Maddie's coach (Lauren) posted 2 great videos of the girls practicing last week. I am so impressed with the dedication all the girls on the team have to crew. It is an intense sport; requiring hours of practicing and by the end of the season they will have rowed about 300 miles!
Maddie is seat 3 from the bow...
Wednesday, April 30, 2014
Wednesday, April 23, 2014
These blondies are just too yummy! And so easy to make.
1 cup butter
1 cup butter
2 cups dark brown sugar (packed down)
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
2 ¼ cups flour
(1/2 teaspoon if using unsalted butter)
Pre-heat oven to 350˚. Grease 13x9 pan.
Combine butter and dark sugar; mix thoroughly. Add eggs and vanilla extract. Beat until fluffy. Add baking powder and flour. Mix thoroughly.
Dough will be sticky; place in baking pan. Mix cinnamon/sugar; as much as you want. I usually make a lot. Sprinkle cinnamon sugar over the dough. Bake for 20-25 minutes. No oven bakes the same; I find that I bake the blondies on the middle rack for 20 minutes; turn the pan 180˚; put on the top rack; turn off oven and bake for another 3 minutes.
Wednesday, April 16, 2014
Pepperidge Farm Pastry sheets
Lemon pastry cream (recipe below)
Follow directions for thawing pastry sheets. Cut each sheet on the folds, will give you 3 rectangles per sheet. Cut rectangles into 4 pieces, will yield 24 puff pastries. Follow baking instructions on box.
After the shells have cooled, split the shells in half. Scoop a large tablespoon of pastry cream onto bottom 1/2 of pastry shell, spreading pastry cream edge to edge. Place top of shell onto the pastry cream. Dot a bit pastry on the top of the shell, place raspberry on top. Dust napoleons with powdered sugar.
Lemon Pastry Cream
4 large eggs
6 egg yolks
3/4 cup sugar
Juice of 4 large lemons
Zest of 4 large lemons
1/2 teaspoon vanilla extract
Whisk in sauce pan eggs, egg yolks, and sugar. Add lemon juice and lemon zest. Whisk lightly to combine. Add chopped butter. Cook over low heat, stirring constantly. Cook until thick like a custard. Remove from heat. Place fine mesh strainer above bowl. Strain thickened pastry cream into bowl. Place plastic wrap directly onto warm pastry cream, will prevent a "skin" from forming on the pastry cream. Let cool then place in refrigerator for at least 6 hours.