CIA - Cooking In an Apron

Recipes Lost

2011-09-11T21:54:00.000-07:00

Hi folks! I'm back! Sorry I've been gone so long. Had a lot of personal stuff I had to figure out, went to pastry school, bought a new camera for food photos, and started my own (side) baking business but now I'm back! Oooh, then I find out that somehow I've lost 3years worth of recipes that I can't get back. I think I know what happened but I'll get them back on here slowly but surely!

Passionfruit Curd

2010-09-17T18:18:00.000-07:00

Passionfruit Curd

Adapted from Taste.com.au

4 eggs
2 egg yolks
3/4 cup caster sugar
3/4 cup passionfruit pulp (see note)
1/2 cup butter, chilled, chopped
1. Place eggs, egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe jug or bowl. Whisk with a balloon whisk until well combined. Add passionfruit pulp and butter. Stir to combine.
2. Microwave passionfruit mixture, uncovered, on MEDIUM (50%) for 6 to 10 minutes, whisking every minute, or until thick enough to coat a spoon. Pour passionfruit curd into sterilised jars and seal. Refrigerate to cool.
Notes
- You will need 6 to 8 passionfruit for 3/4 cup pulp.

Pink Champagne Mini Cupcakes

2010-05-18T12:24:00.000-07:00

Pink Champagne Mini Cupcakes

Adapted from Betty Crocker

1 box white cake mix

1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food color

Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food color

Garnishes
Pink decorator sugar crystals
Edible pink pearls

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 48 muffin cups or 24 regular-size muffin cups.

In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

Snicker Cookies

2010-04-18T18:46:00.000-07:00

Snickers Cookies

Adapted from unknown to give credit

1/2 C. Sugar
1/2 C. firmly packed Brown Sugar
1/2 C. Butter, softened
1/2 C. Peanut Butter
1 tsp. Vanilla
1 Egg
1 1/2 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
30 Mini Snicker’s candy bars

Heat oven to 375. In large bowl combine sugar, brown sugar, margarine, peanut butter, vanilla and egg; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda and salt to sugar mixture; mix well.

Unwrap mini Snickers bars. Then with a standard cookie scoop (size 50), scoop the dough into your hand. Press the dough together and flatten. Place a Snickers bar in the center of the dough and push the dough around to seal. . Place 2 inches apart on ungreased cookie sheets. Bake at 375 for 13 to 16 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets. Cool completely.

Coconut Cupcakes

2010-04-17T21:43:00.000-07:00

Coconut Cupcakes

Adapted from Cupcake Doctor

1 box white cake mix

1 1/3 cup coconut milk

2 Tbsp oil

3 eggs

2 tsp coconut flavoring

1 recipe of buttercream

1 bag (7oz) sweetened flaked coconut

Preheat oven to 350F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place all ingredients in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it 3/4th of the way full. Place the pans in the oven.

Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Place them on a wire rack to cool for 15 minutes before frosting.

Assemble: place a heaping tablespoon of buttercream on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinke the tops of the cupcakes with coconut.

Buttercream

1/2 cup butter, room temp

3 cup powdered sugar, sifted

3 to 4 Tbsp milk

1 tsp pure vanilla extract

Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the powdered sugar, 3 Tbsp of milk and the vanilla. Blend with the mixer on low speed until the sugar is incorporated. 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 Tbsp more milk if the buttercream seems too stiff.

Chicken Enchilada Soup

2010-01-18T21:21:00.000-08:00

Chicken Enchilada Soup

Adapted from Chili's Recipe

1 Tbsp vegetable oil
1 lb of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16oz Velveeta
1 tsp salt
1 tsp chili powder
½ tsp cumin

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Garnish
• shredded cheddar cheese
• crumbled corn tortilla chips
• pico de gallo

cosmopolitan cake

2010-01-17T20:14:00.000-08:00

Cosmopolitan Cake
Adapted from Bake Decorate Celebrate!

2 cans (16 oz. ea.) jellied cranberry sauce
2 packages (18.25 oz. ea.) white cake mix (no pudding added)
1/2 c. fresh orange juice
1/2 c. fresh lime juice
4 tablespoons grated orange zest
2 tablespoons grated lime zest
4 eggs

Preheat oven to 350°. Lightly spray three 8-in. round cakes pans with vegetable pan spray; set aside.

In large bowl, combine cranberry sauce, cake mixes, orange and lime juice, orange and lime zest and eggs. Mix according to directions on box. Pour approximately 3-2/3 cups batter into each prepared pan.

Bake for 45-50 minutes, rotating pans in oven at least once, until cakes test done. Cool in pans 10 minutes; remove from pan and cool completely.

Makes 3 - 8” layers (about 11 cups batter)

orange-lime buttercream
1/2 c. solid vegetable shortening
1/2 cup (1 stick) butter, softened
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon lime zest
4 c. sifted confectioners' sugar (approx. 1 lbs)
additional orange juice or milk

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add orange juice and both zests; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

Makes about 3 cups icing

Half-Scratch Apple Spice Cake

2009-10-17T20:43:00.000-07:00

Half-Scratch Apple Spice Cake

Adapted from Jamie

1 spice cake mix
1 cups all purpose flour
1/2 cup granulated sugar
1/4 tsp salt
1 cups water
1/3 cup milk
1/3 cup oil
3 eggs

3/4 cup sour cream
1/4 tsp almond extract (optional)
1/4 tsp butter flavoring
2 tsp vanilla extract
1 cup fiji apples, diced

Mix together dry ingredients. Measure wet ingredients (except for sour cream) and add all to dry (just like a regular mix). Mix until combined, then add sour cream. Mix on medium speed for two minutes. Fold in apples. Fill greased and floured pans 1/2 to 2/3 full. Bake as usual for your pans and your oven. Generally speaking, an 8” round x 2” pan will bake at 335 degrees for approx. 35 to 40 minutes. Cakes are done when wooden skewer or toothpick inserted into center has a few crumbs when pulled out (no wet batter). If cake forms a hard surface on top or "cracks", lower the oven temperature 10 degrees for remainder of cooking time. Cool in pan 20 minutes then invert onto plate and then to wire rack lined with paper towel OR cool until room temp and then remove. Store cakes tightly wrapped in plastic overnight on counter or in refrigerator (chilling in refrigerator makes layers easier to torte/slice/carve).

Dulce de Leche Frosting
1 cup butter, room temp
1/2 cup milk, room temp
2 tsps vanilla or other flavor
2 pounds powdered sugar

1 can dulce de Leche

Combine all ingredients, mix on slow speed until smooth. Add extra sugar if you need stiff icing.
Keeps fresh for 2 days without refrigeration; keeps well in refrigerator up to 2 weeks. Yield is "enough to fill and cover a 2-layer 9 inch cake

Best Chocolate Chip Cookies

2009-05-17T21:12:00.000-07:00

Best Chocolate Chip Cookies

Adapted from New York Times

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Rolled Buttercream

2009-04-18T13:43:00.000-07:00

Rolled Buttercream

Adapted from Cake Central

1 c light corn syrup
1 c shortening
1/2 t salt
1 t clear vanilla (you can also add any other flavoring to taste)
2 lbs (approx. 8 c) powdered sugar

In a large bowl, stir together shortening and corn syrup. Mix in salt and vanilla, then gradually mix in the sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. If dough is sticky, knead more powdered sugar until it is smooth. Store in airtight container in fridge or at room temp.

Sour Cream Bran Muffins

2009-03-18T11:58:00.000-07:00

Sour Cream Bran Muffins

Adapted from Epicurious

1 stick (1/2 cup) unsalted butter, softened

1/4 cup firmly packed light brown sugar
1 large egg, beaten lightly
1 cup sour cream or plain yogurt
1/4 cup dark molasses

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon ginger
1/2 cup raisins
1/2 cup all-purpose flour

1/2 cup wheat flour
1 teaspoon baking soda
1/4 teaspoon salt

1 cup oat bran (available at Trader Joes)

1/2 cup flaxseed meal

In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

Aloha Bread

2009-03-17T18:58:00.000-07:00

Aloha Bread

Adapted from Loma Linda University Medical Center's Cafeteria

1 c margarine or butter
2 c sugar
4 eggs
1 c mashed bananas
4 c sifted flour
2 tsp baking powder
3/4 tsp salt (optional)
1 tsp baking soda
1 15.5 oz can crushed-pineapple
1 c shredded coconut

Cream margarine and sugar until light and fluffy; add eggs, mix well. Stir in bananas. Sift together flour, baking powder, baking soda, and salt. Add to creamed mixture; mix well. Fold in undrained pineapple, coconut, and nuts. Pour into greased and floured 9"x 5" loaf pans. Bake at 350 F for 1 hour and 10 minutes or until tested for doneness. Remove from pans and cool.

Chinese Chicken Salad

2008-12-17T19:26:00.000-08:00

Chinese Chicken Salad
Adapted from a co-worker

1 head NapaCabbage
6 green onions, chopped
1 cup sesame seeds
2 chicken breast, cooked
½ c slivered almonds
2 pkgs Top Ramon (chicken flavored)

DRESSING:
4 Tbsp red wine vinegar
½ cup oil
1 Tbsp Worcestershire sauce
¼ c sugar

In a skillet, mix sesame seeds, almonds, crushed Top Ramon, and chicken seasonings with 2 Tbsp butter until lightly browned. Cut up cabbage and dice chicken. Mix all ingredients in large bowl.

Pumpkin Bread

2008-12-16T19:37:00.000-08:00

Pumpkin Bread

Adapted from former co-worker (thanks Allison!)

3 eggs, beaten
2 cup brown sugar
1 cup oil
2 cup pumpkin
1 tsp vanilla
½ cup nuts (optional)
3 cup flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg

Sift all flour ingredients together. Add nuts. Mix all other ingredients. Combine with flour mixture. Pour into greased 1lb coffee cans or loaf pans. Fill ½ full. Bake at 300F degrees for 1½ hours or until toothpick inserted in the center comes out clean.

Pumpkin Pie Biscotti

2008-10-17T20:28:00.000-07:00

Pumpkin Pie Biscotti
Adapted from unknown source so can't give appropriate credit

3 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg

1/2 cup pumpkin puree
2 large eggs, lightly beaten
1 Tbsp. vanilla paste (or 1 Tbsp. vanilla extract)
2 Tbsp. butter or margarine
1 1/4 cup pecans or walnuts, coarsely chopped
1/4 cup melted white chocolate, for drizzling or dipping (optional)

Preheat oven to 350*F.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.

Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. (Or I just made one large 8″ x 16″ log.) Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.

After some cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.

Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped or drizzled. To melt the chocolate, pop it in the microwave and heat for 30 seconds, then stir. Then continue heating in 15-second increments (carefully) and stirring in between until chocolate is melted. (I usually add in a little shortening to help it melt and avoid burning.) Then just dip a fork in the chocolate and swish it over biscotti to drizzle, or you can pour it in a Ziplock or pastry bag (with a tiny corner snipped out) and squeeze it out.

The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.

Gluten-Free Chocolate Cupcakes with White Chocolate Frosting

2008-09-17T19:43:00.000-07:00

Gluten-Free Chocolate Cupcakes

Adapted from Food.com

1 1/2 cups gluten-free flour (see recipe blend below)
1/2 cup cocoa
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking soda
3/4 teaspoon xanthan gum
5 tablespoons cooking oil
1 tablespoon vinegar
1 teaspoon pure vanilla extract
1 egg
1 cup water

Gluten-Free Flour Blend

6 cups oriental rice flour (Thai)

2 cups potato starch (not flour)
1 tapioca starch

Blend well and store in an air tight container.

NOTE: Oriental (Thai) rice flour is a finer texture than the flour from health food stores. It is more like cornstarch in texture. It will give better results, without the gritty texture common to gluten free baking. At this point, Thai rice flour is available on amazon.com or I bought it at Ranch 99 Market super cheap.

Quiche Lorraine

2008-08-17T21:06:00.000-07:00

Low Carb Quiche Lorraine
Adapted from Cooking Cache

1/2 pound of bacon, crisply fried and crumbled
1 cup shreaded natural Swiss cheese
1/3 cup minced red onion
4 eggs
2 cups of whipping cream
1/4 tsp salt
1/4 tsp Splenda
1/8 tsp cayenne pepper

Preheat oven to 425°F. Sprinkle bacon, cheese and onion in the bottom of a 9" pie pan. Beat eggs lightly and beat in remaining ingrediants. Pour cream mixture into pie pan. Bake in oven for 15 minutes. Reduce temperature to 300°F and bake 30 minites or longer or until knife inserted 1" from the edge comes out clean. Let stand 10 minutes before cutting. Serve in wedges. For firmer texture, cook additional 10 minutes. 4.3 carbs per serve.

Dulce de Leche Fillo Cups

2008-06-17T21:18:00.000-07:00

Dulce de Leche Fillo Cups
Adapted from Eat Better America

2 oz fat-free cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons dulce de leche (caramel) syrup
1 tablespoon reduced-fat sour cream
1 package (2.1 oz) frozen mini fillo shells (15 shells)
1/3 cup sliced fresh strawberries
2 tablespoons diced mango
1. In medium bowl, beat cream cheese with electric mixer on low speed until creamy. Beat in dulce de leche syrup and sour cream until blended.
2. Spoon cream cheese mixture into each fillo shell. Top each with strawberry and mango.

Red Velvet Cake

2008-05-20T21:40:00.000-07:00

Red Velvet Cake

Adapted from Paula Deen

2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Iced Lemon Cookies

2008-05-19T21:34:00.000-07:00

Iced Lemon Cookies

Adapted from Rachel Ray

1 stick (4 ounces) unsalted butter, chilled

1¼ cups sugar

Grated peel of 2 lemons

1 tablespoon lemon juice

1 large egg

1½ cups flour

¼ teaspoon baking soda

¼ teaspoon salt

Preheat the oven to 350°. Line 3 large cookie sheets with parchment paper; set aside. Using an electric mixer, combine the butter, 1 cup sugar, the lemon peel and juice until fluffy. Mix in the egg. Add the flour, baking soda and salt and combine.

Place the remaining ¼ cup sugar in a small bowl. Roll heaping teaspoons of dough into balls, then roll in the sugar. Place on the prepared cookie sheets a few inches apart. Bake until golden around the edges, about 15 minutes. Transfer the cookie sheets to racks to cool completely.

Lemon Icing:
1 pound (2 cups) confectioners' sugar
6 tablespoons lemon juice

In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.

Yield: enough for 3 dozen cookies

Ginger Snaps

2008-05-18T21:09:00.000-07:00

Ginger Snaps
Adapted from former co-worker (thanks Jill)

2/3 cup oil
1 cup sugar
1 egg
½ cup molasses
2 cup flour
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp ginger

Combine all ingredients. Roll dough into small balls and roll in granulated sugar. Bake at 350ºF for 12-15 minutes. DO NOT OVERCOOK.

Chocolate Stout Cake

2008-05-17T19:07:00.000-07:00

Chocolate Stout Cake

Adapted from Cookiemadness

1 cup Guinness Stout

1 cup butter
3/4 cup Dutch process unsweetened cocoa powder or Hershey’s Dark
2 cups all purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoons salt
2 large eggs
2/3 cup sour cream

Preheat oven to 350 degrees F. Spray two 8-inch round cake pans with flour-added cooking spray.

Place butter in a saucepan and turn heat to medium. When butter is almost completely melted, add stout and cook over medium until mixture starts to simmer. Reduce heat slightly, add cocoa powder and stir or whisk until smooth. Remove from heat.

In a mixing bowl, thoroughly whisk together flour, sugar, baking soda and salt.

In a second bowl, using an electric mixer, beat eggs until thick and lemon colored – beat for a full five minutes. Add the sour cream and beat until combined. Add the stout mixture to the egg mixture and stir just until mixed. Add the flour mixture and stir until well mixed.

Divide the batter equally among the two pans. Bake for 28-32 minutes or until cakes test done (toothpick inserted comes out clean). Cool in pans for 10 minutes, then flip and let cool on a cooling rack.

Chocolate Frosting

2/3 cups unsweetened natural cocoa – sifted
8 oz butter, unsalted, softened
pinch of salt
2 1/2 to 3 cups confectioner’s sugar, measured and sifted
2 tablespoons Guinness Stout
1 teaspoon vanilla

Stir together softened butter, cocoa and 2 cups of the sugar. Add Guinness and vanilla and stir again. Using high speed of electrix mixer, beat icing for a minute. Add the rest of the sugar, adding just until you think it’s the right consistency. Beat for a good 3-5 minutes, scraping side of bowl often, until light and fluffy. Ice the cake.

Earl Grey Cupcakes with Lemon Buttercream

2008-04-17T21:30:00.000-07:00

Earl Grey Cupcakes with Lemon Buttercream

Adapted from DesertCandy

1 cup (1/2 lb) unsalted butter, at room temperature
2 cups sugar
4 eggs
3 cups self-rising flour
1 cup milk
2 bags or 2 tablespoons earl grey tea

1. Preheat the oven to 350 F, fill 2 cupcake pans with paper liners or grease well. In a bowl (or with a stand mixer), beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy. Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour along with the tea. Then add the milk and the remaining flour, stirring until just combined.
2. Fill the cupcake pans 2/3 full. Bake 20-25 minutes, rotating the pans halfway through to ensure even baking. Cool thoroughly before frosting.

