Wednesday, March 29, 2017
*Okay, I am hoping someone has a suggestion for getting pills into an impossible dog, Teddy. She is taking Enrofloxacin for a bladder infection. They make her sicker than well, a dog. The vet said they are very bitter tasting. I have used everything I can think of....smoked salmon, every kind of cheese in existence, ground beef, ground lamb, bacon, ham, you name it. Forget peanut butter, she hates it. She knows the pills are in all of these things and she won't even look at them. I can't shove it down her throat because I really like having hands. So, if anyone has some genius full proof pill ideas, I am open to suggestions. Or even if you just have a non pill taking dog story, misery loves company.
Tuesday, March 28, 2017
|The flox will be blooming soon on the steps.|
Monday, March 27, 2017
|This is my latest project....wind chimes. I love wind chimes but good ones are really expensive. I decided to make my own. Hola, they are a lot of work!|
Sunday, March 26, 2017
|I hadn't baked a cake for a while so yesterday was the day. It's warm here and was not a good buttercream day but I soldiered on.|
- 1 cup (16 tablespoons) unsalted butter, softened
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 3 cups King Arthur Unbleached Cake Flour
- 1 cup milk
- Place a rack in the center of the oven. Preheat the oven to 350°F.
- Lightly grease your choice of pans: one 9" x 13" pan; two 8" or 9" round cake pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and lighly grease the insides of the papers with non-stick spray.
- Beat together the butter, sugar, baking powder, salt, and vanilla, scraping the bottom and sides of the bowl as needed, until pale and fluffy, about 3 minutes on medium-high speed of an electric mixer.
- Add the eggs two at a time, beating the batter well and scraping the bowl between each addition, until fully combined and the batter has thickened.
- Stir in half of the flour, then all of the milk, followed by the rest of the flour, scraping the bowl after each addition. Mix just until combined. The batter will look curdled after the milk addition; that's OK, it will come back together once the rest of the flour is added.
- Divide the batter evenly between the prepared pans, spreading it level.
- Bake the cake until golden brown — 40 to 45 minutes for a 9" x 13" pan; 36 to 42 minutes for 9" pans; 38 to 44 minutes for 8" pans, or 24 to 30 minutes for cupcakes. The center of the cake should feel firm when gently pressed, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Remove the cake from the oven. Allow it to cool completely in the pan, then loosen the edges with a knife and gently remove from the pan. Allow the cupcakes to cool in the pans for 5 minutes, then turn out onto a rack to cool completely.
Saturday, March 25, 2017
Friday, March 24, 2017
All of this went to my daughter who loves pink glass.
Thursday, March 23, 2017
|This is a new recipe for me. It is a terrific bread, unlike any other recipe I've tried.|
- 5 1/3 cups bread flour, divided, plus more for surface
- 1 cup heavy cream
- 1/3 cup mild honey
- 3 tablespoons nonfat dry milk powder
- 2 tablespoons rapid rise yeast
- 2 tablespoons salt
- 3 large eggs (2 for the dough and one for brushing)
- 4 tablespoons (1/2 stick) butter at room temperature
- Nonstick vegetable oil spray
- Flaky sea salt
- Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves.
- Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes. You might need a bit more flour but this dough is sticky.
- Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact. Place 4 pieces of dough side-by-side in each muffin cup.
- Let dough rise in a warm place until doubled in size (dough should be just puffing over top of pan), about 1 hour.
- Preheat oven to 375° F. Beat remaining egg with 1 teaspoon. water in a small bowl to blend. Brush top of dough with egg wash and sprinkle with sea salt. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.