October 16th and I still have roses blooming in my garden
Happy Pink Saturday!I am linking this to Pink Saturday at How Sweet the Sound!
Saturday, October 16, 2010
Friday, October 15, 2010
Snickerdoodle Cupcakes with Honey Cinnamon Icing - MSC
Do you like snickerdoodles? Snickerdoodles are one of my favorite cookies. I was so excited when I saw the September recipe for MSC was Snickerdoodle Cupcakes. YUM!!!!!
I've been baking with the MSC cupcake group for about a year. Many of the cupcakes have been too dry for my tastes. I think at first I was leaving them in the oven too long. Even after I corrected that, I still felt like they were too dry. Sue Woodhouse of Cupcakes Actually was on Living Today on Martha radio a couple of weeks ago. She addressed the subject of cupcakes being too dry. She suggests adding canola oil and buttermilk. I must admit, I adapted this recipe to include those two ingredients. I still think I left them in the oven too long, when will I learn? They're not as dry but still not as moist as I would like.
The Martha recipe calls for the cupcakes to be frosted with Seven Minute Frosting. I wanted to continue with the cinnamon theme. I made Martha's Honey Cinnamon Frosting. It was the perfect compliment to the cinnamon flavor of these cupcakes.
This month's recipe was chosen by the talented Katie of Katiecakes. You can find links to the other MSC bakers here.
I am linking this to Foodie Friday at Designs by Gollum.
I've been baking with the MSC cupcake group for about a year. Many of the cupcakes have been too dry for my tastes. I think at first I was leaving them in the oven too long. Even after I corrected that, I still felt like they were too dry. Sue Woodhouse of Cupcakes Actually was on Living Today on Martha radio a couple of weeks ago. She addressed the subject of cupcakes being too dry. She suggests adding canola oil and buttermilk. I must admit, I adapted this recipe to include those two ingredients. I still think I left them in the oven too long, when will I learn? They're not as dry but still not as moist as I would like.
The Martha recipe calls for the cupcakes to be frosted with Seven Minute Frosting. I wanted to continue with the cinnamon theme. I made Martha's Honey Cinnamon Frosting. It was the perfect compliment to the cinnamon flavor of these cupcakes.
This month's recipe was chosen by the talented Katie of Katiecakes. You can find links to the other MSC bakers here.
I am linking this to Foodie Friday at Designs by Gollum.
Thursday, October 14, 2010
From The Good Life
Last weekend, we were blessed with the most amazing weather. It was sunny and in the 80's, unbelievable considering it is mid October. We wanted to soak up every minute of it because just around the corner is winter.
Tim and I packed the Escape and headed to Lake of the Three Fires, just north of Bedford, Iowa. Lake of the Three Fires is a beautiful lake with two nice campgrounds. We're tenters, yes I know hard to believe I sleep in a tent! We found a nice flat spot just up from the shore of the lake. The campground was almost empty, only one other campsite was occupied. Friday night as Tim was photographing the sunset, I spotted three deer just about 50 yards away. We saw them again a couple of times over the weekend. We had a wonderful relaxing weekend and will be looking forward to weekends at Lake of the Three Fires in the Spring!
Tuesday, October 12, 2010
Pasta with Bacon, Brussels Sprouts
I love pasta! I could eat it every night. There are so many combinations and possibilities; I think you could go years without ever preparing the same recipe. I’ve been trying to use more whole grain pasta and make recipes that have vegetables. At least that way it’s sort of good for you. If you’re a brussels sprouts fan, you know they are so good prepared with bacon. I had brussels sprouts that needed to be used up and a couple of slices of leftover bacon, so I decided to see if I could find a recipe to use them up. I wish I was better at just creating a recipe myself!! The flavors in this recipe are so clean and crisp. The sage and the brussels sprouts are delicious together!
Pasta With Brussels Sprouts and Bacon
Courtesy of Martha Stewart Living
6 ounces bacon (about 7 slices), cut into 3/4-inch pieces
Up to 1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
4 large shallots, cut into thin rounds
1 1/4 pounds brussels sprouts, trimmed and halved (quartered if large)
1 1/4 cups homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
12 ounces rigatoni pasta
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/3 cup coarsely chopped fresh sage leaves, about 20 leaves
Directions
1.Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.
2.Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
3.Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.
I am linking this to Tasty Tuesday's and Tuesday's at the Table.
