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Mmmm Balls

Here is the recipe for MMMM… Balls!

It’s super easy.

AAAAND… you shouldn’t tell people this fact because they taste WAY more complex and WAY more than really what they are.

THREE ingredients:

(1)  2 packages oreo cookies
(2) 2 packages cream cheese (you can use both regular or one reg and one low fat)
(3) 2 packages chocolate chips (whatever kind you like–dark, semi, milk, white)

Step 1: Use cuisinart or blender to chop oreos into something that resembles dirt.

Step 2: Put cream cheese into a bowl and mix until soft and creamy (I used a stand mixer, but a regular hand mixer would work if you let the cream cheese get soft at room temp. first).

Step 3: Add the oreo dirt mixture to the cream cheese and mix until you get a mixture that resembles mud.

Steps 4 & 5: Turn out mixture in 1″ balls onto a lined cookie sheet.  Refrigerate for 30 mins to an hour.  While they’re in the fridge, melt your chocolate in a double boiler (pan with 1-2 inches of water to boil with a metal or glass bowl on top).

Step 6: Dip your cold balls into the hot chocolate and put back on the lined cookie sheet.

Step 7: Refrigerate or freeze until ready to serve.

Keep extras (there won’t be many!) in a tupperware container for up to a week (they won’t last long)

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So yesterday, amidst pouring, hurricane-induced rain, our friends Mark & Laurie hosted their 5th annual Meatball Cookoff (affectionately known as the Balls Party). We are still full. Entries are accepted into three categories: best meatball, best non-meatball, and best dessert ball. Laurie had told me about what had won in the past, so knew we had to go… balls to the wall (And yes, half of the fun of the Meatball cookoff is making jokes like that over and over and over again).

We hadn’t made meatballs in years, so first of all, we had to remember how to cook them. We had lots of ideas for what might make a unique and tasty ball, but eventually I decided on a pretty basic duo of pesto-infused beef and chicken balls. One had basil pesto, the other sundried tomato pesto. I ended up baking them for about a half an hour and they were nice and brown. Problem is, keeping meatballs fresh for an hour without being coated in sauce is tough. I named them Red Light/Green Light Balls, and once they got to the table they looked like this:

pesto balls

Anna decided to reprise one of her favorite recipes from Williamstown, a tasty double chocolate ball introduced to us by our friend Katie Kamieniecki. They are simple and easy to make but will blow your mind. The basic recipe is cream cheese, crushed Oreos, and melted chocolate. Noboday can resist! She called them…

Mmmm Balls

Competition was fierce this year, as there were 13 entrants for the “Best Meatball” category!

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One of our favorites was Anne Marie’s traditional, Italian meatball. Are you kidding me!? She told us she let them simmer for four hours. Everyone needs to know an Italian chef as talented as AMC. We could’ve eaten these all night:

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As we were all judges, we sampled everything. I took my judging very seriously… and sampled them all twice. We then rested for a bit and played Atari! After awhile, we all voted and the results were announced. And guess who won the best Dessert Meatball category? Anna! She was very proud. And she won an awesome chef’s hat!

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It was an absolute blast. Any else doing anything like this?

If you come back often, you’ll notice we’re tinkering around a bit with a few of the design elements of the blog.  Trying out new styles, widgets and other fun things.

We appreciate your patience as we find something that we like… we’ll let you know when the tinkering is over.  When it’s all said and done, we hope you like it too!

🙂

Gordon has a new toy.  Well, it’s an old toy.  But he just figured out how to use it so it seems new to him.

You stuff it full of treats and then roll it around and the treats pop out.  He played with this thing for about half an hour.

Here’s a peek (note: there are four videos and while they’re very short, I recognize that you may not love watching 266 whole seconds of a dog playing with a ball.  So if you want the quick version, go for videos 1 and 3.  I think they’re the best):

I love how he plays a bit, and then looks at me as if to say “Oh, hey!”

Here he gets me to play a bit too:

Now he’s got the thing cornered:

He’s had too much I guess:

What a Gordon! He’s so smart sometimes.  And funny.

… and we’re grilling pizza.  So much has happened since we’ve last written, but I’ll give you the short of it:

1. we got hitched!

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2. we moved!  to a cute little house on a quiet road further in to Belmont, where Gordon can hunt rabbits and we can listen to nothing but the chirping birds and the kids playing in the street.

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Dining Room

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Sun Room

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Living Room

—-

Anyhoo… it’s too damn hot outside today and turning on the oven seems unthinkable.  But darnit, I want pizza! So we’re grilling.  Here’s a nifty little video about how to do it yourself, thanks to Allrecipes.com: http://allrecipes.com/HowTo/Grilling-Pizza-Video.  I’ll post pictures when we’re finished… unless it doesn’t turn out and we’re walking down the street to get a pizza pie at Thiago’s… [Edit: grilling pizza is simple and well worth the effort… sorry Thiago’s,  we’ll have to see you when grilling season is over!]

So yeah.  We highly recommend grilling your pizza.

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First, you put the pizza dough (we got ours at the grocery store pre-made at the deli! or if you’re really brave you can make your own) right on the super hot grill.  It’s easiest if they’re kinda small so you can flip them.  You’ll notice one is slightly smaller than the other and oddly shaped… this is because someone dropped the dough on to the grill.  I’m not naming names but it wasn’t me and Gordon was staying cool inside.  Luckily we were able to whisk it off and re-shaped it and laid it on there just in time.

Then we let them sit for a couple of minutes.  And it really only took a couple of minutes.  They rise up and get nice and bubbly.  But you can take a fork and poke them so they’re nice and flat.  Then we flipped them over with tongs (or you could use a spatula, or both if you need the extra help to get it over) and quickly started putting on the ingredients!  We did homemade basil pesto, tomatoes, and mozzarella.  Feel free to get creative here.

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Here Mark puts on the ingredients (he made the pesto–it was AWESOME!)

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I wanted my turn too.  Hurry Anna!  Hurry!  They’re cooking fast!

Then we shut the door and let them cook for a couple more minutes.  It was really hot outside… and the grill was hot too.  At least it wasn’t so hot in the house. We couldn’t wait for these to cook up fast so we could eat them. Woo Pizza!

Here’s the finished product:

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With a nice salad of red leaf lettuce, apples, and balsamic vinaigrette, this meal was really one of the best of the summer.  MmmmmmmM!

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Hopefully you’ll see more of us here now that we’re settled in and nesting in our new digs.  Until then, welcome back to Le Petit Éléphant, now on Winslow Road.  We’ll get to changing the banner soon, don’t you worry.

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