tag:blogger.com,1999:blog-68618335343739686792024-03-14T01:15:11.448-05:00Way More HomemadeWhere Faith, Family & Food CollideDonna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.comBlogger624125tag:blogger.com,1999:blog-6861833534373968679.post-73633249471861356922013-11-03T20:50:00.001-06:002013-11-03T20:50:30.267-06:00Cooking Through the Football Season – Week 9<p>UTEP.</p> <p>Most Aggies who follow the football program even remotely closely were really looking forward to this game.  Our former back-up QB from last year (who actually competed against Johnny Manziel for the starter position), Jameill Showers, transferred to UTEP last year and has been their starter this year.  I was really looking forward to seeing him play.  However, last week, Showers dislocated his shoulder and is unable to play the rest of the season I believe.  </p> <p>Bummer for us, but even more so for him.  I wish him the speediest of recoveries.</p> <p>Playing another Texas team on a weekend that I needed something fairly easy to do for dinner called for fajitas and guacamole.  Now, there is a recipe for each of these items in Southern Living’s The Official SEC Tailgating Cookbook on the Texas A&M menu.</p> <p>HOWEVER…. </p> <p>No self respecting Texan would use Southern Living’s recipes for fajitas or guacamole.  </p> <p>Period.</p> <p>Just telling it like it is, folks.  </p> <p>We Texans each have our own way of doing fajitas and guacamole and you can’t tell us different.  Mostly, these are items that you just throw together, usually with just whatever you have on hand, and it’s different every time.  No recipe can capture that.</p> <p>Nor should it.</p> <p>Just a few notes about my fajitas.</p> <p>I use flank steak and marinate it for a short period of time before grilling.  It is tender and perfect when cut correctly (across the grain).</p> <p> <a href="http://lh5.ggpht.com/-eradDXloE0c/UncLaexAX0I/AAAAAAAAE_U/Y3aXwlGPfzQ/s1600-h/fajita%252520steak%25255B3%25255D.jpg"><img title="fajita flank steak" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="fajita flank steak" src="http://lh5.ggpht.com/-jZqqNfFbRWg/UncLa7jiOJI/AAAAAAAAE_c/xBgIy-fzPEg/fajita%252520steak_thumb%25255B1%25255D.jpg?imgmax=800" width="444" height="297" /></a> </p> <p>A nice pink center is absolutely necessary.</p> <p> <a href="http://lh5.ggpht.com/-IV4oVjkAqbo/UncLbo_Ll4I/AAAAAAAAE_k/SH4QbtunEIA/s1600-h/fajita%25255B3%25255D.jpg"><img title="steak fajita" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="steak fajita" src="http://lh5.ggpht.com/-NjycmQAVNsY/UncLcFZpHCI/AAAAAAAAE_s/DUHcY2Vj9Gw/fajita_thumb%25255B1%25255D.jpg?imgmax=800" width="444" height="281" /></a> </p> <p>And I always use corn tortillas.  </p> <p>My family thinks I’m nuts.  </p> <p>They like flour.  </p> <p>I know they’re wrong.</p> <p> <a href="http://lh5.ggpht.com/-Tkz1wqV82k4/UncLcgSTf_I/AAAAAAAAE_0/wIiQmscyeV0/s1600-h/guacamole%25255B3%25255D.jpg"><img title="guacamole" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="guacamole" src="http://lh4.ggpht.com/-q1lxQmBnSys/UncLdNrUZ6I/AAAAAAAAE_8/_Eb_OCHpLzI/guacamole_thumb%25255B1%25255D.jpg?imgmax=800" width="297" height="444" /></a> </p> <p>Guacamole should be simple.  Fresh and ripe avocado, lime juice, onion, and garlic salt are necessary.  Optional additions could be finely minced jalapeno, tomato and cilantro or your choice of salsa.  “Wholly Guacamole” brand is used only in the most dire of emergencies. </p> <p>So the UTEP game was late and, well, odd.  But the Ags won, our injured running back is okay and from what I heard the next day, Jameill Showers “sawed ‘em off” during the Aggie War Hymn.  A good evening in the end.</p> <p></p> <p></p> <p></p> <p>On to Mississippi State.</p> <p>Gig ‘em and God Bless the Aggies!</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-15713097873597849752013-10-26T16:48:00.001-05:002013-10-26T17:03:06.912-05:00Cooking Through the Football Season – Week 8<p>I nearly took this week off.  Nothing on the Vanderbilt Commodores menu was working for me.  Either I couldn’t afford the money required to purchase the ingredients or the recipe just simply didn’t strike my fancy as something my family would eat.</p> <p>However, since it was a morning kickoff, I decided to stray from my original goal of cooking something from the opposing team’s menu and opt for something from the breakfast section of the cookbook, “Early Morning Warm-Ups.”</p> <p>I finally settled on a recipe I’d had my eye on for a while.  Scrambled Egg Muffin Sliders.</p> <p><a href="http://lh3.ggpht.com/-UBK85d2UMGU/Umw4q_T_gJI/AAAAAAAAE-c/E1bvrsYMRX0/s1600-h/Scrambled%252520Egg%252520Bacon%252520Muffin%252520Sliders%2525202%25255B3%25255D.jpg"><img title="Scrambled Egg Bacon Muffin Sliders 2" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Scrambled Egg Bacon Muffin Sliders 2" src="http://lh4.ggpht.com/-uAKDcEPcgCs/Umw4reXiWqI/AAAAAAAAE-k/H8K3umyRlfE/Scrambled%252520Egg%252520Bacon%252520Muffin%252520Sliders%2525202_thumb%25255B1%25255D.jpg?imgmax=800" width="444" height="297" /></a></p> <p>This is a cornbread muffin that is laced with cheddar cheese and bacon, cut in half and stuffed with scrambled eggs.  </p> <p>The idea is great.  However, this particular cornbread muffin didn’t wow us.  The mouth-feel was rough and we think it needed some regular flour to lighten up the texture.    I’d probably just use <a href="http://waymorehomemaderecipes.blogspot.com/2009/07/cheddar-cornbread.html" target="_blank">my regular cornbread recipe</a>, add some bacon and make it into muffins in the future.  </p> <p>One interesting thing was that the recipe called for the eggs to be seasoned with Cajun seasoning.  I’d never thought of adding <a href="http://www.tonychachere.com/" target="_blank">Tony Chachere’s</a> to my scrambled eggs before, but I tell you what, it was good.  Just a little went a long way to flavoring the eggs.</p> <p>So there you go.  A nice bounce back for the maroon and white and a nice end of the game video-bomb…</p> <p><img title="JM Video-Bomb" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="JM Video-Bomb" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixvuMqn79WQ6M9okstShboEmLOqc7tyrCXcw-30f0euaJXREUeZ4EPU_nleDaleESzpRribE43YJz5HcDZ20ZbjcGWb1iD-bCFfpAXq6fPCZUNrN4PIYqGycpq8_JuKNWvfORFrl5awuU/?imgmax=800" width="254" height="337" /></p> <p><a title="http://img.gawkerassets.com/img/194fbrfy125xegif/ku-xlarge.gif" href="http://img.gawkerassets.com/img/194fbrfy125xegif/ku-xlarge.gif">http://img.gawkerassets.com/img/194fbrfy125xegif/ku-xlarge.gif</a></p> <p>Gig ‘em and God Bless the Aggies!</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-58965791919894677322013-10-20T18:05:00.001-05:002013-10-20T18:05:11.206-05:00Cooking Through the Football Season – Week 7<p>Auburn.  War Eagle.  Tigers.  So many mascots.  </p> <p>Not that A&M is any less guilty of multiple mascot syndrome.  Reveille.  Ol’ Sarge. 12th Man. Yeah. </p> <p>And do you want to know how I deal with a game like that was?  I eat.</p> <p>Slow-Cooked BBQ Chicken and Sweet Potato Cornbread.</p> <p><a href="http://lh6.ggpht.com/-fVJhhonGEr0/UmRhn2wSapI/AAAAAAAAE9s/7Y3umbkC43Q/s1600-h/sweet%252520potato%252520cornbread%25255B3%25255D.jpg"><img title="sweet potato cornbread" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="sweet potato cornbread" src="http://lh3.ggpht.com/-n2HIUTVxXrU/UmRhoRTxNgI/AAAAAAAAE9w/-JXe5ueu-RM/sweet%252520potato%252520cornbread_thumb%25255B1%25255D.jpg?imgmax=800" width="444" height="297" /></a></p> <p>We’re kind of corn bread purists around our house.  So to add something like sweet potatoes to our cornbread was a bit of a stretch for us.  However, it works.</p> <p>This particular recipe calls for some pumpkin pie spice to be added as well.  I think I might skip that next time in favor for something more savory or spicy… like some chipotle chili powder.  </p> <p>I also got to thinking that this recipe might make some good cornbread for dressing to go with your Thanksgiving Day turkey.  Just thinking out loud here.</p> <p><a href="http://lh3.ggpht.com/-GTGw0d-s484/UmRhowfHrxI/AAAAAAAAE94/C9hFB5EK3gs/s1600-h/sweet%252520potato%252520cornbread%252520%252526%252520slow-cooked%252520bbq%252520chicken%25255B3%25255D.jpg"><img title="sweet potato cornbread & slow-cooked bbq chicken" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="sweet potato cornbread & slow-cooked bbq chicken" src="http://lh3.ggpht.com/-kLCtNCwEfQ8/UmRhpSSZVJI/AAAAAAAAE-E/X_15SihgAYo/sweet%252520potato%252520cornbread%252520%252526%252520slow-cooked%252520bbq%252520chicken_thumb%25255B1%25255D.jpg?imgmax=800" width="444" height="297" /></a></p> <p></p> <p></p> <p>The chicken was easy enough.  Just sprinkle a cut up whole chicken with a spice mixture (salt, pepper, garlic powder and paprika), put it in the crock-pot, add the liquid (ketchup, apple cider vinegar, brown sugar, “cola” - I used root beer – and bourbon – which I skipped) and cook on low for 6-7 hours.  </p> <p>I served mine on top of the cornbread and it worked really well together.  But I only did that because we were out of sandwich buns, the kids used the last of the sandwich bread and I was far too depressed and judgment impaired after the game to go to the store to buy anything else. </p> <p>*sigh*</p> <p>On to “The Next One.” </p> <p>Gig ‘em and God Bless the Aggies… and Johnny’s shoulder.</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-27716609775728158562013-10-12T21:24:00.001-05:002013-10-26T17:01:52.081-05:00Cooking Through the Football Season – Week 6<p>Ole Miss.  </p> <p>I am writing this during the game, so I apologize if I may not make sense.  I’ve had a couple of glasses of wine and I’m trying to pay attention to the game.  It’s been an “Upset Saturday” with t.u. beating OU, Mizzou beating UGA and Utah beating Stanford.  Understandably, I’m a little on edge about our game.</p> <p>I don’t really know much about Ole Miss other than that The Grove is supposed to be the best tailgating experience ever.</p> <p>Well, if the recipe I made from the Southern Living SEC Tailgating Cookbook is any indication, it’s got to be good.  Because… my mercy… these kabobs…</p> <p>Molasses-Balsamic Steak Kabobs.  </p> <p><a href="http://lh3.ggpht.com/-hs2RxS8eW0c/UloEZC1AXNI/AAAAAAAAE8k/Sms5CnyDGh4/s1600-h/Molasses-Balsamic%252520Steak%252520Kabobs%25255B3%25255D.jpg"><img title="Molasses-Balsamic Steak Kabobs" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Molasses-Balsamic Steak Kabobs" src="http://lh4.ggpht.com/-TIgll4S9Fgc/UloEZnDbv9I/AAAAAAAAE8s/vnWax3wB7K0/Molasses-Balsamic%252520Steak%252520Kabobs_thumb%25255B1%25255D.jpg?imgmax=800" width="297" height="444" /></a> Ideally these would be best earlier in the football season when green tomatoes and peaches are easy to find at your local farmers market.  Instead, we had to settle for pluots (a plum/apricot cross) which were good, but I’m guessing peaches would have been amazing.  The green tomatoes are not something I would have thought of myself, but they are a stroke of genius here.  The tart of the green tomatoes balanced so well against the sweet of the molasses-balsamic glaze.  </p> <p>And playing Ole Miss, I couldn’t resist making <a href="http://waymorehomemaderecipes.blogspot.com/2012/01/minnys-chocolate-pie.html" target="_blank">Minny’s Chocolate Pie</a> from the movie The Help.</p> <p><a href="http://lh3.ggpht.com/-VVdK5zCccEA/UloEaMm4GyI/AAAAAAAAE80/1q4iOg5dVb4/s1600-h/Minny%252527s%252520chocolate%252520pie%25255B3%25255D.jpg"><img title="Minny's chocolate pie" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Minny's chocolate pie" src="http://lh3.ggpht.com/-1JfR5GYeb4A/UloEa_q5BpI/AAAAAAAAE88/gdTtxQHcqbk/Minny%252527s%252520chocolate%252520pie_thumb%25255B1%25255D.jpg?imgmax=800" width="444" height="297" /></a> </p> <p>So.  Beat The Hell Outta Ole Miss.</p> <p>Gig ‘Em and God Bless The Aggies!</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-1644080041426157642013-09-28T16:50:00.001-05:002013-09-28T16:50:05.694-05:00Cooking Through the Football Season – Week 5<p>Arkansas.  What can you say about Arkansas?  </p> <p>Well, they kept our mascot, Miss Reveille, and our band off the field for this game.  It seems as though they desperately want a rivalry.  We’ve been calling them the Tech of the SEC around our house.  If you’re an Aggie, you get that.</p> <p>The Aggies?  I think our team is hungry for a win on the road.  This is our first away game, after all.  As Aggies, we’re all hungry for pig!</p> <p>Our menu item for the day is courtesy of the Arkansas Razorbacks menu: Ham Stuffed Biscuits with Mustard Butter.</p> <p><a href="http://lh5.ggpht.com/-uPOdB_48Q2Y/UkdPCJYxLbI/AAAAAAAAE8E/73Vo5hgQEVg/s1600-h/Ham%252520biscuits%2525201%25255B3%25255D.jpg"><img title="Ham biscuits 1" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Ham biscuits 1" src="http://lh3.ggpht.com/-XL7PU3qu5Q4/UkdPClbVIDI/AAAAAAAAE8I/9bl5qOykpSo/Ham%252520biscuits%2525201_thumb%25255B1%25255D.jpg?imgmax=800" width="444" height="297" /></a> </p> <p>The biscuits are different than the biscuit recipe that I normally use.  These called for yeast rather than relying solely on chemical leveners (baking powder & baking soda).  I don’t know that I’d dig them for a normal breakfast biscuit, but for these little mini sandwiches, they worked great.  </p> <p>I was also skeptical about the mustard butter, but I found myself to be pleasantly surprised.  