tag:blogger.com,1999:blog-89335864518571618932024-03-04T20:05:38.766-08:00Little SpaceRinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-8933586451857161893.post-679379803624160952014-04-25T11:57:00.000-07:002014-04-25T11:59:02.381-07:00Monkey Bread<a href="http://www.flickr.com/photos/gottalittlespacetofill/4597373025/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_XDZNDL6dA1M2dcwv_Qyk4hzzj28RwuTg36XNqhnIcQLmMqOjCxKQ3ECvzdr52CXF1LiXRZSNDPU3JXb6lP4dLczgjXVzp9hpfvGZZlPXE_L49ddt7nHX5i19Md_x3UF41BEsQBk3XX2/s320/monkey+bread.jpg" id="BLOGGER_PHOTO_ID_5472887503632071250" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 318px;" /></a><br />
<span style="font-size: small;">Monkey Bread!</span><span style="font-size: small;"> I mean seriously. This makes an amazing Mother's Day table contribution, pleasing both kids and adults alike. It's sweet, there's warmth from the cinnamon, it's buttery and soft and you get to rip it apart with your fingers. Om nom. There are many recipes out there that call for using packaged biscuit dough, but we try to avoid processed foods, so I found a recipe that called for making the dough from scratch. There is rising time involved so plan accordingly! </span><br />
<br />
<b><i>Monkey Bread</i></b><br />
<a href="http://www.foodnetwork.ca/recipe/monkey-bread/9527/" target="_blank"><i>Food Network Canada</i> </a><span style="font-size: small; font-style: italic;"><br />
Makes 1 large bundt pan</span> <span style="font-size: small; font-style: italic;"><br />
<br />
4 tablespoons plus 1/2 cup butter, melted</span> <span style="font-size: small; font-style: italic;"><br />
2 cups milk</span> <span style="font-size: small; font-style: italic;"><br />
1/4 cup brown sugar</span> <span style="font-size: small; font-style: italic;"><br />
1 tablespoon vanilla</span> <span style="font-size: small; font-style: italic;"><br />
1 tablespoon instant yeast</span> <span style="font-size: small; font-style: italic;"><br />
4 cups flour</span> <span style="font-size: small; font-style: italic;"><br />
2 teaspoons salt</span> <span style="font-size: small; font-style: italic;"><br />
1 cup sugar</span> <span style="font-size: small; font-style: italic;"><br />
3 tablespoons cinnamon</span> <span style="font-size: small; font-style: italic;"><br />
<br />
Preheat oven to 200F. Lightly oil a large bundt pan or other baking pan.</span> <span style="font-size: small; font-style: italic;"><br />
<br />
In a large bowl, add melted butter, milk, brown sugar, vanilla and yeast. Stir together, then add the flour and salt. Mix with mixer until dough comes together in a shiny mass, and pulls away from the sides of the bowl.<br />
<br />
Put the dough in a large oiled bowl, cover with a towel, and place in the preheated warm oven for 1 hour, or until doubled in size.</span><span style="font-size: small;"> </span><span style="font-size: small; font-style: italic;">When the dough has risen, take it out of the oven and pour the melted butter into a small bowl. Put the sugar and cinnamon into a second bowl and whisk well to combine.</span> <span style="font-size: small; font-style: italic;"><br />
<br />
Punch down the dough to knock the air out of it and then form and roll small balls in your hand or on the counter. Dip them first in the melted butter and then roll in the cinnamon sugar and layer them in the bundt or other baking pan.</span> <span style="font-size: small;"></span><br />
<span style="font-size: small;"><br />
</span><span style="font-size: small; font-style: italic;">Put the pan into the oven to rise for a second time, for about 45 minutes, until the dough balls reach the top of the pan and double once again.<br />
<br />
Remove from the oven, and increase the heat to 350F. Once hot, place the pan back into the oven and bake for 40 minutes.</span><span style="font-size: small;"><br />
</span><div class="blogger-post-footer">__________________________________________________________________________________________
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com6tag:blogger.com,1999:blog-8933586451857161893.post-4486576540532926212014-04-10T11:53:00.000-07:002014-04-10T11:59:53.092-07:00Random Assortment of Tips - Parties, Kitchen, Personal & Home<b>Having a party?</b><br />
-use <u>cake stands</u> to serve the food - stack them for a dramatic display.-pretzel sticks make clever edible toothpicks for cubes of cheese or meat.<br />
-ordinary ice cubes become extraordinary if you <u>freeze mint leaves, citrus wedges or maraschino cherries inside them</u>.<br />
-skip the balloons and save your breath with <u>clusters of paper lanterns</u> instead: they are reusable and you won't waste time blowing them up.<br />
<br />
<b>In the kitchen...</b><br />
-after grating soft cheeses or other sticky foods, <u>use the pulp side of a lemon</u> to remove hard to clean residues.<br />
-lemons are also effective at <u>bleaching and cleaning cutting boards</u>.<br />
-<u>use a turkey baster</u> to simplify <i>(and to keep things neater)</i> portioning out small amounts of liquid and batters.<br />
<br />
<b>Health and Beauty:</b><br />
-to lighten blond hair slightly, simmer two sliced lemons in water for one hour <i>(add more water if necessary)</i>. <u>Strain, pour into spray bottle and mist hair</u>. Even more effective if heading out into the sun.<br />
-<u>roast a halved lemon</u> over a flame until the peel turns golden. Remove from heat and mix juice with one teaspoon of honey; drink. Soothes a sore throat.<br />
<br />
<b>Around the house:</b><br />
-skip bleach, <u>add 1/4 to 1/2 cup lemon juice</u> to wash cycle to lighten whites.<br />
-<u>soak a cotton ball in vanilla or apply a few drops of essential oil</u> then place in your vacuum bag before vacuuming. Will scent the rooms as you go.<br />
-if you worry about your plants when going on vacation, poke a tiny hole in the cap of a bottle and <u>stand it cap side down into the soil</u> of your plant pot. The water will drop out slowly, keeping your plant happy.<div class="blogger-post-footer">__________________________________________________________________________________________
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com0tag:blogger.com,1999:blog-8933586451857161893.post-36262123886271483142014-04-07T15:02:00.000-07:002014-04-07T15:02:53.463-07:00Peach Cobbler for Peaches Geldof<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG60C7HJbzcvn7YSG70JDluO1H7kB8GdnCcqZN8Y2ZinOcMDEcD1nwBFPGcahBiUFPWMDZH2-w2s1i38BAmp5Cuflx7aNdY4VVaYLAfTJrKyYqLaNXLD0I13hJQeKn5t9_2W7OG9ivgDS/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG60C7HJbzcvn7YSG70JDluO1H7kB8GdnCcqZN8Y2ZinOcMDEcD1nwBFPGcahBiUFPWMDZH2-w2s1i38BAmp5Cuflx7aNdY4VVaYLAfTJrKyYqLaNXLD0I13hJQeKn5t9_2W7OG9ivgDS/s1600/photo+3.JPG" height="240" width="320" /></a></div>
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I'm not one for celebrity news. I don't follow the typical websites dedicated to the inane details of celebrity lifestyle. Facebook however, has begun including a 'Trending' section in the sidebar and it was there that I learned of the <a href="http://www.theglobeandmail.com/life/celebrity-news/peaches-geldof-daughter-of-bob-geldof-dies-report/article17855122/" target="_blank">untimely death of a young lady named Peaches</a>, daughter of Bob Geldof, who founded the Bandaid.<br />
<br />
Celebrities, despite their big fat bank accounts, nice clothes and fancy vacations, really do have it sort of rough. They live their life with cameras flashing constantly, not even able to run out to the grocery store in their flannel jammie pants without it being documented for the world to see. That's got to be extremely stressful. No thanks!<br />
<br />
As a sort of homage to the late Peaches Geldof, I give you Peach Cobbler.<br />
<br />
<i><b>Peach Cobbler</b></i><br />
<i><a href="http://www.food.com/recipe/fresh-peach-cobbler-25600" target="_blank">Food.com </a><b><br />
</b></i><br />
<i>Makes one 8 inch dish</i><br />
<i><br />
</i> <i>2 large peaches, sliced (peeled if using fresh)</i><br />
<i>1 1/2 cups sugar, divided</i><br />
<i>1/2 cup butter, melted</i><br />
<i>1 cup flour</i><br />
<i>2 tsp baking powder</i><br />
<i>1/4 tsp salt</i><br />
<i>1 dash nutmeg</i><br />
<i>3/4 cup milk</i><br />
<i><br />
</i> <i>Preheat oven to 375F.</i><br />
<i><br />
</i> <i>Mix peach slices with 3/4 cup sugar and set aside. Pour butter into an 8 inch square baking dish. Mix flour, baking powder, salt, nutmeg and remaining sugar. Stir in milk until just combined. Pour over butter in baking dish. Top with peach slices.</i><br />
<i><br />
</i> <i>Bake for 45 minutes or until golden. Cobbler is best eaten day of baking as the fruit tends to render it soggy if left to sit.</i><div class="blogger-post-footer">__________________________________________________________________________________________
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com0tag:blogger.com,1999:blog-8933586451857161893.post-30406308954332628622014-04-03T16:15:00.001-07:002014-04-03T16:15:28.907-07:00Kelly's Chewy Double Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6du8NickZ7Fq-q6CGQyuveQnxVV4oOt6gz4eO2ZAn7qFIh4NqBi4gv1IXcdjW0Ty7Gxok4VIcljMFdzyLNZcFu_AbO69-x-7kA0JPglTeNgQQCSyUXbIOglAxFIVqdgcphSgZaYPM6y4b/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6du8NickZ7Fq-q6CGQyuveQnxVV4oOt6gz4eO2ZAn7qFIh4NqBi4gv1IXcdjW0Ty7Gxok4VIcljMFdzyLNZcFu_AbO69-x-7kA0JPglTeNgQQCSyUXbIOglAxFIVqdgcphSgZaYPM6y4b/s1600/photo+4.JPG" height="284" width="320" /></a></div>
<br />
It's interesting to think about the odd things one remembers from the various homes lived in growing up. We didn't move a <i>lot</i>, per se, but we did live in several houses and thinking back to what I do remember, some of it is just strange. What sticks in your memory, you know?<br />
<br />
King Road was the first house I have a memory of. Nothing about the inside of the house but outside I remember our dog got all tangled up in a pile of scrap barbed wire out behind the barn and my uncle cutting him free...poor little dog succumbed to his injuries anyway. On another occasion little Rina decided to head off down that long gravel driveway thinking she'd get the mail and suddenly Mom in that bronzey beigey beast of a car roaring up behind, dust billowing all around and her panicked face. Good gracious.<br />
<br />
Then there was the house on the street with the fancy name. I remember vividly watching hockey with my Dad, me eating a banana and him combing out my hair wet from the bath. One of my favorite memories. There was a bridal shower where balloons filled with confetti were popped all over that brown chair in the living room. The backyard where I first learned to ride a bicycle and my Mom suntanning while making garage sale signs with a big black marker.<br />
<br />
Oh, the house on the hill. I loved that house because of the big piece of country property it was on - treed and perched just on the side of the hill with a view like nothing else. The forts we built and the fun we had riding our bicycles...Dad building bonfires <i>(because that's how country folk got rid of garbage don't you know)</i> and tossing the odd fuse or lightbulb into the flames just for fun. Finding pieces of broken pottery in the dirt as my Dad landscaped; my littlest brother falling out of the pool and how frightening it was as Mom took him to the hospital because he kept dozing off. Mom hiding pieces of Trident gum in the plants so my birthday party guests could have a scavenger hunt. The cast iron woodstove and how another brother burnt his entire hand on it - the blister, oh my goodness the blister. My sister and I finding our new birthday bicycles in the storage shop under the patio.<br />
