Hye Thyme Cafe: September 2011

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Friday, September 30, 2011

Young Frankenstein - The Musical


Photo from Facebook Page


I realize this is not a food-related post, but the national tour of Young Frankenstein – The Musical kicked off in Utica, NY, this week, at the Stanley Center for the Arts, and Utica is the next town over from me, so you can bet I was there!  Whether you’re an old fan of Mel Brooks’ 1974 movie featuring Gene Wilder (Dr. Frankenstein), Peter Boyle (The Monster), Marty Feldman (Igor), Cloris Leachman (Frau Blücher), Teri Garr (Inga), Madeleine Kahn (Elizabeth), Gene Hackman (Blindman), and Kenneth Mars (Inspector Kemp), or you are so young that you have no idea what I’m talking about, definitely plan to see this show when it hits your area.  I’m actually surprised to see that the movie was in 1974 since I was only 8 then but remember it so vividly.

In any event, the musical was fantastic, so I would highly recommend it.  I will say though, that it was racier than I remember the movie version to be, so you might want to leave the kids at home – along with anyone with epilepsy or other seizure disorders – there were some blinding flashes of light that I wouldn’t want to trigger seizures in anyone.  There was a notation in the program, but I didn’t purchase the tickets myself, so I’m not sure if that was made known at the point of purchase.

Although I never pursued it beyond high school, I have to admit to being a big theater geek.  What made this especially impressive to me was that in two different scenes, I was so engrossed in what was going on, I didn’t even notice set changes taking place.  That says something!  I was also impressed because this was only the third showing.  Monday night was a run through, with press, etc., for staging and making any tweaks, then it opened on Tuesday and ran again Wednesday before hitting the road.

Heck, if you’re not a fan of the movie – or Frankenstein – go for the dancing.  That in itself was extremely impressive.  They put together quite the ensemble for this production!  Even the staging and props are top notch.  The only negative to my ears was that I missed the lyrics in a few places because the music seemed to be out of the range of the performers in those segments.  That’s something I never considered about putting a musical together.  It must be difficult if, say, you write a part for an alto but in an ensemble piece, they need to belt out a part in first soprano, etc. because it fits better musically.  Hmmm…

Don’t hold me to this, but I believe they said the tour will include 140 cities, so it should eventually be making its way to somewhere close enough for you to check it out.  Featured in this production are:

A.J. Holmes – Frederick Frankenstein
Rory Donovan – The Monster
Lexie Dorsett – Elizabeth
Elizabeth Pawlowski – Inga
Pat Sibley – Frau Blücher
Christopher Timson – Igor
Britt Hancock – Inspector Kemp / Blindman


Apropos of nothing, this is the ginormous light fixture in the ceiling of the Stanley.  How cool is that??  It's so huge, I couldn't get the whole thing in the shot!  I'm going to assume it's a Meyda-Tiffany since they're local, and it looks rather Tiffany.







Saturday, September 24, 2011

Chicken Pot "Pirals" (sorta kinda)

Chicken Pot "Pirals" : Hye Thyme Cafe

Because I'm used to working with phyllo anyhow, and we have one diner who is not partial to pastry crust, I was thinking about making a "pot pie" with phyllo. There are a bazillion recipes where people press phyllo into muffin cups and bake various items inside, so I could have gone that way, but I decided to try something else. I'll give this one an A on flavor but a C- on execution since my intent was for you to be able to see spirals of all the different layers.

Before I started, I was debating whether I should stack the layers and roll them like a stuffed meatloaf, or roll one layer, set up the next one, roll the first into it, set up a third, roll the first two...  I should have gone with my instinct and rolled them separately! Since everyone enjoyed this so much and deemed it a "keeper," I'll be sure to try it that way next time. If that doesn't work, I'll just wrap it like a strudel after that. I'll still keep the sauce separate though, so the dough can crisp up.

For the filling, I slightly modified my version of a Taste of Home recipe I make from time to time. That's a Chicken Pot Pie with a Hashbrown Crust.  


