annie blog

My Bookends
I wanted to show y’all my bookends before writing about food totally takes over my blog. I mean, I like food anyway, but it seems like the season of food starts with my birthday (the day before Halloween) and lasts all the way into the first of January when my two youngest sons celebrate birthdays.

So, before the food takes over, I wanted to show you this picture…

Look closely, do you see two or one?

Two!

Two boys who share the same chin, and nose, and forehead. They have almost the same blonde hair and the same mouth, too. They both have a laid-back demeanor. In addition, they share a complete lack of need when it comes to personal space as you can see here with youngest plunked in oldest’s lap so as to see the computer better.

That’s right, as long as oldest son’s mouse hand is not disturbed all is well with the world.

Busters, the both of them.

My Bookends
I wanted to show y’all my bookends before writing about food totally takes over my blog. I mean, I like food anyway, but it seems like the season of food starts with my birthday (the day before Halloween) and lasts all the way into the first of January when my two youngest sons celebrate birthdays.

So, before the food takes over, I wanted to show you this picture…

Look closely, do you see two or one?

Two!

Two boys who share the same chin, and nose, and forehead. They have almost the same blonde hair and the same mouth, too. They both have a laid-back demeanor. In addition, they share a complete lack of need when it comes to personal space as you can see here with youngest plunked in oldest’s lap so as to see the computer better.

That’s right, as long as oldest son’s mouse hand is not disturbed all is well with the world.

Busters, the both of them.

My Bookends
I wanted to show y’all my bookends before writing about food totally takes over my blog. I mean, I like food anyway, but it seems like the season of food starts with my birthday (the day before Halloween) and lasts all the way into the first of January when my two youngest sons celebrate birthdays.

So, before the food takes over, I wanted to show you this picture…

Look closely, do you see two or one?

Two!

Two boys who share the same chin, and nose, and forehead. They have almost the same blonde hair and the same mouth, too. They both have a laid-back demeanor. In addition, they share a complete lack of need when it comes to personal space as you can see here with youngest plunked in oldest’s lap so as to see the computer better.

That’s right, as long as oldest son’s mouse hand is not disturbed all is well with the world.

Busters, the both of them.

Pioneer Woman and Apple Cake

Last night, my friend Anne and I (that’s right, together we’re Annie, squared) went to the Pioneer Woman book signing here in St. Louis. It was so much fun.

First off, Left Bank Books, who sponsored the signing wisely moved the event to Christ Church Cathedral. What a beautiful, gorgeous building. Truly. I’ve seen churches all over this country because my dad, Papa Joe, loves touring churches. This one was one of the loveliest I’ve ever seen and I include with it the cathedrals that I have seen in Europe, too. If you ever have the opportunity you really must go and see it for yourself. Along with touring the church as we waited for Pioneer Woman, we also got to chat with the Provost of the Cathedral. He’s an enthusiastic fellow and would like everyone in St. Louis to stop in his church. They have a free organ recital every Thursday if you’re ever in the neighborhood….

I learned so much more about the church and all because I went with Anne. She has a way of asking folks questions that they love answering. I always find out cool information when I go places with her. Also, she scored us some great seats, so, yea Anne! Now I already have my New Year’s resolution — to ask more questions.

So, after poking around the church and lamenting over and over that I FORGOT to bring my flipping camera, we settled in for the Pioneer Woman Q & A. It was fun to hear her answers to all of the questions which ranged from Charlie the Bassett hound to cooking to photography to Black Heels to Tractor Wheels (yes, they’re going to do a book of that, next year?) and everything in between. She is one of those people who is just really genuine and likeable — no surprise there. Also, she’s glamorous and down to earth and like, ten feet tall (dang her). It was fun to watch her little boys run around, too, and to see Marlboro Man in real life. So, all in all, it was a really fun evening.

