Category: Food
November 24th, 2009
What the hell Williams & Sonoma?!
What the hell Williams & Sonoma?!
October 21st, 2009
Work in Progress” Grandma’s Unmatchable Cookies
Work in Progress” Grandma’s Unmatchable Cookies
I have the recipe for my Grandmother’s awesome chocolatey cakey cookies. I’ve made them several times and I’ve called her several times because they just don’t taste the same. I think she’s keeping something from me. They are still very good cookies with lots of possibilities. Enjoy!
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla extract
2 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup cocoa powder
1 cup buttermilk
-Cream shortening and sugar until light.
- Add eggs, one at a time, beating after each addition.
-Add vanilla.
-Add dry ingredients alternately with buttermilk, beating after each addition.
-Drop by teaspoons on to a cookie sheet and back at 350F for 12-15 minutes.
I have the recipe for my Grandmother’s awesome chocolatey cakey cookies. I’ve made them several times and I’ve called her several times because they just don’t taste the same. I think she’s keeping something from me. They are still very good cookies with lots of possibilities. Enjoy!
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla extract
2 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup cocoa powder
1 cup buttermilk
-Cream shortening and sugar until light.
- Add eggs, one at a time, beating after each addition.
-Add vanilla.
-Add dry ingredients alternately with buttermilk, beating after each addition.
-Drop by teaspoons on to a cookie sheet and back at 350F for 12-15 minutes.
October 5th, 2009
Caution: Cookie Work In Progress
Caution: Cookie Work In Progress
I’m looking at a stack of paper, notebook rippings, scrawled on napkins, and shopping lists beside me that consist of all sort of recipes marked as “in progress”. Today’s project was to organize and bound them all together. Pen, hole punch, and binder in hand: I cranked up some Beyonce and dove at the pile. Once I was done, I thought it might be fun to share some of the recipes with everyone. Please bare in mind that they are in progress. I’ll make notes of what I’m still looking for in them and maybe you can solve what I haven’t in your own culinary adventures!
First up, Chocolate Chip Bacon Cookies! I’ve made two batches of these now and sent them over to my taste testers at Three Rings Design. Most of the reviews were a long the lines of “I don’t like to mix sweet and savory”; but the folks that mash all their food together thought that the bacon was a little to subtle and abrupt because it just had bacon bits in it. This is the recipe that has bacon bits in it. Next time around I think I’m going to also substitute some bacon fat for butter.
5 cups cake flour
1 1/2 cups brown sugar
1 1/2 cups sugar
2 cups butter
1 tsp salt
3 tsp baking powder
2 tsp baking soda
2 packs of smoked bacon
22 oz. dark chocolate chips
4 eggs
3 tsp. vanilla
-cream room temperature butter with sugars.
-add eggs one at a time, allowing each to incorporate fully.
-add vanilla. Scrape the bowl and paddle.
-add dries. Scrape the bowl and paddle.
-cook, drain, cool, and crumble bacon then add to the mix.
-add chocolate chips.
-bake at 350 degrees Fahrenheit for 15-20 minutes or until golden brown.
-This yields a lot of cookies, so maybe cut it in half.
I’m looking at a stack of paper, notebook rippings, scrawled on napkins, and shopping lists beside me that consist of all sort of recipes marked as “in progress”. Today’s project was to organize and bound them all together. Pen, hole punch, and binder in hand: I cranked up some Beyonce and dove at the pile. Once I was done, I thought it might be fun to share some of the recipes with everyone. Please bare in mind that they are in progress. I’ll make notes of what I’m still looking for in them and maybe you can solve what I haven’t in your own culinary adventures!
First up, Chocolate Chip Bacon Cookies! I’ve made two batches of these now and sent them over to my taste testers at Three Rings Design. Most of the reviews were a long the lines of “I don’t like to mix sweet and savory”; but the folks that mash all their food together thought that the bacon was a little to subtle and abrupt because it just had bacon bits in it. This is the recipe that has bacon bits in it. Next time around I think I’m going to also substitute some bacon fat for butter.
5 cups cake flour
1 1/2 cups brown sugar
1 1/2 cups sugar
2 cups butter
1 tsp salt
3 tsp baking powder
2 tsp baking soda
2 packs of smoked bacon
22 oz. dark chocolate chips
4 eggs
3 tsp. vanilla
-cream room temperature butter with sugars.
