Guh. I can’t believe August zoomed by so quickly. What the frick, dude? Since school started, I haven’t had the chance to do anything fun or exciting. Lately it’s been nothing but lesson plans and IEPs and behavior management. Boo.

Hey, come to think of it, I don’t think I ever posted about finally getting a teaching job. I do remember talking about my retail job, which for your information, I resigned from, like four months ago. It was a choice between having fun money or keeping my weekends. It was an easy call for me.

Okay, so I am currently teaching moderate to severe autism students in middle school. I initially got hired by the district to take someone else’s position as a Special Day Class teacher in a mild to moderate setting (program for Specific Learning Disability, which was known as Dyslexia back in the day). Then right before the school year ended, I was told that I was going to move to the autism program the following school year. No biggie, I mean, I know autism. Just that I only had five months to work with the eighteen kids on my case load and already I had to move on to a different one. Not to mention having to move everything in my classroom to another classroom. So yeah, it’s a new school year, and it’s been crazy. But I’m hanging in there.

Enough serious talk. I want to talk about my baking addiction. Oh yes. Despite all the craziness, the baking must go on. Although I haven’t been posting, I have been continuously testing recipes, one day at a time. (And believe me, I have tons to share just not enough time and energy to do so!) I believe I have about twelve recipes waiting to be shared since my last entry.

To begin with, here’s the apple pie I baked weeks ago. I used to bake French Apple Pie for friends back in college. For some reason, I opted for the French Apple Pie because pastry crust intimidated me then. I just wasn’t up for the challenge. (And I couldn’t bear the thought of failing!) Hence, crumbly topping it was. Until recently I thought, hey, why not actually try the classic apple pie?

The verdict? Pastry crust is easy-peasy! And this apple pie is a must-try!

Directions:

1. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (I just simply used my hands), until the butter and flour are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (if necessary add 1 to 2 teaspoons more water).

2. Gather pastry into a ball. Divide in half. Shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap and refrigerate about 30 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 425°F. Flour your work surface and rolling pin, and roll one pastry round enough to fit your pie plate. To transfer the dough to your pie plate, wrap it loosely around the rolling pin. Unroll and ease into plate, pressing firmly against bottom and side.

4. In a large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces and sprinkle over filling.

5. Roll the other half of pastry and lay the top crust to cover the filling. Pinch the edges together and flute as desired. Cut slits so steam can escape. Brush the top of the crust with egg wash. To prevent excessive browning, cover the edge with strip of foil.

6. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. If using foil to cover the edges, remove the foil for last 15 minutes of baking. Allow to rest for an hour before serving.

Source: Betty Crocker

It’s August! We’re half way through 2010, folks. Can you believe that?! I have two more weeks left on my summer break, incidentally the same number of weeks remaining until I turn another year older. Bring it on, thirty three!

Moving along.

A couple of nights back, while I was dealing with yet another bout of insomnia, I stumbled upon this food blog which had an entry on Chicken Adobo, a classic Filipino dish which involves stewing chicken in three essential ingredients: vinegar, soy sauce and garlic. Lots of garlic. Mmmm. Reading the entry left me craving for the dish at four o’clock in the morning.

Did I end up preparing the dish?

Oh, yes I did.

Well, not right away… but I did, alright.

Every Filipino household has their own version of the dish, with recipes varying in ingredients and steps on how to cook. I learned this recipe from my mom, who learned it from her mom. I think what makes this a sublime dish is the combination of the three essential ingredients. The steps in preparing the dish aren’t as crucial, though. Mine basically involves marinating, frying, and braising. What I like is how easy it is to prepare this dish. It’s cheap, and best of all, delicious! Now who doesn’t want that? I say make it for dinner tonight!

Directions:

1. Cut chicken breasts. Breast and thigh pieces should have similar sizes. Marinade chicken pieces with 1/3 cup soy sauce, 1/8 tsp ground black pepper and 1 Tbs minced garlic. Let sit for 30 minutes to an hour.

2. In a deep sauté pan, heat 2 Tbs olive oil over medium-high heat. Fry the chicken pieces, browning them on all sides, about 5 minutes each side. Add soy sauce and garlic from marinade.

3. Add vinegar, soy sauce and water into the pan. Add garlic, honey and dried bay leaves. Bring to boil, and reduce the heat to low. Continue simmering without stirring for about ten minutes. Cover and simmer for another 20 minutes, stirring occasionally.

