I've got a little surprise for you (or maybe not). If you follow me on Twitter and Facebook, you won't be surprised.
I've decided to pick up this blog and move it to Wordpress. I've also decided to open a full-time baking business. Thistle.
With luck, Thistle Confections will be up and running with a new blog, an online shop, and a whole lot of sugar. It was a hard decision to rebrand my business, start a new website, and make my creative pursuits a full time gig. But I’m doing it. I’m doing it because YOU- my family, friends, and readers encouraged me. Follow me, stumbles and all, on the next big adventure of my life.
You must be asking, why Thistle?
Thistle is understated, warm, and natural. Thistle is the blending of cultures; a place where Scottish shortbread is appreciated alongside heirloom Italian cookies. Thistle is where memories and reality fuel creativity.
Thistle is not about flashy. We don’t believe in couture brownies and the next must have! ingredient. We search for the highest quality, best tasting, natural and locally sourced ingredients. We are Dayton proud. We strive to build lasting relationships with local farmers and honor their hard work in our products.
But most of all, Thistle is about taking chances. Thistle is the opportunity to grow, and grow, and grow.
Recent Posts
Thursday, February 10, 2011
Saturday, February 5, 2011
Valentine's Loves
The holiday of love is upon us, and I'm baking all this week to ensure Valentine's Day delivery for my wonderful customers. And I am so thankful! Thank you for placing lots of Valentine's orders. Thanks to my friends and family for encouraging me to bake on. Here are a few things that are making my Valentine's Day super sweet.
10. Vanilla Bean Paste. I use paste in the filling to my Black & White Faux{reo} cookies. It's a one-to-one substitute for vanilla extract, and it leaves gorgeous black speckles throughout. I like Beanilla.
9. Valentine's Downloads from One Charming Party.
8. The Swell Season. All of their albums + the movie Once. Seriously, incredible.
7. Divine Twine I love this baker's twine. I love to use it to package my orders for an extra special touch.
6. Woodlands Headband from Princess Lasertron.
Megan Hunt is an amazing artist, blogger and Omaha native making a difference in her community. I admire her fearlessness. And who couldn't love those adorable button and felt flowers? A refreshing change from a bouquet bound to wilt.
5. A cute dress, with a touch of flippancy. Somebody tell Betty Draper that she is relieved of her duties.From Modcloth.
4. Hearts on a String necklace for her.
From Lost & Fawned
3. Wingman Tie.
Obviously for Mr. Radar. Planes? Check. Argyle? Check. Meets Mr. Radar's standard criteria for good dress. This isn't the first time Mr. Radar has donned a Toybreaker tie, either.
2."I Freaking Love You" print from Hillary Bird. Beautiful screen prints, and she also has a pretty good name.
1. A date. Isn't that what everyone wishes for on Valentine's Day? Fortunately, Mr. Radar has got this one covered. He'll even be on the same continent this year. Major Bonus.
10. Vanilla Bean Paste. I use paste in the filling to my Black & White Faux{reo} cookies. It's a one-to-one substitute for vanilla extract, and it leaves gorgeous black speckles throughout. I like Beanilla.
9. Valentine's Downloads from One Charming Party.
8. The Swell Season. All of their albums + the movie Once. Seriously, incredible.
7. Divine Twine I love this baker's twine. I love to use it to package my orders for an extra special touch.
6. Woodlands Headband from Princess Lasertron.
Megan Hunt is an amazing artist, blogger and Omaha native making a difference in her community. I admire her fearlessness. And who couldn't love those adorable button and felt flowers? A refreshing change from a bouquet bound to wilt.
5. A cute dress, with a touch of flippancy. Somebody tell Betty Draper that she is relieved of her duties.From Modcloth.
4. Hearts on a String necklace for her.
From Lost & Fawned3. Wingman Tie.
Obviously for Mr. Radar. Planes? Check. Argyle? Check. Meets Mr. Radar's standard criteria for good dress. This isn't the first time Mr. Radar has donned a Toybreaker tie, either.
2."I Freaking Love You" print from Hillary Bird. Beautiful screen prints, and she also has a pretty good name.
1. A date. Isn't that what everyone wishes for on Valentine's Day? Fortunately, Mr. Radar has got this one covered. He'll even be on the same continent this year. Major Bonus.
Thursday, February 3, 2011
Cold? Chicken & Dumpling Soup!
Cold? Me too! Here's something that will warm you right up. Chicken and Dumpling soup, with a twist. I've thrown in some ginger & turmeric, to add depth & spiciness to the soup. The turmeric makes the broth a beautiful golden color. You can add a bit of cream (I didn't) to add body to the soup.
I recommend making this soup the day after you make roast chicken. You can save the carcass to make the broth, and shred the left-over meat for the soup. If not, I would cook off the chicken in some oil, and then proceed with cooking the carrots, leeks, and onion.
Chicken and Dumpling Soup
Adapted (a lot!) from the Pioneer Woman
1 Tablespoon Butter
1 Tablespoon Olive Oil
4-5 medium carrots, cut into coins on the bias
2 leeks, cut into thin rings
1 whole Medium Onion, Finely Diced
2 sprigs fresh Thyme
1/2 teaspoon Turmeric
1/2-1 teaspoon ginger (depending on taste)
1/2 teaspoon ground white pepper
6-8 cups chicken broth, homemade preferred (use low sodium if not)
½ cups Apple Cider
2 cups shredded, pre-cooked chicken
1 cup frozen sweet peas
½ cups Heavy Cream (optional)
1 bunch green onion, diced.
Dumplings:
1-½ cup All-purpose Flour
1 Tablespoon (heaping) Baking Powder
1cup Half-and-half
1 egg, beaten
Pinch of Cayenne
Sea Salt to taste
Combine the butter and oil in a large stock pot. Heat at medium, until melted and well combined. Add the carrots, leeks, onion, thyme, turmeric, ginger, and white pepper. Cook until the onions are translucent and carrots are softened, about 4-5 minutes. Pour in the apple cider, then the stock. I scrape the bottom of the pain to make sure all of the bits are incorporated into the mix. Add the shredded chicken. Simmer on medium-low for about 15-20 minutes.
