Pizza! Pizza!

One of my absolute favorite things to make has to be pizza.  It is my go-to dish when I'm not sure what to make for dinner.  I think pizza to be such a versatile dish ~ you can have thin crust, thick crust, deep dish, with red sauce, white sauce, no sauce, and on and on and on.... The choice of toppings are only limited by my own imagination.

Pizza is also great any time of day!  I was recently at a restaurant that served Breakfast Pizza complete with eggs and bacon on top.  My son said it was delicious!

Tonight's pizza will have sausage, Portabella mushrooms, red bell peppers and mozzarella cheese.

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Pizza


For the Crust:
1 package Active Dry Yeast (Fast-Rising is fine as well)
1 cup warm tap water (110 to 115 degrees)
1/2 teaspoon Sugar
1 teaspoon Salt
3 cups Flour
2 tablespoons Olive Oil

Directions for Crust


1.  In a bowl, pour the warm water and sprinkle in the yeast and sugar.  Stir gently with a fork, then set aside for 5 minutes.


Note:  After 5 minutes, the yeast should have activated, and it should have created a foam on top.  If the yeast did not rise, discard and start over.  

2.  In the bowl of a stand mixer (fitted with the paddle attachment), combine yeast, salt, flour and olive oil.  Mix on slow until dough comes away from the sides of the bowl.

3.  Change to the dough hook attachment and knead on low for 5 minutes.

4.  Lightly oil a bowl, roll the ball of dough around the bowl to coat it.  Seal with plastic wrap and set aside.


Directions for homemade Sauce


Note:  Other options for sauce: store bought pizza sauce, spaghetti sauce, barbecue sauce, or sliced tomatoes. 


Ingredients

1 -14.5 ounce can diced Tomatoes
1 teaspoon Oregano or Basil (or 1/2 tsp. of each)
1-2 Garlic cloves, peeled, crushed and minced
Salt and Pepper to taste

1.  In a heavy sauce pan, on medium heat, bring to a bubble, stirring to mix all the ingredients.

2.  Turn the heat to low, and simmer.  Using a fork, crush the tomatoes.  Cook for 15-20 minutes.

Note:  If you prefer a smooth sauce, use an immersion blender and puree, or put sauce in a blender and puree to desired consistency.


Prepare Pizza Toppings


Cook any meats (3-4 slices of Bacon or 1/2 lb. of Sausage) and cut up all vegetables (mushrooms, red bell pepper).  Shred 2-3 cups of mozzarella cheese.  


For a "Make Your Own Pizza Party", place all the prepared ingredients in bowls so guests can easily choose their desired toppings.

The dough should have risen nicely by now.  This dough recipe will yield one large 15-18 inch pizza or 4 individual-sized pizzas.

1.  Preheat oven to 500 degrees.

2.  Press and roll dough into desired size.

3.  Add sauce, meats and veggies, then top with cheese.  Lightly drizzle with olive oil.

Note:  Using a pizza stone set in the lowest rack in the oven, will yield a nice crispy crust.

4.  Bake for 15 minutes or until the crust is golden and the top is bubbly.

Enjoy!

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Photo(s) of the week ~ Feb. 24, 2012

My son does not like to have his photo taken.  That's quite unfortunate for someone like me who loves to take pictures.  Thankfully, he agreed to assist me on a project for a photography class I was taking.  My project was to "think outside the box" and photograph something I had not done before.

Here are a couple of photos from my Shadow collection.

Robert Redford Delight

Many years ago I worked with a woman (Mary S.), that would bake for everyone's birthday.  Mary was so thoughtful and would even ask each person what they wanted her to bake.  Everyone always asked for what she called her Robert Redford Cake.  I've made a few minor adjustments to this recipe and renamed it Robert Redford Delight.  No matter what it's called, everyone always seems to be in agreement that this dessert is quite delightful.

I recently made this for my church's annual bake-off and I won First Place in Adult Desserts!  Woohoo! Maybe I should rename it my Prize Winning Robert Redford Delight....

