the gd kitchen

chocolate eclair cake

2012-02-12T04:54:00.001-08:00

So, I have a blogger friend.
She has a gorgeous little blog about her family and faith and occasionally she shares recipes.
This is the best one to date.

You know how banana pudding is only good for people who like bananas?
Well, this is like banana pudding, without the bananas, with all the mushy cookie goodness and with chocolate.
Hello.

And, hey, I altered the recipe to include mostly fat free or low fat ingredients, so this technically could be mostly guilt free!
Enjoy!

Chocolate Eclair Cake
Serves 18-24.
*the thing with this cake. pretty please make it the night before so the graham crackers get all mushy and lovely.*
From my friend, GraceAnna :)
1 box sugar-free, fat-free vanilla pudding
2 cups cold skim milk
1 tub of fat-free Cool Whip
1 box of low-fat honey graham crackers (I like to use a few extra for the edges)
1 can of milk chocolate frosting

Mix pudding according to package directions with the milk.

After it's set, fold in the Cool Whip.

Layer one sleeve of graham crackers in the bottom of a 9x13" pan.

Spread half the pudding mixture on top.

And another layer of graham crackers on top.

Spread the rest of the pudding mixture on top.

Layer on the last of the graham crackers.
Take the foil liner off the frosting can and microwave for 15-25 seconds until just barely melty. It should just hardly swish from side to side when you tip it slightly.
Pour over the top of the graham crackers and spread to edges.

Cover the whole pan with plastic wrap and chill overnight.
Enjoy!

Just look at that goodness.
Mushy cookies, creamy filling, and chocolate on top! Mmmmm....

gd likes

2012-02-10T05:09:00.000-08:00

antique bottles

wall tapestry

unique centerpieces for dinner parties

and, even though I hate "gadgets" with a passion, these are too cute :)

soooo...what do you like?

sushi class with ms. margot!

2012-02-07T06:09:00.000-08:00

So, my husband loves loves loves sushi.
And being a part-Italian, Texas girl, I know next to nothing about sushi making.
But, as I love him more than life, I decided to learn.

And it just so happens that when Michael and I were in Texas for the last deployment, a dear family friend that attends our church offered to teach us!
Well, me. Michael mostly ran around, eating sushi rice out of the bowl and playing with her dogs.

This is Ms. Margot.
Isn't she great?!
She's really the best in the world. I grew up with her and her family at church and dearly love her!
And now Mike will dearly love her too :)

Enjoy our sushi class in pictures!

mixing the sushi rice

the spread

making hand rolls

making yummy rolls :)

beautiful!

so. much. fun!

red quinoa and avocado salad

2012-02-03T06:07:00.000-08:00

So, I really have a bit of a love affair with quinoa.
Red, white, doesn't matter.
This is only the third recipe that I've posted on quinoa, but never fear! I have more a'coming :)
And yes, this one is still my all time favorite, but the recipe below is actually a really really close second.
Maybe it's just the avocados.....I put avocados in anything and love it.
But, the scallions are absolutely necessary to this dish....and the avocados....and the crunch of the almonds. Just do it exactly, okay?
Enjoy :)

Red Quinoa and Avocado Salad
serves 6, as a side dish

3 cups homemade or store-bought vegetable stock

2 cups uncooked quinoa, red or regular
6 scallions, sliced thinly
1/3 cup vegetable oil
2 tablespoons soy sauce
1/2 cup fresh squeezed lime juice, from about 2 limes
1 tablespoon honey
1/2 cup sliced or slivered almonds, toasted
2 avocados, diced

Bring stock to a boil in a large pot with a tight-fitting lid. Meanwhile, toast quinoa in a large, dry saute pan over medium-high heat, stirring constantly. When quinoa starts to smell toasted and nutty, about 5 minutes, remove from heat. Pour quinoa into boiling broth, reduce heat to a simmer. Cover and allow to simmer for 15 minutes. Remove from heat and allow to rest, covered, for 5 minutes more. Fluff with a fork and add scallions, stirring to combine.

Whisk together vegetable oil, soy sauce, lime juice and honey in a small bowl. Pour dressing over quinoa, tossing to coat. Just before serving, add almonds and avocado, and stir to combine. Serve immediately or refrigerate and serve chilled. Enjoy!

oreo stuffed chocolate chip cookies

2012-01-31T05:27:00.000-08:00

Do I really need to expound here?
What more could you possibly want than Oreo stuffed chocolate chip cookies?
Omheavens.

Oreo Stuffed Chocolate Chip Cookies
Makes about 12-15 giant cookies.
Taken from Picky Palate.
One recipe chocolate chip cookies
12-15 Oreos

Preheat your oven to 350*.
Follow pictures:

Bake for 12-15 minutes and enjoy warm!

gd likes

2012-01-27T05:34:00.000-08:00

husbands in arms :)

deployment #2: done!

fruit salad yogurt

2012-01-24T05:35:00.000-08:00

Meh.
I have nothing to say about this.
It's delicious and makes a fruit salad extra special.
But, let's face it.
It is just flavored yogurt on top of fruit.
Tasty, but a bit boring.
I'll try harder next time ;)

Fruit Salad Yogurt
Makes about a cup.
1 cup Greek yogurt
1/2 teaspoon vanilla
1-2 tablespoons honey (depending on how sweet you like it)
1/2 teaspoon cinnamon

Mix mix mix!

Dollop on top of mixed fruit and sprinkle with toasted, sliced almonds and enjoy!

chickpea and wild rice salad

2012-01-21T05:35:00.000-08:00

I know, I know.
I'm impressed with myself.
I'm posting another healthy recipe and it's still January.
Maybe those resolutions stuck?
Meh.
Not here.

But, in all seriousness, all those sweet recipes I post?? They are occasional indulgences. Most of the time, we eat like this.
Healthful.
Flavorful.
Delicious.
And yes, occasional does mean once a week :)

Chickpea and Wild Rice Salad
Serves 4-6.
Meh. Do we need a recipe??

Drain and rinse a can of chickpeas and put it in a large serving bowl.

Add roughly the same amount of cooked wild rice to the bowl.

Dice half a red onion and add.

Add about a head of broccoli, cut into florets, blanched, and drained.