Meanwhile, mix the dumplings. Combine the flour, salt, pepper, cayenne and baking powder. In another container, combine the half-and-half and egg. Beat to combine. Slowly add the liquid to the flour mixture. Set aside.
Add the peas to the soup mix, cook for 1-2 minutes. Bring the soup to a simmer on medium-to high heat. Once bubbling, drop tablespoons of dumpling mix into the soup. Cover and cook for about 15 minutes. Make sure to turn the dumplings half way, so that tops and bottoms will be cooked.
Top with green onion, serve, and enjoy!
I recommend making this soup the day after you make roast chicken. You can save the carcass to make the broth, and shred the left-over meat for the soup. If not, I would cook off the chicken in some oil, and then proceed with cooking the carrots, leeks, and onion.
Chicken and Dumpling Soup
Adapted (a lot!) from the Pioneer Woman
1 Tablespoon Butter
1 Tablespoon Olive Oil
4-5 medium carrots, cut into coins on the bias
2 leeks, cut into thin rings
1 whole Medium Onion, Finely Diced
2 sprigs fresh Thyme
1/2 teaspoon Turmeric
1/2-1 teaspoon ginger (depending on taste)
1/2 teaspoon ground white pepper
6-8 cups chicken broth, homemade preferred (use low sodium if not)
½ cups Apple Cider
2 cups shredded, pre-cooked chicken
1 cup frozen sweet peas
½ cups Heavy Cream (optional)
1 bunch green onion, diced.
Dumplings:
1-½ cup All-purpose Flour
1 Tablespoon (heaping) Baking Powder
1cup Half-and-half
1 egg, beaten
Pinch of Cayenne
Sea Salt to taste
Combine the butter and oil in a large stock pot. Heat at medium, until melted and well combined. Add the carrots, leeks, onion, thyme, turmeric, ginger, and white pepper. Cook until the onions are translucent and carrots are softened, about 4-5 minutes. Pour in the apple cider, then the stock. I scrape the bottom of the pain to make sure all of the bits are incorporated into the mix. Add the shredded chicken. Simmer on medium-low for about 15-20 minutes.
Meanwhile, mix the dumplings. Combine the flour, salt, pepper, cayenne and baking powder. In another container, combine the half-and-half and egg. Beat to combine. Slowly add the liquid to the flour mixture. Set aside.
Add the peas to the soup mix, cook for 1-2 minutes. Bring the soup to a simmer on medium-to high heat. Once bubbling, drop tablespoons of dumpling mix into the soup. Cover and cook for about 15 minutes. Make sure to turn the dumplings half way, so that tops and bottoms will be cooked.
Top with green onion, serve, and enjoy!
Monday, January 24, 2011
New at PRESS!
Hello, friends. Two weeks since last update. Oye. I'm terrible, aren't I? At least this update brings cheerful news!
Two of my lovely products will now be sold at PRESS coffee shop, at Wayne & 5th in the Oregon District.
My Fudge & Cookie Dough brownies and 3C's Granola Bars will be at PRESS. I'll offer more brownie flavors in the coming months.
I'm working on new packaging, and recently got a wonderful seam sealer for Christmas. (I think Mr. Radar is more excited about the sealer than I am). But I am excited about the shiny packaging.
I'm now focused on meeting new goals and expanding my product line in time for Valentine's Day. I'm working on creating better labels, opening at Etsy shop, finding an inexpensive kitchen space to work in, and identifying local retail establishments interested in my products. While I'm working, rest assured that I'll be sipping a cappuccino at PRESS.
Two of my lovely products will now be sold at PRESS coffee shop, at Wayne & 5th in the Oregon District.
My Fudge & Cookie Dough brownies and 3C's Granola Bars will be at PRESS. I'll offer more brownie flavors in the coming months.
I'm working on new packaging, and recently got a wonderful seam sealer for Christmas. (I think Mr. Radar is more excited about the sealer than I am). But I am excited about the shiny packaging.
I'm now focused on meeting new goals and expanding my product line in time for Valentine's Day. I'm working on creating better labels, opening at Etsy shop, finding an inexpensive kitchen space to work in, and identifying local retail establishments interested in my products. While I'm working, rest assured that I'll be sipping a cappuccino at PRESS.
Monday, January 10, 2011
Meyer Lemon Pizzelle
Last week, I was invited to a dinner party and told to bring dessert. After all of the rich food at Christmas, I did not want to bring something heavy, chocolatey or laden with cream. Enter my pizzelle cookies. Orange is by far the most requested flavor by my friends, family and customers. But I was out of oranges last week. Meyer Lemons turned out to be the perfect substitute. The cookies are light, crisp and flecked with golden zest.
This recipe requires a pizzelle iron, and a large amount of patience. Each cookie is individually pressed, making a batch of 46 requires a good amount of time.
Makes 40-50 depending on iron size
* 1 3/4 cup Granulated Sugar
* 6 Large Eggs, room temp
* 2 Sticks of Butter, melted and cooled
* 3 teaspoons Vanilla Extract
* 1 teaspoon Pure Orange Extract
* Zest of 3 Meyer Lemons
* 4 teaspoons Baking Powder
* 4 cups All-Purpose Flour, spooned into measuring cup
1. Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. The eggs must be at least room temperature. Cold eggs will result in an unworkable batter.
2. Slowly drizzle the melted butter into the mixture, while mixing on medium speed. Add the extracts then the zest.
3. On low speed, add the flour 1/2 cup at a time. Alternate between medium and low speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).
4. The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.
5. Using a tablespoon scoop, place dollops of batter into the iron. Repeat 20-25 more times depending on iron size. The cookies take about 25-30 seconds in the iron. Fresh, hot cookies can be rolled or shaped into cups.
