tag:blogger.com,1999:blog-5852658344909267712024-03-18T23:44:50.982-04:00avenue 29Where all my ideas resideavenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-585265834490926771.post-59610481006256455162012-02-11T08:44:00.005-05:002012-02-11T09:43:52.272-05:00Pumpkin Oat Bran Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRz7M8wBveWtboYx1fk8-eSBYVb01S_mwtPp84mVIyTb1nUn0Lhr3HR9meCfnGNjDblnpQULqfme0m_Zz0WpkHx9mdd8IE2vxcbgSvgbeojQ6WI8nMMxrMS2_rzS7WpY437w4YAk74m0tY/s1600/DSC05625.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRz7M8wBveWtboYx1fk8-eSBYVb01S_mwtPp84mVIyTb1nUn0Lhr3HR9meCfnGNjDblnpQULqfme0m_Zz0WpkHx9mdd8IE2vxcbgSvgbeojQ6WI8nMMxrMS2_rzS7WpY437w4YAk74m0tY/s320/DSC05625.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5707873815293543074" /></a>"It's just a little something I threw together" has turned out to be a standard go-to recipe. <i>Because I wrote it down this time.</i> If you cook like me, experimental and hap-hazard, messy and fearless, you probably don't keep notes as you go. This time I did and I am so glad because Baking is a bitch who doesn't play around. She's not gonna give you perfection unless you play by her rules, which are actually pretty simple. <div>1. Read.</div><div>2. Measure.</div><div>Even simpler is this recipe, because there's no sifting. Enjoy.</div><div><br /></div><div>Preheat oven to 350f.</div><div>Using a hand or stand mixer combine in large bowl:</div><div>1/2 c. melted butter</div><div>1 c. packed brown sugar</div><div>1/4 c. milk</div><div>3 eggs</div><div>1 15 oz. can pumpkin (NOT pumpkin pie filling)</div><div>1 1/2 tsp. vanilla extract</div><div>1/2 tsp. almond extract (optional, but So Yummy)</div><div>In separate bowl gently whisk together:</div><div>1 c. all purpose flour</div><div>1 c. oat bran</div><div>1 1/2 Tbs. baking powder</div><div>1 tsp. baking soda</div><div>1/2 tsp salt</div><div>2 tsp. cinnamon</div><div>1 tsp. nutmeg</div><div>1 tsp. allspice (optional, but So Yummy)</div><div>Topping: combine 1/4 cup white sugar & 1 Tbs. cinnamon</div><div>Slowly add the dry mixture to the wet mixture, mixing until just combined.</div><div>Line muffin tin with paper muffin cups and fill cups 3/4 full. The fuller they are increases the possibility for those coveted muffin tops. </div><div>Sprinkle with cinnamon sugar and bake at 350f. for approx. 20 minutes or until toothpick inserted comes out clean.</div><div>Makes 12-15 muffins</div>avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com0tag:blogger.com,1999:blog-585265834490926771.post-81541394703096330572011-06-26T10:34:00.002-04:002011-06-26T10:45:05.377-04:00Magic Treehouse Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Q6M9bF4ecJXXLlwiXtyjtVmgXA5webR81GPOwTBgjzSD1C6mQ1ROVNX-9FAYnGGyJ1eNTI7kTmUg5YhOfISXW7t3sPeUyG4l6j09x5Azf59hyCgr0Es1xjzjvk4JH6xdWcctj0jHwndC/s1600/DSC05279.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Q6M9bF4ecJXXLlwiXtyjtVmgXA5webR81GPOwTBgjzSD1C6mQ1ROVNX-9FAYnGGyJ1eNTI7kTmUg5YhOfISXW7t3sPeUyG4l6j09x5Azf59hyCgr0Es1xjzjvk4JH6xdWcctj0jHwndC/s320/DSC05279.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5622537125415084642" /></a>For the Big 6th, Quinn decided he wanted a Magic Treehouse themed party and cake. The party was a snap to orchestrate. The cake, on the other hand, took much planning and strategizing. I am no Ace of Cakes when it comes to structural engineering of pastry products and the thought of trying to create a Tree With a Treehouse In It, as our son wanted, left me feeling like a failure even before I'd begun. This nice, safe, square cake was much more my speed. I used this <a href="http://www.cheftalk.com/forum/thread/45372/finally-that-perfect-homemade-yellow-cake">yellow cake recipe</a> I found on the wacky wild web, which turned out to be a really good one.<div>The leaves were a snap. Wilton Candy Melts, melted and painted onto the backs of Camelia leaves, popped into the freezer to set, then peeled the leaves off. I kept them in a container in the fridge until time to decorate.</div><div>The frosting is from the fine people at Hershey's; the recipe is located on the back of the Special Dark Cocoa can.