Tuesday, February 28, 2012

150 Best- Roasted Mushroom and Leek Soup

I just found some old pictures in my cookbook of coach Linnenburg's dog and my young family in Radford, VA. I like to stick pictures from the kids in my cookbooks, they make me smile when I find them. This picture fell out of my 150 Best Recipes, which is one of my all time favorite cookbooks.
This recipe is a bold soup! How could I love something so much and never make it again??
(that is not a rhetorical question)

Finding all different kinds of mushrooms was really exciting..since I had only used (shhh-don't tell) canned mushrooms.

I didn't realize mushrooms could be so big!!

I brushed them all off..and was careful not do get them wet. I read once that you should not submerge mushrooms.

I roasted all veggies and then pureed them into this wonderful tasting soup. The bacon curls made it for me...I LOVE bacon!!

Roasted Mushroom-Leek Soup
150 Best American Recipes

wash and chop all veggies-removing all stems

8 oz button mushrooms
6 oz cremini mushrooms
8 oz portobello mushrooms
3 1/2 shiitake mushrooms
3 leeks, white only
1 large vidalia onion

Add to veggies and roast 45 min, stirring 1-2 times during cooking. Pour into bowl.

1 1/2 TB chopped fresh thyme (or 1/2 dried)
3 TB olive oil
Salt and Pepper

Deglaze pan with:

1/4 cup white wine
5 cups broth, chicken or veggie

Blenderize veggies and broth mixture and add:

1/4 cup heavy cream

Top with bacon or pancetta

Sunday, February 26, 2012

A Marshmallow Themed Party

Lots of white balloons!!!

Thanks to our fairy Godmother...tons of marshmallows. Flavors I have never even seen before! Chocolate covered, strawberry, mint, peppermint, and toasted coconut..to name a very few.

Our first event...sculpture

Tons of things to make with marshmallows and spaghetti noodles.

A marshmallow cake. 4 layers high, white cake with marshmallow filling and frosting, all recipes from King Arthur Flour Baker's Companion.

This was an amazing miracle..that it stood!!

Place markers for breakfast.

S'more pancakes!!

And favor bags full of many types of marshmallows and a huge personal marshmallow! The kids had a great time playing marshmallow games and watching movies all night long.

Tuesday, February 14, 2012

Happy Valentine's Day 2012!!!

What is your idea of Marital Bliss?? Chocolate and Roses? Joel made this sign for me for a church game night we had. It got me thinking about all the "blissful" things there are and how blessed we are to be a family. Boy, are we ever lucky!!

I made the family biscuit buns..takes only 40 minutes. So when we are in the mood for cinnamon rolls but do not have all day we make these. Not always heart shaped of course! In fact traditional spirals hold the yummy goo better.

Biscuit Buns
2 cup flour
1 Tb baking powder
1 tea salt
1/4 tea soda

Whisk dry together

1/4 cup oil
3/4 cup buttermilk

Whisk wet and add to dry just till moist. Knead dough and roll into rectangle.

3 Tb soft butter
1/2 cup brown sugar
3/4 tea cinnamon

Mix and spread on dough. Cut. Bake in 9 in round greased pan. 400 degrees 15-20 min.


What happened???? This cake was the ugliest thing we have ever seen...but wow did it taste good. Joel said that there is no other cake for him-EVER.
I have never made a German chocolate cake before and wanted to try it out. How hard could it be? Well, now I know what I would do differently to make it work.

The frosting recipe I used was from Allrecipes.com and had the most amazing reviews. I loved it. And the cake recipe was just a jazzed up mix recipe but was great. I would try this again...but the recipe said to frost while cake was warm..I would wait until it was cooled completely.

Friday, February 10, 2012

World's Best "Loveless" Snickerdoodles

World's Best Snickerdoodles!!!

I have tried many recipes but these are outstanding. They maintain their shape, stay soft and fresh for days, and taste fantastic.

Maggie who is not a fan of the whole cookie family asked me to make these again.

Best to buy this great cookbook!!!

Snickerdoodles Loveless Cafe
4 oz cream cheese- I used reduced fat-recipe book says not to
1 stick butter
1 3/4 cup sugar

Mix together until fluffy. Add:

2 eggs (1 at a time-scrape between)
1 tea vanilla

Sift in and fold together:

3 cups flour
1/2 tea soda
1/2 tea cream of tartar

Roll into balls and roll in:
3/4 cup sugar mixed with 2 tea cinnamon

Bake 14 minutes until lightly browned on bottom. Firm as the cool. Serve with milk...mmmm

Tuesday, February 7, 2012

I'm a Food Geek

I was on Clinton Street Bakery's Facebook Page!!!

