CKC May Give-Away!

It’s time and this is the one:

In an effort to promote my shop and show my appreciation for all the fine folks I’ve met through the blogging community, I’m giving away one of my food photos (this one). That’s right, FREE!

The photo is printed on 8 1/2 x 11 Epson premium luster paper with archival ink. Under glass this photo will not even begin to fade for 200 years! The actual size of the printed image is 7 1/2 x 10 inches. The photo can be matted (white) or unmatted at the discretion of the winner.
Copyright information on this image will not appear on actual photograph.
Photo will be signed and numbered.

Wouldn’t you love to have this photo hanging happily in your kitchen?

All you need to do to enter the CKC May Give-Away is blog about the give-away providing a link back to this post as well as one to my shop and then comment on this post telling me where I can find your blog. Easy enough right? I will allow entries until midnight Friday, May 30th and will randomly pick a winner the next day (maybe I’ll let B pick). The winner will be announced Saturday, May 31st. This is not something to miss out on!
Good Luck & Best Wishes!
~ C
P.S. Feel free to include the image in your post but please do not alter it in any way.

*Artist retains all rights to image even after give-away is complete.

Don’t forget, you can still get your very own CKC Badge here!

I would also like to reiterate (because I think this is very important):
On Photos and the Quality of Art You May Be Purchasing:

An Apology of Sorts…

After offending some of the folks on Etsy (unintentionally) by my comments on visual art, photos, printers, cameras, selling yourself short etc… I realize I do not need to apologize necessarily, but reword what I said. I stand by my (oh so humble) opinions. Take them or leave them but I will try again to explain my thoughts without offending, though I never intended to offend in the first place (I believe I said that?).

Anyway, here is the revised edition of Something To Think About:
When you are buying photos, please consider the quality of what you are paying for.
I’ve seen many sellers offering prints very inexpensively because they are using low-end equipment and therefore have little expense.
For me, this is like competing with Wal-Mart.
This is not to say that a beautiful photo can’t be taken with a low-end camera (Holga anyone?) but I don’t believe a beautiful, not to mention archival, print can be made with low-end printer.
Just so you know (in my humble opinion), HP is not a high quality photo printer or capable of producing professional prints. It’s an office machine, great for printing documents, not visual art.
All my Prints are made on Epson Paper, with archival Epson ink, with a professional Epson photo printer. I use a digital SLR to shoot and Photoshop for editing.
If I sold photos for some of the prices I’ve seen on Etsy I would make negative profit.
It is not my intention to upset anyone or insult their beloved HP printers/computers (my husband has both and they work wonderfully for his purposes) but I am trying to offer something to be considered very carefully when purchasing photographs.
Thank You.

TWD (Just in Time): PB Torte

Greetings from the new digs!

Heeey folks! The Big Baker Move of ‘08 is complete and CKC is back in action just in time to post this week’s TWD recipe (the cable guy really just left).
I apologize for the lack-luster post I feel this may be but we’re still getting settled and quite frankly, I’m exhausted (and really excited to have cable for the first time since getting married- or even moving in together for that matter)!
So I’m going to give you my thoughts in a bullet point manner, throw in the recipe and photos and call it good. I hope you’ll let my lack of posting effort slide this time?

♥ The Cinnamon- Brilliant! I would never think to pair cinnamon with peanut butter but it compliments beautifully!
♥ The Whipped Cream- Homemade=Delicious, another reason to love Dorie.
♥ The Crust- I made my torte in a 9 1/4 inch springform pan instead of a 9 inch. I made a little extra crust to make up for it and left the filling and topping quantities the same. It worked out fine.
I used two spatulas to lift the torte from the bottom of the springform pan to the plate.
♥ The Ganache- Hilarious. When making the ganache, I used chocolate (organic, fair-trade) with nibs in it. At first, when I saw the little bumps, I thought I had caused the chocolate to seize on the double boiler… then I remembered the nibs!
Also, the ganache cracked a bit when I cut slices (of course).