</div>avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com1tag:blogger.com,1999:blog-585265834490926771.post-63386917488962143832011-05-30T12:38:00.006-04:002011-05-31T06:31:02.010-04:00Grandma's Shortcake Biscuits<img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qOzpETqBI8H91aKBY3X0nXcuvKRI3Rehchz8pGhfGVYEIZNQ-2J5ePp4cvI0lsx24Cl2fG0CP_-lF5gAKqYaInk8FGWFUKjleYyV7d2scre7O53UpeuPxOpcLre7UTCmT90zoCvASyMf/s320/DSC05122.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612656998965922770" />Growing up, these biscuits were not a Sunday dinner staple; they were something to be turned into a wonderful summertime treat. My mom would load up strawberries and vanilla ice cream between one or two of these little cakes and top it with whipped cream. At breakfast the next morning we would beg for more, and if there were any biscuits left we were allowed to enjoy an encore, this time with strawberries and milk, because that's Healthier, of course.<div><br /></div><div>The texture of this biscuit is more that of a scone. I'm positive that adding dried currants, shaping them into triangles and sprinkling them with sugar would make any scone lover happy. </div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:large;">Mary Nichols' Shortcake Biscuits</span></b></div><div><i><span class="Apple-style-span" style="font-size:medium;">Preheat oven to 400 f.</span></i></div><div><span class="Apple-style-span" style="font-size:medium;"><i>Sift together into a large bowl:</i></span></div><div><span class="Apple-style-span" style="font-size:medium;">4 cups all purpose flour</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/4 cup baking powder</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 tsp. salt</span></div><div><span class="Apple-style-span" style="font-size:medium;"><i>Cut in with pastry cutter or 2 knives until a coarse meal forms:</i></span></div><div><span class="Apple-style-span" style="font-size:medium;">3/4 cup plus 2 Tbs. unsalted butter (Grandma used Crisco, I use butter. You choose.)</span></div><div><span class="Apple-style-span" style="font-size:medium;"><i>Form a well in the center of the flour mixture and pour in:</i></span></div><div><span class="Apple-style-span" style="font-size:medium;">1 1/3 cup milk</span></div><div><span class="Apple-style-span" style="font-size:medium;"><i>Mix well with your hands until combined. </i></span><span class="Apple-style-span" style=" ;font-size:medium;"><i>Turn half dough out at a time onto a well floured surface, sprinkle a little flour on top of the dough.</i></span></div><div><span class="Apple-style-span" style="font-size:medium;"><i>Roll out to 1/2" thick. Bake on a parchment lined sheet at 400 for 10-13 minutes.</i></span></div><div><i><b><span class="Apple-style-span" style="font-size:small;">Makes 18 delicious morsels.</span></b></i></div>avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com0tag:blogger.com,1999:blog-585265834490926771.post-58652500800541921152011-03-06T11:42:00.003-05:002011-03-06T12:03:48.210-05:00Ma Petite Fleur<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSH2-Uaj4NRE8eePGeIVlti3GT-Jg2W3TmTeRQ_yUtbnjXS7sFcSvyQ5SreZOjtgQAufCDVfdPf4zMCd6N49vJEFTYC-IBE9OpGnEhZPl0OjAxxinQQv-bGKgQtP9I7KihgYGvUOlEj-89/s1600/DSC04938.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSH2-Uaj4NRE8eePGeIVlti3GT-Jg2W3TmTeRQ_yUtbnjXS7sFcSvyQ5SreZOjtgQAufCDVfdPf4zMCd6N49vJEFTYC-IBE9OpGnEhZPl0OjAxxinQQv-bGKgQtP9I7KihgYGvUOlEj-89/s320/DSC04938.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581008476706536882" /></a><b><br /></b><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><div style="text-align: justify;"><b>Petite Fleur</b></div><div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-weight: normal;">This little beauty is great on a bobby pin, barrette or brooch, clustered together on a wrapped present, sewn to a t shirt, I could go on and on. </span></b></div><div style="text-align: justify;"><b><br /></b></div><div><div style="text-align: justify;"><b>Crocheted Petite Flower Instructions</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">With Color A: ch 4, join w/ sl st to first ch to form ring.</div><div style="text-align: justify;">Round 1: ch 1, 10 sc into ring, change to color B during join to first sc.