The winner of Best Flaky Piecrust illustration

(these pictures are making want white granite tops)



"1.Make the dough
In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.

2.Mix the dough
Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.


3.Refrigerate the dough
Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.)


4.Knead the dough
Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).


5.Roll dough into a circle
With a floured rolling pin, roll the dough into an 11-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.


6.Fit dough into a pie plate
Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.

7.Press the dough
With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using. "

So THATS how you do it! I knew the sculpting part but could never figure out why mine was so little. Now that is some Crust i tell ya. Can't wait to try. And Parchment paper?? Genius! who'd a thunk

From: realsimple mag or go to site

Rich Cocoa aka Magic Cocoa

Ingredients
1/2 gallon whole milk
1 12-oz. bag Premium Dark Cocoa Candy Melts ($4, wilton.com) or semisweet chocolate chips






Directions
1.Heat the milk over medium-low heat; don't let it boil. Add about 1/4 cup of the Candy Melts or semisweet chocolate chips to each of 8 mugs and fill them with the hot milk. Stir.

Brussels Sprouts

I see them at the farmers market all the time but not like im gonna be adventurous to just buy them and then later not eat them. Better find out about them..i thought. So heres what i found.

Why the Sprouts?

"Cruciferous vegetables like brussels sprouts are packed w/ phytonutrients that are thought to booset health and may help prevent some forms of cancer. you'll also get a good helping of

vit C,

dietary fiber,

via A and

potassium

in the slightly bitter sprouts."

:How do pick good ones?:

"Look for firm, compact, heads that are bright green in color and free of lemishes. Avoid: puffy or light for their size. The smaller the sprouts, the sweeter they'll be; less than 1 " in diameter is preferable."

:Delicious ways to eat them:

Fettuccine with Brussels Sprouts and Prosciutto

"Saute thinly sliced sprouts in butter until tender. Toss with cooked fettuccine, sliced prosciutto , and grated parmesan."

Sprouts and Apples

"Toss thinly sliced sprouts with thinly sliced apples, fresh thyme, olive oil, and fresh lemon juice."

article via: Realsimple mag

wedding gown of my choice

by far of what i've seen in years...this has become my favorite!

pictures from: http://rebeccareedphotography.blogspot.com/
photos by: Rebecca Reed

I love its 19th century approach! The dresses with the big caboose in back...but this isn't as exaggerated. Its so beautifully constructed with its ridged fabric giving it a ripple effect yet genius untamed beauty.

Its my kind of dress.

Sweet potato Buttermilk Pie

an alternative to pumpkin...I can't wait to try it!

"Whipped egg whites give this pie a frothy texture, buttermilk gives it a tangy flavor and together you end up with a sweet potato pie that’s less leaden and more cheesecake-like than the tradition. Yes, I know you read that whole sentence and only registered the word “cheesecake”!

Oh, and Alex and I don’t see eye to eye on the lemon juice in this recipe. I find the lemon distracting, and slightly clash-y with the cinnamon and warm spices in this pie, and possibly overpowering the sweet potato flavor. Alex likes the extra tanginesss. I’m going to leave it up to you depending on where you want your pie to be on the acidic scale. I believe the buttermilk alone will give you some brightness but the lemon will take it a step further.

1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into a 1/2-inch dice
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice (optional)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpoe flour
3/4 cup full- or lowfat buttermilk (or, you can make your own)
1 All-Butter, Really Flaky Pie Crust (a half recipe will yield a single crust), prebaked (instructions below)
Whipped cream, for serving

Preheat the oven to 375°F.

Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher (though I suspect that a potato ricer would also do a great job). You should have 1 1/4 cups puree; discard any excess (by topping with a pat of butter, sprinkling with salt and making yourself a most-excellent snack). Add the butter, lemon juice if using, nutmeg, cinnamon and salt and mix thoroughly with a wooden spoon or rubber spatula after each addition.

In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even.

With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prebaked crust and bake on the middle rack of the oven until the center is firm and set, 35 to 40 minutes.

Remove the pie from the oven and cool completely on a rack. Serve at room temperature (or cold from the fridge; you can cover it with plastic wrap before chilling) with a dollop of whipped cream."

From smittenkitchen.com

Lion House dinner Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine (I use canola oil)
1 egg
5 to 6 cups all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and yeast; let sit 5 minutes.
Add dry milk yeast, then sugar, salt, butter, egg, and 2 cups flour.
Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.
Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
Add about ½ cup flour and mix again, by hand or mixer.
Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl.
Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out).
Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board.
Divide dough into two.
Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick.
With rolling pin, roll out to a rectangle about 12 inches long, 8 inches wide, and ¼ inch thick.
Brush with melted butter.
With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide.
Make cuts through strips of dough every 2 inches, making about 12 pieces of dough.


Starting with short end, roll up one piece of dough, with butter on the inside.
Place roll on parchment-lined pan with other short end down on the paper (I just use a greased pan).
Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan.
Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours.
Bake at 350 degrees for 20 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Makes 2 dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.

