It’s Peanut Butter Cookie Time! Peanut Butter Cookie Time!

03/31/2010

Sometimes, I get the urge.  The urge to merge wet and dry ingredients.  The urge to stir.

One of the reasons I cook so much is because I get easily bored and then I have to find something to do.  I have books to read, movies to watch, house to clean, dog to keep from drooling everywhere…but it’s not the same.  I prefer to be cooking.  And since I can’t cook two dinners a night, I end up baking something.  It calms me.  I listen to music (mostly Motown) and bop around in my kitchen.  Sprinkle a little of this, a pinch of that, an estimated teaspoon of something or another, a handful of chocolate chips…or four.

This is pretty much what happened last night.  I cleaned the kitchen after dinner, sat down on the couch to relax, opened up Evernote, saw a recipe I’d recently collected, got off the couch, went back to the kitchen, made sure I had brown sugar, went back to the living room, got my laptop, went back to the kitchen and began to bake.  These are the days of my life. Read the rest of this entry »

If you give a Lauren a marshmallow, she’s gonna want a s’more

03/29/2010

threesome?

M is for the many yums you gave me.
A is for the appetite you sate.
R is for the reason I go camping.
S is for the satisfying taste.
H is for the holidays that wouldn’t be the same.
M is for the merry times we share.
A is for the awesome mix of flavors.
L is for the lighting of the flame.
L is for the luscious, gooey texture.
O is for the om nom nom nom noms.
W is for the epic, epic WIN.
Marshmallow. Read the rest of this entry »

Tell everybody that we’re having a party

03/28/2010

It was a busy weekend.  On Friday I baked several pies for a charity bake sale.  And on Saturday, well…

We needed to cut down a line of small trees by our driveway, as several were dead and falling down already.  My mom and step-dad took the wood.  As the trees were a fair-height and there were about 8 of them, Josh enlisted my step-dad’s help in the project, as well as our friend Brian.  We also invited another coworker and his family to come watch the festivities.  It was truly a feat and I’m sure that all the guys are duly sore now with all the lifting—luckily, no human limbs, dogs, fences, vehicles or power lines were harmed during the making of this blog entry.

tree in motion

To reward everyone for their help, I planned out a big work-party feast, which, I admit, was partially inspired by a trip to Costco.  Ah, Costco–is there nothing it can’t do?

And I’m totally serious on this one.  Josh and I were doing our monthly bulk-shopping trip when we stumbled upon the deal of a lifetime in the meat department—14 pounds of pork shoulder.  For $20.  14 pounds.  Twenty dollars.  And lo, the Heavenly Choirs of Angels did exclaim in one voice: “Holy s***!  That is a great deal!”  (They probably didn’t say that—but they would, if angels ate regular food…or shopped at Costco.) Read the rest of this entry »

Pie in the Sky

03/27/2010

The best kind of pie is one that I'm eating.

There are two kinds of people in the world: pie people and cake people.  I am one of the latter.  Josh is one of the former.  They do say that opposites attract.  Anyway, I have not done much pie-making in my life (though I occasionally make things for pi).  I chalk this up to two things: one, my status as a “cake person,” and two, the cancellation of ABC’s “Pushing Daisies,” which deprived me of my inspiration to produce top-quality pies (if you watched the show, you’d understand).

However, when Jen Haines of A2EatWrite fame—and a fellow member of the illustrious Michigan Lady Food Bloggers Group–sent out a message about needing pie donations for a pie-sale fundraiser for Ann Arbor’s Community High, I figured…this is a good excuse to try out some pie recipes. I sifted through my giant Evernote recipe file (701 recipes now) and my Stumble Upon favorites for a couple suitable recipes.  I ended up decided on a chocolate chip cookie pie from Bakerella and–at Josh’s request–a variation of a pumpkin pie with streusel topping, recipe below.  As I am not a fan of what I consider to essentially be a “squash pie,” I had to rely on the kindness opinions of strangers people I’ve known for years.  They said, “Om nom nom…yummy.”  That’s a paraphrase.  There were actually five more noms than that.

In the interest of full disclosure, I thought I would use this opportunity to begin learning how to make pie crust.  Like from scratch, not from the Pillsbury box.  That didn’t happen though.  Between work, lack of sleep, 3 pies to make and a feast to prepare for the next day, I ran out of time and energy.  Oh, oh…and the fact that since we moved, I have not been able to find my measuring spoons, rolling pin or various other baking necessities.  So…yes.  I cheated on the crust.  But I made up for it with this witty blog post…right? Read the rest of this entry »

Friday Foodie Finds: the great one

03/26/2010

I’m going to be doing a lot of cooking this weekend, so I need to prepare myself.  I need to get into the “Cooking is Awesome!” frame of mind.  How do that I do that?  I eat some bon-bons and I watch Julie Child make an omelette:

the Great Recipe Experiment: #6-Chocolate Thumbprints

03/24/2010
i'm all thumbs today

I'm all thumbs today

You know what you shouldn’t do when baking something, especially for the first time?  Read the line in the recipe that says to place the cookie dough on “buttered or cooking parchment- lined 12- by 15-inch baking sheets” and think, “Well, I hate to butter a pan, I’ll use baking spray instead.”

