Thursday, October 23, 2014

Married Life


Oh, how four years have gone by and quickly I might add.

In the past four years, I've moved, worked, cooked, moved, worked, cooked, moved, cooked, got engaged, planned a wedding, moved overseas and well here I am on my couch in my pjs, blowing off the dust on my old rusty blog about cooking. Might I add with a pot of chili on the stove (I promise you the recipe is below).

Oh, yes I'm back. Ready to open my new cookbooks, switch up some recipes and well, dust off some old ones. Time to start cooking those recipes I pinned so many months ago and on the flight over. Time to learn some German and about my heritage that runs through my blood. Time to set off some fire alarms, to cook too many things at once, and probably burn somethings in the process.

And in the meantime, I'll revamp this baby, give her some flair probably, add some in about german life and married life.

But for now, I'm going to go eat a bowl of my chili and watch my husband blow-up some aliens on some video game.



Taco Chili

1 packet of taco seasoning
1 lb ground beef
2 cans of whatever beans you like
1 can of diced tomatoes (I used rotel)
1 small can of tomato sauce
1/4 cup of beer (whatever you have on hand)

Brown the meat in a pot, I used my pasta pot. Add seasoning, once browned, then add beer, let it burn off. Add the rest of the ingredients, then let it simmer to whatever consistency you like. Easy peasy.

Wednesday, February 10, 2010

Back for more

Dear heavens, how long has it been since I've written on this blog?
Months.... No wait.... Over a year.
Dad brought it up for awhile and then magically stopped. And now here I am 15 months later, trying to come back and blog.
Have I lost my food blogging mojo? Nope. I've just been blogging elsewhere for work and well have been to lazy, yes, lazy to blog personally.
But I'm back. And I hope to start blogging once a week, again.
I'm getting back in to the baking groove, sending cookies to Iraq (hoping they don't turn into cookie pucks, but it's possible) and making birthday cakes and brownies, which means kitchen accidents, cuts and bruises.
Nothing major has happened lately in that department. Just smoke coming out of the oven, which lets admit isn't that abnormal.
Now if I can only figure out what to make for Valentine's Day?

Thursday, November 27, 2008

Thankful.....


As a kid, I don't think I fully understood Thanksgiving. What asked what I was thankful for one year, I said my dog. As a teenager, I don't think I ever said I was thankful for my family (I was rebellious). But now as an adult, living on my own, I'm thankful a lot of things- my family, friends, job, and my inner strength.
This year has been rough. Moving, breaking up, getting a job and in the beginning it all seemed so hard. I didn't know if I would make it sometimes, but I pushed through with the help of friends and family.
And while today, I will be working and missing from my family's table. I will be at a friends. Plus, a coworker and I are bringing in dinner for the people on duty. It won't be a feast by any means, but it is something. More than nothing.
I'm making my famous Upside-Down Butterscotch Apple Sour Cream Cake. I made it 2 years ago and was a huge hit among friends and family. I hope it will be the same here.

Upside-Down Butterscotch Apple Sour Cream Cake
(Bon Appetit)

Cake
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup baker's sugar (superfine sugar) or regular sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/2 Golden Delicious apple, peeled, cored, finely chopped (about 3/4 cup)

Butterscotch-caramel apples

6 tablespoons (3/4 stick) unsalted butter
1/3 cup (packed) dark brown sugar
1/3 cup butterscotch morsels
2 8-ounce Golden Delicious apples, peeled, halved, cored, cut into 1/4-inch-thick slices

For cake:
Preheat oven to 375°F. Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs and vanilla; beat until blended. Beat in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing butterscotch-caramel apples.

For butterscotch-caramel apples:
Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium heat. Add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling, about 2 minutes. Add apple slices to skillet and cook until golden brown, using tongs to turn slices, about 3 minutes per side (there will be a lot of liquid in skillet). Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern.

Carefully spoon cake batter in small dollops atop apples in skillet. Using offset spatula, gently spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices). Bake until cake is golden brown and tester inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run knife around edges of cake to loosen. Place large platter atop skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Serve cake warm.