Mac and Cheese!

I have gotten pretty lazy about blogging anything except for the baking club stuff.  I admit, I don't foresee me getting any better.  Here's to trying!  I made some mac and cheese that I am pretty excited to share.  It's straight from the blog, Annie's Eats.  Here's a link to the recipe:   http://annies-eats.com/2011/03/24/classic-mac-and-cheese/.  I didn't change a thing about it.  Well, I guess I did halve the recipe, but that was it.  It was probably the best mac and cheese I've ever had.  Make it.

xoxo

j

Bake 52 Week 4: Light New York Cheese Cake

Well, I skipped week 3 because my son was sick and it consumed most of my time, but I'm back for week 4!  This week's challenge was Light New York Cheese Cake, or another words, healthy cheesecake (if there is such thing).  Really, this is a unique recipe for a cheesecake because there is cottage cheese and greek yogurt in it!  Pretty impressive. I had never made cheese cake before, but I was surprised with how easy it was!  However, maybe it was so easy because I decided to use a store bought Oreo cookie crust.  I also did a marbled version of the cheesecake.  It was great!  Here's the recipe:  otherthingsnice.blogspot.com.   The girl hosting also added some helpful tips that I would definitely recommend doing.

Next week I'm hosting!  We'll be trying 7 layer bars.  Can't wait!

xoxo

Bake 52 Week 2: Bran Muffins

Our challenge for this week was Bran Muffins.  I was excited to make these, because I love a good bran muffin.  However, I was not thrilled with this recipe.  I have had better.  But if you want to try them out anyways, here's the link to the recipe: sugarcoatedsaga.blogspot.com.  


The recipe calls for raisins.  I really don't like raisins baked into things, so I made half of the batter with craisins, and the other half with dried blueberries.  The dried blueberries were splendid.  


All in all, these muffins were just ok.  I would give them a 5 out of 10.  However, with a lot of butter added on top I would give them a 6 out of 10.

xoxo

j

Bake 52 Week 1: Quiche

It's a new year, and I have a new project!  I am a participant if a new online cooking group.  We all have the same cookbook, and every week one person hosts.  That means that the host gets to pick a recipe.  She also posts the recipe for everyone online.  This week the host is names Clare.  Her link is tylerandclare.blogspot.com and that is where you can find the recipe to the quiche that we have all made.

My sister, Rachel, and I are both home for the holidays in South Dakota so we were able to make it together.  It was awesome because she did the hard work (aka making the crust).  I don't do crust.  I just made the basic quiche recipe, and then added some green onions and bacon.  So here's a pic of our final product.

This is a great beginners recipe, because it goes in to detail about how to make it fool proof.  I would say that it's a keeper.  No complaints.

xoxo

j

Stuffing OR dressing?

I never knew the difference between stuffing and dressing until a few weeks ago.  I just called it all stuffing.  I figured that calling stuffing "dressing" was an old person term.  Guess what...it's not!  The conversation came about when I was talking to my mom about her famous stuffing recipe, which I will be revealing in this very post.  It was the first time that I would be making it by myself for Thanksgiving, so I had her on the phone with a ton of questions.  Thankfully, she walked me through the whole thing.  Anyways, she kept correcting me when I would call it "stuffing".  It was getting annoying.  Then she told me why I was wrong.  It turns out, "stuffing"  is actually stuffed into the turkey.  "Dressing" is the same food as stuffing, but kept out of the turkey.  It makes sense now doesn't it?   So I ended up making "dressing".  I am kinda grossed out by "stuffing".

I made two different dressing recipes for Thanksgiving.  One of them was Italian Sausage Dressing from "Our Best Bites".  I have to be honest, I wasn't too thrilled with it.  I like my Mom's stuffing, excuse me, dressing recipe better.  Here it is!

Mom’s Turkey Dressing

(Makes enough for 15)

3 cubes of butter

1/2 c olive oil

4 or 5 sticks of celery

2 large sweet onions

1 large bundle of fresh parsley

3 12 oz boxes of seasoned cubed bread

1 can chicken broth (I use more)

Craisins (put in as much as you'd like)

black pepper to taste

1. Chop celery first and sauté it in a large pot with 3 cubes melted butter and ½

cup olive oil.