Lemon Buttercream

1 cup (1/2 lb, 2 sticks) unsalted butter
1 lb (4 cups) powdered sugar
zest of 1 lemon
3 tablespoons limoncello or lemon juice

1. Cream the butter until smooth, gradually beat in the powdered sugar until the mixture is very fluffy. Zest the lemon over the bowl into the frosting, add the lemon or limoncello, stir until smooth. Spread or pipe the frosting on cooled cupcakes. Please remember buttercream should be served at room temp.

Strawberry Colada Cookies

2008-04-17T18:13:00.000-07:00

When I saw this recipe, I knew I had to try them. They were sooo cute...pink cookies...how cute is that??? I tried them and they burst of strawberry in your mouth! I didn't have any coconut oil (my Trader Joes doesn't carry them :( so I substituted regular canola oil & 1tsp coconut extract.

Strawberry Colada Cookies With Toasted Coconut Cream Cheese Frosting

Adapted from Picky Palate

1 box strawberry Cake Mix
1/3 Cup coconut oil (melted in microwave until liquified)
2 eggs, beaten

Frosting
4 oz cream cheese, softened
1 Tbsp softened butter
1 1/2 Cups powdered sugar
1 tsp vanilla
1 tsp milk
1 Cup shredded sweetened coconut toasted

1. Preheat oven to 350*F. Place coconut in a cookie sheet and place in oven until golden (about 10 minutes but watch it very carefully!!).

2. In a large bowl, mix cake mix, oil and eggs until just combined. With a medium cookie scoop, scoop onto a silpat or parchment lined baking sheet. Do not press down. Bake for 11-15 minutes or until cooked through. Let cook 5 minutes before transferring to cooling rack.

3. Place cream cheese and butter in a large bowl. Whisk until smooth and creamy. slowly add in powdered sugar, vanilla and milk until smooth. Spread frosting on top of cookies then sprinkle toasted coconut over top of frosting.Makes about 24 cookies

Milano Rice Tart

2008-04-16T22:02:00.000-07:00

So the CFO of the company that I work for walks into our shared executive kitchen and says "You should totally go into the baking business! I would pay money to bring someone a recipe that I think would be good and have them bake it for me and then when I'm throwing a dinner party I can say that its homemade and everyone at the party would just assume that it was made by me!" So we got to chatting and I asked her which recipe was she thinking about and below is the results of our conversation exchange!

Now the funny part of the story is that I went home after work, had all the ingredients except for the rhubarb and starting making the recipe. I started in on the instructions (placed the rhubarb in a baking dish and placed it in the oven.) and after 20 minutes brought the dish out of the oven and opened up the aluminmum foil only to discover MUSH!! Complete rhubarb mush! 20 minutes as 10 minutes way tooo long! So I get back in the car (thank goodness my Safeway is open 24hrs!!!) and bought another 1 1/4lb of rhubarb (and thank goodness they were on sale this week!!) and the ironic thing is that I got in the same cashier lane and she remembered me from 30 minutes BEFORE!! Hilarious! Anyways, hope its good Jill cuz it sure looks yummy!!!

Milano Rice Tart

Adapted from Flo Braker, Special to The Chronicle
Wednesday, April 16, 2008

Serves 6-8

The roasted fresh rhubarb:
1 1/4 lbs fresh rhubarb, trimmed and sliced into 3/4-inch pieces
1/2 cup sugar

The pastry:
11/3 cups all-purpose flour
1/4 cup sugar
1/8 tsp kosher salt
4 oz (1 stick) unsalted butter
1 large egg yolk
1 tsp vanilla extract

The filling:
1 large egg
1 large egg yolk
3 Tbsp sugar
1 1/2 cups whole milk
1 cup heavy cream
1/4 tsp kosher salt
1/3 cup uncooked long grain rice
2 teaspoons vanilla extract

For the rhubarb: Place a rack in the center of the oven and preheat to 325°F. Arrange rhubarb slices in a single layer in a shallow glass or ceramic baking pan. Sprinkle with sugar, and cover the pan with aluminum foil. Bake just until tender, about 15-25 minutes. Don't overcook the rhubarb or it will fall apart. Cool in the pan, cover and refrigerate until ready to arrange on top of the tart.

For the pastry: Have on hand a 9 1/2-inch tart pan with a removable bottom. In a food processor, combine the flour, sugar and salt, and pulse 3 or 4 times to blend. Scatter the butter pieces over the flour mixture and pulse until the mixture is the consistency of cornmeal. In a small bowl, whisk together the egg yolk and vanilla. With the motor running, pour the egg mixture down the feed tube and process just until the ingredients form a ball.

Remove the dough to a work surface, and with the heel of your hand press the dough together until it is smooth and cohesive. Shape the dough into a 5-inch disk and if not using right away, wrap the dough and refrigerate it for an hour or up to 2 days. (If dough is cold and firm, remove it from refrigerator and set aside at room temperature until it is malleable yet still cool before using.

Roll the dough between two sheets of plastic wrap until you have a 13-inch circle about 1/8-inch thick. Remove the top portion of plastic wrap from pastry, lift plastic wrap with rolled out pastry on it, and center it, pastry side down on tart pan. Gently peel away second sheet of plastic wrap. With fingertips, fit pastry into pan (fitting carefully into corners). If pastry splits a bit, it patches easily. Fit the dough into the pan by pushing some of the overhang down the sides. Then, run the rolling pin over the rim of tart pan to cut off excess dough. Refrigerate pastry-lined pan to chill dough, about 30 minutes or up to one day.

Place a rack in the center of the oven and preheat to 350°. Bake for about 15 minutes, or until dough's surface is dull (no longer shiny) on top, and firm to the touch in the center. Check after initial 5-7 minutes of baking for signs of blistering. If necessary, prick dough in four to five places to release steam so that the dough will fit snugly in the pan again. Remove from oven, and to a wire rack while preparing the filling. Maintain the same oven temperature.

For the filling: Whisk the whole egg, egg yolk, and sugar in a small bowl briefly to combine. Set aside.

Combine the milk, cream and salt in a 1 1/2-quart saucepan. Bring to a boil, add the rice and stir to blend. When the mixture returns to a boil, reduce heat to medium and simmer, uncovered. Continue to simmer, stirring occasionally, for 18-20 minutes, or until the rice is tender. (The mixture reduces during this time, and though it is thicker, it still appears liquid.)

Pour about 1/2 cup of the hot rice mixture into the egg mixture, stirring to combine. Then return egg-rice mixture to remaining hot rice, and stir until blended. Stir in the vanilla.
Spoon the rice filling into the partially baked pastry shell, spreading it evenly with a rubber spatula. Return to the 350° oven for 12-15 minutes longer, or until the filling is set and the pastry is light golden near the rim of the pan. Remove from the oven and set aside to cool on a rack.

To finish the tart: Gently lift the rhubarb pieces from the pan, one at a time, and place them in a circular pattern on top of the tart.

Thai Noodle Salad

2008-04-15T22:47:00.000-07:00

I'm starving...I serious! Absolutely starving and I have nothing to fix at home. I've been wanting to make this salad for the longest but I'm sooo hungry I can't even think straight. I figure if I go to Trader Joes to get the ingredients on a hungry stomach I'll come outta there $50 later and missing some ingredients for the salad. GAAAAAAA! I don't have anything in the house because I just came back from my business meeting from Washington DC and I'm soo hired of eating out (I know I'm crazy but seriously how much hotel food can a person eat??). I whipped this salad together soo fast and scarfed it down so fast I can honestly say I'm not sure how it tasted. But I do know one thing for sure, if it hadn't been so damn good I would have opened up the garbage can and thrown it away, grabbed Macy in the backseat and we were heading to McDonalds!! Seeing that that didn't happen, my guess is that its really good (Pioneer Woman hasn't let me down yet...and I've tried about 5 of her recipes!! Thanks Cowgirl!!). I'm taking the leftovers for lunch tomorrow so that will be the verdict. But I have no fear that I'll be making this quick & simple salad again.

Thai Noodle Salad
adapted from The Naked Chef

SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head Napa cabbage, finely sliced
1/2 to 1 head purple cabbage, finely sliced
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts
3 sliced scallions
3 cucumbers, peeled, sliced, seeded
LOTS of chopped cilantro—up to one bunch

Garnish
1 cup whole cashews, lightly toasted in skillet

1/2 cup sesame seeds, toasted in skillet (I forgot to add in picture)

DRESSING:
4 Tbsp red wine vinegar
1/2 cup oil
1 Tbsp sesame oil
1 Tbsp soy sauce
1/4 cup sugar
3 Tbsp fresh ginger, grated
2 cloves garlic, chopped
1 hot peppers or jalapenos, chopped
1 large handful of fresh basil and cilantro, chopped

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

*Dressing keeps up to three days before serving, WITHOUT cilantro/basil.

Petite Vanilla Scones

2008-04-13T22:47:00.000-07:00

Ok, fine, I'll admit it...I'm a Starbucksaholic. And to top it off I'm addicted (and I mean HARD addict) for their Petite Vanilla Scones....Yum-the-freak-O! And if that's not enough, I get super mad each time I purchase them because I know that I could make an entire batch of them for the price that I pay for just 3 of them (get real...who can just have one of those petite things!!!!) So of course the hunt was on and I found this recipe a while back and have been making them homemade ever since. Do I still go back to Starbee's and purchase them? Of course! It would take the fun outta being an addict!!!! LOL I will admit that this recipe is much lighter/less dense than the one's at Starbucks. I actually like these BETTER because I'm not a fan of eating carboard scones! I also added the vanilla beads to the glaze so it would resemble Starbucks!

I also decided that this would be my April entry for Master Baker's challenge. This recipe screams out vanilla and all the essence of its true aromatic flavor. Vanilla: the flavor of the month!

Petite Vanilla Scones
Adapted from RecipeZaar

Dry Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
5 Tbsp unsalted butter, cold, cut into pieces

Wet Ingredients
1 cup regular full-fat sour cream
1 large egg yolk
2 tsp vanilla extract

Glaze
1 1/2 cups powdered sugar
water, as needed
1/8 tsp vanilla beads

Preheat oven to 400*F.

Whisk together dry ingredients in a medium bowl.

Cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip: The "grate" method: grate a block of cold butter against the large holes of a box grater. Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.

In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.).

Place the sticky dough onto a parchment-lined (or ungreased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate. Or scoop dough into a mini scone pan if available. (Yield will vary depending on how big you slice the wedges.).

Bake for 15 minutes or until golden brown on top.

PREPARE GLAZE WHILE SCONES ARE BAKING.

GLAZE:
Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.

Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.

Serve immediately. Store cooled scones in an airtight container.

Steak with Wine Sauce and Potato Gratin

2008-04-09T01:55:00.000-07:00

Ok, I don't have a pic from my own cooking (well, I do, but its a pic that has the food in tupperware...soo not blog PC!!) so I'll just point you to Everyday Food website where I got it off their latest episode (don't you just love TiVo??!!). Also seeing that I don't eat beef I make it alot for my BF or others but don't partake (mainly because I don't like the taste of beef, and like it soo well-done--I don't like my cow moo'ing on my plate--that all I do is chew on a hockey puck so never mind!!!!). Anyways, the recipes were soo easy to make, I was done in a little under an hour and had a full course meal. This is my kinda cookin'!!!!!

Steak with Wine Sauce and Potato Gratin
Adapted from Everyday Food

Pear and Granola Muffins

2008-04-08T22:28:00.000-07:00

So Martha Stewart's Everyday Baking made these muffins the other day (watched on my TiVo) and they just looked waaaay too good. Ok, I have to say it, I can't contain myself any longer...what's up with John Barricelli face? Did he stray on that tan or what? I mean, come on...it looks really bad! He looked completely normal when he was co-hosting Everyday Food with the rest of the girls, and then when they break him off a new show...he goes BRONZE??? I mean I know he's italian and olive skin and all but COME ON!!!!! Either he's seriously got to lay off the cheap tanning lotion or tell his makeup artist to slow down...ok, I digress...

So I couldn't think of a better muffin to submit for Greedy Gourmet's SnackShot#3. Muffins is the theme and boy are there tons out there! But what’s the difference between a muffin and cupcake? Well, a muffin contains less sugar and doesn’t have an icing top, so that means healthier right? Riiiiiiiiiiiiiight! So I finally tried these muffins out and big HUGE Y-U-M--O...they are soo good! I love the combination of granola in and ontop fo the muffin. They were very simple to make (I didn't even have to take out the Kitchenaid!!!!) These are definitely going into the 'signature' file.

Pear and Granola Muffins
Adapted from Everyday Baking

For Muffins:
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain low-fat yogurt
2 Tbsp unsalted butter, melted
2 D'Anjou pears (2 cups), peeled and cut into 1/4-inch dice

For Granola Crisp Topping:
1/2 cup granola
1/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 tsp salt
3 Tbsp chilled unsalted butter

Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.

In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.

Make Granola Crisp Topping: In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.

Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.

Makes 12 muffins

Matcha Cookies

2008-04-07T20:53:00.000-07:00

So last year (pre-CIA blog) I was seeing a lot of activity of baking with matcha, the Japanese green tea. You know, the kind they make Green Tea Ice Cream with. Anyways, there were tons of bloggers baking with matcha. I'm a year behind schedule but I'm catching up blog people!!!! I'm still a baby blogger!!!

I'm heading off to Washington DC for a conference this week/end and had this recipe in the fridge chilling since this weekend so had to make it seeing that my last day in the office is tomorrow and my 'testers' are my co-workers.

Matcha (Green Tea) Shortbread Cookies
Adapted from RecipeZaar

2 cups bleached all purpose flour bleached all purpose flour
1-2 Tbsp Matcha
1/2 tsp salt
1 cup unsalted butter, room temp
1/2 cup powdered sugar

Sift the flour, powdered tea and salt into a bowl.

In a mixer bowl, beat butter and powdered sugar until fluffy.

Add flour mixture to mixer bowl and mix slowly until dough just comes together.

Pull dough together carefully in a log, approximately 2 inches in diameter.

Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.

Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.

Bake in a preheated 325*F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.

Remove cookies immediately from the cookie sheet and cool on a wire rack.

Store in an airtight container or wrap well and freeze.

The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.

Chicken Breasts Stuffed with Cheese, Tomato, and Basil

2008-04-06T23:35:00.000-07:00

I TiVo several cooking shows off the FoodNetwork and also PBS. Martha Stewart's 'Everyday Food' is one of my favorites. After I watched an episode this weekend, I knew I had to make this stuffed chicken recipe soon and what better time than the present! So I whipped it up (real quick as usual) and even got the approval of my non-chicken-breast-eatin' BF!!!!! He loved it!!! It was sooo moist and flavorful! I really believe that the skin of the chicken holds in all the moisture so that the breast doesn't dry out. This is definitely the new way that I'll be cooking 'stuffed' chicken! YUM-O!

I also made one of Giada's vegetable recipes, Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette. This simple yet super flavorful side dish was the perfect accompaniment to the stuffed chicken.

Chicken Breasts Stuffed with Cheese, Tomato, and Basil
Adapted from Everyday Food

4 bone-in chicken breast halves (14 ounces each)
1/2 cup packed fresh basil leaves
1/3 cup drained oil-packed sun-dried tomato halves, about 8
2 garlic cloves, peeled
1 tsp finely grated orange zest
Coarse salt and ground pepper
2oz Fontina or mozzarella cheese, cut into four pieces
2 tsp olive oil

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).

On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 tsp salt, and 1/4 tsp pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.

Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

2008-04-06T23:32:00.000-07:00

Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette
Adapted from Everyday Italian

Vegetable Saute:
2 Tbsp olive oil
1 large shallot, sliced
1 clove garlic, minced
8oz mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint teardrop tomatoes, halved
1/2 tsp salt
1/4 tsp freshly ground black pepper

Tarragon Vinaigrette:
6 Tbsp extra-virgin olive oil
3 Tbsp white wine vinegar
2 Tbsp chopped fresh tarragon leaves
1/2 tsp salt
1/4 tsp freshly ground black pepper

For the Vegetable Saute:
Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes.

Add the mushrooms and cook until golden, about 5 minutes. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes. Turn off the heat and add the tomatoes, salt and pepper and reserve.

For the Tarragon Vinaigrette:
Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.

Toss the vegetables with the vinaigrette and serve.

Chocolate Peanut Butter Cookies

2008-04-04T20:00:00.000-07:00

I've been dying to make some peanut butter cookies ever since my cousin (the caterer) turned me onto these mini peanut butter cups that they have at Trader Joes (they are by the slabs of chocolate on top of the freezer section)...and then I found this recipe...BINGO...and I'm at a loss for words...O..M..G! These are so freakin good! And Nicole was right, they made EXACTLY 2 dozen cookies!!! It was the perfect taster sample!! I was a little worried about making them with no flour (what? a baker not using flour?? GAAAA!) but I dredged ahead and finished making the recipe as is! I didn't have any crunchy peanut butter so I just used creamy peanut butter and then chopped up some peanuts I had and tossed them in there...T-D-F!!!! Can't...stop...eating...them...take...them...away...FAST!!!!!!!

