Friday, September 12, 2008

So So So Far Behind.............................

I am very behind in posting things. I have tons of pics. Some of the stuff....well I can't even remember. Is it bear with me or bare with me??? I know I will lose some of you....I don't think my following has a lofty attention span. There, did I piss you off and wake you up??? Sometimes a little insult goes a long way.

I believe this is a sideways picture of no-knead Harvest Bread from King Arthur Flour No Knead Harvest Bread

You actually let this bread rise like 8 hours and bake it in a covered dutch oven and start it off in a cold oven. I used cranberries and pecans instead of golden raisins, walnuts and cranberries.

It was killer slathered with cream cheese alongside a grilled chicken salad. It would make a killer turkey sandwhich also.

This was the beginings of a brownie mixture that goes into a cookie. Yes, you heard me right....brownie inside a cookie. Kind of like a double dessert for doubly fatty matatty stretch marks. You bake up a batch of brownies...chill them overnight.

Then you make a normal chocolate chip cookie batter and add the brownie cubes and walnuts.

Serve alongside a cold glass of milk and some heart paddles. This recipe came from Bon Appetit

Per Bon Appetit~Two favorite American desserts—cookies and brownies—join forces in this whimsical dessert. Danielle Librera, owner of The Sweet Pea Bakery & Catering in Phoenix, was inspired by similar cookies at Small World Coffee in Princeton, New Jersey.

This so called Southern 5 hour NO Peek Stew intrigued me that fellow bloggers were bragging about. I did some research and found a 5 hour no peek and a 4 hour no peek....So I made my own version and did "4 1/2 HOUR DON'T PHUCKING TAKE A LOOK STEW".

And just in case you are I didn't phucking peek!

Of course I cooked it in this handsome devil.....oh Mr. Staub Pumpkin, quit winking at are making me blush. Wha...what's that Mr. Staub Pumpkin???....oooh you are so naughty.

Voil-phucking-la.........4 1/2 Hour Don't Phucking Take a Look Stew w/sour cream potato biscuits

Although I didn't find it much different than regular was still very tasty. Not having to brown the meat is nice. It would actually have been sensational spooned over grits or even mashed is thicker than a soup but thinner than an ordinary stew....It is a stoup per Rachael Ray.

This however, did give me an incredible idea....Next time I am going to use either chicken breast or turkey tenderloin, carrots, celery, potatoes, onions and sweet potatoes and I am going to spoon it over top of homemade croutons so it kind of makes a rustic stuffing at the bottom of the bowl as it soaks up the juices and then you basically have a turkey dinner stew. hmmmm genius I know.

Animal Cracker/Cookies with the Kiddos

These Animal Cracker Cookie Cutters and Mix came from Williams Sonoma

These cookies turned out beautiful. Such intricate detail. And you know how all the big name therapists say "Oh if your kid doesn't eat anything get them involved in the cooking process. The will ALWAYS eat something they have had a hand in making".

WELL, Bull Pucky Phucky Sucky Five Bucky, because my kids friggin hated them. I thought they were delicious. Just the right amount of crunch and spice....great for dunking in coffee or tea. They were a scrumptious little snack the ungrateful lil' twits hated. I give up....right now all Maxwell will eat are schwans meat-a-balls.

If you are still with me after all of this, then I truly understimated don't have ADD or now it aptly named ADHD.....but you obviously don't have a life either. GET A FRIGGIN CLUE!

Let's just say there comes a point in a person's life when the come up with the MUTHER of all ideas. Well, it wasn't all my idea. It was partly King Arthur Flour Donuts . It all started with a donut pan and their recipe for Buttermilk Cinnamon Donuts. This here would be the batter.

I however had to amp these puppies spooned half the batter into the donut pan AND THEN......this is where it gets good. I took King Arthur Flour Baker's Cinnamon Filling and piped it around the inside of the donut. I then spooned the rest of the batter over top.

I baked these for 10 minutes exactly. Pulled them out and cooled them off.

