We also worked really hard on some teddy bear jigsaw puzzles.
Me & grandma
Me & grandpa
And I couldn't resist taking a picture of g'ma's antique hairdryer. People actually stuck their heads up there!
Tuesday, August 26, 2008
Two jigsaw puzzles and many crosswords later...
My bro and I took a trip to visit my wonderful grandparents this past weekend and came back stuffed with delicious Italian food and info about Joe Biden. For some reason, the folks at MSNBC couldn't just say "Senator Biden" or simply "Biden". It was always "Joe Biden". If only we were the drinking-game type, this would've made a great one. Take a sip every time a pundit says "Joe Biden"-- we'd have been hammered in less than an hour.
We also worked really hard on some teddy bear jigsaw puzzles.
Me & grandma
Me & grandpa
And I couldn't resist taking a picture of g'ma's antique hairdryer. People actually stuck their heads up there!
We also worked really hard on some teddy bear jigsaw puzzles.
Me & grandma
Me & grandpa
And I couldn't resist taking a picture of g'ma's antique hairdryer. People actually stuck their heads up there!
Monday, August 18, 2008
Sisterhood of the Traveling Pants 2 (Spoilers)
I'm a Negative Nancy when it comes to movies--being critical helps me enjoy the experience even more. Unfortunately, it probably makes those around me enjoy movies less.
Sisterhood of the Traveling Pants 2 wasn't as good as the first movie, but still worth scamming the student discount to see first-run in the theater.
This long-awaited (by me) sequel featured strong performances, but the script was mediocre enough that it was kind of hard to tell. The dialogue was stilted and cheesy at times, and the storylines were a little unrealistic (let's all fly to Greece on a whim!). The plot in the original was closer to life and more relatable to us regular folks.
The pregnancy scare storyline would've been a good opportunity to tackle a difficult issue, but instead it pussyfooted around the tough parts. What about the morning after pill? And Amber Tamblyn's character Tibby only struggled with the possibility of being pregnant, but the writers played it safe and never indicated her feelings either way. We never learned what she'd have done if she had been pregnant.
The film wasn't without merit. I liked that the actresses were of varying (realistic!) body types. I also liked that the ladies' love interests showed a little racial diversity. Overall, it's an enjoyable movie with good role models for young girls--something seldom seen in films today. Even this heart of stone was warmed enough to tear up slightly at the end.
Sisterhood of the Traveling Pants 2 wasn't as good as the first movie, but still worth scamming the student discount to see first-run in the theater.
This long-awaited (by me) sequel featured strong performances, but the script was mediocre enough that it was kind of hard to tell. The dialogue was stilted and cheesy at times, and the storylines were a little unrealistic (let's all fly to Greece on a whim!). The plot in the original was closer to life and more relatable to us regular folks.
The pregnancy scare storyline would've been a good opportunity to tackle a difficult issue, but instead it pussyfooted around the tough parts. What about the morning after pill? And Amber Tamblyn's character Tibby only struggled with the possibility of being pregnant, but the writers played it safe and never indicated her feelings either way. We never learned what she'd have done if she had been pregnant.
The film wasn't without merit. I liked that the actresses were of varying (realistic!) body types. I also liked that the ladies' love interests showed a little racial diversity. Overall, it's an enjoyable movie with good role models for young girls--something seldom seen in films today. Even this heart of stone was warmed enough to tear up slightly at the end.
Peanut Butter Cookies
My peanut-butter-loving younger brother had a birthday last week, and he's blessed with an unBrookelike speedy metabolism, so I sent him a batch of cookies in the mail. These were good, but more on the crunchy side than the chewy side, so the "don't overbake" warning is important. Making the criss-cross mark on each cookie was really the most fun part.
Chewy Peanut Butter Cookies
via Baking and Books
1/2 cup smooth peanut butter
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Position the rack in the top and bottom third of your oven. Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper or aluminum foil.
In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter with the butter and sugars until light and fluffy, 3 to 4 minutes. Beat in the egg.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the peanut butter mixture and mix until combined. Be sure to scrape down the sides of the bowl so that everything is combined evenly.
Scoop dough by the rounded tablespoonful and roll into balls. Place the balls about 2 inches apart on the prepared cookie sheets, and press down slightly. Using a fork dipped in flour, press down on the cookies first one way and then the other to form an “X” pattern, creating the cross hatch effect. (The cookies should now measure approximately 2 inches in diameter.) Bake for 10 minutes, or until the edges are lightly golden. Overbaking will cause these chewy cookies to become crunchy, so try to avoid it.
Chewy Peanut Butter Cookies
via Baking and Books
1/2 cup smooth peanut butter
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Position the rack in the top and bottom third of your oven. Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper or aluminum foil.
In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter with the butter and sugars until light and fluffy, 3 to 4 minutes. Beat in the egg.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the peanut butter mixture and mix until combined. Be sure to scrape down the sides of the bowl so that everything is combined evenly.
Scoop dough by the rounded tablespoonful and roll into balls. Place the balls about 2 inches apart on the prepared cookie sheets, and press down slightly. Using a fork dipped in flour, press down on the cookies first one way and then the other to form an “X” pattern, creating the cross hatch effect. (The cookies should now measure approximately 2 inches in diameter.) Bake for 10 minutes, or until the edges are lightly golden. Overbaking will cause these chewy cookies to become crunchy, so try to avoid it.