And on Food52.
PS: I do recommend the Palmer Pizzelle iron- I have two irons, one is a Palmer and the other is CucinaPro. I only use the Palmer...
This recipe requires a pizzelle iron, and a large amount of patience. Each cookie is individually pressed, making a batch of 46 requires a good amount of time.
Makes 40-50 depending on iron size
* 1 3/4 cup Granulated Sugar
* 6 Large Eggs, room temp
* 2 Sticks of Butter, melted and cooled
* 3 teaspoons Vanilla Extract
* 1 teaspoon Pure Orange Extract
* Zest of 3 Meyer Lemons
* 4 teaspoons Baking Powder
* 4 cups All-Purpose Flour, spooned into measuring cup
1. Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. The eggs must be at least room temperature. Cold eggs will result in an unworkable batter.
2. Slowly drizzle the melted butter into the mixture, while mixing on medium speed. Add the extracts then the zest.
3. On low speed, add the flour 1/2 cup at a time. Alternate between medium and low speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).
4. The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.
5. Using a tablespoon scoop, place dollops of batter into the iron. Repeat 20-25 more times depending on iron size. The cookies take about 25-30 seconds in the iron. Fresh, hot cookies can be rolled or shaped into cups.
And on Food52.
PS: I do recommend the Palmer Pizzelle iron- I have two irons, one is a Palmer and the other is CucinaPro. I only use the Palmer...
Tuesday, January 4, 2011
Philosophy And Vegetables, too.
JANUARY. A month made interesting by our resolutions and wishes. A miserable, gray month, changed by our fervor and zeal. In January, food is our enemy. We strike the food we love from our minds, ignoring our cravings and making our way to treadmills en masse.
But not me. I steadfastly ignore all the advice and rabble rousing, in favor of a gentler philosophy. You will not see any dieting tips, admonitions to eat grapefruit every day! or lamentations about the state of the American waistline here. In the New Year, I've resolved to do one thing for food. To approach it with appreciation.
Appreciation because food is a blessing of life. Appreciation because I have the good fortunate of having food. Appreciation because I am educated to know about the production of food, the preparation of food, and the nutritional value of food. Above all, appreciation for the hard work and sacrifice that is required to grow and raise the food that I eat. Appreciation for what a luxury that truly is.
But not me. I steadfastly ignore all the advice and rabble rousing, in favor of a gentler philosophy. You will not see any dieting tips, admonitions to eat grapefruit every day! or lamentations about the state of the American waistline here. In the New Year, I've resolved to do one thing for food. To approach it with appreciation.
Appreciation because food is a blessing of life. Appreciation because I have the good fortunate of having food. Appreciation because I am educated to know about the production of food, the preparation of food, and the nutritional value of food. Above all, appreciation for the hard work and sacrifice that is required to grow and raise the food that I eat. Appreciation for what a luxury that truly is.
Tuesday, December 28, 2010
White Christmas
We had a white Christmas, which does not happen often around here. Growing up in Michigan, I cannot remember a Christmas that was not white. I was thrilled this year with the ample snow. Per usual, I insisted on enjoying the snow. I expounded its virtues to anyone that would listen, and there are few Daytonians who agree with my assessment of snow. Proclamations of "Snowmageddon" and "Snowpocalypse" are frequent. I cheerfully ignored all the naysayers, determined to enjoy snow. Thank goodness, too. Or else I would have missed this amazing scenery.
Buddy really enjoyed the snow. He frolicked, found sticks, and even attempted to jump out on the ice.
At lunch last week, my mother-in-law was adamant that snow was an evil inconvenience, and that it shouldn't exist at all. I reasoned that if it wasn't snowing, it would be raining. And rain could not look this beautiful:
She reluctantly agreed.
Buddy really enjoyed the snow. He frolicked, found sticks, and even attempted to jump out on the ice.
At lunch last week, my mother-in-law was adamant that snow was an evil inconvenience, and that it shouldn't exist at all. I reasoned that if it wasn't snowing, it would be raining. And rain could not look this beautiful:
She reluctantly agreed.
Friday, December 24, 2010
Happy Christmas!
I hope you're having a happy Christmas. I'm baking away, and enjoying a blissfully quiet Christmas Holiday with Mr. Radar.
He's taken leave (doesn't happen often, trust me), so expect a bit of quiet from me over the next 4-5 days. I'd love to enjoy my holiday with the #1 man in my heart.
Now go eat something delicious!
Preferable this or this . Homemade Butterbeer, yes please!
PS: Next week, my Granny's legendary, super secret Custard Nog recipe, especially for New Year's Eve. Best served with Bourbon.
He's taken leave (doesn't happen often, trust me), so expect a bit of quiet from me over the next 4-5 days. I'd love to enjoy my holiday with the #1 man in my heart.
Now go eat something delicious!
Preferable this or this . Homemade Butterbeer, yes please!
PS: Next week, my Granny's legendary, super secret Custard Nog recipe, especially for New Year's Eve. Best served with Bourbon.
Sunday, December 12, 2010
Dear Mr. Radar: Happy Anniversary.
Happy Anniversary. We've been married two years now, and I'm more in love with you than ever.
And I love you so much that sometimes my heart aches. No matter how many oceans are between us, I know always, that you are mine.
You are a better husband that you know. When I want to give up, you gently nudge me forward. Reassuring me that, no, I am not a failure. You are patient when I am frustrated. Kind when I am wracked with anger.
You do not laugh at my crazy ideas. Even though, generally, they are crazy. You have never limited my imagination, always believing in the possibility of my dreams.
Before I met you, I defined my life by accomplishments. How much I learned, always pushing to be bigger and better. But life, as you taught me, is not about how much you do. Life is about how much you love.
And my love for you could span the globe one hundred times.
*All photos by the lovely and talented Faye Sommer
And I love you so much that sometimes my heart aches. No matter how many oceans are between us, I know always, that you are mine.
