...but it ain't gonna happen! Well folks I'm almost halfway through the dreaded internship phase of my M.Ed. 300 hours down, 300 to go. Who needs sleep anyway when you can almost see the light at the end of the tunnel? Hopefully in a few months I'll be an actual gainfully employed counselor.
So moving on to other random things, I have become a cupcake bite-making maniac. I found the recipe for these little jewels on Bakerella's blog and have since made them several times. After bringing them in to work several times a few co-workers began requesting them for private parties. I had no clue what to charge but my first "customer" gave me $25 for a batch so I guess I'll stick with that. I have 2 more upcoming orders so we'll see how that goes. Just don't tell the IRS I'm running a little side bidness, I'd like to keep my kneecaps intact.
I'll be attempting a new spin on the cupcake bites with the next batch so I'll be sure to include pics!
Tuesday, September 9, 2008
Wednesday, July 16, 2008
Aahhh, the luxury of a day off...
I'm using my stolen time to finally make the leap and change my last name. My last name is a short one that tends to be complicated for people to prounounce. I'll never understand how so many people mangle my last name. Seriously folks, it's completely phonetic and only one syllable. How hard can it be? Well, now I'm moving on to one of the most common last names in the world. I won't share, just in case one of my readers happens to have sociopathic stalker tendencies, but suffice it to say that it's in the league with Smith and Jones. I'm definitely sad to leave my last name behind though. It does feel like I'm giving up a part of me. But the other part of me is definitely too lazy for a hyphenated last name. Bah, too much work, and much too long of a signature!
Sunday, June 29, 2008
Cupcake Bites
I realized the other day that I haven't really posted any cupcake-relate recipes. So when I found this recipe on Bakerella's blog, I couldn't resist. These fulfill my crazy predilection for tiny things very well, plus they're REALLY good. I'll refer you to Bakerella's blog for the recipe, but here's a few pics of the cupcake bite-making.
Are those not the cutest effing things you've ever seen? I searched for mini M&M's to put on top like little cherries but alas, the local Schnuck's apparently does not carry them. I looked through so many check-out candy displays that the checker became concerned and came over to help me. Oh well....the little candies on top still work. I'm having a little fourth of July shindig next weekend and these babies will definitely reappear for the event. This time I think I'm using strawberry cake for the middles. Or maybe cherry chip? Call me a wild woman.
Are those not the cutest effing things you've ever seen? I searched for mini M&M's to put on top like little cherries but alas, the local Schnuck's apparently does not carry them. I looked through so many check-out candy displays that the checker became concerned and came over to help me. Oh well....the little candies on top still work. I'm having a little fourth of July shindig next weekend and these babies will definitely reappear for the event. This time I think I'm using strawberry cake for the middles. Or maybe cherry chip? Call me a wild woman.
Sunday, June 1, 2008
BBQ Food
Whoo, I've been MIA for a long time! May has been the month of birthdays and celebrations and I've spent most of my free time either shopping for gifts or attending parties. I'll try to do better with posting!
All this warm weather has me thinking of different foods to barbecue or grill. And when I have a nice long day to prepare food, I make pulled pork. Mmmm, so tasty...and time consuming. But I promise it's worth it! Go all out and buy the day old bread from Jimmy John's to make it even better.
Pulled Pork
5 lbs bonless pork loin (I love to get the tenderloin, don't get the pre-seasoned one though)
1 T black pepper
1 T garlic salt
Preheat grill to medium heat. Set up grill for indirect cooking (coals on one side, or in a gas grill, turn on burners on one side only). Sprinkle garlic salt and pepper on meat. Grill for about 1 and a half hours to 2 hours, make sure internal temp reaches 160 degrees. Food poisoning isn't fun, kids.
Once the meat is cooked, let it rest for a while or you'll burn your fingers off trying to shred the meat. While it's cooling, make this awesome sauce.
Sauce
1/4 c butter
2 c finely chopped onion
2 c ketchup
2 c barbecue sauce (I like Sweet Baby Ray's)
1 can beer
1/4 c brown sugar
2 T chili powder
2 T cinnamon
2 T worcestershire sauce
1 T prepared mustard
1 T vinegar
Heat butter in large saucepan. Saute onions until clear (about 5 min or so). Add the rest of the ingredients and simmer for at least 30 min, 45-1 hr is better. Some people find this too vinegary, just add more bbq sauce if that's the case. Or omit the vinegar altogether. Whatever floats your boat.
