ChocoMom

I'll weigh in and vote for the Springerle. I'd offer Great Grandma Bernthal's recipe, but it (along with the molds) burned in the fire. In lieu of molds, you can also get the rollling pin with the carved designs. (I had a couple of my grandmother's pre-fire.) As a child, I remember making these around Christmas time with her. Some, we'd set aside and poke holes in the top. Grandma was something of an artist, and she'd paint the intricate designs, then tie a ribbon on them to hang as ornaments on the tree. I do have a fondness for those. =) Lebkuchen and Pfeffernusse were also family favorites. Best wishes in your hunt for the perfect cookie(s).

This post made me giggle. The shop is not completed just yet, and I've already had requests for the liquor cubes. (Very popular amongst the folks at the retirement home!) Below is the tutorial I went through to get the basics down, and I did manage a batch of the starch molded ones as in the video. If you can get down the basics of the formula, temp, and baume, you should be fine. After the mess and ridiculously long time it took for the starch molded ones to set, I started using the magnetic molds with different transfer sheets to reflect the differences in flavors. So, you'd cast your mold with whatever type of chocolate- (I stuck with dark for most of them). Once set, I filled them 2/3 of the way with the liquor-syrup and let them set roughly 24 hours before finishing, so as to create a bit of crystallization on the syrup's surface. If you don't go through that step, the melted chocolate used in finishing will displace the syrup and make a mess. Been there, done that. As long as the crystallization was sufficient, I had very little problem with them leaking. (Any defects were promptly devoured by myself and friends.) While I do not recall using gin, I don't see why you couldn't. I've used raspberry vodka, caramel vodka, coconut rum...and a few others I don't presently recall. I made large batches of the syrups, and filled those squeezie bottles from the food service store. As long as the tops were closed, they'd keep for a few months without crystals. Not sure if any of that helps, but do give it a try. The bonus here is- that if you don't like how it turns out, you can eat the mistakes.

Despite having temperatures in the high 30's at night, the zucchini and crooked neck squash refuse to stop producing. The tomatoes are still going at breakneck speed, as well. So....as I have done before, the zucchini and crooked neck get shredded in the cuisinart, then the tomatoes. Rather than adding meat this time, I just cooked them, strained out the excess water, then reheated and put into quart jars. Added in some garlic salt and lemon juice, too. This will make a nice, thick tomato base for multiple dishes later on. With all the pie pumpkins ripening quickly, I plan on canning a good deal of it. Still not sure what to do with the 30+ spaghetti squash, though. Thinking of tying bows on the stems and leaving them on doorsteps throughout the township. I've been taking a big box of veggies to my daughter's elementary school every Friday...but there is still so much left!!! I even set a box of more veggies out on the back porch here at the condo, and invited all the neighbors over to take whatever they'd like.

I've had great success with WorldWideChocolate. They cold pack in a foam cooler, and it usually arrives in 2 days. The big bonus is: they frequently run free shipping specials.

Still have the zucchini and yellow squashies producing like crazy. Tomatoes are ripening in abundance now. After I did that chili, I collected another dozen or so zukes, and about 1/2 doz big yellow crooked necks. And, at least another dozen tomatoes. So, I plucked off a lot of the oregano, got all the basil, and set about to making homemade spaghetti sauce today. (Its horrible weather outside, but perfect for cooking inside!) I went a bit overboard on blasting the zucchini through the cuisinart, and ended up having to remove about 4 cups of it- that can be used for zucchini bread. There are roughly 4 gallons of sauce simmering on the stove now, but it needs more oregano. So, I'm going to run over to the house/farm, grab more sprigs off the bush, and come back to make my final tweeks, then pressure can it. My teenage son thinks he died and went to heaven....all that sauce and chili...his favorites.

I used the ChocoFlex silicone mold - which is a two piece. I'm sorry, but I cannot recall the formula. I do know it was the Lemongrass-Coconut ganache in Shott's Artisan chocolate book. After piping it into the mold, I let it set overnight. It released fine, but there was a bit of residue to clean off the mold. The advantage I see with the two piece, is that you can gently pull up one corner and check to see if the ganache releases. I did use a Truffly made mold for a chocolate mint ganache, and that was a huge success in firming up and popping out. I'd gladly share that one with you, but, since it burned- I will have to rework it again. If I remember correctly, I used Guittard 58% to start with. But that's about all I remember right now. Wish I could be of more help.

I pressure canned 7 quarts of chili yesterday. 2 of the seals did not take, so we are eating that now. The ground beef, onion, and beans didn't seem very like much. So, I ran 2 large zucchini, 2 large crooked necks, and about 5 large tomatoes through the Cuisinart. Dumped it all into the chili and cooked it down a bit. Added the spices, etc. and had everyone test it. They said it was some of the best they ever had. Then, I canned it. Planning to do more tomorrow, or maybe just spaghetti sauce. I've got a ton of basil and oregano to use.

