My soap box moment.

It’s beed busy at work. It usually is when you have about 5,000 inmates all acting like 2 year olds and whining about anything under the sun. He said this, he looked at me like this, he bumped into me… blah blah blah. Sometimes I want to hit them in the head and say “Atleast you get to walk around and enjoy the sun for a few hours, inmates in segregation are inside 23.5 hours of the day, so SHUT IT!”. But they still complain. Don’t get me wrong, I like my job there are even some days when I love it. 😛 It keeps my busy and keeps steady money in my bank account. But don’t forget, I’m a state employee so it isn’t much. If you have ever worked for a state agency you know it’s the bottom of the bucket. The county is a little better but the city employment is what you want to shoot for. On top of being a state employee, I also work for the department of corrections. We usually never get the funding we need, aren’t included in decision making and are seen as police department rejects. I don’t see it that way. These men and women are keeping over 38,500 men and women behind bars and in line. They over see the women on death throw, DUI offenders, child molesters, rapists, murderers and anything in between. Weather they are 4 feet tall or 7 feet tall (we have some 7 footers at my work) and up to 500 pounds. They deal with poo being flung at them to inmates with geniune illnesses even to the ones wrongly accused (sometimes it happens). They do a lot, put up with a ton, get paid pennies but come to work everyday prepared to keep us safe by keeping them in line and inside, they do it all withOUT any weapons besides themselves and their quick responsiveness. So next time you see a corrections officer, don’t call him a gaurd and thank him for what he or she does. *steps down from soap box*

So for all of my officer friends a sweet treat for dealing with some nasty working conditions. 🙂

This was a great recipe. I made mini-tarts because they are too stinkin’ cute. Noe isn’t a fan of lemon so I made the orange version. If you’d like to see other TWD member made, go here.

Here is the tart recipe, I will get the orange cream one up soon. 🙂

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.

Butter the shiny side of aluminum foil and fit the foil, buttered side down, against the crust. (since you froze it, you can bake it without weights). Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, carefully press it down with the back of a spoon. For partially baked crust, patch the crust if necessary, then transfer the crust to a cooling rack. To fully bake the crust, bake for another 8 minutes or so, or until it is firm and golden brown. Transfer pan to a rack and cool the crust to room temperature before filling.

5 Comments

Filed under dessert, fruit, orange, sugar, tart, Tuesdays with Dorie

Sorry Dorie, I’m late!

It has been a crazy time here at our house. I was sick, the husband was sick, the dog was sick, then I was sick again, then the husband is coming down with a stomach thing, then I caught the stomach thing… then… the computer was sick. I had to do some major over haulin’ on the computer, but my babies (the husband, dog & computers) are up to par. I just came down with a fever, but it’s slowly but surely going away.

This is last weeks Tuesdays with Dorie recipe. I know it’s a bit late but I haven’t had a chance to post with all that was happening. I really liked this recipe. I was a bit hesitant with the amount of chocolate and butter. I’m trying to loose a few pounds for a wedding next month, so I only ate one. 😛 The husband was sleeping but I woke him up for it. He was a bit cranky that I woke him up but that soon subsided when we realized I had a chocolate-y treat for him. 🙂 I only managed to save one picture from the sick computer, so that’s all you lovely people get. Enjoy!

 

Gooey Chocolate Cake

1/3 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

¼ teaspoon salt

5 ounces bittersweet chocolate,

4 ounces coarsely chopped,

1 ounce very finely chopped

1 stick (8 tablespoons) unsalted butter, cut into 8 pieces

2 large eggs, at room temperature

1 large egg yolk, at room temperature

6 tablespoons of sugar

Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. butter (or spray – it’s easier) 6 cups of a regular-size muffin pan, preferably a disposable aluminum foil pan, dust the insides with flour and tap out the excess. Put the muffin pan on a baking sheet.

Sift the flour, cocoa and salt together.

Set a heatproof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and the butter in the bowl and stir occasionally over the simmering water just until they are melted – you don’t want them to get so hot that the butter separates.  Remove the bowl from the pan of water.

In a large bowl, whisk the eggs and yolk until homogenous.  Add the sugar and whisk until well blended, about 2 minutes.  Add the dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs.  Little by little, and using a light hand, stir in the melted chocolate and butter.  Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.

 Bake the cakes for 13 minutes.  Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)

      Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board.  Use a wide metal spatula to lift the cakes onto dessert plates.