Flourless Chocolate Peanut Butter Cookies
Adapted from Baking Bites

1 cup crunchy peanut butter
3/4 cup brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tbsp cocoa powder
2 tbsp water
1/2- 3/4 cup chocolate and/or peanut butter chips

Preheat oven to 350*F. Line a baking sheet with parchment paper.

In a small bowl, whisk together cocoa powder and water until smooth. In a large bowl, stir together all ingredients, including cocoa powder and water mixture. Add chocolate chips at the end of mixing. Drop by tablespoonfuls onto prepared baking sheet and flatten slightly with a moistened finger.Bake for about 10-13 minutes until golden brown at the edges. Cool on pan before removing to wire rack to cool completely.

Makes 2 dozen.

Mango Bread

2008-04-03T20:24:00.000-07:00

I love mangos. I mean really L-O-V-E mangos. I grew up on mangos, papayas and guavas instead of oranges, strawberries and apples so mangos are my total go-to-fruit!!! So of course I bought some presliced mangos from Costco (don't ask me why I bought so much for just me!) and of course even my love for mangos can't eat them fast enough before they go rancid on me so I had to hurry and come up with some ways to incorporate them into some baked goods. I was thinking mango crisp but I couldn't find a good recipe so I settled for this bread recipe. I made it quickly and took the loaf to work and all I have left is this one slice that I had to hide in my office before it was all gone. It is sooo moist! Co-workers gave it rave reviews so its a keeper!! I did have to cook it a little longer than 1hr (about 1 1/2hrs) but other than that I didn't change anything in the recipe. Ooh I did make it with pecans instead of macademia nuts because my macademia nut supply is running low (my Hawaiian supplier--aka my aunt--didn't replenish my supply when she came to the mainland last month...course I guess she's not a mind reader because I forgot to remind her to bring any with her!!!! Gaaaaa!).

This is also my entry for Cinco de Mango! Chris over at Mele Cotte had a cute idea to celebrate Cinco de Mayo with a mango theme along with the National Mango Board.

Mango Bread

Adapted from RecipeZaar

2 cups flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
3/4 cup vegetable oil
1 cup sugar
1/2 tsp vanilla
3 egg, lightly beaten
2 cups mango, peeled and diced (2-3 ripe mangos)
1/2 cup golden raisins
1/2 cup chopped macadamia nuts or pecans

Preheat oven to 350*F.

In a large bowl, mix vegetable oil, sugar, vanilla and eggs. In a smaller bowl sift the dry ingredients. Slowly blend the dry ingredients into the wet ingredients. Fold in mango, raisins and nuts. Pour into a greased and floured 9 x 5 x 3 inch loaf pan and shake until well distributed.

Bake for 1hr or until a wooden pick inserted in center comes out clean.

Blackberry Galette

2008-03-30T19:34:00.000-07:00

Would you serve this to your boss? Man I had high hopes for this galette. And when my boss' assistant told me to make 'something with fruit in it' for our boss' birthday on MOnday, I just knew what I was going to make...the blueberry galette that I had seen on one of my frequented blogs. Oooh I was soo ready!! So headed off to Costco because I had seen blueberries at my Costco, but I was running errands yesterday and went to a different Costco and they didn't have them but they did have blackberries...ok...fine...same thing no worries. So I headed home. I woke up early this morning and made the dough (to chill all day) and then I go and make the freakin galette and it just oozes all over the silpat. So before the dough hardens, I scoop it up with a spoon and try to make a 'border' and then this is what you get. I must admit it tastes divine but just the presentation is horrible. I'll make another one and this time I think I'll leave out the dollop butter at the end...I think that was what was making the borders/ends run away from the fruit. Either that or I should have stuck with my original fruit...the blueberry!!! Gaaaaaaaa!!!

Blackberry Galette

Adapted from I Shot The Chef

1 1/4 c all purpose flour
1/4 c stone-ground fine yellow cornmeal
2 tsp granulated sugar
1/4 tsp salt
4 oz (8 tbsp) butter, softenend
1 Tbsp heavy cream
2 to 3 tbsp ice water

3 c fresh blueberries (or other berry) rinsed and dried
2 Tbsp granulated sugar
1 oz (2 tbsp) butter, chilled
1 Tbsp heavy cream
2 tsp granulated sugar

1. In the work bowl of a food processor fitted with the steel blade, combine the flour, cornmeal, sugar and salt. Pulse briefly to blend. Cut the butter into small pieces and add to the flour mixture. Pulse until the butter is cut into very tiny pieces, about 30 seconds. The texture should be sandy with very tiny lumps throughout.

2. With the food processor running, pour the cream and 2 Tbsp of the ice water through the feed tube. Process until the dough begins to hold together. Turn off the food processor, remove the top, and feel the dough. If it holds together, it is done. If it is still crumbly, add the remaining tablespoon of ice water and process briefly, then check again.

3. Turn the pastry dough onto a large piece of plastic wrap. Shape into a flat disk and wrap tightly in a double layer of plastic wrap. Chill in the refrigerator until firm before using, about 2 hours. When ready to bake, remove the dough from the refrigerator and let sit for 11-15 minutes to become pliable.

4. Place the berries and 2 tbsp granulated sugar in a mixing bowl and toss together to distribute evenly. Taste the fruit to see if it needs any more sugar.

5. Center a rack in the oven and preheat to 375 degrees F. On a smooth flat surface, roll out the pastry dough between sheets of lightly floured waxed or parchment paper to a large circle, 11 to 12 inches in diameter. Carefully peel the paper off the top of the dough. Brush excess flour off the dough, then loosely roll the pastry dough around the rolling pin without the bottom piece of paper. Place a parchment lined baking sheet directly beneath the rolling pin and carefully unroll the pastry dough onto the baking sheet.

6. Mound the sliced berries in the center of the dough circle, leaving a 2 1/2 to 3 inch border all around. Cut the remaining butter into small pieces and distribute evenly over the berries.

7. Fold the border up so that it partially covers the berries. It will naturally form pleats as it is folded. Brush the dough with the cream, being careful that it doens’t run down the sides and under the galette. If it does, wipe it up because it can cause the bottom of the galette to burn. Gently lift up the folds of the dough and brush under those areas with cream, then replace the folds. Evenly sprinkle the sugar over the dough border.

8. Bake the galette for 30 to 35 minutes, until light golden. Remove the pan from the oven and transfer to a rack to cool. Cut the galette into pie shaped wedges to serve.

UPDATE! So I remade the recipe and here is the galette that I took to the office --- WAAAAY better that my first attempt!! I actually made sure that the dough laid over the fruit much more than the first time and I lessened the butter and OMG and its a keeper!! It was really good! Crust was light and fruit was not overwhelmed with sugar, very natural tasting. Boss was sooo impressed, he went home and told the wife and now she wants the recipe!! SCORE!!! Does that mean I get finally cash in a comp day? LOL

Coconut Toffee Almond Crunch Cookies

2008-03-29T09:39:00.000-07:00

Boy that's a mouthful (the cookie name)!! I saw these while doing my weekly surfing of frequented blogs and made them. Verdict? Very good, a combination of sweet, salty & crunchy all in one bite. Coconut Toffee Almond Crunch Cookies
Adapted from Foodaphilia

1 cup unsalted butter, softened
1 1/2 cups light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1 - 10oz bag toffee candy bits
1 cup oats, old fashioned
1 1/2 cups sweetened flaked coconut
1 1/3 cups sliced almonds

In a stand mixer, cream butter and sugar until fluffy. Add the vanilla extract and eggs and mix until creamy. In a separate bowl, mix flour, salt, and baking soda. Add these dry ingredients to the butter and sugar mixture. Mix in the toffee bits, oats, coconut and almonds together into the cookie dough. Add the toffee, oats, coconut, almond mixture to the dough and mix by hand. The dough is very stiff, but you want to mix it well so the cookies stay together.

Drop about 2 (heaping) tablespoons of dough about 2 inches apart on a parchment lined cookie sheets. Because of the sticky toffee involved in this cookie, you won't want to skip lining your cookies sheets with silicon mats or parchment paper. Bake for 10 minutes at 350 degrees. Cool on wire racks.

iPod Touch Giveaway

2008-03-28T23:52:00.000-07:00

CALM DOWN!! *I'm* not giving ANYTHING away people (except some recipes...LOL)!!! No, Cooking..by the seat of my Pants! is giving away an iPod Touch. No strings attached. Yep you read that right!!! FREE IPOD TOUCH!! Seriously! Just spread the word about his giveaway and then just leave him a comment and tell him that you posted about his giveaway/site on your blog and you're in-like-flynn!!!

Click here for the giveaway details…

Pasta Shell Stuffing

2008-03-24T22:23:00.000-07:00

I have made these a couple times, and each time I wonder why I don't make them more often. Its like a big ravioli meal in a shell....YUM-O! I used a combination of the back of the pasta shell box and Paula Deen's recipe to make the below recipe which turned out FABU!

Pasta Shell Stuffing
Adpated from Paula Deen

1 package frozen, chopped spinach
1 lb ground turkey
4-ounce package cream cheese, softened
1 large onion, chopped
1 garlic clove, minced
1/4 cup grated Parmesan
1/8 tsp ground nutmeg
1/2 tsp salt
1/8 tsp pepper
1 jumbo egg
1 (1-pound) package jumbo pasta shells
1 jar (26-32oz) spaghetti sauce

Preheat oven to 350*F.

Cook pasta shells in boiling, salted water according to package directions. Drain and cool to the touch.

While pasta is cooking, place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large saute pan, cook the ground turkey until browned. Drain meat and place in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Saute the chopped onions in the 1 Tbsp of olive oil until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, nutmeg, salt, and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use.

Stuff the shells with the meat mixture. Pour 1 cup of sauce into 13x9 inch baking dish. Place shells in baking pan and cover with tomato sauce. Cover with foil and bake for approximately 30 minutes or until thoroughly heated. Makes 4 to 6 servings.

Strawberry Shortcake

2008-03-23T19:12:00.000-07:00

I didn't have enough self control to wait to take a picture of the 'final product' so I recreated it for you! Aren't I just the nicest person ever? :)

Strawberry shortcake consists of sliced strawberries that have been smothered with whipped cream served over a white cake or biscuit. I'm from the school that insists that strawberry shortcake is made with a cake, not a biscuit.

Building A Strawberry Shortcake

1 Pound Cake Recipe
Strawberry Sauce (see below)
Whipped Cream (I cheated and used Cool Whip!)

To serve, break up one muffin per person into big pieces into a bowl. Ladle strawberries over the cake. Add a dollop of whipped cream.

Cake:
Bake cake according to recipe. Let cool.

Strawberry Sauce:
4 cups strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 lemon, zested and juiced
1 Tbsp cornstarch

In a small pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice and cornstarch. Bring to a simmer and whisk gently until mixture thickens slightly.

1-2-3-4 Cake

2008-03-23T10:21:00.000-07:00

My mom gave me this recipe years ago I think even before my love of the kitchen began. I tucked it again in my recipe book (which consisted of a spiral stencil-type notebook...remember those?) and probably made it once. I have to admit most times I just go and buy Sara Lee Pound Cake or even Costco when pound cake is needed but today was special. My folks are coming over for Easter dinner (under the code request of "daddy...mow my lawn please ooh and I'll feed you dinner") FINE I'll admit me, I'm a daddy's girl...but come on, if you saw my lawn you wouldn't buy a lawnmover just for that either!!!!!!! LOL I digress...

So this pound cake is really easy. At first I didn't get why it was called 1-2-3-4 Cake instead of Pound Cake like all other recipes. But then I got the ingredients lined up and then I saw it...DUH! This is the classic pound cake recipe. I made 6 jumbo muffins and one regular size loaf out of the one recipe! Score!! I'm using the muffins to make strawberry shortcake!! I hope I control myself enough to get a picture of the 'final product' when I'm serving it for dessert tonight!!

1-2-3-4 Cake

Adapted from Mom

1 cup butter

2 cup sugar

3 cup flour

4 eggs

1/2 tsp salt

2 tsp baking powder

3/4 cup + 2 Tbsp milk

1 tsp vanilla

Cream butter and sugar. Blend in eggs, one at a time. Add vanilla and milk. Add dry ingredients. Mix thoroughly. Bake at 350*F for 1 hour.

Fudge Bon-Bon Brownies

2008-03-22T21:18:00.000-07:00

I had my eye on this recipe for some time now and decided that last night was the time to try 'em out. Boy was I not disappointed! They are a chocolate lover's treat. A nice rich bite-size brownie that tucks a Hershey kiss inside topped with a ganache. Wow! Talk about a burst of chocolate heaven! And they're not really that hard to make. Don't let the instructions fool you!! I was done with them from start to finish in about 20 minutes (prep time)
Fudge Bon-Bon Brownies (aka Inside Out Brownies)
Adapted from Cookie Madness

2 cups semisweet chocolate chips
1/4 cup butter
1 (14-oz) can sweetened condensed milk
2 cups all-purpose flour
1/2 cup finely chopped nuts (optional)
1 tsp vanilla
36 milk chocolate candy kisses, unwrapped

TOPPING
2 ounces white chocolate chips or semisweet chocolate chips
1 teaspoon vegetable oil

Preheat oven to 350*F.

In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. (Mixture will be stiff) Add sweetened condensed milk and vanilla; mix well. In medium bowl, combine flour, nuts and chocolate mixture; mix well. Shape 1 tablespoon dough around each candy kiss, covering completely. Shape into a ball and place 1-inch apart on ungreased baking sheets.

Bake for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Transfer to wire racks to cool.

For topping:
In small saucepan, combine white chocolate and oil; cook and stir over low heat until melted and smooth. Drizzle over cookies. Store in tightly covered container.

Makes about 3 dozen.

Pecan Pie Cupcakes

2008-03-20T20:23:00.000-07:00

I had to do a double-take look when I first saw these because I thought this blogger had left out some ingredients on this recipe. But sure enough, she was right, not only are they super easy but they are freakin good! Tastes a lot like pecan pie, but with a cupcake like consistency. They have a slightly crunchy outside as well, and it really makes them delicious. I'm not a fan of regular pecan pie (too sweet for me) so just getting a bite-size version is perfect! I didn't even break out the KitchenAid beause I mixed everything in a medium bowl...so easy! I'm glad that Jennifer reminded us that there is no leavening in the batter, so they won’t rise. If your muffin pans are filled three-quarters full, that’s pretty much what size cupcake you’ll get in the end.

Pecan Pie Cupcakes
Adapted from RecipeZaar
33 min 15 min prep 24 miniature cupcakes

1 cup pecans, finely chopped
1/2 cup flour
1 cup packed brown sugar
2/3 cup butter, melted
1 tsp vanilla (optional)
2 eggs

Preheat oven to 350*F.

Combine all ingredients and mix well. Spray a miniature muffin tin with non-stick cooking spray. Fill each 3/4 full. Bake in preheated oven for approx. 18 minutes.

Baklava Bars

2008-03-19T10:27:00.000-07:00

This is my absolute favorite dessert...hands down. I'm actually a little worried about posting it (but I do hate those type of cooks that give you a recipe but leave an ingredient out....GRRRRR). That's how much it is my signature dessert. But I feel a little guilty about doing that seeing that I got it off someone else's blog!!!! Thank you Cookie Madness!!

And everytime I try to take a picture of these bars, my BF grabs all of them before I can take a pic so for right now, you'll just have to trust me that they are really REALLY good looking bars! Take a look at these, courtesy of Betty Crocker

Photo Courtesy of Betty Crocker

This Betty Crocker Prize-Winning Recipe combines a sugar cookie base and baklava-style topping. Instead of messing with phyllo dough, the recipe creater chose to break up those little frozen mini phyllo shells. Talk about a brilliant idea! Now, I must admit that this recipe is on the prizey side but SOOOOO worth the little extra slurge! Oh and another thing, I found (& bought) those frozen phyllo shells at Raley's but then went to FoodMaxx/Food4Less (or whatever they're calling themselves these days...) for something else and found them there a little cheaper...who knew? Ohh and I did modify the recipe just a bit. My BF doesn't like anything lemon so I left the lemon peel out of the cookie base, also I added the entire box of crushed phyllo shells just cuz and it makes it more 'baklava-ish' in my opinion!

Baklava Bars
Adapted from Betty Crocker

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter, softened
1 egg

Filling
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter, softened
1 tsp cinnamon
1/8 tsp salt
1 pkg (2.1-oz) frozen mini fillo shells

Glaze
1/3 cup honey
2 Tbsp butter or margarine, softened
1 Tbsp packed brown sugar
1/2 tsp lemon juice
1/4 tsp cinnamon
1 tsp vanilla

Garnish
5 tablespoons honey

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.

In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.

Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.

Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.

Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.

Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.

For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 tsp honey over each bar. Store covered at room temperature.

