Even sitting here typing this I am asking myself, "why "this" color and why "this" size font" and yet I'm still typing and using it.
Our weekend has been cold and snowy. Mostly cold. Thursday we had snow but it was so windy it's merely a guess at how much we received. Friday was cold, cold. I did make a recipe I had found two years ago for leftover Thanksgiving food. Not particularly sure why it took me two years to do, but I did, and it's pretty good. Basically you use pie crust, the fridge variety, not frozen, or use homemade. You cut little triangles(you can make them as big as you want)and fill them with turkey and gravy and either mashed potatoes or dressing and could probably use sweet potatoes. Plop some on a piece of pie crust and cover with another piece of the same size and seal the edges and cut a little slit in the top. Spray them down with a little cooking spray and bake until done. I forget how long it said to bake, but it wasn't right. I just had to watch them. They bake at 400 degrees though. You make a sauce out of cranberry sauce and chili sauce and that is it. Warm it and dip the little boogers in it. Not bad. Not bad at all.
Saturday it was flurries and cold but we braved it and went to Village Inn for brunch and did some shopping at Dick's Sporting Goods and and stopped by Starbucks and came home! I made some yummy soup last night but there is no recipe. I litterally made it up! But it was delish on a very cold night.
Today is cold again but we haven't seen snow, yet, although they say it's coming, 4-6 inches between 2:00 Monday morning through noon Monday. No word yet on what tonight's food choice will be. I'm feeling particulary lazy. =)
We did watch some football yesterday. I don't see how anyone can look at LSU and think they aren't the best team in college football this year. They just are. Yes, that means my team isn't. ;) We had our year last year and Bama in '09, but from where I'm sitting it's all LSU in '11. I also think OK ST made a pretty good argument for a BCS run after last nights' womping of OK. Regardless of what happens I'll be sad when the season is over and will wait somewhat patiently for the '12 season to begin. ;) Hopefully the Braves will kick some booty during the spring and summer.
And two recipes. One, the first actually I'm not totally sold on, but since some people really like Red Velvet(myself included)I'll post it.
Red Velvet Pancakes
Ingredients
1/2 cup mascarpone cheese 1/4 cup creme fraiche 2 tablespoons white sugar 1/2 teaspoon vanilla extract 1/2 teaspoon lemon zest 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons white sugar 2 tablespoons unsweetened cocoa powder 1 large egg 3/4 cup buttermilk 1/4 cup creme fraiche 1 tablespoon red food coloring 1 teaspoon vanilla extract 3 tablespoons unsalted butter, melted
Directions
Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.
Nutritional Information
Amount Per Serving Calories: 520 | Total Fat: 35.2g | Cholesterol: 153mg
The 2nd, something that has definitely sparked my curiosity....
Microwave Divinity:
Place 2 egg whites in the bowl of a heavy duty stand mixer;let stand until room temperature for 30 minutes.
In a microwave safe bowl, combine 2 1/4 cups sugar, 1/2 cup water, 1/2 cup light corn syrup and 1/8 tsp salt. Cook uncovered, on high for 4 minutes. Stir until sugar is dissolved. Cook 6-8 minutes or until a candy thermometer reads 260(hard boil stage(. Stirring every two minutes. During last 2 minutes of cooking, beat egg whites on med to med high speed until stiff peaks form.
With mixer on high speed carefully pour the hot syrup mixture in a slow but steady strream. Continue beating just until it loses it's gloss and holds its shape. Approx 15 minutes. Immediately stir in 1/2 cups chopped pecans and 1 1/2 tsp vanilla.
Quickly put spoonfuls onto waxed paper to cool and harden.
And now it's time for the fireplace folks!
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