They're not really called sugar bombs, but they sure do taste like them. They are basically meringue with chocolate chips in them, baked at a low temperature until dry but still chewy. An excellent way to use up extra egg whites.
Friday, February 12, 2010
Sugar Bombs
They're not really called sugar bombs, but they sure do taste like them. They are basically meringue with chocolate chips in them, baked at a low temperature until dry but still chewy. An excellent way to use up extra egg whites.
Thursday, January 7, 2010
The Holidays
Yes, it's been awhile since I've posted. I'll try to be better about it now. Anyway, here are a few photos I found hiding on my camera:
This is a whole wheat soda bread from Bernard Clayton's Book of Breads. It's a little richer than most soda breads because it has eggs and butter in it. It's very good, and it's a quick and easy way to make a loaf of whole wheat bread without spending a whole day on it (takes about an hour).
This is parsely from my garden. Once the weather turned cool I pretty much ignored my garden, but one day around Thanksgiving I noticed that my parsely was thriving. Maybe it likes cold weather. There was a lot growing in the herb garden, but also a little plant that must have seeded itself in one of the raised beds. I harvested them at the end of November, before it froze. I've since put the leaves in the freezer so that I can use them for cooking over the winter. (Note: parsely doesn't seem to freeze as well as basil, but since I'll only use it in sauces it's not really a big deal. I did not freeze them in ice cube trays, which is the recommended method, I just washed and dried the leaves and threw them in a freezer bag, which is what I do with basil.)
This is a cinnamon breakfast cake from The Cake Mix Doctor (I left out the nuts). A couple of red and green sprinkles makes it a Christmas cake. I made four of them during the Christmas season: two for school, one for work, and one for DH to take to work. It was well received everywhere.
This is a whole wheat soda bread from Bernard Clayton's Book of Breads. It's a little richer than most soda breads because it has eggs and butter in it. It's very good, and it's a quick and easy way to make a loaf of whole wheat bread without spending a whole day on it (takes about an hour).
This is parsely from my garden. Once the weather turned cool I pretty much ignored my garden, but one day around Thanksgiving I noticed that my parsely was thriving. Maybe it likes cold weather. There was a lot growing in the herb garden, but also a little plant that must have seeded itself in one of the raised beds. I harvested them at the end of November, before it froze. I've since put the leaves in the freezer so that I can use them for cooking over the winter. (Note: parsely doesn't seem to freeze as well as basil, but since I'll only use it in sauces it's not really a big deal. I did not freeze them in ice cube trays, which is the recommended method, I just washed and dried the leaves and threw them in a freezer bag, which is what I do with basil.)
This is a cinnamon breakfast cake from The Cake Mix Doctor (I left out the nuts). A couple of red and green sprinkles makes it a Christmas cake. I made four of them during the Christmas season: two for school, one for work, and one for DH to take to work. It was well received everywhere.
Saturday, November 7, 2009
Zinfandel of Beef
I made the zinfandel of beef recipe from Julia Child's The Way to Cook. I did use a bottle of burgundy instead of zinfandel, but it sure was tasty.
To the stew I added some braised garlic cloves (whole garlic cooked in butter on low heat, covered, for about 20-30 minutes).
The garlic and the cooking butter was put into the stew just before serving.
To the stew I added some braised garlic cloves (whole garlic cooked in butter on low heat, covered, for about 20-30 minutes). 
The garlic and the cooking butter was put into the stew just before serving.
Enchiladas and Beans
The enchilada recipe that I use is from Martha Stewart, here. Usually when I make the sauce I'd make a double batch and freeze half, to have on hand for the next time. I recently found that Trader Joe's enchilada sauce is very similar to the sauce from this recipe, so I used that in the version below:
I usually serve enchiladas with pinto beans (recipe from The Border Cookbook) and yellow rice.
I usually serve enchiladas with pinto beans (recipe from The Border Cookbook) and yellow rice.
Cabbage Strudel
I found this recipe for cabbage strudel on the New York Times web site. I just had to try it. I've become more fond of cabbage lately, so a new recipe is always welcome. Besides, phyllo dough makes everything taste good, right?
This was very good, and not difficult, but the cabbage should be cooked at least a day in advance because it has to be cold when rolled in the phyllo. I served it with pork chops and noodles, but that was completely unnecessary. The strudel and a good loaf of bread would make a fine dinner on its own.
This was very good, and not difficult, but the cabbage should be cooked at least a day in advance because it has to be cold when rolled in the phyllo. I served it with pork chops and noodles, but that was completely unnecessary. The strudel and a good loaf of bread would make a fine dinner on its own.
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