>> Sunday, February 14, 2010
When my husband was in college he made up a fake holiday in honor of Valentine's Day.
>> Thursday, February 11, 2010
Very exciting news!!! Found out yesterday that my 2 cheese risotto recipe will be featured on Mary DeMuth's website - A Daily Recipe tomorrow!! Yes, that's Friday, so I know everyone will be daydreaming about their weekends, hurrying through your days, eating out for lunches to make the day go by a little faster, eating old candy sitting on your coworkers desks (well maybe it's new candy now since Valentine's Day is Sunday)
>> Saturday, February 6, 2010
1/4 cup plus 2 T all-purpose flour
3 T vanilla yogurt
Yolk of 1 large egg [I used the whole egg]
1/2 t pure vanilla extract
3 T unsalted butter, melted and cooled
2 T unsweetened cocoa powder
1/8 t baking soda
1/8 t salt
1/3 cup sugar
1. Cream together butter, cocoa, and salt. Mixture will be very thick.
3. As the sugar incorporates, turn up the speed to medium to beat the frosting until thick consistency, and smooth.
4. In a separate bowl, whisk together Ovaltine and cream until smooth. Add to frosting slowly until fully incorporated. You may not need all of cream mixture. I added a little powdered sugar at end to get thicker consistency for piping.
1/4 cup semisweet chocolate chips
3/4 cup heavy whipping cream
1. In a small saucepan heat cream until just heated, not boiling. Remove from heat
2. Add chocolate and stir until smooth and creamy.
1. Using buttercream frosting, apply a very thin "crumb" coat over entire surface of both cakes. Place in freezer for approximately five minutes until hard.
2. Apply buttercream frosting over entire surface of both cakes very liberally. Place in freezer and allow to harden.
>> Monday, February 1, 2010
1 (15 ounce) can black beans
1 (15 ounce) can garbanzo beans
- 1 (15 ounce) can corn
- 1/2 medium red onion, chopped
- 1 small red pepper, chopped
- 1 1/2 teaspoons cumin
- 1 jalapeno, seeded and diced
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons cilantro, chopped
- 1/2 teaspoon sea salt