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Round 2 (with color B): ch 1. 1 sc, 3 dc, 1 sc into same st as join. Skip 1 st ( in next st, work 1 sc, 3 dc, 1 sc, sk next st) 4 times. 5 petals complete. Join with sl st to first sc. Finish off, weave in ends.</div><div style="text-align: justify;"><br /></div><div> </div></div></div></div>avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com0tag:blogger.com,1999:blog-585265834490926771.post-42443479720071335542011-02-27T14:25:00.003-05:002011-02-27T20:39:37.377-05:00Happy Birthday to Me<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtJthXdl56i6Ows38csqjlgB0z2i9kAhdhWeTNqz3_1BWD50M5Sl3SjfsGGwdLJ2f-B1BC9egpvYFT-uw0UCgkXPjcP7nZkHHyJDH-4atU_zCQfLlWjhbS66ttknPPNDzRQ1n-Z0Yya9K/s1600/DSC04919.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtJthXdl56i6Ows38csqjlgB0z2i9kAhdhWeTNqz3_1BWD50M5Sl3SjfsGGwdLJ2f-B1BC9egpvYFT-uw0UCgkXPjcP7nZkHHyJDH-4atU_zCQfLlWjhbS66ttknPPNDzRQ1n-Z0Yya9K/s320/DSC04919.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578452833211349426" /></a>My son, a precocious kindergardener, decided we need to make a garden cake for my birthday. Boy did we ever. It is a standard carrot cake with caramel cream cheese frosting, topped with soil made out of crushed chocolate animal crackers and marzipan veggies.<div><br /></div><div>I think one of the best things about having a child is how much inspiration they bring to your daily life. Sure I would've made a cake for my birthday because I love to bake and fiddle around in the kitchen, but I seriously doubt I would have come up with this little bit of horticultural festiveness without such a convincing muse by my side.</div>avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com0tag:blogger.com,1999:blog-585265834490926771.post-55200242194688006002010-06-14T08:29:00.003-04:002010-07-26T22:03:14.669-04:00Lego Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OusQIl6Bqhl1XBs6juNq4FI0hAyc-4E8GwDa1yc6ehTZIG_y0hJ0Vof4ZA8igvbbKdZtA-KoapVFrxExx8GpSI8jcvQSgKTmKe9qzHRNka_eSVFqDrciQjqOBPnGyzvyzIPEJ8osePqP/s1600/DSC00057.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OusQIl6Bqhl1XBs6juNq4FI0hAyc-4E8GwDa1yc6ehTZIG_y0hJ0Vof4ZA8igvbbKdZtA-KoapVFrxExx8GpSI8jcvQSgKTmKe9qzHRNka_eSVFqDrciQjqOBPnGyzvyzIPEJ8osePqP/s320/DSC00057.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498399021049793954" /></a><br />Our son requested a Lego Cake for his 5th birthday. When asked what flavor, he said he wanted strawberry cake. Do you know how hard it is to find a good strawberry cake recipe that does not require strawberry flavored Jello?<div>After exhaustive searching, I found <a href="http://adashofsass.com/2009/03/01/homemade-strawberry-cake/">this</a> wonderful recipe at A Dash of Sass. It was tender and delicious and so stinkin' easy! <div>I wish I could say as much for the construction of this bad boy. The icing is a standard cream cheese-buttercream with about a gallon of food coloring. So much for keepin' it natural.</div></div>avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com0tag:blogger.com,1999:blog-585265834490926771.post-11964854037680706502010-02-03T08:25:00.000-05:002010-02-03T09:57:42.986-05:00Trees need love, too<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQG7_r53B86cUWyi-NuBsMvB-zSS49uoo7loivAsgTlXIIG9uyMbCSrUvM2e57e2BRM21gI3EscH0iSVqhwgajsghfFfpmzCJq19aWjZsD-KAxBLuGtfWZ5uDowcnjj0KoVd3xDJ6LiSgX/s1600-h/DSC03458.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQG7_r53B86cUWyi-NuBsMvB-zSS49uoo7loivAsgTlXIIG9uyMbCSrUvM2e57e2BRM21gI3EscH0iSVqhwgajsghfFfpmzCJq19aWjZsD-KAxBLuGtfWZ5uDowcnjj0KoVd3xDJ6LiSgX/s320/DSC03458.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5434009111178125554" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFqEI4czK91X27aOHTmsyEpRNWpq_ClIpBCf9X8PVhsX5SIkgcRQA6f4tXuZvNMiogskpgD4BnflHbqjZl5l6t_20COWT569wA5Dfdyf0qk04wWZNHnNsJeV0-92ieLiZJc0rMgTheGz7/s1600-h/DSC03459.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFqEI4czK91X27aOHTmsyEpRNWpq_ClIpBCf9X8PVhsX5SIkgcRQA6f4tXuZvNMiogskpgD4BnflHbqjZl5l6t_20COWT569wA5Dfdyf0qk04wWZNHnNsJeV0-92ieLiZJc0rMgTheGz7/s320/DSC03459.