tag:blogger.com,1999:blog-71371198591878525492024-03-14T10:33:04.904-05:00The Kersten Kolache ProjectOne woman's attempt to win her man's heart through his stomach with no cooking skills and a "What-the-Hell" attitude!KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.comBlogger258125tag:blogger.com,1999:blog-7137119859187852549.post-10521088922453842552015-01-02T23:44:00.000-06:002015-01-02T23:44:51.658-06:00Bread Pudding for Dummies Like MeIt's ALIVE!!! Yes I am Still alive and kicking. Two kids under my wing and a computer older than Jesus makes it hard for me to blog nowadays. I am going to slap together this post in hopes that I can start back up a blog I have been meaning to get back to for ummm about 2 and half years now. It's going to be sloppy at first, forgive me, but I just want to start. Once I start, I can keep going.<br />
<br />
So tomorrow will be, I kid you not, our 10th family Christmas party. I am so ready for Christmas to be over. It will be a simple affair at great-grandmother's house. Chili, soup, warm bread. A simple affair to be rid of what has turned into an accursed season this year.<br />
<br />
I have been tasked with dessert, and seeing as how my kitchen has been in a constant state of disaster since the week of Thanksgiving, I cannot bring myself to do something decadent. That being said, I also took into account the simple fair that we were having. So instead of a fancy cake, heavy candy, or multitude of pie, I opted for a simple, 11th/12th century dessert with a rich history: Bread Pudding.<br />
<br />
Bread Pudding is a flexible recipe that basically calls for a loaf of stale bread, a custard of some type, a "sweets spice" like nutmeg, cinnamon, or ginger, and a dried fruit or nut. It is synonymous with comfort food.<br />
<br />
Originally the food of paupers, it utilizes common household staples so nothing goes to waste.<br />
<br />
<u><b>Bread Pudding KK Style</b></u><br />
10 cups or so of coarsely cubed white bread.<br />
6 large eggs<br />
3.5 cups of whole milk<br />
1.5 cups of heavy cream.<br />
2 cups of sugar<br />
1t vanilla extract<br />
1T of cinnamon<br />
1 cup of raisins<br />
Butter for greasing pan<br />
<br />
<b>Sauce</b>:<br />
1 cup of packed brown sugar<br />
1 stick of butter<br />
1/2 cup of whipping cream<br />
3/4t of cinnamon<br />
2T of whiskey<br />
<br />
<b>Tools you will need:</b><br />
<br />
<ul>
<li>9x13x2 baking dish, preferably with a lid. (lid not mandatory, but hella convenient.)</li>
<li>Plastic wrap or foil if you don't have previously mentioned lid.</li>
<li>Whisk</li>
<li>A large bowl</li>
<li>measuring cups and spoons</li>
</ul>
<br />
<br />
I have no pictures of process for you today, but hopefully a finished product. We will see.<br />
<br />
The recipe I am using today called for 6 cups of bread, cubed. I didn't have a stale loaf of bread, just one pushing stale and mostly gone, so I had to add almost an entire loaf of fresh bread. Then again, I used more than 6 cups. Probably closer to 10 cups of cubed white bread. I decided to add more bread because when I used 6, my bread pudding looked like soup. The flimsy white bread just disappeared in the custard mix. This is not really surprising since white bread is so soft and has, like, zero nutritional value. If you opt to use a heartier bread like challah or whole grain, maybe 6 cups will be enough. If you have ever read my blog before, you know to just trust your gut, go with your instincts. Unless your instincts are terrible. In that case just hope and be ready with a fire extinguisher.<br />
<br />
So I digress. Cube the bread or tear it in tiny pieces or strips or whatever totes your goat. Set aside.<br />
<br />
In a large bowl, beat your eggs. Then add all the remaining ingredients, except the raisins and bread, stir to combine. You see here is where I messed up. After I combined all these fluids to make the custard, I put all my bread cubes in the bowl, only to immediately (and messily) add them to the baking dish. Don't be an idiot. Use the butter to grease your baking dish, put the bread cubes in said dish, then pour your sweet custard mix on top of the cubes.<br />
<br />
This is when you can tell if you need more bread or not. Mine was super soupy. Granted it needs to be wet, not drowning though. So I added 2-3 cubed slices until I felt the dish was not just a pan of non-alcoholic eggnog. Remember also that you need to leave enough room to add your cup of raisins and account for the pudding to rise. So don't pack that bad boy to the rim of the dish with bread. In fact, I just checked on mine in the oven and it is DANGEROUSLY tall. Hopefully this will not end in disaster because bread puddings are meant to fall.<br />
<br />
Once you have gotten the amount of bread and what not into the pan to your liking, cover it and refrigerate it a couple of hours. You see, I didn't read the recipe all the way through when I started my pudding so mine only got to chill an hour. I think the point is to give everything time to soak up into the bread. Again, I used white bread and I actually got in their with my hands to stir in and coat everything. I have little fear of things not marrying well. Those who choose thicker breads, proceed with caution.<br />
<br />
After it is done chilling, marrying, whatever, put it in a 350 degree oven for an hour and 15 minutes. Your house will start to smell amazing around 30 minutes. Unless you overfilled the pan, then your house will smell like burned eggs and toast.<br />
<br />
The original recipe calls for a rum sauce, but we are more a whiskey family. Therefore, I am subbing whiskey for the rum. There are as many sauce varieties as there are pudding varieties. Find one that suits your tastes if mine does not.<br />
<br />
While your bread is cooling, melt your butter and brown sugar in a saucepan. Don't burn it, you have to stir consistently. Once everything is smooth, add the remaining ingredients on a medium heat until it reduces to a thick sauce, about 5 minutes.<br />
<br />
You can pour it over the whole pudding or set it aside to rewarm and garnish when you are ready to serve it. My God, that sauce tastes like winter under a stack of warm blankets, in front of a roaring fireplace. Enjoy. Thanks for taking me back.KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-65209022380001016672013-03-09T23:33:00.001-06:002013-03-09T23:36:28.351-06:00Scout the Leapfrog Dog CakeIt's been about a year since I made a cake due to that pesky morning sickness/ prego nausea, but it's Oliver's fourth birthday, and he just had to have a Scout cake. Well google was no help, only showing 2 cakes that were big and sculpted. Certainly outside my skill level, so here was my inspiration and my outcome. What do you think?<br />
<br />
<br />
<br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHO2UIrO3016sgPGgb1QphhiajBF9yGYbBjuo0WOtQygqo1i6XM55V0vegCsDWl3o-7mfdkF4LKOrC5ApjoEE0jKT3zPcjOjG4rCgq6uMjDjEggZrDWSLAbWdMnbaIryvAxo12JlF3axjS/s640/blogger-image-1749492077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHO2UIrO3016sgPGgb1QphhiajBF9yGYbBjuo0WOtQygqo1i6XM55V0vegCsDWl3o-7mfdkF4LKOrC5ApjoEE0jKT3zPcjOjG4rCgq6uMjDjEggZrDWSLAbWdMnbaIryvAxo12JlF3axjS/s640/blogger-image-1749492077.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOi15oBiujHVFZtTEBlbOhVH0dfNrrN_61JLLxD8UV7tDZby7xYamBWEDEWTQlYRlJTeVTI_WVTW_G2EBxx2jQRsELWl2QpSHdVVR17FR25NxdLeF-M9ty0kmzb7OXL2eBmRhu4wTrf0I_/s640/blogger-image-529123763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOi15oBiujHVFZtTEBlbOhVH0dfNrrN_61JLLxD8UV7tDZby7xYamBWEDEWTQlYRlJTeVTI_WVTW_G2EBxx2jQRsELWl2QpSHdVVR17FR25NxdLeF-M9ty0kmzb7OXL2eBmRhu4wTrf0I_/s640/blogger-image-529123763.jpg" /></a></div>KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com1tag:blogger.com,1999:blog-7137119859187852549.post-55871612887896866302013-01-25T23:45:00.000-06:002013-01-25T23:45:16.874-06:00Desperate Times Call for Desparate GrubSo still a stay at home mommy here. It's been almost a year since I was laid off from the craziness that was my last job. Money is tight which necessitates some budgeting and belt tightening. That being said, I have tried to restrict grocery shopping to once a month. When we run out of something, I try to wait until the next month to purchase more (except staples such as milk). <br />
<br />
Well, the end of the month approacheth, and since I am exclusively breastfeeding, I am hungry ALL THE TIME. Like, revisiting my teenage years hungry all the time, but with a sweet-toothy vengence. I had been cooking a cake once a week or so for family consumption. Unfortunately, we ran out of eggs last week, so cakes, cookies, brownies, breads are out of the question. While my waistline is probably thankful, my stomach was resentful.<br />
<br />
After doing some searching, I turned up a recipe for an eggless chocolate chip cookie dough. For all of us that enjoy eating dough raw, this is recipe will be music to your ears. Also, since it has no risk of salmonella, you can eat it without the fear of being nagged at by anyone other than your personal trainer.<br />
<br />
It's super simple, and can be tweaked to your individual tastes.<br />
<br />
<u>No Egg Chocolate Chip Cookie Dough</u><br />
1/4 cup of flour<br />
1 Tbsp + 1 teaspoon of brown sugar<br />
1 Tbsp + 1 teaspoon of white sugar<br />
pinch of salt<br />
2 Tbsp melted butter<br />
1 Tbsp milk<br />
handful of chocolate chips<br />
<br />
Simply mix all the components together in a bowl and enjoy with a spoon. Sometimes this mixture is a bit thin and runny. I added a little bit of flour until I got the texture I wanted (about a teaspoon at a time). This is a very rich recipe, next time I might cut a little sugar and butter, too. However, as is, it certainly satiated my sweet tooth. I am refrigerating it now to make dough balls for later. Yum! Enjoy.KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-26898723467376339452012-11-21T23:08:00.001-06:002012-11-21T23:41:44.888-06:00A 10 Minute Pie to Solve a Thanksgiving Day CrisisI hate the holidays. Maybe this comes from being a kid of a divorced family, being drug hither and thither all over the place every holiday instead of being able to stay at home and play. I thought that when I got married it would be better because things would happen at my house, but no. Jon has a huge family of frail, elderly types that insist we go to their home on X day because that is how they have been doing that holiday since 1956. It is exhausting. This year even more so with a newborn and still fighting the postpartum depression.<br />
<br />