2. Chop parsley and onion while celery is cooking. When celery is soft, add

onion and parsley. Cook for approximately 5 minutes and add Craisins. Cook

another 5 minutes or until onions are clear.

3. In an extra large work bowl, place bread cubes, add hot vegetables and toss

until well mixed. Slowly add 1 can of chicken broth and toss again. Add black

pepper to taste.

4. Line extra large baking pan with heavy-duty foil. Spread dressing evenly in

pan and wrap until ready to cook.

5. Cook dressing for about ½ hour at 450 degrees and serve hot.

Note: Dressing can be frozen before it is cooked. Sometimes I freeze ½ of dressing

and eat the other ½.

*Notes from Jesse.  My Mom chops everything in the food processor.  It's so much faster.  Also, I added a little more chicken broth (about 2 cans total) than what my mom says to add.  I used 15 oz bags of the cubed bread, because that's all I could find.  It actually worked out better with a little more cubed bread.  I think my mom's vegetable to bread ratio is a little off.  And one more thing, I like to cook mine longer than 30 minutes.  I like it really crunchy on top.  That is a personal preference. 

So there you have it.

xoxo

j

Gingerbread Houses for Dummies

I am not a good gingerbread house maker.  I have made them a total of two times ever.  So if you are experienced in gingerbread house making, you will not find this post useful.  But if you are like me, I have a few helpful tips.

We had a group activity with Levi's classmates at HBS last weekend, making gingerbread houses.  They had a pretty brilliant idea, which is my first and most exciting tip.  The people in charge went to Dunkin Donuts and got a bunch of the to-go boxes.  That is what we used as our foundation!

This idea made the house building a breeze.  I think that is important.  I am the kind of person that would spend forever building the house, and by the time i'm done, I've lost all my steam for decorating it.  You will need to manipulate the box to your liking.  I tucked in the handles. Other people found really creative ways to get the box how they wanted it.
Don't be afraid to cut the graham crackers with a knife.  I used what was there, which was a plastic butter knife.  It worked just fine.  I also shaved down jagged edges.  I could have done a much better job, as you'll see in the pictures.
Toppings are everything.  Don't underestimate the power of cute candy.  

With that in mind, try to remember that less is more.  It's so easy to get carried away with decorating when you have so much cute candy in front of you.  I'm not really sure how to stop.  I wish I had a good tip for that.

Last tip is to pipe the icing on.  I think that one is a no-brainer.  I'm pretty sure that most people know to do that, but thought i'd put it in just in case.

I'm sure there are a billion icing recipe's out there, and if anyone has a great one please pass it on!  Here's an icing recipe from a friend.  I've never actually made it, but she says that it's reliable.  

Icing

3 egg whites, room temp.

1 lb. powdered sugar

1 tsp. vanilla

1/2 tsp. cream of tartar

Combine all ingredients and beat for 7 to 10 minutes. Spread as desired.

Well, I guess it's time to reveal the gingerbread house that I made.  I'm actually really embarrassed by it.  Here I am, giving these tips, while I've made a pretty sad looking house.  

Ok, I doubt anyone fell for that one.  Here it is:

Yet, another lie.  If only.  This is the look I will go for next year.  I grabbed these pictures off of the internet.  Is that legal?  Ok, here's the REAL thing:

Ugh.  I really don't like looking at it.  It doesn't even have a chimney!   But I can tell you one thing . . . that foundation is a strong one!  I could throw this baby off of my balcony and it would still be intact.  I will try to do better next year.  At least now I know how to make these.  It can only go up from there right?

xoxo

j

Baking Club

I am participating in this online baking club.  If anyone is interesting in joining, here is the link to the info about it.  My friend, Amanda, is hosting it.  There are only 2 more days to sign up, so hurry!  It's going to be a lot of fun.  Anyone can join.

http://girlplusfood.blogspot.com/p/bake-52.html

Here is the book we're using:



I love her blog.  I cook things off of there all the time.  I especially love her Chocolate Chip Muffins, Cornbread, Caramel Pecan Pumpkin Pie, and Strawberry Shakes.  The next recipe I plan on trying is these Pumpkin Cream Cheese Muffins.  They look amazing.

xoxo

j