Gripe Of The Day

Note to self:
Not only will olive oil fail to prevent bread dough from sticking to a glass baking dish, it will actually encourage it. Grrrr....

Sweet Potato Bread with Honey Butter

I found this recipe in my Betty Crocker bread machine book, and I only tinkered with it slightly. It sounded really rich and wonderful. It was!

Sweet Potato Bread with Honey Butter

1 c. canned sweet potatoes (or yams), drained and mashed
1/2 c. warm water
1/4 c. sour cream
1/4 c. maple syrup
4 1/2 c. flour
1 t. ground cinnamon
1 1/2 t. salt
1 pkt. quick active dry yeast

NOTE: to make this in the bread machine, add all ingredients in the order that the manufacturer recommends. Use "sweet" or "basic/white" cycle.

By hand instructions:

1. In a large mixing bowl, mix the yeast packet and warm water with 1/2 cup of flour, allow it to rest.
2. In a separate bowl, blend the sweet potatoes, sour cream, maple syrup, cinnamon and salt.
3. Measure out the other 4 cups of flour into another bowl (so you don't lose count).
4. Blend the sweet potato mixture into the large mixing bowl with the yeast, then slowly add the flour in to form a dough.
5. Gather dough and turn out onto a floured surface. Knead the dough for about 10 minutes.
6. Allow it to rise, covered, in a warm place for about 60 minutes.
7. Punch down dough and shape in preferred loaf pan. Cover and let rise again for 30 to 45 minutes, or until doubled in size.
8. Bake at 350˚ for 30-45 minutes, until crust reaches desired color.

Honey Butter
(What you really need to remember is that it is a 2:1 ratio of butter to honey.)

1/2 c. butter, softened
1/4 c. honey

Blend well with mixer. Keep refrigerated.


NOTE: What you see above is *very* soft butter mixed with Blueberry honey, which tends to be a little grainy. Still tastes good, but it has a texture to it that regular clover honey won't produce. This was not necessarily intentional; it was just what I had on hand when I made the bread. We ate it without complaint!



OTHER OPTIONS:


Cranberry Honey Butter

1 c. butter, softened
1/4 c. honey
1 c. whole cranberry sauce

In small mixer bowl at high speed, beat butter and honey until soft and fluffy. Reduce speed to low; add cranberry sauce. Continue beating, scraping bowl often, until well blended, 2-3 minutes. Cover; store in fridge.


Cinnamon Honey Butter

1 stick butter
3 T. honey
1 t. ground cinnamon
1/2 t. vanilla
1/4 t. salt
1/4 c. brown sugar

Mix all ingredients together with electric mixer. Store in fridge.

"Bananas Foster" protein shake

1 banana, frozen
1 c. 2 % milk
1 scoop vanilla protein powder
2 squirts caramel syrup

1. Always put your milk in the blender first, otherwise you'll get a lot of goop stuck to the sides.
2. Add a scoop of protein powder.
3. Add your frozen banana.
4. Add the caramel syrup...use as many "squirts" as you like; I prefer just two.
5. Mix in blender on high until you don't see chunks of frozen banana swirling around.
   

NOTE: When your bananas start getting too ripe and you don't have time to make banana bread, peel them and wrap them in plastic wrap, then store them in the freezer. They will keep for about 2 weeks, possibly longer.


Mmmmm...caramel syrup....

Tough Guy Shows Heart

Cam Barker (above left) in a recent hockey fight

Cam Barker Visits Shriners Children's Hospital

In his hospital bed, 15-year-old Luke Savoie rested uneasily in a morphine fog, barely aware of the visitor entering the room.

Chicago Blackhawks defenseman, and fellow Winnipeg native, Cam Barker carried with him an autographed jersey as a gift for Luke.

Shriners Hospital for Children in Chicago had accepted Luke's difficult case to perform two stages of surgery to correct muscle and spinal defects, resulting from a severe case of scoliosis.

It is like a miracle to see his twisted spine now straight with two titanium rods surgically implanted, increasing his weight by several pounds and his height by close to 11 inches.

