tararehrig.com

when i was a kid, my mom used to buy us neapolitan ice cream.  you know, three flavors:  vanilla, strawberry, and chocolate all served together.  it is the quintessential summertime kid-friendly ice cream flavor.

here’s a little history lesson for you:

Neapolitan ice cream was named in the late 19th century as a reflection of its presumed origins in the cuisine of the Italian city of Naples, and the many Neapolitan immigrants who brought their expertise in frozen desserts with them to the United States. Spumoni was introduced to the United States in the 1870s as Neapolitan-style ice cream.

veeeeeery interesting, you say.  pull that little factoid out at parties.  guaranteed to awe and please.

yesterday, i was baking away.  making 100+ cupcakes to serve at my sister’s in-law’s 50th wedding anniversary reception.  as pan after pan of chocolate, white, and strawberry cupcakes went into the oven, i started thinking about what i should do with my left over batter.

waste not want not.  or so they say.

so i started pouring my remnants into the same bowl.  thinking i’d swirl the flavors together.  neapolitan ice cream style!

here’s how you can do it too:

dump your remaining batter into you bowl.  with your knife, swirl {lightly} together.

with a measuring cup, scoop your batter {being careful to get a little of each flavor} into your cupcake tin.

bake as directed.

and now the icing.

i had a little left over canned icing on hand, so that’s what i used.  but you can use homemade as well.

divide your white icing into thirds.  leave one white.  add cocoa to the next.  and red food coloring to the third.

spoon into your icing bag, side by side.

your icing bag should look like this:

swirl onto your cupcakes.  and look at the magic!

serve  ’em up with some neapolitan ice cream on the side!  and if that doesn’t scream summer, i don’t know what does!

back when i was a food network junkie.  (i’m still getting help for that.)  i used to watch sandra lee’s semi homemade cooking show.  and while i didn’t particularly like her persistence in matching all of her kitchen decor.  and her outfit itself.  to her show’s theme.  (i mean, seriously.  who wants star fish hanging from your curtains just because you’re making fish sticks for dinner?)  i enjoyed her creative take on combining cooking from “scratch” with store bought mixes and boxes.

i enjoyed the fact that she made a cocktail on every show.  and her eyes gleamed with delight when she talked about it.  you could tell she just couldn’t wait.

.

last week, my friend summer and i threw a bridal shower for our dear friend, erin.  who will be getting married in a mere month.  give or take a few days.  this shower was of the personal nature.  if you know what i mean.

we wanted to match some of erin’s wedding colors, so we chose pinks and greens.  and gerber daisies.  her favorite.  and mine.

i was in charge of the cake.

.

in my best sandra lee style, i want all semi homemade on the sucka.  let me take you on the journey.

start with your ingredients:  two cake mixes (strawberry and white) and what needs added per box instructions.

my plan.  and this is where i channeled sandra lee.  was to make a sort of strawberry limeade cake.  so you see, i have fresh strawberries and a lime.

mix your batters according to the box instructions.  in the strawberry cake, add five or six fresh, chopped strawberries to the batter.

and to the white cake mix, grate some of the rind of the lime.  and a squeeze of the juices (plus some extra lime juice to bump up the flavor.  just before mixing, put a touch of green food coloring.  you know, for effect.

ok, here’s where the fun part begins.  you’re probably wondering what i’m gonna do with two different kinds of cake.  well, let.  me.  tell.  you.

i’m always excited to use my checker board cake pans.  which i received from my dear cousin for christmas a few years back.  and this shower, with it’s pink and green color flair, was my perfect excuse.

if you don’t have these pans.  and you call yourself a baker.  you should do some soul searching.

or just go buy them.  here.

go ahead.  i’ll wait for you before i continue.

got them?  excellent.

the trick with these pans is to alternate your cake flavors in the rings.  it’s a three layer cake, so two of the layers should be strawberry, lime, strawberry.  and the third should be lime, strawberry, lime.  get it?

after your cake batter is in it’s proper order, pull the form out.

