It’s Memorial Day – Weekend and I must first salute my uncle and grandfather 🙂 I thank them for their service XOXO
Well, speaking of being thankful, at work, ‘the men’ decided to pull out some grills at the employee entrance to show off their BBQ skills – what a joy! For the rest of us, we followed through with bringing sides and/or desserts. What did I bring? Chocolate Chip Cookies 🙂
I must admit I am very disappointed at myself for not creating something theme related. It was a long day, but am glad I was still able to contribute. It was a wonderful time, bonding over food.
Well blog friends, I hate to cut this short, but I must run. Need to get to work and can’t chat long. I’ll post this whenever I can. Have a wonderful – wonderful weekend and be safe. 🍪
It’s 3am and I’m FINALLY HOME <sigh> Felt bad for not leaving a cookie recipe so here you go…
CHOCOLATE CHIP COOKIES
1 cp (2 sticks) soft butter
3/4 cp packed brown sugar
3/4 cp granulated sugar
1 tsp baking soda
1 tsp hot water
1 1/4 all-purpose flour
1 cup of oat flour
1 tsp salt
1 – 1/2 cp chocolate chips
1 tsp vanilla extract
- Preheat oven to 375 degrees
- Mix first four ingredients
- Mix the following two items then add to cream mixture
- Stir in the remaining ingredients
- Scoop out little balls with spoon and place on cookie/baking sheet
- Place in fridge for 15 minuets
- Place cookie sheet in oven for about 10 minuets. (Pull out a couple minuets sooner depending on color or texture preference)
On March 1, 1892 the special version of the pastry fork was patented by Ms. Anna M. Mangin. Designed to cut together butter and flour to create pie crusts and cookies, the pastry fork was a tool to use without involving your hands to physically manipulate the ingredients. The utensil could also be used to beat eggs and mash other food items.
Looks like an open slotted spatula huh? It was be made of iron, steel, wood or any other suitable material. The pastry fork allowed the ingredients to mix and pass through freely and was also designed to thoroughly cut and pulverize the dry pastry.
Luckily with the Emancipation Proclamation in 1863, African-Americans could finally receive patents on their inventions. So many never gained recognition for their achievements prior. Some never wanted to be identified, believing their nationality or sex would hinder the rise and success of their inventions.
Well, I am proud of my ancestors and their inventions, patented or not, named or unnamed. There are so many tools we use today because of them and I am forever baking-liciously thankful 🙂
OMG anyone who knows me knows to never eat my biscuits. <sigh> YES, meaning they are that horrible. I just can’t get it. I suck at it AND I TRY SO HARD (pathetic sad face). Oh as I lay on the floor in a big X surrounded by a variety of flours, I think to myself…why me? Well, a few biscuits turned cookies or whatever they may be is not going to stop me from figuring it out (confident smile, yet still secretly crying on the inside).
Circling through a few readings, I decided to write about one of my many loves…biscuits!
(photo credit: blog.sanuraweathers.com)
Noticed I said cookies. Now in some regions outside of the US and Canada, crisp biscuits are considered cookies. So like I said, unfortunately I’m skilled at constructing a tray of ‘cookies’ LOL Now, there are many types of biscuits. There are angel biscuits (these contain yeast), drop biscuits, rolled biscuits, short cakes, cookies and scones…of which I don’t believe in.
(photo credit: Ken’s Ice Cream Parlor)
African-American Augustus Jackson, known as, “The Father of Ice cream” did not invent ice cream, but enhanced methods of manufacturing ice cream around 1832.
Born April 16, 1808, African-American Augustus Jackson started working as a servant in the White House at the age of 12. He worked his way up the ranks to soon become one of the top chefs. After moving back to Philadelphia, the former White House Chef became a candy confectioner and started a prosperous catering business. Along with making candy, Augustus also created multiple flavors of ice cream distributing them to other venders/parlors throughout the city, but unfortunately never patented any of his work. However, Pittsburgh resident, Alfred Cralle did have his invention patented in 1897, which happened to be the ice cream mold. What’s my connection of interest? I too am a native of Pennsylvania 🙂
For Black History Month I wasn’t sure what I should do. After going back and forth with different ideas I finally decided for the third time lol to create a short list of popular desserts hosted by Blacks/African-Americans. Today I shall start off with pie.
Food has always been utilized for celebrations or simply an opportunity to gather with loved ones. Soul Food, the term originating from the 60’s, known as the African-American Southern Cuisine has been an important staple of our culture. Combining ingredients, recipes and experiences passed down from our African elders, Native Americans and even Europeans is what makes it interesting and dear to our hearts.
With recipes dating back to Medieval Europe, the Sweet Potato Pie is a traditional open face pie usually prepared by boiling the potatoes until soft and skinning them for mashing. The pie filing is usually a combination of the mashed potatoes, sugar, milk and eggs, however varied regions include spices, flavoring or additions such as vanilla and cinnamon.
Today Blacks/African-Americans are mainly familiar with sweet potato pies. It’s the staple of most African-American homes. However, Africans were more familiar with yams since yams were native to Africa. Around the 16th century, Europeans brought over the practice of preparing pumpkin pies as a main dessert to West Africans as well as sweet potatoes. However, during the times of slavery, Africans abandoned the use of pumpkin and leaned towards the use of yams and of course eventually transitioned into sweet potatoes.
(photo credit: metrocuisine.net)