R.I.P. Twinkie the Kid

I am saddened recently by corporate greed.  As many are well aware a childhood staple of kids everywhere is no more.  Hostess is gone.  This also means Wonder bread is gone.  Who didn't love a delicious pb&j or baloney sandwich on Wonder bread as a kid or as where I grew up we also had Butternut bread. (Always a favorite of mine because as a child the Peanuts were spokes persons for it.) This also means no more Drakes cakes...for East Coast people.  I discovered Drakes cakes about 14 years ago while living near Boston.  I am also thinking about Twinkies.  They are supposed to be the food that help us survive an apocalypse.  It is probably a good thing the Mayan's got it wrong today.

When you go to the Hostess website is says this:

Hostess Brands is Closed.
We are sorry to announce that Hostess Brands, Inc. has been forced by a Bakers Union strike to shut down all operations and sell all company assets. For more information, go to hostessbrands.info. Thank you for all of your loyalty and support over the years.

That upsets me.  The bakers had their reasons for being on strike.  Maybe if the greedy leaders of Hostess didn't pay themselves million of dollars of bonuses they wouldn't have had the financial issues that they had. The thing is...no mater who's side you are on the real looser is the consumer.

I think  am more upset that a piece of my childhood is dead  more than the actual products are gone.  If I ever have a child I won't have the joy of making him/her a pb&j/grilled cheese with tomato soup on Wonder Bread or sneaking a Ding Dong in their lunchbox as a surprise treat.  It is odd walking down those isles of the store and Not seeing Ho Ho's, Funny Bones, or Natures Pride bread.

I know something else will come along to replace said products or someone will undoubtedly buy the licensing to start producing them again, but I am a nostalgic creature and it won't be the same.  I know there are worse things going on in the world other than the lost of Twinkies and that it is kind of old news, but I have been meaning to put my two cents in on it and I need to keep my mind other wise occupied.  The horrible happenings last Friday in Connecticut...life needs to return to some normalcy.

Merry Christmas my dear readers; My love to you all.

Holiday Cheer 2012

Ho ho ho, from North Carolina! The holidays are upon us, in full swing, and I, J.J., have made a promise to make no cookies this years! So far, I have kept that promise...especially after the cookie making disasters of holidays past...I am so over making holiday cheer for people, unless it comes in the form of pouring them a glass of wine or popping a top on a beer.

This fat and jolly old soul, (no Santa jokes please, I work alone,) had a sexy holiday visitor this past weekend, that brought me all kinds of yummy, homemade, Christmas type goodies. I and the roommate were very grateful for these goodies...the roommate works most of the time and I have not made any goodies this holiday season, other than a peanut butter pie for Thanksgiving.

Also along with the yummy holiday goodies, the sexy elf and I checked out a local winery in, Mebane, NC and it was a great choice. There was a wonderful wine tasting...13 different wines at a sit down tasting for $5.00!!! (I mean where else can you get a $5.00 buzz?) Killer deal. I wish I could remember the name of the wonderful lady that held the tasting as she was very friendly, entertaining, and hilarious. The crowd for the tasting came in waves and she handled it beautifully. I quite enjoyed the SWEET N’ SASSY CHERRY and the holiday wine, IRON GATE BLESSINGS. I also enjoyed the ON GATE GREEN APPLE. I will definitely be returning back to the Iron Gate Winery.

Now onto the other holiday treats from the sexy Christmas elf...I had made a request for Buckeyes...a delicious peanut butter candy and I love peanut butter/candy. I got some delicious Buckeye Bark. Very yummy and still enjoying it. It gets a huge thumbs up.

Buckeye Bark

Ingredients

• 2 ½ pounds chocolate candy coating, divided

• 1 pound creamy peanut butter

• 2 cups powdered sugar

• 1 stick unsalted butter, melted

• 1 teaspoon vanilla extract

Directions

Put a long piece of parchment paper in the bottom of a 9x13 inch pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bark from the pan once set); set aside.

Melt 1 ½ pounds chocolate according to package directions and pour the chocolate into prepared pan, use an offset icing spatula to smooth the chocolate into an even layer. Transfer pan to the freezer for 5 minutes or until chocolate becomes slightly hardened.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, powdered sugar, butter and vanilla until smooth and creamy. Using your hands, press into an even layer onto the hardened chocolate layer. Transfer pan to the freezer for 5 minutes or until slightly hardened.

Melt the remaining 1 ½ pounds of chocolate and pour it over the peanut butter layer, use an offset icing spatula to smooth the chocolate into an even layer. Transfer pan to the freezer until set.

