31 December 2009

a stop at cocoamoda

so on my way back from college station, I stopped at cocoamoda for a treat.  for mid-afternoon, they were really busy.  the food was wonderful as usual!  I opted for the blackberry crepes and they were magnificent; light and tender crepes with a wonderful blackberry sauce!  both boys just opted for some ice cream, which went great with my crepes.  of course I got some truffles and chocolate covered orange peel to bring home to michael.

11 December 2009

cherry dr. pepper cookies

I love the new cherry dr. pepper so I thought this year for my cherry cookies I would make these.  these cake-like cookies flatten in the oven before they puff up again.  makes 3 dozen cookies.

1 stick butter
1 1/4 c brown sugar
1 egg
2 c flour
1/4 ts salt
1/2 c dr. pepper
2 ts vanilla
1 c candied cherries, chopped
  1. preheat oven to 375 and line 2 cookie sheets with parchment paper.
  2. in a large bowl of an electric mixer, cream the butter, add the sugar, and beat until light and fluffy. add in the egg and mix until well incorporated.
  3. sift the dry ingredients together and add to the creamed mixture alternately with the dr. pepper, starting with the flour, then the dr.pepper, and finally the remaining half of the flour, mixing slowly.
  4. add the vanilla and cherries and blend well
  5. drop onto the prepared cookie sheets and bake in oven preheated oven for 10 - 12 minutes, until browned.

08 December 2009

boston cream candy

don't be tempted to use anything smaller than a 3-qt. pot for this delicious caramel fudge-like candy. you'll need the volume when the hot, sugary liquid foams up during cooking.

4 tablespoons unsalted butter; more for the pan
2/3 cup coarsely chopped pecan pieces
2 cups sugar
pinch salt
1/2 cup light karo syrup
1/4 cup half-and-half
1/4 cup whipping cream
3/4 tsp. baking soda
1 tsp. vanilla extract

  1. butter an 8x8-inch baking pan. line the pan with a piece of parchment large enough to hang over two sides. butter the paper, too, and tuck it flat against the pan. put the chopped pecan pieces in a handy spot where you'll be working.
  2. combine the sugar, salt, karo syrup, half-and-half, cream, and butter in a heavy-based 3-qt. pan, stirring with a wooden spoon over low heat until the sugar is completely dissolved. this can take a while, and it's hard to see; you should feel the texture (rub a little between your fingers or run your finger along the mixture clinging to the spoon) to be sure all the sugar is dissolved.
  3. turn the heat to medium and cook, stirring, until the mixture foams to a boil. add the baking soda. lower the heat and stir like mad. the mixture will double in volume and then gradually subside and begin to take on a golden hue. after the mixture settles a bit, put in a warmed candy thermometer. continue to stir constantly, scraping the sides, and cook over medium-low heat until the thermometer registers just 240°f. watch very carefully, as the thermometer will hover at 239° for a while and then move up. you must remove the mixture before it passes 240°f.
  4. remove the pot from the heat and take out the thermometer. continue to stir quickly. the candy will look like a loose caramel sauce. add the vanilla (watch out, it may sputter) and stir carefully to incorporate. add the pecans and continue stirring quickly. don't take your eyes off the mixture at this point. watch and feel it as it begins to thicken, lighten in color, and become harder to stir. when it has thickened enough to leave a path on the bottom of the pan while you're stirring, it's just about ready. the moment you notice that the mixture is just beginning to lose its glossy shine, turn it out into the buttered pan. don't wait until the mixture looks completely matte or it will be too dry when you try to cut it. if you stop stirring at the right moment, the mixture will firm up almost the second it hits the pan. too soon, it will never be anything more than caramel (although very good caramel); too long, it will harden in the pot.
  5. as soon as the candy cools (15 to 20 min.), cut it into squares. it will probably have tiny bubbles on top. it may well crumble when cut. if it doesn't harden immediately, just let it sit for several hours, even overnight, and it may harden. if not, you have great caramel.

07 December 2009

vanilla chocolate wafers

these cookies looked to interesting to pass up.  this is another recipe that you make up and then slice and bake from the freezer whenever you need cookies.  makes about 4 1/2 dozen.

2 cups all-purpose flour, plus more for work surface
1/4 teaspoon salt
14 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
2 tablespoons unsweetened dutch process cocoa powder
  1. sift flour and salt into a medium bowl; set aside. put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. reduce speed to low. mix in egg yolk and vanilla. gradually add flour mixture; mix until just combined, about 1 minute
  2. remove half of the dough; set aside. add cocoa powder to remaining dough; mix on low speed until well combined. turn out chocolate dough onto a lightly floured work surface. roll into a 10-inch log, about 1 1/2 inches in diameter. repeat with reserved vanilla dough. wrap each log in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.
  3. press handle for a long wooden spoon into side of chocolate log, making an indentation along its length. roll handle into and then away from log, creating an apostrophe shape, repeat with vanilla log. fit logs together; press lightly to seal. gently roll into a 2-inch-diameter log. wrap in plastic wrap, and freeze until firm, about 30 minutes.
  4. preheat oven to 350 degrees. cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. if dough becomes too soft to slice cleanly, return to freezer until firm.
  5. bake until firm to the touch, 10 to 12 minutes. transfer to wire racks; let cool. cookies can be stored in airtight containers at room temperature up to 3 days.

06 December 2009

apple sage rugelach

I’ve been making this recipe for a few years now, but this year I made a change and made it with apple jelly and put some fresh sage in the dough. once your make them up, you keep them in the freezer until you are ready to slice and bake them. this makes them super easy, which always works for me!!

