"Boscoe The Cookie Doctor"

I'm Still Here........ Persistence, Dedication and Steely Determination Have Brought Me Back

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Wed, 17 Mar 2010 16:39:19 PDT

Hello..........it's been way too long since I've spent any time here, and without a million excuses, many of which are valid, I'm going to say............it's nice to be back. Most of my recent posts were hardly uplifting, encouraging or entertaining, and in fact focused on several issues that had dragged me down and kept me from my true love......cooking, baking and blogging. Just when I thought the fog had lifted and I was able to catch my breath........my father suddenly fell ill and passed away. This was very unexpected, and needless to say, caught all of my family off guard.

A very LONG story short, my father was a leader, teacher, businessman and hero to many hard working men and women. He was driven, focused and a true motivator. My father was also persistent, dedicated and forged ahead with steely determination...........character traits that I too have inherited. And it's these character traits that have brought me back to the one thing I mentioned earlier and am truly passionate about........cooking, baking and blogging.

Unbeknownst to me, my domain name expired during my father's sudden illness and subsequent death. Navigating the so called "user friendly" corridors of Google trying to find a way to re-register my domain took the better part of two days, a great deal of patience and several unanswered emails to Google. I just happened to find a link that led me to the right place.........at least I hope so. As I write this, my blog is still not appearing, even though I have the receipt from Google telling me that my domain is once again current and all is fine....lol

Having said all of that, I intend to remain here, active like never before and determined to pursue my passion regardless of the obstacles that come my way. In many ways, the past year was a true test of my endurance, and this too was recently tested above and beyond during the process of saying goodbye to my father and his subsequent viewing and funeral procession. My father's presence is felt every day.........he was stubborn and a fighter...........and I will use his resilience plus the lessons he taught me to persevere and forge ahead.

Thank you for letting me vent. I've truly missed being here, but for those few that still stop by to visit.......I'm here to stay.

Mark

Timing Changes Everything.......I Miss Out on the Share Our Strength Dinner Fundraiser in Boston

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sat, 17 Oct 2009 18:58:13 PDT

Well my friends, I'm afraid that after 10 months of anticipation, drooling over the event menu and preparing for the opportunity to interview Gordon Hamersley and his culinary brethren, my evening as the Ambassador for Food Buzz at the Boston Share Our Strength Fundraising Dinner at Hamersley's Bistro came to a rapid and unexpected end when my car up and died. Yes, it just called it quits, and left me fuming, angry and very upset that I had to forgo this marvelous and wonderful evening to help eliminate childhood hunger in America. Also, I was starved, had planned on this event for months, and was fit to be tied.

Needless to say, the timing was the worst. And, to make matters even worse.......it was the "timing chain" that decided to let go, even though it wasn't scheduled for replacement until I'd garnered another 30,000 miles. Thank God the engine suffered no damage. It disengaged and shut down immediately as I was sitting in traffic at an idle, but none the less the malfunction totally left me in a lurch.

Getting from the where I live to Boston via other alternative public transportation options was very doable, however the return trip later that evening would have been very difficult, if not impossible. Public transportation to our beach front community is dramatically reduced after the summer season, and I would have wound up asking a friend to drive at least a half an hour each way to pick me up using the only public transportation hub that is open later in the evening. And, I really didn't want to ask a friend to pick me up at 11:00 p.m. or later on a work night.

So ladies and gentlemen, I stayed at home, warmed up leftover pasta and tried to put on a happy face. The pasta was warmed up, but my happy face never really materialized. Even though I tried to be eternally thankful for the fact that the car didn't die during rush hour traffic into or out of Boston, I was still upset that I had to miss out on this fabulous evening.

In the end, I realized that things happen for a reason, and that this malfunction was meant to be. I'm sure that everyone who attended had a delightful evening, complete with incredible food, wine and ambiance. I pray that the auction and fundraising events scheduled later that evening proved to be very successful, and that everyone had a memorable experience.

Tonight, I'm going pray to the Food Buzz Gods and hope that the opportunity to attend another worthy cause might still be in the cards for me. Who knows...........After all, it's all in the timing.

