Reader Polaroid Photos on nytimes.com
Posted on | May 29, 2009 | 1 Comment
I was feeling kinda bored today and not really finding anything I felt inspired enough to post. It seems even if its late in the day I always seem to find something. Check out this interactive feature on the nytimes.com featuring reader’s polaroid submissions. The article accompanying the images questions the fall of the polaroid camera. Online I know there are thousands of you who love the saturated and surprising images that appear in polaroids. A few of my favorite submissions below. Read more and check out the images: nytimes.com.
Recipe: Peanut Butter Chocolate Bars
Posted on | May 28, 2009 | 9 Comments
A double recipe day. I baked these amazing bars a few months ago but never shared the recipe. Since it’s a rainy kind of day I thought it would be a good day to share.
No-bake Peanut Butter Chocolate bars are super easy to make and taste insanely good. I probably ate the whole pan. I couldn’t help it peanut butter/chocolate is my favorite combo. I would suggest cutting the bars a bit smaller then me. The bars are a little rich. Enjoy!
Ingredients:
Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners’ sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 1/2 ounces milk chocolate, melted
Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)
Adapted from Martha Stewart Living
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Recipe: Mexican Wedding Cookies
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Recipe: Peanut Butter and Jelly Bars
Recipe: Mexican Wedding Cookies
Posted on | May 28, 2009 | 7 Comments
I had a sweet craving last night and seemed to have nothing in my cabinets to make anything good ie no chocolate. As I rummaged through my cabinets I came across a bag of almonds. I immediately thought to myself: almonds check, butter check, powder sugar check. I knew I could scrounged up the rest of the ingredients to make Mexican Wedding Cookies. A simple cookie made of ground almonds (or pecans) and basically butter. Yummy with coffee or tea. My sweet tooth was definitely satisfied.
Ingredients:
2 sticks soft unsalted butter
1 cup powdered sugar + additional for powdering
2 tablespoons vanilla
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup of Almonds or Pecans (toasted)
2 cups flour
Preheat oven to 350 degrees. Toast almonds or pecans in oven for 8-10 minutes. Let cool. Put toasted almonds, flour, salt, and cinnamon in a food processor; process until almonds are finely chopped, about 1 minute. Set aside.
In the bowl of a mixer fitted with the paddle, cream butter and 1 cup confectioners’ sugar on medium until pale and fluffy, about 4 minutes. Add vanilla and mix until combined. Add the almond mixture, and mix on low until dough just comes together.
Roll dough into twenty 1 1/2-inch balls; place on ungreased baking sheets. Bake cookies until lightly browned around the edges, about 25 minutes. Transfer baking sheets to a wire rack; let stand until cool enough to handle.
Roll warm cookies in powdered sugar. Let cookies cool 15 minutes, and roll again.
Recipe adapted from Martha Stewart
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A journal about new england life, decorating inspiration, and renovating a 262-year-old house in Marblehead, Massachusetts. read more...
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