Sunday, May 29, 2011

A Peaceful Memorial Day Weekend

by Erin

While Memorial Day weekend often brags of getting out of town, grilling, being outside; I usually enjoy it for the more peaceful holiday I think it ought to be.  Perhaps this is because Max is always gone for a marathon weekend of bike races, or maybe my all too stressful job is doing a number on my health, but this year I think it is a little different since my Grandpa passed away this fall.  I think I really understand that this holiday exists to remember him and all of our loved ones.  So this weekend, I will continue to rest, recuperate, and think about my loved ones.  Some of them preparing for a big move, while others are worrying and wondering how their youngest daughter will fair in that move (just fine, I'm sure), some are climbing "the snake" along the Mississippi River, others are introducing their new baby to the Second City, still others are patiently awaiting their new baby.  Whatever they are doing, my hope is they are doing it happily and taking time to remember what is really important in their lives.

As I think and remember, I will keep my actions simple, yet keep senses busy. . .

Visual - Perhaps I will create the new Sorbetto tank top, a free downloadable pattern from Collette?  I found this beautiful cotton lawn from The Needle Shop, that I think would be perfect!


Taste - Last night I dined on Irazu with my friends Mike, Meagan, and James.  Mike and Meagan live in Milwaukee so their Irazu fix needed to be satiated. 

Smell - Though the temperature is desirable here in Chicago, the skies are gray.  So I made a trip to Fleur for a little something pretty.


Hear - Grandma and I had our regular Sunday phone call filled with memories past tours of the Springer family at the cemetery in Exeter, her hometown. We discussed the strangeness of gravestones with your own name on them.  We laughed about Ann Shirley and her want of puffed sleeves and the gaudiness of a particular gravestone wreath. 

Touch - Poor Penny has spent the majority of her weekend crying at the door to be let out so she can eat grass or roll around on the steps.  Of course, I have appeased her, but the thunder and rain I hear may keep her inside today.


As I do these activities that are so peaceful and therapeutic for me, like I said earlier, I will be thinking of my loved ones.  But mostly of my Gramps and how much I miss him.  Like how he didn't let me use the cruise control because he wanted to be able to keep a steady speed, or how he said he wouldn't drink diet Our Family cola because he didn't like it, but when we secretly gave it to him he didn't know the difference.  I will think of how we would play badminton or softball in their big back yard (that I probably just mowed).  

Happy Memorial Day, Everyone!

Thursday, May 26, 2011

Garden Variety

Ah, summer is finally here, well, almost...tomorrow is my last day of school!  As the school year comes to an end, it's just the beginning for a summer of fun projects, including, but not limited to, my garden.  In the last couple of weeks Derek and I were (finally) able to get outside and plant our garden.  And it's a great accomplishment, because as Clark W. Griswold's cousin Eddie would say, "it's the gift that keeps on giving"...all summer long.
   This year we started by planting potatoes in the back of the garden, as well as green beans (fresh green beans are like candy, seriously) and then toward the front we've got the usuals, tomatoes and peppers.  Let's just say went a little crazy with the peppers this year.  We've got red, green, yellow and jalapeño peppers planted to encourage some great grillin' as well as some salsa later in the summer.  Oh, and I almost forgot, there's zucchini as well.  I can't go through summer without making Grandma's famous zucchini bread, both original and chocolate.
   Are you seeing the future posts for the summer?  I know I am and I can't wait to kick it off.  Take a look at some garden pictures below and tell the test nesters about what you're planting in your garden this year.

Here I am levelin' out the land.


Tomato Plants (Early Girl)

A little yellow pepper


All the peppers and tomatoes are in the ground.  Notice the lovely chicken wire fence that Derek skillfully crafted.  It's a must if you have rabbits around your neighborhood. Milk cartons also work nicely to place around the plants until they are a bit stronger.


Our potato plants are already sprouting up!

Our little gardener, Ella and her Dad
Just a pretty shot of our flower bed by the house.  Oh, how I love summer!

 We'll see what flourishes this year in the garden.  I'll keep you posted.  For now, let us know how your garden is going or if your hesitant about starting a garden, feel free to ask us questions.  Gardens are such a rewarding adventure so if you have the space, let 'er grow!

