Monday, July 30, 2007
Anywho, turned out nicely. I mangled it coming out of the bundt pan. Does anyone know how to get it out smoothly? Mine has one of those geometric design in it. I crisco'd the living hell out of it, but still had it break apart. Well, that and the bottom (top of the cake) burned. I'm not sure why since the rest turned out fine. Hence, fugly cake.
Scrape off the top and the inside is good. A little bland, but goes nicely with milk or tea. But behold! The crispy sides that didn't get burnt- yes, there are some of those- they are the real score. Crunchy and heavenly. It tasted completely different than the rest of the cake. Almost like blondies or butterscotch. Guh. It's not as good as my mother's recipe, but a very nice little thing to whip up if you just happen to have a can of poppy seed filling lounging around. Also, hey! New layout for new post. Why not?
Solo (brand) Fancy Ground Poppy Seed Cake
1 cup butter, softened
1 1/2 cup sugar
1 can Solo Ground Poppy Seed Filling
4 eggs, separated
1 tsp vanilla
1 cup dairy sour cream
2 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
Preheat oven to 350F. Grease and flour 12-cup Bundt pan or 10-inch tube pan.
Beat butter and sugar in large bowl until light and fluffy. Add poppy seed filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition.
Add vanilla and sour cream and beat just until blended. Stir flour, baking soda and salt until mixed, and add to poppy mixture gradually, beating well after each addition.
Beat whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Spread batter evenly in prepared pan.
Bake 1 hour to 1 hour 15 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack . Dust with confectioners sugar just before serving.
14 to 18 servings
Saturday, July 28, 2007
1 bag frozen brussel sprouts
4 medium parsnips
1/3 cup olive oil
1-2 T Italian seasoning
salt and pepper to taste
Preheat oven to 4ooF while you prepare vegetables. They all need to be peeled and chopped into bite sized pieces. It suggest chopping the brussel sprouts in half, but I kept them whole. Toss with the olive oil and seasonings. Place on a cookie sheet or in a large casserole dish and bake for roughly 30 minutes or until fork tender, stirring occasionally.
Wednesday, July 25, 2007
Friday, July 20, 2007
These were incredibly easy and fast. The only time-consuming part might be the rice, because I always seem to do something stupid. That and waiting for the fire in your oven to put itself out. Whoops. They finished nicely in the toaster over, which will remain the main cooking appliance until I do some cleaning.
From Everyday Italian by Giada De Laurentiis.
2/3 cup Arborio rice or med-grain white rice
1 tsp plus 2 T olive oil
4 ripe but firm large tomatoes
4 T chopped fresh basil
3 T chopped fresh flat-leaf parsley (I still suggest cilantro)
1 garlic clove, minced
½ tsp freshly ground black pepper, plus more to taste
¼ c freshly grated Parmesan cheese
Cook rice until just done and rinse under cold water. Drain well and set aside.
Preheat oven to 350 degrees F. Lightly grease your baking dish with 1 tsp olive oil. Cut ½ inch-thick slices off the tops of each tomato and set aside. Scoop out the insides into a bowl. Arrange tomatoes in baking dish.
Add ¼ cup tomato pulp to the rice. Stir in the basil, parsley (cilantro), garlic, 2 T olive oil, salt and pepper to taste, and parmesan cheese. Adjust seasonings to taste. Spoon rice mixture into tomatoes. Replace reserved tops on tomatoes and bake until rice is heated through- about 20 minutes. Serve hot or room temperature.
I don’t have an after picture because I just made one, saving the rest for my roommate and one for me for later. More importantly, I made sweet, sweet love to it the second it popped out of the toaster oven. But don’t the rest look lovely?
Wednesday, July 18, 2007
Unfortunately, some of us are still living like we'll never make it to 30 and could care less if we don't. It's not because we feel invincible. It's not even because we don't care about our health. Mostly, if we're not busy we're lazy. And that's the rub.
For my room mate, she's busy all day long and too tired after she gets home. Well, that and I'm afraid of her cooking. I however am the opposite. I'm taking the summer off and instead of doing all the things I didn't have time for during school like I'd planned, I spend most days on the computer or staring at the ceiling. I have no motivation and no reason to have any. It's when I'm crazy-busy that I want to cook everyday, though whether I actually have time to do so is iffy. We eat junk all day because it's easy. Period, no other justification necessary.
But we WANT to change. It's not about even eating a truly healthy diet. It's about having ONE serving of vegetables a day. Depending on at least ONE round meal a week. Since I've stopped my Sunday dinners, we don't even have that anymore. I'm running out of my freezer rations of my favorite (chock full o veggies) soup, so it's time to restock and start cooking. Vegetables are a priority, but any real food counts.
Since we've decided to try, I've started craving vegetables like a fiend. I forget how much I like them when I'm not eating them. We're starting off with a simple recipe for stuffed tomatoes, and you have no idea how much I'm salivating at the thought. After that, who knows? Vegetable stir-fry? Vegetable kabobs? At least a salad? We'll just have to wait and see.
Wednesday, July 11, 2007
I first found the recipe on the Smitten Kitchen blog (link at bottom) and found I had all the ingredients to make them. That's usually the deciding factor on whether I ever get around to making most recipes or not. Well, it was the cookies' lucky day. They were just as great as promised- sweet but not overly so and chocolaty good. It's uncanny how they taste exactly like real oreo's. I think I'll make the chocolate cookies again because I loved the almost savory quality to them, but I'll skip the filling. I forgot before I made them that I'm not an Oreo freak.
A few pointers and a how-to:
Make sure that your dough balls for the cookies are small- like really small- if you want them to be Oreo sized. Mine spread like crazy and turned out HUGE. Also, unless you like the double-stuffed Oreos, you might want to cut down on the filling amounts.
If you've ever daydreamed of new and inventive ways to break kitchen appliances, step right up. I chose the ziploc bag technique for filling. If you feel so inclined, make sure to insert beaters into filling bag and turn mixer on high. The cream filling will immediately cling to the insides of the bag and put up just enough resistance to rip the plastic casings right off your machine. Yay!
Don't be appliance stupid like me. Instead, be smart like me and try these cookies. While you're over there, make sure to surf around her blog; it's chock full of goodies.