This young man, who also has cerebral palsy, loves hockey so much that he plays in his motorized wheelchair. And the opportunity to get a visit from Cam Barker was a joy beyond words. The gifts will always be cherished by Luke.

For a professional athlete to take the time out of a busy schedule to go see a kid in the hospital shows great character and compassion.

Cam Barker, you're all heart. Thank you so very, very much for your generosity. God bless you!


Luke Savoie


Luke, brother Christian, mom Nancy, and dad Joe.

Guacamole

I typically prefer to make my own tortilla chips just by baking cut up flour tortillas. That way, I know they are not loaded with fat and oils, and they taste much fresher. I will still buy bagged chips if I have a lot of things to do getting ready for a party, though!

Guacamole with baked tortilla chips

3 large ripe avocados
1/3 c. sour cream
2 T. taco sauce
6-8 flour tortillas

Cut each avocado in half; twist to separate the two halves.


Chop the knife into the pit so that the knife sticks...

...carefully turn the knife to loosen the pit...throw pit away.

(NOTE: Funny story from years ago: My friend Denise and I were supposed to be going to see a movie, and I was making a little snack beforehand so I'd be able to avoid popcorn at the cinema. Long story short: I cut my thumb while taking the pit out of an avocado. Sliced it a good one. With a serrated steak knife. Ow. Seriously—OW!
It wouldn't stop bleeding, so I called her, chuckling {because I couldn't believe I'd just cut myself}, and said that we'd have to wait to see the movie because I'd just Keyser Soze'd my thumb and was planning on going to the ER. She thought I was kidding at first, then she was mad that we weren't going to the movie! LOL! {she was pregnant and moody at the time!}
And ya know who has no sense of humor? The people who work in the emergency room. When they asked me what happened to my thumb, I jokingly said, "I got in a knife fight with an avocado." Nothing. No laughing; not even a smirk. They just looked at me like I was nuts. So, I clarified by saying, "kitchen accident.")

So, anyways...scoop out avocado with a spoon, or if you have an avocado slicer, you can use that:




Mash the avocado with a fork; make it as smooth or as lumpy as you like. Sometimes I like to leave some chunks in there for texture. Mix in the sour cream and the taco sauce. (Option: you can use salsa instead of taco sauce, if you prefer.)


Cut up the flour tortillas into triangles, place on a cookie sheet—NO OIL!—and bake at 350˚ for about 10-12 minutes or until they just begin to turn brown. Don't over bake them or else they'll taste burnt.


Some people prefer their guacamole cold, so you can put it in the fridge to chill, but if you do, be sure to place plastic wrap *right on top* of the guacamole in the bowl, or else the avocados will start to brown, sorta like apples do if you cut them and expose them to air. I've read that you can use the lemon juice trick to keep your guacamole from turning brown, but I don't want to add the lemon flavor.

Serve with chips and enjoy!

Deviled Eggs

Why are deviled eggs so good?! These didn't last very long.

Deviled Eggs

1 dozen hard boiled eggs
1 to 2 T. mayo
1 t. yellow mustard
salt
paprika for garnish

1. Slice eggs in half.
   
2. Scoop yolks out into a small mixing bowl; mash with a fork.
   
3. Add mayo, mustard and salt to yolks; blend well with fork. Adjust components to your own personal taste preference.
   
4. Spoon yolk filling back into egg white halves.
   
5. Sprinkle with paprika as a garnish.
   
6. Eat and enjoy!

Options:

• Add sweet pickle relish to your yolk mixture.
• Add dried dill seasoning to your yolk mixture.
• Use a pastry bag to pipe the filling into the eggs for a more elegant appearance.
  
• Garnish with sprigs of fresh herbs.
  
• Add tiny shrimp to your yolk mixture.
  
• Instead of the egg yolk mixture, stuff with crab meat and cream cheese. (I've seen Giada do this!)
  
• Garnish with bacon bits.
  

random amusements

*sigh* I'm so easily amused...




+



=




(Yeah, good luck with that, Bur...)

random amusements

LOL...

Peanut Butter Shortbread

This one is fun and really simple to make. Create your own special treat using this as an element of something bigger!!!