I had thought before going that I wanted to give her something, you know, just a little happy but didn’t know what to do. In the end, I decided to give her a card with a note and include one of my recipes. She’s a recipe hound, after all, and so I tried to think which one(s) I might give her. So, I thought about my Sauteed Chicken with Olive Relish, or possibly my Chipotle Lime Vinaigrette. Then I thought that she might possibly like the Chicken Marinade? But, in the end, I decided to bring her my recipe for Apple Cake. Because of this recipe, I’m basically the Apple Cake Lady. It’s totally yummy, y’all. Try it.

It’s ALDIvore, too, did I mention that?

Apple Spice Cake

Serves 10.

1 1/3 cups canola oil
3 cups all-purpose flour
1 Tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3-4 Granny Smith apples, peeled, cored and sliced ½ inch thick
1 teaspoon rum
Caramel Sauce (optional)

Preheat oven to 350 degrees. Spray a Bundt pan with baking cooking spray.
Sift the flour, cinnamon, baking soda and salt over a large piece of parchment or waxed paper. Meanwhile, in the bowl of a mixer with paddle attachment, combine the oil, sugar and eggs; mix it on high speed until lemon yellow. Fold the parchment in half lengthwise; reduce speed to medium and gradually shake in dry ingredients until just incorporated. Add apples and rum to the mixture, mixing until just incorporated. Pour into the pan (it might look like there are too many apples – don’t worry, it’ll work out). Bake 75-90 minutes or until a tester comes out clean. Cool, invert onto rack. After it is completely cooled, drizzle with caramel sauce. If serving with vanilla ice cream I wait and just drizzle the caramel sauce over the cake and ice cream together.

Caramel Sauce

1 cup light-brown sugar
1 stick butter
¼ cup evaporated milk
1 teaspoon (or a little more) rum
pinch of salt

Combine ingredients in a saucepan over medium heat. Cook and stir until desired consistency.

Pioneer Woman and Apple Cake

Last night, my friend Anne and I (that’s right, together we’re Annie, squared) went to the Pioneer Woman book signing here in St. Louis. It was so much fun.

First off, Left Bank Books, who sponsored the signing wisely moved the event to Christ Church Cathedral. What a beautiful, gorgeous building. Truly. I’ve seen churches all over this country because my dad, Papa Joe, loves touring churches. This one was one of the loveliest I’ve ever seen and I include with it the cathedrals that I have seen in Europe, too. If you ever have the opportunity you really must go and see it for yourself. Along with touring the church as we waited for Pioneer Woman, we also got to chat with the Provost of the Cathedral. He’s an enthusiastic fellow and would like everyone in St. Louis to stop in his church. They have a free organ recital every Thursday if you’re ever in the neighborhood….

I learned so much more about the church and all because I went with Anne. She has a way of asking folks questions that they love answering. I always find out cool information when I go places with her. Also, she scored us some great seats, so, yea Anne! Now I already have my New Year’s resolution — to ask more questions.

So, after poking around the church and lamenting over and over that I FORGOT to bring my flipping camera, we settled in for the Pioneer Woman Q & A. It was fun to hear her answers to all of the questions which ranged from Charlie the Bassett hound to cooking to photography to Black Heels to Tractor Wheels (yes, they’re going to do a book of that, next year?) and everything in between. She is one of those people who is just really genuine and likeable — no surprise there. Also, she’s glamorous and down to earth and like, ten feet tall (dang her). It was fun to watch her little boys run around, too, and to see Marlboro Man in real life. So, all in all, it was a really fun evening.

I had thought before going that I wanted to give her something, you know, just a little happy but didn’t know what to do. In the end, I decided to give her a card with a note and include one of my recipes. She’s a recipe hound, after all, and so I tried to think which one(s) I might give her. So, I thought about my Sauteed Chicken with Olive Relish, or possibly my Chipotle Lime Vinaigrette. Then I thought that she might possibly like the Chicken Marinade? But, in the end, I decided to bring her my recipe for Apple Cake. Because of this recipe, I’m basically the Apple Cake Lady. It’s totally yummy, y’all. Try it.

It’s ALDIvore, too, did I mention that?