Toss with your favorite vinaigrette...I used a classic lemon for some fresh flavor!

Season with salt and pepper and enjoy!

chocolate creme brulee

2012-01-18T05:50:00.000-08:00

I need birthday cake for my birthday.

Cake.

Has to be.

My husband, however, likes to change it up.

Likes to horrify me.

With all sorts of crazy suggestions on what his birthday "cake" should be.

Like trifle.

Pie.

Cupcakes.

(At least those are technically cake...)

Or, chocolate creme brulee.

And as much as I hate it, it is his birthday.

So, I make what he wants.

Happy Birthday, my love!

Chocolate Creme Brulee

Makes 6.

From Paula Deen.

1 quart heavy cream

1 cup sugar

1 ounce chocolate Godiva liqueur

1/2 tablespoon vanilla

2 ounces cocoa powder

1 ounce unsweetened chocolate

11 large egg yolks

Preheat the oven to 350*.

In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm, sift in the cocoa powder and add the chocolate and whisk until blended.

Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately and enjoy!

I love that crunchy shell.

And that velvety smooth inside.
Mmm.

I guess I wasn't so mad that we didn't have cake...

pineapple ginger preserves

2012-01-15T06:33:00.000-08:00

My dad loves pineapple preserves.
We used to buy him jars of it and give it to him for his birthday.
(Hey, this is before we had jobs and it's all we could afford! :) )
So, I thought it'd be cute for Christmas, to make him some homemade preserves but spice it up a bit.
Not as sweet and a bit spicy from the candied ginger, it was delicious over ice cream and yogurt the next morning!
Hope you enjoy as much as he did :)

Pineapple Ginger Preserves
Makes about 2 pints.
6-8 pieces of candied ginger (depending on how spicy you'd like it)
20 ounces crushed pineapple
1/4 cup sugar
1/4 cup white corn syrup

Mince the candied ginger, as small as you can.....you don't want to bite down on a piece of ginger!

Combine this with the rest of the ingredients in a medium saucepan and bring to a high simmer over medium heat for 20 minutes until thickened.

Once it reaches 200* on a candy thermometer, pour into hot, sterilized jars, seal, and process in a water-bath canner for five minutes. Place jars on a clean dishtowel and cover with another dishtowel to keep the drafts out. Let cool for 24 hours and then enjoy over ice cream, yogurt, whatever you'd like!

gd likes

2012-01-13T05:33:00.000-08:00

cookbooks!

cool side tables

tangerines are in season!

the dress to pick up your husband-who's-been-deployed-for-eight-months in :) :) :)

soooo...what do you like?

buckwheat whole wheat pancakes + buckwheat whole wheat waffles

2012-01-09T05:31:00.000-08:00

So, I feel really guilty eating fluffy, delicious pancakes or waffles in front of our little man.

But, I really don't want him to have all that white flour and white sugar.

So, I came up with recipes that were mostly buckwheat or whole wheat flours to make it a bit healthier for him. When I make his pancakes (or waffles!), I leave out the sugar and make a double batch for the freezer. That way he can have one whenever he wants :)

But, for us, let's put the sugar back in ;)

And can I let you in a little secret??

I hardly ever make the regular pancakes or waffles anymore.

The buckwheat and whole wheat flours make it so earthy and hearty and just plain delicious that I don't wanna go back.

These are my new favorites.

But, don't worry...I'll keep you updated on my ongoing search for new pancakes and waffles :)

Pancakes

Makes about 16.

1/2 cup buckwheat flour

1/2 cup whole wheat flour

1 cup all purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
2 large eggs
3 tablespoons butter, melted and cooled

In a large mixing bowl, whisk the flours, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients.

Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened - there will be lumps and it will be very thick. Don't be tempted to add milk. It'll be fine, I promise. Let the batter rest while you heat the griddle.

Heat a griddle or a large skillet over medium heat. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook until bubbles rise to the surface and the edges look dry, 1-2 minutes.

Check the underside of each pancake to make sure it's nicely browned; then flip. Cook until the second side is browned, about 1 more minute. Transfer the pancakes to a baking sheet and keep warm in a 200* oven while you finish. Enjoy with warm maple syrup!

Waffles

Makes about 18.

1 cup buckwheat flour

1 cup whole wheat flour

1 cup all purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup brown sugar

2/3 cups canola oil

4 large eggs

2 teaspoons vanilla extract

2 1/2 cups buttermilk

Set up your waffle iron on a level, clean surface and turn on to preheat.

In a large bowl combine flours, baking powder, baking soda, salt and brown sugar. Whisk to blend. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold. Try not to over mix the batter or the waffles will become tough. It’s ok if a few lumps remain in the batter. Cook according to your waffle machine instructions. Enjoy with lots of butter!

creamy lemon crumb squares

2012-01-05T06:30:00.000-08:00

Were you good?
I hope so.
Because are definitely making these today, no matter what.
They are, hands down, the best lemon squares I've ever eaten.
I will never ever (pinky swear) make another lemon square recipe again.
This.
Is.
It.

Creamy Lemon Crumb Squares
Makes 12ish.
Ree!

1 1/3 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1 stick butter, slightly softened

1 cup brown sugar

1 cup old fashioned oats

1 can (14 ounce) sweetened condensed milk

1/2 cup lemon juice

Zest of one lemon

Preheat your oven to 350*.

Sift together flour, salt, and baking powder and set aside.

Cream butter and brown sugar until well combined.

Add oats and flour mixture to butter and sugar mixture and mix until crumbs form.

Press half of the crumb mixture into the bottom of an 8 x 11 inch pan.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool. Enjoy!

broccoli pesto + broccoli quinoa + the question of resolutions

2012-01-01T05:29:00.000-08:00

I have mixed feelings about new years.
On one hand, it's a new year!
On the other, time for resolutions.
Boo.
Raise your hand if you've ever made a diet resolution.
Haven't we all?
Why bother, when we know next week, we'll be back to our old ways.
But, I am a firm believer in moderation.
So, at least for today, we are going to do some healthful cooking!
(Next post just miiiight be the best lemon squares you've ever had. Maybe. If you're good.)

