Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

9.06.2008

Experiments in whole wheat and rambling

I decided to make these fabulous scones again this morning.  This time to keep all for myself.  Muahahhahahaha.  Then I decided to try them with a little whole wheat.  I'm sure you are thinking: Don't Mess With The Scone, Katie.  And you would be right.  These scones are purely delightful, and once you dump in cream and butter what's a little white flour?  Seriously.  Don't mess with the scone.  I did 1/4 whole wheat pastry flour to 3/4 white just as a small test.  They are still edible, good even.  Just not the delicious wonder they are when not messed with.  Oh, and did I mention I used the left over cream from last week and it was lumpy?  But I called Katie (who was also baking this morning!) and she reminded me that we eat sour cream, cottage cheese and all sorts of other nasty, curdled dairy, so I wasn't likely to die.

Leah requested a photo of my apron.  Did I mention I actually made this apron, too?  Seriously, I can get so much dorkier if you just stick around.  So here it is: me in all my nerdy glory, frosting a cake.


To lessen the complete loser I've proven myself to be, last night I went out for happy hour.  Betsy and I checked out the Sweet Basil in our neighborhood.  We weren't sure what to order, so our server said he would just pick a few things for us and bring them out.  So adventurous!  (This is seriously the exciting part of the evening.  Now that I've written this I'm not sure why it's the part that makes me feel like less of a loser.)  Everything was great, and the food was like $2.50 but the catch is you have to buy a full price drink for about $7.  Kinda silly.  After dinner we walked up to Washington Park.  I hadn't been there before.  The rose garden is amazing!  It just keeps going forever.  We also walked around Twenty-third and stopped at Bleuet for frozen yogurt.  This was like serious frozen yogurt, not the stuff that tastes like ice cream.  It was more like someone put plain old yogurt right in the freezer, ate it, thought it was good and opened a yogurt shop.  I didn't like it so much, but the shop design was cute!

Betsy borrowed the book Jesus for President and is getting ready to read it, so we talked about politics a little.  I was saying how I just wish someone could please explain to me how in the world the Republican party thinks it lines up with Christian values, because it makes absolutely no sense to me.  She said the thing she liked was the idea of smaller government.  She felt that if all of the government programs weren't around then people would help people at a more personal level, rather than a large government agency that loses track of people and money.  She said it more eloquently, of course, but it was the first time I could see where they were coming from with that idea.  I still don't agree at all.  It's totally idealistic and I don't think it would ever work for many, many, many reasons, but at least she didn't have to attack anyone to get her idea across.  It was a nice change.  Because reading comments from posts like this, this and this only fuel the fire of hatred that burns in my soul towards the extreme right.  And I know they feel the same toward liberals.  How are ever going to get over ourselves and DO instead of ARGUE?  I'm so over the sides and corrupted politicians and the hate I feel... and suddenly I remember there is another option.  Jesus.

12.17.2007

Toffee

A long, long time ago in a land far away, I worked with the sweetest lady ever, Sandy. She was the best baker, too, and at Christmas we always had plenty of goodies in our office! This toffee is one of the many recipes I got from my dear friend, and it always feels like the holidays have arrived when I make this yummy treat.

Before you start cooking the toffee, unwrap all the chocolate bars and chop the almonds. I buy the already sliced almonds & then chop them up into almost dust!

Make sure you stir constantly & reach all the way to 300° (this step is important, Tonya!). Once you pour the toffee & set the chocolate bars on top (I've used both milk & dark and it is excellent both ways!), it will only take 30 seconds or so to melt, then I use a spatula to spread the chocolate all over the toffee.
1 1/3 cup sugar
3 tsp water
2 tsp corn syrup
1 cup butter
6 Hershey bars
almonds

Cook sugar, water, corn syrup and butter to 300°. Pour into buttered cookie sheet. Top with Hershey bars, spread when starts to melt. Top with chopped almonds. Enjoy!