Sunday, May 22, 2011

Glass Etching, The New Label-Maker

by Erin

I like to have my flour and sugar easily accessible and out on the counter.  So it is important to me to have them in a pretty vessel.  I love the old tin canisters that are easily found at thrift stores, garage sales, and estate sales, but I don't like that they are usually on the smaller side, and often times they are also starting to rust on the inside (bummer), so I opted for something different.  Here are the jars that I have had my flour and sugar in for quite a while.  My mom and I purchased them at Crate and Barrel.


I was inspired by a ReadyMade article about etching words and letters into jars such as these for identifying purposes and, you know, because it looked cool.  So I decided to give it a try.

I purchased some 2" and 3" vinyl letters and Armour Etch, a glass etching cream.  If you live in Chicago you may already know you can't by this toxic stuff in stores, since taggers use it on windows.  I don't get to the 'burbs much so I ordered it from amazon at $18.  If you decide to take on a project like this one, you will probably need masking tape as well. 

  
So I made sure my jars were really clean and dry.  This proved to be a problem for me, because every time I turned around my fat cat Penny was on the table getting in my work space (she really likes to sit on paper bags).  I eventually had to lock her out. 

After I got my surface clean and cat hair free, I taped off the top and bottom of the jars.  This was kind of hairy for me, but if the ends of the masking tape matched up in the back, I figured it was "straight enough."  Then I used my seam gage to center the F (for Flour).  The letters were fairly forgiving when it came to having to restick them, which I did often. 


I used 3" letters for the F and S and 2" letters for the rest of the word.  I don't know that I like it quite as well on the sugar jar since it is smaller, but that is what I had, so that is what I did.


At this point you really want to go over the edges of all of your letters and masking tape.   Make sure there are no bubbles where the glass etching cream can creep in, because once it is in there it is etching. 

Next, the fun part.  Using the etching cream.  This stuff is majorly toxic, so be careful.  It smells potent, and I imagine if it came in contact with your skin it would burn a bit.  Brush a thick layer of it on, brushing in one direction.  Then get your brush full of the cream and do it the other way.  Make sure every part you want covered is covered. 


Let it sit for 5 minutes and then rinse off the cream.  At this point you can remove your letters and masking tape.  Use a rag to make sure all of the cream is off the jar and ta da, you have something new and exciting for your counter-top or pantry.  Cool, eh?

They look better in person, please feel free to come over and see them.  Any other ideas of what you could glass etch?  Leave a comment with your ideas!

Wednesday, May 18, 2011

Spring Has Sprung--and so have these fresh muffins!

I am a food blog junkie.  I'm just going to admit it.  It's how I like to spend my time after school.  I can just peruse the internet without a care in the world, checking out other people's AWESOME blogs.  And I mean it when I say awesome.  Can I just tell you?  There are some talented people out there.  People who have full time jobs and still manage to crank out a blog post that looks like they spent two weeks on it.

Impressive.

I have some of my favorites listed on the blogroll on the side of this blog.  Like Joy the Baker and The Pioneer Woman.  Both of those ladies are hilarious.  They write so well and also take fantastic pictures.  Check them out if you don't already.  If you're reading this, though, you probably already have.  I can only hope that in a few years time we can get our skill up to a level even close to theirs!

 One food blog that I have been checking out a lot lately is Two Peas and Their Pod.  It is a husband and wife collaboration and they have really great recipes.  The site is really easy to navigate and their pictures are great.  One day, when I was perusing their website I found the recipe for these amazing Lemon Ricotta Blackberry Muffins.

The flavor combination looked so amazing I had to try them.  So I did.  And then I ate the majority of them while my husband watched from afar--shocked and appalled (not really, he helped some--by eating one).

So, without further ado, check out my step-by-step.  Then make them and share them with your friends as I did.  One of my co-workers has made them three (count 'em) three times since I brought them to work a month ago.  Now that's a good muffin!

First, you'll need to mix up your dry ingredients.

This is my favorite part.  Add your lemon zest to your sugar...

Then rub the zest into the sugar to infuse it with luscious lemon-y flavor!