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Robert Redford Delight


Ingredients


Crust:
1 stick of Butter
1 cup of walnuts (finely chopped)
1 cup of flour

1st Layer:
1- 8 oz. bar of Philadelphia Light Cream Cheese
3/4 cup of Sugar
1/2 of a large 12 oz. container of Cool Whip (using 6 oz. here and 6 oz. on top layer)

2nd Layer:
1 small box Instant Chocolate Pudding
1 small box Instant Vanilla Pudding
3 cups whole Milk

Topping:
1/2 of a large 12 oz. container of Cool Whip
2 large Heath bars, freeze then chop up (or Heath bar bits)

Directions


1.  Preheat oven to 350 degrees.

2.  Cream butter and flour together, then add finely chopped nuts.  Spread on the bottom of a 13x9 inch glass dish.  Bake for 30-35 minutes, or until edges are lightly browned and center is done.  Remove from oven and let cool.

3.  Beat cream cheese and sugar until well mixed, then add 6 oz. of Cool Whip.  Mix well.  Spread over cooled crust.

4.  Add puddings and milk in a bowl and mix well.  Allow to set, then spread over cream cheese layer.

5.  Add the remaining 6 oz. of Cool Whip and spread evenly over pudding layer.

6.  Chop frozen Heath bars into small pieces, then sprinkle over the top of the last layer.

7.  Cover and refrigerate for at least 30 minutes before serving.  (This will allow the layers to set and will make cutting easier.)

Enjoy!

30 Minute Chicken & Sausage Gumbo

Working in downtown Chicago allowed me to frequently visit my favorite restaurant, Heaven on Seven. I would always order their Jambalaya with a side of Gumbo.  I have tried (and am still trying) to replicate their Jambalaya recipe.  It has an amazing broth that is truly heaven on the palate.  Their Gumbo recipe, equally delicious was always welcomed as a side.  There were times when we ordered Gumbo as the main entree and let it shine in all its glory.

The following recipe (adapted from a recipe on MarthaStewart.com) proved to be quick and flavorful.  I will definitely add this one to my recipe rotation, making it on those days when a cold chill can only be warmed from the inside out.

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30 Minute Chicken & Sausage Gumbo


Ingredients


3 tablespoons vegetable or canola Oil
1/3 cup all-purpose Flour
1 large (or 2 small) Red Bell Pepper (ribs and seeds removed), chopped
1 medium Onion, chopped
4 Garlic cloves, chopped
1 tsp dried Oregano
1 tsp Cajun seasoning
Course Salt and ground Pepper
Dash of Hot Sauce (optional)
1 pkg. (10 oz.) frozen Okra
8 oz. precooked smoked Andouille Sausage
1 Rotisserie Chicken (about 2-1/2 lbs.), skin and bones removed, (about 4 cups)
4 cups low-sodium Chicken broth
Store-bought or homemade Cornbread, for serving (optional)
Cooked plain white Rice

Notes on ingredients above: Unable to find okra, I was forced to substitute zucchini in its place.   By doing so, my dish was no longer technically a gumbo, but a stew at that point.  Also, my local grocery store was all out of Andouille Sausage, so I used Johnsonville's Chicken Sausage.  Both substitutions served quite well, however I will try to include original ingredients when available.


Directions


1.  Prepare chicken:  Remove skin and bones from the rotisserie chicken.  Shred chicken and coarsely chop into bite size pieces.

2.  Make a roux:  In a 5 quart, heavy-bottomed pot, heat oil over medium.  Add flour and cook, whisking constantly for 5-7 minutes, or until a pale-golden color.

Note:  When making a roux, it's important to cook the flour thoroughly.

3.  Stir in bell pepper, onion, oregano, and Cajun seasoning.  Season with salt and pepper.  Cook, stirring occasionally until crisp-tender, (10-12 minutes.)