2 Comments

Filed under chocolate, Tuesdays with Dorie

I’m a coconut.

That’s what my mom says. I just thought it was because I had dark brown hair. My mom and I have a fantastic relationship. We vent our frustrations to each other, talk about husbands, talk about work problems, about our crazy family and everything in between. We are great friends, but first and foremost she is my mother. I have never lacked respect when my mom is involved and despise when anyone does. She works hard and deserves all that she has and more. She works for the County of Orange and has gone from the bottom of the food chain to the top 30% of it. My mom es lo maximo! Haha! I live about 4 hours away from her, which isn’t too much but gah… I miss that woman (and her cooking!) SOO much.

i remember having a conversation with a friend, this is kinda how it went…

ME “My mom calls me a coconut.”

FRIEND “Why?”

ME “Because my hair is brown duh!”

FRIEND “Eh, that’s weird.”

ME “Your face is weird!”

HAHA!

I then go home and ask my momma…

ME “Why do you call me coconut? Brown hair right?”

MOM “Why?”

ME “Just wonderin’”

MOM “Well you know how a coconut is hollow on the inside except for some swishing juice?

ME “Uumm… yeah.”

MOM “That you, there’s no brain up there. Just some swishing juice.”

Me “BURN!!!”

HAHAHAHA!

I told you, my mom and I have a kick ass relationship. She’s my big ugly ugly and I’m the big headed coconut. A couple terms of endearment we have for eachother. I love her with all my heart and miss her everyday.

The other day when I was shopping for some groceries at Wal-Mart and start to go through the produce area and start picking the limes for some cupcakes I’ve been itching to make. I go around to the lime bin and what do I see above it? Coconuts! I have never cracked one open or ever really thought about it, but I figured there is a first time for everything. It sat on the fridge for about 5 days and I didn’t want it to rot so I had the big, buff husband crack it open and get all the meat out so I can shred it. I was so excited about using a fresh coconut. I was shredding and watching ‘Deal or no Deal’ (my new obsession) and it happened. How could I ruin the coconut? How could I do that? What happened you ask? I was shredding the coconut and go to excited and shredded my finger. I thought it was just a scratch but I shredded a good chunk of my finger. I’t gushed for a bit, I cried then went upstairs to wake up the sleeping husband to use his Army training and save my life. It hurts like a beech. I threw out the contaminated coconut, which leaves me with not enought for the cupcakers. I need to get a package at the store now, I don’t think the husband will let me do fresh again. Yesterday, less than 24 hours after the shredding occured, my husbands ENTIRE company, as well as half of California knew about my finger. LOL

This weeks TWD ‘Snickery Squares’ was chosen by Erin of Dinner and Dessert. This recipe has NOTHING to do with coconut but my mom likes dulce de leche and peanuts so it sorta does. We were supposed to make this in a 8” pan but I thought tartlets would be too flippin’ cute until it came time to put the shortbread in the little tins. Yeah… not fun with a useless finger. The peanuts were easy too! I have never carmelized anything and it was super easy. I really want to try it with almonds… yum! This recipe is awesome from what the co-workers said. I’m on a diet so none for me. BOO!

Check out other TWD bakers
here.

Snickery Squares

For the Crust:

1 cup all-purpose flour
¼ cup sugar
2 TBSP powdered sugar
¼ tsp salt
1 stick unsalted butter, cut into small pieces and chilled
1 large egg yolk, lightly beaten

For the Filling:

½ cup sugar
3 TBSP water
1 ½ cups salted peanuts
About 1 ½ cups store-bought dulce de leche

For the Topping:

7 ounces bittersweet, coarsely chopped
½ stick unsalted butter, cut into 8 pieces, at room temperature

Getting Ready:
Preheat oven to 350F. Butter a 8 inch square pan and put it on a baking sheet.

To Make the Crust:

Toss the flour, sugar, powdered sugar and salt into a food processor and pulse a few times to combine. Toss in the pieces of cold butter and pulse about 12 times, until the mixture looks like coarse meal. Pour the yolk over the ingredients and pulse until the dough forms clumps and curds-stop before the dough comes together in a ball.
Turn the dough into the buttered pan and gently press it evenly across the bottom of the pan. Prick the dough with a fork and slide the sheet into the oven.
Bake the crust for 15-20 minutes, or until it takes on just a little color around the edges. Transfer the pan to a rack and cool to room temperature before filling.

