Sometimes I feel a bit overwhelmed; like I have too much going on and can’t catch my breath. I have two competing desires inside of me right now. The first is the desire to run out and do everything I always wanted to do, but for whatever reason I couldn’t in the past. I need to stay busy, to be occupied, to always have something planned. On the other hand, I sometimes want to run away, disappear, do nothing and hibernate for a long long time.
There are things I have to do–show up for work, mow the lawn, pay the bills, sleep–and things I want to do. On my want-to list: travel, meet new people, try new activities, make my house my own. The most limiting factor in all of this is time. I find myself staying up later and later to get everything I need to and/or want to done. I’m learning to let go, I’m learning to spend time by myself, I’m learning to not let myself get too tired or too hungry.
What does all this have to do with this week’s Tuesdays with Dorie recipe, Cottage Cheese Pufflets? The dough to these light fluffy jam-filled cookies was fussy. It did not help that I made these on a day when the outside temperature was close to 100º F (welcome to Fall in Southern California) and that that the dough is easiest to roll when it stays well-chilled. I rolled out half the dough, cut it into two-inch squares, and scooped a bit of Trader Joes mango-ginger chutney onto each. I shaped a couple into triangles as directed and ended up shaping the rest into round purses because it was easier. As for the the other half of the dough? I threw it away. Although these cookies were tasty, they weren’t worth my time and effort. I’ve got other things to do. 😛
Thank you to Jacque of Daisy Lane Cakes for hosting this week. If you would like the recipe, visit her blog or buy the book.
Next weekend I’m heading to San Francisco to attend the Blogher Food Conference. I’m excited to meet my fellow bloggers, network, and to visit some of my old haunts. And guess who is the closing speaker? David Lebovitz. Yay!
Thank you to Nasoya–maker of all-natural tofu products, noodles, wonton & egg roll wraps–for sponsoring my attendance at the conference. I’ve been a fan of their tofu, but until now have not tried their other products.
I hosted a dinner party this past Saturday and to start things off I served Toasted Goat Cheese Ravioli with Red Pepper Dip. These are super easy to make, can be assembled ahead of time, and taste outstanding. They are light and a great starter for a heavier dinner.
I found the recipe in the September/October 2009 issue of Clean Eating magazine.
TOASTED GOAT CHEESE RAVIOLI with RED PEPPER DIP
Adapted from Clean Eating magazine
- Olive Oil Cooking Spray
- 24 Nasoya wonton wrappers
- 1/3 cup soft goat cheese with herbs (I like the herb & garlic goat cheese from Trader Joes)
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1 cup roasted red peppers (from water-packed jar), patted dry & chopped
- 1/3 cup sour cream
- 2 tablespoons fresh basil, finely chopped
- Sea salt and fresh ground pepper, to taste
- Preheat oven to 400° F and coat a baking sheet with oil spray.
- Arrange wonton wrappers on flat surface. Spoon a bit of the goat cheese slightly off-center onto each wrapper. Using your fingers, wet the edges of the wrappers. Fold wonton over and press to seal.
- Place wontons on baking sheet and coat with oil spray. Sprinkle grated cheese over tops. Bake 8 to 10 minutes until wontons are golden and toasted.
- Meanwhile, make red pepper dip: place red peppers and sour cream in blender. Purée until smooth. Transfer dip to bowl and fold in basil. Season with salt and pepper.
The ravioli can be assembed ahead of time and be refrigerated for up to three days or frozen for up to 3 months. Bake them straight from the freezer, just add a couple minutes to the baking time. The red pepper dip can be made 3 days ahead too.
This week’s Sweet Melissa Sundays recipe was Orange Scented Scones. I didn’t have an orange so I made a toasted oatmeal maple version. I added whole oatmeal I toasted in the oven and instead of sugar I used maple syrup. I topped each scone with a maple glaze (powdered sugar + maple syrup). I love baking scones and this flavor combination is my favorite. If I had pecans, I would have added those too. Apparently I really need to go grocery shopping.
Thank you to Robin of Lady Craddock’s Bakery for selecting this week’s recipe. If you would like the recipe, visit her blog or buy the book.
Way back in May, King Arthur Flour offered bakers 2 pounds of all-purpose flour for free if you made something to share with others. The program was called Bake 2 Share and KAF gave away 5,000 bags in less than 24 hours. I was one of the lucky recipients.
I received the flour in late May and then as you know if you follow my blog, I was out of my house for the next 3 months. Last week I was reunited with the flour (and back in my house, yay!) and the very first thing I baked were these brownies.
I made them for my Mom who volunteers with a local chapter of The Assistance League. Every September, at the start of the school year, The Assistance League runs Operation School Bell which gives away school clothes to children in need. It’s a big undertaking and volunteers work hard all week organizing and finding clothes that fit the children. These brownies were for the volunteers.
The recipe comes from the back of the 5 lb bag of all-purpose KAF. Let me tell you about these brownies. I rarely repeat recipes because there are sooooo many I want to try. I’ve made these brownies 4 times. People love them. Ask for them. Can’t stop eating them they are so good. They are fudgy and chewy with the perfectly crackily top.
You can find the recipe HERE.
I’m so happy to be back in my house and in my kitchen. And while I appreciate the kindness and generosity of my parents during my 3 months of exile, their kitchen is very small. And the house is full of people. And I like to spread out and make a mess when I cook or bake. Because of all that it was difficult to do my weekly baking, but even harder to cook something for Vegan Tuesday.
Well, I’m back. Hee hee. 😛
This week I made vegan pancakes. Instead of eggs there is canola oil and instead of milk there is soy milk. I also spiced the pancakes with Chinese 5-spice, which I’ve been loving lately.The pancakes were wonderful.
The recipe came from Vegan with a Vengence and you can find it HERE.