<br />
Finally, the house where we lived the longest, and where I moved out on my own from. Far too many memories to list, in that house. I will however mention Kelly, our neighbor.<br />
<br />
Her Mom passed along a recipe for double chocolate chip cookies to my Mom many many years ago and as a kid, I never really liked them. But boy oh boy do I ever like them now. They're rich and chewy and chocolately and really? There isn't one single reason I can think of for us both not to make them right now.<br />
<br />
<i><b>Kelly's Chewy Double Chocolate Cookies</b></i><br />
<i>Makes 4 dozen large cookies</i><br />
<i><br /></i>
<i>1 1/4 cups butter</i><br />
<i>2 cups sugar</i><br />
<i>2 eggs</i><br />
<i>2 teaspoons vanilla</i><br />
<i>2 cups flour</i><br />
<i>3/4 cup cocoa</i><br />
<i>1 teaspoon baking soda</i><br />
<i>1/2 teaspoon salt</i><br />
<i>2 cups chocolate chips</i><br />
<i><br /></i>
<i>Cream butter and sugar. Add eggs and vanilla; beat well. Add flour, cocoa, baking soda and salt. Blend well. Stir in chocolate chips.</i><br />
<i><br /></i>
<i>Drop by spoonful onto parchment lined baking sheet. Bake at 350F for 8-9 minutes, do not overbake!!</i><br />
<i><br /></i>
<i>The cookies will puff up while baking but flatten while cooling.</i><div class="blogger-post-footer">__________________________________________________________________________________________
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com0tag:blogger.com,1999:blog-8933586451857161893.post-90277725038014710492014-04-01T18:22:00.000-07:002014-04-01T18:22:18.628-07:00Gingerbread GranolaSo uh...hello again. Poor blog. I'm not apologizing, however - life, real life, comes first and foremost always, no? <br />
<br />
While writing up the recipe for this post I felt badly about not updating on life <i>(you know, for all of those readers still hanging around *crickets*)</i>. Perhaps in another post? I'm just dipping my toes into the blog waters at this point...see how she feels, trying things on for size again.<br />
<br />
In any case, hai! Granola! I feel bad about granola. It's like the redheaded step child of foods I like. When I have it, I'm all over it, a regular yogurt-n-granola-for-breakfast-lunch-snack-nighttime snack-fiend. Bring it on. When I don't have it, I don't feel like making it and therefore do not have a fiendish addiction to it. I'm so fickle.<br />
<br />
This granola? Even Matt <i>(who doesn't typically like yogurt)</i> thought this was delicious. It's the maple syrup, doncha know. And of course those gingerbready spices. I was at first concerned about all of that olive oil - I would suggest using a very light and subtle oil although once baked and tasted you don't really know it's there. We typically choose Greek yogurt, for the thicker texture and tangy flavor. Top it off with this crunchy goodness and you are set. Om nom.<br />
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<br />
<br />
<i><b>Gingerbread Granola</b></i><br />
<i><a href="http://www.abeautifulmess.com/2013/12/gingerbread-granola.html" target="_blank">A Beautiful Mess</a></i><br />
<i><br /></i>
<i>2 cups oats</i><br />
<i>1 cup almond slivers</i><br />
<i>1/3 cup olive oil</i><br />
<i>1/3 cup maple syrup</i><br />
<i>1/2 tsp salt</i><br />
<i>1/2 tsp cinnamon</i><br />
<i>1/2 tsp ginger</i><br />
<i>1/4 tsp allspice</i><br />
<i>1/4 tsp nutmeg</i><br />
<i>1/4 tsp cloves</i><br />
<i><br /></i>
<i>Combine oats and almond slivers in a large bowl. Add olive oil and maple syrup and stir to combine. </i><br />
<br />
<i>Combine spices in a separate bowl and toss with granola. </i><br />
<br />
<i>Bake at 350F for 15-18 minutes or until golden and crunchy!</i><br />
<br />
I'm caving, but just barely. Here's the most recent shot of my beautiful family:<br />
<br />
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com0tag:blogger.com,1999:blog-8933586451857161893.post-8737971163351460732013-01-09T23:13:00.000-08:002013-01-09T23:13:45.022-08:00Get Cape. Wear Cape. Fly.This year, I’m striving to improve.<br />
<br />
<u>Take better care of my overall health.</u> Drink more herbal tea. Relax. Exercise! Go to bed earlier and wake up with the sun. Respect dark chocolate for its beneficial properties. <br />
<br />
<u>Be more on top of things.</u> Important emails, especially those with regard to Bear’s homeschooling, should be written and responded to promptly. I must plan ahead and aim to get things done.<br />
<br />
<u>Use my abilities in the kitchen towards gifts of gratitude.</u> A <a href="http://suitableforconsumption.blogspot.ca/2009/09/chocolate-mayo-cake_06.html" target="_blank">chocolate mayo cake</a> wins over a <a href="http://gottalittlespacetofill.blogspot.ca/2009/09/super-epic-rainbow-cake.html" target="_blank">buttercream spectacular</a> any day. <br />
<br />
<u>Improve my planning skills.</u> Contemplate and complete one handmade Christmas gift each month. Include breakfast and lunch on the menu and take the night before to prepare them. Take note of birthdays, anniversaries, and other important dates and give thoughtfully. <br />
<br />
And finally, <br />
<br />
...<i>live</i> more. Go outdoors and breathe. <i>Notice</i> everything. Hug my kid and kiss my husband and live <i>in the now</i>. Be in the moments.<br />
<br />
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com0tag:blogger.com,1999:blog-8933586451857161893.post-10305059046066722412012-06-18T21:45:00.007-07:002012-06-18T22:41:54.424-07:00Dutch Baby PancakeIt's been raining. And raining and raining. I don't believe it's ever going to stop. There are residents in my small city who've been given flood evacuation notices due to the swollen waterways and incessant rain. Send a boat, would you?<br /><br /><a href="http://www.flickr.com/photos/gottalittlespacetofill/7399257118/in/photostream/lightbox/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 290px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGO7D_AhCl5PPYlbhohUPvYu7Vc_VD_E93FWgjcaDUWC726QUb7A3TSPh_oTx4dUN9mW1r8z9yOeRu426W-8M9SzF67uQA6bjOTtSd3tpS34754mb8tkkYciAN7J2s5IZmJkRURi5rBtLm/s400/the+dutch+baby+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5755608307642665138" border="0" /></a><br />Perhaps if I make another Dutch Baby pancake for the Bear, the sun shall return.<br /><br />Do you think I should have allowed mine to brown a bit longer? It was quite eggy and rich (duh?) and although absolutely delicious, the texture wasn't as light as I was expecting. The Bear and I had sliced strawberries and a bit of syrup with ours and it was sugar overload - one or the other, next time.<br /><br />The recipe uses 3 eggs to serve 2 to 4 people, so if you find yourself with a few eggs needing to be used up (as I was), this is a sweet change from the expected omelet or quiche. However, one could omit the sugar and add a few savory notes to the batter, like rosemary or hot sauce, and serve with cooked ham or sausage and small-cubed cheeses, for a different take on that expected omelet or quiche.<br /><br /><span style="font-weight: bold; font-style: italic;">Dutch Baby Pancake</span><br style="font-style: italic;"><a style="font-style: italic;" href="http://dinnersforwinners.wordpress.com/2012/05/10/dutch-baby-pancake/">Dinners For Winners</a><br style="font-style: italic;"><span style="font-style: italic;">Serves 2-4</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">2 tablespoons butter</span><br style="font-style: italic;"><span style="font-style: italic;">3 eggs</span><br style="font-style: italic;"><span style="font-style: italic;">3/4 cup milk</span><br style="font-style: italic;"><span style="font-style: italic;">1/2 cup flour</span><br style="font-style: italic;"><span style="font-style: italic;">1/4 teaspoon salt</span><br style="font-style: italic;"><span style="font-style: italic;">1/2 teaspoon vanilla</span><br style="font-style: italic;"><span style="font-style: italic;">1/4 cup sugar</span><br style="font-style: italic;"><span style="font-style: italic;">powdered sugar, fruit, jam, syrup, etc for serving</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">Place butter in oven proof skillet (cast iron, preferably) to preheat at 425F. In a blender, food processor or using a stick blender, combine eggs, milk, flour, salt, vanilla and sugar till smooth.</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">When oven is preheated and butter melted, remove the skillet (use your oven mitts - that sucker is HOT) and swirl butter to coat all sides. Pour batter into the hot skillet and return to oven to bake 20 minutes, or until puffed and browned. </span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">Slice and serve immediately as pancake begins to deflate upon removal from oven. Serve with various toppings.</span><div class="blogger-post-footer">__________________________________________________________________________________________
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com4tag:blogger.com,1999:blog-8933586451857161893.post-6069172559462355742012-05-09T20:54:00.007-07:002012-05-09T22:10:52.806-07:00Cucumber Salad<a href="http://www.flickr.com/photos/gottalittlespacetofill/7168726482/in/photostream"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUx37odiiwaikxYq6WcIbx9d8M40l7dZ5FqxsQ6EghqVysAQ1jM5mn_JPIrdqQDrBZ81UYxCInlQ2JSybkuJQEMFyOKuQTIqkZcBknAUW7xNow5a3QkGhv6MimJ16vpj_F0dEqjOTKDLJf/s400/cuke+salad+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5740752078136792658" border="0" /></a><br />My Mom dropped off a container of strawberries today - quite ripe and needing to be used. Off to <a href="http://pinterest.com/littlespace/">Pinterest</a>! I found nothing I wanted or could make using the strawberries, but was reminded of this simple sounding recipe for a spicy cucumber salad. Had a few Thai chilis leftover from the guacamole, most of a cucumber in the crisper plus a good hunk of red onion needing to be used so I was good to go.<br /><br />Glad I did, too - I could easily eat an entire cucumber made into this salad. It's really good: light, fresh, crunchy, and the dressing is perfect. Yum.<br /><br /><div style="text-align: center;"><span style="font-size:85%;">*be cautious with hot chilis - the capsaicin can transfer to your skin and cause burning irritation; wear gloves while preparing the peppers if you feel it necessary*</span><br /></div><br /><span style="font-weight: bold; font-style: italic;">Cucumber Salad</span><br style="font-style: italic;"><a href="http://www.kayotic.nl/blog/zesty-cucumber-salad"><span style="font-style: italic;">Kayotic Kitchen</span></a><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">1 cucumber, sliced lengthwise and seeds mostly removed</span><br style="font-style: italic;"><span style="font-style: italic;">1 small red onion</span><br style="font-style: italic;"><span style="font-style: italic;">1-2 Thai chilis (fewer the seeds, lesser the heat)</span><br style="font-style: italic;"><span style="font-style: italic;">2 tbsp honey</span><br style="font-style: italic;"><span style="font-style: italic;">3 tbsp rice vinegar</span><br style="font-style: italic;"><span style="font-style: italic;">1/8 tsp ground ginger</span><br style="font-style: italic;"><span style="font-style: italic;">1/4 tsp ground coriander seed</span><br style="font-style: italic;"><span style="font-style: italic;">few drops sesame oil</span><br style="font-style: italic;"><span style="font-style: italic;">1 tbsp vegetable oil</span><br style="font-style: italic;"><span style="font-style: italic;">pinch of salt</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">Chop cucumber, red onion and chili into a dish. Whisk together honey, rice vinegar, spices, oils, and salt. Dress salad and chill 15 minutes before serving.</span><div class="blogger-post-footer">__________________________________________________________________________________________
