Kim's Kitchen

Blueberry Oatmeal Pancakes

2011-03-12T19:36:00.000-08:00

I absolutely love pancakes unfortunately they are traditionally not very healthy. Especially when they are smothered with butter and syrup. So when I saw these healthy pancakes on Cara's Cravings I was very excited. Not only are they good for you but they taste great and are filling too. A win, win in my book. I made these on a Sunday night for the coming week's breakfast, and they tasted just as fresh on Friday as they did when I made them.

Blueberry Oatmeal Pancakes:
Source: http://carascravings.blogspot.com

1 cup quick cook oats
1/4 c flour
1 1/2 T brown sugar
1/2 tsp baking powder
1/4 tsp salt
1 c non fat vanilla yogurt
1/4 c skim milk
1 egg + 1 egg white (I substituted 1/4 c egg beater for the whole egg)
2 T apple sauce
1/4 tsp cinnamon
1 cup frozen blueberries

Directions:
1. Combine the first 6 ingredients is a microwavable mixing bowl and mix together, then stir in the milk and yogurt.
2. Microwave for 90 seconds.
3. Beat egg and egg white until light colored and frothy. (a few minutes)
4. Fold the egg into the oatmeal mixture along with the applesauce, cinnamon and the blueberries.
5. Drip by 1/4 cup fulls onto a non stick griddle and cook over medium low heat, flipping when tops are bubbly.
Makes 10 pancakes

Nutritional Information:
Serving Size: 2 pancakes
163 calories
2g fat
30.5 carbs
2.6g fiber
8g protein

Lemon Cupcakes with Raspberry Filling and Raspberry Vanilla Swiss Buttercream

2011-01-20T13:35:00.000-08:00

I think these just might be the prettiest cupcakes that I've ever made. Back in the fall, while hanging out with my good friend Tammy we were talking about desserts and she commented that she loves the lemon and raspberry combination. I made a mental note that I should make these for her upcoming birthday and I knew just the recipe that I've been wanting to try for years. Tammy and I had a few class together so I brought these in to share with one of our classes the day before her birthday. I'm pretty sure that she loved them because over the weekend she ate 3 (she took the leftovers home to her adorable sons) which says a lot because I'm pretty sure she has an aversion to butter (haha).

Lemon Cupcakes:

Source: Good Things Catered

Ingredients:
Cake -
2 1/2 c. cake flour
1 3/4 c. granulated sugar
1 Tbsp meringue powder
3 tsp baking powder
1/4 tsp salt
2 lemons, zested and juiced separately
2/3 c. milk
1/3 c. vegetable oil
3 egg whites, beaten
1/2 tsp vanilla extract

Directions:
-Preheat oven to 350 degrees and prepare two cupcake pans.
-In bowl of electric mixer sift together flour, sugar, baking powder, meringue powder, salt, add in the zest of one lemon.
-Stir with mixer to combine, about 30 seconds.
-Add milk, oil, juice from two lemons, beaten egg whites and extract.
-Mix on medium low to combine thoroughly, about 1 1/2 - 2 minutes.
-Remove from mixer and stir with silicone spatula to thoroughly combine (making sure there is no flour mixture left unincorporated at the bottom of the bowl.)
-Fill prepared cupcake liners 2/3 of the way full and bake until toothpick inserted into center comes out clean (about 15-20 minutes)
-Remove from oven, let cool 15 minutes in pan and then turn onto wire racks to cool completely.
- When cooled completely fill cupcakes with raspberry filling using the cone method. (I take a knife a cut a small circular hole in the center of the cupcake and fill using a piping bag. Top the cupcake with the cut out and frost as desired.
-I frosted these with Raspberry Vanilla Swiss Buttercream using Wilton's 1M star tip.

Raspberry Filling:
Source: A Kim's Kitchen Original
12 oz frozen raspberries, thawed and drained (reserve 1 T of the juice)
1/2 cup sugar
zest of 1/2 of a lemon
1/2 tsp cinnamon
dash of nutmeg

Directions:
1. Place all of the ingredients in a small sauce pan and heat over medium low heat, stir frequently.
2. Once the sauce comes to a boil remove from heat and puree in a food processor.
3. Next press through a fine mesh sieve to remove as many of the seeds as possible.
4. Allow to cool completely before filling the cupcakes.
* I had leftover filling, refrigerate in a tightly sealed container for up to 5 days. Use leftovers on toast, waffles or pancakes.

Raspberry Vanilla Swiss Buttercream:
adapted from: www.marthastewart.com

Ingredients:

5 large egg whites
1 cup plus 2 T granulated sugar
pinch of salt
1 pound of unsalted butter at room temperature
2 tsp vanilla extract
1 T raspberry juice
1/2 tsp raspberry extract
1 drop pink icing color (optional)

Directions:

To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Stir in the vanilla extract and mix just until incorporated. Tint with gel icing color as desired.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Yield: 5 cups

Meal Plan

2010-06-08T16:17:00.000-07:00

Here's my meal plan for the next 2 weeks in no particular order:
1. chicken Parmesan, salad and red roasted potatoes with fruit pizza for dessert
2. either chili hot dogs or pretzel hot dogs with mashed rutabaga and either broccoli or asparagus
3. Winter vegetable cobbler with cheddar biscuits
4. Specialty salad with grilled chicken for Dan
5. Tacos
6. pasta primavera
7. black bean and vegetable quesadillas
8. chickpea & eggplant stew over rice
9. leftovers as needed

Meyer Lemon Tart with Lemon Creme

2010-04-05T17:32:00.000-07:00

Last week we went to our favorite whole foods (also known as Harry's, and the same whole foods that Alton Brown films Good Eats) and I saw some meyer lemons, and since I have not yet made anything with them before I picked up a few. As we were checking out Dan saw the lemon tart on the front cover of a magazine and told me that I should make one some time. Since I had not yet picked a dessert for Easter, I decided that this tart would be perfect. This is my first time making a tart as well as the first recipe from David Lebovitz, I will doing both again soon. The tart has a strong lemon flavor and is a bit tart if you only use 3/4 c of sugar. I noted to increase the sugar or you could use all Meyer lemons. Meyer lemons are less tart than traditional lemons. Top the tart with lemon creme, it provides a nice balance and reduces some of the tartness.

Lemon Tart: www.davidlebovitz.com
Ingredients:
1 cup freshly-squeezed lemon juice (I used 4 Meyer lemons and 3 regular lemons)
grated zest of two lemon (one Meyer the other regular)
3/4c to 1 cup sugar (use more if you want it to be less tart)
12 tablespoons butter, salted or unsalted, cut into bits
4 large eggs
4 large egg yolks
1 baked French Tart crust (11")

Top with Lemon Creme:
1 c heavy cream
1/3 c powdered sugar, sifted
1 tsp vanilla
1 tsp lemon extract
a pinch of lemon zest

Directions: 1. Whip all of the ingredients together until stiff peaks form.

Preheat the oven to 350F

Directions:
1. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.
2. In a small bowl, beat together the eggs and the yolks.
3. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
4. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.
5. Smooth the top of the tart and pop it in the oven for eight minutes, just to set the curd.
6. Remove from the oven and let cool before slicing and serving.

French Tart Dough

2010-04-05T13:39:00.000-07:00

The brown butter mixture, directly from the oven.

After the flower has been stirred in, do not mix by hand.

Prick the dough several times with a fork, and bring the dough further up the pan than I did.

Notice the small hole in the baked crust in the upper left hand corner,
this is why you reserve a small piece of raw dough.

Personally I think this is the easiest crust I've ever made. Just be careful because the butter mixture will be very hot, so be sure to have a potholder nearby, and use caution when handling the dough.

French Tart Dough: www.davidlebovitz.com

Ingredients:
8 T unsalted butter, cut into pieces
1 ¼ tablespoon vegetable oil (I used canola)
3 T + 2 ¼ tsp water
1 + ¾ tsp sugar
1/8 teaspoon salt
187.5 g all purpose flour

Preheat the oven to 410º F (210º C).

Directions:
1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Lightly butter the tart pan (bottom and sides)
5. Transfer the dough to an 11-inch tart mold with a removable bottom and spread it a bit with a spatula.
6. Once the dough is cool enough to handle, pat it into the shell with your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.
7. Prick the dough all over with the tines of a fork, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
8. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them.
9. Let the shell cool before filling.

Easter Sugar Cookies

2010-04-02T08:13:00.000-07:00

This is the same recipe that I use for the cookies titled the best sugar cookies ever. The directions are just different because these are to be rolled. I have also included a link to a royal icing tutorial that has a ton of pictures. Yesterday I made two batches of these cookies, one for my class (I tutor a first grade student for one of my ECE classes) and the second for my family for this weekend. Be prepared to spend a few hours on these because you need to wait for the outline to dry before flooding them. And wait again before adding any details. Between the two batches yesterday I spent about 5 hours decorating. If you need to take a break from decorating cover the royal icing with a wet towel (squeeze out excess water) so that it doesn't dry out. And place the decorating bags in a glass with a small amount of water at the bottom.

Ella’s White Sugar Cookies:

Ingredients:

1 c butter, softened

1 c powdered sugar, sifted

1 egg, beaten

1 T vanilla

2 tsp lemon extract

2 tsp + lemon zest (I use the zest of an entire lemon)

1 tsp salt

2 ½ c flour, sifted

Directions:

1. Cream butter.

2. Add powdered sugar.

3. Blend in egg, vanilla, lemon extract, lemon zest, salt and flour.

4. Chill dough until firm, about an hour. (I normally make the dough the night before I need it)

5. Pre heat oven to 325degrees

6. Prepare workspace with sifted powdered sugar

7. Prepare cookie sheet, I use foil sprayed with Pam for easy clean up.

8. Roll dough to desired thickness, 1/8” to ¼”

9. Cut out desired shapes, and carefully transfer to prepared cookie sheet.

10. Bake for 10-12 minutes be careful not to brown the cookies.

11. Cool completely before decorating with royal icing.

12. Check out this great step by step royal icing tutorial: http://annies-eats.com/2009/12/04/how-to-decorate-with-royal-icing/

Royal Icing:
Ingredients:
4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.

Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.

Use the remaining thicker icing for piping decoration as desired. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.
(Also from www.annies-eats.com)

Happy 2nd Anniversary!

2010-03-26T17:39:00.000-07:00

I should have a lot more post by the two year mark, oh well. Better luck with the coming year. Anyways to celebrate I am hosting my very first giveaway, and depending on how this one goes there could be more to come in the future. I've been thinking for the past few weeks on what I should use for my first giveaway and finally decided upon the Wilton Ultimate Cupcake Carrier. I feel it is best to give away an item that I personally own and can vouch for the quality. It's very sturdy and is easy to clean. I had a cheap carrier in the past and was always worried about it falling apart and me dropping my cake. The Wilton caddy has a locking closure so I never have to worry about it opening while I'm carrying it. To enter into the drawing (where there will only be one winner) all you need to do is post a comment with a link to your favorite cupcake recipe. Then on Friday April 2nd a winner will be drawn and announced.

