As the mother of 7 noseminers, (ages 20 years to 3 years ~ 5 girls, 2 boys) and Chief Cook and Bottle Washer (among other titles) of this brood, I find that cooking for and feeding so many takes a lot of time. Even with a culinary education, it's sti
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cookingwithanne.blogspot.com
2009 turned out to be a rather light blogging year for Cooking with Anne, but with good reason. With some of my duties stepped up at Family.com, A Thousand Soups doing fairly well and a new staff writing ...
cookingwithanne.blogspot.com
Part of a recipe developers job, beyond the creation of recipes for a specific client, is also sometimes the 'creation' of tried and true mainstays. A publisher wants their own versions of the recipes we all know and love to help fill out their database.
Drheckle Gee, I just now realized this is a different name you're on, lol. I guess I'll have to behave on this one huh?
Cooking with Anne Adding this little debate to FB: Chicken Pot Pie - peas or not?
cookingwithanne.blogspot.com
I think the first year I started blogging, which was 2005, I went into great detail about our Christmas celebrations and food. Not much changes from year to year in the department, but there are differences. ...
Jason Sturdevant How in the world do you have time to do all that you do? What a great person you are. I wish I could be half of what you are.......I miss marty I really dont have very many friends that understand me...Well keep up the angel work as usual. I started cooking again today what a mistake OH Well !!!!
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I got this recipe from a dear friend of mine, Hannah who I met over 10 years ago in an AOL chat room. No, it wasn't "Single and Looking", it was "Food Chat" where I met a ton of great people and talked about food (and silliness) all day. ...
family.go.com
the best hot chocolate ever is nearly identical to the one my own grandmother made for my four brothers and I each morning when we would visit her. It's simple, but delicious and perfect. Try this easy recipe from Disney Family.com.
family.go.com
Get 10 Christmas Cookie Recipes perfect for Santa's Plate. Choose from great cookie recipes like thumbprint cookies, oatmeal cookies, chocolate biscotti, and more!
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I've been baking for many, many years now - I was at least 10 when I started making sugar cookies and I'm not quite sure how old I was when I started making apple pies, but I know it was more than 25 years ago. ...
Cooking with Anne Hello, fans! I am going over reviews done on CWA and wanted to know if reviews were important to you as consumers. As a consumer, I do look for reviews that help me make decisions about products, but I don't want to go overboard. Are reviews important to you? How many reviews per month, if any, do you feel is acceptab...le? Thanks so much for you time, I value each of you and look forward to your answers.
I inquired of my Twitter followers the other day what they might like to have a recipe for and @lisahanockjasie asked for peppermint bark. I'd never done it before that, but I can tell you it's so very easy that there's no need to ever buy it.You need very few ingredien...ts and even less time to get this one done. I made one with white coating and one with chocolate and the kids liked both equally well. Be careful when melting chocolate or coating - you need absolutely dry equipment to start with and add the room temperature extract only after the chocolate or coating is already melted and still quite hot.The candy can be added after the extract or, as I did - after the chocolate is spread onto parchment. Adding the extra drizzle of the opposite flavor helped adhere the candy to the bark, as well.Crushing candy canes can be a challenge. I used a hammer to gently crush mine. I originally tried the food processor, but wound up with inconsistently crushed candies - some were powder and some too large. I laid them on a baking sheet and gently hammered them until they were the size I needed.Peppermint BarkMakes 2 sheets (approx. 15x15) of candy12 ounces chocolate chips or chocolate candy melts12 ounces white chocolate chips or white candy coating1 teaspoon peppermint extract or several drops peppermint oil4 candy canes, crushed1. Set aside 1/4 cup of both types of candy melts.2. Melt each color of chocolate separately either in the microwave or in a double boiler. If using a double boiler the water in the bottom pot should NOT be boiling, but simmering. Even steam from the bottom pot can cause the chocolate to seize.3. Once the chocolate is melted, add a teaspoon of peppermint oil to each color and stir thoroughly but very gently. Overworked chocolate is not a good thing.4. Spread the chocolate to desired thickness on parchment paper spread flat.5. Top with chopped candies.6. Melt reserved chips or coating and drizzle alternate colors over each. Drizzle white over chocolate and chocolate over white.7. Let cool and dry completely before cutting with a very sharp knife or breaking into pieces.© 2009 cookingwithanne.com. This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement.
cookingwithanne.blogspot.com
I inquired of my Twitter followers the other day what they might like to have a recipe for and @lisahanockjasie asked for peppermint bark. I'd never done it before that, but I can tell you it's so very ...
Did you know there is a National Brownie Day? Well, there is and today is it. Grab yourself a brownie and feel no guilt. I love an excuse to have chocolate and I wholeheartledly embrace this celebration!Embrace it with me and leave a comment with contact information her...e for a chance to win a $30 gift card for Cheryl&Co.. That's right - thirty dollars to spend on thick, rich brownies or decadently iced cookies or any number of delectable treats offered up by Cheryl&Co. If you need more convincing, visit the website and if you don't rush right back to comment, then there's no help for you.In the meantime, this recipe is a favorite at our house - rich and gooey brownies the kids can never get enough of.Decadent BrowniesMakes one 9x13 pan2 sticks unsalted butter2 cups granulated sugar1 teaspoon vanilla extract4 large eggs - slightly beaten3/4 cup dark cocoa powder1 cup flourPreheat oven to 350 degrees F. Put butter into 9x13 pan and place in oven until butter is melted.Pour butter into a large bowl and add sugar. Stir until well blended. Add vanilla and eggs and stir well. Add cocoa powder and blend until smooth.Sift in flour and stir gently until combined.Pour into prepared pan and bake for 25 to 30 minutes or until set but not stiff - don't overbake!© 2009 cookingwithanne.com. This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement.
Cooking with Anne Comment to WIN a $30 Cheryl&Co. Gift Card!
cookingwithanne.blogspot.com
Did you know there is a National Brownie Day? Well, there is and today is it. Grab yourself a brownie and feel no guilt. I love an excuse to have chocolate and I wholeheartledly embrace this celebration!Embrace ...