-add eggs one at a time, allowing each to incorporate fully.
-add vanilla. Scrape the bowl and paddle.
-add dries. Scrape the bowl and paddle.
-cook, drain, cool, and crumble bacon then add to the mix.
-add chocolate chips.
-bake at 350 degrees Fahrenheit for 15-20 minutes or until golden brown.
-This yields a lot of cookies, so maybe cut it in half.
August 5th, 2009
Flight Delight
Flight Delight
This past weekend we had the pleasure of heading to Hartford, Connecticut for Connecticon. I often long to be back on the East coast and think fondly of it’s falls and winters. Stepping off the plane in Hartford I immediately remembered why I do not remember so fondly of it’s summers! The humidity made if feel like I was walking around in a very thick, wet, warm quilt. Being the wuss that I am, it actually took me awhile to adjust. The east coast was nice enough to make it up to me by providing me with rain over the weekend, a weather pattern I much miss.
We were greeted by the smiling face of good friend George Rohac and proceeded to pile everything in his vehicle. The ride to our accommodations past pleasantly with the sounds of Richard Cheese in the background as we were filled in with all the latest tidbits of enjoyableness.
Getting settled into our hotel room, we then quested for food and, because of the lateness of our arrival, found that only a Denny’s was available for “food”. I put food into quotations because I am not entirely sure that something containing that much salt can be considered food. Denny’s at 4am was a rare treat for me because it was the first time that I had been to the franchise, let alone it being the first time I had been to the franchise at 4am. I suspect that the service would not have been much better had we arrived at a more reasonable hour, however the company was wonderful!
After a few hours of sleep George and I shlept over to the convention center where I was met with our inventory already at the booth! This was a lovely convenience! I was also met with the friendly faces of many a colleague that I had not seen in three or so years, a few I had only seen a few months ago, and a few I had not met before. Hawk, Ananth, and Yuko were the first to greet me and make me feel like it had not really been three years since we’d last convened together. I would say that you will never find a more friendly bunch of folks; but that would not be entirely accurate as webcomic folks, in general, tend to be a pretty friendly bunch. After hearty hugs I went to go through my inventory.
While folding and counting my way through shirt Brain came by to arch an eyebrow at me followed shortly by Tim who looked in far better spirits than I had seen him in three years ago. It was nice to see them in such good sorts and I very much enjoyed watching them torment each other over the weekend!
Dave (who was sporting very awesome shirts as per usual) came soon after and Chris came by to shake hands and welcome us back. Later in the weekend he also bestowed upon us some very rad surf board necklaces! Thanks!
I also had the pleasure of chatting with Steve Napierski while the guys were off doing panels and a few big hugs from Mookie.
Day one past with much enjoyable conversations with friend and fans.
I saw very little of day two for I had been to put the task of making awesome things for the awesome George. Well to be far, he only asked me to make some cookies and brownies. *pffft* After gathering up all my supplies and donning my chef’s jacket I went to work in the kitchenette in George’s room. Six hours later I’d come up with vegan peanut butter cookie, cherry oatmeal cookies, chocolate chip cookies, a fruit tart, an almond lemon berry cake, and chocolate-peanut butter-caramelized banana brownies. People arrived and much food, alcohol, and conversation was enjoyed. I was given the rare pleasure of talking to interested people about food. I also apparently made an impression on them as well. Flattering to be sure.
Full of food and happiness we adjourned for the night for the melancholy of the final day would soon be upon us.
Goodbyes and hugs having been exchanged, we hulled the remaining merchandise back to our room with the help of Ananth and were invited to enjoy a meal made by the talented Karian later that evening. What a meal it was. I am such a huge fan of casseroles that I could not have hoped for better. All of the ingredients were distinct and gave life to each bite. Thank you Karian for the wonderful food! Slipping into a food coma I sat to chat with the rest of the company there and embarrassed Yuko by going utterly fan girl on her, something I had been more or less able to reign in the first part of the weekend. I got to see her sketchbook….it was amazing! Thanks to everyone for the marvelous company!
George drove us back to the airport the next morning and we journeyed back to sunny San Francisco.