Cream your sugar, butter, and egg.  This is also where you add the ricotta cheese (which I think is the secret in these super-moist muffins!)

Add a layer of your aromatic batter to the bottom of your muffin liner, then add three blackberries.

Then top those blackberries with another dollop of batter.  You are supposed to sprinkle them with turbinado sugar, but I didn't have any.  I just used regular sugar.  How boring.  How plain.  But whatevs.  They tasted awesome.


Finished product.

Eat your heart out!

Check out the recipe at the link provided at the top of the post.  Enjoy!  Seriously, you HAVE to try these.  Then let me know when you do...and we can discuss them.

Saturday, May 14, 2011

Anna's Bars (I don't know her, but I love her bars!)

   Is it weird that my family has had this recipe forever and we don't know who this Anna is?  I guess not really, I mean, who is the real Betty Crocker?
  My mom, grandma, aunts and sisters have all made these bars at one time or another and they are pretty much to die for.  For some reason, I usually only make them around Christmas time (who knows why, there are just some recipes you make for certain occasions, you know?), but I decided to break tradition and whip them up for Easter.  I was to bring a dessert for an early dinner (because you're so hungry after eating a big Easter meal, right?)  Sweet Condensed Milk was on sale at the grocery store, so that was my sign to make them.  The directions are as follows.  Get crackin'!
By: Laura


Begin with some butter and brown sugar.  Cream it up.

Add some flour and oatmeal.

Give the empty oatmeal container to your child , who will find it truly fascinating. 

Smile and laugh for a moment as you watch him or her interact with the oatmeal.  



Get back to business and pat down 2/3 of the dough into the bottom of a greased jelly roll pan.

Look at that beautiful patting action.  (I use a wet fork to do the job.)

Start on the choc-o-lot topping.  (yep, more butter)

Microwave the above ingredients until well blended.

Top the chocolate with the remaining oatmeal mixture and bake to moist, delicious perfection.

Anna's Bars
Recipe courtesy of Mom

1 cup butter
2 cups brown sugar
2 eggs
2 t. vanilla
2 1/2 cups flour
2 t. baking soda
2 t. salt
3 cups oatmeal

Cream the butter, sugar and eggs until well blended.  Add the vanilla as well as the dry ingredients.  Pat 2/3 of the oatmeal mixture into the bottom of a greased jelly roll pan.  Cover with the chocolate topping:

1 package semi sweet chocolate chips
1 can sweet condensed milk
2 T. butter
1/2 t. salt
2 t. vanilla

For the topping, combine all the ingredients in a microwave safe bowl.  Heat for one minute and stir until well blended. Continue to heat in the microwave until the topping is smooth and rich.  Spread onto oatmeal mixture.  Dot with 1/3 of the remaining oatmeal mixture.  

Bake at 350 degrees for 20 - 30 minutes

NOTE:  These are best right out of the oven.  Once they are cooled, though, you can freeze them and then microwave them for 10 - 15 seconds for that right out of the oven gooeyness. 


Monday, May 9, 2011

Jamaican Beef Patties

by Erin

Jamaican Beef Patties

When I've got winter break, spring break, or just some random day off from school I always try to make something a little bit more involved for dinner, and usually I ask Max what he wants, since he happily creates a delicious meal for us when I don't feel like cooking.  This happens, like, more often then not.   Anyway, usually when I ask him if he wants anything special for dinner he requests Jamaican Beef Patties.  Are they really Jamaican?  I have no idea, I've never been there, but these curry and beef filled pockets are a delicious treat.  Once you make them once you will probably start dreaming up other delicious fillings for these flaky bits of heaven.  Samoas filling?  I'm down.  Goat cheese empanadas ala 90 Mile Cafe.  I'm with ya!

So these are a little bit more involved because you've got to make the crust and the filling, but I find I can make these in a little over 1 hour, and if you are like me, you will put on some groovy tunes, poor yourself a glass of wine, and relish in the fact that you can get your hands dirty in some delicious dough.   So let's do this!  I have modified this recipe from allrecipe.com, which was a tip from my friend Danielle who introduced these to us one fine Memorial Day.  I think I've got it perfect.

