tag:blogger.com,1999:blog-66551597565199854962012-01-04T16:55:08.143-08:00Quite simply, Kitchen Inspirations. Where friends gather for a monthly cooking challenge to take a base recipe, make it their own, and share the results ~ All for the love of great food.tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.comBlogger531100tag:blogger.com,1999:blog-6655159756519985496.post-68138312348662499122010-09-01T01:03:00.000-07:002010-08-30T10:04:28.721-07:00

Those of you with kiddos are likely celebrating back to school time.  Those of us without no doubt have seen the school supplies in stores, and will encounter active school zones and bus schedules.  So what does this mean? Sack Lunch Redesign!  Taking your culinary preferences, and a mind for healthy eats, can you design an A+ brown-bag lunch?  Extra credit if it's kid friendly - gold stars

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-59908579197561403122010-08-02T09:31:00.000-07:002010-08-16T11:00:48.079-07:00

Between the chilly mornings and all the back-to-school prep going on, it seems like summer is winding down.  Before it's gone, let's celebrate the warmth by putting a cherry on top! That's right, your August challenge is Cherries!  A cherry soda? Maraschino sundae?  Cherry butter on lemon muffins?  Or simply savoring a fresh cherry or two? I'm thinking of tackling a black forest cake w/ vanilla

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-92195518925125478022010-07-23T07:20:00.000-07:002010-07-23T07:20:13.962-07:00

When I found this recipe for Iced Cantaloupe Soup with Jalapeño and Basil, I had to try it.  The only adjustment to the recipe was white pepper for black, and it turned out cool and tart and delicious! I paired it with a whole wheat sourdough panini of bacon, turkey breast, provalone, and a little smear of spicy mango chutney.  Unfortunately, the turkey was a bit on the Yuck side, else we would

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-10290175260067615842010-07-01T00:00:00.000-07:002010-07-01T00:00:04.195-07:00

Normally, one doesn't think of July as Soup & Sandwich weather.  However, I think this is the Perfect time to try something a bit out of the norm. Part 1:  Cold Soup - So many options!  Are you bold enough to try a new one each week? Part 2:  A Sandwich, paired to go with your soup.  Cold cucumber sandwiches?  Turkey BLT & Avacado?  A spicy chicken burger?  It's up to you! This could be a

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-87700949617862370812010-06-21T15:46:00.000-07:002010-06-21T15:46:42.258-07:00

White Wine Poached Chicken Breast Grapes, sliced in halfDried CranberriesPomegranate SeedsFresh ground NutmegSpiced PecansMayo & Cultured Cream Cheese, mixed Served open face on Naan I must admit I hogged all of this.  I used a cranberry pecan & rosemary nut mix from Trader Joe's - which I would not recommend unless you are looking for a Thanksgiving dinner flavor.  However, the spicy pecan mix

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-6847325658653867442010-06-01T14:14:00.000-07:002010-06-11T08:08:33.310-07:00

Summer is just around the corner - can you believe it?  I keep checking the calendar, because it still feels like February or March around here.  But, with the expectation of warmer weather, invoking the desire to picnic and eat cool & pleasant foods - let's make Chicken Salad!  You know, the cold, creamy, chickeny mix you put on soft white bread, or a pita...  Mmm! What's in yours??  Do you

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com2tag:blogger.com,1999:blog-6655159756519985496.post-24552705390779756982010-05-18T07:24:00.001-07:002010-05-18T07:42:33.895-07:00

I do not have a precise recipe for this - I kind of made it up as I went along. I also decided to forgo presentation, so the very ripe pear and overly poached rhubarb were just slopped on the top - if you work with firmer fruit, and don't poach it too long, you can create a very fancy presentation by carefully arranging the produce on the tart.I'm currently eating gluten free, so I used Bob's

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com2tag:blogger.com,1999:blog-6655159756519985496.post-30025253721154348022010-05-17T09:18:00.000-07:002010-05-17T09:27:32.792-07:00

