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11.24.2011

Give Thanks

♪ It ain't so quirky to eat a lot of turkey
On this Thanksgiving Day-ay-ay. ♪
♪ My belly's wanting something
A pie made out of pumpkin
In every gobble-gobble way-ay-ay. ♪

{via}
If you don't recognize it, the above quote/lyrics is from New Girl. The Thanksgiving episode was especially hilarious. You should watch it.

I hope you have a wonderful Thanksgiving filled with family, friends and great food. I have lots to be thankful for, I hope you do too. Happy Thanksgiving!

11.23.2011

Williams Sonoma Sour Cream Chocolate Bundt Cake

Normally I don't blog things before I taste them, but this cake is for Thanksgiving dinner tomorrow & I can't cut into it. So I'm going to chance it. It looks good.

The glaze for this cake calls for chocolate liqueur. The first chocolate liqueur I found was a really large bottle at Meijer that was Godiva brand and $30. I wasn't about to spend $30 for a tablespoon so I went to a local liquor store. The smallest bottle they had was a pint for $15 - still too much. The owner suggested I use brandy and just add some chocolate so that's what I did. A shot of brandy was just over a dollar. Perfect.




Ingredients
For the cake:
2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups sour cream
6 oz. bittersweet chocolate, melted and cooled slightly [I melted in the microwave in a glass dish, for about 1 minute, stir, then another 45 seconds]

For the glaze:
1 cup granulated sugar
1/2 cup water
1 Tablespoon chocolate liqueur

Confectioners' sugar for dusting
Whipped cream for serving

Have all the ingredients at room temperature.

Position a rack in the center of an oven and preheat to 325°F. Grease and flour a decorative 10-cup Bundt® pan.

To make the cake, over a sheet of waxed paper, sift together the flour, cocoa powder, baking powder, baking soda and salt; repeat until well blended. Set aside. [I don't have a sifter. I put everything in a bowl & whisked it. It seems to work.]

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla.

Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Then gently fold in the chocolate.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.

Meanwhile, make the glaze: In a small saucepan over low heat, combine the granulated sugar and water and stir until the sugar is dissolved. Remove from the heat and stir in the chocolate liqueur.

Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously brush the warm cake with the glaze. Let the cake cool to room temperature, then dust with confectioners' sugar just before serving. Top slices with a dollop of whipped cream.


Serves 16.
Source: Meemo's Kitchen


Oh, How Pinteresting [#2]

I have a half day at work today, then 5 glorious days off. Yayay. Plus, Thanksgiving is tomorrow. I can't wait.
google



Today I'm linking up again with The Vintage Apple for Oh, How Pinteresting Wednesday. Since tomorrow is Thanksgiving, and this is a food blog, I'm going to try to keep it to food. Hopefully I'll be blogging some of these recipes soon.
 
Ok, so it's not food, but it made me lol & I don't often lol. {via}
Lemon Chicken Kabobs {via}
Creamy Cajun Pasta {via}
Baked Sweet & Sour Chicken with Fried Rice {via}
Pink Grapefruit Margarita {via}

11.20.2011

Tender Chocolate Chip Cookies

After mentioning the other day that it's been 2 years since I got my KitchenAid mixer and I had yet to open it, I realized how ridiculous that sounded. So, I spent my Saturday evening deep cleaning my kitchen (& ruining my manicure) and getting it ready for this beauty:

"Black Beauty"

Isn't it beautiful? I can't believe, after wanting it for years, that I let it sit in the box for so long. Not only is it beautiful, it makes baking so much easier. You just stand there and watch while it does the work. Amazing.

This morning I saw this recipe in my blog roll and thought it'd be the perfect first recipe for my new mixer. I think "tender" is a funny word to describe a cookie, but it's pretty accurate. Although I might use chewy instead.
Source: Adapted from Bakingblonde's Weblog
Makes: About 2.5 dozen

Ingredients
1 cup butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1/4 cup cornstarch

1 tsp baking soda
1/2 tsp salt
1.5 cups dark chocolate chips
Directions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a Silpat.

In a large bowl, cream butter and sugars with a mixer until light and fluffy.

Add eggs and vanilla and mix until combined.

Slowly add the flour, cornstarch, baking soda and salt. Mix just until combined.

Fold in the chocolate chips. 

Use a cookie scoop to scoop out 12 per sheet. 

Bake about 8-12 minutes until just golden. Cool on a wire rack.  

