Monday, December 10, 2012

Irish Coffee Recipe

There are a lot of notions on how to make an Irish coffee, and indeed there are many variations on the drink. However, the traditional methods developed by Joe Sheridan in Foynes all those years ago have stood the test of time because they consistently produce the best Irish coffee cocktails. A focus on good-quality coffee and whiskey is of paramount importance to creating an authentic version of this drink, as is the use of properly aged heavy cream – never whipped. And once prepared, Irish coffee is a great after-breakfast or after-dinner drink following traditional Irish food or accompanied with traditional Irish desserts.
One misconception about this drink is that a great Irish coffee recipe can’t be unorthodox. This is untrue, as there are quite a few variations on the drink that are traditional as well as tasty. What is of paramount importance in creating an authentic and delicious Irish coffee is the quality of the ingredients. The best Irish coffee drinks showcase great coffee and whiskey. Of course, most loyalists would consider it sacrilege to use anything other than fine Irish whiskey in a coffee drink with the word “Irish” at the front of it. But the dirty little secret is that any superior-quality whiskey can be used to create a fine Irish coffee.
To that end, here are some ideas for Irish coffee recipes that promote the core values of the cocktail (ingredients, preparation) while adding a little variety.

As mentioned earlier, there are many variations on Irish coffee, all of them tasty in their own right. However, there is only one classic Irish coffee recipe, and anything else is a hybrid. This is the same recipe for Irish coffee Joe Sheridan used at Foynes back in the 1940s.

Classic Irish Coffee
Classic Irish Coffee

Ingredients –
6 ounces fresh-brewed coffee
1 ½ ounces premium Irish whiskey
1 teaspoon brown sugar
Heavy cream

Preparation –
Whip the heavy cream until it reaches a frothy consistency and place it in the refrigerator to chill. Sugar can be added to the cream to sweeten but this is optional. Brew six ounces of fresh coffee and add the Irish whiskey. Add the brown sugar and stir thoroughly until it is dissolved (note: the sugar being completely dissolved will help to float the cream). Remove the cream from the refrigerator and, with a warm spoon, place the cream on top of the coffee. It may take a few tries to perfect the method of floating the cream, but it is well worth it.

Tips –
One classic and effective method to floating the cream is to pour it over the back of the spoon onto the coffee. This often prevents the cream from sinking to the bottom of the coffee.

The Buena Vista Irish coffee is a subtle variation on the classic Irish coffee recipe that elicits a bit more of a flavor kick from the coffee, whiskey and sugar. The process of preparing this traditional San Francisco Irish coffee is a bit more involved than the classic recipe, but it is still quick as far as average cocktail preparations are concerned.

Buena Vista Irish Coffee
Buena Vista Irish Coffee

Ingredients –
Hot water
6 ounces fresh-brewed coffee
2 cocktail sugar cubes
1 shot premium Irish whiskey
Heavy cream

Preparation –
Whip the cream until it reaches a frothy consistency and place it in the refrigerator to chill. Brew the coffee and pour the hot water into an empty glass in order to pre-heat the glass. Pout the water out and fill the glass three quarters of the way full with the fresh-brewed coffee. Place the sugar cubes into the coffee and stir until the sugar is completely dissolved. Add the shot of whiskey into the glass and stir again. Remove the cream from the fridge, flip a warm spoon over, and pour the cream over the back of the spoon to float it over the coffee.

Many people enjoy standard Irish coffees, but there is certainly room for coffee drink recipes that are more luscious. Case in point: Irish cream used in an Irish coffee. Baileys is the secret ingredient used in this particular recipe, which gives this Irish cream coffee a more velvety and slightly sweeter taste than the standard Irish coffee recipes. This particular cocktail goes great with traditional Irish desserts.

Irish Whiskey and Baileys Irish Cream
Irish Whiskey and Baileys Irish Cream

Ingredients –
Heavy cream
Hot water
4 ounces fresh-brewed coffee
2 cocktail sugar cubes
¾ ounce Irish whiskey
¾ ounce Baileys
1 Maraschino cherry

Preparation –
Whip the cream until it reaches a frothy consistency and place it in the refrigerator to chill. Fill a glass with hot water in order to preheat it. Pour the water out and add the Baileys and Irish whiskey to the glass and mix well. Add the coffee to the glass while continuing to stir. Mix well. Add the sugar cubes and stir until they are completely dissolved. Remove the cream from the fridge and pour over the back of a warm spoon to float the cream over the coffee. Garnish with one Maraschino cherry.

This is a subtler version of the Irish cream coffee recipe, but it still packs a punch. This recipe forgoes Irish whiskey in favor of just Baileys Irish cream. The result is an Irish cream coffee that tastes more like a typical sweet coffee drink than a whiskey coffee. This is the perfect cocktail to wind down the evening with family and friends over a few sweet desserts.

Baileys Original Irish Cream
Baileys Original Irish Cream

Ingredients –
Heavy cream
Hot water
¾ Baileys Irish cream
4 ounces fresh-brewed coffee

Preparation –
Whip the heavy cream until it reaches a frothy consistency and place it in the refrigerator to cool. Preheat a glass by filling it with hot water. Pour the water out and add the Baileys and sugar. Add the fresh-brewed coffee and stir the mixture until it is completely mixed and the sugar is dissolved. Remove the cream from the fridge and pour it over the back of a warm spoon to float it over the top of the coffee drink.

For those who are in the market for a truly decadent Irish drink recipe, look no further than this Baileys Irish coffee with a chocolate boost. This recipe combines the traditional recipe of an Irish cream coffee with the luscious texture and flavor of fine Godiva chocolate. This drink goes well with dessert but, then again, this drink is a dessert in its own right.

