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Showing posts from February, 2012

Crisp Graham Cookies

Today I baked Crisp Graham Cookies. They're special because they have have peanut butter, M&M's and graham cracker crumbs in them. I first started baking these cookies in 1997-so yes, I have been making them for 15 years. They are that good. When my brother and I were teenagers, my Grandma had a subscription to Taste of Home magazine.  Taste of Home is a cooking magazine and we would pore over the photos of food and get hungrier by the minute.  I found the recipe for Crisp Graham Cookies and on a Spring day in High School, I was getting ready for a road trip and decided to make these cookies for the trip.  Everyone knows you should brings tons of snacks and munchies for a car trip.  It seems to make the miles go faster.  The cookies were a big hit, and when I returned home the bag was empty.  
Like any good recipe, you hold onto it forever and share it with others so they can enjoy it too.  


Crisp Graham Cookies
Yield: 3 1/2 dozen
1/2 cups butter-flavored shortening 1/2 cup pa…

A Weekend in Vancouver, BC

This past weekend, my husband and I drove to Vancouver, BC to visit family.  A quick three hours north of Seattle, Vancouver is a wonderful city full of things to see.  The Olympics were held there in February of 2010 and lots of new construction has been added to the already thriving city. 




The first thing we did when we arrived was meet the family for Dim sum.  We ate at Happy Valley Seafood Restaurant.



                                After we ate lunch, we drove to West Broadway, to Thomas Haas.












                       After a visit to Thomas Haas, we walked the four blocks or so to Cupcakes





Dinner at Spazzo

Tonight we ate dinner at Spazzo in Redmond, WA.  I was able to try the Asiago Flaming Cheese and Lemoncello which has been on my list of foods and drinks to try.  The Lemoncello is an Italian dessert digestive which you drink and is made of vodka, lemons and sugar. The cocktail was super sweet and very strong at the same time. Ever been to one of those restaurants where the server is doing a flam-bey show at someone's table? Well at Spazzo, they do flaming cheese, tableside and then when the fire goes out, you spread the hot gooeyness on some bread. The perfect appetizer to my pizza.  Yum, I love cheese, don't you?  













Trifle

Today, this is what I'm having for lunch.

Why? Because I want to and no one else is home to tell me no. 
This guilty pleasure is a Trifle.
A Trifle is very easy to make. I used strawberries, jello, whipped cream and chocolate cake cut into small pieces.  But you can use anything you want in yours.


First, arrange your ingredients and cut them into bite sized pieces.  




Then, take your Trifle dish, it needs to be a clear, glass dish so you can see the pretty layers, and start with a layer of whipped cream on the bottom, then just start layering whatever you have selected to use in your Trifle.  




And, presto, you have a Trifle. A super easy and refreshing dessert! 




Now, go, make your own. The sky's the limit.  You can add anything to your Trifle! 
Meanwhile, I need to go find some actual lunch!

A sunny afternoon spent in Downtown Seattle and a Brioche and Espresso at Belle Epicurean.

I love Downtown Seattle.  When I first moved here eleven years ago, I was enthralled by the energy of this  big city, the tall buildings and always something to see and photograph.  Seems like every step I took, there was something new to see.  Today I still feel like this, believe it or not.  Seattle's always changing and it never gets old.  I moved here from a small town in Montana, beautiful as it is there, there is nothing like a big, thriving city. Today was 60 degrees, unseasonably warm for February.  So I walked around and window shopped, then picked up some books at the Seattle Public Library. To finish off my afternoon, I visited a Parisian bakery, Belle Epicurean .  They are famous for their Brioche's, a delicious, flaky and buttery pastry.  The owner was trained in Paris, and the quality and taste showcases that.