Whoa! I've been tagged!

I've been "Meme tagged"!! Amy over at Sing for Your Supper wants to know 5 things about me.

Here are the rules:
Each player answers the questions about themselves. At the end of the post, the player then tags 5 people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read your blog. Let the person who tagged you know when you’ve posted your answer.

What was I doing ten years ago?
Thanks for making me feel old here, Amy! Ten years ago, I was working at a big 3 Auto company, living the single girl life with my own place!

What are five (non-work) things on my to-do list for today?
1. SATC with some girlfriend!

2. Pick up the dog from daycare (I'm always worried I'm going to forget about poor Lola)

3. DRINK!

4. Plenty of sleep

5. Did I already say drink?

Five snacks I enjoy:
1.Peanut Butter spoons (what, like you don't do it?)

2. Cheese and Crackers

3. Chocolate!

4. Pears and swiss cheese

5. Doritos (I know they're bad....but they're SO good!)

Things I would do if I were a billionaire:
1. Move. Probably to DC and buy a HUGE old home

2. Car and a house for mom

3. Adopt

4. Start an animal rescue

5. Large donation to HIV/AIDS charities

Places I've lived:
1. Jacksonville, FL

2. Greensboro, NC

3. Detroit, MI

4. Denver, CO

5. Grosse Pointe Park, MI

Jobs I've had:
1. Cashier at a 5 and dime store

2. Admin Assistant

3. HIV/AIDS Test Counselor

4. Babysitter

5. Personal Assistant

TAG! You're it.....
Tara - Smells like Home

Katie - Good Things Catered
Bethany - this little piggy went to market
Bridget - The Way the Cookie Crumbles

Stephany - Proceed With Caution

Barefoot Bloggers, Ina's Herbed Eggs

Soooo.....I joined another group.

I'm pretty psyched about this one, because it's not just baking....it's cooking real food, too! I don't want you all thinking all I do is bake...because I can cook, too!! Really, I can, and do!

So, my friend Tara had this great idea to make and blog recipes from Ina Garten...you know.. Barefoot Contessa...and I jumped right in...I'm all about trying new things, getting new and cool ideas for lunches/dinners. I tend to do the same old, same old alot!

So...without further ado...this week's recipe, chosen by Tara, our fearless leader is Herbed Eggs.

We loved these...Ugg really loved these...what a GREAT sunday morning brunch (you know...Ugg's never awake before 10am!)...

We highly recommend these, and I will make them again. Although, I will most likely omit the cream...because even though my eggs were cooked..the cream sort of made them runny, and I don't know that it adds any richness or flavor. The herbs and cheese make these FANTASTIC..

You can find the recipe here.

Barefoot Blogger is a twice a month group...so the recipes for June will be:

Pasta, Pesto and Peas...chosen by ME! YAY..

Parmesan Chicken ... chosen by Megan at My Baking Adventures

So, stay tuned...I think we're all really going to like this group!

Watch this space!

I didn't get my Daring Baker challenge done....I know..that's bad! I left it till the last weekend, thinking I'd have all weekend to do it...but Ugg ended up being off on Monday (the planned day -- he was supposed to work!)...and I ran out of time...

watch this space, though...I hope to have it finished up by the weekend!

You can check out everyone's challenges here!

TWD: No Pecan Sticky Buns Here...

So, Madame Chow chose Pecan Sticky Buns this week.....and with just Ugg and I here, and the long weekend...too much sticky buns for too few people! So, I chose to go off the script and a make an earlier recipe.

In keeping with the pecan "theme" of the week, I chose Brown Sugar Pecan Shortbread. MAN this stuff was good!! I won't wax too poetic on it, I'll just list the recipe, but really...if you like Pecan Sandies, you will LOVE these. They have such rich, almost carmel-ly flavor. A definite must try.

Mine did get a tad dark...I think my oven may have been hot...I don't know. I only baked them for 15 minutes...and you will notice that my docking didn't really "take"..I think that's because I didn't let the tines of the fork go all the way to the baking sheet (my bad!)

Brown Sugar-Pecan Shortbread Cookies
(Source: Dorie Greenspan “Baking: From My Home to Yours” p.127)

Ingredients:1-1/2 cups all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

Pinch of ground cloves

2 sticks (8 ounces) unsalted butter, at room temperature

3/4 cup (packed) light brown sugar

1/2 cup finely ground pecans

Confectioners’ sugar, for dusting (optional)

Directions:

1. Sift together the flour, cornstarch, salt and cloves.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don’t work the dough much once the flour is incorporated. Add the pecans and give the mixer a couple of turns, just to get the nuts into the dough.

3. Using a rubber spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9×10-1/2-inch rectangle that’s 1/4-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets wiht parchment or silicone mats.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1-1/2 inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale - they shouldn’t take on much color. Transfer the cookies to a rack.

7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Up next week for TWD: French Chocolate Brownies!

Citi's Chicken from Katie

On any given night, you can find on our dinner table a recipe from someone's blog. I generally don't blog a recipe that I get from someone else's blog...seems kind pointless to me, I guess..but THIS recipe. THIS one was really good. Not that most of them aren't...this one just seemed special.


The simplicity of this recipe is stellar, too. Even though I made it on a weekend, I can totally see myself starting the chicken marinating the night before. The breading comes together super quick, and it's generally things you have on hand..pulling together the sides while the chicken is in the oven, and BAM -- dinner in an hour. That's pretty good on a weeknight, I think.


You can find the recipe here, and I highly recommend it. I get lots of stuff from Katie's blog, and this recipe is no exception in it's superior ease and taste. Try it...it's definitely a family pleaser... and pretty healthy to boot!

