Selena Robins's Blog, page 14
February 19, 2016
Life Tips
1. Relationship Tip: Ask your significant other at 6:00 a.m. how they visualize porcupines making love. This will lead to an interesting conversation.
2. Mental health Tip: DON’T read a ton of news media links. DON’T read a lot of social media posts (I know, the irony). DO read a lot of fiction. I recommend romance, but it’s all good.
3. Anti-Wrinkle Tip: Sunscreen. That’s all you need.
4. Lip Tip: Coconut oil. Tastes good and makes that pucker so smooth.
5. When life hands you lemons Tip: Add another 11 to make a dozen. For water. For salads. For inexpensive hair rinse. They smell good. They clean windows and glass better than chemical cleaners. Also good with ice, Tequila, Vodka…any happy juice.
6. Social Media Tip: Let’s turn the phrase “haters gonna hate” (seriously overdone) to “bakers gonna bake.”
7. Baking Tips: Put a heat-proof bowl of water on the bottom of your oven when baking a cake, muffins, or bread, keeps the air inside moist.
8. Weekend Tip: Hang out with your loved ones, guaranteed they’ll make you forget to look at your phone.
9. Reduce Stress Tip: Have at least one day with no technology around you. No TV. No news. Laze around with music, books, your pet….whatever recharges your batteries.
10. WIN the Lottery Tip: People who have left a review of my books have won the lottery. Seriously. Try it. What have you got to lose? ;)
Filed under: Selena's Musings, Uncategorized Tagged: baking tips, humor, Life, Life hacks, life tips, Love, reduce stress
February 13, 2016
January 31, 2016
Life Tips According to the Tao of Selena
If you follow me on Twitter, you may have read a string of tweets with the hashtag #TaoOfSelena also known as deep, philosophical thoughts (deep and philosophical is open to interpretation of course).
For those not familiar with my Twitter habits, I am pleased to share them with you here.
I hope The Tao of Selena changes your life—I know, that’s a bit dramatic, but as an Italian chick, drama is a right of passage.
If my thoughts don’t change your life, my wish is that this blog post will grant you a smile or a chuckle. It’s why I love writing so much, in hopes that my musings will provide a few minutes of entertainment.
The Tao of Selena
Nothing brings a couple closer than having separate bathrooms.
Nothing in the world is impossible. Wait, flying on your—that’s impossible. So do it in airplane, hand glider or a parachute.
A happy relationship is the union of two strong debaters.
When in doubt. Google.
Still in doubt? Check Snopes.
Treat me nice, I’ll treat you better. Treat my family, friends or me like crap—I know people.
Don’t ever argue with someone who has four siblings. They can go back and forth all day long. They’ve had experience.
Never get tired of teasing & making fun of each other. That’s what good relationships are made of.
Chocolate, music and cuddling are all cheaper than therapy and you don’t have to sit in a waiting room.
The grass is greener on the other side, because it was watered, weeded & dog poop was picked up—done without complaint.
Winter really does have snow
Every woman needs that friends(s) who is the she in her nanigans.
Every man (even a bonified “Maverick”) needs a “Goose” wingman in their corner.
When starting something new, and the challenges seem overwhelming, don’t place your faith in “what-ifs”, pour all your faith “why not?” Remember all the challenges you’ve already conquered, and go forth and do it. Whatever “it” is for you.
Filed under: Selena's Musings, Uncategorized Tagged: fun stuff, humor, Life, Relationships, Tao of Selena, Twitter
January 26, 2016
How to enjoy Hawaii for 99 cents.
That’s right.
I’ve tried magic to get to Hawaii…by twitching my nose a la Bewitched style. Didn’t work.
I tried clicking my heels three times and repeating…”there’s no place like the tropics…there’s no place like the tropics….” Didn’t work.
What did work was to write a novel and send my characters to the islands.
Now you can lose yourself in the book and escape to Paradise, inhale the saltiness and freshness of ocean’s breeze, hear the palm trees swaying in the warm breeze, bask on a white sand beach, witness spectacular sunsets, and enjoy sinfully exquisite cocktails and culinary fare, and all it takes is a click to your favorite online book retailer and 99 cents.
How did other readers enjoy escaping to Hawaii in WHAT A GIRL WANTS?
You can read a few readers thoughts here.
Slideshow of book’s aesthetics representing a few scenes.
Click to view slideshow.
A few teasers to enjoy from the book.