Once chocolate is set, use a butcher knife to break up the bark into small pieces. Store in the refrigerator. Let sit at room temperature for at least 30 minutes before serving.

Reindeer Chow

Ingredients

• 1 pound white chocolate chips or almond bark coating

• 3 cups Rice Chex-brand cereal

• 3 cups Corn Chex-brand cereal

• 3 cups Lucky Charms-brand cereal

• 2 cups pretzel sticks
• 2 cups dry-roasted peanuts

• 12 ounces M&M-brand chocolate candies

Slowly melt chocolate in double broiler over water. Alternately, place almond bark or white chocolate chips in a microwave-safe bowl, and microwave on high for 30-second intervals, stirring between each, until chocolate is melted.

Combine remaining ingredients in large bowl, then drizzle melted chocolate over top and mix well. Spread in a shallow layer on a cookie sheet or broiler pan.

Allow to cool completely, then package in single-serving bags or an air tight container.

Now for the cookies...When I was first told about these...I kind of wrinkled my nose. When they were presented to me I wrinkled my nose...when I tasted them...OMG. So good...I want to make these in lemon. I had the licorice or anise version. So yummy. I love most things German anyway...this has made it to my list.

Springerle is a type of German biscuit with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pattern. They are most commonly seen during the Christmas season.

The name springerle means "little jumper" or "little knight". Their origin can be traced back to at least the 14th century in southeastern Germany and surrounding areas.

Springerle

Ingredients

• 3 large eggs

• 1/2 teaspoon salt

• 3 1/2 cups confectioners' sugar

• 1/4 to 1/2 teaspoon anise oil, lemon oil, or flavor of your choice

• 3 1/2 cups All-Purpose Flour

• anise seed (optional)

Directions

1) Lightly grease two baking sheets, or line them with parchment.

2) In a large bowl, beat together the eggs, salt, confectioners' sugar and flavor for 5 to 6 minutes, until the mixture is very light and falls in thick ribbons from the beater.

3) Gradually beat in the flour to form a stiff dough.

Not my springerle, but a photo to depict what they look like. 

4) Transfer the dough to a well-floured work surface and knead with your hands for several minutes — it will seem dry at first, but will become smooth as you work with it. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes or so.

5) To shape cookies using a springerle pin: Dust your work surface lightly with flour. Divide the dough in half and work with one piece at a time, leaving the other piece covered. Use a regular rolling pin to roll the dough into a 1/4"-thick rectangle, roughly the same size as your springerle pin.

6) Use a pastry brush to brush a very light coating of flour onto the dough. Flour your springerle pin, then give it a couple of sharp raps to knock off excess. Slowly roll the springerle pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines, with a pizza wheel or sharp knife.

7) To shape cookies using a springerle mold: Lightly dust your work surface. Dust the mold with flour, then tap it firmly to remove excess. Divide the dough in half and work with one piece of dough at a time, leaving the other covered. Roll the dough into a 1/4"-thick square or rectangle

8) Press the lightly floured mold firmly into the dough. Remove the mold and cut around the design with a knife. Repeat until all the dough is cut.

9) Transfer the cookies to the prepared baking sheets. If you're using anise seed, sprinkle it on the cookie sheet or the parchment before laying down the cookies, giving them extra flavor. They'll also raise the cookies just a bit, allowing air to circulate around the bottom, drying them thoroughly.

10) Set the unbaked cookies aside to dry at room temperature, uncovered, for 24 hours. Turn them over once during the drying time to allow the bottoms to dry.

11) Preheat the oven to 275°F.

12) Bake the cookies for 25 to 30 minutes, until they're firm but not brown. (If the cookies are a bit puffy, and the design isn't as sharp as you'd like, bake the next batch at 250 degrees for 35 to 40 minutes.) Remove them from the oven and transfer to a rack to cool completely.

13) Store the cookies in an airtight container. To keep them from becoming rock hard, we suggest placing a piece of soft bread, a slice of apple, or a cookie softener in the container with them.

Yield: 2 1/2 to 3 dozen cookies.

Merry Christmas, Happy Chanukah, Yule, Kwanza, or whatever you may believe in!

 

I need a drink...

So...I have moved from Maryland to North Carolina and boy do I need a drink! A huge shout out to my awesome friend T for the help and support!  I am still feeling overwhelmed with unpacking, unhappy cats, my various injuries, and the search to find a bar so I can watch my Ravens game.  So in honor of my Ravens here is a great drink recipe.