Share Our Strength........A Very Special Fundraising Dinner in Boston

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Mon, 12 Oct 2009 11:58:28 PDT

Hey Guys,

I will be representing FoodBuzz tomorrow evening in Boston at this very special fundraising dinner event which addresses the issue of childhood hunger here in this country. There are still seats available for this very worthy cause, so if you're in the Boston area and would love to support this cause and enjoy an evening of fine dining, now is the time to act. Simply click on the link below to order tickets now.

I do hope to see other Boston based bloggers tomorrow night, and feel honored to be representing FoodBuzz at this very special event. Stay tuned for a complete recap of this wonderful evening.

Join Us For A Tasteful Pursuit

Join Host Chef Gordon Hamersley for a unique dinner event featuring the Boston areas most talented chefs. The dinner will raise funds to support Share Our Strength's efforts to end childhood hunger in the United States.

553 Tremont Street
Boston, MA 02116

Tuesday, October 13, 2009

6:00 pm - Reception
7:00 pm - Multi-course seated Dinner

Host Chef

Gordon Hamersley
Hamersley's Bistro

Guest Chefs

Jody Adams
Rialto

Andy Husbands
Tremont 647 and Sister Sorel

Barry Maiden
Hungry Mother

Richard Vellante
Legal Sea Foods, Inc.

Purchase Tickets or Sponsor a Table

Tickets are $250 per person and table host opportunities are available at $5,000 and $10,000. Click here to make your reservations online or contact Andrea Agalloco at 888.273.6141.

Reception hosted by

Magazine Sponsor

ABOUT THE EVENT

Share Our Strength's A Tasteful Pursuit is a unique national touring dinner series that features the nation's top chefs taking their talents to the nation's hottest culinary cities to raise the critical funds needed to end childhood hunger in America. Find out more

Share Our Strength's A Tasteful Pursuit
1730 M Street NW, Suite 700, Washington, DC 20036
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The Cookie Doctor is Invited to Meet "The Queen of Southern Hospitality....Ms Paula Deen"

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Fri, 18 Sep 2009 10:58:17 PDT

Well my friends, you know the old expression......when it rains...it pours, well such is the case with me lately. Recently I was informed by the good people at POM that they had selected me to sample and experiment with their wonderfully healthy fruit drink. I was psyched to receive this great offer, since there are so many creative uses for this incredibly healthy beverage. While I was celebrating my good fortune that day, I also received a V.I.P. invitation from Paula Deen to attend her pilot taping in New York City for her new show series. I simply could not believe my good luck, since lately what luck had headed my way, was the variety that got you no where fast. I've been a HUGE fan of hers for years, following her on the Food Network and lately online as well. Paula is a loving, warm, colorful and incredibly successful self made culinary heroine, and I'm extremely proud to have been selected to attend this event.

So, this coming Sunday, September 20th, I'm off to New York City to see Paula and hopefully have my 15 seconds of fame as well. I'm just dying to hear her say......."Hey Y'all, it's so nice to see to see you all hear today". Of course, I'd selfishly prefer that she say something like......"Hey Y'all.......lookie who's here...It's Boscoe The Cookie Doctor", but the probability of that happening is akin to me being asked to go up on the next space shuttle. Then again, some people have accused me of being a space shot, so who knows............Stay tuned.

White Chocolate Rice Krispie Treats a la David Lebovitz

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Fri, 11 Sep 2009 18:29:05 PDT

I've been a rabid fan of David Lebovitz ever since I discovered him. Now, don't get too excited here.......I'm not chasing the man around Paris or lurking in corners waiting for him to appear. Yes.......I'd love to meet him and tell him how so many of his recipes have made me a hero in my circle of friends. I'd be honored to tell him how I've decorated and embellished his incredible "Chocolate Idiot Cake", or even what I did to his "White Chocolate Rice Krispy Treats", and here today, I'll share with you my latest David Lebovitz triumph......namely his "White Chocolate Rice Krispy Treats" with my orange flavored dried cranberries.

