usvi-on-line
The Official OT Food Porn
Christmas dessert was cancelled due to unforseen events.California Girl wrote:OMG! You'll have to send me a piece of it! Why didn't you serve it at Christmas?
Here is another recent successful baking project: soft pretzels. The recipe is from the current issue of Food and Wine magazine.
<a href="http://www.flickr.com/photos/28539958@N00/5340354725/" title="pretzels by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5001/534 ... c1fd6a.jpg" width="500" height="318" alt="pretzels"></a>
It's like looking in your soup and finding a whole different alphabet.
man those pretzels look good.
I made a good dish the other night. Having lunch leftovers reminded me. No pic's. Have no decent light this time of year.
I cubed up a few boneless chicken breasts and dusted them with smoked paprika. Threw them in a skillet to brown then took them out. Added a touch more oil and then threw in a diced onion and diced butternut squash. Deglazed that wiht the last of the Sauv. blanc I had open then added a can of light coconut milk. To that I added cilantro, ginger, some cumin I think, zest and juice of a lime and a split jalapeno that I removed after everything was cooked through. Served it over rice.
today on my leftovers I added some Valley Doll hot sauce. love that stuff!
Tasty!
I made a good dish the other night. Having lunch leftovers reminded me. No pic's. Have no decent light this time of year.
I cubed up a few boneless chicken breasts and dusted them with smoked paprika. Threw them in a skillet to brown then took them out. Added a touch more oil and then threw in a diced onion and diced butternut squash. Deglazed that wiht the last of the Sauv. blanc I had open then added a can of light coconut milk. To that I added cilantro, ginger, some cumin I think, zest and juice of a lime and a split jalapeno that I removed after everything was cooked through. Served it over rice.
today on my leftovers I added some Valley Doll hot sauce. love that stuff!
Tasty!
nothing too exciting but made some cookies and quiche this weekend.
choc chip, pb and oatmeal with a sea salt sprinkle
<a href="http://www.flickr.com/photos/89321198@N00/5378585967/" title="Mmmmmm cookies by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5086/537 ... 9588bd.jpg" width="462" height="500" alt="Mmmmmm cookies"></a>
sausage, mushroom, red onion, cheddar
<a href="http://www.flickr.com/photos/89321198@N00/5380868845/" title="Brunch by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5088/538 ... a404d8.jpg" width="500" height="284" alt="Brunch"></a>
choc chip, pb and oatmeal with a sea salt sprinkle
<a href="http://www.flickr.com/photos/89321198@N00/5378585967/" title="Mmmmmm cookies by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5086/537 ... 9588bd.jpg" width="462" height="500" alt="Mmmmmm cookies"></a>
sausage, mushroom, red onion, cheddar
<a href="http://www.flickr.com/photos/89321198@N00/5380868845/" title="Brunch by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5088/538 ... a404d8.jpg" width="500" height="284" alt="Brunch"></a>
-
California Girl
Peanut Butter-Oatmeal Chocolate Chip Cookies
(adapted from Brown Eyed Baker)
*printer friendly Recipe*
Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt + extra for sprinkling
1/4 teaspoon of ground cinnamon
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg, at room temperature
1/2 cup rolled oats
1 cup bittersweet or dark chocolate chips (I used Ghiradelli's 60% cacao chips)
Method
Whisk together the flour, baking soda, salt and cinnamon. Set aside.
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour mixture until just combined. Using a large spatula or wooden spoon, stir in the oats, and then the chocolate chips. Cover and chill for at least 3 hours.
Preheat the oven to 350 F. Line baking sheets with parchment paper.
Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Lightly sprinkle each cookie with salt. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
Makes only about 16 cookies (you may want to double this one.)
(adapted from Brown Eyed Baker)
*printer friendly Recipe*
Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt + extra for sprinkling
1/4 teaspoon of ground cinnamon
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg, at room temperature
1/2 cup rolled oats
1 cup bittersweet or dark chocolate chips (I used Ghiradelli's 60% cacao chips)
Method
Whisk together the flour, baking soda, salt and cinnamon. Set aside.
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour mixture until just combined. Using a large spatula or wooden spoon, stir in the oats, and then the chocolate chips. Cover and chill for at least 3 hours.
Preheat the oven to 350 F. Line baking sheets with parchment paper.
Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Lightly sprinkle each cookie with salt. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
Makes only about 16 cookies (you may want to double this one.)
-
California Girl
Thanks for posting the cookie recipe, MB! I can't wait to try them! (Do you think they'd be ok with chunky peanut butter?)
Oh! And I should say this... My cookies turned out better this past Christmas than they ever have! I got loads of compliments on them. The only thing I did different this year than the year before was to buy my vanilla from St. John Spice! It is AMAZING!! I will never use any other vanilla ... I could almost drink it right out of the bottle!
Oh! And I should say this... My cookies turned out better this past Christmas than they ever have! I got loads of compliments on them. The only thing I did different this year than the year before was to buy my vanilla from St. John Spice! It is AMAZING!! I will never use any other vanilla ... I could almost drink it right out of the bottle!
Sunday linner was lobster (except for me, I hate lobster!). I made a tomato thyme butter sauce, but only John tried it. Everyone else just had hot butter.
<a href="http://www.flickr.com/photos/28539958@N00/5402121131/" title="vodka steamed lobster with tomato thyme butter by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5140/540 ... 21e4e4.jpg" width="500" height="287" alt="vodka steamed lobster with tomato thyme butter"></a>
Dessert for the kids, banana split brownies:
<a href="http://www.flickr.com/photos/28539958@N00/5402115871/" title="banana split brownie closeup by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5260/540 ... a38320.jpg" width="500" height="409" alt="banana split brownie closeup"></a>
<a href="http://www.flickr.com/photos/28539958@N00/5402121131/" title="vodka steamed lobster with tomato thyme butter by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5140/540 ... 21e4e4.jpg" width="500" height="287" alt="vodka steamed lobster with tomato thyme butter"></a>
Dessert for the kids, banana split brownies:
<a href="http://www.flickr.com/photos/28539958@N00/5402115871/" title="banana split brownie closeup by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5260/540 ... a38320.jpg" width="500" height="409" alt="banana split brownie closeup"></a>
It's like looking in your soup and finding a whole different alphabet.
-
California Girl
Ok, this can't hold a candle to lobster & banana split brownies, but this is my latest attempt at chicken pot pies.
I've given up on ever having anything but a soggy bottom crust, in spite of all the online tips (and I'm too lazy to pre-cook it!), so I've moved on to ramekins and puff pastry. These weren't go great on the inside (still perfecting the "innards") but the next batch will be perfecto!
My recipe makes 6 pies, and we always have 2 the night I make them and I freeze the other four. They're awesome to have on-hand when you get home from work and no one feels like cooking, or going back out to hit up Taco Bell.
Fresh out of the freezer. I let them sit and defrost a little bit and brushed an egg wash on the top before putting them in the oven.
The yummy results!
I've given up on ever having anything but a soggy bottom crust, in spite of all the online tips (and I'm too lazy to pre-cook it!), so I've moved on to ramekins and puff pastry. These weren't go great on the inside (still perfecting the "innards") but the next batch will be perfecto!
My recipe makes 6 pies, and we always have 2 the night I make them and I freeze the other four. They're awesome to have on-hand when you get home from work and no one feels like cooking, or going back out to hit up Taco Bell.
Fresh out of the freezer. I let them sit and defrost a little bit and brushed an egg wash on the top before putting them in the oven.
The yummy results!
-
Kentuckygirl
- Posts: 1903
- Joined: Sun Oct 08, 2006 10:17 am
- Location: Kentucky
Looks great CG!! I'm going to have to try that method, using ramekins and puff pastry!California Girl wrote:Ok, this can't hold a candle to lobster & banana split brownies, but this is my latest attempt at chicken pot pies.
I've given up on ever having anything but a soggy bottom crust, in spite of all the online tips (and I'm too lazy to pre-cook it!), so I've moved on to ramekins and puff pastry. These weren't go great on the inside (still perfecting the "innards") but the next batch will be perfecto!
My recipe makes 6 pies, and we always have 2 the night I make them and I freeze the other four. They're awesome to have on-hand when you get home from work and no one feels like cooking, or going back out to hit up Taco Bell.
Fresh out of the freezer. I let them sit and defrost a little bit and brushed an egg wash on the top before putting them in the oven.
The yummy results!
[/url]