That being said, there can never be an occasion in which some catastrophe doesn't try to ruin the holiday. It's just Murphy's Law. My personal favorite from my mother's side: one time the turkey slid off the platter while my grandma was carrying it, and it fell into the open, running washing machine. She didn't tell a soul, just rinsed it off and served it. Yum! Downy fresh!<br />
<br />
That being said, hopefully your holiday catastrophe will be limited to your brother bringing a drunk girlfriend, Aunt Martha inviting a few more people than you anticipated, or you forgetting to bring a dessert to the party. I have a quick solution for that last one.<br />
<br />
I've talked about my peanut butter chocolate pie before I'm sure, but let me refresh because I don't want you to be searching all over the blog or interwebs to find the recipe. That will only bring about a second catastrophe:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSSZpGSBAAYLsXMtM6M1dKhJo_ji3LokpKMPB-wbsNhiCoY_udIorBFBAkkukNuhmbWuQv-06Srnvz7oGvcfgVhM1a8G9FkFzGCG4LwlaUMgGsCCX0NYLDE8MLTgUmeDPzNHlA4t1t376/s640/blogger-image-629164793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSSZpGSBAAYLsXMtM6M1dKhJo_ji3LokpKMPB-wbsNhiCoY_udIorBFBAkkukNuhmbWuQv-06Srnvz7oGvcfgVhM1a8G9FkFzGCG4LwlaUMgGsCCX0NYLDE8MLTgUmeDPzNHlA4t1t376/s640/blogger-image-629164793.jpg" /></a></div>
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Wouldn't want your mobile device battery to die while you were searching. How would you<br />
entertain yourself for the rest of the day?<br />
<br />
So basically, most pantries have the 4 ingredients you need for this pie and it can be ready in 10 minutes. You will need:<br />
<br />
1 graham cracker pie crust<br />
Peanut butter (any variety)<br />
3 cups of milk<br />
1 large package of instant chocolate pudding<br />
<br />
Distructions:<br />
<br />
Use an ice cream scoop and put 3 heaping scoops of peanut butter in a bowl. Nuke in the microwave for 30 seconds or so to melt a little. Don't over heat like I did or your house will smell like burned peanuts. <br />
<br />
Make pudding according to directions, I.e. whisk 3 cups of milk into pudding. Set aside, try to keep the kids out of it. <br />
<br />
Pour slightly melted PB into the bottom of the pie crust. Use a spatula or back of the spoon to evenly coat the bottom.<br />
<br />
Pour the pudding on top and chill. Or serve, whatever. There will be a little bit of pudding leftover in the bowl. Feel free to gorge yourself on it, no one will be looking. Remember, they are watching your brother's obnoxious, drunk girlfriend flirt with Uncle Joe.<br />
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Then you can walk out with this and yell, "Ta Da"!!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJf6zWi5ghgGZtHIvMn2WoQq6dfhhQl9B8fSN4NhqzynydyLi-PkYmS8PR-l8iZh0FPhJvdPkbsVgNmLwtGcHQyUlKw4apf_VUCDfAOoFILQXI1zkN1cPv1GPnbp9tXwCIILaGK3NPAe-/s640/blogger-image--1537895686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJf6zWi5ghgGZtHIvMn2WoQq6dfhhQl9B8fSN4NhqzynydyLi-PkYmS8PR-l8iZh0FPhJvdPkbsVgNmLwtGcHQyUlKw4apf_VUCDfAOoFILQXI1zkN1cPv1GPnbp9tXwCIILaGK3NPAe-/s640/blogger-image--1537895686.jpg" /></a></div>
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<br />
Well, except it will be a whole pie.<br />
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Let's just hope the next holiday catastrophe isn't that someone is allergic to peanuts and goes into anaphylactic shock.<br />
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Happy Thanksgiving Everyone! KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com1tag:blogger.com,1999:blog-7137119859187852549.post-81958577485268740052012-09-10T15:02:00.000-05:002012-09-10T15:02:09.754-05:00Bread GoofToday I decided to bust out the ole bread machine to whip up a french bread loaf to eat with our leftover stew. Unfortunately, prego brain got the best of me. I used 1/2 of the recipe for an Italian herb loaf before I realized that I was looking at the wrong recipe. There is a little more water and sugar to the Italian loaf recipe, in addition to oil (which is not at ALL in the french recipe.) I decided to say, "the hell with it" and see what comes out at the end. <br />
<br />
The unfortunate thing is that if this bread turns out to be mind blowing, it's probably not reproducible. Oh well.<br />
<br />
On a side note, tomorrow is 39 weeks pregnant. I have a doctor's appointment tomorrow and if she tells me (again) that I have not made any progress I am going to be quite upset. I have been reading about foods that people swear by to induce labor. Are there any that have been successful for you or someone you know?KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-67648838995340086352012-09-04T16:44:00.000-05:002012-09-04T16:44:24.831-05:00Meal Prep for Baby and Other ConsiderationsNesting is in full gear now that I am 38 weeks pregnant. At my last appointment, I was 70% effaced, which means I think little man will be pleasantly punctual, if not a little early bird. With that in mind, the 2 lasagnas and the 20 breakfast burritos I made a few weeks back in prep just don't seem like enough to get us through those first few weeks of caring for a newborn, so I decided to shop a little ($100 later at the grocer) and prep a few more meals.<br />
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Since Praha (Czech) Stew is such a staple around here, I decided to go ahead and make a huge batch of that. Also, I saw some individual sized tins for pot pies. So, I decided to make both of those today.<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLM9fHbTk_ntt9eHYWJO-wrSkfXUcttQ-RFWtfABHL8zWnUKYahgRAAx-KwbzN4MRyw3A54u0xSeZ49umi3jMJrG7SiyF24C4hNjWQf1ca7JLVPkbV-vgDZ82u_hIerU-9omOwRwCfFuq/s1600/IMAG0518.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hea="true" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLM9fHbTk_ntt9eHYWJO-wrSkfXUcttQ-RFWtfABHL8zWnUKYahgRAAx-KwbzN4MRyw3A54u0xSeZ49umi3jMJrG7SiyF24C4hNjWQf1ca7JLVPkbV-vgDZ82u_hIerU-9omOwRwCfFuq/s320/IMAG0518.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, I know those pots are WAAAY too full. <br />
Normally, I would scold myself for this, but today I'm pulling the pregnancy card.</td></tr>
</tbody></table>
<br />
Now if you don't recall, stew has a very critical right and wrong way to be prepped in this household, lest we have a repeat of the <a href="http://kerstenkolacheproject.blogspot.com/2011/01/two-chefs-one-kitchen-happy-marriage.html">"winter of our discontent."</a> So, I could have sworn I had the recipe posted up here for you guys, but I cannot find it! Just understand that it is a beef stew, with potatoes, carrots, onion, garlic, and Tony's.<br />
<br />
Also, here is the <a href="http://kerstenkolacheproject.blogspot.com/2010/05/stellar-meal-part-2-chicken-pot-pie.html">Chicken Pot Pie Recipe</a>. I just made a bigger batch and doled it out into the little tins. Thankfully, there was enough left over to make a small batch for tonight's dinner. That makes this a double win. Here's the low down. Cook the recipe double or triple until you have as much as you need for your prep. I made 6 indiviudal sizes and one family size. Today, I used about 4 chicken breasts, 2 small bags of frozen mixed veggies, one large can of cream of chicken soup, 3/4 of that can of water, spices, and about 1/2 lb of cheddar. <br />
<br />
Once all that was cooked together, I used a ladle to fill the tins and allowed them to cool a bit as to not bake the thawed puff pastry that was going on top. Using a small prep bowl that was about the size of the tin, I cut a rough circle of thawed puff pastry for each tin. No Polly Perfects here.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidb3RcMtoRiKe4jieLtCMNotHwqplNr3DOlC4taJOrxveW41TQLM3fRme0YCaJvJetYj0ch7fF1ynq7fudXO5RD2L5Sl9RkP5lefNXX0H2-vAg8QxE0pV8h288-G2oM6aaiIPx_q4MidvX/s1600/IMAG0519.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hea="true" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidb3RcMtoRiKe4jieLtCMNotHwqplNr3DOlC4taJOrxveW41TQLM3fRme0YCaJvJetYj0ch7fF1ynq7fudXO5RD2L5Sl9RkP5lefNXX0H2-vAg8QxE0pV8h288-G2oM6aaiIPx_q4MidvX/s320/IMAG0519.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two puff pastry sheets got me 6 tins and enough to cover tonight's small <br />
Corningware sized container. There was about four small tops per sheet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhUYa_rk-0gQffOuDp-VdnmyBS5QPTwdsdHDngTDslxb9pe-K7J3TsNCVIE3drVSB06lywITIA6qZyEdYLCuHLSwFu9_VrXyPZyxnv2Ko4yjOFL8GsPGvIHdskoslxVEUayM0InkpRu7O/s1600/IMAG0520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhUYa_rk-0gQffOuDp-VdnmyBS5QPTwdsdHDngTDslxb9pe-K7J3TsNCVIE3drVSB06lywITIA6qZyEdYLCuHLSwFu9_VrXyPZyxnv2Ko4yjOFL8GsPGvIHdskoslxVEUayM0InkpRu7O/s320/IMAG0520.jpg" width="320" /></a></div>
Pre and post puff pastry topper. Not perfect but good enough. <br />
Make sure to cut a vent in the top to prevent overflow.</td></tr>
</tbody></table>
To prevent freezer burn, I covered these little pies with foil THEN their plastic lid. You can write the cooking directions or meal descriptions on the foil. Basically, the pie needs to defrost for about 40 minutes. This is all because of the puff pastry. If you try to cook it frozen, the insides will be fine, but the pastry will be flat and not as delicious. <br />
<br />
Digression: Puff Pastry is made up of about 9 million layers of butter and dough. To truly fluff up, those butter layers have to be at room temperature before baking. Also, this is not a dough that likes a lot of manipulation. Do your best to treat it gently and then don't fuss with it. A lot of compression and crimping will compact the butter layers, preventing the puff. Consider yourself warned. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9mOZQ-Maz1q84gEf2b_mxva8Rm9aixIwfjnTHuQDbsIdmRlI9SCfjBQieSgh_43fSlhWOgX9V-qF_T71i0BtNDJn4DpVdSyZKVzofTcT066kkN1-N00cQlwzdL6Oz3BlWQT_SdXP8C9K/s1600/IMAG0522.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hea="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9mOZQ-Maz1q84gEf2b_mxva8Rm9aixIwfjnTHuQDbsIdmRlI9SCfjBQieSgh_43fSlhWOgX9V-qF_T71i0BtNDJn4DpVdSyZKVzofTcT066kkN1-N00cQlwzdL6Oz3BlWQT_SdXP8C9K/s320/IMAG0522.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Thaw 40 minutes and bake 400* for approximately 20 minutes."</td></tr>
</tbody></table>
An important thing to remember: Remove that foil before baking. It is simply there for freezer burn protection. I don't know if we will be eating these this weekend or in 2 weeks, so I wanted the extra level of freezer burn protection. God knows what will turn out if you bake it with the foil on. Again, you have been warned.<br />
<br />
