Poco-Cocoa – Page 158 – Things & Stuff

Brighter things
Thanks everyone, for your lovely comments on my whiney post. Today I’m focusing on happy things:
- I got to see my parents this weekend. They came to Austin to visit, and we had lots of good meals at the Catfish Parlour, Jorge’s, and Galaxy Cafe. My not-so-good meal at Kerbey Lane Cafe (which was to be expected) was made better by their yummy hot chocolate and a very nice waitress. I think my parents had a good time.
- I’ve finished up my sketch of my Halloween costume, and it doesn’t look like it will be too hard to create. It will mean a trip to the party store and the craft store, and maybe the hardware store sometime soon. Justin’s costume is also looking way cool… my dad helped him with it this weekend.
- I baked yummy peanut butter cookies… like I said, cookies make everything better. I’m calling these mini-cakes, because they’re so light and fluffy… more of a cake than a cookie. You could definitely pour the batter into a 9 x 13-inch baking pan and make them into bars.
- It’s still nice and cloudy, and the forecast is for highs in the 70s and 80s for the coming days. Even though it’s warm compared to other parts of the world, this is fall in Austin, and I’m enjoying it.
- I found out that Mighty Leaf Tea comes in the most beautiful tea bags ever, and my cup of chamomile citrus tea is so lovely.
- My brother sent me this photo, which was taken from his house near Albuquerque. He and his wife woke up to balloons hovering above from the Albuquerque Balloon Fiesta.
- I saw these super-cute Halloween snacks, and I think I just might have to make those mummy dogs.
- I’ve found several cute things online lately, which I’ve added to my other blog here.
I hope your day is full of happy things. 🙂

Peanut Butter Mini-Cakes
- 1 box yellow cake mix
- 1/2 cup peanut butter
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 1/4 cup water
- 2 eggs
- 1 cup Reeses pieces
Preheat oven to 350 degrees F.

Using a hand mixer, blend the cake mix, peanut butter, butter, water and eggs in a large bowl until well mixed. Stir in the Reeses pieces.

Drop by rounded teaspoonfuls (I used my cookie scoop) on an ungreased cookie sheet (I used my Silpat). Bake for 8 to 12 minutes until lightly golden brown.

Makes 3 1/2 dozen cookies.

Source: Pillsbury Holiday Baking book.
October 8, 2009

Random Thoughts, Recipes
Heartbroken
So much sadness lately… so many tragedies, some major, some minor. It’s such a foul Monday.
- My dad’s brother passed away yesterday. I didn’t know him well, and we weren’t close at all. But I worry about my dad, who has lost three brothers in the past few years.
- Gourmet magazine is closing. It was my first food magazine, and is still my favorite. I can’t believe Conde Nast chose to close Gourmet and keep Bon Appetit. What were they thinking?
- First, my friend and bartender Ryan Ffrench left Annie’s Cafe. Then chef Mark Schmidt left. And now, tragedy of all tragedies, friend and bar manager David Alan left Annie’s. I don’t know what’s going on there to make so many people leave so suddenly, but it can’t be good. Who is making drinks now? Are they following David’s recipes? Is everything still fresh and fun and perfect? I’m afraid to find out. Where will we (my foodie friends and I) meet up now? Oh, sadness.
- Justin and I just finished reading Catching Fire. We have to wait a year until the sequel is published, and we’re left in that Empire Strikes Back kind of limbo… someone missing, someone sad, war imminent. (sigh)
- I had nightmare after nightmare last night … Justin had to wake me up several times because I was screaming. This is not a new thing, I’ve had nightmares (and night terrors) since I was a teenager, but last night’s were especially vicious.
I think I’ll have to bake some cookies tonight. Cookies make everything better.

Hope your Monday is going well. I promise my next post won’t be such a downer. :/

Edited to add: My friend Wolf sent me this link to cheer me up, and it really, really did! So I want to share it with you. (Also, Wolf just finished writing his first novel. How awesome is that?!)
October 5, 2009

Random Thoughts
Double chocolate goodness
Tonight, after we finished eating dinner, I declared that it was officially time to bake some cookies. Justin did not disagree with this. And so, I baked these lovelies.

They’re like tiny cakes, little brownies, nuggets of chocolatey nutty goodness. I think next time I’d add even more chocolate chips… as much as the batter can hold. (That’s pretty much always my chocolate chip philosophy.)

