Salsa time!

After I submitted my breads to the Minnesota State Fair a couple of weekends ago, I went straight down to my mother's house to join in making and canning salsa.  We both have small gardens, so going in together with vegetables is a much better process for us.  I still had to buy bulk in Roma tomatoes and a few onions.  But it was well worth it!  

I like doing a lot of my canning with my mom because she's been doing it for years and knows what can and cannot be changed in a recipe.  I recommend anyone interested in canning this summer to find a person with the knowledge of preserving to show you the steps, plus it's just nice to be sweating in the kitchen with someone else:)

In the end, I got 16 pints of tomato based salsa to last me through the winter.  Let's hope so at least...we eat salsa like it's candy here. 

P.S. My mother got her recipe from the Minnesota Extension online.  This is the link to their homepage.  They have all kinds of recipes and things to learn about preserving.  Enjoy!

Minnesota State Fair...here I come!

On Sunday, I did it.  I officially turned in my breads to the Minnesota State Fair!  I woke up early after a bachelorette party evening (I'm pretty serious about this) to collect all my breads and do double checks on all the rules for turning in baked goods.  Everything was in line, so Ross and I set out for the fairgrounds.  As we rounded the corner past the kiddie rides being set up, we saw it.  A line that snaked out of the Creative Activities building down the block!  I've never been so excited to see a line.  It just filled me with energy.

All of these people were bakers who took time out of their weeks to bake a few, sometimes more, treats to be scored at the state fair (I saw more than a few people with wagons or laundry baskets full of goodies)!  I was giddy.  These were my people.  The wait was fast and I was soon getting my breads checked in.

I immediately told the ladies helping me that this was my first time and how excited I was.  Ross proceeded to document the entire event like a proud father.  As I left they handed me a button to signify that I had entered.  I have been wearing that button everyday since and will throughout the length of the fair.    

I was so happy the rest of the day.  It's been a long time since I took on a goal like this.  I registered in June and did my planning and baking throughout the summer and then turned it all in.  Sounds easy, but it's amazing how easy I can let things like this pass by.  So, I don't even care if I only receive a participation ribbon.  I feel so good just being a part of the Great Minnesota Get Together!

Further news...I turned in my bread in the honey division today.  Just one little loaf.  There was no line, but as I was being helped I turned around to see this little lady who was about the height of my shoulder walk up.  It was Marjorie Johnson!  She is the infamous blue ribbon winner of Minnesota and has written a book about it.  I think my mouth was hanging open.  Yes, I have an idol who is in her 80s.

She had a box on her hip and said, "I stayed up all night and just finished at 9 this morning!"

I didn't introduce myself, but I love the fact that there was a girl turning in one loaf for her first fair experience ever right beside a lady who is has been entering the fair for more than two decades and considered an icon of the baked goods.  I took it as a good omen:)
   
 

Wanna waste some day?

There are many times where I find myself going down a black hole that is Apple trailers.   I will let those who wish to be in that same hole enjoy these movies that are coming to our lives soon! 

Anna Karenina?!  Looks beautiful!

Bachelorette.  Same vein as Bridesmaids?  Maybe, but I'll still watch it!

Last but not least...Life of Pi?!  Yeah, I said it.  The amazing novel comes to movie-ville.

Headed North

Well, well it's mid August.  I was out of my typical work week last week because Sir Ross and I took a mini vacation up to the Boundary Waters in northern Minnesota.  It was so needed and absolutely breathtaking.  We had planned to go up there and do a typical loop route that would have us canoeing and portaging each day.  However, when we put on our packs and then tried to carry the canoe, we realized the canoe was not very portage-able.  As other canoeists threw their canoes up on their shoulders in a swift movement, we struggled as a two person team to get that bad boy onto Ross' shoulders.  So we decided to only do a few portages and travel to a lake further into the BWCA and camp there for three nights.  It was exactly the trip we wanted.   