Earrings

P-10132 : STERLING SILVER RHODIUM PLATED DROP CZ POST EARRINGS
r: $31.28


P-11959 : STERLING SILVER RP CZ ROUND POST EARRINGS
Price: $15.53

EA-2766 : STERLING SILVER MULTIPLE ROUND CZ SQUARE POST EARRING & SLIDE SET

37$

monthly dosage

My monthly dosage of wanting to find the perfect skinny .
By Joe's Jeans

The Cigarette

straight and narrow
in Kennedy and Paradis wash

$158.00

the skinny provocateur petite in Romi

the ankle chelsea in pointe


joe's jeans the chelsea ultra slim on ryder

Naughty Monkey Delegate Lady Shoe

Item #60060DELEGATEL

$ 69.95

Not Rated Dame 2 Shoe

Item #63930DAME2

Was $ 59.50 SALE $ 37.93

So here is my monthly dosage of Buckle. I can't help it, im obsessed!

Naughty Monkey Headliner Shoe

Item #60060HEADLNER

Was $ 79.50 SALE $ 39.75
.

Poetic Licence Vintage Revival Shoe

Item #23180VINTAGERE

$ 129.00

(i lOve, b/c im a freak!)

girlfriend meets boyfriend

Styles that Im liking with the blazer.


urban- $78

dkny- $98 @ zappos

bloomingdales- $98 Aqua Tweed

Just in time for the season...Soups

heres a selection of stews for me to try...I suck at making my own so i went here to find others.

Yummy Beef or Venison Stew

see pic here

~Ingredients~
3 pounds venison (deer meat)
7 cups water as needed
5 cubes beef bouillon cube
1 onion, thinly sliced
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 1/2 cups potatoes, cubed
1/2 cup all-purpose flour
1 cup hot water

added by me: 1/2 tsp thyme

~Directions~
1.Cut meat into bite-sized pieces. Mix with onions, and toss mixture with 1/3 cup flour. Heat oil in a large saucepan, and cook over medium low heat until browned.
2.Place browned meat and bouillon cubes into crock pot. Add water until meat is covered with 1 inch liquid. Cover. Slow cook on high for about 5 hours. This should be long enough to make meat very tender.
3.To thicken up the gravy, mix 1/2 cup flour with 1 cup hot water until flour is dissolved. Pour into crock pot, and stir. Repeat if not thick enough. If you are not using veggies, the stew is ready to pour over the rice now. If you are going to use veggies, add them now. Cook until vegetables are tender.

Cookie Pie crust

20 minutes
Prep: 10 minutes Cook: 10 minutes
340 calories per serving view nutrition facts
1 pie crust suggest servings


~Ingredients~
1/2 cup margarine melted
3 tablespoons powdered sugar
1/2 teaspoon baking powder
1 cup flour, all-purpose

Directions
In a small mixing bowl, mix together all ingredients.

Press into a 9-inch pie dish.

Prick with a fork.

Bake at 475 degrees for 8 to 10 mintues

"Soda...Bad!"...said Grugle

"Just why is too much sugar so unhealthy? Well, to start, let's talk about what happens to you as sugar enters your body. When you drink sodas that are packed with simple sugars, the pancreas is called upon to produce and release insulin, a hormone that empties the sugar in your blood stream into all the tissues and cells for usage. The result of overindulging in simple sugar is raised insulin levels. Raised blood insulin levels beyond the norm can lead to depression of the immune system, which in turn weakens your ability to fight disease. "

Soda...make you susceptible to illness
...said Grugle

"Something else to consider is that most of the excess sugar ends up being stored as fat in your body, which results in weight gain and elevates risk for heart disease and cancer. One study found that when subjects were given refined sugar, their white blood cell count decreased significantly for several hours afterwards. Another study discovered that rats fed a high-sugar diet had a substantially elevated rate of breast cancer when compared to rats on a regular diet."

Soda....make you FAT!
...said Grugle

"The health effects of diet soda
You may come to the conclusion that diet or sugar-free soda is a better choice. However, one study discovered that drinking one or more soft drinks a day — and it didn’t matter whether it was diet or regular — led to a 30% greater chance of weight gain around the belly."

Diet Soda?....Bad too!
... said Grugle

"Diet soda is filled with artificial sweeteners such as aspartame, sucralose, or saccharin. These artificial sweeteners pose a threat to your health. Saccharin, for instance, has been found to be carcinogenic, and studies have found that it produced bladder cancer in rats.

Aspartame, commonly known as nutrasweet, is a chemical that stimulates the brain to think the food is sweet. It breaks down into acpartic acid, phenylalanine, and methanol at a temperature of 86 degrees. (Remember, your stomach is somewhere around 98 degrees.) An article put out by the University of Texas found that aspartame has been linked to obesity. The process of stimulating the brain causes more cravings for sweets and leads to carbohydrate loading."

Carbonation eat bones!
...said Grugle

"Carbonation depletes calcium
Beverages with bubbles contain phosphoric acid, which can severely deplete the blood calcium levels; calcium is a key component of the bone matrix. With less concentration of calcium over a long time, it can lower deposition rates so that bone mass and density suffer. This means that drinking sodas and carbonated water increases your risk of osteoporosis.

Add in the caffeine usually present in soft drinks, and you are in for even more trouble. Caffeine can deplete the body’s calcium, in addition to stimulating your central nervous system and contributing to stress, a racing mind, and insomnia."

So drink less soda...k?
...Said Grugle

image from: here

article from: here