As far as the "other considerations" mentioned in the title... One should really consider how much freezer space is available before prepping and purchasing too many things. Our new house came with a french style freezer that is narrow as hell. Luckily, I was able to cram all these in there after a good rearranging. However, there have been incidences of frozen pizzas that have to be cooked immediately due their diameter being wider than the shelves. I just had a panic attack wondering how I'm going to containers of stew that is still cooking in there. Oh well, live and learn.<br />
<br />
<div align="center">
<em>~Fin~</em></div>
KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-37230357897177156012012-08-30T16:35:00.003-05:002012-08-30T16:35:39.847-05:00Zebra Cake and Other Foolish PromisesHey cake-in-ators. Trying to reach you at least one more time before my little guy comes busting out of my belly. I am 37 weeks and 2 days. Doing okay, other than the odd contraction here and there.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHo49SRUSTH5JxXs_0wKuoQNmF_RYb98JQmOvN4_jEwoZ-dtgCx2_h-23LuJ_WkxA7M6nCtUxGnGeRkSZqZOhYH-yk7ZiV5U4FS_05t-zX360NZdFpPYqBbyxLyp_63pME5QJqDOob2qX/s1600/politics.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fea="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHo49SRUSTH5JxXs_0wKuoQNmF_RYb98JQmOvN4_jEwoZ-dtgCx2_h-23LuJ_WkxA7M6nCtUxGnGeRkSZqZOhYH-yk7ZiV5U4FS_05t-zX360NZdFpPYqBbyxLyp_63pME5QJqDOob2qX/s200/politics.jpg" width="136" /></a></div>
<br />
So my cousin is going to study abroad and is having a little shindig tomorrow. A bon voyage party, if you will. I asked if I needed to bring anything, and mistakenly suggested that I would bring a zebra cake, which by the way, she is super psyched about. What.an.idiot. If you have never seen a zebra cake, here is a preview of what it is supposed to look like:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xMrSusIq2TLau2IwrBS3Vsq0NHPVJCqxn_qxwV05OST7JzH_2SuZyq22U-fkJcXGrUY5XCEpJxdBEfygpYBTqszWzMgy-mL1SIjPtfa0AZizXxVSZjPDHN8n88tFYMmxj94_LU2kX6l0/s1600/how-to-make-a-cake-with-zebra-stripes-on-the-inside-mycakeschool-blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" fea="true" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xMrSusIq2TLau2IwrBS3Vsq0NHPVJCqxn_qxwV05OST7JzH_2SuZyq22U-fkJcXGrUY5XCEpJxdBEfygpYBTqszWzMgy-mL1SIjPtfa0AZizXxVSZjPDHN8n88tFYMmxj94_LU2kX6l0/s320/how-to-make-a-cake-with-zebra-stripes-on-the-inside-mycakeschool-blog.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Super cool, but not the most practical item to make between contractions.</td></tr>
</tbody></table>
Now, I didn't want to let her down so I am going to walk you through this wreck-in-action and hope you enjoy the ride. I didn't invent this cake, but it is all over Pintrest and the mycakeschool.com blog has its own explanation how to do it. However, I assume you guys love me more than her, so you will stick by to see how mine panned out. <br />
<br />
Now, I used a Duncan Hines classic white and devil's food cake. Some of the instructions I read for this cake called for thickening of the batter by adding less water. Unfortunately, Duncan Hines has changed the formula for its cakes since the original pin was posted. So, I had to wing it. I went ahead and made the batters per the box instructions. However, I think I should have added about 1/4 cup of water to each batter separately, as the mix was very thick, and you need a medium-thin consistency.<br />
<br />
Anyways, I mixed the batters up in two separate bowls. Next, I greased my 2, 8" round cake pans and proceeded to shovel approximately 1/4 cup of alternating batters into the center. Use a different spoon for each bowl, you don't want to blend the batters. Just keep piling them on top of each other. Bang the pan on the counter gently to help spread the batter if needed.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyS04VzYsLIf4rOkxHEY9wyyDGvjKzkvOeZotwnsx7IPSpSl0sY0DcFzjZ3rN2jbpvM9F5rPNEUv9YghXI6G7PrC3LeyH0hTBQKZOXEKFbw0Nx4Wsr0x6DK_Gehv7OJSjUgmzHoIEn3BpD/s1600/batter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" fea="true" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyS04VzYsLIf4rOkxHEY9wyyDGvjKzkvOeZotwnsx7IPSpSl0sY0DcFzjZ3rN2jbpvM9F5rPNEUv9YghXI6G7PrC3LeyH0hTBQKZOXEKFbw0Nx4Wsr0x6DK_Gehv7OJSjUgmzHoIEn3BpD/s320/batter.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meh, a good faith effort. I think if my batter had been a teensy bit thinner, <br />
I would have had the Polly Perfect concentric circles. Maybe. Oh well, Zebras aren't <br />
perfectly banded, right?</td></tr>
</tbody></table>
<br />
Fill the pans about 2/3rds of the way full and cook according to the box instructions. You will have some batter left over which you can use to make cupcakes with. I am gorging on my spares unmercifully right now. The cake will bake up in the stripe pattern you laid out. So in lieu of fighting with my crappy photo editor (still have not found an adequate replacement for my beloved Picnik.com) I will let your imagination go to to town about the results. Also, here's an important tip to remember...<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqnS73dxN5jVesm5w4NZ6x39q6n8-BMZmX9pmtx0Bimg36pDhPcK10ZFooQvJ1h8SgOifbUGZs7RT2ovYDcm93bH4FTNbUahnxbtdGJuVZO3CbTYUoGYqOSWCMOGUDKiu-fhdjMenVAbo/s1600/phone+battering.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" fea="true" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqnS73dxN5jVesm5w4NZ6x39q6n8-BMZmX9pmtx0Bimg36pDhPcK10ZFooQvJ1h8SgOifbUGZs7RT2ovYDcm93bH4FTNbUahnxbtdGJuVZO3CbTYUoGYqOSWCMOGUDKiu-fhdjMenVAbo/s320/phone+battering.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Do not drop smart phones, IPads, or any other electronics into your batter.<br />
Just a piece of friendly advice.</td></tr>
</tbody></table>
Feel free to ice the cake as you wish, just make sure to level the cake first, lest there be a repeat of the <br />
<a href="http://kerstenkolacheproject.blogspot.com/2011/05/cake-wreck-round-two.html">wall cake incident.</a> The party is tomorrow, so I'll post a slice shot from then. Happy baking.KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-71657684555765165912012-08-15T16:13:00.001-05:002012-08-15T16:13:53.815-05:00Nesting, Butcher Blocks, and BabiesSo it's been awhile. *Holds head in shame* I hope there are still a few of you out there wanting to experience the wreckiness that is my domestic life. Let me just take a moment to complain about a few things.<br />
<br />
First of all, tablets are not made for blogging. Because I only have the use of my Ipad right now, it has made it very difficult to dash of anything other than a quick picture for you guys. My PC is hooked up, but in his infinite wisdom, Jon told me to return our wireless router to AT&T when we cancelled our plan. Now we are back with them, sans the wireless router, because the PC was not hooked up when the installation guy was here. That being said, I have stolen Jon's ancient work laptop for the afternoon, and I am going to blast a post out.<br />
<br />
Just in case you were wondering, here is a few photos of my expansion:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjageQhibsS4k32BbK9SZlY0Rq_6CHWzNAhB9CEhh2saqOq8P_0QS8IChodwcmYaRYrgkYg-0lUNns1n2LsVmdgYjuRJiemm-AbIsa_A9dTLlWQFavU3UgOMDc-lpsI14omMH27gC-x2RXH/s1600/17weeks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjageQhibsS4k32BbK9SZlY0Rq_6CHWzNAhB9CEhh2saqOq8P_0QS8IChodwcmYaRYrgkYg-0lUNns1n2LsVmdgYjuRJiemm-AbIsa_A9dTLlWQFavU3UgOMDc-lpsI14omMH27gC-x2RXH/s320/17weeks.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Four months pregnant.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhHB_YYIrZDz9FvJm3kUNQBEmi2lYhsOpHmyXRTkJ6Nx4Z39fG0jGtpQHfKasw4wHnrNX07RAirCMot2xjmKeC1g2zpiljwggo3qUI9eImLKTN-EEKEkI-B46_K_79LsAhiogfb__5-CK/s1600/6months.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhHB_YYIrZDz9FvJm3kUNQBEmi2lYhsOpHmyXRTkJ6Nx4Z39fG0jGtpQHfKasw4wHnrNX07RAirCMot2xjmKeC1g2zpiljwggo3qUI9eImLKTN-EEKEkI-B46_K_79LsAhiogfb__5-CK/s320/6months.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Six Months Pregnant</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMZDxlRv10vZaM0H8vOD-1VecKVXG3emS8xiZ1GKH7rx5hVJXi5yPZJb736qOGP42Mim3bIi8GMdsDVwpkyBmhiZyTc9MH4D2-_EMFAOug5C7hy72a6gFLk_KWNj6yqdHHEU4jGx716Ho/s1600/35weeks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMZDxlRv10vZaM0H8vOD-1VecKVXG3emS8xiZ1GKH7rx5hVJXi5yPZJb736qOGP42Mim3bIi8GMdsDVwpkyBmhiZyTc9MH4D2-_EMFAOug5C7hy72a6gFLk_KWNj6yqdHHEU4jGx716Ho/s320/35weeks.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thirty-three weeks pregnant</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEQW3CNz3emAJaitq5LxmmsNIgwTif4yNo0RHQ9Xtf0a59yt2U9ZFExrT7T7BONXib__9QB8R01Ywyjys3y6d-TV28nqcp2RFt-4hhYWWIg0E5pNBhMVtSL1UBqR-xrpbK5SFxYpJikob/s1600/meeting_a_whale-264.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEQW3CNz3emAJaitq5LxmmsNIgwTif4yNo0RHQ9Xtf0a59yt2U9ZFExrT7T7BONXib__9QB8R01Ywyjys3y6d-TV28nqcp2RFt-4hhYWWIg0E5pNBhMVtSL1UBqR-xrpbK5SFxYpJikob/s320/meeting_a_whale-264.jpg" width="242" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Today...</td></tr>
</tbody></table>
I have zero energy and my memory has gone to shit. I also would like to comment about how Google has gobbled up Picnik.com, my favorite photo editing tool, and has replaced it with some where Google+ app I can't figure out in my present state. So now I'm having a hard time making cute and hilarious pictures to add here.<br />
<br />
Enough with the rant. I am nesting hard core. The house is a mess and it is driving me bat-shit crazy. We are 98% moved in, but Jon is the ultimate procrastinator. If it were up to me, the nursery would be done, and we would be worrying about how many birth announcements to order, but that is not the case.<br />
<br />
The nursery is covered with clothes because we were hoping to get a dresser off our registry. No dice. After a catastrophic prego meltdown yesterday, we went to Target to see what options were available to us. The dresser to match our set was $300 and made of what I can only assume is paper mache. In fact, all the furniture we looked at everywhere was cheap crap. After much back and forth you are not going to be believe what we settled on for a dresser/changing table:<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2HNFCFjDmHN1clEaI6KUQTEB9wHo9wBWaHc5x7h6EIeBA-73QfF0dWZFmkQ5ILRmnfyQUFN522beVJwTCVj42QLvbAqojjQK_pCoFRFen9T_xiWIemwkdbDrjrqmqrezvD4BxgFMr-Et/s1600/changing+table.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2HNFCFjDmHN1clEaI6KUQTEB9wHo9wBWaHc5x7h6EIeBA-73QfF0dWZFmkQ5ILRmnfyQUFN522beVJwTCVj42QLvbAqojjQK_pCoFRFen9T_xiWIemwkdbDrjrqmqrezvD4BxgFMr-Et/s320/changing+table.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, that is a butcher block...</td></tr>