Peanut Butter Torte

1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)

2 teaspoons sugar

½ teaspoon instant espresso powder (or finely ground instant coffee)

¼ teaspoon ground cinnamon

Pinch of freshly grated nutmeg

½ c. mini chocolate chips (or finely chopped semi sweet chocolate) I chopped 70% chocolate with nibs

24 Oreo cookies, finely crumbed or ground in a food processor or blender I used all the package but maybe 4 or five cookies and crushed them with a potato masher.

½ stick (4 tablespoons) unsalted butter, melted and cooled I added 2 extra tbs butter.

Small pinch of salt

2 ½ c. heavy cream

1 ¼ c confectioners’ sugar, sifted As we know, I don’t sift.

12 ounces cream cheese, at room temperature

1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)

2 tablespoons whole milk I used skim, it was fine.

4 ounces bittersweet chocolate finely chopped I chopped 70% chocolate with nibs.

Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan (I used a 91/4 inch pan) and place it on a baking sheet lined with parchment or a silicone mat.

Toss ½ cup of the chopped peanuts, the sugar, coffee powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.

Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy (unless yours has nibs, then it will obviously have little bumps in it).

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Soon, after I’ve had more sleep and we’re a bit more settled, I’ll be posting about the CKC May Give-Away (I’m thinking Friday).

Lastly a side-note on photos and the quality of art you may be purchasing..
Recently on Etsy, I posted a question to “All Photographers” asking what kind of equipment they use (camera, editing, printing)… just to see how they could sell their prints so cheap (ranging $12-$30).
Turns out a lot of people are using point and shoot digital cameras and HP printers. *vomit*
Mystery solved.
For me, it’s like competing with Wal-Mart.
Yuck.
Just so you know (in the case that you don’t), HP is not a high quality photo printer or capable of producing professional prints. It’s an office machine, great for printing documents, not visual art.
All my Prints are made on premium Epson paper, with archival Epson ink, with a professional Epson photo printer. I use a digital SLR to shoot and Photoshop for editing.
If I sold photos for some of the prices I’ve seen on Etsy I would make negative profit.
bah.
It is not my intention to upset anyone or insult their beloved HP printers/computers (my husband has both) but I am trying to offer something to think about.

Now I’m off to enjoy some mindless television with my sweet husband and little dog in our lovely new place.

If You Hear Crickets Chirping at CKC…

Fear not, I haven’t abandoned you, B and I (and lil’ C) are moving (homes, not blogs)! We’re super excited about the new place and the new location! You can read more about that, if you like, here.
Unfortunately, our good fortune means I will be missing out on the TWD and Daring Bakers challenges this week. I hope you can forgive me.

But before I go on hiatus for a week or so, I’ll leave you with some sweet goodness to get you by, and some news about the give-away I’ll be hosting when I get back.

First of all, I’ve done something totally wild, I’ve actually fiddled with my own cookie recipe. That’s right, I piddled with perfection!
Since starting my blog in August 2007, I’ve learned a little and come a long way in baking and how I feel/think about food.
So here we have the new Carrie’s Cookies:
Changes:
Fair Trade Dark Chocolate Chunks (thanks TCHO) no choc. chips here!
Organic Fair Trade Raw Cane Sugar (run through the blender to make more fine)
Fair Trade no alcohol added pure vanilla extract
Organic Flour (King Arthur)
Butter (I never use margarine anymore)

How do we feel about these changes? Glorious (Righteous even).
Behold, where it all began(at the tender age of ten), Carrie’s Cookies:

Now on to the give-away:
After The Big Baker Move of ‘08, I’ll be hosting a Give-Away! In an effort to promote my Etsy shop and celebrate my new start, as well as show my appreciation for the fine folks I’ve met through the blogging community, I’ll be giving away one of my (food) photographs. Shot, Printed, and Matted Professionally, by yours truly. I will pick the photo (I’m still deciding, stay tuned). All you will need to do to enter is to blog about the give away, link to CKC and perhaps the Etsy shop, and then leave a comment back here about your post. How does that sound?
This is just a teaser, I’ll post about the give-away for real in the beginning of May (after the move). So please hold your posts until I provide the details!