The Dough (makes 15 patties)
1/2 cup butter (room temp)
1/2 cut shorting
2 1/4 teaspoon salt
1 teaspoon salt
2 1/4 teaspoon curry
2/3 cup water
3 cups flour

Cutting in the butter and shorting with a pastry cutter

Combine flour, curry, and salt in a medium sized bowl.  Cut in butter and shorting with a pastry blender.  (If you don't have a pastry blender use a fork, but keep your eye out at garage sales for pastry blenders.  I see them all the time and they quite helpful in making pie crusts, biscuits, and the like.)  Your dough should look crumbly.  Next add the water and mix together.

  Turn the dough out on to a floured surface and shape the dough into a log.

Lightly mark the dough into 15 pieces and when you are satisfied, make the cut.
Cut the dough into 15 equal sections.  Roll out each section into a 6" circle of about 1/8" thickness.  Don't worry too much about the diameter unless you are entering this in the fair or something.  I don't mind too much if some are bigger than others, because sometimes people want big ones and sometimes they want small ones.

The Filling
2 tablespoons butter
1 lb ground beef
1 onion
1 t curry powder
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
1/2 cup beef broth
1/2 cup dry bread crumbs
1 egg beaten

Melt butter, saute onions over medium heat until translucent.  Stir in ground beef, curry, thyme, salt and pepper.  Cook until meat is browned.  This is where your house starts to smell fantastic.  Drain if needed.  Add beef broth and bread crumbs.  The bread crumbs help absorb the beef broth, which is necessary for an intense flavor. 

 Simmer until liquid is absorbed.  Once this is done, I put my filling in the food processor so the filling sticks together a bit more, making it easier to work with.  If you don't have a food processor, don't sweat it.  I often skip this step if I don't feel like washing my food processor.


Assembly

Put equal amounts of filling onto each pastry.  Fold over the pastry and press the edges together with a fork.  Place on a sheet pan and brush the top with a beaten egg for a beautiful golden brown finish. dfd


Bake for 30 minutes or until they are golden brown.  You will love the strong curry flavor from the infused pastry dough and in the filling.  
Don't let this process scare you off.  Take your  time, enjoy yourself, maybe make them with a friend, and you will feel so proud of yourself when you are done.  I know I do. 


Did you try a new filling?  Let us know what it was in the comment section. 

Tuesday, May 3, 2011

Fettuccine Alfredo--With Linguine!

Fettuccine Alfredo
by Leslie

I recently whipped up something that stemmed from one thing.  A craving.  A craving for creamy.  And that's just what I got.

It starts with something cheesy

And something buttery and garlic-y.  And lemon zesty!  Saute it until the garlic is tender

Add some flour to make a rue

Then add some milk to make it creamy!

At this point I added some sliced chicken and some fresh parsley.

Then I added the parmesan and stirred it in.  THis photo doesn't look too appetizing, but believe me, it is!

Advice:  don't grate your knuckle with the cheese grater.  It really hurts the next day.
Side note: someone remind me to moisturize once in a while!

Fresh linguine.  I love linguine.  I think the shape is great and it adds a nice chew factor to your pasta.

Serve it up, Italian style!  Which obviously means, in front of a microwave from the 80s.

Finished product.  Enjoy!

"Light" Fettuccine Alfredo
Loosely based on a food network recipe

In a saucepan or skillet combine:
3 T butter
1-2 cloves garlic
1-2 teaspoons lemon zest
3 T flour
1 1/2 c milk
1/2 tsp salt
pepper to taste
1/2 cup finely shredded parmesan cheese
fresh parsley
cooked fettuccine or other long pasta (12 ounces uncooked)
diced cooked chicken if desired

Saute the butter, garlic, and lemon zest until the garlic is soft.  Add the flour, mix well, and let it cook for about a minute.  Add your milk and whisk briskly until thickened.  Add salt and pepper and parmesan.  Add parsley and chicken if desired.

After the pasta is cooked, reserve about half a cup of hot pasta water.  Combine fettuccine and sauce.  Add pasta water to loosen the sauce if necessary.  Serve and enjoy!