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com0tag:blogger.com,1999:blog-8933586451857161893.post-23461879483251772582012-05-05T21:25:00.007-07:002012-05-09T21:27:07.132-07:00Guacamole<a href="http://www.flickr.com/photos/gottalittlespacetofill/7168884886/in/photostream/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkRf1N4NfMG7hJnD5PfyjMJ1V3gGSc40NAtuFHT11AHP3Di7_MMGk-sYd4hUAkohEsdRT6q1kKSqL6TtFRIhumuc5UlIfZrav9BvMPKAgmfTBXs_i8iGnaOwi8dadOUpToJmpIx-63hHu/s400/ggg.jpg" alt="" id="BLOGGER_PHOTO_ID_5740756370947658258" border="0" /></a><br />Matt and I have been watching a lot of Jamie Oliver, lately. <a href="http://www.jamieoliver.com/tv-books/jamie-at-home">Jamie at Home</a>, mostly, with a bit of <a href="http://www.jamieoliver.com/tv-books/jamies-great-italian-escape">Jamie's Great Italian Escape</a> thrown in for good measure. I admire the simple, no nonsense approach to life and the kitchen, and this guacamole is proof that even I, a strict follower of recipes, can wing it just a little...with delicious results.<br /><br />We served the guacamole with cheese quesadillas.<br /><span style="font-size:85%;"><br /></span><div style="text-align: center;"><span style="font-size:85%;">*be cautious with hot chilis - the capsaicin can transfer to your skin and cause burning irritation; wear gloves while preparing the peppers if you feel it necessary*</span><br /></div><br /><span style="font-weight: bold; font-style: italic;">Jamie Oliver's Guacamole</span><br style="font-style: italic;"><span style="font-style: italic;">Serves 2</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">1 avocado, peeled and pitted</span><br style="font-style: italic;"><span style="font-style: italic;">1 rounded tablespoon finely minced onion</span><br style="font-style: italic;"><span style="font-style: italic;">2 Thai chilis, finely minced (fewer the seeds, lesser the heat)</span><br style="font-style: italic;"><span style="font-style: italic;">kosher salt and freshly ground black pepper</span><br style="font-style: italic;"><span style="font-style: italic;">1 tomato, deseeded and diced</span><br style="font-style: italic;"><span style="font-style: italic;">juice of 1 lemon</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">Mash the avocado and season with about 1/4 tablespoon kosher salt and a few grinds of black pepper. Fork in the onion, chili and tomato. Stir in the lemon juice. Taste and adjust seasoning (I added another half tablespoon or so of kosher salt and another few grinds of black pepper).</span><div class="blogger-post-footer">__________________________________________________________________________________________
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com0tag:blogger.com,1999:blog-8933586451857161893.post-63970613626846844862012-02-01T07:44:00.003-08:002012-05-09T22:06:42.555-07:00Beatty's Chocolate Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/gottalittlespacetofill/6793506587/lightbox/" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqQMnqFKrr6D9blyy6Wk0lUEovU4r4-J46jV1Bl0AtTk52cSpdjtZZayWj3yhmJbrAeJ7Gk42l7MhAeF0n0FsnPMLG5DIW5IlciORRluJmzm7N-fa4M9CoTjDWHkk79L2d1N3O3FNqwPk/s400/choc+cake.jpg" border="0" height="400" width="331" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> Chocolate cake, a favorite recipe, for no good reason.</div><br />This cake is deep and dark. Use good coffee (it's an Ina recipe, after all). You will love this cake all kinds of crazy. Try a piece as soon as it's ready but really, it's even better after a night in the fridge.<br /><br /><i><b>Beatty's Chocolate Cake</b></i><br /><i><a href="http://www.foodnetwork.com/ina-garten/index.html">Barefoot Contessa At Home</a></i><br /><i>Serves 8</i><br /><br /><i>butter, for greasing pans </i><br /><i>1 3/4 cups all purpose flour, plus more for pans </i><br /><i>2 cups sugar </i><br /><i>3/4 cup good cocoa powder </i><br /><i>2 teaspoons baking soda </i><br /><i>1 teaspoon baking powder </i><br /><i>1 teaspoon salt </i><br /><i>1 cup buttermilk, shaken </i><br /><i>1/2 cup vegetable oil </i><br /><i>2 extra large eggs, at room temperature </i><br /><i>1 teaspoon pure vanilla extract </i><br /><i>1 cup freshly brewed hot coffee </i><br /><i>1 Recipe Chocolate Buttercream, follows</i><br /><br /><i>Preheat oven to 350F. Butter 2 (8 inch) round cake pans. Line with parchment paper, butter again and flour both pans.</i><br /><br /><i>Sift and combine flour, sugar, cocoa, baking soda, baking powder and salt in large bowl. In a medium bowl, combine the buttermilk, oil, eggs and vanilla. With a mixer on low speed, slowly add the wet ingredients to dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.</i><br /><br /><i>Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.</i><br /><br /><i>Place 1 layer flat side up on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.<b> </b></i><br /><br /><i><b>Chocolate Buttercream</b> </i><br /><i>6 ounces good semisweet chocolate </i><br /><i>1/2 pound (2 sticks or 1 cup) unsalted butter, at room temperature </i><br /><i>1 extra large egg yolk, at room temperature </i><br /><i>1 teaspoon pure vanilla extract </i><br /><i>1 1/4 cups sifted icing sugar </i><br /><i>1 tablespoon instant coffee powder (omit if not looking for a lot of coffee flavor)</i><br /><br /><i>Chop the chocolate and place it in a heat proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.</i><br /><br /><i>In a large bowl, beat butter on medium high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the icing sugar then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.</i><br /><br /><i>Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake. </i><div class="blogger-post-footer">__________________________________________________________________________________________
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com4tag:blogger.com,1999:blog-8933586451857161893.post-38672843964761784022012-01-06T14:22:00.001-08:002014-04-01T16:33:29.446-07:00Beef and Broccoli<div class="separator" style="clear: both; text-align: center;">
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I made something epic for dinner last night. And I swear, my stomach just growled in thinking about it.<br />
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Don't over cook the broccoli! The slight crunch contrasts beautifully with the tender beef.<i><b> </b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkIfSzZI06tkBeHX0EB-DYKqs3Z14RoXuTcPyw-xNOu62sdCpltuRdkIXa-jP_3UaIJQa-sE5-VcZaRr0gdVK-KyfLlrMtqPwm-_1-KFT30bebETJi8I_HC9hBs32P9cIgg9w_1kexs6s/s1600/beefbroccoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkIfSzZI06tkBeHX0EB-DYKqs3Z14RoXuTcPyw-xNOu62sdCpltuRdkIXa-jP_3UaIJQa-sE5-VcZaRr0gdVK-KyfLlrMtqPwm-_1-KFT30bebETJi8I_HC9hBs32P9cIgg9w_1kexs6s/s1600/beefbroccoli.jpg" height="320" width="320" /></a></div>
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<i><b>Beef and Broccoli</b></i><br />
<i><a href="http://rainydaygal.com/2011/02/03/beef-with-broccoli/" target="_blank">Rainy Day Gal</a></i><br />
<i>Serves 4</i><br />
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<i>marinade for beef:</i><br />
<i>1/2 teaspoon baking soda</i><br />
<i>1 teaspoon sugar</i><br />
<i>1 tablespoon cornstarch</i><br />
<i>1 tablespoon soy sauce</i><br />
<i>1 tablespoon water</i><br />
<i>2 tablespoons vegetable oil</i><br />
<i>1 1/2 lbs steak, sliced thinly</i><br />
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<i>for the sauce:</i><br />
<i>1/4 cup soy sauce</i><br />
<i>2-3 tablespoons water</i><br />
<i>2 tablespoons brown sugar</i><br />
<i>4 cloves garlic, minced</i><br />
<i>2 tablespoons flour</i><br />
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<i>3 tablespoons vegetable oil</i><br />
<i>1 small onion, diced</i><br />
<i>2 heads broccoli crowns</i><br />
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<i>Whisk together marinade ingredients and toss with sliced steak. Cover and refrigerate at least 1 hour.</i><br />
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<i>In a small bowl, whisk together soy sauce, water, brown sugar, garlic, and flour until smooth. Set aside.</i><br />
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<i>In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over medium high heat until shimmering. Add broccoli and diced onion and quickly saute 3 minutes, stirring frequently. Remove to a plate.</i><br />
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<i>Cautiously add remaining oil to the hot pan. Add marinated meat and half the sauce mixture and saute 3-4 minutes, stirring often, until the meat is no longer pink. Add broccoli and onion to the pan with remaining sauce, and saute 1 minute till heated through.</i><br />
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<i>Serve over rice, if desired.</i><br />
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<b>Liked something? Didn't like it? Questions? <a href="http://gottalittlespacetofill.blogspot.com/2012/01/beef-and-broccoli.html" target="_blank">Leave a comment!</a></b><b> or Follow me on <a href="http://twitter.com/littlespace">Twitter!</a></b><br />
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com4tag:blogger.com,1999:blog-8933586451857161893.post-56682030951004344162011-12-22T14:21:00.000-08:002011-12-22T14:22:39.067-08:00Candied Orange Peel<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/gottalittlespacetofill/6538161073/in/photostream/" target="_blank"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOk6TAFq9brDDNqZFWNnzNMh_zZAexB0J1NXeNQ-pxNGNcCItsw6LxHxSKR1AZiMxw3-jDWFXTxV1QQV-R5dBqgvo1zscfMGA4GWvk789_ICglJU1AjMyX93qYxzFdMs1ffupURYwQ1yeQ/s320/candied+orange+peel.jpg" width="320" /></a></div>
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As long as you plan one day ahead, these candied orange peels make an easy, but classy, gift. So pretty! And they taste like summertime (aka, delicious). <br />
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<i><b>Candied Orange Peel</b></i><br />
<i><a href="http://www.saveur.com/article/Recipes/Candied-Orange-Peels" target="_blank">Saveur</a> </i><br />
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<i>3 navel oranges</i><br />
<i>1 cup sugar, plus more for coating</i><br />
<i>1/2 cup water</i><br />
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<i>Wash oranges well; section and separate flesh from skin. Trim any excess pith from each section of peel. Julienne peel thinly, place in bowl, cover with water and refrigerate overnight.</i><br />