I've never cooked with rhubarb, and my experience eating it begins and ends with the strawberry rhubarb pie my sweet Grandma used to make. It was an excellent pie...for which I do not have the recipe. I did find this on a cooking blog I really like. Good? Awful? I have no idea. I have a newborn and a 3 year old - barely enough time to breathe, let alone try new recipes yet! ;) Let me know

Genevahttp://www.blogger.com/profile/13224708196375509533noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-55100623828668535952010-05-05T07:09:00.000-07:002010-05-05T07:11:30.758-07:00

Rhubarb! Get yer Rhubarb!What's your favorite way to serve it? Let us know!

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-45830015482468868742010-04-04T09:15:00.000-07:002010-04-04T10:10:17.814-07:00

I also have never made pesto at home. Brandon doesn't care much for it so I never made it.My one-of-these-days-when-my-brother-grows-the-hell-up future sister-in-law sent me a few Thai cookbooks a few months ago. She's an Australian-trained chef after all, so whatever she picked must be good.One of the books is called "Remixed" by Phol Tantasathien. This young, hip chef wrote an equally young,

OakMonsterhttp://www.blogger.com/profile/13642913606085031710noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-27172155353386029122010-04-01T07:50:00.000-07:002010-04-05T07:53:01.731-07:00

A little delayed, and I apologize. So, let's get back on track quickly, and call this month the Prosciutto challenge! Mmm... prosciutto!now hop to!

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-54518934504004638692010-03-24T11:08:00.001-07:002010-03-24T11:13:10.306-07:00

or... how I ate a meal with green peas & didn't gag!1 - pluck fresh basil, toss it in the food processor.2. ooh, pretty green! add garlic, clamp down the lid3. power On! drizzle in the EVOO, finish with Parm. (I skipped the nuts, because the frozen container of walnuts turned out to be ground beef. ew.)4. Toss with sauteed chicken, thin spaghetti, and green peas. Go back for seconds.

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-27652634328953015542010-03-07T17:08:00.000-08:002010-03-07T17:33:47.999-08:00

I knew exactly who to go to for an almonds-themed recipe. Rather than recount the story of a friend's "crazy diet", as he calls it, he was kind enough to add the personal touch himself:People may not know that I have a chronic, incurable medical condition known as ulcerative colitis. That's because I'm pretty heavily medicated on it now, and am able to get by with 99.99% normalcy. However, a few

Schoonhttp://www.blogger.com/profile/09791588743176215304noreply@blogger.com3tag:blogger.com,1999:blog-6655159756519985496.post-45351808925736897972010-03-01T00:01:00.000-08:002010-02-28T15:51:04.300-08:00

Spring and green feature prominently this month. Let's apply these by exploring Pesto! A mint pesto with lamb? A traditional basil pesto with pasta or chicken? Perhaps a cilantro pesto for some mango chicken wraps?To the Kitchen!

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-52783952396200014902010-02-15T09:47:00.001-08:002010-02-15T09:57:14.390-08:00

Recipe for Vanilla-flavored almond and quinoa teacakesI did not have a mini rose cake pan, so I used the maple leaf pan Matt gave me last year. I am really loving that pan! This is made from three flours: Quinoa, Rice, and Almond Meal. The result is a nutty and very flavorful little cake. The next batch I'd make, I would use some vanilla bean (mixed in the yogurt) to increase the vanilla-tude

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com2tag:blogger.com,1999:blog-6655159756519985496.post-80182720032860714352010-02-14T15:22:00.001-08:002010-02-14T15:32:57.702-08:00

I made this for a friend's birthday last year, and oh my, was it ever yummo. It's a recipe I found online and messed with slightly. Ingredients 2/3 cup sliced almonds, toasted (I made it with the almonds untoasted, because I like raw almonds, but toasted would be really good too. I also used way more almonds)

