Wine, Wine, Wine

I used to be a horrible baker, I used to claim to "hate" it. However, in actuality I just didn't know how to do it. When I was in high school my mother used to dread when I got the itch to bake because I would make such a mess of the kitchen. One year for my step-father's birthday I decided to make him his favorite lemon poppy seed cake and left out the baking soda so it was a dense disk like cake. It was frustrating, especially being the daughter of an expert baker.

So, in 2007 I vowed to teach myself how to bake. I do not claim to be an expert but I have gotten much better and have a few recipes that I do very well and I continue to challenge myself as a baker. I am also very proud to say that I can bake up just about anything and not make a mess of my kitchen.

In 2008 I wanted a new challenge to add to my culinary knowledge so I decided to take on blogging. My thought was that it would make me think more carefully about the dishes I was making as I challenged myself to be witty and entertaining to create a blog that people would enjoy reading. I am not sure if I have accomplished all of that, however I have really enjoyed blogging and plan to continue with it.

Now, with 2009 quickly approaching I find myself thinking of where to stir my culinary focus. I have not fully decided as of yet, but I think I am leaning towards wine. Not only the drinking of wine (which of course is a plus), but also learning everything about it and how to pair it well with food.

Last weekend the Gilbertson's and the other Kallos' came over to dinner (Italian Pot Roast, YUMMY!) and we tried a new bottle of wine, a Cabernet Sauvignon by Myers Vineyard. This wine is a lot pricey that I would normally buy, about $48, but I decided to serve it as the salesman at the wine store said it was better than Silver Oak at half the price. Silver Oak is a Cabernet that all of us, excluding Peter who doesn't care for wine (shocking), really enjoy. It is about $80-$100 depending on where you go, but it is very smooth, rich and delicious. By far the best wine I have ever put in my mouth.

This new bottle was very good, and I would not turn it down if offered to me again, however it is no Silver Oak. It is not nearly as smooth as the Silver Oak and has a bit more of an alcohol taste than the Silver Oak.

Any opinions on this wine thing? Do you think it is a good challenge for 2009? I would love your opinion.

Banana Cookies

I had about 5 over ripened banana's that had to be used so I made these delicious banana cookies.

I am not a fan of banana's usually, but I do like banana breads. This cookie is very cake like and has the same flavors of banana bread. I used chocolate chips instead of walnuts (yuck!) and they were great, this is a keeper!

Friendship Bread Starter

It is ready! Very easy to do, it just takes tending to every day. I have already made several loaves for clients and it seems to be a hit! I will be making a loaf for Peter and I today so we can try it as well.

Amish Friendship Bread

My friend Traci brought me literally a sliver of Amish Cinnamon Bread that a friend of her had made. She said it was all she could part with but I had to try it. Holy cow was it delicious! I have heard of Amish friendship breads before, but had never eaten or made any myself. So, after eating this very small and very delicious sliver that Traci was able to part with I decided to do some research to make some myself.

The bread begins with a starter made of yeast, flour, sugar and milk. The starter is a 10 day process in which you sometimes add more of the ingredients and you sometimes just stir the mixture. I am currently on day 3 of this 10 day process and I can not wait for it to be done so I can start making breads! Apparently there will be plenty of starter and it is meant to be shared, hence the name friendship bread.

I will keep you posted on the progress.

Old-Fashioned White Bread

Peter and I (OK.....it was probably for me) received the Williams- Sonoma Cookbook as a 5th anniversary gift and yesterday I made my first recipe out of the book.

I have been wanting to try my hand at bread for awhile now. Peter's dad and his Uncle Peter make some great breads and I would very much like to join their club!

I think this is a great starter recipe for bread. It was very direct and allowed a little room for error. Everything went very well, although I am afraid that I may have burned up the motor in my Kitchaid, and I am proud to say that the dough rose without a problem twice!!!

Very yummy straight from the oven, we will see how it holds up today. I am a little nervous that it may be dry.......we shall see!

Chocolate-Covered Cherry Cookies

I am back to cooking (and blogging) now that life has calmed down a lot!

Yesterday I tested a cookie from Taste of Home- Best Loved Cookies & Bars for the Christmas season. This cookie was very easy to make and I think gives the uh-ah factor that I look for during the holidays. The only thing I will need to do differently next time is melt the chocolate for the top a little bit more so it does not go on so thick.

24 maraschino cherries

1/2 cup butter, softened

3/4 cup packed brown sugar

1 tablespoon maraschino cherry juice

1 teaspoon vanilla extract

1 1/2 cups all- purpose flour

1/8 teaspoon salt

1 cup milk chocolate chips, divided

1/2 teaspoon shortening

Pat cherries with paper towels to remove excess moisture; set aside. In a large mixing bowl, cream butter and brown sugar. Beat in cherry juice and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle.

Insert a chocolate chip into each maraschino cherry. Wrap a tablespoon of dough around each cherry. Place 1 in. apart on ungreased baking sheets.

Bake at 350 degrees for 15-17 minutes or until set and edges are lightly browned. Remove to wire racks to cool.

In a microwave-safe bowl, melt shortening with remaining chips; stir until smooth. Dip tops of cookies in melted chocolate. Let stand until set. Store in air tight containers.

Makes about 2 dozen cookies.