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5434009100077101970" /></a><br />The "Big Snow" of 2010 happened here in North Carolina this past weekend. Some chose to go sledding, some chose to go on walks through the winter wonderland. I chose to sit on my butt and crochet like a fiend. Many visits to Lucy's place over at <a href="http://attic24.typepad.com/">Attic24</a> had inspired me to bring some color to the cold, harsh gray.<div><br /></div>avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com1tag:blogger.com,1999:blog-585265834490926771.post-23907866391518203892010-01-11T18:43:00.001-05:002010-01-17T14:38:17.640-05:00Deedle Dee Baby Hat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_k-7zko8v40jl7NuayjBWnOmmL65M73Jo166fBTrXgu3R3c9VbtEe-HHtekzP9c5IWOFvn2kzvmfE9f_3wrCuN33KCljQvxjRWIO31ty7jk7tC1gkKtNY-1U8Q_x1uTZFNYPhp5grHNm0/s1600-h/DSC03372.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_k-7zko8v40jl7NuayjBWnOmmL65M73Jo166fBTrXgu3R3c9VbtEe-HHtekzP9c5IWOFvn2kzvmfE9f_3wrCuN33KCljQvxjRWIO31ty7jk7tC1gkKtNY-1U8Q_x1uTZFNYPhp5grHNm0/s320/DSC03372.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427792643463807330" /></a><br />I'm having so much fun with this cute, ribbed hat pattern. Below I've presented the basic instructions for a 0-3 month baby hat. <div>What you do to embellish it is all up to your imagination. <div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">Deedle Dee Baby Hat</span></div><div>1 skein Vanna's Choice Baby in color (A) of your choice</div><div>1 skein in complementary color (B) for embellishment</div><div>size J hook</div><div><br /></div><div>Special instructions: After foundation row, all stitches are worked into back loops only</div><div>Pattern is worked vertically. The sc stitches at the one end will provide the shaping for the top of the hat.</div><div><span class="Apple-style-span" style="font-weight: bold;">Body of hat</span></div><div><span class="Apple-style-span" style="font-weight: bold;">ch 23</span></div><div><span class="Apple-style-span" style="font-weight: bold;">row 1: </span>dc in 3rd ch from hook, (counts as 1 dc). one dc in next 18 ch. 1 sc in each of last 3 ch. </div><div> ch 1, turn</div><div><span class="Apple-style-span" style="font-weight: bold;">row 2: </span>working in back loops only from here on out, 1 sc in first 3 sc. 1 dc in each dc to end. ch 3, turn.</div><div><span class="Apple-style-span" style="font-weight: bold;">row 3:</span> 1 dc in next 18 dc, 1 sc in next 3 sc. ch 1, turn.</div><div>Repeat rows 2 & 3 until 23 rows are completed.</div><div>Finish off, leaving a long tail, approx 24"</div><div>Using a running stitch, cinch up the top and then whipstitch down the side. Weave in both ends</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Curly PomPom: (worked in complementary color)</span></div><div><span class="Apple-style-span" style="font-weight: bold;">round 1</span><span class="Apple-style-span" style="font-weight: bold;">:</span> ch 9, 3 sc in first ch from hook and in each ch to end.</div><div><span class="Apple-style-span" style="font-weight: bold;">round 2: </span>ch 9, 3 sc in first ch from hook and in each ch to end. sl st anywhere into base of the curlycues.</div><div>Repeat round two 3 more times. Finish off, leaving a 12" tail.</div><div>Sew pompom to top of hat.</div><div><br /></div><div>For extra cuteness, blanket stitch around bottom. </div></div>avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com0tag:blogger.com,1999:blog-585265834490926771.post-66361635524766319542009-04-10T20:20:00.002-04:002011-06-02T19:26:35.044-04:00Creamsicle CookiesI found this recipe somewhere on the web in the spring of 2005. I was 7 months pregnant and craving pastries and cookies, particularly anything lemon flavored.<div>I have since adapted it and have found that it is most sublime when orange zest and orange juice are used in place of the lemon zest and juice. It tastes just like a yummy Creamsicle!</div><div>Preheat oven to 350</div><div>1 c. butter (2 sticks) softened</div><div>1/2 c. powdered sugar</div><div>1 egg yolk</div><div>zest of 1 small-medium sized orange<br /></div><div>2 Tbs. fresh orange juice</div><div>2 Tbs. milk</div><div>2 1/4 c. flour</div><div>1/4 c. granulated sugar</div><div> </div><div><br /></div><div>Cream butter and powdered sugar.