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Archive for the ‘Food’ Category

I received a copy of Christina Tosi’s Milk Bar cookbook in December. So far I’ve made three of the cookie recipes and a scattering of the other recipes throughout the book. This is the fourth time in as many months that I have made the Confetti Cookies. They are perfect.

One of my favourite things about the book is a section at the beginning that explains some of the ingredients and methods and why they are used.

The first time through this recipe I accidentally grabbed cake flour the opposite of the bread flour that the book recommends. This produced a very large flat cookie. Subsequently I made a batch with the bread flour called for and also all purpose as  a test. I found I actually preferred the thinner, flatter version of this cookie.

I would not risk this on the Cornflake marshmallow cookies. I think they would just spread out to much and be ruined but it really seems to work for the confetti cookies.

You can find a copy of the recipe pretty much all over online but better yet I recommend picking up a copy of the book. The recipes are a challenge, definitely but oh so worthwhile!

 

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In a previous post I wrote something about how my past self exists pretty much just to annoy my future self.  This post was a good example so I had to delete the oringal one. Seriously, it was just a bunch of crap about the joys of gardening as though I know something about them. I don’t. Once I grew some peas in a pot and that’s about the extent of it. I like these pictures of my parents’ garden though.
Snow Peas!

Snow Peas!

Romaine Lettuce

Romaine Lettuce

Asparagus - Year One

Asparagus - Year One

Just so you know I’m not kidding about the embarrassing stuff here is an actual quotation from the original post. “I am counting down the days until there are bagfuls of ripe tomatoes!”  I believe I also asked “How adorable?” under the picture of the asparagus. REALLY?

Feta-Nectarine Salad

Feta-Nectarine Salad

Here are pictures of some food that I probably ate a year ago. Completely unremarkably, I have no idea where this bowl is now.

Nectarine-Feta Salad

Nectarine-Feta Salad

I cast on for the Primavera socks by natalja on Ravelry which was a great pattern that I repeatedly screwed up. Therefore, the most interesting thing about them now is that I posed them beside a picture of some delicious vintage Sharkleberry Fin Kool-Aid. Do even you know that there is a vintage Kool-Aid trade? And, that you can still eat it? Also, I never finished these socks. FROG POND!

Primavera in Kureyon Sock

Primavera in Kureyon Sock

Alistair Cat

Alistair Cat

Here’s a picture of my cat on a Canada Post box. Insert your own lame joke about how he can’t wait to be shipped off to my craft swap partner in America.

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I made dinner and then spent way too much time moving crap around in Photoshop.

Chop Chop

Chop Chop

Ready to Go

Ready to Go

yum

yum

And for another U.F.O. may I present Bella’s mittens? The Twilight movie may be a lot of things but at least once of them is excellent choice in knitwear.

Twilight Crazytown

Twilight Crazytown

I’m knitting them out of some Debbie Bliss chunky tweed. I’ve made a previous pair for another secret gift that are more traditional dark grey. I love how they practically reach my elbows.

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Laptop Lunch!

Laptop Lunch for July 3, 2009

Laptop Lunch for July 3, 2009

I used to pack one of these every day for lunch but a few months ago changed jobs and now I live close enough to work to go home for lunch. While I do enjoy not having to spend the extra half hour making my lunch everyday, with the added bonus of watching an episode of House Hunters, I do miss the awesomeness of my laptop lunch box. Today I met some old friends for lunch in the park so we brought our lunches. It started to rain so we had to move the picnic inside to the Legislative Assembly cafeteria! These are exciting days.

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Birthday Baking

Lemon Blueberry Muffins

Muffins! I made them. Yup.

My dad ripped the recipe out of of a magazine at the doctor’s office because he’s that classy!

Birthday Muffins

There used to be different text here. About the gorgeousness Ontario peaches. Sometimes I shame my present self with the dumb stuff my past self felt compelled to publicize. I gave them to the wonderful Kerry Clare and family who ate them, I think.

Muffin and Buddies

Muffin and Buddies

Muffin Recipe

1. START THE BATTER
Position a rack in the centre of the oven and heat the oven to 350 degrees. Lightly oil (or spray with cooking spray) the top of a standard 12 cup muffin tin and line with paper baking cups.

1 pound (3.5 cups) unbleached all-purpose flour
4 teaspoons backing powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups granulated sugar
5 ounces (10 tablespoons) unsalted butter, melted and cooled slightly
1 cup whole milk at room temperature
1 cup creme fraiche or sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk at room temperature

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl whisk together the sugar, butter, eggs, milk, sour cream and eggs until combined.

Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened, the batter will be lumpy – there should still be quite a few streaks of dry flour.

2. ADD YOUR CHOICE OF FLAVOURINGS
Choose add ins from the following, sprinkle them on the batter and fold them in until just combined. Do not over mix!
FLAVOURINGS – almond extract, 1/2 tsp; ground cinnamon – 3/4 tsp; lemon zest – 2 tsp, finely grated, orange zest, 2 tsp finely grated, vanilla extract, 1 tsp.
FRUIT AND CHOCOLATE (1 1/2 cups) apricots, bananas, blueberries fresh or frozen, cranberries, fresh or frozen, coarsely chopped, granny smith apples, peeled and coarsely chopped, peaches, coarsely chopped, pears, no need to peel, pineapple, raspberries, chocolate chips. Nuts – up to 3/4 cup.

3. FILL THE TIN AND BAKE THE MUFFINS
Use an ice cream scoop if you have one with a sweeper in it. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 – 35 minutes – the muffin tops will probably meld together – let the tin cool on a rack for 15 to 20 minutes.

4. MAKE THE GLAZE
12 1/2 ounces (3 cups) confectioners sugar
one of the glaze flavourings below.
Plain – 6 tbsp water
Maple – 1 cup pure maple syrup
Lemon – 6 tbsp lemon juice
Orange – 6 tbsp orange juice
Cinnamon – 6 tbsp water, 1/4 tsp ground cinnamon
Ginger – 6 tbsp water, 1/4 tsp ground ginger

5. GLAZE THE MUFFINS
When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops, and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. DAB the glaze on the muffins with a pastry brush or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. The glaze won’t dry completely.

*Notes: The room temperature bit is important, it prevents the liquid butter from turning back into a solid and ruining the batter.

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