You are a better husband that you know. When I want to give up, you gently nudge me forward. Reassuring me that, no, I am not a failure. You are patient when I am frustrated. Kind when I am wracked with anger.
You do not laugh at my crazy ideas. Even though, generally, they are crazy. You have never limited my imagination, always believing in the possibility of my dreams.
Before I met you, I defined my life by accomplishments. How much I learned, always pushing to be bigger and better. But life, as you taught me, is not about how much you do. Life is about how much you love.
And my love for you could span the globe one hundred times.
*All photos by the lovely and talented Faye Sommer
Tuesday, December 7, 2010
Holiday Loves: For the Homebody
You may have noticed that these lists oddly resemble the two main protagonists of this blog: Mr. Radar and me, Hilary Bee. It's true. I want everything on this list and I'll bet you will find something to like, too. Do you have any special holiday wishes? I wish for a holiday season full of of hugs, mugs of hot tea and warm cocoa, cookies and fudge, some extra coal (for warmth, like the bookkeepers in A Christmas Carol). Maybe the thing you're wishing for is on this list.
10. Morning Glory Bib Apron
I have to have a bib apron. I always spill on my front when baking, and a half apron just doesn't cut the mustard.
Pamwares Etsy Shop
9. Harney & Sons Hot Cinnamon Spice Tea
Warm up your insides with this divine tea. The decorative tin makes a beautiful stocking stuffer.
Harney & Sons Tea
8. Zhena Gypsy Tea Coconut Chai Tea
I know what you are thinking. I must be nuts to want this much tea. But I drink a LOT of tea. And this Coconut Chai Tea is the perfect, cozy cup.
Zhena's Gypsy Tea
7. Hilary Bee's Pizzelle Cookies
To go with all that tea. Not too sweet, the perfect accompaniment to tea or espresso.
6. The Blessings of the Animals, by Katrina Kittle
Katrina is Dayton based, and was kind enough to come to the South Park book club! This has been on my reading list for a long time. My goal is to finish it by January.
At Amazon
5.Glitter and Felt Acorns
Perfect for the Christmas tree. We haven't trimmed our tree yet- we usually trim it on December 13, our wedding anniversary.
AnnaBelle Arts
4. Sufjan Stevens Songs for Christmas
Easily one of my Christmas albums. If you like this album, check out his love letter to Michigan or his newest, Age of Adz.
Via Asthmatic Kitty Records
3.Bamboo Radio
Listen to NPR any time with this beauty. If I had this, I'd tuck it under my pillow, and listen to Ira Glass streaming into my ear.
The Conran Shop
2.I Heart Michigan. And Ohio.
My two great loves, Michigan and Ohio. Reverent of my past, hopeful for my future.
From Truche
1.Around my French Table
Cookbooks are the gifts that keep giving! I got Dorie's Baking, from My Home to Yours for my birthday. I've tested several recipes from French Table- and they are great. Dorie does not disappoint.
Amazon
10. Morning Glory Bib Apron
I have to have a bib apron. I always spill on my front when baking, and a half apron just doesn't cut the mustard.
Pamwares Etsy Shop
9. Harney & Sons Hot Cinnamon Spice Tea
Warm up your insides with this divine tea. The decorative tin makes a beautiful stocking stuffer.
Harney & Sons Tea
8. Zhena Gypsy Tea Coconut Chai Tea
I know what you are thinking. I must be nuts to want this much tea. But I drink a LOT of tea. And this Coconut Chai Tea is the perfect, cozy cup.
Zhena's Gypsy Tea
7. Hilary Bee's Pizzelle Cookies
To go with all that tea. Not too sweet, the perfect accompaniment to tea or espresso.
6. The Blessings of the Animals, by Katrina Kittle
Katrina is Dayton based, and was kind enough to come to the South Park book club! This has been on my reading list for a long time. My goal is to finish it by January.
At Amazon
5.Glitter and Felt Acorns
Perfect for the Christmas tree. We haven't trimmed our tree yet- we usually trim it on December 13, our wedding anniversary.
AnnaBelle Arts
4. Sufjan Stevens Songs for Christmas
Easily one of my Christmas albums. If you like this album, check out his love letter to Michigan or his newest, Age of Adz.
Via Asthmatic Kitty Records
3.Bamboo Radio
Listen to NPR any time with this beauty. If I had this, I'd tuck it under my pillow, and listen to Ira Glass streaming into my ear.
The Conran Shop
2.I Heart Michigan. And Ohio.
My two great loves, Michigan and Ohio. Reverent of my past, hopeful for my future.
From Truche
1.Around my French Table
Cookbooks are the gifts that keep giving! I got Dorie's Baking, from My Home to Yours for my birthday. I've tested several recipes from French Table- and they are great. Dorie does not disappoint.
Amazon
Friday, December 3, 2010
Holiday Loves: For Your Geeky Guy
What are you loving this holiday season? Over the next few posts, I'm going to share my holiday loves (both tangible and not) with you. First, gifts for your geeky guy (if you are lucky enough to have one like me).
10. iPhone/iPod Woodtec Docking Station
via Woodtec on Etsy
9. Logitech 750i Master System
For urban nerds, the wannabe spy and/or safety obsessed. Sheldon Cooper would want this.
Via Unplggd
8. Hilary Bee's 3C's Granola Bars
Sustenance for the busy engineer. (Nothing like a little self promotion, right?)
7. The Chillpill
Two speakers, that click into each other. Inexpensive and Super cool, for the traveling geek.
Chillpill Audio found locally at MacTown
6. A Trip to Handmade Holiday Dayton
Local fun, with handmade arts, toys, crafts, and food. Every nerd needs a little fored socialization.
5. BookBook Case
By 12South
4. TRON Legacy
Even Mr. Radar wants to see it, and he hates action movies.
3.Quirky Digits Pins
Just pin to your favorite gloves, and iPhone, iTouch, iPad away. Cheap, too!