</div><div>Add juice & zest, egg yolk & milk. Mix until mostly combined.</div><div>Add flour at slow speed and mix until thoroughly combined. The dough will be stiff.</div><div>Line a cookie sheet with parchment paper.</div><div>Form dough into 1" balls and dip into granulated sugar. Place balls sugar side up on the cookie sheet. With the bottom of a drinking glass, gently flatten each ball to a thickness of 1/3".</div><div>Bake 11-13 min. @ 350 until cookies are slightly golden on the bottom.</div>avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com1tag:blogger.com,1999:blog-585265834490926771.post-57140913999666210222009-04-02T21:51:00.001-04:002010-04-24T07:55:26.033-04:00Tickle Your Taste Buds!<span class="Apple-style-span" style="font-family:'times new roman';">I've been asked for a lot of recipes lately, so I'm going to go ahead and try to archive some of them here for you. Some are my own creations, some are my interpretations of recipes I've had elsewhere, and some are from other sources such as loved ones or much loved publications.</span><div><span class="Apple-style-span" style="font-family:'times new roman';">I'll note the source so as not to be accused of culinary plagiarism. Surely there must be a word for that...</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">A word about my cooking. <a href="http://www.penzeys.com/cgi-bin/penzeys/shophome.html">Penzey's Spices</a> are my main resource for spice blends. They have a wonderful catalog of spices and herbs and I have to attribute a lot of my cooking success to their spice blends. </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Here are a few of my staples that I've relied on for years:</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Italian dressing base</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Greek Dressing Base</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">4/S seasoned salt</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Chipotle Powder</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Pumpkin Pie Spice</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:'times new roman';">My new favorite snack was printed in the December 2008 Southern Living. It's healthy and highly addictive.</span><br /></div><div><span class="Apple-style-span" style="font-weight: bold; ">Chili Roasted Chickpeas</span><br /></div><div>Preheat oven to 425 f.</div><div>In a medium bowl combine 2 cans chickpeas (16 oz.) rinsed & drained with:</div><div>3 Tbs. olive oil</div><div>1 1/2 tsp. chili powder</div><div>1 tsp pepper</div><div>1/4 tsp. cumin</div><div>1/2 tsp. salt</div><div>Transfer mixture to a lightly greased cookie sheet (<span class="Apple-style-span" style="font-style: italic;">I use Reynold's nonstick foil for this</span>)</div><div>and bake for 45-55 min, or until dry & crispy, stirring every 10 minutes.</div><div>(<span class="Apple-style-span" style="font-style: italic;">I turn down the heat 25 deg. for the last two or three times I stir. The trick is to bake them for as long as you can for as hot as you can without burning them</span>.)</div><div>Let cool 20 min. Stores well in an airtight container for up to 2 days (<span class="Apple-style-span" style="font-style: italic;">My own opinion</span>) </div><div><br /></div><div>This next recipe is my own*. I was inspired after having a fantastic edamame hummus in a local Raleigh restaurant called <a href="http://www.humblepierestaurant.com/">Humble Pie</a>. I have no idea what they put in theirs, but theirs is worth trying, too!</div><div>*a note about my recipes. i am a slap-dash cook. i cook by sight, smell and sound as well as taste. measurements are my best approximations. fear not, my friend; taste as you go and you'll be just fine. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Cody's Edamame Hummus</span> </div><div>In a 7 cup capacity food processor combine until pureed as much as possible:</div><div>1 bag frozen shelled edamame, cooked according to package directions, then drained</div><div>1/4 c. white wine</div><div>3 Tbs. olive oil</div><div>1/2 c. vegetable broth (or bouillon cube dissolved in 1/2 c. warm water)</div><div>2 cloves minced garlic<br /></div><div>a small fist full of each fresh basil and fresh mint, chopped</div><div>1 tsp. salt </div><div>1/2 tsp. pepper</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">My Mama Sue's Vinaigrette</span></div><div>In a blender combine until emulsified</div><div>1 clove garlic & 1 tsp. salt smashed on a brown paper bag, not on the cutting board. (don't ask--it matters)</div><div>1/2 tsp. pepper</div><div>5 fresh basil leaves</div><div>4 Tbs. olive oil</div><div>2 Tbs. canola or veg. oil</div><div>2 T. balsamic vinegar</div><div>1 Tbs. fresh lemon juice</div><div>1/4 tsp. dijon mustard</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Creamy Vegan Potato Salad for the Mayonnaise Haters</span></div><div>1-2 lbs. red skin potatoes, chopped into 1" cubes and boiled in salted water until firm-tender</div><div>3-4 Tbs. Vegenaise (found in the refrigerator section of Whole Foods)</div><div>1 Tbs. red wine vinegar</div><div>1-2 tsp. dried dill</div><div>1 tsp. salt</div><div>1/2 tsp. pepper</div><div><br /></div><div><br /></div><div>C<span class="Apple-style-span" style="font-weight: bold;">ucumber & Tomato Salad</span></div><div>(<span class="Apple-style-span" style="font-style: italic;">to remove your cuke seeds, cut in half lengthwise and scrape the seeds out with a spoon. I recommend it for less burps</span>.)</div><div>2 cukes, peeled and seeded, cut into 1/2" thick moons</div><div>6-8 roma tomatoes, cut onto 1/2" pieces or 1 pkg. grape tomatoes, cut into halves</div><div>juice of 1 lemon</div><div>1-2 Tbs. extra virgin olive oil<br /></div><div>1/4 c. chopped flat-leaf (italian) parsley</div><div>small handful chopped mint</div><div>1 tsp. dried dill</div><div>1/2 bunch chopped green onion</div><div>1 tsp. salt</div><div>put it all together in a big ol' bowl and gently combine.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Black Bean and Corn Salad </span>(with optional avocado)</div><div>1 can rinsed & drained black beans</div><div>1 bag (12 oz?) frozen white shoepeg corn</div><div>3 chopped roma tomatoes (or 1 can petite diced tomatoes)<br /></div><div>1 yellow or orange bell pepper, chopped</div><div>small handful of either chopped cilantro or flat-leaf Italian parsley</div><div>juice of 1 lime</div><div>1 tsp. salt</div><div>1 Tbs. olive oil</div><div>1/2 tsp. cayenne pepper (or as hot as you want it)</div><div>1/2 tsp. smoked paprika (it's not spicy)</div><div>(I use 1/4 tsp. Penzey's chipotle powder instead of cayenne & smoked paprika)<br /></div><div>as with everything else, toss it all together. The frozen corn will thaw and keep the salad cold while you get ready for your fiesta~ole!!</div><div>optional: add 1 chopped avacado</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Mama Sue's Dutch Baby</span> (German Pancake)</div><div>Dutch baby is a crepe-like batter that you bake in the oven and it is probably the easiest and best dish for a brunch. Especially if you or your guests are hung over. It requires a 2-3" high oven safe skillet. I use a well seasoned iron skillet.</div><div>3 eggs<br /></div><div>1/2 tsp. salt</div><div>1/2 cup flour</div><div>1/2 cup milk</div><div>6 Tbs. melted butter</div><div>juice of half a lemon</div><div>1/4 cup maple syrup</div><div><br /></div><div>Preheat oven to 450 f.</div><div>Beat egg. Gradually add flour and salt, blending well with a whisk. Add milk and blend thoroughly until smooth.</div><div>Swirl 3 Tbs. of the melted butter around in the pan. Pour in batter and bake for 15-20 min. Check on it at 15 minutes--it might be done already. It may need 20 minutes, but not in my oven. </div><div>You'll know it's done when it has puffed up then collapsed and turned golden brown. </div><div><br /></div><div>Mix remaining 3 Tbs. melted butter, lemon juice & maple syrup together and use it as the most amazing topping for your warm Dutch Baby...bon apetit!</div><div>For you fancy pants types, give it a sprinkle of powdered sugar. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Roasty-Toasty Cauliflower</span></div><div><span class="Apple-style-span" style="font-style: italic;">Give this veggie another look--it's not what you remember as a kid. Firm, tender and flavorful, it will make you want to clean your plate!