Godiva Liquer
Godiva Liquer

Ingredients –
Heavy cream
Hot water
¾ ounces Baileys Irish cream
1 ½ ounces Godiva chocolate liquor
6 ounces fresh-brewed coffee
Shaved Godiva dark chocolate

Preparation –
Whip the heavy cream until it develops a frothy consistency and place in the refrigerator to cool. Pour hot water into a glass in order to preheat it. Pour the water out and add the Baileys, Godiva liquor and coffee. Mix well. Remove the cream from the fridge and pour over the back of a warm spoon to float it over the top of the coffee. Add the shaved Godiva dark chocolate as a garnish.

These recipes can all be completed in a short amount of time. Irish coffee drinks are the perfect beverages to serve on short notice to friends or family during get-togethers or dinner parties. But while these drinks can be prepared in a short amount of time, it may take some practice in order to flat the cream over the coffee like a pro. The good news is that practicing this traditional method is much of the fun in learning how to prepare this Irish classic beverage.

Friday, November 2, 2012

How to make Veal Piccata Video

How to make Veal Piccata -- Video

See the full recipe here! Please leave feedback and let me know how I can improve these videos and what you would like to see. I welcome all feedback. Thanks for watching!

Monday, October 8, 2012

Best Steak Marinade

This is the best steak marinade in the world. No really it is. At least my wife thinks so. So simple and easy to make also. Here is the recipe:

Best Steak Marinade

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • juice of 1 large lemon
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon white pepper
  • 1 teaspoon red pepper flakes
  • 2 cloves garlic, minced
And there it is. All you've got to do is mix it all together and put your steak in it. I always marinade my skirt steak in this marinade overnight and it turns out so juicy and flavorful. The best way to cook your steak is over high heat on a grill until it is rare or medium rare. If you go higher than that temp on purpose...shame on you! Unless it's for a baby!  

Chicken Pot Pie

Chicken Pot Pie

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts
  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Saturday, October 6, 2012

Italian Wines in Umbria

Every been to Italy? Yes, there is Rome, and Milan and the other famous places. But if you really want to live like the Italians do, go wine tasting in Italy. One of our favorite places is Umbria. Umbria is a combination of pastoral countryside and mountain wilderness. Nurtured by the Tiber and its tributaries and Italy’s fourth largest lake, Lago Trasimeno, the region is known as the “green heart of Italy” and produces fine olive oil, truffles, grains, tobacco, and livestock, along with its wonderful Italian wines. But Umbria also has a cluster of ancient cities, which offers glimpses into the past. The Umbri, Etruscans, and Romans all left their marks here. Magnificent Orvieto is perched on a plateau and looks down on vineyards below. Its grand Duomo is among the greatest of Italy’s Romanesque/Gothic cathedrals. Perugia’s ancient center embraces a 15th Century duomo, and the city’s most extravagantly decorated church, founded in the 10th Century and rebuilt in the 15th, stands beyond the old walls. Medieval Assisi with its beautiful views and piazzas is the home of St. Francis, who is buried in a basilica frescoed by Giotto among others. And the nearby hill towns of Todi, Spello, Gubbio, and Montefalco blend medieval monuments with Roman remains. Spoleto, surrounded by woods, is the loveliest of the hill towns and hosts one of Europe’s leading art festivals in June and July each year.

Noted mainly for its white wines, such as Orvieto, Procanico, Malvasia, Grechetto, and Trebbiano, the region also produces two noble red wines with special DOCG status, Torgiano Rosso, which is called Rubesco, and Sagrantino, both unmistakably grand wines, capable of aging for decades. The sweet white Vin Santo is a local favorite and is made from semidried Grechetto or Malvasia grapes.

Among the many outside varieties planted in Umbria, Merlot and Barbera have been prominent for more than a century. More recently, Cabernet Sauvignon and Pinot Nero have produced some fine wines.

Up until the late 1980s, nearly half of Umbria’s vineyards were mixed agriculture, the vines often trained onto trees or grown alongside other crops. But today, most vineyards are monoculture, using vertical systems on wires strung between poles.

Sunday, September 9, 2012

Copy Cat Recipe: Tomato’s Bacon Spezie

I haven’t blogged about anything in a while, so I decided to steal a recipe from a friend of mine. Please visit her blog Hipster Housewife Goes Hard! I am just copy and pasting the whole thing, cause that’s how I roll! I will post my own entry when I try this recipe, which might be tonight. Here it is so enjoy!

Copy Cat Recipe: Tomato’s Bacon Spezie
by: Tori Crumrine

When I am in the small town of Twin Falls, Idaho I have to go to Tomato’s Bar and Grill and get their Bacon Spezie. It is a spicy, cajun inspired alfredo with bacon, chicken and mushrooms. I serious will ruin my entire diet for this dish, it’s sooo amazing.
I was craving this dish at home in Alabama and decided to google it, it is original, like no one, not even the internet has this recipe except for a small restaurant in small Twin Falls, Idaho. At least they got that going for them. But I NEEDed it! So I tried a recipe and failed and tried again and vola! It is perfect.
Here is my gift to you internet world! And everyone who has been wanting this recipe for the home.
  • 2 chicken breasts
  • 5 slices of bacon
  • 1 cup heavy cream
  • 1 1/2 cups italian blend shredded cheese
  • 1/2 chicken broth or more for thinning
  • 2 TBSP butter
  • 8 white mushrooms, washed and sliced
  • 3 to 4 green onions
  • 1 TBSP minced garlic
  • cajun spice mix ( 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, 1/4 tsp black pepper, 1/4 tsp cayenne pepper, 1/2 tsp dried oregano, 1/2 dried thyme) This is approximately how much I used.
Start by slicing chicken in thin slices and cutting bacon into 1 inch pieces. Fry together, on medium-high heat for 4 to 5 minutes. Season with cajun seasoning. Add garlic, mushrooms and butter. Once the mushrooms, chicken and bacon are golden, (in bacon case crisp) turn down the heat to a simmer and add cream, chicken broth and green onion. When simmering add cheese and let melt. Adjust any seasoning to taste and enjoy. Serve over penne.
Tomato’s does melt a smoked gouda over the top under the heat of an oven. Although really tasty, I chose to leave this step out because I don’t have any gouda and I don’t need the calories ;-) I hope you enjoy this dish, it’s is seriously delicious.