2. Just Mobile AluPen for iPad
So you don't get sticky baker fingers all over the pretty iPad screen. I don't know anybody that might have sticky fingers...
Via MobileMag- they have a very helpful reviews, too. Maybe you need a little advice for the Geek you love?
1. iPad
Mr. Radar is the biggest Apple fan out there. This is the ultimate nerd gift.
via Geeky Gadgets
10. iPhone/iPod Woodtec Docking Station
via Woodtec on Etsy
9. Logitech 750i Master System
For urban nerds, the wannabe spy and/or safety obsessed. Sheldon Cooper would want this.
Via Unplggd
8. Hilary Bee's 3C's Granola Bars
Sustenance for the busy engineer. (Nothing like a little self promotion, right?)
7. The Chillpill
Two speakers, that click into each other. Inexpensive and Super cool, for the traveling geek.
Chillpill Audio found locally at MacTown
6. A Trip to Handmade Holiday Dayton
Local fun, with handmade arts, toys, crafts, and food. Every nerd needs a little fored socialization.
5. BookBook Case
By 12South
4. TRON Legacy
Even Mr. Radar wants to see it, and he hates action movies.
3.Quirky Digits Pins
Just pin to your favorite gloves, and iPhone, iTouch, iPad away. Cheap, too!
2. Just Mobile AluPen for iPad
So you don't get sticky baker fingers all over the pretty iPad screen. I don't know anybody that might have sticky fingers...
Via MobileMag- they have a very helpful reviews, too. Maybe you need a little advice for the Geek you love?
1. iPad
Mr. Radar is the biggest Apple fan out there. This is the ultimate nerd gift.
via Geeky Gadgets
Wednesday, November 24, 2010
Hilary Bee Homemade Goods Now Available!
Hello, Friends! After years of baking goods for my friends and family, I decided to dip my toe into the baking world this year. I'm starting small, but with your help, I would love to build my way into a bigger business. For this holiday season, my baked goods will be available for direct order via e-mail. I would like to expand my operation to Etsy and Farmer's Markets in the coming year. Download the HilaryBee 2010 Catalog Here.
I will be offering:
Chocolate Gingerbread Mini Cake-Christmas in a cake. Fresh ginger, molasses, and chocolate chunks come together in this petite loaf. Drizzled with a decadent chocolate frosting.
Cake Pops-Cake bites on a stick, lovingly decorated for the holidays. Red velvet, chocolate, or yellow.
Pizzelle-The snowflake cookie from the Abruzzo region of Italy. Crispy, light, and not too sweet. Made to my Aunt Virginia's specifications. Choose from Vanilla, Amaretto, or Orange.
Double Decker Brownies-Half gooey brownie, half soft chocolate chip cookie. So good it should be illegal.
3C's Granola Bars-Granola goes gourmet. Dark chocolate paired with cashews and tart cherries. A delicious, but not sinful combination. Vegan.
The Works Holiday Basket- Beautifully decorated and filled to the brim with goodies. Two mini Chocolate Gingerbread Cakes, two Double Decker Brownies, six Pizzelle Cookies in an assortment of flavors, four 3C's Granola Bars, and a bouquet of six cake pops in assorted flavors.
Check out my catalog and please contact me via e-mail at hilarybee101@gmail.com if you are interested!
I will be offering:
Chocolate Gingerbread Mini Cake-Christmas in a cake. Fresh ginger, molasses, and chocolate chunks come together in this petite loaf. Drizzled with a decadent chocolate frosting.
Cake Pops-Cake bites on a stick, lovingly decorated for the holidays. Red velvet, chocolate, or yellow.
Pizzelle-The snowflake cookie from the Abruzzo region of Italy. Crispy, light, and not too sweet. Made to my Aunt Virginia's specifications. Choose from Vanilla, Amaretto, or Orange.
Double Decker Brownies-Half gooey brownie, half soft chocolate chip cookie. So good it should be illegal.
3C's Granola Bars-Granola goes gourmet. Dark chocolate paired with cashews and tart cherries. A delicious, but not sinful combination. Vegan.
The Works Holiday Basket- Beautifully decorated and filled to the brim with goodies. Two mini Chocolate Gingerbread Cakes, two Double Decker Brownies, six Pizzelle Cookies in an assortment of flavors, four 3C's Granola Bars, and a bouquet of six cake pops in assorted flavors.
Check out my catalog and please contact me via e-mail at hilarybee101@gmail.com if you are interested!
Thursday, November 18, 2010
What to Eat When You Have a Cold
Do you have a cold? I do. It's about the right time for me- usually I get colds in late October. It didn't happen, so I knew the cold monster was gunning for me. This soup, Cider Onion Soup, is perfect for when you have a cold. I know, it's not chicken soup. Chicken soup, as prescribed by your mother or the food industrial complex is fine. But this soup is better. And it's vegetarian, because you know that's how I roll.
Molly Watson, over at The Diner Files, invented this soup last year. I had it then, and it has evolved into one of the favored meals at my house. I've added some sage croutons and thrown in some gruyere shavings. You'll like it, I promise.
Cider Onion Soup with Sage Croutons and Gruyere
Serves 4 first course servings; two dinner servings. (I'm lazy and don't make side dishes, so there are usually no leftovers of this soup).
For the soup:
4-5 medium size yellow cooking onions, thinly sliced
1 cup of dry, hard apple cider
3 cups vegetable stock (low salt, please)
2-3 tablespoons butter
1 tablespoon olive oil
3 whole sage leaves
Freshly ground black pepper
Salt to taste
For the croutons:
About two cups day-old bread, cut into bite size chunks
1 tablespoon butter
2 sage leaves, minced
Gruyere Shavings (as you like, I like lots of cheese).
