Flashback: Domesticated

January 26th, 2012

A past post of mine from a blog I started when I first moved to NYC called Bloggy, Blog, Blog.  Although “Nibbles by Nora” was a few years away it was clear I had the baking bug already! 😉

April 17, 2007

So somehow I’ve gotten in the habit of making treats for people when in a theatre production. It first really started when I was involved with directing some shows around Christmas and a friend of mine had a cookie exchange. I found so many recipes of interest that although I only made one kind for the cookie exchange (Cinnamon, Spice and Everything Nice Cookies – they don’t look pretty but they taste good!) I decided to use the others to share with my cast and find out if they tasted as good as they sounded. They did!

Two recipes that disappeared the quickest Spicy Pumpkin Cookies – Sans Raisins
and a variation of this Cake Mix Cookie recipe – I used Chocolate Cake Mix! 🙂 They tasted like brownie bites.

Then when my directing duties started to taper off I began working backstage for a month as a dresser for the traveling production of “The Lion King”. Every Sunday we’d have a potluck since we didn’t have a lot of time in between shows. Once again, it was a chance to try something new!

Smoky Corn Muffins (didn’t use liquid smoke)

This time around my baking flurry was influenced by the fact that my character (Essie) in “You Can’t Take It With You” makes candy, but still – I’m finding that as long as the recipe is fairly simple – I enjoy baking…as long as I can share it with a group. That’s the key…not all that enthused about making something that will go to waste cause I only eat a piece of it…I had that happen to a picante peach cobbler. I ate 2 pieces and the rest went in the trash – sadness.

Rarely do I make a dish twice as I am always curious about new ones – so I’m constantly in finger cross mode and hope, hope, hope that whoever is eating it – likes it.

Needless to say here is a list of some of the recipes (the links are all from allrecipes.com) that I tried and those that ate it seemed to like it! (No deaths or stomach trauma were reported either! ;))

Chocolate Cherry Cupcakes

Cherry Mash Candy

Pistachio Fruit Salad (Some of the cast was diabetic, so this worked well for the potluck!)

Chocolate Peanut Butter Fudge

Hot Jezebel – Took this to the cast party and previously to a Bridal Shower, knew it was good when a former co-worker brought it to work several times and it always disappeared quickly!

I also discovered a Truffle recipe in a cookbook that used the same instructions as an easy fudge recipe I found online. Go figure. I went the truffle route though, using chocolate sprinkles on some and cocoa on others. One of my co-stars thought they were donut holes though and had a bit of surprise when he bit in.

And when not in the baking mood, thanks to my mom (who’s a rep), I’ve discovered Watkins has great dip mixes. So good and so easy to make! I highly recommend ordering some to try! 😉

So now it is your turn – share your fav recipes or maybe this will give you inspiration to try baking if you haven’t already! 😉 Good Luck!

Celebrity Nibbles by Nora, Episode 6

September 5th, 2011

Now you can celebrate #Jerzday everyday with this Snooki inspired recipe on this episode of “Celebrity Nibbles by Nora”!

Celebrity Nibbles by Nora, Episode 6, Tastes Like Jersey Shore … http://www.youtube.com/watch?v=V1TsWcaieGY

Inspired by Savory Cornmeal Cookies Recipe from Countryliving.com and “Snooki Cookies” suggestion from youtube viewer, Lola801.

Snooki Cookies

Snooki Cookies  

About 3 Dozen Cookies

Ingredients

1 cup white cornmeal

1/2 cup all-purpose flour

1/4 cup baking cocoa*

1 tsp sugar

1 tsp baking powder

3/4 tsp chili or cayenne pepper

1/2 tsp cinnamon*

1/4 tsp salt

1/4 tsp black pepper

1/2 cup sharp Cheddar cheese (shredded)

1/2 cup dill pickles pulp (chopped well in blender)

2 Tbsp margarine (melted)

1 egg

1/3 cup dill pickle juice

1/4 cup water

*optional

Directions

Preheat oven to 400 degrees F.  Grease baking sheet(s).

In a medium mixing bowl, combine cornmeal, flour, salt, sugar, baking powder, cocoa, cinnamon, chile/cayenne and black peppers. Stir in cheese and dill pickle pulp. Then add melted margarine, egg, pickle juice and water. Mix until all ingredients are incorporated. Place in refrigerator for 10 minutes or more to let batter firm up a little.

Drop rounded Tablespoons of dough onto prepared baking sheet(s).

Bake on top or center rack in oven for 10-12 minutes. Remove from baking sheet and cool on wire rack.

Enjoy!

Note: Leftover Snooki Cookies can be stored in an airtight containers for up to 2 days.

**********************************************************************

And here’s info on the “Before They Were SuperStar’s Taste Tester”, Zach

Zach McCoy

McCoy‘s Show that he’s in, “The Birthday Boys”.

ArtEffects Theatre Company Presents:

The Birthday Boys By Aaron Kozak

Directed by: Montserrat Mendez

Winner of the 2010 Hollywood Fringe First Award (world premiere) and the LA Fringe Award (LA Theatre Review Critic’s Choice).

“A high-tension, clock-ticking-away dramatic thriller.” — LAist.com

Three Marines captured by insurgents during an unheard-of infiltration of the Al Asad green zone struggle with the horror of captivity and their unknowable fate. But what first appears to be a kidnapping unravels an emotionally complex trio of characters dealing with major values such as honor, good, evil, commitment, ethics, God and country. Tense, hilarious and frequently heart-wrenching, The Birthday Boys keeps us guessing on the edge of our seats, as we barrel towards a shocking climax.