</span></div><div>1 head of cauliflower, rinsed well, chopped into florettes</div><div>2 Tbs. olive oil</div><div>1 tsp. salt</div><div>1/2 tsp. pepper</div><div>Preheat oven to 400f.</div><div>Toss cauliflower in olive oil, salt and pepper.</div><div>Spread on a baking sheet and bake for 40 minutes, tossing every 15 minutes until cauliflower is a little deeper than golden brown around the edges.</div><div><br /></div><div><br /></div><div><br /></div>avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com0tag:blogger.com,1999:blog-585265834490926771.post-916077485511764072008-12-10T21:53:00.000-05:002008-12-10T22:21:08.643-05:00Pottery Goodness<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPZ9w_Rn_rMVVGmCX8Btt9IKJUscfq4wifoRusLgWQpxeiKw_lI7HLjOADFf-uIjSwO0YGujr49h8tPrRBbsuRe04sM_6sY2pe7L5S3h4DRXV9ZwV5G4-wk5fFppsvxIXCHVT94M_s07E/s1600-h/DSC00928.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPZ9w_Rn_rMVVGmCX8Btt9IKJUscfq4wifoRusLgWQpxeiKw_lI7HLjOADFf-uIjSwO0YGujr49h8tPrRBbsuRe04sM_6sY2pe7L5S3h4DRXV9ZwV5G4-wk5fFppsvxIXCHVT94M_s07E/s320/DSC00928.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5278360877191042978" /></a>This piece brings me so much joy when I look at it. I think coil construction is probably the most rewarding technique I've learned so far. Of course I've yet to learn how to throw pieces on the wheel, so there most certainly will be more rewards (and challenges) to come. <div>Whenever I am working in this technique I find I am at once so focused yet so very much in outer space. It always leaves me feeling somewhat relaxed and hypnotized, kind of like a good massage or a productive therapy session.</div><div>I'm finding there are lessons to be learned from working with clay that reach far beyond those of form and function. The parallels to parenting alone are astounding with regard to nurturing, guidance, and, most of all, relinquished control. So many pieces have evolved into something I didn't expect, as though the clay knew all along what form it would take. Those pieces I strong armed, committing myself to stick to a plan, emerged from the kiln a vague disappointment. Other pieces have been a challenge to the point of my willful dismissal, but upon hearing a tiny voice in my head to "Just go ahead, glaze it," I followed the orders only to discover beauty that would have never been realized.</div>avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com1tag:blogger.com,1999:blog-585265834490926771.post-39391038002363145192008-12-06T22:31:00.000-05:002008-12-06T22:39:05.048-05:00My Babette Blanket<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkbTG9pMiYm0Geal2VkTCUX8efq2EjQ2vnKvlPvxAbybPh5SZe0M4W0sL3T1Kak5fMH1tmvkS5amzQLW12gS5ua9PTca-VuM8b2TXMSiLUmw2ck8hE6aqp3BQthRmT4FcESDl1MTjvt24/s1600-h/DSC03809.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkbTG9pMiYm0Geal2VkTCUX8efq2EjQ2vnKvlPvxAbybPh5SZe0M4W0sL3T1Kak5fMH1tmvkS5amzQLW12gS5ua9PTca-VuM8b2TXMSiLUmw2ck8hE6aqp3BQthRmT4FcESDl1MTjvt24/s320/DSC03809.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5276887457785852322" /></a><br />I finished this blanket back in the summer and have been slack about getting a really great photo to do justice to all my hard work. This will have to do.<br />I love this project because it embraces both the freeform and the technical sides of crochet, with just enough balance to keep me interested for a couple of months at a time.<br />It is made from scrap worsted weight yarn, mostly acrylic and wool/acrylic blend. I have laundered it twice and it has survived in tact, which I feel is a true feat.<br />I have already begun another, but am much more slow going this time. The holiday season just turns me into a big ol' crafty Tasmanian Devil.avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com0tag:blogger.com,1999:blog-585265834490926771.post-60288236711799314912008-10-26T07:04:00.000-04:002009-04-02T22:25:06.247-04:00A Vat of Soup!Easy White Bean & Escarole Soup with Barley<br />Note:Requires a large stock pot.