INGREDIENTS :
1 pkg phyllo
8 T butter, divided
1 T Crisco (optional)
1/4 c flour
2 t Worcestershire
1 t chicken stock base
2 c chicken broth
1 c milk
1 t dry rubbed sage
2 t dry parsley
salt / pepper
2-3 c cooked chicken, diced
1 lg onion, diced
3-4 stalks celery, diced
1 1/2 c carrots - shredded or diced small
1 1/2 c frozen baby peas, thawed



Saute the celery and onion in 4T of the butter until soft, then scoop out of the pot with a spider or slotted spoon onto paper towels. You want to leave as much of the butter in the pot as you can, and you want to blot the celery/onion so it's not so wet that it gums up your dough. 


Whisk the flour into the remaining butter in the pot and let cook for a few minutes to form a roux. Once it starts to get a little color to it, go ahead and whisk in the Worcestershire, then slowly whisk in the broth and milk to incorporate. Add the chicken stock base (or a bouillon cube) and the herbs, then bring up to a boil, whisking often, until it thickens. For some reason, it wasn't thickening for me like it normally does. If that happens, just stir a little water into some corn starch to form a slurry and add a little at a time to the pot until it cooperates. Season with a little salt and pepper, then remove from heat and set aside. Just give it a stir once in a while so it doesn't form a skin on top before you get back to it. You can warm it up again when the roll comes out of the oven.












I never thought about it until I opened the jar, but I have apparently never used rubbed sage before. I've used fresh sage, and I thought I had used jarred, but when I opened this one, I was surprised to see that it was packed all the way to the top. When I went to scoop some out, I realized it was packed in there almost like moss. It had an interesting texture. As for the parsley, that's not pictured above because I hadn't planned on using it. When I went to put the sage in the spice drawer, I noticed the parsley and figured what the heck. Although I couldn't help but channel my inner Simon & Garfunkel and automatically started singing, I did manage to resist the impulse to reach for the rosemary and thyme as well.  :)

As with the celery/onion combo, you want to make sure you peas and carrots aren't carrying a lot of extra moisture, so go ahead and pour those out onto paper towels or a clean dish towel to blot. If you like a little texture, you can use the carrots raw; otherwise, give them a quick blanch in boiling water then run them under cold water to stop the cooking process before blotting.


I was born pre-programmed to clarify my butter when working with phyllo, but since you will be pouring gravy over this, you can skip that step if you want and just melt the other 4T. I always add at little Crisco with the butter to make the dough more crispy.





Preheat oven to 375.

Lay two sheets of phyllo on your work surface, with a long edge facing you, and brush with melted butter.  Sprinkle carrots over the dough, going all the way out to the short edges but leaving a gap along the front and back to help with rolling.  If you're going to continue the way I did, stack two more sheets of phyllo over the carrots, brush with butter, then cover with peas.  Repeat with the celery/onion mixture, then again for the chicken.  

Once I had all of the layers stacked, I rolled from the edge closest to me toward the back. That's when I realized that my carrots were too wet - a bunch of them tore through the dough. No problem! Once I had the whole thing rolled, I put two more sheets of phyllo down, brushed with butter and rolled again.

With a very sharp knife, cut slits in the top.  This serves two purposes: 1) allows steam to escape; 2) now you know where to cut your portions for serving.  :-)

Pop it in the oven until nicely golden. If it starts to brown too quickly, you can drop the temp down to 325, or cover it with foil. Oh, you might notice in my pic that I baked it on foil. That didn't turn out to be necessary. I did that so I could flip the ends up in case the filling wanted to spill out, but that wasn't an issue at all.

Once it starts to get a nice brown on it, go ahead and bring your sauce back up to temp. When the roll comes out of the oven, let it sit for a minute or two, then follow through with the slices you made on the top. Plate and spoon sauce over the top.



Chicken Pot "Pirals" : Hye Thyme Cafe
 








Chicken Pot "Pirals" : Hye Thyme Cafe


Aside from being something different visually, it's also probably somewhat healthier than a traditional pot pie since you end up using less sauce. Had I made a regular pot pie, or even the hashbrown version, I would have automatically incorporated all of the sauce. With this, there was enough left that I am storing it in the freezer for another occasion.


Thursday, September 22, 2011

Ants on a Log Salad

Ants on a Log Salad : Hye Thyme Cafe


I was eating celery stuffed with peanut butter one night while going through old photos and came across one from my college days that included the Ritz-Carlton in Boston, which for some reason came to mind as the Waldorf Astoria. Maybe that was my subconscious speaking, because the combination of the celery and the hotel made me think of Waldorf Salad. I like walnuts in Paklava and things like that, but not in a salad; pine nuts - sure, peanuts - definitely, pecans - candied, but walnuts, not for me thanks. Anyhow, that line of thinking is what led to this particular experiment. The Waldorf Salad morphed with Ants on a Log (celery, peanut butter, raisins).