Even with a good “slathering” of it on the biscuit, it just gave a hint of the mustard flavor that compliments the ham perfectly.</p> <p><img title="Ham biscuits 2" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Ham biscuits 2" src="http://lh5.ggpht.com/-ojQwPr8-yJQ/UkdPDB1dzLI/AAAAAAAAE8U/Qk6x5NZhMQs/Ham%252520biscuits%2525202_thumb%25255B1%25255D.jpg?imgmax=800" width="444" height="297" /></p> <p>All in all, a great finger food that would be perfect for your next tailgate (regardless of the time of day).  Especially when you need to prepare yourself to feast on pig!</p> <p>Beat the Hell Outta pig!</p> <p>Bye week next week, so I’ll catch up with you in two,</p> <p>Gig ‘em and God Bless the Aggies!</p> <p>*********</p> <p>Cooking Through the Football Season:</p> <p><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season.html" target="_blank">The Challenge</a> <br /><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season-week-1.html" target="_blank">Week 1</a> <br /><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season-week-2.html" target="_blank">Week 2</a> <br /><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season-week-3.html" target="_blank">Week 3</a> <br /><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season-week-4.html" target="_blank">Week 4</a></p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-14310392368929452962013-09-22T12:37:00.001-05:002013-09-22T14:49:45.414-05:00Cooking Through the Football Season – Week 4<p>Another throw-back to our old Southwest Conference days.  SMU.</p> <p>Having grown up in the Dallas area, going to Texas A&M just amplified any generalizations that I might make about the financial and social status of students attending SMU.  I’ve always viewed them as the “Richie Rich” set and quite privileged.  I imagine their conversations in their sorority houses always involving what their daddy bought them that week.</p> <p>Therefore it only seemed right that the recipe I would make for the game this week would be “Texas A&M Caviar.”</p> <p>This isn’t any dainty serve on a cracker kind of caviar that those uppity ponies from SMU might enjoy.  </p> <p>Nope.  </p> <p>A mixture of black-eyed peas, Ro*Tel, avocado, bell pepper, red onion and some other flavorings, this is the dip your Fritos in kind of “caviar.”</p> <p> <a href="http://lh3.ggpht.com/-xnE9lccReb4/Uj8q1xksOhI/AAAAAAAAE68/OL6jaq6tbDM/s1600-h/Texas%252520Caviar%2525202.jpg"><img title="Texas Caviar 2" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Texas Caviar 2" src="http://lh3.ggpht.com/-4wCRdn392ho/Uj8q2ZVi-zI/AAAAAAAAE7E/j-kpSLnz-nI/Texas%252520Caviar%2525202_thumb.jpg?imgmax=800" width="444" height="298" /></a></p> <p>Texas A&M Caviar <br />(adapted from Southern Living’s The Official SEC Tailgating Cookbook)</p> <p>1 (15.5 oz) can black-eyed peas with jalapeno peppers, drained & rinsed <br />1 (10 0z) can diced tomatoes & green chiles (aka Ro*Tel), drained <br />1 avocado, finely diced <br />1/2 small green bell pepper, finely diced <br />1/4 red onion, finely diced <br />1/3 cup zesty Italian dressing <br />2 teaspoons fresh lime juice <br />1/4-1/2 cup fresh cilantro leaves, minced <br />Kosher salt to taste</p> <p>Stir together all ingredients.  Chill for at least an hour.  Dig in with Fritos.</p> <p><a href="http://lh6.ggpht.com/-eFNLaVZg1Io/Uj8q3Cbqj_I/AAAAAAAAE7M/uXPki7Ub_FM/s1600-h/Texas%252520Caviar.jpg"><img title="Texas Caviar" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Texas Caviar" src="http://lh5.ggpht.com/-8hcsUeWj2Ro/Uj8q3jEboXI/AAAAAAAAE7U/IRxXOgmceSY/Texas%252520Caviar_thumb.jpg?imgmax=800" width="444" height="298" /></a></p> <p>I decided last minute that I needed a dessert.  As I flipped through the “Sugar Bowl” section of the cookbook I came to one that really jumped off the page at me.  A rich dessert doesn’t get much richer than “Buttered Rum Pound Cake with Bananas Foster Sauce.”</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdsYMvNxrGW-aL5pUe8UbZ5Q1vx6ZYYGIbiZloZUkeZjBOcSjvBAc3LnR_h8M07FXl5NcQeI3XqWlS8vYtiteGD7hT6Ifga85711JB87DerpX0F-7IuetfjeLlzjPyYvXrep1hgachLI/s1600-h/Buttered%252520Rum%252520Pound%252520Cake%25255B1%25255D.jpg"><img title="Buttered Rum Pound Cake" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Buttered Rum Pound Cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1oIf9VlXB_TVqLIwq13kWV80QparwXbdSLNgFjJ8lJUQPZy3x8xjUToHHPM1itLKWX4s5R99zg-pWcfW4supdhy79dtRNERK5idNw16zd2_O2usf6HAc_jcL2el0yANVhmCU_H27hhg/?imgmax=800" width="444" height="298" /></a></p> <p>  Once the glaze cools it is not shiny… until you add the Bananas Foster sauce…</p> <p><a href="http://lh6.ggpht.com/--C-n-sXa9O0/Uj8q41FvetI/AAAAAAAAE7o/W6MxV0kV29Q/s1600-h/Bananas%252520foster%252520pound%252520cake.jpg"><img title="Bananas foster pound cake" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Bananas foster pound cake" src="http://lh3.ggpht.com/-zVWwU2jmDyA/Uj8q5WvuguI/AAAAAAAAE70/vuiRoCHGt1M/Bananas%252520foster%252520pound%252520cake_thumb.jpg?imgmax=800" width="444" height="298" /></a></p> <p>I ate ALL the calories with this.  All. Of. Them.</p> <p>Gig ‘em and God bless the Aggies!!</p> <p> </p> <p>*******</p> <p>I’m cooking my way through the college football season using the Southern Living “Official SEC Tailgating Cookbook.” </p> <p><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season.html" target="_blank">The Challenge</a> <br /><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season-week-1.html" target="_blank">Week 1</a> <br /><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season-week-2.html" target="_blank">Week 2</a> <br /><a href="http://waymorehomemade.blogspot.com/2013/09/cooking-through-football-season-week-3.html" target="_blank">Week 3</a></p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-899506462973124622013-09-18T21:59:00.001-05:002013-09-18T21:59:51.356-05:00Cooking Through the Football Season – Week 3<p>If you’re not aware of my little personal challenge this fall, I’m cooking my way through the college football season using the Southern Living “Official SEC Tailgating Cookbook.” </p> <p><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season.html" target="_blank">The Challenge</a> <br /><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season-week-1.html" target="_blank">Week 1</a> <br /><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season-week-2.html" target="_blank">Week 2</a></p> <p>This was an exceptionally exciting week!  </p> <p>BAMA!</p> <p>What an exciting time it must have been on campus.  ESPN’s College Game Day was there as was CBS for the broadcast.  A game that has been touted for about 10 months as the biggest game of the 2013 season.  I imagine the scene was just electric on campus and around town the entire weekend.</p> <p>Around our house, we decided early on (weeks ago) that our daughter would not be running in the cross country meet that day.  And rather than try to leave during half-time to go to a barbeque, we just invited ourselves over before the game.  Being fellow Aggies, our friends didn’t mind one bit.  Or at least they didn’t let on if they did.</p> <p>And in honor of this auspicious occasion I decided to do something in addition to fulfilling my challenge for the week. </p> <p>But first, for the challenge, I made one item from the Alabama Crimson Tide menu.  Since Alabama is the first team menu in the book (as they are done alphabetically) it is found in the “Early Morning Warm-Ups” section that includes breakfast type foods.  However, we were playing an afternoon game, so I went with the one item that seemed game-time appropriate.  “Fried Chicken Bites.”</p> <p><a href="http://lh5.ggpht.com/-YMvSY95y-vg/UjpolLAap-I/AAAAAAAAE50/18-tupHsEI4/s1600-h/chicken%252520bites%25255B3%25255D.jpg"><img title="chicken bites" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="chicken bites" src="http://lh4.ggpht.com/-r2lzBKWtxqE/UjpolytGH2I/AAAAAAAAE58/Hu4Y9cOtMxs/chicken%252520bites_thumb%25255B1%25255D.jpg?imgmax=800" width="368" height="251" /></a></p> <p>This recipe was interesting because it included bread crumbs in the breading along with the flour.  I’d never seen or done that before and it worked well.  You have to plan ahead though so that the chicken pieces can soak in the spices and buttermilk overnight.  And speaking of the spices, it is a really good spice mix on these chicken bites.  We were very impressed.</p> <p>I decided to take the recipe and make it a little Aggie in its presentation, so we had chicken & waffles like we might have at Sully’s Grill in College Station.  I tell you what… the spice on these chicken bites is amazing when paired with the sweetness of waffles and maple syrup.  YUM!</p> <p>Several weeks ago a friend gave me another personal challenge for this football season.  Come up with an SEC themed/inspired pie.  Since we all know my personal feelings toward pie (undying love and affection) I couldn’t pass it up.  </p> <p>I let the idea mull in the back of my head for several days.  Then, the ingredients came to me…  </p> <p><a href="http://lh3.ggpht.com/-98NlLXAT-bE/UjpomRHHaxI/AAAAAAAAE6E/72Si38dcVe0/s1600-h/peaches%252520%252526%252520pecans%25255B3%25255D.jpg"><img title="peaches & pecans" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="peaches & pecans" src="http://lh5.ggpht.com/-h6lgjbPSIBA/UjponPsWZMI/AAAAAAAAE6M/8csNg9YumFc/peaches%252520%252526%252520pecans_thumb%25255B1%25255D.jpg?imgmax=800" width="244" height="358" /></a></p> <p>What could be more perfect to represent the Southeast Conference than peaches and pecans?</p> <p>So I humbly submit to you my SEC inspired pie… Peach Praline Pie.</p> <p>  <a href="http://lh6.ggpht.com/-0z60EM_1QNM/Ujpon_t8Z3I/AAAAAAAAE6U/e2VpIAj1STw/s1600-h/peach%252520praline%252520pie%2525202%25255B3%25255D.jpg"><img title="peach praline pie 2" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="peach praline pie 2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0QxJ-BfqVhe_MSEciSQXPtJlPFweFjj-3VBrkf7V_fN1KM5hjhNeNOt8AbITpP8FeooEfLIP5IJ5pSDSpWDo7cyRmXjAExSY1k9E9OunS-ImFicdTIQxKGJbHIJqkeErlt3cRADu9PI/?imgmax=800" width="372" height="253" /></a> </p> <p>I did some research and found that out of the eleven states represented in the SEC, the peach is the official state fruit of three (Georgia, Alabama, South Carolina) and the pecan is the official state nut of two (Alabama and Texas).  </p> <p>(Oh, and in case you didn’t know, the Pecan Pie is now the official state pie of the state of Texas as of the 2013 Legislative Session.  See, our Texas Legislature does do some valuable things.)</p> <p>Considering that both Alabama and Texas recognize the peach and/or the pecan in their official state foods list, I felt it doubly appropriate to make this pie for the A&M vs Alabama game.</p> <p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJ4ljHi6xCZD3nqDB02P4H6AafLglWOZduQmxbJ2Rn7-IdBQxjhA-U24HNqJkeDqqOILXWmXEP1GvOC5X8H_Y6i7DFeIwpQJzew5IYALKO991yhOp3MjO_yTQ5CQn-Aa4l07D72hVgpE/s1600-h/peach%252520praline%252520pie%2525201%25255B3%25255D.jpg"><img title="peach praline pie 1" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="peach praline pie 1" src="http://lh6.ggpht.com/-WX5BEA4yENo/Ujpope6mriI/AAAAAAAAE6s/CTjskQWByVM/peach%252520praline%252520pie%2525201_thumb%25255B1%25255D.jpg?imgmax=800" width="256" height="376" /></a></p> <p>I also found that while other states in the SEC  do not recognize the peach or pecan in their official state foods lists, both are grown widely across all the represented states.  For instance, did you know that the <a href="http://www.worldslargestthings.com/missouri/pecan.htm" target="_blank">World’s Largest Pecan is located in Brunswick, Missouri</a>?  And did you know that there is, in fact, a recipe for a <a href="http://www.derbymuseum.org/derby_central/?p=422" target="_blank">Peach Praline pie in the Kentucky Derby Museum Cookbook</a>? </p> <p>The Kentucky Derby Museum cookbook recipe is not the one I used.  This particular recipe was an experiment for me and I did not have time or resources to test and get a recipe just right.  For this particular attempt, I poured a stovetop cooked praline topping on the pie and let it brown in the oven.  However, it didn’t set up all the way.  </p> <p>As we traveled across town to our friends’ house, I tried to not take it as an omen.  But it did, in fact, turn out as soupy as our defense looked out there on the field.</p> <p>Ahhh well.  There’s always next year, right?  </p> <p>And I’ll attempt this pie again some time.  I’ll get it right.  Eventually.</p> <p>Up next, Spur the Ponies!  Beat The Hell Outta smu!</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-34390922766427652132013-09-07T15:02:00.000-05:002013-09-07T15:07:51.385-05:00Cooking Through the Football Season – Week 2<p>If you’re not aware of my little personal challenge this fall, I’m cooking my way through the college football season using the Southern Living “Official SEC Tailgating Cookbook.” </p> <p><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season.html" target="_blank">The Challenge</a> <br /><a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season-week-1.html" target="_blank">Week 1</a></p> <p>This week, the Aggies played Sam Houston State University.  