Updates and Recipes
First, update on Get Them Blogging!. We now have almost 200 bloggers in the database, which is great but I’ve gotten the tech stuff worked out to where I’m ready to add more More MORE! To do this week:
- Create blogads for those of you nice enough to offer me some ad space;
- Write pitch letter and (gulp) start sending it out to bloggers outside my sphere;
- Advertise on Craig’s list;
- Pass out some of the business cards I got to solicit blogs.
And recipes!
Peanut Butter Mousse Cake — It was easy (although it took a lot of mixing bowls) and pretty damn good. I used the Omega-3 peanut butter because I just couldn’t stand feeding anyone the hydrogenated oils in the regular stuff and it doesn’t work with natural peanutbutter. Next time I’d use a milk chocolate topping to make it more like a Reese’s cup.
Focaccia Bread — I make this in the bread machine then dump it out (it’s very sticky) and coat my hands with olive oil to shape it. It ALWAYS turns out and people ALWAYS comment about how good it is. Usually guests will outright ask for left-overs. I use it for sandwiches (last night we had turkey, provolone, artichokes and tomatoes covered with a really good Italian dressing and broiled open-faced ’til the cheese was bubbly) so shape it to be fat enough to cut open.
So you do the bread in the machine, which does the mixing and kneading part, and the rising part? Then you shape it and bake it in the oven? I think I get it, but maybe not. when does it move from the bread machine to you shaping it?
clearly, I’m a bread-making novice!
(this is what I emailed Jackie)
I do it in the bread machine on the dough cycle and then pull it out when it beeps and shape it. This bread doesn’t need a second rising after it’s shaped so I put it right in the oven. It’s *really* sticky when it comes out — sticky enough that the first time I thought I broke it. But I just pour a the olive oil on top and smush it around to shape so nothing sticks.
I want to try baking things into it on top next!