Tuesday, August 19, 2014

Comimg Soon

I know.  

I have said this about 25,000 times.

Maybe I mean it this time.

Anyway, coming soon...a new and improved No Really, You Can Eat It.

Complete with an interactive writer.

Can you dig it? 


Sunday, July 20, 2014

Ministry Sunday - Yellow Cake

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So, did you know that today is National Cake Day?  I'm not sure which country the whole "national" applies to, but its cake, so really, who cares?  Am I right?

Ummm...also, its Sunday.  

Yes, time for you to get a little holy, so how effing cool is it that there is a Ministry song with "cake" in the title?    Because damn, that is just too appropriate.

So, I made it through work this weekend.  Holy hell.  I was busy!  So really, cake sounds mighty comforting right about now.  Cake and sleep.

Anyway, cake.

Strawberry Chantilly

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Ingredients
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter
1/2 cup chopped walnuts
2 egg whites
1 cup white sugar
2 cups fresh strawberries
1 cup heavy cream
1 teaspoon lemon juice

Directions
Preheat oven to 300 degrees F.
Mix flour, sugar and butter until crumbly. Stir in chopped walnuts.
Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely.
In large deep bowl, stir together egg whites, sugar, strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes.
In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.

Yep.  That's what I'm talking about.

Hey...just wondering...what do you all think about spaghetti squash pizza?  Let me know...

OH, and I got linked to by a couple of sites...so props!

31 Hilariously Awful Cake Fails You Need To See To Believe at Viralnova




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And some food for thought...


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Thursday, July 17, 2014

Suddenly Last Summer

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For the first time in a long time, I really want to be here.  I actually woke up today and thought about blogging.   I don't know what I actually have to say at this point, but I just felt inspired.  For the first time in a long time.  I can't promise that tomorrow I will feel the same, but for today, I shall run with it!

So, what's new?  Well, not much and  a lot, I suppose.  The hugest thing is that yesterday I got to spend some time with my best friend for the first time in a long time.  I hadn't seen her in forever.  It doesn't help that we live on opposite sides of the country...but yesterday the universe smiled upon us and we ate, drank and were merry.

It has also been considerably cooler here the last couple of days.  Which totally gets me wanting it to be autumn.  I am not wishing the summer away, but since my favorite time of year is right around the corner, its now on my brain.  But maybe that is the reason behind my new found motivation.  Who knows?  Its going to be crazy hot again next week, so summer is no where near over.

So on that note,  I found a tasty mid-summer recipe to share with you all!

Italian Bread Salad
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Ingredients 

1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
1/8 cup chopped fresh thyme
1/4 cup olive oil
2 tablespoons balsamic vinegar

Directions

Rub a peeled clove of garlic around a wooden salad bowl.
Pull apart or chop the bread into bite-size pieces.
In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.


Light and full of flavor.  Niiiiiiice.

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And now some food for thought...

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Saturday, July 5, 2014

My Drunk Kitchen - America Day Pie Cakes

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Hey, hey, hey!

Yep!  I am back.  Again!  

Whooooooo!

So anyway, to all of those who are hungover from celebrating, here's a little My Drunk Kitchen to help with that!




Friday, July 4, 2014

America, Fuck Yeah!






Happy Birthday America!

So, in all seriousness, to anyone celebrating today, please be safe!  While my hearing is pretty much back to normal, playing with explosives may look really cool, but can be pretty dangerous, and I know FULL WELL, how much worse that whole situation could have been!

That being said, Independence Day is one of my favorite holidays.  So much fun stuff to do...all day and all night!  I think we are skipping the parade this year - my kids just are not into it, but we will be grilling food (oh, did I mention I got a new grill?  NO???  OMG, its incredible.  Its a hybrid - so propane or charcoal, it acts as a smoker AND it has a convenient bottle opener on it too!  The best part?  Despite it coming in a million and a half different pieces AND it being insanely hot and my patio being in direct sunlight, I put that bitch together ALL BY MYSELF!  I swear, it makes the food taste better.  And OMG, does it ever work great!)  So yes, grilling, swimming, hitting the little carnival (more on that in a second) and FIREWORKS!!

So, since I've been posting most of the week, and its a holiday, and we haven't done it in forever, today will also be known as...



So I guess no bitching and moaning...unless you really need to...but for today I will give you TWO amazing desserts.  One is all kinds of America red white and blue...and the other is one of my favorite things...that I can get in abundance this time of year!

Number one...