Producers:

Kristi McCarson

Phil Newsom

Stage Manager: *Mary Spadoni

Starring:

Lowell Byers

Walker Hare

Zach McCoy

Abraham Makany

Jevon McFerrin

Patrick Cann

Roland Lane

(*courtesy of actors equity, an equity approved showcase)

PR/Marketing: Lanie Zipoy lanie.zipoy@gmail.com

Graphic Design: Theresa Evangelista

Lighting Design: Porsche McGovern

Set Design: Jason Bolen

Sound Design: Patrick Metzger

Costume/props: Rebecca Snyder/ Kristi McCarson

Performance Dates:

Thurs. Sept 15th, 8pm

Fri. Sept 16th, 8pm

Sat. Sept 17th, 8pm

Sun. Sept 18, 3pm and 8pm.

Wed. Sept 21, 8pm

Thurs Sept 22, 8pm

Fri, Sept. 23, 8pm

Sat, Sept 24, 8pm

Sun, Sept 25, 3pm

Location:

Access Theatre

380 Broadway (at White Street)

New York, NY 10013 (2 blocks South of Canal)

4th Floor

Tickets price: $18

Purchase online at

http://www.brownpapertickets.com/event/186960

or Reserve tickets at: ArtEffectstheatre@gmail.com

Discounted tickets available for military personnel and Veterans for $10 (Please email for details).

Website: www.ArtEffectsTheatre.org

 

Former Recipe Contest Addict

July 3rd, 2011

The results are in for the Lucky Leaf  “Made With Love” Recipe Contest aaaaand my submissions did not make the top 3.  According to their site, they will be posting the full top 10 but I’m assuming I would have heard if I would have made that, right?!

At any rate, I thought I would share my non-award winning recipes with you here.  They do sound unusual but they tasted good to me! 🙂  If you do decide to use one of them let me know if you add your own tweaks to it as I know everyone has a different preference when it comes to spices and whatnot.

Here ya go!

Cherry Cornbread Casserole Kicker

Ingredients

1 21-ounce can LUCKY LEAF ® Lite Cherry Pie Filling

Cherry Cornbread Casserole Kicker

1/2 cup salsa

1 15 ounce can black beans, rinsed

1 10-ounce can diced tomatoes and green chiles, drained

1 ½ teaspoons cumin

*optional* 4 links chicken sausages, cut into 1/4-inch-thick slices (approx. 2 cups) or a similar meat preference

1 box cornbread/muffin mix

1 egg

1/3 cup milk

1 ½ cup sharp cheddar cheese, shredded

Directions

Preheat oven to 400 degrees.

Add Lucky Leaf Lite Cherry Pie Filling, salsa, black beans, tomatoes/chiles, cumin and chicken sausage to large sauce pan. Stir ingredients over medium-high heat about 5 minutes, until mixture is incorporated warmed through. Set aside.

Mix remaining ingredients in bowl. Pour cherry mixture into 13×9-inch baking dish. Spread spoonfuls of the cornbread mixture evenly over the cherry mixture.

Bake for approximately 20 minutes, checking to make sure cornbread is done.  Let cool slightly before serving.

Blueberry Meatloaf Muffins

Ingredients

1 21-ounce can LUCKY LEAF ® Premium Blueberry Pie Filling

½ cup ketchup

2 teaspoons hot sauce

1 ½ lbs lean ground beef or turkey

1 egg

3 – 4 whole-wheat bread slices, torn into pieces

1 teaspoon garlic powder

1 tablespoon onion powder

Directions

Preheat oven to 350 degrees. Prepare muffin tin by coating with cooking spray.

Add first 3 ingredients to large sauce pan and cook over medium-high heat stirring frequently, about 5 minutes until mixture is incorporated and starting to thicken. Set aside.

Mix remaining ingredients in bowl. Then add 2 cups of the blueberry mixture to the bowl and mix. Start dividing meat mixture evenly among muffin tins – makes approx 16-20. Top each mixture with a spoonful of remaining blueberry mixture.

Bake 25-30 minutes. Check center of one of the muffins to make sure it is browned through. Let cool slightly before serving.

 

Jif Holiday Spread Recipe Contest

March 30th, 2011

After creating and entering recipes into the Scharffen Berger Chocolate Adventure Contest, I decided to see if there were any other contests I could enter while I was waiting on results from Scharffen Berger.

I decided to involve my Mom and Grandma in the fun this time for the Jif Holiday Spread Contest.

Again, the winners were recently announced and the recipes we submitted weren’t on there but again, I share these with you anyway as I swear they are quite tasty even if they aren’t award winning! 🙂

My Grandma has this recipe for Peanut Butter Balls that she has made and tweaked for years.  In fact, it was so well liked by my Brother that he has made his own batch multiple times and frozen some (the recipe make A LOT) for enjoyment beyond the holidays.

I decided this recipe would be a perfect entry for the sweet recipe category. So I made a call to Granny, she made some more tweaks and then we submitted the following recipe.

(Coming soon…I managed to misplace this one post contest entry. Oops.)

Now it was time to figure out a savory recipe.  My Mom and I put our heads together (via cyberspace) and created PB & J(oe) Sandwiches. Yummy (apologies to those with nut allergies, you will have to take my word for it)!

PB & J(oe) Sandwiches

Recipe Ingredients
1 pound lean ground beef,1 (10-oz.) can Diced Tomatoes and Green Chiles – drained, 1/2 cup ketchup, 1/3 cup  Creamy Peanut Butter & Honey, 2 Tablespoons Brown Sugar, 1 Tablespoon Worcestshire Sauce, 1 Tablespoon Dijon Mustard, 1/4 teaspoon Salt and 1/4 teaspoon Pepper

Instructions
Cook beef by stirring in large frying pan about 5 to 10 minutes until browned. Then drain off fat.
Mix remaining ingredients together in bowl, then add to beef and simmer, stirring occasionally until mixture thickens. Serve on sandwich buns.

 

 



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