On Sale for 99 cents for a limited time.
Available at:
Amazon.com
Amazon.ca
Amazon.UK
Barnes & Noble
iTunes
Kobo
Samhain Publishing
Filed under: Samhain Publishing, Uncategorized, Writing Life Tagged: Books on Sale, Hawaii, humor, Romance novels, Romantic Comedy, Samhain Publishing
January 13, 2016
Looking for that special someone?
Do you have the following qualifications?
Willing to take field trips (may include stalking) to observe and interview police, hookers, military personnel, farmers, morticians, mobsters, mechanics, Walmart greeters, nuns and prison guards—if you own a pair of night vision goggles even better.
Please note: Some of the above personnel may take exception to inquiring minds and we would therefore venture into Googleland instead. After all, our partnership would be hindered by broken bones or head injuries.
Do you enjoy leisurely lunches, brainstorming ways to dispose of dead bodies, discussing angst, heartbreak, emotional baggage and new and improved ways where a couple could make love? At the same time not feel intimidated or embarrassed if by chance the luncheon conversation is overheard by bystanders?
Deal Breakers:
This is not the partnership for you if:
You won’t share your stash of chocolate.
You suffer indigestion while sharing a bottle of whine with a side order of well done rant.
You take yourself (or a potential partner) too seriously.
If there was such a thing as Match-Critique-Partner.com the above could be an ad for a writer in search of their vocational partner.
For a writer, finding a critique partner could be as daunting as finding a spouse, throw in the requirements that your critique partner must be creative, critical yet compassionate, be as passionate about your work as they are of theirs, be on call twenty-four-seven for a shoulder when bad reviews or rejections come in, be non-judgmental, understand your quirks and accept your swinging lifestyle (I’m talking about mood swings of course).
I’ve been fortunate to partner with two writers; Nancy Lauzon and Denise Agnew. We brainstorm, laugh and cry together on our writing journey.
Although we differ in our outward personalities—Nancy and Denise being the extroverts and me being the shy, demure and very serious one (admittedly, tongue is planted firmly inside cheek)—our differences have strengthened our friendship and working relationship.
Our writing strengths and weaknesses complement each other, helping us to learn from one another with the goal of producing a stronger work of fiction. Our similarities—love of family, books, laughter and chocolate are the added elements that have turned our working relationship into a strong friendship.
The main ingredient when working with a critique partner is to have one-hundred-percent trust in each other and give and take suggestions and opinions with respect for your partner’s work.
There are times when we don’t take each other’s advice, and that’s okay, as with any partnership you’re not always going to agree with everything.
Every writer has their own unique voice and perceives the world differently, and that’s a good thing—vive la difference.
A strong critique partnership embraces those differences and makes them work for the team.
The literary world can be harsh and ruthless and can wreak havoc on your writing confidence at times. A writer not only has to be her harshest critic when looking at her work objectively before submitting, but needs to believe and know that her critique partner has her back and is assured that her partner wouldn’t let her send a manuscript out that isn’t polished enough for submission.
A critique partner is someone who is willing to slay the “I suck at this” dragon when it rears its ugly head.
As with writing, the main thing is to enjoy your partnership and having someone who understands the journey, celebrate each step of the way, even something like finishing a chapter or writing a blog post.
“The desire to write grows with writing.” ~~Desiderius Erasmus
Filed under: Writing Life Tagged: Authors, critique, critique partner, editing, publishing, writing 
January 4, 2016
The secret to a perfect roast beef.
I wasn’t always a roast beef aficionado, and I’ve come a long way from exploding a roast in the oven to serving a delicious dinner, and I’m here to share my secret for the perfect roast beef.
How did I explode a roast you wonder?
I added cold white wine to the glass baking dish the roast was roasting in, and POW, explosion. The side dishes were fine, and I made a Frittata (eggs should be labeled dinner party saver) to replace the glass encrusted roast beef.
Having been raised on a Mediterranean and Italian diet, I didn’t eat much red meat, or traditional English fare, let alone cook it. My husband was raised on meat and potatoes, and thankfully he is adventurous, and assimilated quite well with the Mediterranean/Italian lifestyle. We also both love Asian cuisine, and I have mastered many Asian dishes. I’ve always loved to cook, been experimenting in the kitchen since the time I took my first steps. I’m learning new techniques all the time, and have even invented a few recipes on my own.
However, when it came to making a perfect roast beef—my anxiety levels used to reach panic attack heights.