It was televised via Pay-Per-View and we joined some of our best friends and fellow Aggies as we do several times every football season to watch the game and just spend some time in Aggie togetherness.  It always proves to be a great time when we can just enjoy being around others who have, like us, “drunk the Kool-Aid” so to speak.</p> <p>Now, I’m not going to talk too much trash about Sam Houston State.  I mean, when I applied to Texas A&M, I felt like it was a long shot for me to get in and SHSU was one of my fall-backs.  Besides, their football team has made appearances in their division championship game the last several years.  You can’t just overlook a team like that.</p> <p>For this game, I made a couple of things since we were going to our friends’ house.  From the Texas A&M tailgate menu, I made the Spicy Queso Dip and I also made the Nutter Butter Banana Pudding because… well… doesn’t that just sound wonderful? </p> <p>I’ll give you a hint… it was!  </p> <p>And, tell me, how could I break apart all these Nutter Butter cookies…</p> <p><a href="http://lh4.ggpht.com/-QZR0Nj5VML8/UiuHfVnfKOI/AAAAAAAAE4M/ZFR_ScNP9Z8/s1600-h/nutter%252520butter%252520banana%252520pudding%2525204%25255B3%25255D.jpg"><img title="nutter butter banana pudding 4" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="nutter butter banana pudding 4" src="http://lh5.ggpht.com/-W9wDAXn5QOY/UiuHgIE9OGI/AAAAAAAAE4U/SBU2AAiQqMg/nutter%252520butter%252520banana%252520pudding%2525204_thumb%25255B1%25255D.jpg?imgmax=800" width="272" height="400" /></a> </p> <p>… and not eat at least one?!?</p> <p><a href="http://lh3.ggpht.com/-k8dd4TtZpI8/UiuHgkb1jHI/AAAAAAAAE4c/XnhG2UYrT5w/s1600-h/nutter%252520butter%252520banana%252520pudding%2525205%25255B3%25255D.jpg"><img title="nutter butter banana pudding 5" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="nutter butter banana pudding 5" src="http://lh5.ggpht.com/-xN5WW12ZEew/UiuHhLud7wI/AAAAAAAAE4k/yNhcNS39glw/nutter%252520butter%252520banana%252520pudding%2525205_thumb%25255B1%25255D.jpg?imgmax=800" width="288" height="378" /></a> </p> <p>Shhhh.  Don’t tell!</p> <p>One thing I’ve realized about myself over the years is that it is physically impossible for me to just make a recipe as written.  I mean, I have to fiddle with it… tweak it… mess around with it and make it better (in my opinion).  This was so obvious today as I made each of these recipes.  I felt bad because I thought I had challenged myself to make the recipes as they were written in the book.  However, as my husband reminded me… the Southern Living people that wrote these recipes likely didn’t attend Texas A&M.  Clearly their judgment could be called into question and it can be assumed that they are prone to mistakes based upon that fact alone.  How could it be wrong for me to correct any potential mistakes they made in the recipes and tweak them for my family’s preferences?</p> <p>For instance,  for the Spicy Queso, the recipe starts out with sautéing some onion in oil.  As a good Southern woman, why would I use oil when there is always bacon grease around?  WHY?  Everything is better when cooked in bacon grease.  Period.  And with Hatch Green Chilies.  Being a good Texan, I happened to have some roasted Hatch Green Chiles on hand so I chopped up some of those and threw them in as well.  </p> <p>They tested their recipe using Pepper Jack Velveeta and what I had in my fridge already was Mexican Velveeta.  Okay, no big deal.  Well, I also knew that using the whole block of it would make it too spicy for my kiddos, so I cut it in half with regular Velveeta.  And based upon my extensive experience in queso making (I am a Texan after all) and knowledge of how it can tend to seize up on you pretty quick as it cools, I added a milk/chicken stock thickened with a little flour to the recipe to try to add a soup-like component.  Sometimes, this will help it keep a liquid texture for a little longer as it cools.  </p> <p><a href="http://lh5.ggpht.com/-kWSxRZAVqY8/UiuHh5NmfZI/AAAAAAAAE4s/7cyUfawzTko/s1600-h/spicy%252520queso%25255B3%25255D.jpg"><img title="spicy queso" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="spicy queso" src="http://lh5.ggpht.com/-IklB7s3xHMI/UiuHiVMkZUI/AAAAAAAAE40/xpw98pIG_eg/spicy%252520queso_thumb%25255B1%25255D.jpg?imgmax=800" width="384" height="261" /></a> Oh and for any of you non-Aggie SEC people who may read this, Queso isn’t Queso without Ro*Tel.</p> <p><a href="http://lh6.ggpht.com/-TUZ-FBrWNBU/UiuHi4S3jgI/AAAAAAAAE48/9BBPyPuYwAU/s1600-h/rotel%25255B3%25255D.jpg"><img title="rotel" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="rotel" src="http://lh3.ggpht.com/-axxDlfDVQcg/UiuHjWRy-YI/AAAAAAAAE5A/PXr_F3JQC5k/rotel_thumb%25255B1%25255D.jpg?imgmax=800" width="280" height="412" /></a></p> <p>No other diced tomatoes & green chilies will do.</p> <p>As written in the book it is a basic queso recipe of Velveeta and Ro*Tel with the addition of some sautéed onion and garlic and then some minced fresh cilantro at the end. Certainly easy and a must-have for any tailgate, in my opinion.</p> <p>On to dessert!</p> <p>I have a delicious banana pudding recipe that I usually make, so it was a stretch for me to make a different one.  I took one look at the Nutter Butter Banana Pudding recipe, saw several problems and almost reverted to my favorite recipe.  But I stuck with it and decided to just tinker with this one a bit. </p> <p>1) It called for 3 eggs.  Not egg yolks.  Eggs.  I have never it my life seen a custard or pudding recipe that called for whole eggs.  It’s always egg yolks.  So that’s what I used.  3 egg yolks.</p> <p>2) For the banana pudding I usually make, I roast a few bananas and add them to the pudding itself.  I mean, we are making banana pudding, not just vanilla pudding topped with some sliced bananas.   So rather than roast bananas to add to the pudding, I just mashed one of the 5 the recipe calls for and added it to the pudding at the beginning as it was cooking on the stove.  </p> <p>3) The thickener it called for was flour. I much prefer to use corn starch, but I went with the flour just to give it a try.  As it was cooking, I knew it wasn’t getting thick enough (possibly because of the added banana) so instead of using more flour I added about 2 tablespoons of cornstarch and finally got it to the thickness I wanted.</p> <p>The end result was actually a very good banana pudding with pretty good flavor.  As the cookbook says, the Nutter Butters just sent it over the top.</p> <p><a href="http://lh5.ggpht.com/-vlewQO2_JBc/UiuHj_kmaGI/AAAAAAAAE5M/akLskC_VU3E/s1600-h/nutter%252520butter%252520banana%252520pudding%2525201%25255B5%25255D.jpg"><img title="nutter butter banana pudding 1" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="nutter butter banana pudding 1" src="http://lh3.ggpht.com/-a98Lt-Koy7M/UiuHkVoqMUI/AAAAAAAAE5U/qqJCiOUWjE4/nutter%252520butter%252520banana%252520pudding%2525201_thumb%25255B3%25255D.jpg?imgmax=800" width="334" height="488" /></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1BnezF-IMi4ST9PIg_SkyHviLIx0r73IioYTKiHlo9PvMAxDrIUbyth6j3sh7AN-WOMHAYFHHf38hYrJ6BPNZ4Ba_PNNUzkxt7_IPHjMpluC-O8nNpHkzCYmtynf6Piv9gdl4qZKUDw/s1600-h/nutter%252520butter%252520banana%252520pudding%2525203%25255B4%25255D.jpg"><img title="nutter butter banana pudding 3" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="nutter butter banana pudding 3" src="http://lh6.ggpht.com/-gx5S4Xa86Vc/UiuHlQTxTrI/AAAAAAAAE5k/Z_zkkFrnRIg/nutter%252520butter%252520banana%252520pudding%2525203_thumb%25255B2%25255D.jpg?imgmax=800" width="404" height="271" /></a></p> <p>That’s a wrap for this week’s installment of <a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season.html" target="_blank">Cooking Through the Football Season</a>.  On to the Alabama game next week.  I have something special planned for that game.  A special SEC inspired pie that is not in the cookbook but probably should be.  Stay tuned!  </p> <p>Gig ‘em and God bless the Aggies!</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-35059315974207158552013-09-01T22:02:00.001-05:002013-09-01T22:02:11.082-05:00Cooking Through the Football Season – Week 1<p>August 31st felt like I was back in the old Southwest Conference days of my college years.  Texas Tech was playing SMU. LSU was playing TCU.  A&M was playing Rice.  I was *this close* to pulling out my old Fish Camp t-shirt and actually did do my Fish Camp yells.  </p> <blockquote> <p>Fish Camp ‘91 <br />Aggie spirit, pride and fun <br />All the pieces come alive <br />For the Fightin’ Class of ‘95! <br />AAAAAAAAAAA!</p> </blockquote> <p>If you’re not an Aggie, don’t worry, you really won’t get that. </p> <p>Oh, and by the way, it really is a cult. </p> <p>Anyways, it’s week 1 of college football season and therefore the first week of my personal challenge to <a href="http://www.waymorehomemade.blogspot.com/2013/09/cooking-through-football-season.html" target="_blank">cook through the football season with my Southern Living  Official SEC Tailgating Cookbook</a>.  We played a non-conference opponent this week, so I picked something from the Texas A&M tailgating menu to cook.  </p> <p>This week’s choice….</p> <p>Oven-Baked Churros</p> <p><a href="http://lh3.ggpht.com/-LNDFolllCZA/UiP_rBLzWMI/AAAAAAAAE3k/a-nWCVvwtWs/s1600-h/Baked%252520Churros%25255B3%25255D.jpg"><img title="Baked Churros" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Baked Churros" src="http://lh6.ggpht.com/-R0xK3Hlj0QY/UiP_rt0sFiI/AAAAAAAAE3s/gTzEu6lrZIQ/Baked%252520Churros_thumb%25255B1%25255D.jpg?imgmax=800" width="299" height="439" /></a> </p> <p>Just slice some frozen puff pastry into strips, bake, dip in butter, sprinkle with cinnamon sugar and allow to dry.  Super simple and not a bad facsimile of churros.  </p> <p><a href="http://lh6.ggpht.com/-9j63XExJXVc/UiP_sG_GKgI/AAAAAAAAE30/yo0d-xeAa6E/s1600-h/Baked%252520Churros%2525202%25255B3%25255D.jpg"><img title="Baked Churros 2" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Baked Churros 2" src="http://lh3.ggpht.com/-8aR3hYCUjy8/UiP_sZEibCI/AAAAAAAAE38/q9xNJkTeFYc/Baked%252520Churros%2525202_thumb%25255B1%25255D.jpg?imgmax=800" width="294" height="432" /></a> </p> <p>And nice job by Southern Living for a dessert choice for Texas A&M.  See… if you make enough of them, you could stack them like Bonfire.</p> <p>Just sayin’.</p> <p>At the end of the day, the game was exciting, I’ll be rooting for Rice in the C-USA the rest of the season and these Oven-Baked Churros were quite tasty.</p> <p>Next week, we BTHO Sam Houston State.  </p> <p>Gig ‘em!</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-22049651030540790682013-09-01T19:10:00.001-05:002013-09-01T19:10:19.935-05:00Cooking Through the Football Season<p>Last year my oldest sister (who is also an Aggie) gave me and my middle sister (whose husband went to Vet school at LSU) copies of the <a href="http://www.barnesandnoble.com/w/southern-living-the-official-sec-tailgating-cookbook-southern-living-magazine-editors/1115868161?ean=9780848738259" target="_blank">Southern Living “The Official SEC Tailgating Cookbook.”</a>  Which is cool now that we are all fans of SEC teams.  </p> <p><a href="http://lh3.ggpht.com/-9ymkFe0wGJ4/UiPXaEVfGNI/AAAAAAAAE3M/rCCeE3VslA8/s1600-h/SEC%252520cookbook%25255B3%25255D.jpg"><img title="SEC cookbook" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="SEC cookbook" src="http://lh6.ggpht.com/-HQQTen42bbA/UiPXaiao9OI/AAAAAAAAE3Q/vl82cES9FmA/SEC%252520cookbook_thumb%25255B1%25255D.jpg?imgmax=800" width="275" height="362" /></a> </p> <p>The way the book is organized, each team is highlighted in alphabetical order and has its own game day menu and <a href="http://www.southernliving.com/food/holidays-occasions/14-top-ranking-tailgating-recipes-00417000075089/" target="_blank">dishes</a> that are inspired by the team, the school and/or its locale.  For instance, LSU’s game day menu naturally includes Chicken and Sausage Gumbo.  Mississippi State’s menu includes Mississippi Mud Cookies.  </p> <p>The book also includes a list of team inspired <a href="http://www.southernliving.com/food/entertaining/football-team-drinks-00417000079346/" target="_blank">spritzers</a> (all non-alcoholic) and <a href="http://www.southernliving.com/food/entertaining/football-team-cupcakes-00417000079319/" target="_blank">cupcakes</a> as well.  You can visit the <a href="http://www.southernliving.com/food/entertaining/tailgating-recipes-00417000068833/" target="_blank">Southern Living website</a> for even more SEC game day and tailgating tips and recipes.</p> <p>So, as I was flipping through it and humming “It’s the Most Wonderful Time of the Year” on Saturday morning, the first Saturday of the 2013 College Football season, I had this great idea!</p> <p>I am going to cook my way through the college football season this year using this cookbook.  </p> <p>Here’s what I plan to do….</p> <p>On weeks when Texas A&M is playing an SEC opponent, I plan to make something from our opponent’s menu.  On weeks when we play a non-conference opponent, I will make something either from Texas A&M’s menu or one of the other many great looking recipes in the book.  </p> <p>Week 1 has come and gone and I did make something from the book.  I’ll post it shortly.  </p> <p>Gig ‘em and Beat The Hell Outta EVERYONE!</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-13032534633313528672013-01-19T16:41:00.001-06:002013-01-19T16:41:57.840-06:00Gig ‘Em Aggies! 