2 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut in pieces
1 tablespoon fresh sage, minced
8 ounces cream cheese, cut in chunks
2 tablespoons sour cream

3/4 cup pine nuts
1 cup apple jelly
1 tablespoon ground cinnamon
2/3 cups golden raisins
1/4 teaspoon salt
  1. for the dough: pulse the flour, sugar and salt in food processor until combined. add the butter and sage and pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 times. add the cream cheese and sour cream, and pulse until it comes together in a rough dough (with some uneven pebbles sized-pieces). turn the dough out of the bowl onto a floured work surface and divide into 4 equal portions. pat each portion into a flat square and wrap in plastic wrap. freeze dough for 15 minutes.
  2. meanwhile, chop the nuts in a clean food processor. add the jelly, raisins, salt, and cinnamon; puree to make a very smooth paste.
  3. roll a portion of dough into a 6 by 14-inch rectangle about 1/4-inch thick. (don't worry about slightly rough edges; these will be rolled inside of the rugalach.) spread 1/4 of the filling over the surface with a small spatula. starting with a long side, roll the dough up into a tight cylinder ending with the seam on the bottom. press the top slightly to flatten; wrap in plastic wrap. freeze for another 15 minutes. repeat with the remaining dough and filling. (the cylinders can be frozen for up to a month.)
  4. meanwhile, evenly position the racks in the oven and preheat to 375 degrees f. line 2 baking sheets with parchment or silicone baking mats.
  5. slice the cylinders into 1 1/2-inch pieces, and place rugalach seam-side down on the prepared pans. bake until pale golden and crispy on top, about 25 minutes.
  6. remove from oven and let cool slightly on the baking sheet. carefully transfer rugalach to a rack to cool. serve.

05 December 2009

kwanzaa star cookies

even though I do not celebrate kwanzaa, I could not resist trying these peanut butter cookies.  makes about 4 dozen cookies.

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/2 cup smooth peanut butter
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
3 tablespoons orange juice
1/4 teaspoon grated orange zest
  1. into a medium bowl, sift together the flour, baking soda, and salt, then lightly whisk and set aside.
  2. in a stand mixer on medium speed, beat the butter and peanut butter until blended and creamy, about 45 seconds.  on medium speed, add the sugar and beat until light.  beat in the vanilla, orange juice, and zest until blended, scraping down the sides and bottom of the bowl as necessary.  turn off the mixer, add half the flour mixture, and beat on low speed until blended.  add the remaining flour and beat until blended.
  3. using lightly floured hands, gather the dough into a ball. divide the ball in half and flatten each into a 6 to 8 inch disk.  wrap each disk in plastic wrap and chill for 2 hours or until firm.
  4. preheat the oven to 350 and line a baking sheet with parchment paper, set aside.
  5. roll out the dough to 1/4 inch thick, cut cookies using a star cookie cutter, close together to avoid re-rolling.  place the cookies about 1/2 inch apart on the prepared baking sheet.  bake in the middle of the oven until the cookies begin to color, about 22 minutes.  let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely.

04 December 2009


I have always wanted to make pralines for Christmas, but I can never get them to set.  this is my mom's no fail recipe.  makes 2 1/2 dozen

1 1/2 cups granulated sugar
1 1/2 cups firmly packed light brown sugar
1 cup evaporated milk
1/4 cup butter
2 cups pecan halves
1 teaspoon vanilla extract
  1. bring sugars and milk to a boil in a 3 or 4 quart saucepan, stirring often.  cook over medium heat , stirring often for 11 minutes or until a candy thermometer registers 228 (thread stage).
  2. stir in the butter and pecans, and cook, stirring constantly, until candy thermometer registers 232
  3. remove from heat and stir in vanilla.  beat with a wooden spoon 1 to 2 minutes or just until mixture begins to thicken and lose its gloss.  quickly drop by heaping tablespoonfuls onto buttered wax paper.  let stand until firm.

03 December 2009

chocolate peanut granola

I love making homemade granola and when I came across this variation with chocolate and peanuts, I knew I had found a winner not just for Christmas, but any time of the year.  don't let the idea of making your own granola discourage you, it is really very simple.

4 1/2 cups rolled oats
1 cup (4 oz) sunflower seeds
3/4 cup (4 oz) white sesame seeds
1/4 cup cocoa powder
3/4 cup (6 oz) apple sauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/3 cup golden syrup
1/4 cup honey
3/4 cup light brown sugar
2 cups (8 oz) raw peanuts
1 teaspoon sea salt
2 tablespoons sunflower oil
  1. preheat the oven to 300 F
  2. with your hands, mix together the oats, sunflower seeds, sesame seeds, and cocoa powder until the cocoa powder is evenly disbursed.  using two spatulas, mix in the remaining ingredients.
  3. spread the mixture out onto two rimmed baking sheets and bake for 40 minutes to 1 hour, turning over about halfway through the baking and re-distributing the granola.  the object is to get it evenly golden without toasting it too much in one place.
  4. once it is baked, allow it to cool and store in an air-tight container

02 December 2009

bite-sized dark rum fruitcakes

my mom makes the best fruitcake cookies and I am always on the look out for a good recipe to try.  when I ran across this one it looked so good that I just had to give it a try.  makes about 5 dozen.

1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground allspice berries
1 cup (2 sticks) butter
1 cup firmly packed dark brown sugar
1/2 cup light molasses
1 egg
1/4 cup spiced rum
1/2 cup diced dried apricots
1/2 cup diced pitted prunes
1 cup diced pitted dates
3/4 cup dried currants
3/4 cup raisins
1 cup coarsely chopped walnuts
grated zest of 1 orange
  1. preheat oven to 300 F
  2. in a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice and mix well. in a large bowl, using an electric mixer on medium speed, beat the butter until soft and creamy, about 1 minute.  gradually beat in the brown sugar until light and fluffy, about 3 to 4 minutes.  
  3. beat in the molasses, then the egg, until well blended, about 1 minute.  beat in the flour mixture in thirds, alternating it with the rum, until just blended.  with a wooden spoon, stir in the apricots, prunes, dates, currants, raisins, walnuts, and orange zest until just blended.
  4. line a miniature muffin tin with paper liners.  fill each with a heaping tablespoon of batter, about three-fourths full.  bake for 20 minutes or until the cakes spring back when pushed with your finger.  transfer to a wire rack to cool.  when completely cool, store in a airtight container for up to 1 month.

