If Not 2010, Then When?

This will be my slogo for the new year. I know it's cliche to get all hyped up about about New Years resolutions and all that blah, blah, blah. But let's be serious, if you're not going to put in the effort to get happy, lose weight, or get a new job now when are you? What are you waiting for? Your fairy godmother to come down and make your life magically not suck? Sorry babe, it's up to you and you mise as well start now because we all know you are a procrastinator, so in case you do eventually get motivated you will already be behind schedule. Quit being lazy and do something about your life to make it what you would like it to be. Or as my dad used to wake me up and say, "there's daylight in the swamp." Which I'm pretty sure meant get your ass going.

Here's an easy starter; write down what it takes to make you happy in a day. What do you need to do or accomplish to make that day feel good to you. Here's what makes my day a good, happy day: exercising, playing with my baby, getting outside, even if it's only for a little bit. Not rocket science, a pretty simple list to make me feel happy about my day. It's an easy activity that can help you identify what really makes your day good and create days of happiness. Which eventually turn into weeks, months, and dare I say years of happiness.

I'm going to work on this myself and whenever I think, "I don't want to do my ab video," I will remind myself; If not 2010, then when?

Presents!

So what can you get Cookin' Mama to make her happy? Geeky cooking supplies of course! I received a Food Saver, which I am excited for. Especially because I may actually plant a garden this summer (we'll see). And then I can freeze all my extra garden goodies. I also was given a oven thermometer, which sounds dumb but I really wanted it. You should always check your oven to see if it's actually correct. Other items included a cookie dough scoop, a three tier cookie cooling rack, and a stainless steel Dutch oven, the cooking kind, not the stinky kind. But the best was a stainless steel 12" saute pan. Ooo la la! The pan came with a scallop recipe, which I have not tried, but it sounds really good, if you like scallops, so I'm including it.

Limey Scallops ( a'hoy matey!)

12 large scallops, patted dry
1 Tbsp. coriander seed
2 Tbsp. olive oil
1/2 cup dry white wine
Zest of 2 limes
Juice of 1 lime
2 Tbsp. butter
salt and pepper to taste

Tip: this recipe calls for dry pack scallops. It states that they are superior because they do not have water added to them. I'm sure this is true, however I have not seen dry pack scallops, so get the frozen and pat them as dry as possible if you cannot find dry pack scallops.

Toast the coriander seed over medium heat until fragrant. Remove from pan, cool, then crush with a rolling pin. Sprinkle scallops on both sides with crushed coriander seed.

In large saute pan (12" stainless steel if your lucky!) add olive oil and heat over medium heat until oil ripples. Add scallops and saute until golden. Turn scallops and continue to saute until golden. Remove from pan. Be careful not to over cook scallops or they will be rubbery.

Add wine to pan, scrapping up brown bits. Reduce wine to half. Add lime juice and zest. Heat for 1 minute. Whisk in butter. Season with salt and pepper. Pour sauce over scallops.

Merry Christmas!!

Hope you all have a safe and Merry Christmas! I am looking forward to the snow; I'm sure many of you are not, but I am!

Almond Crunch

If you've read Julia Child's autobiography or been to France you probably have heard of the term "an American tummy in France." It refers to when Americans travel to France and eat all the super rich French food and then consequently end up in the bathroom, a lot. Now, Americans eat plenty of fat, don't get me wrong, but the French are way, way heavy on butter, cream, and eggs. The real deal. And what happens when someone who is not used to these foods eats them? Well, the French call it "an American tummy in France" but I would call it an "American slider."

Why would I bring this up when clearly the title of this blog is "Almond Crunch?" It's because this unpleasant event happened to me after eating a combination of pasta in an alfredo sauce (super rich) then eating a fair amount of this luscious almond crunch. But don't be afraid; although the almond crunch itself is rich, it won't make a fast exit unless you pair it with an additional fat bomb, like say alfredo sauce. Enjoy this rich, easy holiday treat.