I’m grateful for having discovered this fail-proof, always delicious way of roasting beef, and all my anxiety about serving roasts have now disappeared.
What’s the secret?
Turn your oven off.
Do NOT under any circumstances open the oven door during this process.
Yes, you read that right. I’ll explain further in the recipe below.
Perfect Roast Beef
Ingredients:
3 – 4 lbs. Inside Round Oven Roast (or a similar cut).
1/2 cup Extra Virgin Olive Oil
4 Fresh Rosemary Sprigs
1 TBSP Onion Flakes
Sea Salt
Freshly Ground Black Pepper
Directions:
In a small bowl mix together; olive oil, rosemary, onion flakes, and black pepper.
Brush the olive oil mixture all over the roast beef.
Season roast well with salt on all sides.
Place roast it in a roasting pan — fat side up.
Wrap the meat in saran wrap or if you have a big enough freezer bag and put it in fridge.
One hour before you are going to cook the roast, pre-heat oven to 500 F. Leave on for 45 minutes to 1 hour so that the oven walls get real hot.
While oven is getting real hot, remove the roast from fridge and let it come to room temperature.
Put roast in oven, then turn your oven down to 475 F
Cook at this temperature for 7 minutes per pound. Example: 3 lb roast would cook at this temperature for 21 minutes.
Then turn your oven OFF.
Then turn OVEN OFF.
This is IMPORTANT — Do not under any circumstances open the oven door for 2 1/2 hours.
Leave in oven for 2 1/2 hours. I will repeat, because it’s worth mentioning again….DO NOT open the oven door.
After 2 1/2 hours, remove roast from oven, check with a meat thermometer for preferred internal temperature. After 2 1/2 hours the roast is medium well-done, which is the standard for a roast beef.
Cover the roast well aluminum foil and let it rest for 20 minutes.
You can bake the popovers and make your gravy while meat is resting.
Recipes below.
Crowd Pleasing Popovers
(also known as Yorkshire pudding)
Ingredients:
(All ingredients should be at room temperature).
2 eggs
4 ounces egg whites
1 cup all-purpose white flour
1 cup milk
1/2 cup oil
1 tsp. salt
Directions:
Heat oven to 425 degrees.
Put muffin tins (this recipe makes 12 popovers) in the oven while it is heating up.
In a blender (or using an electric mixer) add: eggs, egg whites, milk, salt and oil and beat for about 1 minute.
Then add 1/2 the flour and beat for 1 minute.
Then add the rest of the flour and beat for about 2 minutes, ensuring all ingredients are well mixed.
The more bubbles you see, the better it is.
When oven is heated at 425F, remove muffin tins from oven and spray well with a non stick spray.
Pour equal amounts of the batter in muffin tins.
Put in oven and bake for about 20 – 25 minutes.
IMPORTANT: Do not open oven door while popovers are baking.
They will puff up and be a golden brown on top when done.
Gravy Suggestion
Ingredients:
Roast Drippings
1/4 cup dry red wine
1/2 cup beef broth
10 oz. mushrooms
Potato starch (or whatever gravy thickener of your choice)
Salt & black pepper to taste
Directions:
Saute mushrooms in a heated skillet with a bit of olive oil.
In a bowl, whisk wine, broth and drippings with the thickener of your choice.
Slowly add the liquid to the skillet, stirring constantly, and adjusting the liquid. If you need to add more liquid, your choice to add more wine or broth.
Taste for seasoning, and add salt and pepper to taste.
Whisk while it’s cooking, until smooth and the thickener is cooked, and consistency (thick or thin, your choice) is to your liking.
Aioli Sauce for Left-Over Roast Beef Sandwiches
If there is leftover roast beef you can use it for sandwiches. This Aioli sauce adds a great punch and flavor to roast beef sandwiches, and it’s fast and easy to whip up.
Directions:
Mix 3 parts olive oil mayonnaise with 1 part Dijon mustard, a couple of squeezes of lemon juice and a sprinkle of sea-salt.
Mix well.
Taste to see if you need more of anything.
You can also add 1 clove of crushed garlic if you wish.
For more recipes (over 100 family dishes), PLUS, two stories (children’s book, and a comedy short story for adults) download a sample or purchase WISHES. STITCHES & DISHES: Bundle of Family Fun.