01 December 2009

my 25 candies and cookis for christmas

here is the list of the goodies that I am going to make for christmas this year, I will link them to the recipes once I get them posted:

bite-sized dark rum fruitcakes

chocolate and peanut granola
kwanzaa star cookies
apple sage rugelach
chocolate fantasy fudge
cherry and dark chocolate mini challah loaves
coconut sables
vanilla chocolate wafers
butter meringue nuts
pignoli cookies
chocolate peppermint pinwheel cookies
cherry dr. pepper cookies
holiday biscotti
soy nut brittle
brown family sugar cookies
ginger snaps
honey cardamom snowflakes
candy cane cookies
boston cream candy
chocolate-swirl peanut butter fudge
texas trash
white chocolate party mix
hazelnut brittle

30 November 2009

sweet potato and grits spoonbread

I usually make praline sweet potatoes, but when I saw this recipe, the southern gal in me had to give it a try.  It was really good! serves about 4 to 6

For the sweet potatoes:
1 lb. sweet potatoes, cut in 1-inch chunks
1- ¼ tsp. kosher salt
¼ tsp. freshly ground white pepper
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
¼ cup maple syrup

For the grits:
1 ½ cups water
¼ tsp. chopped garlic
½ tsp. chopped shallot
1 Tbs. unsalted butter
¼ tsp. kosher salt
Pinch cayenne (optional) 
½ cups stone-ground grits
1 Tbs. heavy cream

Put the sweet potatoes in a large pot; cover with water and ¾ tsp. of the salt. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender, about 10 minutes. Drain and mash the potatoes using a potato masher. Fold in the remaining ½ tsp. salt, the white pepper, nutmeg, cinnamon, and maple syrup. Set aside.
While the potatoes boil, cook the grits. In a medium heavy-based pot, bring the water, garlic, and shallot to a boil. Add the butter, salt, and cayenne. Gradually whisk in the grits. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the grits are cooked and creamy and just start to pull away from the side of the pot, about 30 minutes. Remove from the heat and fold in the cream.
Heat the oven to 400°F. In a large bowl, mix the sweet potato purée with the grits.  Spread the mixture in a casserole dish and bake until pudding sets and the top is lightly browned, about 35 minutes.

25 November 2009

my menu for thanksgiving dinner

here is my recipes and pics to follow in posts over the next few days:
cheddar cayenne crackers
maple-brined, smoked turkey
cinnamon apple cranberry sauce
sweet potato and grits spoonbread
french's green bean casserole
nigella's yorkshire pudding

19 November 2009

no food blogging tonight

I was too busy cooking tonight to blog, I made a triple batch of my corn casserole for tomorrow's thanksgiving luncheon at work. it does smell delicious!

14 November 2009

eating in san francisco -- day 1

well, we landed in san francisco today and as usual, we started eating. we went to a place called bristol farms for lunch and each got an amazing panini, mike got a salami one and I got a london broil one, they were both great and a good value. we also got some cookies that were really good as well. for dinner we went to chinatown and I have no idea the name of the place we ate it, but it was authentic and great!

09 November 2009

the worst looking place to get the best food

well, my plinky prompt for today was to name the worst looking place to get the best food.  for me, it would have to be double r burgers in waco.  the food is amazing, burgers made on a flat-top while you watch, served on sourdough buns with great fries.  here's another good review of them.

08 November 2009

my mom's pumpkin cookies

some of my little sister's friends asked me for my mom's pumpkin cookie recipe, so I thought I would share it with all of you.  these are great!!

1 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teasopoon salt
1 cup chopped walnuts

3 tablespoons butter
1/2 cup packed brown sugar
1/4 cup milk
2 cups confectioners' sugar
  1. preheat oven to 350 and grease cookie sheets.
  2. in a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar.  mix in pumpkin, egg, and vanilla.
  3. sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture.  stir in walnuts.
  4. drop dough by heaping spoonfuls onto the prepared baking sheets.
  5. bake for 10 to 12 minutes; cool on wire racks.
  6. while the cookies cool, combine the butter and 1/2 cup brown sugar in a small saucepan over medium heat.  bring to a boil; cook and stir for 1 minute or until slightly thickened.
  7. cool the icing slightly, then stir in the milk, and beat until smooth.  gradually stir in the confectioners' sugar until the icing is thickened.
  8. spread the icing on the cooled cookies.

25 October 2009

ed loves my spaghetti

so, tonight for ed's birthday dinner, he could have anything he wanted and guess what he choose, my spaghetti.    I think that is the highest compliment for my cooking that I have ever gotten!

31 August 2009

potato chips and mayonaise

I went to olive branch for lunch today and as I was sitting eating my sandwich, I realized something; when I am at olive branch, I eat my potato chips with mayonnaise.  I do not eat them like this anywhere else.  is this weird?  does anyone else have strange ways of eating things only at certain restaurants?

16 August 2009

strawberries foster

so, friday night, for dessert, I had the most wonderful dish that was like bananas foster, but they made it with strawberries.  of course, mike and I had to try our hand at making it and it turned out pretty good, if I do say so myself.  here's our recipe

3 tablespoons butter
1/4 cup brown sugar
dash of cinnamon
2 shots of grand marnier
1/2 cup sliced bananas
2 scoops vanilla ice cream
  1. combine the butter, sugar, and cinnamon in a skillet.
  2. place the pan over low heat and cook, stirring, until the sugar dissolves.
  3. stir in the grand marnier and the strawberries and cook for 5 minutes to soften the strawberries
  4. generously spoon warm sauce and strawberries over the top of the ice cream and serve immediately.

12 August 2009

a magazine all about cheese

you may not know this, but michael loves cheese.  so today at lunch I was browsing the cooking magazine section at books a million and I saw a magazine all about cheese called, culture, of course I got it for my wonderful husband.  now I am waiting impatiently for him to come home and tell me what a wonderful wife I am for getting it for him.

