Thursday, December 31, 2009
Saturday, December 26, 2009
Twenty-Ten...who would have thought it would come so quickly??
If you are in the market for prescription glasses, here is a deal for you. The folks at GlassesUSA are giving you a discount. The code is: Mommy5 and it’s good for 5% off your final order! The code never expires!
Thursday, December 24, 2009
Go over to A Little Fun With Me and Lu to check out more Kids in the Kitchen posts!
Tuesday, December 22, 2009
Saturday, December 19, 2009
Thursday, December 17, 2009
Wednesday, December 16, 2009
2007 Ellie Krieger, All rights reserved
Makes 12 cookies
3/4 cup whole-wheat pastry flour (only had plain whole wheat)
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil (used melted coconut oil)
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes (Total flakes)
1/3 cup raisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped (omitted)
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
Friday, December 11, 2009
Thursday, December 10, 2009
Wednesday, December 9, 2009
Tuesday, December 8, 2009
Mix all but the powdered sugar for a minute or two, then gradually add the sugar. The longer the mixer runs, the smoother it gets. Mine usually goes for about 8 minutes. A stand mixer with the paddle attachment is your best bet for this.
Friday, December 4, 2009
Thursday, December 3, 2009
Wednesday, December 2, 2009
Peeling the mushy bananas. Not a job for the squeamish.Creamy Banana Pops
Recipe courtesy Dave Lieberman
2 medium bananas, very ripe (we used 3)
1/2 cup heavy cream
2 cups whole milk (used a little bit more cream and 2% milk, and some leftover whole milk plain yogurt)
1/3 cup superfine sugar (regular granulated sugar)
Special equipment: 5-ounce paper cups
Wooden ice cream sticks
In a large bowl, mash the bananas very well with a potato masher or a sturdy whisk until almost lump free. You should have about 1 cup mashed. Whisk in remaining ingredients until fully incorporated. (I put everything in the blender and blended until the sugar was dissolved - 4 minutes, just to be sure)
Protecting the blender. Can you spot the button pushing villain?
Bad picture. Good Eats.
If this is any indication if we will make it again.....everyone wanted seconds :)
So what have you been cooking?? Link your posts to MckLinky below.