Showing posts with label giveaway. Show all posts
Showing posts with label giveaway. Show all posts


pinterest 101: how to get set up and get the most out of pinning

Remember last week, when I talked to you about the giveaway we're having at ABK to celebrate our 5 year blogiversary?? You don't remember?? Here's the post. Take a look.
Ok, so the deal is, you have to have a Pinterest account to enter the giveaway, which you won't want to miss. One word.
The giveaway starts Tuesday. As in September 3, 2013.
If you aren't yet acquainted with Pinterest, I've asked my daughter Corrine, who is a professional Pinner :)  to give you step by step instructions!  She has her own blog Mint Arrow, where she posts awesome deals on quality products every day. Check out Mint Arrow here.
No recipe today. Just a Pinterest tutorial.
Hope you all have a wonderful Labor Day weekend!
See you Tuesday,

three years ago when i was planning my wedding, i found myself running into the most annoying problem over and over. every time i found a beautiful picture of a floral arrangement, a cake topper, or a bridesmaid dress online, i would right click the image, save it to my desktop, and then move it into a wedding folder. well that's great except a) it was taking up a lot of needed space on my hard drive and b) the bigger problem: when i wanted to go back and look at the whole entire blog post, i had absolutely no clue where it originated.

enter pinterest.

pinterest opened up a whole new world for me. not only could i instantaneously go right back to the original source of any blog photo, i could organize all sorts of information into virtual pin boards. it was literally like being able to rip out a page in a bridal magazine and pin it up on a wall. except it was like i could search thousands of bridal magazines at once! i was hooked. three years later, i have over 6.6k pins and i actually get paid to manage the pinterest accounts for two well-known companies.

today i am going to show you how to get started with a pinterest account, and then i'm going to share some of my tips and secrets to making your pinterest experience as productive, enjoyable and amazing as possible!

first of all, pinterest allows you to sign up with an email address or a facebook account. don't worry - we can be sure that the things you pin don't show up in your facebook friends' news feeds!

if you have a facebook account, sign up through that so you can automatically find all of your facebook friends' pinterest accounts. you can choose to automatically follow all of them, or manually chose those whom you'd like to follow. i highly recommend manually choosing, and here's why: you probably have facebook friends from all walks of life, but that doesn't mean you have lots in common with all your facebook friends!

i manually chose friends whose tastes i like or admire, people who i felt like cooked well, had good style, cute homes, and overall similar likes to mine.

when pinterest asks you this question below, say yes! the more you can do to cater your pinterest experience to your likes, the better.

once you are following a few friends or, if you set up your account with email, once you've picked a few suggested boards to follow (they will prompt you through this), you can start re-pinning things!

every time you log into pinterest, you will see new images your friends have been pinning. if you see a pin you like, you can hover over that photo and click the "pin it" button so you can go back to that pin anytime.

for many people, this next tip is where many people miss the best part of pinterest! if you're reading one of your favorite blogs (like a bountiful kitchen!) or you see an online article you find interesting, instead of thinking, "oh i better print this recipe right away" or, "i hope i remember where i saw that," you can just pin it! it's literally as if you ripped out a page in a magazine and push-pinned it to a cork board in your kitchen. except you'll never lose it.

the pin it button can easily be added to your internet browser if you just click on the plus sign in the right hand corner on pinterest. this will come up:

you can click on the "bookmarklet" link to add the "pin it" button to your bookmarks! then you can click that anytime you're on a blog or webpage where you want to pin something.

those are just some of the beginning basic steps to get you started. if you need more help, you can check out pinterest's help center where they have even more thorough tutorials about the basics of pinterest.

now here are some of my favorite tips that will make your pinterest experience more enjoyable:

how to be sure you don't blow up your friends' facebook feeds with your pins:
go to the right hand side of pinterest, click on your name and select "settings."

from here you can scroll down and under "social networks" make sure that you select "no" to posting activity on your timeline.

under settings you can also decide how often you want emails from pinterest. i prefer getting one email per day, notifying me of how many people have re-pinned my pins, followed me, comments on my pins, etc. 

how to name and organize your boards: 
when you first start out with pinterest, don't worry about thinking of every board you might need. just start out with 3-5 basic boards (recipes, DIY, fashion, home and kids are a few examples) and then as you see pins that you like but don't fit into these categories (like health or travel), you can create a board that fits that pin and start pinning other pins to that board.

