What Would Foodie Do?

I. If you had $50 gift card for Macy’s, would you buy an ice cream maker or a hand blender? and why?

II. If you chose ice cream maker, would you buy a Kitchenaid ice cream bowl attachment or a Cuisinart ice cream maker?

I know what you’re thinking… What do *I* get in return for answering your question?

Win a $50 Macy’s gift card! Just don’t ask me to help you figure out what to buy! LOL

RULES:
1. Answer my question in the comments.
2. Leave your name, email address AND blog URL. (I love reading new blogs!)
3. Please one comment per person. Duplicate comments will be disqualified.

DEADLINE: August 1st at 12midnight EST

Winner will be chosen by random number generator shortly following the deadline.

Good luck!

Cream or blend? Blend or cream?? I can’t decide… help?

My hair. My hair got hacked.

I’ve been growing out my hair for the last 1.5 years for my wedding and my SIL’s wedding. Now that both are over, it was time to chop-chop.

I always knew that the ultimate goal would be to donate my lovely locks to those more hair needy than me. Initially I was going to donate the minimum 10 inches but when my hair stylist told me that my cut and style would be free if I donate 12+ inches I said “Let’s do it!” Omg. Did I just say what I think I said??

before

It was dreadful. I screamed. But I didn’t cry… alot. a tad melodramatic, huh? LOL

But it was for a good cause so it was worth it.

After the initial shock of losing my hair, I am slowly getting use to running my hands through my hair and remembering that it ends rather abruptly b/c I am catching wind. T likes it but I know he’s a long hair man at heart.

After. no makeup, fugly picture, try not to stare too long…

For more information on Locks of Love and how to donate, click here.

My cooking and baking are usually inspired by something. My baking group, a picture, a craving etc. This time it wasn’t any of the above.

I was cleaning my cluttered baking supply drawer when I noticed these cutesy little cookie cutters that I bought from Williams Sonoma last month but never used yet. It comes with the usual shapes - heart, star, square etc. Then I saw the club and tear drop cookie cutter and they jumped out at me. All the sudden I was in the mood to bake cookies! But not just any cookies. Carrot shaped cookies for… my bunnies!

Tell me that doesn’t look like a carrot!?!

I’ve been wanting to bake this recipe for a long time but I’ve been spoiled by another bunny friend who actually bakes them in HUGE batches and ships some to me. Unfortunately my bunnies ran out of their favorite far away cookie a couple weeks ago. sniff. Since necessity is the mother of invention… err… baking, it was up to momma bunny (me) to bake up some more!

Bunny Biscuits

(Recipe from Rabbit.org | photos from me!)

Makes about 40 little cookies

INGREDIENTS

1 small carrot, pureed* (I used 5 baby carrots)
1/2 banana, mashed until really creamy
1 tbsp honey
1/4 cup rabbit pellets, ground finely in a coffee grinder (I use Oxbow Bunny Basics pellets)
1/4 cup ground oats, ground finely in a coffee grinder (Old fashion oats NOT quick oats)

*To puree carrot: Boil water (just enough to cover carrots). Chop carrot into smaller pieces. Turn down heat and let carrots simmer for about 15 minutes until soft. Drain water. Puree carrot in a food processor. Let cool.

INSTRUCTIONS

Mix pureed carrot, banana and honey in a medium bowl. Add pellet powder and ground oats. Mix until blended. Knead in your hands for 1-2 minutes.

Roll out the “dough” in 1/8- to 1/4-inch thick layers between sheets of plastic wrap. Cut into small cookies (about 3/4 inch across). Place cut shapes onto a parchment paper covered cookie sheet.

[NOTES: I like to use parchment paper b/c it keeps the cookies from sticking without adding any grease.]

Bake at 325 degrees for about 30 minutes (check to make sure they are not browning too much). Let completely cool before feeding to bunnies.

[NOTES: Please remember these are treats and should be given sparingly to avoid upset bunny tummies.]

ENJOY!

Bunny rating: A++
Both OpieBun and Snickerdoodle LOVE these cookies. I tried to get a picture but they were too quick for me and gobbled them up before my camera could flash! Obviously they must be goooooood!

I also included another bunny treat recipe after the cut. I haven’t tried it yet but its on my must-bake bunny list!

Raspberry Rabbit Cookies
(Recipe from Bunny Treats)

Makes About 18-20 cookies

INGREDIENTS

1/3 cup Frozen Raspberries, de-thawed
1/2 Tbsp Dried Mint
1/3 cup Rabbit Pellets, ground finely in a coffee grinder
3 Tbsp Old Fashion Oats, ground finely in a coffee grinder

INSTRUCTIONS

Preheat oven to 375 degrees. Mash the raspberries together with a fork. Mix raspberries with mint.