Fiesta Fudge Cookies

2008-03-18T21:07:00.000-07:00

I made these cookies some time ago (pre-blog) and they were a big hit especially at BF's job...they asked for the recipe! I was flattered. I made the cookie a bit bigger this time around but next time I'll go back to making them 1inch balls. I also didn't get as many cookies as the recipe claims it makes (60 cookies), I made about half that many but all in all a very nice fudgy, chewy texture and deep chocolate flavor! A keeper!!

Fiesta Fudge Cookies
Adaped from Betty Crocker

Prep Time:1 hr
Start to Finish:1 hr
Makes:5 dozen cookies

1/3 cup butter
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 tsp cinnamon
60 white and chocolate-striped candy drops or pieces, unwrapped

Heat oven to 350*F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.

Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.

Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.

Bake 6 to 7 minutes or until edges lose their shiny look (DO NOT OVERBACK!!!). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly.

Cool completely. Store covered at room temperature.

Lucky Charms - Mint Oreo Truffles

2008-03-17T14:31:00.000-07:00

Happy St Patricks Day! For some reason I got really into this holiday (have no idea...perhaps another excuse to make these darn rich truffles! HA!). I spent all day Saturday looking for those darn shamrock sprinkles but I think because I was soo late in getting into the spirit of the holiday, they were all gone. So I had to substitute and pipe some wording...good thing "Irish" is only a few letters otherwise I'd have to come up with Plan C!!!! Anyways, these truffles speak for themselves and are darn good!! SO G-O-O-D!!!! Did I mention they're darn good?!!!

They're also easy to make, but because this version calls for using the mint Oreos in Double Stuffed, the recipe changed the ratios a little from the regular Oreo Truffle recipe. Still DARN GOOD!!!

These are made for my Irish boss (& the rest of the work clan)! He'd better be at work...he's one of those that takes all holidays near & dear to him off (birthday, etc). I've also joined Sugar High Fridays and their theme this month is right up my alley - sweet gifts. So David, thank Sugar High Fridays for your gift!!! HA!

Mint Oreo Truffles
Adapted from Bakerella

1 pkg. Double Stuf Oreos - Cool Mint Flavor - (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
1 pkg vanilla bark

Finely crush the cookies in a food processor. Stir in softened cream cheese. Mix well. Roll the mixture into 1" balls and place on wax paper covered cookie sheet. Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.

Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.

Refrigerate and enjoy!

Eggplant Manicotti

2008-03-16T15:07:00.000-07:00

I love eggplant parmesean but quite frankly don't like the process of frying up the eggplant etc. I also don't like the grease trap of frying!! So when I saw this recipe, I had it in my pile of 'will make soon' for awhile thinking that it was kinda the same process. BOY was I wrong (thank goodness). While the recipe calls for oil, I used it on the first couple of sliced eggplant but then I found that I didn't need the olive oil after that and they turned out just limp enough which is great. I love these rolls and they make a nice presentation also. I served them with garlic bread and a salad. YUM-O!

Eggplant Manicotti
Adapted from Recipes Secrets

2 medium sized eggplants
4 Tbsp. olive oil more if needed
1 cup grated Mozzarella cheese
1/3 cup ricotta
1/2 cup grated Parmesan cheese
1 large egg well beaten
1 Tbsp. minced parsley
1 Tbsp. chopped prosciutto
1 tsp. dried basil, crushed
salt and pepper to taste
1 (16-oz.) can spaghetti sauce (I used one that had garlic & herbs in it)

Preheat the oven to 350*F.

Peel eggplants cut in half and slice into thin long slices about 1/8 in. thick. In a heavy skillet sauté each slice and cooking just long enough for the eggplant to be limp enough to roil. Cool slices on paper towels. Combine remaining ingredients except spaghetti sauce. Spread each eggplant slice with a thin layer of cheese mixture. Roll each slice and place in a large shallow casserole (I used 9x13 casserole), top with sauce. Bake for 20 to 25 minutes or until bubbly.

Yield 8 to 10 servings.

Greek Meatballs with Tzatziki Sauce

2008-03-10T10:00:00.000-07:00

You know how us bloggers can get OCD on a particular type of food? Well, I've gone mad about meatballs!! And boy did I hit the jackpot with these!! OMG! These are really really good! I was kinda hesitant at first about them because they had no breadcrumbs to hold them together but they are SOO flavorful and moist, you forget that there is no bread!! YUM-O! After I had made them I knew they needed some sort of 'sauce' to go with them so what better accompaniment to go with them than Tzatziki Sauce! Double YUM-O. And then I went back and read that these are on the South Beach Diet I almost couldn't believe it! Seriously you've gotta try these!!!

Mini Greek Meatballs
Adapted from Kalyn's Kitchen

Makes about 24 small meatballs

1 pound ground turkey
1/2 small onion, minced
1/2 cup very finely crumbled feta cheese
2 cloves garlic, minced
1 large egg
1 T extra virgin olive oil, plus more for baking dish
1 T dried Greek oregano
4 tsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1 tsp. Greek seasoning

Preheat oven to 400*F. Grate the onion, then drain if it seems like there is a lot of liquid. Combine all ingredients in a bowl, then use your hands to mix ingredients.

Lightly oil a 9 X 13 baking dish. Shape meat into 1 tablespoon size meatballs and place on baking sheet. Bake 20 minutes, after which time you will see some liquid oozing out. Turn meatballs and bake 10 more minutes. Turn again, and bakd 5-10 more minutes, until meatballs are well-browned and cooked through.

Meatballs are delicious served with Tzatziki Sauce.

Tzatziki Sauce

2008-03-10T08:15:00.000-07:00

Tzatziki is one of the classic sauces in Greek cuisine, and there are as many versions out there---most of them very good. If you've had a Gyro (pronounced yeero), Tzatziki is the type of white sauce that's often served with the Gyro. SOOO GOOD!

You can cut the recipe in half, but it's so good, you probably shouldn't cuz you'll kick yourself when you're scraping the bottom of the bowl wanting more.

Tzatziki (Greek Yogurt and Cucumber Sauce)
Adapted from Kalyn's Kitchen

Makes about 3 1/2 cups

3 cups Greek Yogurt (or regular plain yogurt, strained as described below*)
3 Tbsp fresh lemon (juice of one lemon)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 Tbsp kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

If you don't have Greek yogurt, strain plain yogurt as described below.

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.) This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

*If you can't find Greek yogurt, a good substitute for something similar is straining regular plain yogurt for several hours to remove the liquid and thicken the yogurt. You can also use two coffee filters inside a colander placed inside a bowl to catch the liquid. Let the yogurt drain on the counter for 2 hours, or until it reaches the thickness you want.

Chicken Breasts with Mediterranean Stuffing

2008-03-09T20:47:00.000-07:00

This weekend was action packed. My birthday was Thursday, I picked my aunt from the airport that evening, went home, got up the next morning, drove to Fresno (yes of COURSE we stopped at Gilroy outlets...duh!!!), did some last minute party shopping, went to bed, got up and prepped for the party, attended the party, and literally pooped out that evening. THEN...got up the next day (lost the hour for daylight savings!) and headed back home from Fresno so I could pick up my baby from my friend's house (yes of COURSE I stopped at Gilroy outlets...again...duh!!!).

I had been meaning to make this for some time when I first saw it but just hadn't had the time. It really was very simple once I got all the ingredients! The only thing I changed was I closed up the chicken with toothpicks and it seemed to work perfect! Dinner was yummy tonight and a perfect finish to a very busy weekend!

Chicken Breasts with Mediterranean Stuffing
Adapted from Cara's Cravings

2 tablespoons olive oil
1 garlic clove, chopped
5 ounces baby spinach, or regular spinach, stemmed
Salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breast halves (about 4 medium)
4 ounces soft goat cheese or mascarpone cheese
1/4 cup chopped sun-dried tomatoes, packed in oil
2 tablespoons black olive tapenade, available in specialty food stores
1 tablespoon plus 1 teaspoon unsalted butter
1/2 cup dry white wine

In a medium microwavable bowl, add 1 tablespoon of the olive oil, garlic and the spinach and season with salt and pepper. Cook on high for 5 minutes or until the spinach has wilted completely and excess liquid has evaporated. Remove the spinach to a small plate and set aside to cool slightly.

Using a small, sharp knife, cut one chicken breast almost in half horizontally so it opens like a book - the breast meat should still be held together on one long side. Repeat with the remaining chicken pieces. Season the outside of each breast with salt and pepper and open the chicken breasts up on the cutting board.In a small bowl, mix the goat cheese and sun-dried tomatoes until well blended. Using your hands, squeeze the excess moisture out of the sauteed spinach. Chop it and spread a quarter of it on one half of each chicken breast. Spread equal amounts of the cheese mixture over the spinach. Then, using a small spoon, spread some of the tapenade on the empty side of each chicken breast. Close the tapenade side of the chicken breast over the cheese, and press gently to adhere.

Heat a large skillet over medium heat. Add the remaining olive oil and about 1 teaspoon of butter. When the butter has melted, gently place each chicken breast in the pan. Cook for about 6 to 8 minutes per side, depending on the thickness of the breast, or until chicken is golden and cooked through and the cheese has melted. (Lift up the pocket flap to check to see if the chicken is thoroughly cooked; there should be no signs of pinkness.)

Remove the chicken to a serving plate and cover loosely with foil to keep warm.Raise the heat to high. Add the wine to the skillet. Let the wine cook off for 2 to 3 minutes, scraping the browned bits off the bottom of the pan with a spatula or a wooden spoon. Add the remaining tablespoon butter to the pan, stir until the butter melts, and then pour the sauce over chicken.

Serve the chicken whole or sliced.

Granola

2008-03-06T14:03:00.001-08:00

So I've been craving granola lately...you know...the homemade kind. But of course having no time make any I go to my friend TJ's and buy their Maple & Pecan Granola -- YUM-O. But I still miss that good ol' fashioned get your hands dirty homemade granola. I remember when I was growing up my mom used to make it in the kitchen sink then transfer it to a huge jellyroll pan and turn it every so often in the oven. I remember that was my job...to watch the clock and then flip the granola!! I LOVED IT!

So a couple days ago I'm in a meeting with my boss and we get on the subject of breakfast, etc, etc and he says...I have a really good recipe for granola...I say BRING IT ON and so he begins to dictate the recipe. I scrambling to write it down because of course I never took short-hand and god forbid that I ask him to repeat it. So I write down what I can and say thanks. Then I go email my caterer aunt and ask (aka BEG) her for her granola recipe and then compare the two. The recipe here is a combination of both. And all I can say is...I have a winner!! The taste brought be back to the days of my mom's kitchen sink granola! YUM!

Granola
Adapted from My Boss & My Aunt Hope

1 large box old fashioned oats (42oz)
1 cup roasted Wheat Germ
1 cup Honey
1 cup oil
1 cup pecans, chopped
1/2 cup macademia nuts, chopped
2 cups coconut
1/2 cup sunflower seeds
2 Tbsp vanilla
1 Tbsp cinnamon
1 3/4 cup orange juice
1 cup dried fruit (raisins, cranberries, dried blueberries, etc)

In a large bowl, mix oatmeal, nuts, coconut, wheat germ, sunflower seeds. Mix well. Measure oil into the measuring cup and swirl it around befor epouring into bowl. Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup. Toss everything together until evenly coated. Add vanilla and orange juice. Mix well.

Pour out into a large jellyroll pan. Bake @ 300*F for 1-1/2hrs. Stir every 20 minutes or so. Let it get golden brown. Let stand for 40 minutes, break it up with a fork then add the dried fruit.

Food Blog Search

2008-03-05T20:59:00.000-08:00

I just stumbled upon this really cool search feature from another fellow blogger (Simply Recipes) who recently unveiled Food Blog Search! Its a really cool search engine that searches over 1800 food blogs for content utilizing Google technology. Started in October 2006, Food Blog Search now searches over a thousand hand-selected, high quality food blogs. Add the banners to your site as well (see my sidebar for an example). Check it out!

Chocolate And Peanut Butter Filled Peanut Butter Blondies

2008-03-02T19:23:00.000-08:00

I have made these blondies for my folks several times in the past. I even made a batch for them this weekend but then mom called early this morning and indicated that they weren't coming for their usual Sunday dinner. So as usual, lucky for my co-workers, they get a nice little Monday treat!

These blondies are really good. I like how this recipe makes a small batch. You can definitely double the recipe and then bake them in a 9x13 pan for about 7 more minutes than the 'regular' batch size. The original recipe called for creamy peanut butter but I found that I liked the crunchy version better for this recipe.
Chocolate And Peanut Butter Filled Peanut Butter Blondies
Adapted from The Savory Notebook

3/4 cup crunchy peanut butter
1/4 cup (1/2 stick) butter or margaine, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
8-oz. pkg REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme (or substitute 3/4 cup chocolate chips & 1/2 peanut butter chips)

Heat oven to 350*F.

Grease 8- or 9-inch baking pan.

Beat peanut butter, butter, and sugars in a large bowl until well blended. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; add to peanut butter mixture, beating until well blended. Mix in chocolate chips. Spread batter in prepared pan.

Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.

About 16 bars.

Swedish Meatballs

2008-03-02T18:50:00.000-08:00

So my carpooler asked me a few weeks back to make swedish meatballs. Ok, but I've never made meatballs before and definitely not SWEDISH...that's what IKEA's for! HA! So I (accepted the challenge and) searched for a recipe and came up with this one. Verdict? Surprisingly really good. For a first-timer, I'd give this recipe 4 forks (epicurious) if I were rating it. The meatballs were very moist and flavorful and the sauce was just right...very swedish with the dill and all too. I think making it with Rye Bread was key (with the caraway seeds as extra seasoning). It was really good. I accompanied them with (buttered) egg noodles and a vegetable (prepared after the pic was taken...really!) This is definitely going into my 'make often' recipe pile.

Swedish Meatballs
Adapted from Eupicurious

For meatballs:
4 slices Rye bread (or substitute canned breadcrumbs)
1 medium onion, grated
1 large egg
1/2 tsp freshly grated nutmeg
1 tsp ground allspice
2 tsp salt
1 tsp freshly ground black pepper
2 Tbsp Worcestershire sauce
1 tsp dried parsley
2 garlic cloves, minced
1 Tbsp Dijon mustard
1 1/2 pounds lean ground turkey
1/4 pound Jimmy Dean Sausage
1 Tbsp vegetable oil

For sauce:
1 small onion, grated
1 garlic clove, minced
2 1/2 Tbsp cornstarch
3 cups beef broth (24 fluid ounces)
3 Tbsp medium-dry Sherry
1 tablespoon Worcestershire sauce
1 Tbsp Dijon mustard
1/2 cup sour cream
2 Tbsp chopped fresh dill leaves (or 1 1/2 tsp dried dill leaves)

Garnish:chopped fresh dill leaves
Accompaniment:1/2 cup lingonberry preserves or cranberry sauce

Make meatballs:
Into a mini food processor, tear 2 bread slices and grind into fine crumbs. Transfer crumbs to a large bowl. Make more bread crumbs in same manner and transfer to bowl. Grate enough onion to measure 3/4 cup and add to bread crumbs. In a small bowl whisk together egg, and add spices and egg to bread crumb mixture. Add turkey and sausage and with your hands mix mixture until just combined (do not overmix).

Form turkey mixture into balls (about 40) and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.

Preheat oven to 375°F.

In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown meatballs in 2 batches, turning them occasionally, about 4 minutes for each batch. With a slotted spoon transfer meatballs as browned to a shallow baking pan (9x13) and reserve any drippings in skillet. Bake meatballs, tightly covered with foil, in middle of oven until just cooked through, about 25 minutes.

While meatballs are baking, grate enough onion to measure 1/2 cup. In a small bowl whisk together cornstarch and 1/2 cup broth. To reserved drippings in skillet, add Sherry, onion and garlic and simmer mixture, stirring and scraping up brown bits, until most of liquid is evaporated. Add remaining 2 1/2 cups broth and bring to a boil. Stir cornstarch mixture and whisk into broth mixture. Boil mixture, whisking, 1 minute and remove skillet from heat. Whisk in Worcestershire sauce, mustard, sour cream, and dill and keep sauce warm, covered, over low heat (do not let boil).

Gently toss meatballs into sauce and garnish with dill. Serve and put 1 Tbsp preserves or cranberry sauce on top of each serving.

Servings: Serves 8 as a main course (approx 4 meatballs per person)

Mexican Chocolate Crunch Brownies

2008-02-28T20:45:00.001-08:00

I've been super busy with work and all for the past few weeks so heading to the kitchen for relaxation has been COMPLETELY out of the question. I've been just going in there to sustain life..cereal, PB&J sandwiches, granola bars (I'll tell you about that in a another post), etc. But now I'm done with my board meeting weekend and I'm semi-back-to-'normal' (whatever that is...!!!). So I made these brownies that I had been eye'ing in my 'to make soon' pile but I had to go out and get the box of Cinnamon Toast Crunch because of course I don't have that as a staple in my pantry. All I'm going to say about these brownies is...I've found a new favorite!! O-M-G these are still the traditional brownie with a hint of cinnamon--full of rich chocolate flavor but that crust...MAN..that bottom crust made the whole brownie work. Thanks a million Val!

