Monday, February 28, 2011

Marshmallow Fudge Recipe

On occasion Violet of Violet LeBeaux - Tales of an Ingenue posts a recipe. Usually I absolutely fall in love with them. I was reading today and saw her new post: Marshmallow Fudge. I tinkered with it a little and this is what I came up with.

Marshmallow Fudge

1 bag of large marshmallows (16oz)
2  3.7 ounce dark chocolate bars (I liked the taste best when using a  67% and an 85% bar)
1 1/4 Tbsp butter
Microwave safe bowl (Please don't use plastic! The chemicals that leech out are no fun)

Place the butter, marshmallows, and broken up chocolate into your bowl.
Microwave for 30 seconds. Add another 10 if needed. Be careful when melting chocolate, even if it looks like its still solid, when mixed with the other ingredients it will continue to melt as you mix.
Using a plastic or metal spoon mix well until the fudge is smooth and creamy.
Let cool in the fridge (or outside if its cold and you don't have room! That's what I did.)
Cut into squares and enjoy!

Wednesday, February 23, 2011


So the Epic Macaroon Adventure was a bust. I couldn't get the batter to the right consistency. It was either too runny or too thick. I will revisit this in the future, but for now I'm giving up. I will post a recipe tomorrow, I promise, but for now I would like to direct you to my new blog: Tiny Pink Teacups

Thursday, February 17, 2011

Quick Update

So there will not be a recipe for today or tomorrow or possibly the next day. I'm going to be doing a large post about my Macaroon adventure. Its going to be step by step with pictures and everything. I'm going to be doing all the work today, and then editing tomorrow. So on Saturday or Sunday expect an Amazing Macaroon Adventure.

Wednesday, February 16, 2011

Bacon Wrapped Tofu

I made these for a bento the other day and they were delicious! I just had to share them with you lovely people.

Bacon Wrapped Tofu

1 block firm tofu
Several Strips of Bacon
Brown Sugar
Soy Sauce

Drain and rinse the tofu and then pat it dry with a paper towel. Cut into bite size pieces that are about as wide as your tofu. Wrap each piece in bacon so that the ends overlap. You can cut the bacon if needed.
Heat up a non-stick frying pan over medium-high heat. Put the bacon wrapped tofu pieces with the overlapping edges side down. Cook until crisp, then turn. Keep cooking and turning until done on all sides.
A sweet-salty variation is to add a little bit of soy sauce to the pan, and a sprinkle (maybe about 2 tsp.) of brown sugar; stir rapidly to melt the sugar, then turn the bacon-tofu in the sauce until the moisture has largely evaporated.
Eat hot or at room temperature, preferably with plain rice as part of a Japanese meal. Also a nice appetizer or sake drinking accompaniment.

Tuesday, February 15, 2011

Of Anniversaries, Garages, and Ankles.

Wow it hurts to be away for some time. Not posting yummy recipes has made me sad which actually surprises me. so I apologize for being away so long and hope you'll find my reasons good enough.

Monday, February 7th was my one year anniversary with my wonderful boyfriend. As he lives two and a half hours away and since our anniversary fell on a monday we celebrated on that Saturday. I met him around 2 and we spent hours cuddling on the couch watching movies, talking, and maybe making out just a little bit. We then got all dressed up for dinner. He wore a suit! I wore an amazing velvet mini dress and (by complete coincidence) the same tights I wore on our first date. We went to Falls Terrace in Tumwater and ended up both ordering the London Broil. Meduim rare of course. There was a wedding party there so it was loud and crowded. Either way it was still incredibly romantic. We'd tried to go there a few times before but either didn't get a reservation in time or had to cancel the reservation last minute. It was kind of nice being able to finally make it when we did. So long story short we ate amazing food and were too full for dessert. We told each other secrets and confessions we hadn't shared before. After dinner we went back to the apartment he was staying at and found two additional guests on the couch next to one of the two guys that lived there. We changed back into our jeans and staked our claim on two spost on the couch next to the others and watched Metalocalypse and Robot Chicken while they all drank terrible tasting beer. (It was like drinking acid I swear) so that was that and I drove home and watched a movie with my mom before heading off to sleep.

So this past week leads to the second reason. The garage. All by my lonesome I organized the entirety of our garage. No small feat I assure you. It took me three whole days just to organize everything and then another two days were spent painting doors and two of the walls.

So then, what happened to me today? Well I've been on my couch for the past seven hours. And when not on the couch, I've been hobbling around pathetically. Its been rainy and windy and cold so I really didn't want. To go out and get the mail. So around noon I slipped on a pair of old flats and pulled my hoodie tight around me and ran across the yard to the mailbox. I made it fine and got the mail and started on my way back to the house. Well we have a gopher problem so our ground is rather uneven. I've never had a problem with it before so I don't know if it was the rain or if I'm just clumsy, but I stepped on a bit of ground that caved in just a tiny bit which left my foot staying straight out in front of me and my body going to the left. So I hobbled my way inside and planted my butt on the couch. My day has been filled with tv and ice packs. My mom's making me a steak so I feel better.

Expect a recipe tomorrow.

Wednesday, February 2, 2011

French Onion Soup

This cold has really taken a turn for the worse. I've been pretty much bedridden for the past few days watching reruns of Bones. Well anyways, I decided to get up the other night and make my self something simple to eat instead of just raiding the fridge for leftovers and the freezer for tv-dinners. I wasn't in the mood for cutting up a chicken to make soup, so instead I decided to make onion soup.

3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
Table salt
2 cups water, plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
2 cups beef broth (They recommend Pacific Beef Broth)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons
1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruyère cheese (about 2 1/2 cups)

Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.

While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.