Carrie @ poet in the pantry

Author's details

Name: Carrie Vibert
Date registered: 17 January, 2011
URL: http://poetinthepantry.com

Biography

Carrie is a home baker and amateur photographer who dabbles in writing and poetry. Read more about Carrie @ poet in the pantry's Google Profile

Latest posts

  1. #ad @KettleChips Spicy Thai Potato and Chocolate Chips Cookies #TheRealKettleChips — 18 June, 2013
  2. Food Blogger Prop Swap — 17 June, 2013
  3. Let It Grow, Let It Grow, Let It Grow — 10 June, 2013
  4. #BundtaMonth: Lemon Raspberry Swirl Bundt Cake — 7 June, 2013
  5. #fromleft2write: Those We Love Most by Lee Woodruff — 5 June, 2013

Most commented posts

  1. King Arthur Flour Helps You Go Sour…dough–Sponsored by @KingArthurFlour — 88 comments
  2. Coconut Oil, Potatoes, and My First Giveaway! — 58 comments
  3. #BrunchWeek: Margarita for Mama (& Lots of #Giveaways!) #ad — 42 comments
  4. #BrunchWeek: Brioche (& The #Giveaways Continue!) #ad — 41 comments
  5. #FirstOnTheFirst: Croquembouche–A Tower of Cream Puffs and Caramel — 33 comments

Author's posts listings

Jun 18 2013

#ad @KettleChips Spicy Thai Potato and Chocolate Chips Cookies #TheRealKettleChips

While we’re smack-dab in the middle of the debate on whether or not GMO products should be labeled, along comes Kettle Brand Potato Chips, proudly claiming title to the first potato chip to be verified by the Non-GMO Project. Doesn’t that make you feel all warm and fuzzy inside?

Spicy Thai Potato and Chocolate Chips Cookies

While Kettle Brand has been working with the Non-GMO Project since 2009 to get their products verified, they have been committed from the start to utilize only real ingredients. Since they were founded in 1978, they have used natural, non-GMO ingredients in all of their products.

Spicy Thai Potato and Chocolate Chips Cookies

It’s not just about the quality ingredients though–you can’t forget about the flavor. Kettle Brand has 24 delicious flavors to choose from. My favorites? Sea Salt, Buffalo Bleu, Fully Loaded Baked Potato, and Spicy Thai, which I decided to feature in a recipe. So many wonderful flavors–so little time to try them all!

Spicy Thai Potato and Chocolate Chips Cookies

From the first time I bit into a Spicy Thai potato chip, I knew its destiny lay in a cookie. Not just any cookie though–one accentuating the Thai flavors while remaining in a familiar form. Spicy Thai Potato and Chocolate Chips Cookies came from this vision. With a hint of lime and unsweetened dessicated coconut, these are no ordinary chocolate chip cookies. The Spicy Thai potato chips bring these over the top–don’t tell anyone what’s in them and they’ll tell you they’re a delicious cookie they just can’t get enough of. Nobody will believe you when you reveal the finishing touch. Then they’ll have another.

Spicy Thai Potato and Chocolate Chips Cookies

The flavor is strongest the first day you make them, but they taste great even a few days later. It becomes a full sensory experience, with the aroma from the spices intoxicating you as you bite down, chewy and crispy at the same time. Then the chocolate melts on your tongue, with a hint of spice. If it could sing, it would–your taste buds certainly will. Subtle, but that’s part of its charm. You certainly don’t want to be knocked over by your dessert. Blissful.

Spicy Thai Potato and Chocolate Chips Cookies
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Cookie
Serves: 60

Ingredients
  • 1 cup (2 sticks or 16 Tablespoons) unsalted butter, softened and cut up
  • ¾ cup organic granulated sugar
  • ¾ cup light brown sugar, lightly packed
  • 2 large eggs, room temperature
  • 1 teaspoon bottled key lime juice
  • ½ teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon Himalayan pink salt
  • 2 teaspoons baking soda
  • 1 cup dessicated unsweetened coconut
  • 1 12-ounce package semi-sweet chocolate chips
  • 2 cups Kettle Brand Spicy Thai Potato Chips, lightly packed

Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 2-3 minutes to be sure it’s softened enough.
  3. Add the sugars and beat on medium to medium-low speed for 3-4 minutes, or until light and fluffy.
  4. Beat in the eggs 1 at a time, scraping the sides in between as needed.
  5. Add the lime juice and vanilla, mixing until incorporated.
  6. Add the flour, salt, and baking soda, mixing until well incorporated.
  7. Mix in the coconut, chocolate chips, and potato chips, being careful to not crush the potato chips too much. You still want chunks of them.
  8. Portion out with a cookie scoop and bake for 8-10 minutes, or until edges are lightly browned.
  9. Remove from oven and let sit on baking sheet for 2 minutes before removing to wire racks to cool completely.

Do you look for products that are labeled non-GMO?

Disclosure: This is a sponsored conversation written by me on behalf of Kettle Brand. The opinions and text are all mine.

Jun 17 2013

Food Blogger Prop Swap

Food bloggers have a lot of pressure on them to make fantastic photos. While magazines have a whole staff of experts to bring you those delectable, gorgeous recipes you drool over, we’re one-man shows, forced to become as close to experts as possible in recipe development, recipe testing, recipe writing, storytelling, and photography in order to gain enough exposure to have anyone read about the recipes we make. It’s a little more work than you count on at first when all you want to do is share your love for baking, but it also teaches us to branch out more and become better at everything we do. It’s a good kind of pressure.

food blogger prop swap

Perfectly composed photos generally are not of the food item alone. Browse through Pinterest, Foodgawker, or your favorite culinary magazine and you’ll see all sorts of extras–props–that help make the photos pop. Whether they are fancy plates, colorful napkins, or funky silverware, they help bring the photo together into something more than a snapshot. Each piece is carefully selected to accentuate the food best. And each blogger probably has a prop cabinet just full of the items used to achieve these results.

What do you do with the props you’ve grown tired of? The ones who have given their all and you just don’t think they have anything left to give you? That’s where the Food Blogger Prop Swap comes in.

food blogger prop swap

The Food Blogger Prop Swap is the brain child of Alyssa of www.EverydayMaven.com and Faith of www.AnEdibleMosaic.com. Each of us was given the name and address of another blogger to send a medium flat rate Priority Mail box full of props to. In return, we would receive one from another blogger. What a great way to change things up!

food blogger prop swap

When it came time to ship out my box, I had a hard time parting with the props I had. It was my intention to recycle them from the start, but I just couldn’t do it–I couldn’t send them on their merry way. Instead, I went on a bit of a shopping spree at HomeGoods. HomeGoods is a food blogger’s paradise; a place where you can buy plates and linens individually, suiting our needs perfectly. I packed up my box of goodies and mailed it to Anne of From My Sweet Heart. I was a little nervous selecting items for someone else–what if she hated them?–but Anne not only loved every item I selected for her, but she also sent me an early thank you to be sure I knew just how much she liked them! I’m sure they’ll get great use in her house!

food blogger prop swap

When I arrived home a few days later and saw that my Food Blogger Prop Swap box was from Shea of Dixie Chik Cooks, my heart raced. I love her blog! How exciting to be on the receiving end of her re-gifted props! She sent me some lovely linens, a cocktail shaker (oh, yeah!), a bowl with a rooster on it, and a fork and knife (which I badly need some flatware!). Some American flag toothpicks topped it all off. LOVE it! Can’t wait to get to work with all these new goodies!

In the end, I would gladly participate in a Food Blogger Prop Swap again. It gave us a chance to reach out to bloggers we may not have heard of before and make an impact on their lives, even if in a very small way. Plus it’s just plain fun getting a box of goodies even though it’s not your birthday or Christmas!

food blogger prop swap

Interested in reading about the other participants in the Food Blogger Prop Swap? Check out their blogs here:

Jun 10 2013

Let It Grow, Let It Grow, Let It Grow

I’m a little late this year in getting to my garden. Blame it on a colder spring (though really, the last few years were warmer than usual). Blame it on the rain, which has been over-abundant and wreaking havoc on outdoor activities. Or even my sinus infection, which is only just now winding down, nearly 2 weeks after it began. Regardless of the cause, my usual desire to make things grow was cut short and I had made very little progress, other than potting a tomato plant and a few herbs.