Thursday, August 14, 2008
Lemon Ricotta Cookies w/ Lemon Glaze
I marketed these as simply "lemon cookies" to my coworkers so as not to turn them off with my elitist baking, and they were gone in a jiff. The spouse and some friends give them two thumbs up as well.
(From Giada's recipe)
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder (I used baking soda and they still turned out great)
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 1 heaping tablespoon for each cookie) onto the baking sheets. Bake for 11-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours before serving (or, you can eat them right away like we did).
(From Giada's recipe)
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder (I used baking soda and they still turned out great)
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 1 heaping tablespoon for each cookie) onto the baking sheets. Bake for 11-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours before serving (or, you can eat them right away like we did).
Saturday, August 9, 2008
Molasses Spice Cookies
I've been having trouble sleeping lately and instead of dorking around on the internet I've been channeling my late-night energy into tastier endeavors.
These took about an hour from start to finish and were a big hit around the office (or my coworkers gummed them down out of the goodness of their hearts).
Molasses Spice Cookies
from America's Test Kitchen
Ingredients:
2 1/4 c. lower-protien unbleached all-purpose flour (like Gold Medal or Pilsbury)
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp finely ground black pepper
1/4 tsp salt
12 Tbsp. unsalted butter, softened but still cool
1/3 c. packed dark brown sugar
1/3 c. granulated sugar, plus 1/2 c. for rolling
1 large egg yolk
1 tsp. vanilla extract
1/2 cup molasses
Directions:
-Adjust oven rack to middle position and preheat oven to 375 degrees.-Line large baking sheet with parchment.
-In medium bowl whisk flour, baking soda, spices, pepper and salt.
-Either by hand or with electric mixer, beat the butter with brown sugar and 1/3 c. granulated sugar at medium high speed until light and fluffy (about 3 min.)
-Reduce speed to medium low and add yolk and vanilla, increase speed and beat until incorporated (about 20 seconds).
-Reduce speed and add molasses beat until fully incorporated, about 30 seconds, scraping the bottom and sides once with rubber spatula.
-Reduce speed to lowest setting and add flour mixture and beat until just incorporated, scraping the bowl once.
-Give the dough a final stir by hand to ensure no flour pockets at bottom. (dough will be soft).
-Place 1/2 c. sugar in shallow bowl for rolling. Fill small bowl with cold tap water.
-Dip hands in water and roll heaping Tbsp. of dough into scant ball.
-Drop ball in sugar and roll to coat. -Set on prepared baking sheet at least 2 inches apart.
-Bake about 11 min. (cookies will "crack", edges are puffy and inside of cracks look raw). Do not overbake.
-Cool on baking sheet ofor 5 mins. and trasfer to a wire rack to continue cooling.-serve when cooled to room temperature.
These took about an hour from start to finish and were a big hit around the office (or my coworkers gummed them down out of the goodness of their hearts).
Molasses Spice Cookies
from America's Test Kitchen
Ingredients:
2 1/4 c. lower-protien unbleached all-purpose flour (like Gold Medal or Pilsbury)
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp finely ground black pepper
1/4 tsp salt
12 Tbsp. unsalted butter, softened but still cool
1/3 c. packed dark brown sugar
1/3 c. granulated sugar, plus 1/2 c. for rolling
1 large egg yolk
1 tsp. vanilla extract
1/2 cup molasses
Directions:
-Adjust oven rack to middle position and preheat oven to 375 degrees.-Line large baking sheet with parchment.
-In medium bowl whisk flour, baking soda, spices, pepper and salt.
-Either by hand or with electric mixer, beat the butter with brown sugar and 1/3 c. granulated sugar at medium high speed until light and fluffy (about 3 min.)
-Reduce speed to medium low and add yolk and vanilla, increase speed and beat until incorporated (about 20 seconds).
-Reduce speed and add molasses beat until fully incorporated, about 30 seconds, scraping the bottom and sides once with rubber spatula.
-Reduce speed to lowest setting and add flour mixture and beat until just incorporated, scraping the bowl once.
-Give the dough a final stir by hand to ensure no flour pockets at bottom. (dough will be soft).
-Place 1/2 c. sugar in shallow bowl for rolling. Fill small bowl with cold tap water.
-Dip hands in water and roll heaping Tbsp. of dough into scant ball.
-Drop ball in sugar and roll to coat. -Set on prepared baking sheet at least 2 inches apart.
-Bake about 11 min. (cookies will "crack", edges are puffy and inside of cracks look raw). Do not overbake.
-Cool on baking sheet ofor 5 mins. and trasfer to a wire rack to continue cooling.-serve when cooled to room temperature.
Thursday, August 7, 2008
Watch your back, Eric Smith
Just this June, Eric Smith (UK) completed the largest jigsaw puzzle ever at 24,000 pieces. It took him six months of several hours of work per day. Our measley 3,000-piece puzzle is something to scoff at from where he's sitting, but from where I'm sitting it's just a gateway to bigger and better. Mr. Smith is 73, so this 28-year-old gal has plenty of time to work up to that level of puzzle greatness.
Our current masterpiece:
But there's more...
Puzzle annex #1
Puzzle annex #2
Sky pieces:
This is why I don't go to bed at a reasonable hour.
Our current masterpiece:
But there's more...
Puzzle annex #1
Puzzle annex #2
Sky pieces:
This is why I don't go to bed at a reasonable hour.
Subscribe to:
Posts (Atom)