Sour Cherry (Cranberry) & Almond Biscotti - SMS

Some weeks I am on the fence whether or not to bake SMS. This week, I knew I wanted bake this biscotti. I love biscotti and these flavors sounded delicous. Despite some of the other SMS gals comments about how awesome the dried cherries are, I always to try to use what I have on hand. I use the dried cranberries I had in the cupboard. The recipe called from almond and vanilla extract. No almond extract in the cabinet, so I added a little extra vanilla. This recipe goes together quickly and easily. I thought the dough seemed really wet. Don't you just love those moments where you second guess yourself and wonder if you put in all of the flour? I decided to add another 1/4 cup of flour. I'm glad I did!!! The texture was perfect.

After cutting these for their second bake, I decided to taste one of the ends. Yum! I also thought they seemed done at that point. Based on this, I decided to shorten the second baking time for a less crunchy cookie. The recipe called for baking them an additional 60 minutes. I shortened the time to 30 minutes.




I love this recipe. I can't wait to experiment with the flavors on this one. These are going on my list for this year's holiday treats.

Thanks to Tracey of Made by Tray Tray for choosing this week's awesome recipe. Stop by here to check out all of the other SMS gals biscotti.

Pink Saturday Cake

Happy Pink Saturday!!!

I just completed the Wilton Fondant and Gum Paste classes. I love working with fondant. Fondant reminds me of play dough. It's a therapeutic reminder of childhood, fun to work with and the possibilities are endless!!

Today for Pink Saturday, I am sharing my cake from the class. Of course, it's PINK!!

If you have time today, stop by and say hello to my friend Peggy's at My Affairs with Art and Daily Life. Peggy's husband is recovering from a stroke. I know she'd love hello's from all of the "Pink Saturday Gals".

Thanks to Beverly at How Sweet the Sound for hosting this Pink Party every Saturday!!!

Scallop Stir Fry

Do you have an iPhone? If you do, I would recommend the Martha Stewart Everyday Food app. It's only .99 cents and you are receive a new recipe everyday. The philosophy behind Everday Food is simple, to create simple, healthy recipes. Most of these use ingredients you probably have in your kitchen and can be created in under 30 minutes! For someone who works full time, it's a wonderful tool to have at your fingertips.

We don't have scallops often but enjoy them whenever we do! Of course in the Midwest, our best option is to buy them frozen. I found a bag of Sashimi grade scallops on sale at Aldi.

To increase the veggies, I added broccoli. It's a delicious and easy weeknight supper!

Scallop Stir Fry
Adapted from Martha Stewart Everyday Food

1 tablespoon olive oil
1 pound small sea scallops, side muscle removed
Coarse salt
1 small onion, halved and sliced 1/4 inch thick
1 tablespoon grated peeled fresh ginger
1/2 pound sugar snap peas, trimmed
1/2 pound broccoli
2 tablespoons fresh lime juice
1/2 teaspoon Asian garlic-chili sauce
1/2 cup loosely packed fresh cilantro leaves

Directions
1.In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.
2.Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas and broccoli are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.
3.Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.

I am linking this to Foodie Friday at Designs by Gollum.

In My Garden

Barn Quilts

Last Fall Tim and I took the backroads home from his Mom's and happened across the Barn Quilts of Sac County. A few weeks ago, as we were leaving Tim's moms house, Tim suggested we take the route home that goes through Sac County and photograph some of the barn quits.

Traveling south from Tim's moms, internet service is sketchy . I did my best to map out a route to find the barn quilts, suggesting to Tim next time we should map it out in advance. I am the planner, he's the spur of the moment guy.

Here's six of the ten barns we photographed. I hope you enjoy them as much as we did.

Double Windmill

Indian Trails


Corner Posts


Variable Star

Calico Star

Turnabout T

Happy Fourth of July

Pink Saturday - Quinoa, Beet and Walnut Salad

Happy Pink Saturday!!! We're on an extended Fourth of July weekend trip. I will visit everyone's blogs when I return.

One of my favorite veggies from the Farmer's Market is beets. I never used to like beets but I think that's because I'd only eaten them pickled. A couple of summer's ago, I discovered roasted beets. They are so sweet and so easy to prepare. Just cut off the tops, rub in olive oil, sprinkle with salt and pepper, wrap in aluminum foil and roast in a 400 degree oven for an hour. Test for doneness, they should be fork tender. Once they have cooled, rub off skin. I use rubber gloves so I don't end up with beet colored hands. Slice and enjoy.

Most days, I come home for lunch. I am always looking for something different for lunch. I found this recipe. How perfect, I had leftover quinoa in the frig. I added black beans for protein. Not only is this a beautiful pink salad, it is delicious!!!

Quinoa, Roasted Beet and Walnut Salad

3-4 medium beets, washed and trimmed (do not peel)
1 c. (240 ml.) dry quinoa
2 cups (480 ml.) water
1/2 c. (120 ml.) walnuts, lightly roasted and cooled
2 cloves of garlic, minced
grated rind of one lemon
juice of one lemon (about 1/4 cup)
2 T. (30 ml.) balsamic vinegar
1/4 c. (60 ml.) extra-virgin olive oil
2 tsp. (10 ml.) dijon mustard
1 tsp. sugar
1 can black beans
1/3 cup (80 ml.) fresh cilantro, chopped
salt and pepper to taste

Preheat oven to 425 F. Wrap beets in foil and bake until extremely tender, about 45 minutes-1 hour. Let cool, then peel off the skins and dice into 3/4 inch (2-cm.) cubes. Set aside.

Bring water to boil in a small heavy saucepan. Rinse quinoa well and add to water. Return to boil, then reduce heat to low and cover. Allow to simmer, untouched, for 25 minutes, then check to see if water has been absorbed. If not, continue simmering until all water is absorbed, then uncover and allow to cool. (If you are in a hurry, you can turn the hot quinoa into a glass bowl at this point and place it in the fridge for about 30 minutes).

In a nonstick frypan, heat oil and add garlic and lemon rind. Cook and stir for 2 minutes, then add balsamic vinegar, lemon juice and stevia. Remove from heat.

Add beets to cooled quinoa. Break walnuts into pieces and add to the bowl. Pour dressing over and toss well until quinoa is tinted pink. Add cilantro and combine well. Season to taste with salt and pepper. This salad is even better the second day, after flavours meld. Makes 4 servings.

I am linking this to Pink Saturday at How Sweet the Sound!