We set up camp, swam, canoed, fished, ate and drank coffee and wine.  We went to bed when the sun went down and woke with her as well.  We had slow mornings that faded into various day adventures and evenings with our heads tilted back trying to pick out constellations.  Needless to say, I did not want to head back to the cities.  Who knows, maybe northern Minnesota is in the cards as a place for us to live?  

Ross in the hammock

Our lovely friends outfitted us with best gear for the BWCA.  I looked like a snail.

 

The camp.

Also, stay tuned...this week I'm baking like a wild woman to enter all my breads for the Minnesota State Fair this Sunday!!!

Nothin' but a dough eater!

When it comes to baking...I eat the dough.  Always.  It was honestly one of the hardest parts for me when I worked at a bakery this past year.  I couldn't taste the dough!  

The addiction started when my sister and I made chocolate chip cookies when we were little.  Like many little girls, we were allowed to lick the mixers (I always scooped up more) and it was possibly because of licking the mixers that I made the cookies in the first place.  Sure the end product is delicious, but the raw dough?  Yes, please.  To be completely honest, I don't know if I trust any baker that doesn't like the dough tasting part of baking.  Anyone else with me on that one?  If anyone tells me they don't like it, I politely nod my head with a kind smile.  But I'm having a completely different conversation in my head about you.  Like:

"So, whyyyy are you baking if you don't like the dough?"

Not so much a conversation as a sentence.  That's pretty much the only thing I'm thinking.  Yes, yes you like to give it to people...but the dough tastes so good!  

So, when I made these cookies the other day, let's just say I felt sick because I ate so much dough.  Perhaps that's the reason people don't eat dough, they don't want to feel sick.  Fine fine, good point.  However, I never seem to learn my lesson and really that's fine by me.  I'll take a dough induced stomach ache any day than a life with no mixer to lick.   

Chocolate Wafer Sandwich Cookies 

from Martha Stewart's Baking Handbook

~2 dozen sandwich cookies

1 1/4 cups all-purpose flour, plus more for dusting

1/4 cup plus 2 tablespoon Dutch-process cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 stick (1/2 cup) unsalted butter-room temperature

2/3 cup packed light-brown sugar

1/3 cup granulated sugar

1 large egg

1 tsp pure vanilla extract

*Note: my following instructions are paraphrased, let me know if you need some clarification!

Line a baking sheet or two with parchment paper, cooking spray or a silpat.

In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt.  In another bowl beat butter and sugars until light and fluffy.  Add egg and vanilla.  Beat.  Add flour slowly and scrap bowl.  Beat again.

Divide dough in half.  Shape dough into flattened rectangle and wrap with plastic wrap.  Refrigerate until firm.  About 30 minutes.

On floured surface, roll out dough to 1/8 inch thickness.  Make sure to keep the surface and rolling pin floured so your dough doesn't stick.  Transfer dough to baking sheet and freeze until firm.  About 30 minutes.  Repeat with remaining dough.**

Preheat oven to 350 degrees.  Take out dough and cut out rounds using 2-inch cookie cutter.  If the dough gets to soft, return to freezer.  Transfer cut outs to prepared baking sheets about 1 1/2 inches apart.  Reroll and cut any remaining scraps remembering to freeze any dough that gets too soft.  

Bake, rotating sheets halfway through until centers of cookies feel firm, 12-14 minutes.  Transfer to wire rack to cool completely.  Fill flat side of cookies with frosting (recipe follows).  Eat!

**Note:  I skipped that step and went straight to cutting out cookies and then freezing them.  

Vanilla Cream Filling

from Martha Stewart Baking Handbook

1 1/3 cup confectioners' sugar

1/3 cup vegetable shortening (I use organic non-hydrogenated shortening)

1/3 cup unsalted butter, room temperature

1/2 tsp pure vanilla extract

Pinch of salt

In a bowl combine all ingredients.  Beat with mixer until light and fluffy.  Use immediately or refrigerate in a container up to 3 days.  Let soften at room temperature before using.  

P.S.  Anyone who eats my baked goodies...I wash my hands constantly:)