Guns, Guts and Gorgeous

I saw this bumper sticker at a wedding last weekend and just had to take a photo (people must've thought I was either insanely pro-Palin or very anti).



Now, no matter what your political leanings, are those really good reasons to vote for someone?

Margarita Cupcakes

I made these for a bachelorette party last weekend and they were the best ever. I ended up putting too much food coloring in the icing so they're a liiiiiiiiittle St Patrick's Day-ish, but otherwise they were very festive and abosolutely delicious.



Ingredients:

Cupcakes
- 9 oz. margarita mix
- 3 oz. tequila
- ¾ oz. grand marnier or other orange liqueur (I was able to find a tiny bottle of grand marnier so as not to buy a large amount, but you could probably omit this ingredient and it wouldn't make a huge difference)
- 1 box white cake mix
- 3 egg whites
- 2 tbsp. vegetable oil
- 1 tbsp. lime zest

Lime Butter Cream Frosting
- 4 cups confectioners’ sugar
- 1 stick unsalted butter, at room temperature
- 1/8 tsp. salt
- 3 tbsp. lime juice (I used more like 6 tbsp. to make it extra limey. Okay, maybe it was 8.)
- green food coloring

Yield: 24 Cupcakes

Directions

Cupcakes
- Mix together the margarita mix, tequila and Grand Marnier in a large glass or spouted bowl. Reserve 1 ¼ cups of this for the cupcake batter and drink the rest as a treat while you are baking (I did not do this but by all means, bottoms up!)
- Add the margarita mixture (1 ¼ cups), cake mix, egg whites, vegetable oil, and lime zest. Mix on low for about 30 seconds and then increase to medium speed for 2 minutes (the batter will still be a bit lumpy).
- Spoon the batter into a prepared cupcake tin and fill cups 2/3 to ¾ full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Remove the pan from the oven and let cool for 5 minutes. Place the cupcakes on a cooling rack and allow to cool completely. Once the cupcakes have cooled, make the frosting.

Frosting
- Add all ingredients and mix on low until combined. Turn the speed to medium-high until the icing is light and fluffy. Use water to thin the frosting if necessary. (I didn't need to do this b/c I upped the lime juice amount)
- Add the icing to a pastry bag or use a spatula/knife to frost the cupcakes (I just used a knife).

To Decorate
- Sprinkle with clear sugar cake sprinkles for the "the salt." Be sure to do this immediately after frosting each individual cupcake to ensure the sprinkles stay on.
- Zest a little lime peel for "the garnish. "
(As you can see from the photo, I neglected to fancy up my cupcakes with sprinkles and lime zest, but I thought I'd include this step in case anyone else is so inclined. I'm sure they'd look way more fun that way).

Source: Little Ms. Foodie

Kitten Therapy

The pet store where I buy dog & cat food sometimes has cats up for adoption. I always look at them to torture myself (we're at full animal capacity) on the way out. They usually have adult cats, but this time they had these two little ones:



Is there anything cuter? I'm sure they'll get snatched up quickly since they're young and adorable, but I was this close to taking them home, despite my better judgment.

The only two choices for women: witch & sexy kitten

I've never been a big fan of Halloween--I don't particularly enjoy drawing attention to myself by dressing up, and too much sugar makes me cranky. But if I suppress the crusty old lady in me I can see the appeal, and I'd probably get way into it if I had a little one to trot out.

I love Target's website, but one of their categories for Female Halloween costumes is eyeroll-inducing.



Sassy is defined as impudent or jaunty, but in this case "sassy" seems to indicate short skirts, massive amounts of cleavage, a hip tilt and a come-hither facial expression. Is this sexualization of Halloween costumes allowing women to be creative with their wardrobes one day a year, or is the lack of non-sassy costume options pigeonholing us into purchasing these? I dunno, but seeing as how Halloween is in late October, if I dress up I'll be sticking to something a little bit warmer.

An aside: I can never hear the word "sassy" without thinking of the classic Phil Hartman SNL skit. I feel like I'm in a sassy sandwich!

Franchise schmanchise

Well played, Dunkin' Donuts. Well played.

Dear Ms. [mylast],

We would like to thank you for taking the time to contact us about your experience at the Dunkin' Donuts shop located at [address].We work hard to maintain the highest standards in guest satisfaction, however, it appears we have let you down and for that we apologize. As you may know, the majority of our shops are individually owned and operated businesses. As an independent owner, the franchisee is responsible for all the day-to-day operational aspects of their business. We have forwarded your comments to the owner of this location as well as our Dunkin' Donuts field executive to make them aware of your experience. At Dunkin' Donuts we value our customers and are committed to making your visits to our stores a pleasant experience. We hope to have the opportunity to serve you again soon.