Photo from Amazon.com

Shamrock Cookies

2010-03-18T18:29:00.000-07:00

I made these yesterday for my friend's birthday as well as Saint Patrick's Day. Since we had class today, I made enough for the entire class. They were a huge hit! Fair warning though, these are pretty time consuming to make because you pipe the batter into a clover. And since I doubled the recipe and made 70 cookies it took a long time. But I did learn something new, printer paper is oven safe. I learned this after I forgot the pattern under the parchment paper when I baked the cookies. I used a size 12 round tip for piping both the cookie and the frosting. In the future I will reduce the amount of cocoa powder because it tasted too chocolaty for green velvet. Also the cookie will leave your mouth a bit green.

Green Velvet Whoopie Pies: Source: cookies adapted from Dinner and Dessert, originally from Better Homes & Gardens, December 2008 Idea to make them shamrock shape: http://homeiswheretheholmansare.blogspot.com

For the cookies:
4 cups all-purpose flour
4 tbsp. cocoa powder (although I recommend reducing o 2 T, possibly 1 T)
1 tsp. baking powder
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
2 cup light brown sugar, packed
2 large egg
2 tsp. vanilla extract
1 cup buttermilk, at room temperature
1/2 oz. green food coloring
For the frosting:
8 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 T vanilla extract
2½ cups confectioners’ sugar, sifted
Directions:
Preheat the oven to 350˚ F.

1. I used a printed shamrock as a template under parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
4. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.
5. Blend in the vanilla.
6. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not over mix.
7. Blend in the food coloring.
8. Transfer the batter to a pastry bag fitted with a large plain round tip (size 12).
9. Pipe the batter onto the parchment paper using the shamrock print as a guide.
10. Bake 8 minutes or until the tops are set.
11. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred. Repeat with any remaining batter.
12. Allow cookies to cool completely before sandwiching.
To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Mix in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container. I refrigerated an hour before serving.

Yield: 35 Sandwiches

Weekly Meal Plan March 14-20th

2010-03-15T21:42:00.000-07:00

Sorry that this is a little late, but better late than never.

Sunday: Broccoli Mushroom Soup
Monday: leftovers
Tuesday: Taco Salad
Wednesday: Skyline Chili
Thursday: pizza (bell peppers and onion, and half with pepperoni for Dan)
Friday: butternut squash macaroni and cheese
Saturday: grilling if weather permits

Plus I need to make two batches of cupcakes this week. One needs to make 32 and the other only needs to make 12. If you have any suggestions please let me know in the comments section. Have a great week!

Pasta Alla "Not-Ka"

2010-03-10T14:13:00.000-08:00

I first started making this dish last summer. It is absolutely delicious and so easy and quick to make. The recipe comes from a show that Lifetime aired last year called "Cook Yourself Thin" which is also available as a cook book. The purpose of the show/book is to take fattening foods and make a few changes to make them healthier while still tasting good. I've made a handful of the recipes, with this one being the best and likely only one that will make it to the blog. I made a few changes as well which further reduces the amount of calories and makes it healthier by using whole grain instead of white pasta. This meal has become a go to meal for us, in fact I'm about to heat up some leftovers for dinner. Enjoy!

Pasta Alla "Not-Ka"
Source: Cook Yourself Thin
Serves 4: 8oz
Calories per serving: 371 in the original recipe
Weight Watchers 7 points per servings (based off my changes that are in bold)

Ingredients:
1-2 teaspoons olive oil (I use extra virgin olive oil or canola oil)
3 cloves garlic (I used 1 T minced garlic)
1/2 cup chopped red onion (I use yellow or white onion)
3/4 teaspoon salt
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor
Pinch red pepper flakes
8 ounces penne (I used Barilla’s whole grain)
1/4 cup heavy cream
6 tablespoons evaporated nonfat milk
1/3 cup grated Parmesan cheese (I’ve also used an equal amount of Romano cheese made with goat’s milk)
1/4 cup shredded fresh basil (I didn’t measure the basil, I think I pulled about 6 leaves off of our plant)
1/8 teaspoon black pepper

Directions:
1. Bring a large pot of salted water to a boil for the penne.
2. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes.
3. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes.
4. Add the tomato, 1/2 teaspoon salt and the red pepper flakes.
5. Bring to a simmer, reduce the heat and simmer very gently 10 minutes.
6. Stir in the cream and evaporated milk and simmer 1 more minute.

7. Meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper.

8. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan. (I didn’t drizzle oil over it and I mixed all of the cheese in while cooking)

The Best Sugar Cookies Ever!

2010-03-09T21:25:00.000-08:00

I've tried several different sugar cookie recipe before finally finding one that I love. The original recipe calls for almond extract but I changed it to lemon because of a potential nut allergy. I think the light lemon flavor gives it a little something special. I've tried making them using just vanilla or just lemon and both times they come out a little bland. I've made these as roll out cookies with royal icing, cream cheese icing and chocolate icing, as well as rolling the dough into balls and coating them with colorful sprinkles. A friend of mine liked these so much that she asked me to come to her house to give her a lesson on how to make them. She agreed that these are much easier to make, and is happy that she can now make sugar cookies with her grandson.

Sugar Cookies:
Source: Annie's Eats, my changes are in bold

Ingredients:
1 c butter, softened
1 c powdered sugar, sifted
1 egg, beaten
2 tsp vanilla
1 tsp lemon extract
2 tsp lemon zest
1 tsp salt
2 ½ c flour, sifted
1/2 cup sprinkles (optional)

Directions:
1. Cream butter.
2. Add powdered sugar.
3. Blend in egg, vanilla, lemon extract, lemon zest, salt and flour.
4. Chill dough until firm, about an hour.
5. Pre heat oven to 350 degrees
6. Prepare workspace with sifted powdered sugar
7. Prepare cookie sheet, I use foil sprayed with Pam for easy clean up.
8. Roll dough to desired thickness, 1/8” to ¼”or use a portion control scoop and roll the dough into a ball.
9. Cut out desired shapes or roll the dough in the sprinkles, and carefully transfer to prepared cookie sheet.
10. Bake for 10-12 minutes be careful not to brown the cookies. (about 15 minutes for the round cookies with sprinkles.)

Yield depends on the shape of the cookie, when I made them round dipped in sprinkles it made 30 cookies.

Weekly Meal Plan March 7th - March 13th

2010-03-07T17:26:00.000-08:00

Sunday: out to eat with the family
Monday: lentil loaf with mashed potatoes and homemade apple sauce
Tuesday: Pasta alla not ka with a salad
Wednesday: leftovers
Thursday: 15 bean chili
Friday: vegetable frittata with baked apple slices
Saturday: homemade pizza and a salad

Andes Chocolate Mint Cookies

2010-03-07T11:28:00.000-08:00

The first time I made these was for a thank you to Dan's friend for letting us use his lake house for the weekend to celebrate my dad's birthday. Except Dan kept forgetting to bring them with him, so three days later I made another batch and added the cocoa powder, it makes a huge difference. The cookies taste so much better with the small addition. I loved these cookies so much that I have butter softening on the counter to make another batch. As I'm sure you've noticed I haven't updated the blog in a really long time, so there is actually several months between this time and the last. I highly recommend these for anyone who loves chocolate and mint. And the cute little box is from World Market.

Ingredients:

1/4 c salted butter-softened (I used unsalted)

3/8 c dark brown sugar (I used light)

1/4 c sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 T cocoa powder

1 tsp vanilla

1 egg

5 oz Andes Creme de Menthe Baking Chips

1 1/3 c all purpose flour, sifted

Directions:

1. Cream together butter and sugars

2. Mix in egg and vanilla

3. Sift together flour, salt, cocoa powder, baking soda, and baking powder

4. Blend flour mixture into sugar mixture

5. Stir in baking chips

6. Refrigerate dough for an hour.

7. Shape dough using a cookie scoop and place onto prepared cookie sheets. (parchment paper sprayed with non-stick cooking spray)

8. Bake at 350 degrees for 10 minutes

Yields: 21 cookies

Weekly Meal Plan

2010-02-28T20:03:00.000-08:00

I have not made a meal plan in a very long time. This needs to change because it's such a waste of time going between the pantry, freezer and refrigerator trying to figure out what sounds good for dinner. And starting in January I made this process even harder by starting weight watchers to shed a few pounds. With a meal plan in mind I can better plan how I'll "spend" my points. So here it is, this week's meal plan.

Sunday: Dan had a steak and we both had a salad (mine had diced Quorn "chicken") and we split a baked potato
Monday: Rosa beans with pumpkin, rice and grilled tofu
Tuesday: Black bean burgers with grilled asparagus
Wednesday: Tacos or Healthy Nachos made with homemade baked chips
Thursday: leftovers
Friday: Vegetarian soup TBD with Grilled Cheese
Saturday: Homemade Ravioli with a salad

White Chocolate Chip Macadamia Cookies

2009-07-18T15:52:00.000-07:00

I learned something new when making these cookies, I don't really like white chocolate. So for the second half of the batch I added some semi sweet chocolate chips to the dough and those were fantastic. According to a friend of mine if you like white chocolate they taste good both ways.

White Chocolate Chip Macadamia Cookies:
adapted from ATK recipe

Ingredients:
2 c. plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c. brown sugar, packed
1/2 c. granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 c. white chocolate chips
1/2 c. macadamia nuts, chopped

Directions:
-Adjust oven racks to upper & lower -middle positions & heat oven to 325.
-Line cookie sheets with parchment paper.
-Whisk dry ingredients together; set aside.
-Mix butter & sugars until thoroughly combined.
-Beat in egg, yolk and vanilla until combined.
-Add dry ingredients & beat at low speed just until combined.
-Stir in chips and nuts.
-Roll scant 1/2 cup dough into ball.
-To portion dough, I use a cookie scoop, or two teaspoons work too.
Leave plenty of space between each ball.
-Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy, about 12 minutes depending on size.
-Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

BBQ Sauce

2009-07-18T15:25:00.000-07:00

I would like to say that I chose to make Saint Louis style sauce because I'm from Saint Louis, however that wouldn't be completely true, I chose it because I had all of the ingredients on hand. Either way this sauce is great, and I've already made it twice, and have a bottle of it in the fridge. From now on I plan to make our own sauce, not only does it taste better but we do not eat it enough (at home) and I regularly have to toss out half empty bottles. So far I've made put this sauce on chicken for Dan and Quorn "chicken" for myself. St. Louis Barbecue Sauce Source: http://bbq.about.com/od/barbecuesaucerecipes/r/bl80929a.htm Background information: St. Louis Barbecue Sauce is thinner and has more of a tangy flavor than its Kansas City cousin. Being at the crossroads St. Louis style barbecue has many influences, so there are a number of ways of making this style sauce.

Prep Time: 10 minutes Cook Time: 20 minutes

Ingredients:
1 c ketchup
4 T water
4 T apple cider vinegar
4 T. brown sugar
4 ½ tsp. yellow mustard
1 ½ tsp. onion powder
1 ½ tsp. garlic powder
½ tsp. cayenne (less if you don't want it to be spicy)

Preparation:
1. Combine all ingredients in a saucepan over a low heat.

2. Stirring occasionally and simmer for 20 minutes.

3. Sauce should be thin, but not watery. Allow to cool.

4. Store in an airtight container and refrigerate.

5. Sauce is better if allow to sit for a day. (Personally I think it taste the same, we always eat some of it the first day that I make it.)

