Tuesdays with Dorie - Coconut Butter Thins

This recipe made me feel like I was running my own little bakery! There was just something about rolling the cookies out and cutting them so precisely that really made me feel special!

My absolute favorite part was poking the fork tines into the cut up squares. It was lovely my friends, just lovely.

I followed the recipe and directions exactly and was pleased with the results. I have a huge love for macadamia nuts, and you know I'm loving zest in anything these days...so these Coconut Butter Thins were a winner.

We've had lots of family in town this week so I was happy to share the 32 cookies that came out of the recipe. In fact, all of them were gone in less than four hours. That made me feel great on many levels, but especially because I knew I wouldn't be tempted to eat them that night and the next day! ...they really were that good.

You can find the recipe for Dorie's Coconut Butter Thins on Jayne's blog, The Barefoot Kitchen Witch. Be sure to visit the Tuesdays with Dorie blogroll to see all the other lovely shortbread cookies!

Next week: Banana Cream Pie {I'm considering skipping, leave a comment to persuade me to make it!}

A Killer Give-a-way!

Hey Friends!

So I've been up to my ears in Shirley J this last month...and I'm loving it! I can't tell you how much white sauce, pizza/pasta seasoning and (cough cough) bakery mixes...I've been using, making and eating... Anyway, I have to let you know about a give-a-way that we are having over on the official Shirley J blog! {aka my day job}

You can enter to win the entire Shirley J product line! That's right folks...every product!

It's a very basic give-a-way and we're just asking for a little help in spreading the word about our products and our open house that is going on right now until Aprill 11. So please, head on over to the Shirley J blog for details. I'd be a billion times thankful if you would help me out on this...I think it's worth your time.

and just in case you are wondering which product I'm most interested in at the moment. It's the dough enhancer. I'll be experiementing with it this week for my bread and um...some cupcake recipes!

p.s. if you didn't catch it earlier...Shirley J will soon have a bakery line! {Raise the roof!}

Ashley Eliza Photography

My little sis is dabbling into photography...and I think she's really starting to find her style, don't you? Ahhh I love and am so proud. She's shooting with a Nikon and finding some sweet places around good 'ol Utah.

I found it necessary to share some of my fave photos that she's been snappin'! Be sure to check out her blog, here! Love ya, Ashes!

Roll it out!

I used these Regency Evendough Bands for the first time last night!
I love them...

I'd been waiting since December when this awesome sis-in-law/friend/blogger gave them to me!
I used the 1/4 inch green bands for the upcoming Tuesdays with Dorie recipe, Coconut Butter Thins.
Now, I'm dying to use them again.

I love preciseness!

Call it what you want...

Destiny. Fate. Bad Karma. Sloppiness...whatever.

I know one thing is for sure whenever I wear a Shade top.

I spill.

I have no idea why this is.

...and I wear a shade top like every other day.

Shirley J White Sauce Wednesday - Creamy Broccoli Soup

Update: Shirley J’s Signature White Sauce Cream Base/Universal Sauce product is now called Whisk Bliss! It is ¼ the calories of making a cream or white sauce from scratch. There are no trans fat, no saturated fats, no added msg or hydrogenated oils. It’s also only 3 Weight Watchers pts for one cup prepared! When preparing use a 4:1 ratio. 4 cups water to 1 cup Whisk Bliss. You can purchase it online, or if you’re in the Mountain West, you can find it at many retail locations or at Shirley J in Orem, Utah.

So you've all heard me tell you about my new job at Shirley J. If you are new to Project Domestication, then check out this post to get updated.

Anyway, I've been using the Shirley J products more and more and am just amazed at how much I love the entire product line. I've not only been inspired to make new dishes, recreate old ones but I'm finding ways to actually use what I have in my fridge and pantry. (You know, those items that usually just sit in the cupboard...the items you bought without having a plan for...)

