Wednesday, December 21, 2011

Happy Holidays and Malt Chocolate Chip Cookies

Our little girl enjoying her new bone!

I love to add a little holiday to my nails, this was my take on Christmas!
OPI: Base- Big Apple Red and Glitter- Gettin' Miss Piggy With It

Southern Christmas Pot Luck with some amazing friends! I'm glad the ladies like to eat and cook as much as I do!
(Fried Chicken, Ribs, Sweet Potato Rolls with Ham, Squash Casserole, Butter Beans and Shrimp, Cheese Biscuits, and Fudge Pie)

Malt Chocolate Chip Cookies (30-36)
Time: 25mins Prep and Bake

 This recipe was adapted from Pioneer Woman.

- 2 sticks of Unsalted Butter (Softened)
- 3/4c and 1 tbsp of Brown Sugar
- 3/4c White Sugar
- 2 Eggs
- 2 tsp Vanilla
- 2c Flour
- 1 1/4tsp Baking Soda
- 1/2c Malted Milk Powder
- 1 Bag of Semisweet Chocolate Chips
- Pinch of Salt

  1.  Preheat your oven to 375 degrees.
  2. Cream your butter and sugars, add your vanilla, and eggs.
  3. Add your Malt to the mixture.
  4. Sift the flour with baking soda and salt.
  5. Slowly mix in the flour to the bowl.
  6. Gently fold in your chocolate chips. 
  7. Make teaspoon sized balls or use a cookie scoop and space them out on the cookie sheet. They will spread a little.
  8. Bake for 7-10mins.  Bake time is based on your oven, but mine worked best at 7-8mins, the 10mins were a little too crispy for me.
  9. Enjoy and save a few for Santa!

Monday, December 19, 2011

Braised Korean Short Ribs ( Galbi Jjim)

My husband has been traveling for work quite a bit lately so I decided to make a nice homemade winter dinner for his return. The Braised Korean Short Ribs my parents make sounded absoultely perfect for the chilly evening! My parents don't measure anything, so I did my best to recreate it and it turned out pretty darn delicious! Make these short ribs, place over rice, and ENJOY! Happy Holidays!


Galbi Jjim ( 4-6 Servings)
Time: 3-5hours

- 4lbs Bone In Short Ribs
- 3/4-1c Soy Sauce (Start with less and add more if necessary)
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Seeds
- 1-2 Tbsp Rice Wine Vinegar
- 1/3-1/4c of Sugar ( You can use Brown Sugar or Honey)
- 4 Cloves of Garlic Sliced
- 1 Bunch of Green Onions
- 2 Potatoes
- 1/4tsp Black Pepper 
- Pinch of powdered ginger
- 10 Boiling Onions (You can also use a large onion)
- Chestnuts and Carrots (Optional)

 Sauce: Mix together your soy sauce, sugar, pepper, sesame oil, sesame seeds, and rice wine vinegar and set aside.

  1. Rinse your meat to remove any residue from the bones.
  2. Boil the water with the top open, you want enough water to cover the ribs. ( About 1/2-1inch over the ribs)
  3. While you're bringing the water to a boil, trim any fat from your ribs and also score the meat.
    • By scoring, cut about 1/4inch deep parallel cuts into the meat, then you can go back and do the other side, making almost a diamond shape. It helps tenderize the meat take on the flavor of the sauce.
  4.  Add your meat to the boiling water and boil for about 1.5-2 hrs. continuously removing fat from the surface with a ladle. Once it begins to boil again after you add the ribs, pour in another cup of water and let it continue to boil.
  5. Keep the water at a medium high heat and make your sauce and set aside.
  6. Rough chop all of your vegetables and set them aside, you can just remove the skins from the boiling onions and throw them in whole. You will put the vegetables in the last hour.
  7. After about 1.5-2 hours, the water should have reduced quite a bit and the meat should be almost done cooking. Ladle some of the water out of the pot, you will want to leave about 4-5c of the broth.
  8. Add your sauce to the broth, throw in the vegetables, and cover the pot on low for another 1-1.5 hours. The longer you cook your short ribs, the more tender they will be!
 Little Dolls enjoying a piece of meat before the sauce was added!

Suggestion: Just to mix things up a little, we made short rib sandwiches the next day for lunch! Toast up some rolls, add some Sriracha and Mayo (Optional), some juice, and pulled apart short ribs. Enjoy!

Wednesday, December 14, 2011

Slumped Wine Bottles

Looking for a fun and unique gift idea? Take a look at some of the links below for a slumped wine bottle. They can be used for kitchen/dining room decor or as cheeseboards.

I bought slumped wine bottles as gifts a few years ago at a street fair in Tucson, AZ and everyone really enjoyed them. I recently found out that you can get your own wine bottles custom made at a few places online. While it can be a little expensive, I think it's a special way to keep and display your wine bottles from special occasions!

* I did order a Veuve bottle from Island Bottle Factory for a friend's birthday and it turned out beautifully! It really is a great gift idea.

Photo Source: MitchellGlassworks

Thursday, December 8, 2011

Our Wedding Cake

Our AMAZING wedding cake!

A personal touch is always appreciated in my book! For our wedding cake my dear friend Laura made us a custom topper that included our dog Dolly. We couldn't bring her with us so it was nice to have her be a part of our day in some way. Laura had made her own cake topper for her wedding and I was thrilled when she agreed to make ours. I hope she knows what a special gift that was for us, not to mention how adorable it came out! Be sure to check out Etsy or find a crafty friend to help make one for your special day!

Now onto the actual wedding cake! Mary from The Scottsdale Resort made the most stunning cake I have EVER seen and I wish I had been able to thank her in person. Not only was it beautiful but it was DELICIOUS! We had a dark chocolate Baileys cake with a Baileys mousse. My dad is not a fan of chocolate, but he even liked this cake! I hope our guests enjoyed it as much as we did.

I'll be sure to post more about our wedding and honeymoon in the following months as I get photos! If you're planning your wedding or honeymoon, best wishes and don't forget to enjoy the ride! Everyone tells you that it flies by, but that year of planning flashes before your eyes on your wedding day. Cheers!

Wednesday, December 7, 2011

Oreo Balls

We're back in business and kicking off the holiday season with rich and delightful Oreo balls! My friend Adam's wife made these treats for me last year and I ate them all within an hour -- it was only 8am. These are super easy to make and great for holiday parties and goodie bags!

Oreo Balls (Makes about 30)
Time: 2-3hours (Prep, Cook, and Chill)

- 1 Package of Oreos
- 8z Package of Cream Cheese at Room Temperature
- 12z Package of White Chocolate Chips (You can use Milk Chocolate or Almond Bark)
- Sprinkles/Candy Canes (Optional)

I just got this for our wedding, I love my new food processor! It's almost as good as using a hammer.
  1. Finely crumble your whole Oreos in a food processor.
  2. Add your cream cheese and continue to mix. I do this in two batches to help the cream cheese mix evenly with the crumbs.
  3. Roll out walnut sized balls and lay them on parchment paper. Place the pan in the fridge or freezer for about 1hr - 1hr 30mins.
  4. Using a double broiler or microwave, melt your chocolate.
  5. Pull your Oreo Balls out of the fridge, make sure they are hard, and dip them in the chocolate.
  6. Put some sprinkles or candy cane bits on top of the Oreo Balls. (Optional)
  7. Place the Oreo Balls back onto the parchment paper and into the fridge to harden for another hour or so. 
Dolls makes her appearance, sorry little one no chocolate for you!

 Let these bad boys chill for longer than 1 hour if you have time. They taste better when the Oreos are completely chilled! Enjoy!