Holiday hangover December 30, 2008

Well, did you survive the holidays?   I would hope you actually enjoyed them instead of just surviving them.  I hate that we usually end up hanging on for dear life and trying to just “make it through.”  As for me, this year proved to be one of the busiest I’ve had in a while.  In addition to working a million hours at Christmastime for all of the parties that companies have, I have established my own clientle that I bake consistently for and they pulled out all the stops at Christmas, too.  So, I had my baking to do, along with all of the baking at work for the gazillion different parties, and the people that pay me to bake for them, too.  Aren’t I supposed to be sick of it all by now?  Call me a glutton for punishment, but I never seem to reach that point. 

I was thinking of things and ways to make it all easier….now I know this is too late for Christmas, but perhaps you can use this tip for a  future chaotic time.  I have tons of cookbooks.  I love them.  I can sit down and read them like novels, really.  However, when I need a recipe fast and I don’t wanna take the time to try and remember which cookbook I saw it in, I need an alternative.  So, I’ve created my own little computer cookbook if you will.  Here’s how it works……whenever I see a recipe online, it could be anywhere.  On a cooking website, on someone’s blog, anywhere, I highlight it, copy it, and then open up a notepad or word document and paste it into the document.  Then I title the entry with the recipe title.  I have a system of folders labeled with every type of food possible….appetizers, bars, brownies, cookies, side dishes, veggies, soups, dips, drinks….you get the idea.  Then, I save the document to the appropriate file and when I need something specific, say an appetizer, I know exactly which folder to go to.  Granted, these are different recipes than in my cookbooks, but my database grows daily and is probably more extensive now than my cookbook collection.

The point is, it doesn’t have to be hard and stressful.  Take a few shortcuts and make it easier on yourself.  Maybe that way you’ll have some time to actually enjoy it all!

By the way, what did you end up making for Christmas?

Christmas Confections December 17, 2008

Christmas is my favorite time of the year.  I know everyone says that, and I’m sure they mean it, but everyone means it in their own way and for their own reasons.  Me, being a baker, makes it the time to dust off old recipes, try out new ones and get a little crazy whippin’ up some oldies but goodies!   I love the smell in the house of baking cookies and having flour all over the counter from using cookie cutters and having frosting all over the place.  It doesn’t get much better than that.

I also love playing scientist.  Let me clarify, I love trying to conquer things that have alluded me before or things I’ve just never tried.  I especially love it when it involves a candy thermometer!  That’s when I know it’s gonna get tough!!  I relish the challenge and almost always relish the results…..I said almost.   So, I figured I’d put you up to the test and see what you can do……are you up for it?

I’ll start with an easy challenge….I’ve tried several variations of this recipe and the easiest one I’ve found is a recipe by Paula Deen called creamy caramels.  I love the thought of homemade caramels but have never had great results with it….until this recipe.  This takes a little patience but is well worth the result.  The patience comes from letting the sugar butter and syrup mixture come up to temperature slowly, so that it doesn’t scorch.   Don’t be tempted to turn up the heat to hurry the process, I promise it’s worth the wait. 

2 sticks butter,  2 1/4C packed light brown sugar, 1/8 tsp. salt,  1C white corn syrup, 1-14oz. can sweetened condensed milk, 1 tsp. pure vanilla extract

Butter a 9×9 square glass pan.  Set aside.  In a heavy saucepan, over MEDIUM heat, melt butter; stir in sugar and salt with wooden spoon.  Stir in syrup, followed by condensed milk. Using candy thermometer, cook mixture to 245 degrees, stirring constantly.   Remove from heat and stir in vanilla.  Pour into prepared pan and allow to cool completely.  While mixture is cooling, cut waxed paper or plastic wrap in rectangular pieces.  Cut cold candy into small pieces and wrap individually.  You can get as many as 100 pieces out of 1 batch because of the thickness.

Ok, there’s your first challenge……let me know if you beat it or if it beats you!!