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Posts Tagged ‘raisin’

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Raisins, Dots, chocolate buttons, mini marshmallows, M&Ms, shredded coconut, Junior Mints…and my brother-in-law’s fantastic concoction (supervising): apple cider, white rum, dry curacao, and orgeat syrup.

Yesterday was spent with my family, making and decorating Christmas cookies, opening presents, and generally chilling. Here are the takeaways, in no particular order.

  1. A small child will never tire of putting her hands in bowls of candy.
  2. And she will extract as much as she can in the manner of the claw machines at the boardwalk.
  3. You may have to tell her that the M&Ms are edible, and not, say, beads. Once you do, you’re on your own.
  4. If you give her two ornaments off the tree as gifts for her and her brother, she will continue removing the rest of the ornaments.
  5. After opening a handful of art supplies, she will want to play with them all. Simultaneously.
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This is Santa, created by my 2-year-old niece. He is either waving a Merry Christmas to everyone or imploring help for a severe Junior Mint injury to his right shoulder. I think we’ve all been there.

6) When offered two different kinds of homemade cookies, grownups will eat one after the other quite mindlessly, as if the room is a zero-calorie-emission zone.

7) Even after going through two pizzas.

8) The floor is a totally acceptable place to sit.

9) After a bottle and a tummy rub, a five-month-old will demonstrate the best way to enjoy life: by falling asleep in the corner of a sofa.

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Mommy at left; tiny artist at right.

10) Whether decorated perfectly or somewhat less so, a cookie made with good ingredients will always taste good.

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Snowflake with red royal icing and mini marshmallows, skillfully applied.

 

 

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For the past few Marches I’ve made soda bread. Wildly delicious breakfast.

I started out using traditional recipes from Gourmet Magazine* and Linkedin, tender, buttery, raisiny ones. Then last year I decided to get all cocky and do riffs off the usual recipes.

The below is last year’s oeuvre, with a big handful each of dried cherries and dark chocolate chunks. It worked. I’d do it again. And, no, I never slice these dudes.

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Pulled-off chunks taste way better.

This year’s idea clocked me upside the head while in the car, just a few minutes from my place.** I’d thought I’d go with a tropical theme, with dried pineapple or mango, toasted coconut, and rum. It’s a solid idea, and it’s still in the running for next year. Stick around.

Then I thought, no, I’ll stay really, really close to the heart, soul, and fisherman sweaters of the Irish, and use Baileys Irish Cream somehow. I toyed with making a glaze out of it. When I heard a howl of brogue coming from across the pond, I got a mite shaky and poured this lovely stuff right into the dough—halved the buttermilk called for, and made up the difference with Baileys.

The broguey howl mercifully shifted in character and pitch, and sounded a lot more appreciative.

I also threw in a cup of raisins that I had soaked in a combination of hot water and my homemade vanilla extract*** until they plumped up, and dark chocolate that got a very rough chop. Shamelessly big chunks. If you’re gonna do it, you know.

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Do I seem obsessed with chocolate?

Warm out of the oven, this quite knocked me out—vanilla and chocolate in such a grownuppy way, with creamy, boozy, mesmerizingly fragrant undertones. It worked.

OH, and kindest regards to my #1 Irish fan. Brendan, hope I did you proud! 🙂

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*God rest its soul.

**Most accidents happen near the home. Look it up.

***Because I was out of Jameson.

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About a week ago at the farm I bought the last of the freshly-dug carrots. And instead of just snacking on them bunny-rabbit style as always, I got curious (as bunny rabbits are also wont to do) and wondered how they would taste grated up inside a carrot muffin. I’ve always been a nut for carrot cake,* with extra cream cheese frosting (priorities first), and of morning glories and basic carrot muffins, but have never tried making them with anything other than store bought carrots.

At the farm I pulled off most of the carrot tops and brought them out to the goats, who predictably acted like goats with them. If you ever find carrots with the tops still attached and don’t know an obliging goat, chop the tops off as soon as you get home. Keeping them on sucks the life out of the carrots and makes them limp and wibbly-wobbly.**

I found a recipe online that called for yogurt in the batter, which delivers tenderness, and no raisins. I love them, but didn’t want anything to distract from the flavor of the carrots. Baked up the muffins. Verdict: just as you’re imagining. The fresh carrots packed more intense flavor, noticeably different from those that were picked in Iowa and have been sitting on a shelf playing the harmonica for two weeks until purchase. And I was lucky to find small ones, which were really wonderfully sweet. No dryness or bitterness at all, which can often happen in store bought carrots. The muffins pulled apart like the softest ever angel food cake.

It’s so much easier to make the transition from summer to fall when it can taste as good as this.

*Course there was a pun intended.

**For all of you Dr. Who fans.

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