11.16.2011

Wordless Wednesday

Sometimes my favorite cousin and I have gummi bear photoshoots. Don't judge us.


11.15.2011

Two Minute Brownie Mug

Mr. Williams made dinner last night while I played on Pinterest. I came across this recipe and decided to give it a shot for dessert. It was pretty good, especially if you're craving a little something sweet and don't want to make an all out batch of something or have limited ingredients. 

I accept the fact that my pictures are never great, but this one might be the worst. I promise there's a brownie in this mug. At least I get to show you my favorite cup.

The inside of the cup has the verse "I found the one my heart loves".
Ingredients
1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil (I used vegetable)
2 Tbsp milk, coffee or water (I used milk)

Directions
In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey. Eat warm. Preferably with ice cream.

11.14.2011

it's almost Thanksgiving!


{via}

I can't believe Thanksgiving is only 10 days away. I need to go grocery shopping stat. What's on your Thanksgiving menu? Are you trying anything new?

11.12.2011

Deep Dark Chocolate Cookies

Tonight we're going to a diaper party which gives me a chance to try out this recipe I pinned a couple weeks ago. Here's a sad story - I was gifted a KitchenAid mixer at my wedding shower (over 2 years ago) and have yet to open it. I lack counter space at our current house and had hoped we would have moved by now. No such luck. I need to break it out soon, it's been neglected long enough and it would have made this recipe even easier.

Ingredients
Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided (I used Ghirardelli)

3 large egg whites, room temperature

2 cups powdered sugar, divided, plus some to roll the cookies in
 
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch

1/4 teaspoon salt


Directions
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.

Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place some sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.

Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

The link said it makes about 18 cookies. I must have made mine small because I got 30.

11.11.2011

Baked Zucchini Sticks

Guess what? We finally got a new laptop. That means I can blog from home with ease. I found this recipe on Pinterest and lucky for me, had one little zucchini in the fridge. A couple weekends ago we had Fried Zucchini Fries at Olga's and they were amazing. This baked version is way more healthy, easy to make and pretty good. If you want a full serving, follow the recipe in the above link. If you're cooking for one, like I was, follow my steps below.

Ingredients
1 zucchini
Salt
1 egg
1/4 c. panko
Sprinkle of parmesan blend cheese
2 t. Montreal Chicken Seasoning

Directions
Cut the zucchini into 3" pieces, about the diameter of your finger.

Put the zucchini pieces into a colander and sprinkle with salt. Let them drain for at least an hour.

.....................waiting......................

Now that the hour is up, preheat the oven to 425 degrees. Next, rinse the zucchini and pat them dry.

Line a baking sheet with foil (or parchment paper) and spray with olive oil.

In a bowl, combine the panko, cheese & seasoning and mix well.

In another bowl, mix up the egg.

Dip the zucchini pieces first into the egg, then into the panko mix. This gets a little messy, but it's worth it.

Line the coated zucchini up on the baking sheet & bake for about 10 minutes until they start to brown. Check on them and flip each one. Bake for another 10 minutes or so.

That's it. They're done. You could make the dipping sauce in the above link or you could make mine (there's less steps). Mix a squirt of ranch dressing with a little Frank's wing sauce. Stir it up and get to dipping. It's my favorite part.

11.01.2011

Target Tuesday


I love Target & I love linking up, so Target Tuesdays by Fabulous but Evil is perfect. Here are some, very random, things I'm lusting over at Target.

 

KitchenAid 5-Speed Hand Mixer


Cloth Cover for KitchenAid Stand Mixer

Mossimo® Women's Ultrasoft Scoop Neck Sweater - Assorted Colors


Women's Merona® Kasia Tall Genuine Leather Boots - Brown

More Trader Joe's Raves

I've talked about Trader Joe's Pesto Tortellini and how much I loved it so I figured why not try some other frozen entrees. Mr. Williams is back to working nights so I eat dinner solo a few day times a week. These are perfect and I was pleasantly surprised at how good they were. Plus, they're like $3. First I tried the Four Cheese Macaroni and Cheese with some leftover Crock Pot BBQ Chicken. It was reallly good. Way better than Stouffer's. Then another day I had the Reduced Guilt Baked Ziti. Also delicious. I wanted more. Trader Joe's, I heart you.


This is a borrowed photo. I forgot to snap one before I threw the box away.
Oh, I also got more of these. I can never pass them up.
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