Genevahttp://www.blogger.com/profile/13224708196375509533noreply@blogger.com2tag:blogger.com,1999:blog-6655159756519985496.post-69159383405101251992010-02-01T07:35:00.000-08:002010-02-01T07:36:00.900-08:00

Winter is still upon us. Let us embrace it, and spoil ourselves with something warm, rich, and nutty. I'm thinking almonds! Marzipan, frangipan, toasted almond, butters, flavors, candied, spiced, or raw!What is the best thing Almond you ever ate? How will you transform almonds for this month's challenge?To the kitchen!{hostess}- mobile post

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-49612301851851133322010-01-31T19:33:00.000-08:002010-02-05T06:35:20.657-08:00

Two of my favorite epicurean indulgences are those of wine and pizza. I'm sure this is of no surprise to any on this blog, but part of the delight in both is that they're always best when consumed with people dear to you. So, this month's challenge was irresistible — much like the food and photos (photos of food, of course) on this site!I have a penchant for making things as simply and cheaply as

Schoonhttp://www.blogger.com/profile/09791588743176215304noreply@blogger.com4tag:blogger.com,1999:blog-6655159756519985496.post-3307454549774093192010-01-26T19:26:00.000-08:002010-01-30T12:41:43.228-08:00

The dough - I used the recipe that came with my Cuisinart - 3.5c flour + 1/2 Tbsp salt spun on the dough cycle with 2.25tsp yeast started in 1.5c warm water & a tsp of sugar. I tossed the dough, coated in oil & covered in a bowl, into the oven on Rapid Rise. 30 minutes later, the dough had risen, and all was well.Meanwhile, I sauteed two garlic cloves in oil, before setting them aside to cool.

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-54221867959459705212010-01-01T00:01:00.000-08:002010-01-01T00:01:06.774-08:00

Happy New Year!I hope that you are excited about all the possibilities that the new year brings ~ and with that, I want to share a website that Irena found. Check out Rouxbe.com and all the fantastic video recipes it has to offer! (I can personally vouch for the Tenderloin w/ Red Wine Sauce, and the Pommes Parisienne)For this month's inspiration, we're going to make Pizza! Okay, so maybe it

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com2tag:blogger.com,1999:blog-6655159756519985496.post-5735883383109518592009-12-16T09:55:00.001-08:002009-12-16T10:11:46.344-08:00

In December each year, my kitchen becomes GINGERBREAD CENTRAL. I make houses for several neighbors and friends and gingerbread men for everyone else, once I can't face making any more houses.Lots of gingerbread men.And lots of houses.Lots of both.I have a set of gingerbread house molds, which expedites this process by a LOT. I mix up massive batches of dough, press the dough into the molds,

Genevahttp://www.blogger.com/profile/13224708196375509533noreply@blogger.com2tag:blogger.com,1999:blog-6655159756519985496.post-24527504691767753872009-12-16T08:13:00.001-08:002009-12-16T08:13:51.043-08:00

Too cute not to share:http://paninihappy.com/gingerbread-blondie-smores-panini/

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-90038917328514401092009-12-14T07:44:00.000-08:002009-12-14T08:21:06.178-08:00

What does it take to bake a dozen different kinds of gingerbread & treats?One weekend and organization. I set out all my ingredients, thusly:For each recipe, I grabbed a zip top bag & my trusty scale. Every dry ingredient went into the bag, and was set aside with the recipe & appropriate amount of butter. Once complete, I could put away those ingredients. From there, I started mixing the

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-57532966174338368162009-12-01T07:34:00.000-08:002009-12-02T07:49:29.961-08:00

“An I had but one penny in the world, thou shouldst have it to buy gingerbread...”William ShakespeareLove’s Labours Lost (Act V, Scene 1)On special request (thank you, Lisa!) your December challenge is Gingerbread! I've collected a bunch of recipes from the wild reaches of the interwebs, and posted them all below for you. Try any of these, or one of your own tried & true recipes. Enjoy!!