Serves 4-5


Sunday, May 29, 2011

A Peaceful Memorial Day Weekend

by Erin

While Memorial Day weekend often brags of getting out of town, grilling, being outside; I usually enjoy it for the more peaceful holiday I think it ought to be.  Perhaps this is because Max is always gone for a marathon weekend of bike races, or maybe my all too stressful job is doing a number on my health, but this year I think it is a little different since my Grandpa passed away this fall.  I think I really understand that this holiday exists to remember him and all of our loved ones.  So this weekend, I will continue to rest, recuperate, and think about my loved ones.  Some of them preparing for a big move, while others are worrying and wondering how their youngest daughter will fair in that move (just fine, I'm sure), some are climbing "the snake" along the Mississippi River, others are introducing their new baby to the Second City, still others are patiently awaiting their new baby.  Whatever they are doing, my hope is they are doing it happily and taking time to remember what is really important in their lives.

As I think and remember, I will keep my actions simple, yet keep senses busy. . .

Visual - Perhaps I will create the new Sorbetto tank top, a free downloadable pattern from Collette?  I found this beautiful cotton lawn from The Needle Shop, that I think would be perfect!


Taste - Last night I dined on Irazu with my friends Mike, Meagan, and James.  Mike and Meagan live in Milwaukee so their Irazu fix needed to be satiated. 

Smell - Though the temperature is desirable here in Chicago, the skies are gray.  So I made a trip to Fleur for a little something pretty.


Hear - Grandma and I had our regular Sunday phone call filled with memories past tours of the Springer family at the cemetery in Exeter, her hometown. We discussed the strangeness of gravestones with your own name on them.  We laughed about Ann Shirley and her want of puffed sleeves and the gaudiness of a particular gravestone wreath. 

Touch - Poor Penny has spent the majority of her weekend crying at the door to be let out so she can eat grass or roll around on the steps.  Of course, I have appeased her, but the thunder and rain I hear may keep her inside today.


As I do these activities that are so peaceful and therapeutic for me, like I said earlier, I will be thinking of my loved ones.  But mostly of my Gramps and how much I miss him.  Like how he didn't let me use the cruise control because he wanted to be able to keep a steady speed, or how he said he wouldn't drink diet Our Family cola because he didn't like it, but when we secretly gave it to him he didn't know the difference.  I will think of how we would play badminton or softball in their big back yard (that I probably just mowed).  

Happy Memorial Day, Everyone!

Thursday, May 26, 2011

Garden Variety

Ah, summer is finally here, well, almost...tomorrow is my last day of school!  As the school year comes to an end, it's just the beginning for a summer of fun projects, including, but not limited to, my garden.  In the last couple of weeks Derek and I were (finally) able to get outside and plant our garden.  And it's a great accomplishment, because as Clark W. Griswold's cousin Eddie would say, "it's the gift that keeps on giving"...all summer long.
   This year we started by planting potatoes in the back of the garden, as well as green beans (fresh green beans are like candy, seriously) and then toward the front we've got the usuals, tomatoes and peppers.  Let's just say went a little crazy with the peppers this year.  We've got red, green, yellow and jalapeño peppers planted to encourage some great grillin' as well as some salsa later in the summer.  Oh, and I almost forgot, there's zucchini as well.  I can't go through summer without making Grandma's famous zucchini bread, both original and chocolate.
   Are you seeing the future posts for the summer?  I know I am and I can't wait to kick it off.  Take a look at some garden pictures below and tell the test nesters about what you're planting in your garden this year.

Here I am levelin' out the land.


Tomato Plants (Early Girl)

A little yellow pepper


All the peppers and tomatoes are in the ground.  Notice the lovely chicken wire fence that Derek skillfully crafted.  It's a must if you have rabbits around your neighborhood. Milk cartons also work nicely to place around the plants until they are a bit stronger.


Our potato plants are already sprouting up!

Our little gardener, Ella and her Dad
Just a pretty shot of our flower bed by the house.  Oh, how I love summer!

 We'll see what flourishes this year in the garden.  I'll keep you posted.  For now, let us know how your garden is going or if your hesitant about starting a garden, feel free to ask us questions.  Gardens are such a rewarding adventure so if you have the space, let 'er grow!

