Saturday, December 6, 2008
Golden brown on the outside, soft and chewy on the inside with gooey-melty chocolate chips and a little kick of salt. It's the ultimate answer to PMS: a little chocolate, a little salt. Everyone loves the classic chocolate chip cookie, but this one is over the moon, die and go to heaven delicious. Not to puffy, not too flat.
My mom would make these cookies every December along with her Christmas candy. Actually, knowing her, she was probably done with them in October. But in any event, she would put everything out in the freezer so it would be fresh for Christmas.
Thursday, November 20, 2008
Wednesday, November 12, 2008
- I first discovered text messaging with her and Brandi. We thought it was the greatest thing ever. Then we got our bills. 10 cents a text. Ouch.
- She is from Danville. I am a Northern Californian magnet. Those people love me there. And they find me wherever I move. Can I get a witness Mary, Justin, Elizabeth, and the girl I met at bookclub last month?
- She is a co-creator (again with Brandi and myself) of acoustic night. All you BYU students out there having "acoustic night" at your house? You owe it all to us. No, really.
So my family was over at the Edgren's house for Thanksgiving one year and my younger brother, Justin, was good friends with Martha's nephew, Ben. Boys being boys and these particular boys being about 15 years old, they got into the competitive mode. They were arguing over who could eat more at Thanksgiving. Well they ate. And ate. And ate. And then Justin puked. Then he filled up another plate of food and ate again, because hey, how can you not take advantage of a second chance of eating Thanksgiving dinner and pie?
Mix first three ingredients together, cut shortening into flour mixture (I use a pastry knife) until it is uniformly the texture of cornmeal (less is more here). Pour cold water, about 2 tablespoons at a time, evenly over all and mix quickly with a fork. Shape into a ball, then divide ball into two equal pieces. Cover one ball with a towel.
Using a floured, flat napped tea towel, roll the other ball flat, evenly rolling from the center outward with a rolling pin (nonstick or silicone works best here). Be careful to keep the circle even and round as you roll. Don’t be afraid to patch, either. You will have to occasionally add flour as you roll when the dough begins to stick. When the circle becomes approximately the size of your pie tin in diameter, fold in half, and place inside the pie plate. Unfold the pie dough and adjust to fit your pie plate. Patchwork is not frowned upon.
After you have filled the pie, repeat with the other ball of dough. Place the second crust over the filling and press the two crusts together at the edge of the pie plate, sealing them to each other. Using a sharp knife, cut off both crusts evenly, slightly larger than the pie plate. Tuck the excess under the edge of the plate and crimp the edge of the crusts with your fingers in a decorative pattern all of the way around the pie. Optional: Brush egg-white over the top for a nice glossy finish. Cook until lightly browned.
Wednesday, November 5, 2008
From the lovely Melinda Cameron. My mom and Melinda have been friends since college, maybe just so that one day I would get the recipe for this salad.
Abram was so taken with this dish he named it Amy's Delight in her honor.
Wednesday, October 29, 2008
This dressing comes from the Common Grill Cookbook, and I swiped the salad from their restaurant. The recipe makes two cups of dressing, so I usually make half.
This pie - oh my, it is delicious. Probably my favorite apple pie EVER, so I'm glad to pass on the recipe. The tartness of the apples (I used Granny Smith) is perfectly complemented by the sweet caramel. You can use any pie crust, but I'm including a recipe below that doesn't require chilling the dough and has a little more sugar in it so it tastes a little bit like a cookie crust. Enjoy!
Wednesday, October 22, 2008
Let's get right to the exciting stuff. This week's guest chef is, drumroll please.... Amy Barker! Entertainer extraordinaire, that's what I call her. If you've never been to a party at Amy's house, you are missing out. The girl knows how to give out party favors. And she also knows how to make the best lemon cake I have ever tasted in my life.
Yet another recipe from my trusty Favorites: A Collection of Favorite Ivory Family Recipes cookbook. Thank goodness for the Ivorys, whoever they are. I had a friend recommend this cookbook to me. She swore that every recipe you tried would become a regular. I took her word for it and then as I was looking through, I found at least 3 or 4 recipes that my mom already had. I bet there are only 2 or 3 degrees of seperation between my mom and the Ivorys. We're practically related.
1 head green leaf lettuce, washed and torn
You can head over to Sugar and Spice for this recipe. I'm using it for a Sunday Dinner menu, but it is a perfect weeknight dinner. And by perfect weeknight dinner I mean E-A-S-Y. And tasty, of course.
This recipe makes a great side dish, but you can also serve it over baked or roasted (I prefer roasted) potatoes and make a meal out of it. I would only add shredded cheddar (as pictured above) if you are going to serve it with potatoes.
I laugh that Kristin asked me to be a "guest chef" on the cooking blog since neither I, nor anyone I know would describe me as a chef. The only thing I can make is lemon cake. This cake is good. It wins friends. It brings people together. it makes those who don't like lemon cake like lemon cake.
Wednesday, October 15, 2008
I could not be more excited for this week's post. Not only to share some delicious recipes, but because for the first time ever, You Got Served is having a Guest Chef!
Thursday, October 9, 2008
When we were little our family was friends with an older couple, the Georges. Going over to their house was a special treat because they always had cream puffs. I remember when I realized that my mom could make them too and thinking, "if you could make cream puffs, why wouldn't you make them every day of your life?"