Now that your sauce is made, start shredding the meat. I use two forks. Make sure the grain of the meat is running horizontally in front of you, then shred to your hearts content. Or you can just throw on some rubber gloves and use your hands. Toss the meat into the saucepan, and simmer together for a little while.
I usually toast the bread a little, just to stand up to all that saucy goodness. Here's what you get!
Now I'll add in another quick recipe. Or an approximation of a recipe, because I'm one of those jerks who doesn't measure add anything and just adds stuff in until it "looks right" or "tastes right".
Grilled Corn on the Cob
Soften a stick of butter. Add in salt, garlic powder, onion powder, a teeny bit of pepper, chili powder, and dried parsley. Smear this mixture generously over fresh corn, then wrap tightly in foil. Once grilled, this will make the best darn grilled corn on the cob you've ever had. Unfortunately I have no pics to back it up but you'll just have to trust me. I wouldn't lie to you.
Happy grilling!
All this warm weather has me thinking of different foods to barbecue or grill. And when I have a nice long day to prepare food, I make pulled pork. Mmmm, so tasty...and time consuming. But I promise it's worth it! Go all out and buy the day old bread from Jimmy John's to make it even better.
Pulled Pork
5 lbs bonless pork loin (I love to get the tenderloin, don't get the pre-seasoned one though)
1 T black pepper
1 T garlic salt
Preheat grill to medium heat. Set up grill for indirect cooking (coals on one side, or in a gas grill, turn on burners on one side only). Sprinkle garlic salt and pepper on meat. Grill for about 1 and a half hours to 2 hours, make sure internal temp reaches 160 degrees. Food poisoning isn't fun, kids.
Once the meat is cooked, let it rest for a while or you'll burn your fingers off trying to shred the meat. While it's cooling, make this awesome sauce.
Sauce
1/4 c butter
2 c finely chopped onion
2 c ketchup
2 c barbecue sauce (I like Sweet Baby Ray's)
1 can beer
1/4 c brown sugar
2 T chili powder
2 T cinnamon
2 T worcestershire sauce
1 T prepared mustard
1 T vinegar
Heat butter in large saucepan. Saute onions until clear (about 5 min or so). Add the rest of the ingredients and simmer for at least 30 min, 45-1 hr is better. Some people find this too vinegary, just add more bbq sauce if that's the case. Or omit the vinegar altogether. Whatever floats your boat.
Now that your sauce is made, start shredding the meat. I use two forks. Make sure the grain of the meat is running horizontally in front of you, then shred to your hearts content. Or you can just throw on some rubber gloves and use your hands. Toss the meat into the saucepan, and simmer together for a little while.
I usually toast the bread a little, just to stand up to all that saucy goodness. Here's what you get!
Now I'll add in another quick recipe. Or an approximation of a recipe, because I'm one of those jerks who doesn't measure add anything and just adds stuff in until it "looks right" or "tastes right".
Grilled Corn on the Cob
Soften a stick of butter. Add in salt, garlic powder, onion powder, a teeny bit of pepper, chili powder, and dried parsley. Smear this mixture generously over fresh corn, then wrap tightly in foil. Once grilled, this will make the best darn grilled corn on the cob you've ever had. Unfortunately I have no pics to back it up but you'll just have to trust me. I wouldn't lie to you.
Happy grilling!
Wednesday, April 30, 2008
Pizza! Pizza!
While driving down the road yesterday, my husband inexplicably began bouncing up and down in his seat. He shouted, "Look, look!"....then honked his horn and waved like a crazy man. The source of all this excitement?
That's right, the Little Caesar's mascot, happily waving from the side of the road. My husband turned to me with an abashed grin and said, "I can't believe I got so excited, I'm 29 years old".
After I finished laughing hysterically at him, I reflected on just why I love this man so much. Any man that can get that excited over a pizza chain mascot....well, ya just gotta love him!
That's right, the Little Caesar's mascot, happily waving from the side of the road. My husband turned to me with an abashed grin and said, "I can't believe I got so excited, I'm 29 years old".
After I finished laughing hysterically at him, I reflected on just why I love this man so much. Any man that can get that excited over a pizza chain mascot....well, ya just gotta love him!