Sunday, May 22, 2011

Glass Etching, The New Label-Maker

by Erin

I like to have my flour and sugar easily accessible and out on the counter.  So it is important to me to have them in a pretty vessel.  I love the old tin canisters that are easily found at thrift stores, garage sales, and estate sales, but I don't like that they are usually on the smaller side, and often times they are also starting to rust on the inside (bummer), so I opted for something different.  Here are the jars that I have had my flour and sugar in for quite a while.  My mom and I purchased them at Crate and Barrel.


I was inspired by a ReadyMade article about etching words and letters into jars such as these for identifying purposes and, you know, because it looked cool.  So I decided to give it a try.

I purchased some 2" and 3" vinyl letters and Armour Etch, a glass etching cream.  If you live in Chicago you may already know you can't by this toxic stuff in stores, since taggers use it on windows.  I don't get to the 'burbs much so I ordered it from amazon at $18.  If you decide to take on a project like this one, you will probably need masking tape as well. 

  
So I made sure my jars were really clean and dry.  This proved to be a problem for me, because every time I turned around my fat cat Penny was on the table getting in my work space (she really likes to sit on paper bags).  I eventually had to lock her out. 

After I got my surface clean and cat hair free, I taped off the top and bottom of the jars.  This was kind of hairy for me, but if the ends of the masking tape matched up in the back, I figured it was "straight enough."  Then I used my seam gage to center the F (for Flour).  The letters were fairly forgiving when it came to having to restick them, which I did often. 


I used 3" letters for the F and S and 2" letters for the rest of the word.  I don't know that I like it quite as well on the sugar jar since it is smaller, but that is what I had, so that is what I did.


At this point you really want to go over the edges of all of your letters and masking tape.   Make sure there are no bubbles where the glass etching cream can creep in, because once it is in there it is etching. 

Next, the fun part.  Using the etching cream.  This stuff is majorly toxic, so be careful.  It smells potent, and I imagine if it came in contact with your skin it would burn a bit.  Brush a thick layer of it on, brushing in one direction.  Then get your brush full of the cream and do it the other way.  Make sure every part you want covered is covered. 


Let it sit for 5 minutes and then rinse off the cream.  At this point you can remove your letters and masking tape.  Use a rag to make sure all of the cream is off the jar and ta da, you have something new and exciting for your counter-top or pantry.  Cool, eh?

They look better in person, please feel free to come over and see them.  Any other ideas of what you could glass etch?  Leave a comment with your ideas!

Wednesday, May 18, 2011

Spring Has Sprung--and so have these fresh muffins!

I am a food blog junkie.  I'm just going to admit it.  It's how I like to spend my time after school.  I can just peruse the internet without a care in the world, checking out other people's AWESOME blogs.  And I mean it when I say awesome.  Can I just tell you?  There are some talented people out there.  People who have full time jobs and still manage to crank out a blog post that looks like they spent two weeks on it.

Impressive.

I have some of my favorites listed on the blogroll on the side of this blog.  Like Joy the Baker and The Pioneer Woman.  Both of those ladies are hilarious.  They write so well and also take fantastic pictures.  Check them out if you don't already.  If you're reading this, though, you probably already have.  I can only hope that in a few years time we can get our skill up to a level even close to theirs!

 One food blog that I have been checking out a lot lately is Two Peas and Their Pod.  It is a husband and wife collaboration and they have really great recipes.  The site is really easy to navigate and their pictures are great.  One day, when I was perusing their website I found the recipe for these amazing Lemon Ricotta Blackberry Muffins.

The flavor combination looked so amazing I had to try them.  So I did.  And then I ate the majority of them while my husband watched from afar--shocked and appalled (not really, he helped some--by eating one).

So, without further ado, check out my step-by-step.  Then make them and share them with your friends as I did.  One of my co-workers has made them three (count 'em) three times since I brought them to work a month ago.  Now that's a good muffin!

First, you'll need to mix up your dry ingredients.

This is my favorite part.  Add your lemon zest to your sugar...

Then rub the zest into the sugar to infuse it with luscious lemon-y flavor!

