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New York, 9:52 AM
Mon Dec 7
18 posts in the last 24 hours
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11/26/09
As for my own recipe, it's not so much a fail safe but my housemate and I have something called Drunken Pasta, pretty self explanatory. The only problem is the best Drunken Pasta is made when we are pants on the head wasted so we can only guess how we made it by looking at what's in the trash or if we are lucky, the leftovers.
Normally the basics are there like evidence of onions, garlic, peppers etc but the spice combinations? The empty bottles of wine are always confusing too. Did we drink them or chuck them in the sauce? However we make it, it's delicious and always a good excuse to get drunk.
11/26/09
11/26/09
11/26/09
pumpkin chocolate chip muffins
1 box of duncan hines spice cake mix
1 can pumpkin (just straight up pumpkin, not the pie filling)
1 cup or so of milk
chocolate chips
follow the instructions on the box for baking cupcakes, but be sure to check them and adjust for altitude, like such as.
easy peasy. and perfect for this time of year.
11/25/09
1 can Libby’s brand cooked pumpkin
3 egg yolks slightly beaten
½ cup milk
½ tsp salt
½ tsp ginger
¾ tsp cinnamon
1 Tbsp Knox brand unflavored gelatin
¼ cup cold water
3 egg whites stiffly beaten (peaks)
1 cup light brown sugar
• Heat pumpkin over boiling water for 10 minutes. Use a double boiler or a sauce pan on low heat.
• Mix egg yolks with milk, salt, ginger and cinnamon. Add to pumpkin and cook until custard consistency.
•Remove from heat and stir in gelatin that has been soaked in ¼ cup of cold water for 5 minutes until dissolved.
•Chill in refrigerator until mixture begins to set.
•Add brown sugar gradually to egg whites and beat until very stiff (I beat the egg whites first and then add the brown sugar slowly.)
•When gelatin mixture begins to set, fold in this meringue.
• Pour into a 9 inch cooked pastry shell or use a graham cracker crust.
• Chill at least two hours before serving.
• Top with real whipped cream
11/25/09
11/26/09
11/27/09
11/27/09
*Reaches out and wobblingly clinks skillets with Stressa*
11/25/09
11/25/09
11/25/09
11/26/09
11/26/09
11/26/09
#tips
11/26/09
11/26/09
11/25/09
11/25/09
The appeal of cake mix is that it's pretty much foolproof. It's easier than easy and will turn out moist and lovely.
11/25/09
11/25/09
also random fact: You can put angel food cake mix in muffin tins and it'll be a bit denser, but it makes a good little treat since you can freeze any you don't eat and they are only 1 point each on Weight Watchers!
11/26/09
Also, it isn't that hard to make cakes- mine pretty much always turn out okay, and I'm pretty inexact when it comes to measurements. I only wish that the Moosewood carrot cake wasn't so strenuous to prepare- it tastes AMAZING, but I nearly always need to take a nap, the moment I put it in the oven!
11/26/09
I think the important thing is to never, ever, upon pain of death, use that pre-made icing in a tub. That shit is fucking vile. It will make you enemies and give you hives. Or some other Biblical horror.
11/26/09
11/26/09
11/26/09
Cakes well worth the effort: The Brazilian Chocolate Cake from The Greens Cookbook, and the Silver Palate carrot cake: [tinyurl.com]
11/25/09
The Easiest Pumpkin Pie Recipe Ever (for the lazy) -- courtesy of EagleBrand/McCormick
1 15oz. can of pumpkin puree (NOT pumpkin pie filling)
1 14oz can sweetened condensed milk
2 large eggs
1TBSP pumpkin pie spice (or 1tsp cinnamon, 1/2tsp ginger, 1/2tsp nutmeg if you have individual spices)
a dash of salt
I also added an extra shake or 2 of cinnamon
Mix it all until smooth. Pour it in a ready-made pie crust (I used a frozen pie shell; graham cracker is also good). Bake at 425 for 15 minutes. Reduce heat to 350 and bake an additional 35-40 minutes, until you can insert a knife 1 inch from the edge and have it come out clean. Allow to cool, and refrigerate until serving. Serve a slice with cool whip on top (mmmmm).
11/25/09
11/25/09
Can I recommend a classic in my house? It involves eggy, buttery-damp sponge, with caramelised honey on the crust : a slapdash recipe for Apple-honey sponge
The sponge is:
2 eggs
the weight of the eggs in self-raising flour, sugar and (salted) butter.
and...
1 cooking apple
vanilla pod
brandy
honey
a little double cream
Whisk the butter and sugar to a creamy consistency, add the eggs and flour and mix to a dropping consistency.
Add plenty of honey. Depending on how sweet you like your cake, you can reduce the amount of sugar in the batter.
To get the batter to drop off the spoon you might need to add a splash or two of cream. This has the advantage of making the cake extra light the day it's cooked, though it goes stale faster. (Like the opposite of substituting ground almonds for flour)
Throw in the chunks of cooking apple, the vanilla seeds and an extremely generous splash of brandy.
