Hmm...What to do with Stale Bread?

Dearest readers - My how our blog has gotten stale! It's like that piece of Wonder bread at the back of your pantry that everyone forgot about.... Our only excuse is that we have been up to our eyeballs in Jingle Bash applications, planning, etc. etc. (This show is going to ROCK!) So, with our focus back on our blog, I thought it'd be fun to ask my fellow teamies: What do you do with stale bread? Here's what they said:

Margaret, Three Yellow Starfish

"We use stale bread to make bread crumbs. And in Poland, we give it to babies who are teething. Under strict parental supervision of course!"

Maggie, maggie may i

"Watch my husband eat it. Seriously, that man will eat anything! He says as long as it smells good it's okay. And apparently stale bread does not smell bad. Neither did the sour cream that was way past its expiration date. And yes, I know the fastest way to get to the hospital just in case."

Alicia, La Alicia

"My fave thing to do with stale bread is feed it to the birds and ducks while I watch them."

Silla, silla soup

"Whiskey sauce bread pudding. Dunno what we're eating for dinner tonight, but I gots me an idea for dessert!" CLICK HERE FOR RECIPE

And my answer:
"Why not use it in drywall? Go green! (Right? No?)"

posted by Stephanie of tefi

Cooking with Etsy Dallas: Eat Your Veggies!

All this fresh summer produce has me getting crazy for veggies lately. I picked up some great fresh veggies at the local farmer's market. I ate tons of them raw and was ready for another way to eat them before they went bad.

So, I cut broccoli, mushrooms, red peppers and carrots into similar size pieces and added whole snow peas and the mixture below:


1 part olive oil
3 parts balsamic vinegar
salt and pepper

I used a large bowl to mix it all together and coat all the veggies. Pop them onto a baking sheet and into the oven at 350 degrees for about 30-45 minutes. Check them after 30 minutes to see if they are done enough. If not give them a few more minutes.

These are delicious as a side dish with a meal, cold as a snack, and if you chop the pieces a little smaller they work great in an omelette. Yum!

posted by Alicia Colina-Ashby / LaAlicia

Cooking With Etsy Dallas: Decadent Turtle Brownies

Here's a recipe I wanted to share with all of you with a sweet tooth! I used to make these for family gatherings a few years ago but I get requests for them to date!

Ingredients:

Brownies:
-3 ounces of unsweetened chocolate-chopped
-12 tablespoons or 1 1/2 sticks of unsalted butter, cut into pieces
-3 large eggs
-1/2 cup brown sugar
-1 cup granulated white sugar
-1 1/2 teaspoons pure vanilla extract
-1/2 cup and 2 tablespoons of all-purpose flour
-1/4 teaspoon salt

Caramel Topping:
-40 Kraft caramels (10 ounces) unwrapped
-1/2 cup of heavy whipping cream
-2 cups toasted pecan halves

Ganache Topping:
-2 ounces of semisweet chocolate, coarsely chopped
-1/4 cup heavy whipping cream

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) rectangular baking pan.

For the brownies: melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter. Meanwhile, beat the eggs and sugars with an electric or hand mixer until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Beat in the flour and salt on low. Then pour the mixture into the prepared pan and bake for about 20 minutes.

For the caramel: put the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.

For the chocolate ganache: put the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (or in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set.

Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage. Makes about 48 brownies.

My turtle brownies turned out like this:


Bon Appetit!
-Margaret of Three Yellow Starfish

Sources:
Sutton, Judith. Sweet Gratitude. Artisan. New York: 2005.
www.joyofbaking.com

Make It: Homemade Baby Food

[reposted from Stephanie's personal blog, Life With Ian]

Today I rushed home with Ian and got right down to the business of making peas. It was just about as easy as popping open a jar of Gerber. Here's how I did it:


1. Buy fresh or frozen peas.


2. Steam the little suckers for about 10 minutes on a low boil.


3. Puree with a cup or so of distilled water. You can also use the pea water from the pan; it's loaded with vitamins!


4. Work the puree through a sieve, if you please. This is optional and, honestly, not worth the time.


5. Feed fresh to baby.


6. Then freeze the rest. This bag made enough for two trays full - that's about 18 jars of the factory stuff, and it took less than 20 minutes. Easy peasy!

by Stephanie of tefi designs

Cooking With Etsy Dallas: Stuffed Peppers

Whether your trying to eat healthy but with flavor or simply looking to try something new for dinner, you can't go wrong with stuffed peppers. This is a wonderful, quick, and healthy recipe that everyone will enjoy!

