Thursday, July 30, 2009
Tuesday, July 28, 2009
Monday, July 27, 2009
Sunday, July 26, 2009
Saturday, July 25, 2009
Friday, July 24, 2009
Wednesday, July 22, 2009
Tuesday, July 21, 2009
Place cookies on baking sheet and bake at 350 degrees for 10-12 minutes. Allow to cool completely before removing from tray (unless you used parchment paper, then just slide the paper off onto a cooling rack).
molasses in the middle;
But anyway, here's the recipe :)
Cream oil, sugar, molasses and egg together. Sift together dry ingredients and add to wet until well combined.
Transfer to shallow container and refrigerate several hours until firm (or freeze for about 30 minutes).
When dough is firm, roll into 1" balls and coat balls in white sugar. Place on cookie sheet about 2" apart.
Bake at 375 degrees for 8-12 minutes.
Wednesday, July 15, 2009
Thank you, Renee for the wonderful knitted-ware! We LOVE it all :) Can't wait to wear our scarves when the temperature starts to drop!
And I just love the buttons on these teacup cozies!
All our love to you :)
Tuesday, July 14, 2009
Gwam Crackers Makes about 24 3" crackers
1 1/2 cups whole-grain spelt flour 1/3 + cup brown sugar 1/2 teaspoon baking soda 1/2 teaspoon cinnamon (+ cinnamon to coat the spatula used to transfer to cookie sheet) scant 1/2 teaspoon salt 1/4 cup oil 1 teaspoon pure vanilla extract 1/4 cup rice milk (plus maybe an extra tablespoon or so), soy milk or water will work, too
Preheat oven to 350 F. Grease a light-colored baking sheet [next time I do these, I'm going to use a perforated pizza baking sheet and see how it turns out. I think it might make the crackers crispier].
In a large bowl mix together flour, sugar, baking soda, cinnamon and salt. Make a well in the middle and pour in oil, molasses and vanilla. Give the liquid ingredients a quick wisk with a fork and then continue mixing until everything is well combined and crumbly.
Drizzle in the milk and combine with a fork. You should be able to form a pliable ball of dough.
Line a work surface with parchment. Place the dough on the parchment and work into a rectangle. Flatten a bit with the palms of your hand and sprinkle with flour (or cinnamon). Use a rolling pin to roll into a rectangle that is roughly 10 x 14 inches. The dough should be about 1/8 inch thick. If the edges look crumbly, that’s okay.
Cut the edges off so that you have a relatively even 12 x 8 rectangle. Cut the dough into 8 crackers, to do this evenly use a sharp paring knife to slice the dough into approximately 3" x 2" rectangles.
Use a very thin flexible spatula to transfer the crackers to a baking sheet. [I dipped my small spatula into my cinnamon bottle (one of the big bottles from Costco) :) and the powdered coating worked well.]
Gather up the scraps of dough and form them into a ball, then roll it out into a 4 by 8 rectangle, or whatever size you can manage. I was able to get 4 more crackers out of the deal, but your mileage may vary. Cut the edges evenly and slice into 4 crackers then transfer to the baking sheet.
Score each cookie with a fork 4 times in 1 column. You don’t need to poke all the way through. Bake for 12 to 14 minutes. 14 will give you nice crispy crackers, 12 minutes will be better for making ice cream sammiches.
Let cool completely on the baking sheet.
Monday, July 13, 2009
Sunday, July 12, 2009
Friday, July 10, 2009
Ingredients: 3 T. of unflavored Gelatin
1 c. chilled filtered water
1.5 c. organic cane sugar
1 c. agave nectar
1/4 tsp. salt
1 tsp. real vanilla extract
1/4 c. powder sugar
1/4 c. corn starch
Chill your metal mixing bowl and whisk attachment(s).
Place chilled bowl on base of stand mixer and attach whisk.
Start by putting gelatin into bowl.
Add 1/2 c. chilled water
In medium saucepan combine remaining water, cane sugar, agave nectar and salt. Cover and cook for about 3 minutes. Uncover and continue to cook until mixture reaches about 235-240 degrees F (soft ball stage). Once temperature is reached remove from heat.
Now, turn your stand mixer on low. Slowly add hot mixture to gelatin. When all syrup is added, put mixer on high. Continue to whip until mixture becomes thick and temp cools. Add the vanilla and whip for about a minute longer.
This mixture will whip for 10-15 minutes. So, prepare your pans while it is mixing.
Spray a 13 x 9 inch rectangular pan with non-stick cooking spray. Combine powder sugar and corn starch (I used arrworroot flour) in a small bowl. Sprinkle mixture in pan, cover pan and shake to fully coat.
Now you can add the mixture to the pan. It is difficult to spread. Use a rubber spatula coated with non stick spray. Once spread out in the pan, sprinkle the top with more of the sugar/cornstarch mixture, cover w/ foil and allow to set up over night. Cut into 1 inch pieces and store in zip top bag at room temp.
Thursday, July 9, 2009
- helping the photographer become more aware of her surroundings and take picture opportunities whenever they arise
- documenting an entire year of one's life in pictures which helps one recall what happened that day
- (hopefully) becoming a better photographer