Meal Plan May 18th - 22nd

2009-05-18T18:50:00.000-07:00

Monday: Snobby Joe's with mashed potatoes and steamed broccoli
Tuesday: Skyline Chili
Wednesday: Black bean burgers w/ red roasted potatoes & corn on the cob
Thursday: Chicken & Spinach in a Multi-Grain Pita
Friday: Quesadillas

Meal Plan May 11th - 15th

2009-05-11T19:12:00.000-07:00

Monday: Penne alla not-ka
Tuesday: Spinach & Mushroom Quiche with a potato crust
Wednesday: Tacos
Thursday: leftovers
Friday: Eggplant stackers with red roasted potatoes

Oreo Torte

2009-04-13T14:29:00.000-07:00

Happy Easter everyone! I made this torte for our Easter celebration. At first I suggested making Dorie's Chocolate Peanut Butter Torte, but Dan informed me that he does not like peanut butter in his desserts. According to him peanuts belong at the ballpark NOT in dessert. He said that the concept looked good and asked if I could make something similar. So after some searching I came across Alton Brown's Chocolate Mousse and decided to combine the two together and make some changes to better suite my family's taste. Be warned that this torte has an intense chocolate flavor that is best paired with a tall glass of cold milk. So for those who have seen this torte in the peanut butter version and thought that it looked good but were disappointed because you or a family member have a nut allergy I hope you enjoy my improvised version.

Oreo Torte:

Source: adapted from Dorie Greenspan’s Chocolate Peanut Butter Torte & Alton Brown’s Chocolate Mousse. My changes are in bold.

Ingredients:

For the crust:
32 Oreo cookies, finely processed into crumbs (I used an entire package)

5 1/3 tbsp. unsalted butter, melted and cooled (I used an entire stick)

Small pinch of salt

For the crunch:

½ cup almonds, toasted & chopped (see notes below)

¼ c. cup mini chocolate chips

2 tsp. sugar

¼ tsp. ground cinnamon (I might have used more, but I didn’t measure)

Dash of ground nutmeg

For the filling:

1 ¼ cups confectioners’ sugar, sifted

2 c heavy cream (can be reduced to 1 ½ c.)
16 oz. cream cheese, at room temperature (could easily reduce to 8oz to produce less filling, I made a 10 inch torte and had about a cup and a half of leftover mousse.)

Chocolate Mousse Recipe
10 Oreos roughly chopped

For the ganache:

½ cup heavy cream

4 oz. semisweet chocolate, finely chopped

Directions:

To make the crust, preheat the oven to 350 degrees F. Butter a 10-inch springform pan and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.

Chocolate Mousse:
Ingredients:
1 ¾ cups whipping cream (reduce to 1 ¼ c.)
12 ounces quality semi-sweet chocolate chips (this can be reduced if you do not want an intense chocolate flavor)
3 ounces strong hot chocolate (recipe follows)
1 tablespoon dark rum (can be omitted if necessary, although not including it will change the flavor of the mousse.)
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Directions:
Chill 1 ½ cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining ¼ cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir ¼ of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Hot chocolate:
½ c whole milk
2 tsp sugar
½ oz semi sweet chocolate, chopped
½ tsp vanilla

Directions:

Heat milk, and add chocolate, sugar, and vanilla. Heat until chocolate is thoroughly melted.

To prepare the cream cheese filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.

Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth.

Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, carefully fold in the remaining whipped cream. Combine the cream cheese mixture and the chocolate mousse together, by gently folding them together. Continue working with a rubber spatula gently combine the chopped Oreos into the mousse. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.

To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the ½ cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.
Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the crunch topping over the top and chill to, at least 20 minutes. When the ganache is firm.

To make the crunch, in another small bowl combine the almonds, mini chocolate chips, sugar, cinnamon and nutmeg. Toss with a fork to mix and sprinkle over the top of the torte. Refrigerate until ready to serve. Remove the sides of the spring form pan before serving.

Toasting the almonds: Preheat oven to 350 degrees, prepare cookie sheets by lining it with parchment paper and lightly spraying it with Pam. Evenly distribute the chopped almonds (I chopped mine in a food processor) and bake for 7 minutes. Allow to cool completely before using, this allows the almonds to restore their crunch.

Store leftovers in a tightly sealed container in the refrigerator.

Healthier White Bread

2009-04-06T20:25:00.000-07:00

So I stuck to my promise of making another loaf of bread using the bread machine. I served this bread with the creamy tomato basil soup, it's the bread I used for the grilled cheese sandwich pictured with the soup. If you are not able to use the bread within a few days, slice it and seal in zip lock bag in the freezer. I think the next time I make this I will add more Italian seasoning and basil to give it more flavor.

Healthier White Bread:

Source: Bread Machine: How to prepare and bake the perfect loaf. By: Jennie Shapter

Ingredients:

generous 1 1/2 c. water

4 1/2 c. white bread flour (I used 2 c. wheat flour & 2 1/2 c. white flour)

1 1/2 tsp. salt

1 T sugar

2 T butter

1 tsp. rapid rise active dry yeast

2 tsp. basil (I added)

1 T. Italian seasoning (I added)

Directions:

Follow directions based on the directions of your bread machine.

I choose: basic bread with a medium colored crust.

Creamy Tomato Basil Soup

2009-04-06T20:11:00.000-07:00

This was oh so good, very comforting. This soup keeps for a week in the fridge, and reheats well. Perfect alone or with a grilled cheese sandwich. I will definitely being making this again, and I'm a bit sad that I'm out of leftovers. Also, I highly recommend using fresh tomatoes instead of canned, yes it's more work but very well worth it.

Cream of Tomato Soup:

Food Network: Sara Moulton

Ingredients:
2 tablespoons butter
1 medium onion, chopped
1 small carrot, peeled and finely diced (I used 2 small carrots)
2 tablespoons flour
2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved (I used fresh)
2 cups vegetable broth
1 tablespoon tomato paste
1 tablespoon fresh basil or 1/2 teaspoon dried basil
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 cup light cream or milk (I used 1/2 c. heavy cream & 2/3 c. milk-2%)
Salt and pepper to taste

Directions:
1. In a large non-reactive saucepan, melt butter over medium heat.

2. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes.

3. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color.

4. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf.

6. Bring to a boil.

7. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes.

8. Remove and discard bay leaf.
9. Puree soup until smooth using an immersion blender.

10. Return to pan and stir in cream.

11. Season with salt and pepper, to taste.

12. Simmer until heated through, 3 to 5 minutes, and serve.

Banana Muffins

2009-04-06T19:51:00.000-07:00

These muffins are not only good but also guilt free with less than 1 gram of fat per muffin. Even though they are on the healthy side I still didn't want 22 muffins in the house, so I sent a dozen of them to work with Dan were they gobbled them up. These have a great flavor when following my additions and pretty dense.

Banana Muffins:

Source: Joy of Baking

My changes are in bold.

1 3/4 cups (245 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon (I added an additional ½ tsp)
¼ tsp nutmeg
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas, mashed well, I used 4 medium bananas
1 teaspoon pure vanilla extract (I added an additional ½ tsp.)

Optional: 1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped

Directions:

1. Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts (optional). Set aside.

3. In a medium-sized bowl combine the mashed bananas (I mashed mine in my kitchen aid), eggs, melted butter, and vanilla.

4. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)

5. Use a cookie scoop to evenly distribute the batter into the lined muffin pan.

6. Bake for 20 minutes or until toothpick comes out clean. Place on a wire rack to cool and then remove the muffins from the pan. Serve warm or at room temperature. These muffins can be frozen.

Yield: 1 - 9 x 5 x 3 inch loaf or 22 muffins

Curry Lentil Soup

2009-04-06T18:54:00.000-07:00

I promise, this soup taste much better than it looks in this picture. This recipe is a first for two reasons, I've never made anything with lentils or eaten anything with curry in it. I'm happy to report that preparing lentils was very easy. This soup was very filling, I would even say hearty. I was surprised that the soup had a texture similar to a stew and it was thick as though it had meat in it. I served this soup with tomato basil bread, it also makes great leftovers.

Curry Lentil Soup:

adapted from SparkRecipes (http://foodallaputtanesca.blogspot.com)

Ingredients:
3 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 tbsp tomato paste
1 tsp cumin
1 tbsp curry powder (I used 2 tsp.)
1/4 tsp salt
1/4 tsp black pepper (I added more)
1 tsp chili (or cayenne) powder
1 qt, vegetable broth
2 cups water
1 cup lentils
1 large carrot, chopped (I used 2 large carrots)

Directions:
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. Reheat soup if necessary.

Optional: stir in 1/2 a lemon's worth of juice and 3 tbsp chopped fresh cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Tomato Basil Bread

2009-03-31T17:28:00.000-07:00

Confession: Before making this bread I had not used our bread machine, ever. Dan had the machine before we met and he uses it when making pizza dough or bread. Before now I have always made bread by hand (with help from the kitchen aid), I'm excited to say that I will be baking bread from my couch again in the near future. Not to say that I will give up making bread the old fashioned way (I've made bread by hand too). The same day that I made this bread I also made Curry Lentil Soup for dinner, they surprisingly went together well.

Tomato Basil Bread

(Source: Brooke at ...And A Cookie For Dessert)

Ingredients:

1 can (8 ounces) tomato sauce

1/4 cup warm milk

2 tablespoons olive oil

1 tablespoon sugar

1-1/2 teaspoons salt

1 teaspoon onion powder

1-1/2 teaspoons dried basil (I used a basil paste)

1 teaspoon dried marjoram

1 teaspoon dried thyme

3 cups all-purpose flour

1-3/4 teaspoons active dry yeast

Directions:
In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). I added 1 T of water.

Blueberry Coffee Cake

2009-03-31T17:15:00.000-07:00

I almost always publish my posts as I finish them, somehow this one slipped through the cracks. I made this last August and thought that I had lost the recipe, until now I had no I idea that I had the post almost finished and that I just needed to write about it (the hard part). I'm so happy that this recipe is not lost forever because I could not remember where I had found the original recipe. Now that I have found it I can make it again and share the recipe with all of you. This coffee cake is so freaking good, I know that I say almost the same thing about everything I make, but for the most part I only blog about foods that turned out well.

Blueberry Coffee Cake:

Source: All Recipes

INGREDIENTS:

For the crumb topping:

1 cup packed brown sugar

2/3 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 cup butter

For the cake:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

1 cup white sugar

1 egg

1 teaspoon vanilla extract

1/2 cup milk

1 cup fresh blueberries

1/4 cup confectioners' sugar for dusting

DIRECTIONS:

1. Heat oven to 350 degrees F (175 degrees C).
2. Coat a Bundt pan well with cooking spray.
3. Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
4. For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy;
5. add 1 cup white sugar, and beat until fluffy.
6. Beat in egg and vanilla.
7. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
8. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons.
9. Cover with streusel topping.
10. Bake at 350 degrees F (175 degrees C) for 45 minutes, until deep golden brown.
11. Remove pan to wire rack to cool.
12. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

Strawberry Oatmeal Muffins

2009-03-31T15:42:00.000-07:00

These muffins were delicious, and did not last long in my house. I took a few to school to give to a classmate and she said they were excellent. These came together quickly, and would freeze well if I had any leftover. Dan worked from home the day that I made these, so I'm sure that was part of the reason that they went so quickly. Or its because I have a weakness for baked goods, something that I should work harder at overcoming.

