Chef Robert Irvine

Since starting graduate school I haven't been watching television that much.  Lately I've watched a few episodes of House (I'm really loving that show) and The Weather Channel (my husband and I are weather geeks) along with some documentaries - What the Bleep Do We Know and For the Bible Tells Me So.  

More importantly, I just discovered this great news about a show that I used to love -- Dinner Impossible.  Remember back when it was really good and Robert Irvine was the host?  Then they changed the show and put that Michael - Iron Chef winner guy in there to host instead and the show wasn't as good.  WELL.  They are bringing Chef Robert Irvine BACK!  Hooray!  I will be tuning in :)   Here's the official 411 from Food Network:

Dinner: Impossible  Robert Irvine is making the impossible, possible! Catch back-to-back episodes Saturday, starting at 9pm/8c. Coming soon: Robert kicks off an all-new season April 8! See Robert's top 100 recipes »

Twitter

PS.  I joined Twitter. 

Post - Spring Break

Spring Break = great :)

Got some good time in organizing, cleaning, and cooking.  Started some school work and went on some coffee dates.  Lockstep and I ventured on a mini trip to San Antonio with my parents, brother, and Texas State Representatives and staff last night.  We went to dinner at Acenar (planned for dinner at Pico de Gallo, but the wait time was 1.5 hours at 5:30 in the afternoon and we didn't have time).    Then we went to the Face2Face Elton John and Billy Joel concert.  Those guys are some truly talented musicians.  It was pretty awesome.

I had a coupled of failed baking adventures this week and a couple of successes.  Neither the shortbread or healthy/oatmeal banana bread turned out.  But I did make this yellow sheet cake from baking bites that turned out well.  I only made a half-recipe (so a mini-cake), and I used regular all-purpose flour (amount recipe calls for -minus- 2 tablespoons) in place of the cake flour. I also used skim milk.  I think it tastes kinda like pound cake (a light/air-y version).  It's pretty fun to just read through Baking Bites Recipe Index.  Like I've probably said before, I really like most of the recipes from here that I've tried. 

Cooking - Bananas 6 Months in Freezer

Quick breads are one of my favorite things to make. So a couple of weeks ago I made some Banana Bread and Pumpkin Bread.  I tried out two different Pumpkin Bread recipes -- one from Betty Crocker and one from Taste of Home.  I really liked the Taste of Home recipe, but the Betty Crocker was a bit more moist.  I'll have to share the recipes with you after I test a couple of others and find a favorite.  

So when I bought bananas a couple weeks ago there were a few left over that were ripe, so I put them in the freezer (the whole bananas, not peeled or anything).  I've often wondered how long bananas are good in the freezer -- How soon do I need to use them (for my next loaf of Banana Bread)?

Since I just stumbled upon this information at JoyofBaking.com and find it extremely useful, I wanted to share it with you:

Bananas = Good for 6 months in the freezer

Link.

Copy/Pasted Info: 

If you are like me almost every time I buy bananas a few (not enough though to make this bread) will turn brown before I get around to eating them. Instead of throwing them away simply slip them into a plastic bag and place them into the freezer until you have enough for baking. You can also peel and mash them, stir in 1 teaspoon lemon juice for each banana, and freeze in an airtight container or bag. They will keep about six months in the freezer.

I'd definitely be making banana bread again way before the 6 month mark, but still knowledge is power.  

I have a favorite Banana Bread recipe from my Mom, and since it has a special place in my heart (delicious and reminds me of Home)   I almost never make Banana Bread using other recipes.  I've been looking at a couple of other BB recipes and might try a new one soon.  I'll let you know how it goes!

I missed Spring Break while I worked full-time...

Spring Break!

Spring Break is such a great time in the semester.  Got the routine going, managing the courses and the stress, a much needed breather in order to gear up for the second half.  They really should have Spring Break in the real world (aka working world outside of academia.)  Even though I've worked in the university setting, staff do not get to take Spring Break (as "free" days....of course you can use your vacation/benefit time if ya want.) 

Spring break began for me after turning in a paper and taking an exam on Wednesday night.  I've got a long list of things to do for the next week -- fun things and work/school things :)  I'm off to a good start -- did some cooking, baking, and cleaning as well as coffee dates with two of my favorite peoples.  Hopefully I'll get to post some of the recipes that I've been using during the last couple weeks.  Also, I finally uploaded a ton of photos... might try to post some photos of past recipes and during the moving/transition time from Houston to Austin.  

Cooking - Neiman Marcus Cookies

Remember back a long time ago (Christmas) when I was talking about the Neiman Marcus cookies that Lockstep loves so much?  The recipe I've been using has been one that was in my Inbox as FlipperMb2 from like 1998.  A couple of weeks ago I was searching for cookie recipes and stumbled upon the NM cookie recipe online!   Here's the link in case you want to try them sometime.  I'd definitely recommend splitting the recipe in half.  I made the entire thing for taking to the Hensarling Christmas last year and it was entirely too many cookies.  When I was mixing up the cookies I didn't have the whole recipe - I just had the ingredients.  I should have recognized that it made a billion cookies, but I didn't.  This recipe link says that the whole recipe makes like 100 cookies.  Believe it.  

Recipe:  Neiman Marcus Cookies

From:  FlipperMb2 Inbox  and this link

Ingredients:
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups oatmeal
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
(1) 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)

Directions:
-Measure oatmeal and blend in a blender to a fine powder. 

-Cream the butter and both sugars. 

-Add eggs and Vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. 

-Add chocolate chips, Hershey Bar and nuts. 

-Roll into balls and place two inches apart on a cookie sheet. 

-Bake for 10 minutes at 375 degrees. 

Yield: Makes 112 cookies
(Recipe may be halved)

DL Hughley Breaks the News

I love D.L. Hughley Breaks the News!

I don't watch much tv, and when I do it's usually CNN, The Weather Channel, ESPN or the Food Network.  For the last couple of months (pretty much since we first moved back to Austin), my favorite show is D.L. Hughley Breaks the News on CNN.  It's a pretty new show - debut in October 2008. The new episodes premier on the weekend (Saturday evening), and I usually watch it either Saturday or Sunday or both!