Monday, August 6, 2012
Thursday, July 26, 2012
So friends, let us take a bite out of the apple and get back on that horse and all those other metaphors that do or do not fit.
See you soon, friends!
Wednesday, January 18, 2012
My annoying question of late has been "If you were on death row, what would your last meal be?" This started after I read the article "Artists Capture Death Row Convicts' Final Feasts" in Wired Magazine last year.
Monday, December 26, 2011
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Christmas time usually means non-stop eating which means non-stop cooking/baking. On my dream list?
Candy Cane Marshmallows from Martha Stewart
Martha Stewart Living, December 2004
Makes sixteen 2-inch squares
Add to Shopping List: Ingredients
Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring
Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.
Friday, December 9, 2011
So it has been awhile guys. I have missed you. The truth is simply that I can't be CandyAnna unless I am hungry, and sometimes I am just not hungry. Or I am hungry but for news, or history class, or fashion. CandyAnna was stuck in a treat rut.
Bourbon Pumpkin Cheesecake
Adapted from Gourmet, November 2003
Serves 12 to 14
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 ounce), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, at room temperature
2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)
Garnish: toasted pecan halves with brown sugar and sea salt
Make crust: Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.
Make filling and bake cheesecake: Put oven rack in middle position and Preheat oven to 350°F.
Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.
Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)
Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 additional minutes.
Cool cheesecake completely in pan on rack, about 3 hours.
Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Do ahead: Baked cheesecake can be chilled, covered, up to 2 days.
A few notes:
1. I decided to toast my pecan halves.
-Spread them flat on a baking sheet and sprinkle liberally with brown sugar. Add a dash of chunky sea salt. Toast until your house smells like the holidays (about 15 mins).
2. I would not let the cheesecake come to QUITE room temperature. So sit out for an hour or so...
This recipe was beautiful as well as tasty!!
Friday, August 26, 2011
I haven't done a candy review for awhile so I figured it was time. Plus I walked into a place called In Zone- a type of store unique to college towns featuring tiny Iowa Hawkeye shorts/19 cent fountain sodas/candy/rolling papers and glass pipes for tobacco use only - an impulse bought 4 kinds of candy. For an inexplicable reason I bought Skittles Blenders- one of those new variations they force on people because they think they are bored w/ regular skittles. This one features unnecessarily mixed fruit flavors and then shove them into a Skittles.
Saturday, August 20, 2011
Leaving a beloved old city and moving to a new one has sort of been like this...Iowa City is currently sitting in the corner of my apartment, and we are slowly getting used to each other.
The upside/flip side to this transitional period is gobs of hours to bake! And it is summertime in Iowa, one of the most delicious places on earth. When you buy fresh produce from the Pioneer Co-Op it comes from a farm 10's of miles away, at a quarter of the price of Union Square Farmers Market (score one, Iowa). Tomatoes, summer squash, cucumbers are running wild. How, oh how will we use all this zucchini?
Makes 15 biscuits
- 3/4 cup zucchini, shredded (***I recommend 1 full cup because I like bigger, faster, more)
- 2 teaspoons salt, divided
- 1 cup grated cheddar (***I recommend a 1 1/4 cup because I like to overdue it)
- 2 1/2 cups of flour
- 1 tablespoon baking powder
- 1 stick butter, cold and cubed
- 1 cup milk
With each warm biscuit Iowa City and I are warming up to one another, making sure we fit into each others wardrobe. In the meantime I am going to continue to bribe it with baked goods and new shoes.