New Year's Eve

I just made the decision to socialize more. I'm going to force myself to have an open, positive attitude toward meeting new people - Martians, specifically. I know enough Venutians. :-)

Decision's made - I feel kinda happy about it, strangely.

I have less interest in baking.

But go see Slumdog Millionaire. It's probably closing on Thursday, since it's kinda "indie."

We don't keep that kinda movie around here for long, Dave!!!

Korovas parte deux

Today, I am attempting the Korovas again, with a better oven. Pictures to come.

I am trying the Korova cookies again (the ones that fell flat in the oven last year.) Wish me luck. I'll update with pics.

NO PICS! Messed up the recipe AGAIN! No more baking

Kitty litter cake

Last night was the Christmas party for an animal shelter where I volunteer. I could not resist this cake!! It started with the "Better than Sex II" cake recipe, where you bake a cake, put holes in and add chocolate syrup and caramel.

Then I added on strawberries and more chocolate syrup.

THEN, cover with Cool Whip, cover that with graham cracker crumbs, heath bar chips, and um, some "adornments." (They're only LIttle Debbie Fudge Rounds, with the creme center removed and rolled into a cigar shape. The inspiration for the overall look can be seen here.

Push the entire foil cake pan into a Saran Wrap-lined plastic bin along with a scoop and watch the fun start!!

It's Baklava season

Wowsers, Christmas again! For some reason, folks have been requesting my baklava since last year!

I never knew it would take off so well. Plus, I thought I had already published a post on baklava. I specifically recall taking pics. Well, here goes again. I use pistachios. Making three pans today. One with all pistachio, and two with pistachio/macadamia nut.

This is really quite a risk, as while going through the process of grinding the nuts, sifting and grinding again, the macadamia mix is getting lumpy and pasty - due to the amt of oil in these nuts.

Also, Baklava is very sensitive, flavor-wise, to any slight adjustment in ingredients. But I CANNOT resist tinkering around with recipes!!!

Pictures to come... also for the cookie exchange - I'm going with Rose Levy Beranbaum's PB cookie from her Christmas cookie book! Those things are IRRESISTIBLE!!!

UPDATE - I need to stop adjusting this recipe. It is perfect as written! The extra macadamia nuts resulted in taller baklava, which meant that the tops did not get to absorb the syrup. The one with pistachio only is making me MELT! It is SO much better!!! The only addition needed is the capful of blossom water!!!

Also, I did better this year at reducing waste, by cutting the upper layers of phyllo in half, and being careful when placing so that corners are placed more precisely. I'm still a bad cutter. But who cares?

Experiment

For all the work I put in with martha stewart recipes and epicurious, bon appetit and gourmet magazine recipes, the thing everyone has gone ape-poop over is a sweet potato adaptation of a Paula Deen gooey butter cake.

NOt only is it too simple, it starts with CAKE MIX! This really bothers me, because I like complex, challenging and difficult recipes. So I have decided to try to elevate this one with the addition of beurre noisette, candied ginger and orange zest. I will post back with the results