12th Man Popcorn Cake<p>In case you hadn’t heard, it was a heck of a season for Aggie Football.  They were such a fun team to watch this season.  I was devastated after the first game against Florida, but was full of hope from what I saw.  Hubs and I went to one game in College Station early in the season; a non-conference game against South Carolina State.</p> <p><a href="http://lh6.ggpht.com/-5vlSinDrE0g/UPshKNmmYvI/AAAAAAAAEss/mqNDnIv2qno/s1600-h/IMG_2138%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_2138" border="0" alt="IMG_2138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1d0l0ZyWNoikQiwkMciXry9WyWy3Kb5YBh0wul1lnvfQAhoCgUSS-KNjpCgoLGbtagpoNYRpeMXyrKFfrIibBtlfMUN5pMbdRTEHVq0xKUFubATkklKeo54xUMHnBaXYYxBWDk6TuSA/?imgmax=800" width="345" height="262" /></a> </p> <p>Everything about this season was just amazing.  From our great 11-2 record, to beating Alabama in Tuscaloosa, to a great finish in the Cotton Bowl…. and well… the HEISMAN!    </p> <p>I spent most of the season as we did our tailgating at home trying to come up with an Aggie specific dessert.  But I had a hard time coming up with anything.  I made cakes using my A&M cake pan, but that just wasn’t doing it for me.  It needed to be maroon and red velvet just doesn’t cut it.  </p> <p>Finally, the day before the Cotton Bowl game, I came up with an idea.  </p> <p>I’ve mentioned <a href="http://www.waymorehomemade.com/2009/11/popcorn-cake-my-familys-tradition.html" target="_blank">Popcorn Cake</a> here before, I believe.  Well, that day before the Cotton Bowl, I drove all over town looking for maroon M&M’s to make a 12th Man Popcorn Cake and finally found some at Party City.  The result?</p> <p> <a href="http://lh4.ggpht.com/-DBMybolq0Qo/UPshLeBbzYI/AAAAAAAAEs8/EAU5gwaeK6s/s1600-h/Aggie%252520Popcorn%252520Cake%252520top%252520copyright%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Aggie Popcorn Cake top copyright" border="0" alt="Aggie Popcorn Cake top copyright" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0AsGTitht6VTYrz5na8-5TnGdENK-dcgB09Bvd9f6Fv3wYDorojcBqe8Bt5J7XL_HW_REq67wAle1ePYtwu77o2Bb2nsUyeMZfz5371l0FwIMyKnC4pNh0EQ2lf5T_whyphenhypheneez8ORe9Clg/?imgmax=800" width="444" height="302" /></a> </p> <p></p> <p></p> <a href="http://lh3.ggpht.com/-wSo9927QRXQ/UPshMvkBhqI/AAAAAAAAEtM/ClYF2MK_dmo/s1600-h/Aggie%252520Popcorn%252520Cake%252520Gig%252520%252527Em%252520copyright%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Aggie Popcorn Cake Gig 'Em copyright" border="0" alt="Aggie Popcorn Cake Gig 'Em copyright" src="http://lh6.ggpht.com/-kU3Rrw0ssrc/UPshNMxGZGI/AAAAAAAAEtU/ARdO6GNSHVs/Aggie%252520Popcorn%252520Cake%252520Gig%252520%252527Em%252520copyright_thumb%25255B1%25255D.jpg?imgmax=800" width="444" height="297" /></a> <p>Indeed.  I was born to yell, “Gig ‘em Aggies!”</p> <p> </p> <p></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:b0bdf4f1-6a8a-4973-a1ad-2f73fd6137b1" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Aggies" rel="tag">Aggies</a>,<a href="http://technorati.com/tags/12th+Man" rel="tag">12th Man</a>,<a href="http://technorati.com/tags/Aggie+Football" rel="tag">Aggie Football</a>,<a href="http://technorati.com/tags/Desserts" rel="tag">Desserts</a>,<a href="http://technorati.com/tags/Tailgating" rel="tag">Tailgating</a></div> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-33995097260245214212012-12-05T17:15:00.001-06:002012-12-05T17:15:25.455-06:00What’s Changed?<p>I was chastised recently by someone for not updating the ol’ blog since August. “Well,” I responded, “if you can add a few more hours to each day, I might just do that.”</p> <p>His response to me in turn got me to thinking. “What’s changed since you were keeping up with it so often a couple of years ago? You were working and had two kids then as well.” (That’s paraphrased, but the general idea of what was said.)</p> <p>What’s changed you ask? Well, a lot to be perfectly honest.</p> <p>One thing that has changed over this year is a new commitment on my part to exercise regularly, be healthier and hopefully, as a result, lose some weight. That takes time. And it’s paid off, too. At this writing I have lost about 35 pounds since the beginning of January. How I’ve done it is probably a completely separate blog post, and if you’re interested, I’ll work on that. But suffice it to say at this point that it takes time and focus to be able to do it.</p> <p>Also this year, I have taken the plunge. I have put myself out there. I have begun taking orders and selling my pies and desserts. As it turns out, it seems that people like what I make and are willing to pay me for it. At this point this is just a side gig and something that will hopefully help pay for camps the kids want to attend and our vacations. I am mostly selling to friends and family and was very unsure about it when I started. However, Thanksgiving was very encouraging in every respect; from the number of orders I received (even some calls from complete strangers who found either my website or Facebook page) to the fact that I felt like I could have taken on a few more. So as anyone who has been involved in any size of small business venture knows, it takes a lot of time and brain power to set things up and keep them going.</p> <p>Another thing that has changed is the age of my kids. As a young mom, you think that as they get older and more self-responsible that they become lower maintenance and you’ll have more time. Then you get to the point where they are older, and so are you, and you realize that you were WRONG! Even with our house rule of only one sport per season in addition to piano, I still find that we are so busy now with their school work, <a name="_GoBack"></a>activities and involvements that it cancels out the time that I’m not spending changing diapers and taking care of many of their day to day needs that they now take care of themselves.</p> <p>But mostly, what’s changed is my perspective. I want to live life with my husband, kids and extended family and not have to take time to write about it.</p> <p>God has really placed on my heart over the last couple of years the fact that I only have one life to live. I only have one shot at this parenting thing. I only have these kids in my home for such a short period of time. I only have one chance to experience this season of life with my husband. There are no do-overs. There are no guarantees of tomorrow.</p> <p>So, as I live this life the Lord has given me, I realize that I don’t have to stop and write about every little bit of it. I simply don’t have time. I don’t have to blog every recipe I make with photos, a write up and a well-tested and edited recipe. Those things take a ton of time that I really don’t have. I would much rather spend that time watching my son’s or daughter’s swim practice, or help them practice piano, or spend that one hour after the kids are in bed and before I crash on the couch with my man just relaxing and watching some TV.</p> <p>So, there you have it. You asked, “What’s changed?” My answer: “A lot, but mostly my perspective.”</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com2tag:blogger.com,1999:blog-6861833534373968679.post-64497328615160665402012-08-14T11:27:00.000-05:002012-08-14T11:27:00.360-05:00The great tomato sauce catastrophe of 2012<p>I am so happy to have discovered a good farmer’s market not too far from my home.  I can get up on Saturday mornings, make the 15 minute drive and come home within an hour or so with everything from smoked chicken to pain au chocolat to fresh tomatoes and okra.</p> <blockquote> <p align="center"><a href="http://lh3.ggpht.com/-TPZpLU0r2xg/UCU3DeeYlSI/AAAAAAAAEak/KfI3UYnv-5I/s1600-h/IMG_1891%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="pain au chocolat" border="0" alt="pain au chocolat" src="http://lh4.ggpht.com/-hbD8Fof3Ak0/UCU3Dn0UOHI/AAAAAAAAEas/lPBCJ0H2oYM/IMG_1891_thumb.jpg?imgmax=800" width="184" height="244" /></a><font size="1"> Pain au chocolat is a dark chocolate filled croissant.</font></p> </blockquote> <p>In fact, it’s become such a thing this summer that pain au chocolat (or as my husband refers to it, “the breakfast of the gods”)  is our standard Saturday morning breakfast and smoked chicken and veggies from the market is our standard Saturday evening supper.  We don’t know what we’ll do once it closes for the winter months.</p> <p>Several weeks ago, I went to the market and had in mind to get a bunch of tomatoes to make and can some tomato sauce.  As it happened, one of the vendors had a box full of blemished tomatoes (which we later weighed at 15 lbs) for about $5.  PERFECT!</p> <p><a href="http://lh4.ggpht.com/-UWdiBJ32JEI/UCU3EKMmzhI/AAAAAAAAEa0/1r-jpgKAj5M/s1600-h/IMG_1892%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="tomatoes" border="0" alt="tomatoes" src="http://lh3.ggpht.com/-Y3MOo-c8Vfc/UCU3E3MGk-I/AAAAAAAAEa8/sCAlOJ1PAto/IMG_1892_thumb%25255B1%25255D.jpg?imgmax=800" width="267" height="351" /></a> <br />I got my tomatoes home and later that afternoon, the kids and I got to work cutting out the bad parts and prepping them for cooking.  I used <a href="http://blog.williams-sonoma.com/weekend-project-simplest-tomato-sauce/" target="_blank">this recipe as a guide</a> and found it all to be pretty simple.  I used my absolute biggest stock pot and even still, it almost wasn’t big enough.</p> <p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTIELdW7yP_vNV8P-Vb-g_auGJWErUidnDZMNF9YD5085Pq_DrKWMqFB6TCrTtdzw7IrMnxuYgVK83uaV5UstlnppXPIn7vFaW7pVArR3Je5Xpo9G3Ais-PXe48yRo9lTWhAEdDX4SY8/s1600-h/IMG_1893%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_1893" border="0" alt="IMG_1893" src="http://lh6.ggpht.com/-tqZkXyjhf-8/UCU3F8W9ZyI/AAAAAAAAEbM/Tm1IsLrX9zA/IMG_1893_thumb.jpg?imgmax=800" width="184" height="244" /></a> <a href="http://lh3.ggpht.com/-b0Rb3dtBWCY/UCU3GZ7YvVI/AAAAAAAAEbU/mcDr3d4A8cU/s1600-h/IMG_1894%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_1894" border="0" alt="IMG_1894" src="http://lh6.ggpht.com/-4M7bpgfuRmQ/UCU3GjU6vNI/AAAAAAAAEbc/QEKY1V6IZtE/IMG_1894_thumb.jpg?imgmax=800" width="184" height="244" /></a> </p> <p align="left">The only hitch I encountered with actually making the sauce was that I didn’t have and couldn’t seem to find anywhere a food mill. But I finally came up with a solution involving a colander and a ladle that seemed to give me my desired results.</p> <p><a href="http://lh6.ggpht.com/-aAtMVC3TM7g/UCU3HCHY1nI/AAAAAAAAEbk/peqGyg2eM2k/s1600-h/IMG_1905%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_1905" border="0" alt="IMG_1905" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTOEGoFmw7ZMRUmtJ3OmoVgvJNK8vIRyhy80701GtR0hHTET5DwPo70o8C44V_j-AcYVpwMkR55mcFaQaP3cCwlpRGLd75CabihKhpcG3VEEz8nqrmw47pEUOIVhYkwJ4CwjnBdm8Olw/?imgmax=800" width="248" height="326" /></a> </p> <p>That was the only hitch.  Until….</p> <p><a href="http://lh3.ggpht.com/-kqFIJVO_c-I/UCU3ItBjBYI/AAAAAAAAEb0/zfUjhF-KroY/s1600-h/IMG_1906%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_1906" border="0" alt="IMG_1906" src="http://lh3.ggpht.com/-fWSfhn3aSEE/UCU3JSJwRII/AAAAAAAAEb8/9UX_wdGVO9Y/IMG_1906_thumb%25255B1%25255D.jpg?imgmax=800" width="416" height="316" /></a></p> <p>I had placed the hot/sterilized jars on the wire cooling rack that you see in the picture.  I filled them all.  Then, one by one I picked them up to up on their lids.  All the while, not realizing that the last row of 3 full jars were on the back edge which was beyond where the foot of the cooling rack touched the baking sheet below.  SO, when I picked up the final jar in the <em>next to last row</em> the wire rack finally tipped sending the 3 jars in that final row spilling all over and down the back of the range.</p> <p><a href="http://lh3.ggpht.com/-8w-mZ3uhcjM/UCU3JoaDIgI/AAAAAAAAEcA/5pZpTNtnFkQ/s1600-h/IMG_1907%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_1907" border="0" alt="IMG_1907" src="http://lh3.ggpht.com/-a4ANZwgemh0/UCU3KKYVOwI/AAAAAAAAEcI/XXkdU9cMSaI/IMG_1907_thumb%25255B1%25255D.jpg?imgmax=800" width="245" height="322" /></a> <br />I cleaned up the top of the range the best I could.  Then, my hubby, saint that he is, set to work the next day….</p> <p>….cleaning….</p> <p><a href="http://lh5.ggpht.com/-WQjfqm9qBso/UCU3LKNvnpI/AAAAAAAAEcU/T17XqKEOycU/s1600-h/IMG_1910%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_1910" border="0" alt="IMG_1910" src="http://lh6.ggpht.com/-1YpGkI1a_O8/UCU3LotWU3I/AAAAAAAAEcc/v5zrmX5tZAM/IMG_1910_thumb%25255B1%25255D.jpg?imgmax=800" width="357" height="272" /></a> </p> <p>…cleaning…</p> <p><a href="http://lh5.ggpht.com/-DBJsTzCPW_A/UCU3MBsjmKI/AAAAAAAAEck/V9tvUX18BSY/s1600-h/IMG_1911%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_1911" border="0" alt="IMG_1911" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SY4kGq5yC3njNYesT7Bi9_FOTHCpWE7kX6zhA86gURNM2EfZdMYRybpeBBpBI7uCVJATphV9pAMr5suSK60wIQ4L2Ou05T4g3Y2QHgnTTviUSsvJMTml0JQMl8K3QDWxiTrYjZGhDAs/?imgmax=800" width="365" height="278" /></a> </p> <p>… and still more cleaning.</p> <p>It actually took him several hours to get all the sauce cleaned out of all the nooks and crannies in, around, and behind the range.  </p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p>I love that man!</p> <p>But the result?  Did I get my tomato sauce?</p> <p>Why, yes.  Yes, I did.