Peanut Butter Shortbread Cookies

1 c. cream cheese frosting
1 q/2 c. peanut butter
1/4 c. flour
1 egg

1. Heat oven to 325˚.
2. Grease and flour a 10 x 15 jellyroll pan.
3. Mix all ingredients together.
4. Press into prepared pan.
5. Bake for 15-20 minutes.
6. Turn out onto cutting surface; cut into squares or other desired shapes.

Options & ideas:

• Add 1/2 c. chopped peanuts
• Dip finished cookies in melted chocolate & chopped nuts.
• Cut with 1-inch round cookie cutter and make little sandwich cookies with peanut butter in the center.
  
• Frost with remaining cream cheese frosting.
• Glaze with jelly (to make a PBJ cookie).
• Crumble on top of an ice cream sundae.
• Use as a base for another type of bar cookie.
• Bake in 2 pie pans and use as base for cheesecakes.
• Use as a base for an ice cream cake.
  
• Cut into wedges and serve with chocolate fondue.
• Crumble into your brownie batter.
• Keep on hand for snacking!!!
  

Please let me know if you end up using this, and share your creation with others!

I miss Burish...

Adam Burish

Our Hawks are not playing at to their potential. An energy is needed, and the name of that energy is Adam Burish. Tonight is a good example—they are falling to a Vancouver team that shouldn't be winning this game.

A serious lack of physical play is, I believe, the main contributing factor to the loss tonight, as well as the recent loss in Ottawa. Our guys are getting run through the boards, and yet few are checking in return. I'm not saying they should be doing it as a revenge strategy, but more of a series of events which can lead to turnovers by the opposition and scoring chances for our team.

Niemi gave up three goals tonight, but really, none of them were his fault. If ANY of the Hawks had taken the body, it would have limited the second and third chance scoring opportunities the Canucks had in the game. When your goalie is making those first-chance saves, you've got to clear out the damn crease and either play the puck to safety, or allow him to cover it. Grrr....


Adam Burish is a guy who loves to smash his opponents. He's not a mean guy, it's just his job. A job he does quite well, I might add. We need his energy and enthusiasm. I miss this in games since his injury; and, whether they realize it or not, the Hawks are really missing him in the line up.

While I completely appreciate the skill level of this team, they need to get back to some basics, and some physical-style hockey. During the intermission tonight, Savvy was in the studio, and he said the exact same thing.


Oh, and he's not hesitant to drop the gloves, either!


Get well soon, Burish...we need you back!!!



LINKS:
Burish Knee Injury
Burish Knee Surgery
Burish Physical Therapy Rehab and Potential Return Date

random amusements

"You're making food, reading about food, and watching Food Network...no wonder I can't lose weight!"

~ my husband, mocking me while I was reading Bon Apetite, watching a cooking tv show, and had a pot of something simmering on the stove. (Simultaneously. How's that for multi-tasking?!)

:)

Black Bean Dip

I can't find a photo of the finished product...I guess we ate it too fast? LOL! Actually, I made this the night Bill & Tracee came over (a few weeks ago), so I was also in the middle of dinner, and apparently, I FORGOT!

Black Bean Dip

1 can (15 oz.) black beans
1/2 c. quinoa, cooked
2 T. onion, minced
1 pkt. (1.23 oz.) chili seasoning
1/2 t. salt
1 clove garlic, chopped/pressed
2 dashes tobasco
1 t. lemon juice

Blend all ingredients in food processor until smooth. Serve with tortilla chips or crackers.

Option: stir in cooked quinoa by hand as the last step, to leave grains (kernels?) whole for better presentation.


black beans:


black beans after the Braun hand blender:


cooked quinoa: (looks like teeny little flying saucers)


stir in the quinoa so it retains its shape:



About quinoa:
Wikipedia
Ancient Harvest brand

random amusements

Okay, it was actually on the 19th, which was Tuesday, but still...

Yeah, it has been one year since I began this cooking blog. I should probably be doing more to attract traffic to the site, but I just don't have the time nor the inclination. It's hard for me to be pushy, ya know? I just figure the people who know me will show up and comment when they see fit. That's fine.