Source: http://lizscookingblog.blogspot.com/
Ingredients:

1 cup rolled oats (I use oatmeal)
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1/4 cup vegetable oil
3/4 cup brown sugar
1 teaspoon vanilla
1 cup chopped fresh strawberries

Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).

2. Grease and flour a muffin pan, or use paper liners.

3.In a small bowl, combine oats and buttermilk, and let stand 5 minutes.

4.In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
5.In a large bowl, beat together the egg, oil, brown sugar and vanilla.

6. Blend in the oat mixture. 7. Stir in the flour mixture, just until moistened.

8. Fold in strawberries.

9. Fill muffin cups 2/3 to 3/4 full.
10. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Yield: 16 muffins

Meal Plan Feb. 16th - 22nd

2009-02-16T11:01:00.001-08:00

Monday: "Fried" Chicken, Mashed Potatoes and Steamed Broccoli
Tuesday: Salad
Wednesday: Pork steaks and Yucca with Garlic Mojo
Thursday: leftovers
Friday: Black bean burgers and potato salad
Saturday: Curry Lentil Soup
Sunday: Dan is making dinner, not sure as to what he will make yet.

Goat Cheese & Leek Cakes:

2009-02-13T16:27:00.000-08:00

I wanted to make these after we had something similar at a restaurant in Savannah over New Years. The ones at the restaurant were better, the problem that I had with making these was that I used a tart white wine. These would be better using either Riesling or omitting the wine.

Goat Cheese & Leek Cakes:
Source: Emeril Lagasse

Ingredients:
4 tablespoons olive oil
1 cup chopped leeks
2 teaspoons chopped garlic
Salt and pepper
1 pound goat cheese (I used 4 oz)
2 tablespoons white wine (I used Sauvignon Blanc) (I highly recommend greatly reducing the amount of wine or omit it all together because it gave the cakes a very intense flavor)
1 cup flour (I used ½ c)
1 cup fine bread crumbs (I used ½ c)
2 eggs, beaten (I used 1 egg)

Directions:
1. In a saute pan, heat 2 tablespoons olive oil.
2. Add the leeks and garlic. Season with salt and pepper. Saute 2 minutes.
3. Remove from the pan and turn into a mixing bowl.
4. Stir in the cheese and white wine.
5. Form the mixture into 4 (2-ounce) cakes.
6. Season the flour and bread crumbs with (original recipe did not specify but I used 2 tsp.) Bayou Blast
7. Dredge the cakes in the flour.
8. Dip the cakes in the beaten eggs, letting the excess drip off.
9. Dredge the cakes in the seasoned bread crumbs.
10. Season with salt and pepper. Saute for 2 minutes.
11. In a saute pan, heat the remaining olive oil. When the oil is hot, lay the cakes carefully in the oil.
12. Pan-fry the cakes for 2 to 3 minutes on each side.
13. Remove from the oven and drain on paper-lined plate.
14. Season the cakes with Bayou Blast.

Bayou Blast

2009-02-13T16:20:00.000-08:00

Emeril's Essense Creole Seasoning (also referred to as Bayou Blast):
Source: Emeril Lagasse

1 ¼ tablespoons paprika (when dividing I forgot to divide this for the 2nd time so you can cut this in half)
1 ½ tsp salt
1 1/2 tsp garlic powder
1 ½ tsp black pepper (I used white pepper)
1 ½ tsp onion powder
1 ½ tsp cayenne pepper (I used crushed red pepper flakes)
1 ½ tsp dried oregano (I only used 1 tsp because that’s all I had)
1 ½ tsp dried thyme

Combine all ingredients thoroughly.

Oreo Cheesecake Ice Cream

2009-02-13T15:31:00.000-08:00

I have had fun the past 2 weeks making some treats out of this book (The Ultimate Ice Cream Book) that I received from my friend Amanda for Christmas during my anniversary board's elfster exchange. (She also got me some barefoot Contessa fudge sauce that I look forward to trying soon, I wanted to taste it when it got here and Dan thought that was a bad idea to eat it from the jar.) Anyways this ice cream is delicious and very easy to make.

Ice cream chilling tip: I put my ice cream batter in a metal bowl and place that bowl into an ice bath into the refrigerator. This speeds up the cooling process so that you can churn your ice cream sooner.

Oreo Cheesecake Ice Cream

Source: The Ultimate Ice Cream Book by: Bruce Weinstein

Ingredients:

1 c sugar

4 oz cream cheese, at room temperature

1 large egg

1/2 tsp vanilla

3/4 c milk

1 1/2 c heavy cream

7 oreos, chopped

Directions:

Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not let the mixture boil or the egg will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl. Allow the custard to cool slightly, then stir in the heavy cream. Cover and refrigerate until cold or overnight.

Stir the chilled custard, than freeze in 1 or 2 batches in your ice cream machine according to the instructions. Stir the crushed oreos in by hand after removing the ice cream from the machine. Ice cream should be soft served and ready to eat now, or freeze for at least 2 hours for a firmer ice cream.

Yield: 1 quart

Meal Plan Feb. 8-14th

2009-02-11T09:52:00.000-08:00

Sunday: Leek & Goat cheese cakes
Monday: BBQ chicken, steamed broccoli, and corn on the Cobb
Tuesday: leftovers
Wednesday: spaghetti & meatballs
Thursday: leftovers
Friday: tofu with brown rice
Saturday: eating out

Superbowl Sundaes

2009-02-10T07:16:00.000-08:00

While trying to come up with an idea of what to make for dessert on Superbowl Sunday, I thought of the idea to make sundaes and thought that it was a cute play on words. It also gave me the opportunity to make vanilla bean ice cream again (I made it for Thanksgiving too) so there is now a picture to go along with the original post. I buy my vanilla beans online at http://www.beanilla.com/ because they have a larger selection and the price is so much cheaper. I bought eleven beans for $18.10 (including shipping), at my local grocery store they cost $7-8 per bean. Plus I like that they vacuum seal them at Beanilla so they stay fresh so much longer.

Superbowl Sundaes:

Vanilla Bean Ice Cream

Caramel Sauce

Chocolate Sauce

Vanilla Cream

Cherries

Sliced Banana

Sprinkles

Caramel Sauce

2009-02-09T21:44:00.000-08:00

Caramel Sauce:

Source: The Ultimate Ice Cream Book

Ingredients:

1 c heavy cream warmed

1 c sugar

½ c water

1 tsp vanilla

Directions:

1. Place the cream in a small saucepan set over low heat. Cover and keep warm while making the caramel.

2. Combine the sugar and water in a large, heavy saucepan and place over medium heat.
3. Stir until the sugar dissolves and the syrup is clear.

4. As the syrup boils, use a wet pastry brush to wash down any sugar crystals that form on the side of the pan.

5. Continue to cook without stirring until the syrup is golden brown.

6. Immediately remove from the heat and slowly add the warm cream, stirring constantly.

7. The caramel will split and rise up, so do this carefully.

8. The sugar may also form a clump on the bottom of the pan. If this occurs, return the pan to low heat and stir until the caramel dissolves into the cream completely.

9. Let simmer for 2 minutes.

10. Remove from the heat and stir in the vanilla.

11. Serve warm or at room temperature.

Yields: 1 1/3 c.

Chocolate Sauce

2009-02-09T21:18:00.000-08:00

Chocolate Sauce:

Source: The Ultimate Ice Cream Book

Ingredients:

¼ c unsalted butter

2 oz unsweetened chocolate

¾ c. sugar

2 T unsweetened cocoa powder

½ c heavy whipping cream

2 tsp vanilla

Directions:

1. Melt the butter and chocolate together over a double boiler or in a large metal or glass bowl over a pan of simmering water.

2. Combine the sugar and the cocoa in another bowl.

3. Stir the heavy whipping cream into the sugar & cocoa and mix until a thick paste forms.

4. Stir the chocolate paste into the melted chocolate and butter.

5. Cook the mixture over simmering water for 5 minutes, stirring constantly.

6. Whisk in the vanilla.

7. Serve warm or at room temperature.

Yields: 1 ½ cups

Vanilla Cream

2009-02-09T21:10:00.000-08:00

Vanilla Cream:
Source: Giada De Laurentiis - food network

Ingredients:

1 cup heavy whipping cream
2 tablespoons powdered sugar (I used 4 T)
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon (I omitted)

Directions:

In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.

Red Potato Soup

2009-02-09T20:49:00.000-08:00

The original plan was to follow this recipe, but as it came along I ended up making several changes. Click on the link to see the original recipe. The soup came out good but after the changes it does not taste like O'Charley's soup. I think that it came out a little spicy, which can be controlled by the amount of hot sauce that you add.

Red Potato Soup: adapted from:

http://www.recipezaar.com/OCharleys-Loaded-Potato-Soup-18599

Ingredients:
24 oz red potatoes, cubed unpeeled)
2 tbsp butter
2tbsp flour
3 cups whole milk
1 cup buttermilk
8 oz package Velveeta cheese, melted (I used reduced-fat)
½ tsp. white pepper
½ tsp. garlic powder
several shakes of hot pepper sauce
pinch of salt
pinch of onion powder

Directions:
1. Dice unpeeled red potatoes into 1/2 inch cubes.
2. Place in large saucepan; cover with water and bring to a boil.
3. Let boil for 10 minutes or until 3/4 cooked.
4. In a separate pan, combine melted butter and flour, mixing until smooth.
5. Place over low heat and gradually add milk & buttermilk, stirring constantly.
6. Continue to stir until smooth and liquid begins to thicken.
7. Add melted Velveeta.
8. Stir well.
9. Drain potatoes and add to cream mixture.
10. Stir in pepper, garlic powder and hot pepper sauce.
11. Cover and cook over low heat for 30 minutes, stirring occasionally.
12. Blend soup with either a stand or immersion blender. (Be sure to leave some chunks)
13. Cook vegetarian bacon in a non-stick skillet, cook each side for about 3 minutes, “bacon” will be crispy.
14. Chop “bacon” and top the soup with it.

Buttermilk Biscuits

2009-02-09T20:15:00.000-08:00

Need a way to use up leftover buttermilk, then these biscuits are for you. I have been meaning to make these for the past several months but I keep forgetting when I have buttermilk. In my opinion these biscuits are much better than the ones that come in a can, and the way that I look at it the are also healthier. I justify this because you get a larger biscuit for the same amount of fat or possibly even less (not 100% sure because I have not compared the nutrition info for both). When I served these I made them into egg & cheese biscuits and served the leftovers with boysenberry preserves.

Buttermilk Biscuits:

Source: Alton Brown

Ingredients:
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Directions:
Preheat oven to 450 degrees.

1. In a large mixing bowl, combine flour, baking powder, baking soda and salt.

2. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)

3.Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.

5. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, (I used a drinking glass) being sure to push straight down through the dough.

