COWABUNGA RABBIT


Spicy Oatmeal Raisin Cookies
Tuesday 26 August 2008, 7:48 PM
Filed under: cookies/bars, fruit

I made these for the one and only Cookie Monster I know. The recipe is slightly adapted from this. The cookies are deliciously soft and chewy. You can really taste the cloves, so if you don’t like them, omit them. I think they needed more raisins though.

Spicy Oatmeal Raisin Cookies

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
3 cups oats
1 cup raisins

Preheat oven to 350 F. Soak raisins in juice (I used cranberry-grape juice) if desired and drain after ten minutes.

Beat the butter and sugars together until light and fluffy. Add the eggs, one at a time, beating after each addition. Add in vanilla.

In a separate bowl, combine all the rest of the ingredients except for the oats and raisins. 

Add the dry ingredients to the wet. Stir in the oats and raisins.

Place about a tablespoonful of dough on ungreased baking sheets and bake for 10-12 minutes.

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Geisha Redux
Monday 11 August 2008, 10:31 AM
Filed under: art, box bean town, ink

Awhile ago I told Cookie Monster Gumball TOE TOE to draw a geisha on a turtle and what he painted was very beautiful, but not what I had imagined at all, hahaha. I had always wanted to do my version of that assignment, but I never really saw it through. But as I was watching the Olympics last night and doodling idly away on my sketchpad, I drew something that I sort of liked and just went with it. Since I hadn’t planned it I didn’t think about the turtle she was supposed to be sitting on and obviously ran out of space, but that’s cool with me. I got excited enough about this drawing and working with inks again that I stayed up until 3:30 AM or something. By finishing time, I was completely loopy, weee.



Modern Medusa
Sunday 10 August 2008, 4:49 PM
Filed under: art, pencils, pens

I’ve always liked Medusa. L to R: original pencils, closeup of pencils, inked. I may continue this theme with other Greek gods and characters. I had to take pictures of the sketch because as TOE TOE so eloquently put it, “Your scanner’s garbage.”



Strawberry and Blackberry Scones
Saturday 9 August 2008, 6:01 PM
Filed under: fruit, muffins/scones

I saw these on Irene’s blog and I had to give them a try (I also had a huge amount of fruit leftover from my Trader Joe’s fruit shopping spree). I didn’t have heavy cream and I was too lazy to go out and buy some, so I substituted it with milk. The scones ended up being light and fluffy (not like the dense ones I’ve eaten) and the dough complemented the fruit very nicely. Yuuuummmm.



Berry Tart
Friday 8 August 2008, 6:00 PM
Filed under: fruit, pies/tarts

My first tart! It was exciting and a more or less successful experiment. The recipe is from Dorie Greenspan’s infamous book Baking: From My Home to Yours and it called for a pastry cream filling… but there was no way I was gonna crack open six eggs to start that, so I settled for vanilla pudding, haha.

The crust was not bad. The vanilla pudding was too sweet so I’ll have to make adjustments next time. But the fruit was absolutely DIVINE. I am a fruit-aholic. Also… who loves Trader Joe’s? I love Trader Joe’s.

Sweet Tart Dough
1 ½ cups all purpose flour
½ cup confectioners’ sugar
¼ tsp salt
1 stick plus 1 tablespoon (9 T) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

Put the flour, sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in- you should have some pieces the size of oatmeal fakes and others the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses- about 10 seconds each- until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change- heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate and dry ingredients that might have escaped mixing.

To press the dough into the pan: butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don’t be too heavy handed- press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferable longer, before baking.

To partially or fully bake the crust: center a rack in the center of the oven and preheat to 375 degrees F.



Black Canary
Friday 8 August 2008, 12:23 AM
Filed under: art, comics, pencils

I was in sort of a drawing rut when I managed to bust this out. The first one is just the regular scanned pencil and the second one is the Photoshopped version. I like the second picture better because the lines are  bolder and it looks inked.



Blueberry Pie
Sunday 3 August 2008, 2:20 PM
Filed under: fruit, pies/tarts

This is the first time I’ve ever made pie crust from scratch and I’m pretty pleased with the results. It wasn’t super flaky, but the taste and texture complemented the filling very nicely. The blueberries themselves are sweet already, so I cut back a lot on the sugar. The filling ended up being slightly sweet and tart, just the way my mom likes it. It appears a little runny, but that’s because I didn’t wait for it to cool completely.

The pie crust recipe is from Beyond Salmon. The page features step-by-step photos so it’s a great help. I followed the recipe exactly because I was pretty paranoid in messing up. When making the lattice structure, I looked at Simply Recipes.

The blueberry filling is adapted from the recipe featured on Cooking Light.

Ingredients (Blueberry Filling)

  • 1/4 cup white sugar
  • 3 1/2 tablespoons corn starch
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons melted butter
  • 6 cups fresh blueberries

Directions

  1. Preheat oven to 375 F.
  2. Prepare the pie dough.
  3. Combine all the ingredients for the blueberry filling.
  4. Put the filling inside the pie dish that has been lined with half of dough.
  5. Form the lattice structure with other half of dough.
  6. Place pie on a baking sheet (in case the filling overflows).
  7. Bake for 1 hour and 15 minutes.