chives poetinthepantry.com

Since my husband will be away this week on yet another business trip, I insisted he help me get this garden growing. We were running out of time and I needed it done, if only to stop feeling guilty about the bareroot grapes growing out of their bags without a home to call their own. Equipped with our new-to-us more reliable (and larger storage capacity!) mode of transportation, I headed up to Home Depot to get some bags of dirt. And a few more supplies for the garden.

chocolate mint poetinthepantry.com

When we lived on the other side of town, I had a favorite nursery maybe 5 miles away. At some point, it disappeared, leaving no trace. Not far from it was, luckily, my 2nd favorite place, so we began frequenting them instead. Walking amongst the rows of herbs and vegetables in the greenhouses is a mood enhancer. I missed it this year. For some reason, though, I just haven’t made it out that way. And it was getting too late in the season to wait any longer.

blueberries poetinthepantry.com

My husband brought home a big fiberglass storage box many years ago when his employer was throwing it out. We have dealt with storing it, keeping it from getting tossed by our former landlord, and then moving it to our new house last year. I always intended to turn it into a sort of raised bed garden, but it was another one of those things I never got around to. Too large to take up precious real estate at our rental, it had to wait until we had our own land on which to place it. Finally, we had that opportunity this year.

instant raised bed garden poetinthepantry.com

It seemed far larger in theory than when we actually filled it with dirt–12 cubic feet of it, to be exact, though I could have used 1-2 more, probably. I had visions of many more varieties of fruits and vegetables than I could actually fit. Still, it’ll be a nice home to the two varieties of sweet peppers we’ve planted, as well as small watermelons, kale, mesclun mix, sugar snap peas, carrots, and Glass Gem corn, a native seed I obtained earlier this year and cannot wait to see it grow!

border garden poetinthepantry.com

We added a quick border bed next to the patio that will need some finishing after my husband returns. In the meantime, our Niagara and Concord grapes have found a home there, as well as some new strawberries I couldn’t resist. The blueberry bushes we’ve been growing in containers for 2 years will eventually get transplanted nearby in our little fruit garden. From what I understand, we shouldn’t encourage the grapes to go to fruit this year–they need to focus on root growth first–but I can’t wait until we have our own grapes. This is a whole new adventure!

sage poetinthepantry.com

From the old container garden, we still have our chives, sage (going on 3 years in the pot!), smaller everbearing strawberries, the lemon tree my mom gave me that hates me (it keeps getting infested with various pests and now it’s only growing on one side), and a small portion of thyme I was able to save from last year. I expect it will spread and grow quite nicely, now that it’s not crowded out of the pot. In the meantime, I have to buy it from the store. There isn’t enough to spare.

strawberries poetinthepantry.com

As always, we have two varieties of mint: regular ole’ sweet mint and chocolate mint. There are rosemary, cinnamon basil, and cilantro. I could use some more herbs, but I’ll focus on them when the other plants are settled. We have Beefsteak tomatoes and some smaller patio ones. I also need a few more tomato plants–that’s woefully too few for a family of four! I’d like a pot of pickling cukes and I think we can be pretty happy with that. It’s not a crazy huge endeavor, but that’s fine with me. A little at a time as I start to learn the ropes in transitioning from strictly container gardening.

thyme poetinthepantry.com

Are you gardening this year? Which plants are you growing? If you don’t garden, which plants would you love to have?

Jun 07 2013

#BundtaMonth: Lemon Raspberry Swirl Bundt Cake

Changes of season are a mixed blessing for me. While I love seeing how the world is constantly evolving, working its way through the growth cycle, it tends to bring a very negative side effect to me: sinusitis.

lemon raspberry swirl bundt cake

Any time the weather rapidly alters, a sinus infection sets in. This has been my norm since I became an adult and while it helps that I can fairly easily recognize the pattern–and therefore also have a pretty good idea of what’s in store for me–it still is a pretty lousy way to welcome Summer.

lemon raspberry swirl bundt cake

It started with laryngitis and intense fatigue last week. In fact, this was out of the ordinary, so I wrote the whole thing off as viral and gave myself a couple of days to sleep as much as I could, hoping that and Emergen-C would halt this illness in its tracks. Instead, it, like the weather, changed course, heading for my sinuses next. What’s happened since has been one yucky, miserable mess.