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<i>Transfer strips to a saucepan, cover with water and bring to a boil over medium heat. Boil 5 minutes. Drain and set aside. In the same saucepan, bring the sugar and water to a boil and stir until sugar dissolves. Add orange peel strips and simmer till soft and glazed, at least 30 minutes. Remove to a cooling rack and let dry till tacky. Toss in sugar until well coated. Dip in melted chocolate, if desired.</i><br />
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<b>Liked something? Didn't like it? Questions? <a href="http://gottalittlespacetofill.blogspot.com/2011/12/candied-orange-peel.html" target="_blank">Leave a comment!</a></b><b> or Follow me on <a href="http://twitter.com/littlespace">Twitter!</a></b><br />
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com1tag:blogger.com,1999:blog-8933586451857161893.post-90947544652064113332011-12-19T08:23:00.000-08:002011-12-19T08:24:14.070-08:00Super Simple Cranberry Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/gottalittlespacetofill/6537977389/in/photostream/" target="_blank"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUgI4dT1T_JlR0XPhMHBo4Hdq6DKybeaYV4fX6sjwfbKAbkqxD7wbEwesUpKHPnwIF80iK_hSrji8r7ho2dM7bU_jGiDZFl9RZtbPkW1PExLg78owOQIskKeAekh89tuhYmKarOudeS0v/s320/cranberry+sauce+2.jpg" width="320" /></a></div>
Easiest cranberry sauce ever, that doesn't come in a can. Toss all of the ingredients into a pan, simmer, and it's done. Fresh, all natural, and at the risk of being repetitious, so easy.<br />
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<i><b>Super Simple Cranberry Sauce</b></i><br />
<i>Makes 2 cups</i><br />
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<i>12 oz fresh cranberries</i><br />
<i>1 cup white sugar</i><br />
<i>1/2 cup orange juice</i><br />
<i>1/2 cup water</i><br />
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<i>Combine all ingredients in a saucepan and simmer until berries burst and sauce thickens, about 10 to 15 minutes, stirring frequently. </i><br />
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<b>Liked something? Didn't like it? Questions? <a href="http://gottalittlespacetofill.blogspot.com/2011/12/super-simple-cranberry-sauce.html" target="_blank">Leave a comment!</a></b><b> <span style="color: #999999;">or</span> Follow me on <a href="http://twitter.com/littlespace">Twitter!</a></b><br />
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com1tag:blogger.com,1999:blog-8933586451857161893.post-33794923506372344122011-12-17T13:00:00.000-08:002011-12-17T13:35:35.050-08:00Candy Cane Cookies<a href="http://www.flickr.com/photos/gottalittlespacetofill/4185465547/in/photostream/"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415231097718019970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzk0WmsPemt8m74dRBV4cD33EOFs9YM-QzqlZph6IqEA_5ScLrHQrHyBYA_tQDrW8c1HUQ3WiCTJtkfIo0tm2KF3TN9OBTDnecUe88xZ9PdiGqe89XRtIIlgdgFVMjo8NemrECZhXermr0/s320/candy+cane+christmas+cookies+close.jpg" style="display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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Remixing an old blog post today...hope you don't mind but these are too cute to skip!</div>
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<span style="font-size: 100%;"><br />Today's cookie? A retro cookie straight outta the <a href="http://en.wikipedia.org/wiki/Aluminum_Christmas_tree">aluminum tree and color wheel</a> </span><span style="font-size: 100%; font-style: italic;">(ooooh I want so bad)</span><span style="font-size: 100%;">, <a href="http://en.wikipedia.org/wiki/Andy_Warhol">Andy Warhol</a>, <a href="http://en.wikipedia.org/wiki/Go-go_boots">go go boot</a> and Elvis era - the Sixties, of course! <a href="http://www.amazon.com/gp/product/0764566377?ie=UTF8&tag=gotlitspa-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0764566377">Betty Crocker's Cooky Book</a>, published 1963, showcased this funky cookie with it's twisted strands and when I first saw it <a href="http://www.cakespy.com/blog/2009/11/17/candy-stripes-candy-cane-cookies-recipe.html">via Cakespy</a>, I knew it was going on the must-bake list this year.<br /><br />The only changes made to the recipe was going the all butter route as suggested by Cakespy </span><span style="font-size: 100%; font-style: italic;">(the original recipe calls for a shortening and butter blend)</span><span style="font-size: 100%;"> as well as skipping the almond extract in favor of using all vanilla.</span><br />
<span style="font-size: 100%;"><br /></span><span style="font-size: 100%; font-style: italic; font-weight: bold;">Candy Cane Cookies</span> <span style="font-size: 100%; font-style: italic;"><br />Adapted From </span><span style="font-size: 100%;"><a href="http://www.amazon.com/gp/product/0764566377?ie=UTF8&tag=gotlitspa-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0764566377" style="font-style: italic;">Betty Crocker's Cooky Book</a></span> <span style="font-size: 100%; font-style: italic;"><br />Makes 4 dozen</span> <span style="font-size: 100%; font-style: italic;"><br /><br />1 cup butter</span> <span style="font-size: 100%; font-style: italic;"><br />1 cup sifted icing sugar</span> <span style="font-size: 100%; font-style: italic;"><br />1 egg</span> <span style="font-size: 100%; font-style: italic;"><br />2 1/2 teaspoons vanilla extract</span> <span style="font-size: 100%; font-style: italic;"><br />2 1/2 cups flour</span> <span style="font-size: 100%; font-style: italic;"><br />1 teaspoon salt</span> <span style="font-size: 100%; font-style: italic;"><br />red food coloring</span> <span style="font-size: 100%; font-style: italic;"><br /><br />Preheat oven to 375F. </span> <span style="font-size: 100%; font-style: italic;"><br /><br />Cream butter and sugar; add egg and vanilla. Blend thoroughly.<br /><br />Spoon and measure flour, stir in salt. Add to butter mixture and combine.</span> <span style="font-size: 100%; font-style: italic;"><br /><br />Divide dough into two parts; blend red food coloring into one half until desired shade.</span> <span style="font-size: 100%; font-style: italic;"><br /><br />Taking small bits of dough from each color, roll each into 4 inch strips on a lightly floured surface. Place strips alongside one another, press gently together and twist. <span style="font-weight: bold;">Very important - shape cookies one at a time or dough will become too dry to twist.</span></span> <span style="font-size: 100%; font-style: italic;"><br /><br />Place cookies on parchment lined baking sheet and curve the top of cookie down to form the handle of the candy cane.</span><span style="font-size: 100%;"> </span><span style="font-size: 100%; font-style: italic;">Bake approximately 9 minutes or until bottoms are just lightly browned. While still warm, remove to cooling rack and if so desired, sprinkle with sugar. Allow to cool completely.</span></div>
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<a href="http://www.flickr.com/photos/gottalittlespacetofill/4186226556/"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415231091138882322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWtz_Gwyj179egJkhAc99uY9GJqxigYO1qRroIapvs_28fs1gYMs6MHs64V6wh2I0wlgOAMYGRexoj-klhsK-Q5oEpVfe5Fq53ApQn38pbynIFqeLNPdL3TVJLvkuGYuhOczTz7X7mnty/s320/candy+cane+christmas+cookies.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><div class="blogger-post-footer">__________________________________________________________________________________________
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com5tag:blogger.com,1999:blog-8933586451857161893.post-70185840213933575762011-12-15T14:21:00.000-08:002011-12-15T14:23:10.796-08:00Christmas CollationIn less than two weeks, Christmas will be here. Two weeks! Best get to baking...<br />
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Need a bit of inspiration?<br />
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<a href="http://gottalittlespacetofill.blogspot.com/2010/12/gingerbread-trees-with-lemon-icing.html" target="_blank">Gingerbread Trees with Lemon Icing</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7atRyoTgbc-uBJRvZJj2JSQKVmDS-WBViPZNaT2fVnhVzBrAcOnXhXiUd8XH0wTBK1kyMvZUJfkKKG-baA-A4mUvvXq4AekO8rSaCspx06RyTHO_xyqsAGfuGNUX3idT4S3h4piTFbbl/s1600/ginger+trees.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7atRyoTgbc-uBJRvZJj2JSQKVmDS-WBViPZNaT2fVnhVzBrAcOnXhXiUd8XH0wTBK1kyMvZUJfkKKG-baA-A4mUvvXq4AekO8rSaCspx06RyTHO_xyqsAGfuGNUX3idT4S3h4piTFbbl/s320/ginger+trees.jpg" width="319" /></a></div>
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<a href="http://gottalittlespacetofill.blogspot.com/2010/12/chocolate-espresso-snowcaps.html" target="_blank">Chocolate Espresso Snowcaps</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyN7m-Aocw2x533FfrxbphQs8BePsS4eEXj-lqcdBasVUhLd0xajVJIzmP3ysJfHZ5RPpVuxn3uTQrATRHVKi1duMkKcrwOzKvsj_dYPnIeBFRbwEyksCt5AtMutGWe5pvzbieA0Nmylwo/s1600/espresso+snowcaps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyN7m-Aocw2x533FfrxbphQs8BePsS4eEXj-lqcdBasVUhLd0xajVJIzmP3ysJfHZ5RPpVuxn3uTQrATRHVKi1duMkKcrwOzKvsj_dYPnIeBFRbwEyksCt5AtMutGWe5pvzbieA0Nmylwo/s320/espresso+snowcaps.jpg" width="320" /></a></div>
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<a href="http://gottalittlespacetofill.blogspot.com/2010/12/peanut-butter-blossoms.html" target="_blank">Peanut Butter Blossoms</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcE3qr0iKC2T09t1gaCDlzL_oagIAssLqUAQ53K2iAPd2ZUFuruvBGCnsSgb7xWJ__eW0ZEoXOgySzKGNEo6mmM3JXCh8MFD_rvqzo2VLrwxUw9pF9fFB1Hr7SocJIkac2LLhDVl9P6Jm8/s1600/pb+blossoms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcE3qr0iKC2T09t1gaCDlzL_oagIAssLqUAQ53K2iAPd2ZUFuruvBGCnsSgb7xWJ__eW0ZEoXOgySzKGNEo6mmM3JXCh8MFD_rvqzo2VLrwxUw9pF9fFB1Hr7SocJIkac2LLhDVl9P6Jm8/s320/pb+blossoms.jpg" width="320" /></a></div>
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<a href="http://gottalittlespacetofill.blogspot.com/2010/12/candy-cane-meringue-kisses.html" target="_blank">Candy Cane Meringue Kisses</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_qh0I4h-YVdD4zKuJbjyF-m9eSShNb7RloE4ERxD_kwW5bRRL8TShnvgNFK1Ns0q5YO1HI9CFj5rP8ql_313dMTyDt1QLOrtvUpSJnk88tvlCPBwUxQIZifajLN3M_1VCYabzk2qY3ed/s1600/meringue+kisses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_qh0I4h-YVdD4zKuJbjyF-m9eSShNb7RloE4ERxD_kwW5bRRL8TShnvgNFK1Ns0q5YO1HI9CFj5rP8ql_313dMTyDt1QLOrtvUpSJnk88tvlCPBwUxQIZifajLN3M_1VCYabzk2qY3ed/s320/meringue+kisses.jpg" width="309" /></a></div>
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<a href="http://gottalittlespacetofill.blogspot.com/2010/12/rumballs.html" target="_blank">Rumballs</a></div>
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<a href="http://gottalittlespacetofill.blogspot.com/2009/12/homemade-caramels.html" target="_blank">Caramels</a></div>
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<a href="http://gottalittlespacetofill.blogspot.com/2009/12/best-sugar-cookies-ever.html" target="_blank">The Best Sugar Cookies Ever</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxKSlwgoyDdNlabMwVeMadRNxY7dT7Vs_NtIEKGV5WrAx74llJPH-Oo2NsU9R-MCUo9Rlwilv8HGc9LLGLbefoxV3Howr7P1rUg5hejO2wtA9K4wU7DdtDnw6r6J9qMDjnUrRSooiixbW/s1600/sugar+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxKSlwgoyDdNlabMwVeMadRNxY7dT7Vs_NtIEKGV5WrAx74llJPH-Oo2NsU9R-MCUo9Rlwilv8HGc9LLGLbefoxV3Howr7P1rUg5hejO2wtA9K4wU7DdtDnw6r6J9qMDjnUrRSooiixbW/s320/sugar+cookies.jpg" width="240" /></a></div>