Mix oats and pellets together.

Slowly add dry mixture to raspberry/mint mixture until well blended together. Using a teaspoon measuring spoon, spoon out onto a cookie sheet covered in parchment paper.

Flatten cookies with a fork to about 1/4″ thick. Cook for 20 minutes or until brown on bottom. Let cool (For a crunchier treat, turn off oven and leave in until stove cools)

*To make dried mint:
1. Wash the mint thoroughtly and carefully in cold water without removing the stems.
2. Dry it very well, using paper towels or other absorbent towels.
3. When dry, carefully remove the leaves from the stems.
4. Place the leaves on a cookie sheet in a 180F (80C) oven for 2 to 4 hours
5. Once it’s very dry, it can be crumbled by hand or through a screen, or the leaves can be left whole.
6. Store the dried mint in airtight glass, plastic, metal, or ceramic containers, away from light and heat.

It’s Tuesday baby! … and this baker’s back in business!!

What does my subject line really mean?

My husband is Caucasian so he has all these crazy “white” sayings that his mom and grandmother have passed down to him. They make me do a double take and scratch my head. It took me a while to figure out “Six of one, half a dozen of the other”. Apparently it means same thing. Sure…? Whatever you say. cuckoo cuckoo. I usually just shorten it to “6 dozen eggs” and call it a day! LOL

Anywhoo… back to the topic at hand.

This week’s Tuesdays with Dorie bakers answered our host, Melissa’s, challenge by baking up some chocolate pudding. Two words. Chocolate rocks.

What I learned this week:
Even though I like the challenge of complicated multi-step dessert recipes, sometimes its nice to have a recipe that doesn’t require alot of page turning to still be decadent.

CHOCOLATE PUDDING

(Recipe from Dorie Greenspan’s BFMHTY | photos from me!)

Makes 6 servings

INGREDIENTS

whole milk (I used fat-free milk)
sugar
unsweetened cocoa powder
cornstarch
salt
egg
egg yolks
bittersweet chocolate, melted and still warm (I used 1/2 bittersweet & 1/2 semi-sweet)
unsalted butter, cut into 4 pieces, at room temperature
vanilla extract

INSTRUCTIONS by pictures. (Reminds me of color by number. HAHA)

I forgot to take pics of the milk step. Oops. Basically you boil the milk and sugar together. Kinda boring. Maybe thats why I didn’t take a picture? hehe

Add hot milk/sugar mixture to food processor around this step. There are a couple more steps and then… (Don’t you love how exact I am?)

ENJOY!

Husband rating: A+
He was skeptical b/c he’s a box pudding man born and raised but now he’s a Dorie pudding convert! He ate 3 of the 4 ramekin bowls!

Wifey rating: A/A+
I am not a huge pudding person but this was VERY good esp with some homemade whipped cream and a PHAT California strawberry! YUM!

You can find the complete recipe with instructions on Melissa’s blog, It’s Melissa Kitchen, or www.doriegreenspan.com.

Next week: Cherry Rhubarb Cobbler on page 415

This picture won 2nd place in Rabbit USA’s photo contest. Wasn’t he freaking adorable? I loved his pouty little mouth. Trust me. He should have won first place… but I might be biased. HAHA

What is the foodie blogger etiquette on…?

1. recipe from
2. recipe adapted
3. original recipe

I try to give credit where credit is due b/c I’d expect the same from any blogger about my own posts but sometimes the line between “recipe from”, “recipe adapted” and “original recipe” is a little blurry. Usually when I make a good amount of changes or substitutions but don’t add anything new to the recipe I say “adapted”.

What’s your guideline? Just wanna make sure I am on the same page and not stepping on any toes… er oven mitts.

Wow! My pots and pans have been lonely… I feel like I haven’t cooked in ages! Between our vacation, BIL’s wedding and random everyday life, we’ve been eating take out for the last few weeks. It was definitely time to get back in the kitchen!

T made up the name for this made-up-on-the-fly recipe. Casserole+ravioli = casserioli. Get it? Get it? HAHA! I love made up words!

(Recipe adapted from AmbersKitchen | photos from me!)

INGREDIENTS

2 lbs pre-packaged 4-cheese ravioli, cooked and drained
2 cups frozen broccoli florets, defrosted
1-1/2 cups pre-cooked chicken strips, diced
alfredo sauce (recipe after cut)
2 cloves garlic, minced
1 cup mozzarella cheese, divided
1/3 cup Parmesan cheese
1 tbsp butter

[NOTES: You could substitute scratch alfredo with 1 jar of pre-made too.]