Mexican Chocolate Crunch Brownies
Adapted from Pillsbury Bake-Off Contest 43

1 box (12.8 oz) Cinnamon Toast Crunch® cereal (about 8 cups)
1/2 cup butter, melted
1 Tbsp corn syrup
1 box (19.5 oz) Fudge Brownie Mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/2 tsp ground cinnamon
1 1/3 cups semisweet chocolate chips
3 Tbsp cinnamon-sugar*

Heat oven to 350°F. Spray 13x9-inch pan with No-Stick Cooking Spray. Place cereal in food processor bowl with metal blade (crush cereal in 2 batches if necessary). Cover; process until finely crushed (about 4 cups).

In large bowl, stir butter and corn syrup until well blended. Add crushed cereal; mix thoroughly. Press evenly in pan.

In large bowl, make brownie mix as directed on box, using oil, water and eggs and adding cinnamon. Stir in 2/3 cup of the chocolate chips. Pour brownie batter over cereal mixture. Sprinkle remaining 2/3 cup chocolate chips evenly over batter.

Bake 20 minutes. Sprinkle cinnamon-sugar evenly over brownies. Bake 14 to 18 minutes longer or until brownies are set when lightly touched in center. Cool 10 minutes; loosen edges but do not cut. Cool completely, about 2 hours.

For brownies, cut into 6 rows by 4 rows.

*3 tablespoons sugar mixed with 1/2 tsp ground cinnamon can be substituted for the cinnamon sugar.

White Chocolate Macademia Nut Cookies

2008-02-27T17:35:00.000-08:00

These cookies were made during the christmas holiday which was pre-blog and also made prior to the post-xmas-baking-hiatus!! I can't tell you how many rave reviews I got off this recipe from the office during the christmas bake-fest!! They are really REALLY good and beat (hands down) every white chocolate macadamia nut cookie recipe out there. TRUST ME ON THIS!!! The secret (of course) is the Bailey's. I went to BevMo and bought the small single-serving bottle of Bailey's (seeing I don't normally drink the stuff) and it was just a little more 2 Tbsp (still have some in the fridge). I also didn't have any cake flour (I know, I know, a baker with no cake flour....the nerve!) so I did the suggested substitutions and couldn't tell the difference. These are trying T-D-F!
White Chocolate Chunk Cookies
Adpated from Cookie Madness

1 cup (2 sticks) unsalted butter
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla
2 Tbsp Bailey’s
3 cups cake flour* (or substitue - see below)
1 tsp baking soda
3/4 tsp salt
1 cup chopped macadamia nuts, lightly toasted before chopping
9oz chopped up white chocolate

Preheat oven to 375*F. In a mixing bowl, cream butter and both sugars. Beat in eggs, vanilla and Baileys. Stir or sift together cake flour, baking soda and salt. Stir in nuts and white chocolate. Drop dough by rounded tablespoons onto a parchment lined pan (I used my Splat Mat). Bake for 11-13 minutes.

Makes 4 dozen

*Cake Flour Substitute: If you don’t have any cake flour around, you can use this substitution: for every 2 cups flour, the substitute is 1 3/4 all purpose plus 1/4 cup cornstarch. So for this recipe which calls for 3 cups of flour, use 2 1/2 cups plus 2 Tbsp flour and 6 Tbsp cornstarch.

Cream Cheese Muffins

2008-02-18T19:36:00.000-08:00

I made these muffins and I honestly thought they were going to be a cinch! But instead of my enjoying my baking experience like I always do, these seemed to be the most complicated muffins ever known to man. I really had an awful day (let's just say the Lexus dealer lied when he said it was only going to take 'less than 2hrs'----and over a grand later...) and thought that making these muffins would calm my nerves. But instead, I misread the (simple) instructions and now am awaiting the verdict when the timer goes off to see if I just baked some hockey pucks! Well 24boxes and Just Baking seemed to make them just fine and they looked AWESOME so I'll post pics later if they indeed turned out...so much for president's day...
Cream Cheese Muffins
Adapted from Just Baking

3 cups flour
1 cup sugar
4 tsp baking powder
1 tsp salt
2/3 cup milk
1/2 vegetable oil
2 large eggs
1 tsp vanilla extract

8 oz cream cheese, softened
1 cup sugar

Topping
1/2 cup flour
1/2 cup sugar
1/4 cup butter, softened
1/4 cup finely chopped pecans

Preheat oven to 375*F. Grease/spray a 12-cup muffin tin and set aside.

Combine flour, sugar, baking powder, and salt in a large bowl. Make a well in the center.
Stir together milk, oil, eggs and vanilla. Pour into well in the dry ingredients. Stir just until dry ingredients are moistened.

Whisk together cream cheese and 1 cup of sugar until creamy and smooth. Fold about half of this mixture into the muffin batter.

Spoon batter into greased muffin pans, about 1/2 to 2/3 full. Spoon the remaining cream cheese mixture onto the muffins, pressing the mix into each muffin with a spoon handle.

Combine ingredients for topping in a bowl. Sprinkle generously over muffins.

Bake 24 to 30 minutes until golden brown. Let cool completely before removing from pan.

Iced Lemon Poppy Seed Cookies

2008-02-17T16:31:00.000-08:00

So my ex-dog-walker-turned-friend has a lemon tree (meyer) and my other good friend has a lemon tree (regular) and both give me lemons...so what do I make? Of course Lemon Cookies!! I remembered that I had printed out a Lemon Poppyseed cookie recipe awhile back and so after digging thru my 'will make soon' file of recipes, I found it. I tried one (with the glaze) and it was very good. Kinda reminded me of a shortbread cookie with lemon flavoring & poppyseed! I'm waiting for the glaze to set on the cookies so I can try that version also. It made just under 2 dozen cookies (22) which is perfect especially for a first time cookie recipe! I think next time I will try my go-to lemon cookie recipe, add some poppyseeds and see how that variety works. Stay tuned for that!!

Iced Lemon Poppy Seed Cookies
Adapted from RecipeZaar

1/2 cup butter, softened
2/3 cup sugar
1 large egg
2 tsp lemon zest
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp poppyseeds

GLAZE
1/2 cup powdered sugar
1 Tbsp fresh lemon juice

Preheat oven to 350*F.

Cream the butter and sugar together using an electric mixer on medium speed until creamy. Beat in the egg and lemon zest. Combine the flour, baking soda, and salt; gradually add to the creamed mixture. Stir in the poppy seeds with the mixer on low speed.

Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets. Bake for 11-12 minutes, or until edges are lightly golden. Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely.

GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well. Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.

Red Lentil Soup

2008-02-11T21:23:00.000-08:00

So last week my mom bought about 2lbs of red lentils from this indian store down the street from my house. She wanted me to make lentil soup and bugged me until I did. Well I obviously had leftover lentils so she asked me to make it "for your father" which interprets "I want you to make it really for me!!!" so being to the good daughter that I am (HA!) I hunted around for a good red lentil soup. I should have known that I would find it in my own 'backyard' group of bloggers. I made it and YUM-O! I still don't get why red lentils turn yellow!!! And I'm still trying to get my lentils not to mush up on me but this soup was still really REALLY good. It was super quick to make and has a suttle heat-kick to it with the red pepper flakes.

Red Lentil Soup
Adapted from Cream Puffs in Venice

2 Tbsp olive oil
2 cups finely chopped onions
3 cloves garlic, finely minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
8 cups vegetable stock
1-3/4 cups dried red lentils
2 carrots, finely chopped
1/2 cup coarsely chopped celery leaves
1/2 teaspoon red chile pepper flakes (use less if you don't like spicy food; use more if you do!)
1/4 cup fresh lemon juice
2-1/2 teaspoons of salt
1 teaspoon black pepper

Heat the oil in a large pot. Add the onions and garlic and cook until softened, about 5 minutes. Add the cumin and coriander and cook for about 30 seconds. Add the vegetable stock, the lentils, carrots, celery leaves and red chile pepper flakes. Bring to a boil.

Once the soup is boiling, lower the heat, cover and simmer for about 30 minutes or until the lentils are cooked. Stir occasionally.

Once the lentils are cooked, add the lemon juice. Mix well. Taste and season with salt and pepper according to your own preferences. Serve the soup with lemon wedges.

Note: Serves 4 to 6 people

(Chocolate) Zucchini Bread

2008-02-10T10:13:00.001-08:00

So I've been making this zucchini bread recipe for YEARS (I believe my catering aunt gave it to me) and at the bottom of the recipe card is a note saying "To make Chocolate Zucchini bread---add ½ cup cocoa!" but I never did-----until today when I decided that this was the recipe that I was going to make for the Master Baker's 1st challenge!!! OMG what a different taste---in a good way! It still has the traditional taste of the zucchini bread that its infamous for---cinnamon & nutmeg but with a non-overpowering hint of chocolate. Ooh and still moist...yum!! I got so excited about adding the chocolate I forgot to add nuts this round!!!! Oh well, still good and will still be gone!!! And if you couldn't tell, if you want to make it the 'regular' way just leave out the cocoa!!

Zucchini Bread
3 eggs
1 cup oil
2 cup sugar
1 Tbsp vanilla
2 cup zucchini, shredded
2½ cup flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon & nutmeg
½ tsp baking powder

Beat eggs, oil, sugar & vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well. Pour into 2 greased 8x4x2 loaf pans. Bake at 350F degrees for 1 hour.

To make Chocolate Zucchini bread---add ½ cup cocoa!

Turkey Meatloaf

2008-02-09T19:41:00.000-08:00

I made this on Thursday evening after chatting with my friend on IM. We were both starving and you know how your mind can wonder...she wanted meatloaf and didn't have any meat, I had turkey meat but quite honestely had never made meatloaf. So we conspired together our lunch for the the next day...I would make/bring turkey meatloaf and she would go to Houston's restaurant and order their grilled brussel sprouts & some of that spinach/artichoke dip for an appetizer. A lunch match made in heaven no? Well, long story short, I took at half day off from work (you know the saying when the boss is away the 'mice' will play?...) so we didn't have our 'lunch' but boy it sure did sound good!! Well I made the meatloaf and it was really good. Next time I would chop the onions much more fine, but other than that, this recipe is a keeper. I have made a bunch of recipes now from Ellie Krieger and I'm convinced to buy her new cookbook. EVERY SINGLE RECIPE I've made from her has been nothing but EXCELLENT! She truly ROCKS!!!

Turkey Meatloaf
Adapted from Ellen Krieger

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Preheat the oven to 350*F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160*F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

Chunky Red Dal Soup

2008-02-03T18:34:00.000-08:00

So my mom can over to spend the weekend with me and so that means I'll be making soup! So that's what I did! I was browsing CL's message board and came across this recipe and decided to give it a try! It didn't take long to make and the smell of the soup cooking was flavorful. I didn't have any Harissa spice and didn't want to buy a whole bottle for fear that I would only use it for this recipe so I just used the recommended substitute chile paste and it seemed to work fine.

Chunky Red Dal Soup
Adapted from Cooking Light

1 1/2 tsp olive oil
1/2 cup chopped onion
1 tsp minced garlic
1 1/2 tsp minced peeled fresh ginger
3/4 tsp Spanish smoked paprika
1/2 tsp salt
1/4 tsp ground cumin
1/8 tsp freshly ground black pepper
3 cups water
1 cup dried red lentils, rinsed and drained
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 Tbsp fresh lemon juice
1 tsp harissa or chile paste
Chopped fresh cilantro (optional)

Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 6 minutes or until tender, stirring frequently. Stir in ginger, paprika, salt, cumin, and pepper; cook 1 minute. Add 3 cups water, lentils, chickpeas, and tomatoes; bring to a boil.

Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender, stirring occasionally. Stir in lemon juice and harissa. Garnish with chopped fresh cilantro, if desired.

Yield: 5 servings (serving size: 1 cup)

Couscous Salad

2008-02-03T18:13:00.000-08:00

This is a very good simple but ooh-so-flavorful salad. Its a great summer salad but I find myself making it even in the winter months (to remind myself of summer!). I've made this recipe a million times and everyone I make it for (especially BF) LOVES it and always want more. I don't change a thing from the original recipe. Its too good to mess up a good thing! Ooh and the longer the salad sits (especially overnight) the more flavorful the salad becomes! Way to go Wolfgang!!

Couscous Salad

Adapted from Wolfgang Puck

2 cups chicken stock
10 ounces instant couscous
1 tsp salt
1/2 tsp freshly ground cinnamon
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
1 small red onion, peeled, diced
1 large cucumber, peeled, seeded, diced
1 red bell pepper, cored, seeded, diced
1 bunch green onions, minced
1/4 cup cilantro leaves
Freshly ground black pepper

In a saucepan, bring the chicken stock to a boil. Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.

In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.

Blackened Tilapia

2008-02-03T17:56:00.001-08:00

So Super Bowl Sunday finds me away from the TV and in the kitchen (of course). I didn't want to make the 'standard' Super Bowl food (chicken wings, finger foods, etc) so I decided to make some fish! Talk about a 180degree flip! But my my my!! Talk about yum! I saw Paula Deen make it awhile back and made it for BF and he LOVED it and quite frankly...so did I. I'm not a fish fan and this whole tilapia thing is new to me (about 3+yrs now) but I have to admit that it was really REALLY good. I did make a few changes from Paula's original recipe (decreased ground thyme & added cayenne pepper instead of red pepper). This recipe is sooo flavorful. And it cooks up in MINUTES.

I accompanied it with a coucous salad that I make all the time during the summer but thought it would go good with this...and I was right. Definitely a keeper for even a weekday meal. YUM-O!

Blackened Tilapia

Adapted from Paula Deen

1/4 cup sweet paprika
1 Tbsp ground thyme
2 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp cayenne pepper
1/2 cup (1 stick) butter, melted
4 (10-ounce) tilapia fillets

In a shallow dish, combine first 6 ingredients.

Pour melted butter into another shallow dish. Dip fish fillets in melted butter and coat with seasoning mixture.

Heat a cast iron skillet over medium-high heat until hot. Cook prepared fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork.

Potato Cheese Soup

2008-02-02T18:59:00.000-08:00

Well, Marie has done it again. Marie Calendar's (the restaurant) gave out their daily special soup-potato cheese some years ago and I grabbed it and ran with it!!!! I used to make the soup with her cornbread but then I discovered this foccocia-like cheese bread that is just to-die-for so I accompany the soup with that now. Seeing that its been raining all week and still this weekend, it felt like a soup weekend. I even tried to make a fire in the fireplace only to be shut down when I had no 'starters'!!! You think I'm starting a fire from scratch? You've got to be kidding!!!

Potato Cheese Soup
Adapted from Marie Calendars

4 cups potatoes, cubed (approx. 4 med.- cook 20 min. or until tender and drain)
½ c celery, chopped (microwave with a dab of butter for 5 min or til tender)
¾ cup water
2 Tbsp butter
2 Tbsp flour
1 c milk or ½&½
8 oz. Velveeta cheese, cubed
1½ tsp salt

In a blender, add ¾ cup of water and 1½ c cooked potatoes and blend until smooth. In a saucepan, melt butter. Stir in flour. Add milk all at once. Cook, stirring until slightly thickened and bubbly, then cook one minute more. Add cubed potatoes, pureed potatoes, celery, cheese, and salt. Heath through. This soup is supposed to be very thick but may be thinned with more water.

NOTE: chicken broth may be substituted for the water. In which case, be sure to cut back on the salt.

Beef Stroganoff

2008-02-01T18:20:00.000-08:00

Well sorry I've been a little silent lately. Its just that I've been a little busy and work and ... well life!!!!! But I'm back (for now) giving you my review of the worlds most delicious beef stroganoff known to man!! Hail to the crockpot!!! And boy its fall-apart-meat-tender!!! It was so easy and most of the ingredients you already have in your pantry!! Just dust off the crockpot and fire away. I got my new crockpot for xmas so too it for its maiden-voyage on this recipe and was not disappointed. (I had the old one where it was all one unit and a B#&*CH to clean!)

This recipe is just enough for 2 servings--SERIOUSLY! Its perfect. I set the crockpot for 8hrs and when I got home it was done and waiting. I made it for my BF and he loved it (remember he's the picky eater). I served it over no-yolk noodles.

Slow Cooker Beef Stroganoff (Cooking for 2)
Adapted from Betty Crocker

Prep Time:10 min
Start to Finish: 8 hr 10 min
Makes:2 servings

1 lb beef stew meat
1/4 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 jar (2 1/2 ounces) sliced mushrooms, drained
1/8 teaspoon pepper
1/2 cup sour cream
1 1/2 cups hot cooked noodles or rice

1. In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir sour cream into beef mixture. Serve over noodles.

Sauteed Zuchinni & Squash

2008-01-20T20:36:00.000-08:00

This simple dish is so flavorful that it makes you really think why you don't make it more often!