organizing your boards is helpful eventually. the two most popular styles i've seen are alphabetical or categorical. it's nice to have a rhyme and reason to your boards so that when you're looking for something, it's easy to find. this is as easy as dragging and dropping them into whatever order you prefer.

find other awesome pinners:
it's not weird or creepy to follow people you don't know on pinterest. it's actually really smart and totally normal. if you see a friend has re-pinned something you love, or a few things you love, see who your friend re-pinned that pin from, and follow them! 

if you love a company or a brand, like martha stewart, follow them on pinterest! chances are they will pin stuff you love.

unfollow people who aren't awesome pinners:
they'll never know you unfollowed them, but if someone is pinning stuff that isn't interesting to you, and especially if it's offensive, don't hesitate to unfollow them. you can even unfollow just one of their boards you're uninterested in. i can't tell you how many times i've unfollowed someone because i'm not that interested in seeing a billion pins about something they love and i don't.

use your mobile app:
if you have a smart phone or a tablet (like an iPad or a kindle fire), pin on those bad boys! i love love love pinning on my iPhone. as soon as i discovered i could pin from anywhere, i found myself on pinterest at every doctor's office or pedicure appointment browsing pins instead of magazines. 

USE your pins:
if you've spent time pinning yummy recipes or DIY projects or ideas on how to decorate your house, use them! i love getting on my "foodie" board to find a recipe for a party, or looking at my "interiors" board to see the gallery walls i've pinned to get a guide on how to hang pictures in my home. i look at outfits i've pinned on my "style" board if i'm trying to figure out what to wear. i love that pinterest allows you to search your own pins now too, so if you can't remember where you pinned something like "how to get sharpie stains out of carpet," you can search key words like "sharpie" to pull up that specific pin.

nobody's real-life looks like their pinterest account:
my biggest tip with pinterest is to have fun and not get overwhelmed. it's easy to see all the amazing things your friends are pinning and think, "is she gonna buy that outfit," or "is she really gonna make all that for dinner tonight," or "are you kidding me, the elf on the shelf has his own wardrobe this year?!" 

don't take it too seriously or get too overwhelmed. it should be fun and inspiring and helpful, not daunting. one of my favorite boards is my inspire board. i look at this when i need a pick-me-up on a bad day.

i hope this helps everyone love pinterest like i do! if you have any questions, please feel free to leave them in the comments below and i'll do my best to reply and try to help.

happy pinning!



Banana Chocolate Chip Layer Cake

Don't you love a good celebration? I baked up this cake to celebrate ABK's five year bloggeversary! Whoot. Not really.
I mean, I did bake this cake, but not for the bloggeversary. Just Sunday dinner. Since we all were busy running around, cramming in every possible end-of-summer activity in August, I thought celebrating A Bountiful Kitchen's five year mark should wait until after Labor Day.
You won't want to miss it.
Next week.
It involves a blender.
The. Very. Best. Blender.
You have to have a Pinterest account to enter the giveaway. We're having a little tutorial at the end of the week for those of you who haven't jumped on the Pinterest bandwagon. My oldest daughter, Corrine, who has her own blog  Mint Arrow  (finding the best deal on quality items, never paying full price-click on the link and check it out) is going to guest post on ABK and help you, if you are not yet  Pinterest addicted savvy.
Oh, and if you have bananas sitting on your counter attracting fruit flies, mash them up (the bananas, not the fruit flies) and make this cake. It takes one bowl and about 5 minutes to mix up.
It is divine.

Banana Chocolate Chip Layer Cake 
A Bountiful Kitchen
print recipe

1 1/2 cups granulated sugar
3-4 medium bananas (equaling about 1 1/2 cups mashed bananas)
1/2 cup butter, room temperature
1/2 cup vegetable or canola oil
3/4 cup buttermilk
3 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/3 cups flour
1 cup semi sweet chocolate chips

Chocolate Buttercream Frosting
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter, room temperature
1 teaspoon vanilla
2 tablespoons milk, half and half or cream

Pre heat oven to 350 degrees. Grease and line (with parchment paper) two-9 inch round cake pans.
Place sugar, bananas, soft butter, oil, buttermilk and eggs in large bowl or stand mixer. Mix for about 2 minutes, until all ingredients are mixed well. Add all of the dry ingredients, except the chocolate chips and mix for an additional one to two minutes on high speed. Fold in chocolate chips. Spread the batter evenly into the two prepared pans.
Bake on middle rack of oven for about 40 minutes, or toothpick inserted in center comes out with a few moist crumbs attached.
Let cake cool, then frost with buttercream frosting.