Stuffed Peppers

Ingredients you will need:
2 whole peppers (either yellow, orange, or red, Green peppers don’t turn out well)
1 whole red onion
½ cup of Portobello baby mushrooms
1 tsp cracked black pepper
1 tsp salt
1 tsp oregano
1 tsp basil
2 garlic cloves or 1 Tbsp of garlic powder
2 Tbsp safflower or coconut oil

Preheat oven to 425 degrees. Slice peppers in half.

Once oven has reached 425 degrees, place peppers on a baking sheet and bake with open sides up for 20 minutes.

While the peppers are baking you need a good open frying pan. Add oil and set heat to medium. Finely dice mushrooms… I prefer using a cheese grater. Dice the entire onion. Crush the garlic and mix with mushrooms and onions in the heated pan. Add your mixture into the pan and sauté for 5 minutes. Once the onions have begun to caramelize, toss in the remaining ingredients.

*An alternative to the oil is just 1 Tbsp of water, you just have to watch and stir more often.


Once the mixture has been sautéed, the peppers should be done with their 20 minutes. Carefully take out the peppers and keep them on the baking sheet. Take your saute mixture and spoon it evenly inside the peppers and continue to bake for 10 more minutes.

The peppers had been devoured before I had a chance to take a photo of the final product but they should look something like this: (You can leave the pepper stem on but I prefer to take it off.)

Photo courtesy of Nibbledish

Enjoy!
- Margaret of Three Yellow Starfish

Stay Cool: Lemonade & Sangria

This summer is hot, hot, hot! But here in the Lone Star State, we know how to stay cool when the thermometer pushes 100 degrees plus.

Etsy Dallas is proud to bring you two simple recipes to stay cool this summer - one for the "drinkers" and one for the kids.

Larry's Sangria
1 bottle red wine; Torres Sangre De Toro
1/4 cup orange juice
1/2 cup Triple sec
1/2 cup brandy
1 sugar
1 cup Club soda

Mix all ingredients, except club soada and orange slices. Allow to sit in refrigerator for a few hours. When ready to serve, add ice-cold club soda and ice cubes. Garnish with
orange slices. Serve cold.



Dale's Lemonade (by Alicia)
1/3-1/2 cup lemon juice
1/2 cup super fine sugar
3 cups of water

Put the sugar and water in a sauce pan over medium heat. Stir until sugar is completely dissolved. Remove from heat. Let the mixture cool. Put the lemon juice and cooled simple syrup in to a pitcher. Serve over ice.

Fun Twist: Try adding a few bruised mint leaves or a handful of fresh raspberries.

posted by Stephanie

Cooking With Etsy Dallas: Cake Balls

Cake Balls have been around for many years, but this is my take on them. Nope, they are not dietetic, but a great treat when you feel like you deserve it. The possibilities are endless: chocolate dipped in chocolate, red velvet or carrot cake dipped in white chocolate. Top with sprinkles, chopped nuts, chocolate shavings...you get the idea!

One of my favorite baking blogs at the moment is http://www.bakerella.com/. Check out how she decorates red velvet cake balls in December '07. Like I said, the possibilities are endless! Beware: While cake balls are easy to make, they are a tad time consuming. Now go make some balls!

YOUR BASIC CAKE BALLS

(1) 18.25 oz box chocolate cake mix
(1) 16 oz container chocolate frosting at room temp
(1) lb bag chocolate candy wafers

Prepare the cake mix according to package directions in a 13 x 9 x 2. First important tip: let the cake cool completely! Crumble in a large bowl and stir in frosting with a fork until well blended. Will not be pretty! Place in refrigerator to chill before rolling into balls.

