Recipe: Amaretti

These are really yummy and super simple. They're also gluten free and almost vegan, if you have a simple egg substitute then it can be. They do taste almond-y so if you aren't sure I would still try them. Good for dessert with fruit, with coffee, or on their own.

Link:amaretti
Time: 35 minutes
Servings: 2 dozen
Source: allrecipes.com

Recipe: Orzo Risotto

Risotto is typically made with rice but this recipe uses pasta instead. Really yummy but does take time to make so be careful of that. The recipe says to use shrimp but you can use anything you want I typically use chicken if it's for the main dish. you don't need to use exactly four cups of chicken stock; if you run out use what you have. I got one container of stock and was a little bit short but it still came out fine. I say just try to cover the orzo then let it cook off. This is a Costco cookbook but ingredients can come from anywhere.

Shown with chicken

2 Tbps olive oil
2 Tbsp butter
2 cups uncooked orzo pasta
1/2 cup finely chopped onion
1 1/2 tsp minced garlic
1/2 cup dry white wine
4 cups chicken stock or broth
1/4 tsp ground pepper
1/3 cup chopped fresh parsley
1 cup grated parmesan
4 cups meat:shrimp, chicken, turkey (optional)

In a large sauce pan (2 qt) heat olive oil and butter. Once the butter has melted and the oil is hot, lightly toast the orzo. Add the onion and saute until soft. Add the minced garlic and saute until fragrant.
Add the wine and cook, stirring until nearly evaporated. Add 2 cups of broth and allow to absorb. Stirring constantly. Repeat with the remaining 2 cups of broth and the pepper.
Remove from saucepan and stir in the parsley, Parmesan, and meat if desired.

Notes:
It can take about 40 minutes to make. Mostly because the orzo can take a while to absorb the chicken broth.   

Recipe: Dutch Apple Pie Bars

Photo Credit: Sarah

Notes: I slice the apples thinner rather than thicker, I also recommend using a smaller pan then recommended.

Servings: two dozen depending on size
Source: The America's Test Kitchen Family Bake Book
Hopefully this link works:
allrecipes.com Dutch Apple Pie Bars

Three Day Weekend

Saturday was a sad day. The 30 year old avocado mixer I mentioned earlier got recycled. The motor went out months ago and I have gotten a new one but it's not the same.
I made Dutch Apple Pie Bars, a big hit, as well as Orzo Risotto. Recipes to come.

Sprinkled Everywhere

Pictured: Vanilla Rum Cake, Photo Credit: Sarah

So I have discovered -- or rather rediscovered powdered sugar recently and am obsessed with using it in as many ways as I can. I don't know why but I can't get enough of it. I love the way it  leaves a sweet mess on my fingers and sprinkles on to cakes. I try to put it on just about everything including a ganache  frosting, only to watch it disappear in seconds. I tried a butter cream frosting recently and it lasted longer but I think it will remain as a last minute decoration so long as I have frosting. 

Where it Began...

I have been baking since I was little. It was always me and my grandma in my kitchen with  a 30 year old avocado-green Kitchen Aid mixer making Oatmeal-Lemon Refrigerator Cookies. She is what started it all. I joined 4-H in fourth grade and because of it have honed and advanced my skills while falling in love with baking for other people to enjoy. As I've gotten older I bake with her less sadly, but I make sure she gets a sampling of everything. Anytime I have a question she is the person I go to because she knows it all.