4.  Stir in garlic, and cook for an additional minute.

5.  Add chicken broth, then stir in okra and sausage.  Bring to a boil.

6.  Add chicken, stir and cook until warmed through, (2-3 minutes.)

7.  Add a dash (or two) of hot sauce to taste (optional).  Season with salt and pepper to taste.

Serve over a bed of hot rice in a large soup bowl, with a side of corn bread.

Enjoy!

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Sweetheart Rolls

My son (and official taste tester) gives my Sweetheart Rolls two thumbs up.  That's great news, because he and hubby will be getting these cinnamon rolls for their Valentine's Day breakfast tomorrow.  I have the rolls all ready to go, and they'll go in the oven first thing in the morning.

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Sweetheart Rolls


Ingredients


2 pkgs. Active Dry Yeast
1/2 cup warm Water
1 cup lukewarm Milk
1/2 cup Sugar
1 tsp Salt
2 Eggs (beaten)
1 cup unsalted Butter (softened)
5- 5-1/2 cups all-purpose Flour

Filling
3/4 cup Sugar
3 tsp Cinnamon
1/2 cup (1 stick) melted Butter

Frosting
1/2 cup (1 stick) softened Butter
1 lb. Confectioners Sugar
2 tsp Vanilla
6 tablespoons Milk

Directions


1. Soften yeast in 1/2 cup warm water for five minutes.  (Note:  adding a pinch of sugar will help to quicken the yeast's activation.)


2.  In the bowl of a heavy duty mixer (affixed with the paddle attachment), combine warm milk, sugar and salt.  Add yeast mixture, eggs and butter.  Beat on slow until well mixed.

3.  With the mixer still on the slowest speed, add half the flour.  Continue adding the remaining flour until the dough leaves the sides of the bowl.

4.  Change to the dough attachment and knead on slow for 5 minutes.

5.  Add dough to a lightly greased bowl.  Turn once, cover, and let rest for 1 hour (or until doubled in size).

6.  Punch down, then recover and let rest for 30 minutes.

7.  Punch down and let rest for 15 minutes.

8.  While the dough is resting, mix the sugar and cinnamon for the filling.

9.  Divide dough in half.  (Keep one half covered while working with the other.)

10.  Roll one half of dough into a 10x10 inch rectangle, about 1/4 inch thick.

11.  Brush with the melted butter and sprinkle with the cinnamon/sugar mixture.

12.  Cut twelve 1/2 inch strips.  (Tip: I use a chopstick that I press into the dough to make cutting guide lines.  I then use a pizza cutter along the line for straight, even lines.)


13.  Roll into a heart shape and place on baking sheet (with sides).

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14.  Repeat steps 10-13 with second half of dough.

15.  Let Sweetheart Rolls rest in pan while heating oven to 375 degrees.

16.  Bake for 18-20 minutes or until golden.



Frosting


1.  Beat softened butter for 1-2 minutes, then add remaining ingredients and beat at low speed till mixed.  Increase to High and beat for 3 more minutes or until smooth.

2.  Frost rolls while they are still warm.

Enjoy!

French Breakfast Puffs (Muffins)

Once in a while my hubby will get up early and surprise us by making us breakfast.  When he does, he always make these delicious French Breakfast Puffs.  A couple of these and a hot cup of coffee makes for a great start to my day.

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French Breakfast Puffs
adapted from Better Homes and Gardens New Cook Book
Yields 9-12 


Ingredients


Puffs
1-1/2 cups all-purpose Flour
1/2 cup Sugar
1-1/2 tsp Baking Powder
1/4 tsp ground Nutmeg
1/8 tsp Salt
1 Egg, beaten
1/2 cup Milk
1/3 cup Butter, melted

Topping
1/4 cup Sugar
1/2 tsp ground Cinnamon
3 tablespoons Butter, melted


Directions


1.  Preheat oven to 350 degrees.

2.  Place a mesh strainer over a bowl and add flour, sugar, baking powder, nutmeg and salt.  Gently lift strainer and sift dry ingredients into bowl.