Broccoli Pesto
Makes about a cup or so.
From 101 Cookbooks!
2 cups raw broccoli, cut into florets
3 medium garlic cloves
1/2 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
Cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
*If you are making the quinoa on the same day, go ahead and blanche the other three cups of broccoli florets as well....it'll save you time!*
Puree two cups of the cooked broccoli, garlic, almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Serve on cooked pasta, eat with pita chips, or use in the quinoa recipe, below!

Double Broccoli Quinoa
Serves 4-6.
From 101 Cookbooks!
3 cups cooked quinoa, heated
3 cups blanched broccoli, cut into florets
1 recipe broccoli pesto
1/2 cup sliced or slivered almonds, toasted
1 avocado, diced
Handful of Parmesan, for garnish
Toss the quinoa and broccoli florets with about 1/2 - 3/4 of the broccoli pesto. Taste and season. If needed, you might want to add more of the pesto a bit at a time, or a bit of salt. Turn out into a large serving bowl and top with the almonds and the diced avocado. Sprinkle the Parm onto each serving and enjoy!

gd likes....her Christmas presents!

2011-12-27T06:25:00.000-08:00

a shiny new camera lens!

pretty new earrings

a new iphone :)

a mug with a "k", just for meeeeee!

a new rolling pin for my collection!

what did you get for Christmas???

gingerbread cake

2011-12-22T05:27:00.000-08:00

I know I just did a dessert but this cake is so so simple and so so flavorful that I couldn't resist!
And what screams Christmas more than gingerbread cake??
Mmmmm.

Not much more to say than just look at that delicious picture!
Plus, it's Christmas Eve Eve Eve and we've got lots to do!
Enjoy!

Gingerbread Cake
Serves about 30, 2" pieces
6 tablespoons unsalted butter, melted

3/4 cup lightly packed brown sugar

1/3 cup molasses

2 eggs

1 tablespoon grated fresh ginger (please put this in. you might want to take the easy route and leave it out. don't.)

1 3/4 cup flour

2 teaspoon ground ginger

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cloves

1 cup warm water

Preheat oven to 350*.

In large mixing bowl, whisk together butter, brown sugar, molasses, eggs and ginger root. Set aside.

In a medium bowl, whisk the flour, ground ginger, baking powder, cinnamon, baking soda, salt

and cloves.

Add to the molasses mixture alternately with water, beating just until combined and pour into a greased 13" x 9" x 2" baking pan.

Bake for 20-30 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with your favorite icing! (I've used plain vanilla buttercream and cream cheese!)

gluten free pistachio brownies

2011-12-19T05:25:00.000-08:00

Okey, dokey.
It's Christmas time.
Lots of parties to go to.
Lots of goodies to bake to bring to those parties.
And almost everyone I know is gluten free nowadays.
So, I thought I'd help ya out and post a gluten free recipe.
And, what do you know?
Gluten free isn't scary.
It's delicious.

Gluten Free Pistachio Brownies
Makes 16-25.
Adapted from The Sophisticated Gourmet.

1 cup unsalted butter, cubed

8 oz good quality dark chocolate, at least 62% - 70% cocoa solids, chopped

3/4 cup granulated sugar

1/4 cup packed dark muscovado sugar (or good dark brown sugar)

1/8 teaspoon fine grain sea salt

1 tablespoon vanilla

3 eggs

1 3/4 cups almond meal, passed through a sieve (or process 1 3/4 cups almonds in a food processor until the texture of sand)

1 cup unshelled pistachios, chopped

Position a rack in the upper third of the oven and pre-heat oven to 350*. Line the bottom and sides of an 8-inch square baking pan with aluminum foil or baking parchment, being sure to leave an overhang around each side.

Slowly melt the chocolate and butter together in a glass mixing bowl in the microwave, 15 seconds at a time, stirring each time.

Once the chocolate and the butter have melted into a smooth mixture, whisk in the sugars, salt, and the vanilla.

Allow the mixture to cool for 5- 10 minutes. just until your finger can stay in the mixture for several seconds without being burned. The mixture will be granular, but once the eggs are added, everything will smooth out.

Add in the eggs and beat to combine.

Mix in the ground almonds, followed by the chopped pistachios.

Place in foil or parchment-lined baking pan and bake for 25-30 minutes, until the top looks light in color, and feels soft to the touch. Note, using a cake tester won't work - the cake tester will come out wet, even if the brownies are done.

Allow to cool completely on a wire rack, then place in the freezer for 15 minutes for easy cutting. Cut into 16 or 25 squares. Enjoy!

gd likes

2011-12-16T05:39:00.000-08:00

a mat for the little one's bathroom

this vent-a-hood

candlestick holders

gourmet pink hawaiian sea salt

soooo...what do you like?

baked oatmeal

2011-12-13T05:23:00.000-08:00

Have you ever heard of baked oatmeal?
If you have, you are ahead of the game.
But.
If you have and haven't tried it, you are a ....
Hmm.
How do I put this nicely?
A simpleton?
A dunderling?
Either way, you need to try this.
In a major way.

Baked Oatmeal
Serves 4-6.
from Cooking for Seven.
1/2 cup (1 stick) butter

3 cups old fashioned rolled oats

3/4 - 1 cup maple syrup

2 teaspoons baking powder

1 teaspoon salt

1 cup whole milk

2 eggs, slightly beaten

2 teaspoons vanilla extract

Cinnamon, optional

Preheat oven to 350*. Place the butter in a square (9x9 or 8x8-inch) baking dish and place in the oven to melt. Make sure to keep an eye on the butter, or it will burn!

In a large mixing bowl, whisk together the oats, maple sugar, baking powder, and salt. In a separate bowl, mix together the milk, eggs, and vanilla.

Pour the wet ingredients into the dry ingredients and mix well, making sure all of the oats are moistened.

Remove the pan with the butter from the oven. Pour the oats mixture into the pan and stir, mixing until most of the butter in incorporated, but leaving some unmixed at the edges & bottom of the pan. Sprinkle with cinnamon, if using.

Bake in the preheated oven until the edges are golden, about 30 minutes. Serve hot and enjoy!

garlic encrusted tilapia

2011-12-09T05:22:00.000-08:00

I hate boring.
And tilapia, to me, has no taste.
Sooooo, we have to add it :)

Garlic, parsley, oregano, red pepper flakes.
Breadcrumbs to add crunch.
Salt and pepper.
Everything you've already got in your pantry.
Easy.

