Saturday, November 1, 2008
Salt and pepper to taste
I don’t really measure when I cook so I will describe what I did.
I bought a large package of Italian flavored turkey sausage and removed it from its casing –I broke it up and sautéed it with chopped onions.
Meanwhile, I cooked a bag of cleaned and chopped kale in a pot of boiling water. When it was just tender I drained it.
In another pot I boiled a cup of small pasta- whatever your family likes.
I happen to have a box of Barilla Piccolini mini wheels …so I used some of that.
To my pot of sausage I added a can of diced tomatoes and a small (15 oz can) of white beans.
I also chopped the kale a little bit more and added it to my pot.
I turn the heat down and let everything simmer so the flavors blend together.
Once it is ready I tossed in my pasta wheels. (*don't throw them in too early they will over cook and fall apart)
I served it with a salad and a loaf of crusty bread.
***I also made a pan of hot peppers, tomatoes and potatoes today so we had them too. Boy they were HOT!!!
It was filling- delicious and had a little of everything good.
Visit Get The Bean and tell them what Estate Coffee you would pick.
Write a Post on your blog about this giveaway linking to either their blog or website(2 extra)
If you have one of their buttons on your blog or if you put one of their buttons on your blog(2 extra)
Email 5 people telling them about Get The Bean with a link to the blog, website or both.
Friday, October 31, 2008
If you're a bakerella at heart or simply like the site, enter for a chance to win.
Just leave a comment and share which celebrity you had or still have a crush on.
Make sure to leave an email address or a link to your blog soshe can contact you if you win.
The cutoff to enter is Monday, November 3rd at Midnight.
Wednesday, October 29, 2008
Here are the rules:
1/2 c. oil
1 c. sour cream
1/2 c. water or 1/4 c. water with 1/4 c. Kahlua
1 boxed cake mix without pudding in the mix
1 sm. box instant chocolate pudding
12 oz. pkg. chocolate chips
With your electric mixer, combine eggs, oil, sour cream, water, cake mix and pudding; mix well.
Add in chocolate chips. Pour into muffin papers.
Bake at 350 degrees for 20 minutes.
I made some chocolate ganache to dip my little jewels in .
2 1/2 cups heavy cream
20 ounces fine-quality bittersweet chocolate .
I finished them off with a little butter cream squiggle......
They passed the family taste test!
All you have to do to play is answer this question in the comments section: What is your absolute favorite, love-it-every-time dish to make?
Then, if you're willing, share the recipe. Tanya will use a random Integer Generator to pick a number for a winner, and if you've shared your recipe with your post, then she will make it and post it there too!
This way, we all win by having so many new recipes to try!
Make sure to send your friends on over there to play !
After your name is picked, Tanya will reveal the mystery prize here....
Cindy has deceided to giveaway 2 absolutely adorable pumpkin candles.
Anyone can enter whether you have a blog or not! If you don't have a blog, please be sure to include your email address so she has a way to contact you.
Cindy will draw a name on Friday at 9:00 PM Pacific Time.
Tuesday, October 28, 2008
1 1/2 c cake flour
Confectioner’s sugar for dusting
Grease and flour 9-inch loaf pan.
In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.
Beat in eggs one at a time, scraping sides of bowl after each addition.
If you have a vanilla bean split it lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract.
On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat the batter for 30 seconds on medium.
Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.
Put cake in oven and let bake for 15 minutes, then turn 180 degrees to ensure even browning.
BUT when the baking time was up the cake still looked wet.
I left it in the oven to bake for an additional 15 minutes but at that point the edges began to get too dark and the center was still wet and heavy.
I removed it from the oven and let it cool- then I removed it from the pan. It came out very easily but was clearly still wet!
The cake smelled great ...but this was not Ginas Ricotta Pound Cake.
Time to make it again.!
Monday, October 27, 2008
Sunday, October 26, 2008
The contest runs until November 6th @ 12midnight EST so hurry up and start baking! The prizes are super too!
I made basic yellow cake cupcakes (because they always come so moist).
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk
Preheat oven to 350°F.
Put muffin papers in muffin pans for 24 cupcakes.
In a bowl, combine the flour, baking powder, and salt with a wire whisk.
Cream the butter and sugar until light and fluffy.
Beat in eggs, one at a time.
I baked them for 15 minutes at 350 degrees F.
Cool 5 minutes in pan, then remove to a rack and cool completely before frosting.
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoon clear vanilla extract
4 cups confectioner's sugar (approximately 1 lb.) sifted
2 Tablespoons milk
Icing makes about 3 cups.
In large bowl, cream shortening and butter with electric mixer.
Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy.
I topped each cupcake with a spooky peanut butter eye ball!