6. Place biscuits on baking sheet so that they don't (original directions say for them to touch) touch.

7. Reform scrap dough, working it as little as possible and continue cutting.

8. Bake until biscuits are tall and light gold on top, 15 to 20 minutes. (mine baked faster, about 12 mins.)
Yield: 10 biscuits

Nutritional Information:

Calories		145.2

Total Fat		5.3 g

	Saturated Fat	2.6 g

	Polyunsaturated Fat	0.5 g

	Monounsaturated Fat	1.9 g

Cholesterol		8.6 mg

Sodium		427.5 mg

Potassium		64.9 mg

Total Carbohydrate		20.8 g

	Dietary Fiber	0.7 g

	Sugars	1.2 g

Protein		3.4 g

Calculated using SparkRecipes

Peanut Butter Cookies with M&M's

2009-02-09T19:28:00.000-08:00

About two weeks ago I had a craving/desire to bake some cookies, so I started searching through some blogs that I follow when I came across this recipe on Annie's blog (http://annieseats.wordpress.com) and I knew that I needed to try these. I add M&M's because I have them on hand, and also because I love chocolate chip cookies with peanut butter M&M's. Anyways these cookies are awesome, and you really should put them on your must make list. I sent 2/3 of my batch to work with Dan and meant to send some to my neighbor's but ended up eating the rest myself, oops.

* I halved the original recipe.

Source: adapted from Baking: From My Home to Yours by Dorie Greenspan

http://annieseats.wordpress.com/2008/06/10/peanut-butter-crisscrosses/

1 ¼ cups all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
1/8 tsp. salt
small pinch of grated nutmeg
1 stick (4oz.) unsalted butter, at room temperature
½ cup peanut butter (crunchy or smooth) (I used smooth)

¼ c + 2 T sugar
1/2 c packed light brown sugar
1 large egg
½ c M&M’s (my addition)

Directions:
Position the racks to divide the oven into thirds and preheat the oven to 350°. Line two baking sheets with parchment or silicone mats.

Whisk (I sifted) together the flour, baking soda, baking powder, salt and nutmeg.

Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the egg, beating for 1 minute. Scrape down the sides and the bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the M&M's. You’ll have a soft, pliable (mushable, actually) dough.

I used a cookie to scope to form my cookies and places them onto greased cookie sheets lined with parchment paper.

Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point. When done, the cookies will be lightly colored and still a little soft. Let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula. Cool to room temperature.

Repeat with the remaining dough, making sure to cool the baking sheets between batches.

Stuffed Shells

2009-01-12T18:19:00.000-08:00

I make these shells in large batches because they freeze and reheat well. In the past I have added soy beef crumbles to this recipe, (1 bag Morning Star Farms)

Stuffed Shells:

My Original Recipe

Filling:

7 oz spinach

1/4 c diced white onion

1 T garlic

1/2 tsp. white pepper

1 tsp. basil

2 tsp. oregano

2 tsp. Italian seasoning

1 T Parmesan cheese

1 T Romano cheese

8 oz mozzarella cheese

1 lb ricotta cheese

28-30 jumbo shells cooked to slightly firmer than al dente

1 jar pasta sauce (or homemade)

extra cheese to top pasta

Directions:

1. Bring water to a boil

2. Saute onion and garlic

3. Add spinach, basil, oregano, and Italian seasoning, cook thoroughly over medium heat

4. Cook shells to slightly firmer than al dente

5. Transfer cooked spinach to a large mixing bowl

6. Add cheeses to the spinach mixture

7. Stuff shells and place in a lightly greased 13x9 glass pan

8. Cover shells with tomato sauce

9. Top with mozzarella, Parmesan and Romano cheeses

10. Cover with foil and bake at 350 degrees for 45 minutes

Red Roasted Potatoes

2009-01-12T08:55:00.000-08:00

Roasted Red Potatoes:
My Original Recipe

1 lb red potatoes (1 inch dice)
1 T diced white onion

1 tsp garlic

1 tsp basil

2 tsp oregano

2 tsp Italian seasoning

Directions:

1. Pre-heat oven to 400 degrees (I used our toaster oven)

2. Wash and dry potatoes, dice potatoes into 1 inch cubes and place into a small bowl

3. Add diced onion, garlic, basil, oregano and Italian seasoning

4. Mix potatoes by hand.

5. Spread the potatoes into a single layer onto a greased cookie sheet (I used Pam)

6. Spray the top of the potatoes with Pam (helps with browning)

7. Bake for 25 minutes

8. Broil for additional 2 minutes if not browned to your liking.

3 Servings

Meal Plan: Jan. 11th-17th

2009-01-12T08:34:00.000-08:00

Sunday: cheese burgers (veggie for me), red roasted potatoes, and corn
Monday: stuffed shells (Snow crab legs for Dan)
Tuesday: black bean chili
Wednesday: homemade pizza
Thursday: fajitas
Friday: grilled tofu with peanut sauce, white rice and black beans
Saturday: leftovers

Meal Plan: Jan. 5th-9th

2009-01-12T08:19:00.000-08:00

Monday night: tacos
Tuesday: Skyline Chili
Wednesday: Chicken, white rice & steamed mixed vegetables
Thursday: Whole wheat pasta with tomato sauce topped with cottage cheese
Friday: leftovers

Cinnamon Rolls

2009-01-11T21:06:00.000-08:00

I halved this recipe and it made 8 rolls (the recipe claims that it makes 12 for the entire recipe). These are by far the best cinnamon rolls, so much better than the type in the can, which in my book makes them worth the effort. Dan loved them, so I know I will be making them again.

Clone of a Cinnabon

from: Allrecipes.com
1 cup warm milk (110 degrees F/45 degrees C)

2 eggs, room temperature

1/3 cup margarine or butter, melted (I used butter)

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2 1/2 teaspoons bread machine yeast (also known as fast rising, rapid rising, or instant yeast)

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

Icing:

1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Bread Machine Directions:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

Alternate directions using KitchenAid mixer:

1. Dissolve the yeast in the warmed milk, along with 1 tsp sugar from the 1/2 cup white sugar. Let stand, covered, about 10 minutes, until foamy.

2. In the bowl of your KitchenAid mixer, add the yeast/milk mixture, eggs, melted margarine, 3 cups bread flour, salt, and remaining sugar; mix on medium speed with the flat beater until combined.

3. Switch to the dough hook and start kneading the dough on speed 2.

4. Add 1/2 cup of bread flour at a time, until the dough becomes soft and elastic and no longer sticks to the bowl (approximately 4-1/2 c). This will vary depending on the humidity of your kitchen, but you can definitely start to see when the dough stops sticking to the sides. It will start to follow the dough hook around as it spins and will start flopping around the bowl in a large ball. After you reach a total of 4-1/2 cups, start adding the flour a tablespoon at a time so you don't risk adding too much flour.

5. Transfer the dough to a lightly greased bowl and cover with a damp towel for approximately 1 hour, or until the dough has doubled in size. (Heat your oven to 150°F, turn it off, and then let the dough rise in the warmed oven.
6. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.

7. In a small bowl, combine brown sugar and cinnamon.

8. Roll dough into a rectangle. Spread dough with 1/3 cup melted butter and sprinkle evenly with sugar/cinnamon mixture.

9. Roll up dough (lengthwise) and cut with a bread knife into 12 rolls (I use fishing line to cut the rolls) (approximately 1-3/4" each, or three finger widths).

10. Place rolls in a lightly greased 9x13 inch baking pan. (If you want to make these the night before, follow the instructions up to this step but then cover and refrigerate your rolls before the second rise. In the morning, take them out of the refrigerate and allow them to rise before baking.)

11. Cover and let rise until nearly doubled, about 30 minutes.

12. Meanwhile, preheat oven to 400 degrees F (200 degrees C). (Or bake at 350F for 20-25 minutes.)
12. Bake rolls in preheated oven until golden brown, about 15 minutes.

13. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.

14. Spread frosting on warm rolls before serving.

German Chocolate Cake

2009-01-07T00:04:00.000-08:00

I made this cake last summer for my dad's birthday. I attempted to make the coconut pecan icing, but burnt it when I walked away to check thenest.com, oops. So I had to settle for using store bought icing because I was in a time crunch. Let me know if you want the icing recipe and I can add it to the post.

German Chocolate Cake:

Hershey's

Ingredients:
1/4 cup HERSHEY'S Cocoa
1/2 cup boiling water
1 cup plus 3 tablespoons butter or margarine, softened
2-1/4 cups sugar
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour milk*

Pecan halves(optional)

Directions:

1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.

2. Stir together cocoa and water in small bowl until smooth; set aside.

Beat butter, sugar and vanilla in large bowl until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Stir together flour, baking soda and salt;

add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend.

Pour batter into prepared pans.

3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks.

Cool completely.

Prepare cocconut icing (or use the premade stuff like I did); spread between layers and over top.

10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Cinnamon Apple Muffins

2009-01-06T23:48:00.000-08:00

While looking through food pictures to see what else I needed to blog I came across these cinnamon apple muffins that I made back in October for a staff meeting. These muffins are delicious and they freeze very well in an airtight zip lock bag. To defrost, I microwave for about 1 minute with a glass of water to add moisture. Note: These muffins are very dense.

Cinnamon Apple Muffins:

adapted from Penzeys.com

Muffins:
4 cups apples, peeled, cored and chopped (I used 4 Gala apples)

4 large eggs, beaten

1 cup applesauce (or canola oil) – (I used applesauce)

2 tsp. pure vanilla extract

1 tsp. pure almond extract

2 tsp. baking soda

2 tsp. salt

2 tsp. cinnamon

3 cups all-purpose flour

2 cups sugar

Topping:
3/4 cup flour

1/4 cup sugar

2 tsp. cinnamon

6 tsp. butter, room temp.

Directions:
Preheat oven to 350°.

Lightly grease two muffin pans and set aside (my batch made 30 muffins).
Peel, core and slice the apples.

Cut into good-sized chunks, about 1 inch in size.
In a large bowl, beat the eggs with an electric mixer until fluffy.

Add the applesauce or oil and beat until combined.
Add the vanilla and almond extracts, baking soda, salt and cinnamon.

Beat until thoroughly mixed.
Next, add the flour and sugar and mix on low just to blend.

Then turn the mixer to high and beat until mixture is smooth.
Fold in the chopped apples, mixing by hand so the apples do not get too broken up.

Divide the mixture between the two muffin pans.

It is easiest to spoon the batter into the pans.
To prepare the topping, combine flour, sugar and cinnamon in a small bowl.

Cut the butter into the mixture with a fork until all ingredients are moist and crumbly.
If you don’t mind a little mess, it is faster to use your hands.

Sprinkle equal amounts of topping on each muffin.

Bake for about 20-25 minutes on the center rack of the oven.

The muffins should feel fairly firm when touched in the middle, or bake an extra 5 minutes.

Remove from the oven and place on a cooling rack.

Let cool for 5 minutes before removing from the pans.

Blueberry Muffins

2009-01-06T23:37:00.000-08:00

While looking through food pictures to see what else I needed to blog I came across these blueberry muffins that I made back in October for a staff meeting. These muffins are delicious and they freeze very well in an airtight zip lock bag. I had one around Christmas time and they still taste great. To defrost, I microwave for about 1 minute with a glass of water to add moisture.