Garlic Encrusted Tilapia
Makes 8-10 small filets, serves about 4.
3-4 garlic cloves, minced
1 teaspoon red pepper flakes (if you like it spicy)
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 cup unseasoned breadcrumbs
8-10 small tilapia filets, rinsed and dried
Canola or olive oil, for drizzling

Combine garlic, all spices and breadcrumbs in a small bowl.

Drizzle a foil lined sheet pan with the oil and lay the filets on it.

Drizzle with a bit more oil and press the spice mixture on the top to form a crust.

Broil until the fish flakes easily with a fork, about 10 minutes.

Remove to plate and enjoy while hot!

easy! mini chocolate raspberry pies

2011-12-06T05:58:00.000-08:00

Easiest recipe ever.

Perfect for the busy holiday season.

And perfect for cocktail parties.

And did I mention it was the easiest recipe ever?

And people will never know.

Perfect.

Mini Chocolate Raspberry Pies

Makes a gazillion.

Dark chocolate instant pudding mix
Whole milk (however much the box says)
1 cup heavy cream
Pie crust, homemade or store bought
Raspberries

No recipe needed...
Make the pudding according to the box's directions and chill until set.

Whip the cream and fold in gently.

While the pudding is chilling, cut 2-3" circles out of the pie dough and press into a mini muffin tin. Poke the dough with the tines of a fork and bake at 350* for about 10 minutes, until golden brown. Set aside to cool.
Pipe the pudding mixture into the mini pie shells.

Put a raspberry on top and enjoy!

gd likes

2011-12-02T05:38:00.000-08:00

have I ever told you how much I like bandaids??

.green sandwich bags

pretty curtain pull-backs

soooo...what do you like?

miami's fruit and spice park!

2011-11-29T05:43:00.000-08:00

A little while ago, when we were in South Florida for my dad's conference, we decided to head down south of Miami to the Fruit and Spice Park. We didn't know what to expect but we ended up having a great day, touring and walking around.

The park is a 37-acre subtropical botanical paradise nestled in the heart of the historic Redland community about 35 miles south of Miami. It boasts more than 500 varieties of rare fruits, herbs, spices and nuts from around the world including 80 varieties of bananas, 70 varieties of bamboo, 40 varieties of grapes, 50 varieties of mangoes, 15 varieties of jackfruit trees and numerous other exotic edibles. The park has an herb and vegetable garden, banana groves, and an amazing African Baobab tree orchard. Visitors are allowed to sample fallen fruit and the Welcome Center's tasting table has a great selection of seasonal harvest. They even let us take clippings and seedlings to plant!

We had a great day and I hope you enjoy our trip, through the pictures :)

the ylang ylang blossom...what they make Chanel No. 5 out of!

a gorgeous citrus tree

persimmon tree

....can't eat the persimmons until you have a frost!

bamboo grove

horseradish tree...wasn't spicy but packed full of protein. they plant these in impoverished countries like haiti!

horseradish tree pods and seeds....we got to take some home to plant!

garlic tree....strong!

giant taro grove

the three toed sloth only eats this kind of fruit!

the huge African baobob trees...they can get so big that 50 people can circle it!

the seeds are used for carving

the largest fruit on earth! the jackfruit and tree

bananas!

wild pineapple

starfruit

some variety of mango

tiny bananas :)

the tasting table

ginger fruit....you rub your hands on it and it deodorizes your hands :)

tastes like pineapple!

mmmm....

A delicious tour! If you are ever in the area, you should definitely check it out!

pumpkin pie

2011-11-26T06:09:00.000-08:00

Hope you had a Happy Thanksgiving!!

Pumpkin Pie
Serves 8-10
1 8-ounce package cream cheese, softened
2 cups canned pumpkin puree
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, beaten
1 cup half-and-half
1/2 stick melted butter
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pie shell, baked off, home-made or store-bought
Whipped cream, for topping

Preheat your oven to 350*.

In a large mixing bowl, beat the cream cheese with a hand mixer.

Beat in the pumpkin.

Add the sugar and salt, and beat until combined.

Mix in the egg and yolks, half-and-half, and melted butter.

Stir in the vanilla, cinnamon, and ginger.

Pour the filling into the pre-baked pie crust and bake for 50 minutes, or until the center is set.

Cool to room temperature and serve with cinnamon whipped cream. Enjoy!

white bean mushroom wild rice soup

2011-11-22T05:41:00.000-08:00

Mmmm.
The essence of Autumn.
Soup.
And root veggies.
And wild rice.
And rosemary.
Doesn't that sound warm and toasty and perfect?

No recipe here, let's just go!

White Bean, Mushroom, and Wild Rice Soup
Serves 4ish.

Take some sliced baby bella mushrooms and toss them in some butter in a large Dutch oven.
(2-3 cups shrooms + 3-4 tablespoons butter)

Saute!
(5-7 minutes)
Add some carrots.
(1 cup, sliced)

Saute!
(3-5 more minutes)
Add some red pepper flakes, white beans, and cooked wild rice.
(1 teaspoon + 1 can, drained and rinsed + 1ish cup)

Add some chicken stock and rosemary.
(4 cups + 1 sprig)

Simmer!
(10ish minutes)
Take some liquid out and puree with some more beans.
(1 cup + 1 can, drained and rinsed)

Add back in.
Simmer!
(5ish more minutes or until you are ready to eat)
Serve and enjoy!

amish country

2011-11-20T06:56:00.000-08:00

A short while ago, we were lucky enough to travel up to Ohio and check out my Dad's new company.
While we were there, we drove around the Amish countryside and enjoyed the beautiful Autumn sun, golden fields, and gorgeous bounty that our Earth provides us.
Here are a few pictures of the wonderful gifts our Lord gives us if we take care of His land with love.
Enjoy!

