HALLOWEEN PROJECT

Thinking - thinking - thinking......DECISION!
Ok this is the plan.  I have NEVER been much on making crafty creative baking items.  My sister is really the one who does that.  I don't know why but I am starting to get an itch to do some.  They just seem fun and silly.  I guess I am also getting a little more comfortable with baking and melting chocolate.  Any-whoo...I asked my sister today if she would like to help me with my new project.  I plan on creating a page for "Holidays" - starting with Halloween.  I want to make 10-15 different Halloween Treats and post them on my site.  We will see how it all unfolds!!

Gooseberry Patch - Halloween

I saw a magazine on the wrack at the grocery store that I have never purchased.  The cover looked so neat I couldn't resist (I would like to think that I tried really hard to resist, but I'm not sure if that is the case.)  For the sake of my husband - I tried really really hard...LOL! 

There is one recipe, for a fact, that I am going to make this year.  I always say I am going to make a festive recipe, but normally I do not....that is my sister.  She is very crafty when it comes to neat little snacks that look like corn, or heart, oh how about the age of her child as give-a-ways for her birthday.  Don't get me started - she is super Mom when it comes to that stuff.  We like to go to Aunt Shell's how to get crafty cause Mommy is a dud!!!!!  Ok back to the recipe:

BABY GHOSTS

Microwave 12 ounces of white chocolate in a microwave safe bowl on high 60 seconds, stirring every 15 seconds, until smooth.  For each ghost, dip three-quarters of a peanut-shaped peanut butter cookie (pretty sure they are called nutter-butters) in the melted chocolate.  Top with 2 mini chocolate chips for eyes.  Place prepared ghosts on wax paper and refrigerate to set.

I am telling you these are the cutest things I have EVER seen.  They seem so simple to make.  I will make the BEFORE Halloween and post a picture so you can see what I am talking about.

UPDATE:

Not only are these things too cute - they are sooooooooooooo yummy!!!  I don't think I can make these often...I ate too many of them!

http://www.angelarecipe.com/Baby_Ghosts.html



DIXIE DELI

I just bought a Food & Wine cooking magazine (September's Issue).  I like Food & Wine but I don't have a lot of their magazines.  I am really enjoying this issue.  I read a layout they did on "Dixie Deli".  His food looks sooooooo yummy.  The deli is located in Carrboro, North Carolina (makes me want to visit). 

http://www.foodandwine.com/articles/dixie-deli

Things that look tasty off his menu:
 - Grilled Zucchini & Tomato Sandwich
 - Hot Dogs With Cheddar & Sauteed Apples
 - Meatball & Provolone Subs
 - Watermelon Salad With Mint & Lime
 - Herb-Roasted Pork Subs With Garlicky Spinach
 - Oversized Breakfast Biscuits
 - Neal's Deli Smoky Pastrami

I love the different ideas and combinations people come up with.  I think that is why I enjoy cooking so much - it is almost as though you can never run out of ideas and new recipes to try.  Just when you think there isn't another way to make a biscuit or serve a hot dog, someone comes up with a neat idea.  I never get tired of going out to dinner and getting ideas for what I can do at home.  It feels weird when you get something and the first thing that comes to mind is - I could make this at home and it would taste better.

BUTTERMILK-MEXICAN CHOCOLATE POUND CAKE

This recipe (98.7% sure) is going to happen tomorrow night.  I will have to buy a bunt cake pan but it should be worth it.  I just can't see how this recipe won't turn out to be a keeper. 


Here it is:
http://find.myrecipes.com/recipes/recipefinder.dyn?ction=displayRecipe&recipe_id=1599561&adsqs=frnch:dailyindulgence

1 (8-oz.) Package Semisweet Chocolate Baking Squares, Chopped*

1 Cup Butter, Softened
1 1/2 Cups Sugar
4 Large Eggs
1/2 Cup Chocolate Syrup
2 Teaspoons Vanilla Extract
2 1/2 Cups All-Purpose Flour
2 Teaspoons Ground Cinnamon
1/4 Teaspoon Baking Soda
1/8 Teaspoon Salt
1 Cup Buttermilk
Garnish: Powdered Sugar

Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.

Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.

*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.

UPDATE:

I didn't really care for this cake BUT my husband really liked it.  It was very moist - just not my kind of flavors.  I changed the recipe a little - I didn't have some ingredients.

http://www.angelarecipe.com/Choc_Mexican_Pound_Cake.html

WHOLE CHICKEN

I was recently at the grocery store and decided after 4 years of cooking I will actually attempt cooking a WHOLE CHICKEN!!!!!!!!!!!!!!  You would think that this would not be a big deal but whole chicken scare the ever loving day lights out of me.  Although, as I go through my cooking magazines and browse recipes, it really doesn't seem that scary. I also thought there may be a possibility that I would actually cut the breast bone out and butterfly the chicken.....lol that is really making me nervous.


OK down to business:

Fine Cooking (Chicken Issue September 30th)

This recipes looks super simple and really really yummy.  Below is the original recipe that I found.  If I get around to making this recipe, I will make a few changes.  Although I do like rosemary, thyme is the love of my life for herbs.  It smells so wonderful all the time and the flavor is spectacular.  Also I think that shallots may be a little "specialty" and the cost may not be worth it for me.  I think if I bought small yellow onions and halved or quartered them it could serve the same purpose.  A meat thermometer is very very important.  Anyone who is roasting meat in the oven or grilling large pieces of meat needs one.  They will allow you to cook the meat to the perfect temperature - this will then ensure that you do not have dry meat and happy eaters!!

Ok on to the recipe!!

"Roast Chicken With Caramelized Shallots & Fingerling Potatoes"

Kosher Salt

Ground Black Pepper

(1) 3 1/2 - 4 Pound Chicken...Rinsed and patted dry with paper towels.

2 Tablespoons Unsalted Butter

2 Tablespoons Chopped Fresh Rosemary

1 1/2 Pounds Fingerling Potatoes, Cut on the diagonal into 1 1/2" pieces.

4 Shallots, peeled

1 Tablespoon Sherry Vinegar

Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon pepper all over the chicken, including the cavity.  Place on a rack in a pan, put the chicken on top, and let sit for up to 24 hours, uncovered, in the refrigerator.

Position a rack in the center of the oven and heat the oven to 425 degrees.  In a small bowl, mix the butter with half of the rosemary.

Using a brush, dab the butter between the skin and the breast meat, taking care not to rip the skin, and spread the remaining butter all over the bird, including the cavity.  In a large bowl, toss the potatoes and shallots with remaining rosemary, 1 teaspoon salt and 1/2 teaspoon pepper.  Set the chicken breast side up on a rack in a large roasting pan.  Scatter the potatoes and shallots underneath the chicken and the rack.

Roast the chicken until the breasts are nicely browned all over, about 35 minutes.  Gently flip the chicken (use tongs to clutch the inside of the cavity and the side of the bird) and cook until an instant thermometer inserted into the thickest part of the thigh registers 165-170 degrees F - this should take another 15-20 minutes.

Transfer the chicken to a cutting board and let rest, breast side up, for 10 minutes.  Meanwhile, toss the potatoes and shallots with vinegar and return the pan to the oven to continue browning them, another 10 minutes, tossing again once or twice.

Carve the chicken.  Serve with a drizzle of any juices accumulated on the cutting board and the shallots and potatoes.

MY IDEAS...

Apparently I need an outlet for different ideas, thoughts or recipes I have floating around my little mind.  You could easily say that I live and breath cooking - LOVE LOVE LOVE IT!!  This blog is where my mind can let it all out and there actually  be a place I can go back and look at it.

MY WEBSITE:

www.angelarecipe.com