23 July 2009

blackberry and apple kuchen

this is a german cake that is served for dessert or breakfast and it is wonderful!  it is a little difficult and time consuming but definitely worth it.  Imperial Sugar makes a turbinado sugar that works great in this recipe.  if you are making this for dessert, serve it with Whipped cream or Ice Cream.

For the cake base:
2 1/4-2 2/3 cups all-purpose flour
1/2 teaspoon of salt
2 tablespoons of sugar
Rapid yeast (about 1 teaspoon)
2 eggs
1/2 teaspoon of vanilla extract
Grated zest of half a lemon
1/4 teaspoon of ground cinnamon
1/2 cup of lukewarm milk
1/4 cup of butter, softened

For the topping:
1 egg beaten with a tablespoon of cream and a pinch of ground cinnamon
1 small or 1/2 medium-firm, tart apple
1 2/3 cups of blackberries
Zest of 1/2 a lemon
1/3 cups of self-rising flour
2 tablespoons of ground almonds
1/4 teaspoon of ground cinnamon
1/4 cups of cold unsalted butter, diced
2 tablespoons of granulated sugar
2 tablespoons of demerara sugar
2 tablespoons of flaked almonds

  1. Put 2 1/4 cups of the flour in a bowl with the salt, sugar and yeast. In another bowl, beat the eggs and add them (with the vanilla extract, lemon zest and cinnamon) to the lukewarm milk. Stir the liquid ingredients into the dry ingredients to make a medium-soft dough, being prepared to add more flour as necessary. I generally use about 2 1/3 cups in all, but I advise you to start off with the smaller amount--just add more as needed. Work in the soft butter and knead by hand for about 10 minutes, when the dough is ready, it will appear smooth and springy.
  2. Cover with a kitchen towel and leave till doubled in size (an hour to an hour and a quarter). Or, leave it to rise slowly in a cold place overnight. Then punch down and press to line a jellyroll pan measuring 13 by 9 inches. You may think it's never going to stretch to fit, but it will, although you may need to let it rest for 10 minutes or so mid-stretch, especially if the dough has had a cold rise. When it's pressed out on the pan, leave it to rest for 15-20 minutes and then brush with the cream and egg mixture.
  3. Meanwhile, preheat the oven to 400° F. Peel and chop the apple and toss it in a bowl with the blackberries and the zest of the other half lemon. Set aside in the bowl for the few minutes it takes to make the crumble topping. Put the flour, ground almonds and cinnamon in a medium-size bowl, stir to combine and then add the cold, diced butter. Using the tips of your fingers--index and middle stroking the fleshy pads of your thumbs--rub it into the flour. Stop when you have a mixture that resembles clumpy oatmeal (this is a very buttery mixture). Fork in the sugars and flaked almonds.
  4. Tumble the fruit over the egg-washed dough and then sprinkle the crumble on top of that. Put in the oven for 15 minutes and then turn down to 350° F and cook for a further 20 minutes or so, until the dough is swelling and golden at its billowing edges, and the crumble is set--don't expect it to be crunchy. Remove from the oven and, if you can, wait five minutes or so before cutting it into greed-satisfying slabs.

21 July 2009

how do you like it?

here's this week's tuesday take 5:

what's your favorite pizza topping?
what do you like on your hot dogs?
what do you like on your hambugers?
what is your favorite salad dressing?
what is your favorite ice cream topping?

list your answers on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

16 July 2009

spinach-basil pesto

so, I've had quite a few people ask for my pesto recipe, so here it is:

1/2 cup fresh basil leaves
2 1/2 cup spinach
1/2 cup grated Parmesan or Romano
1/2 cup pine nuts, toasted (or walnuts)
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup olive oil

combine all ingredients in a blender.
blend until the mixture forms a thick paste, adding more oil if needed.

01 July 2009

squash carbonara

we watched jamie oliver make this beautiful courgette carbonara the monday night and it started our mouths watering.  so we decided that we would make it tuesday night for dinner.  then, tuesday morning, our friend dee surprised us with fresh squash from waco city farms (talk about perfect timing).  here is how we made it:

1/4 pound pancetta, diced
1 whole yellow squash, cut into large chunks
1 whole zucchini, cut into large chunks
fresh thyme
black pepper
1/2 box whole wheat rotini
2 egg yolks
1/2 cup cream
1/4 cup grated parmesan
  1. cook the pasta according to the package directions
  2. in a large pan over medium heat, cook the pancetta until crispy
  3. add the diced squash and zucchini, stirring well
  4. add the thyme and black pepper to taste and cook until the squash is lightly golden and softened slightly
  5. meanwhile, mix together the remaining ingredients in a small bowl with a fork until well blended
  6.  once the pasta is cooked, drain it reserving a little of the cooking water
  7. add the pasta back to the pot (but not back on the heat) and add the pancetta and squash mixture to the pasta and then add the cream and egg yolk mixture
  8. stir together adding the reserved pasta water if needed to make a creamy sauce
  9. serve and eat immediately

24 June 2009

original joe with ham

2 teaspoons vegetable oil
4 ounces medium mushrooms, sliced (optional)
6 green onions, including some tender green tops, sliced
6 large eggs, beaten
2 tablespoons water
1/2 teaspoon salt
Freshly ground pepper
Dash of ground nutmeg
1/2 package (5 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 sliced ham, chopped
Grated Parmesan cheese for topping
Chopped parsley for topping
  1. In a large skillet over medium heat, combine oil, mushrooms (if desired), and green onions and cook until vegetables are tender, 6 to 7 minutes.
  2. In a medium bowl, whisk together eggs, water, salt, pepper to taste, and nutmeg. Pour over meat and vegetable mixture in skillet. Let set for 20 seconds.
  3. Cook, stirring, for 2 minutes. Fold in spinach and ham and stir until eggs are cooked, about 5 minutes longer. Sprinkle with grated Parmesan and parsley and serve immediately.

