Slainte

So much to catch up on since my last post...These past two weeks have been a crazy ride. Leaving off last time in a quest to try an old recipe that has been sitting in my cookbook binder for about 2 years. I had cut the recipe out of an issue of Vegetarian Times and I had been dying to try it, but I did not own a doughnut pan. Oh, by the way, the recipe was for Vegan Apple Cider Doughnuts. I had literally searched high and low for a doughnut pan. Rummaging through every cooking supply store in the DC area to no avail. Then about three weeks ago I stroll into Crate and Barrel on a rainy day after church and it was as if the clouds parted and the sun was shining down on these beautiful pans!

Not only did they have doughnut pans, but they also had mini-doughnut pans. I am a sucker for small things (I think I get this from my friend Beth, who has an affinity to buy things in their smallest form) but I held myself back and only purchased one. Now I was fully equipped to try out this recipe. Have you ever been hoping to try a recipe and you build up all of your expectations convincing yourself that it is going to be the best thing you have ever made?? Well imagine having a recipe brewing for 2 years. Nothing, not even Dunkin Doughnuts itself could live up to the expectations I had for this recipe.

But, I was determined to go for it. And since my lovely friend Kym was willing to try out my baking skills, I went to work.

You will notice that I have not included a picture of the finished product. That is because I just couldn't bear to admit complete failure. The doughnuts were a crash and burn, a disaster really. They were chewy instead of caky. They were tangy instead of sweet. There were no real redeeming qualities. But you live and you learn (and then get hugs---funny, no I didn't think so). I am attaching the recipe just to remind myself when looking for new and delicious doughnut recipes what not to do. Vegan Apple Cider Doughnuts
With the bad comes the good...that is the saying right??? Well since enjoying a lovely visit with Kym and rocking out to some Scythian and Dropkick Murphy's, I have been one busy lady. I flew out to beautiful San Francisco for the International Health, Racquetball, & Sportsclub Associations annual conference for work. I spent the week learning all the new tricks of the trade, what the newest and best fitness equipment was (and no the shake weight is not a legitimate piece of equipment; it was the running joke throughout the conference), and listening to some amazing speakers. Just to name a few, Dr. Regina Benjamin (US Surgeon General), Phil Keoghan (host of the Amazing Race), Daniel Pink (former Clinton speech writer), and Tony Hseih (CEO of Zappos.com). What an amazing experience to be completely engulfed in all that the fitness industry has to offer surrounded by like minded individuals. It was truly a great opportunity that offered a wealth of knowledge for me to bring home. And to top it all off I rocked out to Sugar Ray front row, and even sang into Mark McGrath's microphone while dancing with the Surgeon General. Now, how many people can say that?
Upon my return home I spent this past week catching up at work and at home. Last night I hosted a Post Patty's Day dinner party with some great friends.

And since this is a food blog I'll let you in on the menu.  We enjoyed homemade Irish Soda Bread (recipe included in my last post), Potato Leek Soup (my grandmother's recipe), Reuben Sandwiches, Asparagus Gruyere Tart, Baked Salmon with Dill Sauce, and to round out with dessert Chocolate Orange Guinness Cake. The two new recipes I have linked up. The asparagus tart was a home run in my opinion, thank you Martha again! It was the perfect pairing of crisp puff pastry, fresh asparagus, and mild gruyere cheese. The chocolate orange guinness cake was not a complete disaster but definitely could not compare to my classic Guinness Chocolate Cake with chocolate ganache icing that I have made in years past. The cake was very dense and the frosting couldn't compare to last posts cream cheese frosting. The evening overall was a hit. It was great to have friends over to enjoy some food, drink, good conversation, and a rocking game of 3-rounds.
Big changes are coming for me in the next few weeks. All very exciting! 2011 really is going to be my year. Slainte!! (cheers)

10 weeks in...

We are 10 weeks into the 2011 year. My goal one new recipe a week. So, how am I doing so far?? Well, I've concocted 12 new recipes. I'll be honest I snuck a few recipes into the same week so I may have missed a week or two. But overall, I'm pretty proud of that fact that I have stuck out this little blog adventure.
This week has been a whirlwind at work so my cooking has lacked slightly. But last weekend I did make an attempt at two new recipes, Carrot Cupcakes and Baked Artichoke Dip.

Let's start with dessert first. I decided to go with the cupcakes because I was going down to my cousin's house for a visit. My mother always taught me to never show up empty handed. And I had a slight feeling that my little cousin who is just a toddler might enjoy a little frosting. The cupcakes were easy to make and came out quite tasty. However, I felt like the cake was more of a bread then an actual cupcake. It lacked a certain light and fluffiness to it. The real star was the cream cheese frosting. Who isn't a sucker for some sweet velvety frosting?? Well, with it's touch of citrus it had me at hello. You better believe I will be using this frosting recipe again. Thank you Martha Stewart!

Working on my piping skills!

The baked artichoke dip I found on one of my favorite blog sites 101 CookBooks. I think Heidi (the blogger) try's really interesting things and has some beautiful photography to go along with her posts. She uses really natural, healthy ingredients. This was definitely something new for me. I had never used silken tofu before in a recipe. It definitely changed the texture of your regular spinach and artichoke greasy cheese filled dip. But, I am a fan. It kept the dip light and brought out the flavors of the artichoke instead of covering it up. I enjoyed it with some reduced fat Wheat Thins and did not feel one ounce of guilt while doing so.

This weekend my good friend, Kym, is coming in town for a visit. We will surely be enjoying some good times at the National ShamrockFest on Saturday. However, to start off the morning I am going to try a recipe that I have had sitting in my recipe binder for almost two years now. Be on the look out for my next post to hear all about it. But to keep you until next time and get you ready for St. Patrick's Day, I'm including my traditional Irish Soda Bread recipe that I have been making with my Mom since I was a kid. (Wendy feel free to omit the raisins, I am confident it will still be delicious)
Irish Soda Bread
2 cups all purpose flour
1 1/2 tsp. sugar
3/4 tsp. salt
1 tsp. baking soda
1 tsp. caraway seeds
3 tbsp. butter
3/4 cup buttermilk
1/4 cup raisins
milk for brushing
Preheat oven to 375 degrees. Combine all ingredients until a soft dough forms. Knead dough for approximately one minute so all ingredients become incorporated. Shape and cut a cross on the top. Brush with milk and bake for 35 minutes.
Flaky, yeasty, and delicious with some black tea!