Saturday, April 12, 2008
Soft Pretzels
After a completely manic week starting my new job, I've finally managed to scrape together a little spare time to post some new material. So, I present you with one of my favorite snacks ever....soft pretzels. Yes, I know you can buy soft pretzels in the freezer case of your grocery store, but trust me these are head and shoulders above those ice encrusted beauties.
Soft Pretzels
3 ½ C of flour
4 T brown sugar
2 t salt
1 C water, pretty warm but not too hot (def. not boiling!!!)
1 T yeast, dissolved in the water.
1 egg, beaten up with 2 T water.
4 C boiling water, with 2 T baking soda added in.
For those of you using those small packages of yeast, 1 package is not enough. You'll need 1 package plus a little more. Do NOT use boiling water to dissolve the yeast, you will kill it. Meaning that nothing will rise, and you'll end up with dense little nuggety pretzels. Not good.
Combine the yeast/water, salt, and brown sugar in a stand mixer or food processor. I used a stand mixer w/ the dough hook attachment. Slowly add in your flour. You may need to slightly adjust your flour, as the dough may be too sticky.
At this point you can let the dough rest in the refrigerator if you like. I got lazy and actually let it sit for 2 days, which I don't recommend. Overnight is fine though.
Now you need to decide on the shape for your pretzels. If I'm feelin' lazy they become pretzels sticks. Why? Because it's a lot easier. If you're feeling more ambitious, as I was today, you can make them into actual pretzel shapes. Actually just felt guilty after letting the poor dough sit for so long in my fridge. I felt they deserved a proper shape after being ignored so long. But you can do whatever you like, I won't judge.
Divide your dough up into 6-10 pieces. Mine was divided up into 10, as I made miniature pretzels. Then roll them out into cigar shaped lengths, as long as you need for your particular shape.
If you're making a pretzel shape, grab each end with slightly wet fingers. Lay the middle down like you're making a U shape, cross the ends at the top, then bring them back down to the bottom. Because your fingers were a little wet, you can slightly smoosh the ends onto the bottom of the pretzel. Otherwise they won't stick well.
Once all your pretzels are shaped, set them on a greased cookie sheet. Now let them raise for a half hour.
Begin boiling your 4 c water. Add in the baking soda, don't let it boil over, it will be a huge mess. Not that I've ever done that or anything. Slowly dip each pretzel into the water mixture and let it stay in for 10-15 seconds. Fish it out and place back on the pan. Repeat until all are done, trying not to roast your fingers.
Using your egg/water wash, coat each pretzel. Trust me, it will make them pretty.
If you like, you can add some toppings to your pretzels. Salt, cinammon sugar, parmesan, whatever.
Bake at 400 degrees until browned. After they're done I like to squirt a little spray butter on them, but that's just me. Heck that stuff has no calories, I'd squirt it right into my mouth if I felt like it. When you're done you'll end up with this:
Mine ended up a little browner than I like, especially my cinnamon sugar ones (translation: they went into the trash). So keep your eye on them!
Soft Pretzels
3 ½ C of flour
4 T brown sugar
2 t salt
1 C water, pretty warm but not too hot (def. not boiling!!!)
1 T yeast, dissolved in the water.
1 egg, beaten up with 2 T water.
4 C boiling water, with 2 T baking soda added in.
For those of you using those small packages of yeast, 1 package is not enough. You'll need 1 package plus a little more. Do NOT use boiling water to dissolve the yeast, you will kill it. Meaning that nothing will rise, and you'll end up with dense little nuggety pretzels. Not good.
Combine the yeast/water, salt, and brown sugar in a stand mixer or food processor. I used a stand mixer w/ the dough hook attachment. Slowly add in your flour. You may need to slightly adjust your flour, as the dough may be too sticky.
At this point you can let the dough rest in the refrigerator if you like. I got lazy and actually let it sit for 2 days, which I don't recommend. Overnight is fine though.
Now you need to decide on the shape for your pretzels. If I'm feelin' lazy they become pretzels sticks. Why? Because it's a lot easier. If you're feeling more ambitious, as I was today, you can make them into actual pretzel shapes. Actually just felt guilty after letting the poor dough sit for so long in my fridge. I felt they deserved a proper shape after being ignored so long. But you can do whatever you like, I won't judge.
Divide your dough up into 6-10 pieces. Mine was divided up into 10, as I made miniature pretzels. Then roll them out into cigar shaped lengths, as long as you need for your particular shape.