</tbody></table>
...And NO the baby's room is not bakery or cupcake themed. Here is our rationale:<br />
<ol>
<li>That butcher block is wide enough for our changing pad (the other dresser choices were not.)</li>
<li>This piece is rated to carry a 200 lb load. Most of the dressers, like I mentioned earlier, looked like the couldn't carry the weight of canary.</li>
<li>There are pull out shelves that can hold baskets of stuff like a dresser.</li>
<li>The wheels are optional, we will be installing legs instead.</li>
<li>It is MUCH taller than the dressers we looked at, which will save our backs.</li>
<li>Finally, when baby years are over, I can hopefully use it as a craft or baking area. (After a thorough bleaching of course.)</li>
</ol>
<br />
Right now, this thing is in 500 pieces on the living room floor. I have separated the pieces into their various steps, so Jon can put it together tonight. After it is together, I can finally get the remaining nursery things put away, and focus on the rest of the house. Like my messy kitchen.<br />
<br />
All of the baby books, blogs, and websites say that at this stage of the game, you really should start freezing meals for after delivery. *Sigh* Since Jon hasn't really had a home cooked meal in the last quarter, this one is something I really need to get into gear about. I went to the grocer today and got $100 worth of goods. Hopefully, over the next coming days, you can see my efforts as I put that stuff together.<br />
<br />
Wish me luck.KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-71759232806668657022012-06-20T19:30:00.003-05:002012-06-20T19:30:46.684-05:00Pregnant, Brain Dead, Old, and UnemployedSo today marks the one month anniversary of my lay off from the hospital. Ho hum. In the days leading to my lay off, I was excited about all the new time I would have to be working on the blog. Readership has naturally plummeted since I haven't been present in say...half a decade. (slight exaggeration.) However, I have been in a bit of a slump.<br />
<br />
<div>
</div>
I turned 30 last month without much fanfare. It's hard to have a lot of excitement when your half way through a pregnancy that has only let you stopped vomiting in the last 10 days. I didn't even make a cake, or get a cake...or even want one for that matter. I am so burned out on cake it's not even funny. I blame the Wilton class for it. Once I learned that the bulk of "buttercream" icings were mostly vegetable shortening ("the more trans-fat the better your decorations will hold!") I have been on icing hiatus. I used to leave the cake to eat just that crap. Barf!<br />
<br />
<div>
</div>
Since being home, I have cooked all of one meal. I am really ashamed of myself. I've been trying to get used to the idea that I might be a stay at home mom for awhile. No judgement, just not how I thought things were going to work out. I've been reading "Stay at Home Mommy Survival Guides" to get an idea of what to expect, because all I have managed to do in the week that I have been off is get addicted to Game of Thrones.<br />
<br />
<div>
</div>
A lot of changes have been happening besides the layoff and the pregnancy. We bought a house, and the documents are in the works. Jon and I moved out of ghettosville at the end of May. I've been trying to clean and unpack as best as my body will let me. I just find that I don't have the stamina I used to. I'm 27 weeks pregnant and only now starting to get back to my pre-pregnancy weight. The baby is fine and healthy, I've just turned into a pile of goo.<br />
<br />
<div>
</div>
Well NOT TODAY.<br />
<br />
<div>
</div>
I got off my bum and decided my dear breadwinner of a hubby needed some sweets to get him through the day. Since there will be no cake, I decided to try my hands at Snickerdoodles. A Christmas favorite, due to their warm holiday spices of nutmeg and cinnamon, this little cookie is usually usurped by it's fancier friends, chocolate chip, macadamia nut, or oatmeal raisin. <br />
<br />
<div>
</div>
Snickerdoodles are relatively new in my orb of awareness, though they have been around for generations (so I've read.) I guess I thought they were a "Wal-Mart Cookie Creation" because I had only seen snickerdoodles in the pre-made dough squares offered at mass grocery chains. Every time I see something advertised as a snickerdoodle at a bake sale, they still have that squarish shape from those packaged beginnings. "Why?" I ask. After some Googling, I found they are pretty simple to make, don't require a lot of fancy ingredients, and are very quick to prepare. To me, cookies that are soft and chewy will always beat out a a crunchy cookie. I tested out this recipe and found a winner:<br />
<br />
<strong><u>Chewy Snickerdoodles</u></strong><br />
1/2 cup vegetable shortening (Crisco)<br />
1/2 cup butter (NOT margarine)<br />
1 1/2 cups of sugar<br />
2 eggs (room temperature if you have time)<br />
2 2/3 cups flour<br />
2 t of cream of tartar<br />
1 t of baking soda<br />
1/4 t salt<br />
<br />
<div>
~Topping~</div>
1 T of sugar<br />
1-2 t of cinnamon<br />
<br />
Start by getting all your ingrediants together like we've discussed a million times before. Put your butter and eggs out 30 minutes or so before you're ready to start so they will be room temperature, but not melted. If you forget to put the butter out to soften, nuke it until soft but not melted. Sometimes it helps to cut it into pieces so it doesn't stay a brick on the outside and melt in the middle.<br />
<br />
<ul>
<li>Preheat your oven to 400*</li>
<li>Mix your shortening, butter, eggs, and sugar.</li>
<li>In a seperate bowl sift your dry ingrediants together if you have a sifter. If not, it's not the end of the world.</li>
<li>Mix in the wet ingrediants to the dry.</li>
<li>In a small bowl, mix the topping sugar and cinnamon together.</li>
<li>Once everything is well incorporated, roll the dough into ping pong ball sized balls. </li>
<li>Roll the balls in the topping covering. Be generous.</li>
<li>Place the dough balls on a ungreased cookie sheet. about 2" apart. If you grease it they will be overdone on the bottom. </li>
<li>Push the balls down a little with your fingers. These babies don't spread out like other cookies.</li>
<li>Bake for 8 to 10 minutes.</li>
</ul>
Enjoy the chewy awesomeness.<br />KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com1tag:blogger.com,1999:blog-7137119859187852549.post-48787926550771849312012-05-14T13:14:00.002-05:002012-05-14T13:14:27.859-05:00"Fashion Knives" & Other Kitchen Non-Essentials<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2v2hyDlVI135i-bQ0-T0D8gexYq4QxvtRSEWAGsSS0zZqFKEHQxJyBDt9wplGMe5EC375xvAng-O4qq44aRlbBohCupDqw6SO3hcRjNj7kxTIlu23B_kn6EkDkVEtkJPWvqojJicBsBvQ/s1600/fashion+knife.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2v2hyDlVI135i-bQ0-T0D8gexYq4QxvtRSEWAGsSS0zZqFKEHQxJyBDt9wplGMe5EC375xvAng-O4qq44aRlbBohCupDqw6SO3hcRjNj7kxTIlu23B_kn6EkDkVEtkJPWvqojJicBsBvQ/s320/fashion+knife.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wow, just wow.</td></tr>
</tbody></table>
<br />KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-24716598978936098102012-04-21T13:10:00.001-05:002012-04-21T13:10:44.097-05:00Strawberry Angel Food CakeThe unseasonably warm Spring means strawberries are in season early. So, now is the time to create some of your favorite summer treats. <br />
<br />
Tips for strawberries:<br />
1) Buy them the day you want to use them. I went berry picking on Thursday afternoon, and most of my berries are already on the over ripe side.<br />
2) Wash them only when you're about to use them, the water will make them soggy faster.<br />
3) Store the berries in a single layer to to prevent bruising and sogginess. Preferably on a paper towel.<br />
4) I store my berries on the counter instead of the fridge. I think the cold damages the fruit's skin.<br />
5) Ugly berries can puréed or made into jelly. Do your best.<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7sFbcb_ZdJOGgv4f4MYDob5Hoz6Y6E6tlwPIRd0xVwOs0_pNjrC4d_nuPYsJuKh_4_JZe3eSWvtghS_-WO49RuAOIIBkEYqv9vK4iei_9xRlrMPO4-PHxuy3p7sGOXWdxfYi65M0vGkY9/s640/blogger-image-124845223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7sFbcb_ZdJOGgv4f4MYDob5Hoz6Y6E6tlwPIRd0xVwOs0_pNjrC4d_nuPYsJuKh_4_JZe3eSWvtghS_-WO49RuAOIIBkEYqv9vK4iei_9xRlrMPO4-PHxuy3p7sGOXWdxfYi65M0vGkY9/s640/blogger-image-124845223.jpg" /></a></div>KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-9057993702044894452012-04-08T13:25:00.001-05:002012-04-08T13:25:46.698-05:00The Reason I&apos;ve Been Missing for 3 Months & Other Wordlessness<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGFbzhFIHLdg9D9nhqY6XZCwwgcFhDeE1m4qmBvCrshBJiq8v-dN9h0Utd1E6xxus_5EzXm894-SSgBlxsaatavnLxh2JszMnOsk9Y6ZfCq_FKEYJyyQllJS9j18Bs7oWQVRsFykzE594/s640/blogger-image-736997540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGFbzhFIHLdg9D9nhqY6XZCwwgcFhDeE1m4qmBvCrshBJiq8v-dN9h0Utd1E6xxus_5EzXm894-SSgBlxsaatavnLxh2JszMnOsk9Y6ZfCq_FKEYJyyQllJS9j18Bs7oWQVRsFykzE594/s640/blogger-image-736997540.jpg" /></a></div>KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-21314813577237986312012-01-10T16:11:00.001-06:002012-01-10T16:11:24.604-06:00Hipster Cakes Are All the RageThe past couple of days, a friend of mine and I were plotting a surprise birthday cake to make for her husband. We thought about Lost, and Willy Wonka, and Books, and all manner of things that I am unskilled enough to try to achieve. Later, we settled on a little hipster bow-tie cake, suitable for the pocket protector wearing nerd you know and love.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW8k8Ttgt-TI-8pKnc3cT9vD8ipNqfJulfl-Mm-6KpYgS5P3icw8ycxjh8GimeeGybx3JtzxNyftQJgdvzRfD24TQ81wm_byuJxM63PvGXzdKLB00mXzzZ_s9oPB2EFtPiGzvc45NQW_F/s1600/bowtie+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW8k8Ttgt-TI-8pKnc3cT9vD8ipNqfJulfl-Mm-6KpYgS5P3icw8ycxjh8GimeeGybx3JtzxNyftQJgdvzRfD24TQ81wm_byuJxM63PvGXzdKLB00mXzzZ_s9oPB2EFtPiGzvc45NQW_F/s320/bowtie+cake.jpg" width="255" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final product</td></tr>
</tbody></table>
<br />
Now I no Ace of Cakes or whatever, but I think this little guy turned out alright. Jon and I both worked on it, as we are wont to do nowadays when I have an order. One thing we did notice is that when a cake order comes in, tension runs high. We always believe our cake looks awful. Whenever it is delivered though, it aways brings joy. After this last bout of slinging icing and obscenities, it was decided that I need to go ahead and start my cake decorating classes. The theory is I will become more comfortable with the basics and won't fret so much.<br />