Tip: this will work with only lining with foil, if you don't have parchment, but make sure to get all the foil off the back of the crackers. Also, if you don't know how to toast nuts check this out. Be careful not to burn the nuts!!

unsalted saltine crackers, 1 sleeve +
1 cup butter (2 sticks)
1 cup brown sugar, packed
1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1 cup slivered almonds, toasted

Line 15 x 10 x 1 inch baking sheet with foil. Line foil with parchment paper. Arrange crackers on sheet in a single layer, make sure to fill up entire sheet.

In a large saucepan over medium heat, melt butter and brown sugar. Boil 3-4 minutes or until sugar is dissolved. Pour over crackers. Bake at 350 degrees for 15 minutes. Cool for 5 minutes. Melt chocolate chips and oil together, stir until smooth. Stir in almonds. Spread over top of crackers.

Cool. Refrigerate until chocolate is set. Break into pieces. Keeps well refrigerated or frozen.

Is Motherhood A Drag?

Before I had my baby I imagined dragging myself out of bed in the middle of the night to feed my crying baby, wiping a never ending sea of poopy asses, and visiting the doctor so often they would give me a punch card. And for those of you who don't have children unfortunately it's all true. Even while I was pregnant the thought of children really didn't bring thoughts of joy or satisfaction to my hormonal mind. Instead, children seemed, well . . . they seemed like a drag. I kept envisioning invitations to really great things; ballroom dances, rave parties, weekend trips to the French Riviera and my reply always being, "well I guess I'll see if we can get a babysitter." But in my mind knowing full well that we couldn't. Now you might be wondering why I was even having a baby? At the time I didn't know either, I guess it was our plan, that is my husband and I's plan. And I typically am a plan follower so with the baby we proceeded, even if it was going to be a drag. Basically, for me the idea of having a baby to care for was like going to a job you don't really like, but tolerate because of the good health insurance. Not enjoyable, but something that needs to be done.

But after six months of taking care of my new baby I realized being a mom isn't really a drag. In fact I quit my job, the job with the good health insurance, to hang with the little drag all day long. With no break. I don't mind getting up in the middle of the night, I like changing diapers, and luckily my child has been fairly healthy so I haven't been to the doctor too many times. I actually get a lot of joy out of my little girl. I'm kind of addicted to her; like a cocaine addict I'm waiting not for my next line, but for my next hug, the next time I get to wake her up from a nap, or the next time I get to force a taste of squash on her little taste buds. So in case you were thinking about it; no, motherhood is not a drag . . . . . . . not yet anyway, but we'll see when she turns 13. Eeekk!

Cream Cheese Dainties

Here's a serious Christmas cookie; it's white like snow, has a little red Christmas color in it, and it's full of fat, like Santa. How could you go wrong? It's also sweet with a crispy texture, and has a hint of almond flavor. This recipe comes from my grandma. She's been making these cookies at Christmas time for as long as I can remember Christmases. The funny thing is she brings these to Christmas every year but I refused to try them til about two years ago. I think I was afraid of the cherry piece in the middle. So I'm here to tell you don't be afraid, they're good, even if you don't like cherries. Be brave this year and try that Christmas cookie that looks weird and has too many nuts stuck to it, you just might like it. Looks like someone else is eager to try these!

Tip: to crush cereal use a food processor or place cereal in sealed bag and crush with a rolling pin. These cookies also freeze well.

1/2 cup butter
3 oz. cream cheese, softened
1/2 cup sugar
1/4 tsp. almond extract
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups crushed cereal (rice krispies or cornflakes work well)
maraschino cherries, stemmed and quartered

Cream butter and cream cheese until fluffy. Mix in sugar and almond extract until smooth. In a separate bowl mix flour, baking powder and salt. Add flour to butter and cream cheese mixture. Stir until just combined. Chill dough 1-2 hours until firm. Roll chilled dough into 3/4 inch balls. Roll balls in crushed cereal. Slightly push cherry piece into middle of ball. Place balls on baking sheet 2 inches apart. Bake at 350 degrees for 12-15 minutes or until slightly browned.