*this lovely lady offered to pose with this huge sweet potato! :)*

gd likes

2011-11-18T05:37:00.000-08:00

a cool lazy susan

gig em Ags!

polish pottery drawer pulls

a new outfit for Autumn :)

soooo...what do you like?

apple white cheddar scones

2011-11-15T05:37:00.000-08:00

Time for apple season!!
I've told you before that I didn't truly know what apple season meant until I lived on the East coast.
But, now that I'm here?
Let's do super-cool-and-yummy-things-with-apples!
:)

Like scones.
I have a bit of a love affair with scones.
And these are just heavenly.
You'll see.

Apple White Cheddar Scones
Makes 6.
Taken from the Smitten :)
Freezes beautifully, individually wrapped and unbaked
2 firm tart apples (1 pound)
1 1/2 cups flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
1/2 tablespoon baking powder
1/2 teaspoon salt plus additional for egg wash
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup sharp cheddar, shredded (white is recommended)
1/4 cup heavy cream
2 large eggs

Position a rack at the center of oven and preheat oven to 375*. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths1 chunks. Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
*The Smitten's tip: Don't have a stand or hand mixer? I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don't overmix it though it will be harder to do this by hand.*
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use your hands to pat the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has been lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.

herb fondue bruschetta

2011-11-12T05:59:00.000-08:00

Yes.
The title of this recipe is horrid.
I can't come up with anything.

It's creamy and got cheese and herbs in it, so I came up with "fondue".
Bo-ring.

It's got herbs, garlic, scallions, cream cheese, butter....
Pretty much any flavors that you enjoy, you can put in.
But, either way, I can't come up with a good name.

It's just cheesy and creamy and herby and garlicky and good over toast.

Yum.

Herb-Cheese-Garlicky-Whatever Dip
Makes about 1 1/2 cups.
One garlic clove
A couple large basil leaves
A few sprigs oregano
A few sprigs thyme
3 scallions
One block cream cheese, softened
One stick butter, softened

Throw everything in a food processor or blender and blend until creamy. Spread on a toasty baguette and enjoy!!
Easy!

portobello bisque

2011-11-09T05:14:00.001-08:00

I love mushrooms.
They are divine.

I love mushroom soup too.
This is not soup.

It's so thick that it has to be called a bisque.
And that's so much fancier too, right?

It also has a secret.
This:

Makes it all smoky and heavenly.
But, if you aren't into artificial (which usually, I'm not), then by all means, grill your mushrooms over a good charcoal grill and leave this out.
I was feeling lazy.
:)

Portobello Bisque

Serves 4.

Adapted loosely from Paula Deen.

2 tablespoons olive oil, plus a splash more, divided

1/4 teaspoon liquid smoke

1/2 cup chopped sweet onions

4 medium portobello mushrooms, 2 whole, 2 chopped

2 medium garlic cloves, chopped

Splash of white wine

4 cups beef stock

1/2 stick butter

1/4 cup flour

2 cups heavy cream or half and half

Salt and pepper

Sliced scallions, for garnish

Preheat oven to 350*.

Combine the olive oil and liquid smoke and toss the two whole portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes. Remove and chop into cubes. In a large pot, saute the onions in a bit more olive oil. Once onions are sauteed, add uncooked chopped portobello mushrooms and garlic. After mushrooms and garlic are cooked, add the reserved roasted mushrooms, white wine, and beef stock and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Melt the butter in the same pot, over medium heat. Whisk in the flour and cook for a few minutes, until golden. Whisk in the heavy cream. Add the blended mushroom mixture to the cream and let simmer for 20 minutes. Garnish with sliced scallions and enjoy!

GD Round 2 - swedish meatballs

2011-11-06T05:48:00.000-08:00

I just love finding new ways to use old recipes.
I also love IKEA.

I know that's random.
But, if you've been to IKEA, then you know where I'm going with this.

You can spend a whole day in that place.

And they even have a place to eat.
Which has swedish meatballs.
See?
Makes sense now, eh?

I just love their meatballs.
Covered with a rich, smooth, brown gravy.
Yum.

Now, if you wanted to be more authentic, you'd make your own meatballs and they would include allspice and nutmeg.
But, this is a Round 2 recipe.
So, we are using my Maw Maw's famous meatballs.
Still fantastically good.

Swedish Meatballs

Serves 4.

Meatballs, enough for four
1/4 cup flour
3 cups beef stock, homemade or store-bought
1/4 cup heavy cream
A couple sprigs of thyme
Salt and pepper, to taste

Get a large skillet over medium-high heat. Melt a bit of butter and drizzle a bit of olive oil and add the meatballs. Brown on all sides and remove to a plate.
Once all of the meatballs are browned and removed, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and thyme and continue to cook until the gravy reaches the desired consistency. Taste for seasoning. Add the meatballs back in, simmer in the gravy until ready to eat and enjoy!

gd likes

2011-11-04T05:35:00.000-07:00

a diy, new island

this wall hanging for our son's "travel" room

ice tea spoons

chic fall shoes :)

soooo...what do you like?

south florida!

2011-11-01T05:20:00.000-07:00

A couple weeks ago, my dad had a business conference in South Florida and invited my mom (of course), me and the little man for the trip! We had a great time and I spent every day at the beach researching restaurants for that night's dinner :)
I was in heaven.
:)

Our first night was in Boca Raton and we got a recommendation for Cuban!
Padrino's Cuban Cafe
We got:
Masas de Puerco - Fried pork chunks topped with grilled onions and sweet plantains and yucca with raw garlic.
We gave it:
A+, the pork was oh-so-tender and perfectly paired with the grilled onions. The yucca was very good with the raw garlic in oil but the plantains were a bit greasy.

We got:
Chuletas de Puerco - Two center cut pork chops grilled with onions with plantain tostones, yellow rice, and yucca with raw garlic.
We gave it:
A-, the chops were a bit tough and the tostones were a bit dry but the grilled onions, yellow rice, and yucca were all very good.

The following day, we ventured out to the Morikami Museum and Gardens in Boca Raton. We strolled around the grounds and then had lunch at the famed Cornell Cafe, which was once featured on the Food Network.
We got:
Edamame - Steamed and lightly seasoned soybeans.
Pork Gyoza - Wok seared crescent shaped dumplings filled with pork and shredded vegetables served with a light soy-vinegar sauce.
Egg Rolls - Crispy egg rolls stuffed with shredded vegetables and pork.
We gave it:
A++, it was all very excellent! A bit pricey, but totally worth it. After our rather warm stroll, we weren't in the mood for a whole lunch so we just ordered appetizers and dessert :)

We got:
Green Tea and Red Bean ice cream
We gave it:
A++, fabulous!! The green tea was unique and not too sweet and the red bean was just fantastic. Tasted a bit like amaretto cherry.