3.  In a separate bowl, beat egg then continue beating while adding milk and butter.

4.  Make a well in the center of the dry ingredients and add the milk mixture.  Stir just till moistened.

5.  Lightly grease muffin cups or line with paper bake cups; fill 2/3 full, about 3 tablespoons.

Note:  Using a 2-inch ice cream scoop to scoop the batter will ensure that all muffins are the same size.
I also find that a darker pan works better with this recipe.  A lighter pan will require longer cooking time.

6.  Bake for 20 minutes (25 if using a light pan), or until golden and a toothpick comes clean when inserted in the center.

While these are baking, it's time to make the topping.

1.  Melt the butter in a bowl.

2.  In another bowl, mix the sugar and cinnamon.

3.  When the muffins are done, immediately dip tops in melted butter, then into cinnamon-sugar mixture.

Serve warm.

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Enjoy!

Valentine's Day Citrus Butter Cookies

Valentine's day is just a few days away and I'm busy in the kitchen making as many Valentine's day inspired treats as I can.  For my Valentines, I'm making these "disappearing" Citrus Butter Cookies.

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Citrus Butter Cookies


Ingredients


1 cup (2 sticks) Butter, at room temperature
1 cup Sugar
1 Egg
2 tablespoons Orange Juice
1 tablespoon Vanilla
1/4 tsp Salt
2-1/2 cups all-purpose Flour
1 tsp Baking Powder

Directions


1.  Preheat oven to 350 degrees.

2.  Cream butter until fluffy, about 2 minutes.  Add sugar and beat until smooth.

3.  Add egg, orange juice and vanilla and mix well.

4.  Put a strainer over the bowl and sift in salt, flour and baking powder.  Mix at low until just combined.

5.  Divide dough in half and wrap in plastic wrap.  Flatten with palm of hand and refrigerate for at least 2 hours.

Note:  Flattening the dough will expedite the chilling process.  It will also make it easier to roll the dough after it has chilled.

6.  Roll out dough on a lightly floured work surface to 1/4 inch thick.

Tip:  Use 1/4 inch rolling pin rings (or chop sticks on either side of the dough) when rolling the dough to obtain a consistent thickness.

 

Note:  When rolling the dough, leave the plastic wrap on top of the dough and you won't have to worry about the dough sticking to the rolling pin.




















7.  Cut desired shapes with cookie cutter(s), and place on parchment lined cookie sheets.

8.  Refrigerate for 15-30 minutes before baking ~ the longer the better.  (This will ensure that the cookies retain their shape while baking.  You can also freeze them at this stage for 5-10 minutes.)

9.  Bake in a preheated 350 degree oven for 15-18 minutes or until edges are lightly golden.

10.  Remove from oven and allow to cool completely before decorating with Royal Icing.


Royal Icing


Ingredients


3 tablespoons Wilton Meringue Powder
4 cups (1 lb.) sifted Confectioners' Sugar
8 tablespoons warm Water (for Citrus Icing, substitute Orange Juice for the Water.)

Instructions


1.  Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment.  Beat on low for 7 minutes, scraping down sides as needed.

2.  Add additional water, 1 teaspoon at a time until a drizzling consistency is reached.  If icing becomes too thin, beat for an additional 2-3 minutes or add more confectioners' sugar, 1 tablespoon at a time.

Note:  Keep covered until ready to use as this icing hardens quickly.


Now for the fun part!  Let's Decorate Cookies


For these cookies, I decided to go with just 2 colors (pink and white), so I divided the icing into 2 bowls and added a few drops of red food coloring to one to make pink icing.

Using a pastry bag fitted with a coupler and a #2 tip, I first made an outline toward the edge of the cookie.  The outline forms as a barrier and will keep the icing from spilling off the cookie's edge.

Note:  You can also use a Ziploc bag and just cut the very tip off one of the corners.   

Fill the center.  Shake the cookie gently to even out the frosting.

To make hearts, add a drop of icing in another color.  Then gently run a toothpick from the top and down the center.

If you want the hearts to blend in, add the second color right away.  Then after forming the heart, gently shake the cookie until the colors have blended.