<br />
I drove down to Hobby Lobby to sign up for the Wilton Decorating Course #1 a week ago, which was a feat in and of itself. The cashier was a total bonehead, but I walked out with my registration ticket in hand. Only $20 for a class! What a steal! That's when I started to read the back of my form. I forgot to pick up the supplies I needed for the class! <br />
<br />
Later that week, I trudged back to HL and started grabbing the items from the supply list. My register total: $200! I almost fell over dead. How could a 2 hour class need so much crap? Thankfully, the other wilton courses use the same stuff so I will not have to repurchase anything. Jon is demanding that I take all the courses, even the ones I think are not up my alley (i.e. "Making Icing Flowers!") These cakes look like the old lady cakes you can get from Wal-mart. I would hope I produce a more ahem...slight artistic and higher quality product than that. Jon feels that may be true, but at some point, someone will want a granny cake for Mother's Day or something. So I will acquiesce and take it next. <br />
<br />
Tonight is my first class, and I am about to head out with ym 3 bags of supplies. I'm nervous that it is going to be a complete disaster, and that I can't possibly learn enough in a 2 hour class to make a decent, plain looking cake. However, YouTube is quickly becoming a poor substitution for actual classroom instruction. So, away I go, dignity the only thing left to lose. Pictures of my work will hopefully be posted in the morning. Wish me luck!KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-73618054775525330552011-12-30T10:28:00.001-06:002011-12-30T10:30:06.523-06:00What Did Santa Bring You For the Kitchen?Well, if I ever decide to open a bakery, I think this Christmas took the cake (< see what I did there) when it comes to getting set up for it. I got about 9 million kitchen items to get the bakery started on firm ground in 2012. I think the most impressive gift I received was this:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rOtiPso7i3A/Tv3j_UdeTMI/AAAAAAAAAIc/FGqa8AqeWqQ/s1600/img1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" rea="true" src="http://1.bp.blogspot.com/-rOtiPso7i3A/Tv3j_UdeTMI/AAAAAAAAAIc/FGqa8AqeWqQ/s640/img1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Cricut Cake Machine</td></tr>
</tbody></table>
This little machine cuts fondant and "icing sheets", whatever those are. It is like the Cricut machine that people use for scrapbooking, but made for cakes. I can't wait to use it. Let's hope it works as well as it promises.<br />
<br />
Jon got me cake decorating lessons from Hobby Lobby. Those start in January and are twice a week. Very exciting. Maybe I will finally learn how to make super smooth cakes with butter cream. That is something YouTube just can't seem to teach me.<br />
<br />
My mom got me one of these from Ross. It was just so cute she couldn't pass it up.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gRBWceJSrdM/Tv3lxVnVSAI/AAAAAAAAAIo/grxKCaM-B98/s1600/Pink-Giant-Cupcake-Carrier.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" rea="true" src="http://4.bp.blogspot.com/-gRBWceJSrdM/Tv3lxVnVSAI/AAAAAAAAAIo/grxKCaM-B98/s1600/Pink-Giant-Cupcake-Carrier.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hopefully it will make cupcake transport easier.</td></tr>
</tbody></table>
<br />
Strangely enough, I got two pressure cookers, two 9" round cake pans, and two bread pans. One of the pressure cookers will have to be returned, as will the 9" cake pans. Unfortunately, the cake pans have slanted sides. That will not work for cakes that are to be stacked. You need the pans to have straight sides. I might keep one as a biscuit pan. We'll see.<br />
<br />
So... did Santa bring you for your kitchen?KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-2384548141798246982011-12-30T10:11:00.000-06:002011-12-30T10:11:11.003-06:00Grandma H's Kolache Recipe and Other DisappointmentsAs my loyal readers (all 2 of them) know, I have been trying for year to get Jon's gran to <a href="http://kerstenkolacheproject.blogspot.com/2009/12/no-help-and-other-missions.html">give me the family recipe for kolaches.</a> There's been a lot of back and forth.<br />
<br />
In comes Christmas, and our obligatory family visit. I'm sitting alone, minding my own business, when Grandma H walks up to me with the biggest smile on her face and a little, folded piece of paper in her hands. She makes me come to dining table before she explains that she is giving me something special this Christmas:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-2l0dAPj6qMw/Tv3WEo-j5rI/AAAAAAAAAIQ/ekklokUlipY/s1600/GSR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" rea="true" src="http://1.bp.blogspot.com/-2l0dAPj6qMw/Tv3WEo-j5rI/AAAAAAAAAIQ/ekklokUlipY/s200/GSR.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BEHOLD!<br />
<br />
</td></tr>
</tbody></table>
I was so excited I almost wet myself! Finally, after 6 years of begging and pleading, I finally got a copy of the recipe. Gran, all proud, smiles and moves on about her holiday party. I quickly unfold the paper and scan for a clue about what I am doing wrong all this time. Then I realize this recipe is a little...vague. What I had clutched in my hands was not a recipe, it was a list of ingredients and their measurements. No other instructions whatsoever. It was as if Santa had shit in my cereal. <br />
<br />
I finally get a chance to corner Gran and say very gently..."Um...this recipe seems to be missing the instruction portion, Gran." She laughed and said, "All you have to do is dump this stuff in a mixer. Nothing to it!" All of you that have seem my last June 11th kolache bomb know that is NOT all there is to it. So now I'm doing the delicate dance of "what is she hiding from me?" <br />
<br />
Ten minutes later she comes back over and says, "oh, you want to mix your wet ingredients first, then add them to the dry." I dive for a pen, "DOES ANYONE HAVE A BLOODY PEN!!!"<br />
<br />
Thirty minutes later she wanders back towards me with a quizzical expression, "Oh you want to make sure that you don't knead the dough. Just pat it down gently or the kolaches will be tough. I think I forgot to mention that."<br />
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</div>
<div align="left">
*me feverishly writing, and thinking, I've never seen a kolache recipe where the dough was pressed flat*</div>
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"Pressed flat, Gran?" </div>
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"Oh yes," she said. "You have to cut it with a biscuit cutter."</div>
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<br /></div>
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Now I'm beyond confused. That is TOTALLY opposite from what I learned from the Kolache Master several years ago. I sit and stew over this a Gran rejoins the party.</div>
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<br /></div>
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Later I realize, I have no idea how long to cook these for and how many I can expect to get out of a batch. Is she purposefully trying to be elusive?!</div>
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<br /></div>
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I corner Gran in the kitchen again and ask her what to bake these on and how long. She gives me a rough temperature, and says the batch will produce 4-6 dozen. That's a huge variance!</div>
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<br /></div>
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One of Jon's aunts saw me plop down in a fit of exasperation after all of this and kindly wandered over and said this: "You are never going to be able to make them the way she does, because every time you try, she will sneak behind you and put something in the bowl while you have your back turned. That's how they always come out right."</div>
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<br /></div>
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So essentially, I think I am still at square one with the kolache recipe. It's been about 6 months since my last try. I guess it's about time to try again. Perhaps I'll see if I can 1/2 the recipes I do have in order to spare my poor <strike>soul</strike> kitchen for the tempest that is kolache making.</div>
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<br /></div>KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-37829331990989284892011-12-04T16:20:00.001-06:002011-12-07T15:58:25.996-06:00Bacon CandyWell you asked forit: bacon, chocolate and caramel candy. I was supposed to make it last week for my #1 fan's birthday, but alas it was just too hectic of a week to get it together.<br />
<br />
I am making up for it this weekend by making a gagillion things at once in my tiny little kitchen. It's like Thanksgiving in the home of my <a href="http://blog.chron.com/babysteps/2010/11/obsessive-thanksgiving-prep-and-other-evidence-of-my-crazy/">favorite blogger, NeNe</a>. Here's what's going down:<br />
<br />
<ul>
<li>Burner One: Pinto Beans and Sausage</li>
<li>Burner Two: Stew </li>
<li>Burner Three: Double Boiler of chocolate</li>
<li>Burner Four: Bacon.</li>
<li>Oven: Sugar Cookie trial batch for snowflake cookie sales. </li>
<li>Microwave: Carmel sauce.</li>
<li>The Fridge...is very very afraid.</li>
</ul>
<br />
We just spent a ton on groceries, despite doing much better with stacking our coupons. I am determine not to waste any food this go round. So, today starts the cooking for the week so we can pack some of the leftovers away for another time.<br />
<br />
Right now, the bacon candy is in the fridge hardening up, but I couldn't resist breaking off a bit to show you and um...consume unmercifully. Here it is.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jSPnkvJ-FE4tNgth_P_e5MOUU08wqjNbZLR_RvlnwBAKE7GRCbSnZLPcS62HPNfjwConHkRCPI0J_hi9sKjmsSvZI8ahl-QUo7k1jdSOvoAkd9sr1E9XOw_2sH_80IYj4uvjDIm8M3H_/s1600/bacon+candy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jSPnkvJ-FE4tNgth_P_e5MOUU08wqjNbZLR_RvlnwBAKE7GRCbSnZLPcS62HPNfjwConHkRCPI0J_hi9sKjmsSvZI8ahl-QUo7k1jdSOvoAkd9sr1E9XOw_2sH_80IYj4uvjDIm8M3H_/s320/bacon+candy.jpg" width="284" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I wish I wouldn't have tried it, I might eat it all before I can sell it.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