Apple Spice Cake

Serves 10.

1 1/3 cups canola oil
3 cups all-purpose flour
1 Tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3-4 Granny Smith apples, peeled, cored and sliced ½ inch thick
1 teaspoon rum
Caramel Sauce (optional)

Preheat oven to 350 degrees. Spray a Bundt pan with baking cooking spray.
Sift the flour, cinnamon, baking soda and salt over a large piece of parchment or waxed paper. Meanwhile, in the bowl of a mixer with paddle attachment, combine the oil, sugar and eggs; mix it on high speed until lemon yellow. Fold the parchment in half lengthwise; reduce speed to medium and gradually shake in dry ingredients until just incorporated. Add apples and rum to the mixture, mixing until just incorporated. Pour into the pan (it might look like there are too many apples – don’t worry, it’ll work out). Bake 75-90 minutes or until a tester comes out clean. Cool, invert onto rack. After it is completely cooled, drizzle with caramel sauce. If serving with vanilla ice cream I wait and just drizzle the caramel sauce over the cake and ice cream together.

Caramel Sauce

1 cup light-brown sugar
1 stick butter
¼ cup evaporated milk
1 teaspoon (or a little more) rum
pinch of salt

Combine ingredients in a saucepan over medium heat. Cook and stir until desired consistency.

Pioneer Woman and Apple Cake

Last night, my friend Anne and I (that’s right, together we’re Annie, squared) went to the Pioneer Woman book signing here in St. Louis. It was so much fun.

First off, Left Bank Books, who sponsored the signing wisely moved the event to Christ Church Cathedral. What a beautiful, gorgeous building. Truly. I’ve seen churches all over this country because my dad, Papa Joe, loves touring churches. This one was one of the loveliest I’ve ever seen and I include with it the cathedrals that I have seen in Europe, too. If you ever have the opportunity you really must go and see it for yourself. Along with touring the church as we waited for Pioneer Woman, we also got to chat with the Provost of the Cathedral. He’s an enthusiastic fellow and would like everyone in St. Louis to stop in his church. They have a free organ recital every Thursday if you’re ever in the neighborhood….

I learned so much more about the church and all because I went with Anne. She has a way of asking folks questions that they love answering. I always find out cool information when I go places with her. Also, she scored us some great seats, so, yea Anne! Now I already have my New Year’s resolution — to ask more questions.

So, after poking around the church and lamenting over and over that I FORGOT to bring my flipping camera, we settled in for the Pioneer Woman Q & A. It was fun to hear her answers to all of the questions which ranged from Charlie the Bassett hound to cooking to photography to Black Heels to Tractor Wheels (yes, they’re going to do a book of that, next year?) and everything in between. She is one of those people who is just really genuine and likeable — no surprise there. Also, she’s glamorous and down to earth and like, ten feet tall (dang her). It was fun to watch her little boys run around, too, and to see Marlboro Man in real life. So, all in all, it was a really fun evening.

I had thought before going that I wanted to give her something, you know, just a little happy but didn’t know what to do. In the end, I decided to give her a card with a note and include one of my recipes. She’s a recipe hound, after all, and so I tried to think which one(s) I might give her. So, I thought about my Sauteed Chicken with Olive Relish, or possibly my Chipotle Lime Vinaigrette. Then I thought that she might possibly like the Chicken Marinade? But, in the end, I decided to bring her my recipe for Apple Cake. Because of this recipe, I’m basically the Apple Cake Lady. It’s totally yummy, y’all. Try it.

It’s ALDIvore, too, did I mention that?

Apple Spice Cake

Serves 10.