Sunday, February 5, 2012

Happy World Nutella DAY!!!

Triple Chocolate Malted Cookies

from The Art of Breakfast Dana Moos

  • 2 1/4 cup flour
  • 3/4 tea baking powder
  • 1/2 tea baking soda
  • 1/4 tea salt
Whisk together
  • 3/4 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup malted milk powder
  • 1 cup cocoa powder
  • 1 Tb vanilla
  • 1 cup Nutella
  • 2 sticks butter, softened
Mix together in mixer
  • 2 large eggs
Add to mixer..and beat till mixed. Add dry ingredients and mix.
  • 1 1/2 cup semi sweet chips ( I used 1 3/4 cup)
Add chips by hand. Bake 350 degrees for 10-12 minutes.


Wednesday, February 1, 2012

ABC Glazed Cinnamon Rolls

Glazed Cinnamon Rolls from "The Weekend Baker"

Another great recipe out of The Weekend Baker. I hope my fellow ABCer's meet with the success that I did.

How can basic ingredients create such a soft and supple dough. I never really understood the meaning of supple until I touched this dough. Or how about smooth as a babies bottom...now, that I can relate to.

This dough is fantastic!

I found the recipe online at Cookstr. Abby Dodge says it is "challenging". I did not find that to be the case. Time consuming...but not challenging.

Look at that beautiful dough...

Roll out your dough...

I do not melt my butter. I can't stand to loss any that runs of the ends! So I just soften it and mush it on with my hands. It is like finger painting!

Roll the short end! Wow..I have always rolled the long end. For some reason this was really hard for me...being a creature of habit.

Now for my challenge! I always like to have a challenge. Pizza cutter or........

Dental floss???

My grandfathers sister showed me how to cut cinnamon rolls with dental floss when I must have been 7 or 8 years old. It has always stuck with me.

Dental floss creates perfect little rolls.

But in the end the rolls grow so much you can't really tell the beautiful dental floss ones from the ugly knife ones.

I wanted to wait to frost these but I couldn't..still very hot. So great. And we did manage to save 1, for our left over test. 2 days later these rolls were excellent.

These cinnamon rolls did not need a glaze. I preferred them without, as did we all. I also made half of the glaze recipe and it was more than enough.

We give this recipe 10 thumbs up!!!

Shared on Cookstr by the author, Abby Dodge


Dough ingredients

  • 1 cup (8 fl ounces/233 ml) whole milk
  • 8 tablespoons (4 ounces/113 grams) unsalted butter, cut into 6 pieces
  • 3½ cups (15½ ounces/447 grams) all-purpose flour
  • 2¼ teaspoons (1 packet) instant yeast
  • 1/3 cup (2½ ounces/71 grams) granulated sugar
  • 1 teaspoon table salt
  • 1 large egg
Filling Ingredients
  • ½ cup (4 ounces/113 grams) firmly packed light or dark brown sugar
  • ½ cup (4 ounces/113 grams) granulated sugar
  • 1/3 cup (1½ ounces/43 grams) all-purpose flour
  • 2½ teaspoons ground cinnamon
  • 6 tablespoons (3 ounces/85 grams) unsalted butter, melted
Glaze Ingredients
  • 2¼ cups (9 ounces/255 grams) confectioners’ sugar
  • 6 tablespoons heavy cream
  • ¼ teaspoon pure vanilla extract


1. In a small saucepan, combine the milk and the 8 tablespoons butter. Set over medium heat and heat, stirring constantly, until the butter melts and the liquid registers about 125 degrees (52°C) on an instant-read thermometer. Remove from the heat.

2. To mix by hand: In a large bowl, combine the flour, yeast, sugar, and salt. Stir with a wooden spoon until well blended.

3. Check the temperature of the milk mixture; it should now register about 120 degrees (49°C) on an instant-read thermometer. In order for the yeast to grow, the liquid needs to be between 115 and 125 degrees (46 and 52°C). Add the warm liquid and the egg to the flour and stir with the wooden spoon until a rough, shaggy dough forms. Lightly dust a work surface with a little flour. Dump the dough onto the surface.