COOKING INSTRUCTIONS

Preheat oven to 350 F degrees.

Coat the bottom of a 9×13 glass baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the ravioli, broccoli, chicken, garlic, alfredo sauce, 1/2 cup mozzarella cheese until combined. (Be careful not to mix too hard that you tear the ravioli.)

Place mixture into baking dish and top with 1/2 cup mozzarella and parmesan cheese.

Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly. Set to broil for additional 5 minutes if you want it more toasty!

ENJOY!

Husband rating: A+
He’s a cheese man so this was a cheese-gasm for his tongue. I lost count after his 3rd plate. Also he’s a scratch alfredo sauce convert. Its better than jar. Trust me.

Wifey rating: A+
ditto hubs.

Alfredo Sauce
(Recipe from RecipeZaar | photos from me!)

INGREDIENTS

1/2 cup (1 stick) butter
2 garlic clove, minced
2 cups heavy cream
1/4 teaspoon white pepper (I used black pepper)
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

INSTRUCTIONS

Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. Add the parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

When sauce has thickened add the mozzarella cheese and stir until smooth. STIR FREQUENTLY.

[NOTES: You could probably cut some of the garlic between the casserioli recipe and scratch alfredo sauce recipe but I love garlic so I used the total 4 cloves. ]

Apologies to Amy from South In Your Mouth. I didn’t get a chance to make this week’s recipe - Double Crusted Blueberry Pie.

I have excuses though. Good ones…

1. It was my birthday on Friday
2. My BIL got married on Saturday
2. My house is a disaster zone so I spent Sunday cleaning
3. My brother was visiting yesterday

Am I forgiven now?

No? ok ok… what about some wedding pictures as proof?

Me and the MOH getting dolled up

Back of my hair - It was like 1920s, old world glam. I loved it so much!

Me and my hubs - I look drunk but isn’t T sexy in a tux? Oh yeah…

I promise I’ll be back in business next week!

Click image to start video

This was BonBon at about 3 months old. He was a very hyper bunny when he was a baby and loved to jump around my legs to get my attention. Silly bunny!

(Please excuse my mismatched PJs. LOL)

I’m home! I’m home! Didja miss me?

Thanks to everyone that commented or emailed me about things to see and visit while on my east coast vacation. I’ll post pics in the next few days but in the meantime… guess what I got?!!

What a fabulous welcome home to receive a blogger award. My first one too! Fellow cupcake-er, Mara from Lick the Spatula, gave me the “The Arte y Pico” award which translates to ‘Peak of Art’. I am SO flattered!

I admit I love awards. Makes me all warm and fuzzy inside. As much as I love getting them, I also love giving them out.

The rules for the award are:
> I have to pick five blogs who deserve this award because the content of their blog is creative, interesting, and they inspire the blogging community.
> Each recipient has to have their name and link back to their blog.
> The recipient must display the award and link back to the blog that awarded them the award.
> The recipient must also show the link back to Arte y Pico blog so everyone knows the origin of the award.

I have over 300+ blogs in my Google Reader that I read religiously everyday so its hard for me to narrow the list down to 5. I tried to choose blogs that inspire me and delight me every time I read them.

1. Nikki @ Crazy Delicious Food
She’s my mentor, my bestest foodie friend and the one I always turn to for advice, inspiration and motivation. Her blog aint bad either. I kid I kid. Her blog always makes me laugh and my absolute favorite picture is the marshmallow one. You’ll have to go peruse her blog to find it.

2. April @ Wine Lover’s Cooking Diary
Me and Ape (as I affectionately call her) have been friends for the last year. She writes about food, wine, family and life in her blog. Reading her blog is like getting a letter in the mail from a good friend everyday.

3. Rachel @ Coconut&Lime
I want to be like her when I grow up. Rachel writes 100% original recipes on her blog. I aspire to be like that with my blog someday. Hey, a girl can hope right?

4. Melanie @ My Kitchen Cafe
I can not tell you how many of her recipes I have tried and loved. Her blog is my go-to blog every time I have menu/dinner cooking block. The honey lime chicken enchiladas are freaking fabulous! You have to make them. NOW.

5. Shari @ Whisk Blog
I met Shari through our baking group, Tuesdays with Dorie, and she definitely stands out in a crowd. She has a friendly personality that you instantly become addicted to and her blog is absolutely amazing. I am so jealous of her photography skills.

Trust me. My list of deserving blogs could go on forever but I am still jet lagged and in need of about 24 hours straight sleep. Please feel free to play the game or not. I promise I won’t send the blogger police after you… or will I?

Good nite. Zzzzz….