Hoorah!!
I found some pics of the Martha Halloween Stuff on ebay. I can't seem to navigate the Michael's site worth a damn.
Stickers:
Beverage labels - so fun!
Window sillhouette - I LOVE THESE!!
And these are the MS labels I got today at Michaels....
For the results of my canning:
I decided against custom labels- this year!. I am going to wait and see how everything turns out, first!! Haha. I am going to use my letter stamps on these.
And these spice labels - because dammit, i will get those spice jars eventually!!
Oh, and I found saffron - actual saffron, not the powder - at TJ Maxx for $3.49!!
EDITED because I don't need to start another post:
I think for xmas I am going to ask for Fiesta Flatware. They redesigned it, I am not sure if I like this or the older style better. But Kohl's usually has their fiesta 50% off, or buy one get one free... which means each place setting would be about $10. Not too shabby. I'd like a total of 10 sets, eventually. 6-8 would be good for a while, though...
This is what the older style looked like:
Blueberry-Lemon Tart Recipe courtesy Tyler FlorenceShow: Food 911Episode: Sunday Dinner
Pastry:
1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon
Filling:
4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries
To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
To bake the shell, heat the oven to 350 degrees F.
Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.
Italian Ice Pops Recipe courtesy Giada De LaurentiisSee this recipe on air Monday Aug. 20 at 1:30 PM ET/PT.
Show: Everyday ItalianEpisode: Frozen Treats
1 (12-ounce) bag or 1 1/2 cups frozen raspberries, defrosted
1/4 cup chopped fresh mint leaves
1 1/2 tablespoons lemon juice (from 1 lemon)
3 or 4 tablespoons simple syrup, recipe follows
14 wooden ice pop sticks
In a blender, combine the raspberries and the mint. Puree until combined. Add the lemon juice and 3 tablespoons of the simple syrup. Blend to combine. Taste the mixture and add the remaining 1 tablespoon simple syrup if you like. Spoon the mixture into an ice cube tray and freeze for approximately 30 minutes, or until partially frozen. Insert the wooden sticks and return trays to the freezer for another 3 to 5 hours.
Simple Syrup:
1/4 cup water
1/2 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container.
Yield: 1/2 cup
Chocolate-Hazelnut Gelato Recipe courtesy Giada De LaurentiisSee this recipe on air Monday Aug. 20 at 1:30 PM ET/PT.
Show: Everyday ItalianEpisode: Frozen Treats
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
Gelato Cooler Recipe courtesy Giada De LaurentiisSee this recipe on air Monday Aug. 20 at 1:30 PM ET/PT.
Show: Everyday ItalianEpisode: Frozen Treats
2 cups Chocolate-Hazelnut Gelato, recipe follows
1/2 cup coffee-flavored liqueur (recommended: Kahlua), or coffee
4 cups crushed ice
1/4 cup chopped chocolate-covered coffee beans, plus more for garnish, optional
Combine all the ingredients in a blender and process until smooth. Pour into glasses, sprinkle with chocolate covered coffee beans, and serve with a straw.
Chocolate-Hazelnut Gelato:
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
Yield: about 4 cups gelato
Stickers:
Beverage labels - so fun!
Window sillhouette - I LOVE THESE!!
And these are the MS labels I got today at Michaels....
For the results of my canning:
I decided against custom labels- this year!. I am going to wait and see how everything turns out, first!! Haha. I am going to use my letter stamps on these.
And these spice labels - because dammit, i will get those spice jars eventually!!
Oh, and I found saffron - actual saffron, not the powder - at TJ Maxx for $3.49!!
EDITED because I don't need to start another post:
I think for xmas I am going to ask for Fiesta Flatware. They redesigned it, I am not sure if I like this or the older style better. But Kohl's usually has their fiesta 50% off, or buy one get one free... which means each place setting would be about $10. Not too shabby. I'd like a total of 10 sets, eventually. 6-8 would be good for a while, though...
This is what the older style looked like:
Blueberry-Lemon Tart Recipe courtesy Tyler FlorenceShow: Food 911Episode: Sunday Dinner
Pastry:
1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon
Filling:
4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries
To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
To bake the shell, heat the oven to 350 degrees F.
Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.
Italian Ice Pops Recipe courtesy Giada De LaurentiisSee this recipe on air Monday Aug. 20 at 1:30 PM ET/PT.
Show: Everyday ItalianEpisode: Frozen Treats
1 (12-ounce) bag or 1 1/2 cups frozen raspberries, defrosted
1/4 cup chopped fresh mint leaves
1 1/2 tablespoons lemon juice (from 1 lemon)
3 or 4 tablespoons simple syrup, recipe follows
14 wooden ice pop sticks
In a blender, combine the raspberries and the mint. Puree until combined. Add the lemon juice and 3 tablespoons of the simple syrup. Blend to combine. Taste the mixture and add the remaining 1 tablespoon simple syrup if you like. Spoon the mixture into an ice cube tray and freeze for approximately 30 minutes, or until partially frozen. Insert the wooden sticks and return trays to the freezer for another 3 to 5 hours.
Simple Syrup:
1/4 cup water
1/2 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container.
Yield: 1/2 cup
Chocolate-Hazelnut Gelato Recipe courtesy Giada De LaurentiisSee this recipe on air Monday Aug. 20 at 1:30 PM ET/PT.
Show: Everyday ItalianEpisode: Frozen Treats
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
Gelato Cooler Recipe courtesy Giada De LaurentiisSee this recipe on air Monday Aug. 20 at 1:30 PM ET/PT.
Show: Everyday ItalianEpisode: Frozen Treats
2 cups Chocolate-Hazelnut Gelato, recipe follows
1/2 cup coffee-flavored liqueur (recommended: Kahlua), or coffee
4 cups crushed ice
1/4 cup chopped chocolate-covered coffee beans, plus more for garnish, optional
Combine all the ingredients in a blender and process until smooth. Pour into glasses, sprinkle with chocolate covered coffee beans, and serve with a straw.
Chocolate-Hazelnut Gelato:
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
Yield: about 4 cups gelato