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Recipies

Bok bokbokbok bok bok b-gok!|Oven fried chicken

Even though I’m technically from Southern California, my people are from the south. One grandparent from Alabama, one from Georgia and one from Florida (the last one was from Pennsylvania, but we won’t hold that against him). Does that give me any cred in judging fried chicken recipes? Absolutely not, but the beginning of this post was giving me hell, so it’s as good a way to start as any. Otherwise, I would have just had to start with my usual gushing on about how wonderful Cook’s Illustrated is, because this Oven Fried Chicken recipe is from their Cook’s Country, an offshoot of Cook’s Illustrated and almost as good as the original.

Crack pipe? Try crack pie|Key lime pie

keylimepiew

This is possibly the world’s most addictive pie.

If you don’t like citrus or can’t stand the idea of cream pies, you might be safe. Otherwise, this pie could be your downfall.

This pie is not only scrumpdillyicious and easy to make, it’s also relatively inexpensive.  I’d say the whole thing cost about $5.  If you somehow have the self-control not to stand there in your jammies at 6 a.m. and shovel it in by the spoonful, you can stretch it. It’s so flavorful that you should be able to get least 10 pieces out of it.  And it’s better frozen and then partially thawed, so you can slice it up, wrap up the pieces and keep it in your freezer for future, stretching your dessert dollar even further.

Welcome…have some soup

So I did it. I somehow figured out how to make the “self-host” switch. And most of my comments came with me. None of my links, but there weren’t that many to begin with (oh crap! I have to remember to tell the Daring Bakers…write that down), so we’ll just move forward on that. I do understand, however, why people suggest you start out self-hosting (instead of using a free service) and I also have deep respect for all those who code – I apologize for ever thinking that you spent all your time in your underwear reaping the benefits of techno-phobes’ fears when really, how hard could it be? It’s hard. Not impossible, but I’ve killed several hours just trying to get my header to not suck and we’re still not there yet. So I’m sorry for doubting.

Happy Thanksgiving!|Rustic Rolls

We’re bringing the rolls this year.  Not store bought doughy things, but rustic, crunchy brown rolls.  I’m afraid this may distress my young cousin who seems to have an affinity for soft, white foods, but I saw the rolls in this month’s Cook’s Illustrated and kind of had to make them.

Happy Birthday Daring Bakers!|Homemade Pretzels

The Daring Bakers, that illustrious and intrepid group of folks world-’round that takes on a monthly challenge de four and posts the results together on the same day is two years old this month.  In honor of this great group (which happens to be the reason I started blogging), I spent part of this afternoon making the very first challenge, homemade pretzels.  Ah, who am I kidding?  The husband wanted them.  But happily his craving for East Coast street food coincides with the anniversary of that great day that Ivonne and Lis started baking together in public…

Not a real post

I promise I’ll have a real live, legitimate post soon.  Really.  It’s just that I’ve been looking for a job and, you know, the economy is going down the toilet and I’m really easily distracted by articles that promise I can monetize my blog* and posts about what I should be doing with my resume, but not so distracted that I don’t still feel compelled to at least make an attempt to find a job, so the blog and baking have fallen by the wayside.  Which is sad and for two reasons.  One because both are my favorite things to do and two because I have both a Daring Bakers challenge and two Tuesdays with Dorie due (yes, I am a hopeless joiner).  Really, I’m so far behind I don’t know if I’ll ever catch up.  Maybe there’s something on the Internet I can read about panic attacks…

Daring Bakers Challenge October 2008

Did someone say “pizza”…again?

I love pizza.  Who doesn’t?  Weird kids maybe.  Anyway, I love it because it’s really tasty and easy to make and cheap.  In fact, I love it so much that I already posted about it and not too long ago.  Which might make you think “well, I can skip this post” but you’d miss out because our illustrious host Rosa from Rosa’s Yummy Yums* gave us a dough recipe far superior to the one I posted previously.  And as we were required to make two pizzas for this challenge, the creativity of limitation pressed me to find possibly the cheapest ingredient ever to top a pizza.  Curious?  Read on…

Cheap food|Onion and anchovy tart

Last night’s dinner

This is one of my all-time favorite things to make.  It’s also one the husband’s all-time favorite things to eat.  When you add in the fact that this tart really isn’t that expensive (and if it’s done in steps, it’s not too fussy either), there’s a win-win…win, I guess.

Cheap food|Recipe part 2!

A few days ago, in an effort to share the little I know about cooking cheap (I’m still learning here), I posted a recipe for Easy Lentil Dal made with pink (or red) lentils.  Ever the experimenter (remember, we’re cheap around here), I tried the same recipe this morning with brown lentils (I had a half cup that’s been sitting around forever) and I am surprised to report that I like them even more than the red lentils.  They are meatier (sorry vegan* friends) and a little less like…ok, this is a bit gross, but a lot of Indian cuisine reminds me of (extremely delicious) baby food.  The brown lentils definitely lessen that quality.  And best of all – they’re cheaper.  Go brown!

Oatmeal Snack Cake|Recipe

Yay for Oatmeal Snack Cake!

I’m very excited for two reasons – one, because after the husband pleading with me for ages to make him an Oatmeal Snack Cake from the May/June issue of Cook’s Illustrated (yeah, that’s right, I’m on it), I finally did and it is fantisimo!  Really good.  And it’s also cheap like us!  As long as you don’t mind eating a lot of Oatmeal Snack Cake to use all the ingredients (trust me, you won’t.  This is a damn fine piece of cake).  The second reason I’m over the moon is because, being lazy, I didn’t feel like typing the recipe, so I found it online at the fabulous Bitten Word (It’s actually The Bitten Word, but that didn’t make sense).  These guys subscribe to all the food p–n (do I really need to do that??) the husband and I used to get before we realized how cheap (and kinda lazy) we are and canceled the subscriptions.  The guys generously make recipes from the mags and share both their thoughts and the recipes.  That is cool.