Remeber to check out Tori’s blog Hipster Housewife Goes Hard for this and other recipes!

BBQ Half Chicken

Have I told you lately that I love my grill? Cause I do! I bought a half chicken from the grocery store that was seasoned with Bad Byron’s Butt Rub. And by seasoned, I mean lightly sprinkled to make it look good. I should have just used my own rub! The chicken was still good, and believe me, there was none left. I did use the last of my BBQ sauce on the chicken. I guess I’ll have to make some more SOON. The chicken was still moist, even the breast, but next time I make a half chicken I will use my mop sauce. I love the flavor that it adds to the meats. I LOVE MY GRILL!!!!

Cajun Chicken Pasta

A rich and creamy sauce packed with a ton of flavor.

Cajun Chicken Pasta

This pasta sauce has an amazing flavor. It is easy to make and I will be making this pretty often in the future. I may have to see how it turns out with some half and half because it is loaded with calories and fat. BUT SOOO GOOODDD!!!!!!


  • 2 chicken breasts (thinly sliced)
  • 1 heaped tablespoon cajun spice
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 green onion (chopped)
  • 1 clove garlic (minced)
  • 1 tablespoon sun-dried tomato (chopped)
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon red pepper
  • 1/4 cup white wine
  • 1/4 cup parmesan cheese
  • 14oz heavy whipping cream
  • 8oz fettuccini noodles (cooked al dente)


I used a simple, homemeade Cajun seasoning for this dish.


Step 1 Season chicken with cajun seasoning and salt to your taste. Heat pan to medium-high heat and brown chicken. Remove chicken from pan. Start to boil water and cook noodles according to package.
Step 2 Add green onion, garlic, and sun-dried tomatoes to pan and cook for about one minute. Add white wine to pan to deglaze. Cook until wine is reduced by half.
Step 3 Add heavy cream and remaining spices to pan. Return chicken to pan. Heat until thick and creamy to your consistancy. Put cooked noodles into the sauce pan and stir.
Step 4 Serve the dish! Garnish with thinly sliced green onions and cajun seasoning.

Easy Chicken Parmesan Casserole

I first saw this recipe on "Food Wishes." I made it and it was really simple and tasted good. This time when I made it I added some more spices and put a little bit more effort into it. This is what I did:

Easy Chicken Parmesan Casserole

1 lb chicken breasts, cut into bite sized pieces
2 tbsp olive oil
2 cloves garlic, chopped
1 tsp crushed red pepper
2 cups spaghetti sauce
8 oz mozzarella
4 oz parmesan
1 bag crouton, 5 oz
spices, to your liking

•Preheat oven to 35o degrees.
•Spread olive oil, garlic, and red pepper flakes in a 9 x 13 inch glass baking dish.
•Season cut up chicken breasts with spices that you like. I used salt, pepper, garlic powder, and italian seasoning. Brown pieces in hot skillet.
•Add chicken to bottom of glass baking dish. Pour spaghetti sauce over chicken. Add half of the cheese over the sauce. Add the croutons evenly over the cheese and sauce. Top with remaining cheese.
•Bake in preheated oven for about 35 minutes, or until cheese starts to brown. Let rest for 5 to 10 minutes, or as long as you can wait.

You can enjoy this just as it is. I served mine with some thin spaghetti noodles tossed with a little bit of sauce. I also made some garlic bread. This is a pretty simple dish that is very flavorful as well. It is a nice spin on the classic Chicken Parmesan and I hope you enjoy it as much as I did.

New smoker!

Friday, June 1, 2012

Oral-B ProfessionalCare SmartSeries 5000 with SmartGuide Post 2

It's been a few weeks since I've been using the Oral-B ProfessionalCare SmartSeries 5000 with SmartGuide power toothbrush and I'm in love with it!  I use it twice a day and my teeth are cleaner than ever.  It's like having a professional teeth cleaning at home with this power toothbrush

My wife also still loves it and we have bought a couple of the different types of heads.  I can give my firm, sincere reccomendation for this product.  Before using this toothbrush, I never would have purchased a power toothbrush because I wasn't sold on the whole idea  I thought that a toothbrush was a toothbrush was a toothbrush.  I would easily pay full price for another. 

Oral-B is offering a $10 mail-in rebate on select power toothbrushes April 29 through June 16, 2012. Please visit for more information.

“I wrote this review while participatingin a blog tour by Dad Central Consulting on behalf of Oral-B and received aproduct sample to facilitate my review and a promotional item to thank me fortaking the time to participate.”

Monday, May 21, 2012

Beef Stroganoff

Beef Stroganoff - by Mark Barry
Winter is already far over, but there is still enough room out there to cook some healthy and deliciously hot meals. Among these recipes, beef stroganoff is a good contender. It is basically composed of beef and mushrooms in sour sauce poured over noodles, rice, or even fries.

Beef stroganoff traces its roots from 19th century Russia, during which there was no mention of mushrooms in the original recipe. Eventually, the recipe caught on with pre-communist China and the US during the 50's. There have been slight modifications in the recipe (particularly the idea of putting the recipe over noodles or rice) as popularity of the recipe allowed it to go global.

If you are going to make beef stroganoff, it is essential that when you buy beef online, you only pick the best cuts. Stroganoff is a meat-intensive recipe; the quality of the beef you buy online can largely determine the overall quality of the dish. Preparation of stroganoff is easy, though, so it possible even for the most inexperienced of cooks to produce something decent.

Modern stroganoff requires sirloin or tenderloin but budget-conscious individuals may want to go class and use less expensive meat.

Now here is one basic beef stroganoff recipe that you could follow. The measure of the sour cream varies from person to person. Adjust according to what is palatable for you.