First, heat oven to 400. Melt the butter and olive oil in a medium pot. Add the onions and whole sage leaves. Stir occasionally to ensure the onions do not stick to the bottom. In a saute pan, melt the butter for the croutons. (I would use medium heat). Add the sage as the butter browns. Add the bread, and stir to ensure even coating of butter and sage. Place the croutons on a baking sheet, and bake at 400 for about 5-6 minutes. Stir the croutons to ensure they are not burnt. If they are not a deep brown color, put them back in the oven for another 3-4 minutes.
Meanwhile, the onion should be caramelizing. This does take a while, about 30-40 minutes. They could go longer, depending on your patience. I'm never patient enough to get them to a deep, deep brown. Make sure the onions are at least golden before starting the soup. When the onions are caramelized to your liking, add the cider and bring to a boil. Then add the stock and black pepper. Allow to simmer for another 15 minutes.
Top the soup with the croutons and cheese. Serve and relax.
Molly Watson, over at The Diner Files, invented this soup last year. I had it then, and it has evolved into one of the favored meals at my house. I've added some sage croutons and thrown in some gruyere shavings. You'll like it, I promise.
Cider Onion Soup with Sage Croutons and Gruyere
Serves 4 first course servings; two dinner servings. (I'm lazy and don't make side dishes, so there are usually no leftovers of this soup).
For the soup:
4-5 medium size yellow cooking onions, thinly sliced
1 cup of dry, hard apple cider
3 cups vegetable stock (low salt, please)
2-3 tablespoons butter
1 tablespoon olive oil
3 whole sage leaves
Freshly ground black pepper
Salt to taste
For the croutons:
About two cups day-old bread, cut into bite size chunks
1 tablespoon butter
2 sage leaves, minced
Gruyere Shavings (as you like, I like lots of cheese).
First, heat oven to 400. Melt the butter and olive oil in a medium pot. Add the onions and whole sage leaves. Stir occasionally to ensure the onions do not stick to the bottom. In a saute pan, melt the butter for the croutons. (I would use medium heat). Add the sage as the butter browns. Add the bread, and stir to ensure even coating of butter and sage. Place the croutons on a baking sheet, and bake at 400 for about 5-6 minutes. Stir the croutons to ensure they are not burnt. If they are not a deep brown color, put them back in the oven for another 3-4 minutes.
Meanwhile, the onion should be caramelizing. This does take a while, about 30-40 minutes. They could go longer, depending on your patience. I'm never patient enough to get them to a deep, deep brown. Make sure the onions are at least golden before starting the soup. When the onions are caramelized to your liking, add the cider and bring to a boil. Then add the stock and black pepper. Allow to simmer for another 15 minutes.
Top the soup with the croutons and cheese. Serve and relax.
Tuesday, November 9, 2010
Announcing Hilary Bee Homemade!
It's the most wonderful time of the year. Full of candy canes, trimmings, and bows. And food. Delicious, delicious food. Would you like to add something special to your holiday? Send a special homemade gift to your family and friends? Treat yourself?
I am pleased to announce that Hilary Bee Homemade will offer a limited Holiday catalog of baked goods. Pizzelle, Apple Butter, Granola Bars, Holiday Cakes, Buckeyes, Cake Pops, and Chestnut candies. All made with the highest quality local and/or organic ingredients that I can find.
One of my offerings: Bejeweled Citrus Cake. A luscious, moist cake studded with fresh cranberries. The cranberries look like rubies in each slice.
The pizzelle cookies are a time honored tradition on the Italian side of my family, and I am honored to share them with you.
For my South Park readers. I hear that you are busy! Don't like to cook? Generally stressed? Afraid of your oven? Fear not. I am offering my services to help you develop a custom menu for your holiday party. I will come to your house and help you prepare a wonderful holiday meal for your friends and family. Or, maybe you're just hungry? I'll make you dinner in your kitchen. I'll give you the recipes and skills to make a healthful, homemade meal over and over again.
Soon, I will have an order form PDF and paypal button on my blog. I will also distribute a mailer via e-mail and facebook. It's kind of scary, but hopefully this is the opportunity to share my talent with the ones that I love.
I am pleased to announce that Hilary Bee Homemade will offer a limited Holiday catalog of baked goods. Pizzelle, Apple Butter, Granola Bars, Holiday Cakes, Buckeyes, Cake Pops, and Chestnut candies. All made with the highest quality local and/or organic ingredients that I can find.
One of my offerings: Bejeweled Citrus Cake. A luscious, moist cake studded with fresh cranberries. The cranberries look like rubies in each slice.
The pizzelle cookies are a time honored tradition on the Italian side of my family, and I am honored to share them with you.
For my South Park readers. I hear that you are busy! Don't like to cook? Generally stressed? Afraid of your oven? Fear not. I am offering my services to help you develop a custom menu for your holiday party. I will come to your house and help you prepare a wonderful holiday meal for your friends and family. Or, maybe you're just hungry? I'll make you dinner in your kitchen. I'll give you the recipes and skills to make a healthful, homemade meal over and over again.
Soon, I will have an order form PDF and paypal button on my blog. I will also distribute a mailer via e-mail and facebook. It's kind of scary, but hopefully this is the opportunity to share my talent with the ones that I love.
Wednesday, November 3, 2010
Hoppin' John
Any Meadowlark fans out there? Well, I love the Meadowlark restaurant. It's my favorite restaurant in any city, bar none. Even better that this gem happens to be in my own city.
I've attempted to knock off several Wiley creations, including an experiment creating my own ketchup, which was somewhat successful. But the Hoppin' John- a humble, black eyed pea stew- is my favorite item on the menu. I've made several variations of the stew, and I've even tried a much lauded Emeril Legasse recipe (which I found far too salty and served about 16!) Here is my variation, made in a slow cooker, so you can enjoy Hoppin' John any night of the week.