Pasta With Brussels Sprouts and Bacon
Courtesy of Martha Stewart Living
6 ounces bacon (about 7 slices), cut into 3/4-inch pieces
Up to 1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
4 large shallots, cut into thin rounds
1 1/4 pounds brussels sprouts, trimmed and halved (quartered if large)
1 1/4 cups homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
12 ounces rigatoni pasta
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/3 cup coarsely chopped fresh sage leaves, about 20 leaves
Directions
1.Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.
2.Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
3.Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.
I am linking this to Tasty Tuesday's and Tuesday's at the Table.
Saturday, October 9, 2010
Happy Pink Saturday!
Isn't this a beautiful picture? I wish I could take credit but I was out of pink's in the picture file. I found this one on Wikimedia. I hope everyone is having a wonderful Pink Satuday!
We're camping this weekend. Savoring every moment of this beautiful fall weather! What's your favorite thing about fall?
I am linking this to Pink Saturday at How Sweet the Sound!
Friday, October 8, 2010
Sesame Honey Grilled Chicken
Finding a way to get a beautifully grilled, yet not too browned chicken can be challenging. Too often the marinade or grilling sauce has an ingredient in it that will burn easily. If you have trouble with this too, give this recipe a try. Not only are the ingredients delicious, it’s a beautiful color when finished grilling.
SESAME-HONEY GRILLED CHICKEN
Recipe courtesy of Red Couch Recipes
1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
1 to 1-1/2 pounds chicken breasts -- I used chicken thighs
1/2 cup honey
1 -1/2 teaspoons hoisin sauce
2 tablespoon toasted sesame seeds
1 green onion, trimmed and chopped
In a medium bowl, combine soy sauce, ginger, garlic and chili paste. Add chicken and let marinate for 15 minutes stirring often.
Set up a gas or charcoal grill for medium heat (350 to 400; you can hold your hand 5 inch above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.
In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.
Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.
I am linking this to Foodie Friday at Designs by Gollum.
SESAME-HONEY GRILLED CHICKEN
Recipe courtesy of Red Couch Recipes
1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
1 to 1-1/2 pounds chicken breasts -- I used chicken thighs
1/2 cup honey
1 -1/2 teaspoons hoisin sauce
2 tablespoon toasted sesame seeds
1 green onion, trimmed and chopped
In a medium bowl, combine soy sauce, ginger, garlic and chili paste. Add chicken and let marinate for 15 minutes stirring often.
Set up a gas or charcoal grill for medium heat (350 to 400; you can hold your hand 5 inch above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.
In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.
Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.
I am linking this to Foodie Friday at Designs by Gollum.
Thursday, October 7, 2010
From The Good Life
When you live in the midwest, you savor every moment of fall and spring. Fall is a welcome break from the hot and humid summers. After our long, cold winters, Spring never comes quick enough.
This past weekend we were blessed with beautiful, sunny 60 degree days. Tim and I took advantage of the weather and went to the zoo. If you've ever been in Omaha, chances are you've been to our zoo. The Henry Doorly Zoo is one of Omaha's most famous attractions.
New to the zoo this year is Expedition Madagascar. The exhibit houses a number of critically endangered species, due to habitat loss and hunting.
This past weekend we were blessed with beautiful, sunny 60 degree days. Tim and I took advantage of the weather and went to the zoo. If you've ever been in Omaha, chances are you've been to our zoo. The Henry Doorly Zoo is one of Omaha's most famous attractions.
New to the zoo this year is Expedition Madagascar. The exhibit houses a number of critically endangered species, due to habitat loss and hunting.
Next to the zoo is another famous Omaha attraction, Rosenblatt Stadium. The stadium is scheduled to be demolished this year. Rosenblatt has been an Omaha icon since the 50's. Although I didn't grow up in Omaha, I have fond memories of Rosenblatt. My son Justin and I made a summer trip to Omaha when he was little. Rosenblatt has been the home of the Omaha Royals and The College World Series. The CWS will have a new stadium in 2011, TD Ameritrade Stadium in downtown Omaha. The Omaha Royals will have a new stadium in the southern part of Omaha in 2011. The team and stadium name are yet to be determined. I know Rosenblatt is old and the NCAA requested a new stadium for the CWS but it will be a sad day in Omaha when the wrecking ball flattens Rosenblatt.
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