- 6 Tbsp butter
- 1 pound sirloin or tenderloin, cut into 1-inch-by-2-inch strips
- 1 medium shallot or onion, chopped
- 8 ounces of mushroom
- 1/8 teaspoon nutmeg
- 1 cup sour cream
- Salt and pepper to taste
- parsley springs (optional)


1. Melt 3 Tbsp of butter over a skillet and use this to cook the beef. The beef should be cooked quickly. You do not want to burn it but you do not want to set the temperature so high that you also burn the butter. Sprinkle the salt and pepper for added taste. Once you are done, set this aside for a moment. Cook the shallots and onions over the same skillet and set this aside with the beef.

2. Once you are done cooking the rest of the beef, melt the rest of the butter and start cooking the mushrooms. Sprinkle in the nutmeg and stir occasionally every few minutes or so.

3. Turn down the heat to low and start mixing in the sour cream. Depending on your own taste, you could add in a few tablespoons of water in order to dissolve the cream. Take care not to put the cream to boiling point, stirring it constantly with the mushrooms. Mix in the beef strips that you have cooked earlier until everything is well-blended.

4. Serve on the carbohydrate source of your choice (e.g. fries, pasta, noodles, potatoes, rice). Put parsley springs on top for added decoration.

Notes: When picking fresh mushrooms, look carefully at signs of rotting. Otherwise, canned mushrooms should be good enough. Similarly, buy beef online only from those meat retailers that you trust. Make sure that the seller has adequate government certification in order to legally sell meat products to households. Eat the stroganoff while it is hot!

Friday, May 18, 2012

Oral-B ProfessionalCare Smart Series 5000 with SmartGuide

Hello!  I was selected (lucky!) to try out the Oral-B ProfessionalCare SmartSeries 5000 with SmartGuide power toothbrush.  Here is a quick video I put together telling you about the features that it has to offer.  I will post a follow up video in a few weeks and let you know how I feel about it after using it more.

Oral-B® ProfessionalCare SmartSeries® 5000 with SmartGuide Fact Sheet

The Oral-B ProfessionalCare SmartSeries 5000 with SmartGuide is Oral-B’s most technologically advanced power toothbrush providing the most advanced cleaning technology for ultimate plaque removal and also features a wireless SmartGuide.
Pressure indicator lights up when brushing too hard.
Cleaning action: Provides 40,000 pulsations and 8,800 oscillations per minute which helps remove up to two times more plaque than a regular manual toothbrush, thus preventing and reversing gingivitis.
Whitening: While the ProfessionalCare SmartSeries 5000 with SmartGuide is gentle on teeth and gums. It also offers outstanding whitening and polishing in 3 weeks.**
Customized brushing modes: Daily Clean, Sensitive, Whitening, Massage and Deep Clean.
Brush head design: Provides a unique clean with the compact, round brush head that surrounds each tooth for a tooth-by-tooth clean. The pressure indicator lights up when you’re brushing too hard.
o Indicator® bristles: Remind you to replace your brush head every 3 months, once they’ve faded halfway.
o Replace brush head alert: Signals when you’re 10 days away from needing a replacement.
o Includes: 1 handle, 1 SmartGuide, 1 Smart Charger, 1 base station, 1 Pro White™ Brush Head with polishing cup that whitens teeth by removing surface stains,1 Oral-B FlossAction® Brush Head which offers outstanding interdental cleaning, and 1 travel case.
Professional wireless timer with quadrant prompt: Every 30 seconds, a brief signal will encourage thorough brushing of all four quadrants of your mouth. At the end of two minutes, a longer signal indicates when the dental expert recommended brushing time period has been reached.
Base station: The ProfessionalCare SmartSeries 5000 can be displayed on your bathroom counter. The base station also features a toothbrush holder with protective cover.
o Also comes with a travel toothbrush case which is designed to protect your brush anywhere you go.
Availability: Oral-B ProfessionalCare SmartSeries 5000 power toothbrush is available at department, retail and specialty stores nationwide at a suggested retail price of $159.99.
Learn More For additional information or to read and write review on the Oral-B ProfessionalCare Smart Series 5000, visit For further information and related products visit the Oral-B Facebook page at
** Via surface stain removal.

“I wrote this review while participating in a blog tour by Dad Central Consulting on behalf of Oral-B and received a product sample to facilitate my review and a promotional item to thank me for taking the time to participate.”

Saturday, March 31, 2012

Birthday Present

Guest post by Gerard Mcdaniel

This is so random. For my birthday, my boyfriend went on and got me set
up with a system. I had no idea what he was going to get me. I was secretly
hoping he was going to get me some jewelry, of course when he asked me what I
wanted, I said nothing. I guess that is my own fault. I opened the card, and
pulled out a piece of paper that stated he set me up with a system. I was like,
wow, thanks honey. He could tell I wasn’t all too thrilled. He said the sweetest
thing, though. He said, I just want to know you are safe and secure. That
actually really made me feel so loved and taken care of by him. Way more than a
necklace or something would have. He is really the sweetest guy ever. I am so
lucky to have a boyfriend who really cares about me and my well being. It turned
out to be a really great birthday this year with him.

Sunday, March 18, 2012

Traditional Irish Soda Bread

I've been wanting to make Irish Soda Bread for a while.  Today was St. Patrick's Day.  Guess what I made!

Traditional Irish Soda Bread
4 cups all purpose flour
1 tsp baking soda
1 tsp salt
14 oz buttermilk

  • Preheat oven to 425 degrees.  Grease a round cake pan.
  • Mix together all of the dry ingredients.  Add buttermilk and stir until it forms a sticky dough.
  • Place on a floured surface and lightly knead.
  • Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
  • Cover the pan with another pan and bake for 30 minutes.  Remove cover and bake for an additional 15 minutes.
  • The bottom of the bread will have a hollow sound when tapped so show it is done.
  • Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
And it really is that simple.  Just four ingredients.  And it wasn't too plain at all.  Butter a piece and enjoy with your favorite lamb stew!