1 1/3 cups canola oil
3 cups all-purpose flour
1 Tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3-4 Granny Smith apples, peeled, cored and sliced ½ inch thick
1 teaspoon rum
Caramel Sauce (optional)

Preheat oven to 350 degrees. Spray a Bundt pan with baking cooking spray.
Sift the flour, cinnamon, baking soda and salt over a large piece of parchment or waxed paper. Meanwhile, in the bowl of a mixer with paddle attachment, combine the oil, sugar and eggs; mix it on high speed until lemon yellow. Fold the parchment in half lengthwise; reduce speed to medium and gradually shake in dry ingredients until just incorporated. Add apples and rum to the mixture, mixing until just incorporated. Pour into the pan (it might look like there are too many apples – don’t worry, it’ll work out). Bake 75-90 minutes or until a tester comes out clean. Cool, invert onto rack. After it is completely cooled, drizzle with caramel sauce. If serving with vanilla ice cream I wait and just drizzle the caramel sauce over the cake and ice cream together.

Caramel Sauce

1 cup light-brown sugar
1 stick butter
¼ cup evaporated milk
1 teaspoon (or a little more) rum
pinch of salt

Combine ingredients in a saucepan over medium heat. Cook and stir until desired consistency.

Granola

Well, happy soggy Monday (almost Tuesday) to all y’all.

And, thanks so much, those of y’all who commented and told me about your favorite Christmas treats. I think that I’ll make one savory and one sweet treat to put in each package. I’m also trying out a homemade cherry cordial recipe. It’s going to be a challenge, I know, to not eat every single one of them. What could be bad about cherries infused with creme de cacao covered with a sugar mixture and then coated with chocolate? That’s right, nothing.

Oh, and Jessie, I think that we need that brownie recipe you mentioned in the comments. Pretty please?

But I’m getting away from what I wanted to do which was give you this recipe for granola. I’ve been making quite a bit of it lately (this sweet man brought me some delicious yogurt that just needed some granola…thanks, sweet yogurt delivery man!) and thought that I’d share with y’all. Granola is one of those things that is so, so much better if homemade. And, since there are all kinds of special purchase items at Aldi right now because of the holidays, this recipe is also Aldivore.

Hey, Aldi, do you need a spokeswoman? Yes? Call me…

This granola is so adaptable. Switching out the walnuts with cashews and the cinnamon with ginger is a nice version, too. Just throw together your own version — it’ll be great!

Granola

2 cups old-fashioned oats
1/4 t. salt
3/4 cup walnuts or pecans
3/4 cup coconut
3/4 cup dried cranberries
1/4 cup honey
3 T. oil
2 T. water
1/2 t. cinnamon

Oven at 275 degrees. Spray a 9 x 13. Mix oats, salt and extra ingredients (except fruit) in a medium bowl. Mix the honey, oil, water and cinnamon in a microwave safe cup and zap it in the microwave until the honey is happy and bubbly (45 seconds or so, depending on your microwave). Drizzle it over the dry ingredients and stir to distribute the oil/honey mixture. Bake 30 minutes and then stir. Continue baking until desired doneness. Stir the fruit into the hot granola. Keeps 1 month. Actually, the keep time is an assumption since mine never lasts longer than a week.

Happy eating!

Granola

Well, happy soggy Monday (almost Tuesday) to all y’all.

And, thanks so much, those of y’all who commented and told me about your favorite Christmas treats. I think that I’ll make one savory and one sweet treat to put in each package. I’m also trying out a homemade cherry cordial recipe. It’s going to be a challenge, I know, to not eat every single one of them. What could be bad about cherries infused with creme de cacao covered with a sugar mixture and then coated with chocolate? That’s right, nothing.

Oh, and Jessie, I think that we need that brownie recipe you mentioned in the comments. Pretty please?

But I’m getting away from what I wanted to do which was give you this recipe for granola. I’ve been making quite a bit of it lately (this sweet man brought me some delicious yogurt that just needed some granola…thanks, sweet yogurt delivery man!) and thought that I’d share with y’all. Granola is one of those things that is so, so much better if homemade. And, since there are all kinds of special purchase items at Aldi right now because of the holidays, this recipe is also Aldivore.

Hey, Aldi, do you need a spokeswoman? Yes? Call me…

This granola is so adaptable. Switching out the walnuts with cashews and the cinnamon with ginger is a nice version, too. Just throw together your own version — it’ll be great!