Sauteed Zuchinni & Squash

2 Tbsp olive oil
1 medium onion, thinly sliced
2 medium tomatoes, diced
2 cups yellow squash, sliced
2 cups zuchinni, sliced
salt and pepper to taste

Slice zucchini and squash thin. Heat oil in a saute pan until hot. Add onions and tomatoes and saute until onions are tender. Add zucchini and squash, immediately stir to coat squashes well. Add salt and pepper. Lower heat and continue to cook until vegetables are tender. Serve immediately (if it sits to long it will become mushy).

Chili Meatloaf & Potato Casserole

2008-01-20T20:24:00.000-08:00

I made this recipe for dinner along with some sauteed squash. The casserole was delicious but I should have more thoroughly read the instructions about the size of the pan. I used a 9x13 but you should definitely use something smaller. Other than that it was quite tastely, kinda like a shepard's pie texan style!!

Chili Meatloaf & Potato Casserole

Meatloaf:
1-1/2 lbs. lean ground beef
3/4 cup finely chopped onion
1/3 cup saltine cracker crumbs
1 egg, slightly beaten
3 Tbsp. milk
1 Tbsp. chili powder
3/4 tsp. salt

Topping:
3 cups prepared mashed potatoes
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1/4 cup thinly sliced green onions
1 cup shredded taco seasoned cheese

Heat oven to 375*F. In a large bowl, combine meatloaf ingredients, mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan. Bake 20 to 25 minutes or until no longer pink and juices run clear. Carefully pour off drippings.

Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat for 3 to 5 minutes or until top is lightly browned.

Applesauce-Chocolate Chip Bundt Cake

2008-01-20T20:07:00.000-08:00

This recipes intrigued me because of a couple things, one black pepper in a cake & cardamom...ooh and the fact that you don't need a mixer for this recipe!! Verdict? Very pronounced cardamom flavor--in a good way, very moist and very delicious. I served it with a scoop of vanilla icecream. YUM-O!

Applesauce-Chocolate Chip Bundt Cake
Adapted from Food&Wine

2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground pepper
2 cups unsweetened applesauce
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 stick unsalted butter, melted
One 12-ounce bag semisweet-chocolate chips
Confectioners’ sugar, for dusting
Crème fraîche, for serving

Preheat the oven to 350*F. Butter and flour a 12-cup Bundt pan.

In a large bowl, whisk the flour with the granulated sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.

Scrape the batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.

Transfer the pan to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20 minutes. Sift confectioners’ sugar over the cake, slice and serve with crème fraîche.

Polenta Fries

2008-01-20T14:29:00.000-08:00

So I rushed out of the house last evening without even taking a pic of the polenta fries that I took to my carpoolers party. These are just soo simple & easy to make. I love polenta and first saw PBS-Everyday Food make this along with some chili-rubbed beef flank. They are nice and crispy and go great with meatloaf or even some other kind of meat dish. Trader Joes has polenta in a tube for less than $2 so whenever I'm there I just pick up a tube so that when I'm at a loss for a side dish, out comes the polenta fries!!

Courtesy of Martha Stewart

Baked Polenta Fries
Adpated from Everyday Food

2 (18oz each) plain prepared polenta
2 Tbsp olive oil
Course salt and freshly ground pepper
1 tsp dried Italian seasoning or dried oregano

PReheat over to 450*F degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.

Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrnage wedges in a single layer.

Bake, turning once with a thin metal spatula, until golden and crisp, 45-50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.

Serving: Serves 4

Hard-Boiled Eggs Stuffed with Tomato, Onion, and Olive Oil

2008-01-19T17:22:00.000-08:00

I'm headed over to my carpoolers birthday party and of course I get asked to make my infamous 'deviled' eggs. I found this recipe when I was searching for something 'different' to make for my housewarming party last year. This recipe has gourmet written all over it! I tried it and its been my 'signature' party food since. Its sooo easy and yet the flavors are just so robust it makes me want to go to the Greek Islands (not that I haven't been wanting to go there for YEARS!).

Hard-Boiled Eggs Stuffed with Tomato, Onion, and Olive Oil
Adapted from Leite's Culinaria

12 large eggs, hard boiled
1/2 cup good-quality, preferably organic, tomato paste
1/3 cup extra-virgin olive oil
1 small red onion, finely chopped
1 tsp salt
1/2 tsp freshly ground pepper

1. Peel and halve the eggs being careful not to break the whites. Scoop out the yolks and mash 6 yolks with a fork.
2. In a small bowl, mix together the tomato paste, the mashed egg yolks, the olive oil, and the onion.
3. Season with salt and pepper, and spoon or pipe the mixture back into the hollowed-out whites.
4. Serve.

Banana Chocolate Chip Muffins

2008-01-19T15:35:00.000-08:00

I had only 2 VERY ripe bananas sitting on my fruit plate and I didn't know what to do with them! I didn't have enough to make my usual banana bread so I start my search! Aha! Found this recipe and killed two birds with one stone...healthy & only calls for 2 bananas! SCORE! While I must confess they are not nearly as screamin good as the banana bread recipe I usually make, this recipe has much more healther ingredients with still a very good solid banana taste--oh and don't forget the chocolate chips!!! Yum-O! ENJOY!

chocolate chip version

butterscotch chips version

Banana Chocolate Chip Mini Muffins
Adapted from CL membr emncar

1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed
2 tsp baking powder
1/4 tsp salt
2 ripe bananas, mashed (1 cup)
2 large eggs, beaten
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup milk
1 teaspoon vanilla
1/2 cup mini chocolate chips (or butterscotch chips)

Preheat oven to 350*F. Oil 24 mini muffin cup pan with cooking spray. Whisk together flours, wheat germ, baking powder, and salt. Combine bananas, eggs, sugar, oil, milk and vanilla. Pour liquid ingredients into dry; stir until moist. Stir in chips. Spoon into pan and bake for 15 minutes or until golden brown and a tooth pick inserted into center of muffin comes out clean. Cool on wire rack.

Makes 36 mini muffins.

Balsamic Chicken

2008-01-18T20:50:00.000-08:00

I made this chicken dish tonight and YUM-O! It was perfect with broccoli & rice pilaf! Very easy to put together and the outcomes was outstanding enough that you could easily serve this during the week and your boyfriend would think you slaved over a stove for hours! ahem!

Courtesy of Everybody Likes Sandwiches

Balsamic Chicken
Adapted from Everybody Likes Sandwiches

6-8 skinless chicken thighs
1 T olive oil
1 small onion, sliced thinly
salt & pepper
1 T dried rosemary
1 c balsamic vinegar
6 cloves garlic, sliced

1. Preheat oven to 450 degrees. In a 9x13 baking dish, toss around onion slices and olive oil. Add chicken to dish and sprinkle with salt, pepper and rosemary. Peek in on the chicken to make sure that the onions don't burn up.

2. In a small saucepan, bring the balsamic vinegar and garlic to a boil. Keep sauce boiling until it reduces into a nice thick, syrupy consistency. Turn off heat and set aside.

3. When chicken is cooked, about 45 minutes later, scrape up all the onion bits from the bottom of the dish to loosen all the yummy bits and then pour over balasamic vinegar sauce over the chicken. Set dish to broil for 2-3 minutes or until bubbly. Serve with sauce heaped over chicken.

Brownies

2008-01-18T19:41:00.000-08:00

The weekend is FINALLY here...couldn't come fast enough. I begin my weekend of doing nothing (hopefully) with a batch of good-ol' brownies. I got this recipe off the internet several years back. I remember because I got recipe googling something completely different---I think it was even work-related and this recipe came up in one of the search results. Anyways, these brownies are freakin good. No frills, just a good ol' chocolate brownie. Have access to a safety deposit box to guard them until the next day. Experienced brownie lovers learn early how to acquire the brownies before an hour has passed by!

Brownies

2 cup brown sugar
¾ cup butter
3 eggs, beaten
4 squares Baker’s Chocolate--unsweetened, melted
1 c flour
1 tsp vanilla
1 cup walnuts, chopped (optional)

Mix in order given. Pour into 8x8 greased baking pan. Cook for 1 hour (at least) at 250ºF. Cool for 1 hour. Cut into bars.

Sour Cream Muffins with Poppy Seed Streusel

2008-01-15T19:39:00.000-08:00

So when works sucks and you need to vent your frustrations...what do you do? Make muffins! I'm just about at the end of the oranges from my orange tree in the back yard, but yet another good use for them!!! These muffins are really good. I cut out the recipe years ago from the Cooking Light magazine and have been making them ever since. They are super moist, with that ooh so nice orange taste in the background and oooh yeah quick to whip up!

Sour Cream Muffins with Poppy Seed Streusel
Adapted from Cooking Light

Streusel:
3 tablespoons sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon poppy seeds

Muffins:
2 cups all-purpose flour (about 9 ounces)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
1/4 cup butter, melted
1 tablespoon grated orange rind
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 (8-ounce) container reduced-fat sour cream
Cooking spray

Preheat oven to 375*F.

To prepare streusel, combine first 4 ingredients in a small bowl; set aside.

To prepare muffins, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl; add to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375° for 18 minutes or until golden brown. Remove muffins from pans immediately; place on a wire rack.

Yield 15 servings (serving size: 1 muffin)

Coconut Bread

2008-01-13T19:15:00.001-08:00

So for dessert tonight I had no time and also no idea what to make. So I looked through my pile of 'will make soon' and was looking for something quick. Ahh quick bread, yep, sounds about right. I had been eyeing this recipe for awhile but just didn't know if it would be ok or not. So I threw it together and wa-la! SCORE! I got this recipe off some dental wives blog but can't seem to find the blog so unfortunately can't link. All in all, its a keeper but of course I have no proof. The guests took them all home and all I have to show for it is them wrapped and ready to go out the door! Sorry! But I'm sure I'll make them again. They really were good! I served it as a thick slice with some vanilla icecream on the side. Yum-O!

Updated: made them again and look at the evidence of wonder...yummmmm!!!

Coconut Bread
Adapted from Dental Wives Blog

1 cup oil
2 cup sugar
4 eggs
2 tsp coconut extract
3 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup coconut flakes
1 cup buttermilk (or add 1Tbsp vinegar to 1 cup milk as substitute)
1 cup nuts (optional)

Mix oil with sugar, add eggs one at a time. Add coconut exract and mix well. Mix dry ingredients together...flour, baking powder, baking sode, and salt and add to wet ingredients. Mix well and add coconut flakes, buttermilk and nuts.

Grease loaf pan and fill to just over 1/2 full (makes 2 large loafs or about 5 small)

Bake at 350*F for 20-25 minutes.

GLAZE:
Boil for 5 minutes...1 cup sugar, 1/2 cup water, 2 Tbsp butter. Remove from heat and stir in 1 tsp coconut extract. Pour glaze over bread while still hot. Remove from pans when completely cooled.

African Sweet Potato and Peanut Soup

2008-01-13T13:11:00.000-08:00

Made this for dinner tonight and its tastes really good. For a more substantial soup, add an additional spoonful of cooked rice to the bowl with the scallions and peanuts. I served it with some delicious sun-dried tomatoe, parmesan & basil whirls...yummmm!

African Sweet Potato and Peanut Soup
Adapted from CL MB hAndyman

1 Tbsp oil
1 large onion, chopped
2 garlic cloves, minced
2 tsp minced fresh ginger root
1-1/2 tsp ground cumin
1-1/2 tsp ground coriander
1/2 tsp ground cinnamon
1 pinch ground cloves
3 ripe medium tomatoes, chopped
2 large sweet potatoes (about 1-1/2 pounds) peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
4-1/2 cups water
1 teaspoon salt
1 pinch cayenne
1/4 cup chopped, dry-roasted, unsalted peanuts
2 tablespoons peanut butter
chopped fresh cilantro

In a large saucepan or small stockpot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion browns around the edges. Add the garlic, ginger, and spices, and cook for 3 more minutes, stirring often.Add the tomatoes, sweet potatoes, and carrot, and cook for 5 minutes.

Add the water and salt. Bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 30 minutes.

Remove from heat and add the peanut butter; whisk until the peanut butter is fully incorporated. With a food processor or blender, blend the soup (in batches) almost to a puree. Taste, and add the cayenne, if you like. Reheat the soup and ladle into bowls. Top with chopped cilantro and the peanuts.

Serves six.

*********

I have to admit that these are more a party food than a side for soup but they were still very tasty!

Sun-Dried Tomato, Parmesan & Basil Whirls
Adapted from Cherrapeno

1 packet puff pastry
1-2 cups of grated fresh Parmesan cheese (*NOT* from the bottle...pls!!)
1 cup sun-dried tomatoes, drained from olive oil and chopped
1/2 cup fresh basil leaves, torn up
1 tsp chilli flakes, to taste
1 egg, beaten, for glazing

Preheat oven to 400*F. Roll out the pastry quite thin into a large rectangle.

Spread the chopped sun-dried tomatoes evenly over the pastry, leaving a little gap at the edges. Then scatter the Parmesan over, followed by the fresh basil leaves and the chilli flakes. Season with salt and pepper if wanted.

Brush one of the long ends with a little beaten egg, and (from the opposite side) roll the pastry up like a long sausage, and place on a baking tray. Put it in the fridge for about half an hour - it makes it easier to cut. You can cut it in half if it's too long to fit on the tray.

Brush the roll with beaten egg and with a sharp knife or thread, cut it into slices that are no more than 1/2in wide. Put them on baking trays, spaced apart and brush the pastry with a little more beaten egg.

Bake in oven for 15 minutes or so, until they are beginning to brown and the pastry is cooked.

Serve hot or cold.

Armenian Lentil Soup

2008-01-13T10:01:00.000-08:00

This is a delicious and different lentil soup. It is from the Cooking Light message board (Alicerh) who got it from an old Moosewood from the late 80's - New Recipes from Moosewood Restaurant. The combination of the sweet apricots, cayenne and cinnamon really make it tasty.

Armenian Lentil Soup

1 cup chopped onion
1/2 cup sliced carrots
1/2 cup sliced celery
3 cup eggplant, cut in 1/2 inch dice ( unpeeled)
1 cup diced green pepper
3-6 cloves garlic, minced

Saute in olive oil until lightly browned

Add:
6 cup stock (I use chicken)
1 1/2 cup lentils
1 14 oz can diced tomato
4 oz. dried apricots, sliced (yes!)
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp cayenne
1 tblsp paprika
1 1/2 tsp salt

Simmer until lentils are tender

Finish with:
3 tblsp parsley, chopped
1 tblsp mint, chopped

Adjust seasonings to your taste.

Apricot Tartlets

2008-01-12T20:57:00.000-08:00

This past summer my neighbor knocked on my door and gave me a bag FULL of apricots that she said was from her backyard tree. I thanked her, closed my door and thought, "what the hell am I going to do with all these apricots?" And especially, since I don't even like apricots. But true to form, I started surfing online and came across this recipe. Made it and wa-la...it was a successful hit! BF loved it, and I even made another batch for my folks. I even tasted one and have to admit they were good. ENJOY!

Apricot Tartlets
Adapted from Make Life Sweeter!

Crust:
2 cups flour3
Tbsp sugar
5 oz cold butter, chopped
2-3 Ttbsp iced water

Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough and process until just combined. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.

Filling:
1 ¼ cup whole blanched almonds
½ cup butter, softened
1/3 cup sugar
2 medium eggs
6 large fresh apricots, halved, stoned, then cut into 10 wedges
4 Tbsp apricot jam
2 tbs water

Preheat the oven to 350*F. Place twelve 2 ½ in-diameter rings onto 2 baking sheets. Divide the dough into 12 pieces. Thinly roll out each piece (between no-stick baking paper) to line the metal rings. Trim the top, prick the bases and chill for 10 minutes. Line each pastry with non-stick baking paper or aluminium foil and fill with baking beans or dried beans. Bake for 10 minutes. Remove the paper with the beans. Bake the pastries for a further 5 minutes or until the bases are pale brown and dry.

Lightly toast the almonds in a heavy-based pan for 1-2 minutes until they begin to release their aroma. Cool the nuts slightly, then process them in a food processor until finely ground. Cream the butter and sugar until light and fluffy. Add the almonds. Gradually beat in the eggs.

Reduce the oven to 325*F. Spread 3-4 tbs filling into the base of each tartlet. Press apricot wedges into the mixture. Bake the tartlets for 25-30 minutes until the filling is just set and the fruit is starting to caramelize at the tips.

Heat the jam with the water and pass it through a sieve. Allow the tarlets to cool for 1-2 minutes before brushing the glaze on the fruit, filling and pastry edge. Allow to cool before serving.

Roasted Sweet Potato Salad with Warm Chutney Dressing

2008-01-12T20:28:00.000-08:00

I made this recipe a couple thanksgivings back after seeing it on the FoodNetwork, took it to a family thanksgiving dinner and got such rave reviews its been on the menu ever since.

Courtesy of FoodNetwork

Roasted Sweet Potato Salad with Warm Chutney Dressing
Adapted from FoodNetwork

Salad:
4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 Tbsp olive oil
1 Tbsp finely chopped fresh rosemary
1 tsp salt, plus more as needed
1 tsp freshly ground black pepper, plus more as needed
1/2 tsp ground cumin
1/2 tsp ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper

Dressing:
6 Tbsp balsamic vinegar
1/3 cup mango chutney
2 Tbsp Dijon mustard
2 Tbsp honey
2 garlic cloves, minced
1/4 cup olive oil

Make the Salad:
Preheat oven to 425*F degrees.