Patriotic Banana Cream Pie

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Ingre­di­ents
1 pre-baked 9-inch pie crust
Pas­try cream:
2 1/2 cups 1/2 & 1/2, or whole milk
1 tea­spoon vanilla bean paste
1/4 tea­spoon salt
2 eggs + 1 egg yolk
2/3 cup sugar-divided
4–5 table­spoons cornstarch
4 table­spoons butter
2 bananas
Top­ping:
1 cup whip­ping cream
2 table­spoons gran­u­lated sugar
1 tea­spoon vanilla bean paste
6–8 oz raspberries
3–4 oz blackberries

Directions
In a medium sized, heavy saucepan, com­bine the 1/2 & 1/2, or milk, and 1/3 cup of the sugar.
In a medium sized bowl, put the eggs and egg yolk, the other 1/3 cup of sugar, the vanilla bean paste, the salt, and the corn­starch. Whisk together well and set aside.
Bring milk in the pan to scald­ing. Do not boil.
To ‘tem­per’ the egg mix­ture, slowly add small amounts of the hot milk mix­ture to the bowl of eggs while whisk­ing vig­or­ously. When you have added at least half of the hot milk, pour the egg mix­ture into the remain­ing milk in the saucepan. Cook until thick­ened, mak­ing sure you stir con­tin­u­ally. Cook at least 1 minute after the mix­ture begins to thicken.
Take off the heat and stir in the but­ter, then run the pas­try cream through a strainer to remove any lumps, or bits of cooked egg.
Put pas­try cream into a bowl, and cover with plas­tic wrap, mak­ing sure the plas­tic is touch­ing the sur­face of the pas­try cream. Tis will keep a ‘skin’ from form­ing on the cream. Set in fridge to cool.
Whip the whip­ping cream and the sugar until the desired con­sis­tency, adding the vanilla bean past at the end. Set aside.

To Assem­ble:
Spoon half of the the cooled pas­try cream into the baked and cooled pie crust. Then layer the sliced bananas over the pas­try cream. Spoon the remain­ing half of the pas­try cream over the bananas. Smooth the top, form­ing a slight mounded shape.
Start­ing in the upper left-hand quar­ter, place black­ber­ries to form the ‘field’ of the flag.
Then, begin­ning at the top, start plac­ing the rasp­ber­ries in a row, then alter­nat­ing with a squig­gly row of sweet­ened, whipped cream, using a pas­try bag and a star tip.Then alter­nate down with the berries and cream until the pie is covered.


Holy mother of America, could you just die?  Delicious!

OK.  Now for number two...

Cotton Candy Fudge
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Ingredients
1 can of sweetened condensed milk
3 1/2 cups of white chocolate chips
1 container of cotton candy
Instructions
Tear 2-3 cups of cotton candy into little pieces and set aside.
Place condensed milk and chocolate chips in a microwaveable bowl.
Microwave on 70% power for 90 seconds, stir and continue to heat on 70% power until chocolate is almost melted.
Stir until smooth, add in Cotton Candy flavoring
Pour into a foil lined 8x8 pan.
Immediately top with torn cotton candy. Allow to cool completely, cut into small squares and enjoy!


Because holy hell, do I ever love cotton candy!!  I will stop at a street fair or carnival just to get cotton candy.  Yes.

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So, be safe, enjoy and eat well!

Here's some food for thought...






Happy Birthday, America!

Thursday, July 3, 2014

Thirsty Thursday - Party in the U.S.A.

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Hey, hey, hey!

Indeed, it is that glorious time of year when yes, we can blow shit up after drinking in the hot sun all day long and it is totally cool.  I myself have already had a firework accident this year, and will be taking it easy on the blowing shit up part...probably the drinking part too, but whatever.  Sunday evening, to settle the kids down, I got some small fireworks to set off.  Well, I found these really cool rocket things.  They came four to a pack.  I shot the first one off and it went off perfectly and it was awesome.  (They literally look like a rocket and you stick them in the ground and they blast off and blow into a bunch of gorgeous colors.)  The second one...well, it didn't exactly lift off like it was supposed to...and it blew up staked in the ground.  No one got hurt by anything flying, thankfully, but it was LOUD.  Really, really LOUD.  It literally scared the shit out of the dog.  So I got to come in the house and clean that up...and my hearing, well, it was kind of like after you go to a loud concert.  It was muffled and I couldn't hear much.  A couple of hours later I took a shower and afterward I was cleaning out my ears.  Yeah, my eardrum ruptured a little bit and had been bleeding.  The good news is the ringing in my ears has been diminishing and my hearing has been getting better every day.  But, yes.  I think I am going to take it easy with the fireworks and maybe just leave it to the professionals.  

So anyway...we haven't had a Thirsty Thursday post in quite some time, and I found something super cute, festive and yummy to share with you all! 

Red, White and Blue Sangria

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Ingredients
Strawberries, sliced
Blueberries
Pineapple, cut into star shapes -I use a cookie cutter:)
2 bottles of a good quality dry White Wine
1 cup Triple Sec
1/2 cup of your favorite high quality Vodka (I use 1 whole cup..lol)
1/2 cup *fresh* lemon juice
1/2 cup simple syrup

Directions
Combine the ingredients in a large pitcher and stir. Chill in the refrigerator for at least four hours.

** to make the simple syrup - Combine 1 cup of water and 1 cup of granulated sugar. Pour the simple syrup mixture into the medium saucepan. Set your stovetop to medium-high heat and bring the syrup to a boil. Let it continue to boil for 5 minutes. Take the pan off the burner and shut it off. Allow the syrup to cool for 3 minutes.

Am I right?

Yes.

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And now some food for thought...

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