The Baltimore Raven-tini

• 3 oz Vodka 
• 1 1/2 oz of cranberry juice 
• 1/2 oz blue curacao
•  1/2 oz sweet and sour mix
•  1/2 of lemon-lime soda 

Pour ingredients into a cocktail shaker and shake gently.  Add more Blue Curacao if color isn't purple enough.  Serve in a chilled Martini glass. Rim with sugar if desired. 

Horrible Photoshop, I know!!! 

Stay Tuned!

Move = Stress

I know...I have been missing in action again.  This fat kid is in the process of a move.  I am moving to another state.  It is fairly stressful.  My roommate currently isn't a pleasant person and turning my moving experience into a nightmare and I will leave it at that.

I will be back up and writing about yummy food before Thanksgiving! I give my promise on that. 

Before I go...

• Why buy newspaper or bubble wrap to pack your delicate items with?  Use bath towels, t-shirts, pillow cases, or bed sheets...You need to pack them anyway.  You kill two birds with one pack and it is echo friendly.
• Make a to-do list.   It helps...seriously!
• What extra protection for the breakables? Pack them in the storage tubs.  Also reusable and echo friendly and once you get moved you can use them as a weather proof storage for other items.
• Sharpies and masking tape are your best friends.
• Need to rent a truck?  The packet you get at the post office for changing your address...it has awesome coupons in it.  I got 25% off my truck rental thanks to one of the coupons.  There are usually Lowes or Home Depot coupons in that pack as well.

Next stop: North Carolina.

Just Chili, yo!

Some months I find it easier to write an entry than others.  I need to get off my lazy ass and write at least twice a month.  I've been browsing around to some of my competitors blogs and see they write everyday...insanity! I know I don't cook enough to write everyday.  I do cook enough to write twice a month...that is going to try to be my goal from now on, but no promises. I do have a life outside the kitchen of sorts.

I've been cooking winter type meals lately.  Maybe with the heat we have had this summer, its wishful thinking.   It has also been wishful craving.   My first recipe this month....lima beans.  Now, now, don't make that face.  I have had my share of years hating lima's.  I remember not being aloud to leave the dinner table as a kid because I hasn't finished my lima's and the starving kids in China would be grateful to have them...Now that I am older, I have an appreciation for lima's but they have to be cooked a particular way or come from a particular restaurant...that place being Cracker Barrel.  Lima Beans is their Saturday vegetable of the day.  My dear Maryland Mama loves these and I thought I would try to recreate them.

Cracker Barrel Lima Beans

• 14 oz. frozen baby Lima beans 
• 1 14 oz can chicken broth, plus 1/2 can water 
• 1 TBS butter 
• 1 TBS sugar 
• 6 pieces of bacon, cooked and chopped 
• 1/2 tsp onion powder Salt and pepper to taste 

In a pot over medium heat, combine frozen beans, broth, water, butter, sugar, onion powder, salt and pepper. Stir to combine. Bring to a boil. Reduce heat, add bacon, and simmer for 15-20 minutes until beans are tender. Remove from liquid w/ a slotted spoon and adjust salt and pepper.

Simple enough, right? Well I couldn't find frozen lima beans to save my life.  I used dried beans.  They were tasty but of course I had to make adjustments.   I used the crock pot because of the longer cooking time.   You need to rinse and sort dried ones.  I also had to use regular sized limas.  Again, they were very tasty, but I feel they world be better with the frozen baby lima's.

I also made Chili Mac  and Frito Pie this month.  I tried to make it a bit healthier.  I also made an awesome discovery...Peggy Hill...You know the know it all wife of  Hank Hill on King of the Hill?  She was always making things with Wolfe Brand Chili? I always thought Wolfe Brand Chili was a made up thing for the show, but guess what! It isn't and it is delicious.  So Wolfe Brand Chili was used in all these recipes.

J.J.'s Chili Mac 

• Left over Chili or 1 Can of your favorite chili
• 1/2 box of whole wheat elbow macaroni
• Chopped Onion
• Shredded Sharp Cheddar Cheese

Cook macaroni according to the box...I used whole wheat as the fiber is good for you and you stay fuller longer.  Drain when done...you can heat and combine with chili.  serve topped with onions and cheese.  Enjoy!



Frito Pie

• 3 cups Fritos corn chips
• 3/4 cup onion, chopped
• 1 cup cheddar cheese, grated
• 2-1/2 cups chili (your favorite - homemade, canned, whatever)

Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish.
Sprinkle half the onion and half the cheese over the Fritos.
Pour the chili over the onion and cheese. Sprinkle the remaining Fritos,
onion and cheese over the chili.
Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.