Pour into a flat baking tray
Cook in the oven at normal temp until you can stick a knife in the middle and it comes out clean (10-15 mins ish). Cut into slices.
11/26/09
11/26/09
I have to admit, I think things like cake mixes and pudding mix are utterly vile. I think, here in the UK, they are just not as popular as they are in the US, although when I was a child, I loved butterscotch Angel Delight. I've never actually made a box mix cake - where's the fun in that? Homemade is so much nicer, I can't believe it's that much harder. Plus you know exactly what's gone into it. I only use organic free range eggs - i shouldn't have thought the powdered egg in box mixes has such worthy antecedents.
11/26/09
Is that Nigel Slater's chocolate beetroot cake? I'm ghoulishly interested, in a Tim Burton movie kind of way.
11/25/09
Ingredients
* 3 eggs
* 1/2 teaspoon cream of tartar
* 2/3 cup butter or margarine, softened
* 1 1/2 cups white sugar
* 1 1/2 teaspoon vanilla extract
* 1 1/2 teaspoon almond extract
* 1 teaspoon lemon juice
* 1 - 2 teaspoons cinnamon, nutmeg, and cloves to taste
* 3/4 cup milk
* 2 1/3 cups all-purpose flour
* 2 teaaspoons baking powder
* 3/4 teaspoon baking soda
* 1/2 cup sliced almonds (more or less to taste)
* Dark rum, spiced rum, amaretto, and/or Frangelico to taste
Directions
1. Preheat oven to 300 degrees F (150 degrees C). Grease or spray your pan (10-inch tube pan or cupcake/muffin tray). Sprinkle almonds liberally on the bottom of the pan (in each cup).
2. Mix Dark rum, spiced rum, amaretto, and frangelico in a small bowl or measuring cup to tatste; mixture should result in ~1/3 - 1/2 cup. Sprinkle mixture on top of almonds in pan (in each cup).
3. Separate the eggs into two small bowls (you'll be using both yolks and whites shortly).
4. In a large bowl, cream the butter and sugar. Beat in the egg yolks, vanilla, almond, lemon juice, and milk. (A teaspoon of frangelico here is optional but pleasant.)
5. In another bowl, stir together the flour, baking powder, baking soda, and spices (cinnamon, a little nutmeg, a small amount of gorund cloves) to taste.
6. Beat the dry mixture into the creamed mixture.
7. Add the cream of tartar to the bowl with the egg whites; beat until stiff. Stir about 1/3 of the (stiffened) egg whites into the batter; fold the remaining 2/3 in gently but thoroughly.
8. Bake until edges (if cupcakes) are slightly brown and a toothpick inserted into the center comes out clean. (For a 10-inch tube pan, this is 60-90 minutes; for cupcakes, it's 30-45.) As soon as you remove the cake from the oven, sprinkle the top(s) with the rum mixture.
Serving suggestion: Bake in miniature cupcake pan. Take a serving dish and sprinkle with almonds and rum mixture; place cupcakes upside-down on top of almonds and sprinkle with slightly more alcohol. Enjoy responsibly.
11/25/09
11/25/09
[www.cookingforengineers.com]
11/25/09
11/26/09
11/25/09
11/25/09
11/25/09
Ingredients:
1/2 cup Margarin
3/4 cup Water
1 1/2 ounces Unsweetened baking chocolate
2 cups Flour
2 cups Sugar
1 teaspoon Baking soda
1/2 teaspoon Salt
2 medium Eggs, beaten
1/2 cup Sour cream
Topping
8 ounces Cream cheese
1/3 cup Sugar
1 medium Egg
6 ounces Chocolate chips
Combine margarine, water and chocolate in a sauce pan and bring to a boil, then remove from the heat. Stir in the combined flour, sugar, baking soda, and salt. Add the eggs and sour cream, mixing well. Pour into greased and floured 15"x10"x1" jelly roll pan.
Combine the Cream cheese and sugar, mixing well until blended, then add the egg. Spoon over the chocolate batter and then cut through the batter and topping several times for the marbling effect. Sprinkle with the chocolate chips and bake at 375 for 25 to 30 min. or until a wooden pick inserted in the center comes out clean.
Cool to room temperature and enjoy!
11/25/09
Stuffing, green bean casserole, spinach balls, gravy, mashed potatoes, turkey with its delicious crispy skin, random corn mixture, rolls, god knows what my sister is making a new attempt at this year, pecan pie, pumpkin pie, some chocolate cheesecake thing, ice cream, all the cheese and sausage apps leading up to the meal(Go Cowboys!), crackers, cheese in a can, nuts o'plenty, wine o'plenty...the wait is painful.
In other news: I'm printing out all of these recipes that have been shared and locking myself in my apartment until I've tried them all.
God speed.