TWD: Madeleines

Up this week on TWD, is Madeleines, chosen by my friend Tara!

So, I think the only time I ever had a madeleine was at Starbucks...and I just thought they were ok....I was tempted to skip, but since it was Tara, I soldiered on, and went out and got the pan. I'm always up for a trip to Williams Sonoma, really...

I will tell you, I loved how easy this recipe was to put together..and then it gets a chill break in the fridge, and a mere 11 minutes in the oven. Truly quick and easy..and I loved that.

The taste....well, it was just SO good..nothing like the Starbucks madeleines I'd tried. Very light, tasty, with a *slight* lemon tang. VERY nice.

This is definitely one I would made again. I think mine got a tad dark, so next time, I'd cut the time in the oven down, but overall, they're so cute! and tasty to boot!

Check out everyone else's here! Also -- those who didn't have a madeleine pan, could choose to make a past recipe..so it's a great way to catch up on older ones, so GO..look now!


Traditional Madeleines

2/3 cup all-purpose flour

¾ teaspoon baking powder

Pinch of salt ½ cup sugar

Grated zest of 1 lemon

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

¾ stick (6 tablespoons) unsalted butter, melted and cooled

Confectioners' sugar, for dusting

Whisk together the flour, baking powder and salt.

Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.

Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
Just before serving, dust the madeleines with confectioners' sugar.

makes 12 large or 36 mini cookies

Next Week: Pecan Honey Sticky Buns

Sugar Cookies

Last week, I was dying to make sugar cookies. They really are my favorite..supposedly simple and easy to make. Yeah right. This year I tackled my fear of rolling and cutting out dough. These rolling pin bands made my life SO much easier. So, if you, like me hate to roll and cut out dough...try these. My cookies and pie dough will never be the same, thanks to these.

So, that challenge tackled, it was the decorating that stumped me. My friend, Katie, should get the assist on these (although, she may not want to admit it, seeing how they came out!), because I got the sugar cookie recipe from her blog (ok, try not to compare her FABULOUS looking cookies with mine...I'm still learning!). Which was STELLAR, by the way...best sugar cookie I've had..

So, for a week, I flooded Katie's inbox with requests for help with icing and decorating...I'm surprised she didn't block me! She was a great help, and suggested the right size tip for the outline (which I didn't use, sorry Katie! That's probably the reason they don't look like I want them to), found a royal icing recipe for me to follow (which was good!), and generally held my hand via email, so that I had the courage to make these...

They didn't turn out as well as I'd like...I couldn't get the icing to the right consistency, but, all in all, they don't look like a 2nd grader made them...maybe a 4th grader, so I'm moving up!

Thanks so much, Katie for your help in this one! I'm still learning, so I hope that next time I will do even better...

TWD: Florida Pie

This was another one I considered when making my choice last week. It just looks so good...and I'm all for key lime pie, lemon pie, etc. I love desserts like that, so I was pretty psyched when I saw that Dianne chose this one.

This pie incorporates a couple different flavors...coconut cream and key lime. I didn't use key limes, as I already had regular limes on hand.

I had a bit of a time with the meringue. It was easy enough to make, although I've never started meringue on the stove before. It took me until my third try to NOT burn it in the broiler. I couldn't believe it. I don't really use that broiler, because it's always made me nervous. Now, it just seems like the right time for a kitchen torch..especially since my birthday is right around the corner (which is a hint for you, Ugg, if you're reading this).

A couple notes on things I did/didn't do. I did make my own crust...it's kind of the point of TWD for me...making things from scratch with as little "help from the store" as possible. I didn't add the extra 1/2 cup of coconut to the meringue. I do love coconut, but I just thought adding it to meringue was a little over the top for me.

I didn't understand the freezing part...although, I did do it. When we were ready to cut into it, the coconut cream was still a tad more frozen than we would have liked it.

All that said...it was very delicious! In fact, this is one that isn't going to make it work to share, Ugg and I just agreed! So, yay for dessert for the week!

Make sure you take a look at how everyone else did here, and check out the recipe below:

Florida Pie (from Baking: From My Home to Yours by Dorie Greenspan)

1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, seperated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar

Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.

Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.

Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.

To Finish the Pie with Meringue:
Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.
Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

Up Next Week: Madelines chosen by Tara!

TWD: Peanut Butter Torte

So...this week was my week to pick..and I chose the Peanut Butter Torte...I gotta say, I feel like the coolest kid in school when I'm browsing everyone's blog and they've linked back to me!

It was not an easy choice. Baking: From My Home To Yours is a very big book with SO many great recipes in them...but at the end of the day, I just kept coming back to this one because the pic in the book was just SO amazing..

This recipe came together VERY easily. It's a great summer dessert, because you only use the oven for 10 minutes while baking the crust.

Speaking of the crust..which is an Oreo one (or, a Joe Joe one if you shop at TJs like me!) which is divine...but I'm wondering if a Nutter Butter crust would be good, too....maybe next time.
I found this dessert VERY sweet, and could only eat a few bites, but everyone that tried it has RAVED..so I'm pretty pleased.

One more note: Today just happens to be our fearless leader, Laurie's, birthday...so, Laurie, this one is for you! HAPPY BIRTHDAY!

Here is the recipe, but make sure you click here so you can check out everyone's awesome tortes. Great job ladies (and gentleman!).

Peanut Butter Torte
1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ c. mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2 ½ c. heavy cream
1 ¼ c confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)
2 tablespoons whole milk
4 ounces bittersweet chocolate finely chopped

Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.
Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.
Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.
When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Up Next Week: A choice from Dianne's Dishes