After decorating, allow the icing to dry overnight (if possible).

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These cookies disappear quickly in my house!

Enjoy!

Valentine's Day Cherry Pie Pops

I saw a pie on a stick and thought if cut into a heart shape, it would make the perfect Valentine's Day treat.  According to my son, these turned out better than Pop Tarts.  Now since I don't eat Pop Tarts, I couldn't really say.  However, if Pop Tarts tasted anything like these, I would definitely eat them.

These tasty treats would make a fun project to do with kids.  Just watch out though ~ they're going to get gobbled up quick!

The next time I make these, I will probably forgo the stick and just have little pie bites.

Valentine's Day Cherry Pie Pops

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Ingredients:
Yield 12-15 depending on size of cookie cutter


Supplies Needed:  Heart-shaped cookie cutter(s), popsicle sticks (optional)


Pillsbury Ready-Made Pie Crust
1 can Cherry Pie Filling

Glaze
1 cup Powdered Sugar
1/2 teaspoon Vanilla
3-4 tablespoons Milk

Directions:


1.  Preheat oven to 400 degrees.


2.  Gently roll out thawed ready-made pie crust.

3.  Using the heart shaped cookie cutter, cut out as many hearts as possible.  Gather any remaining dough scraps and roll out to an 1/8th inch, then cut out more hearts.  Continue doing this until all the dough has been used.

4.  Place popsicle stick one inch in from bottom, then place a small amount of cherry pie filling in the center of each heart.

Note:  The amount of filling depends upon the size of the cutter used. For the smaller pie, I could only fit 3 cherries and about 5 in the larger one.


5.  Brush ice water on edge of dough.

6.  Place a second heart cutout on top and seal the edges with a fork.

7.  Bake for 13-15 minute, or until nice and golden around the edges.

Prepare Glaze


1. Mix powdered sugar with the vanilla.  Stir in 3 tablespoons milk.  Add additional milk, 1 teaspoon at a time until a drizzling consistency is reached.

2.  Add a drop or two of red food coloring.

3.  Drizzle glaze onto cooled pie pops.

4.  Sprinkle with colored sugar if desired.

Enjoy!

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Baked Chicken Enchiladas and Coconut Flan for Dessert

For my hubby's birthday, I made him some of his favorites; Baked Chicken Enchiladas (served with a side of Stewed Yellow rice) and Coconut Flan for dessert.

Because the flan needs to chill for 2 hours, I will make that first.

Coconut Flan

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Ingredients:

1 cup Sugar

5 large Eggs

3 large Egg Yolks

1 can Sweetened Condensed Milk

1 can Evaporated Milk

1 15 oz. can Cream of Coconut (like Coco Lopez brand)

1/4 tsp. Salt

1 tsp. Vanilla

Directions:

1.  Preheat oven to 350 degrees.  

2.  Caramelize Sugar.  Place 1 cup sugar in a medium sauce pan over medium-high heat.  Pour 1/3 cup water around and over the sugar, evenly moistening it.  When this mixture comes to a boil, lower the heat to medium and boil without stirring until the mixture becomes golden in color, 3 - 5 minutes.   Gently stir the syrup by swirling the pan over the heat until a rich golden brown color is reached (another minute or two).  Once the caramel starts darkening, the process happens very quickly and can burn, so do not walk away!  Immediately pour into a glass pie dish making sure to coat the bottom.  Caution: The caramelized sugar will be very hot.

Notes on types of pans: You can use ramekins (for individual sized servings), soufflé dishes, or a cake pan. I prefer a glass pie pan.

3.  Prepare Flan.  Whisk remaining ingredients well.  Strain and pour into caramelized pan.

4.  Prepare Water Bath (aka Bain Marie).  Set caramelized pan into a larger shallow baking pan.  Set in center rack then carefully pour hot water to come up two-thirds up the side.  Slowly slide rack back into the oven and bake until set and golden, 50-60 minutes for smaller molds, or 60-70 minutes for larger ones.