and bake.

when they come out of the oven, the distinct rings are still intact.  and you’re ready to stack.  and ice.

keeping with the semi homemade theme, i used store bought.  cream cheese.  yum.

and here’s the finished product.

pretty, huh?

oh…but wait!  it gets so much better!  remember all those rings of flavor?  all that work to make the checker board effect?

here’s the beauty!  it’s so fun!

please, sandra lee.  you got nothing on me.

what up, homies!  did you enjoy the super bowl game last night?

me?  i just watched for the half time show.  and mocked.  mocked loudly.  poor black eyed peas and their inability to sing without voice enhancements.

usually i at least pay attention to the commercial.  but even those were a disappointment this year.  i was at my parent’s house and every time the game broke, my dad would holler from the living room, “commercial!”  and my family would come running.  none of us, except him, were really into the actual sport.  poor dad.

besides i was highly distracted with making these puppies.  because what’s a super bowl (even one you don’t watch) without hot wings, i ask you.

let us begin.

start with a packet of chicken wings.  they come frozen.  unless you have just butchered your own chicken.  i recommend thawing them.  unless you want to have freezer burn and arthritic hands.  not that i know about that.

cut the wings in half and trim off the tip.  like so.

mmm… nothing more beautiful than raw chicken meat.  i jest.

next, you dredge (meaning: to cover before cooking) your dried wings in a mixture of flour, garlic powder, and cayenne pepper.  unless you don’t have any cayenne pepper.  in that case, substitute paprika.  again, not that i know about that.

put your flour mixture and chicken in a big baggy.  and shake.  cause it’s shake ‘en bake.  and i helped.

anyway…

refrigerate for about an hour.

after an hour has passed.  or you’ve watched a couple good football passes.  release your wings from the cold.  and fry ‘em up in some oil.  mmm mmm good.

nothin’ says health like a vat of bubbling cooking oil.

after 15 minutes in that baby, they are good and done.

rescue them.  and coat ‘em in your hot sauce.  traditionally, it’s a 1/2 cup of butter and a 1/2 cup louisiana hot sauce, ya’ll.  but feel free to get crazy.  smother ‘em in bbq.  or honey mustard.  or chinese plum sauce.  or polynesian sauce.   or tomato sauce, for all i care.  i just want you to be happy.

serve with a side of blue cheese.  sour cream.  or my personal favorite: french onion dip.

and then the next time christina aguilera messes up the words to the national anthem.  or usher comes on stage and doesn’t sing a word.  at least you’ll have these wings to bring meaning back to your life.

from buffalo, with love.

.

alright, cookie lovers!  do you have a holiday party to go to?  a christmas gift to give?  stockings to stuff?  or a sweet to tooth to satisfy?

.

this is the cookie for you:  white chocolate cranberry bars.

.

amazing!

.

in a bowl, mix together:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

and set aside.

.

.

in another bowl, cream together:

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs

.

.

mix the two together.  and add:

• 1 cup chopped fresh cranberries (or you can use dry, if you must)
• 1/2 bag white chocolate chips

.

.

spread the batter onto a cookie sheet or jelly roll pan.  oh, make sure you spray the pan thoroughly before.  you know what will happen if you don’t.

.

cook at 375 for 15 minutes.

.

.

after it’s cooled, ice with cream cheese icing.

.

from the can, baby.  unless you want to make scratch.  and then i say:  more power to ya!

.

.

sprinkle the top with the remaining white chocolate chips.  maybe some more cranberries.

.

and if you’re feeling really adventurous:  drizzle with almond bark.  yum!

.

.

slice ‘em.  serve ‘em up.  and let the compliments roll in!

.

*** AND…if you haven’t yet, check out this weeks giveaway here!  don’t forget to comment to be eligible!

.

happy holiday eating, peeps.

.