I've been toying around with the idea of doing regular blog posts over here on Project D about the recipes I'm trying...so here I am with "White Sauce Wednesday." Why White Sauce? Because I'm going to focus on the main product that Shirley J sells and that is the Shirley J Signature White Cream Sauce Base. So, without further adieu, here is my very first White Sauce Wednesday post!

Creamy Broccoli Soup (adapted from Shirley J Web site)
Serves 2-4
Preparation & Cook Time: 15 minutes

1/2 cup Shirley J Signature White Sauce Cream Base
2 cups water
8 oz. fresh or frozen broccoli, steamed and drained (I used frozen)
kosher salt
ground pepper

Steam broccoli and drain. Reserve liquid from broccoli, set aside. Add water to reserved broccoli liquid to equal 2 cups. Blend Shirley J Signature White Sauce Cream Base and water with whisk in saucepan. Heat to boil.

Add about three-quarters of broccoli to base. Lower heat and continue to cook until desired consistency. Pour soup into food processor or blender and blend until creamy. Pour soup back into sauce pan and add remaining broccoli.

I really loved this recipe. It was so easy and so fresh tasting. I couldn't believe I made it in less than 15 minutes. I felt pretty dang cool...and I was happy to use my Costco frozen broccoli as something other than a side veggie.

Next week: Spicy Alfredo Pasta Sauce

ALSO: I'm very much considering starting an official White Sauce Wednesday...so all you foodie bloggers and home cooks looking for a good time and yummy recipes, let me know if you are interested. I think this could be A LOT OF FUN!

Also, you may want to add the Shirley J blog to your feed. I'm the blogger behind it and I'm just saying there is a HUGE GIVE-A-WAY coming. Let's just say you could win the entire Shirley J product line. Ahh! Also, we are less than a week away from launching our new site, getting new packaging and um...yeah blog buttons!

Tuesdays with Dorie - Blueberry Crumb Cake

I've got a definite love for any sort of morning cake. Namely because on any given Sunday my mother would whip up her yummy coffee cake. I remember eating my piece with a big glass of milk...of course, while it was still warm. Then I would jump back up to the counter and get another piece. Well, almost...I'd get the top half of another piece. I'm a sucker for brown sugar topping.

Though my mother would never make this crumb cake, unless she subbed pecans for walnuts...she would enjoy the blueberries and light, fragrance of the citrus zests

Sihan of Befuddlement chose the- Blueberry Crumb Cake for this week's recipe. You can find the recipe on her blog or on on pages 192-193 of Baking: From My Home to Yours by Dorie Greenspan.

I was a big fan of this cake. I opted for frozen blueberries since they were a third of a cost of fresh blueberries...and it all worked out just fine. My favorite part of making this cake was zesting the lemon and orange. It was just so darn pretty and fragrant. Join me on a picture trip of the Blueberry Crumb Cake.




350 degrees...



buttering the pan up...



getting the crumb topping ready



yum yum yum...now it goes in the refridgerator



mixing up the dry ingredients...



ah the zest. i wish this blog had smellovision because citrus filled the air.



rubbing the sugar and zest together to get the oils out...



tossing the blueberries in flour. i guess this helps them not sink to the bottom of the cake.

and of course i forget to get pix of the actual batter. it was gorgeous. here check out this chica's batter. isn't it lovely?



ready to go in the oven for 65 minutos. :)



all done! isn't it pretty?

Be sure to check out all the other TWD baker's blogs to see their crumb cakes.

Related Posts:
Tuesdays with Dorie
Cake

Springtime {Inspiration}

Spring is in the air! Here's what I've been thinking about and wishing for...