Blueberry Muffins:
Alton Brown

Ingredients:
25 ounces cake flour
2 teaspoon baking soda
4 teaspoons baking powder
2 Heavy pinches salt
2 cup sugar
1 cup vegetable oil
2 eggs
2 cups yogurt (I used plain, and blueberry)
3 cups fresh blueberries
Vegetable spray, for the muffin tins

Directions:
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 2 tablespoons of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 2 cups blueberries to mixture and stir 3 more times. Reserve the 1 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 16 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

Baked Macaroni and Cheese

2009-01-06T23:24:00.000-08:00

I have to admit that overall I was disappointed in this macaroni, and I was hoping it would be excellent. In my opinion it has to much onion and not enough cheese. Therefore I am still looking for a go to mac and cheese recipe. Although it tasted much better after spending some time in the refrigerator (made it on a Thursday and had leftovers on Saturday). Oh well, better luck next time.

Baked Macaroni and Cheese

(Alton Brown)

Ingredients:

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

Directions:
Preheat oven to 350 degrees F.In a large pot of boiling, salted water cook the pasta to al dente.While the pasta is cooking, in a separate pot, melt the butter.
Whisk in the flour and mustard and keep it moving for about five minutes.
Make sure it's free of lumps.
Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg.
Stir in 3/4 of the cheese.
Season with salt and pepper.
Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Butternut Squash Bisque

2009-01-06T23:14:00.000-08:00

Yet another recipe that I made for Thanksgiving. For weeks I searched for a butternut squash soup/bisque before I finally found this one. This recipe needs a lot of tweaking to the seasoning, because without it the soup is very bland. I am not sure of the quantity of the spices that I added because Dan and I just threw things in until we decided that it had enough flavor. I plan on making this soup again and will update this post to reflect the extra spices.

Butternut Squash Bisque:
(All Recipes)

INGREDIENTS:
1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)

DIRECTIONS:
1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Serves: 4

Vanilla Bean Ice Cream

2009-01-06T23:06:00.000-08:00

This is by far the best vanilla ice cream ever! Again I made this for Thanksgiving to go along with the apple and blueberry pies. After failing the first two times I used my ice cream attachment for my kitchen aid I was a bit skeptical about trying again. Thankfully this time my ice cream turned out perfectly, creamy ice cream that was also easy to scoop. I was sad to leave this ice cream at my moms, and look forward to making it again.

Vanilla Bean Ice Cream
Annie’s Eats http://annieseats.wordpress.com/
(The Perfect Scoop)

Ingredients:
3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
¾ cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
¾ tsp. vanilla extract

Directions:
Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or cream and milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Cream of Mushroom Soup

2009-01-06T22:54:00.000-08:00

I also made this for Thanksgiving this year (what can I say, I'm a blog slacker). Coming from someone who does not normally like mushrooms this soup is pretty good. I made the soup to replace the cream of mushroom soup (can) that my mom's broccoli casserole calls for. Unfortunately my family does not like change when it comes with there "favorites" therefore if I make this soup again it will only be for myself and Dan. Oh well, at least I tried to get them to eat outside of the box (or in this case, the can).

Cream of Mushroom Soup:
http://www.elise.com/recipes/archives/006133cream_of_mushroom_soup.php

Ingredients:
1 pound regular white mushrooms, cleaned, quartered or sliced
1 Tbsp lemon juice
1 Tbsp unsalted butter
2 Tbsp minced shallots
1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups heavy cream
1 1/2 cups chicken stock (I used vegetable)
1 teaspoon cornstarch dissolved in 1 Tbsp water
Minced parsley for garnish

1 In a food processor, coarsely chop mushrooms and lemon juice.
2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serves 4

Garden Garbage Dip

2009-01-06T22:34:00.000-08:00

I made this dip for Thanksgiving and again for Christmas eve. My sister raved about it so much that I need to send her the recipe. The only downside to this recipe is that there is a lot of chopping, but it is well worth it. This dip is versatile and can be easily adjusted to suit your taste.

Photo courtesy of Erin (Erin's Food Files: http://erinsfoodfiles.blogspot.com)

(I made it put she is a much better photographer than I am.)

(adapted from Pillsbury Halloween Magazine, October 2005)

http://penniesonaplatter.wordpress.com/

Ingredients:
1 package (8 oz) cream cheese, softened

1 cup sour cream

1/4 cup finely chopped radishes (about 2 medium)

1/4 cup finely chopped green onions (4 medium) (I omitted)

1/4 cup finely chopped cucumber, drained

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped carrot (not part of the original recipe)

1 tbsp sugar

1/2 tsp salt

1/4 tsp dried dill weed (I doubled it, possibly more)

Dash pepper (I used closer to 1/4 tsp)

assorted vegetables and bread for dipping

Directions:
Mix all ingredients in a large bowl. Spoon into 1-quart serving bowl.

Wilton's Classic Buttercream Icing

2008-09-06T08:15:00.000-07:00

Wilton's Classic Buttercream Icing- Stiff Consistency (doubled)
Yield: 6 cups

Ingredients:
2 c solid white vegetable shortening
2 sticks unsalted butter, soften (not part of the original recipe)
2 tsp flavoring (vanilla, almond or butter, add more if you want)
2 T water (only add to produce a thinner consistency)
2 lb. confectioners sugar (about 8 c.)
2 T meringue powder
2 pinches salt (optional, salt adds flavor to the buttercream and reduces the sweetness)

Directions:
Cream shortening, butter and flavoring. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or two until creamy.

Medium Consistency: add 1 T of water and mix thoroughly

Thin Consistency: add 2 T of water and mix thoroughly

Wilton Cake: Course 1, Cake 3

2008-09-05T19:38:00.000-07:00

So this week for the final class of course one I decided to try out Katie's (of Good Thing's Catered) strawberry cake. I only ate a small amount but I think it turned out pretty good. I would recommend eating this cake soon after making it, I tried a piece a few days after (ok maybe 5 days later) and it didn't taste as good. I forgot to take a picture of the inside of the cake.

Strawberry Layer Cake:

Good Things Catered: http://www.goodthingscatered.blogspot.com/

2 1/4 c. cake flour

3/4 c. strawberry puree,room temperature (homemade or you can find store bought in form of a good quality strawberry daiquiri mix as well)

1/4 c. milk , at room temperature

6 large egg whites, room temperature

1 Tbsp vanilla extract

1 3/4 c. sugar 4 tsp baking powder

1 tsp salt

12 Tbsp unsalted butter (1 1/2 sticks), softened (not melted)

Directions:

Preheat oven to 350 degrees and prepare two 8 or 9 in pans line outside with heavy duty foil and spray inside with baking spray with flour(I skipped the foil and the flour).

In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended.

In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine.

Continue beating at slow speed and add butter.

Mix until combined and resembling moist crumbs.

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined.

Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.

Divide the batter evenly among the pans and smooth tops.

Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary).

Let cakes rest in pan for about 10 minutes and turn out onto wire racks.

Let cakes cool completely (about 2 hours).

Wilton Cake: Course 1, Cake 2

2008-09-05T19:24:00.000-07:00

This cake is amazing, if you are a pumpkin fan like I am you have to try it. It taste like pumpkin pie that's actually a cake. I sent this cake to work with Dan and his co-workers loved it too. I am planning on making it again for his office for Thanksgiving. This cake is also my cake for the second Wilton cake for course two. Overall I am fairly happy with the way it turned out. Sadly I did not get a picture of the inside of the cake, maybe I'll remember next time.

Pumpkin Spice Cake:

Joy of Baking

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature
1 1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups (200 grams) sifted cake flour
1/4 teaspoon baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (120 ml) buttermilk, room temperature
For Frosting:
8 ounces (228 grams) cream cheese, room temperature
1/4 cup (56 grams) unsalted butter, room temperature

Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven.

Butter and flour (or spray with Baker's Joyor Pam) two - 8 or 9 inch cake pans. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes).

Add the eggs, one at a time, mixing well after each addition.

Add the pumpkin puree and vanilla and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. (I sifted them)

Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.

Divide the batter in half and then pour the batter into the prepared pans.

Bake for approximately 25 - 30 minutes (mine baked in 18 minutes), or until a toothpick inserted in the middle comes out clean.

Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.

Cool completely before frosting.

Wilton Cake: Course 1, Cake 1

2008-09-05T19:06:00.000-07:00

I finally found a Wilton class that was convient to where I live and to my schedule. I have been wanting to take these classes for awhile to brush up and to learn new skills. I think mycake turned out pretty well, except the colors were a little bolder than I would have liked. The bonus is that the cake taste great too.

Blueberry Cake with blueberry glaze and buttercream icing:

12 tablespoons (1 1/2 sticks) unsalted butter, softened

1 1/2 cups sugar

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

6 large egg whites (3/4 cup)

3/4 cup milk

2 teaspoons vanilla extract
1.5c blueberries

Glaze:
1T sugar
2/3c Ocean Spray Blueberry Cranberry Juice
1/8c Bircardi Gold Rum
2T sugar

Heat over medium heat, whisking gently until reduced some.

Brush the glaze onto the cooled cake and allow to soak into before icing.

Directions:

Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan.

Line bottom with parchment or waxed paper or spray pans with Pam like I did.
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy.

Stir together flour, baking powder and salt. Set aside.

Combine egg whites, milk and vanilla extract.

Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture.

Continue to alternate beginning and ending with flour mixture.

Scape the bowl and beater often.
Add blueberries and sugar to food processor and blend for about one minute. Gently fold blueberries into finished cake batter.
Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Pumpkin Pancakes

2008-09-05T18:30:00.000-07:00

I am looking forward to fall and what a great first fall recipe these pancakes are. I have already made these twice because they are a true crowd pleaser. *These pancakes take longer to cook than most pancakes because they are thick* They also reheat well and are pretty good cold. Try topping them with real maple syrup and cool whip.

Pumpkin Pancakes:

Ingredients:

2 cups all-purpose flour
3 tablespoons brown sugar

3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk (1 1/4 c milk ¼ c half and half)
12 oz pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons white vinegar

Directions:
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, sugars, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Apple Pie

2008-09-05T17:52:00.000-07:00

Last weekend we went to visit some of Dan's family and since I know that apple pie is his and his baby sister's favorite and that she doesn't know how to make one; this was the perfect time to show her how to make it. Hopefully now that she knows how easy it is she will feel comfortable enough to make it on her own. She said that she liked using the pastry blender. Because I was teaching her how to make the pie I actually measured out the ingredients that I used which I never do for apple pie.

Apple Pie:Double Batch Pie Crust (Recipe found under July)

Ingredients:
3 T brown sugar
1 tsp cinnamon
1/4 tsp apple pie spice
1/4 tsp nutmeg
pinch of ginger
1/8 tsp all spice
6 T sugar
1 T water
5-6 apples thinly sliced & peeled (we used 3 Gala & 2 Granny Smith)

Directions:

Preheat oven to 350 degrees F
Wash, peel and slice apple thin.
Add all remaining ingredients and stir thoroughly.
Prepare pie dough according to directions.
Roll out dough and place into pie plate.
Fill crust with apples (I left out the "juice from the apples")
Top with a lattice top.

Lattice top directions:
Roll out pie dough.
Cut dough into 1/2 strips that are about 9 inches long.
Weave dough alternating pieces to create a basket weave.
Dab small pieces of butter all over the pie (the size of peas)
Sprinkle crust with sugar before baking.
Bake for 35 minutes or until crust in golden brown.