.

i just discovered that the pioneer woman has stolen my pie crust recipe.  ok… maybe stolen is a bit of an exaggeration.  she claims she got it from an old family friend “sylvia”.  and mine is from my great grandma, bessie jones.  perhaps sylvia and bessie were the best of friends back in the day.  either way, i feel slightly cheated.  i was hoping to have something better than pw.  sigh.

.

.

i’m in the downward spiral of marathon training.  my race is on sunday, so i’m tapering. meaning, i run very few miles so my legs have time to rest.  i’ve never liked tapering so much.  honestly, at this point, if i never see another treadmill for the rest of my life, it will be too soon.

.

but then i know, as soon as that shiny medal is around my neck, i’ll be singing a different tune.  i just hope this year’s medal is lighter than the last.  i could barely stand to wear that one.  and it kept weighing me down while i was teaching the next day.

.

i could literally smell thanksgiving in the air this morning.  a cool breeze.  a nice nip.  fallen leaves.  my  neighbor’s deep fried turkey.  and the remnants of the apple pie i ate for breakfast, lingering on my upper lip.

.

today, my students were told they could write me a note on the bottom of their english tests, if they wanted.  one of them gave me his phone number.  when i told him i don’t call guys, he asked me for mine.  i laughed.  another asked me how old i was and when i answered, he replied, “oh, that’s old.” i sent him straight to the principal’s office.

.

i’ve forgotten what my brother levi looks like.  it’s been so long since i’ve seen him.  i blame that completely on him.  i mean, i have a life.

.

.

remember my holiday baking list? it’s still there. getting longer, too.
.
but i seem to be stuck on number one. the perfect sugar cookies. i’ve been cooking them all weekend. and just made another couple dozen for the bake sale at my school’s fall festival. they’re good stuff maynard!
.
this time around, i’ve put a little twist on ‘em.
.
check this out:
.
follow the original recipe for the sugar cookie batter. then, divide into four (or more, depending on the colors you have or want)

.

once divided, drip a couple drops.  or drop a couple drips.  of food color into the middle of each one.

.

.

because i’m stuck on the fall theme.  and i wanted to still use my leaf cookie cutters.  i chose orange, green, yellow, and purple.  doesn’t that just sound like a walk in the woods?

.

next, loosely kneed the color into the dough.  don’t be too thorough, you don’t want to make it tough.  and the marbled effect is pretty.

.

.

if you’re smart.  and care.  you’ll protect your hands with gloves.

.

i’m not.  and i didn’t.  and it washed off.  mostly.

.

.

once all your color is in your dough, roll your dough into snakes.  this is where you could get your kids involved.  if you have kids.  if not, like me, this is where you call up your inner child.

.

.

line your snakes up in a row.  this is very similar to getting your ducks in a row.  just so you know.

.

.

twist.  and then shout.  because look how pretty that is!

.

.

fold the twist over on to itself.  and flatten it out a little.

.

.

bring out gramma’s rolling pin.  and roll out your dough.

.

look at that marbling!  love it!

.

.

cut out your cookies.  and place them on the sheet.  all the while, marveling at how pretty that cookie dough is!

.

.

cook e’m up like normal.  six minutes.  425 degrees.

.

.

and i dare you not to eat ‘em up fast!  they’re so pretty.  they just beg to be tasted!

.

.

add some icing, if you want.  and enjoy!

.

.

*i’ll return to my tutorial on engaging in a conversation about abortion tomorrow.  after experiencing first hand experience at OU.  please come back then!

.

there was a definite nip in the air when i stepped out of the school building today.  the first in a while.  it finally feels like fall.  awwww…i love fall.

.

can i get an amen?

.

with the coming of the cooler airs and the season of holidays, i get a hankerin’ to start baking.  i’ve got a whole list of the items i want to make.  don’t you wish you were my friend?

.

first on my list of delicatessens:  sugar cookies!

.

i’ve always had a sweet spot (get it?) for sugar cookies.  good ol’ fashioned, roll and cut out, color with icing sugar cookies.  the taste of my childhood.