</p> <p><a href="http://lh6.ggpht.com/-KbC9KjAAuEc/UCU3NDq00qI/AAAAAAAAEc0/LJvmAxrdo_s/s1600-h/IMG_3289%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Homemade jarred tomato sauce" border="0" alt="Homemade jarred tomato sauce" src="http://lh4.ggpht.com/-8jceKAw3WN0/UCU3Nokwb3I/AAAAAAAAEc8/2z7CJeL5OAk/IMG_3289_thumb%25255B1%25255D.jpg?imgmax=800" width="444" height="302" /></a> </p> <p>All told, I figure I spilled about 1 1 /2 pints of tomato sauce, but the remaining 8 pints will be wonderful come winter-time when we are desperately missing the Farmer’s Market.</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com2tag:blogger.com,1999:blog-6861833534373968679.post-9599960316701290482012-08-09T22:49:00.001-05:002012-08-09T22:49:50.511-05:00R2D2 Cake decorating steps & tips<p>A reader emailed me the other day and asked for more pictures and instructions on how I decorated the R2D2 cake for my son’s birthday (posts <a href="http://www.waymorehomemade.com/2011/06/r2d2-birthday-cake.html" target="_blank">here</a> and <a href="http://www.waymorehomemade.com/2012/06/darth-vader-sandwich-cookies.html" target="_blank">here</a>).  So I went back and dug up some more pictures and decided to post more detailed instructions and tips here for everyone to see.</p> <p>I used this “vintage” Wilton R2D2 cake pan that my mother in law used for my husband’s birthday cakes when he was a kid, around 1980.  </p> <p><a href="http://lh6.ggpht.com/-sBcm4TZdYP8/UCSEwMktFQI/AAAAAAAAEYw/9ypr8vZjVNk/s1600-h/R2D2%252520cake%252520pan%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="R2D2 cake pan" border="0" alt="R2D2 cake pan" src="http://lh5.ggpht.com/-UrbP04dpXow/UCSExF7062I/AAAAAAAAEY4/Yu4cz_-PTu4/R2D2%252520cake%252520pan_thumb%25255B1%25255D.jpg?imgmax=800" width="336" height="256" /></a></p> <p>1.  Be sure to thoroughly grease and flour your cake pan and remove the cake from the pan about 10 minutes after removing from the oven.  This particular Wilton cake pan has lots of little indentions for R2D2’s different features.  If you’re not careful, some of them may end up staying in the pan.  Not that I know from personal experience or anything.</p> <p>2.  Make your cake a couple of days ahead of time.  Once fully cooled on a wire rack, wrap the cake in paper towels and then plastic wrap and place back into the cake pan (after you’ve washed it) and either refrigerate or freeze it until you’re ready to use it.</p> <p>4.  Make your icing and mix your colors maybe the day before you decorate.  </p> <p>**Spreading out these steps helps me to better manage my time so that I don’t spend as much time all in one day.</p> <p>5.  You will need four colors of blue using a light blue, such as Wilton Sky Blue, for your base color.  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCaImit45efKQuw9aBRVdkG94WqNbIsaeb68wWsqUmGDPa83VMLCuZOiOGvVb7ZQsMGYKgMdYw9_YSeksBXaMnI5ln8ihWl496fKyJJzVeCh3pELK4JceCTWG7-Gzbtm9NKvtda0kdC8/s1600-h/R2D2%252520cake%252520colors%252520numbered%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="R2D2 cake colors numbered" border="0" alt="R2D2 cake colors numbered" src="http://lh4.ggpht.com/-q4Jc0rRdUnQ/UCSEx6-oOaI/AAAAAAAAEZI/mSIoJEmZO44/R2D2%252520cake%252520colors%252520numbered_thumb%25255B1%25255D.jpg?imgmax=800" width="359" height="244" /></a> <br />Start by mixing your regular butter cream or cream cheese icing.  I think it only requires 1 recipe worth.  I would say take about half of it and mix your #4 or lightest blue color.  Put about 1/4 aside.  Then mix more blue to make it darker for your #3 blue color.  Put some of that aside, and mix more blue and possibly 1 teeny tiny drop of black to get your #2 blue color.  Finally pull some of that out to mix in more blue and probably just a little black to get your #1 darkest blue color.</p> <p>6.  I do not frost the cake before decorating.  A) It would cover up the detail of R2D2’s features which would make it way more difficult to decorate and 2) We tend to not like tons of icing.  Using just the icing for decorating the cake to icing ratio is much better for us.</p> <p>7.  Pretty much, I would decorate it in order from 1 to 4 and then white using the patterns as pictured on the pan’s insert.  Stars in some areas and the back and forth snake type pattern in other areas.  </p> <p><a href="http://lh6.ggpht.com/-rWAFm3nrbN4/UCSEyl6XLBI/AAAAAAAAEZQ/k73b99jnGrE/s1600-h/R2D2%252520cake%252520pan%252520insert%252520numbered%2525202%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="R2D2 cake pan insert numbered 2" border="0" alt="R2D2 cake pan insert numbered 2" src="http://lh3.ggpht.com/-Wxl5hOW66uA/UCSEzTPF5nI/AAAAAAAAEZY/RS1NVTl0l6M/R2D2%252520cake%252520pan%252520insert%252520numbered%2525202_thumb%25255B3%25255D.jpg?imgmax=800" width="489" height="594" /></a>  <br />First, using a number 4 (or 5 or 6) tip, outline everything.  </p> <p><a href="http://lh5.ggpht.com/-Cp7__OWsS2I/UCSEz_uxHsI/AAAAAAAAEZg/qCB-E3JUbLc/s1600-h/R2D2%252520outlined%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="R2D2 outlined" border="0" alt="R2D2 outlined" src="http://lh4.ggpht.com/-dVQ6RdxGfEc/UCSE0UnS0DI/AAAAAAAAEZo/tztHyt5RQzQ/R2D2%252520outlined_thumb%25255B2%25255D.jpg?imgmax=800" width="349" height="509" /></a>  <br />Next, using either the number 17 or 18 decorating tip, begin filling in the areas as numbered above.  I use the smaller #17 tip for smaller areas and the larger #18 tip for larger areas.</p> <p><a href="http://lh6.ggpht.com/-6WcuhfU3YuI/UCSE00B6oMI/AAAAAAAAEZw/onsXpEVStQc/s1600-h/R2D2%252520partially%252520filled%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="R2D2 partially filled" border="0" alt="R2D2 partially filled" src="http://lh4.ggpht.com/-3MZbC53blrA/UCSE1SICW4I/AAAAAAAAEZ4/y8hDdIFCHOo/R2D2%252520partially%252520filled_thumb%25255B2%25255D.jpg?imgmax=800" width="373" height="543" /></a>  <br />8.  Finally, after all the blue is done, fill in the white areas and use red M&M’s or Skittles for the lights on R2D2’s “head”.  </p> <p><a href="http://lh6.ggpht.com/-KPi0rYZ0dr8/UCSE2E4hLoI/AAAAAAAAEaA/r5N1n8oOEJs/s1600-h/R2D2%252520cake%2525204%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="R2D2 cake 4" border="0" alt="R2D2 cake 4" src="http://lh3.ggpht.com/-Do-1ZT7aNhw/UCSE3cllyVI/AAAAAAAAEaI/jVekvKyCJXM/R2D2%252520cake%2525204_thumb%25255B3%25255D.jpg?imgmax=800" width="367" height="512" /></a> </p> <p></p> <p>If I have baked the cake a couple of days before and made the icing colors early, then decorating only takes me a couple of hours.</p> <p>Best of luck to you!!!  Enjoy!</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-17778890598827310542012-06-06T06:03:00.000-05:002012-06-06T06:03:00.585-05:00Darth Vader Sandwich Cookies<p>If you’ve read this blog for any amount of time, you’ll know that we are pretty big Star Wars fans around here.  So it wasn’t any stretch for me to do an R2D2 birthday cake for my son two years in a row.  </p> <p>Yep.  Even though <a href="http://www.waymorehomemade.com/2011/06/r2d2-birthday-cake.html" target="_blank">I made one last year</a>, when we decided to go play laser tag with some friends for his birthday this year, it just seemed natural that another R2D2 cake would be in order.</p> <p><a href="http://lh6.ggpht.com/-HsNfUsYiF_8/T8lKgP88SwI/AAAAAAAAEXg/BEUfcSO_w7g/s1600-h/R2D2%252520cake%2525204%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="R2D2 cake 4" border="0" alt="R2D2 cake 4" src="http://lh4.ggpht.com/-w0bsoud8cHo/T8lKg3mTPfI/AAAAAAAAEXo/DyG3uQQzDeo/R2D2%252520cake%2525204_thumb%25255B3%25255D.jpg?imgmax=800" width="310" height="431" /></a></p> <p>But what to do with it…. that was the question.  As I’ve <a href="http://www.waymorehomemade.com/2009/06/my-girls-birthday-cake-butterfly-garden.html" target="_blank">said</a> <a href="http://www.waymorehomemade.com/2009/06/my-boys-birthday-cake-fire-truck-cake.html" target="_blank">before</a>, instead of goodie bags full of junk that gets thrown away, I’d much rather send the kids home with a party favor that consists of a home baked treat of some kind.  But what could I do this year, other than iced sugar cookies, with a limited amount of time?  That was the question.</p> <p>So I pulled back out my Star Wars cookie cutters and I wondered to myself, “You know, I’ve always wanted to make homemade Oreos… I wonder…” </p> <p>“Google,” enter stage right.</p> <p>So, I found (and <a href="http://pinterest.com/pin/273523377339016955/" target="_blank">“Pinned”</a>) a blog post where someone had made <a href="http://justjennrecipes.com/yoda-oreos/2010/10/04/" target="_blank">green tea Yoda sandwich cookies</a>.  I showed them to Nathan to see if he would be interested.  “No,” he said, “but I do want Darth Vader ‘Oreos’.”</p> <p>Well, okay then.  </p> <p>With a plan in place, I set to work.</p> <p>I know that Bridget at the Bake at 350 blog had made <a href="http://bakeat350.blogspot.com/2010/09/homemade-oreos-oh-yes.html" target="_blank">homemade Oreos</a> before, so that was the first place I looked.  And, in fact, it was the recipe I decided to use.  </p> <p>I’d say it worked out pretty well for me.</p> <p><a href="http://lh3.ggpht.com/-ofkJXPwQoYw/T8lKhpBXnYI/AAAAAAAAEXw/YPlcvvtL6RI/s1600-h/Darth%252520Vader-eos%252520close%252520up%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Darth Vader-eos close up" border="0" alt="Darth Vader-eos close up" src="http://lh5.ggpht.com/-vggJBjhtdd8/T8lKiO_70_I/AAAAAAAAEX4/OeK6_j564as/Darth%252520Vader-eos%252520close%252520up_thumb%25255B1%25255D.jpg?imgmax=800" width="369" height="251" /></a> </p> <p><a href="http://lh4.ggpht.com/-UnMLOAoNsUk/T8lKjJYidcI/AAAAAAAAEYA/HiyQ1sscCAY/s1600-h/Darth%252520Vader-eos%252520platter%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Darth Vader-eos platter" border="0" alt="Darth Vader-eos platter" src="http://lh4.ggpht.com/-pTjawyurFjg/T8lKkHvqohI/AAAAAAAAEYI/gwQGCL6vv5g/Darth%252520Vader-eos%252520platter_thumb%25255B2%25255D.jpg?imgmax=800" width="374" height="257" /></a> </p> <p><a href="http://lh3.ggpht.com/-IU9ibi3HpEg/T8lKk4_-E4I/AAAAAAAAEYQ/yBBnuDjXlXU/s1600-h/DV%252520Cookie%252520Party%252520Favor%252520Bag%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DV Cookie Party Favor Bag" border="0" alt="DV Cookie Party Favor Bag" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfglxyVEIpm9nsuqjinUV-Uj7ZlKAXcnwh9PJVnNxEYFI9KYnO4BFwwn-5WLhO5XDLWo9dVBj6pRN_BYZoqbm8Y3NsvkTRQSXxn1czD6yc4seyD4Ehuh2nNlJos15ajYMwixN9KRjctQ/?imgmax=800" width="283" height="412" /></a> </p> <p></p> <p></p> <p></p> <p>May the force be with you.  And my new 7 year old. </p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com3tag:blogger.com,1999:blog-6861833534373968679.post-60651791012362402052012-05-22T17:25:00.000-05:002012-05-22T17:25:00.127-05:00Strawberry Pie<p>Spring and early summer is time for berries.  I believe I have, on <a href="http://www.waymorehomemade.com/2009/06/foodie-friday-friends-farmers-markets.html" target="_blank">several</a> <a href="http://www.waymorehomemade.com/2009/07/flavor-of-month-pie-blueberry-pie-that.html" target="_blank">occasions</a>, on this here blog  thoroughly established my position on berries and <a href="http://www.waymorehomemade.com/2009/06/foodie-friday-friends-farmers-markets.html" target="_blank">pihhh</a> and how the two just go together like peas and carrots.  Or like berries and <a href="http://www.waymorehomemade.com/2009/06/foodie-friday-friends-farmers-markets.html" target="_blank">pihhh</a>, I suppose.</p> <p>Here is just one more example.</p> <p>I give you the Strawberry Pie.</p> <p><a href="http://lh5.ggpht.com/-GV4rWGLfIfw/T7lvhrzRZtI/AAAAAAAAEVk/7mYAKkxm--I/s1600-h/IMG_2627%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Strawberry Pie" border="0" alt="Strawberry Pie" src="http://lh5.ggpht.com/-YvjNoc9T02I/T7lviNKbVUI/AAAAAAAAEVs/hUpIRRi_NWQ/IMG_2627_thumb%25255B1%25255D.jpg?imgmax=800" width="396" height="270" /></a></p> <p><a href="http://lh3.ggpht.com/-xM7yI8HqXmA/T7lvitZz2gI/AAAAAAAAEV0/_Cv_CcoaBZY/s1600-h/IMG_2572%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Strawberry Pie" border="0" alt="Strawberry Pie" src="http://lh6.ggpht.com/-PzBnGdH1ZWU/T7lvjIvUPoI/AAAAAAAAEV8/AkQLKZmYuUc/IMG_2572_thumb%25255B1%25255D.jpg?imgmax=800" width="392" height="267" /></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxwCielGmbqnl8T4TxPS4eShLg3tbhun_lujH_uyHzIcrRdazgCVs3UCLGXh7AMQG3S2z-QjQk-6MBFr7ONcSoJftjrxMyjAq6VCwcwnyv44_lpBI7kdLpa95NuDILzOdw9Lp6A4Mj8w/s1600-h/IMG_2637%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Strawberry Pie topped with whipped cream" border="0" alt="Strawberry Pie topped with whipped cream" src="http://lh5.ggpht.com/-qpGAeLSROcs/T7lvkJEbDtI/AAAAAAAAEWM/hk-fbV81UWM/IMG_2637_thumb%25255B1%25255D.jpg?imgmax=800" width="390" height="265" /></a> </p> <p><a href="http://lh5.ggpht.com/-6RVwwGcpoxM/T7lvkdSGrrI/AAAAAAAAEWU/HLr3N7q0Mv0/s1600-h/IMG_2639%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Strawberry Pie topped with whipped cream" border="0" alt="Strawberry Pie topped with whipped cream" src="http://lh3.ggpht.com/-UqMfU5D-BLo/T7lvk1Q26PI/AAAAAAAAEWc/gkmnz4pX-iQ/IMG_2639_thumb%25255B1%25255D.jpg?imgmax=800" width="376" height="256" /></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmilhLPvJ82xrbSwLfHgqnXz3UMKxfyFLwx1W8TzjDV45U-Mt0V-ZWOBQTE6BCGG8rAtBD5B-MHR0XDCAnWp9GiBb7dIJHn87WsxZncebnuBJwu7mb-X7yIxcCBhRy2QIZz0qo_abYXpw/s1600-h/IMG_2640%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Strawberry Pie topped with whipped cream" border="0" alt="Strawberry Pie topped with whipped cream" src="http://lh3.ggpht.com/-OF0uJdpd_6A/T7lvlmPnucI/AAAAAAAAEWs/a28jV2XZy4U/IMG_2640_thumb%25255B1%25255D.jpg?imgmax=800" width="375" height="255" /></a> </p> <p><a href="http://lh4.ggpht.com/-MAfdU5Xs8V8/T7lvmD7OY4I/AAAAAAAAEW0/FAeqfwsuTXQ/s1600-h/IMG_2641%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Strawberry Pie topped with whipped cream" border="0" alt="Strawberry Pie topped with whipped cream" src="http://lh3.ggpht.com/-01HBEiFS2xo/T7lvmp9TcFI/AAAAAAAAEW8/QJXQnZfVIxw/IMG_2641_thumb%25255B1%25255D.jpg?imgmax=800" width="382" height="260" /></a> </p> <p>It’s a treat we have enjoyed in my family as long as I can remember.  