If you're making a pretzel shape, grab each end with slightly wet fingers. Lay the middle down like you're making a U shape, cross the ends at the top, then bring them back down to the bottom. Because your fingers were a little wet, you can slightly smoosh the ends onto the bottom of the pretzel. Otherwise they won't stick well.
Once all your pretzels are shaped, set them on a greased cookie sheet. Now let them raise for a half hour.
Begin boiling your 4 c water. Add in the baking soda, don't let it boil over, it will be a huge mess. Not that I've ever done that or anything. Slowly dip each pretzel into the water mixture and let it stay in for 10-15 seconds. Fish it out and place back on the pan. Repeat until all are done, trying not to roast your fingers.
Using your egg/water wash, coat each pretzel. Trust me, it will make them pretty.
If you like, you can add some toppings to your pretzels. Salt, cinammon sugar, parmesan, whatever.
Bake at 400 degrees until browned. After they're done I like to squirt a little spray butter on them, but that's just me. Heck that stuff has no calories, I'd squirt it right into my mouth if I felt like it. When you're done you'll end up with this:
Mine ended up a little browner than I like, especially my cinnamon sugar ones (translation: they went into the trash). So keep your eye on them!
Monday, March 31, 2008
Sunday Night Dinner
Every Sunday night I try my hardest to make a big dinner. I only partially suceeded yesterday but I wanted to share some of my recipes with you. I'll start with one of the side dishes. Due to my inability to calculate how many carrots it takes to make carrot cake, I have two gigantic bags of carrots in my refrigerator. So Ranch Carrots it is!
Ranch Carrots
1 bag baby carrots or equivalent of regular non-baby carrots
2/3 to 1 stick butter (depending on how big you want your butt to be)
1 package Hidden Valley Ranch Dressing
1 tsp sugar
If you aren't using baby carrots, chop up your carrots into beautiful little orange circles and toss them in a pot.
Add enough water to cover the carrots, bring to a boil. Throw in a pinch or two of salt. Cook until tender.
Drain carrots. Add butter, ranch seasoning, and sugar. Pretty simplistic recipe but also tasty!
Ok now on to the chicken. The hubs truly enjoys grilling anything he can get his hands on, so he often handles the protein for Sunday Dinner. This time I decided chicken would be great, and that I would whip up a tasty little marinade. When I'm making up a recipe I seldom measure things, so you'll have to use your own discretion. Just keep smelling/tasting things till it seems right.
Honey Mustard Grilled Chicken
3-4 chicken breasts
Marinade
at least half a bottle Honey Mustard dressing (I used Ken's)
4 T Creamy Italian dressing
2 T rice vinegar
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp lime juice
1/2 tsp garlic powder
1/2 tsp onion powder
Plus whatever else you like!
Reserve about a cup for basting.
Combine the ingredients for the marinade, then let the chicken soak it all up for at least an hour.
Now grill that chicken up and enjoy. I loved this chicken, and I'm not a huge grilled chicken fan!
Ranch Carrots
1 bag baby carrots or equivalent of regular non-baby carrots
2/3 to 1 stick butter (depending on how big you want your butt to be)
1 package Hidden Valley Ranch Dressing
1 tsp sugar
If you aren't using baby carrots, chop up your carrots into beautiful little orange circles and toss them in a pot.
Add enough water to cover the carrots, bring to a boil. Throw in a pinch or two of salt. Cook until tender.
Drain carrots. Add butter, ranch seasoning, and sugar. Pretty simplistic recipe but also tasty!
Ok now on to the chicken. The hubs truly enjoys grilling anything he can get his hands on, so he often handles the protein for Sunday Dinner. This time I decided chicken would be great, and that I would whip up a tasty little marinade. When I'm making up a recipe I seldom measure things, so you'll have to use your own discretion. Just keep smelling/tasting things till it seems right.
Honey Mustard Grilled Chicken
3-4 chicken breasts
Marinade
at least half a bottle Honey Mustard dressing (I used Ken's)
4 T Creamy Italian dressing
2 T rice vinegar
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp lime juice
1/2 tsp garlic powder
1/2 tsp onion powder
Plus whatever else you like!
Reserve about a cup for basting.
Combine the ingredients for the marinade, then let the chicken soak it all up for at least an hour.
Now grill that chicken up and enjoy. I loved this chicken, and I'm not a huge grilled chicken fan!
Subscribe to:
Comments (Atom)