Friday, March 9, 2012

New House and Cutting Costs

We are currently in the process of buying a home. This is a stressful and EXPENSIVE process! I'm looking for everyway possible to pinch pennies now. So far the most stressful part has been the negotiating of the price with the buyer. We've pretty much decided that we really want a paticular house and are trying to get the best price possible. We got a pretty good rate for financing. Needless to say we will be visiting thrift stores in the future for our purchases. Also we will be clipping coupons in the Sunday paper! You can find useful Digiorno Pizza coupons to save a lot of money. It is all for the good so our baby can grow up with a yard to play in!

Friday, March 2, 2012

Chinese Restaurant

This guest post from Edgardo Rosa

When my siblings and I were little, my mom would always take us to a Chinese restaurant near our house. The owner was so nice, and he always let us sit by the fountain. As we got older, we continued to go the restaurant and became friends with the owner and his family. Recently, I ordered take out from the Chinese restaurant and went to pick it up. When I got there, the phone was ringing off the hook with people wanting to place orders. It sounded like a lot of them did not have a menu to look at either, because the people working were having to read the menu to them. The owner apologized for the wait and made sure I had everything I needed. Before I left, I told him that he should start a website so that people could see the menu online and maybe even place the order online. He said he wasn’t sure how to do that and I told him just to search “t1 internet” online. He thanked me and I left. The next time I called to order take out, the owner was very happy to tell me that I could place my order online if I wanted to. I am so glad that he listened to me and had internet set up for his restaurant.

Tuesday, February 28, 2012

A Toast to Champagne infographic
Brought To By, Purveyors of Fine Wine and Champagne

Whenever my wife and I attend formal parties we like to bring along some Wine Gift Baskets.

Saturday, February 25, 2012

Top Benefits of Food Delivery that You Should Know About!

Top Benefits of Food Delivery that You Should Know About!

If you are craving for something and you are not in the mood to get up and get it, you can always call the Food Delivery to have it brought to you. Food delivery is very popular nowadays. There are some places that offer free delivery, while others charge some amount of delivery fee. A lot of people are willing to pay for the convenience of bringing the food directly to your house. Many companies will gladly deliver your food to your house.
Some restaurants normally deliver in the area where they are located and only few of them deliver in other places. This will greatly depend on the company’s rules and regulations. Some of them will even provide exceptions when the placed order is too big. Foods that are ready to eat are not the only ones that can be delivered. Today, even frozen items can be delivered to your home. You can order at an earlier time and have it delivered on a particular day, while others just show up to your home on a specific day and you may opt to purchase foods on their truck.
Catering is also another type of food delivery. You need to choose the food that you want and they will bring it to you at once. This is usually done during special occasions like company party or picnic. They will bring the exact amount of food as long as you inform them the number of guests that will attend. With the help of a caterer, you can save time and effort in planning the activities.
Make sure that you give your exact address when you are asking for food delivery. You may also provide them your phone number, so that if they are not able to find your house, they can immediately call you. Wrong directions can make the driver really frustrated. In addition, you may not receive your food hot just like you expected it. Once you place your order, they should inform you the approximate time that they will arrive with your food. They surely know that customers really get upset when the food they are expecting does not arrive on time. Frozen foods are commonly delivered on a truck. This truck usually has a cooling system unit so that the food will remain cold to Catering Singapore.
Companies that deliver frozen items commonly show up once a week or once a month. They will bring the items that you ordered previously or you may also purchase an available item in stock. The foods that they deliver are usually the same every week.
Food delivery is now becoming a normal part of the busy lives. Since most of us work late, we just call to order something to eat for dinner. Those with health problems and those who find it hard to get around will benefit from this convenience. So the next time that you are too lazy to cook dinner, this can be a good option.

Sunday, February 19, 2012

Deep Fried Tofu

Deep Fried Tofu - Chineat

To be served immediately, deep fried tofu is one of the most well-known Chinese recipes. Here is how to cook it only in ten minutes.  It is cheap and doesn't cost a whole lot of money.
In order to prepare deep fried tofu, you’ll just need 1 pound of firm tofu, 4 tablespoons of flour or cornstarch and oil for deep frying. The first thing to do is to drain tofu and cut it in 3-4 cm cubes. After that, you can roll tofu cubes in flour or cornstarch, while putting oil in a wok or pot. When the oil is enough heated (you can see it starting bubbling), just put tofu cubes into the oil and stir them occasionally. Once they are golden on both sides, you can remove them, drain them in paper towels and they’re ready to be served with some rice or veggies and to be dipped into soy or chili sauce. Just remember that deep fried tofu is good as snack or as hors-d’oeuvre.

Please visit to read more about Chinese Food recipes

Friday, February 17, 2012

Beef on the Barbie Big Fat Daddy's Style: Citrus Marinade Recipe

Can you smell it? We're coming SOON to a town near you. Gearing up for almost three decades of grilling our famous Texas Pit Beef and BBQ. Oh yeah, I'm loving it. Here's some citrus marinade top secret recipe for your beef!

1 Bottle Light Italian Dressing
1 Bottle Spring Water
2 Onions Sliced Thin
2 Oranges Sliced Thin
Dash of Sea Salt

Mix together and let hunk o' beef sit in this mixture overnight. Best to turn once every 12 hours so both sides get coated. It's proved to be better if you let it soak for two days, but grill on wood charcoal and use all the marinate early on as the marinade may contain beef blood and or juices that will need to cook off. Discard any leftovers. You will taste a sweet but savory taste, unlike no other.
Make sure to check out for more great recipes and tips!!!!!!!