To Make the Filling:

Have a parchment or silicone mat-lined baking sheet at the ready, as well as a long-handled wooden spoon and a medium heavy bottomed saucepan.
Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color. Toss the peanuts and immediately start stirring. Keep stirring, to coat the peanuts with sugar. Within a few minutes, they will be covered with sugar and turn white—keep stirring until the sugar turns back into caramel. When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet., using the wooden spoon to spread them out as best you can. Cool the nuts to room temperature.
When they are cool enough to handle, separate the nuts or break them into small pieces. Divide the nuts in half. Keep half of the nuts whole or in biggish pieces for the filling, and finely chop the other half for the topping.
Spread the dulce de leche over the shortbread base and sprinkle over the whole candied nuts.

To Make the Topping:

Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water. Remove chocolate from the heat and gently stir in the butter, stirring until it is fully blended into the chocolate.
Pour the chocolate over the dulce de leche, smoothing it with a long metal icing spatula, then sprinkle over the rest of the peanuts. Slide the pan into the fridge to set the topping, about 20 minutes; if you’d like to serve the squares cold, keep them refrigerated for at least 3 hours before cutting.

Cut into 16 bars.

14 Comments

Filed under chocolate, dessert, dulce de leche, nuts, Tuesdays with Dorie

TWD and a special birthday.

I mentioned in a previous post I don’t have too many friends that I have physically met and consider true friends. I would say I have 2 real, 110%, geniune friends. Friends I would take a bullet for, break the law for, cry for (I have for both) and be absolutely devastated if any harm came to them. They are more like family to me.

Andrew has been my best friend for 12 years and 6 months. We have a strong bond and he is always there to give me an un-bias opinion. He is like the brother I never had and I refer to him as my brother too. We don’t talk everyday on the phone but when we do it’s a good 2-4 hours of talking. We have been through junior high, high school and all that comes along with those crazy years. My senior year I went through some drama and lost every single one of my friends. NO JOKE. I only had 2 friends that kept with me and didn’t believe the lies that were spread about me. I married one of those two and the other was Andrew. I love him so much and thank God for having him in my life. He keeps me grounded when problems get to me.

Then there’s my wonderful, brain-sharing, sister-from-another-mister Megan who I’ve known for the past 4 years. When I moved to Hawaii I was 18, a newly wed, un-employed, friendless and scared. I have never been away from my mom and dad for more than a week. I was now venturing off to pebble in the middle of the ocean with my Infantry husband. I joined an online group and talked with Megan a couple of times through messages and Yahoo! IM. We met at Chili’s in Mililani, HI about the 24th of February 2004, my first thought was… “Woah, she’s tall.” Her first thought… “I don’t want to meet her in a dark alley.” HAHA! We were in-separable for the remainder of my time on the island. I was there when she had her beautiful daughter Layla, she was there on the nights I’d cry missing Noe who was in Iraq, she would drive to my apartment down a winding, dark-as-an-abyss road to go and hang out with me. She would call me after work and ask if I wanted a steak for dinner. She was there when Noe came home from his second tour of Iraq. She was there when I needed to get away and shop or just hang out at her house. She is an amazing person that I love with all my heart.

When I saw that we were making pecan biscuits, I thought “Megan likes pecans in her pancakes.” Then I marked the calendar for the posting day and realized it was on her birthday. How flippin’ awesome is that?? These biscuits rock! Not too sweet but you could add honey if you want it sweeter, that’s what I did because my Megalicious is a sweet heart down to the core. Happy Birthday Megan! I love and miss you tons!

Check out other TWD bakers here.

Enjoy!
-M

Pecan Sour Cream Biscuits
(Makes about 12 biscuits)

2 cups all-purpose flour (or 1 3/4 cups all-purpose flour and 1/3 cup cake flour)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup (packed) light brown sugar
5 tablespoons cold unsalted butter, cut into 10 pieces
1/2 cup cold sour cream
1/4 cold whole milk
1/3 cup finely chopped pecans, preferably toasted

Getting Ready: Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-inch-diameter biscuit cutter and line a baking sheet with parchment or a silicone mat.

Whisk the flour(s), baking powder, salt, and baking soda together in a bow. Stir in the brown sugar, making certain there are no lumps. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between– and that’s just right.

