Mar 042013
 

The Northwoods of Wisconsin can be very temperamental.  Kinda like a woman.  Or even a Man.  The seasons have moods all their own, and depending on what kind of a year it’s having, you just never know the wrath that it will throw at you.

Take Winter for example.  Like its 180 degree counterpart Summer, there are many temperature variations that you go through in the few months that it is around to make it either seem like eternity or not long enough, depending on your perspective and tolerance.

Winter in our part of the state/country/little piece of heaven generally starts in November.  While that month technically is still considered in the realm of Fall, once the temperatures reach a certain degree heading south on the thermometer we throw the calendar out the window and judge the season by the weather.

November can be considered “chilly” around these parts.  The temps will hover around the 40’s in the daytime and we’ll keep the ol’ woodburner going about 80 percent of the time in a normal year (which there really isn’t any “normal” about it).

December greets us with slightly cooler temps of 20-30 degrees during the day and the nights will start dipping into the teens.  The snow will start to accumulate and the winds will start biting your backside.  About this time we think “Oh, this is beautiful weather!  We’ll have a white Christmas!!

This is the start of the delusional state that affects us in order to prime our brains for the months ahead.

January brings… numb.  The snow is here and with it comes the start of 4-6 weeks of frigid temperatures and ass-biting winds.  Oh, and the sun goes on holiday and leaves it’s cousin Grey Skys O’Doom to take over.  Delusion has taken control of our bodies and we are nothing but zombies that bundle up in 4 layers of parkas and thermal underwear in order to step outside the house to venture… anywhere.

This is also the month that you will not see anyone smile unless they are fortunate enough to have smuggled some happy pills from their last trip to anywhere warm.

Warm, or course, is some place that has temperatures above 40 degrees.

Then of course February makes it’s arrival.  This month can drive a person absolutely insane.  First it flirts with the promise of an early Spring from that damn gopher in Pennsylvania only to slap us in the face.  Sure, we may have some days that spike into the 40’s but then all hopes are dashed when we are dumped on with 2 feet of snow and bone-chilling temperatures.

And the wind is colder than the Arctic Circle.  On a good day.

Let’s usher in March, shall we?  March is a bitch.  She will lead you into believing that Spring is here, but then change her mind and pimp herself out to Old Man Winter when she starts having hot flashes.

Which brings us to where we are right now, smack dab in the middle of a seasonal hormonal imbalance.  The temperatures are in the 30s during the day which feels like a frickin’ heat wave and the night’s in the teens.

Bucket

Which means it’s time to start tapping trees for Sugarbush so we can stand out in the frozen tundra for 15 hours boiling sap and not feeling our feet and hands to make maple syrup.

I’ll be standing by the fire trying to stay warm.

And dreaming about a tropical beach somewhere.

 

 

Feb 232013
 

All of my Grandkids are very special to me, but I’ll never forget the day a special little boy came into our world.

Which feels like sooooo many years ago.

11 to be exact.

Brayden

And I predict that this young man is going to have quite a few young ladies tripping over themselves just to be by his side in a couple of years.

If that isn’t happening already.

In which case, I just might have to make them fill out questionnaires to determine if they are good enough for him.

Which will not be as bad as the background check that his Mom is going to run on them.

And the lie-detector test that his step-dad will perform.

All completely normal for our family.

Happy Birthday Brayden!

 

Feb 182013
 

Saturday morning cooking shows are a great source of new and interesting recipes.

And I’m always shopping for something new to bake that doesn’t call for ingredients that I can’t pronounce or find in my neck of the woods.

So when I saw a recipe* on Trisha’s show a couple weeks ago I got very excited because a) it only had 4 ingredients in it and b) it was simple to make.  As anyone knows, these are high priorities for me.

Problem was, I didn’t have the main ingredient.  *sigh*

No worries because there was an alternate that could be used that I did have, so I got to make my own version AND give it a new name.

Without further ado, let’s get started shall we?

Our cast of characters are:

  • Cooking spray
  • 15 graham crackers
  • 2 sticks (1 cup) butter
  • 1 cup light brown sugar
  • 10 ounces semisweet chocolate chips

Here’s what you’re gonna do:

Preheat oven to 425 degrees F.

