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HI! It’s Me, Teddy! Remember me? It’s been a long time since I’ve posted, huh? Teddy was busy with being a Teddy for my Mommy and Daddy and not really doing much cooking. The need to cook struck me last week and I decided to break back in with making breakfast when he went back to work for the first time in almost a month! (Get it? Break back? Breakfast?? hmm???) Wanna see??? You know you want to!

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Things are busy here as it’s tax season, and with mommy and daddy filing their taxes for personal and their respective businesses, posting is a wee bit slower than usual. They’ve also been going out to see friends, which is always a good thing. The cocoa brownies weren’t posted as anticipated– our sincere apologies for those who are waiting.

Last week’s fares here at Gourmeted are:

• Lengua Estofada (Braised Beef Tongue) - A Filipino delicacy of beef tongue cooked in tomato based sauce. A toast to offal lovers.
• Pancake Breakfast with the Help of The Scale – Teddy helps daddy test out the new kitchen scale to make delicious pancakes. It’s a great new addition to our kitchen!
• How We Take Food Photos Part I: Tools and Equipment – The first of many in the series on food photography. Come and join us in our quest to take better photos of food!
• Dorie’s Best Chocolate Chip Cookies - Awesome chocolate chip cookies from a recipe that our friend, Patricia, posted about. Yumm!

Things we loved from neighboring food sites:

• Ben’s French Bread – Beautiful homemade bread that we wish we can make someday.
• Michelle’s Pretty Good for Now Buttermilk Biscuits – She’s still on the quest to find The One biscuit recipe, but this looks great to us! If you have a phenomenal biscuit recipe, come on over there and let her know…help a fellow foodie out.
• Elle’s Oven Baked Hooters Style Buffalo Wings – Need I say more? Can’t wait to try this with our Spicy Garlic Sauce

What’s up this week? Take a peek:

• Review of Sauce restaurant
• Part II of How We Take Food Photos: The Grey Card
• Ultimate Cinnamon Rolls

That’s it for now. Have a great week everyone. And happy eating!

We hope you’re all having a good Sunday. It’s bright, and warm and sunny here at our end.

If you’ve missed something, here’s a recap of what we had this week:

• Bittersweet Chocolate Pudding Pie – Lick-the-dish-clean good decadent chocolate pie.
• Cinnamon Rolls I – No-Rise Dough) - Joy’s first attempt at making homemade cinnamon rolls with cream cheese glaze
• Cinnamon Rolls II — Success! – The best payoff for not giving up…amazing rolls.
• Comfort Beef Stew – Winter’s last sip.
• Food Gossip Meme: He Says, She Says
• Linguine with Beef and Mushroom Sauce – The pasta that earned a nice compliment from Dan.
• Free Italian cookbook - Free cookbook for download until March 31st.

Also, I mentioned last week that we’ll be featuring recipes that we like, admire, and want to bookmark for future reference. It’s easier than trying to remember where to get them when we need the recipe. Go have a look at these delicious creations:

• Katy’s Fig and Goat Cheese Canapes – Easy to make snack that’s promisingly decadent.
• Pam’s Mom’s Clam Chowder – Could probably be the recipe that would finally get us to cook homemade clam chowder.
• Cheese Puff’s Water Fried Buns — Tender buns that look absolutely amazing and delicious
• Patricia’s Dorie’s Best Chocolate Chip Cookies — Just look at the those cookies!
• Dhanggit’s French Bread — Beautiful homemade bread.

A peek at this week’s ‘menu’ at Gourmeted:

• Cocoa Brownies

• Beef Stir-Fry
  

• Lengua Estofada (Braised Beef Tongue)

• We’re kicking off the series on How We Take Food Photos - from discussing the basic equipment, setting up your camera for taking step-by-step photos, to dealing with kitchen and dining table lighting, and more! A few people have asked about how we do things here, so we’re going to do a continuous series on food photography, and hopefully we can all learn from each other.

In case you missed anything the past week, I’m here to tell you what we had here:

• Chocolate Dipped Marshmallow Cake Cones – Ice cream cones filled with homemade strawberry marshmallow, topped with devil’s food cake and dipped in Callebaut milk chocolate
• Sedona Sights — photos of pretty Sedona, AZ from our weekend trip
• Boiled Beef Soup — mommy’s Filipino recipe of her childhood favorite comfort food called “Nilagang Baka”. Made with beef soup bones, beef brisket, cabbage and spinach. Great for the cold winter days.
• Chocolate Covered Craving — We asked YOU what kind of chocolate you want. So far the Dark Chocolate camp has the majority of votes. You can still vote here.
• In Defense of Milk Chocolate – Milk chocolate has been neglected and have been dissed by chocolate purists for years, but it’s now making a comeback.
• Rotelli with Shrimp in Creamy Drunken Tomato Sauce – Pasta in tomato sauce with creme fraiche and a kick of white wine.

Here’s a peek at what we’ll be featuring this week:

• Bittersweet Chocolate Pudding Pie
• Comfort Beef Stew
• Linguine with Beef and Mushroom Cream Sauce

Next week we are also going to have a weekly roundup of recipes and articles we like from other websites.

Are you having an Oscar’s Party tonight? What are you going to eat?! What’s a-cookin’ in your kitchen? We are going to make cinnamon rolls! Yipee!

Hi hi! Teddy here and here is my first post! Mommy and Daddy talk about this Show, Semi-Homemade, and I’m here to show you how easy it is to make something delicious, satisfying, and pretty! The process starts with Devil’s food Cake Mix from Duncan Hines and prepare as the package suggests! But follow the directions carefully, you don’t want to over-beat the batter! An over-beaten batter makes cupcakes stiff! You want your guests to love your cupcakes!

One box should have enough for about 18 regular sized cupcakes. Once you have filled your pans to 2/3 the size of the cup (Don’t forget the papers before you pour it in!), give the pans some tapping so any air bubbles that are trapped come to the surface. Make sure your oven is preheated and cook as the box says. Start with the lowest time for the length. Your nose will tell you when it is getting close to being done!

When the timer goes off the first time, poke a few of the cupcakes with a toothpick. Cupcakes are done when the pick comes out clean! Still have bits on the pick? Leave it in the oven for a few minutes more!

Now they are done, put the trays on a cooling rack or heating pad for at least 10 minutes. Meanwhile, take some strawberries, not too large, but not too small, and cut thin slices from those strawberries width-wise so it has those pretty looking heart shapes! (Well, not really, because you have to cut off the tops, too, but you get the idea!) Put a cupcake in the center of a tea saucer, sprinkle with confectioner’s sugar, and surround the cupcake with the slices! Enjoy! I hope you liked my post! Bye!

Hello!! My name is Teddy! I have been my mommy and daddy’s favorite teddy and you may remember me from my pose in the Williams-Sonoma post.  You may see a lapse in Mommy and Daddy’s special cooking posts because they just picked up the infamous Wii that Daddy has been wanting for months. Well, that dream became true a few days ago!

So when Daddy and Mommy are too busy playing tennis or bowling or…or…or….or…GOLF…Teddy will be your guide to your cooking. It will be okay, I swear! You can trust Teddy knows the dishes, too! Teddy will be a great teacher, you’ll see! Leave me a note so I know who my fans are! Happy cooking, everyone!