Friday, February 10, 2012

The World's Best Lasagna

I found this recipe at  The only thing that I changed was the way the noodles were prepared.  Other than that I followed this recipe and I'm glad that I did.  The sauce will be the sauce that I make when making spaghetti now as well.  You simply have to try this!  This is what I did:

The World's Best Lasagna

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
15 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

  • Cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.               
  • When sauce is finishing simmering, soak noodles in hot tap water for about 30 minutes.
  • Mix ricotta cheese, egg, and 1/2 tsp salt in a bowl.
  • Preheat oven to 375 degrees.
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.               
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
This is the best traditional lasagna I've ever made.  My mouth was watering when the sauce was cooking.  Well...worth...the...wait!  Stop what you're doing right now and go make this recipe!!!!

Pork Chops with Mustard Sauce

Pork Chops with Mustard Sauce

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice

  • Put oven rack in middle position and preheat oven to 325°F.
  • Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
  • Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

Pollo Loco - Mexican Chicken and Rice

As I was searching for recipes, I came across this one from  I saw the picture and I instantly knew that I had to make this.  This is one of my favorite dishes to order whenever I make it to a Mexican restaurant. 

Pollo Loco - Mexican Chicken and Rice
4 boneless, skinless chicken breasts
1/2 bottle Lawry's Baja Chipotle marinade

3 Tbsp vegetable oil
1 cup uncooked long grain rice (not instant)
1 Tbsp dried minced onion flakes
1 tsp garlic salt
1 tsp Pampered Chef Southwestern Seasoning or Taco Seasoning
2 cups chicken broth
1/2 cup tomato sauce
1 container Mexican cheese dip

  • Marinate chicken in marinade for a few hours.  Pat dry and cook in grill pan(or on grill) until cooked through, while rice is cooking. 
  • Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern or Taco Seasoning.
  • Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
  • Heat cheese dip according to package directions set aside.
  • To assemble the Pollo Loco - place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice.
I made some cheesey refried beans with this as well.  Thanks to for having several awesome recipes!  You can find the original recipe here.  I wish that I could have grilled the chicken, as it would have been so much better.  This was really really really good too.  Even the wifey loved it!

Wednesday, February 8, 2012

The Limestone’s Fine Dining Restaurant @ Regalodge Hotel Ipoh

The Limestone’s Fine Dining Restaurant @ Regalodge Hotel Ipoh - j2kfm
Prawn Goes Surfingg
If you think that you can’t teach an old dog new tricks, think again.
For 15 years, Regalodge Hotel has been enduring the many stalwarts of hoteliers with impressive tenacity; albeit the emergence of one VERY strong contender by the name of Tower Regency situated at … erm, almost next door.
Then, sometime last year, the 3-star hotel underwent a major refurbishment ordeal; painted with a fresh coat of beige and purple paint and the addition of a foot reflexology centre. But what’s most enticing is this 4 months-old fine dining restaurant named The Limestone’s.
Spanish Paella
Seafood Paella (RM68.50 for a portion to be shared; Dinner Menu, or RM28.50 for an individual portion; Lunch Menu)
I admit that I was well surprised by the choice of location; a fine dining restaurant not within its own compound or in a refurbished mansion, or even nestled within some glittering high class resorts by the hills or in the midst of any of the business centres.
Here’s a story on the latest fine dining establishment in town; helmed by Chef Erwin from Europe with an interesting penchant for firing up a culinary storm not only in Malaysia; but in Ipoh of all the other towns …..
Interior of The Limestone
One glance and you’d be hard-pressed not to dismiss this as just another coffee house at the lobby of any hotel. But …. The Limestone’s is more than just that.
Now, before that detour to Secret Garden for high-tea, we actually visited The Limestone’s since I have heard and read much about this but have yet to step foot into this fine dining restaurant. However, they close for lunch/tea time on Mondays. And it WAS a Monday …. Tough luck.
Gamberi Con Medley Di Mango
King Prawns Set On Special Spicy Mango Medley (Part of Valentine’s Day Set Menu)
This was partly a review of their upcoming Valentine’s Day 5 Course Dinner Menu, and certain signatures of The Limestone’s thrown in for good measure. Oh boy …. and I was not prepared for the humongous portions served!
To perk up the jaded tastebuds (I mean, after days of serial bingeing and mindless stuffing our faces), the medley of succulent prawns seated atop a bed of spiced mangoes was indeed kicking things up a few notches. This dish was a creation of Mdm Mahani; the sous chef at The Limestone’s with 8 years of experience at another hotel on Pangkor Island. A refreshing fusion of sweet and spicy, balancing the rich, firm flesh of the crustaceans, this was a really good starter to the ensuing feast.
Salad Millionaire Ala Limestone
Salad Millionaire Ala Limestone (Market Price) - Fresh lettuce with Italian dressing, half a lobster, scallops and shrimps topped with mayonnaise-based dressing
Their signature cold appetizer in their Dinner Menu (they have separate Lunch and Dinner Menus) is the lobster salad peppered with additional bites of scallops and shrimps.
“To make up for the one-dimensional texture of the lobster, so to speak …”
Comparing this to the first appetizer, my vote goes to the king prawns on a bed of spicy mangoes though. This cold appetizer had all the bells and whistles; yet failing to capture the essence of the prized crustacean; freshness and natural sweetness of the flesh.
Various Homecooked Soups
Left to Right : Clam Chowder with Green Atlantic Mussels (RM12.50/USD4), Portuguese Spicy Fish Soup (RM13.50/USD4.50) and Minestrone Alla Milanese (Part of the V-Day Set)
Now where the cold appetizers failed to captivate your tastebud, their heartwarming soups sure make up for whatever that was lost in translation. The soups came in pretty sizeable portions; hefty enough to warrant stomach space or a substantial light meal in itself. The Portuguese Fish Soup in particular, was an interesting blend of tarty tomato-based broth, with chunks of salmon and marlin, scallops and even topped with some caviar.
Scottish Lamb Leg Roast
Scottish Lamb Leg Roast Yorkshire Style (RM48.50/USD16) – A sweet gravy coating the extremely tender (only fork and spoon necessary) chunks of meat with a subtle gamey taste, and a whole Yorkshire pudding served as complement to the roast meat.
Yorkshire Pudding
Yorkshire pudding is seldom seen served in restaurants anymore; aside from being featured in some Christmas menus.
Now, by the second course, we were already gasping for air. Oh did I mention that they actually served toasted garlic bread with Italian herbs to start off with?
And hence, let the onslaught of MAINS begin. Or rather, let unleashed the CARNIVORE in you!
Hawaiian Style Surf Board
Hawaiian Style Surf Board (Part of V-Day 5 Course Set) – Grilled New York Strip Loin Steak with Tiger Prawn and Shrimp Gravy, accompanied by Fresh Pineapple Slices
The Paella (Spanish style baked rice served in a pan with a multitude of seafood!), roast leg of lamb and Surf N Turf variant (they do have the original one with lobster in the Dinner Menu) came in succession.
The presentation of each was pleasant with ample emphasis given on the execution of the dish paired with flawless aesthetics. The Hawaiian Style Surf Board for one (in the first picture), was a winner in plating. Though we did find the strip loin steak a tad too well done to our liking. The Seafood Paella (first we had in Ipoh, and I believe you cannot find this anywhere else in town … do correct me if I am wrong) came loaded with a plethora of seafood; from mussels to prawns and scallops, and even chunks of fish.
I enjoyed the Scottish Roast Lamb Leg the most, with meat that was so well done .. little effort was necessary to detach the meats into bite-sized chunks.
Crepe Suzette & English Trifle
Crepe Suzette (in the Dinner Menu), and English Trifle (part of V-Day 5 Course Set) finished off the meal on a sweeter note.
Fresh orange rinds in a zesty, caramelized sauce complemented the pancake enveloping vanilla ice-cream; complemented by fresh strawberries and whipped cream. The stark cold combination was a change from the usually prepared on-the-spot warm dessert highlighted by the addition of a hard liqueur to flame the pancakes. The English trifle came layered with custard and fresh fruits, then liberally covered with whipped cream and a cherry.
Valentine Set Menu @ The Limestone
The Limestone’s Fine Dining Restaurant – Valentine’s Day 5 Course Dinner Menu @ RM149++ per person
The ambience make for a casual dining affair during the day, but transformed into a romantic setting with fresh roses and lit candles come sundown. A relatively smallish space; well-fitted for a crowd of less than 30 pax, The Limestone’s is one of those rare establishments with different Lunch and Dinner menus to cater to the varied appetites.
The Lunch Menu (including Fresh Breakfast items) contains a myriad of choices; mostly within the range of less than RM20/USD7 per portion. Pretty reasonable, and lighter servings to cater to the lunch crowd.
The Dinner Menu on the other hand, is more extensive with carefully thought-about selection of items best to be savoured in a sparingly relaxed seating. No rush, as you would not want to fork out a decent sum of money (mains around RM50 each) and yet not relishing in every bite and embrace the suited ambience.
Fine Table Setting