The view!
A++

The next night, we headed to Rocksteady Jamaican Jerk Cafe in Boca Raton. We wanted to try something a little different and Rocksteady got very high ratings on UrbanSpoon.
We got:
Jerk Chicken with rice and sweet plantains. Served with Rocksteady's famous sauce.
We gave it:
A++, the chicken was spicy and fantastic!! The sauce was out of this world. They sell it and you better believe we took a big bottle home!

We got:
Brown Stew Chicken, served with rice and sweet plantains.
We gave it:
Another A++, the chicken was super tender and super spicy. The sauce was pooling over into the rice and that made it all the tastier. The sweet plantains weren't greasy at all and perfectly tender.

We got:
RockSteady Jerk Chicken Sandwich - Grilled Boneless Jerk Chicken with Avocado, Bacon, Tomato, Plantains, Provolone Cheese, and Rocksteady's own Jerk Mango Mayo on cocoa bread, served with Rocksteady's famous sauce.
We gave it:
Yet another A++! The cocoa bread (a Jamaican speciality) was soft and doughy and perfect with the spicy sweet chicken. The avocado and plantains on the sandwich added a touch of richness and the bacon, a little salty bite. Excellent!

A couple nights later, we headed down to Miami, we were recommended a Cuban place, called Versailles. It is a local, authentic Cuban restaurant in Little Havana that all the local politicos hang out. Sounded awesome to us!

We got:
Yuca Frita - fried yucca fries with cilantro mayo
We gave it:
A, the fries were nice and crispy, if a bit big. The cilantro mayo was excellent!

We got: Ropa Vieja - This dish (when translated means "old clothes") is a traditional Cuban meal - thinly shredded flank steak prepared in a authentic tomato and wine sauce.
We gave it:
A, the beef was very good but the pork (see below) was better. And the yellow rice (below) was much better than the plain white.

We got:
The Cuban Sampler - This dish includes ham croquettes, yucca, grilled sweet plantains, two homemade corn tamales stuffed with lean pork, yellow rice, and our signature Macitas De Puerco Fritas, tender shredded pork with grilled onions.
We gave it:
A++, all excellent! The Macitas de Puerco Fritas were especially fantastic!

We got:
Pollo Asada al Ajillo - Shredded garlic chicken in just the right amount of seasoning with white rice and sweet plantains.
We gave it:
A+, the chicken was very very good! Nicely seasoned and a ton of it!

Then, we headed over to the equally famous Versailles Bakery for dessert!

We got:
Cuban coffee, guayaba pastry, and caramel flan.
We gave it:
A++, sooo fantastic!!! The guava pastries were recommended and are excellent! The flan was creamy and delicious. And, as I am still off caffeine, my dad said that the coffee was excellent as well.

Our last day, we headed down to Key West. After a long day of walking up and down Duval Street, we settled on Half Shell Raw Bar for dinner.
We got:
Key West beer steamed peel 'n' eat shrimp
We gave it:
A-, good, but not out of this world

We got:
Oysters and chips - lightly fried oysters, french fries, and cole slaw
We gave it:
A, nothing like some good old fashioned fried food :)

We got:
The special of the night, freshly caught grilled wahoo with steamed vegetables and rice pilaf.
We gave it:
A, good but wahoo is a meaty fish and that's not necessarily my favorite....I usually prefer flaky fish.

We got:
A double shot of house-made jalapeno vodka, cocktail sauce and a raw oyster
(Dad) gave it:
A+, Excellent and very spicy!

After dinner, we headed back down to Duval Street and picked up a key lime pie on a stick! (and a regular slice for kicks!)
We gave it:
A+! Delicious!

We had a wonderfully delicious time and I hope we go back soon!!

hard maple lemonade

2011-10-29T05:28:00.000-07:00

This is da bomb.
Especially when you:
have a teething baby
have your husband gone for what seems like forever in the field
have nowhere to go on a perfectly fine Saturday night
have all of the above going on.

And, yes, there are two there.
Don't judge me :)

ps-this is super good without the bourbon too!

Hard Maple Lemonade
Taken from the Smitten!
Makes 4 cups....so __ many drinks? ;)
1 cup freshly squeezed lemon juice (about 2 pounds of 8 lemons)
2 - 2 1/2 cups ice cold water (depending on how tart you like it)
1/4 - 1/2 cup real maple syrup
Bourbon
Ice

Mix first three ingredients.
Then, experiment with your lemonade to bourbon to ice ratio!
Enjoy!

easy apple tarte

2011-10-25T06:23:00.000-07:00

Easy peasy.
And, oh so Autumnal.

Try this for your next dinner party.
Instant hit.
And no one will know it was so easy.

Easy Apple Tarte
Makes 2 tartes.
Adapted loosely from PW.
4 golden delicious apples
1 cup brown sugar
1/4 teaspoon salt
1 sheet puff pastry, thawed

Halve the apples.
Take out the cores.
(Or core with a corer, that I don't own, and then halve.)
Slice thinly.
Toss with the brown sugar and salt and let sit for a few minutes.
Cut the pastry in half.
Arrange apple slices on top, overlapping as you go.
(You'll have extra....enjoy them as you go!)
Turn up edges of pastry, if you are feeling fancy.
Bake for 18 minutes on 415* until brown and bubbly.
Serve with tiny scoops of ice cream and cover with powdered sugar.
Enjoy!

gd likes

2011-10-21T05:34:00.000-07:00

cute coaster set

this duvet....but maybe for a little girl's room?

but these pillows....for us :)

and this, for my kitchen

wow....shout out to urban outfitters today, eh??
i heart them.

soooo...what do you like?

grapefruit honey yogurt scones

2011-10-17T05:25:00.000-07:00

I've been on a super scone kick lately.
I used to think scones were really difficult and they were very intimidating to me.
I was wrong.
Thank goodness.
Wasn't the first time.
Won't be the last.
Sorry.
Is that the point of this post?
No.
These are.
The lightest, crumbly scones that just melt in your mouth.
The grapefruit is to die for and the honey adds just a touch of sweetness.
Serve with that honey brown butter spread.
I know, I keep promoting that in hopes that you will listen and go make it.
Your life will be forever changed.
But, that's not the point of this post either.
Man.
Sorry.
These are great scones.
Maybe the greatest I've had to date.
The end.