Cream butter with all dry ingredients. Add vanilla, and milk a little at a time until desired consistency.
Place one of the cakes on platter, frost with 1/3 of frosting. Place second layer on top, frost top and sides of cake with remaining frosting. Top with chopped nuts, if desired.

-This cake can also be baked in a 9x13 pan. Bake for additional 5-10 minutes, to insure middle of cake is cooked completely.


Triple Chocolate Ice Cream Cake and Giveaway Winner!

I still remember the first time I ate an ice cream cake. I was 16 and it came from Baskin and Robbins in my (then) little hometown of Bremerton, WA. My friend Lance worked at B&R on Wheaton Way.  I loved going in and chatting with him and eating a scoop of Fudge Brownie (dark chocolate with brownie chunks) on a sugar cone. One day, I had a slice of an ice cream cake.
Finding two of my favorite treats in one dessert- cake and  ice cream, topped with frosting, this was love.
Several years later, when I had kids, I started making ice cream cakes for them. It was way less expensive than buying a birthday cake and always tasted better. Ice cream cake was (and continues to be) a big hit with kids and adults alike. It's simple and one of those treats you'll get requests for over and over again.
This is my new favorite cake recipe to use when making an ice cream cake. So simple to make, you only need one bowl. It's adapted from a Martha Stewart recipe found here.  I modified it to bake up at our mountain altitude, and added sour cream for an extra moist cake.  Love the texture. It's dense enough to support the ice cream and frosting, and still fairly light, like a cake should be. I used Tillamook's "Udderly Chocolate" ice cream for the filling. YUM.

Are you still reading? Do you want to know who the winner is for our "blogiversary" giveaway? Me too. Okay, here goes.

Winner of 10 gift certificates for Tillamook yogurt; 3 gift certificates for Tillamook ice cream; the Tillamook Cheese Cookbook; and the Vintage Cakes Cookbook by Julie Richardson is...

Comment #9, Mandy B who said:
"My favorite cake is my mom's birthday cake - white or yellow cake with her special birthday cake frosting!"

Thanks everyone for playing and for all of your kind comments about this blog and sharing your fave cakes.  Now here's the recipe. Give it a try, let me know what you think...

Step-by-step assembly for your viewing pleasure :)

After you have made and completely cooled the cake, place it on a plate, or  a 10 inch cake pan lined with wax paper. Scoop the ice cream onto the cake. I use a large spoon, because I don't want the ice cream to come out in large rounded scoops. Start covering the first layer with ice cream.

FYI- this is Tillamook's "Udderly Chocolate" a mixture of milk chocolate, white chocolate and chocolate flakes.  Cover the entire top of the first layer with ice cream.

After you have covered the first layer with ice cream, top it with the second cake layer. Place another piece of parchment or wax paper on top of the cakes and press down to bring the sides of the cake together.

Finished product:

Triple Chocolate Ice Cream Cake
A Bountiful Kitchen
print recipe

3/4 cups unsweetened cocoa powder, plus more for pans
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
2 large eggs
1/2 cups buttermilk
1/2 cup warm water
1/2 cup sour cream
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
Ice cream, 1.75 quart container of chocolate (I used Tillamook)
Chocolate Frosting (recipe follows)

Place rack in center of oven and heat oven to 350 degrees. Butter 2-9 inch round cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.
Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on medium speed, stir in eggs, buttermilk, warm water, sour cream, oil, and vanilla until smooth, about 3 minutes.
Divide batter among prepared pans. Bake until tester inserted in center comes out clean, 25 to 30 minutes.
Let cakes cool in pans on a wire rack for 10 minutes, remove from pans and cool completely. I place the layers on a cooling rack in the fridge to cool them quickly.