When my Nana would make a Pecan Pie for my dad, knowing that I didn’t like pecans, she’d almost always make me a Strawberry Pie.  </p> <p>Nice and cool straight out of the fridge, it’s perfect in these warm spring and summer months.</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-73425114058556705882012-05-15T17:51:00.001-05:002012-05-15T17:51:51.199-05:00Mother’s Day at The Ballpark<p>If you follow me on the Twitters or have read this blog for a while, you might have noticed over the last couple of years that we’re pretty big Texas Rangers fans around here.  So it should be no big surprise that we chose to spend Mother’s Day out at The Rangers’ Ballpark in Arlington (my favorite sports venue other than those located in College Station) watching our Texas Rangers take on the Angels of Anaheim.</p> <p>Now, as much as we’re Rangers fans, we also have a bit of a soft spot for a particular Angels left fielder who is a Texan, Vernon Wells.  So this is how we looked on Sunday evening…</p> <p><a href="http://lh6.ggpht.com/-5ve_Up-kAyI/T7LeAqVRGVI/AAAAAAAAEVE/6NnU1CjGnQU/s1600-h/IMG_2591%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_2591" border="0" alt="IMG_2591" src="http://lh3.ggpht.com/-_tLbSC2AHdo/T7LeBMXYgSI/AAAAAAAAEVM/DgXcqmKhezI/IMG_2591_thumb%25255B3%25255D.jpg?imgmax=800" width="393" height="569" /></a> </p> <p>Apparently, we like #10… regardless of the team. :)</p> <p>What a fun evening it was watching a resounding Rangers win with Nelson Cruz hitting a Grand Slam and even getting to see Vernon Wells hit one out as well.  I’d like to think that we were his lucky charm.  </p> <p>I hope you had a nice Mothers’ Day as well.</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-29496197175513923562012-05-02T08:39:00.000-05:002012-05-02T08:39:00.080-05:00Cookies for an Eagle Scout Court of Honor<p>My oldest nephew received his Eagle Scout rank a couple of days before Christmas this last December.  Just a couple of weeks ago, we attended his court of honor as his troop leaders awarded him his pin and he, in turn, gave both of his parents a pin and also a special “Mentor Pin” to his grandfather (his mom’s and my dad).  It was an incredibly moving moment and I cried like a baby.</p> <p>My sister has 4 boys and has resigned herself to the fact that she will never have the opportunity to plan a wedding for a daughter.  She decided that the reception following my nephew’s Court of Honor was about as close as she’d ever get.  It would, after all, include cake and punch.  </p> <p>In addition to the cake, she wanted to have some cookies using the Boy Scout Fleur-De-Lis shape and she asked me to make them.  She had the cookie cutter, she just needed me to get them done.</p> <p><a href="http://lh3.ggpht.com/-nA9UxOjjIIc/T5f-jsa5fcI/AAAAAAAAEQ0/sX4AvJid5u0/s1600-h/IMG_15623.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Boy Scout Fleur De Lis cookie cutter" border="0" alt="Boy Scout Fleur De Lis cookie cutter" src="http://lh6.ggpht.com/-v-LZ3ew-cx0/T5f-kJbeqZI/AAAAAAAAEQ8/PBVj-PlPPSM/IMG_1562_thumb1.jpg?imgmax=800" width="423" height="288" /></a> </p> <p>So I spent a cold and rainy Saturday when we didn’t have anywhere to be making cookies.</p> <p><a href="http://lh3.ggpht.com/-brusDcLy8c0/T5f-kt01ELI/AAAAAAAAERE/q-LSjpmppnI/s1600-h/IMG_15643.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1564" border="0" alt="IMG_1564" src="http://lh3.ggpht.com/-ObjSD5uqszA/T5f-lBVvUgI/AAAAAAAAERM/3_0j74b5jg8/IMG_1564_thumb1.jpg?imgmax=800" width="385" height="262" /></a> </p> <p>Rather than traditional royal icing on the top, my sister requested that I use a glaze and then maybe just outline them with icing.  I think she somehow thought that this would be easier.  Personally, I think outlining and flooding with royal icing would have been just as easy, but I wanted to do what my sister wanted.  So I did a little research and this is what I found for a glaze…</p> <p>Sugar Cookie Glaze</p> <p>1 cup confectioners’ sugar <br />1 tablespoon light corn syrup <br />2 tablespoons water <br />10 drops food coloring (if desired)</p> <p>Sift confectioner’s sugar.  Whisk together confectioners’ sugar, corn syrup and water until it makes a smooth and thin paste.  Add coloring if desired.  </p> <p>One tip I have read is that you should stir the glaze before each dipping, especially if using color. Otherwise it may dry with a mottled look instead of a solid color.</p> <p><a href="http://lh3.ggpht.com/-UKsbBRhkfIQ/T5f-lkAFgwI/AAAAAAAAERU/yGfkNxsmg8k/s1600-h/IMG_15861.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Sugar cookie glaze" border="0" alt="Sugar cookie glaze" src="http://lh4.ggpht.com/-uLc5p0Izrf0/T5f-mTYjJzI/AAAAAAAAERc/vgarKYkzoMc/IMG_1586_thumb1.jpg?imgmax=800" width="356" height="242" /></a> </p> <p>In theory you’re supposed to be able to dip the cookies in the glaze and set them aside to dry…</p> <p><a href="http://lh5.ggpht.com/-udTuaXSGIIo/T5f-nF71PhI/AAAAAAAAERk/YjGglRU6WGE/s1600-h/IMG_15872.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_1587" border="0" alt="IMG_1587" src="http://lh6.ggpht.com/-q0Bs9_uQkIw/T5f-nmc0RII/AAAAAAAAERs/uVrXDxeJtxg/IMG_1587_thumb.jpg?imgmax=800" width="244" height="164" /></a> <a href="http://lh3.ggpht.com/-LJQupchiZsU/T5f-oIcPihI/AAAAAAAAER0/tzstwuBsDIA/s1600-h/IMG_15882.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_1588" border="0" alt="IMG_1588" src="http://lh4.ggpht.com/-X344a86lusI/T5f-oTELTkI/AAAAAAAAER8/8PHmsY52mzk/IMG_1588_thumb.jpg?imgmax=800" width="244" height="164" /></a> <a href="http://lh6.ggpht.com/-5x8s0MXUTlE/T5f-o10LvGI/AAAAAAAAESE/LGYWWtuoVGI/s1600-h/IMG_15892.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_1589" border="0" alt="IMG_1589" src="http://lh6.ggpht.com/-FCPWNSIbR_Y/T5f-pR3dZTI/AAAAAAAAESM/_sXCTAnJHUY/IMG_1589_thumb.jpg?imgmax=800" width="244" height="164" /></a> <a href="http://lh6.ggpht.com/-uARjquArK_w/T5f-px13OUI/AAAAAAAAESU/QwfTWvHs_s8/s1600-h/IMG_15902.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_1590" border="0" alt="IMG_1590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuq5O9hyphenhyphenw8HEM1uj93Kcm8zb1JOjhsm6EHLfAN_kpmFrAPuAcnSDpz8r7VX-wIa4LYw2VrvQcBX4xmmNyoUa0TDIf5D85mTylnC7pFgbMgMUTWwdZx521zNDG187i6XmgujRNwjRdtN8/?imgmax=800" width="244" height="164" /></a> </p> <p>I found that dipping these particular cookies did not work well because they broke easily at some of their weaker points in the dipping process.  After just a few cookies, I loaded up one of my squeeze bottles and glazed them that way.</p> <p><a href="http://lh5.ggpht.com/-JGX4_wSgTX8/T5f-qsi7-4I/AAAAAAAAESk/l4bTu2BSlK0/s1600-h/IMG_15912.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_1591" border="0" alt="IMG_1591" src="http://lh3.ggpht.com/-OAmZjbtyYlI/T5f-rLkvoWI/AAAAAAAAESs/NOve_u-i0Rw/IMG_1591_thumb.jpg?imgmax=800" width="244" height="164" /></a> <a href="http://lh4.ggpht.com/-jTRxHdt9QgM/T5f-roYCJHI/AAAAAAAAES0/lquqPB3UV1Q/s1600-h/IMG_15962.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Glazed sugar cookie" border="0" alt="Glazed sugar cookie" src="http://lh3.ggpht.com/-pBzPPe_IlFA/T5f-shBxUXI/AAAAAAAAES8/sAk34i3-Ur8/IMG_1596_thumb.jpg?imgmax=800" width="244" height="164" /></a> </p> <p>Then, using the #15-17 tips, I did a simple outline of the Fleur-De-Lis in both red and blue.  I was very pleased with the result.</p> <p><a href="http://lh3.ggpht.com/-r9FPwJoTBLY/T5f-teGa-TI/AAAAAAAAETE/HFL5V0XKyJU/s1600-h/IMG_15971.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Eagle Scout Fleur De Lis sugar cookies" border="0" alt="Eagle Scout Fleur De Lis sugar cookies" src="http://lh6.ggpht.com/-CXDFiQ8anIE/T5f-uTaZ1tI/AAAAAAAAETM/n-jYJwD4tdA/IMG_1597_thumb1.jpg?imgmax=800" width="451" height="307" /></a> </p> <p><a href="http://lh5.ggpht.com/-wgrixxzFnKk/T5f-vB3BY8I/AAAAAAAAETU/LWJCy0ZyHGo/s1600-h/IMG_15981.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Eagle Scout sugar cookies" border="0" alt="Eagle Scout sugar cookies" src="http://lh5.ggpht.com/-wHAcaAkBj_s/T5f-vsc_XSI/AAAAAAAAETc/4lSrFZe5PbU/IMG_1598_thumb1.jpg?imgmax=800" width="460" height="313" /></a> </p> <p>My family was not sorry that I’d had such a problem with breakage.  Not sorry at all.</p> <p><a href="http://lh3.ggpht.com/-pxECLaWR8i0/T5f-wCvDKsI/AAAAAAAAETk/MW4J-WK8jqQ/s1600-h/IMG_16003.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1600" border="0" alt="IMG_1600" src="http://lh6.ggpht.com/-sW8FkE9xK1M/T5f-wzRrwsI/AAAAAAAAETs/kTNZ5_6QySg/IMG_1600_thumb1.jpg?imgmax=800" width="367" height="250" /></a> </p> <p>Can you tell where the weakest point was in these cookies?</p> <p>And just a word of advice…. if you decide to use a glaze on your cookies and you put them on wire cooling racks so that the excess glaze can drip off, don’t use paper towels under them to keep your counter top clean.  It doesn’t work.  Instead you get paper towel and sugar cement on your counter that you have to scrape off with a bench scraper. </p> <p><a href="http://lh5.ggpht.com/-Tg_aurDK4P4/T5f-xT_kYGI/AAAAAAAAET0/8QZvThjkD4M/s1600-h/IMG_16023.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1602" border="0" alt="IMG_1602" src="http://lh3.ggpht.com/-SpA-OjsO99U/T5f-yADfcUI/AAAAAAAAET8/8bOlJ4IjXpc/IMG_1602_thumb1.jpg?imgmax=800" width="399" height="272" /></a> I’m thinking wax paper might have been a better choice here.</p> <p>Since she figured that this was as close as she’d ever get to planning a wedding reception, she decided that the event required a “bride’s cake” and a “groom’s cake".  </p> <p>She decorated the more formal “bride’s cake” Eagle Scout cake.</p> <p><a href="http://lh6.ggpht.com/-UhL7YjCkxKE/T5f-yr0g0YI/AAAAAAAAEUE/3Ggd7t1dlUY/s1600-h/photo3.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Eagle Scout sheet cake" border="0" alt="Eagle Scout sheet cake" src="http://lh4.ggpht.com/-J9MnFlXGSPw/T5f-zMeERtI/AAAAAAAAEUM/jbyQtlGkwE0/photo_thumb1.jpg?imgmax=800" width="322" height="424" /></a>  <br />She had a friend decorate the “groom’s cake”.  You see, they have a lot of armadillos in their neighborhood and my nephew has a thing about shooting them.  So clearly, the other cake had to be nothing other than this…</p> <p><a href="http://lh5.ggpht.com/-rjYv6zmU2F4/T5f-zpJPbhI/AAAAAAAAEUU/IzYgPOzcKkA/s1600-h/IMG_16063.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Armadillo Cake" border="0" alt="Armadillo Cake" src="http://lh6.ggpht.com/-YHNzNGFb0hg/T5f-0dWNMTI/AAAAAAAAEUc/h2sbHreXBv4/IMG_1606_thumb1.jpg?imgmax=800" width="437" height="297" /></a> <br />And yes, of course it was red velvet.</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-11815251205165051272012-04-25T08:31:00.001-05:002012-04-25T08:31:01.237-05:00A Weekend in Italy<p>I had the opportunity to go meet my husband in Italy as he travelled on business this last weekend. We spent the bulk of our time in Venice with a short stop in Verona for lunch. The following are just some pictures that may help tell the story of our trip.