Grapefruit Honey Yogurt Scones
From Joy the Baker.
Makes 6 big-ish ones.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 ripe grapefruit, zested and segmented

1/4 cup sugar

6 tablespoons unsalted butter, cold

2 tablespoons honey

1/2 cup plain Greek yogurt

Milk or buttermilk

Place a rack in the center of the oven and preheat to 425*. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

Combine the grapefruit zest and sugar on a clean surface. Rub the sugar and the zest together or "chop" it with a knife. The sugar will be tinted a pale orange color and smell of grapefruit.

Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients. Save the remaining grapefruit sugar for topping the scones just before baking.

Dice cold butter into small chunks and add to the dry ingredients. Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of peas.

Add the honey, plain yogurt and grapefruit segments. Toss together with a fork until all of the dry ingredients are moistened by the yogurt and honey.

Turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Cut the dough into six scone triangles.

Place on the prepared baking sheet. Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar.

Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving. Serve warm with that butter or jam. Eat them all that day (like a dinner party with your girlfriends with cheese souffle? That's what I did!) because they aren't too great warmed up the next day...

bacon onion cream pizza

2011-10-13T06:16:00.000-07:00

This is a hearty, soul-warming pizza.
Did you know that pizza could be soul-warming?
Well, it can.

And it's October so we need something warming anyway, yes?
And this pizza hits. the. spot.
Super rich so do not make if you are counting your calories.
But, if you aren't counting, and want to indulge in something rich but perfectly edible, this is it!

Enjoy!

Bacon Onion Cream Pizza
Serves 4 or would be great for appetizer portions!!
Adapted from Smitten Kitchen.
1/2 pound pizza dough, homemade, store-bought, or from your favorite pizza place
2 onions
1/4-1/2 pound good quality smoky bacon, cut into thin lardons
1/2 cup sour cream
1/2 cup cream cheese, at room temp
1 tablespoon flour
Kosher salt and freshly ground black pepper
Olive oil

Recipe? Meh.
Slice your onions really thin and saute in a bit of olive oil until super caramelized. Remove from pan and set aside.

Saute the lardons in the same pan until nice and crispy. Set aside.

Combine the sour cream, cream cheese, and flour in a medium bowl and beat with an electric mixer to combine. Season with salt and pepper to taste.

Roll out the pizza dough and put on a well oiled, rimmed baking pan.
Spread cream mixture to cover.
Add onions and bacon all over the top.

Bake at 400* on the bottom shelf of your oven for about 12 minutes and enjoy!

brown sugar bacon waffles

2011-10-09T05:34:00.000-07:00

I was so smitten with the idea of this that I literally tried to force my husband into letting me make waffles for dinner that night.

He's so not a sweets-for-dinner sort of guy.

He said yes, politely, but he said it with such a grimace on his face that I gave in and made him something else and made this while he was in the field a week later.

If you aren't a sweet and salty kind of person, leave out the bacon and add in some cinnamon, ginger and nutmeg.

But, if you are.

Watch out.

Brown Sugar Bacon Waffles

Serves 4-6.

Adapted from Joy the Baker :)
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup brown sugar
2/3 cups canola oil
4 large eggs
2 teaspoons vanilla
2 1/2 cups buttermilk

Brown sugar glazed bacon, chopped into bite-sized pieces

Preheat your waffle iron.
In a large bowl, combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla. Add the wet ingredients to the dry ingredients and just fold. Once almost fully incorporated, fold in the bacon bits. Don't over-mix and it's ok if a few lumps remain in the batter.
Cook according to your waffle machine instructions.
Serve with maple syrup and enjoy!

gd likes

2011-10-07T04:44:00.000-07:00

soooo...what do you like?

chocolate chip ginger chewies

2011-10-05T05:12:00.000-07:00

I'm a biiiiig gingersnap fan.

Problem is, I don't like crunchy cookies.

There are exceptions.

But, I want a chewy gingersnap.

Which would be an oxymoron.

These are chewy ginger cookies.

And, hey, why not, let's throw in some chocolate chips.

Because Joy said so :)

Chocolate Chip Ginger Chewies

Makes about 2 dozen cookies.

Adapted from Joy the Baker.

2 1/4 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1 1/2 sticks butter, at room temperature

1 cup brown sugar

1 large egg

1/4 cup molasses

1/2 cup chocolate chip

1/4 cup sugar, for rolling dough balls

Preheat the oven to 350*. Line two baking sheets with parchment paper.

Sift the flour, baking soda, spices and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smooth, about 2 minutes.

Add the egg and molasses and mix until blended and an even light color, about a minute.

On low speed, add the flour mixture, mixing only until combined. Fold in the chocolate chips.

Pour the sugar into a small bowl. Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.

Bake the cookies until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then remove to cool completely. Enjoy!

split pea soup

2011-10-01T05:47:00.000-07:00

This is not regular pea soup.

It is thick.

And it looks like baby poop.

I would know.

But, heavens, is it good.

There are only certain kinds of dry legumes that you don't have to soak overnight.

Split peas are one of them.

This soup takes about an hour and a half but you eat about a half a cup and you are full.

(Ok, maybe a bit more...)

But, really.

It's so filling and super nutritious!

Warm and comforting for the getting-colder-months but won't add to your waistline.

Enjoy!

Split Pea Soup

Serves 2-4.

Adapted from Ina Garten.

1/2 cup chopped yellow onions

1 clove garlic, minced

2 tablespoons good olive oil

1/2 teaspoon dried oregano

Scant teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup diced carrots (2 to 3 carrots)

1/2 cup diced red boiling potatoes, unpeeled (1 small)

1/2 pound dried split green peas

4 cups chicken stock

In a medium Dutch oven over medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.