<br /><br />1-2 Tbs butter<br />3 big shallots, chopped (or 1 med. onion & 1 clove garlic)<br />4 stalks celery, chopped<br />3/4 cup white wine<br />2 4-cup containers vegetable broth<br />1 C. water<br />1 can chopped tomatoes<br />2 cans cannellini (white kidney) beans (chickpeas make an excellent substitution)<br />4 medium carrots, chopped<br />1 head Escarole lettuce, coarsely chopped<br />1/2 to 3/4 cup uncooked pearl barley (more will make a thicker, less brothy soup)<br />1/4 tsp. poultry seasoning<br />1 tsp dried basil<br />1 Tbs. dried parsley<br />salt & pepper to taste<br /><br />Saute shallots & celery in butter on medium-hi heat in the bottom of the pot.<br />Add wine to "deglaze", stirring briskly until mixture turns a little milky in color and thickens ever so slightly.<br />Add broth & water.<br />Add the rest of the ingredients.<br />Bring to a boil, then reduce to a simmer.<br />Simmer at low-medium for 45 minutes, or until barley is tender.avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com0tag:blogger.com,1999:blog-585265834490926771.post-42132975020833168772008-10-12T08:31:00.000-04:002008-10-12T13:40:05.112-04:00Food, Felt, Foil, Fun<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGPVCt8u9h21kdwT6cHuG1cW76njYA_SW9b0wPT7F2VWB64gtKAupbMCQ1nletas6fhTP_03am1NWTNxme7F1YUSw68F_RJ45AepmbfCnvd3lu5j1WdzK9b-wgGEbo_mY-hP8bU5W_1y4/s1600-h/DSC00806.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGPVCt8u9h21kdwT6cHuG1cW76njYA_SW9b0wPT7F2VWB64gtKAupbMCQ1nletas6fhTP_03am1NWTNxme7F1YUSw68F_RJ45AepmbfCnvd3lu5j1WdzK9b-wgGEbo_mY-hP8bU5W_1y4/s200/DSC00806.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5256323518565611554" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1o327rBEXYcjL5jJHNGqYP5teKDPAtVcQQZ_9y08iPIRKz180VbkAxcxGaV-Rdk6g3j7Aw7Lq_hE3BJAvE3jJ94ezyM96mTuzfXdQukqN59LNINJfmvrUC7nENzwoH2etGMGff1uLrbIz/s1600-h/DSC00796.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1o327rBEXYcjL5jJHNGqYP5teKDPAtVcQQZ_9y08iPIRKz180VbkAxcxGaV-Rdk6g3j7Aw7Lq_hE3BJAvE3jJ94ezyM96mTuzfXdQukqN59LNINJfmvrUC7nENzwoH2etGMGff1uLrbIz/s200/DSC00796.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5256320704015832930" /></a><br />These days I'm getting geared up for the gifting season. The ideas are churning up faster than my time allows them to come to fruition. I've spent a lot more time in the kitchen lately; it seems my craving for soup and veggies is insatiable. One would think I'm pregnant the way my body is dictating my diet so ferociously. But no little sprouts are to blame.<br />My Hooping instructor, Caroleeena, shared with me a wonderful recipe for a delicious, crispy Kale snack that has been a huge hit with not only me but our 3 year old son as well. Thanks Caroleeena!<br /><br /><span style="font-weight:bold;">Crispy Kale Snacks</span><br />Heat oven to 350f.<br />Wash and pat dry a big bunch of kale. Remove the thick stalks down the middles of the leaves and discard.<br />Spread leaves out on a baking sheet in one layer. Spray with a little olive oil (NOT Pam) and rub the leaves a bit to distribute the oil. Bake at 350 for 10-15 min. or until crispy to the touch. Most definitely check them at 10 mins. if your oven runs hot.<br />Sprinkle with a dash of salt if desired, but it really doesn't need it!avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com1tag:blogger.com,1999:blog-585265834490926771.post-81544965418427218052007-08-26T22:48:00.000-04:002007-08-26T23:19:02.405-04:00A Work In ProgressThis world of Blog is new to me. I always said I'd never enter it because I didn't want to appear narcissistic, which in itself is a narcissistic comment. I know now that blogging was unappealing to me because it requires a certain finesse with the computer that I seem to lack...so far. Where crafts and food are concerned, I guess others might call me creatively brave. I believe that bravery is defined by diving headfirst into that which you fear, and I don't really fear craft supplies or my stove quite the way I fear technology. So on I forge, expanding my creativity into this realm, in a vain attempt to conquor a very severe case of technofear. Feel free to join me on a quest of mythic proportions.avenue29http://www.blogger.com/profile/04896692606212691023noreply@blogger.com0