So bright and pretty on a very sunny day!
Saturday, October 30, 2010
Friday, October 29, 2010
Whenever I think of field trips I always think of Magic School Bus. Such a classic for my generation. Today I'd like to take you to Vermont to a very fascinating place I just discovered....
So get ready to "take chances, make mistakes and get messy!"
Ok, here we are at the King Arthur Baker's Store and Cafe in Norwhich, Vermont, home to America's oldest flour company (1790). To give you a time line and a bit of history, George Washington had just been elected to his first term in office. Let's take a look inside...
They offer a full retail shop and cafe filled with cooking merchandise, hard to find ingredients and everything to help the baker from clothes to cook books. Here's what caught my eye..
Ahhh...the way to my heart is with yeast.
Oh hello. Here they offer baking classes to improve your kitchen skills. I would just love that. For some reason, baking in a wide open area with plenty of gadgets and baking tools sounds so much more appealing then my small cramped kitchen and counter top I always don't flour enough and end up scrapping dough off for days after wards. Moving on..
They have a blog Baking Banter that I quickly scoured through, mouth watering at the warm breads and treats they were baking up.. (beware, do NOT proceed on an empty stomach!)
Whole grain no-knead bread (recipe)
Carol's Caramel Corn (story and recipe)
Pumpkin Whoopie Pies (I kid not)
Anyway, what I like about their site is that they also offer many multi-grain breads to bake, tips and secret ingredients to make better breads, rolls etc.. So I'll leave you with my favorite:
Recipe and Step by Step Instructions here
Thursday, October 28, 2010
1/2 cup butter, cubed
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
10 to 12 Popsicle sticks
10 to 12 medium tart apples, washed and dried
In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on greased waxed paper to cool. Yield: 10-12 apples.
Ahhh....I love this time of year!
Wednesday, October 27, 2010
Tuesday, October 26, 2010
Really excited for all the Halloween activites coming up! What are you dressing up to be for Halloween? Do tell!
Monday, October 25, 2010
Put into a 400 degree oven until......
.....everything is nice and melted and toasty! Makes for a great quick lunch or dinner, paired with a salad or fruit.
Friday, October 22, 2010
Click here for free chips and queso at Chilli's!
If you give them a little bit more info, you can also get a free dessert!
Also, until the 25th of this month (this Monday!) you can get a FREE 20-page Picaboo photo book (valued at $40), just pay shipping. Use the code FALLBK. (This is for new customers only)
Have a great weekend!
Thursday, October 21, 2010
...chopping up golden delicious apples, adding in raisins, chopped walnuts....
...and some yummy cinnamon. I slowly cook until the apples are nice and soft. Smells fantastic!
I load my muffin cup liners about 3/4 of the way full.
Bake at 350 for about 18 minutes.
Wednesday, October 20, 2010
Attach the bottom from your blender to your jar! Yes! It fits. Can you believe it?!
Start to blend and blend and blend. I was still so amazed that I never ever knew this little trick.
I then poured out my fresh and yummy smelling apple butter into a smaller pint sized jar. 6-7 apples makes about 1 and 1/2 pints of apple butter.
Tuesday, October 19, 2010
Voila! There you go. A little something special for baby's First Halloween!
Monday, October 18, 2010
I used my mom's sugar cookie recipe, rolled, baked and decorated. A little trick I discovered....I had rolled and cut about 40 cookies when it dawned on me that I could maybe do this in an easier way. I rolled cookie dough into small balls....just like you would do with peanut butter cookies....did the criss-cross press with a fork. Amazingly, the cookies turned out nice and round, without having to roll and cut. Hmmmmm. Maybe I am the last one to know about this-ha! Anyway, so, I made a bunch of plain sugar cookies using this method, as well.
All good. Have a good start to the week.
p.s. I had to use chocolate chips for the mouths. I usually use raisins. I think the raisins lay better on the cookie and look happier....if that is possible.