This is really dumb for two reasons.  One, cooking spray ≠ butter ≠ parchment paper.  Two, if there’s a half pound of butter in your cookie dough, you probably don’t need even to butter the baking sheet at all.  But hey, let’s say you haven’t eaten much that day and you just have an absolutely Stupid Moment and think it’s a good idea to apply baking spray to a cookie sheet before laying your nicely molded cookies on it.  Let’s say this moment continues for about 20 minutes and culminates in you scratching your head as you see that your cookies have spread out to the point that they’re practically deformed and in no way resemble the cute little round “thumbprints” you intended.  Then, minutes later (how many minutes, I won’t say), the light bulb in your head suddenly goes off in an epiphany of knowledge, fireworks boom, morning dawns and the nine choirs of angels belt out in heavenly voice: why the hell did I do that?  I know better.  What was I thinking?  Duh.

And then you make a second batch of cookies.  A week later.  Because you were too tired/annoyed at yourself to make another batch of them that night. Read the rest of this entry »

Build a Better Banana Bread

03/22/2010

what did they compare to before sliced bread?

I like to look at magazines while standing in line at the grocery store.  I like to see what’s going on in the world, get an idea of the general gossip, see the current fashion trends, etc.  I admit it.  I’ve flipped through glossy pages, drawn in by the irresistible headlines splashed across the front, with their tawdy taglines and giant airbrushed pictures.  “Classic Roman Food!”  “Healthy, Quick Recipes.”  “Decadent, Dark Chocolate Delights!”  “5 Million Ways to Make Chicken Taste Less Like Chicken and More Like Something You Want to Eat.”  Saveur.  Eating Well.  Cooks Illustrated.  And, previously, Gourmet.  I’ve thumbed through all of them.  I’m not ashamed.

I usually don’t buy them, though.  Let’s face it, I’m part of the reason print media is dying because I’m not going to shell out $5 or $8 for a magazine, glossy and beautiful though it may be, when I can find the same recipes online.  However, occasionally, I can’t help myself.  And by “I can’t help myself,” I mean that “Josh sees me staring and pressures me into buying something for myself even though I feel guilty about paying $8 for a couple dozen recipes I could find online for free.”

This is one of those instances.

The magazine?  The healthy recipes edition of Cooks Illustrated, which is the magazine for staunch food geeks, run by Christopher Kimball who, I imagine, is much like the intimidating, giant green head version of the Wizard of Oz. Read the rest of this entry »

Go-Go-Gadget Goulash!

03/20/2010

Ah, Michigan in the spring.  This week was day after day of 65 degree weather with full sun and, thanks to Daylight Savings Time, nice long lit evenings.  We grilled.  We lounged.  We ate out at cafe sidewalks.  We…did yardwork.  It was beautiful.  It was gorgeous.  It was—short lived.  Today’s forecast?  Rain and a high of 44.  Tomorrow?  Gulp.  Snow.  Sigh.

So even though I’m positively itching (that might be the bug bites from the yardwork) to hop on the grilling bandwagon and get my yippy-ki-yay on, I went back to my cold-weather friend, the slowcooker, and decided to try a new recipe…for goulash.

Am I the only person who, when they hear the word “goulash,” immediately thinks of Gargamel from the Smurfs?  No, you do it too?  Ok, good.  I’m not sure I’ve ever had a proper “goulash,” which is a stew usually made of beef, onions, vegetables, and paprika.  Interestingly, Wikipedia tells me that the word stems from the Hungarian word for cattle herdsmen.  Ha!  It’s like Hungarian Cowboy Stew.  Read the rest of this entry »

Eat Your Veggies

03/19/2010

Josh sent me this and I have to share it.  Manatees need their veggies, too:

Friday Foodie Finds: the Asian edition

My favorite finds from the internet this week seem to have a predominantly Asian-centric theme.

  • Just Bento’s archive–I don’t know what it is about bento boxes that appeal to me, but they’re fantastic.  I have one of my own; I’ll probably make a post about it soon.  I love planning out my lunches!  It’s fun and delicious.
  • Korean BBQ tacos by Inuyaki.  Korean.  BBQ.  Tacos.  Those three words, when separated, are full of win.  Put them together?  Korean BBQ Tacos.  Well if that’s not just the winningest thing I’ve heard today!
  • Char Siu, or Cantonese Roast Pork, a fantastic Recipe…and then you can use the leftovers to make BBQ pork buns!
  • Japanese Sponge Cake from Just Hungry.  A dessert so dangerous that if you cook it wrong, it will kill you.  Wait, no, that’s blowfish.  This looks tasty, if complicated.
  • Fresh spring rolls and dipping sauce.  I heart rolls of all kinds—eggrolls, summer rolls, spring rolls.  But given the time of year, I think these ones are just perfect to make on a warm, sunny evening.
  • and finally, 10 Weird Japanese Foods.  Don’t read while eating.  And no, it doesn’t disappoint.

Happy Friday!

nice buns you got there

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