1. Lemon Jacquard Place Mat in Lemon by Williams-Sonoma.
2. Porcelain Salt Pig by Williams-Sonoma
3. Ebelskiver Filled-Pancake Pan by Williams-Sonoma. (you know I was wanting this last Spring!)
4. Children's DUKTIG 10-piece coffee/tea set in multicolor by IKEA.
5. Steve Madden's ADALINE in Yellow Paris.
6. Various Easter decor at Evan's Gatehouse in Orem, Utah.
7. ChaCha Candle Tin from Anthropologie
8. Pachyderm Ring Holder from Anthropologie
9. Daisy Chain Earrings by Kate Spade
10. Garment-dyed Perfect Shirt in Fresh Mint by JCrew

1 year ago I blogged about:
Easter Sugar Cookies
I k[nead] homemade fondant
Piece it Together
Irish Bread Pudding

Vegetarian Chili

I went on a chili kick for a while..gosh, maybe I'm still on it. Anyway, this recipe comes from the Food Network. My sis recommended it to me. It is fabulous...just make sure you plan to make this because it requires a lot of fresh vegetables and chopping time.

And you must make the red onion and avocado guac to go on top!

Vegetarian Chili (courtesy of Family Circle Magazine via Food Network Web site)

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 large cloves garlic, minced
• 3 tablespoons chili powder
• 1 medium-size sweet green pepper, cored, seeded and diced
• 1 medium-size sweet red pepper, cored, seeded and diced
• 1 medium-size zucchini, diced
• 1 medium-size yellow squash, diced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground red pepper (cayenne)
• 1 can (14.5 ounces) stewed tomatoes
• 1 can (11 ounces) corn kernels, drained
• 1 can (15.5 ounces) black beans, drained and rinsed
• 1/4 teaspoon salt
• Accompaniments, optional: cooked rice, sour cream and shredded cheddar cheese

Directions

Heat oil in 4-quart pot over medium heat. Add onion, garlic and chili powder; saute for 5 minutes. Add green and red peppers; saute 5 minutes. Add zucchini, squash, oregano and ground red pepper; saute for 5 minutes. Add tomatoes; cook 10 minutes. Stir in corn, black beans and salt; cook for 5 minutes.

Serve with the accompaniments, if desired.

Note: Chili is always better with the extra punch of a tasty garnish, from scallions to sour cream. Try this easy-on-you guacamole:

3 ripe avocados, peeled and pitted

3 tablespoons finely chopped red onion

3 tablespoons fresh-squeezed lime juice

2 tablespoons chopped cilantro leaves

1 jalepeno, seeded and minced

1/4 teaspoon salt

Related Posts:
Firehouse Turkey Chili by Shape Magazine
Savory Corn and Pepper Muffins

In my kitchen this morning...

Just some pretty red velvet cupcakes I made for a cupcake class tonight.
More to come...

Don't you love these Zebra Stripe Cupcake liners I picked up at Orson-Gygi!

Happy St. Patrick's Day {belated}

Just some pictures from our St. Patty's Day.

Menu:
Corned Beef, Onions and Potatoes
Steamed Cabbage and Carrots w/ Vinegar
Irish Soda Bread

Key Lime Virgin Margaritas
Coconut Lime Cupcakes with Marshmallow Fondant St. Patty's Hats

Tuesdays with Dorie - French Yogurt Cake

I'm absolutely exhausted but I have to tell you about the French Yogurt Cake. I've been very excited about this since I first saw the ingredients. Yogurt, lemon zest and ground almonds...eek! Sign me up!


I must say though, I could not find Lemon Marmalade for the life of me! I swear I tried every local grocery store and specialty food shop. Ironically, I found Pink Grapefruit Marmalade...you'd think that would be the hard one to find, right.

Okay, I loved this cake. I love loaf cakes. It was fast and it was easy...and I would totally make it again.

You can find the recipe on Liliana's blog, My Cookbook Addiction. And check out all the variations and creative styling by all the other TWD bakers!

By the way...scroll on down to my Lemon Cup Custard post because it is updated with a photo now. :)

Next week: Blueberry Crumb Cake

Engaging

I can't seem to get enough of my newest eyeshadow!
It's MAC's Mineralize Eye Shadow (DUO) in Engaging.
I love. Love.