Available on AMAZON for only $0.99
Filed under: Recipes, Uncategorized Tagged: Aioli Sauce, beef gravy, mushroom gravy, perfect roast beef, popovers, recipes, roast beef sandwiches, Yorkshire Pudding
December 30, 2015
It’s time to get lucky!
It’s the time of the year when we say goodbye to the past and welcome in a new year. Many revelers will be popping the cork and toasting 2016 with champagne, but for millions of people around the world, specific foods are enjoyed to summon good health and prosperity for the next twelve months.
Whether you are like me (and don’t buy into lucky charms, rabbit’s foot or the superstitions surrounding luck to bring you prosperity and blessings) or if you do believe—it’s all good.
It’s fun to read and experiment with folklore, and delicious cuisine.
Let’s take a tour at the different customs around the world, discovering a few places in our universe and their traditional fare to celebrate a new year.
Italy
Chiacchiere (Italian honey balls)
Chiacchiere (fried dough, dipped in honey and sprinkled in powdered sugar) is a popular recipe for New Year’s Day in Italy, and Italian homes around the world. These delicious treats can be shaped any size, however, for New Year’s they’re made into dough balls, or shaped like a doughnut to symbolize coming full circle.
Germany
Sauerkraut, Stuffed Cabbage, Cole-Slaw
In Germany it is said that cabbage will bring many blessings and wealth.
Makes me wonder if the slang word “cabbage” to mean money came from this tradition.
I love all kinds of vegetables, but ones in the cabbage family are not my favorite. I stuff grape leaves instead, and grapes are a sign of good fortune and green, so I’m covered.
Spain, Cuba, Portugal, Hungary, Austria
Pork
There may be other cultures as well as those listed in the title that believe pigs symbolize progress, because pigs always move forward, and they push their snouts forward along the ground when scrounging for food.
If you’re a vegetarian, no problem. One can consume food that is shaped like a pig (cookies, crackers and if you’re real talented, vegetable or fruit shaped little pigs).
China, Japan & other Asian Countries
Long Noodles
It’s customary to enjoy long noodles in some Asian cultures as it signifies longevity and slurping them brings you extra luck.
It’s important to keep them long, so having them in a stir fry would be appropriate.
Mexico, Spain, Philippines
Round Fruit
The most popular round fruit to eat on New Year’s Eve are grapes. Although any round fruit on New Year’s Day works as well.
In Spain, Mexico and Philippines it is tradition to eat 12 grapes at the stroke of midnight, representing good fortune and health for each month of the new year.
However, you can have 13 if you’d like, because in some European cultures and in the Philippines, 13 is a lucky number.
Southern USA
Corn Bread
The golden color of corn resembles gold nuggets.
More prosperity!
Canada
Chocolate
I decided chocolate will be Canada’s traditional food for the new year. You’ll have to help me spread the word around for this one.
Chocolate is good any time of the year, and it will balance out your life, especially if you have one in each hand.
Have some fun with International traditions & cover all your bases
One could create a menu to cover all your bases. For example: a stir fry, with lentils, sausages, corn bread, followed by grapes, chocolate and Italian dough balls for dessert.
Even if you don’t win the lottery and strike it rich after trying a few of these dishes, you’ll have won the: let’s have something different to eat on New Year’s Day win-fall.
Filed under: Uncategorized Tagged: Asia, Europe, Good luck food, New Year, traditions
December 12, 2015
Italianizing a British Favorite
Bringing two cultures together in one delicious dish
My husband and I are both first generation Canadians as our families immigrated from across the ocean—mine from Italy, his from England.
Remember the movie, Big Fat Greek Wedding? Substitute Greek for Italian and you have our families in the same situation. The rambunctious, informal side meets the formal-high-tea, quieter side. However, it didn’t take long for my husband to become an I.B.M. (Italian by Marriage) and for his family to join in with our family’s boisterous get-togethers. they even embraced the way I enjoy Italianizing many dishes—including their beloved traditional British fare….(at least that’s what they tell me), :)
One of the dishes I put an Italian spin on is Shepherd’s Pie.
This is an unforgiving (put your own twist, substitute the herbs or type of vegetables and/or meat if you wish) no-fail recipe. This is a delicious crowd pleaser, I hope you’ll give it a try.