So, the original recipe called for peanuts, but I left them out. This baby has plenty of salty and sweet textures, and the peanuts might have over done it. Not sure really, perhaps I'll offer two varieties: one with peanuts and one without. I've decided to package them in cute little cellophane bags with bows. It will be great.<br />
<br />
On a side note, I am not advocating the eating of raw dough, but I had a teensy taste of the sugar cookie dough and almost died in a flavor coma. It was like sugared butter. I don't know if these cookies are going to get far from my kitchen. I was going to decorate them in royal icing and sugar pearls, then wrap them in the cellophane bags and give them away as Christmas gifts to coworkers. I am going to have to rethink my plans here. The original recipe said that it make 60 cookies. I probably should have made the whole recipe instead of cutting down to two dozen. There's no way I could have eaten all 60...right?<br />
<br />
Are you preparing any special recipes to give away as gifts for Christmas?<br />
<br />KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com1tag:blogger.com,1999:blog-7137119859187852549.post-60769978728852739282011-11-26T10:07:00.001-06:002011-11-26T10:08:48.163-06:00Baby Shower Cake!<div><p>For a baby girl! Congrats Jen & Scott!<br>
</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHfYIKU4n7PqFNUulNQxVWvYEdas_QlI03YyC5IcG3hUkPcVFEbSJKx17zxHPpKTrOmfHOvnN0RU8lFtXlrkUoYU0Eh60mGUGEjD374R7fdJWYPQgXoPOlW3eyCXHncG_GijuFhaBz22A/' /></div>KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com1tag:blogger.com,1999:blog-7137119859187852549.post-14649433302886676782011-11-26T10:02:00.001-06:002011-11-26T10:03:46.681-06:00A Twist on the M&M Cake<div><p>Reese's pieces add a cute Halloween or Thanksgiving flair.</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNJbY3CbRVeESCcHkK4K8iJeyQsHbfq5yjiEU_lvGFe1m5U3I7VvKkruKivgs5AE7J8M09we2cVu0H9W9E78pckUbVOpKZZrXQKiUcsfCiCUQDYtC7nHPKmXlkLP0NeRaEk6P4wF2YvNl/' /></div>KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-13813866901697225302011-11-21T22:05:00.000-06:002011-11-21T22:05:24.623-06:00Cinnamon Roll Redeaux<span class="Apple-style-span" style="font-family: inherit;">I don't know why I spelled "redeaux" like that. I'm not Cajun or anything, I just think it's a funner way to spell it. Anyway, if you took a guess in the mystery dough challenge, thanks a million. The answer was cinnamon rolls. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Now you're probably thinking, "Wait! You already taught us how to make those <a href="http://kerstenkolacheproject.blogspot.com/2010/05/2-stellar-meals-1-satisfied-fiance-and.html">here</a>." Well, that is true, but I don't think I did too good of a job showing you the hands on components on that batch. So, I'm going to try to set things right by showing you one more time. This batch came out monumentally better by the way.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<b><u><span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span></u></b><br />
<b style="background-color: #fefdfa; color: #333333; font-size: small; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Dough from Scratch</span></b><br />
<div style="background-color: #fefdfa; color: #333333; font-size: 13px; line-height: 18px;">
<span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: x-small;">1 cup milk (heated approximately 1 minute in microwave)<br />1/4 cup warm water<br />1 teaspoon pure vanilla extract<br />1/2 cup butter, room temperature<br />2<span style="color: black;"> </span></span>eggs, <span style="color: black; font-size: x-small;">room temperature and beaten<br />1/2 teaspoon salt<br />1/2 cup granulated </span><span style="color: black; font-size: x-small;">sugar</span><span style="color: black; font-size: x-small;"><br />5 cups flour</span><br />2 Tablespoons of yeast</span></div>
<div style="background-color: #fefdfa; color: #333333; font-size: 13px; line-height: 18px;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="background-color: #fefdfa;">
<div style="color: #333333; font-size: 13px; line-height: 18px;">
<span style="font-size: x-small;"><b><span class="Apple-style-span" style="font-family: inherit;">Good Cinnamon filler stuff:</span></b></span></div>
<div style="color: #333333; font-size: 13px; line-height: 18px;">
<span style="font-size: x-small;"><span class="Apple-style-span" style="font-family: inherit;">1 cup firmly-packed brown sugar<br />4 to 5 tablespoons ground cinnamon </span></span><br />
<br />
<strong><span style="font-size: x-small;">Icing:</span></strong><br />
<span style="font-size: x-small;">2 oz of softened cream cheese</span><br />
<span style="font-size: x-small;">1/4 cup of softened butter</span><br />
<span style="font-size: x-small;">1/2 teaspoon of vanilla</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: x-small;">1 cup of powdered sugar</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<div style="color: #333333; line-height: 18px;">
<span class="Apple-style-span" style="font-size: x-small;"><br /></span></div>
Now, in my previous attempt, I had dumped all this Dough Stuff Ingredients in at once and turned my machine into this:<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTZZ7yF5-MYpYkrJRYmK2pdewJzEoZaemlwAesUdRgGH2f6fhYDoiU4OmKXaLE18_ILDxSU1p3ksznRjpr3KAjw5Wm-1_JvQXdlAsyt5L17NA8CBT8VUCP768D6FR9SE7QkO3Xtkol0vj/s1600/P6090007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTZZ7yF5-MYpYkrJRYmK2pdewJzEoZaemlwAesUdRgGH2f6fhYDoiU4OmKXaLE18_ILDxSU1p3ksznRjpr3KAjw5Wm-1_JvQXdlAsyt5L17NA8CBT8VUCP768D6FR9SE7QkO3Xtkol0vj/s320/P6090007.JPG" width="228" /></a></div>
<span class="Apple-style-span" style="font-size: x-small;">Yes, that is a spoon stuck in there. Don't ask.</span></td></tr>
</tbody></table>
Well, now that I was lucky enough to have a KitchenAid Mixer purchased for me during a bridal shower last year, this has never happened again. But I digress...<br />
<br />
First things first, take out the eggs and butter so they can get to room temperature. Believe it or not, there is a difference between melted and softened butter. Just don't ask me to explain what that difference is. It would bring me back to that whole flawed logic of recipes that demand unsalted butter, but then you half to add salt to them. <br />
<br />
Get your dry ingredients together and gently give them a stir to incorporate them. Next , in a separate bowl, take your eggs and give them a light beating. If your butter is still as hard as a rock, briefly nuke it til it is soft in the microwave. Microwave your milk until it is warm,, not scalding. If you pour super hot milk or water into eggs, you will get gross scrambled eggs in your rolls/cake. Not cool. Add remaining wet ingredients to the egg bowl and give them a little stir. Finally, mix everything together in your stand mixer. I recommend pouring wet into dry so flour doesn't fly all over the place. I don't know this from previous experience or anything...*no comments from the peanut gallery!*<br />
<br />
Your dough will be slightly sticky, but mostly, it will want to stick to itself. Spread a couple tablespoons of oil on your counter top, and dump your dough blob onto it. Give it a good knead for 3-5 minutes, just squishing it into self. I don't know why this step is necessary, but it's fun to do just the same. In the end you will get this nice little ball that you may have noticed I posted like 15 days ago.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJm7PYBcWH_AZvVX5LR9rGyDu-Fc2j4u-RRhB0WRYmkFTO9_DIwb5OB6YhVkPDV0BjzJuUF_rZz6oGn56Sx_iYjIXo33fNIXFR6wNRBT6F4hJCwiJqJLA3G7eftaQOOnlBYwSYM4maKyIr/s1600/IMAG0165.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJm7PYBcWH_AZvVX5LR9rGyDu-Fc2j4u-RRhB0WRYmkFTO9_DIwb5OB6YhVkPDV0BjzJuUF_rZz6oGn56Sx_iYjIXo33fNIXFR6wNRBT6F4hJCwiJqJLA3G7eftaQOOnlBYwSYM4maKyIr/s320/IMAG0165.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This post was intended to be finished by 11/14!!! </td></tr>
</tbody></table>
The next step is sprinkling a healthy portion of flour on your counter top so you can roll this bad boy into an approximately 2 foot by 1 foot, flat canvas. I have used a cup in the past, but I can't tell you awesome a rolling pin is for this task. It was like, they created those things just to roll out dough or something! Who'd a thunk it!<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1cV2KhzBsoWdpGBZz5MfSU2vvaBDpu9kQecgEvMx0yZnYQ028mwaotfuJjyu53ae4Pa7E0m3E6_Nx5-37u9l4oIbF_YUTKVYOveK7JnDc4n7AEF4Ui57MTFbRKFlBNwjK3yFsmfkqJ9o1/s1600/rolling.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1cV2KhzBsoWdpGBZz5MfSU2vvaBDpu9kQecgEvMx0yZnYQ028mwaotfuJjyu53ae4Pa7E0m3E6_Nx5-37u9l4oIbF_YUTKVYOveK7JnDc4n7AEF4Ui57MTFbRKFlBNwjK3yFsmfkqJ9o1/s320/rolling.jpg" width="190" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolling pins: Not just for whacking husbands anymore!</td></tr>
</tbody></table>
The dough is kind of elastic, so don't be afraid to keep coaxing it outward. If it tears, you can just ball it up and roll again. Just get it down to about a quarter of an inch in thickness.<br />
<br />
Next, make up the Good Cinnamon Filler Stuff using the ingredients above. Brown sugar is the only baking item that I know of where you actually want to press it into the measuring cup until it is packed like a brick. So get to it and mix that stuff up in a bowl. If you have more butter lying around, you can brush the flattened dough with some to help the sugar stick. If not, it's no big deal. Once the filler is thoroughly mixed, you can spread it on your dough canvas. Don't be stingy.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqHdNZWPI33j6ZT6v1MwPhe3qR7tynZNPto3BHeq7oIPdkMZmynq_D3auPP1mA9GwXZbyf_-1n5oohy-XgOxjI1Ay9-6JFGKC1Al093JTpO6oLTC6vZEaNwfRUO6E5NdqvLUB5zf4fzoM/s1600/spreadin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqHdNZWPI33j6ZT6v1MwPhe3qR7tynZNPto3BHeq7oIPdkMZmynq_D3auPP1mA9GwXZbyf_-1n5oohy-XgOxjI1Ay9-6JFGKC1Al093JTpO6oLTC6vZEaNwfRUO6E5NdqvLUB5zf4fzoM/s320/spreadin.jpg" width="244" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smelled so good at this point, you'll want to eat it now. <br />
But don't or you'll get the runs! (raw eggs)</td></tr>
</tbody></table>
Next is the most technical part of the whole operation. Pay attention Myrtle! You've got to roll this puppy up after just having smashed into flat submission. It will initially try to stay flat, once you get the roll started, it tends to behave. I like a lot of swirl in my roll, so I rolled the short side towards myself.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_pnDknaK3Lj7sybo6wD1FKJf9OmwqHGRa4IS_MhIN8lBTcKVudcRj0Si8wTqK9uYMZID11vxIYMdAIjQLaMooHc1mnZWtVDq93U2WHU_Fb9HWoqjO4F7UPKw5r0dhtcc2AwuKAz7Au5VV/s1600/rollup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_pnDknaK3Lj7sybo6wD1FKJf9OmwqHGRa4IS_MhIN8lBTcKVudcRj0Si8wTqK9uYMZID11vxIYMdAIjQLaMooHc1mnZWtVDq93U2WHU_Fb9HWoqjO4F7UPKw5r0dhtcc2AwuKAz7Au5VV/s320/rollup.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't worry about a little side spillage. You can always<br />
