Tuesday, January 28, 2014
Tuesday, January 21, 2014
Sunday, January 12, 2014
It's been quite a long time since I've posted anything on this blog. I know I say that every time that I find the time to start writing again and it's hard to explain the lack of motivation and inspiration to get back to blogging. Life, I guess. In the past months, though, people have casually mentioned it and recipes that they've successfully made from it. Gratifying though it may be to hear those things, I still didn't feel inspired enough to make a comeback. Have I been baking? I get that question all the time. The answer? Plenty of challot here, the occasional dessert there... But definitely not with the enthusiasm of a one-time commander who once had soldiers to spoil. I will say that I recently took out my KitchenAid for the first time in months and it's out to stay. That's a promising start as far as I'm concerned. It'll take some time, but I'm getting there.
Monday, June 17, 2013
Caramel Sauce. Those two words are enough to conjure up childhood memories of Friday visits with my sister to the local candy store and then on to the nearest TCBY shop for some Cotton Candy flavored ice cream dripping with liquid amber deliciousness. Caramel. Sugar never tasted so good. But making it in my own kitchen? I've only ever heard horror stories about burning the sugar time after time and having to scrub the pan clean afterwards with nothing to show for it but an empty bag of sugar and some cracked fingernails. So it came as a surprise when a couple of months ago I made my first attempt at caramel sauce and succeeded. And then tried again this past Friday and was once again met with success and the the most addictively delicious topping to ever grace ice cream. The first time it was made for an engagement party as an accompaniment to chocolate peanut butter ice cream and this time for a "showerette" for a dear friend, as a topping for peanut butter ice cream and cookies and cream ice cream. You're right to think that I couldnt resist. I caved and had some. Yum. This recipe comes from David Lebovitz (only logical to make his sauce to go with his ice creams) and was pretty easy. I did find that the sauce came out pretty thin but when allowed to boil takes on a thicker consistency, and obviously when it cools, it thickens as well. The first time, quite a bit of sugar hardened, the second time less, perhaps because my ingredients were at room temperature. Heat on low while stirring to melt the sugar and smooth out the sauce. Your patience will be rewarded. I served this in a glass soda fountain-ey coca-cola glass to add to the ice cream-parlor look.
Thursday, April 25, 2013
I turned to a Taste of Home for inspiration for the engagement party and this is one of two recipes that I made. I'm pretty sure that the only reason I made these homey cookies was because I had everything on hand. Otherwise, I'm not sure that I would have made these for a party. I'll let you in on a little secret, though. These were delicious. First of all, how can anything with an oatmeal crumble be anything less? But, despite their sour cream filling (I kind of have an aversion to dairy and anything overtly dairy tasting. I know, I'm weird) they won me over. The filling is creamy and doesnt taste too strongly of sour cream and the raisins get perfectly softened during the baking and some cinnamon binds everything together. These arent what I would envision if you said oatmeal raisin bars, but try them, I'm sure they'll win you over, too.