Blog - biscuits and such
southern food blog
paged,page-template,page-template-blog-large-image-whole-post,page-template-blog-large-image-whole-post-php,page,page-id-10088,paged-141,page-paged-141,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.3.5,vc_responsive

a sweet year

This year has been a strange and wonderful one for us.

Personally we’ve:

– gotten jobs in Baltimore

– moved to a precious apartment within blocks of our alma mater

– celebrated our first wedding anniversary

– built our first fire in our apartment

– welcomed our second niece, Amelie, into the world

– learned huevos rancheros is one of our favorite foods, ever

– dramatically increased the number of awesome t-shirts in dan’s closet

started brewing beer (i use “we” very loosely here)

– learned that i can, in fact, pull of red lipstick

– welcomed my two snaggleteeth, Octavius and Jezebel into our lives. looking forward to braces, again!

– extended Christmas to a whole month, instead of just one day (best idea ever)

– continued to learn and love, together

Biscuits & Such also had an interesting year.  We:

– got photographed for Southern Living Magazine (out this may!)

– were judges’ select in the Cville Pie Fest for our caramel green tomato pie

– picked up some new followers

– smoked our first pork shoulder

– added a shop

– started a redesign

– fried our first turkey

– had our first college student write her final paper about us (weirdsies Anna Morris!)

– became the menuism “southern food expert”

– ended our relationship with iVillage

– grew our first real, outdoor garden

– canned and preserved so much that we had a 100% homemade christmas

I’m proud and happy and eagerly looking towards 2011.  2010 was by far one of our best years yet, what with an exciting move, great new jobs, and not planning a wedding. I can only hope that 2011 is even better!  As for b&s it wouldn’t be half as fun if not for y’all.  Thanks for helping make 2010 a great year!

And finally, a little video look back at 2010, set to music by Fort Christmas.

2010 In Review from elena rosemond-hoerr on Vimeo.

Read More

Salted Vanilla Cookies

I have to admit, I don’t make cookies very often.  I mean, I like cookies, but when it comes to desserts there are bigger players I’m more interested in.  The decision to make these was made, however, the moment I decided to make vanilla salt.  Salted vanilla cookies, made with salted butter and topped off with  just a sprinkle of vanilla salt, have been the cookie that makes me crave cookies.

We spent this past weekend in Virginia with family.  On Saturday we attended our niece Meredith’s holiday dance recital.  It was amazing partially because Meredith has wildly improved in her tap dancing abilities since last year’s recital and partially because dance recitals are the most hilarious thing ever. It was a pretty awesome way to spend a Saturday.

On Sunday we attended the baptism of our youngest niece, Amelie.  It was a beautiful ceremony, completely touching to see.  All in all it was a great weekend full of ballerinas, snuggles, and glitter.  It was the perfect kick off to Christmas week and made me even more thankful to have nieces and such a loving family.

Me & Amelie (left), Meredith (right)

Salted Vanilla Cookies

Makes 4 dozen cookies (halve recipe for 2 dozen)

1 cup sugar

4 sticks (2 cups) butter, room temperature

3 cups flour

2 eggs

1 tsp vanilla salt (plus more for topping)

2 tsps vanilla extract

In a mixer, cream butter and sugar.  Add in eggs, one at a time.  Add in vanilla.

Mix until fully incorporated.  Add in flour, a little at a time, mixing until it has formed a soft ball.  Roll out a sheet of parchment paper.  Form the dough into a long tube on the parchment paper.  Roll the paper up around the tube and refrigerate for at least 1 hour.

Take the dough out of the fridge.  It should be solid and cold.  Line a baking sheet with parchment paper and preheat your oven to 350.  Slice the cookies 1/2″ thick.  Sprinkle (lightly) with vanilla salt.  Bake for 15 minutes.  Let cool.

Read More

Oh, the Holidays

Christmas is like, next week.  I know, I’m freaking out too.  In this season of creepy diamond commercials and overspending I wanted to take the opportunity to remind you of two things.  1. B&S, this very website, has a store.  Not full of plastic toys and crap that will break 24 hours after Christmas but of real, sturdy, hearty products that I recommend from the bottom of my heart.  2.  In this time of cooking and overserving, we also have a Guide to Holiday Eating.  It’s by far our best yet.

I’ll leave you with those thoughts and a photograph of the country’s first monument to George Washington, all decorated for the Holidays.  Hope your season is as snowy and magical as you’d like it to be.

Read More