First things first: you'll have to peel and slice the apples. At the supermarket, I chose braeburn because (1) they looked ripe and (2) they were on special, which is all the reason I've ever needed to buy anything.
Thursday, February 24, 2011
Apple Crisp
First things first: you'll have to peel and slice the apples. At the supermarket, I chose braeburn because (1) they looked ripe and (2) they were on special, which is all the reason I've ever needed to buy anything.
Thursday, February 17, 2011
Beer Bread in a Bottle
Next, add a room temperature beer of your choice to the mix.
Find a loaf pan and give it a quick blast of non-stick spray. Pour the now sticky and fully-formed dough into the pan and toss it into a 350 degree oven for 50-60 minutes. Done-zo!
I was quite happy with the way the bread turned out. I ended up with a sourdough-style loaf with just a hint of that delicious Yuengling taste. It was a little crumbly, but still suitable for sandwich or any other use.
Thursday, January 20, 2011
Leftover Corner: Meatball Pizza
Steps/Analysis:
Posted by Ross L at 5:29 PM 0 comments Permalink
Labels: Italian, leftover corner, meatball, pizza, sauce, tomato
Monday, January 10, 2011
Nicki's Cinnamon Buns from Heaven
Posted by Ross L at 8:08 PM 0 comments Permalink
Labels: breakfast, cinnamon bun, pastry
Monday, December 6, 2010
S'more Pancakes
Pancake Mix
Steps/Analysis:
Follow the directions on whatever box you purchased, but don't be afraid to adjust the ratio if need be. The batter should be thick enough to hold together, but still pourable. Also, keep in mind that it will tighten up a little bit as it sits on the counter. I've gotten to the point where I can eyeball a consistent batter and, with enough pancakes under your belt, you will be there too. I promise.
To your batter, add equal portions of chocolate chips, marshmallows, and crushed graham crackers. Err on the side of caution, though. Too many mix-ins is going to complicate things later on.
Another note: leave your graham crackers a little on the over-large side. They're going to soften up in the batter and throughout the cooking process, and you want an identifiable graham cracker texture.
Heat a pan or griddle over Medium-High heat and lube it up with butter. When the butter starts sizzling, you're ready to go.
Dose out the batter in whatever amount you're comfortable with, making sure to leave room for flipping.
Don't mess around with your pancakes after you've poured the batter onto the pan. I cannot emphasize this enough. The melty marshmallows and chunky crackers are going to create some strange shapes as the batter spreads out. You can neaten up the edges if you must, but remember that you only get one flip! No more, no less.
You'll know that it's time to flip your pancakes when the edges start to solidify a bit and air bubbles start to work up through their centers.
Wait a minute or so to brown the other side and cook the pancakes through, then quickly evacuate them to a large plate or serving dish.
Repeat until there's no more batter left.
Serving/Analysis:
Posted by Ross L at 4:07 PM 0 comments Permalink
Labels: breakfast, chocolate, graham crackers, maple syrup, marshmallows, pancakes, s'mores
Monday, November 29, 2010
Thanksgiving Adventures: Yams
Serving/Notes:
Posted by Ross L at 9:19 PM 0 comments Permalink
Labels: marshmallows, side dish, Simply Sides, Thanksgiving adventures, yams
Sunday, November 28, 2010
Thanksgiving Adventures: Pumpkin Pie
Let's talk Turkey Day. Since I'm currently living about 6 1/2 hours away from family and am at the whim of my graduate school's academic calendar, it was up to me to make Thanksgiving happen this year.
It wasn't all bad, though. My lady and I hunkered down in the kitchen and kept up a steady intake of beer and wine to aid in the cooking process. In fact, everything turned out really well and a real-deal, grown-up Thanksgiving was had.
Don't believe me? Check out the photographic evidence below.
Yum. Makes me hungry all over again just looking at it.
Clearly, this spread is just too much to catalog in a single blog post, so I'm going to parcel it out over the next week or two. Start taking notes for next year, folks. I'm starting this series of posts off with dessert, because I'm an adult and can have dessert first if I want to, damn it!
Here is my pumpkin pie.
Ingredients:
1 Frozen Pie Crust (Deep)
1 15 Ounce Can of Pumpkin
1 12 Ounce Can of Evaporated Milk
3/4 Cup of Sugar
1/2 Teaspoon of Salt
3/4 Teaspoon of Pumpkin Pie Spice
2 Eggs
Steps/Analysis: Start off by preheating your oven to 425 degrees.
Next, in a small bowl, mix the sugar, salt, and pumpkin pie spice. Pumpkin pie spice, for those of you who don't know (which included me until just a couple days before Thanksgiving), is a combination of cinnamon, nutmeg, ginger, and cloves. It smells like the holiday season in a canister--it's a beautiful thing.
In the largest bowl you own, crack and beat the two eggs. Slowly stir in the canned pumpkin and the mixed dry ingredients.
Work in the evaporated milk in small installments, thoroughly incorporating each one before adding in the next. Take your time with it because this is your pie filling, for better or worse.
Pour the filling into the pie crust. Hopefully, you trusted me and bought the deep variety. Otherwise, you'll have half a bowl of pumpkin soup to deal with.
When you are ready to serve, there's only one way to go: topped off with loads of whipped cream. Otherwise, enjoy the cool, creamy, pumpkin-y finish to your meal.
Posted by Ross L at 4:11 PM 0 comments Permalink
Labels: baking, dessert, pie, pumpkin, Thanksgiving adventures