ITALIAN SHEPHERD’S PIE
Ingredients:
For the vegetable layer:
3 zucchini (green or yellow or a mixture of both)
2 TBSP extra-virgin olive oil
1/2 cup Italian-seasoned bread crumbs
Preheat oven to 350F
Wash, dry and slice zucchini into approx. 1/4 inch rounds and put in a bowl
Drizzle zucchini rounds with olive oil, and stir to coat all the rounds
Add bread crumbs and toss to coat all the zucchini
Spread the coated zucchini onto a parchment lined baking sheet (or a baking sheet sprayed with non-stick spray).
Bake for 15 minutes.
Set aside.
For the meat layer:
1 lb. lean ground beef
1/2 lb. Italian sausage (spicy or mild, your choice)
1 shallot, minced
1/4 cup tomato sauce (or if you don’t have any, tomato paste)
1/4 vegetable broth (or chicken or beef broth, whatever you have on hand)
1/2 cup fresh basil leaves, chopped
1 sweet red pepper, chopped
In a skillet, cook the meat until browned and cooked through.
To the skillet add the sweet red pepper, shallot, tomato, broth, and stir well.
Bring the meat mixture to a boil, then reduce the heat to low, simmer for 10 – 13 minutes (you want the liquid to evaporate as much as possible)
Once done, remove from stove, stir in the fresh basil and set aside.
For the potato layer:
1 ½ lbs. potatoes (I use Yukon Gold, you can use whichever variety you enjoy)
1 cup milk
2 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup grated shredded mozzarella cheese
1/2 cup grated Parmesan cheese (this will be used later, when assembling the dish)
salt to taste
Bring a large pot of cold water (add salt to water) to boil.
Peel and rinse potatoes, cut in about 1-inch chunks and add potatoes to boiling water.
Cover pot until water boils again.
Reduce to medium heat and simmer until potatoes are tender enough to mash.
While potatoes are cooking, add milk and minced garlic to a pot. On medium-low heat, cook milk and garlic, stirring—for five minutes.
Once potatoes are done, drain them and return to the pot, then add: milk-garlic, oil, mozzarella cheese, and mash until creamy and smooth. You can add a bit more milk if desired.
Taste, and if needed, add a bit more salt.
ASSEMBLING THE DISH:
Preheat oven to 375F
Spray a baking dish with non-stick spray (I use a 9 x 13 one, or you can use an oval one, whichever you have on hand)
Spread the meat mixture at the bottom, as evenly as possible.
Add the zucchini slices on top to cover the whole dish
Top with the mashed potatoes to the edge of the baking dish, which creates a seal, preventing any of the juices from bubbling over.
Add Parmesan cheese all over the top, then smooth potatoes with spatula.
Place on the middle rack of the oven and bake for 25 – 30 minutes—until the potatoes are browned on top.
Let sit for 5 minutes, then serve with bread, salad or a side of your choice.
For more recipes (over 100 family dishes), PLUS, two stories (children’s book, and a comedy short story for adults) download a sample or purchase WISHES. STITCHES & DISHES: Bundle of Family Fun.
Available on AMAZON for only $1.50.
Filed under: Recipes Tagged: autumn recipes, Italian Recipes, Shepherd's Pie, Tasty Tuesday
December 6, 2015
It’s the most chocolately time of the year.
December is a month filled with holiday planning, and best of all, baking and creating treats for your sweet table, or to give as gifts.
The following recipes can be enjoyed any time of the year, so if you don’t have time before the holidays, you can whip them up to ring in the new year, or celebrate PJ weekend, birthday’s….any time is a good time to celebrate with chocolate.
Chocolately Baking—main ingredients fun & love.
Blog recipes include:
– Bacon Chocolate Chip Sugar Cookies
– Peanut Butter Chocolate Cups
– Paper Thin, Feather light Crepes with Chocolate Sauce
– Chocolate Chip Peanut Butter Cookies with Sea Salt
– Chocolate-Insert your Favorite Liqueur-Truffles
Bacon Chocolate Chip Sugar Cookies
Ingredients:
4 slices maple-cured bacon, cooked crisp, crumbled
2 3/4 cups all-purpose flour
1/2 tsp salt
1 1/3 cup unsalted butter, softened
2 cups sugar
1/4 cup sugar (set this aside)
2 eggs
2 tsp vanilla
1 cups good quality semi-sweet chocolate chips — you can use milk chocolate if you prefer, your choice
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, stir together: flour, baking soda, and salt, then set aside
In a separate bowl, cream together: butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the bacon bits, and vanilla. Gradually stir in the dry ingredients until just blended.
Roll the cookie dough into walnut sized balls and roll the balls in 1/4 cup of sugar.