Makes 5-6 DINNER PORTIONS
1 Orange or Yellow Bell Pepper, diced
1 medium Yellow Onion diced
2 celery stalks with tops finely diced
1 bunch of Carrots, diced
3 Garlic Cloves minced
1 Jalapeno pepper, cut in half lengthwise
1 1/2 cup Dry Black Eyed Peas
32 ounces low salt stock (I use homemade vegetable; chicken would be nice, too)
3 Bay Leaves
2 teaspoons Old Bay Seasoning
1 Sprig Fresh Thyme
4-6 servings cooked rice of your choice
Sharp White Cheddar (I like Dubliner)
1 bunch Green Onions
1 bunch Collard greens, leaves stripped from stems
2-3 tablespoons White Vinegar (optional, but delicious)
Rinse the peas under cold water and pick out any stones or discolored peas. Bring the peas to boil in a medium saucepan full of cold water. Boil the peas for 10 minutes. As the beans cool, start chopping the vegetables. If you are planning to simmer the stew all day while at work, skip boiling the peas.
Combine peas, stock, diced yellow pepper, onion, carrots, garlic, jalepeno halves, stock and seasonings in a slow cooker.Cook for at least 4 hours on low.
About an hour before you are ready to serve, prepare the rice and collards. While the rice is cooking, cut the collard green leaves into strips and add them to the stew. Cook the stew for another 40-60 minutes.
Remove the bay leaves, thyme stems, and jalapeno halves. Spoon the stew over rice. Top with cheddar cheese, green onions, and a drizzle of white vinegar. Serve hot.
Read more at Food52.
I've attempted to knock off several Wiley creations, including an experiment creating my own ketchup, which was somewhat successful. But the Hoppin' John- a humble, black eyed pea stew- is my favorite item on the menu. I've made several variations of the stew, and I've even tried a much lauded Emeril Legasse recipe (which I found far too salty and served about 16!) Here is my variation, made in a slow cooker, so you can enjoy Hoppin' John any night of the week.
Makes 5-6 DINNER PORTIONS
1 Orange or Yellow Bell Pepper, diced
1 medium Yellow Onion diced
2 celery stalks with tops finely diced
1 bunch of Carrots, diced
3 Garlic Cloves minced
1 Jalapeno pepper, cut in half lengthwise
1 1/2 cup Dry Black Eyed Peas
32 ounces low salt stock (I use homemade vegetable; chicken would be nice, too)
3 Bay Leaves
2 teaspoons Old Bay Seasoning
1 Sprig Fresh Thyme
4-6 servings cooked rice of your choice
Sharp White Cheddar (I like Dubliner)
1 bunch Green Onions
1 bunch Collard greens, leaves stripped from stems
2-3 tablespoons White Vinegar (optional, but delicious)
Rinse the peas under cold water and pick out any stones or discolored peas. Bring the peas to boil in a medium saucepan full of cold water. Boil the peas for 10 minutes. As the beans cool, start chopping the vegetables. If you are planning to simmer the stew all day while at work, skip boiling the peas.
Combine peas, stock, diced yellow pepper, onion, carrots, garlic, jalepeno halves, stock and seasonings in a slow cooker.Cook for at least 4 hours on low.
About an hour before you are ready to serve, prepare the rice and collards. While the rice is cooking, cut the collard green leaves into strips and add them to the stew. Cook the stew for another 40-60 minutes.
Remove the bay leaves, thyme stems, and jalapeno halves. Spoon the stew over rice. Top with cheddar cheese, green onions, and a drizzle of white vinegar. Serve hot.
Read more at Food52.
Friday, October 29, 2010
Luke's Pumpkin Pancakes with Cinnamon Butter
We're all friends here, right? Since we are, you will know how very much I love the Gilmore Girls. And I watch the episodes over and over. And it never gets old.
In Season 4 of the Gilmore Girls, Luke shocks Lorelei and Rory with Pumpkin Pancakes with Cinnamon Butter. Well folks, here they are. And if you are obsessive like me, you can watch the episode while enjoying these pancakes. And you have my permission to daydream about Luke eating them with you.
Pumpkin Pancakes with Cinnamon Butter
Adapted from Annie's Eats
1 1/4 cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Pinch of ground ginger
Pinch of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil
Combine the flour, brown sugar, baking powder, salt and spices in the bowl of a stand mixer. Combine the milk, pumpkin, egg and oil. Using the paddle attachment, slowly add the wet ingredients to the dry. Let the batter sit for about ten minutes.
Heat a skillet to make the pancakes. We like our pancakes a bit larger- but make them the size you prefer. Serve with maple syrup and cinnamon butter.
Cinnamon Butter
1 Stick of Butter
1 tbsp. brown sugar
1 tbsp. cinnamon
In a stand mixer with the whisk attachment, whip the butter, brown sugar and cinnamon. I put the finished butter in parchment paper and roll it up, to create a roll of butter. Place the roll in the fridge or freezer for easy slicing.
In Season 4 of the Gilmore Girls, Luke shocks Lorelei and Rory with Pumpkin Pancakes with Cinnamon Butter. Well folks, here they are. And if you are obsessive like me, you can watch the episode while enjoying these pancakes. And you have my permission to daydream about Luke eating them with you.
Pumpkin Pancakes with Cinnamon Butter
Adapted from Annie's Eats
1 1/4 cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Pinch of ground ginger
Pinch of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil
Combine the flour, brown sugar, baking powder, salt and spices in the bowl of a stand mixer. Combine the milk, pumpkin, egg and oil. Using the paddle attachment, slowly add the wet ingredients to the dry. Let the batter sit for about ten minutes.
Heat a skillet to make the pancakes. We like our pancakes a bit larger- but make them the size you prefer. Serve with maple syrup and cinnamon butter.
Cinnamon Butter
1 Stick of Butter
1 tbsp. brown sugar
1 tbsp. cinnamon
In a stand mixer with the whisk attachment, whip the butter, brown sugar and cinnamon. I put the finished butter in parchment paper and roll it up, to create a roll of butter. Place the roll in the fridge or freezer for easy slicing.