Frito Pie Concession Stand Style

•    1small bag Fritos corn chips
•    1 ladle Wolf Brand Chili, no beans
•    1 handful cheddar cheese, grated
•    1 sprinkle onion, finely chopped

(NOTE: this recipe assumes you've had a huge pot of Wolf Brand Chili
cooking in the steam table for hours. You can heat your chili however
you want, but it needs to be hot going into the assembly process. This also works with Taco meat and also know as the Walking Taco.) 

Slit open the bag of Fritos down a long side with scissors, a switchblade, or whatever.
Dump a handful of grated cheddar cheese into the bag on top of the chips.
Dump a ladle full of chili into the bag on top of the cheese.
Dump a sprinkle of onions into the bag on top of the chili.
Serve immediately, in the bag, with a napkin and a spork.

It's July!

So it’s almost the end of July and I am just now writing…Sometimes it is hard to know what to write about, especially when you haven’t been in the mood to cook.   I could just post some random recipes, but I like to try out and see if it is good and make my own tweaks before I share it with the world.   It’s the blog’s second birthday next month and I feel like I should save this fabulous brownie recipe for that.

I also had a birthday this month…yes, J.J. is now 35.  Not sure why that makes me so irritated…I know I started cooking when I was seven years old and for those of you not good at math, that means I have been cooking for 28 years.  Insanity! It just blows my mind.  I’ve been considering some life changes…I know this isn’t the blog to write about them in, but hey, it means new food adventures.

As always I am begging…please, send me recipes! Inspire me! That is your challenge for what is left of this month.

My only other thing is there is a micro type brewery next door to the art gallery where I play at twice a week and they really have great food and some good brews. If you are ever in the Annapolis/Baltimore/D.C. area, check out the Ellicott Mills Brewing Company!

Cake from the fair or not!

So...I have been busy baking of all things.  I know, I know...the fat kid doesn't like to bake, but occasionally, I find that recipe or think of something in my head I just have to make.  This was definitely one of those occasions.

I believe it started out discussing it with my Mom, but she never shared the recipe.  The concept sounded awesome: A Carmel Apple Upside Down Cake.  Why should pineapple be the only fruit that has an upside down cake.   So I plotted it out in my head, went to the store and bought the stuff.  

J.J.'s Carmel Apple Upside Down Cake
 Ingredients

• Buttermilk Spice Cake Batter - Recipe below

• 2 Granny Smith Apples - sliced thin

• 1 small jar Carmel sauce

• 1/4 cup of brown sugar

• 2 tablespoons of butter

• couple handfuls of chopped nuts

 I used a 9' round cake pan, but if have a 9x13 you can use...do it!  Grease it  melt brown sugar and butter together and put in bottom of the pan.  Layer apple slices and sprinkle the nuts over them.  Cover with cake batter. Bake as directed!  Flip upside down on plate as soon as comes out of the oven and drives with as little or as much caramel sauce as you like...tastes best warm!
 Buttermilk Spice Cake 

• spray oil

• 2 cups cake flour

• 3/4 cups sugar

• 3/4 tsp. baking soda

• 1 1/2 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/2 tsp. cloves

• 2 Tbls. ground ginger

• 3/4 tsp. salt

• 3/4 cup brown sugar

• 8 Tbls. butter, softened at room temperature

• 3/4 cup buttermilk

• 2 eggs

 Before you start, preheat your oven to 350 degrees.

1. Toss all of your dry ingredients (flour, sugar, baking soda, cinnamon, nutmeg, cloves, ginger, salt, and brown sugar) in the bowl of your stand mixer or a large mixing bowl.

2. With a whisk, stir the dry ingredients thoroughly until you have a uniform mixture.

3. Add the butter and buttermilk to the flour mixture.

4. Beat to incorporate with the paddle attachment of your stand mixer (or with a hand-held mixer if you’re using a regular mixing bowl).

5. Mix like this for a minute or two, until the wet ingredients are thoroughly incorporated and the mixture starts to get fluffy.  It will be really thick.

6. Add the eggs to the batter.

7. Beat for a minute or two to combine the eggs and whip some air into the batter. It’ll be kind of like the texture of homemade whipped cream.

8. Pour the batter out into your prepared pan...Sometimes, cake batter looks so good that I want to jump in the pan and swim around a little. (Sorry, couldn’t resist.)

8. With a spatula, smooth down the surface of the batter a little.

10. Bake the cake!

11. Pop the pan into your preheated oven. Bake for 50-55 minutes, until a toothpick comes out clean when inserted in the middle of the cake.

Baking Tip
While the cake is baking, avoid slamming anything around in your kitchen (i.e. close cabinets gently, don’t breakdance in front of the oven, etc). Big vibrations can cause a cake to flop before it’s completely set.