Sometimes you just want to use a mix!

..and I am using one right now!
It's the Dark Chocolate Sprinkles Cupcakes Mix I purchased at Williams-Sonoma

Here is my reasoning:
a) laziness
b) it's Sprinkles...DUH (it's not like I can drive to California tonight!)
c) i love chocolate

Tuesdays with Dorie: Lemon Cup Custard...

I'm going to be a bit late on posting my TWD recipe this week.
Lemon Cup Custard is coming...

Updated: Post is below

Okay, there was so much going on in the P&Q post/comments for this recipe. I have to admit, I was a little nervous about the recipe. But I just do what I always do when I make a new Dorie Recipe...I follow it and then if I don't like some things, I'll make it again and make changes.

So most of the discussion was centered around the custard being too eggy. I for one am a huge fan of creme brulee so this was no biggie for me. I liked it and found it to be delicious, especially with sifted powdered sugar and fresh lemon juice. However, I would actually bake it a little longer next time.

Check out the recipe on Bridget's blog, The Way the Cookie Crumbles. And check out the TWD group blogroll to see the other baker's creations.

Salted Caramel Cupcakes

These just might the best cupcakes I make. {especially the actual cake part. it's loaded with brown sugar}

I haven't quite mastered the cooked buttercream and caramel swirl that is supposed to top them off...but I love them just the same! The recipe comes from my favorite cupcake cook book, "Cupcakes" by Shelly Kaldunski. ...and I shall share it with you soon.

{happy tuesday and remember to catch me, holly and lindsey on good things utah this morning at 10 am}

other recipes i've made from this cookbook

Shirley J is the word...

I've got a new friend and her name is Shirley J.

I don't speak much of my personal life except on special occasions. And my friends, I have approached a blogworthy topic to share with you that has to do with my everyday life. {and no it has nothing to do with cupcakes...well not yet ;) }

I have a new job! Now, until yesterday's post, you probably had no clue what I did in real life. {that's right folks i really don't just eat cupcakes, go to Williams-Sonoma and quilt cute little holiday ornaments all day... though that would be sweet}

Enter public relations. That's what I do--PR. I love it and have from the moment I discovered it as a career option. I love writing. I love strategic business. I love the media...and i love to work. For the last year, I was at a public relations agency focused on high-tech business to business companies...I loved it. I absolutely loved the company, the work I did and my coworkers. But some things only last so long...

So now...I've made a complete 180, so to speak and am working for a company called Shirley J.

You might say to yourself, "Why is Becky sharing this information with me? I just like her blog--cupcakes, dinner recipes and her weird mix of Spanish words in awkward places..."

Well, mi amigos I'm tellin' you about Shirley J because I think you will LOVE their products. After all, I've never blogged about something I do not love or recommend.

The company is called Shirley J. Their most famous product is a cream soup, sauce and gravy base...and let me tell you...it is great! {i'm actually eating a spicy creamy chili that has the cream base in it right now!} Other products include: a white cheddar soup and sauce base, an all-purpose seasoning, a natural dough enhancer, a pizza and pasta seasoning, beef bouillon, chicken bouillon, and pork/chicken/beef and BBQ slow cooker and dutch oven seasonings.

The company is local but these products have been used all over the nation for the last 30 years. Institutional organizations use them, retail locations sell them and anyone else can buy them or sell them from home. I think the reason I chose to work for this company is because I believe in these products and I know that I will use them in my everyday life. In fact, I already do.

I am the corporate blogger for Shirley J {see the bloggy here} and will be working on their marketing and public relations efforts. This is truly exciting for me as the company has new owners and is doing so many fun and exciting things such as a new Web site, packaging and overall branding! I can hardly believe that I get to mix my passion for blogging, public relations and food for my career! I am so lucky. I can't wait to post the recipes I've tried and get ideas from each of you on how I can use the product, because it really is universal. Look forward to frequent posts on these products and let me know if you have any questions!