for the love of food food has always meant love in my family. growing up, life wasnt always easy for my mom who had left her entire family in the philippines when she married my dad and came to the states. she missed her family terribly, knew no one here except my dad and his side of the family, and soon she had 2 little ones to take care of  with no real outside familial support. btw- julie and i are a mere 18 months apart, so chew on that a bit. 2 babies essentially, in diapers, to take care of while your husband is gone all day long. dad was a (hard working) logger when we were growing up, which meant that he left before the sun came up and returned long after the sun went down.

binäre optionen lizenz mom’s way of showing love to her family was through food. she had a garden that she tended and she coaxed beans, tomatoes, and many other things i cant recall, out of the ground. we were raised on home cooked food just about every night of the week. even when mom was exhausted from a day of chasing the 2 of us little hellions (not really, i mean, we were angels!) around, she still made the time to get in the kitchen and make us a delicious home cooked meal. we would all gather around the  breakfast bar in the kitchen and eat dinner together as a family. these are some of my fondest memories with my family- sitting around the table, eating together, laughing and talking about our day.

follow url i know that is where my love of food and cooking comes from. i love to cook and bake and to feed my family and friends. if i could, i would have all of you over for that pot roast we made the other night, and i would bake up some of these homemade oreos for a sweet finish.  

find more info recipe from-

key options binary Makes 25 to 30 sandwich cookies For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

dig this For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Comments 1

  1. Sirvanteez wrote: I love to eat. I love to eat Aunt Jackie’s food. Yes, please.

    Posted 30 Oct 2010 at 9:25 pm

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great post to read