Category: Cooking (page 5 of 7)

November 7, 2010 / 0 Comments

Orange You Glad?

Orange you glad that as it gets darker sooner outside, it gets cozier sooner inside? I am! My candles are lit as soon as I get home from work and my cozy lamps make the rooms feel cheerier in this Fall season. We are not long away from twinkle lights and late nights up talking over a cup of hot chocolate for me and a cup of hot tea for Mr. Michie.

When the seasons turn to evening coming quicker and the air gets frosty, I love to have breakfast for dinner. We do it so many ways; we will have Southern breakfast with biscuits and grits, or maybe French style, a Croque-Monsieur with a fried egg on top and a dressed salad, or a fluffy cheesy omelet with toast or simply a nice stack of pancakes, dripping with syrup.

After receiving my last “Willard” from the lovely Susan Branch, I went to check out her new homepage and in reading, discovered the following recipe, I think it will be going into our “breakfast for dinner” stash of ideas. I can’t wait to try it!

(Image copyright Susan Branch click on the image to go to a larger version)

September 29, 2010 / 0 Comments

A Kiss Goodbye

Today, as September comes to a close the last little taste of Summer is clinging to it. Even though the sun shone bright this morning, through the mist on the common, it was still so cold. Our breath hung in little icy moisture droplets above us as we waited for our cherry red bus to come.

I love Summer and all it holds, but I love this time, when seasons change from one into the other and as the curtains draw on the final little bit of Summer and we kiss it goodbye, I welcome, with arms open-wide, all the best that Fall has to offer us. And one such thing is a bounty of gorgeous apples. I grew up on a farm and one of our staple crops were apples. There was nothing better than when my Dad, came home with the first of the year’s apple cider in frosty jugs for us to gobble down.

Apples in season, meant ever-ready bushels of sweetness awaiting us. Thin sliced apples with crackers and hoop cheese, fresh frosty cider, my Dad’s applesauce for breakfast and my Mom’s apple butter spread over hot biscuits. Fall holds a sweetness to it all of its own, a beauty of color and taste.

As we truly kiss the last of Summer goodbye and welcome in Fall, I found a recipe that I thought I would share with you, I have had cookies similar to this growing up and this was just something to delicious not to share!

Iced Apple Cookies

2 cup(s) all-purpose flour
1 teaspoon(s) baking soda
1 teaspoon(s) cinnamon
1/2 teaspoon(s) salt
1/4 teaspoon(s) cloves
1/4 teaspoon(s) nutmeg
1 1/3 cup(s) (packed) light brown sugar
3/4 cup(s) unsalted butter, softened
2 tablespoon(s) unsalted butter, softened
1 large egg
1 cup(s) pecans, chopped
1 cup(s) raisins
1 cup(s) chopped Red Delicious apple
1/2 cup(s) apple cider
2 tablespoon(s) apple cider
3 cup(s) confectioners’ sugar

Directions

Make the batter: Preheat oven to 350 degrees F. Combine the ﬂour, baking soda, cinnamon, salt, cloves, and nutmeg in a medium bowl. Cream the sugar and 3/4 cup butter in a large bowl until light and ﬂuffy. Add the egg and beat until incorporated. Gradually add the ﬂour mixture and beat until combined. Stir in the pecans, raisins, apples, and 1/4 cup apple cider.
Bake the cookies: Drop by heaping tablespoon, 2 inches apart, onto parchment-lined baking sheets. Flatten each mound slightly and bake 18 to 22 minutes. Cool on a wire rack.
In a small bowl, stir together the sugar, remaining cider, and butter until smooth. Drizzle about 1 tablespoon of icing over each cookie. Store in an airtight container for up to 4 days.

(Recipe & Image copyright Country Living)

July 26, 2010 / 1 Comment

Ice-Cream Sandwiches

Yesterday, it was particularly sunny and hot here in our little London Burb and homemade ice-cream sandwiches were definitely in order!

To begin with, you will need ice-cream (flavour of your choice), cookies (something softer is a bit better than a crunchy cookie, but it is up to you), sprinkles or nuts (if desired, to roll the edges in, we decided to be purist yesterday), a spatula or knife, waxed or parchment paper and the most important ingredient: someone to share them with.

Gather your ingredients around you and let your ice-cream be slightly softened, it will be easier to spread. I normally keep homemade cookie dough in the freezer, but I had run out, so cheated and bought cookies from my local bakery.

Lay your cookies down in front on you, bottoms up and spread ice-cream over one cookie, use as much or as little ice-cream as you want, alternatively you can use an ice cream scoop and place one scoop in the middle and then mash down with the top of your other cookie. Place the other cookie on top and press them together.