Even though I often endure sinus infections, I only seek treatment maybe 1/3 of the time. I am not a fan of antibiotics and tend to reserve them for when they’re absolutely necessary–which isn’t a bad idea at all. This time, sadly, I couldn’t tough it out. I dragged my sorry butt to the urgent care clinic near work and put myself through the paces. An hour later, I was writhing in pain from the first 2 doses of a Z-pack. I forgot that I needed to eat something with substance when taking antibiotics–a mistake I will not soon forget.

lemon raspberry swirl bundt cake

This cake got me through that pain. This cake saved me. For with its moist and meaty crumb (meaty?), it fortified me, soaking up the acid eating away at my stomach and letting me get on with my day. It tasted great, too–the best kind of cure! Rich and lemony, with just the right touch of raspberry to balance it out. Not overly sour–just right. My sweet, soothing relief.

lemon raspberry swirl bundt cake

Of course, feel free to eat this any time. No need to save it for when you’re at your worst. But if you do, you’ll know that at least this sunshiney surprise will brighten your day. Something to look forward to when all you want to do is curl up into a ball on the floor and disappear.

5.0 from 1 reviews

Lemon Raspberry Swirl Bundt Cake
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 12

Ingredients
Cake
  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 1 ½ teaspoons Himalayan pink salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup buttermilk
  • ½ cup lemon juice (freshly squeezed from 2-3 lemons)
  • Zest of 2 lemons
  • 1 cup (16 Tablespoons) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • ¼ teaspoon pure lemon extract
  • ½ cup + 2 Tablespoons raspberry preserves
Glaze
  • 4 ounces organic cream cheese, softened
  • 2 Tablespoons unsalted butter, softened
  • Zest of 1 lemon
  • ⅔ cup confectioners’ sugar
  • 2 Tablespoons raspberry preserves
  • 2 Tablespoons lemon juice (freshly squeezed)
  • 1 to 2 Tablespoons whole milk

Instructions
Cake
  1. Preheat oven to 350 degrees Fahrenheit. Prepare you Bundt pan with a thorough coating of baking spray or grease with butter and sprinkle a Tablespoon or two of additional flour, turning the pan to coat evenly and dumping out the extra. Set aside.
  2. In a large mixing bowl, whisk together the flours, salt, baking powder, and baking soda. Set aside.
  3. In a large measuring cup, measure out the buttermilk and add to it the lemon juice and zest. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 2-3 minutes, then cream in the sugar, beating until light and fluffy, maybe 4 minutes or so.
  5. Beat in the eggs one at a time, scraping the sides of the bowl between each addition.
  6. Add the lemon extract.
  7. With the mixer on low, alternate adding the dry ingredients and the buttermilk, starting and ending with the buttermilk.
  8. Spread half the batter in prepared pan.
  9. Glop the preserves over the batter in the pan, and then spread the remaining batter over that.
  10. Bake on the middle rack for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  11. Remove to a wire rack to cool for 15 minutes, then place the wire rack on the top of the pan and invert, releasing the cake onto the rack to finish cooling before serving.
Glaze
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and lemon zest.
  2. Add the confectioners’ sugar, preserves, and lemon juice.
  3. Thin to the consistency you desire by beating in 1-2 Tablespoons of whole mlik, adding 1 Tablespoon at a time so you don’t accidentally thin it out too much.
  4. Spread or drizzle over the top of your cooled cake (depending on the consistency).

Notes
I still seem to be a bit inept at making a pretty drizzle, always making it too thick or too thin. I guess what I’m trying to say is that if you don’t get your consistency just right for the glaze, it’s not the end of the world.

checking the cake's doneness

photo by Brian Vibert

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a swirly bundt
  • Post it before June 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

And now for our #BundtaMonth participants and their swirly, twirly bundt cakes!

Even more bundt fun! Follow Bundt-a-Month on Facebook, where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and to choose from hundreds of Bundt cake recipes.

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