I hate to say it, me being a a die-hard Jif fan, but I think next time I make this, I'll have to use a different brand of peanut butter.  I use Jif for other peanut sauces with no problem, but for this, it took so much to thin it to the right consistency that it lost that punch of peanut flavor. I made this salad last night to serve three. There was definitely enough dressing to serve more, but for additional people, you will want to increase the salad items.

INGREDIENTS :
1 head butter / bibb lettuce
1 crisp apple - diced (skin on)
4-5 stalks celery hearts - diced
1/4 c raisins
1/4 c dry-roasted peanuts - rough chopped (additional for garnish)

DRESSING :
3 T peanut butter
3 T plain yogurt
1 t white balsamic vinegar
pinch of salt
milk as needed

For the dressing, whisk together the peanut butter, yogurt, balsamic, and salt. I was originally thinking the yogurt would thin out the peanut butter enough, but that was not the case, so I added milk, a little at a time, until it got to the right texture. The balsamic was to balance out the sweetness of the peanut butter.

I have noticed that a lot of people cut the ends off their celery. Some use a vegetable peeler to remove the strings, and some use the tops in their dish. I'll throw the tops in soups and that sort of thing, but I don't personally care for them in a salad. I never cut the stalks though. I always bend the ends back (like you would an asparagus spear), and when it snaps, I pull that piece down the entire length to pull the strings off with it. That way, you can de-string it but still retain the ribs. When you use a veggie peeler, the stalks end up flat.


Wash the lettuce, pat the leaves dry, and layer them in salad bowls/plates. Drizzle with just a little of the dressing.




Toss the apple, celery, and peanut pieces in a bowl with the raisins, and pour in just enough dressing to coat.







Spoon the filling over the lettuce and garnish with additional peanuts.

Ants on a Log Salad : Hye Thyme Cafe



Wednesday, September 21, 2011

Spinach and Onion Pilaf

Spinach and Onion Pilaf : Hye Thyme Cafe


Everyone in my family (actually, pretty much everyone I know), loves Pilaf, so it was always one of those things we were never allowed to "mess with." I had a hard enough time getting people to allow me to use my preferred brand of rice (Uncle Ben's). I like that it holds its shape and doesn't get mushy like many other brands (no Uncle B tonight). I was recently asked for spinach as a side item. I have no idea why, but it never occurs to me to cook spinach just for it's own sake. I'll use it in salads, pasta dishes, chicken dishes, spinach pie, quiche, you name it - I just never think to cook it as a side. That cinched it for me. I decided since I was going to be using spinach already anyhow, I was going to throw caution to the wind and mess with the rice.  Mmwwwahaha ...

Whenever I visit a friend in the Boston area, I make a point of trying to get to Jimmy's Steer House in Arlington. They serve a bunch of things I like, starting with their Zucchini Sticks. Then we usually move on to the Chicken Teriyaki and Pilaf with a side salad and Peppercorn Parmesan dressing. I pretty much like it all, from their bread basket to the croutons in their salad. I can count on one hand (with two missing fingers) the number of places where I will order rice, and Jimmy's is one of them.  It was theirs that prompted me to make this version.

Everyone ended up raving over it and looking for more, asking what was in it. They couldn't believe it was just spinach and onion that made that much of a difference.  


INGREDIENTS :
6 T butter
1 sm onion, diced
1 c rice
2 c chicken broth
1 chicken bouillon cube 
1/2 - 3/4 c cooked chopped spinach



Over medium heat, melt the butter and saute the onion until translucent.







Add the rice and stir to coat well with the butter. Let it cook that way for a minute or so, stirring to prevent scorching.






Add the broth and bouillon and bring it up to a boil. Let it continue to boil, stirring frequently (yes, stir the rice), until the bubbles recede to the surface and you start to see holes forming in the rice. Reduce the heat to low, pop a cover on it and continue until tender.

When ready to serve, fluff the rice with a serving fork, squeeze any excess moisture out of the spinach (so you don't turn your rice green), and stir into the rice.