Notes on cooking the flan:  Resist the temptation to overcook the flan.  Cook only until it is golden and wiggles like Jell-o, but is not watery in the center.  The flan will continue to set while cooling in the water bath.

5.  Carefully, carefully, carefully! remove from oven and set aside to cool in water bath.  In about an hour, remove from water bath.  Let cool completely then cover with plastic wrap and refrigerate until chilled thoroughly, about 2 hours.

6.  Unmold and Serve.  Run a knife around the edges to loosen the flan.  Place a larger serving plate over the top then quickly invert.  Scrape out any remaining caramel and pour over the flan.

Notes:  For the following recipe, I prefer to use bone-in chicken breasts (with skin on), although you can use boneless.  If you do use boneless, cover them loosely with foil when baking.  Also, on the sour cream, I always use Light, or Reduced Fat, but never full-fat or non-fat (yuck!) sour cream.  Using the Light Sour Cream saves a few calories without sacrificing flavor.

Baked Chicken Enchiladas

adapted from Jane Butel's Tex-Mex Cookbook

4 to 6 Servings

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Ingredients:


1 tbsp. Flour
1 cup Chicken Stock
1 pint Whipping Cream
2 Scallions, with tops, chopped
1 tsp. Salt
Freshly Ground Black Pepper
1 pint Sour Cream
12 Tortillas
2 Chicken Breasts
2 whole canned Pimientos, cut into long strips
1 -1/2 cups sharp Cheddar Cheese, shredded (Kraft Mexican style Four Cheese works well, too.)
Salsa

1.  Prepare Chicken.  Preheat oven to 450 degrees.  Salt and pepper chicken, then bake at 450 degrees for 45 minutes.  Let cool then remove chicken from bones and shred by hand.  Discard bones.

2.  Lower oven temperature to 350 degrees.  In a large skillet, mix flour with chicken stock and heat until slightly thickened.  Add the whipping cream, scallions, salt and pepper.  Bring to a boil, then stir in the sour cream until well mixed.  Remove from heat.

3.  Dip each tortilla into the cream mixture, then arrange chicken and pimiento down the center and roll up.

4.  Place rolled enchiladas in a greased baking dish.  Pour remaining cream mixture over them and bake for 30 minutes.

5.  Sprinkle cheese over the enchiladas.  Return to oven and and heat until the cheese is melted and lightly browned.  Serve with salsa.

Stewed Yellow Rice, Puerto Rican Style

6-8 servings

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Ingredients:


2 slices Bacon, or 1/2 cup Ham, chopped
1/2 cup Onion, chopped
1/2 cup Green Pepper, chopped
2 cloves Garlic, minced
1 packet Sazon con Culantro y Achiote (found in International aisle)
1/2 cup Tomato Sauce
1 tsp. Salt
3 cups Water
2 cups Rice, rinsed
1 small 8-3/4 can of whole kernel Corn

Directions:


1.  Heat large skillet over medium heat.  Add bacon, onions and pepper and cook for 3 minutes.

2.  Stir in garlic and cook for an additional 2 minutes.

3.  Add the remaining ingredients except for the rice.  Bring to a boil.

4.  Reduce heat to low and stir in rice.  Cook uncovered for 15 minutes.

5.  Add corn, gently stir and cover.

6.  Cook until done, about another 10-15 minutes.  Fluff with a fork and serve.

I especially love this rice with some chopped avocado on top.  Yum!

Enjoy!

Photo(s) of the Week - Feb. 2, 2012

Indianapolis is filled with what I refer to as "hidden gems".  These hidden gems are places that I like to visit to practice and hone my photography skills.  One newly discovered gem is Griffith Park Conservatory located on Indy's near south side.  The conservatory houses 10,000 sf of tropical plants from around the world.  Through March 18th, they are displaying their Neo Natural glass art exhibit featuring art from students attending Ball State and Andersen Universities.

Here are two of my favorite photos taken during a recent visit.