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<a href="http://gottalittlespacetofill.blogspot.com/2009/12/gingerbread-bears.html" target="_blank">Gingerbread Bears</a></div>
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<a href="http://suitableforconsumption.blogspot.com/2009/12/peppermint-patties.html" target="_blank">Peppermint Patties</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1gfF6EnMf9VdkV-3bkW1pXcQ8Px2uZNU4MLVh7NwNMq8EM9yaZ1XL0zGEBT4Y2RqqfktGCQE22QcOHphyphenhyphenW7U4sONCh8EmIyyJVsjfIXmb0mdEhp4h9-SO1V5inB0nnSpms4rSxctHilw/s1600/pepp+patties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1gfF6EnMf9VdkV-3bkW1pXcQ8Px2uZNU4MLVh7NwNMq8EM9yaZ1XL0zGEBT4Y2RqqfktGCQE22QcOHphyphenhyphenW7U4sONCh8EmIyyJVsjfIXmb0mdEhp4h9-SO1V5inB0nnSpms4rSxctHilw/s320/pepp+patties.jpg" width="314" /></a></div>
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<a href="http://pinterest.com/pin/100064422940285550/" target="_blank">Chocolate Dipped Candy Canes</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOC68hbQ87ZLc0ce_KO32c6PZxbFz4TnlToOdny64NZ0zPPSqyjALMwTe9sJcLHAYZ8i5JJlAwQP33kqmcTXh4CFs0v37tltgs-Eg9SVpO9sxs2uSd5BgUcBbnGxsCbWMHKtCDsK693Ad/s1600/choc+dip+candy+canes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOC68hbQ87ZLc0ce_KO32c6PZxbFz4TnlToOdny64NZ0zPPSqyjALMwTe9sJcLHAYZ8i5JJlAwQP33kqmcTXh4CFs0v37tltgs-Eg9SVpO9sxs2uSd5BgUcBbnGxsCbWMHKtCDsK693Ad/s320/choc+dip+candy+canes.jpg" width="320" /></a></div>
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<a href="http://www.bakersroyale.com/cakes/peppermint-chocolate-roll/" target="_blank">Chocolate Peppermint Roll </a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirai5tp6pHE9uV9EZTMmmJT2Ts1PajUa-xYVOmb_xtODLzPJg8EOeA-tf_NVKNHyFnIrz0qOK_LGHF1pxP_ig-OjzXx9GnIlRWtXFlo_WjSFBZGBcrEeX7BIak6d-UMjedgAptYoZI5s9G/s1600/Peppermint-Chocolate-Roll_Bakers-Royale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirai5tp6pHE9uV9EZTMmmJT2Ts1PajUa-xYVOmb_xtODLzPJg8EOeA-tf_NVKNHyFnIrz0qOK_LGHF1pxP_ig-OjzXx9GnIlRWtXFlo_WjSFBZGBcrEeX7BIak6d-UMjedgAptYoZI5s9G/s320/Peppermint-Chocolate-Roll_Bakers-Royale.jpg" width="213" /></a></div>
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<a href="http://pinterest.com/pin/100064422940210537/" target="_blank">Chocolate Dipped Ripple Chips</a></div>
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<a href="http://www.lhj.com/recipes/holidays/christmas/gingerbread-house/?page=1" target="_blank">Gingerbread Houses</a></div>
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<a href="http://sherellechristensen.typepad.com/my_weblog/2010/12/christmas-baking-soft-molasses-cookies.html" target="_blank">Soft Molasses Cookies with White Chocolate</a></div>
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<a href="http://thehandicappedkitchen.wordpress.com/2011/10/27/borrachitos-rum-balls/" target="_blank">Rumballs</a></div>
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<a href="http://www.ohdeedoh.com/ohdeedoh/inspiration/5-pickmeups-for-dreary-winter-daysroundup-138188" target="_blank">Christmas Morning Breakfast</a></div>
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<a href="http://sweetcupcakesandtreats.blogspot.com/2010/10/sweet-cupcakes-and-treats-christmas_17.html" target="_blank">Vintage Look Christmas Cookies</a></div>
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The next week is going to be busy in my kitchen. I've got the usual Christmas treats planned, including a few new recipes to try. Here's hoping I'm able to photograph and post about a few of them!<br />
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Do you have any traditional recipes for the holidays? <br />
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<b>Liked something? Didn't like it? Questions? <a href="http://www.blogger.com/goog_1147903774"> </a><a href="http://gottalittlespacetofill.blogspot.com/2011/12/christmas-collation.html" target="_blank">Leave a comment!</a></b><b> <span style="color: #999999;">or</span> Follow me on <a href="http://twitter.com/littlespace">Twitter!</a></b><br />
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com1tag:blogger.com,1999:blog-8933586451857161893.post-81704480711577080062011-10-07T13:11:00.000-07:002011-10-07T13:11:51.508-07:00Koek: To Welcome Fall<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/gottalittlespacetofill/6220549035/"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8Ob-tsWLfCoj5W97mAwh-zyRbkIcpH-nwF6pVhakiGCjFZNwQyCqfTEpuO9izZc8kfnpuYqkHwRrQ47nKqxVMwtf_Iy924t-ssXB4PKvg7eLFN6ILqaheM3BtYPSJDOMZW6W7rTQ49Sv/s320/koek+1.jpg" width="320" /></a></div>
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Fall has arrived, and without hesitation! It's grey, gloomy, damp, and cold 'round these parts; our poor excuse of a summer seems so far away, already. We've used our wood burning fireplace several times and that seems to be helping somewhat with the seasonal transition...<br />
<br />
This cakey Dutch loaf <i>(called 'koek' - phonetically: kook)</i> is heavy and dense and good, even without the typical egg/butter/oil ingredients found in most baked goods. It is full of spice and tastes best sliced thickly and spread generously with butter.<br />
<br />
Perfect for fall.<i><b> </b></i><br />
<br />
<i><b>Koek</b></i><br />
<i>This recipe makes one loaf but is easily doubled or even quadrupled - throw the extra loaves in the freezer!</i><i><b> </b></i><br />
<br />
<i> 2 cups flour</i><br />
<i>1 cup sugar</i><br />
<i>1 teaspoon cinnamon</i><br />
<i>1 teaspoon baking soda</i><br />
<i>1/4 teaspoon nutmeg</i><br />
<i>1/2 teaspoon cloves</i><br />
<i>1/2 teaspoon allspice</i><br />
<i>1/4 cup corn or Roger's syrup</i><br />
<i>1 cup cold water</i><br />
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<i>Preheat oven to 350F. Grease and flour a loaf or bread pan. Whisk together dry ingredients. Add syrup and water and beat well to combine. Pour batter into prepared pan and bake 1 hour or until cake tester comes out clean. Cover with tinfoil near end of bake time if the loaf is browning too quickly. </i><br />
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<b>Liked something? Didn't like it? Questions? <a href="http://gottalittlespacetofill.blogspot.com/2011/10/koek-to-welcome-fall.html">Leave a comment!</a></b><b>
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com1tag:blogger.com,1999:blog-8933586451857161893.post-85872527715376533092011-06-24T08:08:00.000-07:002014-04-01T15:05:41.830-07:00Grilled Chicken & Caramelized Onion PizzaUm, hi.<br />
<br />
Been awhile.<br />
<br />
Sorry about that. Life, and stuff - you know?<br />
<br />
<a href="http://www.flickr.com/photos/gottalittlespacetofill/5865920290/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincEWp6MWdtZcvEyOSDk-7AZGJer_tcTwZkChTBZbNSme5RJRmv2tsmaq2nLud2hk5iFz0U2H0ZXo2RKQy6AZCcYb3y6riRc2BfHYQQ2DCyO8iHQjuy6IzejhMxhqUwSWiMkoef-bM46Qa/s400/pizza+1.jpg" id="BLOGGER_PHOTO_ID_5621810412617978274" style="cursor: hand; cursor: pointer; display: block; height: 339px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
But pizza! Pizza with grilled chicken, and caramelized onions, on a parmesan-garlic-Italian herbed crust!<br />
<br />
It was passable. I thought it was maybe a bit too sweet but Matt loved it, and the Bear ate half of one of those pieces shown in the picture <span style="font-style: italic;">(for a 3 year old who practically lives on a diet of soup and beans and eggs, this is a triumph)</span>.<br />
<br />
Caramelized onions rock my world, for serious. Halve an onion and slice into thin half moons, saute 15 minutes over medium heat with a splash of olive oil and a sprinkle of sugar to encourage caramelization...hello. I toss in a bit of chicken broth after they've softened, just for a bit of body, and right near the end of cooking I drizzle them with just a few drops of red wine vinegar. Come to Mama.<br />
<br />
For the crust, I looked up an easy-ish bread maker pizza dough recipe because I didn't feel like kneading. It called for grated parmesan, a fresh clove of garlic and a hefty amount of Italian herbs. If I use this recipe again, I might pre bake the crust before topping it - I found it a little too bready and would have preferred a crispier crust.<br />
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<span style="font-style: italic; font-weight: bold;">Grilled Chicken & Caramelized Onion Pizza</span><br />
<span style="font-style: italic;">Serves 6</span><br />
<br />
<span style="font-style: italic;">2 boneless, skinless chicken breasts</span><br />
<span style="font-style: italic;">1/2 cup tomato sauce</span><br />
<span style="font-style: italic;">1/2 cup BBQ sauce (we used Kraft's Chicken & Rib)</span><br />
<span style="font-style: italic;">1 onion, halved and sliced into thin half moons</span><br />
<span style="font-style: italic;">1 cup mozzarella</span><br />
<span style="font-style: italic;">salt & pepper</span><br />
<span style="font-style: italic;">olive oil</span><br />
<span style="font-style: italic;">1 recipe pizza dough (we used </span><a href="http://www.food.com/recipe/herb-parmesan-pizza-dough-bread-maker-263282" style="font-style: italic;">this one</a><span style="font-style: italic;">)</span><br />
<br />
<span style="font-style: italic;">Season chicken breasts with pepper and grill until juices run clear and chicken is cooked throughout. Chop into bite sized pieces; set aside.</span><br />
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<span style="font-style: italic;">Heat olive oil over medium heat in a large saute or fry pan and add onions. Separate rings as onions cook and soften; about 8 minutes. Season with salt and pepper. Continue cooking until onions begin to brown and caramelize; takes about 15 minutes total. Remove from heat and set aside.</span><br />
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<span style="font-style: italic;">Combine tomato and BBQ sauces; set aside.</span><br />
<br />
<span style="font-style: italic;">If using a pizza stone, preheat oven to 420F and heat stone prior to applying crust. Otherwise, sprinkle a large baking sheet with cornmeal and press out pizza dough to desired thickness.</span><br />
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<span style="font-style: italic;">Spread with tomato-BBQ sauce, then onions - use your fingers to separate clumps. Sprinkle with chicken and then cheese. Bake until crust is golden and cheese has melted and browned, about 20 minutes.</span><b><br /></b><b><a href="http://twitter.com/littlespace"></a></b><br />