In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.

Make the Dressing:
Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil. Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Minestrone Soup

2008-01-12T19:52:00.000-08:00

I've been making this recipe I found off some message board (sorry forgot which one) for years now. Its a total hit every time!!! I think it was originally called Ding Dong Ditch Soup because the person that posted the recipe had just moved into the neighborhood and heard the doorbell ring. Opens the door to find a basket with this soup and some instructions and I believe some bread. Anyways, she went to thank the neighbor and good the recipe! SCORE for us!!!

Minestrone Soup

1 lb Italian sausage
1 cup onion, chopped
2 garlic cloves, minced
5 cup beef broth
½ cup water
½ cup red wine
28 oz diced tomatoes (or 2 cup fresh)
1 cup carrots, thinly sliced
½ tsp basil
½ tsp oregano
8 oz tomato sauce
1 ½ c zucchini, sliced
8 oz frozen tortellini (or 2 cup macaroni or 8 oz frozen ravioli)
1 bell pepper, chopped
fresh parsley

Brown sausage, onion and garlic. Drain. Add broth, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil and simmer uncovered 30 minutes. Skim fat and add remaining ingredients. Cover and simmer 35-40 minutes. Serve with grated Romano cheese and fresh bread.

Salmon & Asparagus in Alfredo Sauce with Bow Tie Pasta

2008-01-12T19:28:00.000-08:00

Here's a quick & super easy recipe for a can of salmon! Got the recipe while visiting my aunt in Hawaii. ENJOY!

Salmon & Asparagus in Alfredo Sauce with Bow Tie Pasta

1 bunch of asparagus, chopped into 1inch pieces
1 small onion, julienned
2 cloves of garlic, minced
1 lrg can salmon (or 2 small cans), drained
1 Jar Alfredo Sauce (either roasted garlic or 4-cheese flavor)
1/2 - 1 cup water
½ cup sun dried tomatoes
¼ cup parmesan cheese
1 box bow tie pasta

Cook pasta as indicated on box and set aside. In a large fry pan, drizzle with olive oil and butter and sauté asparagus. Mix in sundried tomatoes, onions and garlic. Cook till tender (about 7 minutes). Add sauce, cheese and can of salmon and add water as needed if sauce gets too thick. Season with salt & pepper to taste. Add the pasta, stir and then serve in large bowl and sprinkle cheese on top. optional saute ½ cup pine nuts on top, so good.

Rolled Flank Steak

2008-01-12T19:21:00.000-08:00

I've made this recipe for my BF and it got rave reviews. I don't like the taste of beef so I'll just have to trust him on that one! Course he's asked for it a couple times so it must be good! I served it with Baked Polenta Fries and Spinach Souffle.

Courtesy of Everyday Food

Rolled Flank Steak
Adapted from Everyday Food
Serves 4 Prep Time: 30 minutes Total Time: 1 hour 40 minutes

1-½ pounds flank steak
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, crushed
2oz shredded mozzarella cheese (½ cup)
4 scallions, sliced (1/3 cup)
2 ounces (¼ cup) roasted red peppers, cut into thin strips
Coarse salt and freshly ground pepper

Preheat oven to 450° with rack in center. Between two sheets of plastic wrap, pound steak to 1/2-inch thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Marinate at least 20 minutes or up to overnight.

Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1/2-inch border on the long sides and 2-inch border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise. Season with salt and pepper.

Place, seam side down in a baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.

Per serving: 394 calories; 25.5 grams fat; 36.1 grams protein; 2.4 grams carbohydrates; 0.5 grams fiber

Orange Muffins

2008-01-12T19:03:00.000-08:00

As you can tell, I was a baking queen during this past holiday season and now that its over, I barely have anything to show for it except a few extra pounds!!! I have a orange tree in the backyard that is overflowing with oranges and I literally went out, picked a couple oranges came back into the kitchen and made these bad boys!!! And I mean Baaaaaad!!! You'll be hooked like me! ENJOY!

Orange Mini-Muffins with Brown Sugar Glaze
Adapted from Pioneer Woman

1 cup sugar
1 cup butter, softened
2 eggs
1 cup buttermilk (or just add 1 TBSP white vinegar to just under 1 cup milk)
1 tsp baking soda
2 cups flour, sifted
Grated rind of 2 oranges
Juice of 2 oranges
1 cup brown sugar

Preheat oven to 375*F degrees. Cream butter and sugar together. Add eggs and mix well. Dissolve baking soda in buttermilk; pour in mixing bowl. Add 2 cups flour and orange rind and mix together well. Fill mini muffin pans 2/3 full and bake for 12-17 minutes or until light golden. Remove from oven.

Combine 1 cup brown sugar with the juice from the two oranges. Stir together, and drizzle over warm muffins. Remove from pans immediately and eat warm!

Eggnog Cookies

2008-01-12T18:46:00.000-08:00

What a delectable treat for eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges. The inspiration came from Cookie Madness but again no camera was available except the blackberry and we all the know that story...

I decreased the nutmeg in the recipe and also used used the icing recipe below. I had several requests for these at work and my brother even took them for his office holiday potluck!

Courtesy of CJ at AllRecipes

Mrs. Field's Eggnog Cookies

1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 tsp vanilla extract
2 egg yolks
1/2 tsp ground nutmeg
2 1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon

Preheat oven to 300*F. Combine flour, baking powder, cinnamon and nutmeg. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.

Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.

Transfer to cool, flat surface immediately with spatula.

Eggnog Icing
1-1/2 C. confectioners’ sugar
3 Tbsp eggnog (use as much as you need)
In small mixer bowl, beat confectioners’ sugar and eggnog until icing is smooth. Pour in ziplock bag and cut the tip off a corner and drizzle over cookies.

Hot Chocolate Cookies

2008-01-12T18:13:00.000-08:00

I wish I had my camera when I made these. they are super good and I highly recommend making these!! I first saw them made when poking around Culinary in the Desert's food blog and put the recipe on the 'will make list' but didn't have any hot chocolate mix (go figure). Well the holidays rolled around and of course among the many vendor gifts that I receive from work, I got some hot chocolate mix, so I pulled out the recipe from my huge pile of 'will make soon' and went to town! Of course that's the time when my camera charger was missing so I could only take a crappy picture from my blackberry. So for now you can see the cookies compliments of Culinary in the Desert until I make them again sometime and repost.

Courtesy of Culinary in the Desert

Hot Chocolate Cookies (Adapted from Land O Lakes)

1 3/4 cups all-purpose flour
1 cup instant hot chocolate cocoa mix - milk chocolate flavor works good
1 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup milk
1 tsp vanilla
24 large marshmallows, cut in half crosswise

For the glaze:
1 3/4 cups confectioners' sugar
6 Tbsp unsalted butter
1/4 cup milk
2 Tbsp Dutch-process cocoa powder

Preheat oven to 350*F. In a medium bowl, whisk together flour, cocoa mix, baking soda and salt.In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until combined after each. Mix in milk and vanilla. Add the dry ingredients and mix just until combined.

Using a teaspoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookie are set, about 8 minutes. Remove and carefully place a marshmallow, cut side down, in the center of each cookie. Place back in the oven and continue baking until the marshmallow begins to look puffy, about 1 to 2 minutes. Remove and let cookies sit on the baking sheet for 1 minute before moving them to a wire rack to cool completely.

To make the glaze
Place confectioners' sugar in a medium bowl. In a small saucepan, add butter, milk and cocoa. Cook over medium heat until the mixture comes to a boil - let cook for 1 minute. Remove from the heat and let cool for 5 minutes. Pour mixture into the bowl of confectioners' sugar and beat until creamy. Immediately spoon a little of the glaze over each of the cooled cookies.

Makes about 48 cookies.

White Chocolate Chunk Cookies

2008-01-12T18:01:00.000-08:00

I tried these cookies sometime right after thanksgiving after finding them off Cookie Madness. All I can say is WOW...these are sooo de.li.cious!!! Man don't skip out on the Bailey's...that's what makes these cookies!!! This recipe is a definite keeper!!

White Chocolate Chunk Cookies

2 sticks butter
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla
2 Tbsp Bailey’s
3 cups cake flour (see substitution below*)
1 tsp baking soda
1/2 tsp salt (3/4 tsp if using unsalted butter)
1 cup chopped macadamia nuts, lightly toasted before chopping
9oz chopped white chocolate

Preheat oven to 375*F degrees. In a mixing bowl, cream butter and both sugars. Beat in eggs, vanilla and Baileys. Stir or sift together cake flour, baking soda and salt. Stir in nuts and white chocolate. Drop dough by rounded tablespoons onto a parchment lined pan. Bake for 11-13 minutes.

Makes 4 dozen

*Cake Flour Substitute: If you don’t have any cake flour on hand, use this substitution. For every 2 cups flour, the substitute is 1 3/4 flour plus 1/4 cup cornstarch. This recipe calls for 3 cups of flour, so you’d want to use 2 1/2 cups plus 2 Tbsp flour and 6 Tbsp cornstarch.

Persimmon Bars

2008-01-12T17:01:00.000-08:00

My cousin in-law(?) made these bars a couple of thanksgiving dinners ago and I had been meaning to ask her for the recipe. When I finally did, I've been making them ever since--with RAVE reviews!! Thanks Naomi!

Persimmon Bars

Makes 32 bars

1 cup persimmon puree (*see below)

1 1/2 tsp fresh lemon juice
1 tsp baking soda
1 3/4 cups all-purpose flour
1 tsp salt
1 tsp cinnamon
1 tsp freshly grated nutmeg
1/4 tsp ground cloves
1 large egg
1 cup granulated sugar
1/2 cup vegetable oil
1 cup loosely packed dried pitted dates (5 oz), finely chopped
1 cup walnuts or pecans (3 1/2 oz), finely chopped

For glaze
1 cup confectioners sugar
2 Tbsp fresh lemon juice
1/8 tsp finely grated fresh lemon zest (optional)

Preheat oven to 350*F. Butter and flour a 15x10-inch shallow baking pan (1 inch deep), knocking out excess flour.

Sift together flour, salt, and spices in another small bowl.

To 1 cup persimmon puree adding baking soda; set aside. (Mixture will become foamy, then jell slightly.) Whisk together egg, sugar, oil, and dates in a large bowl until just combined.

Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.

Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 25 minutes. Cool completely in pan on a rack.

Glaze & cut bars:
Stir together all glaze ingredients until smooth, then spread over top of cooled cake. Cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars.

Bars keep in an airtight container 3 days.

*For persimmon puree: cut persimmons in half and scoop out pulp. Discard skin, seeds and stem. In a blender or food processor, blend pulp until smooth (you'll probably need 3-4 medium size persimmons for 1 cup puree. For each cup of puree, thoroughly stir in 1-1/2 tsp lemon juice. To store, freeze in 1-cup batches in freezer-proof containers.

Coffee Hazelnut Cookies

2008-01-12T14:54:00.000-08:00

Here's another recipe I made during the holiday season. I found it off Fresh From the Oven's food blog and surfed over to Cafe Fernando where I found out that the original recipe came from Alice Medrich’s new book Pure Dessert. Whew!!! Even found out that the original recipe was made with walnuts (not hazelnuts) but all in all...verdict? EXCELLENT cookie! Especially to go with coffee! I took them to the office the first day back from the holiday break and they were gone by the time I had gone back into the kitchen for another one mid-morning!!!

I didn't have any whole beans on hand but had some dark chocolate covered espresso beans from Trader Joes in the closet which I placed on the cookie as soon as it came out of the oven and wow--what a hit!!! SCORE!!!!

Coffee Hazelnut Cookies

Makes 45 2-inch cookies

2 cups flour
1 cup hazelnuts (whole)
3/4 cup sugar
1/4 tsp salt
2 tsp fresh finely ground medium-roast coffee beans, plus 45 whole beans
14 Tbsp unsalted butter
1 1/2 tsp vanilla extract

Combine the flour, hazelnuts, sugar and salt in the bowl of a food processor and pulse until the hazelnuts are finely ground. Add the ground coffee and pulse to mix. Add the butter and pulse until the mixture is crumbly. Drizzle in pure vanilla extract and pulse until the dough begins to clump up around the blade. Remove the dough and press it into a ball. Knead a few times to complete the mixing.

At this point, either roll the dough into a 12×2 inch log or divide the dough in half and form into 2 flat patties. Wrap it and refrigerate at least two hours (or overnight).

Preheat your oven to 350*F.
If you rolled the dough into a log, cut into 1/4 inch slices and place on ungreased sheets 1 inch apart. Press a coffee bean into the center of each cookie. If you formed the flat patties, roll the dough between two pieces of wax paper to a thickness of 1/4 inch. Using cookie cutters, cut out cookies and place on ungreased sheets 1 inch apart. Press a coffee bean into the center of each cookie.

Bake until golden at the edges, 14-16 minutes. Let cookies cool to room temperature before transferring to a rack. Cookies can be stored in an airtight container for at least a month.

Alfajores

2008-01-12T14:28:00.000-08:00

The Alfajor, also known as a Caramel Sandwich Cookie, is a traditional South American cookie that's usually served during Christmas. Two round biscuits are spread with dulce de leche and sprinkled with powdered sugar. The premise changes a bit depending on the country, and some varieties are rolled in coconut, chopped peanuts, or dipped in chocolate.

Dulce de leche, mmmmm, that divine Latin American caramel, isn’t hard to make; it just takes a bit of attention. Most recipes begin with a can of sweetened condensed milk. Rest assured, this is entirely authentic. There are five ways to make it: in the can, in a pressure cooker, in a saucepan, in the oven, or in a microwave. I chose 'in the can' method.

Nook & Pantry food blog inspired me to make this recipe during the christmas holiday and boy was I not disappointed! I will admit that I had to finish up the thickening process in the microwave for about 5 minutes at the end, but BOY O BOY O BOY---the results were spectacular!!! Awesome!!

Alfajores

1 1/4 C AP flour
1/2 C corn starch
1/4 tsp baking powder
1/8 tsp salt
1/4 C sugar
1 stick of butter
1 egg
1/2 tsp vanilla extract
Dulce de leche*
Powdered sugar
Cinnamon (optional)

Preheat the oven to 350*F degrees.

Beat the butter and sugar until light and fluffy. In another bowl whisk together the flour (starting with 1 cup), cornstarch, baking powder, and salt and set aside.

Add the egg and vanilla to the butter and beat until smooth. Add the dry ingredients and beat until the dough comes together. Add some of the remaining 1/4 C of flour if the dough is too wet.

Roll out the dough to about 1/4 in thickness and cut into whatever shape you desire. Bake for 12 to 15 minutes or until the edges are light golden brown.

Cool on a rack and fill with a heaping teaspoon or more of dulce de leche.

Dust the tops with some powdered sugar (add a tiny bit of cinnamon if preferred).

*HOMEMADE Dulce de leche
The classic in-the-can method is simple: Place an unopened can (or do a few at once) of sweetened condensed milk in a pot, well covered with water, and bring the water to a boil. Keep at a low boil for two to three hours, making sure the water level always stays above the top of the can (if the can isn’t submerged, it may explode). The longer it cooks, the thicker the dulce de leche will be; after two hours, you’ll be able to drizzle it, and after three hours, it will be thick enough to sandwich cookies. Make sure the can is thoroughly cool before you open it.
In the microwave: Pour the condensed milk in a bowl that can hold at least twice the volume of the milk. Microwave in five-minute intervals, stirring each time, and watch carefully, as it will foam up as it cooks. Cook to desired consistency.

Monster Cookies

2008-01-12T14:17:00.000-08:00

These are the best cookies in the world! My best friend's mom used to make these for us 20 years ago. They are just as good as I remembered!

Monster Cookies

1/2 c butter or margarined, softened
1 c sugar
1 c Plus 2 Tbsp brown sugar, firmly packed
3 eggs
2 c crunchy peanut butter
1/4 ts vanilla extract
3/4 tsp light corn syrup
4 1/2 c regular oats, uncooked
2 tsp baking soda
1/4 tsp salt
1 c M&M's
1 c chocolate chips

Cream butter; gradually add sugar, beating well. Add eggs, peanut butter, vanilla, and corn syrup; beat well. Add oats, soda, and salt, stirring well. Stir in remaining ingredients.

Drop dough by 1/4 cupfuls, four inches apart, onto lightly greased cookie sheets. Bake at 350*F degrees for 12-15 minutes (centers of cookies will be slightly soft). Cool slightly on cookie sheets; remove to wire racks and cool completely.

The Last of the Pumpkin

2008-01-12T12:50:00.001-08:00

So I had some left-over pumpkin puree and instead of making it into gourmet dog food (literally, Macy LOVES pumpkin mixed with her dry food!) I trolled around food blogs and found this recipe off The Savory Notebook. I'm not a huge Rachael Ray fan, but the dish was surprisingly delicious, unlike some of her other recipes I've tried in the past. I actually turned this recipe into a vegetarian meal and made it with tofu italian sausage & used vegetable stock but changed nothing else.