Chocolate Chip Cookies with Peanut Butter M&M's

2008-09-05T14:33:00.000-07:00

These cookies are one of my favorite which says a lot considering that I'm normally not a huge fan of chocolate chip cookies. I have actually made these cookies several times but have not taken a picture of them so that I could include them in my blog. These cookies are great with different mix-ins (different types of chocolate, butterscotch and different nuts.) Anyway, I have been wanting to make these again and had the perfect opportunity last week because I need to do a documentation panel of the learning of a child. I decided to make these with my two year old neighbor and we had a blast. He even told me that he's better at stirring than I am.

Also known as: Best Big, Fat, Chewy Chocolate Chip Cookie

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips

1 cup peanut butter M&M's

Directions:
Preheat the oven to 325 degrees F (165 degrees C).

Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended.

Stir in the chocolate chips and peanut butter M&M's by hand using a spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets.

Cookies should be about 3 inches apart.
Bake for 13 minutes in the preheated oven, or until the edges are lightly toasted.

Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Fresh Blueberries!

2008-08-01T17:03:00.000-07:00

Today was a great day, Dan and I went out to breakfast, did a little shopping, and on the way home I convinced him to pick blueberries with me. It was a lot of work, especially since it was nearly 100 degrees out today. Dan pooped out about 10 minutes before I did and went to sit in the car with the A/C on full blast while I finished picking. I for see lots of blueberry recipes coming within the next few days/weeks. We picked 3 pounds, so I am storing them in the freezer.

Easter Tea Ring

2008-07-20T19:11:00.000-07:00

This bread was delicious, but I can not take any of the credit for it. That's because my talented husband made it for us. I hope that he makes it again sometime soon.

Recipe by Jenny Shapter author of Bread Machine (We adapted the filling)

Ingredients:

6 T milk

1 egg

2 c. bread flour

1/2 tsp salt

2 T sugar

2 T butter

1 tsp yeast

For the filling:

1/4 chopped almonds

1/4 chopped cranberries

2 tsp cinnamon

1/4 brown sugar

1 T melted butter

For the glaze:

3-4 T orange juice

3 T powered sugar

Directions:

Steps 1 & 2 may need to be reversed based on the type of bread machine that you own.

1. Add flour, salt, and sugar. Make a well in the dry ingredients and add the yeast.

2. Pour the milk, eggs and melted butter into the bread machine pan.

3. Set the bread machine to the dough setting, use basic dough setting if available. Press start and lightly oil a baking sheet.

4. When the dough cycle has finished, remove the dough from the bread pan. Place it on a lighly floured surface. Punch the dough down gently and roll it into a 12 by 18 inch rectangle.

5. Chop the almonds and cranberries (a food processor works well). Melt the butter and mix in cinnamon, brush over the dough. Sprinkle almonds and cranberries over dough, top with brown sugar.

6. Starting with the long edge, roll up the rectangle of dough, similar to rolling a jelly roll. Turn the dough so that the seam is underneath.

7. Curl the dough into a circle, brush with a little bit of milk to seal. Place on the prepared baking sheet.

8. Using a pair of cooking scissors, snip through the circle at 1 inch intervals, cutting 3/4 of the way through the roll. Twist the sections so that they start to fall sideways.

9. Cover the ring with lightly oiled plastic wrap and leave in a warm place for about 30 minutes or until the dough is well risen and puffy.

10. Preheat oven to 400 degrees F

11. Bake the ring for 20-25 minutes or until golden brown. Allow to cool on a wire rack.

12. While the ring is still warm, prepare the glaze and drizzle over the ring.

Calzone

2008-07-20T18:09:00.000-07:00

I decided to make Calzones after having awesome calzones on our honeymoon last month in Venice. They were the biggest calzones that Dan and I have ever had. Sadly I was not able to finish mine and had to leave behind the leftovers (our room did not have an empty mini fridge). Anyways I think the ones that I made turned out pretty good. The best part is that they are so large that they are two meals in one. Which is always a plus for nights that I have class.

Basic Pizza Dough:

3 1/2 c. all purpose flour

1 c warm water (110 degrees F)

1 tsp yeast

2 T honey

1/4 c olive oil

1/2 tsp salt

Add all ingredients to bread machine according to it's directions.

Vegetarian Calzone:

1/4 c Quorn vegetarian chicken cubes

1 T diced onion

2 T large dice green bell pepper

1/2 part skim ricotta cheese

fresh black pepper to taste

Oregano to taste

1/3 c mozzarella cheese

1/2 c fresh spinach

Pepperoni Calzone:

20 pepperoni slices

1 T diced onion

2 T large dice green bell pepper

1/2 part skim ricotta cheese
fresh black pepper to taste
Oregano to taste
1/3 c mozzarella cheese
1/2 c fresh spinach

1 T sliced black olives

1 T sliced mushrooms

Directions:

1. Preheat oven to 350 degrees

2. Divide dough in half and roll out to about 1/4 inch thickness

3. Mix ricotta and mozzarella cheeses with pepper and oregano and set aside

4. Layer ingredients, I started with spinach and ended with the cheese mixture, be sure to keep the filling to one side. Also leave a small space around the edges.

5. Fold dough in half and seal calzone with a fork.

6. Place calzones on prepared cookie sheet (I use foil and cooking spray for faster clean up)

7. Bake Calzones in Preheated oven for 20 minutes (crust will be golden brown)

Waffles

2008-07-10T11:56:00.000-07:00

After making these waffles I never want to eat waffles from a mix again. I can't wait to make these again and top them with a yummy fruit syrup. This recipe makes a lot of waffles, more than Dan and I could eat in one serving. Thankfully the batter stays fresh for a few days in tightly sealed. I think I had the batter in the fridge for 2-3 days.

Waffles:

Joy of Cooking

Ingredients:

1 3/4 c. all-purpose flour

1 Tbsp baking powder

1 Tbsp sugar

1/2 tsp salt

3 large eggs, well beaten

8 Tbsp unsalted butter, melted (use 4 Tbsp for reduced fat and 16 Tbsp for the crispiest most delicious waffles ever, tip from "Good Things Catered" which you can find here: http://www.goodthingscatered.blogspot.com/)

1 1/2 c. milk

Directions:

In a large bowl whisk together dry ingredients. (I sifted them)

In another bowl whisk together eggs, butter and milk.

Make a well in the center of the dry ingredients and pour in the wet ingredients.

Gently whisk them together with a few strokes. (The batter should have a pebbled look, similar to muffin batter)

If you wish, fold in about 1/2 c. of mix in of choice.-Spoon 1/2 c. of batter (or the amount recommended by waffle iron manufacturer) on hot iron.

Bake until golden brown.

My batch made 10 waffles

Arroz con gandules

2008-07-10T11:41:00.000-07:00

Arroz con gandules (Rice with pigeon peas)

This dish has become a staple in our house and was a staple for Dan when he was growing up. I'm suprised that I have not blogged about it before. I'm also suprised that we have not made it for my parents yet, so I jumped on the chance to make it for the 4th when my mom said she wanted pork for dinner. We always make enough to have leftovers, and I often eat it as a meal itself because its so good.

Ingredients:
1 ½ c White rice
half a can garbanzo beans (chickpeas) and/or
half a can gandules (pigeon peas)
Sazon Seasoning (half packet, found in the Latin section)
½ c. diced ham (optional)
2 TB- 3TB. sofritio/recaito found in the Latin freezer section
Adobo to taste (a Latin seasoning salt)
1 TB. olive oil

Directions:
Rinse rice 2-3 times to remove some of the starch
Add 2 ¾ c. water assuming the rice retained app. ¼ c
Add Adobo, sofritio/recaito, sazon, and oil
Heat at ¾ power, bring to a boil, wait about 12 mins. For water level to just dip below level of rice, the surface will bubble and the rice will have dimples
Immediately remove from heat, turn heat to low, turn rice 2-3 times after adding the remaining ingredients,
Cover and allow to cook for 15- 20 mins (until rice is tender)

Skyline Chili

2008-07-09T15:12:00.000-07:00

I use to eat something similar when I was a waitress in college minus the meat sauce. So when I found this recipe on Delicious Meliscious blog I knew I had to make it. I made it vegetarian and to half the recipe. Also even though I halved the recipe it still makes a ton, thankfully it freezes well. To see the orginal recipe and to check out Melissa's great blog click this link: http://deliciousmeliscious.blogspot.com/.

Ingredients:

24 oz vegetarian beef crumbles (2 bags of Morning Star Crumbles)

2 c. water

1 lg. onions, chopped (leave small amount aside to top chili before eating)

2 (16 oz.) kidney beans

16 oz. can tomato sauce

1/4 tsp. allspice

1/4 tsp. crushed red pepper

1/4 tsp. garlic powder

1/4 tsp. ground cloves

2 tbsp. chili powder or more

1 tbsp. vinegar

1 tsp. cinnamon

1/4 oz. unsweetened baking chocolate squares

3/4 tsp. salt

2 drops Tabasco sauce

Directions:

In an 8 quart kettle combine hamburger, water and onions; simmer for 30 minutes. Then add remaining ingredients. Simmer for 2 or 3 hours, uncovered. Serve with steamed buns, hot dogs, onions and cheese or serve over spaghetti noodles, onions and cheese.

Blueberry Pie

2008-07-09T14:27:00.000-07:00

I have been wanting to make something with blueberries for the past few months, but for some reason never got around to it. Well yesterday was the day, I found this recipe on Annie's Eats and because it looked so good and she raved about it, I decided I should make it too. Plus blueberries are on sale this week, so its the perfect excuss to make it.

Blueberry Pie:

Recipe from: http://annieseats.wordpress.com/

Ingredients:
2 rolled-out rounds (see recipe below)
4 cups blueberries
1 tbsp. fresh lemon juice
¾ cup sugar
3 tbsp. cornstarch
½ tsp. finely grated lemon zest
¼ tsp. salt
¼ tsp. cinnamon
1 tbsp. cold unsalted butter, cut into pieces
1 egg
1 tbsp. water

Directions:
Line the bottom of a 9-inch pie pan with one of the rolled-out dough rounds. Set pan aside in a cool place until ready to fill.

To make the filling, place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with butter pieces. Place the remaining dough round on top of the pie and trim the excess from the bottom and top rounds. Crimp the dough rounds together to seal the edges. Be sure to cut vents in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20-30 minutes. Position a rack in the lower third of the oven and preheat to 375°. In a small bowl beat the egg and water with a fork to make an egg wash. Brush onto the top crust just before baking.

Bake the pie until the crust is golden and the filling is thick and bubbling, 45 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350° oven for 10 to 15 minutes just before serving.

Basic Pie Dough

2008-07-09T14:18:00.000-07:00

Basic Pie Dough:
Williams Sonoma

Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 4-inch cubes
3-4 Tbs. very cold water

Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the paddle attachment, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.

Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed. Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.

Potato Leek Soup

2008-06-29T16:47:00.000-07:00

This soup is so good that I can't wait to make it again. For tips on preparing leeks check out this video: http://www.expertvillage.com/video/41807_leek-soup-preparing-leeks.htm

Recipe by: Alton Brown

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium (chopped into small pieces)

3 tablespoons unsalted butter

Heavy pinch kosher salt, plus additional for seasoning

14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small

1 quart vegetable broth or 28 oz vegetable broth + 4 oz water

1 cup heavy cream 1 cup buttermilk

1/2 teaspoon white pepper

1 tablespoon snipped chives (optional)

Directions:

1. In a 6-quart saucepan over medium heat, melt the butter.

2. Add the leeks and a heavy pinch of salt and sweat for 5 minutes.

3. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
4. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil.

5. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 20 minutes.

6. Turn off the heat and puree the mixture with an immersion blender until smooth.

7. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired.

8. Sprinkle with chives and serve immediately, or chill and serve cold.

*I don't have an immersion blender so I used a standard blender.

Cupcakes for Reid:

2008-06-29T13:59:00.000-07:00

Basic Vanilla Cake
From Country Living
1 ½ c sifted cake flour
1 ½ tsp baking powder
¼ tsp salt
½ c unsalted butter softened
1 c sugar
2 large eggs room temperature
½ tsp clear vanilla extract
½ c whole milk

Directions:
1. Heat the oven to 350 degrees F. Prepare cupcake pan. I spray my cupcake liners with pam.
2. Sift the cake flour, baking powder, and salt into a large mixing bowl.
3. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand.
4. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand.
5. Beat in the eggs one at a time.
6. Add the vanilla and milk, and beat on medium-high, just until blended. Do not over-beat.
7. Bake for 20 minutes; keep an eye on them so they do not over cook.

The original recipe says to bake at 400 degrees; I found this to be to high and made the tops of my cupcakes a little crispy. Thankfully I made these cupcakes for my 2 year old neighbor and he thought they were great.

French Bread

2008-06-29T13:47:00.000-07:00

I made this bread this week to show Dan that I know how to make bread from scratch. He didn't believe me at first because I hadn't made any at home before now. Unfortunately the picture that I took didn't turn out; hopefully I'll have better luck next time.

French Bread:
2 packages of dry yeast
2 ½ cups warm water
1 tsp. sugar
6 c. all purpose flour
1 ½ tsp salt

Directions:
1. Make sure water temperature is 110 to 115 degrees F. Place water in a large bowl and sprinkle with yeast and sugar. Let stand for 5 minutes until yeast dissolves and starts to bubble.

2. Stir in 2 cups flour and salt. Cover and let rise for ½ hour.

3. Then gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out onto a floured surface and knead for 10 minutes. (Knead by pressing the dough, then folding over and pressing with the heel of your hand.) Then clean the large mixing bowl, grease it with vegetable shortening, and place the dough in the bowl. Turn it in the bowl so that the dough is greased (this will prevent the dough from cracking as it rises.)

4. Cover the dough and let rise at room temperature for about 2 ½ hours, until doubled in bulk. With your fist, punch down the dough. Divide in half and place one half on a lightly floured surface.

5. Using a rolling pin, roll dough to a 12X6” rectangle. Starting with the 12” side, roll up tightly. Seal seams and edges by pinching. Repeat with remaining dough.

6. Grease a cookie sheet and sprinkle with cornmeal. Place loaves on prepared sheet. Cover and let rise at room temperature until doubled, about 1 hour.

7. Pre heat oven to 425 degrees F. Spray the loaves with a small amount of water, then using a blade, make a few slashes across the top of each loaf. Bake for 25-30 minutes until loaves are golden brown.

8. Remove from cookie sheet and let cool on wire rack.

Apple French Toast

2008-06-29T13:26:00.000-07:00

Apple French Toast
Idea from: http://sweetsavorysouthern.wordpress.com/

French toast:
5 eggs
½ c whole milk
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp nutmeg
1 loaf french bread, cut into 1 inch-thick slices

2 Gala apples

Syrup:
4 T unsalted butter
½ brown sugar
¼ c whole milk

Directions:
1. Pre-heat oven to 350 degrees F
2. In a casserole dish, crack eggs and add milk, vanilla extract, cinnamon and nutmeg. Whisk until well combined then lay bread slices in mixture to coat and absorb it all, turning occasionally.
3. In a small sauce pan over medium high heat melt the butter and sugar, stirring frenquently, until the sugar has carmelized.
4. While the sugar is melting, peel and core apples and cut into slices.
5. Remove from heat and gently risk in the whole milk.
6. Add sliced apples to syrup mixture
7. Top french toast with apples and syrup
8. Bake for 40-45 minutes

Fettuccini Alfredo

2008-06-29T13:08:00.000-07:00

Basic Egg Pasta:
4 large eggs (7/8 c)
1 T water
3 ½ c sifted all purpose flour
½ tsp salt

1. Place eggs, water, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix 30 seconds.
2. Exchange flat beater for dough hook. Turn to speed 2 and knead for 2 minutes.
3. Remove dough from bowl and hand knead for 1-2 minutes.
4. Let dough rest for 20 minutes.
5. Divide dough into four pieces before processing with pasta sheet roller attachment.
Yeild: 1 ¼ pounds of dough
I normally half this recipe.

Alfredo Sauce:
1 1/2 c. heavy cream
5 Tbsp unsalted butter
12 tablespoons of Parmesan cheese
¼ tsp white pepper

1. In saucepan over medium high heat, bring the cream and butter to a boil.
2. Reduce the heat to low and simmer for about 2-3 minutes.
3. Add cheese and white pepper, whisk until smooth.

Chicken to go with the sauce:
2 chicken breasts cubed
1 T garlic
2 T sliced mushrooms
Adobo & Oregano to taste

Directions:
1. Spray skillet with Pam and heat to medium to medium high
2. Cook seasoned chicken thoroughly, turning chicken regularly
3. Add mushrooms and garlic and cook for about one minute

Vegetarian Alternative:
1 c frozen vegetarian chicken (I used the Quorn brand, cubed)
½ c fresh spinach (washed)
½ T garlic 1 T water
Adobo & Oregano to taste

Directions:
1. Spray skillet with Pam and heat to medium
2. Add Vegetarian chicken, seasoning, garlic and water to pan, cook 5-7 minutes
3. Add spinach, cook 2-3 minutes

Red Velvet Cake & Cream Cheese Frosting

2008-03-27T17:25:00.000-07:00

This is one of my favorite types of cake, and the best red velvet cake I've ever had.

Red Velvet Cake:

(not sure where I got this recipe)

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Cream Cheese Frosting, recipe follows

Preheat the oven to 350 degrees F.

Spray 2 nine inch cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart.
Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Cream Cheese Frosting:
1 pound cream cheese, softened

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using.

May be stored in the refrigerator for 3 days or freeze in a tightly sealed container (rewhip before using again).

Vanishing Oatmeal Raisin Cookies

2008-03-27T16:45:00.000-07:00

Vanishing Oatmeal Raisin Cookies
By: Quakers

2 sticks margarine or butter softened
1 c firmly packed brown sugar
½ c granulated sugar
2 eggs (I use egg beaters)
1 tsp vanilla
1 ½ c all purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt (optional, I use it)
3 c Quaker Oats (uncooked) (I added an additional ½ to ¾ c)
1 c raisins (I added an additional ¼ c) (I soaked my raisins in warm water with vanilla extract for 10 minutes)

Heat oven to 350 degrees
Beat together margarine and sugars until creamy.
Add eggs and vanilla, beat well.
Add combined flour, baking soda, cinnamon, and salt, mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoons onto prepared (cooking spray works best) cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet, remove to wire rack.

Makes 3 dozen

Yellow Cake

2008-03-26T11:18:00.000-07:00

Yellow Cake
from bakingbites

2 ½ cups cake flour
2 tsp baking powder
½ tsp salt
1 ½ cups sugar
½ cup butter, softened (I used margarine)
3 eggs (I used egg beaters)
1 cup milk (I used skim)
2 tsp vanilla extract (I used clear)
1 drop Yellow Food Coloring
Preheat oven to 350F.

Spray 2 nine inch round cake pans with non stick spray.

Sift cake flour, baking powder and salt into the bowl of an electric mixer. Add sugar and, using the paddle attachment, mix on low speed to blend. Cut butter into 4 or 5 chunks and drop into the bowl with the flour. Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a large measuring cup, combine eggs, milk, vanilla and food coloring. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the egg mixture into the bowl. Turn speed up to medium and beat for 1 ½ minutes. Reduce speed back to low and pour in the rest of the egg mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated.

Scrape down the sides of the bowl and beat for a few more seconds. Pour into prepared pans and spread batter evenly with a spatula. Tap gently a few times to eliminate any bubbles.

Bake at 350F for 30-35 minutes, until a tooth pick inserted into the center comes out clean. Let cool for 30 minutes in the pan before turning out onto a rack to cool completely.

Frost with Chocolate Frosting or your favorite icing.

Chocolate Crème Brûlée

2008-03-26T07:42:00.000-07:00

Ingredients:
8 egg yolks
1/3 cup sugar
2 cups cream
1 tsp vanilla
2 tbsp chocolate syrup
2 tsp cocoa
Use more chocolate for a stronger chocolate flavor.

Directions:
Preheat oven to 300 degrees
Stir egg yolks and sugar together until sugar is dissolved and mixture is light yellow. Add cream and vanilla, stir until combined.

Pour through strainer (I used a colander) over a bowl to remove bubbles.

Place towel in bottom of large baking dish/roasting pan. Pour cream mixture into 6 ramekins (depending on size) and place in baking dish on towel.

Place dish holding ramekins onto oven shelf. Pour hot water in to baking dish (Turn up a corner of the towel and pour the hot water under the towel so not to splash the creme brulees) halfway up the ramekins. Bake for 40-50 minutes, depending on size of ramekins. Take out oven and let cool in water bath.
Chill thoroughly for at least 2 hours, up to 2 days.
If you don't have a hand torch, you can use your broiler-- just keep an eye on it! :)

I used turbinadao sugar for the caramelized tops, or you can use demerara (they are similar)

Twice Baked Red Potatoes

2008-03-25T19:37:00.000-07:00

Ingredients:
10 small/ medium red potatoes
¼ c skim milk
2 tbsp reduced fat sour cream
2 tbsp 1/3 less fat cream cheese
2 tbsp butter or margarine
Adobo to taste (type of seasoning salt)
Fresh ground pepper to taste
2-3 oz 2% milk sharp cheddar cheese

Preheat oven to 350 degrees

Directions:

-Thoroughly wash and dry potatoes and pierce the skin several times with a fork then wrap in foil.

-Bake for 45 minutes at 350 degrees (check them at 30 minutes because mine were finished at this time)

-Let potatoes slightly cool and using a small spoon (I found that using a baby spoon works well), scoop out main portion of each potato half, leaving a solid shell.

-Place scooped out potato into bowl with cheeses, sour cream, butter, spices, and skim milk.

-Mix together with a hand mixture for 1-2 minutes.

-Prepare baking sheet.

-Carefully spoon mixture into the shell of the potatoes using a spoon or it can be piped in.

-Place potatoes onto baking sheet.-Bake filled potatoes until heated thoroughly, browning slightly on top, approximately 10 minutes.

My 1st Post

2008-03-25T18:42:00.000-07:00

I have decided to jump on the blogger bandwagon. I'm a lacto ovo vegetarian so this blog will have some meat less recipes. I also love to bake therefore I foresee this blog being at least half baking related. Since blogging is new for me please disregard any errors I might make.
Thank you,
Kim