Tuesday, September 16, 2008

No TWD this week :(

So despite my planning ahead and gathering up all the ingredients and trying to fit in a baking day this weekend I just didn't have the time. I will try this recipe out in the future though -- possibly on Saturday and then I can have a Weekend with Dorie. I checked out some other blogs though and they look great! I will have to squeeze it into my schedule even if that means 2am. See you all soon!

Monday, September 8, 2008

Garlic Shrimp with Citrus Lime Dipping Sauce

I am pretty much crazy about shrimp. It’s one of my favorite foods yet it’s rare that I make it (I think I assume I will have to do much more work to make it a solid meal). After making this dish though I think I will put it on the menu much more often. I originally made this recipe as an appetizer, but it definitely could easily be paired with rice and a vegetable or even added to the top of a salad and there you have it -- a main course.


  • ½ lb. shrimp, peeled and deveined

  • 1 clove of garlic, minced

  • Small handful of cilantro, chopped

  • Salt and black pepper

  • Cayenne pepper to taste (I just sprinkle a little on the shrimp to give it some heat)

  • Oil


  • ½ cup orange juice

  • 1 tbsp lemon juice

  • 1 tbsp lime juice

  • 1 tbsp corn starch mixed with ¼ cup chicken broth

In a skillet, heat a couple tablespoons of oil on medium heat. Add garlic and sauté for about 30 seconds (you don’t want to burn the garlic). Add shrimp (seasoned with salt and peppers) and cilantro and cook until shrimp is pink. Remove from heat and set aside.

In a small saucepan, heat remaining ingredients on medium heat until just boiling. Lower heat and simmer about 5 minutes. This allows the sauce to thicken a bit. Serve in a dish beside shrimp.

Note: If you want to make this recipe as a main dish you will need to at least double it. You can also modify the sauce into more of a dressing if you add olive oil and leave out the cornstarch.

Adapted from a recipe by Robin Miller

Sunday, September 7, 2008

Chocolate Chip Cookies

These cookies are great classic chocolate chip cookies. I saw it on the Food Network show "Good Eats" with Alton Brown. This was my favorite of his cookie recipes because it makes the cookies puffy, fat, and chewy ones instead of the thin, crispy type.
  • 1 cup shortening

  • 1 cup brown sugar

  • ¾ cup white sugar

  • 2 eggs

  • 1 ½ tsp. vanilla

  • 2 ¼ cups cake flour

  • 1 tsp. coarse salt

  • 1 ½ tsp. baking powder

  • 2 cups chocolate chips

Cream together shortening and both sugars until light and fluffy. Add eggs one at a time until well-mixed. Add vanilla. Sift together flour, baking powder and salt. Add dry ingredients slowly to creamed mixture. After ingredients are fully combined, stir in chocolate chips.

Refrigerate cookie dough for at least an hour. Drop a heaping tablespoon of dough onto a parchment-lined cookie sheet.

Bake at 375ºF for 8 to 10 minutes or until lightly brown around the edges. Cool completely before storing in a sealed container.

Recipe can be modified for white chocolate or peanut butter chips or whatever else your taste buds desire.

Note: I sometimes make a double batch of this and keep the extra dough in a sealed container in the fridge for an extra couple days so that you can just scoop it onto the baking sheet and cook when friends or family visit.

Saturday, September 6, 2008


I had this idea from when I was younger and we used to buy the frozen lasagna from the grocery store and pop it in the oven. I love having meals during the week that don't require a whole lot of prep time so that I have the freedom to get other things done after work. This allows for just that. This recipe can also be modified to make in a large baking pan and then baked right away.

  • Lasagna noodles

  • Tomato sauce (homemade or store-bought)

  • Mozzarella cheese

  • 2 cups ricotta cheese

  • 2 tsp oregano

  • 2 tsp parsley

  • 1 tsp coarse salt

  • 1 tsp black pepper

  • 1 egg yolk

  • 1/4 cup parmesan cheese

Mix the ricotta cheese and other ingredients together into a bowl. Set aside.

Boil lasagna noodles for about 8-10 minutes to get them soft. In foil loaf pans, spread a thin layer of sauce and lay noodles on top.

Spread a layer of ricotta mixture evenly and layer next set of noodles. Spread a thin layer of sauce and mozzarella cheese. Repeat, ending with sauce and mozzarella. Place foil over pans and place into freezer.

When ready to cook, remove from freezer and let sit about an hour. Bake at 350F for 1 hour. Remove foil and continue to cook until cheese is bubbly.

Tuesday, September 2, 2008

TWD: Chunky Peanut Butter and Oatmeal Chocolate Chipsters

These were a hit with everybody at a Labor Day picnic that I attended this past weekend. A lot of people asked for the recipe and said that they could taste all the major ingredients (oatmeal, chocolate, and peanut butter). I added a little more peanut butter than the recipe called for since a lot of people said that the peanut flavor didn't come through as much as they liked.

Definitely a recipe that will be made again soon! Great choice by Stefany from Proceed with Caution

Monday, September 1, 2008

Cake Decorating

This is a rave for the cake decorating classes by Wilton. I thought the class was well worth the money I paid. I took it at one of the local craft stores and they were having a "sale" on the first level for $21 (plus supplies) for all four sessions (two hours each). I definitely learned a lot of simple techniques for making my cakes and cupcakes look great. I would recommend level I for anyone interested in baking! I am trying to take the next level this month!