Pumpkin Pasta with Sausage and Wild Mushrooms
Source: Rachael Ray 365: No Repeats

2 Tbsp EVOO
1 lb bulk sweet Italian sausage
1/4-1/2 lb shiitake mushroom caps, sliced
2 portobello mushrooms, sliced (or use about 5oz white button)
3 cloves garlic, chopped
1 medium onion, finely chopped
salt and freshly ground pepper to taste
1/2 cup dry white wine
1 cup chicken stock or broth
1 14-ounce can pumpkin puree (or 2 cups of butternut squash puree)
1/2 cup heavy cream
pinch of ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
1/4 cup chopped fresh chives (optional)

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic, onions and mushrooms. Saute 3 to 5 minutes until the onions are tender and mushrooms are browned. Season with salt and pepper. Deglaze the pan with the wine. Add chicken stock and heat for one minute. Stir in pumpkin and incorporate - it will be thick. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce. Return drained pasta to the pot you cooked it in. Combine sauce and pasta and toss over low heat for 1 minute. Top with cheese and chives.

I'm BAAAAAAACK!!!

2008-01-11T19:45:00.000-08:00

Whew! I'm back! I can't believe I was telling my friends how much one uses the internet...even for the simpliest things, like looking up hours for a department store, or finding the substitution for saffron, or...or...or...trying to figure out how to switch internet providers!!!!!

Let's just make a long story short and tell you that I'm glad to be back!!! I'm still with freakin' AT&T DSL but I have a new modem box. Let's just leave it at that...trust me...you don't want me to get started...

I haven't been baking much since the 'incident' but I did make this wonderful banana bread. I got it off the copykat message board. The key that makes this banana bread stand out is the mini chocolate chips!!! AWESOME!!

Coll's Banana Bread

2 1/2 C flour
1 t salt
2 t baking soda
1 C Margarine or butter (*I Can't Believe It's Not Butter)
2 C sugar
2 C mashed ripe bananas (4-6)
4 egss, slightly beaten
Added options: walnuts, dried cranberries* *1/2 C mini chocolate chips, **personal FAV!

1. Preheat oven to 350*F
2. Grease and flour baking pan (*muffin tins or bread pan)
3. Combine flour, salt, baking soda - set aside
4. In a large mixing bowl, combine margarine, sugar and eggs, belnd well. Add bananas and blend well.
5. Add flour mixture to the banana mixture until thoroughly blended. Batter may be lumpy from bananas.
6. Pour into prepared pan or muffin tins.Bake until center is done when checked with a wooden skewer.
7. Baking times for full recipe:
4 mini loaf pans : 45 minutes
24 mini muffins : 15-17 minutes
18 large muffins : 25 minutes
2 loaf pans: 65-70 minutes

NOTES:
Muffins and bread will turn a very dark brown. Check center for doneness. Remove from oven and cool for 5-10 minutes before inverting.

Carmel Apple Cheesecake

2008-01-01T20:55:00.001-08:00

Happy New Year!
A new year that brings new adventures/opportunites/life lessons, etc. I'm up for the challenge, are you? My biggest challenge recently is DSL...yes, I've been an loyal customer since AT&T merged with yahoo (is that dating me or what?...) but I finally think I'm going to have to give it up!! I've been having MAJOR connection problems and its been especially at its worse since I've been off on vacation since Dec 21...grrrrrrr! I called them to come out and take a look but of course they claim that my 'signal' is strong from the outside but it might be a issue inside and I'd have to pay the extra cost for a technican to troubleshoot inside...well when I found out that it was going to cost me $75/hr for him to just LOOK AROUND whether he finds something or not...I told him to stay outside!! :) I mean really...I'm no computer geek but I'm not stupid either. So it looks like I need to do some research on cable internet but now the issue is...I have the 'Dish'!!!

Can you see where my new year is going thus far??? So I just said, screw it all, went into the kitchen and whipped up a Paula-Dean-feel-good recipe -- Carmel Apple Cheesecake. I've made this recipe several times and its delicious every time, not to mention super duper easy, kinda like a cheater's version of making 'original' cheesecake. Soo creamy and yummy!!! I didn't change a thing to this recipe so I've just provided the link...ENJOY

Happy New Year!

2007-12-31T21:50:00.000-08:00

Wishing you a very blessed and happy new year on my last post in 2007! This year has been a great one and I'm now looking forward to 2008, excited about the opportunities andchallenges that will lie ahead. Be safe!

Sugar Cookies with Pistachio and Dried Cranberries

2007-12-30T22:31:00.000-08:00

So I've been meaning to make this recipe for a couple weeks now. It seemed soo easy that I was skeptical that it wouldn't taste good (you know what I mean!!). Anyways, the original recipe called for dried cherries and I was too lazy to get in my car and drive to Trader Joes to pick up some so I subbed the dried cranberries. It worked like a charm! Ooh and I also didn't have a sugar cookie log (the refrigerated kind) so I subbed the mix instead! Damn still worked like a charm!!! Two 'n Two!!! SCORE!!!! And yes, I'm still using the trusty blackberry camera (don't even get me started as to why my camera battery charger isn't here yet!! Grrrrrr!)

Sugar Cookies with Pistachio and Dried Cranberries
adapted from Robin Miller

1 (17.5oz) sugar cookie mix
1/3 cup butter, melted
1 egg
1/2 cup pistachios, lightly chopped
1/2 cup dried cranberries (I finely chopped mine just cuz I like it better that way)
1 (11-ounce) bag white chocolate chips or 1/2 block Vanilla Almond Bark

Preheat the oven to 375 degrees F.

Pour the contents of the sugar cookie mix in a medium bowl. Add melted butter and egg. Mix well until incorporated. Add pistachios and cranberries, press into dough and then shape into a log. Slice into 1/4-inch thick rounds. DO NOT CUT THEM THICKER THAN 1/4-inch unless you want HUGE cookies--if so cut 1/2-inch). Transfer cookies to a baking sheet.
Bake 8 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.

While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.

When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.

World Peace Cookies

2007-12-30T22:10:00.000-08:00

All I can say is O-M-G! These are sooo good. I had to control myself and only eat 3!! Smitten Kitchen was right when she said they are freakin addictive!!! Dorie Greespan you ROCK!

World Peace/Korova Cookies
adapted from Smitten Kitchen

1¼ cups all-purpose flour
1/3 cup unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
¼ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous ¾ cup store-bought mini chocolate chips

Makes about 36 cookies

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Mix in the flour and pulse the mixer just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Working with a sharp knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Store packed airtight, cookies will keep at room temperature for up to 3 days (yeah right, as if they will last that long!!); they can be frozen for up to 2 months.

Indian Cuisine - Veggie Style

2007-12-28T18:25:00.000-08:00

I think for the next couple of weeks while I get the hang of this (and I'm getting the hang of it quick--its sooo cool!! Who knew blogging could be so addictive?!), I'll be posting like a mad woman! That, or until work starts (on Jan 2)...whichever comes first I guess!!!

My parents raised me and my brother vegetarian but when I went off to boarding school, I became a (picky) meat eater. My parents have remained vegetarian. It started out a new months ago when I was 'buttering up' the 'grandparents' to dog-sit for Macy while I was away on my 10-day business trip which has now turned into a little tradition of coming over for dinner once a week (usually on the weekend). So of course that means that I fix a vegetarian meal at least once a week. They love it...less cooking for them and they get to take home the left-overs (which there is always plenty!)

This week to bring in the new year, my parents will once again be 'visiting' for dinner so I decided that I'm going to make an indian cuisine meal. They love this meal and ask for it all the time but I tell them to 'space it out' and 'try other things' (sound familiar...talking to a kid or what?!!!)

Now for those of you who don't know me, I L-O-V-E indian food and tell everyone I could eat it everyday. All these recipes are super easy and super flavorful. I must admit that I cheat and buy the vegetable samoas & Naan (or sometimes they even have Chapatis! YUM!) from Trader Joes but I do make my own cilantro chutney. ENJOY

Cilantro Chutney
1 bunch cilantro, chopped fine, stem & all
1 medium onion, chopped
1-2 jalapenos, minced
1/4 cup lemon juice
1/2 tsp garam masala
2 tsp salt
pinch cayenne pepper

Pulse all ingredients in a food processor or blender till almost pureed, but still somehwat chunky.

NOTE: make sure you chop the cilantro stems very finely or they will leave strings in your chutney.

Stir-fried Cauliflower (Gobhi Ki Subzi)
adapted from Cooking Smart Magazine
You can substitute potatoes, green beans or carrots for cauliflower in this recipe.

1 1/2 lbs cauliflower
3 Tbsp vegetable oil
1 1-inch piece fresh gingerroot, julienned
1 tsp coriander powder
1 tsp mild curry powder
1/2 tsp red chili powder, or to taste
1/2 tsp salt
Water, as needed

1. Break the cauliflower into small florets. Set aside
2. In a large skillet, heat the vegetable oil on high heat. Add the ginger and saute for about ten seconds. Add the cauliflower florets and saute for about 3 to 4 minutes. Add the coriander, red chili, and curry powder. Saute for 1 minute.
3. Reduce the heat to low. Add salt and 2 to 3 Tbsps of water. Cover and until the cauliflower is done, 5 to 10 minutes. Serve hot.

Spinach Beef Curry (Saag Gosht)
adapted from Cooking Smart Magazine
Substitute 16oz garbanzo beans for the beef to make this recipe vegetarian.

8oz frozen chopped spinach
4 Tbsp vegetable oil
2 bay leaves
1 1-inch cinnamon stick
4 cloves
4 black peppercorns
2 black cardamom pods
2 medium red onions, peeled and finely chopped
1 tsp minced ginger
1 tsp minced garlic
1lb boneless lean beef, chunks
2 small tomatoes, finely chopped
1 tsp curry powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 cup plain nonfat yogurt, whipped
1/2 cup water

1. Cook the spinach in boiling water until just wilted. Drain. Puree in a food processor. Set aside.
2. In a large skillet, heat the vegetable oil. Add the bay leaves, cinnaomon stick, cloves, black peppercorns and cardamom pods. When the spices begin to sizzle, add the onoions. Fry, stirring, until the onions are gloden brown, about 7 to 8 minutes. Add the ginger and garlic and saute for another minutes.
3. Add the beef and fry for about 10 to 15 minutes, stirring constantly. Add the tomatoes and fry, stirring constantly, for 10 minutes or until the oil starts to leave the sides of the mixture.
4. Add the curry powder, red chili powder, turmeric powder and salt. Mix well. Add the yogurt and cook for about 4 minutes.
5. Add the water and brign to a boil. Reduce heat to low, cover and simmer for about 25 minutes or until the beef is cooked through.
6. Add the spinach and cook for another 5 minutes. Serve hot.

Stir-fried Paneer with Mushrooms & Peas
adapted from India's 500 Best Recipes

6 Tbsp ghee or vegetable oil
8oz paneer, cubed (I used 8oz of extra-firm tofu fried with curry spice in a little oil)
a few fresh minute leaves, chopped
1 cup chopped cilantro
3 fresh green chillies, chopped
3 garlic cloves
1-inch fresh gingerroot, sliced
1 tsp ground turmeric
1 tsp cili powder ((optional)
1 tsp garam masala
3 cups tiny button (white) mushrooms, washed
2 cups frozen peas, thawed
3/4 cup plain yogurt mixed with 1tsp constarch
salt

1. Heat the ghee or oil in a large pan and fry the paneer cubes until they are golden brown on all sides. Remove and drain on kitchen paper.
2. Grind the onion, mint, cilantro, chilies, garlic and ginger in a food processor to a fairly smooth paste. Remove and mix in the turmeric, chili powder, if using, and garam masala, with salt to taste.
3. Remove the excess ghee or oil from the pan, leaving about 1 Tbsp. heat and fry the paste over a medium heat for 8-10 minutes or unil the raw onion smell disappears and the oil separates. Add the mushrooms, peas and paneer and mix well. Cool the mixture slightly and fold in the yogurt. Simmer for about 10 minutes, until the vegetables are tender and the flavours are well mixed. Garnish with fresh mint and serve.

Cashew Rice with Golden Raisins
Adapted from Sandra Lee

4 cups chicken stock
2 cups rice
1/4 teaspoon salt
1 pinch cinnamon
1 1/2 tablespoons butter
1 cup cashew halves and pieces
3/4 cup golden raisins

Add all ingredients in rice cooker except cashews and raisins. Follow rice-cooker cooking time. Fluff rice with a fork and stir in cashews and raisins. Serve hot.

Sour Cream-Hazelnut Bundt Cake

2007-12-28T10:03:00.000-08:00

Here is my first posting. I feels weird posting and not just reading other bloggers postings. I must admit that while I love to cook/bake, I tend try other people's recipes rather than making up my own concoctions. So just so you know, most of the time you will be seeing me credit others or link to their site but rest assure that my postings have been tested in my own kitchen before delivering! ENJOY!

Photo courtesy of Cooking Light

I did add about half of a small jar of Nutella instead of the 2 tablespoons suggested! I mean really....what can 2 tablespoons of Nutella do anyways?!

Sour Cream-Hazelnut Bundt Cake
adapted from Cooking Light (via Sugar Rush)

1 tablespoon dry breadcrumbs
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 (16-ounce) carton fat-free sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped hazelnuts, toasted
2 tablespoons chocolate-hazelnut spread (such as Nutella)

Preheat oven to 350°.

Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla and sour cream; beat until well blended.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk until well combined. Add flour mixture to sugar mixture, stirring just until combined.

Spoon half of batter into prepared Bundt pan; sprinkle evenly with hazelnuts. Drop small spoonfuls of chocolate spread over nuts. Spoon remaining batter over chocolate spread; swirl batter using the tip of a knife. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes; remove cake from pan. Cool completely on a wire rack. Sprinkle cake with powdered sugar.

Yield: 14 servings (serving size: 1 slice)

Bear With Me!

2007-12-27T22:45:00.000-08:00

Ok so here it goes...my first blog. Up until lately I've had no urge to start one of these. But the more and more I read my favorite food blogs the more and more I get inspired. The only problem is now that I'm inspired to jump in head first, I find out that I've left my camera charger in the hotel on my last trip and of course when you call the hotel's lost and found, they claim not to have anything of the sort (go figure..). So for right now, I can only post recipes with no pictures. (my charger is being shipped...) I've tried taking it with my blackberry but that camera is not for food pictures...trust me on this one!! So enjoy the journey with me as I cook in an apron one recipe at a time!!

CIA - Cooking In an Apron

Recipes Lost

Passionfruit Curd

Notes

Pink Champagne Mini Cupcakes

Snicker Cookies

Coconut Cupcakes

Chicken Enchilada Soup

cosmopolitan cake

Half-Scratch Apple Spice Cake

Best Chocolate Chip Cookies

Rolled Buttercream

Sour Cream Bran Muffins

Aloha Bread

Chinese Chicken Salad

Pumpkin Bread

Pumpkin Pie Biscotti

Gluten-Free Chocolate Cupcakes with White Chocolate Frosting

Quiche Lorraine

Dulce de Leche Fillo Cups

Red Velvet Cake

Iced Lemon Cookies

Ginger Snaps

Chocolate Stout Cake

Earl Grey Cupcakes with Lemon Buttercream

Strawberry Colada Cookies

Milano Rice Tart

Thai Noodle Salad

Petite Vanilla Scones

Steak with Wine Sauce and Potato Gratin

Pear and Granola Muffins

Matcha Cookies

Chicken Breasts Stuffed with Cheese, Tomato, and Basil

Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

Chocolate Peanut Butter Cookies

Mango Bread

Blackberry Galette

Coconut Toffee Almond Crunch Cookies

iPod Touch Giveaway

Pasta Shell Stuffing

Strawberry Shortcake

1-2-3-4 Cake

Fudge Bon-Bon Brownies

Pecan Pie Cupcakes

Baklava Bars

Fiesta Fudge Cookies

Lucky Charms - Mint Oreo Truffles

Eggplant Manicotti

Greek Meatballs with Tzatziki Sauce

Tzatziki Sauce

Chicken Breasts with Mediterranean Stuffing

Granola

Food Blog Search

Chocolate And Peanut Butter Filled Peanut Butter Blondies

Swedish Meatballs

Mexican Chocolate Crunch Brownies

White Chocolate Macademia Nut Cookies

Cream Cheese Muffins

Iced Lemon Poppy Seed Cookies

Red Lentil Soup

(Chocolate) Zucchini Bread

Turkey Meatloaf

Chunky Red Dal Soup

Couscous Salad

Blackened Tilapia

Potato Cheese Soup

Beef Stroganoff

Sauteed Zuchinni & Squash

Chili Meatloaf & Potato Casserole

Applesauce-Chocolate Chip Bundt Cake

Polenta Fries

Hard-Boiled Eggs Stuffed with Tomato, Onion, and Olive Oil

Banana Chocolate Chip Muffins

Balsamic Chicken

Brownies

Sour Cream Muffins with Poppy Seed Streusel

Coconut Bread

African Sweet Potato and Peanut Soup

Armenian Lentil Soup

Apricot Tartlets