His recipe for these incredibly simple, yet undeniably delicious morsels can be found here. Simply follow the directions, and at the very end add one half cup of chopped dried (orange or plain) cranberries to the mix. You will be absolutely blown away by how something so simple, can taste so incredibly delicious. And, it looks like a million dollars to boot. David is a master at finding ways to make you look like a professional, and he does it in a very down to earth fashion. If I lived in Paris, I'd love to be his next door neighbor. We'd have a lot of fun, and I'd probably be in the gym everyday as a result.

Go ahead my friends, even those of you who thought Rice Krispy Treats were well beyond you. You'll have a smile and sweet tooth that won't quit. I promise.

"Boscoe Finally Returns to His Lost Love......Cooking and Blogging

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Fri, 11 Sep 2009 16:35:13 PDT

Hello to everyone who is still following me. And.........sigh......there probably aren't too many of you, since it's been months since I've posted anything. I really don't blame you if you moved on, since this blog has been sitting at home alone waiting for it's master to return. Well.......I'm back, the lights are on and the oven is lit. It's time to get to work once again! It's been a LONG time coming, but I'm back and here to stay.

As mentioned previously, I encountered a financial nightmare brought upon by medical bills and insurance coverage that should have existed, but didn't at the time. LONG story short.....that nightmare is now behind me, and I can once again focus on the two things I love the most.......food and blogging. And, I don't want you to think that I am sitting in a wheelchair or totally out of commission. In fact, I'm running around like the energizer bunny bursting with energy and enthusiasm. When you are young and thrown a curve ball that temporarily throws you into reverse, it can be the things that nightmares are made of. Especially when you think your health insurance will cover it, and doesn't. Anyway........it's over and I'm back for good.

I've got a lot of photos that were taken during my absence, and will be putting those up with the recipes and stories that go with them. It took me a while to get motivated again, but I'm firmly cemented in place now (spun sugar experiment that went somewhat awry) and have no plans to leave.

To all of you who have stuck with me (me, myself and I.......only kidding.....I hope) thank you for your patience and understanding. I promise to make it up to you..........honestly.

Thanks again........Mark

Cookie Doctor Encounters "Doughnut Hole" Recipe for Disaster

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Tue, 09 Jun 2009 15:57:24 PDT

Hello my comrades.......it's been quite awhile since I've had the opportunity to visit this page and contribute. Aside from a very ambitious fundraising cookbook campaign I've spearheaded for the CMTA, a local support group I run for this association, and several other obligations I have to local non-profit associations, I've been a tad overwhelmed by a recipe for disaster........one that was not invited and one that apparently affects over 26% of those who depend on Medicare for their monthly income and existence.

This recipe.....the "Doughnut Hole", is not one that is fun, tasty or the one that originated with "Dunkin Donuts" and their "Time to Make the Donuts Guy". But instead, this is a recipe for sure disaster, and is brought to you courtesy of our Federal Government.

If you are a senior citizen and are on Medicare, it is one predicament that you are probably very aware of, dread with a passion and try like the dickens to avoid. (If your prescription medications exceed $2700.00 in a calendar year, your coverage is severed until such time as you pay out of pocket and additional $4350.00. Then you are tossed into the "catastrophic pool" where your coverage resumes. Only 5% of those who fall into this trap each year make it to the other side. The rest languish in pain and suffering.)

On the other hand, if you are young, suddenly disabled and dependent upon Medicare and Medicaid for your existence, this is a nightmare straight from hell. It is a calamity that continues to grow, fester and totally ruin your life. Many people who encounter this "dark hole" are forced to go without basic necessities, including paying their other monthly obligations.......food, rent, mortgage, telephone, electric, insurance, etc., and are basically told to contact Montelle Williams and his traveling drug bus.......The Partnership for Prescription Assistance.

In the process, and......... the over the top wait for an answer - 6-8 weeks, you are supposed to go on as if nothing at all had happened. In the meantime, the bill collectors continue to call, the list of unpaid and delinquent invoices continue to grow, and your self esteem and basic welfare begin to crumble like yesterday's shortbread crust. In short, your life becomes a living hell, and trying to get from one day to the next is a huge challenge.

I've written, emailed, contacted and solicited everyone I know who might have a contact, a clue or an answer for this dilemma, and so far I've come up pretty empty. Recently I was given hope by a local health agency official that I might qualify for a special program that could provide some basic coverage. I applied, was told I qualified, but now have to wait until they have the opportunity to process my claim - 2-4 weeks. Give me a break!