Place cookies 2 inches apart onto cookie sheet with parchment paper (or un-greased cookie sheet), and flatten slightly, or use your favorite cookie cutter to make different shapes.
Bake for 8 to 10 minutes, until lightly browned at the edges.
Allow cookies to cool on baking sheet for 5 minutes, then remove and allow to cool on a wire rack.
Remove from baking sheet and decorate with your favorite icing.
Sprinkle the chocolate chips on top of each cookie so they stick to the icing.
Peanut Butter Chocolate Cups
Ingredients:
12 ounces Belgian Milk Chocolate (trust me, it’s worth the investment)
1 cup creamy peanut butter
paper or foiled candy cups
have your candy cups lined up and ready to be filled
Directions:
In a glass measuring cup, add chocolate about ½ way in the cup and microwave on medium high (for 1 minute, take out and stir and then put back in for another 30 seconds). Stir chocolate until it’s all melted.
When melted, immediately pour chocolate into the foiled cups, filling them only half way.
Let chocolate cool and harden.
Once hardened, add a dollop of peanut butter in the center of each cup.
Top with melted chocolate.
Let cool and then store in the fridge.
Paper Thin, Feather light Crepes with Chocolate Sauce
Ingredients:
1 cup unbleached all-purpose flour
2 TBSP sugar
1/2 tsp. salt
2 eggs, lightly beaten
1 1/2 cups milk
1/2 tsp. vanilla extract
1 tsp. ground cinnamon
1 1/2 TBSP unsalted butter, melted
1 cup good quality dark chocolate (or milk chocolate)
For Gluten-Free Crepes: Substitute the wheat flour for 1/2 Almond Flour and 1/2 Potato Flour (or you can use Gluten-free flour already
Directions:
In a bowl whisk together; flour, sugar, salt, cinnamon and cocoa.
In another bowl, add eggs, vanilla, and 1/2 cup of milk and mix well together.
Gradually add the dry mixture to the wet mixture, whisking continuously.
Then gradually add the remaining milk, still whisking continuously.
Whisk in the melted butter.
Heat your skillet over medium-high heat.
Ensure your crepe batter is smooth.
Once skillet is ready, add the batter to the center of the skillet. Tilt pan to spread batter evenly until the entire bottom is covered. When edges peel off easily and begin to brown, use a spatula and flip the crepe over (carefully). Continue continue the other side for about 20 – 30 seconds, until lightly browned.
Remove from skillet and put on a plate and make your next one. Cover each crepe with some aluminum foil until you are all done.
Melt chocolate in a double boiler, until smooth and creamy, remove from heat.
Spread your filling all over the crepe, then roll tightly, then top with melted chocolate
Crepe Filling:
Strawberries, blueberries, or if you don’t have fresh berries, then berry jam or jelly, you can also top with whipped cream, or ice-cream, sprinkled with chocolate chips, raisins or nuts.
Use your imagination, as anything goes when it comes to enjoying crepes.
Chocolate Chip Peanut Butter Cookies with Sea Salt
Ingredients:
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp. vanilla
3/4 cup peanut butter (you can use chunky peanut butter for more texture if you’d like)
1 1/4 cups flour
1/2 tsp. baking soda
1/8 tsp. table salt
2 cups milk chocolate chips (in my experience, Hershey’s milk chocolate chips are the tastiest)
Sea Salt
Directions:
In a large bowl, whisk butter and brown and white sugars together until creamy. Add the peanut butter, egg, and vanilla and mix until everything is well combined and smooth.
In a separate bowl, whisk together flour, baking soda, and table salt, then add the chocolate chips and mix together.
Slowly fold in the dry ingredients to the peanut butter mixture, until everything is combined.
Put the cookie dough in the fridge for at least 30 minutes.
Preheat oven to 350
Line a baking sheet with parchment paper.
When oven is ready, drop tablespoon-size balls of cookie dough onto cookie sheet, and press each cookie down to slightly flatten.
Bake for 9-10 minutes until set and light in color. They will appear under-done.
Remove from oven, and sprinkle each cookie with a few grains of sea salt.
Let cookies cool on the cookie sheet for 5 minutes, then transfer to a rack to cool completely.
Store at room temperature in a cookie tin.
If you can manage to make them last, they are good for 5 days in the tin.
