing of pastries and pie crusts. The mixture should resemble small crumbles. Not to fear- if you don't own this clever tool, the same consistency can be accomplished with 2 knives, 2 forks, or even your fingertips.
This recipe also calls for self-rising flour - which is basically a baker's shortcut because the flour already contains salt and leavening (baking powder). It is helpful to keep some on hand when making biscuits and short cakes. Be ware though - it already contains salt, so no extra is needed to the recipe.
Here are some photos of the biscuit process:
And here is the recipe:
Mix 1/4 cup of softened butter with 2 cups of self rising flour. Use a
pastry cutter if you have one. Then add 1 1/2 cups of shredded cheddar cheese and 1 cup of buttermilk. Mix it all together, use your hands. Then drop by rounded tablespoon on baking sheet. Bake for 10 minutes at 425 degrees.
Jessica's Notes: I used a small cookie scoop to portion the dough. I covered a baking sheet with parchment, lightly sprayed it with baking spray, and baked them for 11 minutes. I got 22 biscuits using this method.
They taste delicious! Very fluffy. Please share your thoughts if you make the recipe.
Monday, January 31, 2011
Margarita Cookies
This isn't the first use of the KitchenAid - but I the 1st recipe that I actually took pictures. Please bear with me as I hope my photography skills improve.
Who doesn't love a margarita? I know I am always down for a little tequila. I found this recipe at Smitten Kitchen - one of my new favorite kitchen blogs. Deb lives in Manhattan, NY and is an inspiration because she makes wonderful, gourmet food from a tiny kitchen. She also has some great tips on maximizing the most space in your tiny kitchen - something I have trouble doing.
So, this is her recipe for Margarita Cookies. I won't post the entire recipe - but here is a link: cookies.
Here are my photos from the recipe journey!
The recipe states it makes about 50 cookies. I got around 62 because some of my sizes were off. A helpful hint: Roll the dough into 4 logs instead of 2 to get equal width. If you make the recipe, you'll know what I'm talking about.
ENJOY!
Who doesn't love a margarita? I know I am always down for a little tequila. I found this recipe at Smitten Kitchen - one of my new favorite kitchen blogs. Deb lives in Manhattan, NY and is an inspiration because she makes wonderful, gourmet food from a tiny kitchen. She also has some great tips on maximizing the most space in your tiny kitchen - something I have trouble doing.
So, this is her recipe for Margarita Cookies. I won't post the entire recipe - but here is a link: cookies.
Here are my photos from the recipe journey!
 |
| Ingredients: Butter, Confectioner's Sugar, Salt, Flour, Tequila, Grated lime & orange zest, Egg yolk |
 |
| Getting ready to soften the butter |
 |
| Before I formed the ball |
 |
| Spit into 2- just an estimate |
 |
| Check out all that lime and orange zest! |
 |
| Rolled in sugar & salt, Cut into cookies using my bench scraper |
 |
| Try not to eat too much dough |
 |
| Cooling off before I gobble them down |
The recipe states it makes about 50 cookies. I got around 62 because some of my sizes were off. A helpful hint: Roll the dough into 4 logs instead of 2 to get equal width. If you make the recipe, you'll know what I'm talking about.
ENJOY!
What did you get?
So all I wanted for Christmas 2010 was a tangerine KitchenAid mixer - and thank goodness, I was on Santa's good list because I GOT IT! Check out some pictures below of my new best friend.
Why, you ask, would I want one? Well - why not!?! Looking back at some Southern Livings from the 1980s, I found some ads for the KitchenAid Food Preparer (as it was called back then) and guess what- It is a food preparer! Right now I have the basic attachments that come in the package. But Mom or anyone (if you're reading this) feel free to purchase the food grinder, slicer & shredder, strainer, ice cream maker, pasta rollers , or side swipe blade.
Stay tuned for some recipes!
Why, you ask, would I want one? Well - why not!?! Looking back at some Southern Livings from the 1980s, I found some ads for the KitchenAid Food Preparer (as it was called back then) and guess what- It is a food preparer! Right now I have the basic attachments that come in the package. But Mom or anyone (if you're reading this) feel free to purchase the food grinder, slicer & shredder, strainer, ice cream maker, pasta rollers , or side swipe blade.
 |
| Looking good from the side |
 |
| At rest |
 |
| For kneading |
 |
| For mixing |
 |
| For whisking |
Sunday, January 23, 2011
Welcome!
Hello, readers! (if you're out there).
This is my brand new blog! It will feature my adventures with my tangerine KitchenAid mixer - one of the best Christmas presents ever. I'll be show casing my bread baking adventures first. Hopefully come April, I'll be presenting pasta, ice-cream, and sausage recipes as well (with the help of some KitchenAid attachments).
I look forward to this adventure with you!
This is my brand new blog! It will feature my adventures with my tangerine KitchenAid mixer - one of the best Christmas presents ever. I'll be show casing my bread baking adventures first. Hopefully come April, I'll be presenting pasta, ice-cream, and sausage recipes as well (with the help of some KitchenAid attachments).
I look forward to this adventure with you!
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