In the meantime I've anguished about my loss of enthusiasm for this blog, the cookbook project and waking up each morning. I'm sorry to vent, but somehow I felt that sharing this with all of you might just help, or at the very least provide some viable feedback from the few of you who still follow me.

I thank you for letting me rant about some very important non-food issues, but felt it was time I come totally clean. I LOVE the food industry, have spent over 30 years in sales and marketing promoting everything from Oreo's to Planter's Peanuts, and also adore the food blogging community. Please forgive my absence, but most of all........please bear with me as I try to resurrect myself and move forward.

You guys are the best

Sincerely..........Mark

Cookbook Infatuation........."CMTA" Announces Cookbook Fundraising Campaign "Alphabet Soup...The ABC's of Comfort Food for "Shattered Nerves"

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Wed, 08 Apr 2009 13:51:17 PDT

Hello to all of you out there, especially those of you who have emailed and asked if I fell of the face of the earth.

I apologize, but I've been completely tied up with a cookbook fundraising campaign...."Alphabet Soup.....The ABC's of Comfort Food for Shattered Nerves." and haven't had much time for anything else. Believe me, I had no idea winter was passing and spring was here until I actually looked at the calendar!

Putting together a cookbook, as I've heard from many of you here before, is tremendously time consuming, and the hours and days just seem to pass so quickly. Next thing you know, a month has passed and you have no idea where the time went. All you do know, is that you've been eating and sleeping the creation of a cookbook, and all that goes with it.

Our cookbook however, is different. It is not a done deal.........published and waiting patiently for you to buy it. Instead, we are actually just at the very beginning!

We are asking all members of the CMTA (Charcot Marie Tooth Association...........Association for those afflicted with a form of hereditary peripheral neuropathy) and their family, friends and supporters of CMT research everywhere for their favorite comforting recipes. These cherished, comforting recipes will create a unique, first class cookbook that will be used as a fundraising vehicle to help fund CMT research through the Star initiative. This debilitating form of neuropathy affects over 2.6 million people worldwide, and in fact, this year's ambassador for the Muscular Dystrophy Association has CMT, as does the legendary Julie Newmar (Catwoman from the Batman series) and many, many more. I shared some of my story with you last year, shortly after I joined the food blogging universe.

We've also begun to reach out to culinary icons in the food industry for their support, and I'm proud to announce that Ina Garten was the first to jump on board. I'm also going to ask (beg......pretty please) some of my favorites here in the blogging universe.........David, Elise, Dorie, Matt, Adam, Ed, Cat, Elizabeth, Martha, Bobby, etc for their support as well.

As appointed author of this unique, cookbook campaign, I do have some perks which allows me to decide who can jump on board and lend a hand. So, I'm asking all of you here to help out with this campaign as well. After all, it's open to friends, family and supporters of those with CMT, and the way I look at it, you are my friends and family as well.

Your favorite comforting recipes can be sent here. And believe me, I sincerely appreciate your participation in this fundraising campaign. Also, if you've got more take out menus than recipes lying around, and want to get involved without getting your hands dirty, you can also send a donation for the cookbook campaign as well. Kindly send it to:

The Charcot Marie Tooth Association

CMTA Cookbook Project
2700 Chestnut Street - Chester, PA 19013

All contributors will have their name printed on our "Sponsors Page", and donation amounts will remain anonymous.

I thank you from the bottom of my heart for your patience while I've been amongst the missing, and look forward to your feedback, comments or generous donations to this worthy cause.

Mark

Mark P. Boxshus

A.K.A..........Boscoe The Cookie Doctor

New England Support Group Leader

Charcot Marie Tooth Association

CMTAUSA.org

One-A-Day Baguette Keeps the Baker Away

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 01 Mar 2009 12:05:27 PST

Lately I've been going through a bread obsession, and have been playing with yeast like it's going out of style. I've always loved homemade and artisan breads, but as part of my fitness program, it's always been something I've enjoyed only on special ocassions. Apparently, I must have decided that February and March were very special, since I've been baking like mad.