Chocolate-Insert your Favorite Liqueur-Truffles
Ingredients:
6 ounces good quality dark chocolate
2 TBSP of unsalted butter
2 TBSP heavy cream
6 TBSPS of (choose one: Rum, Bourbon, Grand Marnier or Bailey’s or any other liqueur you like to pair with chocolate)
1 pound confectionary sugar (also known as icing sugar)
Powdered chocolate and/or chopped nuts
Optional: 2 tsp. cayenne pepper (I love the sweet and spicy mixture, so if you’re adventurous give this a try, or roll in chili peppers)
Directions:
Get all your ingredients out and measured, ready to go and cut a sheet of parchment paper on your working surface.
Using a double boiler, melt the chocolate but DO NOT let it become too hot. Put it on medium-low, just enough to melt the chocolate nicely, while you stir with a wooden spoon.
Add the butter. Mix well until butter is melted.
Add the Liqueur you have chosen plus the cream and mix well.
Gradually fold in the powdered sugar, stirring it into the chocolate (you may not even need the whole pound of sugar). What you’re looking for is a soft paste to be formed.
Turn the heat off.
Using a melon baller (or a teaspoon), form the chocolate into little balls, then roll in the chocolate powder (you can roll some in chopped nuts) and put them on the parchment paper to cool.
When done, let them cool completely and store in a tight fitting glass jar.
***
For more recipes (over 100 family dishes), PLUS, two stories (children’s book, and a comedy short story for adults) download a sample or purchase WISHES. STITCHES & DISHES: Bundle of Family Fun.
Available on AMAZON for only $0.99
From our home to yours.
Merry Christmas, Happy Hanukkah, Happy Kwanzaa,
Happy Pancha Ganapati, Bright Yuletide
Happy Holidays to all!
Filed under: Uncategorized
November 30, 2015
When Life hands you lemons.
put them in your bra (cheaper and safer than implants)
tap into your Feng Shui mood and arrange them in a vase or bowl
drop some ice cubes in a glass followed by a shot of vodka
smear them on your freckles (apparently, it is supposed to make them fade)
slice them up and hunt down a bottle of Tequila
bake them into a cake
I love lemons, not only because they are healthy, but their scent is refreshing, and they add so much flavor to any dish. This lemon cake recipe is a popular with my family and friends. It also keeps well without having to refrigerate it, that is, if you can manage to keep a few pieces for yourself when you want to curl up with a good book and a cup of tea.
The “secret ingredient” is in a small box — Jell-O. That’s right. Jell-O.
LEMON CAKE
Ingredients for Cake:
2 cups all-purpose white flour
2 tsp. baking powder
1 tsp. salt
1/2 cup un-salted butter
1 TBSP. grated fresh lemon zest
1 1/4 cups white sugar
3 large eggs
1/2 tsp. vanilla extract
1 tsp. lemon extract
1 cup milk
1 box Lemon Jell-O
Directions for cake:
Preheat oven to 350 F
Spray a 13 x 9 cake pan with non-stick spray (you could also grease and flour it if you prefer)
In a bowl sift together: Flour, baking powder and salt. Then set aside.
In another bowl, cream together the butter and lemon zest, then add the sugar and beat until the mixture is light and fluffy (about 5 minutes).
Then beat in the eggs (one at a time).
In this mixture, stir in the lemon extract and vanilla extract.
Add the flour mixture to the creamy mixture, alternating with the milk, and just mix everything until it is all incorporated.
Add the package of Jell-O into the cake mixture, and blend everything together well.
Once batter is all smooth, then pour it into the prepared pan.
Bake for 30 minutes (depending on your oven, maybe 35 minutes?)
While cake is baking, make the glaze (recipe below)
Cake is done when toothpick inserted in the middle comes out clean.
While cake is still hot, using a fork, poke holes all over the cake so that the cake will absorb the glaze you will be pouring all over the cake.
Easy to Make Lemon Cake Glaze
1 1/2 to 2 cups Icing Sugar
3 tsp. freshly squeezed lemon juice
3 to 4 TBSP water
Sift the sugar to remove any lumps in a bowl.
Slowly add the lemon juice and stir.
Slowly add the water a little at a time, and stir.
You want a smooth pour-able glaze, so you can adjust the sugar/water ratio. This does not take much water to make a smooth glaze.
Pour the glaze all over the poked with fork holes cake, and spread out evenly.
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Filed under: Recipes, Uncategorized Tagged: Baking, lemon cake, lemon Jell-O, lemons, recipes, Tasty Tuesday