16 June 2009

what do you want to master? -- tuesday take 5

I am going to go easy on you and me this week and just ask you to list 5 recipes that you want to master!  have fun!

list your answers on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

04 June 2009

princess hollywood squares

4 cups unsweetened shredded coconut
3 1/2 cups all-purpose flour

3 cups sugar
3 cups vegetable shortening

1 1/2 cups chopped walnuts

2 large eggs, beaten

2 cups raspberry preserves
  1. preheat the oven to 350. spray a rimmed 11 by 17 inch baking sheet with nonstick spray
  2. combine the coconut, flour, sugar, shortening, walnuts and eggs in the bowl of an electric mixer fitted with a paddle attachment. mix on medium speed for 4 minutes, or until fluffy
  3. spread half of the dough mixture evenly on the prepared baking sheet, using a spatula
  4. spread the preserves evenly over the mixture and then cover with the remaining dough mix
  5. transfer to the oven and bake for 30 minutes, or until the dough resembles a soft-baked cookie
  6. remove from the oven and let cool, the dough will firm up when completely cooled
  7. cut into squares slightly larger than 2 inches

01 June 2009

caryn’s spaghetti sauce

my friend alicia came over for lunch the other day and I made spaghetti and she loved it so much that she is holding a truffle recipe hostage until she gets this recipe. well, here it is!

8 ounces ground beef (sometimes I crumble in a link of italian sausage as well)
1 teaspoon freshly ground pepper, plus more to taste
1 teaspoon kosher salt, plus more, to taste
1/2 yellow onion, diced
1 zuchini roughly chopped
1/2 cup shredded carrots
2 garlic cloves, minced
1 large (28 ounce) or 2 small (15 ounce) cans of tomatoes
1 cup red wine
1/4 cup sugar, plus more, to taste
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregno, chopped
1 small can tomato paste
1/2 cup milk
1 tablespoon butter
  1. cook ground beef (and italian sausage if desired), seasoned with salt and pepper, in pan over medium-high heat until it is no longer pink. remove meat from pan, reserving fat in pan.
  2. add onion, zuchini, and carrots and cook until tender (about 5 to 7 minutes). add garlic and cook 1 minute.
  3. add the can(s) of tomoatoes, red wine, and sugar to taste
  4. reduce heat to low and add basil and oregno. cook over low heat, stirring occasionally for 1 hour.
  5. using an emerssion blender or a regular blender, blend half the sauce to a smooth liquid. return the meat to the pan and cook for an additional 1 to 2 hours.
  6. add the tomato paste, milk, and butter and cook until butter melts and all is mixed well (about 3 to 5 minutes). serve over pasta with parmesan cheese.

31 May 2009

praline french toast

this is another one of those super easy, but very yummy breakfast casseroles!

8 eggs
1 1/2 cups half-n-half

1/3 cup maple syrup

10 to 12 slices soft bread, 1 inch thick

for topping:

1/2 cup (1 stick) butter

1/2 cup packed light brown sugar

2/3 cup maple syrup

2 cups chopped pecans
  1. generously butter a 13-by- 9 in casserole dish
  2. mix together the eggs, half-n-half, maple syrup, and sugar in a large bowl. place the bread slices in the prepared casserole dish and cover with the egg mixture. cover and let soak overnight in the refrigerator
  3. preheat the oven to 350. remove the casserole from the refrigerator
  4. make the topping: melt the butter in a saucepan. add the sugar and maple syrup and cook for 1 to 2 minutes. stir in the pecans. pour the mixture over the bread and bake for 45 to 55 minutes. allow to sit for 10 minutes before serving

30 May 2009

girls gone chocolate III

so, we took another girls day trip today to calvert and had brunch at cocoamoda and it was great, if you want to live vicariously though us, here you go:

dee got the best dish in my view, with the croque-monsieur - classic french toasted gruyere cheese and ham sandwich with sauce mornay and garnish of fresh fruit

simone got the omelette aux herb - omelette with cheddar cheese, sauteed onion, potato, and a medley of herbs

I got the blackberry crepes and they were amazing

alicia got the praline crepes and said they were just as incredible as she thought they would be

sarah-jane went for the saumon fume - smoked salmon with chopped onion, capers, cream cheese, fresh lemon,and toasted brioche and it looked delicious and interesting

and of course, we had truffles!

29 May 2009

margarita cakes

so, in my new cake love cookbook, there is a recipe for triple lime-chocolate crunchy feet that looked really good, so I decided to try them last night. of course, I made my own "tweaks" to the recipe, and they came out really good, if I do say so myself!

crust ingredients
2 tablespoons turbinado sugar
1 tablespoon kosher salt

dry ingredients

2 cups cake flour (all-purpose flour will also work)

3 tablespoons cornstarch

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup white chocolate or vanilla chips (I used
milk chocolate, but I think the white chocolate or vanilla would be better)

liquid ingredients
2 limes

1/2 cup sour cream

1/4 cup whole milk

2 tablespoons heavy cream

2 teaspoons tequila (tequila with lime if you have it)

1 teaspoon vanilla extract

creaming ingredients

1 stick unsalted butter, at room temperature

2 ounces cream cheese

1 cup granulated sugar

1 cup powdered sugar

2 tablespoons turbinado sugar

2 tablespoons lime zest

3 large eggs

3 large egg yolks

26 small brioche pans

to prepare the brioche pans

  1. in a small bowl, mix together the turbinado sugar and the kosher salt for the crust
  2. place the brioche pans on sheet pans and spray them liberally with a cooking spray. sprinkle a pinch of the crust mixture into each brioche pan.
prepare the dry ingredients
  1. sift the flour, cornstarch, and baking soda together into a medium bowl
  2. add the salt and chips to the bowl and use a fork to gently combine
preheat the oven to 350 and set the racks in the upper-middle and lower-middle positions