This recipe for baguettes is compliments of epicurious, and I must admit that the simplicity of it had me concerned that the flavor would be somewhat lacking. Boy, was I wrong.

The bread came out absolutely wonderful, with only one minor flaw. It was twisted and somewhat contorted since my pan wasn't big enough to accomodate it properly. Common sense would tell you to break the loaf in half and bake it as two individual loaves, but I had my heart set on one loaf only, so I baked it in an upside down "u" configuration.

Exterior blemishes aside, the texture and flavor of this baguette was devine and the crust was spot on. Of course, next time I'll simply bake this off as two individual loaves, and avoid the unnecessary twists and turns.

"Geraldine Gets The Royal Spa Treatment

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 01 Mar 2009 11:27:55 PST

It's been awhile since I've made my cherished Geraldine - lovely cranberry orange sour cream coffee cake - and I thought it was about time she went through a tune up and maybe a quick makeover. This coffee cake is absolutely wonderful as it is, and it has won me several awards and praise from many. However, I've had a hankering to add a few more cranberries and maybe change the icing as well. So the other day, Geraldine was subjected to the full Spa treatment, and I believe she emerged changed forever.

So, subscribing to Ina Garten's variation theme, I decided to add 1/2 cup of finely chopped dried cranberries to the cake batter and change the almond extract to Chambord both in the cake and in the icing recipes. Lastly, I've also included 1/4 of a cup of finely chopped cranberries that are sprinkled over the top of the cake as the finishing touch.

The end results............I served this new Geraldine to my friends last week, and they proclaimed this to be the absolute best version of this regal lady to date. I too must confess........this one is spot on and a keeper.

My roommate suddenly asks.......Why are you taking pictures of everything? Baked Scallops and Therapy

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 01 Mar 2009 12:14:56 PST

Somedays I really wonder if David - my roommate of several years - is new around here? Take last night as an example. After serving myself a generous portion of mouth watering Baked Scallops, I told David to come and get it before it got cold. As he was wandering around the kitchen looking for his plate - it was in plain view on the counter with a napkin and fork - I had turned quickly to grab my camera so I could grab a photo of this dish. Just as he was starting to serve himself and I was getting ready to shoot, he stopped suddenly, turned towards me and said......Why are you suddenly taking pictures of everything?

I was speechless for about 5 seconds, before I blurted out something to the effect of trying to make money and asking him if he was new around here. After all, I've been blogging for quite awhile now, he's seen me taking pictures of food before and has heard many friends talking about the photos and stories on my blog. Why would he pose such a question you may ask? Well it's really quite simple........

Since I began blogging, I've always forgotten to take pictures of just about everything I've made, unless the camera happened to be right in front of me, or I realized my faux pas and took pictures the next day if anything presentable was left. Usually this was done when there was no one here besides China - my charming Basset Hound or Yum Yum - my aloofish Siamese cat. Many times I wouldn't have anything left at all, so I decided against posting since I had nothing to show. Lately however, I've been trying real hard to keep the camera focused in my mind, so I've been snapping a lot more photos closer to the time the food is fresh out of the oven or ready for presentation. So like Pavlov's dog..........David now realizes that when I put out food, he begins to salivate and I now begin to shoot. Apparently Pavlov has us both trained. Now if only Pavlox could do that for me the next time I buy a lottery ticket.

Blitz Bread - No Fuss Focaccia from King Arthur

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sat, 28 Feb 2009 16:54:16 PST

Often times when I think of bread, I know exactly where to go if I'm looking for a great recipe that works and doesn't have all the fuss. There is another authority that I visit sometimes, but only if I have a weekend and no time constraints. She is the mother superior of all things bread, but the purist in her makes some of her recipes very time consuming.

King Arthur's recipe for Focaccia bread is a real gem. It comes together quickly, is substitution friendly and delivers an outstanding loaf of bread. The crust is perfect and the texture is moist and tender. I added cheddar cheese and some leftover pepperoni. It made a great accompaniement to the pasta and salad I served.