Fold them up in wax paper or parchment paper, creating a little parcel of happiness and place them in your freezer, they need to sit in here for at least 30 minutes for the ice-cream to harden. You can leave them in longer. These were made in the morning and not enjoyed until the evening after we had eaten dinner.

When you are ready to eat them, pull them out of the freezer, folding your wax/parchment paper back so that you have a little opening in which to munch away at your ice-cream sandwich, but the bottom is still covered to keep your hands clean.

Make sure you have a nice sunny day (or a cloudy one if you need something to cheer you up), a front porch to sit on or a nice walk to go on and most importantly someone you love to share it with, because that will make it taste that much sweeter!

ENJOY!

May 28, 2010 / 0 Comments

When Life Gives You Lemons…

When life gives you lemons, MAKE LEMONADE! My Mama has a cross stitch sampler of this saying hanging in the kitchen and my sister and I just love it. This has been a bit of a lemon week, but thankfully it is coming to an end and the weekend brings with it something very special.

I love lemonade, it was always a sign of summer. We would be playing outside, riding our bikes everywhere (I had my Mom’s old bike, sparkly turqouise with a white banana seat, I loved it!) and you were always about to drop from thirst when you came in from the heat. But, if you could just make it a few more steps into the kitchen there was always a pitcher of fresh lemonade on the counter, be it yellow, pink or green and nothing is more refreshing than a glass of lemonade. Unless, of course it is a glass of sweet tea, or even better 1/2 a glass of sweet tea + 1/2 a glass of lemonade=HEAVEN!

Since lemonade is not always the easiest thing to come by in England, or they way I like it to taste, I thought I would share a recipe with you courtesy of Martha Stewart. Enjoy! And, remember when life gives you lemons, MAKE LEMONADE!, this is sound advice!

(Recipe and lemonade image copyright Martha Stewart, Envelope and Doily graphics copyright the puglypixel, embellished by J. Michie)

*The Pugly Pixel is wonderful and she has the most delicious freebies, be sure to go to her site and take a peek!

May 15, 2010 / 1 Comment

Button Mushrooms

I found this adorable recipe on the Bake it Pretty Blog and I thought I would share. I love making shortbread, usually I just mould it into a pie shape and then cut it into thick wedges to have alongside a nice cup of tea. These would be perfect for a “Gnome Tea Party”, with Bake it Pretty’s gnome or mushroom sprig cake toppers placed on cupcakes and their gnome or snail shaped cookie cutters used for sugar cookies or to shape tea sandwiches. The possibilities are endless and I know I am already getting carried away with the ideas buzzing around in my head…

The use of a beer bottle dusted with cocoa powder is a fantastic idea to create that sweet squat mushroom stem. How inventive! Since I am in a shortbread baking kind of mood this weekend I thought about trying this recipe if we can squeeze it in to the crazy weekend that will be happening…

I have included their recipe if you want to try it for yourself:

Ingredients:

Preheat oven at 350 degrees – yields approx. 42 cookies

1 – 1/2 cups all purpose flour
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup (two sticks) unsalted butter, softened
1 teaspoon vanilla extract
1/8 teaspoon table salt

One empty soda or beer bottle (cleaned and dried)
Cocoa powder (about 1/4 cup)
Water

Recipe:

Sift together flour, cornstarch, powdered sugar and salt. Add softened butter and vanilla, and mix thoroughly until a thick but light dough is formed. It should be soft but not too sticky, and easy to handle.

Roll the dough into 1″ balls and place about 1″ apart on baking sheets lined with parchment paper or silpat mats. Place about 1/4 cup of cocoa powder into a small bowl, and about 1/4 cup water in to a separate small bowl.

Dip the top of the soda/beer bottle into water and shake off any excess. Dip the bottle into the cocoa powder and tap the side to shake if any excess. Gently press the bottle straight into one of your dough balls, pressing just barely into the dough, only about 1/4″ inch, then pull the bottle away.

Continue with the rest of your cookies, dipping your bottle into the cocoa between each pressing. If it gets too light, do another water-dip then keep going.

Bake the cookies for 8-10 minutes in a 350 degree oven. Take them out when they are just done, and barely the tiniest bit brown on the bottom. Let cool on a wire rack for 30 minutes.

*Details:

– You can substitute flour for the cornstarch if you like, it will make the cookies a little more dense and toothsome. I definitely reccomend using the cornstarch if possible, it really adds to the delicate and crumbly nature of the cookies.

