December 10, 2009

Amazing Cookies

Have you ever seen such amazing cookies?

cookies1

cookies2

All credit goes to a coworker of my mother-in-law who made them for one of Rachel’s showers.

Filed under: Cooking — Jen @ 12:10 am

September 13, 2009

White Chocolate Raspberry Scones

Aaron loves walking to work and stopping by the University Cup for a good cup of coffee.  And lately he has been picking up something else—white chocolate raspberry scones.  I have yet to try one from the UCup, but I decided to make my own (for Aaron, of course).  The plan was for Kayla and Madeline to help me make the scones during “cooking class,” but they were playing together so nicely that I let them continue with their imaginative game.  I had a little time to myself in the kitchen, which I enjoyed, and here was the end result:

scones

I have to admit, they were quite tasty!  And not dry like traditional scones.  They actually reminded me more of a danish.  I found the recipe here.

http://www.pickycook.com/breakfastandbrunch/raspberrywhitechocolatescones.aspx

Filed under: Cooking — Jen @ 5:39 pm

January 30, 2009

Wild Rice Pilaf with Fruit

I tried a new recipe for dinner tonight that everyone seemed to like.  It was very flavorful!

  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 small carrot, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • ¾ cup uncooked brown rice
  • ⅓ cup uncooked wild rice
  • 1 can (14-1/2 ounces) reduced-sodium beef broth or vegetable broth
  • 1-¼ cups water
  • ¾ cup dried apricots, raisins and dried cranberries
  • 1 tablespoon minced fresh parsley
  • ¼ teaspoon salt
  • ⅛ teaspoon dried thyme
  • ⅛ teaspoon rubbed sage
  • ⅛ teaspoon pepper
  • ¼ cup chopped pecans, toasted

In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat. 
Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender. 
Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving. Yield: 5 servings.

My notes:  The original recipe actually called for golden raisins and cherries instead of dried apricots, raisins and dried cranberries. I just used what I already had in the house.  For the rice, I found a bag of brown rice and wild rice mix that was more economical than buying the two types of rice separately.  And for the broth, I made my own chicken broth using organic chicken base.  

Filed under: Cooking — Jen @ 9:45 pm

December 30, 2008

Twins, Twice

I’ve been cooking for over eight years, and never before had I had twin yolks in an egg.  Until December.  Then it happened twice.  

twins1

twins2

Filed under: Cooking — Jen @ 3:18 pm

October 12, 2008

Cocoa Floats

Our adventure from Wednesday evening …

Very rich and delicious.  The only disappointing part was that the ice cream melted before I had a chance to enjoy it!

Filed under: Cooking — Jen @ 9:37 pm