I should also mention that with the considerable amount of travel time this past week I was able to start and finish Pride and Prejudice and Zombies. A Jane Austen book to be sure; but with a quirk.
This past weekend we had the pleasure of heading to Hartford, Connecticut for Connecticon. I often long to be back on the East coast and think fondly of it’s falls and winters. Stepping off the plane in Hartford I immediately remembered why I do not remember so fondly of it’s summers! The humidity made if feel like I was walking around in a very thick, wet, warm quilt. Being the wuss that I am, it actually took me awhile to adjust. The east coast was nice enough to make it up to me by providing me with rain over the weekend, a weather pattern I much miss.
We were greeted by the smiling face of good friend George Rohac and proceeded to pile everything in his vehicle. The ride to our accommodations past pleasantly with the sounds of Richard Cheese in the background as we were filled in with all the latest tidbits of enjoyableness.
Getting settled into our hotel room, we then quested for food and, because of the lateness of our arrival, found that only a Denny’s was available for “food”. I put food into quotations because I am not entirely sure that something containing that much salt can be considered food. Denny’s at 4am was a rare treat for me because it was the first time that I had been to the franchise, let alone it being the first time I had been to the franchise at 4am. I suspect that the service would not have been much better had we arrived at a more reasonable hour, however the company was wonderful!
After a few hours of sleep George and I shlept over to the convention center where I was met with our inventory already at the booth! This was a lovely convenience! I was also met with the friendly faces of many a colleague that I had not seen in three or so years, a few I had only seen a few months ago, and a few I had not met before. Hawk, Ananth, and Yuko were the first to greet me and make me feel like it had not really been three years since we’d last convened together. I would say that you will never find a more friendly bunch of folks; but that would not be entirely accurate as webcomic folks, in general, tend to be a pretty friendly bunch. After hearty hugs I went to go through my inventory.
While folding and counting my way through shirt Brain came by to arch an eyebrow at me followed shortly by Tim who looked in far better spirits than I had seen him in three years ago. It was nice to see them in such good sorts and I very much enjoyed watching them torment each other over the weekend!
Dave (who was sporting very awesome shirts as per usual) came soon after and Chris came by to shake hands and welcome us back. Later in the weekend he also bestowed upon us some very rad surf board necklaces! Thanks!
I also had the pleasure of chatting with Steve Napierski while the guys were off doing panels and a few big hugs from Mookie.
Day one past with much enjoyable conversations with friend and fans.
I saw very little of day two for I had been to put the task of making awesome things for the awesome George. Well to be far, he only asked me to make some cookies and brownies. *pffft* After gathering up all my supplies and donning my chef’s jacket I went to work in the kitchenette in George’s room. Six hours later I’d come up with vegan peanut butter cookie, cherry oatmeal cookies, chocolate chip cookies, a fruit tart, an almond lemon berry cake, and chocolate-peanut butter-caramelized banana brownies. People arrived and much food, alcohol, and conversation was enjoyed. I was given the rare pleasure of talking to interested people about food. I also apparently made an impression on them as well. Flattering to be sure.
Full of food and happiness we adjourned for the night for the melancholy of the final day would soon be upon us.
Goodbyes and hugs having been exchanged, we hulled the remaining merchandise back to our room with the help of Ananth and were invited to enjoy a meal made by the talented Karian later that evening. What a meal it was. I am such a huge fan of casseroles that I could not have hoped for better. All of the ingredients were distinct and gave life to each bite. Thank you Karian for the wonderful food! Slipping into a food coma I sat to chat with the rest of the company there and embarrassed Yuko by going utterly fan girl on her, something I had been more or less able to reign in the first part of the weekend. I got to see her sketchbook….it was amazing! Thanks to everyone for the marvelous company!
George drove us back to the airport the next morning and we journeyed back to sunny San Francisco.
I should also mention that with the considerable amount of travel time this past week I was able to start and finish Pride and Prejudice and Zombies. A Jane Austen book to be sure; but with a quirk.
July 26th, 2009
Occasions for cake.
Occasions for cake.
This month has left me with many a reason to make cakes, making it a good month. I started out with a birthday at the OOO Office. I always enjoy doing cakes for them because they just give me a theme and let me run with this. The first was a cake for a gentleman named Tim who worked on the Corpse Craft game. This was a great one because I had just recently started into painting with royal icing. I think the end result turned out well. The flavors were red velvet and vanilla bean buttercream.