Chocolate Frosting:
1/2 cup butter, softened
4 cups powdered sugar
1/2 cup cocoa powder
3-4 tablespoons milk or cream
1 teaspoon vanilla
dash of salt

Cream butter, powdered sugar and cocoa in a large bowl. Mix in milk and vanilla, add salt. Beat until smooth add a little more milk if needed.

Assembly, three basic steps:

1. When cakes are cooled completely, place one of the cakes on a sheet of parchment paper or wax paper. I like to place the cake in a 10 inch Spring form pan or 10 inch cake pan, but a plate will work as well. Scoop the ice cream onto the cake. I use about 3/4 of the container. Try to make an even layer of the ice cream, then place the second layer of cake on top of the ice cream. Using another piece of parchment or wax paper, Press down on the top layer of cake. Don't worry the cake will not be ruined, press down evenly, so the ice cream will be compacted and the layers meet up more closely on the sides. Don't cry if part of the cake sticks to the paper, just scrape it off an eat it as an appetizer.
* see additional note below about pressing down on cake.

2. Place the cake in the freezer for at least two hours.

3. When ice cream cake has been frozen for at least two hours, remove from freezer and place on serving plate. Frost top and sides of cake. Place back in freezer and let sit for at least another hour.
If preparing ahead and cake is frozen for several hours, remove about 30 minutes before serving to allow for easier cutting.

-Don't let the length of this recipe intimidate you. It's basically cake, ice cream and frosting. Best to start this recipe the day before serving. You can make the cakes, and place in the freezer or fridge for easy handling. Make sure to freeze on a  flat surface.
-I have used lots of different recipes over the years. Boxed, home made, they all work well with ice cream cakes. But home made is always best :)
-You may use any flavor of ice cream. I thought when I picked up this flavor it was plain chocolate. While I loved the flavor and taste of "Udderly Chocolate", I prefer a solid color for the ice cream layer. I just like the way it looks as opposed to the mixed brown and white of this particular carton of ice cream.
-*Pressing down on the second layer of cake: This step is important if you want to be able to frost the sides of the cake and avoid huge gaps between the cakes. Press down evenly. It may be helpful to press down using a cookie sheet to get an even surface.
-This cake keeps well in the freezer for about 2 weeks if covered tightly with plastic wrap.


Fresh Strawberry-Jello Cake with Strawberry Cream Cheese Frosting & Giveaway!

Guess what this week is? A Bountiful Kitchen's four year blogiversary.  Whoohoo.
Time to celebrate!  What says celebration better than cake, ice cream and presents?
Let's have a little giveaway. How about a couple of cookbooks -one from me, one from Tilly (mook) and gift certificates for ice cream and yogurt, also from our favorite, Tillamook! Here's the deal...

Two cookbooks:

 This one's from me. 

Guess who donated this one? 

Three of these, any flavor...

Twelve of these, any flavor and variety (light, regular)

The recipe- I made this yummy Strawberry cake a few weeks ago, by request for a family wedding celebration. It's really simple, and uses fresh strawberries in the cake and the frosting. Great for a summer celebration or a girl birthday. Or a Blogiversary ;)

The giveaway- Leave a comment, let me know- what's your favorite cake? Check back on Friday. I'll post the winner (one winner, chosen by Random Counter) and another celebration cake, made with Tillamook ice cream.  You're going to love it.

PS- I was not paid for this post, or given free products. The opinions stated are my own.

Fresh Strawberry-Jello Cake with Strawberry Cream Cheese Frosting
A Bountiful Kitchen, adapted (quite a bit)  from Paula Deen

1 (18.25-ounce) box white cake mix*
1/4 cup flour
1  small (3-ounce) box strawberry-flavored instant gelatin
8-9 oz fresh strawberries (weight after trimming tops off) about 1 small basket, crushed or blended
4 large eggs
1/2 cup vegetable oil
1/4 cup water 
1 teaspoon vanilla
Strawberry cream cheese frosting, recipe follows

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened (make sure this is room temperature)
about 2-3 fresh strawberries, cleaned and trimmed, chopped
5 cups powdered sugar 
dash of salt
small amount of milk or cream to thin the frosting if needed
sliced or whole strawberries, for garnish, optional

Preheat oven to 350 degrees F. Line 2 (9-inch) round cake pans with parchment paper, grease pans.