Oh! One more thing, don’t forget, you can still get your very own CKC badge here!

So please, stay tuned! I’ll be back and you will not be disappointed!
… and until we *see* each other again, Happy Baking!
XOXO ~C

TWD: Carrie’s Cute Carrot Cake

Er… Umm… I mean Bill’s Big Carrot Cake. This week’s recipe is brought to us by Amanda of Slow Like Honey. Be sure to stop by her blog as well as the other TWD blogs to check out their Big Beautiful Carrot Cakes!
I decided to make my carrot cake Carrie’s Cute Carrot Cake (with only two layers of cake) as opposed to Bill’s Big Carrot Cake (with three layers of cake) because well I only have two round cake pans and I didn’t want to wait around to bake the third layer.
Also, I wanted to use the what would be third layer to make cupcakes to send with B to band practice to share with the boys (because yes, my husband is in a Blues Band).

Here’s a view of the cupcakes:
Carrie’s Cute Carrot Cupcakes Created in Carrie’s Kitchen!

Now on to that cake! WOW WOW WOW!!! I declare this my favorite Dorie recipe yet and B has decided that this is what he wants for his birthday cake (in July)! This cake Rocked My World! It is intense! First of all, it is sooo moist! When I was transferring the layers from the pans to the cooling rack, I’m certain there was fear in my eyes! The layers are so moist, they are almost delicate, but don’t worry, when put together this cake is just as sturdy (and certainly more delicious) as any other. Then the frosting… Oh the frosting! When you cut a piece of this cake, the frosting oozes out the sides of the slice, perfect for just licking right off your fingers! This is the best cream cheese frosting with just a hint of lemon! I do have my own cream cheese frosting recipe that I certainly stand by, but I think the hint of lemon in Dorie’s recipe is a perfect compliment to this particular cake!

Carrie’s Cute Carrot Cake Created in Carrie’s Kitchen!

Bill’s Big Carrot Cake:

Baking: From My Home to Yours by Dorie Greenspan (pgs 253-255)

Yields 10 servings

For the cake:

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

¾ teaspoon salt

3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater) I used organic carrots.
B was kind enough to grate them by hand for me since we still do not own a food processor… ahem!

1 cup coarsely chopped walnuts or pecans

1 cup shredded coconut (sweetened or unsweetened)

½ cup moist, plump raisins (dark or golden) or dried cranberries (organic)

2 cups sugar

1 cup canola oil

4 large eggs

For the frosting:

8 ounces cream cheese, room temperature I used neufchatel.

1 stick ( 8 tablespoons) unsalted butter, at room temperature

1 pound or 3 and ¾ cups confectioners’ sugar, sifted You know I didn’t sift.

1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract

½ cup shredded coconut (optional) I left it out.

Finely chopped toasted nuts and/or toasted shredded coconut (optional)
I left out the coconut and used craisins for decor instead.

1. Getting ready:

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three (two) 9-x-2-inch round cake pans (mine are 8×2 inch, round), flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another. I put both pans on one baking sheet.

2. To make the cake:

Whisk the flour, baking powder, baking soda, cinnamon and salt.
In another bowl, stir together the carrots, chopped nuts, coconut, and craisins.

3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth.
Add the eggs one by one and continue to beat until the batter is even smoother.
4. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear.
Gently mix the chunky ingredients.
5. Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point (I only needed to rotate front to back), until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans.
6. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

7. To make the frosting:

Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy.
8. Gradually add the sugar and continue to beat until the frosting is velvety smooth.
Beat in the lemon juice or extract.

9. If you’d like coconut in the filling, scoop about half of the frosting and stir the coconut into this position. I didn’t do this. I think having coconut in the cake is enough.

