Homemade Granola

Around the holidays I make sure that I have several staples in my pantry that I don't have year round. This includes lots of dried fruits and assorted nuts.  Many times some of these are left over and sitting in the pantry unused.  However, this year I had an idea.  I decided to make granola. The biggest expense are the fruits and nuts that are added, so all I had to do is stock up on some oats and grab some flax and sunflower seeds.

My Favorite Room

Off of our kitchen is a nice breakfast nook that Mary Ann has graciously let me turn into a prep room.  Our kitchen doesn't have much counter space, however, with the addition of a prep table I now have plenty of work space. We recently moved the table around, added another table that holds the microwave and mixer, and put up a shelf. I am in the process of rehanging art and figuring out where I want to put everything. There are so many things I love about this room.  I won't point them all out. You can see for yourself.

Chocolate Covered Goodness

I think I have have good taste when it comes to food.  Over the years I've learned to appreciate gourmet foods, and have a great respect for those who put a lot of passion into what they do.  However,  when it comes to chocolate covered cherries, it is hard for me to resist a box of 2 dollar candies in the discount cart at the grocery store.  I like them that much.  So when I saw this recipe for Chocolate Covered Cherries I couldn't resist.  If the 2 dollar boxes taste THAT good, homemade must be freaking amazing.  My mother made chocolate covered cherries when I was growing up, but you had to keep them in the freezer for 2-3 weeks before eating.  This recipe calls for making a fondant and you only have to wait 2 days.  I know that fondant can be daunting, however, if you read the comments section in the recipe I linked you will see a neat, time saving technique that works well.  If it weren't for that tip, I wouldn't have attempted it.

Making Fondant

The Short Cut

Fondant Is Ready

Gingerbread House

For years I've wanted to make a gingerbread house.  Last year I was finally motivated to do it and with Mary Ann's help we made it happen. I found a template in a book and made the gingerbread from scratch.  Then we just ran with it and kept coming up with more and more ideas of things to add.  This year I wasn't really in the mood to do it.  It's a project that takes time and you really need to be in the mood to do it. It took us about 3 weeks to complete.  Below is the end result.  The base is a lazy susan that we covered with cardboard and foil. I made two batches of royal icing which makes great glue and snow.  Everything is edible except for the base.  Happy Holidays!!!

Saturday Morning at The North Market

This weekend I am at The North Market helping Mary Ann with her art at The North Market Holiday Open House and Craft Extravaganza.  This is a picture of what sits below us.

Christmas Cookies

Instead of partaking in Black Friday or Small Business Saturday, Mary Ann and I decided to create our own event.  We called it Black Small Business Friday.  We went to some great places in the Short North and downtown on Gay St.  But my favorite place was our first stop in the German Village.  I recently read another blog about the Bierberg Bakery and knew I had to visit soon.

  It is only open October-December and makes about 25 different German cookies. I also saw some fruit cake and stollen.  The room is dark with a few Christmas knick knacks and has two tables filled with tins brimming with cookies.  The lady we spoke with has a thick German accent and described any cookie we asked about and even let us sample a few.  The cookies are $16 a pound and so far are well worth it.

I wish I could tell you the names of them, but I have no idea.  Most of them contain nuts with a lot containing almonds.  There are also quite a few with raspberry jam.  I am already trying to think of more excuses to go back!  If you go, be mindful that they only take cash and checks and are closed on Sundays.

Bierberg Bakery
729 S. 5th St.
M-F  9-5
Sat. 9-3
443-9959

Making Mozzarella Cheese

I've been wanting to make cheese for quite some time and finally had the ingredients and the time.  Although it doesn't take much of either.  I got a kit from Roaring Brook Dairy.  You can also buy the ingredients at most supermarkets.  The milk came from Snowville Creamery.  There are a few things I would have done differently and the mess I made was really unnecessary.  But next time I will know better.

Heating the milk to 85 degrees.

After adding the rennet and citric acid.

Draining the whey.

More draining and kneading.

Shaping.

Prosciutto...yummmmmm!