In a large bowl, combine cake mix, flour and gelatin. Add pureed strawberries, eggs, oil, water and vanilla; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 30-35 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, cool completely on wire racks.

Fresh Strawberry Cream Cheese Frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in chopped strawberries.  Gradually add powdered sugar and dash of salt, beating until smooth. Thin with milk or cream if needed.

Spread frosting in between layers and on top and sides of cake. Garnish with fresh strawberries, if desired.
-This recipe was tweaked according to several suggestions by reviewers on the Food Network site. 
-*I used a Betty Crocker Cake mix. The suggested cake mix weight in the original recipe is 18.25 oz. However, I found only generic (store) brands in this size of cake mix. I opted to use a popular name brand instead. I also used Jello brand gelatin. 
-The cake will have a bright pink/red color. 


Winner of our Pre-Holiday Cookbook Giveaway!

Winner of the Pre-Holiday Can't Wait to Cookupastorm Giveaway is:

Our family said...

I also love a cookbook that my family (there are 10 kids) put together of each individual family's favorite recipes. Super fun and delicious!
Email me at and I'll send out your cookbooks! 


Buttermilk Scones and Cookbook Giveaway- CLOSED

One of my long time favorite cookbooks has been the Heritage Salt Lake Jr. League Cookbook. First printed in 1975, it has become a cookbook classic. I know with the age of computers, blogs, online magazines and websites, purchasing cookbooks may seem silly to some. But there is absolutely nothing like holding a good book in your hands. Even though I have an electronic device for reading books, I still like to thumb through pages, mark them, and stack them up next to my bed. The last real book I read was The Help, almost two years ago.
I know.
Two years since I've finished a real book??  It's because I spend my time reading cookbooks :) The latest in my stack of cookbooks was Miette, "recipes from San Francisco's most charming pastry shop."  It's a beautiful book with darling scalloped page edges. The photos of the shop and the cakes are inspiring to say the least. It makes me want to hop on a plane and be in SF by lunchtime. Soon I'll make a cake and share my Miette cooking adventures!
So yes, I do love the Internet, and I have fun blog and site jumping. But nothing will ever replace my cookbooks. It's been a while since I've done a cookbook giveaway, so today, I'm having a little pre-holiday-get-inspired to cookupastorm giveaway! I thought about giving these books away to several people, but then decided- wouldn't it be so wonderful to win all four??? So fun.
One winner, four books!

Here are the books:

Miette, recipes from San Francisco's most charming pastry shop
Truly a beautiful book.

Paula Deen's Southern Cooking Bible 
Paula's newest cookbook.

America's Test Kitchen "Menu Cookbook" 51 Menu's for every occasion
Holiday ideas and more...

Southern Living Christmas Cookbook 2011 
Gift ideas, food, entertaining, such a fun book. 

Here's what you need to do to enter:

1. Leave a comment. Tell me your favorite cookbook of all time.
2. Two entries if you are a follower.
3. Know how I'm teaching/organizing cooking classes at South Fork Hardware's Kitchen Center? Here's our new blog, with class schedule, recipes from classes, etc. Become a follower on the South Fork's blog and get another entry.
After your initial entry, you may enter each day after, one time per day.
Winner announced in one week: Wednesday, Nov 9th.
Good Luck!

Yikes. I almost forgot the recipe!

We made these on Halloween. Our Halloween tradition has been chicken noodle soup and scones for years. These are my very favorite. They come from the old  SLC Jr. League Heritage Cookbook. The  recipe comes from Donna Lou Morgan, Food Editor of the Salt Lake Tribune for years. Her professional name was "Bonnie Lake".  How cute is that?

Bonnie Lake's Buttermilk Scones
Salt Lake Jr League Heritage Cookbook, 1975
print recipe

2 packages dry yeast
1/4 cup warm water
1 quart buttermilk, warm
2 eggs
2 tablespoons sugar
2 tablespoons vegetable oil
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
8 cups flour, approximately

Soften yeast in warm water.  Let stand 5 minutes.  Mix warm buttermilk, eggs, sugar, vegetable oil, baking powder, salt, baking soda, 4 cups flour and dissolved yeast.  Beat until smooth.  Add remaining flour to make soft dough.  Cover. Let rise until double in bulk.  Punch down.  Cover and refrigerate overnight.  Just before frying, roll out on a floured surface.  Cut into  2 1/2" x 3 1/2" rectangles and fry in hot (365 degrees) fat until golden brown on one side.  Flip over.  Brown other side.  Drain on paper towel.
yield: 4 to 5 dozen scones.