US Airways Admits Defeat.......But They Admit Nothing

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 01 Mar 2009 12:18:59 PST

Well it may come as somewhat of a surpirse to US Airways, but I purposely didn't choose them when I had to fly cross country recently, and it wasn't because their airfare was too high. It also wasn't because I'd had a bad experience with them recently, or because they had the worst on-time performance and the most unreliable bag handling system world wide. Quite simply.........it was because they charged for water, coffee, and soda.

It's bad enough that you have to put up with a bread stick for sustenance if you don't make arrangements ahead of time, but to charge for something wet to swallow down the humiliating food substitute is really insulting.

I'd learned to put up with their worst on-time performance in the friendly skies, and even got over the fact that they had lost my luggage several times. The last time they lost my bags they travelled to Hawaii and beyond, and I didn't even get a post card. They located my baggage 5 days after I got home, and after I had to shell out $200.00 to find suitable attire to wear to a business luncheon. I never got reimbursed for any of that, and chalked it up to the perils of travel today. However, when they announced that they would be charging for the only complimentary amenity left, I said au revoir pour de bon......good bye for good!

Today in USA Today, they announced that effective March 1st, their non-alcoholic beverage service will once again be complimentary. Of course they said it had nothing to do with the fact that they had lost business, only admitting that they felt lonely out there on that unique platform since none of their other brother and sister carriers decided to match their lead.

They actually believed that since they had gone from last place to first place in on-time arrivals and had suddenly stopped loosing truck loads of luggage, that charging people $2.50 for a bottle of water would be overlooked and justified. Well, apparently they were wrong, and today my friends they said so without actually admitting to a thing.

So if you enjoy a cold bottle of water, or sipping on a can of Diet Coke with Lime, by all means book your next trip on US Airways. It, like the guy reclined on your lap, the lady talking your ear off and the kid sleeping on your shoulder is all included and it's totally free. However, you might want to purchase a blanket and pillow. It will definitely help you adjust to all of the other freebies.

If You Are The Top Banana, Does It Mean Your Bread is Popular?

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 22 Feb 2009 18:48:13 PST

I've often wondered where the term Top Banana originated, and I recently learned it probably had something to do with the fact that the banana is the most popular fruit the world over. So it only makes sense that when someone says "he's the top banana", it implies that he's the most popular guy in the bunch, or the guy who's been put in charge. I also learned that this memory provoking comfort bread enjoyed it's hay day during the 1960's and 1970's, and that the first official banana bread recipe was part of a Pillsbury recipe collection called Balanced Recipes and published in 1933.

So what you may ask does this have to do with my post today? Well when someone tells you that you were the life of the party, that your banana bread rocked and that everyone wants your recipe, I guess it's their way of saying your banana bread is very popular even though it's 76 years old and had it's hay day long ago. At least, that's what I thought as I shared the following recipe...

Boscoe's Top Banana Walnut Bread

Ingredients:

1-½ Cups Granulated Sugar
½ Cup Unsalted Butter
2 Large Eggs - Room Temperature
4 Very Ripe Bananas, Mashed
Zest of 1 Lemon
1 Teaspoon Vanilla Extract
1 Teaspoon Banana Extract
1 Teaspoon Baking Soda
⅓ Cup Buttermilk poured into 1 cup measuring cup
1-½ Cups Unbleached Flour
1 Cup Finely Chopped Walnuts (Optional)

Preparation:

Preheat oven to 350’. In large bowl, cream together the sugar and butter. Add eggs one at a time, beating after each addition. Beat in mashed bananas, the lemon zest, the banana extract and the vanilla extract. Mix until thoroughly incorporated and smooth.

In measuring cup containing buttermilk, stir in the baking soda and add it to the banana mixture with the flour and chopped nuts. Stir the batter until it is just combined. Pour batter into a greased and floured 9x5” loaf pan and bake for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean.

Transfer bread to a rack and let it cool in pan for 10 minutes. Remove bread from pan and let it cool completely on rack.

Enjoy!

You Tubers Experience Shopping at Trader Joe's

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 22 Feb 2009 14:41:11 PST

I came across this today, and being a huge fan of Trader Joe's I wanted to share this with all of you. With my luck, you've probably seen this already, but for those who have never experienced the thrill of shopping at Trader Joes, this is a must see adventure.