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-70265373643572069982009-11-26T10:49:00.000-08:002009-11-26T10:58:35.948-08:00

A mixed bag this month ~ happy Thanksgiving everyone!My favorite cranberry sauce:mix 1 bag of fresh cranberries, 1 jar of King Kelly Orange Marmalade, some cinnamon, ground ginger, and allspice. Simmer until berries have popped, and the aroma fills your kitchen. Refrigerate until ready to serve, allowing the flavors to continue to mingle.My go-to oatmeal cookies: inside the lid on the standard

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-63164066691090184432009-11-01T00:04:00.000-07:002009-11-01T00:04:00.708-07:00

Ah, November. Holidays are quickly approaching. The weather is turning cold, nights are longer, and evenings are made for snuggling down in front of a fire with our loved ones. And so this month, your inspiration is Layers. (I'll bet you thought I was going to say Turkey!)Layers of flavor. Layers of cakes and icing. Layers of caramel hugging an apple. Layers of fruit in a pie. Layers of pasta

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-32296833427524254632009-10-29T07:16:00.000-07:002009-10-29T07:18:48.859-07:00

Sorry for my absence, y'all. Been busy leading the world record breaking team in doing Thriller in Los Angeles. ;-)Still nothing to report on the cooking side of thing, but I found this gem to wish you all a Happy Halloween!

OakMonsterhttp://www.blogger.com/profile/13642913606085031710noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-47306096496426274922009-10-28T21:18:00.000-07:002009-10-28T21:51:15.175-07:00

I've been playing with the recipe from http://www.sporkorfoon.com/spork_or_a_foon/2009/09/the-softest-pumpkin-chocolate-chip-cookies-in-the-history-of-the-world.htmlFirst of all - I hold no illusions that these are Healthy. White flour, a cup of sugar, plus chocolate chips (or more)? Seriously? Okay, now that we are past That misnomer, these are some scrumptious eats. I have made two batches,

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-8936790926709838592009-10-27T11:43:00.000-07:002009-10-27T12:05:35.652-07:00

Hello everyone! My name's Geneva, and I've only posted once before, but I had to jump in on the pumpkin challenge. I got this recipe from AllRecipes and modified it slightly, based on what I had (or didn't have) in my pantry.The ingredients are:Bowl 1:3 & 1/2 Cups All Purpose Flour 2 teaspoons Baking Soda 1

Genevahttp://www.blogger.com/profile/13224708196375509533noreply@blogger.com4tag:blogger.com,1999:blog-6655159756519985496.post-52394807371909076182009-10-02T09:07:00.000-07:002009-10-02T09:15:58.237-07:00

hallo?anyone around?I hope you are all super busy with Fun things, and not just busy/bored/overwhelmed.This month's challenge has two options.Anything you cook, and feel like sharing. Seriously... Anything.Pumpkin!! I've seen an article recently that canned pumpkin might be in short supply this year - so if you are planning on pumpkin pies for the Holidays, might be a good time to either stock

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com2tag:blogger.com,1999:blog-6655159756519985496.post-1179609184267423362009-09-30T13:15:00.000-07:002009-10-02T09:07:14.265-07:00

all photos by Irena ~ love em!Apples. Okay, not Just apples, but fresh New England apples, picked in the peak of the season. Picked by hand, by us, in New England. I've only been in Massachusetts once before - and this was my first such autumn experience. While visiting friends, we were graced by the first of the trees turning. We visited a local orchard and picked 20 lbs of apples; mostly

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-35297397871082459192009-09-30T13:10:00.000-07:002009-10-06T13:35:53.643-07:00

Hmm, yummy! Apples! I LOVE apples. So do the boys. SO, when this recipe rolled around AND this challenge came up I KNEW I had to jump in!Easy French Apple Dessert Squares from Eat Better AmericaI'm sticking with my quick and easy theme. I'm an impatient baker. I want to eat... now, please.Ingredients:Topping - Streusel1 cup Bisquick Heart Smart® mix 1/2 cup packed brown sugar 1/4 cup butter1/3