.

i’ve been disappointed in the last couple sugar cookie recipes i’ve experimented with.  until this weekend.  i’ve hit the jack pot!  so let me share:

.

start with 1 1/2 cups (room temp) butter.  and 2 cups sugar.    yum.  the basis of all good things.

blend till smooth and creamy.

.

crack open four eggs.  fresh from the chicken.  or the fridge.  whichever.

.

oh, and add 1 teaspoon vanilla.  can’t forget the ‘nilla.

.

now whip it into shape.  ”when the good times turns around, you must whip it!  you will never live it down unless you whip it…”  devo?  no?

.

in a separate bowl, mix your dry goods:  5 cups flour.  2 teaspoons baking powder.  and 1 teaspoon salt.

.

i’m told the key to good baking is exact measurements.  so be precise!  and that’s an order!

.

introduce the wet to the dry and marry them together.  it’s a match made in heaven.

.

after all this activity, the dough needs some rest.  so give it it’s space in the fridge.  and go do a load of laundry.  run four or five miles.  or watch an episode of “say yes to the dress.”

.

after it’s hour (or so) of peace, the dough is once again ready to face the world.  isn’t this true of all of us.

.

with your mama’s rolling pin, roll it out flat.  about a quarter inch thick.  the thicker the cookie, the softer the cookie.  and vise versa.  your preference.

.

here’s where the fun begins!

.

choose your shape ~ look at my cute fall leaves!  or if you don’t have cookie cutters, use the top of glass for a round shape.  or a knife for the free handed bakers out there.

.

place your cookies on the sheet.  leave some space for them to puff up a little.  otherwise, you might end up with a glob of cookie monster.  not always bad.  just depends on what you are going for.

.

place your cookies in the oven.  bake at 400 degrees for six minutes.  and NO more!

.

sorry.  don’t mean to be bossy.  i just feel very strongly about over baked cookies.

.

see?  perfect.

.

now.  if you thought cutting the dough was fun.  and i know you did!  you are going to love this!

.

whisk together 2 tablespoons butter (softened).  a tad splash of ‘nilla.  powdered sugar.  and milk.  you’ll have to experiment with the ratio of sugar to milk.  it all depends on consistency.

.

not too thick.  not too runny.  juuuuust right.

.

divide your icing into bowls.  as many as you have colors.  i’ve chosen brown.  green.  orange.  awwww… fall.

.

ice ‘em up.  to your little hearts content.  go big or go home.  or simple is sweet.  you choose your mantra here.  you just can’t go wrong when it comes to icing cookies!

.

now, doesn’t that just make you want to throw on a hoodie.  pour up some apple cider.  and take yourself down to a good ol’ fashioned hay ride?  me too.

.

.

programmers note:  like a good sugar cookie like the next gal, but don’t want to make them yourself?  contact the baker (me!) for pricing.  order a dozen for your next holiday party!

.

.

my mama loves.  and i mean loves, angel food cake.  especially when made by me.  from scratch.

.

every year, for her birthday, it’s her one request.

.

this year, i made two.  and i share the recipe below:

.

start by separating the eggs whites from 12 eggs.  you can throw away the yolks unless you know of some other use for them:  hair moisturizer, fertilizer, etc.  i threw mine away.  because i’m lazy like that.

.

oh, and a little tip that i didn’t follow.  ”they” say you should use metal bowls and utensils when whipping your egg whites.  sometimes some residual grease is left on your plastic wear and this could cause your eggs to wilt.  and that’s gross.  like water.  i would have followed this advice, but i don’t have any metal bowls.  so, i pulled out a plastic one, said a prayer, and hoped for the best.  i was pleasantly pleased.   but then again, i like to live on the edge like that.

.

add 1 tsp vanilla extract.  you can also do 1/2 tsp. vanilla, 1/2 tsp almond extract.  but i didn’t have any, so vanilla it was.  remember, i’m a lazy cook.

.

to that, add 1 tsp cream of tarter.  this is pretty much the only thing i know to use cream of tarter for.  this and snicker doodles.