10. To assemble the cake:

Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. I put mine directly on a plate.
If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting).
Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer.

11. Top with the second layer, this time placing the cake top side down, and frost with the remainder of the coconut frosting or plain frosting.
12. Top with the last layer, right side up, and frost the top- and the sides- of the cake. I did not add a third layer or frost the sides of my cake (neither does Dorie).

13. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft. I sprinkled with walnuts and craisins. I love the extra color the crasins add.

Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Serving:

This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it’s good plain, it’s even better with vanilla ice cream or some lemon curd.

Storing:

The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it’s firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

***Reminder: Mother’s Day is just around the corner!***

I’m sure there’s something in my shop certain to please mom!

If you’ve already taken care of your gift this year (or are just feeling kind), please pass the link on!

P.S. I realize the spacing in this post is all sorts of crazy and I’m trying to fix it. The problem is that it looks perfect in edit mode and then when I publish it looks…
well, like this. Grrr…

Don’t forget, Happy Earth Day!

Important Announcement: The Times They Are A Changin’!

***More Shameless Self-Promotion***

Rather than trying to recap everything that’s been going on, I’m just going to post the email sent to family and friends the other day:

Good Morning Everyone,
So I’ve decided to give this photographer thing a real try, full time.
I’ve invested in a professional printer *swoon* and set up shop!
Please visit my site (and buy stuff, I’m poor).
Also, if you’re feeling really generous, pass the link on and send your friends, family, who ever!
I could use all the support I can get!
If you don’t find something you like, keep checking back! I’m adding new stuff all the time (and even taking requests)!
Thanks so Much!
C
P.S. One last thing, if anyone sees a photo on the food blog that they just can’t live without, let me know! Those are certainly up for grabs too!
Oh! In other news, a chocolate company out in San Fran has asked to use my photo for their product (a chocolate bar I recently reviewed on my foodie site). How cool is that? (More on this later…)
I’m also working on getting some shows and being a part of local art festivals.
–
C
Food Blog:
http://bakersbakery.wordpress.com
My Shop:
http://www.etsy.com/shop.php?user_id=5686318

And then my Fabulous Father-in-Law sent this email to his friends/family:
…

Hey all , I’m forwarding an e-mail from my daughter in-law (Son B. Bakers wife, but her Pen or professional name is Carrie McClain) to let you in on her new web site and business…she has a good start and does OUTSTANDING photography. She is an artist in her own right and has an education from Rochester institute along with Alfred University, which her Bachelors Degree is in. We purchased one of her works years ago from a gallery display. Take my word for it , she is the Real Deal! Now that she is leaving her position working for a local news paper for the production (layout) of the paper , she would appreciate our help. Please pass her site on to your friends , and or business associates .
Thanks so much , ( and wish her luck )

Proud Pops

I honestly don’t believe I could have married into a better family! Love them!

Go ahead, click it!

All photographs are shot and printed with professional equipment on archival quality paper, with archival ink. Under glass, these photos will last 200 years without any fading.
I present the photos in my shop as I feel they should be.
Many of my photographs are color, HOWEVER, if you are a die-hard black and white photography fan (and I can certainly respect that), most photos in my shop can be made Black and White.
Please contact me if that is what you would prefer.

All photographs are printed with professional equipment, carefully and considerately by me, in my home office. Photographs will be signed and numbered.
Photographs will be matted (at no extra charge) in your choice of black or white; please specify. Also, let me know if you prefer the photo unmatted.
Copyright seen on images will not appear on purchased photographs.
All photographs will be shipped USPS, priority mail.

More info. on me and my professional experience can be found in my About section.