Winner of KitchenAid Giveaway!

Drum roll.

The winner of the KitchenAid Artisan Series Mixer, generously donated by South Fork Hardware  is :

Cathy said...

I also follow on facebook!


Coconut Pumpkin Bread

Last Saturday it was 90 degrees. Today it SNOWED  at my house. Lightly, but it did snow. I took a drive up to Park City this morning. And it was an all-out blizzard up there. Snow in the first week of October? This calls for baking.
I've made several loaves of coconut pumpkin bread in the past week. A few for a teacher luncheon and a few for our open house at South Fork. I love it because it's a little change from the usual pumpkin bread varieties of either chocolate chips or raisins. It was a big hit at the open house. I know you're going to love it too!

**Remember to enter our KITCHENAID Stand Mixer Giveaway! Click here to enter!

Coconut Pumpkin Bread
Tessa Reinemer

1 1/3 cup vegetable or canola oil
5 eggs
2 cups pumpkin
2 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon soda
1 cup chopped nuts (optional) if not using nuts, add ¼ cup flour to recipe
2  -3.4 oz packages of instant coconut cream pudding  (dry)
Coconut for sprinkling on top, if desired

Preheat oven to 325 degrees and set oven racks on bottom third of oven.
Line and grease 2 loaf pans.
Beat eggs and oil together in large mixing bowl. Add pumpkin. Mix well.
Add all dry ingredients; mix until all ingredients are incorporated.
Pour ingredients into prepared loaf pans.
Sprinkle tops of leaves with coconut, press in slightly.
Bake at 325 degrees for 1 hour, or until toothpick inserted in center comes out clean.  
Let cool for 10 minutes, then remove to rack and let cool completely.

-You may add 1/4 cup of coconut to batter if desired. 


Huge Announcement and Giveaway! CLOSED

A Bountiful Kitchen is making its most exciting announcement in the history of ABK and it’s happening right now. Good thing you are reading your computer screen. I hope you’re sitting down.

We are kicking off a schedule of cooking classes at the beautiful, all Viking kitchen facility at South Fork Hardware in North Salt Lake.  Exciting right?  Keep reading. 

Oh, want to take a peek?

My new hafh. 
Home away from home :)

These classes will appeal to the seasoned chef in the kitchen looking for some new recipes or a beginner cook who’s intimidated by the thought of baking bread from scratch. At only $10 a class, they’re affordable enough for anyone to attend! We want this to be an opportunity for you to socialize with old friends and make new ones, connect with the community and interact with some of the best food bloggers in the state.  We have an incredible lineup of bloggers and local chefs who will teach secrets of making gourmet cupcakes, the most delicious soups, and home made rolls. Some of these include Wendy Paul of 101 Gourmet Cupcakes, Laura Powell author of Real Mom Kitchen, and Frieda from Freida Loves Bread. We also have Carrian from Sweet Basil!  And Curt Cutler from Cutler's Cookies coming in to teach us how to make cinnamon rolls. People who are passionate about food, sharing their talents in our neighborhood kitchen, how fun is that? 

All Clad. Who doesn't love to cuddle with their All Clad pans at night?

South Fork Hardware is a North Salt Lake family owned and operated hardware and cookware store. The kind of store that not only offers the highest quality of cookware like Bosch, Kitchen Aid, All-Clad and Henckels to name a few, but they treat you like you’re family when you walk in the door.  All Clad in Bountiful? Who knew? Now my girlfriends don’t have to drive downtown to pick up a cute gift or a high-quality tool for the kitchen. It's right here, in our backyard.

THE Giveaway! South Fork Hardware has generously agreed to give away a brand spankin’ new Artisan Series Kitchen Aid Stand mixer ($299 value)!  Here are the deets - pay attention. 