4. Remove chicken from the pan, and transfer to a platter. Tent with foil. Continue simmering the sauce, uncovered, for about 10 minutes (until slightly thickened). Remove from the heat and pour sauce over the chicken.

Serve with steamed or garlic rice. Personally, I like having it with a ripe banana on the side.

Just so we’re all on the same page here, I have not turned this space into a food blog. Not yet. (Although it may seem like it with all the stuff I have been posting lately.) I will admit, I do enjoy baking and cooking. (And alphabetizing!) A lot. I mean, to such a great degree that the two have already moved their way up the ranks of my favorite things to do, joining crocheting, jewelry-making, and scrapbooking, consequently earning their rightful spot in my blog. Yayness! Having said that, I thought it was only appropriate to post this.

Delightful bars, they are indeed! Chewy. Chocolatey. Nutty. Need I say more?

Start with a really good cookie dough. This one has lots of roasted almonds and toffee bits.

Try your very best not to eat once it’s cooled down.

Oh yes, chocolate toffee bits…

And roasted almonds.

It gets better, wait…

Oh my, chocolate!

So, are you ready to bake? Go ahead, put on your apron and roll up your sleeves. I know you will love this one.

Directions:

1. Position an oven rack in the middle of the oven. Preheat the oven to 350ºF.

2. Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

3. In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces, 1/2 of the almond slices and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Prick the dough all over with a fork. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 30 minutes.

4. Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

Source: Giada De Laurentiis

Don’t you just want to lick these pink pops? They’re not only pretty, but they’re yummy too!

It’s really easy to make your own ice pops. I’ve mentioned previously how I’ve been experimenting different pop flavors since I got my Zoku Quick Pop Maker. You don’t really need this particular pop maker, however I’d be lying if I told you other pop makers are better. I really think it’s an awesome kitchen toy.

By the way, what do you think about my alliteration?

I digress.

Anyway, to make your own ice pops, pick whatever fruit you like. Mix it with light syrup, blend them all together, pour and freeze. However, I love quick and easy stuff (which is why I love the Zoku Quick Pop Maker), so I just buy those cans of frozen juice concentrate. If you want creamy pops (pictured here), mix together 1 1/2 cup reduced fat milk and 2 tablespoons heavy cream with a 12 fl oz juice concentrate. You can also make those multiple layered pops. They require patience, though. (Something I’m working on, haha!) What you do is you partially fill your pop mold and wait for that portion to freeze before you pour your next flavor. Repeat this process until you fill your mold. You can also try tilting your pop maker to make those fun angles. Awesome, right?

So tell me, what’s your favorite pop flavor?

That’s right, and that somebody is me! *grin* Well, summer school is over, and I have something like, four weeks, before the school year starts. I’m thinking, what better way to spend my vacation than to exhaust the oven and the stand mixer?! I’m on a sugar high right now, and I have yet to come down! <3

Earlier I baked, what I think, are the yummiest scones I have ever tasted. Seriously. It has just the right hint of orange, and it's not too sweet nor too salty. Just the way a scone should be. Oh, did I also mention how flaky it is? Oh. My. Gawd. It crumbles just before you bite it, and then it melts in your mouth. Heaven! Plus I added some mixed berries, mmm! I can't wait to have them again for breakfast! Or snack. You know what, I think I will have one now. I can’t help myself. It’s just THAT darn good.

Mixed Berry Orange Scones

4 cups, plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried mixed berries (cranberries, blueberries, strawberries, and raspberries)
1 egg beaten with 2 tablespoons water or milk (for egg wash)

Directions:

1. Preheat the oven to 400ºF.

2. In the bowl of an electric mixer, mix flour, sugar, baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas.

3. Combine the eggs and heavy cream. With the mixer on low speed, slowly pour egg and cream mixture into the flour and butter mixture. Mix until just blended. (The dough will look lumpy.) Combine the dried mixed berries and the remaining flour, and add to the dough. Mix on low speed until blended.

4. Use an ice cream scoop to drop dough on baking sheet lined with parchment paper, about 2 inches apart. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. (Or until a toothpick inserted in the center comes out clean.)

*Good to know: The scones will be firm to the touch. Allow the scones to cool for 15 minutes before frosting. Whisk together 1/2 cup confectioners’ sugar and 4 teaspoons freshly squeezed orange juice, and drizzle over the scones.

Source: Adapted from Ina Garten’s Cranberry Orange Scones