4. Knead the dough with your hands. It will be sticky at first, but resist the urge to add more flour. First, gather the dough together. Next, using the heel of one hand, push the top part of the dough away from you. Fold that piece over the part of the dough nearest you. Give the dough a quarter turn clockwise and repeat. Keep kneading until the dough is smooth and no longer sticky, about 10 minutes. Shape the dough into a ball. Proceed as directed in step 5.

2. To mix in a stand mixer: In a large bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Whisk until well blended.

3. Check the temperature of the milk mixture; it should now register about 120 degrees (49°C) on an instant-read thermometer. In order for the yeast to grow, the liquid needs to be between 115 and 125 degrees (46 and 52°C).

4. Fit the mixer with the dough hook. With the mixer on medium-low speed, slowly pour the warm milk mixture into the flour mixture and add the egg. Mix until the flour is completely incorporated. Increase the speed to medium-high and beat until the dough is smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes. If the dough begins to climb the hook, stop the mixer and scrape the dough back into the bowl, Repeat as needed. Don’t venture too far away while the dough is mixing, as the mixer might dance around on the counter because of the large amount of dough. Proceed as directed in step 5.

5. Let the dough rise: Scoop up the dough and shape it into a ball. Lightly grease the bowl and pop the dough back into it. Cover the top securely with plastic wrap. (I like to use a large rubber band to hold the plastic in place.) Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes.

6. In a small bowl, combine the brown sugar, granulated sugar, flour, and cinnamon. Whisk until well blended. Set aside. Lightly grease a 9-by-13-inch (22.75-by-33 cm) baking dish (I use Pyrex). Turn the dough out onto a clean surface (there’s no need to flour; the dough is soft but not sticky) and press down gently to deflate it. Roll out the dough into a 12-by-17-inch (30.5-by-43 cm) rectangle. Use your hand to stretch the dough gently when necessary. Pour the melted butter into the center of the rectangle and spread evenly over the dough with a spatula (a rubber one is fine, but I use a small offset spatula). Don’t worry if a little spills over the edge. Sprinkle the sugar mixture evenly over the butter, spreading with your hand, if necessary.

7. Starting on a short side, roll up like a jelly roll. Pinch the long seam of the dough to the roll to seal. Position the roll, seam side down, on the work surface and cut into slices 1 inch (2.5 cm) wide. Arrange the slices, cut side up, in the prepared pan, forming 4 rows of 3 slices each. Using a bench scraper, scoop up any escaped filling and sprinkle it over the rolls. Spray the tops lightly with nonstick cooking spray. Cover the baking dish with plastic wrap and let the rolls rise in a warm spot until they’re about 1½ times their original size and have risen about two-thirds of the way up the sides of the baking dish (they won’t yet fill the dish), about 40 minutes.

8. While the rolls are rising, prepare the glaze. In a small bowl, combine the confectioners’ sugar, cream, and vanilla. Stir until well blended, smooth, and thick. Cover with plastic wrap and stow at room temperature until ready to serve. Position an oven rack on the middle rung. Heat the oven to 350 degrees (180°C).

9. Remove the plastic wrap and bake the rolls until they are puffed and well browned, 35 to 40 minutes. Transfer the baking dish to a rack and let cool slightly. Check the consistency of the glaze; it should form a thick ribbon when it is dropped from a spoon. If it’s too thick, add a drop or two more cream. Serve the rolls warm with a thick ribbon of glaze over each roll.

French Toast to Die For...

Another winning recipe out of Clinton St Baking Company Cookbook.
The pancakes and french toast are so amazing. And speaking of breakfast...

This restaurant is in New York. When they first started they saw that February was slow...so they began something new...a different pancake everyday. This is this years selection. If the pancakes taste anything like the ones in their cookbook, they are worth traveling to get some.

February Is Pancake Month!

  • 1 · 2 crunchy bananas with cinnamon-chili-chocolate sauce
  • 3 · 6 poached pears, vanilla bean whipped cream, warm maple butter
  • 7 · 8 · 9 almond frangipane, fresh raspberries, toasted almonds, raspberry sauce
  • 10 · 13 Japanese pumpkin pancake, pumpkin seed streusel, warm maple butter
  • Valentine’s Day 14 chocolate chunks and brandied Burgundy cherries
  • 15 · 16 · 17 banana pancakes: Bavarian cream, toasted coconut, and warm maple butter
  • 20 · 21 · 22 crunchy bananas, cinnamon-chili-chocolate sauce
  • 23 · 24 fresh coconut pancakes, kumquat syrup, bruleed bananas
  • 27 · 28 · 29 chocolate chunks, fresh raspberries, raspberry-caramel sauce