prepare the liquid ingredients

  1. zest the lime and set aside for use with the creaming ingredients
  2. juice the limes into a medium bowl and add the remaining liquid ingredients, whisking to combine
prepare the creaming ingredients
  1. mince the lime zest
  2. crack the eggs and the egg yolks into two separate bowls and set aside cream together the butter and the cream cheese in a large mixer bowl with the paddle attachment
  3. add the sugars and the lime zests beating on the lowest speed until well combined, 3 to 4 minutes
  4. with the mixer still on low speed, add the eggs one at a time followed by the egg yolks, fully incorporating after each addition
  5. add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. (move swiftly through this step to avoid over working the batter; don't wait for the dry or liquid mixtures to be fully incorporated before adding the next)
  6. stop the mixer and scrape the sides of the bowl; stirring to combine any clumps of ingredients at the bottom of the bowl. mix on medium speed an additional 20 to 5 seconds to develop the batter's structure
  1. pour the batter into the prepared pans so that they are three-quarter's full.
  2. bake in the preheated oven for 15 to 20 minutes or until the tops of the cakes don't jiggle in the center and they are blonde across the top and browned around the edges. a cake tester should show just a touch of crumbs when they are done baking remove from oven and place brioche pans inverted on a cooling rack
  3. after the cakes have cooled for 3 to 4 minutes on the cooling rack, remove them from the brioche pans (you make have to tap each pan firmly to release the cake)
  4. return the cakes to the cooling rack to cool completely before enjoying or storing up to one week covered at room temperature

28 May 2009

soy-nut brittle

after watching alton brown make edamame brittle the other day, I decided that I wanted to try that with my brittle recipe. I had a hard time finding the dry-roasted edamame that it called for, but I found soy nuts, which Dee and I decided were the same thing. as I have said before, this recipe for brittle turns out perfect for me everytime and this was the first time I played around with the flavorings and I was very happy with the results.

8 ounces soy nuts (dry roasted edamame)

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1 cup sugar

1/2 cup corn syrup
1 teaspoon butter

1 tablespoon soy sauce

2 teaspoons baking soda
  1. butter (or spray with cooking spray) two sheets of waxed paper (or a spliat mat if you have one).
  2. combine the soy nuts with the cayenne pepper and kosher salt in a small bowl
  3. combine sugar and corn syrup in microwave-safe 1 ½ quart bowl, stir well.
  4. microwave on high 4 minutes.
  5. stir in seasoned edamame, microwave high 3-5 min until lightly browned (golden).
  6. add butter and soy sauce; microwave mixture one minute
  7. stir in baking soda until foamy
  8. quickly pour on prepared waxed paper and let cool
  9. once the brittle has cooled, break it up into pieces and store in an airtight container for up to 3 weeks.

27 May 2009

2008 tax season breakfast

since everyone was asking about what I've done for tax season breakfast in years past, I thought I would share those with you, starting with last year, 2008:
  1. peach french toast bake
  2. frittata with smoked cheese and canadian bacon
  3. creole breakfast bread pudding
  4. easy sticky buns
  5. baked garlic cheese grits
  6. praline french toast casserole
  7. princess hollywood square
  8. hazelnut chocolate chip biscotti
  9. savory pretzel sticks

26 May 2009

in your kitchen, tuesday take 5 answers

what you have and what happens in your kitchen is the theme of this week's take 5:
  1. what are 3 things that are always in your kitchen?
    garlic powder
    whipping cream
    apple cider vinegar

  2. have you ever used your oven as Storage?
    yes for dirty dishes when we had last minute company

  3. do you have a bread box?
    yes, we just got one

  4. what is your favorite kitchen appliance?
    my immersion blender

  5. what was the last injury that happened in your kitchen?
    I got burned two years ago when water exploded in my microwave

in your kitchen, tuesday take 5

what you have and what happens in your kitchen is the theme of this week's take 5:
  1. what are 3 things that are always in your kitchen?
  2. have you ever used your oven as Storage?
  3. do you have a bread box?
  4. what is your favorite kitchen appliance?
  5. what was the last injury that happened in your kitchen?
answer these 5 questions on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

21 May 2009

s'mores cake

a few weeks ago, at our family reunion, my cousin missy made this great cake, so of course, I asked her for the recipe and here it is.  try it, you will love it!

One pkg. chocolate cake mix w/ pudding
1 1/4 cups graham cracker crumbs
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
Marshmallow Cream Frosting (recipe follows)
Garnish:  graham cracker crumbs and strawberries
  1. Preheat oven to 350.  Grease and flour 13x9 baking pan.
  2. In large bowl, combine cake mix, cracker crumbs, water, oil and eggs.  Beat at medium speed with electric mixer until smooth.  Spoon into prepared pan.  Bake 30 minutes or until a toothpick inserted in center comes out clean.  Cool completely.
  3. Spread Marshmallow Cream Frosting evenly over cake.  Sprinkle with graham cracker crumbs and top with strawberries if desired.
Marshmallow Cream Frosting

One 7oz. jar marshmallow cream
1/2 cup butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
  1. In medium bowl, beat marshmallow cream and butter at medium speed with an electric mixer until smooth.  Gradually beat in confectioners' sugar until smooth.  Beat in milk and vanilla.

13 May 2009

my mom's homemade lemonade

thinking about ways to save money, I thought I would share with you my mom's recipe for homemade lemonade, it is easy and great!!

1 large lemon squeezed with pulp
2 tablespoons sugar
1/2 cup water (more or less to taste)
  1. dissolve sugar in lemon juice in a glass
  2. add water to taste and stir to combine

12 May 2009

recession take 5

we are all trying to save money these days and tightening our purse strings, so that the theme of this week's take 5:

  1. what is one food item you will not skimp on?
  2. what is one thing that you have changed about your cooking to save money?
  3. what is you best tip for cooking cheaply?
  4. what is your favorite "cheap" recipe? 
  5. what is your best tip for eating out frugally?
answer these 5 questions on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

11 May 2009

drunk strawberry cake

this is an easy and very impressive cake. you do not cook the alcohol out, so it is definitely for the over 21 crowd!
1 box strawberry cake mix
3 cups fresh strawberries, sliced
1/4 cup brandy
1/4 cup sugar
1 small (3-ounce) package strawberry flavored jell-o
fresh strawberries, for garnish
1 small container cool whip
  1. preheat oven to 350 degrees f.
  2. follow cake directions as written on cake mix box. remove from oven and cool cake completely.
  3. meanwhile, mix gelatin as directed on box. refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
  4. in a medium bowl, combine strawberries, brandy, and sugar. let macerate 20 minutes.
  5. using a straw, poke holes all over the cake. pour gelatin into holes and spread over the top of the cake.
  6. spread layer of macerated strawberries on top of cake. spread layer cool whip on top of the strawberries. garnish with fresh strawberries. refrigerate for at least 4 hours.