Next up I stepped up to the plate to make Cephalopod another squid-type cake. Last year I went the 2-D route, so this year I was determined to make it 3-d. I started with a standard 10″ cake (flavors were vanilla lime with keylime curd) then built on top of that. The squid was made of poundcake and the ship piece made of marzipan. Other than that it was buttercream and fondant.
This cake helped me transistion into my next cake for a coworker George, who moved to Greece a week ago. I was assigned the task of making a going away cake for him. Again it was a standard 10″ cake. The flavors were carrot cake with vanilla cream cheese filling and a Swiss buttercream frosting. I used what I had learn from making the squid to make and texture a sheep. I don’t know Greek, so it was interesting trying to figure out how to write “Happy Shepherding” on the cake. I apparently got shepherd right. That’s better than nothing.
Next up with a 20 Year Anniversary cake for our general manager. I was given a invitation to design it after. I wish I’d done more on it; but I also think that if I had, then it may have ended up too busy. This was the first time I had used stencils on a cake and it was a great learning experience. The flavors were white cake with lemon curd and fresh berries.
Though I do not have a picture, the final cake of this month went to a good friend, Danny. Who’s birthday was this week. We celebrated with some wonder Afghan cuisine, tiramisu, cthulhu Munchkin, Blazblue, and Zombies. I’m still a bit bitter that I’ve still yet to win a game of Munchkin ever since I learned it at Connecticon a million years ago. Anyway, cheers Danny!
This week we are off to Connecticon! See you there!
This month has left me with many a reason to make cakes, making it a good month. I started out with a birthday at the OOO Office. I always enjoy doing cakes for them because they just give me a theme and let me run with this. The first was a cake for a gentleman named Tim who worked on the Corpse Craft game. This was a great one because I had just recently started into painting with royal icing. I think the end result turned out well. The flavors were red velvet and vanilla bean buttercream.
Next up I stepped up to the plate to make Cephalopod another squid-type cake. Last year I went the 2-D route, so this year I was determined to make it 3-d. I started with a standard 10″ cake (flavors were vanilla lime with keylime curd) then built on top of that. The squid was made of poundcake and the ship piece made of marzipan. Other than that it was buttercream and fondant.
This cake helped me transistion into my next cake for a coworker George, who moved to Greece a week ago. I was assigned the task of making a going away cake for him. Again it was a standard 10″ cake. The flavors were carrot cake with vanilla cream cheese filling and a Swiss buttercream frosting. I used what I had learn from making the squid to make and texture a sheep. I don’t know Greek, so it was interesting trying to figure out how to write “Happy Shepherding” on the cake. I apparently got shepherd right. That’s better than nothing.
Next up with a 20 Year Anniversary cake for our general manager. I was given a invitation to design it after. I wish I’d done more on it; but I also think that if I had, then it may have ended up too busy. This was the first time I had used stencils on a cake and it was a great learning experience. The flavors were white cake with lemon curd and fresh berries.
Though I do not have a picture, the final cake of this month went to a good friend, Danny. Who’s birthday was this week. We celebrated with some wonder Afghan cuisine, tiramisu, cthulhu Munchkin, Blazblue, and Zombies. I’m still a bit bitter that I’ve still yet to win a game of Munchkin ever since I learned it at Connecticon a million years ago. Anyway, cheers Danny!
This week we are off to Connecticon! See you there!
March 24th, 2009
Food of note.
Food of note.
I’ve been spending a lot of time on my weekends now broadening my culinary horizons. That’s not to say that they aren’t fairly broad for your average 25 year old. I cannot say in absoluteness that I know an entire facet of food. For example, I know much about pastries; but in the entirety of pastry I know, maybe, 1/100th of what there is out there. That’s a daunting thought.
I’ve had the pleasure to work with a man who knew and had tasted nearly every culinary petit four out there. I will forever envy him. I man so passionate about food that for his final journey of gastronomic discovery he travelled to Egypt, where he is today.
While I have a perhaps a serving of sugar’s worth of knowlegde (1 serving of sugar being 4 grams) in a bag of 5670 servings, I like to think that in perhaps another 5 years I may have 3 or more servings under my belt.