TWD: Rewind: Brown Sugar Pecan Shortbread Cookies

So, technically I am a TWD Slacker this week. Although I did make a “Baking” recipe, I made the recipe from the very first week of TWD (when I was not yet a member) rather than the chosen recipe for this week. I know, rebel! Slacker!
This week’s chosen recipe was Marshmallows (pg 404-405), chosen by Judy of Judy’s Gross Eats. If you arrived here in the hopes of seeing ‘mallows, I’m sorry to disappoint you. Please check out the other TWD blogs. I’m sure there are plenty of marvelous ‘mallows to see there!

I chose to make the Brown Sugar Pecan Shortbread instead of the marshmallows this week for a couple of reasons:
1. I don’t really love marshmallows and neither does B, therefore they would not be eaten.
2. Gelatin freaks me out.
3. (… and this is the real reason…) I have been dying to make the Brown Sugar Pecan Shortbread Cookies and since the TWDers made them before I joined, I figured this might be a great opportunity to squeeze them in.

I have a real soft-spot, no, a special place in my heart just for shortbread. I love it. So buttery, sweet, and crumbly. I cannot imagine a more satisfying texture. These shortbread cookies are unlike any I’ve had before, caramelly, a little softer than usual but still delicious!

Love this photograph? It can be purchased here!

Brown Sugar-Pecan Shortbread Cookies:
Source: Dorie Greenspan “Baking: From My Home to Yours” , p.127

1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
Pinch of ground cloves
2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
1/2 cup finely ground pecans (I ground mine in my coffee grinder)
Confectioners’ sugar, for dusting (optional)

1. Sift together the flour, cornstarch, salt and cloves. I didn’t sift. I lightly mixed with a fork. (I don’t own a sifter.)
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don’t work the dough much once the flour is incorporated. Add the pecans and give the mixer a couple of turns, just to get the nuts into the dough.
3. Using a rubber spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9×10-1/2-inch rectangle that’s 1/4-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate dough for at least 2 hours, or for up to 2 days. I actually froze my dough for the last hour to try to prevent spreading.
4. Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone mats. I used one baking sheet and kept my second batch in the freezer while the first one baked.
5. Put the plastic bag on a cutting board and slit it open. It was hard for me to destroy the freezer bag since B and I wash/reuse them but I did it. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1-1/2 inch squares. Ummm… Yeah, even with the ruler as a guide, I still didn’t get all my squares the same size. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. For some reason, my cookies took barely more than 10 minutes. The oven was out to foil me again! The shortbreads will be very pale - they shouldn’t take on much color. Transfer the cookies to a rack.
7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. I didn’t dust my cookies, they don’t need it. Cool the cookies to room temperature before serving. I found my cookies tasted better and were most shortbread-like after a long cooling (the next morning).

B. Bakes: Wheat Bread

I usually think of myself as the baker in the M-Baker household and B as the guy who cooks well but doesn’t bake well because he refuses to follow directions. Well yesterday, my own husband decided to make me eat my own words (pun intended). He if not bested me, at least matched me in bread baking skill.

The man made bread, wheat bread. It is glorious. It rose higher than any of my bread ever has, baked perfectly, and has beautiful light airy crumb.
He made sandwich bread as well as a beautiful baguette but I’ll only post about the sandwich bread because I was unable to photograph the baguette (he had it wrapped and in the freezer before I could get to it).

I’ll post the recipe as he wrote it and put my comments in purple.

Bread: All Purpose:
(adapted from Joy of Cooking)
1 1/4 pkg active dry yeast (2 1/4 tsp)
1/4 C warm water (105° - 115° F), the temp. is very important