Cream your sugar, butter, and egg.  This is also where you add the ricotta cheese (which I think is the secret in these super-moist muffins!)

Add a layer of your aromatic batter to the bottom of your muffin liner, then add three blackberries.

Then top those blackberries with another dollop of batter.  You are supposed to sprinkle them with turbinado sugar, but I didn't have any.  I just used regular sugar.  How boring.  How plain.  But whatevs.  They tasted awesome.


Finished product.

Eat your heart out!

Check out the recipe at the link provided at the top of the post.  Enjoy!  Seriously, you HAVE to try these.  Then let me know when you do...and we can discuss them.

Saturday, May 14, 2011

Anna's Bars (I don't know her, but I love her bars!)

   Is it weird that my family has had this recipe forever and we don't know who this Anna is?  I guess not really, I mean, who is the real Betty Crocker?
  My mom, grandma, aunts and sisters have all made these bars at one time or another and they are pretty much to die for.  For some reason, I usually only make them around Christmas time (who knows why, there are just some recipes you make for certain occasions, you know?), but I decided to break tradition and whip them up for Easter.  I was to bring a dessert for an early dinner (because you're so hungry after eating a big Easter meal, right?)  Sweet Condensed Milk was on sale at the grocery store, so that was my sign to make them.  The directions are as follows.  Get crackin'!
By: Laura


Begin with some butter and brown sugar.  Cream it up.

Add some flour and oatmeal.

Give the empty oatmeal container to your child , who will find it truly fascinating. 

Smile and laugh for a moment as you watch him or her interact with the oatmeal.  



Get back to business and pat down 2/3 of the dough into the bottom of a greased jelly roll pan.

Look at that beautiful patting action.  (I use a wet fork to do the job.)

Start on the choc-o-lot topping.  (yep, more butter)

Microwave the above ingredients until well blended.

Top the chocolate with the remaining oatmeal mixture and bake to moist, delicious perfection.

Anna's Bars
Recipe courtesy of Mom

1 cup butter
2 cups brown sugar
2 eggs
2 t. vanilla
2 1/2 cups flour
2 t. baking soda
2 t. salt
3 cups oatmeal

Cream the butter, sugar and eggs until well blended.  Add the vanilla as well as the dry ingredients.  Pat 2/3 of the oatmeal mixture into the bottom of a greased jelly roll pan.  Cover with the chocolate topping:

1 package semi sweet chocolate chips
1 can sweet condensed milk
2 T. butter
1/2 t. salt
2 t. vanilla

For the topping, combine all the ingredients in a microwave safe bowl.  Heat for one minute and stir until well blended. Continue to heat in the microwave until the topping is smooth and rich.  Spread onto oatmeal mixture.  Dot with 1/3 of the remaining oatmeal mixture.  

Bake at 350 degrees for 20 - 30 minutes

NOTE:  These are best right out of the oven.  Once they are cooled, though, you can freeze them and then microwave them for 10 - 15 seconds for that right out of the oven gooeyness. 


Monday, May 9, 2011

Jamaican Beef Patties

by Erin

Jamaican Beef Patties

When I've got winter break, spring break, or just some random day off from school I always try to make something a little bit more involved for dinner, and usually I ask Max what he wants, since he happily creates a delicious meal for us when I don't feel like cooking.  This happens, like, more often then not.   Anyway, usually when I ask him if he wants anything special for dinner he requests Jamaican Beef Patties.  Are they really Jamaican?  I have no idea, I've never been there, but these curry and beef filled pockets are a delicious treat.  Once you make them once you will probably start dreaming up other delicious fillings for these flaky bits of heaven.  Samoas filling?  I'm down.  Goat cheese empanadas ala 90 Mile Cafe.  I'm with ya!

So these are a little bit more involved because you've got to make the crust and the filling, but I find I can make these in a little over 1 hour, and if you are like me, you will put on some groovy tunes, poor yourself a glass of wine, and relish in the fact that you can get your hands dirty in some delicious dough.   So let's do this!  I have modified this recipe from allrecipe.com, which was a tip from my friend Danielle who introduced these to us one fine Memorial Day.  I think I've got it perfect.