      To enter:
  • Become a follower of ABK and leave a comment with the type of dish you’d most enjoy learning to make at one of our classes. 
  • Go to this link and "like" South Fork Hardware Cooks on Facebook. You need to be signed in to your Facebook account to do this. You don't have Facebook? Hello. It's 2011. Have your kid show you how. 
  • For an extra entry, tweet, facebook or blog about this giveaway, then prove it Come back and leave the link! (Up to five entries per person if you follow ABK, "like" South Fork Hardware Cooks, tweet, facebook and blog about the giveaway). Please leave a separate comment for each entry.  
  • Giveaway closes in 2 weeks. Winner will be chosen by and announced on October 13, 2011!

To check out our class schedule, click on  this link.


Mother's Day Menu 2011 Part 1 and Winner!

 Barbecued chicken with Ina's Hoisin Sauce and Baked Sweet Potato Fries

Ina's Hoisin Barbecue Sauce

First- I was touched by all of the comments left about your Mother, being a mom, what you love about Mom, etc.  Hope you have a minute, maybe on Mom's day to get out the Kleenex and read some of the beautiful thoughts expressed.  So very sweet.  I also hope you cut and paste what your wrote and share it with your mom or kids. Thanks so much for sharing!
The winner of the Cavanaugh's Chocolate gift certificate, Ina's Cookbook "How Easy is That?" and the Stack'd  by SisterMade  napkins is:
Cassie S. said...
I love that my mom is a strong, independent, intelligent woman who taught me to never be afraid to speak my mind and respect myself. She is amazing!

Congratulations Cassie, hope you (or your mom) enjoy your fun gifts!  Email me at to claim your gifts.

So yes, it's that time again. Time to make dinner for Mom. Today, the main course Barbecued Chicken with Ina's Special Sauce, and a side of Baked Sweet Potato Fries.  I always choose easy but yummy dishes for you to serve up to Mom on her big day (of rest, hopefully).  If you want to see past menu's/posts about Mother's Day, check out MD 2009 ( includes guilt trip in case you were thinking about NOT making dinner for Mom), and MD 2010.
Alrighty then. The chicken. Easy. If it's too cold to bbq, if you live in say, UTAH, you may have to bake the chicken, in the oven.  It's all good. Whatever works for you. It's the sauce that makes this really yummy. If I were you, I'd make the sauce between now and Saturday, then it will just be sitting in your fridge, done. One thing checked off your list. This is sounding easy, right? It is. Remember how many meals mom makes or made for you? This is the very least you can do for her. Trust me.
You'll be her new favorite.

Oh, for planning purposes, here's our menu and schedule for posting:
Barbecued Chicken with Ina's Special Barbecue Sauce-Wed. May 4
Baked Sweet Potato Fries-Wed. May 4 (later this morning, after I feed the chickens)
Fresh Corn Cakes with Peach Mustard Sauce- already posted click here
Salad de Maison-Fri May 6
Lemon Yogurt Cake with Fresh Berries-Fri May 6

Barbecued Chicken with Ina's Hoisin BBQ Sauce
adapted from Ina Garten's Barefoot Contessa Cookbook 
print recipe

2 1/2 to 3 pounds chicken ( assorted pieces) I used boneless, skinless, breasts
Salt and pepper

Pat chicken pieces dry, sprinkle with salt and pepper.  Cook over low heat on barbecue grill about one hour total.  Baste with sauce about last 5-10 minutes of grilling.
If you are using boneless, skinless breast pieces, it will only take about 20-30 minutes cooking on low, or (in the oven) about 30-40 minutes at 350 degrees, depending on the thickness of your meat.

Ina's Hoisin Barbecue Sauce
adapted from Ina Garten's Barefoot Contessa Cookbook

1 1/2 cups chopped onion (1 large)
1 tablespoon minced garlic (3 cloves)
1/4 cup vegetable oil
1 cup tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire Sauce
1 cup Dijon Mustard
1/2 cup soy sauce
1 cup Hoisin Sauce (found in Asian section of grocery)
2 Tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large sauce pan on low heat, cook the onion and garlic in the oil until the onions are translucent, but not browned. Add the rest of the ingredients, and simmer on low uncovered for about 30 minutes.  Store any leftovers in refrigerator.

This makes a load of sauce, but will keep for weeks in the fridge.