Wednesday, February 24, 2010
Tuesday, February 23, 2010
Monday, February 22, 2010
So, I place them on the place setting like so. . . which in my opinion made it look finished.
We had 6 other fun couples join us for dinner. I went super easy for dinner and made heart shaped raviolis that I found at Costco with white and red sauce, French bread and salad. Super easy, but I really liked the theme of Valentine's Day!
Sunday, February 21, 2010
Saturday, February 20, 2010
Here's the recipe:
- 1 cup dried cranberries
- 1/4 cup fresh orange juice
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened, plus more for preparing themuffin tin
- 1 teaspoon grated orange zest
- 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
- 2 large eggs, at room temperature
- 1/2 cup milk
Preheat the oven to 375 degrees F.
Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
(I found this at foodnetwork.com
Friday, February 19, 2010
Wednesday, February 03, 2010
Okay, so this is a bad picture (sorry).
I have recently became an self proclaimed addict of Panera Bread's Cobblestone muffin. . . it is so stinkin' delicious. Since, I just don't have the finances to eat there every day (does anybody?), I went on a quest to find a similar recipe. My search ended here with this yummy version of Panera's famous yeasted muffin. I don't think I had ever made a yeasted muffin. . . I've made cinnamon rolls, but no muffin. So, I had to try this and quick. Let me just say that these were easy. . . a little time consuming, but super easy. They also don't last very long. . . and you may just have to give up your diet to eat these. (There's no dieting in our home. . . just healthy food and daily exercising. . . so that we can indulge in these lovely muffins every now and then).
1/2 cup unsalted butter, softened
1 1/4 cup brown sugar
1/2 cup granulated sugar
3 Tablespoons flour
1/2 teaspoon cornstarch
1 1/2 teaspoon ground cinnamon
handful of golden raisins (optional)
more flour, granulated sugar and cinnamon for dusting
Step #1: I totally cheated. . . the original recipe calls for you do sit and do all the kneading and bread making yourself. Call me lazy, but I perfer to try out my bread maker for this. . . and it worked! So, combine warm water, flour, olive oil, salt and yeast into your bread maker. Set the machine to dough setting and let it do the work! (trust me it's great!). Oh yeah, I also through in a few sprinkles of cinnamon into the dough for extra flavor.
Makes 16 2-inch squares or 32 1- x 2-inch small bars
4 ounces (1/4 pound
or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter (or coat
with non-stick spray)
an 8-inch square cake pan with 2-inch sides.
In a large pot, melt butter over medium-low heat. It will melt, then
foam, then turn clear golden and finally start to turn brown and smell nutty.
Stir frequently, scraping up any bits from the bottom as you do. Don’t take your
eyes off the pot as while you may be impatient for it to start browning, the
period between the time the butter begins to take on color and the point where
it burns is often less than a minute.
As soon as the butter takes on a nutty
color, turn the heat off and stir in the marshmallows. The residual heat from
the melted butter should be enough to melt them, but if it is not, turn it back
on low until the marshmallows are smooth.
Remove the pot from the stove and
stir in the salt and cereal together. Quickly spread into prepared pan. I liked
to use a piece of waxed or parchment paper that I’ve sprayed with oil to press
it firmly and evenly into the edges and corners, though a silicon spatula works
almost as well.