Happiness in bakery.

note: I do a little eye-roll whenever I pull up this blog. It's turned out to be not at all what I'd originally planned (light on the DIY/heavier on the recipes/overall pretty quiet). But... it doesn't matter that much in the grand scheme of things. It is a handy resource when I'm out shopping or for having a recipe at arms reach within seconds, regardless of where on earth my arms might be! And now for something completely different:

This weekend I was reminded how wonderful baking for someone you love can be, from beginning to end.

From prep cleaning the stainless steel table, gathering ingredients, measuring and staging them to be ready within reach with intended recipient[s] in mind...

To the production process going smoothly due to the diligent prep work... then the warmth of the oven and setting the timer...

To washing up the prep bowls, measuring cups and spoons... while delicious smells come from the oven...

To smiling at the sight of those good things coming out of the oven and placing them on racks to cool...

To those finishing touches and packing it all up for travel...

To the final clean up, wiping down the stainless steel table again with a cleaning solution I made myself, thinking about the friend who shared that particular recipe and about all the good things that were created upon that very table and the happy times sharing good food/drinks/company around it.

Then... the waiting is the hardest part. This cake is going to be amazing!

The Great Pimento Cheese Experiments Begin!

[Another work in progress- I'm getting it down before I forget what I did! ]

Today I finally got around to the first attempt at making Pimento Cheese. I loathed the stuff until about a year and a half ago I tried some AMAZINGLY DELICIOUS stuff at one of my fave pubs. While I won't go near super mayonnaise-y stuff, I love the chunky, a little on the dry side, very cheese-y Pimento Cheese. A lot. 

Mother's Everyday Pimento Cheese recipe at epicurious sounded quite yum and was declared the winner for the first go.  Of course, I made a few changes:

ingredients:

• 1/2 lb extra-sharp Wisconsin white Cheddar
• 1/2 lb extra-sharp Wisconsin (orange) Cheddar
• 1 (7-oz) jar whole pimiento, drained 
• 1/2 teaspoon black pepper
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon garlic salt
• 1/3 cup Duke's mayonnaise

prep:

Grate cheeses in food processor. Once complete dump it in a bowl, allowing yourself to toy with the idea you're gonna mix it by hand.

Change food processor blades from grating to chopping blade, then add mayo, black pepper, paprika, and garlic salt. Let the processor take those guys for a spin 'til well blended.

Then add the cheese back to processor bowl, chopping and blending a bit, and finally add pimiento for one last dance.

Once everything is well mixed, spoon into a covered container and chill for at least 2 hours to allow flavors to develop. 

yield: about 3 cups

note: Pimento cheese keeps, tightly covered and chilled, 4 days.

Note: this was ridiculously good, which has prevented me from tweaking it any further!