Julie
________

I wonder what the chances are that the owner of that particular location will give a damn. I'm guessing slim to none. Well, I was looking forward to trying their delicious-looking flatbread sandwiches but I suppose I'll just have to shove some Starbies muffins in my face instead. Suck it, douchenozzles [thanks, MW ;-)].

Inept flirting or subtle harassment? You decide.

My letter to the folks at the Dunkin' Donuts corporate office:

No cream, sugar or harassment with my coffee, thanks. As I was leaving your Clifon store today, one of your adult male employees said "you should stop back in so I can get a piece of your donut". Since I was neither selling nor offering donuts and it was in fact the other way around, I'm pretty sure he was referring to my posterior or a comparable body part. Formidable though it is, that's neither here nor there and the attention was EXTREMELY unappreciated. I enjoy Dunkin' Donuts coffee, but will never visit that location again. Considering there's a Starbucks on every corner here in the midwest it won't be that difficult. Also, Ew. It was not only offensive to me as a customer but I'm guessing that this male has made similar comments to your young female employees (one of whom was standing right there) in the past and I won't be supporting a company that allows that kind of behavior.

I look forward to your response.

To the sevens of people who read my blog, please join me in abstaining from visting Dunkin' Donuts. Or at the very least please don't go to the Clifton location. Unless you enjoy hilarious but offensive comments about various body parts.

Tomato Basil Quiche

My mom always used to serve breakfast-type items for supper -- Belgian waffles, Swedish pancakes (Oo, how ethnic) -- when we were growing up, so I could eat breakfast for dinner every night of the week if I had my druthers.



Modified from Liz's Cooking Blog

Ingredients:

2 medium or 1 large tomato, sliced 1/4 inch thick
2 cups shredded sharp white Cheddar
1-2 cloves garlic, finely chopped
1 unbaked 9-inch pie shell
1 small onion, thinly sliced
5 leaves of fresh basil, torn if large
3 eggs
1 1/3 cups milk (I used skim to keep it on the lighter side)
1/2 teaspoon freshly ground black pepper

Instructions:

Preheat oven to 425F.

In a small bowl, toss the cheese with the garlic. Sprinkle 1 1/2 cups of the cheese mixture evenly on the bottom of the pie shell. Arrange the onion on top of the cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining 1/2 cup of cheese mixture on top.

In a medium bowl, beat the eggs thoroughly. Add the milk and pepper and beat well. Slowly pour the egg mixture into the pie shell.

Bake for 20 minutes. Lower the oven temperature to 350F and bake for 30 minutes longer, or until the quiche is browned to your liking.

Let the quiche cool on a wire rack for a few minutes before serving.

Chocolate Zucchini Muffins

Zucchini bread is delicious enough, but adding chocolate to it? Yum. I upped the chip content in these to make them even more dessert-like.


As usual, my photo doesn't really do these justice

Chocolate Zucchini Muffins

Time: 30 min. prep; 30 minutes (50-60 min. for bread)
Yields: 24 muffins (or 2 loaves of bread)

Ingredients
- 3 eggs
- 1 cup olive or vegetable oil (I used vegetable oil)
- 1 3/4 cups sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional: I omitted these)
- 1 cup dried cranberries, raisins or chocolate chips or a combination thereof (I used chocolate only--seems like otherwise there'd be too much going on, and since I'm a supertaster I enjoy simpler fare)

Directions
- Preheat oven to 350 degrees.
- Line 24 muffin cups with paper liners. Or, grease and flour two 8×4 inch loaf pans (grease liberally).
- In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using. Stir this into the egg mixture. Divide the batter into prepared pans.
- Bake muffins for approximately 20 to 25 minutes. Loaves take a little longer -- about 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.

Source: Little Ms Foodie / Smitten Kitchen

SMRT

I discovered some newspapers stashed in the back of my car last night. When my brother and I went on our road trip a few weeks back, we attempted the Friday New York Times crossword puzzle. This is how far we got:


To his credit, he was concentrating on driving. As for me, I have no plausible excuse.

In order to make ourselves feel better, we picked up the Ashland Times-Gazette.



Phew.

Choc Chip Cookie Casserole

I took this casserole/these bars to a labor day fireworks party this weekend, and it/they was/were great for nibbling in between Rock Band songs.

Recipe via Sherri's blog.

Ingredients:

2 1/2 c. Flour
1 t. soda
3/4 t. salt
1 c. oil
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
1 t. vanilla
1 c. mini semi-sweet chocolate chips
Instructions:

Combine dry ingredients. Set aside.

In bowl mix together oil and sugars. Add eggs one at a time. Add vanilla. Gradually add dry ingredients. Mix in 3/4 c. of chocolate chips.

Spread into 9x13 pan. Sprinkle remaining 1/4 c. chips on top.

Bake at 350 for 15-25 minutes or until light golden brown.

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!

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.

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.

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).

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.