Thursday, February 25, 2010
I have parents but now I have a blogging mentor too!
Ginny from Just Get Floury has been chosen to mentor me in my blogging endeavors. So if anything starts looking way more awesome than usual she is to thank.
And go check out her blog! Especially this post .
Wednesday, February 24, 2010
Friday, February 12, 2010
My team never comes close to making it so I never have anyone to root for.
I do enjoy cooking/baking/drinking/enjoying the day with friends and/or family.
For this year's bowl I made a few things I had never made before.
My first attempt at hot wings, chocolate cupcakes, white cupcakes, chocolate frosting, and vanilla buttercream.
Firstly, the hot wings....
found at simplyrecipes.com
2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Celery sticks (optional)
Blue cheese dip
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
1 Tbsp white wine vinegar or white vinegar
1 clove garlic, minced
1 Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.
2 Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.
3 Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.
Serve with Blue Cheese Dip and celery sticks. Makes approximately 24 pieces (about 12 appetizer servings).
Blue cheese dip
Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.
I had to hurry to snap a picture so I could tear into them.
Glad I did because they went fast!
And now.. For the cupcakes!!
The recipes for the cupcakes and frosting came from the Martha Stewart Baking Handbook (which I highly recommend). It was very easy to follow and came out wonderfully.
I'd say they were good things.
Wednesday, February 3, 2010
Monday, February 1, 2010
I have begun my gigantic job hunt!
So! While I delve into the depths of resume writing, please enjoy this wonderful guest post written by Jill over at Simple Daily Recipes
Potato Fluff is what you do to leftover mashed potatoes to give them a lighter texture. It takes very little time to bring this recipe together. A few ingredients, a crack of a egg, a swirl of heavy creamy, a dash of spice, popped into the oven for 20 minutes and Voila! Potato Fluff is ready to be served with the rest of your veggie plate, or leftover roast chicken. Whatever you happen to have on hand.
HERE'S ALL IT REALLY TAKES
Heat oven to 375ºF.
To 3 cups leftover mashed potatoes add 2 well-beaten egg yolks. If the potatoes are stiff, add 2 tablespoons of heavy cream at a time until smooth but not too loose.
Season with 1/4 teaspoon salt.
Add any of the following (optional):
a dash or two garlic powder
fresh chopped chives
1/8 teaspoon hot paprika
Place in a greased baking dish and bake about 20 minutes or until lightly browned.
Recipe and photo by Jill McKeever of SimpleDailyRecipes.com