Saturday, October 23, 2010
Roasted Pears with Chai Spiced Creme Anglaise
Fancy dinner party? Meet fancy dessert.
This dessert screams holidays: cozy pears wrapped in a luscious, creamy sauce. The pears are a cinch- and the Creme Anglaise takes mere minutes to make. I've hacked Dorie Greenspan's version of Creme Anglaise by adding Chai tea, spices, and cinnamon. I love the idea of Earl Grey Creme Anglaise, too. The next time I make this there will be Early Grey.
Roasted Pears with Chai Spiced Creme Anglaise
Inspired by Sally Schneider and Dorie Greenspan
Roasted Pears:
4 Large Pears (I've used bosc and comice, both worked great)
Juice of Half a Lemon
1 Vanilla Bean
1 cup Pear Nectar
1 tablespoon Butter, diced.
Preheat oven to 375 degrees. Using a vegetable peeler, remove the skin from the pears. Hold the stem, and then peel downward for the best results. Halve the pears and remove the seeds with a melon baller. Use a paring knife to remove the woody remnants leading to the stem. Arrange pears with the scooped side up in a large roasting dish.
Squeeze lemon juice over pears. Place the lemon half in the roasting dish and pour the pear nectar on top. Top each pear with a piece of butter.
Slice the vanilla bean in half lengthwise and place it on top of the pears.
Roast the pears for 20 minutes. After 20 minutes, flip the pears over and baste them with the juices. Roast for another 10-15 minutes, until the pears are soft, but still hold their shape. Baste pears with the pan juices before serving.
Chai Spiced Creme Anglaise:
1 cup milk (2% or higher)
1 cup Heavy Cream
1/2 cup sugar
6 egg yolks
1 teaspoon Chai Tea
5 Black Peppercorns
2 Cinnamon Sticks
Fill a large glass bowl with ice cubes. Place a smaller bowl on top for the finished creme. Place the tea and peppercorns in a cheese cloth. Combine the milk and cream in a small saucepan. Place the cheesecloth and cinnamon sticks in the milk mixture. Bring mixture to a full boil.
In a medium size saucepan, combine the egg yolks and sugar. Whisk until the sugar is evenly distributed.
Once the milk boils, turn the heat off and remove the cheesecloth and cinnamon sticks. Slowly add about 1/4 a cup of the milk to the egg yolks to temper the yolks. Whisk vigorously!
Slowly pour the rest of the milk into the yolks while whisking. Turn the heat back on to medium-low. Never stop whisking or the mixture will stick to the bottom of the pan. The mixture will start to thicken after about 2 minutes. Test the creme on the back of a wooden spoon with a finger. If the mixture is ready, it will cling to the spoon and won't run into the track.
Pour the mixture into the bowl. Refrigerate overnight in an airtight container. It will thicken and the flavors will blossom if you are patient enough to wait (I rarely am).
When ready to serve, spoon about 1/4 cup of the sauce onto a dessert plate or shallow bowl. Place one or two pear halves on top. Drizzle with the pear pan juices. Enjoy!
Read more at Food52
This dessert screams holidays: cozy pears wrapped in a luscious, creamy sauce. The pears are a cinch- and the Creme Anglaise takes mere minutes to make. I've hacked Dorie Greenspan's version of Creme Anglaise by adding Chai tea, spices, and cinnamon. I love the idea of Earl Grey Creme Anglaise, too. The next time I make this there will be Early Grey.
Roasted Pears with Chai Spiced Creme Anglaise
Inspired by Sally Schneider and Dorie Greenspan
Roasted Pears:
4 Large Pears (I've used bosc and comice, both worked great)
Juice of Half a Lemon
1 Vanilla Bean
1 cup Pear Nectar
1 tablespoon Butter, diced.
Preheat oven to 375 degrees. Using a vegetable peeler, remove the skin from the pears. Hold the stem, and then peel downward for the best results. Halve the pears and remove the seeds with a melon baller. Use a paring knife to remove the woody remnants leading to the stem. Arrange pears with the scooped side up in a large roasting dish.
Squeeze lemon juice over pears. Place the lemon half in the roasting dish and pour the pear nectar on top. Top each pear with a piece of butter.
Slice the vanilla bean in half lengthwise and place it on top of the pears.
Roast the pears for 20 minutes. After 20 minutes, flip the pears over and baste them with the juices. Roast for another 10-15 minutes, until the pears are soft, but still hold their shape. Baste pears with the pan juices before serving.
Chai Spiced Creme Anglaise:
1 cup milk (2% or higher)
1 cup Heavy Cream
1/2 cup sugar
6 egg yolks
1 teaspoon Chai Tea
5 Black Peppercorns
2 Cinnamon Sticks
Fill a large glass bowl with ice cubes. Place a smaller bowl on top for the finished creme. Place the tea and peppercorns in a cheese cloth. Combine the milk and cream in a small saucepan. Place the cheesecloth and cinnamon sticks in the milk mixture. Bring mixture to a full boil.
In a medium size saucepan, combine the egg yolks and sugar. Whisk until the sugar is evenly distributed.
Once the milk boils, turn the heat off and remove the cheesecloth and cinnamon sticks. Slowly add about 1/4 a cup of the milk to the egg yolks to temper the yolks. Whisk vigorously!
Slowly pour the rest of the milk into the yolks while whisking. Turn the heat back on to medium-low. Never stop whisking or the mixture will stick to the bottom of the pan. The mixture will start to thicken after about 2 minutes. Test the creme on the back of a wooden spoon with a finger. If the mixture is ready, it will cling to the spoon and won't run into the track.
Pour the mixture into the bowl. Refrigerate overnight in an airtight container. It will thicken and the flavors will blossom if you are patient enough to wait (I rarely am).
When ready to serve, spoon about 1/4 cup of the sauce onto a dessert plate or shallow bowl. Place one or two pear halves on top. Drizzle with the pear pan juices. Enjoy!
Read more at Food52