Stir the sour cream and milk together and pour over the dry ingredients. Grab a fork and gently toss and turn the ingredients together until you’ve got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick gentle kneading– 3 or 4 turns should be just enough to bring everything together. Toss in the pecans and knead 2 to 3 times to incorporate them.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour, pat the dough out with your hands or toll it with a pin until it is about 1/2 inch high. Don’t worry if the dough isn’t completely even– a quick, light touch is more important than accuracy.

Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of the first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working with them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits ca be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting– just add a couple more minutes to the oven time.)

Bake the biscuits for 14-18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.

11 Comments

Filed under birthday, biscuits, event, pecan, quick bread, Tuesdays with Dorie

I’m slow…

One of my daily reads is Ley over at Cilantro & Lime. She tagged me a few days ago and I just straight forgot. A sick husband, TOO much work, unexpected family visits and being completely pooped I didn’t get to it. But I am now! Woo!

Let’s see, I need to give you 5 random facts, but since I am a lazy bum and took so dang long I will give you 10. You’re welcome! haha! 😉

1. I got married when I was 18. I know, I know young military couple… typical. But you know what we have known eachother since the 7th grade and he is my other half. He’s my heart and I can’t live without my heart. ♥

2. For a period of time when I was young, I wanted to be a sniper. You know, on the building next to the bank that’s being robbed waiting for the “Take the shot!” to come over the walkie talkie. I’d do it in a heart beat if my vision wasn’t so dang awful now.

3. I’m lactose intolerant. With skim milk I bloat to the size of the Titanic, with cream or cheese I bloat to roughly, the size of the moon, give or take a few hundred miles. LOL But get this, I absolutely LOVE LOVE LOVE cheese. I can eat it all day, and I do.

4. I own a home. People say it’s a mistake. I should enjoy my youth and not worry about a mortgage. But I plan on retiring from the State, paying off my home and giving my husband a Porsche for his birthday by the time I’m 50. And I’ll do it too, just watch. 😉

5. I have 1/2 a family. To me it’s all I need, let me explain. My dad came to California when he was young and lost contact with his dad. His family never inquired about or looked for him or anything. They just kinda “let him go”. All the family I know is my moms side, my tios and tias (6) and cousins (40 + or -) are from my grama. I only have one living grandparent and you know what? She is all I flippin’ need. She is 4.5 feet of awesomeness. ♥

6. I saved my nephews life. My nephew Isaiah was riding his bike around the pool (Bad, I know), we thought he was inside. I was about to leave for work but wanted to give my “lil puppy” a kiss and hug good bye. (He would flip if I didn’t) We couldn’t find him inside, we looked out and he was trying to get to the rim of the pool to pull himself up. I ran out, jumped in and got him out. Super intense and extremely scary. I will never forget, ever. Don’t leave kids outside near a pool.

7. I’m terrified of the dark. I hyperventilate and start to cry. So please, leave the light on for me.

8. I have more online friends than friends I can physically go see. When I was in Hawaii, I didn’t know anyone but my husband and two roommates. I joined a online military wife group and was introduced to the internet. I have more friends out of the state than I do in state. I’m ok with that though, I always know there is someone online at any given time I can talk to.

9. I like to organize. I’m anal about what goes where in my pantry and fridge. There is a baking side and an everything else side in the pantry. I like to have things where I am used to. My poor husband, God bless his heart, tried to help out when we go grocery shopping at first but stopped helping because I followed him around and moved it the second he put it down. LOL

10. I’m a picky eater. No mayo, hot dogs, ketchup, shrimp, bone-in meat, Alfredo sauce, tomato, ham, bologna, lentils, spinach, canteloupe, lobster, canned tuna, tripe, liver, pea soup… it could go forever. LOL I’m also picky about how food looks and is cooked.

I don’t know who to tag because a lot of people I wanted to already have been. So, if you are looking at this and haven’t done it… YOU’RE TAGGED! LOL

2 Comments

Filed under just me

Family is like chocolate…

Sometimes sweet, semi-sweet or bitter sweet! LOL My family is always sweet, treking across to AZ from CA to visit and sometimes unexpectedly.