</p> <p><a href="http://lh5.ggpht.com/-cQqnZ7JIOk8/T5f8ZgNrwDI/AAAAAAAAEOc/Y10iPePebKU/s1600-h/7%252520view%252520from%252520tower%252520Verona%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="View of Verona, Italy" border="0" alt="View of Verona, Italy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rSbBfpWB5sTMpUQGmxJ6zL9-qyaw1zo8XFgpdan3KWEI6giZhrhQ_YubYMJ_idD_ae08VXFdsu9_-j4J1EVLPU2HPqaf7lHboVSTnnGsmNnRUjajzrQRdFOvuGGHlhnrk8N8ZY2ywj0/?imgmax=800" width="420" height="286" /></a> </p> <p><a href="http://lh3.ggpht.com/-PRKy8gBh0i8/T5f8aq5h3nI/AAAAAAAAEOs/I7KhBeKupnQ/s1600-h/16%252520bridge%252520mazzorbo%252520to%252520burano%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="16 bridge mazzorbo to burano" border="0" alt="16 bridge mazzorbo to burano" src="http://lh5.ggpht.com/-6a7AmHg6jdQ/T5f8bRScqvI/AAAAAAAAEO0/JBPu0S9qVhE/16%252520bridge%252520mazzorbo%252520to%252520burano_thumb%25255B1%25255D.jpg?imgmax=800" width="305" height="448" /></a> </p> <p><a href="http://lh3.ggpht.com/-S1gUkaJXbyY/T5f8cGEfu-I/AAAAAAAAEO8/Yv_v08LwFK8/s1600-h/23%252520scraping%252520scales%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Busy Saturday Fish market" border="0" alt="Busy Saturday Fish market" src="http://lh6.ggpht.com/-nhAZio4b-3o/T5f8dMPq6DI/AAAAAAAAEPE/7JFy-ApDgAA/23%252520scraping%252520scales_thumb%25255B1%25255D.jpg?imgmax=800" width="445" height="303" /></a> </p> <p><a href="http://lh3.ggpht.com/--_cWgKLKNUk/T5f8d_qQAPI/AAAAAAAAEPM/cDNacGMRiJA/s1600-h/29%252520the%252520busy%252520grand%252520canal%252520is%252520nerve%252520wracking%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Busy grand canal" border="0" alt="Busy grand canal" src="http://lh3.ggpht.com/-SjyE8IBg8pk/T5f8eYtC2FI/AAAAAAAAEPU/uoGB5Ud9tWo/29%252520the%252520busy%252520grand%252520canal%252520is%252520nerve%252520wracking_thumb%25255B1%25255D.jpg?imgmax=800" width="457" height="311" /></a> </p> <p><a href="http://lh6.ggpht.com/-i53LuefQ8kM/T5f8e7DnAaI/AAAAAAAAEPc/xuc90aXsUSs/s1600-h/66%252520Bridge%252520of%252520Sighs%252520gondola%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Bridge of Sighs and Gondola" border="0" alt="Bridge of Sighs and Gondola" src="http://lh3.ggpht.com/-IqUcMhQc4R4/T5f8fXiKQJI/AAAAAAAAEPk/x-xhdvO1BsU/66%252520Bridge%252520of%252520Sighs%252520gondola_thumb%25255B1%25255D.jpg?imgmax=800" width="301" height="442" /></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIwKKjTwEoT0zX1MD8xbRfV92IZD6ywfNULbiagKMFt-nkTMpiOtDcFz6AzXRxtAX6Yzu35bFTq7zEUGa2ZxQItpZtp-Zsr4RA2Dd0vV_qnZ7mM3SzklT-1XBg02aehE1R7LHD6V9zNQ/s1600-h/71%252520Gondola%252520Rialto%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Gondola at Rialto" border="0" alt="Gondola at Rialto" src="http://lh3.ggpht.com/-VWJYNuWY4yE/T5f8gioVKKI/AAAAAAAAEP0/AGLswkWygm8/71%252520Gondola%252520Rialto_thumb%25255B1%25255D.jpg?imgmax=800" width="299" height="440" /></a> </p> <p><a href="http://lh6.ggpht.com/-riGEJGgtlmQ/T5f8hiE4DPI/AAAAAAAAEP8/eO_Kin0Ey4w/s1600-h/74%252520bike%252520on%252520mazzorbo%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Bike on Mazzorbo" border="0" alt="Bike on Mazzorbo" src="http://lh3.ggpht.com/-aMkRzDcb7_Y/T5f8iJ7z6AI/AAAAAAAAEQE/sPF0kp56zpM/74%252520bike%252520on%252520mazzorbo_thumb%25255B1%25255D.jpg?imgmax=800" width="439" height="299" /></a> </p> <p><a href="http://lh4.ggpht.com/-6cm5cvCBFf8/T5f8i0t95pI/AAAAAAAAEQM/s4xjuAs5ElQ/s1600-h/86%252520evening%252520gondola%252520ride%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Evening gondola ride" border="0" alt="Evening gondola ride" src="http://lh3.ggpht.com/-xPSc-uYF1Ac/T5f8jbImuxI/AAAAAAAAEQU/zAczpxNEzFQ/86%252520evening%252520gondola%252520ride_thumb%25255B1%25255D.jpg?imgmax=800" width="433" height="295" /></a> </p> <p><a href="http://lh4.ggpht.com/-8-NPsUM0aY4/T5f8j98RnLI/AAAAAAAAEQc/b-Jj0jp6wFs/s1600-h/Window%2525203%252520mazzorbo%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Window on Mazzorbo" border="0" alt="Window on Mazzorbo" src="http://lh4.ggpht.com/-68bJHgpDffc/T5f8kWHbmgI/AAAAAAAAEQk/90bgcIQyMrE/Window%2525203%252520mazzorbo_thumb%25255B1%25255D.jpg?imgmax=800" width="291" height="428" /></a></p> <p>And just since we always need some comic relief, pushing the leaning tower on Burano over instead of the usual “holding up the leaning tower of Pisa” picture.</p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Muahahaha" border="0" alt="Muahahaha" src="http://lh6.ggpht.com/-sCIKcUlmTn4/T5f8k5CnqwI/AAAAAAAAEQs/yc9PobvPztM/83%252520Pushing%252520it%252520over_thumb%25255B1%25255D.jpg?imgmax=800" width="280" height="412" /> <p align="center">Muaaahahahahaha!</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com2tag:blogger.com,1999:blog-6861833534373968679.post-13442774747057882092012-04-02T22:07:00.001-05:002012-04-02T22:07:35.347-05:00Bluebonnets 2012<p>HOLY WOW!</p> <p>The bluebonnets here in Texas are in full bloom and boy is this a banner year.  </p> <p><a href="http://lh4.ggpht.com/-8l0NImfyQMs/T3ppZGIRSUI/AAAAAAAAENc/svvF5ZW4w5s/s1600-h/IMG_1745%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Bluebonnets Mach Rd, Ennis, TX 2012" border="0" alt="Bluebonnets Mach Rd, Ennis, TX 2012" src="http://lh4.ggpht.com/-xAcS-5o4ZCU/T3ppZt7LxkI/AAAAAAAAENk/O56pot6VHXU/IMG_1745_thumb%25255B1%25255D.jpg?imgmax=800" width="508" height="345" /></a> </p> <p><a href="http://lh3.ggpht.com/-Ig_Q8zkqiI8/T3ppaB7gUwI/AAAAAAAAENs/-w9F56GhYUc/s1600-h/IMG_1777%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Cow in bluebonnets 2012" border="0" alt="Cow in bluebonnets 2012" src="http://lh5.ggpht.com/-OCjz3HRV-_o/T3ppa7GDFxI/AAAAAAAAEN0/H_pjoq2tpek/IMG_1777_thumb%25255B1%25255D.jpg?imgmax=800" width="285" height="419" /></a> </p> <p><a href="http://lh6.ggpht.com/-nygV1vla0C4/T3ppbszd2GI/AAAAAAAAEN8/Br25juDqt4Q/s1600-h/IMG_1839%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Kids in bluebonnets 2012" border="0" alt="Kids in bluebonnets 2012" src="http://lh3.ggpht.com/-h4RToWf7PWQ/T3ppcea7TnI/AAAAAAAAEOE/oAS8Xj4nfd8/IMG_1839_thumb%25255B1%25255D.jpg?imgmax=800" width="498" height="339" /></a> </p> <p><a href="http://lh6.ggpht.com/-KVaRjoTRsVE/T3ppc-eAucI/AAAAAAAAEOM/sPmKpXo4YiU/s1600-h/IMG_1843%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="bluebonnets 2012" border="0" alt="bluebonnets 2012" src="http://lh6.ggpht.com/-wkUE-9ovEmc/T3ppdTt6EEI/AAAAAAAAEOU/cxZ5ypBA1wg/IMG_1843_thumb%25255B1%25255D.jpg?imgmax=800" width="493" height="335" /></a></p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com3tag:blogger.com,1999:blog-6861833534373968679.post-67185336788992748302012-03-26T15:04:00.004-05:002012-03-26T15:21:47.496-05:00The Woes of a Business Trip Widow in the 21st CenturyI want to speak to you face to face, without a screen in between and a microphone that doesn’t always want to work.<br /><br />I want to tell you about my day and hear about yours without worrying about how many minutes we’ve been talking and how big our cell phone bill is getting.<br /><br />I want to be able to call you without having to count out the time difference in hours to make sure you might still be awake.<br /><br />I want to text you when you’re just down the hall and I’m too lazy to get up, instead of when you’re thousands of miles away and across an ocean.<br /><br />I want to be able to fall asleep at night knowing you’re just in the other room and coming to bed soon.<br /><br />But most of all, I want to have your arms around me, to have your lips touching mine, and to never ever let you go again.<br /><br />I wish I still enjoyed your occasional business trips like I used to. <br /><br />I really do. <br /><br />But I don't. <br /><br />I miss you, baby.Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-54457048887779296422012-02-28T05:39:00.000-06:002012-02-28T05:39:00.354-06:00My Food/Cooking Bucket List<p>A while back, I saw someone pose the question, “What is on your food/cooking bucket list?”  In other words, what do you want to cook (or in my case many times, master in the kitchen) before you “kick the bucket”?</p> <p>I found it an oddly interesting question and one that I really couldn’t answer fully at the time.  And I am sure my list will grow with time.  But here are some things that I think would go on that list for me (in no particular order):</p> <ol> <li>Homemade pasta: ravioli, linguini, gnocchi… you name it. I want to make it. </li> <li>Smoking meats: meats of all kinds… brisket, ribs, chicken… I want to smoke it all.  But I guess I need a smoker first. </li> <li>Complete the <a href="http://www.waymorehomemade.com/p/bread-bakers-apprentice-challenge.html" target="_blank">Bread Baker’s Apprentice Challenge I started many eons ago</a>. </li> <li>Tamales </li> <li>Homemade corn and flour tortillas: tortilla press… gotta have one. </li> <li>Meringue: this falls under the category of “mastery”.  As I mentioned in a <a href="http://www.waymorehomemade.com/2012/01/tale-of-two-chocolate-pies.html" target="_blank">previous post</a>, I have made meringue pies, but have not quite mastered the “mile high meringue” that doesn’t deflate. That’s my goal. </li> <li>Croissants: not canned crescent rolls. Real life flakey and buttery croissants. </li> <li>Homemade sausage: now where is that meat grinder? Oh yeah. Need one of those, too. </li> <li>Boeuf Bourguignon: I received the set of Julia Childs’ Mastering the Art of French Cooking books as a gift for Christmas this year from my father in law.  Time to get to know Julia just a little better, don’t you think? </li> <li>Lobster or crab of some kind. </li> </ol> <p>There are several things that I have done in recent years that I think would have gone on this list that I think deserve a mention… you know, so I can put it on my list and then cross it off… </p> <ol> <li><a href="http://www.waymorehomemade.com/2009/04/wfmw-sourdough-success.html" target="_blank">Sourdough bread:  this was a huge accomplishment for me</a>. </li> <li>Homemade marshmallows </li> <li><a href="http://waymorehomemaderecipes.blogspot.com/2011/10/texas-red-chili.html" target="_blank">Chili with no chili powder, only ground dried chili peppers</a>. </li> <li><a href="http://www.waymorehomemade.com/2011/12/new-adventure-with-tomatillo-jalapeno.html" target="_blank">Jelly/Jam/Preserves and canning</a> </li> </ol> <p>What about you?  What are some things that you want to at least try to cook/bake/make in the kitchen before you “kick the bucket”?</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com2tag:blogger.com,1999:blog-6861833534373968679.post-39027696316724884552012-02-21T06:59:00.000-06:002012-02-21T16:08:27.045-06:00Hearty Chicken Tortilla Soup<p>I took a chance recently and ordered tortilla soup at a local Mexican food joint.  I usually don’t order it out unless I have a really good recommendation from someone that I know and trust.  But, here we were at the restaurant, I had a hankering for tortilla soup and this was my only choice.</p> <p>To say I was pleasantly surprised would be an understatement.  While it was broth based rather than thick and creamy like the soup I make at home, it wasn’t just a normal bland beige colored broth with a little chicken thrown in for good measure.  No.  It was a rich tomatoey red colored broth that was full of spice and flavor.  It had big chunks of carrot, squash and celery.  It was a huge bowl and I took about half of it home to have for lunch at work the next day.  </p> <p>I decided to try to replicate it at home.  Overall I got pretty close.  The broth wasn’t quite as rich of a color as the one at the restaurant, but it was a very good version of the soup.  And the kids both loved it enough that we ended up going to the store to get some soup thermoses for the kids to take some of it to school the following day.  I’d call that success.  Wouldn’t you?</p> <p>You could possibly add more tomato juice or even try crushed tomatoes or tomato soup for a richer color to the broth.  And depending on how you like your soup, you could increase the amount of broth and tomato products appropriately.   The one served in the restaurant had a high liquid to chunk ratio, but my man prefers more chunks in his soup… so I tried to land somewhere in the middle.</p> <p>This makes a big pot of soup.  Enough for several meals.</p> <p><a href="http://lh5.ggpht.com/-rEvxmWWmqZg/T0QV13e1AYI/AAAAAAAAENI/hE593qXEMW4/s1600-h/IMG_15284.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1528" border="0" alt="IMG_1528" src="http://lh6.ggpht.com/-EyiViver3Jk/T0QV2icf_XI/AAAAAAAAENQ/um_CNxALRVs/IMG_1528_thumb2.jpg?imgmax=800" width="443" height="301" /></a> </p> <p> <a href="http://waymorehomemaderecipes.blogspot.com/2012/02/hearty-chicken-tortilla-soup.html" target="_blank"><font size="3"><em><strong>Hearty Chicken Tortilla Soup</strong></em></font></a></p> <p><strong><em><u>Ingredients:</u></em></strong></p> <p>2-3 tablespoons oil <br />1 yellow onion, diced <br />4 cloves garlic, minced <br />2 teaspoons paprika <br />2 teaspoons chili powder <br />1 teaspoon ground cumin <br />1 teaspoons ground coriander <br />2 teaspoons Mexican oregano <br />1 14.5 ounce can diced tomatoes <br />1 10 ounce can Ro*Tel diced tomatoes & green chiles <br />1-2 5.5 ounce can tomato juice <br />Several cups chicken broth or stock <br />3 carrots, sliced rather thick <br />3 celery ribs, sliced rather thick <br />2 yellow squash, cut in half lengthwise and sliced rather thick <br />2 zucchini, cut in half lengthwise and sliced rather thick <br />1 pound cooked chicken </p> <p><strong><em><u></u></em></strong></p> <p><strong><em><u>Method:</u></em></strong></p> <p>Heat oil in stock pot over medium heat.  Cook onion in oil until translucent and beginning to brown just a little.  Add garlic, paprika, chili powder, cumin, coriander, and Mexican oregano.  Cook briefly until fragrant.  Add diced tomatoes, Ro*Tel, tomato juice and 2 cups of chicken broth, being sure to scrape up any browned bits off the bottom of the pot.  Add carrots and celery and stir everything to combine well.  Add more chicken broth if needed.  Cover and bring to a simmer.  Cook on low (simmering) for about 1 hour until carrots and celery are tender.</p> <p>Add squash, zucchini and chicken.  Add more broth and/or tomato juice if needed and to suit your own taste as to the ratio of liquid to vegetables.  (Some like lots of liquid.  My man likes the vegetables and meat to be more prominent.)  Cover again and continue to simmer until the squash and zucchini are very tender (30-45 minutes).  </p> <p>If you need to leave at any point in the cooking like I did, you may cover the pot and place into a 325°-350°F oven.</p> <p>Taste and adjust salt and pepper to taste.</p> <p>To serve, place some broken tortilla chips in the bottom of a bowl and top with grated cheddar or Monterrey Jack cheese.  Ladle hot soup over the cheese and chips.  Top it off with some slices of avocado.</p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com1tag:blogger.com,1999:blog-6861833534373968679.post-762242450146174062012-02-14T01:49:00.000-06:002012-02-14T01:49:00.044-06:00My favorite dish and discovering a new love<p>It was November of 1999.  We were 26 years old and we had been married only about 3 1/2 years.