08 May 2009

how we drive to houston

since I talked last week about our friday night ritual of prime rib from rudy's as our usual friday nite dinner, I figured today I would tell you about how we eat our way down to houston.  it is about a 3 hour drive from our house in waco to our hometown outside of houston and we have our typical stops that we always make along the way:

the first one cocoamoda in calvert, to get some of their amazing chocolates!  this time I came bearing gifts for ken "the chocolate man", I brought him the intercourses cookbook that I got last month and have fallen in love with.  as a fellow foodie, I thought he would like it and it fit our unique relationship.  as I was standing at the counter waiting for my hubby's decaf coffee, I was reading all the articles that have been written about cocoamoda and I was shocked by how many their were. you know that I can go on and on about cocoamoda, but I thought you might enjoy reading what others have to say, so here are the articles I found about cocoamoda:
gourmet chocolate factory opens in calvert -- kbtx
restorational revival -- the new york sun
cocoamoda chocolate opens in calvert -- houses, gardens, people blog
entrepreneuer aims to put chocolate on the map -- trading markets
texas two-step chocolate style -- chocolate atlas
inside cocoamoda resturant -- flikr

the next stop is wings n more in college station.  there are 4 locations in college station and we used to go to the one that was in the exxon station on the north side of bryan (yes, I call myself a foodie, but one of my favorite places to eat is in a gas station).  they have since moved to a freestanding building, but they are still the location we go to most often.  they have amazing wings and cheese fries and as I tried tonight, pretty good baked beans.  if you are ever in college station, texas or the woodlands, texas I encourage you to give them a try, you will be glad you did.

05 May 2009

spring take five

  1. what is your favorite thing to grill or bar-b-que?
  2. what is your favorite dish to make this time of year?
  3. what is your favorite food to enjoy this time of year?
  4. do you enjoy your local farmer's market?
  5. as a kid did you make breakfast for your mom on mother's day?
 answer these 5 questions on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

04 May 2009

vodka pasta

my brother-in-law is cooking for a date later this week and needed a good recipe.  this is my never-fail romantic dinner.

1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
coarse salt and pepper
16 ounces pasta, (I usually use penne)
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
crusty bread, for passing

  1. heat a large skillet over moderate heat. add oil, butter, garlic, and shallots. gently saute shallots for 3 to 5 minutes. add vodka to the pan and cook until vodka reduces by half, this will take 2 or 3 minutes. add chicken stock, tomatoes. bring sauce to a bubble and reduce heat to simmer. season with salt and pepper.
  2. while sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). while pasta cooks, prepare your salad or other side dishes.
  3. stir cream into sauce. when sauce returns to a bubble, remove it from heat. drain pasta. toss hot pasta with sauce and basil leaves. pass pasta with crusty bread.

02 May 2009

warm dijon potato salad with green beans

I don't like the typical (mayo-based) potato salad, i know, that's a crime when you are a southern cook. this potato salad, however, I love!!

3 pounds yukon or baby white potatoes
1 pound green beans, trimmed
1/2 cup mayonnaise
2 tablespoons whole grain dijon mustard
1 shallot minced
3 tablespoons red wine vinegar
30 grinds black pepper
1/3 cup packed finely chopped flat-leaf parsley
  1. place the potatoes in a large pot and cover with cold water by at least a couple inches. salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. drain and rinse under cold water.
  2. bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. strain them and run them under cold water to stop the beans from cooking.
  3. in a mixing bowl combine the remaining ingredients and whisk until smooth.
  4. cut the potatoes in half lengthwise and then into roughly 1 inch chunks. cut beans in half. toss the potato chunks in the dressing and then toss in the green beans and the parsley.

30 April 2009

grandma berger's rice pudding

as I have said before, both my grandfathers were rice farmers and my father's mother used rice in everything she could.  when I found her rice pudding recipe in a cookbook a few months ago, I couldn't wait to try it.  I finally made it tonight and it was as wonderful as I thought it would be.

1 1/2 cups rice
3 cups milk
salt to taste
1/2 stick margarine
3/4 cup sugar
3 eggs, beaten
1 small (8 ounce) can crushed pineapple
ground cinnamon
  1. in a heavy saucepan, over low heat, cook rice, milk, and salt until milk is completely cooked and thickened (it should leave a ribbon when you stir it) about 15 minutes
  2. preheat oven to 350 degrees
  3. remove from heat and stir in margarine and sugar until margarine is melted
  4. stir in beaten eggs and crushed pineapple
  5. pour mixture into an oven-safe dish and bake about 20 to 25 minutes or until slightly firm
  6. sprinkle with ground cinnamon once you remove from the oven and serve warm

29 April 2009

garlic and rosemary challah

after the success of the white chocolate and strawberry challah for tax season breakfast, I decided to make a savory version for the reunion.