The only problem with this fun, unique and original piece of video art, is the tune that the author, Carl sings throughout. I can't get it out of my head........"Shopping at Trader Joe's"

From Almonds and Apples to Boards and Bolts...A Luscious Almond Apple Cheesecake

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 22 Feb 2009 10:23:09 PST

A few years ago when I was consumed with cheesecake madness, I came across a recipe for Almond Apple cheesecake and thought the combination might be a refreshing change from some of the other heavy, dense versions that were all the rage. This recipe was spot on.

The marriage of roasted almonds, granny smith apples and raspberry jam is absolute bliss, and to add one other note of decadent deliciousness, I top the cheesecake with Apple Jelly right before putting it into the oven.

This caramelized cheesecake is light, luscious and highly addictive. It also helps me out greatly when I need my contractor for any type of structural repairs. He's a total addict, so we barter boards and bolts for almonds and apples.

Fudge Drops by King Arthur

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 22 Feb 2009 09:33:56 PST

I'm a sucker for a good chocolate cookie, and when I saw this recipe for Fudge Drops I knew I had to take it for a test drive. After all, most of the recipe ideas from King Arthur Flour are usually right on the money, so I wasn't too concerned that this creation would hit a pothole and be a waste of good chocolate.

My suspicions were confirmed, and this chocolate cookie cruised to victory. The flavor and texture were perfect, and it performed magnificently without the optional chocolate chip.

If you want these a little crisper, add an additional minute to the baking time. These are great with coffee, and also offer some horsepower with the addition of espresso powder.

Torta di Mandoria........Moist Almond Cake

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sat, 21 Feb 2009 11:01:38 PST

Lately I've come across several recipes for Almond Cake, and while I enjoy this treat, I've actually never made it. Giving Serious Eats a cursory glance the other day, I came across this recipe, and my virginal status in the Almond Cake category changed forever.

Almonds are a symbol of love in Italy, and anything almond on Valentine's Day is supposed to throw you into a romantic trance. Although I wasn't in the mood for anything romantic or trance like, I was in the mood for a piece of this cake, so I embraced this recipe wholeheartedly and got to work.

This cake is very addictive. The smell of roasting almonds and brown butter are very alluring, and the soft, tender cake caresses your mouth in a very seductive fashion. The crown of icing on top completes this beauty, and as you continue to eat piece after piece, you suddenly realize that you've been taken hostage by the Gods of love and all things trance inducing.

Be forewarned. Once you start eating this delightful cake, you'll have a very hard time stopping. You'll find yourself humming Amore and thinking all kinds of romantic thoughts. Your therapist might have you committed!

Friendship Means Never Having to Say You're Out of Bread

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Fri, 20 Feb 2009 21:49:22 PST

As mentioned earlier, on Christmas Eve I received several special gifts, and two of them were alive and breathing. One of those, the rosemary tree, you heard about earlier. The other one, which came in a sealed plastic bag and was alive and kicking, was a bag of starter for Amish Friendship Bread.

This traditional Amish bread is made from starter which you receive, feed, knead and then eventually transform into more starter which is then shared with your friends who repeat the process. This whole process takes 10 days, and on the 10th day you wind up making some of the most delicious bread you've ever eaten.

I know that most people today don't have 10 days to commit to a relationship, let alone make bread. But believe me, this is a relationship you will love, tastes great and pays you dividends.

Simply Stuffed Shells That Stand Out

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Fri, 20 Feb 2009 21:12:55 PST

My online friend Elise from Simply Recipes is always busy churning out all kinds of wonderful, delicious recipes with her own signature touches or variations on the status quo. Such is the case with her recent version of Stuffed Shells.

These sausage, spinach and ricotta filled pasta shells are by far the best I've come across in a long time. Not only do these beauties cook up firm and full of flavor, but they stay together and don't turn into what I call Stuffed Shells Soup. They are also even better the next day, and if you are a die hard fan and require more sauce than called for, go for it.........they'll still hold up.