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com3tag:blogger.com,1999:blog-8933586451857161893.post-68453188833346020172011-04-04T06:00:00.000-07:002011-04-04T06:00:17.393-07:00Kitchen Play: Onion-Bacon Salad with Warm Crème Fraîche Dressing<span style="font-size:100%;">Whoa. This <a href="http://kitchen-play.com/">Kitchen Play</a> thing? Very cool. Have you been following the <a href="http://kitchen-play.com/menus">monthly menus?</a><br /><br /></span><div style="text-align: center; font-style: italic;"><span style="font-weight: bold;font-size:100%;" >Kitchen Play</span><span style="font-size:100%;">: each month a </span><span style="font-weight: bold;font-size:100%;" >Progressive Party</span><span style="font-size:100%;"> is hosted. Six food bloggers are assigned one of the following courses: cocktail, amuse bouche, salad, appetizer/soup, entrée and dessert. All six bloggers are challenged to i</span><span style="font-weight: bold;font-size:100%;" >ncorporate the same product or kitchen tool </span><span style="font-size:100%;">into six different courses.<br /></span></div><span style="font-size:100%;"><br />I was expecting this opportunity to challenge me, and challenge it did. I was given the salad dish and the secret ingredient was...</span><br /><br /><a href="http://www.onions-usa.org/about/season.php"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-Igul7LwRsBJY4BHg6FOGjQVCMbnEpLl8lJRgDKYtxvJG5WmcuRIXtbj-x9WCkF_LjNS2D9Tzssx8N-R7beD31FDwGuZtHHzLJnUzIXNgl_0Es0lZRaeEeErme0_KiQTG5dXpeQgchLb/s320/fresh+dry+bulb+onions.bmp" alt="" id="BLOGGER_PHOTO_ID_5523334509903901330" border="0" /></a><br />...onions. <span style="font-style: italic;">Fresh</span> dry bulb onions. As opposed to <span style="font-style: italic;">storage</span> onions. Because apparently there is a difference...I wasn't even aware there <span style="font-style: italic;">was</span> a difference!<br /><br />From the <a href="http://www.onions-usa.org/about/season.php">Onions USA website</a>:<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Onions can be divided into two categories: spring/summer fresh onions and fall/winter storage onions. </span></div><div style="text-align: center;"> </div><p style="font-style: italic; text-align: center;"><span style="font-size:100%;"><b>Spring/Summer Fresh Onions </b><br />Spring/summer fresh onions are available in yellow, red and white throughout their season, March through August. Fresh onions can be identified by their thin, light-colored skin. Because they have a higher water content, they are typically sweeter and milder than storage onions. This higher water content also makes them more susceptible to bruising.</span></p><div style="text-align: center;"> </div><p style="font-style: italic; text-align: center;"><span style="font-size:100%;">With its delicate taste, the spring/summer onion is an ideal choice for salads and other fresh and lightly-cooked dishes.</span></p><div style="text-align: center;"> </div><p style="font-style: italic; text-align: center;"><span style="font-size:100%;"><b>Fall/Winter Storage Onions </b><br />Fall/winter storage onions are available August through April. Also available in yellow, red and white, storage onions have multiple layers of thick, dark, papery skin. Storage onions have an intense flavor and a higher percentage of solids.</span></p><div style="text-align: center;"> </div><p style="font-style: italic; text-align: center;"><span style="font-size:100%;">Storage onions are the best choice for savory dishes that require longer cooking times or more flavor.</span></p><p style=""><span style="font-size:100%;">When I received information about my Kitchen Play challenge, it was just at the tail end of last season <span style="font-style: italic;">(August)</span>, so I was able to acquire the fresh dry bulb onions before storage onions made their way into my produce store. Then just for kicks, I really paid attention to the condition of my fresh onions and, when storage onions came in, I made comparisons. Well. The above descriptions? Bang on. Crazy. Shows how much attention <span style="font-style: italic;">I</span> pay.<br /></span></p><p face="">But - salad! I hope you like what I've come up with. It was inspired by an <a href="http://www.epicurious.com/recipes/food/views/Onion-and-Bacon-Tart-108602">Alsace tart</a> I read about in an old issue of Bon Appétit.</p><p face="">I served the salad in bread bowls I made with mini tart shells and one of my favorite pizza dough recipes. I've provided a Martha Stewart pizza dough recipe below but feel free to use any recipe you'd like.</p><p style="font-style: italic;">You may wonder about the lemon juice-onion mix: lemon juice takes any sting out of the onions so their flavor remains without being overpowering. We found that the fresh onions are indeed milder than fall storage onions so go with your instincts - taste a slice and make your to lemon or not to lemon decision then!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/5073789133/in/photostream/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIvt1f73ODWP-36L9QD5IHV90O_rIDLG1x2DTO-qX2I5714-3PKqjxLSuoz2s8i5xX9dLBit8gzSQjZQWKz2HOx4pCn9iYzfqFA1gqf_QXeDdduapdqBrL4M5Wn5BOWRI2xJprEDub5eu/s400/onion+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5591608019239512658" border="0" /></a><span style="font-weight: bold;"><br /></span></p><p style="font-style: italic;"><span style="font-weight: bold;">Onion-Bacon Salad with Warm </span><span style="font-weight: bold;font-size:100%;" >Crème Fraîche</span><span style="font-weight: bold;"> Dressing</span><br /></p><p style="font-style: italic;" face="">Serves 2<br /></p><span style="font-style: italic;">dressing:</span><br /><span style="font-style: italic;">2 tablespoons </span><span style="font-style: italic;font-size:100%;" >crème fraîche</span><span style="font-style: italic;"> (I </span><a style="font-style: italic;" href="http://www.liberte.qc.ca/en/home.ch2">found some in store</a><span style="font-style: italic;"> but you can </span><a style="font-style: italic;" href="http://www.montrealfood.com/fraiche.html">make your own as well</a><span style="font-style: italic;">) </span><br /><span style="font-style: italic;">1/2 cup sour cream</span><br /><span style="font-style: italic;">salt and pepper to taste</span><br /><br /><span style="font-style: italic;">salad:</span><br /><span style="font-style: italic;">6 ounces bacon, cooked and roughly chopped, divided</span><br /><span style="font-style: italic;">1 small fresh onion, halved and very thinly sliced</span><br /><span style="font-style: italic;">juice of half a lemon</span><br /><span style="font-style: italic;">4 cups field greens mix</span><br /><br /><span style="font-style: italic;">Peel onion. Stand onion on its end and cut in half. Slice onion into very thin half rings using a mandoline or a sharp knife. Place in a small bowl and toss with juice of half a lemon.</span><br /><br /><span style="font-style: italic;">Blend </span><span style="font-style: italic;font-size:100%;" >crème fraîche</span><span style="font-style: italic;"> and sour cream in a small heavy bottomed saucepan over very low heat till warm. Stir in 1 ounce of the chopped bacon. Season to taste with salt and freshly ground black pepper.</span><br /><br /><span style="font-style: italic;">Toss salad greens with onions. Place onto 2 serving plates or in bread bowls. Drizzle with warmed dressing and garnish with reserved 5 ounces bacon. Serve.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Pizza Dough Bread Bowls</span><br /><span style="font-style: italic;">Makes four 4 1/2 inch tart shells</span><br /><a style="font-style: italic;" href="http://www.marthastewart.com/">Martha Stewart</a><br /><br /><span style="font-style: italic;">1/2 cup warm water</span><br /><span style="font-style: italic;">1/4 teaspoon sugar</span><br /><span style="font-style: italic;">1 teaspoon yeast</span><br /><span style="font-style: italic;">1 tablespoon olive oil</span><br /><span style="font-style: italic;">1 1/2 cups flour</span><br /><span style="font-style: italic;">3/4 teaspoon salt</span><br /><br /><span style="font-style: italic;">Stir water, sugar and yeast in a bowl until yeast is foamy.</span><br /><br /><span style="font-style: italic;">Measure flour into a large bowl and stir in salt. Add the oil and the yeast mixture. Stir till flour is incorporated and dough becomes stiff. On a lightly floured surface, knead several minutes till dough becomes smooth. Shape dough into ball. </span><br /><br /><span style="font-style: italic;">Place dough into an oiled bowl. Cover with plastic wrap and let rise in a warm spot till doubled, about 45 minutes. Remove plastic wrap, punch down dough. Fold dough into itself a few times and leave smooth side up. Let rise a second time till doubled, about 45 minutes.</span><br /><span style="font-style: italic;"><br />You can also use a breadmaker: measure the water, sugar, yeast and olive oil into the bowl of your machine. Add the flour and salt. Set to 'dough' and press Start. Once the cycle is complete, proceed as follows:</span><br /><br /><span style="font-style: italic;">Punch down dough and place on clean work surface. Cut into 4 equal pieces. Loosely cover 3 dough pieces with plastic wrap.</span><br /><br /><span style="font-style: italic;">Roll out each dough piece into a 5 inch circle. Fit into tart shells, lightly pressing dough to fluted sides. Leave any overhang. Prick with a fork several times and fill with pie weights or dried beans. Bake till lightly browned.</span><br /><br /><span style="font-style: italic;">Alternatively, you could drape each rolled out piece of dough over a bowl-shaped heat-tolerant item. I did this with a small brioche pan for one of my bowls, just to see how it would turn out. I found the fluted aspect didn't come through as well as I would have liked though.</span><br /><br /><span style="font-weight: bold;">Lucky for you</span>, this year's fresh onions are most likely on the market already, till August, so go pick some up and after you've tried my recipe <span style="font-style: italic;">(you'll try it, right??)</span>, come back and let me know what you think - and don't forget to enter the blogger contest for $100! All you have to do is try the recipe - even if it doesn't work for you or you don't like it - and then you can enter!<br /><span style="font-weight: bold;"><br /></span><div style="text-align: center;"><span style="font-weight: bold;">Onion Prep Tips</span><br /></div><div style="text-align: center; font-style: italic;">Prepare onions as close to cooking or serving time as possible.<br />An onion's flavor deteriorates and its aroma intensifies over time.<br />Refrigerate onions 30 minutes before preparation to prevent tearing.<br />To remove the smell of onions, rub hands and equipment with lemon<br />juice or salt.<br />Store your onions in a cool, dry ventilated place – not in the refrigerator.<br />Lack of air movement reduces storage life.<br /><br /><span style="font-weight: bold;">For more information on onions of all kinds plus recipes and more, head over to the </span><a style="font-weight: bold;" href="http://www.onions-usa.org/">National Onion Association</a><span style="font-weight: bold;">'s website!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kitchen-play.com/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7Sfv352n0bTZwX1en96v1Ibitz0XTQnm1TQLUtaGvYGRECP8_zyHotSk8dEZPuLirvtWcOVtia1I9OUvIwnYuYO1ePn3TCBRM7aAq8Zm8SYe1Hd43s3Azs3bK0BcK3G1WpOguYjdNvkN/s400/button_april.png" alt="" id="BLOGGER_PHOTO_ID_5590838370490909762" border="0" /></a><span style="font-size:85%;"><br />I was compensated in cash to create my own recipe using the secret ingredient 'onions' however I purchased all ingredients for the recipe myself.</span><br /></div><div class="blogger-post-footer">__________________________________________________________________________________________
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Copyright © 2012 by <a href="http://gottalittlespace.com/">Gotta Little Space</a>.