.

now, set that aside for a minute.  because you really should have mixed the dry ingredients first and then moved on to the eggs.  but i didn’t, so i have to digress.

.

in a separate bowl, mix 1 1/4 cups flour and 1 3/4 cups sugar and 1/4 tsp salt.

.

mix your dry ingredients together and set aside.

.

now, back to our eggs.  start beating those babies.

.

and beat ‘em some more.

.

and keep on beatin’m.

.

switch hands, cause you’re tired.  and, you guessed it, beat away.

.

finally, when your arm feels like it’s about to fall off.  and your egg whites have formed nice peeks.  you’re done.

.

hallelujuah.

.

now, go back to your dry ingredients and start adding them a few spoonfuls at a time to your egg whites.

.

gently fold the dry mix in.  seriously, fold.

.

repeat this step until all of your dry ingredients are folded into your egg whites.  folded, people.  not stirred.

.

and you’re now ready for the pan.  gently.  again with the gently.  this is ANGEL food we’re talking about here.  gently spoon your batter into your ungreased angel food cake pan.

.

stick ‘er in the cold oven.  turn it to 450.

.

after an hour, check to make sure your beauty is browned and an inserted toothpick is clean.

.

if so, take her out and turn the cake (pan and all) upside down to cool.  once cooled (takes a little while for it to cool completely), run your knife along the edges of the pan and gently pull the cake free.

.

use your imagination on the visual of those above steps.

.

and then feast your eyes on the finished results:

.

slice it up.

.

load it with berries and cool whip.  man, i love cool whip.  i could live in a tub of cool whip.  it’s a problem.  i’m seeking help.  but not really.  cause i love it too much.

.

dig in.  and think you’ve died.  gone to heaven.  and started eating their food.

.

it’s amazing.  let’s take another look:

.

here’s the recipe sans pictures:

1 1/4 cups flour

1 3/4 cups sugar

1/4 tsp salt

12 egg whites

1 tsp cream of tarter

1/2 tsp vanilla

1/2 tsp almond extract (or another 1/2 tsp vanilla)

.

combine egg whites, cream of tarter, and vanilla/almond.  beat eggs until peaks form.  add dry mixture and fold into the egg whites.  cook at 450 for 1 hour.

.

enjoy!  and happy birthday, mama!

well hello, friday.  how’d you get here so soon?

.

and hello, everyone else.  what have you been up to today?

.

me?  oh, i’ve been here:

.

and here:

.

doing this:

.

and this:

.

and this:

.

and this:

.

and this:

.

and i’ve loved every minute of it!

.

if i had another life, i’d totally be a caterer/event’s planner. whipping up tasty treats.  setting the scene.  creating an ambiance.  living the dream.

.

and those are my three words.

.

now it’s your turn!  in three words, tell me what you’d be in your other life.

.

c’mon!  you know you wanna!

why do we ask that question?  what do we expect people to say?  oh yes!  please!  i’ve been waiting ALL day to hear something gross!  please, please share!  you will just make my day!

.

i don’t know.

.

but seriously, want to hear something gross?

.

are you ready?

.

here it goes:  i dip my tator tots in mayonnaise.

whew.  i feel better getting that off my chest.  ”hello, my name is tara.  and i’m a mayo-holic.”  hello tara.

.

thank you for supporting me through this.

want to hear something sad?

.

i suck up this mayonnaise fatness while sitting in the hypocritical judgement seat viewing “biggest loser” and “food revolution”.

.

but that is another problem for another time.

.

back to dipping my tator tots in mayo.

look, it’s glowing.  like it’s heavenly.

.

i don’t know why i do this.  can’t remember when i started.  i’m not a picky eater.  i’ll eat most things.  except pickles.  i don’t really like pickles.

.

i don’t have a lot of food quirks.  except i like to cut finger food and eat it with a fork.  and i like to dip my tator tots in mayo.

.

but if those are the most of my food worries, my life is good.

.

let’s tackle the whole judgemental pride thing on another day, shall we?