Watermelon Slicer - A Favorite Foodie Gadget

How many times have we struggled to cut a watermelon?

It's size makes it clumsy and awkward to cut.

Have you seen one of these? 

Now, believe it or not, I really don't run out and buy the 

latest cooking gadget.  I actually tend to be a traditionalist

and have very few gadgets.  But this got my attention.  

I love using my similar, and much smaller, apple slicer for apples, 

so why not one for watermelons?

It says it slices up to a 25 lb. melon, including other

melons and pineapple.  I was expecting this slicer to be large.

It's size made me laugh when I took it out of the box.

It's HUGE and it works like a charm!

 It's blades are made of stainless steel and it's plastic hand grips make it comfortable
 to press down.  I was VERY pleased to see it includes a much-needed safety cap

for when not in use.  It would be scary to store it without it.

As you can see, its recommended to cut off each side first.  This enables

the melon to sit on the board without rocking on its end and ensures

a safe and even cut.  The blades are sharp, but it does take a little bit of

muscle.  I lightly pound the grips to get it through the largest part.

And, what do you think about that middle piece?

I call that a "Chef's Snack" and I might even fight for that piece 

from the heart of the watermelon.

I am left with 12 uniform slices after mere seconds.

Just think how quickly one can cut-up watermelons for a crowd?

I found my melon slicer on Amazon.com here.

Now I just need to find a place to store it... 

I will be sharing this post on

 

Thank you for visiting!!

Fondly,

~Karen 

Ina's Got a Blog!

Source: Barefoot Contessa website

I have been a fan of Ina Garten for years!

You all may know Ina as Barefoot Contessa.

I have been cooking my way through her cookbooks for years 
and my cookbooks show it!  They are well-seasoned and well-loved!

I like to write the date the first time I make the recipe, along with

a critique.  (This potato-fennel gratin is to die for!) I like to also 
write the names of the guests I served it to - to avoid ever serving 
the same dish to them twice!  Do any of you do that?

I will even add my own personal touches like this picture on 
the left of my niece on her 7th birthday which 
I taped onto that cake's recipe page!

This one happened to get just a little too close (oops!) to the

stove!  I recall stamping out the singe and kept on cooking! 

I later taped over the singe to preserve the cover.  All better! 

I have been slowly making my way though each and every one 

of her cookbooks and, by the end of the year, I have had a 

goal to finish making everything in her first book.  

I've said I'm going to do it for a very long time so I finally set a goal

this year (one of my New Year's Resolutions actually) 

to accomplish it.  As I speak type,I am down to 4 or 5 savory 

dishes but a number of desserts and breakfast recipes are yet 
to be made!  Won't those be yummy?  

I was recently on her website and noticed that Ina now has

Ina's Blog. Yes, she's joined us all in blogland!  She 

currently has three posts so we all can get in early

and not miss a thing! She tells us what she's been doing and 

includes links to favorite recipes and resources 

to some of her favorite things.  I also saw on her website that 

she has another book coming out this Fall named 

"Barefoot Contessa Foolproof".  I did not know that.  How cool is that?  
I'm thinking I may need to accomplish my goal before this new one 
comes out! I had better get busy cooking...


Join me this week for the following linky parties:






Thank you for visiting me!


Fondly,
~ Karen

Butterscotch Brownies with Brown Sugar Butter Icing and a Favorite Cookbook

I am so excited to share with you this terrific cookbook. 

One of my all-time favorites.

Jacket photographs by Laurie  Smith and designed by Toni Tajima

Pastry Queen Parties

Entertaining Friends and Family, Texas Style

by Rebecca Rather and Alison Oresman

Rebecca is the chef-owner of the renowned Rather Sweet Bakery and Cafe

in the Texas Hill Country town of Fredericksburg.  Although her

bakery and cafe is no longer open, the link will still give you

a glimpse of the talent she is.

This cookbook has more than 100 recipes and includes menus for

homecoming picnics, hacienda dining, a ranch-style supper, 

summer beach bonanza, and even a big city cocktail party.

What I also like about this cookbook is that there is a "Do It Early" 

portion to every recipe.  I'm all for doing it ahead.

With our busy schedules, aren't we all?

Jacket photographs by Laurie  Smith  and designed by Toni Tajima

Just look at the back cover!  A Rustic Bread Salad (Yep - made that!) in a

huge galvanized pail.  Now that will feed a party!   The pictured

Watermelon Salads with Tequila-Lime Dressing 

served in small watermelons is a favorite also.

I will say the recipe I make the most is the 

Butterscotch Brownies with Brown Sugar Butter Icing

It starts with mixing butter and brown sugar; then adding eggs and vanilla.

A dry mixture is added

then spread into a half-sheet pan, and baked.

Just out of the oven! 

After a complete cool down, it is spread with a deliciously

sweet Brown Sugar Butter Icing.  Be sure to spread the warm

icing quickly before it begins cooling down, making

the icing harder to smooth out.

As you can see, my does it make a lot!

And it keeps three days if uncut.

I'll keep a few at home and take the rest to share at work.

Yum!

Recipe:

Butterscotch Brownies with Brown Sugar Butter Icing
Courtesy of Rebecca Rather and Alison Oresman in Pastry Queen Parties
Makes about 2 1/2 dozen 2 by 3-inch bars.
Brownies:
1 cup (2 sticks) unsalted butter, at room temperature
3 cups firmly packed golden brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups chopped pecans, toasted
Icing:
1 cup (2 sticks) unsalted butter
2 cups firmly packed golden brown sugar
4 cups powdered sugar
1/3 cup half-and-half
1 tablespoon vanilla extract
To Make the Brownies:  Preheat the oven to 350 degrees.  Line a half-sheet (13 by 18-inch) pan with aluminum foil and grease with butter or cooking spray.  Using an electric mixer fitted with the paddle attachment, beat the 1 cup butter and the 3 cups brown sugar on medium-high speed until fluffy, about 2 minutes.  Add the eggs and 1 tablespoon vanilla and continue beating for another minute.  In a bowl, stir together the flour, baking powder and salt.  Beat the flour mixture into the butter mixture on low speed until incorporated.  Stir in the pecans.  Pour into the prepared pan, smoothing the top.  Bake until the bars are set and slightly puffed, 25 to 30 minutes.  Cool completely before icing.
To Make the Icing:  In a saucepan set over medium heat, melt the 1 cup butter and 2 cups brown sugar.  Once the mixture is lightly bubbling, decrease the heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.  Using an electric mixer fitted with the paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.  Add the melted butter mixture and beat until combined.  Pour over the cooled brownies and spread evenly.  Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into square.

Do make these and enjoy them as much as I do!

This week, I'll be joining:

Foodie Friday

Thank you for visiting!

Fondly,

~ Karen