About two months ago (or less?), Pinterest bugged me for an updated email address for my account. When I put in the one for this blog (staceyATauntiestaceyDOTcom), something came up on the screen to ask me if I would like to be verified. I thought about it for a second, pondered any downsides, and then hit yes. I figured it was like Twitter verification, and I was right, but on Pinterest I have no idea why anyone would want it. If anyone figures this out, can you please clue me in? Thanks. 🙂
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Pico de Gallo Salsa Dip
2C diced up tomatoes of choice (I used grape, but you can use Roma)
1 small red onion chopped fine
1C chopped up flat leaf parsley or cilantro (if you have it onhand)
1/2 – 1 tea minced garlic
1/4 tea cayenne pepper (this & hot sauce are substitute for finely diced jalapeno pepper)
1/4 tea hot sauce (I use the Chinese hot pepper mix I use in my Asian dishes)
Freshly squeezed juice from one lime (more if you like it stronger)
S&P to taste
Mix well together in a large bowl and refrigerate in a mason jar for at least 24 hours so all of the flavours marry. (Though, at this point it will be rather tasty so you could serve it immediately if time isn’t on your side.)
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Ellen’s going to love this. I’m sure she’s going to hunt this down to test the next time she visits her sister.
How can people in NYC justify $40 for a single Cronut (hybrid of croissant + doughnut) when so many are starving, homeless and struggling to recover after Sandy?
I shake my head in disgust at the price tag. Suckers and their money are soon parted, indeed. 😉
If for whatever reason you can’t make it to NYC or can’t stomach the high price but still want to try this crazy pastry, let this woman’s recipe (bless her baker’s heart) save you gobs of money by making your own homemade version while amping up your cholesterol (ahem).
Thinking about making butter tarts tonight, but I’m holding myself back because I made some many oatmeal chocolate chip and oatmeal cranberry cookies this morning. I’m sure the husband won’t mind, though. He never does. 🙂
I’m trying to figure out which of these two recipes I want to test drive if you’re at all interested in making your own:
- Kraft Canada’s Chocolate Butter Tarts
- All Recipe’s Mississipi Butter Tarts
- Or this one below, from the makers of Jackson-Triggs wine, complete with Vanilla Bean Chantilly topping. Hmm… Tough decision.
The difference between them is the use of light corn syrup. I’m not a fan but I have been known to use it in my Rice Krispie squares, so I already have some on hand. I’m also a bit puzzled by the comment left on the recipe using the corn syrup that the butter tarts came out runny. I’m not sure how that would happen with a strong binding ingredient like corn syrup. Odd.
I’m using store bought tart shells because my hands are too hot to work with cold butters while forming pastry doughs. Oh, sure I’ve tried the dip-your-hands-in-cold-water-then-quickly-wipe-them-dry trick, but it never works for more than 30 seconds before the dough starts to mush out in my hands. It doesn’t matter how cold I can get my hands, either. Butter + my hands = disaster. I can’t even hold a chocolate bar for long because I can feel it sink into my fingers. I have to get my husband to hold it while we walk from the aisle to the checkout. Pathetic.
Alas, this is the reason I never became a baker. It’s a curse no baker wants to have. (le sigh)
For those who aren’t experienced enough in sewing to know how to do proper tailored hems, here is a video from Threads Magazine on how to do it with a home sewing machine using a hemming foot. (If your machine didn’t come with a blind hemming foot, you can always purchase one for your machine model from sewing stores.)