To learn more about Griffith Park Conservatory, click on the following link, http://www.garfieldgardensconservatory.org/index.html

New York Giants' Cupcakes

In honor of the New York Giants playing in Super Bowl XLVI, I made some cupcakes decorated with their logo.  To make these, I printed their logo (You can Google the image for download.), then resized it to fit on the cupcake.  I transferred this image to some Reynold's Freezer Paper to make a template.

After frosting with vanilla buttercream frosting, I rolled the edges in Betty Crocker red sanding sugar.  Place the template on the cupcake and spray with Wilton's Color Mist food color spray in blue.

Enjoy!

Buffalo Chicken Wings

Super Bowl XLVI is this weekend!  Yes, I am a huge football fan and although my favorite quarterback is not playing this year, I will be rooting for his younger brother!

My chicken wings are perfect any night of the week (with or without sauce), and will be especially great on Super Bowl Sunday.

Ingredients needed:

2-1/2 lbs. chicken wings
Tony Chachere's Original Creole Seasoning
1 cup Franks Red Hot Original Pepper Sauce
1/4 cup butter

Directions:

1.  Preheat oven to 475 degrees.  To make cleanup a breeze, line baking sheets with parchment paper.

2.  Remove the wing tips if they are attached (so they don't burn), but leave the other two pieces together.  You can save these tips to make broth later if you wish.

3.  Salt and pepper the wings.  Then season with Tony Chachere's Original Creole Seasoning.  You can omit the creole seasoning, but it really does add a fantastic flavor.  Use sparingly if you are not used to spicy foods.  For my son who doesn't really like spicy, I add sparingly to just one side of the wings.  For my hubby and me, I add it generously to both sides!

4.  Bake wings at 475 degrees for 45 minutes.

The recipe on the Frank's RedHot bottle says to bake the wings at 500 degrees for 20 minutes.  I bake them at a lower temperature for longer because I like my wings to have a crunchy exterior while having a "fall off the bone" interior.

While the wings are baking, it's time to make the super easy sauce!

1.  Mix 1 cup of Frank's RedHot Original Cayenne Pepper Sauce in a small sauce pan over low heat.

2.  Add 1/4 cup butter and stir until melted.  Remove from heat, but keep warm.  Pour sauce over cooked wings and serve any additional sauce for dipping.

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Enjoy!

In the Beginning

In deciding to start this blog, never would I have thought that the most difficult stumbling block would be choosing a title.  I must have tried 50 different names before I could find one that wasn't already taken.  I finally settled on "Raining in the Sugar."  Raining in the sugar is a term used when referring to the adding of sugar in a slow and steady stream.  That may just well be the pace to which I add to this blog, slow and steady, but we shall see!

My blog's purpose is to serve as a way for me to share some of my passions; cooking, photography, and crafts.

Cooking ~ As a collector of cookbooks and recipes, I have some favorite recipes that I plan on sharing.  My cooking style is mostly simple.  I believe less is more when it comes to food, letting each ingredient shine on its own.  If I do make a more complex recipe, I will break it down step by step.  I currently subscribe to various magazines, bon appetit, Food and Wine, Cuisine at Home, and Martha Stewart Living that provide some delicious recipe inspirations.

Photography ~ I LOVE making pictures!  Creating this blog gives me an opportunity to photograph my food, but I will also share other photos as well.  I like to try to make the mundane look interesting.  So I'll be practicing my craft and hopefully improving it along the way.

Crafts ~ I am a craft junky!  I think I have tried just about everything crafty, decoupage, sewing, knitting, crocheting, scrapbooking, etc., etc..  I'll share links to some cool stuff that you can easily do yourself.  One of my new favorite sites, Pinterest.com, is a crafter's dream!

Super Bowl XLVI is this weekend, which makes it the perfect time for me to share my Baked Buffalo Chicken Wings.  Delicious, easy and excellent any day of the week.  Buffalo sauce optional for those who don't want them spicy.  I'm also making some cupcakes that will showcase the team I'm rooting for!

Enjoy!