My husband and I had planned on a quite, maybe a motorcycle, bowling-filled weekend. Lots of sleep sprinkled here and there. We got a call Friday afternoon that my sister-in-law and her brother-in-law plus families (11 people) would be in AZ that evening. I have no problem with having family over, it’s super fun to see my nephew Emilio and my sis-in-law Jeni, she is hilarious. But as my husband told me when I was driving home we would have company I remembered that I hadn’t finished laundry or washed all the linens. Crap! LOL

The weekend turned out fantastic and we had plenty of fun. We also had home made carnitas, salsa and beans. It was an extremely fantastic meal. I wanted to contribute something to the party, I didn’t want to be the person that the host’s feel are the “just there for the food”. I remembered that my Tuesdays with Dorie cake would be due soon.

I will say that I strayed from the pan and chocolate on this recipe. I am not a HUGE bittersweet chocolate fan and the majority of people I know aren’t either. I decided to use semi-sweet chocolate and used 8 ounces instead of 9 to make sure I didn’t send anybody into a sugar coma. I also used a 9 inch springform pan instead of the 8 inch because I couldn’t find the flippin’ bottom to the 8 inch pan. Oh well, it worked out well because I needed to feed a crowd. My sis-in-law said it tasted like a brownie, it kinda did but I think it was more chocolate-y than a regular brownie. It was a very simple cake and had a rockin’ taste. I didn’t add the chocolate glaze because I can’t handle that much chocolate or sugar at once. I get dizzy and a bad belly ache. Instead I added Cool whip and it was a hit with my nephew Emilio. He LOVED LOVED LOVED it. hehe!

I do have one question for my fellow TWD bakers. I baked the cake, let it cool a little and it looked nice and fluffy but I gave it a quick poke and it broke! It had a crispy outer shell filled with air. Does anyone know what I did wrong?

Check out the other Tuesdays with Dorie cakes.

Enjoy!
-M

Almost-Fudge Gâteau
5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water
1/3 cup all-purpose flour
Pinch of salt
For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped
½ cup heavy cream
2 teaspoons light corn syrup

Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or a silicone mat.
Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.

Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that’s fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes.

Using a rubber spatula, stir in the yolks one by one, then fold in the flour.
Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm, but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the butter into the pan and jiggle the pan from side to side a couple of times to even the batter.

Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you’ll think it’s done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn’t shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.

Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature right side up. As the cake cools, it may sink.

To Make the Optional Glaze:
First, turn the cooled cake over onto another rack so you’ll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.

Put the chocolate in a small heatproof bowl.
Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.

Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don’t worry if the glaze drips unevenly down the sides of the cake – it will just add to its charms. Allow the glaze to set at room temperature or, if you’re impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.

12 Comments

Filed under cake, chocolate, cool whip, event, Tuesdays with Dorie

You’re my heart…

And I can’t live without my heart. I remember seeing the movie Blow right when it came out in theatres. I absolutely love it. For one, it has Johnny Depp, two it’s a true story and three it shows how drugs can ruin your life. Johnny (we’re on a first name basis =P) is the main character and basically ruins his life because of drugs. He wants to change though for his daughter Kristina. He told her “You’re my heart and I can’t live without my heart.” I feel that way about my husband. He is an amazing man and is wicked sexy too. hehe!

His 5.5 years with the Army, weren’t easy on him, I and our relationship. He was gone about 4.5 of the 5.5 years he was in the Army. He was always training, in Iraq, training some more and again in Iraq. He spent close to 3 years in Iraq. I told him that I couldn’t live without him, because he is my heart. I know people think, “Yes you can. One person can’t cause the death of another by leaving or dying.” But the love I feel for him is indescribable. My mom says that our bond and love is much more stonger than others because of what we have experienced and dealt with. I remember hearing about the passing of June Carter (Johnny Cash’s wife), 3 months later he died. They say it was because of a broken heart. I believe that 110%.

It wasn’t easy, but I would NOT change it for the world. He is my heart and I can’t love without my heart.

I found a lemon pound cake recipe that Helen made and she said it was the best she has ever had. I just substitued the lemon with orange. It was AMAZING.

Enjoy,
-M

Ultimate Pound Cake, adapted from Lori Longbotham:

2 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks unsalted butter at room temperature
1 3/4 cups sugar
6 large eggs
1 cup milk
1 1/2 TB orange zest
1 tsp. pure orange extract

Preheat oven to 300F. Butter and flour a 12 cup Bundt pan.

Sift the flour, baking owder and salt together twice.
Cream the butter and 1 3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flou. Stir in the lemon zest and lemon extract.

Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer

4 Comments

Filed under dessert, fruit, orange, pound cake