Crackers

Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the graham crackers upside down in a single layer.

I broke my crackers in half, which in hindsight wasn’t such a great idea.  Leave them whole.  Trust me on this.

Butter

In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes.

Boil

Make sure you stir this constantly so that it won’t burn.  You are making caramel, after all.

Caramel

Remove from the heat and pour over the crackers, covering them evenly.

Put the jelly-roll pan in the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully.

Chips

Remove from the oven and pour the chocolate chips over the crackers.

Chocolate

When the chips melt a bit, spread them over the crackers with a knife.

Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold.

Bars

They will form one big sheet.  Break up into pieces.  Store in an airtight container.

Bars 2

Didn’t I tell you these were simple?  And what a nice change from always grabbing a candy bar for a quick chocolate fix.

 

* The original recipe calls for saltines for that sweet/salty combination which I’m definitely going to try the next time I have an overabundance of saltines laying around.

 

Feb 152013
 

I don’t know when it happened, but it seems lately that this has turned into a foodie blog.

Not that that’s a bad thing, but I wouldn’t exactly call myself a foodie.

Love to make it, love to eat it, just not an expert at it.

But since we’re on the subject….

Rick reminded me the other day that we had a plethora of Blackberries in the freezer that we had picked last summer, and he had been craving things that he wanted me to bake with them.

I like subtle hints, don’t you?

Berries

Actually, he was right.  We did have a stockpile of Blackberries.  So much in fact that they took up the whole bottom drawer of the freezer.

And what better to put them into but muffins!

I have a recipe that I used when I baked at my store that everyone still raves about after almost 4 years.  Since it’s not “my” recipe (found it on the web) I’ve never held back in sharing it with whomever wants it.

And today, I’m gonna share it with you!

The cast of characters are:

  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 2 1/2 cups fresh fresh blueberries
  • 1/4 cup white sugar

Now this is usually the time when I step in and tell you that I didn’t follow the ingredient list exactly, but for this recipe that is not the case.  I have to admit that this one time every amount and ingredient works perfectly.

HOWEVER, there are two things that you can do differently and it won’t change the outcome one iota.  First, you don’t have to use fresh blueberries.  If you have frozen, just thaw them out and you’re good to go.  Don’t have blueberries?  No problem!  Use whatever fruit you have available:  blackberries, raspberries and peaches are fantastic!!  I always add a little of the juice to the mix to give it just a little more kick.

And that extra 1/4 cup of white sugar is to sprinkle on the top of the muffin before baking to give it a nice sugary crunch.  I’ve found that course sugar (also known as decorating sugar) is really the way to go.  I buy it from the bakery department at our local grocery store for little or nothing.

All right, on to the assembly.

Preheat oven to 375 degrees.  Grease and flour muffin pans or use paper liners.

In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy.  Add eggs one at a time and mix in.

In a separate bowl mix flour, baking powder and salt.  Add flour mixture, alternating with milk.  Mash 1/2 cup berries and stir into batter.  Fold in remaining berries.

Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar (or sprinkle with a generous pinch of course sugar).

Bake at 375 for 30 minutes.  Remove from oven and wait 20 minutes to remove from pans.

I have to pull out my rebel baking card once again and tell you that I didn’t follow their baking directions to the letter.  If you are using regular muffin tins, 30 minutes is going to be wayyyyyy to long.  I’d go 20 minutes to start.  When the tops start getting brown, stick a toothpick in the center and if it comes out clean, they are done.  If you are making the big “Texas” size muffins, then 30 minutes is about right.

Muffins

As for me, I’ve been on a muffin top kick lately so mine are done after 11-12 minutes.

Also, don’t wait 20 minutes to pull them out of the pan.  They will continue to cook while sitting in that hot metal and you will end up with an over-cooked, dry muffin.  Pop those babies out of there after a couple minutes and cool on a wire rack.  They will be hot, so please be careful!

Muffins 2

Oh.  My.  Goodness.

Is your mouth watering as much as mine?

Believe me when I tell you that a single batch of these will not last long, because your family will devour them as soon as they are cool enough to eat.