Here is where your taste buds BEG for Mercy.....Hail Mary's are comin' ten fold. I took a bag of Ghirardelli White Chocolate Chips and melted them with 1/2 cup of heavy whipping cream (this is where you may flatline and need paddles), forgive me father for I have sinned, THEN....I add in a tsp or so of maple extract and then some more Bakers Cinnamon Filling and mix it all up. Cool the mixture off a bit and then dunk each donut top into the glaze TWICE and then top off with roasted walnuts. So this is a Baked Buttermilk Cinnamon Donut with a Cinnamon Swirl Filling Topped off with a White Chocolate Cinnamon Maple Ganache and Toasted Walnuts. I AM READY FOR A THROW-DOWN BOBBY FLAY......BRING IT ON BABY!!!!!!!!!!!!

These Donuts are going to: stickygooeycreamchewy'sBlogiversary Bash

Again, I went back to my bible Artisan Bread in Five Minutes A Day
This is Olive Oil Bread that I added fresh Rosemary too. I shaped them into oversized rolls....I considered them kind of like a focaccia roll.

I drizzled them with Roasted Garlic Olive Oil, domestic parmesan and more rosemary before baking.

I topped or bottomed them with a slice of havarti, sliced green apples, shredded rosemary and lemon rotisserie chicken, applewood smoked bacon, more havarti and asiago peppercorn ranch dressing and grilled them in a panini press. Lord have Mercy! Where is Benny Hinn when you need him???? I needed some palm of hand to head healing after I got through with this samm-which.

Serve with a side salad of spinach and mixed greens....hopefully the havarti and bacon catch a ride with the greens and slide right through your arteries w/no rest stops on the way to your colon. I have my fingers crossed and I have the paddles on speed dial.

And after ALL of that.......I leave you with this..............

A recipe for bagels ripped from the latestKing Arthur Flourmagazine, my little crock filled with the bagel starter (1/2 cup organic King Arthur high gluten flour, 1/4 cup cool water, a pinch of instant yeast). Tomorrow I try my hand at "Everything Bagels" and "Asiago Bagels". Hurrican Ike is on its way....a girl has to pass the rainy day somehow.

Don't judge my grammar or speeling beotch....i have been at this 2 hours and 2 minutes and my a$$ and brain hurt. If you aren't illiterate, you probably shouldn't even be at this ghetto a$$ blog.

Sunday, September 7, 2008

It's The Great Staub Pumpkin Charlie Brown!!!


Per Williams Sonoma~Staub Pumpkin Oven, 5-Qt.

Displaying the silhouette and hue of the season’s signature squash, this versatile French cookware performs impeccably on the stovetop or in the oven, then goes right to the table for serving. Use it to simmer hearty bean dishes, soups and stews and to prepare flavorful roasts and braises. Heavy enameled cast-iron construction distributes and retains heat beautifully, promoting slow, gentle cooking. Hand-wash.

This lovely squash goes for $199.95 at WS.....I, however, being the bargain shopper I am (sha right), got lucky.......they happened to have these at the WS Outlet in Memphis and I got one for $59.95. I am sure it has a blemish on it somewhere (hence the $59.95) but I can't seem to find it. Everytime I look at this I smile. I leave it on the middle burner of my 6 burner cooktop, now that it is officially FALL/AUTUMN (officially for me anyways.......). As soon as September 1 comes, it is time to get out your pumpkins, squash, gourds, etc. I love Fall. I don't care if I am in the South and it is 90 degrees.

Vodka Mocha Bundt Cake
The southerners LOVE their bundt cake. I once made a Brioche Bostock and my husband took it into work and they said "Thanks for the Bundt Cake"....I was mortified. Anywhos, I went to a Labor Day gathering and an Infectious Diseases Doc was there and this was her contribution to the part-hay.

1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
1 (5.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/4 cup vodka
1/4 cup coffee flavored liqueur
3/4 cup water

1/4 cup coffee flavored liqueur
1/4 cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine Cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water. Mix at low speed for 1 minute and then at medium speed for 4 minutes.
Pour into prepared Bundt pan. Bake at 350 degrees F (175 degrees C) for one hour or until toothpick inserted into middle comes out clean. Cool for 10 minutes in the pan, then turn out onto wire rack.
To make the glaze: In a medium bowl, combine 1/4 cup coffee liqueur with the confectioners sugar. Mix well and pour over cake.

And let me was DELISH. I can't wait to make this. Not boozy at all. So moist.......I can't tell you! Those Infectious Diseases Dr.'s like to part-hay let me tell you.