Use a tablespoon to scoop and form balls of the chocolate cake mixture and place on a cookie sheet lined with wax paper. If mixture becomes too soft, return to the fridge to chill. Once balls are rolled, place in freezer and leave overnight. If you do not have time to freeze overnight, leave in the refrigerator for several hours. This makes them easier to dip without breaking. If you prefer to make "cake pops," insert a lollipop stick into each cake ball before chilling.

Melt chocolate wafers in a large pyrex measuring cup in the microwave, stirring occasionally until smooth. Once the balls are chilled, dip with a toothpick in melted chocolate (only use about 1/4 of the batch at a time while the rest are in the fridge or freezer). Dip and place on wax paper to set. Add sprinkles as each ball is dipped since the chocolate sets very quickly.

GOOD TO KNOW
*Dip two different ways - (1) dip each ball in chocolate and add sprinkles quickly, before the chocolate sets, or (2) dip and leave the toothpicks in while they dry and then gently twist to remove and add a little melted chocolate and sprinkles to the top of each one.

*If making red velvet cake balls with cream cheese frosting and dipping in white chocolate candy wafers, you will need to double-dip. The first dip will be pink!

*You can mix and match cake and icing flavors, as well as different colored chocolate wafers. Bags of the candy wafers are available at Michael's, JoAnn's and Hobby Lobby in the Wilton candy section.

Sometimes I make these the size of quarters - sometimes the size of golf balls. Either pile on a cake plate or place each one in a paper muffin cup. This recipe yields approximately 72 small cake balls. Enjoy!

by brendaswhite

----------------------------

Too lazy to make cake balls yourself?
Visit The Cake Ball Company in Dallas on the southeast corner of NW Hwy and Easton. In Austin, pull on into the best dang trailer lot in town and step up to Holy Cacao's counter, located on South First Street.

Cooking with Etsy Dallas: Tiramisu Cupcakes

I came across this amazing recipe for Tiramisu Cupcakes from the book Vegan Cupcakes Take Over The World. In this book you can find 75 dairy free recipes for cupcakes that simply rule! I know, I know, when you hear the words "dairy free" it's usually followed by a groan. But I swear by this recipe and trust me! No one will ever know they are vegan or even remotley close to it. I made these for my family at a birthday party and someone actually thought they were bakery bought. I couldn't believe it!

First! Make the vegan cream cheese frosting. You will need:

1/4 cup nonhydrogogenated margarine (softened)
1/4 cup vegan cream cheese (softened)
2 cups of confectioners' sugar
1 tsp. vanilla extract

Second! Prepare the cupcake batter. You will need:

1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all purpose flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extract

Last! Finish the cupcakes. You will need:

1/3 cup espresso or strong coffee
1/3 cup Kahlua or other coffee flavored liqueur
1 tbsp cocoa powder
1/4 tsp ground cinnamon
12 chocolate covered coffee beans or chocolate chips


These do get a little messy, so serve on a little plate with a fork. They are simply to die for! Your guests will be impressed. Enjoy!

-Margaret of Three Yellow Starfish

CLICK HERE TO READ THE COMPLETE RECIPE WITH INSTRUCTIONS.

Recipe: Whiskey Sauce Bread Pudding

BREAD PUDDING

Ingredients
* 12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
* 1 tablespoon unsalted butter
* 2 cups heavy cream
* 4 cups whole milk
* 6 large eggs
* 1 3/4 cups plus 2 tablespoons light brown sugar
* 4 1/2 teaspoons pure vanilla extract
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1/4 teaspoon salt
* 1/2 cup raisins
* Confectioners' sugar, for garnish
* 1 recipe Whiskey Sauce (recipe follows)

Directions

1) Preheat the oven to 350 degrees F.

2) Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.

3) Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.

4) Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.

5) Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce (recipe follows).

WHISKEY SAUCE

Ingredients
* 2 cups heavy cream
* 1/2 cup whole milk
* 1/2 cup granulated white sugar
* 2 tablespoons cornstarch
* 3/4 cup bourbon or other whiskey
* Pinch salt
* 2 tablespoons unsalted butter

1) In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar.

2) Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry.

3) Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil,
reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.

4) Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

submitted by Silla of silla soup