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com2tag:blogger.com,1999:blog-8933586451857161893.post-62408498967603295452011-03-21T00:01:00.000-07:002014-04-01T15:07:37.002-07:00Blueberry Crisp<a href="http://www.flickr.com/photos/gottalittlespacetofill/5527206210/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgKTg3fDTeToBg2Bg1AUId_ZwuFobVYc5nfelrCrFPc4sSfDUerb4nTsb2mrQ0doiOI8uBh81V8Y5kLPEi9V5ncUJFOx2nxIv34vHfE2cal78vJZAVfijNsY7qCk2iqsJvY69wyEbNLPu/s400/blueberry+crisp.jpg" id="BLOGGER_PHOTO_ID_5584024267319996338" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
BLUEBERRIES. Dessert. Snack. Grab a spoon, keep it next to the dish and just sneak bites when you need a pick me up.<br />
<br />
<span style="font-style: italic; font-weight: bold;">Blueberry Crisp</span><br />
<span style="font-style: italic;">Serves 8</span><br />
<a href="http://www.marthastewart.com/recipe/blueberry-crisp-living" style="font-style: italic;">Martha Stewart</a><br />
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<span style="font-style: italic;">filling:</span><br />
<span style="font-style: italic;">6 cups blueberries</span><br />
<span style="font-style: italic;">1/2 cup sugar</span><br />
<span style="font-style: italic;">1 tablespoon cornstarch</span><br />
<span style="font-style: italic;">1 teaspoon lemon juice</span><br />
<span style="font-style: italic;">1/4 teaspoon coarse salt</span><br />
<br />
<span style="font-style: italic;">topping:</span><br />
<span style="font-style: italic;">3/4 cup flour</span><br />
<span style="font-style: italic;">1/2 cup rolled oats</span><br />
<span style="font-style: italic;">1/2 teaspoon baking powder</span><br />
<span style="font-style: italic;">1/2 teaspoon coarse salt</span><br />
<span style="font-style: italic;">6 tablespoons unsalted butter, softened</span><br />
<span style="font-style: italic;">1/3 cup sugar</span><br />
<br />
<span style="font-style: italic;">Preheat oven to 375F. </span><br />
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<span style="font-style: italic;">Make the filling: mix blueberries, sugar, cornstarch, lemon juice and salt in a bowl. Transfer to an 8 inch square baking dish.</span><br />
<br />
<span style="font-style: italic;">Make the topping: stir together flour, oats, baking powder and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into the butter. Using hands, squeeze topping pieces together into clumps.</span><br />
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<span style="font-style: italic;">Sprinkle topping evenly over filling and bake until bubbling in center and brown on top, about an hour. Transfer to cooling rack and allow to sit for 30 minutes before serving.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzpD9m4fou0YDNgacNOPeH9Qfy6eN2BP7H5sPM4MO_c6YD5qcN1-RaZwQNpQh4mZ4Ijq1T7ui9mNYR7jgayvunTsjEgcGsRLBFjhJoVy-OhhihcFSUFMd_7tanYbO0xMrJXJjOb38cl9I/s1600/blueberry+crisp.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a><b>Liked something? Didn't like it? Questions? <a href="http://gottalittlespacetofill.blogspot.com/2011/03/blueberry-crisp.html">Leave a comment!</a></b><b><span style="color: #999999;">or</span>Follow me on <a href="http://twitter.com/littlespace">Twitter!</a></b><br />
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com1tag:blogger.com,1999:blog-8933586451857161893.post-82813065782963949012011-03-06T22:00:00.000-08:002011-03-06T22:10:40.581-08:00Chicken Souvlaki<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/5443808642/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vCuljOEs-EEnBMAaErgDbkVIwQbsv-AW5-PHCiuZAgPpJDsDuouMsJAjTF9o2l352N2mSQQMadOmfZOrxNFLFtok4J69sLT9y3XONT-eJhVQvDGt8bU3EL9RsvbDpXmhJ4rh4XBdyD9f/s320/chicken+souvlaki.jpg" alt="" id="BLOGGER_PHOTO_ID_5579914484443936066" border="0" /></a><br />I love Mediterranean food: it's typically light and fresh, healthier than not, and it's just delicious. Plus - pita and tzatziki? Hello.<br /><br />This recipe is one of the best souvlaki recipes I've tried to date. It tastes like souvlaki is supposed to taste. We used a cast iron grill pan on the stovetop this time but have previously used an outdoor BBQ with fantastic results.<br /><br /><span style="font-weight: bold; font-style: italic;">Chicken Souvlaki</span><br /><a style="font-style: italic;" href="http://www.williams-sonoma.com/recipe/chicken-souvlaki.html">Williams-Sonoma</a> <span style="font-style: italic;"><br />Serves 6</span> <span style="font-style: italic;"><br /><br />3 tablespoons olive oil</span> <span style="font-style: italic;"><br />2 tablespoons white wine</span> <span style="font-style: italic;"><br />1 tablespoon lemon juice</span> <span style="font-style: italic;"><br />1/4 cup minced yellow onion</span> <span style="font-style: italic;"><br />1 clove garlic, minced</span> <span style="font-style: italic;"><br />2 bay leaves, broken or chopped into tiny pieces</span> <span style="font-style: italic;"><br />1 teaspoon dried oregano</span> <span style="font-style: italic;"><br />salt and ground pepper to taste</span> <span style="font-style: italic;"><br />1 pound boneless, skinless chicken cut into 1 inch pieces</span> <span style="font-style: italic;"><br />lemon wedges for garnish</span> <span style="font-style: italic;"><br />flat leaf parsley for garnish</span> <span style="font-style: italic;"><br /><br />In a bowl, stir together the oil, wine, lemon juice, onion, garlic, bay leaves, oregano, salt and pepper. Add the chicken and turn to coat evenly. Cover and refrigerate at least 1 hour or up to overnight.</span> <span style="font-style: italic;">Prepare a medium-hot fire in a charcoal grill or preheat a cast iron grill pan. If using bamboo skewers, soak in water.</span> <span style="font-style: italic;">Remove chicken from marinade and drain bamboo skewers, if using. Thread chicken onto skewers and grill, turning once, until chicken is opaque throughout, about 3 to 4 minutes per side. Season with salt and pepper.</span> <span style="font-style: italic;">Transfer to platter and garnish with lemon wedges and parsley. Serve.</span><br /><br /><b>Liked something? Didn't like it? Questions? <a href="http://gottalittlespacetofill.blogspot.com/2011/03/chicken-souvlaki.html">Leave a comment!</a></b><b><p></p><span style="color: rgb(153, 153, 153);">or</span><p></p>Follow me on <a href="http://twitter.com/littlespace">Twitter!</a></b><p></p><b></b><div class="blogger-post-footer">__________________________________________________________________________________________
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com1tag:blogger.com,1999:blog-8933586451857161893.post-81719950720075796642011-02-24T13:00:00.000-08:002011-02-24T13:09:17.710-08:00Peanut Butter M&M Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/5382295410/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG537gVjx9gNcpFwQpyTl3_bQwMjB-wq2_75IkjKu14qQR90YykYmdI4CEF2hWGE7jEySWZuXqzPEORuVbQ_-vq7czscAcK09phE_Nk5nRXYobTWCZ-v4pdJpk_CphYzyL6AafzwQcEI_h/s320/pb+mnmcookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5565493706165261794" border="0" /></a><br />There has been a jar of mini M&Ms in my baking cupboard since just before Christmas. I cannot, for the life of me, remember why I bought them. They catch my eye every time I open that particular cupboard and I've been waiting for the perfect opportunity to use them. Peanut butter M&M cookies? Yes please!<br /><br />A peanut butter cookie is only as good as it's texture. They should be soft, but not overly chewy; firm but with a bit of crumble. Am I peanut butter cookie snob? Don't answer that...<br /><br />These didn't <span style="font-style: italic;">quite</span> meet my criteria, but the M&Ms were a fantastic addition. Perhaps a shorter bake time next go-round will improve the texture for me. I'm not sure I'll be able to make peanut butter cookies without M&Ms now. Matt thought the cookies were great and the Bear, well, if it's a cookie, it's awesome. He approved.<br /><br /><span style="font-weight: bold; font-style: italic;">Peanut Butter M&M Cookies</span><br /><a style="font-style: italic;" href="http://penniesonaplatter.com/2011/01/14/peanut-butter-mm-cookies/">Pennies on a Platter</a> <span style="font-style: italic;"><br />Makes 2-3 dozen</span> <span style="font-style: italic;"><br /><br />1 3/4 cups flour</span> <span style="font-style: italic;"><br />1/2 teaspoon salt</span> <span style="font-style: italic;"><br />1 teaspoon baking soda</span> <span style="font-style: italic;"><br />1/2 cup shortening or butter for a flatter cookie</span> <span style="font-style: italic;"><br />1/2 cup sugar</span> <span style="font-style: italic;"><br />1/2 cup brown sugar</span> <span style="font-style: italic;"><br />1/2 cup peanut butter</span> <span style="font-style: italic;"><br />1 egg</span> <span style="font-style: italic;"><br />1 teaspoon vanilla</span> <span style="font-style: italic;"><br />2 tablespoons milk</span> <span style="font-style: italic;"><br />1/2 large bag M&Ms</span> <span style="font-style: italic;"><br /><br />Preheat oven to 350F. Line baking sheets with parchment or silpat.</span> <span style="font-style: italic;">Whisk together the flour, salt and baking soda in a medium bowl, set aside.</span> <span style="font-style: italic;">With a hand or stand mixer, cream the shortening (or butter), sugars and peanut butter. Stir in the egg, vanilla and milk. Add the dry ingredients and mix till just combined. Using a wooden spoon, gently stir in the M&Ms.</span> <span style="font-style: italic;"><br /><br />Drop by tablespoons onto baking sheets and lightly press down with a fork to barely flatten cookies. Bake 10 minutes; let cool on wire racks.</span><br /><br /><b>Liked something? Didn't like it? Questions? <a href="http://gottalittlespacetofill.blogspot.com/2011/02/peanut-butter-m-cookies.html">Leave a comment!</a></b><b><p></p><span style="color: rgb(153, 153, 153);">or</span><p></p>Follow me on <a href="http://twitter.com/littlespace">Twitter!</a></b><p></p><b></b><div class="blogger-post-footer">__________________________________________________________________________________________
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com1tag:blogger.com,1999:blog-8933586451857161893.post-80964904887419965922011-02-20T10:00:00.001-08:002012-05-26T22:16:13.456-07:00Broccoli Cheddar Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/5458613435/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iNsvFVbuYm7fWAXXGQCK_UxXUok65oD1gpThLa74QoXiFAtIaofNgz_x1nB7tjk1SYklEMtqzGBUR05GbbUjGA-YkKkx_UNN9TT39t5X8FRWA_DJgnfjE9uWTHp6klqiAz-5oQ2XYyjQ/s320/soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5575825851871341234" border="0" /></a><br />I spotted Tracy's post about broccoli-cheddar soup <span style="font-style: italic;">(with mustardy croutons!!)</span> and decided to give it a try for dinner a few nights ago.<br /><br />This isn't an unhealthy soup, I promise. There's all of that broccoli of course, and to thicken? Just a couple of potatoes. A few healthy glugs of chicken broth, a fistful of cheddar, a good grainy mustard to season and combined with the usual onion and garlic suspects...soup! Next time I'll try a bit less garlic as we found it overpowered the flavor of the broccoli, but overall a delicious recipe.<br /><br /><span style="font-weight: bold; font-style: italic;">Broccoli Cheddar Soup</span><br /><a style="font-style: italic;" href="http://www.shutterbean.com/broccoli-cheddar-soup/">Shutterbean</a><br /><span style="font-style: italic;">Serves 4-6</span><br /><br /><span style="font-style: italic;">croutons:</span><br /><span style="font-style: italic;">6 ounces whole wheat bread torn into pieces, about 3 cups worth</span><br /><span style="font-style: italic;">2 tablespoons salted butter, melted</span><br /><span style="font-style: italic;">3 tablespoons olive oil</span><br /><span style="font-style: italic;">2 tablespoons whole grain mustard</span><br /><span style="font-style: italic;">sea salt</span><br /><br /><span style="font-style: italic;">soup:</span><br /><span style="font-style: italic;">2 tablespoons olive oil</span><br /><span style="font-style: italic;">1 shallot, chopped</span><br /><span style="font-style: italic;">pinch salt</span><br /><span style="font-style: italic;">1 medium onion, chopped</span><br /><span style="font-style: italic;">1 large potato, peeled and diced small</span><br /><span style="font-style: italic;">2 cloves garlic, finely chopped</span><br /><span style="font-style: italic;">32 ounces chicken or vegetable broth</span><br /><span style="font-style: italic;">1 large head broccoli, chopped into florets</span><br /><span style="font-style: italic;">3/4 cup freshly grated aged cheddar</span><br /><span style="font-style: italic;">2 teaspoons whole grain mustard</span><br /><span style="font-style: italic;">paprika, for garnish</span><br /><br /><span style="font-style: italic;">Preheat oven to 350F. In a large bowl, mix melted butter with olive oil and mustard. Stir well and add bread. Mix until all bread chunks are coated. Place on a baking sheet, sprinkle with sea salt and bake till croutons are nicely browned, about 10-15 minutes. Stir the croutons once or twice during baking.</span><br /><br /><span style="font-style: italic;">In a large stock pot, add 2 tablespoons olive oil and saute the onions and shallots with a pinch of salt until translucent and softened. Add the potato and continue cooking another 4 minutes. Cover the pot. Add the garlic and broth and bring to a boil. Cook until potatoes are tender. Add broccoli and cook another 4-5 minutes until broccoli is tender.</span><br /><br /><span style="font-style: italic;">Remove soup from the heat and puree with a blender or immersion blender. Add half of the shredded cheddar cheese as well as the mustard. Continue blending and add remaining cheese. Serve soup in bowls garnished with cheddar, croutons and a sprinkling of paprika.</span><br /><br /><b>Liked something? Didn't like it? Questions? <a href="http://gottalittlespacetofill.blogspot.com/2011/02/broccoli-cheddar-soup.html">Leave a comment!</a></b><b><p></p><span style="color: rgb(153, 153, 153);">or</span><p></p>Follow me on <a href="http://twitter.com/littlespace">Twitter!</a></b><p></p><b></b><div class="blogger-post-footer">__________________________________________________________________________________________