“Come Dine With Me”

@ Regalodge Hotel Ipoh
131, Jalan Raja Ekram,
30450 Ipoh, Perak, Malaysia.
Tel No : +605-242 3241
Hours : Breakfast (7.00am – 10.30am), Lunch (11.30am – 2.30pm), Hi-Tea (Cake + Coffee/Tea) (3.30pm – 5.30pm), Dinner (6.30pm – 10.30pm). Closed for lunch and hi-tea on Mondays.
More information from their Facebook page
*This Valentine’s Day 5 Course Dinner Menu preview was an invitation extended by the management of The Limestone’s and Regalodge Hotel.

Tuesday, January 31, 2012

Foods High in Iron

Foods High In Iron -


Live Fit with Foods High in Iron

It is all too common today to hear about people suffering from anemia, a situation brought about by the body’s inability to produce a sufficient amount of red blood cells. These cells, which contain hemoglobin, are vital in transporting oxygen to organs and tissue. The production of hemoglobin requires iron, so when there is a deficiency of iron, anemia can develop, causing extreme fatigue.
Along with fatigue, symptoms of anemia include shortness of breath, brittle nails, weakness, pale skin, irritability, cold hands and feet, and the chance of more infections.

Why Iron is Important

The flow of oxygen from the lungs to other parts of the body is necessary to ensure a healthy life. When iron is ample, it is stored in muscles and used appropriately. In addition, iron is a part of enzymes that aid in functions like digesting foods.
All of this makes iron an essential mineral. An absence of iron can lead to severe organ failure. It can also delay normal infant motor function, affect the mental functions of teenagers, and increase the risk of premature births in pregnant women.


Preventing Iron Deficiency

The best way to prevent iron deficiency is to adhere to the daily recommended allowance. For female adults age 19 to 50, this is 18mg per day. After that, 8mg is advised. For male adults 19 and older, the recommendation is for 8mg per day. For infants, children, pregnant and lactating women as well as those in other age groups, see the chart provided on the Centers for Disease Control and Prevention website Here.
The way to get this much-needed iron is to regularly eat foods high in iron, thereby preventing the onset of anemia or helping to restore a person to health if they already suffer from the illness.
There are several iron rich foods to enjoy, including red meats, turkey or chicken giblets, and liver. In addition, other foods with iron are dark and leafy greens, artichokes, egg yolks, and dried fruits (prunes and raisins). Other good sources of iron are iron-enriched cereals and grains, mollusks, such as oysters, clams, scallops, beans, lentils, chick peas, and soybeans.


A Closer Look at Some Iron Rich Foods

  • Red meats like beef contain 2.1 to 3.1mg of iron per every 3 ounce serving. Just be careful of excess saturated fat by choosing top round or eye round options.
  • Organ meats like turkey or chicken giblets and liver can provide up to 9.9mg of iron. They also contain high amounts of Vitamins A and B12.
  • Dark, leafy greens such as spinach and collards are good, especially spinach that provides 3.2mg of iron with just a half cup serving.