Spinach and Onion Pilaf : Hye Thyme Cafe

If you plan to use fresh spinach (I used frozen), I would suggest you either steam or saute it ahead to wilt it down, then finely dice it. Unless it's St. Patrick's Day, you definitely don't want to cook it with the rice!  


Tuesday, September 20, 2011

Smoky Sweet Glazed Baked Ham

Smoky Sweet Glazed Baked Ham : Hye Thyme Cafe

I think I'm in trouble! Saturday night, it was pointed out to me that there was a ham in the fridge and that I'd be the only one home early enough to get it in the oven if we wanted it for dinner on Sunday. Usually when I bake a ham, it's the standard diamond scoring, push a bunch of cloves in where the diamonds meet, baste with pineapple juice, yada, yada, yada. This time I thought OK, great, this gives me an excuse to set aside all the other stuff I've been doing lately and finally crack open the cookbook I recently won from Susan Russo (a/k/a Food Blogga) over on Pork, Knife & Spoon. I mean seriously, the cookbook is An Obsession with Ham - The Hindquarter. Sooooo, I found a recipe in there for Roasted Fresh Ham with a Maple-Spice Glaze and loosely translated that into my own version.  

The ham turned out great!  The feedback went something like this ...
  • This is one of the best hams I've ever had
  • Make sure you write it down
  • I wrote it down as I was doing it
  • This is awesome
  • This tastes like a holiday
  • Make sure you write it down  
  • I wrote it down as I was doing it
  • I think we have a new holiday dish
  • I almost feel bad eating this in September
  • Make sure you write it down

So what's the problem you ask? Ummmm -- I did laundry Sunday night. Yup, I did it. When I pulled my clothes out of the dryer yesterday morning to get dressed for work, I found a wadded up piece of paper. I thought no way! I specifically remember emptying my pockets and taking out a folded up piece of paper. I went and found that paper, only to realize it was for a different recipe. Sniffle, sniffle, sob! Hopefully I am remembering what I used closely enough to pass muster the next time around.

RUB :
2 t cinnamon
1/2 t allspice
1/2 t ground clove
1 t smoked salt
1 t smoky paprika
2 t light brown sugar


 

GLAZE :
1/2 c apricot preserves
2 t  Cajun Foreplay spice blend






There was plenty of rub for our 11 pound ham, but I did end up making more of the glaze.  I saved what little was left of the preserves to add to the drippings for a sauce. 

Preheat the oven to 300, then pat your ham dry and place it on a rack in a roasting pan. I have never baked a ham cut-side down before, but I have been seeing a lot of that lately and decided to give it a shot. Maybe it depends on the ham, because I didn't really see a benefit, but knock yourself out if you want to do it this way.

Smoky Sweet Glazed Baked Ham : Hye Thyme Cafe
Stir together all of the rub spices and gently massage them all over your ham. Loosely cover the ham with foil and pop it in the oven. It's supposed to bake for 20-25" per pound at 325, but I was baking mine at 300, so I gave it extra time. I chose 300 for a few reasons - first because I was stalling, not knowing who would be home when. Second, I was using apricot preserves rather than the authentic maple syrup called for in the cookbook recipe, so I wanted to make sure the preserves didn't just burn.  

While the ham is in the oven, stir together the preserves and spice blend to give them a chance to fuse. You have two options here as well. If your preserves are particularly chunky, you can either run the mix through your food processor, or you can use it as is, then spoon off any residual chunks when the ham comes out and add them to the pan if you're going to deglaze the drippings to make a sauce. I chose option 2.


Smoky Sweet Glazed Baked Ham : Hye Thyme Cafe
When there is about a half hour left on the clock, pull the ham out, remove the foil, slather it with the preserve mixture and return it to the oven - uncovered.  

When it comes out, let it rest for about 15 minutes before carving.





Smoky Sweet Glazed Baked Ham : Hye Thyme Cafe

Smoky Sweet Glazed Baked Ham : Hye Thyme Cafe



Wednesday, September 14, 2011

Ancho Chili Pretzel Bites with Lime Salt

Ancho Chile Pretzel Bites with Lime Salt : Hye Thyme Cafe

As promised, this will be my last chile pepper post for a while. [OK, knock it off, I see you all doing the wave in celebration!]