Gorgeous, Shelby!!!! You have way more tomatoes ready than I do! I get 2-4 a day, maybe. Somedays, none. My zucchini and crooked neck are going crazy, too. If I find an unlocked car in my driveway- look out! The AT&T guy almost got it yesterday. He wouldn't go in the house, so I couldn't pack his truck and run without getting caught. darn! On a sidenote....Hubby could not stand having a bull named "Fluffy", so he signed an executive order changing the name to RB2. (Redbull-2) Hubby and son are going to tackle him this afternoon, and ear-tag him. (Texting the surgeon right now, to warn him.)

Progress is steady and ongoing. I can be a bit impatient at times, and waiting for the painter to begin was just too much for me to handle. So, I bought the primer and paint, and did the whole workshop myself. In two days. Bought the flooring- done in three days. Still going to do a little more grout work and trim, but it is done to the point where the appliances can be delivered, and the electricians can work their magic This afternoon, I went online with the Restaurant Store in Lancaster, and bought the worktables, sinks, shelving, and other widgets. Found an amazing kitchen island on Overstock that appears to have a soapstone countertop: http://www.overstock.com/Home-Garden/Kosas-Home-Deni-Washed-Grey-Blue-Stone-and-Reclaimed-Pine-Kitchen-Island/8201990/product.html?refccid=356AJX54WIG3Q32HM5EJP2GI4U&searchidx=27 It is 60" by 30" by 36"h- so large enough to really work on. Once all of the big pieces arrive, I will start ordering the actual machines and molds. In the meantime, I have a porch, foyer, three bathrooms, a shower, and a laundry room to tile (using slate). Plus, tending the garden, canning, and taxi-driving the kids- will keep me plenty busy. It appears we have a second calf arriving tonight or tomorrow, also. (When the cow's udder reaches the size of a volkswagon, its safe to bet a calf will arrive within 24 hours.) So, that's where we are. I apologize for no pictures, but, without lighting in there- it is so hard to get a good pic. Once the lights are installed- I shall take some photographs and post.

Just tested out my new pressure canner! One jar has chunks of chicken breast,(on the left) and the other is my chicken noodle soup experiment (on the right). The soup tastes great, but I need to use slightly thicker noodles next time. These are just a teensy bit mushy, but not inedible.

My 4th grade daughter did that. Personally, I was pushing for Manny or Sid. That goofy name thing doesn't happen to all the animals....the Daddy bull has a much more macho name: "RedBull". Over 2K pounds now. What a beast!!!!

Newsflash: Born unto our farm yesterday morning- a new yard romper - garden stomper.....His name is "Fluffy"..... Yes, Fluffy the baby BULL. You'll have to zoom in to see him. His Momma won't let humans too close.

I love my garden and all the produce, but those blasted deer are ruining it on all levels. Clover the calf was bad enough- the game camera caught her on multiple occasions coming out for 2am or 3am snack(.Getting her on time-stamped film put to the bed the notion that cows sleep at night.) Once we got her in the "time-out pen", things were well for a couple days. But then, lo and behold---the game camera captured images of deer romping through the yard.. The trail of hoof prints led right to the broken fencing. And, with the fencing broken, who do you think managed to get into the garden and destroy even more???? Dewey----the turkey from hell. It doesn't take her long----just a 4-6 hour rampage will leave more in ruin that one can imagine. She has plenty of food- but chooses the route of destruction. That one's got to go, Grrrr. The garden itself has some issues. Time has not allowed me to rototill and pull weeds as I have in previous years. But, the weed cover has provided some protection against the deer and fowl invaders. In searching for a ripe tomato or two, I stumbled upon 2 orange pumpkins! So, while the tomatoes are taking their own sweet time to ripen, the pumpkins will be ready to pick soon! This perplexes me to no end- since when to pumpkins ripen before tomatoes??? The massive haul of spaghetti squash is beginning to turn from creamy to yellow, and the beans continue to produce well. As of last night, I am still piling yellow crooked neck squash and zucchinis into our painter's truck when he's not looking. Imagine when the umpkins and SP- Squash are ready!!!!

Not sure if it is considered cheating if one uses Marshmellow Fluff instead of actual marshmellows, but that is what I used in my "Fluffernutter" bon bon, and it turned out quite lovely. I just blended it in with the slightly warm milk chocolate/pb ganache- so it was kind of marbled, and then piped it into the shells.

So we had some pretty wicked thunderstorms Monday night and Tuesdayam. The garden, of course, is going crazy. I waded through the rows a little bit last night, and happened to uncover a spaghetti squash that has got to be over 18 inches long. It looks like a huge, creamy colored watermelon! Its not even ripe yet, so I haven't a clue how big this monster is going to get. Is this normal?? There's even more that are on track to get near that size too. I've never grown these before, and now I suddenly have over 30 of them. I had no idea.