Lisahttp://www.blogger.com/profile/17433172392735698593noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-6574227573694181732009-09-07T09:12:00.000-07:002009-09-07T09:21:03.148-07:00

A very delayed welcome to Mrs Tooth ~ and a big ol' thankyou for jumping right in on the August Challenge! Our dear Oakley nominated her to join us, and I think she's already proved that she'll fit right in!I'm trying to keep the growth rate slow, so that we can best get to know one another. To that goal, I'll have a getting to know you questionnaire in the next week or so. I would like to

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com3tag:blogger.com,1999:blog-6655159756519985496.post-44218310061707920712009-09-07T09:07:00.000-07:002009-09-07T09:12:32.089-07:00

Finally! Sorry about the delay ~ Let's go back to basics this month with Apple Pie! It is, after all, the start of Autumn, and I know at least a few of you are looking forward to apple picking.I can almost smell it - the toasty warm, flaky, cinnamony delish that is a hot apple pie.To the Kitchen!

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-79238489476028523232009-09-01T20:21:00.000-07:002009-09-01T20:47:34.765-07:00

...is a fussy, high maintenance woman. It took a good half a month to dig thru the two Julia books I picked up to settle on a recipe - I was completely overwhelmed by choice. I finally found ladyfingers, and a recipe that Used said ladyfingers, and nothing else would do. Unfortunatley, that time coincided with a massive increase in Busy, and so here we are.So, this evening, a day after the

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com2tag:blogger.com,1999:blog-6655159756519985496.post-55044581421774109882009-09-01T16:38:00.001-07:002009-09-01T20:53:01.600-07:00

i'm very, very behind right now. will try to post soon!September challenge will be up soon, along w/ an intro on our newest member (who so graciously jumped in & met the Julia challenge!) Hope you are all having a great end of summer - back shortly!

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-51116756245225744692009-08-20T18:14:00.000-07:002009-08-20T18:34:55.398-07:00

Hi everyone, thanks for letting me join in the fun! MrsTooth here, of Vines, Brews, and Food. I posted another version of this post over on my blog, so I'll try not to be too repetitive here. This month sounded great to me as I grew up watching Julia Child on PBS. I always loved how her shows made everything seem so darned simple, and how she always kept a sense of humor in the kitchen. So I

MrsToothhttp://www.blogger.com/profile/17702228964642231240noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-58143195695405165732009-08-01T00:01:00.000-07:002009-08-01T00:01:03.325-07:00

A few days ago, my knowledge of Julia Child was thusly limited: She cooked, on television, & has (many) cookbooksHer vocal intonations & cadence are distinctI can identify her by pictureThere is a movie coming out August 7th that foodies+bloggers+media are seriously hyping upWhat little else I've added to this embarrassingly short list was gleaned from the few previews & commercials for the movie

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-23145593079414638432009-07-27T08:08:00.000-07:002009-07-29T21:35:56.993-07:00

I never had corn fritters. Well, American corn fritters anyway.As I went a bit bonkers in search of a restaurant that serves the American corn fritters and did my research, it dawned on me that Thai people *do* have our own version of the fritters. And I had it before.So I started asking my Thai friends and scouring the internet for a recipe for Tod Mun Kaopoad.* (or Tod Mun Kaopod). Tod means

OakMonsterhttp://www.blogger.com/profile/13642913606085031710noreply@blogger.com4tag:blogger.com,1999:blog-6655159756519985496.post-43879672548118870322009-07-26T17:52:00.000-07:002009-07-26T22:41:29.499-07:00