scoop it up later and sprinkle it on top.</td></tr>
</tbody></table>
Now, some people say you shouldn't roll the dough too tight, or else your rolls may rise to mountain peaks when they bake. Those people can piss off! They are too Polly Perfect for me. I like the tight roll because you get a really distinctive swirl pattern. Some may get taller, but others don't. It's not the end of the freaking world.<br />
<br />
Now that you have a swirled log of cinnamony goodness, you may notice some fat areas and thin areas. Run your hands along the log to try to get a more uniform shape. Tap the ends to squish them back to flat rounds.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfldaKsIEX1g7dQtufOrR9kDH-tNBYGh7i5ZjttxVY9-8ca-uo7WSsGwnVvrzQgSReH8FN61fYMoRK9IKKgd3-AuBtCUWyI6b4HoIKlTzM6_j1ShobeSo4lJI1LCKYzgjcykdXHo3tz57L/s1600/stretch+the+log.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfldaKsIEX1g7dQtufOrR9kDH-tNBYGh7i5ZjttxVY9-8ca-uo7WSsGwnVvrzQgSReH8FN61fYMoRK9IKKgd3-AuBtCUWyI6b4HoIKlTzM6_j1ShobeSo4lJI1LCKYzgjcykdXHo3tz57L/s320/stretch+the+log.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jon just saw this photo out of the corner of his eye and shouted,<br />
"What are you posting!!!"</td></tr>
</tbody></table>
Now, you need a very sharp, serrated knife. Pay attention, Myrtle, this is important. A dull knife will tear the dough. A non-serrated knife will pinch it down and you will lose the swirl. Do the best you can with a sawing motion, cutting the log into 1" rounds.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qFTZbdWhBJjZi7jXI5jTr-nZPWX5ydAgh6KqeNDSrRIi1SRSZ_WGtV3ppRkF2-VKF02gi74EWDmPqynBVgihi2mr-nLBQB5Bjb-25BwDCmilC7Ycz3xzqBrPlTTObGAgnVk36zKOzKl7/s1600/cut.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qFTZbdWhBJjZi7jXI5jTr-nZPWX5ydAgh6KqeNDSrRIi1SRSZ_WGtV3ppRkF2-VKF02gi74EWDmPqynBVgihi2mr-nLBQB5Bjb-25BwDCmilC7Ycz3xzqBrPlTTObGAgnVk36zKOzKl7/s320/cut.JPG" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at that awesome swirl!</td></tr>
</tbody></table>
Once the rolls are cut, you will need to place them, not touching, on a greased jelly roll pan. Put them maybe 1" apart. They will need to rise an hour at this point. As they rise, they will move to touch each other, which is what you want.<br />
<br />
Bake those bad boys at 350*F for 20 to 25 minutes. Your house will smell fantastic and you will get beautiful, beautiful rolls that look something in the neighborhood of this:<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalg0AY5a5rbU4kcniUh8yjG2R_kXLIQw7rub_HWxMYKYKwfCoMAf3sD-AJTFR4Js5ZebHPiIiTAZfxzgl8WlpUhYY5KLocUtS9aB_SovZBhB5vwvaKCoua5VvnHPSag2ew-jpQkIaADx8/s1600/swirl.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalg0AY5a5rbU4kcniUh8yjG2R_kXLIQw7rub_HWxMYKYKwfCoMAf3sD-AJTFR4Js5ZebHPiIiTAZfxzgl8WlpUhYY5KLocUtS9aB_SovZBhB5vwvaKCoua5VvnHPSag2ew-jpQkIaADx8/s320/swirl.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So beautiful, I almost cried.</td></tr>
</tbody></table>
You can go ahead and make the cream cheese icing to pour over these beauties. Or, you can continue to stare in wonder. Eat and enjoy.<br />
<br />
And, that, my friends, is the answer to the mystery of the dough blob.<br />
<br />KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-54868333880261024162011-11-13T17:25:00.001-06:002011-11-13T17:36:40.430-06:00Mystery Dough & Other Challenges<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJm7PYBcWH_AZvVX5LR9rGyDu-Fc2j4u-RRhB0WRYmkFTO9_DIwb5OB6YhVkPDV0BjzJuUF_rZz6oGn56Sx_iYjIXo33fNIXFR6wNRBT6F4hJCwiJqJLA3G7eftaQOOnlBYwSYM4maKyIr/s1600/IMAG0165.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJm7PYBcWH_AZvVX5LR9rGyDu-Fc2j4u-RRhB0WRYmkFTO9_DIwb5OB6YhVkPDV0BjzJuUF_rZz6oGn56Sx_iYjIXo33fNIXFR6wNRBT6F4hJCwiJqJLA3G7eftaQOOnlBYwSYM4maKyIr/s320/IMAG0165.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Any guesses about what I am going to be?</td></tr>
</tbody></table>
<br />KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com1tag:blogger.com,1999:blog-7137119859187852549.post-22049058946749995982011-11-12T21:34:00.001-06:002011-11-12T21:34:31.179-06:00My Number 1 Seller and Other Wordlessness<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBF4KWtfZIMeZ9nhYAr_t22MebTii1HTtF00IVjuQRtmAmIKmYQ-7fZhM4Nzq4_sIisUJzmEca_TI2xWspJCiVORXWpEweqsJH0t12nV1UOeYeRFVwTpPheR7MB5wHVxCSU0ikVcNJagb/s1600/m%2526M+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBF4KWtfZIMeZ9nhYAr_t22MebTii1HTtF00IVjuQRtmAmIKmYQ-7fZhM4Nzq4_sIisUJzmEca_TI2xWspJCiVORXWpEweqsJH0t12nV1UOeYeRFVwTpPheR7MB5wHVxCSU0ikVcNJagb/s400/m%2526M+cake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thank's 3rd Avenue Photography!</td></tr>
</tbody></table>
<br />KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-21885962041467489672011-10-17T15:17:00.000-05:002011-10-17T15:17:05.706-05:00Solving First World Problems & Other Things I Have Been Working OnThe cluttered state of my fridge and tiny cupboard were driving me crazy I decided to do a redo on each of them. This kind of brings me back to my <a href="http://kerstenkolacheproject.blogspot.com/2011/06/get-more-bang-for-your-food-budget-buck_16.html">Food Budget Series</a>. I had so much stuff cluttered up in both places, that I was having to throw away stuff that went bad (because it was hidden in the back and went bad) or compile doubles and sometimes triples of some products. What a waste of money! A fridge reset doesn't have to take forever and waste a lot of electricity. It can be knocked out in 20 minutes with the right attitude and plan.<br />
<br />
<strong><u>Getting Started on a Fridge Reset</u></strong><br />
<ul>
<li><strong>Before you even start pulling things out, think about how you utilize your fridge, and determine if anything is not working for you. </strong></li>
<ul>
<li>For example, my cakes usually take up a lot of space on a shelf, but I'm always having to juggle the cake while moving the milk, and scooting over last night's leftovers. Not to mention that sometimes it was too close for comfort to the shelf above it and I risked nicking the top layer of taller cakes. That meant when I started my fridge redo, I kept in mind that I need to change my shelf spacing so that my jug of milk and pitchers of juice could easily fit a shelf, but so could my tall cakes, while my left overs were now to be delegated to the "short" middles shelf that shares the dairy drawer.</li>
</ul>
<li><strong>Mise en place</strong></li>
<ul>
<li>What? I thought that was only for cooking? Think again. Having everything ready to go and by your side when you start your clean will make the reset faster, wasting less energy. Here is what you will most likely need:</li>
<ul>
<li>Trash can with a thick bag, or several smaller bags to throw out bad food.</li>
<li>Clorox wipes or some other cleaner that you like with plenty of rags or paper towels.</li>
<li>Cooler for temporarily housing your goods while you clean.</li>
<li>A variety of plastic storage containers and spoons for transfer of foods. (More on this later.)</li>
<li>A towel for quick clean up of spills, and to kneel on while you are doing bottom layers of the fridge.</li>
<li>Permanent marker.</li>
<li>Empty your sink, because you will be filling it with dirty containers, most likely.</li>
</ul>
</ul>
<li><strong>Ready, set, go!</strong></li>
<ul>
<li>Start with the freezer, dump your ice tray and gel ice packs into the cooler. Shut the lid on the cooler, and go quickly wash and dry ice tray. Set aside.</li>
<li>Go back the freezer, open the lid on the cooler. Open your freezer and throw anything salvageable in the cooler. Anything freezer burned, bad, or fits into the category of "we will never eat this", toss in the trash. Don't stew over decisions. Be decisive. If it takes you more than 30 seconds to decide whether or not your family will ever eat a product, toss it. Once the freezer is completely empty, wipe down the racks and door with your wipes. If the rack/ drawer needs lots of attention (i.e. a popscile melted, pooled and refroze in the bottom, pull the whole thing out and shut the freezer and cooler doors until you get it cleaned out. Once the freezer is cleaned, shut the door until further notice.</li>
<li>Next open your fridge door and start again with the sorting of foods into the cooler or into the trash. Once the fridge is empty, close the lid on the cooler.</li>
<li>Pull out all the fridge shelves and wipe the back of the fridge with a disinfecting cleaning cloth. Same with the door shelves, drawers, shelves.</li>
<li>Next, think back to your plan? Were the racks at the right level for your needs? Put the shelves back in to accommodate your needs. Shut the fridge door as it should now be squeaky clean! Good work, half way done.</li>
</ul>
<li><strong>Repack foods into more appropriately sized containers.</strong></li>
<ul>
<li>A major problem in our house is that we grab the first Tupperware we can find and package or food in it, regardless of size. We lost a lot of shelf space and viewing capabilities because of this. Check it out.</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-rqdREuqDiISLMl721eH1FvYBSx0HmBRdFJY_d26KjsPjdYpCSUIFxQpuffCxHVHxIDVMsZEZGu41Sy4Cpkm4Kxc59ecvBwxvRwIMBA4u8wxwm4xzs5Bj3nTZcUM2TuHvMlBCTsssEgL/s1600/recontainer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-rqdREuqDiISLMl721eH1FvYBSx0HmBRdFJY_d26KjsPjdYpCSUIFxQpuffCxHVHxIDVMsZEZGu41Sy4Cpkm4Kxc59ecvBwxvRwIMBA4u8wxwm4xzs5Bj3nTZcUM2TuHvMlBCTsssEgL/s320/recontainer.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three containers removed! Once 2 giant container for peanut butter cup filling reduced to a flat plastic bag.<br />
What once was a giant container of blue icing that got used little by little, now it fits in the tiny take out container.</td></tr>
</tbody></table>
</ul>
<li><strong>Use your maker to mark items as "USE FIRST!"</strong></li>
<ul>
<li>Have two open containers of mayo, BBQ sauce, milk, etc? Compile them into one jar if possible. If you can't compile them into one jar, say because they are two different flavors of BBQ sauce, take your marker and mark one in big letters that say <strong><u>USE ME FIRST</u></strong>! This should be the one that is closer to being empty, or will expire first. Make use your family understands and follows your directive. Plan meals that will utilize those last squeezes of that ketchup, or will help you use up that cup of BBQ sauce for this week. If the marker won't write on the container, you can use a patch of duct tape.</li>