I have been seeing a lot of homemade pretzel and bagel posts lately, and never having made either, I thought it was time to give it a shot. I can't for the life of me find the pretzel recipe I used as a jumping off point to post a link here, but in looking to make a Lime Salt, I found a recipe purporting to be one of Michael Chiarello's recipes for citrus salt, so I started there. 


LIME SALT :
3 limes
1/2 c coarse kosher salt

Use a vegetable peeler to remove the zest from the limes, being careful to avoid as much of the white pith as possible (it's bitter).

Bake at 200 for about 2 hours, or until completely dry.  Sadly, it's not so pretty at this point, but that's OK - it's the flavor we're concerned with.

Allow to cool, then run through a spice grinder. Once it has gotten a head start, add the salt and give it another whirl to combine. Set aside. (NOTE: I did this just before making the pretzels, but I'm guessing if you do it a day or two ahead of time, the lime will have more of a chance to infuse itself into the salt.)





PRETZELS :
2 1/2 c flour
1/2 t salt
1 T sugar
1 T granulated ancho chilies, ground
2 1/4 t yeast
1 c warm water

FOR DUNKING :
1/2 c warm water
2 T baking soda
4 T melted butter
1 1/2 t lime juice



Using the hook attachment, add the flour, salt, sugar, and yeast to the bowl of your stand mixer and give it a whirl to combine. On low, slowly add the water, then increase to medium and let it run for about 5". You may need to scrape down the sides after mixing in the water. When the 5" are up, you should have a nice loose ball of dough.



Remove the dough from the bowl, lightly spray the bowl with cooking spray (or brush with oil), then roll the dough around in the bowl to coat it with the oil. Cover the dough and let it rise in a warm spot for about an hour. I put mine in the oven. Be prepared to smile, because when you open the oven and that aroma wafts out, you won't be able to help it.

 










Line a few baking sheets with parchment and preheat the oven to 475.

Section the dough into four parts and roll each into a rope 1/2" to 1" thick, depending on what size you want them to be. Let the dough rest for about 5", then cut into pieces. I cheated ... I whipped out the pizza wheel and cut through all four ropes in one shot.











In a small bowl, stir the 2T baking soda into the 1/2 c warm water to dissolve, then dunk the pretzel bites and set them on the parchment-lined trays to rest again.  Another 10" should be good.

 









Bake for 7-10" until set and starting to get a nice tan. Let them cool for a few minutes, then stir the lime juice into the melted butter, brush the tops and sprinkle with lime salt. Rather than "brushing" them with butter, I actually tossed them in the butter in batches and scooped them out with a spider.


Ancho Chile Pretzel Bites with Lime Salt : Hye Thyme Cafe

Ancho Chile Pretzel Bites with Lime Salt : Hye Thyme Cafe


Hot out of the oven, these things are awesome!! Gotta say though, after they sat for a while, they softened up more than I would have expected. Also, the lime and chile flavors didn't come through as much as I was hoping, so I'll have to play around with this one. I'm thinking I'll probably add lime zest into the dough next time and maybe make a compound lime butter ahead of time from brushing on at the end. I'll also increase the chiles. You didn't notice it at all when eating the first few, then it started to build a little, and it felt strangely like my tongue was asleep. 

Happy snacking!  :)

Tuesday, September 13, 2011

Cookbook Review (and Giveaway) - The Cookiepedia by Stacy Adimando



It pains me to say this (because I'm never ready for it), but the holidays are just around the corner. Now is the time to start your shopping -- unless you're one of those well organized freaks types who do Christmas in July shopping -- I'm lucky if I can manage Black Friday once or twice a decade.

Here's a good place to start if you've got an aspiring baker on your list...or maybe you're just starting out yourself. The Cookiepedia, written by by Stacy Adimando, and photographed by Tara Striano, gives you the rundown on all the basic cookie types, with some "fancies" mixed in.

The book opens with a fun quote by Robert Fulghum (author of All I Really Need to Know I Learned in Kindergarten -- among other titles):
"Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap."
I like that this book is set up in sections by cookie type. It starts off with "The ABCs of Cookie Baking," introducing you to Kitchen Tools, Cookie Speak, and Fun with Decorating, then moves on to Buttery Cookies, Chocolaty Cookies, Fancy Cookies, Fruity Cookies, Spicy Cookies, and Nutty and Seedy Cookies, wrapping up with an Index. Each section features at least seven cookie options.

