New (to Me) Blogger on the Block #33

by Cate on July 28, 2006

For this week’s nod for New (to Me) Blogger on the Block, I’d like to introduce you to The Perfect Pantry. Lydia is a food writer hailing from Rhode Island. In each post, she takes a pantry item, gives an intro and then shares delicious memories and recipes. Quite a unique slant on things, she’s even let loose some recent confessions on Miracle Whip love. Check it out when you get a chance.

Next up … tonight’s Rediscovering My Library segment. Tonight I turned to a small cookbook I bought from Costco a few months ago, Borden Eagle Brand 1-2-3 Dessert cookbook. I went with White Chocolate Squares, for its simplicity and the fact that I had everything in my pantry (always a plus!). I burned the first batch (blasted e-mail!) — so much for simplicity! I know I’m easily the most critical when it comes to finished products, but these didn’t do anything for me. They’re fine, don’t get me wrong; just not going to make a repeat performance in the Sweetnicks kitchen. Oh well, they can’t all be winners.

Until tomorrow …

A year ago today … a cold front and cinnamon chips.

P.S. The first person to tell me (in the comments section) what their top two go-to appetizers are when entertaining company gets the current issue of Rachael Ray’s magazine. I ended up buying it at the bookstore this past weekend, only to come home and find it sitting in my mailbox; guess the subscription finally kicked in. Ooops.

White Chocolate Squares
Servings: Makes 2 dozen squares
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes

2 cups (12 ounces) white chocolate chips, divided
1/4 cup (1/2 stick) butter or margarine
2 cups all-purpose flour
1/2 teaspoon baking powder
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Confectioners’ sugar

Preheat oven to 350F. In large saucepan, over low heat, melt 1 cup white chips and butter. Stir in flour and baking powder until blended. Stir in EAGLE BRAND, egg and vanilla. Stir in pecans and remaining white chips. Spoon mixture into greased 13X9-inch baking pan. Bake 20 to 25 minutes. Cool. Sprinkle with confectioners’ sugar; cut into squares. Store covered at room temperature.

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{ 11 comments… read them below or add one }

Jennifer July 28, 2006 at 2:42 am

My top 2 go-to appetizers are: goat cheese drizzled with olive oil and sprinkled with herbs, served with crackers AND manchego cheese, quince jelly, and crostini. Mostly assembly; it’s too hot to cook more than dinner :)

Reply

Cate July 28, 2006 at 2:45 am

Mmmm, the goat cheese appetizer sounds divine! I just may have to use that this weekend. ;) Drop me a line with your addy, and the magazine is yours.

To others … keep them coming. I also have the current issue of Gourmet magazine up for grabs for the next commenter with appetizer recipes. ;)

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Jenn in CT July 28, 2006 at 2:45 am

Hey Cate –

Long time lurker jumping in!

My favorite go to apps are both on Epicurious. Creamy Shrimp Crostini is a great recipe that can be made hot in the colder months but can also be served cold. It’s a mixture of cooked shrimp, dill, cream cheese, lemon zest etc. and is always well received.

The other is Walnut, Gorgonzola and Arugula Crostini. It’s really easy and delicious. I often do up a platter of both together. They are great as snacks with a nice bottle of Sauvignon Blanc.

Give em a try!

~Jenn from CT

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Anonymous July 28, 2006 at 2:49 am

My favorites are Creamy Shrimp Crostini and Walnut, Arugula & Gorgonzola Crostini, both from Epicurious. Both are easy and delicious and the Shrimp can be served hot or cold which makes it really versatile.

Reply

Cate July 28, 2006 at 2:50 am

Crostini is a great way to keep the kitchen cool in the h-o-t of the Summer months. The Gourmet is all yours – just drop me a line with your address. Thanks for playing. :)

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Catherine July 28, 2006 at 4:12 am

Hi CAte,

I recently discovered The Perfect Pantry too! Love it!

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wheresmymind July 28, 2006 at 1:26 pm

Is there anything sweet condensed milk can’t make taste good??

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doodles July 28, 2006 at 3:11 pm

a fav here is monchego cheese and prosciutto drizzled with olive oil and some really good olives

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t July 28, 2006 at 5:11 pm

hey,
this is the most random comment ever, but i tried a new restaurant in nyc last night that was amazing– and i thought you (and nicholas, too) might like it. it’s called snack, it’s at 105 thompson (between prince and spring), and is very veggie-happy greek food– everything on the menu was under $15.
-t

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Cate July 28, 2006 at 11:10 pm

Catherine – I agree.

Wheresmymind – The Husband and Nicholas love eating the dregs from the can when I’m done with it. THEY have the metabolism to be able to do such things. Men. ;)

Doodles – mmmm, that sounds delicious!

T – thanks for the heads up. Sounds like it would be right up our alley. Next time we’re in the city, we’ll definitely check it out.

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Lydia August 2, 2006 at 4:56 pm

Cate, many thanks for the mention!

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