Granola

2 cups old-fashioned oats
1/4 t. salt
3/4 cup walnuts or pecans
3/4 cup coconut
3/4 cup dried cranberries
1/4 cup honey
3 T. oil
2 T. water
1/2 t. cinnamon

Oven at 275 degrees. Spray a 9 x 13. Mix oats, salt and extra ingredients (except fruit) in a medium bowl. Mix the honey, oil, water and cinnamon in a microwave safe cup and zap it in the microwave until the honey is happy and bubbly (45 seconds or so, depending on your microwave). Drizzle it over the dry ingredients and stir to distribute the oil/honey mixture. Bake 30 minutes and then stir. Continue baking until desired doneness. Stir the fruit into the hot granola. Keeps 1 month. Actually, the keep time is an assumption since mine never lasts longer than a week.

Happy eating!

Granola

Well, happy soggy Monday (almost Tuesday) to all y’all.

And, thanks so much, those of y’all who commented and told me about your favorite Christmas treats. I think that I’ll make one savory and one sweet treat to put in each package. I’m also trying out a homemade cherry cordial recipe. It’s going to be a challenge, I know, to not eat every single one of them. What could be bad about cherries infused with creme de cacao covered with a sugar mixture and then coated with chocolate? That’s right, nothing.

Oh, and Jessie, I think that we need that brownie recipe you mentioned in the comments. Pretty please?

But I’m getting away from what I wanted to do which was give you this recipe for granola. I’ve been making quite a bit of it lately (this sweet man brought me some delicious yogurt that just needed some granola…thanks, sweet yogurt delivery man!) and thought that I’d share with y’all. Granola is one of those things that is so, so much better if homemade. And, since there are all kinds of special purchase items at Aldi right now because of the holidays, this recipe is also Aldivore.

Hey, Aldi, do you need a spokeswoman? Yes? Call me…

This granola is so adaptable. Switching out the walnuts with cashews and the cinnamon with ginger is a nice version, too. Just throw together your own version — it’ll be great!

Granola

2 cups old-fashioned oats
1/4 t. salt
3/4 cup walnuts or pecans
3/4 cup coconut
3/4 cup dried cranberries
1/4 cup honey
3 T. oil
2 T. water
1/2 t. cinnamon

Oven at 275 degrees. Spray a 9 x 13. Mix oats, salt and extra ingredients (except fruit) in a medium bowl. Mix the honey, oil, water and cinnamon in a microwave safe cup and zap it in the microwave until the honey is happy and bubbly (45 seconds or so, depending on your microwave). Drizzle it over the dry ingredients and stir to distribute the oil/honey mixture. Bake 30 minutes and then stir. Continue baking until desired doneness. Stir the fruit into the hot granola. Keeps 1 month. Actually, the keep time is an assumption since mine never lasts longer than a week.

Happy eating!

What to Make?

I need some help here.

Reason: the holiday baking season will be upon us (me) soon and I’m taking a little poll.

What treat do you always, ALWAYS enjoy receiving to eat during the holidays? I’ve been making Rocky Road Fudge for the past several years. (It is great, by the way, you should totally try it.) And before that, there were the years that I made toffee. The year of cheese straws was memorable, too. Me and cheese straws go way back. Those and cucumber sandwiches — but I digress.

I want to make something new and great. I want to make something that will be appreciated by all the people who are sweet to my squirrelly boys and to friends and family, too.

So, what do you really look forward to or remember fondly getting in the past. Did your grandma make pralines every year? Rum balls? Pecan bars? What says “yummy holiday treat” to you?

I know you’re probably wondering and thinking that I should chill as it is not EVEN Thanksgiving yet. I do like to do my X-mas baking and gifting in early December, though.

Oh, and my neighbor just put a whole box full of Christmas tins that she has received over the years on the curb today. It sat there for all of 2 minutes before the Hoosiers known as Jonnie and Annie moseyed on over there.

I’ve got my boxes y’all. What do I put in them?