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com2tag:blogger.com,1999:blog-8933586451857161893.post-1029903347816449522011-02-16T21:10:00.000-08:002014-04-01T15:09:02.165-07:00Whiskey Glazed Carrots<a href="http://www.flickr.com/photos/gottalittlespacetofill/5443195887/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbhdO1ciA90kbyw6nF9BFK74fAhojMqaDeSL8beW5Ttu_mp2CeKBzI_OLvxMUiXTqzUCNFVvIkkkSN8sck5vp4sOmxpsUoJDmCPfQtO1d2j0tKabLy8sUwdtAXH2b_7B62OuVmrGPFIEJ/s320/whiskey+glazed+carrots.jpg" id="BLOGGER_PHOTO_ID_5574521728563948578" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 263px;" /></a><br />
We held a small <span style="font-style: italic;">(belated)</span> 'house-iversary' dinner for our parents and Matt's brother and sister in law a few weekends ago, to thank them for their help and support in the purchase of our home. We're very grateful for our families, and realize that not everyone has as close-knit a family such as ours.<br />
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So what better way to say thank you than with food?<br />
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I made tourtiere, a traditional Quebecois meat pie. Really ought to post about that, too...<br />
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A sweeter side dish is recommended with tourtiere so we served whiskey glazed carrots. They were spectacular although the glaze could have reduced more than the recommended five minutes - next time I'll trust my instincts instead of rigidly following the recipe, and let it reduce longer.<br />
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<span style="font-style: italic; font-weight: bold;">Whiskey Glazed Carrots</span><br />
<a href="http://thepioneerwoman.com/cooking/2008/10/whiskey-glazed-carrots-major-league-yum/" style="font-style: italic;">The Pioneer Woman</a> <span style="font-style: italic;"><br />Serves 8</span> <span style="font-style: italic;"><br /><br />1/2 cup butter, divided</span> <span style="font-style: italic;"><br />2 pounds carrots, peeled and sliced into coins</span> <span style="font-style: italic;"><br />1/2 cup whiskey</span> <span style="font-style: italic;"><br />3/4 to 1 cup brown sugar</span> <span style="font-style: italic;"><br />salt and pepper</span> <span style="font-style: italic;"><br /><br />Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two or three batches, cooking for 60-90 seconds each batch. Remove from skillet.</span> <span style="font-style: italic;"><br /><br />Add whiskey to skillet and allow to evaporate 30 seconds. Reduce heat to medium and add remaining butter. When butter melts, sprinkle brown sugar over top and stir together.<br /><br />Add all carrots to skillet. Cover and continue cooking 5 minutes.</span> <span style="font-style: italic;">Remove lid and add salt and pepper to taste. Cook until carrots are done and glaze is thick, about 5 minutes.</span> <span style="font-style: italic;">Pour on platter and serve.</span><br />
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<b>Liked something? Didn't like it? Questions? <a href="http://gottalittlespacetofill.blogspot.com/2011/02/whiskey-glazed-carrots.html">Leave a comment!</a></b><b><span style="color: #999999;">or</span>Follow me on <a href="http://twitter.com/littlespace">Twitter!</a></b><br />
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com2tag:blogger.com,1999:blog-8933586451857161893.post-77017250994906674142011-01-26T09:50:00.000-08:002014-04-01T15:09:55.446-07:00Bacon Pancakes<a href="http://www.flickr.com/photos/gottalittlespacetofill/5385192647/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9pcpOKFM-diJcCTfBMpYbcmADea9Bck6D-qQsWe3zL3b6xhmzafUMhjs4DJuP5Ot1Gj5Fp2dL0BJVV-xV3CjALE2BStw0_U-QQt34MroecfgMCjMro_-krOR66omsN1j6yMYYDG_y5Tx/s320/bacon+pancakes.jpg" id="BLOGGER_PHOTO_ID_5565878687511276706" style="cursor: pointer; display: block; height: 314px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
You win some, you lose some.<br />
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This recipe wasn't a hit for us. In fact, I was the only one who tried them.<br />
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Onto the list of complaints...the pancakes themselves were rubbery and flat. I've made better pancakes. The pancake area surrounding the bacon was soggy and not the sort of texture I'd want to experience first thing in the morning.<br />
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As far as praise...the flavor? Amazing. Matt suggested cooking the bacon first, chopping it up and adding it to the pancake batter then frying the pancakes in a small amount of bacon grease to retain the flavor but to omit the strange texture. I thought that was a good idea.<br />
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I love the look of the pancakes, though. They're neat. Sorry, Martha...we didn't really dig this one.<br />
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<span style="font-style: italic; font-weight: bold;">Bacon Pancakes</span><br />
<a href="http://www.marthastewart.com/recipe/bacon-pancakes" style="font-style: italic;">Martha Stewart</a><br />
<span style="font-style: italic;">Makes 8</span><br />
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<span style="font-style: italic;">1 cup flour</span><br />
<span style="font-style: italic;">2 tablespoons sugar</span><br />
<span style="font-style: italic;">1 1/2 teaspoons baking powder</span><br />
<span style="font-style: italic;">1/2 teaspoon baking soda</span><br />
<span style="font-style: italic;">1/2 teaspoon coarse salt</span><br />
<span style="font-style: italic;">1 1/4 cups buttermilk</span><br />
<span style="font-style: italic;">2 tablespoons unsalted butter, melted</span><br />
<span style="font-style: italic;">1 large egg</span><br />
<span style="font-style: italic;">8 slices bacon</span><br />
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<span style="font-style: italic;">Preheat oven to 200F.</span><br />
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<span style="font-style: italic;">Combine flour, sugar, baking powder, baking soda and salt in a small bowl. In a large bowl, whisk together buttermilk, butter and egg. Add flour mixture and mix until just moistened with small to medium lumps.</span><br />
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<span style="font-style: italic;">Cook bacon over medium high heat in a large skillet. Drain all but 1 teaspoon fat from skillet. Heat skillet to medium.</span><br />
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<span style="font-style: italic;">Pour 1/4 cupfuls batter into skillet and top each with a bacon slice. Cook until bubbles appear on top of pancakes, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside; 2 minutes. Transfer to a platter with bacon side up and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter.</span><br />
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<b>Liked something? Didn't like it? Questions? <a href="http://gottalittlespacetofill.blogspot.com/2011/01/bacon-pancakes.html">Leave a comment!</a></b><b><span style="color: #999999;">or</span>Follow me on <a href="http://twitter.com/littlespace">Twitter!</a></b><br />
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com2tag:blogger.com,1999:blog-8933586451857161893.post-91715240415364276262011-01-23T12:30:00.001-08:002012-06-26T08:40:41.264-07:00Chicken Strips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/5382131796/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_OlN00pRu869giSViJ8SoY0vkm0u32G9_enDhvsEI5Z67jE5w58YAtc0buc8GcWSHdwrfQZFHGNWNAZDEIwBASHEgZZTdFauJgzYFDM_qi-MEOnEe-0UkBMgHqO-VydyfS14lkyzjss-/s320/chicken+strips.jpg" alt="" id="BLOGGER_PHOTO_ID_5565485167852200418" border="0" /></a><br />In an effort to sway the Bear's opinion on chicken strips <span style="font-style: italic;">(he doesn't like them - whaaaat??)</span>, we tried this simple, kid-friendly recipe and accompanied them with homemade honey mustard dip and french fries <span style="font-style: italic;">(he likes french fries!)</span>. To add a bit of 'healthy' to the meal, I threw together a <a href="http://suitableforconsumption.blogspot.com/2009/07/broccoli-salad.html">broccoli salad</a>.<br /><br />There's nothing fancy about these chicken strips - you'll notice a distinct lack of herbs or spices, and the coating is also very simple. They are perfect for choosy kids or for a quick, easy meal. Don't skimp on the buttermilk marinating time - it renders the chicken moist and tender instead of dry and tough. Don't have buttermilk? Add a half tablespoon vinegar to a half cup regular milk and allow to sit for ten minutes.<br /><br />We found that baking wasn't enough to brown the coating. The chicken cooked through moist and juicy but the panko crumbs stayed an anemic pale color. Since we had a pot of oil going for the french fries anyway, we gave them a quick fry to crisp and brown the coating and that worked well.<br /><br />Don't forget to serve some sort of dip alongside the strips - plum sauce, ketchup, whatever you like!<br /><br />Side note - these would make fantastic appetizers. Cut the chicken smaller than you would for dinner portions, thread onto a skewer and bake as below. They could be served set in small glasses of your chosen dip or set out with a selection of dipping sauces for guests to choose from.<br /><br /><span style="font-weight: bold; font-style: italic;">Chicken Strips</span><br /><a style="font-style: italic;" href="http://www.simplebites.net/family-friendly-chicken-strips/">Simple Bites</a> <span style="font-style: italic;"><br /><br />1 lb chicken, fillets or breasts cut into strips</span> <span style="font-style: italic;"><br />1/2 cup buttermilk</span> <span style="font-style: italic;"><br />salt and pepper</span> <span style="font-style: italic;"><br />1/2 teaspoon paprika</span> <span style="font-style: italic;"><br />1 cup corn flakes, crushed into fine crumbs</span> <span style="font-style: italic;"><br />1 cup panko bread crumbs</span> <span style="font-style: italic;"><br /><br />In a small bowl, mix buttermilk, salt, pepper and paprika. Add chicken and marinate at least 30 minutes.</span> <span style="font-style: italic;">Preheat oven to 375F.</span> <span style="font-style: italic;">Combine corn flakes and panko, season with salt and pepper (plus any other herbs or spices you desire) and place on a plate. Coat one or two pieces of chicken at a time in the breadcrumb mixture and place on a greased wire rack on a baking sheet.</span> <span style="font-style: italic;">Bake 8-10 minutes or until thoroughly cooked and golden.</span><br /><br /><b>Liked something? Didn't like it? Questions? <a href="http://gottalittlespacetofill.blogspot.com/2011/01/chicken-strips.html">Leave a comment!</a></b><b><p></p><span style="color: rgb(153, 153, 153);">or</span><p></p>Follow me on <a href="http://twitter.com/littlespace">Twitter!</a></b><p></p><b></b><div class="blogger-post-footer">__________________________________________________________________________________________
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This post is for non-commercial, personal use only.</div>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com4