I’m attempting to do this slowly on my own. My recipe rolodex for what I make at home tends to revolve around an axis on meat, potatoes, and Italian. Having decided in this new year to making things I’ve never made before or never made successfully, I have started my slow trundle up Culinary Everest. Last weekend I made salmon successfully for the very first time. Next I’ll try and successfully break down a salmon instead of letting the butcher do it for me. I’ve also revisited Learning the Art of French Cooking Volume One. We’ll see what happens in the future. For now though, Julia Childs is far to imposing for me.
I’ve been spending a lot of time on my weekends now broadening my culinary horizons. That’s not to say that they aren’t fairly broad for your average 25 year old. I cannot say in absoluteness that I know an entire facet of food. For example, I know much about pastries; but in the entirety of pastry I know, maybe, 1/100th of what there is out there. That’s a daunting thought.
I’ve had the pleasure to work with a man who knew and had tasted nearly every culinary petit four out there. I will forever envy him. I man so passionate about food that for his final journey of gastronomic discovery he travelled to Egypt, where he is today.
While I have a perhaps a serving of sugar’s worth of knowlegde (1 serving of sugar being 4 grams) in a bag of 5670 servings, I like to think that in perhaps another 5 years I may have 3 or more servings under my belt.
I’m attempting to do this slowly on my own. My recipe rolodex for what I make at home tends to revolve around an axis on meat, potatoes, and Italian. Having decided in this new year to making things I’ve never made before or never made successfully, I have started my slow trundle up Culinary Everest. Last weekend I made salmon successfully for the very first time. Next I’ll try and successfully break down a salmon instead of letting the butcher do it for me. I’ve also revisited Learning the Art of French Cooking Volume One. We’ll see what happens in the future. For now though, Julia Childs is far to imposing for me.
February 17th, 2009
Things I’ve neglected to mention.
Things I’ve neglected to mention.
So obviously I have not posted about the wedding yet. It’s been surprisingly hard to get my thoughts in order to do this, so there are a few other things I will be posting about.
Firstly, last month was Ian’s 27th birthday. We did a nice supper and night of video games for him. He also got two cakes, one for work and one for home.
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-
Can you guess which one was which? ^_^
So obviously I have not posted about the wedding yet. It’s been surprisingly hard to get my thoughts in order to do this, so there are a few other things I will be posting about.
Firstly, last month was Ian’s 27th birthday. We did a nice supper and night of video games for him. He also got two cakes, one for work and one for home.
Can you guess which one was which? ^_^
September 2nd, 2008
Pixel Cookies
Pixel Cookies
Awhile ago this article caught my geeky-culinary eye. It combined 3 of my favorite things: video games, play-doh, and pastry. After contemplating the idea for a few months, I finally found an appropriate subject matter to emulate. I’ve talked about it before; but if you haven’t checked it out yet, then you should really head over to Whirled. There is a brilliant game over there called Dictionary Attack that I decided to use as my subject matter.
I have got to tell you, these cookies took forever to make. Wow. They’re massively tedious. I’m sorry MDB, I’d planned on making a few different types; but they will have to be saved for a later date. Here’s a picture of the cookies and the game they’re based on.
Awhile ago this article caught my geeky-culinary eye. It combined 3 of my favorite things: video games, play-doh, and pastry. After contemplating the idea for a few months, I finally found an appropriate subject matter to emulate. I’ve talked about it before; but if you haven’t checked it out yet, then you should really head over to Whirled. There is a brilliant game over there called Dictionary Attack that I decided to use as my subject matter.
I have got to tell you, these cookies took forever to make. Wow. They’re massively tedious. I’m sorry MDB, I’d planned on making a few different types; but they will have to be saved for a later date. Here’s a picture of the cookies and the game they’re based on.
August 9th, 2008
Recent portfolio additions.
April 21st, 2008
From My First Kitchen to my first wedding cake.
From My First Kitchen to my first wedding cake.
I just wanted to share with everyone my latest culinary triumph. Thanks to Bill for taking such beautiful pictures!
I just wanted to share with everyone my latest culinary triumph. Thanks to Bill for taking such beautiful pictures!
