Poco-Cocoa

I don’t like to rant, but I’d like to get feedback on this, so here it is. I do NOT heart Blogger. Today I attempted my first post on the Wardrobe Refashion blog, which is set up on Blogger. An hour later, I still couldn’t get my photo to upload, and couldn’t even get in to edit my original post. I often have problems loading blogger websites…they either take forever to open or just fail to open entirely. Today I must have hit “publish” ten times with “failed to open page” as a result. Is it me? Is it my Mac? Is it simply a busy time for Blogger? Oh, frustration.

At least I have leftovers of this soup to cheer me up. My friend Leti gave me this recipe a long time ago, and it has since become a weeknight favorite. It’s quick and easy, but still full of flavor. I usually use a flavored diced tomato (Del Monte?) with garlic and onion, but this time I tried Ro-tel tomatoes with green chiles. My verdict? Stick with the Del Monte.

Southwestern Black Bean Soup

1 tablespoon olive oil
1 red bell pepper, diced
1 teaspoon chili powder
1 can Mexican-seasoned diced tomatoes with garlic and onion
2 cups (10 ounces) frozen corn
2 cans black beans, rinsed and drained
2/3 cup packed fresh cilantro, chopped
1 (14 1/2-ounce) can vegetable broth, plus 1/2 can water

Cook bell pepper in olive oil over medium heat. Stir in chili powder and cook 30 seconds. Stir in remaining ingredients and bring to a boil. Reduce heat, cover, and simmer 15 minutes or until heated through.

Makes 4 servings.

Source: My pal Leti.

I made these cookies a couple of days ago at the bed and breakfast, and I thought they were just so much fun. It’s a basic cookie that’s topped with pecans and a praline frosting, and when you bite into them, it’s a praline rush. Delicious. The frosting hardens pretty quickly, though, so make it just before you’re ready to drizzle. I think next time I’d double the frosting recipe for maximum decadence.

Praline Cookies

Cookies
1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Frosting
1/2 cup firmly packed brown sugar
1/4 cup half-and-half
1 cup powdered sugar
1/2 cup coarsely chopped pecans

Preheat oven to 325ËšF. Coat a large baking sheet with cooking spray.

Beat 1 1/2 cups brown sugar with butter until light and fluffy. Add vanilla and egg; blend well. Add flour, baking powder, and salt and mix well. Drop by rounded teaspoonfuls 2 inches apart on prepared baking sheet. Bake 6 to 8 minutes or until just golden. Cool 1 minute on baking sheet; transfer to wire rack to cool completely.

For the frosting, boil 1/2 cup brown sugar with half-and-half in a small saucepan for 2 minutes, stirring constantly. Remove from heat. Add powdered sugar and stir until smooth.

Place chopped pecans evenly on cooled cookies, and drizzle with warm frosting. Let stand until set.

Makes 36 cookies.

Source: Pillsbury Bake-Off Cookbook.

For some reason this weekend, I felt like sewing. A lot. So I grabbed some fabric and went to work.

First I made this skirt (above) for my pal Lindsay. She liked this fabric (it was a thrifted pillowcase), so I cut a basic skirt shape from it, and used a bit of coordinating stretchy fabric for the waistband. Stretchy fabric is hard to sew…the waist seam was so horrid that I ended up covering it up with a bit of vintage eyelet trim that I swiped from my mom’s stash a few weeks ago.

Next I made a skirt for myself using this fabric that I’ve been hanging on to for too long. This time I used a pattern (Simplicity 5505). It was so easy! I think most of my skirts will be from this basic pattern from now on…the shape is perfect and the elastic waistband is unbelievably easy to do.

Finally, I made this bag out of a fabric sample that I got while working at the boutique. I wanted a purse that’s just a wee bit bigger than the one I have, but this one is just a tad too big for me. My problem with purses is that if there’s more room, I’ll fill it up. With whatever. So I have to keep them small. I added an inside pocket and a magnetic closure to this one. And I’ve passed it on to Lindsay, who doesn’t mind bigger bags.

Next up: a shirt for Linds and more skirts!

By now you all know how much I love rainy days. They’re so calming, so quiet; they seem to force your body into a cocoon. Everything seems smooth around the edges, sultry and muted and deep.

So on this rainy day, I’m so happy to be sitting here in my pajamas, sipping hot Chai and nibbling on this biscotti. I’m pondering my newfound freedom…I’ve just resigned from my afternoon job at the boutique. I’m looking forward to spending my afternoons crafting or strolling around the neighborhood or sitting here in my pajamas, sipping Chai and nibbling on biscotti.

Toffee Biscotti

2 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup almond toffee bits
2 teaspoons baking powder
1 tablespoon canola oil
1 teaspoon vanilla extract
3 large eggs
Cooking spray

Preheat oven to 350ËšF.

Combine flour, granulated sugar, brown sugar, toffee bits, and baking powder in a large bowl. Combine canola oil, vanilla, and eggs; add to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll into 1-inch thickness.

Bake for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325ËšF; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool. Remove from baking sheet; cool completely on wire rack.

Makes 2 1/2 dozen.

Source: Cooking Light magazine.