Finally had a bit of time, so I canned 8 pints of blueberries in simple syrup. Its such a treat to use those during the long winter! I have enough to can roughly 16 more pints...(Whether I will have the time or not - is the big question.) Argh.

Speaking of....I just got back from the old house/site. Plucked and hauled a FIVE AND HALF POUND zucchini off that same monster plant! Plus. 4 cucumbers, 2 more normal sized zukes, and 3 more crooked neck. Yes, please bring your cars and trucks. I am sure I can fill them adequately.

@Shelby That made me giggle. Our painter left his truck unlocked while he was working at our house. I left a pile of zucchini and yellow crooked neck squash on his car seat, then booked it into the back 40 to hide. Spaghetti squash and pumpkins will be next.

I had a dear friend from Germany that taught me about salt in the coffee I met her when I was doing post grad work and working 2 jobs, finding it necessary to consume great amounts of coffee. I noticed that when she made her coffee, she'd get a good pinch of salt and drop it into the grinds before brewing, or sometimes she'd drop it into the brewed pot of coffee. Puzzled, I ask her what the heck she was doing. She was equally as puzzled at me for asking, as I was with her putting salt in! She had grown up with this practice her whole life---so it was just normal to her. But, she explained that the salt removes some of the bitterness. I came to appreciate this greatly. Relatively speaking, we were both pretty poor, working long hours, and trying to get through school. So, we weren't in a position to buy the best coffee, and the salt improved things. Given how much of the stuff we drank, its one of those things that made life a little more pleasant during those lean and hungry years.

The sun, rain, and fencing have all done wonders for the garden: There are over 20 Spaghetti squash, lots of crooked neck yellow squash, pie pumpkins - at last count there were 25 I could see, and the lettuce. The swiss chard WAS doing nicely, until some other beast devoured it two nights ago. Carrots are missing a few tops, and the beets as well. I think deer are getting in through the back way, so I must get more fencing. (We put Clover the roaming calf into the "time out" pen- which is really inescapable, so we know its not her. )

No pics, but I dehydrated enough blueberries to get two pint jars filled. If I can get the kids out of my hair long enough, I am hoping to can more berries with just simple syrup. And,during the last couple days, the blackberries just started coming in---so I can do those as well. The apples are going CRAZY up here. Its been a few years since I've seen this kind of abundance. The Wolf River tree is full, but they need to ripen a bit more--then its applesauce time. Northern Spies aren't ready until mid-late October, so the pie filling will have to wait. Funny little side note: With all the storms and high winds we've had for the past two days, the apples are dropping on the ground by the hundreds...so, now all our cows are breaking loose and feeding on them. I found my 2K pound red bull moseying around the yard, munching on them yesterday. Putting him back in the pen is no small task, as he does love his apples! I had to shake down apples inside the pen, jump the fence, open the gate, and lure him back in. Just got a call from our neighbor, and they got out again. Ugh. Cows don't care about food preservation; only self-preservation.

@pastryaniAiming for Nov 1. We won't be in the house by then, but, if the guys can get that one room mudded and sanded, I will prime, paint, and tile it. For that, I am aiming for mid-September. Should take less than a week to do it all. Then, the electrician will have to come out and work his magic. Then, I will order all the equipment and supplies. The major appliances are all in, but I put a hold on delivery until I've got a place to store it all. (Right now, the basement is filled with bathroom vanities, toilets, doors, lighting fixtures, and nameless other gobs of widgets. ) Once all is in place, I can call and get the certification guy out to do his thing. This is a very hectic time right now...gardening, picking, butchering, canning; getting two kids ready for their senior year of HS, and one ready for 4th grade; plus all the house stuff. ugh. So, it is just an absolute joy to me- when I can hop on here and get inspired with all the beautiful work everyone posts!!! Keep up the great pics!

OH!!!!! Pastryani----those are absolutely gorgeous!!!! Must wipe the drool off the keyboard once again. I will be back to posting as soon as the house/shop is done, and all the equipment comes in. Thank you for posting your beautiful pics!!!

None of the other zucchini plants are even close to this size. I can only guess that a massive pile of chicken/turkey manure was piled there last fall, and that's the reason for the deep green leaves and enormous size. Just to the left, is the ever growing row of hubbards. Everything is small next to this beast. The roto tiller is sitting next to the plant, with a tarp over it.

I was never a huge fan of either of those, though I do love donuts. Tim Horton's won me over when one moved in a mile from my old home. Loved their yellow-cake donuts. But, as for donuts and baked goods....the best of the best was found on a backstreet (Norway Street) in Grayling, Mi....Goodale's Bakery. Salt-rising bread. Crullers. Jelly or custard filled donuts. Molasses cookies. The list goes on and on. But, the crullers bring back some of the fondest memories of my childhood summer vacations -up at the cottage. Sitting next to my Daddy, dipping crullers into his cup of coffee.... All that got spoiled when I ended up going to Interlochen camp, instead of actually vacationing at the cottage. =( Best damn donuts ever!!!!