Last month we started getting CSA boxes. We signed up for an all fruit box once a month! It took us about 2 1/2 weeks to get through all the fruit, but it was yummy!
Our second box came today with:
2lbs Bartlett Pears
2lbs Empire Apples
2 lbs Navel Citrus (Oranges)
2lbs Pinklady Apples
1.5 lbs Mandarin Oranges
1 lb Honeycomb Apples (Was suppose to be a Pomegranate but they ran out)
1 pnt Cherry Tomatoes
.5 lb Baby mixed green lettuce
We both love apples but man we got a lot!!! Anyone know any good recipes?
Wednesday, December 3, 2008
CSA - Farm Fresh to You
Friday, October 31, 2008
Happy Halloween!
HAPPY HALLOWEEN!!
And a picture of Domino from last year... She looks so tiny!
Last night we carved our pumpkins. Last year we took a picture with Domino in the pumpkin so we thought we would try again, she had another idea. hehehe Anyways heres our pictures!
And a picture of Domino from last year... She looks so tiny!
Monday, October 27, 2008
Tunnel O Fudge Pumpkin Cake
This cake came highly recommended by a friend. I want to try and make it for Thanksgiving so I thought I would try it out a month early to make sure it "tastes" okay! It turned out really good, I cant wait to make it with the frosting!!
Ingredients
2 3/4 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 sticks (1/2 pound) soft unsalted butter
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
4 large eggs, at room temperature
1 can (15 ounces) solid-pack pumpkin
2 ounces semisweet chocolate, melted
Chocolate Glaze:
1 cup heavy cream
6 ounces semisweet chocolate, chopped
1 tablespoon butter
2 3/4 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 sticks (1/2 pound) soft unsalted butter
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
4 large eggs, at room temperature
1 can (15 ounces) solid-pack pumpkin
2 ounces semisweet chocolate, melted
Chocolate Glaze:
1 cup heavy cream
6 ounces semisweet chocolate, chopped
1 tablespoon butter
Directions
Preheat the oven to 350F. Grease a 12-cup Bundt pan; dust with flour or cocoa.
In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
In a large bowl, cream the butter, both sugars and the vanilla with an electric mixer until fluffy. Add the eggs 1 at a time, beating well after each. At low speed, mix in the dry ingredients in 3 additions, alternating with the pumpkin.
Transfer 1 cup of batter to a small bowl; stir in the chocolate. Spoon 3 cups of the pumpkin batter into the prepared pan; smooth the top. Using a small spoon, make a shallow ditch in the center of the batter, forming a ring. Drop the chocolate batter into the ditch.
Cover with the remaining pumpkin batter, smoothing the top.
Bake for 45–50 minutes, until a cake tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, then turn out to cool completely. If desired, prepare Chocolate Glaze and drizzle over the cooled cake. Let stand until set.
Chocolate Glaze :
In a saucepan, bring the cream to a boil. Remove from heat. Add the chocolate and butter; stir until smooth. Let cool for 1 hour, until thickened but pourable.
Preheat the oven to 350F. Grease a 12-cup Bundt pan; dust with flour or cocoa.
In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
In a large bowl, cream the butter, both sugars and the vanilla with an electric mixer until fluffy. Add the eggs 1 at a time, beating well after each. At low speed, mix in the dry ingredients in 3 additions, alternating with the pumpkin.
Transfer 1 cup of batter to a small bowl; stir in the chocolate. Spoon 3 cups of the pumpkin batter into the prepared pan; smooth the top. Using a small spoon, make a shallow ditch in the center of the batter, forming a ring. Drop the chocolate batter into the ditch.
Cover with the remaining pumpkin batter, smoothing the top.Bake for 45–50 minutes, until a cake tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, then turn out to cool completely. If desired, prepare Chocolate Glaze and drizzle over the cooled cake. Let stand until set.
Chocolate Glaze :
In a saucepan, bring the cream to a boil. Remove from heat. Add the chocolate and butter; stir until smooth. Let cool for 1 hour, until thickened but pourable.
Mini Bacon and Potato Frittatas
Saturday night Russ and I went to a California Merlot Wine Tasting Party. For appetizers we decided to bring Mini Bacon and Potato Frittatas. They turned out very good!
Mini Bacon and Potato Frittatas
recipe from Cooking Light, December 2006
Ingredients
2 cups finely chopped peeled baking potato (about 12 ounces)
5 bacon slices (uncooked)
1/2 cup finely chopped sweet onion
1 teaspoon salt, divided
1/4 teaspoon dried thyme
1/2 cup chopped fresh chives, divided
2 tablespoons grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
7 large egg whites, lightly beaten
3 large eggs, lightly beaten
Cooking spray
6 tablespoons fat-free sour cream
Preparation
Preheat oven to 375°.
Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or
until potato is lightly brown over medium-high heat. Remove from heat; cool.
Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.
Preheat oven to 375°.
Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or
until potato is lightly brown over medium-high heat. Remove from heat; cool.Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.
Fall Decorations!
I did a major cleaning of the house on Saturday, so I took some time to take a few pictures of my fall decorations. I don't have much, hopefully next year I will have some more.
Baby Visits!
Last weekend our good friends Tav and Melissa came over to watch the Sharks game on Friday night. They brought their daughter Petra (aka Pee-wee) with them.
Here are a few pictures of her.
OH... and the Sharks won! Whohooo!
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