Old School Brownies

When I was little I had no idea that cakes, muffins, and brownies could be made from scratch. I just assumed everyone made them from a box and before there were boxes . . . well I guess I hadn't thought about before there were box mixes. These days I wouldn't dream of making a cake or brownies from a box, especially since it's much easier then you may have guessed. Here's an old school brownie recipe that's as easy as it is delicious! It was originally published in a Boston Cooking School Cook Book in 1911. So it really is old school.

Tip: use semi-sweet baking chocolate in the bar form. Also, I am not a nut in brownie fan so I omit them but you could add any nut you like.

16 Tbsp. butter (2 sticks)
4 oz. unsweetened chocolate, finely chopped
2 cups sugar
2 eggs, beaten
1 1/2 tsp. vanilla
1 cup walnuts, chopped (optional)
1 cup flour

Coat an 8x8 baking pan with cooking spray.

In a large bowl melt butter and chocolate in microwave in 30 second intervals until fully melted, stirring mixture at each 30 second interval. Stir in sugar, mix well. Add eggs and vanilla. Stir until batter is smooth. Add walnuts (optional) and flour and stir until incorporated. Pour batter into baking pan and spread evenly. Bake at 325 degrees for 60 minutes or until toothpick inserted into the center comes out clean.

More to come . . .

I've been away for a bit but never fear I'll be returning this week with some new blogs. I've done some more baking I'm eager to share with you. Also there's been someone helping me in the kitchen, we'll have to see if her skills are any good.

(VNSQMNC6YCSA)

Super Sexy Carrots

While participating in a creme brulee demo in Paris I watched the instructor place brown sugar on the set custard before the final charring took place. I asked why brown sugar instead of white, as I had only seen it done with white sugar before. Without missing a beat she responded, in English, with a thick French overtone, "because it is more sexy." That's a good answer I thought. Brown sugar is definitely the sexier of the sugars.

This super sexy sugar carrot recipe is from one of my new favorite Food Network personalities, Alex Guarnaschelli. And it is super sexy because it uses dark brown sugar. Too sexy, too sexy! Below I have slightly modified her recipe.

Tip: these can be made before and reheated or even fully prepared then frozen for later. You can also substitute light brown sugar for the dark, but then they will only be sexy and not super sexy carrots.

2 Tbsp. olive oil
1 lb. carrots - quartered lengthwise, similar thickness if possible
salt and pepper to taste
2 Tbsp. dark brown sugar
1 Tbsp. molasses
1/2 cup water, more if necessary
2 Tbsp. butter
1/2 Tbsp. dried rosemary, chopped finely almost to a powder

Heat olive oil to medium heat; add carrots and season with salt and pepper. Stir carrots to coat with oil and seasonings. After the carrots have cooked a few minutes add brown sugar and molasses. Continue cooking, stirring from time to time. Add water so carrots can cook and sugar does not burn. Cook until tender about 5-8 minutes. Sauce should be thick enough to coat carrots. Add rosemary and butter, stir to coat well. When butter has melted and carrots are fork tender they are ready.

Holiday Caramel Corn

When I think about the Holidays I remember my grandma always bringing caramel corn in a red bucket. Well, I don't have a red bucket but I do have a great caramel corn recipe. This recipe is from Paula Dean. Now you may be wondering why I am not using my grandma's recipe but when I compared her's and this one they were too close to split hairs about. You should just go ahead and make a double batch because this will go fast! Enjoy!

Tip: you can use microwave popcorn to make this easier, just buy "natural" or butter free. Any added butter will make it harder for the caramel to stick to the popcorn.

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

Preheat oven to 200 degrees.

Over medium heat combine first 4 ingredients and boil for 5 minutes. Remove from heat and stir in baking soda. Stir well. Pour over 8 quarts popped popcorn or 3 microwave bags or popcorn. Stir to coat well. Bake in a large roaster for 1 hour, stir every 15 minutes. Spread on wax paper to dry.