Wednesday, November 30, 2011
Sunday, November 20, 2011
Having nothing to do with baking, here's a salad for ya! I first made this last year and Matt dubbed it one of the best salad's he's ever had. He's a steak guy, if you didn't know. I'm not a blue cheese person (or atleast I didn't think I was..) but I loved it here.
Skirt Steak Salad with Blue Cheese
1 pound skirt steak, trimmed of excess fat if necessary, halved crosswise, at room temperature
1 to 2 tablespoons olive oil
1 pint (2 cups) cherry tomatoes, halved
1/2 cup (about 4 ounces) crumbled blue cheese
1/2 pound baby arugula (I used spinach)
3 tablespoons minced chives, 2 thinly sliced scallions or 3 tablespoons finely chopped red onion, for garnish
Pat steak dry and season on both sides 1/2 teaspoon salt and many grinds of black pepper.
In a cast-iron skillet: Heat skillet on medium-high to high and add olive oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. You may need to cook your steak halves separately, depending on the size of your pan.
On a grill: Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes. Arrange arugula on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over arugula then toss with tomatoes and blue cheese. Add viniagrette to taste and sprinkle on chives.
Steakhouse Mustard Vinaigrette
1 tablespoon coarse Dijon mustard
2 tablespoons wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon honey
1/3 cup olive oil
Whisk ingredients. Season with salt and pepper and adjust ingredients to taste
Thursday, November 17, 2011
From Mel's Kitchen Cafe, seen on Tasty Kitchen
½ cups White Sugar
½ cups Brown Sugar
½ cups Butter, Melted And Cooled Slightly
1 whole Egg
½ teaspoons Soda
½ teaspoons Salt
½ teaspoons Vanilla
1-½ cup Flour
½ cups Chocolate Chips
Preheat oven to 350 degrees F.
In a medium bowl, cream together the sugars and butter. Add the egg and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. Press the cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
If desired, top the cookie with M&M’s or any other garnishes.
Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan. Once cool, gently use the foil to lift the cookie off the pan.
Thursday, November 10, 2011
Now for the recipe, I doubled it and made 2 loafs. It seems somewhat of a shame to go through all the work of making bread only to have it gobbled up so fast. Besides, I needed to take 1 loaf to something and I of course wanted a loaf for myself. Looking at the recipe it seems like a lot of steps. It really isn't too bad though. If you've ever made cinnamon rolls, it's a similar process and definitely similar taste. My glaze was a little clumpy, maybe I should have sifted the powdered sugar. It's funny how i'm not too lazy to make something like this, but when it comes to sifting, that's another story. I find slight joy in pulling the soft layers off, you'll understand once you try.
Pumpkin Spice Pull Apart Bread with Vanilla Glaze
Willow Bird Baking
1/2 teaspoon fresh ground nutmeg
Monday, November 7, 2011
I wanted a quick snack to take to a girl's night and these were perfect. My favorite thing about them, other than they're super quick and easy to make and are a tasty little snack, is that you can customize them for any occasion. And if you don't want rods, you could just as easily use regular twisted pretzels. Next time I want to try a few other variations, especially one with a caramel drizzle. Options are endless!
What to do: Get a bag of pretzels (rods or twisted) and line a baking sheet with foil or parchment paper. Melt some chopped chocolate, candy melts or almond bark (I used almond bark) and dip the pretzels. If using rods, leave an inch or two of space at the bottom for the handle. If you're going to roll the pretzels in anything like sprinkles, or crushed nuts/candy, do that immediately after dipping so it sticks then place on the baking sheet. When you're finished dipping them all, put in the refrigerator until set. When they're set, you can drizzle over them if you wish, then place back in the fridge until set.
Also, Family Fresh Cooking is giving away a 7 qt. stand Kitchenaid Mixer. Go on over to enter!!
Sunday, November 6, 2011
Pumpkin Spice Waffles
1 cup pumpkin puree
1 1/4 cups buttermilk
1/4 cup (4 tablespoons) melted butter
1 3/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1. In a medium mixing bowl, combine the pumpkin puree, buttermilk, egg, and melted butter. Stir to combine.
2. In a large mixing bowl, whisk together the remaining dry ingredients. Add wet ingredients to dry and stir just until moistened.
3. Preheat waffle iron. Spray hot waffle iron with oil or non-stick cooking spray, spoon batter onti iron, and cook until done. One my Belgian waffle maker, these waffles take about 5 minutes to cook fully. The outsides will be browned. Serve waffles hot with maple syrup