garlic and rosemary challah

1 tablespoon active dry yeast       
1 teaspoon active dry yeast       
3 tablespoons sugar       
1 1/4 cup warm water       
4 1/2 cups all purpose flour       
1/2 tablespoon kosher salt       
1/4  cup vegetable oil       
2 eggs       
3 tablespoons chopped garlic (preferably roasted)
1 teaspoon minced fresh rosemary      
  1. in the bowl of an electric mixer fitted with a paddle attachment, mix together the yeast, 1 tablespoon of the sugar the water, 1 ¼ cups of the flour, the salt, and the oil. mix on low speed for 1 minute (alternately the dough can be mixed by hand in a large bowl).           
  2. add the eggs, the remaining 2 tablespoons of sugar, the chopped garlic and half of the remaining flour and mix until incorporated. add the rest of the flour and mix on medium speed for 4 minutes; if the dough is too wet, add a little more flour until the dough no longer sticks to the sides of the bowl. fold in the rosemary.           
  3. remove the dough from the mixing bowl and place in a lightly oiled large bowl. cover with a slightly damp towel and let rise in a warm place for 2 ½ hours.           
  4. pre-heat the oven to 350. lightly butter a 12” baking sheet.           
  5. remove the dough from the bowl and place it on a lightly floured work surface. divide the dough into 3 equal pieces and roll them into strips about 8 inches long. press the 3 strips together at one end and then braid the dough strips, crossing the strip on the left under the middle strip, then the right strip under the middle, and so on 6 or 7 times, until you complete the braid.           
  6. pinch the ends together and transfer to the prepared baking sheet. let rise for another 10 minutes. bake for 25 to 30 minutes, or until golden brown.

28 April 2009

growing up -- tuesday's take 5

  1. what is one thing that your parents ate growing up that you have never had?
  2. at what age did you start cooking or helping out in the kitchen?
  3. do your kids help you in the kitchen?
  4. what was your favorite food growing up?
  5. what is your favorite "kid" dish that you still like to eat/cook as an adult?
answer these 5 questions on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

22 April 2009

beer nuts

I love these and I don't even drink beer. one word of warning though, these are very addictive. they can be kept for 2 weeks in an airtight container, just toast them again when you want to serve them.
2 1/4 cups (18 oz) mixed nuts
2 tablespoons fresh rosemary, coarsely chopped
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
1 tablespoon unsalted butter, melted

  1. preheat the oven to 350º.
  2. toss the nuts in a large bowl to combine and spread them out on a baking sheet.
  3. toast in the oven until they become light golden brown, about 10 minutes.
  4. in a large bowl, combine the rosemary, cayenne, sugar, and melted butter.
  5. thoroughly toss the toasted nuts in the spiced butter and serve warm. once you eat these, you will never want to stop.

20 April 2009

spritz cookies

you have to have a cookie press to make these cookies. if you do not have one, you need to get one, they are great. you will be amazed how quickly you can make dozens of cookies.

1 cup shortening
¾ cup sugar
1 egg
2 ¼ cups flour
½ teaspoon baking powder
dash salt
1 teaspoon almond extract
  1. combine and mix well; shortening, sugar, and egg.
  2. mix in; flour, baking powder, salt, and almond extract.
  3. put dough in cookie press and press out cookies.
  4. bake at 350 degrees for about 7 minutes.

08 April 2009

bacon quiche

1 pound bacon, crisp cooked   
1 unbaked pie shell       
1 cup shredded swiss or cheddar cheese       
4 eggs       
2 cups half-n-half      
sugar to taste       
1/8 teaspoon nutmeg       
1/8 teaspoon cayenne       
1/4 teaspoon salt            
  1. preheat the oven to 400.           
  2. crumble the bacon into the pie shell.  sprinkle the cheese over the bacon.           
  3. combine the remaining ingredients in a mixing bowl and beat for 1 minute.  pour into the pie shell. 
  4. bake on the lowest rack at 400 degrees for 15 minutes.  reduce the oven temperature to 325 degrees and back for an additional 30 minutes or until a knife inserted into the center comes out clean.

07 April 2009

easter tuesday take 5

  1. are you going to cook easter dinner this year or are you going somewhere?
  2. what is your favorite easter food?
  3. what is your favorite easter candy?
  4. what is one easter food that you wish you could eat all year round?
  5. what is one easter food/candy that you could do without?
answer these 5 questions on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

06 April 2009

apricot twist

1 can sliced apricots
1 jar apricot preserves       
1/3 cup pecans       
1 package hot roll mix       
3/4 cup warm water       
1 egg       
3 tablespoons sugar       
6 tablespoons butter, melted   
1 1/2 cups confectioners sugar       
1/4 teaspoon rum flavoring       
2 to 3 tablespoons milk               
  1. in a blender or food processor, combine the canned apricots (with juice), the jar of apricot preserves and the pecans and blend until well mixed.
  2. dissolve the yeast from the hot roll mix and the warm water in a large bowl for 5 minutes.             
  3. stir the egg and sugar into the yeast/water mixture.  add the hot roll mix and mix well.
  4. knead on a floured work surface for 2 to 3 minutes.  place in a lightly greased bowl.
  5. cover with a kitchen towel and let rise for 30 to 45 minutes.
  6. divide the dough into 3 equal pieces and shape each piece into a ball.
  7. roll 1 ball into a 12-inch circle on a lightly floured surface.  fit onto a greased pizza pan and brush will 2 tablespoons of the melted butter and sprinkle with 1/3 of the filling.
  8. repeat step 7 with with remaining 2 pieces of dough and the remaining filling.
  9. place a 2-inch glass, open side down in the center of the layers and press lightly to score.  cut the layers into 16 wedges, starting from the outside edge and ending at the circle.  twist each wedge 5 times.
  10. let rise for 30 to 45 minutes.  preheat oven to 375.
  11. bake in preheated oven for 20 to 25 minutes (until golden brown).
  12. in a bowl, combine the confectioners sugar, rum flavoring and the milk and mix well.
  13. drizzle the glaze over the warm coffee cake.

05 April 2009

I love me some peeps

this morning, I was reading an article in our waco paper about peeps, the marshmallow candies that I love. I'm sure it comes as no surprise to you that I love these goodies. the article was great and there wasn't much in the article that I didn't already know about peeps. but I was surprised to learn that some people make their own peeps, something I've never even thought of trying. if you want to give this a go, the recipe is on allrecipes.com: how to make marshmallow chicks