Chicken with Wine of a Different Color......Coq au Zin

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Fri, 20 Feb 2009 20:45:43 PST

The French classic Coq au Vin is a wonderful chicken dish that can attribute it's popularity in this country to one of my culinary heroines..........Julia Child. She literally took Herbert Hoover's promise of a chicken in every pot and made it possible for all American's to indulge in this French classic.

I love to make this dish year round, and often times make it for special occasions or when the weather outside suggests a nice, slow cooked meal. The other day I happened upon a different version of this dish when I stopped by The Recipe Girl, and even though the weather was beautiful, I just had to give this dish a try.

Lori's version of this classic employs Zinfandel, as opposed to the standard dry red wine that is normally called for. Since I am not a fan of red wine, but do enjoy a good zinfandel, I felt certain that this substitution would yield delicious results.

Delicious it was, and the zinfandel actually added a smoother finish to the luscious sauce. By changing the vin to a zin, this dish most assuredly came out a total win.

Puff Pastry "Quickies"

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Fri, 20 Feb 2009 19:38:09 PST

Now, don't let your creative mind start taking you down the wrong path here...........I'm not talking about that type of quickie.

What I'm referring to is a wonderful chocolate and peanut butter treat that uses only 4 ingredients, and can be ready to munch on in less than an hour. How sweet is that?

Basically you take a sheet of thawed Pepperidge Farms Puff Pastry, cut it into smaller pieces, add a dollup of peanut butter, a square of chocolate and top it off with mini marshmallows. Into the oven it goes......and voila........Chocolate Peanut Butter Puff Pastry Cups.

These are so good, so quick and so very hard to stop eating. Warm or cold, it's one quickie that works either way.

None Finer Than Ina........Her Beef Bourguignon C'est Magnifique

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Thu, 19 Feb 2009 15:21:06 PST

I have mentioned previously that I love french cuisine, and one dish in particular..........Beef Bourguignon. Perhaps it's because it reminds me so much of a hearty beef stew, or maybe it's just the excitement I cause when I flambe the Cognac, but either way, it's decidedly one of my favorite all time dishes. Over the years I've sampled numerous versions of this French classic, and without a doubt, the finest rendition to date has to be this version created by Ina Garten. This dish is so rich, satisfying and comforting, that often times I make it just for the therapeutic benefits alone. It's perfect for company, and if there are any leftovers, it's great for lunch the next day served over noodles or mashed potatoes.

A Ritz Like No Other

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Thu, 19 Feb 2009 14:49:54 PST

There is the Ritz, and then there is........the Ritz...............crackers that is. And aside from the millions of wonderful appetizers and the famous Mock Apple Pie that these noble crackers are known for, they also make a sweet and savory confectionary treat that is truly outstanding. This creation, which was inspired by the Amateur Gourmet, uses only 4 ingredients and is very simple to prepare. Simply take two Ritz crackers, spread one with peanut butter and make into a sandwich. Put these sandwiches on a try and place them in the freezer for half an hour. Melt down some butterscotch or other flavored chips, and then dunk the sandwiches thoroughly, making sure to cover them completely. Set these aside on cooling racks to firm up. When these are completely set up, decorate them by drizzling melted chocolate over them, or another melted coating of your choice. Feel free to try several different types of chocolate or coatings, and try adding a little jelly with the peanut butter for a different flavor treat.

No Knead Bread......No Need Not to Like It!

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Thu, 19 Feb 2009 09:21:36 PST

No Knead bread has been in the news again, and this time I had to sit up and take notice. I also decided to do something about it as well. I love bread, have made a bunch of it, and became obsessed with bread making a few years back. I was not one of the die hard from scratch bakers, but rather one who preferred the convenience and speed of the bread machine. I was, as one of my snooty acquaintances said, one of the "fake bread bakers". Even though there was a noticeable difference in the quality and varieties of bread available using this time saver, it served it's purpose and provided a nice substitute for standard store bought offerings. Today however, artisan breads are all the rage, and making from scratch is back in vogue. This recipe, from The New York Times for Speedy No-Knead Bread is quick, delicious and is really made from scratch. There is no bread machine involved. And it tastes as good as some of the fancy pants loaves you can buy at the store. So, make a loaf today, and run right out and tell all of the snooty people you know that you're doing it from scratch as well! Let them guess what you're talking about.