Another nice detail to this book is that it's in hard cover form and spiral bound, so you can easily flip it open to the recipe you are working on and don't have to worry about it closing on you or having to anchor it with something.

Much like the bulls-eye notes in the margins of all the For Dummies books, Stacy provides tips highlighted by a gold ribbon for many of the recipes. Here you will find information about what chilling or resting the dough will do for a particular cookie, how the dough will respond to being baked on parchment rather than a Silpat, how not to squish your dough when slicing from a log, etc. She even provides a NOTES section by each recipe so you can record your own observations or ideas for how to make it your own.

Although my brain can't process the flavor of a Green Tea cookie, that's one recipe in the Spicy section that I can't wait to try. I have a set of fall cookie cutters with different leaves I haven't had occasion to use yet. Maybe I'll ice some veins onto the leaves. Look how cute they are in the bottom center block ...


... and don't get me started on the Cornmeal Cookies with rosemary on the right. I can't believe I have resisted jumping on those for this long!

When I first got word from Eric over at Quirk Books about reviewing this cookbook, he mentioned that Snickerdoodles were his personal favorite. He was horrified to hear that I had never eaten one before, much less made them, so I promised to mix up a batch of Stacy's recipe. 


Here are hers :



INGREDIENTS :
1 1/3 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
  1. Grease several cookie sheets or line them with parchment paper.  Set aside.  Next sift the flour, cream of tartar, baking soda, and salt into a bowl and set it aside as well.
  2. Cream the butter and both sugars on medium speed for several minutes until they're light and fluffy.  Add the egg and vanilla and mix to combine.
  3. Add the flour mixture in two batches, making sure the first half is incorporated before adding the second.  Stop when the second batch is fully combined.
  4. Stir together cinnamon and sugar in a bowl.  Roll 1-inch balls of dough into the mixture.  Place them on the cookie sheets about 2 inches apart, or slightly more if you think you've had a heavy hand.  Flatten the balls of dough slightly with the palm of your hand.
  5. Bake the cookies 9 to 10 minutes, if you like them chewy, or 12 to 13 minutes, if you prefer crispy.  Cool the sheets on wire racks for a few minutes, then transfer the cookies directly onto the racks to let them finish cooling.

I followed Stacy's recipe - with the exception of salted butter. I have unsalted butter buried in the freezer somewhere but didn't want to wait long enough for it to thaw, so I used salted butter and reduced the amount of salt called for. I also (of course) increased the cinnamon and vanilla a little. I was shooting for chewy, but they didn't look quite done at 10", so I did go the full 13". They had that perfect chewy texture some cookies cry out for.







 









 OK Eric, how'd I do??



A few other recipes I can't wait to try are the Salt and Pepper cookies (never heard of those), her Lemon Chewies (I'm a sucker for anything with lemon or coconut in it), and OF COURSE, her Almond Biscotti. There's nothing better in the morning than a hot cup of coffee (preferably Dunkin Donuts) and a couple of crunchy biscotti to dunk!  


See how pretty those are? If you pick up a copy of the cookbook, you can make batches to bundle with a pretty holiday ribbon to give out as gifts. And if you're super nice, you'll include a Dunkies gift card with mine.  ;)



I have one copy up for grabs, so if you would like a chance to snag it for yourself, or maybe check a gift off your holiday list, here's what you can do ...
  1. Leave a comment telling everyone about your favorite cookie - what's it called, what's the predominant flavor if something unusual, the texture, why it's your favorite, etc.
  2. Like Hye Thyme Cafe on Facebook
  3. Follow Hye Thyme Cafe on Twitter
  4. Follow Hye Thyme Cafe via Google Friends Connect (see at right)
  5. Follow Quirk Books on Facebook
  6. Share this giveaway on Facebook and leave link as a comment below
  7. Tweet this giveaway and leave link as a comment below
This giveaway is open to US residents only and will run until next Saturday (9/24).  Winner will be selected via random number generator.  Please make sure you check back here on the 24th or that we are linked in some way so I can contact you if you're the winner.


"Thanks" to Stacy for some great recipes and to Quirk Books for providing me with a review copy. (They provided me with the book and photos, but my opinions are strictly my own. I am not otherwise being compensated for this post.) 




Winner selected via the Random.org random sequence generator.  Omitting my own two comments, the winning entry was #4, making CookieBaker the lucky winner.
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