1. Add yeast to water.
Wait 5 minutes until yeast bubbles.
2. Add:
3 C Bread Flour
note: substitute 1/3 of all flour used as wheat flour to make wheat bread.
2 C warm water
1 Tbs olive oil
2 Tbs sugar
1 Tbs sea salt (ours is finely ground)
3. Mix until mixed.
note: it is very useful and desirable to have a KA mixer with dough hook, but if you don’t have then you must be very good with your hands. (Gee, honey, that sounds a little pervy.)
4. Add up to 3 1/2 C flour kneading the dough into an elastic-like ball.
Kneading process will take 10-15 minutes.
note: Do Not Stop Kneading!
5. Transfer ball to a well oiled bowl (olive oil) and coat entire ball with a layer of oil. B used the KA bowl.
Cover with plastic wrap or towel (I suggest greasing the dough-side of the plastic wrap) and let sit in a warm place for 1 1/2 hours, 75° - 85° F.
note: warm place = oven with light on after a brief warming. Yep… That note is not something he thought of on his own…
6. After initial rising is done (should rise to top of bowl), punch down dough and place on a lightly floured surface. Cut in half.
Make whatever shape you wish out of each ball of dough.

Sandwich Bread:

1. oil a surface (a 9×12 cookie sheet works well).
Flatten dough to a rectangle about 16 inches long (apparently it does not matter that the cookie sheet is only 12 inches long).
Fold the sides of the dough (side to side) to about the middle of the dough, leave a couple of inches in the middle (the dough should now all fit on the 9×12 inch cookie sheet).
2. Roll the dough (top to bottom) and pinch the seam. Place seam-side down in an oiled bread pan.
3. Let rise another 1 1/2 hours in warm place.
4. Pre-heat oven to 425° F. (If your warm place happens to be your oven, remove your dough before pre-heating.)
Once pre-heated, bake bread for 10 minutes and then drop the temp. to 350° F and bake until a hollow sound can be heard when bread is tapped (20-25 min.).
note: It will make a nice crust to sneak up on it and throw a 1/4 C of water on the bottom of the hot oven at the 4th and 8th minutes of the first ten.
5. Let cool completely on rack before cutting.

This bread is really good! I know, I had some toast for breakfast this morning.
If you attempt this recipe and it is at all unclear (as I think it might be), just leave a comment and I’ll ask Mr. Baker to clarify.
Happy Baking!

Very Important Question

Please, dear readers, take the time to answer this:
Can you see my right sidebar?

I can only see it when I use Firefox.
It disappears when I use Explorer.

Is anyone else having this issue?

You should see a number of things over there, mostly badges.

*Please tell me what browser you are using when answering!

Thanks so much for your help!

Update:
Mystery solved. Apparently the poll I added to my left sidebar caused my right sidebar to drop down (but only when using IE). I don’t pretend to know why but I am annoyed. Since I cannot deal with the dropped right sidebar, I’ve deleted the poll… It was kind of ugly anyway. Maybe I can find a more sidebar friendly/attractive one elsewhere. Suggestions?

Oh and thanks again for all your help!
~Carrie~

P.S.  Nice to *see* you Jay!  Mwah!

Another Wonderful Give-Away

Gosh !  Food-bloggers sure are generous!!! 
Here we have another fab-u-lous give-away!!!  Jerry over at Cooking By The Seat of My Pants is giving away an iPod Touch!  Can you believe it?!?
He’s also givng away $20 and $10 amazon gift certificates.  So generous!

All you have to do to enter this contest is post about it by April 11th and leave Jerry a comment leading back to your post.  You better hurry!  Time is almost up!

*image of iPod touch from Jerry’s site.

Get Your Very Own CKC Badge!

*** Shameless Self Promotion ***

Lately, with all the badges floating around the blogging universe and all the badges I have in my own sidebar (I prefer them visually to plain links), I’ve been thinking:
“Hey, why don’t I have a badge?”
Then it occurred to me that I do have a badge (made by mom), I just haven’t shared it yet!

Wouldn’t you just love one of these in your sidebar (or where ever)?

Here’s the code:

<a href=”http://bakersbakery.wordpress.com”><img src=”http://tinyurl.com/3m6lmm”></a>

Just copy and paste into a text box widget and *presto*, your very own (linked)
Carrie’s Kitchen Creations badge! What fun!

If the code does not work for you, get back at me and I’ll see what I can do to help you out! I tested it, so it should be all set!