November 17, 2011 § Leave a comment
Looky what I made! Free pattern is Bicycle Wheels from Sew Knit Me, yarn is Wool-Ease Thick & Quick in Charcoal. The pattern is very conversational, maybe a little more than I like, but there were no errors and I absolutely love the tip on merging down your purl stitches on the last row of rib. What a great, finished look that one extra little row gives! I also really like the way it fits after being pulled together in the back…nice and slouchy without that feeling that it’s going to fall off any second. Best part? As slow as I am, this hat only took be about two and half hours of actual knitting time to work up. I feel some Generic Winter Holiday gifts coming on…
And this is what’s on my needles now:
It’s a little scarf-shawl, à la Clapotis…I’m hoping to have it done by the weekend for party-wearing (and also I have another project that I Absolutely Must be working on over the weekend, so it would be nice to have this off the needles). I started it Tuesday night just to play with the yarn (which is, naturally, unlabeled 😦 ) because it is pretty and soft, and like the way it’s turning out so well that I scribbled out the pattern and will publish it as a freebie as soon as I have the project finished.
November 15, 2011 § 2 Comments
It occurs to me that my practice of linking to online recipes rather than including them here is likely to backfire on me at some point, when a recipe gets moved or the blog I found it on is gone, or any number of other things. So, from now on, I’ll be adding those recipes to the blog as well as linking to the source. The first one of these is a scrumptious, versatile, and just stupidly easy yogurt cake, which I discovered via the magic of Pinterest. (I’ve also added my go-to bread, blackberry cobbler, and lime cupcakes to the Recipes page, so those are there now.)
The recipe I found was modified from a recipe found on another site, but I went ahead and modified it even further. I’ve made this recipe twice now, and both times I used the 170ml size yogurt that’s commonly available here in the US (I used Chobani both times, honey flavor the first time and strawberry the second). I also just used regular ol’ sugar, though the original recipe calls for caster sugar (which is much finer than regular granulated sugar). Finally, the biggest mod I made was, the first time, an accident.
Zacky and I were in the middle of throwing our ingredients into the bowl, and I popped open the fridge to grab the milk…which we were out of. We had already added both wet and dry ingredients, so stopping for a trip to the market wasn’t really an option. I asked myself: what do I have that’s liquid and non-alcoholic? The answer: apple juice. My biggest concern was for the texture of the cake, and I have to tell you, it came out incredibly moist. It was dense without being heavy, had a nice crumb while still being silky on the tongue. I so ❤ this cake. That one got eaten without any glaze or anything.
This past weekend, we had another shindig to go to and I decided to bake another one of these cakes, only to take it a step further and go with OJ, which I also used for the liquid in the glaze. As noted above, I used strawberry yogurt this time and also put some lightly macerated berries between the layers and on top. So good. Oh — one more thing: the first time, I baked the cake in an angel food cake pan, and this time I baked two rounds. Both came out just fine.
I’m gonna make another one for the party we’re going to this weekend. I think I have finally found a go-to cake recipe, and I love that it’s so, so easy. Did I mention the best part? You use the yogurt cup for all your “cup” measurments, plus it’s a one bowl recipe. Love. It.
Note: YC = Yogurt Cup
- 1 YC yogurt
- 1 YC all purpose flour
- 2 YC self rising flour (make your own)
- 2 YC sugar
- 1 YC juice (you pick the flavor!)
- 1 YC vegetable oil
- 3 eggs
- 2 tsp baking powder
Pre-heat oven to 350°. Grease a bundt, angel food cake, or two 9″ round pans. Mix all ingredients until smooth. Pour batter into prepared pan(s). Bake for 40-50 minutes (a toothpick inserted halfway between edge and center should come out clean). Allow to cool in pans, then remove and top as desired.
November 1, 2011 § Leave a comment
While skimming through posts to move over to this blog, I came across this pasta recipe that I posted over on the old blog. There is no accompanying post, but I know I posted it so I could find it again, because the pasta recipe in my Italian cookbook is kinda meh and doesn’t come together as nicely as this one. And then, of course, I promptly forgot I had done that. So, when I came across it today I thought, “Hey! I should totally put that on TD!” and so I am, because that seemed like a Really Good Idea(tm) to me, and also, will work out nicely when I put the meat sauce recipe up later this week (or possibly next week — we are still without power from the storm so I’m trying to cram getting everything done into the very limited daylight hours I have available to me). Mostly, I’m putting it over here so I can find it again (if I remember to look here instead of in a cookbook!), but you are welcome to share the fruits of my labors.
Without further ado, here is my go-to pasta recipe:
(adapted from Tyler Florence’s Pasta Dough for Ravioli)
- 1 3/4 c all-purpose flour, plus more for dusting
- 1/4 c grated pecorino romano cheese
- 1 tsp salt
- 3 large eggs, plus 1 for egg wash
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp water
Combine flour, cheese, and salt in mixer w/ dough hook. Add one egg at a time, mixing continually. Add oil. Continue mixing until dough forms a ball.
Dust work surface with flour. Turn dough out onto surface and work for 5-10 minutes, until dough is elastic. Form into a ball, wrap in plastic, and let rest for 30 minutes.
Divide dough in half and rewrap one half (to avoid drying). Form other half into a rectangle and run through pasta machine on widest setting 2-3 times. Run through middle setting 1-2 times, flouring as necessary. Lay rectangle out on floured work surface. Brush with egg wash (made by beating one egg w/ 1 Tbsp water).
Dot with filling app. 1″ apart 1/4 – 1/2″ from one long edge of pasta. Fold strip over to enclose filling. Press air out around filling. Cut apart with sharp knife. Crimp edges with fork tine. Boil for 4 minutes in well salted water.