The Dough (makes 15 patties)
1/2 cup butter (room temp)
1/2 cut shorting
2 1/4 teaspoon salt
1 teaspoon salt
2 1/4 teaspoon curry
2/3 cup water
3 cups flour

Cutting in the butter and shorting with a pastry cutter

Combine flour, curry, and salt in a medium sized bowl.  Cut in butter and shorting with a pastry blender.  (If you don't have a pastry blender use a fork, but keep your eye out at garage sales for pastry blenders.  I see them all the time and they quite helpful in making pie crusts, biscuits, and the like.)  Your dough should look crumbly.  Next add the water and mix together.

  Turn the dough out on to a floured surface and shape the dough into a log.

Lightly mark the dough into 15 pieces and when you are satisfied, make the cut.
Cut the dough into 15 equal sections.  Roll out each section into a 6" circle of about 1/8" thickness.  Don't worry too much about the diameter unless you are entering this in the fair or something.  I don't mind too much if some are bigger than others, because sometimes people want big ones and sometimes they want small ones.

The Filling
2 tablespoons butter
1 lb ground beef
1 onion
1 t curry powder
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
1/2 cup beef broth
1/2 cup dry bread crumbs
1 egg beaten

Melt butter, saute onions over medium heat until translucent.  Stir in ground beef, curry, thyme, salt and pepper.  Cook until meat is browned.  This is where your house starts to smell fantastic.  Drain if needed.  Add beef broth and bread crumbs.  The bread crumbs help absorb the beef broth, which is necessary for an intense flavor. 

 Simmer until liquid is absorbed.  Once this is done, I put my filling in the food processor so the filling sticks together a bit more, making it easier to work with.  If you don't have a food processor, don't sweat it.  I often skip this step if I don't feel like washing my food processor.


Assembly

Put equal amounts of filling onto each pastry.  Fold over the pastry and press the edges together with a fork.  Place on a sheet pan and brush the top with a beaten egg for a beautiful golden brown finish. dfd


Bake for 30 minutes or until they are golden brown.  You will love the strong curry flavor from the infused pastry dough and in the filling.  
Don't let this process scare you off.  Take your  time, enjoy yourself, maybe make them with a friend, and you will feel so proud of yourself when you are done.  I know I do. 


Did you try a new filling?  Let us know what it was in the comment section. 

Tuesday, May 3, 2011

Fettuccine Alfredo--With Linguine!

Fettuccine Alfredo
by Leslie

I recently whipped up something that stemmed from one thing.  A craving.  A craving for creamy.  And that's just what I got.

It starts with something cheesy

And something buttery and garlic-y.  And lemon zesty!  Saute it until the garlic is tender

Add some flour to make a rue

Then add some milk to make it creamy!

At this point I added some sliced chicken and some fresh parsley.

Then I added the parmesan and stirred it in.  THis photo doesn't look too appetizing, but believe me, it is!

Advice:  don't grate your knuckle with the cheese grater.  It really hurts the next day.
Side note: someone remind me to moisturize once in a while!

Fresh linguine.  I love linguine.  I think the shape is great and it adds a nice chew factor to your pasta.

Serve it up, Italian style!  Which obviously means, in front of a microwave from the 80s.

Finished product.  Enjoy!

"Light" Fettuccine Alfredo
Loosely based on a food network recipe

In a saucepan or skillet combine:
3 T butter
1-2 cloves garlic
1-2 teaspoons lemon zest
3 T flour
1 1/2 c milk
1/2 tsp salt
pepper to taste
1/2 cup finely shredded parmesan cheese
fresh parsley
cooked fettuccine or other long pasta (12 ounces uncooked)
diced cooked chicken if desired

Saute the butter, garlic, and lemon zest until the garlic is soft.  Add the flour, mix well, and let it cook for about a minute.  Add your milk and whisk briskly until thickened.  Add salt and pepper and parmesan.  Add parsley and chicken if desired.

After the pasta is cooked, reserve about half a cup of hot pasta water.  Combine fettuccine and sauce.  Add pasta water to loosen the sauce if necessary.  Serve and enjoy!

Serves 4-5