(All images and recipe text copyright Bake it Pretty, cookie cutter image embellished by J. Michie)

May 3, 2010 / 0 Comments

Tea Party

We went shopping this weekend and I came across these silicone tea cups:

Unfortunately, the store was out of stock, they just had an empty display box, stating more stock would be in soon. I thought that this would be an adorable idea for a children’s tea party, or even a grown-ups tea party for that matter. To have delicious cupcakes baked in these pipped with twirly-whirly swirls of icing in a rainbow of colors and sprinkles.

And you could serve them alongside these yummy lemon raspberry sandwich cookies:

These little ham & cheese thumbprints:

Mini cucumber sandwiches made with my Mom’s mouth-watering cucumber and carrot spread and a selection of delicious vegetables with a homemade buttermilk ranch dip. I am getting hungry just thinking about it!

The day started out rainy this morning, but now has gone sunny and deliciously cool, the perfect tea party day, for bunting strung in trees, white tableclothes billowing in the breeze, good music floating through the garden and a group of friends to enjoy the afternoon with as day slips into night.

When these get back in stock, they might just jump into my hands, because I think this is a truly cute idea!

(Click on the cookie and thumbprints pictures to be taken directly to the recipe, tea party girl by Belle & Boo)

April 10, 2010 / 0 Comments

1,2,3

Today is beautiful and sunny here in our little London burb. The air is slightly warm but there is still a chill in it. It is the perfect day to throw on a hat and light scarf, grab a coffee and go sit by the pond. We might just do that!

It would be a wonderful picnic day, those perfect days when you feel the seasons slipping into the next. There is always a magic in the air at this time. Maybe a cupcake will jump into my hands while I pick up my coffee.

These Martha Stewart ladybug cupcakes would be perfect to bring with us, and have a “ladybug picnic”! However, I know I won’t be able to find these in my town today, I will just have to face the hardship of settling for a decadently rich chocolate cupcake with a rocky-road topping, or maybe a vanilla cupcake filled with raspberry jam and a swirl of raspberry buttercream and tiny hearts on top. It will be difficult to bring myself to have to eat one of these instead, but I will suffer through and do my best! (he he he)

Wish you were here, you could enjoy a cupcake with me too!

(Ladybug Cupcake image copyright Martha Stewart-click on the image to get her recipe for these cute cakes)

March 31, 2010 / 1 Comment

Quick as A Rabbit

I went to the gorgeous Susan Branch’s website today and saw this bunny cake on her homepage. He is too cute not to share! Wouldn’t he be fun to make for all the little people coming to your Easter party?

(Image copyright Susan Branch)

March 15, 2010 / 0 Comments

Put the Kettle On…

Put the kettle on, I’m making scones this morning. I am making The Pioneer Woman’s delicious scones today. However, I have made a few adaptations, there are some things that I can’t get at my local grocery store in Jolly Ole’ England, so when in Rome…

The house smells like a cozy tea room and makes me yearn for the little cottage we stayed at in Cornwall with the sun shining so brightly today it would be perfect for a walk down the coastal path and a stop at Daisy’s for a doorstop sandwich and then some cake and tea.

Oh, I hear my kettle whistling, I wish you were here, you could join me for a spot of tea and a pecan scone….

January 26, 2010 / 0 Comments

Sugar Pie

It won’t be too long before Valentine’s Day arrives and I have been busy thinking about what I can make for my Sugar Pie (also the title of one of my favorite Subdudes songs)! I won’t say too much because he does read this blog, but something handmade and embroidered might be coming his way…

I like to make heart shaped items for the day. Last year I kept it simple and baked heart shaped sugar cookies in a variety of sizes, and sprinkled them with pink and red sugar crystals. They were festive and tasted delicious with a cup of hot chocolate and heart shaped marshmallows. Hmm, can you tell I like to have a theme going here?

I was looking at the gorgeous Serena’s website today and saw her “Sweetie Pie” recipe. These look too good not to try! When I am making a pie or anything else with pastry whether it be shortcrust or puff I always use my leftovers. My Nana taught me to not be a wasteful cook!

She would roll out her left over dough into a rectangle, brush it with butter and then sprinkle with cinnamon sugar, roll them up in a log and slice, like a mini cinnamon bread pastry (great with a cup of coffee). I do that or depending on my mood I will make small turnovers with whatever jam or jams we have going in the house at the moment.

So, this recipe has given me the idea of cutting out shapes the next time I have leftover dough to use, you just know they will taste that much sweeter because you are popping a little heart of love into your mouth! Click here to be linked to the Farm Chicks website and this sweet recipe.

(All Images copyright The Farm Chicks, embellished by Jennifer Michie)