Corn Pakoras (Indian Fritters) Hello all, thank you so much for inviting me to join in on the fun. Since Traci wanted "Indian Flair", I called in the expert...my mom. Besides, she has all the spices I needed already, which saves me a trip to the Indian store. I am going to use the American names for all the spices so that you will hopefully find them with ease. OK...here we go, a pakora is a

Pallavihttp://www.blogger.com/profile/15138902993325883550noreply@blogger.com3tag:blogger.com,1999:blog-6655159756519985496.post-52580324205380302402009-07-17T20:16:00.001-07:002009-07-26T10:27:06.879-07:00

~~ corn ~~Step 1 - Boil corn on the cob. I happen to own a corn pot, and love that I can boil many ears quickly. Removing as much corn silk & bits of husk before boiling is the easiest time to do it.Step 2 - Cool & drain ears. I used the ol' paper towels on a plate routine.Step 3 - Slice corn from cob. Using my cutting board, I stand the ear on end, and use a sharp knife to slice rows off.

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com1tag:blogger.com,1999:blog-6655159756519985496.post-25472799848384690542009-07-01T06:15:00.000-07:002009-07-01T07:39:38.924-07:00

The Fourth of July. Fireworks, BBQs, Picnics, Fruit Pies, Berry Cobblers, and Frozen Treats are sure to be plentiful as we move into the warmth of Summer. After such a fantastically successful first challenge, I wanted to find a something different, something that embraces Americana, celebrations, and outdoor eats with friends & family. We are a nation of french fries and corn on the cob and

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com4tag:blogger.com,1999:blog-6655159756519985496.post-57582739523915826942009-06-29T19:04:00.000-07:002009-06-30T08:18:19.852-07:00

My name's Geneva, and here's my last minute submission! It's a basic cream scone recipe that I've experimented with a fair bit. I served it to dinner guests this last weekend to great reviews!Strawberry Cream Scones:*2&1/4 Cups All Purpose Flour*1 Tablespoon Baking Powder*1/2 teaspoon Salt*1/4 Cup Sugar*1&1/4 Cups Heavy Cream*A large spoonful of strawberry cream cheese*Several frozen, diced

Genevahttp://www.blogger.com/profile/13224708196375509533noreply@blogger.com3tag:blogger.com,1999:blog-6655159756519985496.post-67126106660691086592009-06-20T13:44:00.001-07:002009-06-21T12:16:17.005-07:00

Greetings, and welcome to Schoonology 201: Cooking. Today we'll be making Strawberry-Stuffed Toasted Frenchman. What's that? Oh. Scratch that, there's not enough time. We'll be making Strawberry-Stuffed French Toast instead.Many thanks for the invitation to participate. With just this first challenge, I've extended my cooking experience by baking! That's right - I've never baked on my own. More

Schoonhttp://www.blogger.com/profile/09791588743176215304noreply@blogger.com3tag:blogger.com,1999:blog-6655159756519985496.post-32880679177471540892009-06-17T20:13:00.000-07:002009-06-18T07:30:11.245-07:00

Hello everyone and thanks for the warm welcome!Wow, first off, I've got to say that you all belong in some swanky kitchen serving up these delicious recipes. The photos and recipes are amazing! I'm a little embarrassed to post my piddly trifle, but here goes anyway...Since this was the first challenge, I decided to go REAL simple.Ingredients:-Fresh strawberries-sponge cake-vanilla yogurtAnd

Nhien Nguyenhttp://www.blogger.com/profile/12111801365343162246noreply@blogger.com2tag:blogger.com,1999:blog-6655159756519985496.post-45465500278680599522009-06-17T09:52:00.000-07:002009-06-17T10:00:01.482-07:00

Welcome to:Nhien - Oakley's Boss! How cool is that?! OakMonster reports that Nhien is also a cook, foodie and photographer. She does a lot of fine dining this one and makes fabulous flan!Pallavi - My husband's dear friend married a fabulous, funny, kind, and convivial woman. We loved her instantly, and have been fast friends ever since. I'm hoping that she'll bring the spice of her Indian