</ul>
<li><strong>Replace the remaining food from your fridge with purpose, mentally noting what needs to be used right away, and putting items in more appropriately places to fit your needs.</strong></li>
<ul>
<li>Lunch meat getting a bit old? Subs for lunch. Milk about to go bad? Cereal for breakfast. Lettuce starting to wilt? Salad as a side with dinner. Ten packages of ground beef? Put two or three in the fridge to thaw for a large pot of chili that can made and frozen for later meals.</li>
<li>Kids always standing in front of the fridge for 5 minutes trying to find a snack or juice box? Put all the snacks in a drawer or a plastic bin so they can pull it out, grab it, and go.</li>
</ul>
<li><strong>Empty cooler and wipe down the other part of the fridge with a disinfecting cloth. </strong></li>
<li><strong>Your done!</strong></li>
</ul>KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-36097110497903261312011-10-17T08:00:00.000-05:002011-10-17T16:49:14.826-05:00Solving First World Problems Part II: Pantry RedoSo yesterday we tackled the fridge, today let's tackle the pantry. This time I was smart enough to do a before and after. So let's take a closer look.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxutwrhkxoB0KjGXH4SDK3shG4rhgnrH-N8ohfu7gaqnQHjR3PKKoVwJlHdKA9JjqSKJ5PEJAmmpwubdXQ3eaXTLUsBZT_v6CT0mDHnyLQuLSRGcM9nw5mPmiDPCuWERFaB6ezuKUg7OLq/s1600/Picnik+collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxutwrhkxoB0KjGXH4SDK3shG4rhgnrH-N8ohfu7gaqnQHjR3PKKoVwJlHdKA9JjqSKJ5PEJAmmpwubdXQ3eaXTLUsBZT_v6CT0mDHnyLQuLSRGcM9nw5mPmiDPCuWERFaB6ezuKUg7OLq/s640/Picnik+collage.jpg" width="365" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It may be hard to tell the improvements, but I gained an entire shelf, plus you can<br />
see the floor on the bottom. I'll give you a break down.</td></tr>
</tbody></table>
<strong><u>Getting Started on a Pantry Redo</u></strong><br />
<ul>
<li>Things you will need:</li>
<ul>
<li>Trash can for tossing expired or bad food.</li>
<li>A box for food that you are going to take to a food pantry or shelter</li>
<li>Pen and paper</li>
<li>A basket or infrequently used container.</li>
<li>Cleaning cloths to wipe up any spills.</li>
<li>Marker</li>
</ul>
<li>Pull out everything from the shelves, sorting into trash, donate, and keep. Be decisive, longer than thirty seconds to decide on an item means it needs to be tossed or donated.</li>
<li>Once all the food is out, do a quick wipe down of the shelves with your cleaning cloth.</li>
<li><strong>Inventory</strong></li>
<ul>
<li>With your pen and paper, make a quick inventory of what you are going to put back in the pantry, this will come in handy when you are <a href="http://kerstenkolacheproject.blogspot.com/2011/06/get-more-bang-for-your-food-budget-buck_20.html">planning meals</a>. Plan on using anything that is close to expiration right away, same move if you way too much of something. (I found 4 cans of corn and 4 jars of pasta sauce. Spaghetti for dinner tonight!) Tape the inventory to the inside of the pantry door and mark things off as you use them. That way you won't overbuy again.</li>
</ul>
<li><strong>Put snack foods into a basket or infrequently used container.</strong></li>
<ul>
<li>I found a Corningware container that I never used and I emptied all those boxes of granola bars, popcorn, beef jerky, etc., into that container. No more digging, all the snack food is in an easy to identify location. Bulky boxes are in the trash and not cluttering up my shelf. I also took a 3/4 eaten jar of peanuts that was hidden in back and emptied it into a zipper bag. They will be eaten quickly like this! This is also a great idea for chips. We buy the large bag that had 4 or 5 varieties. I emptied it into a basket of its own. </li>
</ul>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94SGD5ixtgSRV-qcjVDoVzvbS9Jxs7wxn04XZ56MsknVKYQeKql88W1oN4kKC6v4XVW8nxKk9CXDwlho2vnoHW5DQ947eySKzl7xL-M3Bba-5-5uOmpSJZX83-kzR1SbHW9LsVmIQ-hQn/s1600/snack+bin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94SGD5ixtgSRV-qcjVDoVzvbS9Jxs7wxn04XZ56MsknVKYQeKql88W1oN4kKC6v4XVW8nxKk9CXDwlho2vnoHW5DQ947eySKzl7xL-M3Bba-5-5uOmpSJZX83-kzR1SbHW9LsVmIQ-hQn/s320/snack+bin.jpg" width="314" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All snacks live here.</td></tr>
</tbody></table>
<ul>
<li><strong>Compile anything that you can.</strong></li>
<ul>
<li>Have two open peanut butters, boxes of pasta, or oil? Try to compile them. If you can't because they are different varieties (crunchy and smooth PB?) mark the one that is closest to being finished or expiration with the marker: EAT THIS FIRST! Make sure the family understands and follows your directives.</li>
</ul>
<li><strong>Compiled, now what?</strong></li>
<ul>
<li>Look around about what you have left. Put infrequently used or seasonal items in the upper shelves that are harder to reach. It's getting close to Thanksgiving, so you might want to leave down the pumpkin pie filling left over from last year, as well as that hot cocoa. Put anything summery away at the top if you are going to keep it. (Maybe blueberry or strawberry fillings, or sun teas).</li>
<li>Bulk items fit nicely here, too. Jon got a steal on a carton of paper towels. I got a bargain on a large container of vegetable oil. I took my smaller (easier to handle container of oil, poured the bulk oil in it to the top, the banished the giant container to the back, top of the pantry. (top left shelf of after picture)</li>
<li>Put gravy packets, chili/ taco seasoning packets, drink mixes, etc in a basket for easy identifying. I also put spices that I had double or triple of here with a note on the front of the container to check here before buying more spices. (top left in after picture)</li>
</ul>
<li><strong>Replace the food at levels according to your needs.</strong></li>
<ul>
<li>Snacks and grab-and-go foods should be at a kid's eye level if you have children. </li>
<li>Frequently used goods should be at eye level with labels turned out for quick identification.</li>
<li>Infrequently used items go close to ceiling or floor.</li>
<li>Finally, if you have a bunch of shopping bags, put them all into 1 bag. If that bag gets too full, toss out what's left over because that is just too many bags. Check out the bottom of my before after to see what a difference that made.</li>
</ul>
<li><strong>Good work! Take out the trash & drive the food to the food bank and you're done!</strong></li>
</ul>KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-32201590624842497382011-10-13T19:25:00.000-05:002011-10-13T19:25:06.724-05:00Juicing Day One Follow up<div>
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Well, I feel a little foggy. As you can probably tell from the video, I'm a little out of it. I seriously had no food cravings up until about 4:30 p.m. That was something that really surprised me. I thought for sure I would not feel full, and I guess full isn't what I should have been expecting to feel. Satisfied; satiated are more the words that describe my hunger level after my breakfast and lunch juice. I even tested my resolve by meeting a friend for lunch. He was able to eat his lunch without me eyeing like a starving dog. I was feeling pretty confident. </div>
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I made two batches of juice today. The morning's batch had more fruit (sweeter) and the evening's less fruit (more bland). The sweeter juice of this morning was easier to drink quickly, and I also made popsicles out of it for a different texture. This evening's juice was another story. I was cloudy-headed around dinner, so Jon actually made my juice for tonight. I had to sip it, because if I tried to chug it, I gagged. That really surprised me, because I have had juice all week of varying degrees of sweetness without once gagging. It could have been the combination of the tiredness and dizziness with the flavor. I hesitate to use bitter as a flavor descriptor, because that is not the right. I will have to work on trying to describe it better.</div>
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What else? The texture of the juice is thicker than water, but a little thinner than whole milk. It has very fine particulate in it, which means I had to rinse the glass right away after using it or else the particles cake on. Oh! Tomatoes and cucumbers have a very over-powering flavor in relation to other fruits and vegetables. Think V8 flavor overpowering your apple juice. Since I'm not big on either of these two veggies, I am either halving them, or adding more fruit to cover their flavor.<br />
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Sweetness is another aspect that I am working with. You are not supposed to be using a lot of fruit in your juices. Mostly green veggies. I am trying to stair step down from the sweet. It is very hard for me because I was never a big veg or fruit eater to begin with. So going from Coca Cola every day to vegetable juice is a real shocker on the palate. I think we are so used to sugary drinks in this country, that anything natural tastes bland by comparison...and it doesn't satisfy that sweet craving. The funny thing, though, is that with my more savory evening juice, I had a small apple. That apple tasted like one of the sweetest apples I have ever had. Now, I know if I had just eaten an apple any ole time, it probably wouldn't have been so sweet. It's funny how my palate is already changing to tone down the sugar.<br />
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Well, that's all for tonight. Let me know if you have any questions, I'll be more than happy to answer them.</div>
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<br /></div>KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0tag:blogger.com,1999:blog-7137119859187852549.post-71890580255837049862011-10-13T11:06:00.002-05:002011-10-13T11:09:51.997-05:00Juicing Day OneToday, I am starting my 10 day juice fast. Over the past few days I have been reducing my meals and substituting in juice instead. Today, I think I am ready to go for it. I am drinking my morning juice now, and will report more later. I'm going to need lots of support from you guys so let me hear ya!<div><br /></div><div><b><u>Stats:</u></b> </div><div>Blood pressure: High normal range</div><div>Weight: 171</div><div>Complexion: As bad as ever.</div><div>Mood: Anxious</div><div><br /></div><div><br /></div><div><br /></div>KerstenKolacheProjecthttp://www.blogger.com/profile/15667202770315368199noreply@blogger.com0