Be the first to email us (walkersranch@cwsapartments.com) the correct answer to the day's trivia question and you'll win $25.00 toward your next month's rent!
Rudolph the Red-Nosed Reindeer was orginally created as a promotion for what department store?
Wednesday, December 15, 2010
Tuesday, December 14, 2010
Tasty Tuesday: White Chocolate Holiday Bark
Ingredients:
1 pound finely chopped white chocolate
1 1/2 teaspoons nut or plain oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
Equipment: Chocolate thermometer
Directions:
Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82and 86 degrees F.
Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.
1 pound finely chopped white chocolate
1 1/2 teaspoons nut or plain oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
Equipment: Chocolate thermometer
Directions:
Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82and 86 degrees F.
Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.
Monday, December 13, 2010
Motivational Monday
Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. - Thomas Jefferson
Wednesday, December 8, 2010
Wacky Wednesday
Be the first to email us (walkersranch@cwsapartments.com) the correct answer to the day's trivia question and you'll win $25.00 toward your next month's rent!
Where is the world's largest Christmas tree?
Where is the world's largest Christmas tree?
Tuesday, December 7, 2010
Irresistible Peanut Butter Cookies
Irresistible Peanut Butter Cookies
Ingredients
3/4 cup Jif® Creamy Peanut Butter
1/2 stick Crisco® All-Vegetable Shortening Sticks OR 1/2 cup Crisco® All-Vegetable Shortening
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Directions
HEAT oven to 375 degrees F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely
Ingredients
3/4 cup Jif® Creamy Peanut Butter
1/2 stick Crisco® All-Vegetable Shortening Sticks OR 1/2 cup Crisco® All-Vegetable Shortening
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Directions
HEAT oven to 375 degrees F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely
Monday, December 6, 2010
Wednesday, December 1, 2010
Wacky Wednesday- 12.01.10
Be the first to email us (walkersranch@cwsapartments.com) the correct answer to the day's trivia question and you'll win $25.00 toward your next month's rent!
It occurs once in a minute, twice in a week, and once in a year- what is it?
It occurs once in a minute, twice in a week, and once in a year- what is it?
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