Although I have resisted for over a year, I'm now toying with the idea of starting a FaceBook account under the pseudonym "Serial Baker" or "The Serial Baker" or even "Goldie the Serial Baker." Still not sure about that. The people I don't like, I stay away from. Just a general rule of mine. So anonymity would be a must.

I think one thing I'm gonna do now is share with you some of my ideas from my list of "topics" to write about. Fasten your seatbelts, kids, it's a doozie...

1. broiled lamb (lamb shoulder kabobs)
   
2. oven fried chicken
3. chicken cacciatore
4. chicken saté w/ peanut sauce
5. broccoli pesto over penne pasta with farmer's cheese (or goat cheese)
6. braised beef (with Chimmay Ale Premier)
7. apricot bars (the kind topped with powdered sugar that you accidently inhale and choke on, but still want to eat more of)
   
8. butternut squash risotto
9. sweet potato & bacon tart (do you put a mild cheese on top, or not?)
   
10. Grandma's chicken noodle soup
11. homemade egg noodles or "kanobbles"
12. Amber's jewelry
13. Useful Tools: pastry roller; Dutch oven; slotted fish spatula; pie weights; jellyroll pan
    
14. Fudge torte
15. molasses cookies (I was supposed to make these for Christmas)
16. lemon tassies
17. salmon tart
18. salmon meatloaf (I'm making this tonight)
19. Strength in Numbers features: cardio; squats; biceps; top 10
20. many, many more bread recipes
21. throw blanket addiction
22. I *heart* reading
    
23. more book reviews
24. Q: what's your "gripe of the day"?
25. Food On A Stick cocktail party idea
    

And here's what I have photos of, but have not had time to post recipes for:

1. sweet potato bread
2. peanut butter shortbread
3. Simple Serbian bread I
4. guacamole & baked chips
5. fried catfish
6. black bean dip (in draft form now)
7. never race a cat up the stairs (RA)
8. Jiffy spoonbread

Now, please keep in mind that these are all of my original ideas, and if you were to pilfer them, I'd be forced to kill you. :)

But, as I've said, work has been especially busy since college football began, and it does not look to be slowing down anytime soon. So I'm sorry to say that my posting will probably remain sporadic, but as you can see, I have plans and all the good intentions of keeping you guys entertained.

Also, Tillie is in the hospital, Luke just had surgery (and will again shortly), one of my friends upset me greatly last night, the kitchen is a mess, I'm taking dinner to the neighbors tonight (mealoaf!), and I'm just so damn tired...

Thanks to all who participate in this site and keep me inspired to continue it. I'll always be cooking and baking, but I need some shared enthusiasm to get my ass over to the computer to post the recipes. Special thanks to the ever-present Bob, who is good for bouncing ideas off of! You rock, Bob!!!

Kind regards,
Goldie


p.s.
Let's Go Hawks!!!!

Espresso Cookies

These cookies were outrageously delicious. Very flavorful with a texture like a shortbread. And, of course, coffee is my favorite!

Espresso Cookies

1 1/2 c. flour
1/2 c. cocoa
1 T. ground espresso (no substitutes)
1 c. (2 sticks) butter, softened (no substitutes)
3/4 c. powdered sugar
1 t. vanilla
fancy sugar for topping

1. Heat oven to 350˚.
2. Line 2 cookie sheets with parchment paper.
3. Sift flour, cocoa, and espresso together; set aside.
4. In large mixing bowl, beat butter and sugar until creamy. Mix in vanilla.
5. Gradually stir in dry ingredients. Mix well by hand.
6. Scoop out about 2 tablespoons of dough and roll it into a ball. Place on lined cookie sheet. Repeat to use all dough.
7. With the bottom of a glass, press dough balls into flat discs. (NOTE: it helps if you use piece of parchment paper to keep it from sticking.)
8. Sprinkle each cookie with fancy sugar.
9. Bake at 350˚ for 12-14 minutes. DO NOT OVERBAKE!

the sugar I used to top them:




p.s.
Be sure you have these with a glass of milk!