Iron-enriched cereals and grains have an added benefit of also containing zinc, calcium, and magnesium. However, it is very important to read the nutritional labels to ensure a proper balance between iron and other unhealthy ingredients.
A can of drained clams offers 23.8mg of iron per 3 ounces, while cooked oysters provide 10.2mg. A plus about clams is that have less contaminants than most other seafood. They are high in omega-3 fatty acids, too. Oysters, meanwhile, are also high in protein while being low in fat.
Keeping these foods high in iron on the menu is a good way to keep the body functioning properly and preventing anemia and other maladies caused by iron deficiency.

More foods with iron:

Pleave visit to read more about iron and why it is an important part of our diet!

Monday, January 23, 2012

Got Some Deals

Got some deals

I appreciate the guest post, Vito Rivers

I got some great directv
deals and my family and I have been watching TV nonstop. My kids
love old movies for some reason so we’ve been watching a lot of them at my
house. I want to be really accepting of their choices because since they’re
using their personality to pick TV shows and movies I don’t want them to get
discouraged, you know what I mean? I know that sounds silly but I just want them
to grow up to be confident, free spirited people and I feel like telling them
they watch dumb movies is just bound to bring them down at the end of the day,
you know? I love Cary Grant anyway so anytime they’re going to watch a movie I’m
more than excited about it. I love that we’ve got something in common and even
though my husband doesn’t understand and would rather be watching football he
usually gives in for the sake of family time. I’ve got a really good crew here
and I’m proud of the way we’ve raised them.

Thursday, January 19, 2012

Cuisinart Mini Food Processor

Cuisinart Mini Food Processor

The Mini Processor from Cuisinart is a fantastic addition to any kitchen (big or small). It comes with a reversible motor which means that you can chop and grind without having to change the blade. It’s small enough to fit in a drawer yet big enough to make smoothies, purées and more.
The mini processor uses a dual blade with a sharp, curved edge for chopping/mixing and a flat, blunt edge for grinding. The food processor has two control switches; ‘Chop’ and ‘grind’. The ‘chop’ funtion is suited for chopping, puréeing and mixing food, the ‘grind’ function is best used for grinding or chopping hard foods.
The box contains the Mini Processor complete with lid, work bowl, blade and main processor unit, a user manual and a plastic tool for extracting the contents from the work bowl.
For over 30 years Cuisinarrt’s aim has been to produce the very finest kitchen equipment so that cooks at home as well as professional chefs have the tools to express their creativity.
All Cuisinart products are engineers for excceptionally long life, and designed to be easy to use as well as to give excellent performance day after day. This is why they have come to be regarded as the defining machines in their field by chefs across the world
What ever you cook, cook it better with Cuisinart.
The Cuisinart Mini Processor comes with a 5 year parts and motor guarantee, testament that Cuisinart appliances really are engineered to last.
Main Points on the box:
  • Robust & Durable – Brushed stainless steel housing
  • Dual Functionality – Patented reversible motor
  • Chop & Purée function – Curved, sharp blade
  • Grind Function – Flat, blunt blade
  • Easy to store – Compact design
  • Easy to clean - Dishwasher safe removable parts
Read more about this mini food processor over at

Friday, January 13, 2012

Reindeer Bun - Guest Post

Reindeer Bun - Asian Recipes
Additional Image

This cute little reindeer bun is bound to make your friends squeal. Perfect for a warm, cozy, Christmas party.


  • 150 gram Bread Flour
  • 10 gram Maple Sugar
  • 3 gram Salt
  • 30 gram Unsalted Butter
  • 10 gram Skim Milk
  • 3 gram Dry yeast
  • 10 gram Egg
  • 85 gram Water
  • 70 milligram Orange Juice
  • 20 gram Sugar (granulated)
  • 1 whole Egg
  • 5 gram Corn starch
  • 2 tablespoon Heavy Cream
  • 1 dash Cointreau (sweet liqueur with Orange flavor)
  • 7 piece Drained cherries
  • 14 piece Chocolate Chip

Preparation Method

Preparation Image
1. Use a bread machine for the primary fermentation of the dough. (Add water as required.)
Preparation Image
2. Making orange cream:
A)Heat orange juice, sugar, and butter in a saucepan to human body temperature.
B) Beat egg in a bowl, and mix well with cornstarch. Add into (a), and mix well.
C) Mix well over low to medium heat.
D)As mixture thickens, remove from heat. When it starts to cool, mix with heavy cream and Cointreau. Spoon into an icing bag and cool in the refrigerator.
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3. Split (1) the dough into 7 equal parts.
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4. Tear approximately 5g from every piece of (3) to make the reindeer’s antlers
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5. Tear (4) horn into 2, and roll into a ball. Let sit for 10 minutes.
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6. Flatten the larger dough the face of the reindeer into an oval using a rolling pin, and squeeze out 1/7 of the amount of orange cream.
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7. Lift both ends of dough, and bring it over the orange cream.
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8. Close the right and left sides of the dough over the orange cream to seal it. Shape it so it is a little long and thin to resemble the face of the reindeer.
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9. Shape the antlers until they are slightly long.
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10. Lay parchment paper onto your baking tray. Position the two antlers first and then place the face on the tray. Ensure the face overlaps the antlers slightly. Place in a warm place at 30-40 degrees until it expands to twice its original size. This will take approximately 35 minutes (secondary fermentation).
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11. When the second fermentation is complete, brush some beaten egg onto the dough where the eyes and nose will be positioned. Make holes for eyes using a tooth pick and place the chocolate chips into those holes. Push a drained cherry into the dough where the nose should be
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12. Brush two small dots of beaten eggs onto either side of the face to make the cheeks.
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13. Bake at 180 ? for approximately 10 minutes.

All this for not a whole lot of money!