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-89207166748599189032009-06-16T19:36:00.000-07:002009-06-17T08:20:04.125-07:00

I just moved to Massachusetts from California. This place is foreign to me in the way Rome is to honeymooners: they know all the big attractions from school, but they sure as hell don't make sense when you stand right in front of them. This is the land of Ben Franklin, Paul Revere, and the American Revolution. History, wha? I am from the land of Hollywood, and "Ben Franklin is needed on

irenahttp://www.blogger.com/profile/04119228806243209334noreply@blogger.com4tag:blogger.com,1999:blog-6655159756519985496.post-60638634934344858562009-06-15T21:23:00.000-07:002009-07-27T08:45:47.795-07:00

I cheated. I didn't bake the pound cake.But before you boo be out of the joint, I did, however, make my own mascarpone ice cream.I'm good? Okay. Well, in that case, read on.The idea came about when I saw Giada toasted the pound cake for one of her recipes. I figured this being the summer and all, why not grill the pound cake and top it with ice cream and strawberries?Then Food & Wine magazine

OakMonsterhttp://www.blogger.com/profile/13642913606085031710noreply@blogger.com2tag:blogger.com,1999:blog-6655159756519985496.post-63847728337596060692009-06-14T15:07:00.000-07:002009-06-14T15:38:33.202-07:00

Coconut Cream Scone Ingredients: 2c AP Unbleached Flour 1 Tbsp Baking Powder 3 Tbsp Sugar 1/2 tsp Salt 5 Tbsp cold, unsalted butter 1c coconut milkMix dry ingredients, cut in butter until crumbly. Mix in the cream, stir until just combined.Turn out on a floured board, gently pat down and cut into desired shapes. Optional: Brush with melted butter or additional cream for a golden

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com3tag:blogger.com,1999:blog-6655159756519985496.post-39105039548545278802009-06-09T08:16:00.000-07:002009-06-09T08:51:46.479-07:00

Thank you so much, Traci, for pulling this adventure together and providing us with a GORGEOUS home to share our inspirations and findings.Hi all. I'm Lisa from Arizona. I'll be the first to admit that I'm not a huge baker as I'm more of an immediate gratification type of girl. I do, however, like to dabble ever so slightly in cooking. I ran across this recipe for Strawberry Bruschetta at Eating

Lisahttp://www.blogger.com/profile/17433172392735698593noreply@blogger.com4tag:blogger.com,1999:blog-6655159756519985496.post-2142804360527028082009-06-01T14:19:00.000-07:002009-06-06T14:59:31.335-07:00

Let's start off with something simple. With summer on the near horizon, and the strawberry season about to bloom, what could be more perfect?Here is your challenge:Create your own Strawberry Shortcake mouthgasm. Must include:strawberriescake (open to interpretation) a creamy topping or fillingThat's it! Unless you are unfortunately Allergic to strawberries, then by all means get substituting!

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-40783626117494898102009-05-29T13:20:00.000-07:002009-06-03T10:45:31.801-07:00

I am Traci, of NouveauDish.blogspot.com and Hostess for this space. I'm married - 11 fabulous years this month - and we are active cyclists & keepers of two snuggly Whippets. Because I live in Oregon, the majority of 'seasonality' will be based on this location. Guess I'm just self centered like that. {wink}After reading tons of food blogs, and following the daring baker's website, I decided I

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com0tag:blogger.com,1999:blog-6655159756519985496.post-75171254888748286452009-05-27T11:26:00.001-07:002009-05-27T12:01:20.987-07:00

We're just getting started - the first batch of invitations have gone out, and those who want to participate will be added as authors so they can publish their own creations! (Guests are welcome to publish to their own blog, and submit via comments.)How will this work?Each month we'll have a new & seasonal recipe to make. Depending on what it is, there might be a few parameters to keep it

tracihttp://www.blogger.com/profile/08290456659434552219noreply@blogger.com