In other news, we went to our first UT football game this weekend! We had great seats, for FREE, thanks to our friend Craig. They were even cushioned, which was nice.

Unfortunately, it was 94 degrees outside, and I had melted into a heap of hot goo by the middle of the second quarter, so we left early. We stuck around for a while in the shade, but once it was obvious that we were going to completely smash UTEP to smithereens, we decided we could just get the score at home. Still, it was a lot of fun to be around that amount of school spirit.

On to the chocolate!

Dark Chocolate Walnut Cookies
- 1 1/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups (1 1/2 sticks)unsalted butter, softened to room temperature
- 1 1/4 cups packed light brown sugar
- 2 large eggs
- 1 cup good-quality semi-sweet chocolate chips
- 1 cup walnuts, coarsely chopped
Preheat oven to 325° F. Line cookie sheets with a piece of parchment, or leave un-greased.

Into a medium mixing bowl, sift together flour, cocoa powder, baking soda, and salt.

In a stand mixer or with a hand-held electric mixer on medium speed (or by hand) beat together butter and brown sugar until fluffy and uniform in color. Add eggs one at a time, beating until well-combined. Reduce speed to a low stir and add dry mixture, stirring until just combined. Pour in chocolate and walnuts and stir to combine.

Drop a heaping tablespoon of dough with at least 2 inches of space between. Bake on center rack until puffed, but still slightly shiny in the middle, about 10-12 minutes.

With a spatula, transfer cookies to a rack to cool.

Makes 2 dozen cookies.

Adapted from the Kitchn.

Notes: The original recipe called for less chocolate chips. It also recommended a baking temperature of 375° F for 10 – 15 minutes, which is far too hot for my oven. I have the best luck baking at a lower temperature for about 12 minutes, switching racks in the middle so the cookies bake evenly.
September 28, 2009

Recipes
Autumness
So here’s what we’ve done so far to celebrate fall:
- I made my mom’s chili beans with rice, which is warm and comforting and delicious. My version of the recipe is below.
- We took a long walk all over the city on Saturday night, and it was beautiful.
- Justin put up our orange twinkle lights around the living room and the kitchen. I love that orange glow… it feels so warm and cozy.
- I’m working on designs for my Halloween costume, and I’m hoping to start sewing this weekend.
- It’s been cool and rainy for the past couple of days, so I donned my new tights and boots and scarf for a night out with friends.
- Justin and I started reading aloud together again, while snuggled under the quilt my grandma made us.
- I made a fig and honey tart, because I just couldn’t leave those figs at the market… they were calling out to me. I just sliced some figs and tossed them with honey and a bit of kosher salt, and folded them into a ready-made pie crust. I wanted the tart to be sweeter (more honey?), but Justin loved it.
- I made some Mexican hot cocoa (we found Abuelita instant Mexican hot cocoa, which is yummy and easy), and had it with a peanut butter sandwich for dinner one night.
- I lined the stairs with tiny pumpkins… they make me so happy, all cute and autumny.
Things I still want to do to celebrate fall:
- Bake more cookies and cakes and things with pumpkin and spices.
- Pull out my sweaters and tights and start putting together fall outfits. (I’ll definitely need my friend Andy’s help with this.)
- Start some kind of artsy craftsy project – embroidery or knitting, perhaps.
- Buy lots of votive candles to light all over the apartment.
- Watch a high school football game at the field a few blocks from our home.
How is your autumn going so far?

Chili Beans with Rice
- 1 green bell pepper, diced
- 1/2 pound ground beef
- 1 – 2 tablespoons chili powder
- 1 can pinto beans
- 1 can diced tomatoes
- Cooked rice
Saute the ground beef and bell pepper in a large skillet over medium heat until the beef is cooked through. Add the chili powder and stir for a bit; then add the beans and tomatoes, cover, and cook for 10 – 15 minutes. Serve over rice.

Notes: We like our veggies cooked to death, so we wait until the bell peppers are nice and soft. I sometimes serve this with brown rice, but if you’ve had a hard day, and need some old-fashioned mama comfort, only white rice will do. 🙂

Makes 4 servings.

Source: my mama.
September 24, 2009

Everyday Life

edibles, me, Olympus Stylus 800, recipes
Daydreaming…

… of this place, in these arms.

(sigh)

September 20, 2009

Random Thoughts

Brighter things

Heartbroken

Double chocolate goodness

Autumness

Daydreaming…