</p> <p><a href="http://lh4.ggpht.com/-v9WYRneKG2w/TznWnBAikvI/AAAAAAAAEL4/1ENcPrrO6yY/s1600-h/img0163.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="1999 in Florida" border="0" alt="1999 in Florida" src="http://lh4.ggpht.com/-GgfFcQhszTo/TznWny8HewI/AAAAAAAAEMA/STRFsvMOq_0/img016_thumb1.jpg?imgmax=800" width="445" height="299" /></a></p> <p>In a word, we were “Babies.”</p> <p>And I was thin. (Not that you could tell for the overalls. What was that about?)</p> <p>And you know that prominent gray streak I have now…. yeah, you can’t even see it in this picture.</p> <p>But I digress.</p> <p>Mike had a training conference for work to attend that just so happened to be held at the Walt Disney World resort.  Of course, I had to work, but I made a way to swing a few days off to fly down to Florida and join him so that we could make a long weekend of it.  We did, after all, want to “do Disney World” before we had kids.  </p> <p>As I always do in these situations, I began to research what to do while we were there and how to do it.  I found out that part of the resort was set aside for what they called, at that time, the Disney Institute.  If my memory serves me correctly, the Disney Institute was a place where companies could send staff and management level employees to receive specific training.  However, in addition they offered enrichment courses of study in everything from photography to the culinary arts.  What a perfect idea for the days that I would be there with Mike while he was still in his training classes and meetings.  So I registered and filled up my itinerary with photography, wine appreciation and, of course, cooking classes.</p> <p>I spent two full days at the Disney Institute and on the grounds there.  It was a beautiful and very tranquil setting right on a small pond across from the Downtown Disney area.  I spent break times just sitting outside in the quiet and taking pictures of the local birds.  I ate at least one meal at the restaurant there and I remember to this day how my waitress warned me, “If you notice a bunch of staff walking past your table, it’s because I told them about your hair.”  Yeah.  That streak that doesn’t even show up in photographs was clearly visible even at age 26.  </p> <p>I know that was a long lead-in, but it was in this setting that I was introduced to what has become one of my favorite dishes to both cook and eat.</p> <p>One of the cooking classes that I had on my schedule was “A Taste of the World” and on this particular day, we were covering “Italia Cucina,”  But not just your ordinary pasta and such.  Northern Italian country cooking.  And that meant <a href="http://waymorehomemaderecipes.blogspot.com/2012/02/veal-osso-buco.html" target="_blank">Osso Buco</a>.</p> <p>This was our classroom, complete with about seven student stations and a chef’s station at the front that was outfitted with overhead cameras and screens at the front so that us students could follow what the chef was doing.  It was pretty darned hi-tech for 1999.</p> <p><a href="http://lh3.ggpht.com/-176bZu-wM1c/TznWoWccVBI/AAAAAAAAEMI/V0gZ7KPUr0E/s1600-h/img0153.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="1999 Disney Institute Studio D - Culinary" border="0" alt="1999 Disney Institute Studio D - Culinary" src="http://lh3.ggpht.com/-m2sH26DxF_8/TznWqNY16JI/AAAAAAAAEMQ/CDzS8WNPpwE/img015_thumb1.jpg?imgmax=800" width="442" height="297" /></a> </p> <p>We spent our morning class time preparing our own lunch of veal <a href="http://waymorehomemaderecipes.blogspot.com/2012/02/veal-osso-buco.html" target="_blank">Osso Buco</a> with <a href="http://waymorehomemaderecipes.blogspot.com/2012/02/risotto-alla-milanese.html" target="_blank">Risotto alla Milanese</a>  and a dessert of <a href="http://waymorehomemaderecipes.blogspot.com/2012/02/peppered-balsamic-strawberries-and.html" target="_blank">strawberries with balsamic vinegar and Zabaglione</a>.   I had never had such a delicious lunch before.  And I had made it with my own two hands.</p> <p>I also took a Pastries and Confections class in this same studio that was focused on Christmas Cookies as the holidays were approaching.  Each member of the class made a different recipe of cookie under the watchful eye of our chef instructor.  As we mixed and baked we talked about each individual recipe and some of the science behind each of them.  In fact, I have talked on this blog about some of what I learned about baking cookies in that class (see <a href="http://www.waymorehomemade.com/2008/10/foodie-friday-preferences-and-chocolate.html" target="_blank">this blog post</a>).  We then were able to sample all of our handiwork at the end of class.  Rewards are sweet.</p> <p>I have come to realize that it was in this very same studio, in the process of taking both of these classes, that I said, “Hello, Lover.” I said hello to the world of really cooking for the first time.  I said hello to understanding much of what food, cooking, and baking were about.  I said hello to what I believe is a passion that will also be a life-long pursuit.  </p> <p>In a word (or three), it was heaven.  Bliss.  Euphoric.</p> <p>I think I realized for the first time that even I could create something in the kitchen that tasted every bit as good as those things I had eaten in fine restaurants.  All it required was the “know how.”  I may never do it as efficiently or neatly as a professionally trained chef in a 5 star restaurant.  But I could do it.</p> <p><a href="http://lh5.ggpht.com/-RSalYPcJ9HQ/TznWqXZefgI/AAAAAAAAEMY/H1jtsBmEUQ4/s1600-h/IMG_15503.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Veal Osso Buco and Risotto alla Milanese" border="0" alt="Veal Osso Buco and Risotto alla Milanese" src="http://lh5.ggpht.com/-lKLkfesGIb8/TznWrEe3zOI/AAAAAAAAEMg/QBKAZXk5Cs4/IMG_1550_thumb1.jpg?imgmax=800" width="286" height="421" /></a></p> <p>And that may be why <a href="http://waymorehomemaderecipes.blogspot.com/2012/02/veal-osso-buco.html" target="_blank">Osso Buco</a> is my very favorite dish to cook and eat.  I have a connection on a level that is so much deeper than just sustenance.  And the fact that it is like velvet in your mouth doesn’t hurt.  But each and every time I eat it or make it, I am taken back to that moment in time at when I realized… </p> <p>I love to cook.</p> <p>*******</p> <p><strong><em>Recipes mentioned in this post:</em></strong></p> <p><a href="http://waymorehomemaderecipes.blogspot.com/2012/02/veal-osso-buco.html" target="_blank">Veal Osso Buco</a> <br /><a href="http://waymorehomemaderecipes.blogspot.com/2012/02/risotto-alla-milanese.html" target="_blank">Risotto alla Milanese</a> <br /><a href="http://waymorehomemaderecipes.blogspot.com/2012/02/peppered-balsamic-strawberries-and.html" target="_blank">Peppered Balsamic Strawberries and Zabaglione</a></p> Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com0tag:blogger.com,1999:blog-6861833534373968679.post-54679859232016485642012-02-07T08:15:00.000-06:002012-02-07T08:52:05.062-06:00Nutella Æbleskivers<p>A new favorite recently in our house has been Æbleskivers.  I received <a href="http://www.williams-sonoma.com/products/ebelskiver-filled-pancake-pan/?pkey=e%7Cnordic%2Bware%2Bebelskiver%2Bfilled-pancake%2Bpan%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-" target="_blank">this Æbleskiver (or Ebelskiver) pan</a> for Christmas last year (2010) from my mother in law.  Of course this was right as we were really starting up <a href="http://www.waymorehomemade.com/p/our-kitchen-remodel-journey.html" target="_blank">the great kitchen remodel of 2011</a> and therefore it did not get used until I had use of the new range.  </p> <p>So far, I’ve only used the <a href="http://www.williams-sonoma.com/products/ebelskiver-pancake-mix/?pkey=e%7Cebelskiver%2Bpancake%2Bmix%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule-_-" target="_blank">mix</a> that I was given with the pan.  It is pretty good and very easy.  But making the batter from scratch is not any more difficult than making pancakes or waffles.  </p> <p>So, in case you were wondering, this is how they are made.</p> <p>After spraying with non-stick spray or using a little butter (I have personally found non-stick spray to be easier than butter in this case) and heating the pan over medium to medium-low heat, I use my medium spring loaded scoop to put one scoop of batter in each little bowl of the pan.  I always start in the middle.  Then I work my way around the perimeter going clockwise from 12:00.  That way I do things in the same order each time and they each get approximately the same amount of cooking after each step.</p> <p><a href="http://lh5.ggpht.com/-m6ABZF0OLd0/TyR0a8UN3_I/AAAAAAAAEGk/-9eJZfaSnC4/s1600-h/IMG_13003.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Ebelskiver Pan" border="0" alt="Ebelskiver Pan" src="http://lh6.ggpht.com/-htV8JAalCGQ/TyR0bOQF7iI/AAAAAAAAEGs/ADuYmJz0N30/IMG_1300_thumb1.jpg?imgmax=800" width="371" height="253" /></a> <p>Almost immediately, using the same patter of middle then working around the perimeter in a clockwise direction, I use my smallest spring loaded scoop to add a dollop of Nutella (or other chosen filling) right in the middle if each.</p> <a href="http://lh6.ggpht.com/-ZZIQ_VtcbOY/TyR0bjl3_QI/AAAAAAAAEG0/n1bMsROBD6c/s1600-h/IMG_13013.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Nutella Æbleskivers/Ebelskivers" border="0" alt="Nutella Æbleskivers/Ebelskivers" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7ZByVtU3tyrruw_pUkQUj6wkQuLQt6UuWhCSr004U4hspirS289Cvn2toQoEfwLDQBJnETBnsnmHNtzZV-JYuKEAKSrV6Twy5GJXF3C6WFaKrp8tmKWTBCOW-15x85hJ6iGvvByQS0U/?imgmax=800" width="372" height="253" /></a></p> <p>Coming back to the batter, I place a little more batter on top of each dollop of Nutella, just so that it is covered. </p> <p><a href="http://lh6.ggpht.com/-ItVgMItVNY0/TyR0ch1zwoI/AAAAAAAAEHE/9KWl-h7r1zE/s1600-h/IMG_13023.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1302" border="0" alt="IMG_1302" src="http://lh6.ggpht.com/-fKvm8iw6IXQ/TyR0c-4m6EI/AAAAAAAAEHM/OwJ_ZPIlwXI/IMG_1302_thumb1.jpg?imgmax=800" width="371" height="253" /></a> </p> <p>By this point, the Æbleskivers are cooked enough on the first side and they are ready to be turned.  I do so using the same routine of staring in the middle and working the perimeter in a clockwise fashion as I have done in each preceding step.</p> <p>One thing that I have found very helpful has been <a href="http://www.williams-sonoma.com/products/ebelskiver-filled-pancake-turning-tools/?pkey=e%7Cebelskiver%2Bfilled-pancake%2Bturning%2Btools%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-" target="_blank">these wooden turning tools</a>.  They get some batter on them in the turning process, but if you just keep a paper towel handy, they clean up easily with a quick wipe off.</p> <p><a href="http://lh5.ggpht.com/-9QT7DZFvmnU/TyR0dR0XgqI/AAAAAAAAEHU/wpP-dUTqmnk/s1600-h/IMG_13033.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1303" border="0" alt="IMG_1303" src="http://lh5.ggpht.com/-f-TOEIWjHGI/TyR0duemmjI/AAAAAAAAEHc/rJjuyybmzQ4/IMG_1303_thumb1.jpg?imgmax=800" width="371" height="253" /></a> </p> <p><a href="http://lh4.ggpht.com/--MuL3ksuMlo/TyR0eIW_PUI/AAAAAAAAEHk/1YWiLKOIokk/s1600-h/IMG_13043.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1304" border="0" alt="IMG_1304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMfutzE_nPkW0Glgx5VMX90djzVIdASq_XAcRtcwMuOvtj97NXdemd7VdEqnd4hRDEkLqNsTUTOV4hMEs5IiV3Uj0jPFckWiiU9LyQcINZ7BGM-1fKM3Fjt7DCbblzABEHf-lFh-rjbw/?imgmax=800" width="376" height="256" /></a></p> <p>Once they have cooked sufficiently and are golden brown on the 2nd side, I remove them carefully with a pair of tongs.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiKjGeqloATXlume5QgMx1ebQoUC7QKzU3aa6G3-Eq3ATtYFgtaPghuNk4Yj_Ivj3TDwMpaBpOpOiJRIbpods8njFC5pZT6EiIqfS21IuL32JLEybfN66Dm4hTn2woenGD-iU_Ov4j_w/s1600-h/IMG_1299%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Æbleskivers / Ebelskivers" border="0" alt="Æbleskivers / Ebelskivers" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXYQfjSrXFeUdGPw7y65oQcbRNwMdXzlGYo7m6H2P_n6tflBwLyzF8cxRbr61nbZR4ZdkBM1c4cGrwA3gj5Xy31lOp2wKbfetRjHOxafMuT2o3WUqlwVy5RtRmWmRYF05gXjE3dtyFw8/?imgmax=800" width="473" height="324" /></a></p> <p>And they are ready to be enjoyed.  MMMMMMM……</p> <p><a href="http://lh3.ggpht.com/-g29sS_DMSaE/TyR0f9bHTYI/AAAAAAAAEIA/a7GtFtAmOp4/s1600-h/IMG_1298%25255B1%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Nutella Stuffed Æbleskivers" border="0" alt="Nutella Stuffed Æbleskivers" src="http://lh3.ggpht.com/-3l5K30buhDE/TyR0gTbB7zI/AAAAAAAAEIM/I_TxFGDnZeI/IMG_1298_thumb%25255B1%25255D.jpg?imgmax=800" width="482" height="328" /></a></p> <p></p> <p>Æbleskivers can be filled with many things.  We have enjoyed them with homemade peach preserves, strawberry preserves… any kind of preserves, to be honest.  We also have some of the chocolate mix that we have enjoyed filled with peanut butter.  We have also had more savory combinations like bacon, sausage, or pepperoni and cheese.  </p> <p>Or, you know, you could just do them plain and not stuffed with anything.  </p> <p>Regardless, their cute little finger food size and shape will be a sure hit with your family.  It has been with mine.</p>Donna @ Way More Homemadehttp://www.blogger.com/profile/18023742893411141413noreply@blogger.com5