Add the carrots, potatoes, 1/2 of the split peas, and the chicken stock. Bring to a boil, then simmer uncovered for 40 minutes.

Add the remaining split peas and about a cup of water and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to prevent sticking.

With an immersion blender, (or stick in a regular blender) blend until smooth and creamy.

Taste for salt and pepper. Serve hot and enjoy!

baby food....or "what i've been doing for the past six months"

2011-09-29T05:14:00.000-07:00

I love my life.
And I love that my son loves food as much as Mike and I do :)
No recipe here but I would love to share them with you, if anyone has an interest!

Happy First Birthday, little man! We love you!

alex's chocolate toffee ice cream

2011-09-26T05:52:00.000-07:00

We have a good friend named Alex.

He makes good toffee.

Like good good.

His recipe is here.

You have to try it.

It's good alone.

And crumbled into some dark chocolate ice cream.

Oh my my my.

And next time?

I'm going to add some chopped walnuts.

Yum.

Alex's Chocolate Toffee Ice Cream

Makes about 2 quarts.
Adapted from Alton Brown.

1 1/2 ounces unsweetened cocoa powder

3 cups half-and-half

1 cup heavy cream

8 large egg yolks

9 ounces sugar

2 teaspoons vanilla

Alex's toffee, broken into crumbles

Place the cocoa powder along with one cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.

Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175*. Pour the mixture through a strainer and into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. About 5 minutes before done, mix in the toffee crumbles and continue. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

gd likes

2011-09-23T04:29:00.000-07:00

a good mandoline

colorful dishtowels

maple and brown sugar mini wheats :) ....seriously. have you had these? they are amazing.

a new camera lens...pretty please?

soooo...what do you like?

cuban black beans and rice

2011-09-21T05:12:00.000-07:00

When I get my cooking magazines, I have a system.
I skim.
I flag.
Then, I put away.
About a week later, when I'm not chasing a toddler around, I revisit.
I really read the recipes and dog ear.
Not to be confused with flagging.
:)
Then I try out the recipes and rate them and etc etc and put the magazine away again.
About a month or so down the road, I revisit again.
Usually something new will catch my eye and I leave the mag open to that page and leave it on my counter to try within that week.
This was one of those recipes.
Didn't really seem like much until I re-read it.
I was wrong.
This is probably my new favorite comfort food.
No. Joke.
You really have to try this.
I make it all. the. time.
And it freezes really well too!

Cuban Black Beans and Rice
Adapted ever so slightly from CI.
Serves 4-8.

1 cup dried black beans, rinsed and picked over (Goya is the best!)

2 cups homemade or store-bought chicken stock

2 cups water

2 large green bell peppers, halved and seeded

1 large onion, halved at equator and peeled, root end left intact

1 head garlic, 5 medium cloves removed and minced (about 5 teaspoons), remaining cloves split in half and skin removed

2 bay leaves

1 1/2 cups long grain white rice

2 tablespoons olive oil

6 ounces bacon, cut into 1/4-inch dice

1 tablespoon minced fresh oregano leaves or a scant teaspoon dried

4 teaspoons ground cumin

2 tablespoons red wine vinegar

2 medium scallions, sliced thin (optional)

1 lime, cut into 8 wedges (optional)

Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

In large Dutch oven with tight-fitting lid, stir together drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic cloves, bay leaves, and 1 teaspoon salt. Bring to simmer over medium-high heat, cover, and reduce heat to low. Cook until beans are just soft, 30 to 40 minutes. Using tongs, remove and discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 2 1/2 cups bean cooking liquid. (If you don’t have enough bean cooking liquid, add water to equal 2 1/2 cups.) Do not wash out Dutch oven.

Put your oven rack to middle position and set to 350*. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1-2 minutes.

Remove all excess water; set rice aside.

Cut remaining peppers and onion into 2-inch pieces and process in food processor until broken into rough 1/4-inch pieces, about eight 1-second pulses, scraping down sides of bowl as necessary; set vegetables aside.

In now-empty Dutch oven, heat 1 tablespoon oil and bacon over medium-low heat; cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes. Be sure to scrape down the sides as you stir this to get the flavors to all meld together. Add remaining tablespoon oil, chopped peppers and onion, oregano, and cumin. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10 to 15 minutes longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat, about 30 seconds.

Stir in beans, reserved bean cooking liquid, vinegar, and 1/2 teaspoon salt. Increase heat to medium-high and bring to simmer. Cover and transfer to oven. Bake until liquid is absorbed and rice is tender, about 30 minutes. Fluff with fork and let rest, uncovered, 5 minutes. Serve, passing scallion and lime wedges separately, if desired. Enjoy!

sally lunn bread

2011-09-18T05:07:00.000-07:00

I don't know what Sally Lunn bread is.
Do you?
Do you care after looking at this?

Just know that it's super easy, quick-bread.
Like banana bread but plain.
What does this mean?
No kneading, hardly any rising, and fresh bread at the end.
Aaaaaand, go!

Sally Lunn Bread
From Smitten Kitchen.
Makes 1 loaf.

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon table salt
1 1/8 teaspoon active dry yeast
3/4 cup whole milk
4 tablespoons unsalted butter, softened
1 large egg plus 1 large egg yolk

In a large bowl, whisk together 3/4 cup flour, sugar, salt and dry yeast.

In a small saucepan, heat the milk and butter together until the mixture is warm (105 to 110*). The butter doesn't have to be completely melted....no worries if yours isn't!

Gradually pour the liquid ingredients into the dry mixture and mix with an electric mixer for 2 minutes or stir vigorously by hand with a wooden spoon for 3 minutes.

Add the whole egg, the egg yolk and another 1/2 cup flour and beat again for 2 minutes by machine or 3 by hand.

Add the last of the flour and beat or stir until smooth.

Scrape down bowl and cover the top with plastic wrap. Let rise for one hour or until doubled.

Haha, can you see it? :)

Meanwhile, butter and flour a 9x5x3 inch loaf pan. Once the dough has doubled, scrape it into the prepared pan. Cover with buttered plastic wrap and let rise for a total of 30 minutes. After 15 minutes, however, remove the plastic and preheat your oven to 375*.

*this would have looked more "risen" but my husband put his finger in the back corner and deflated it....*

Bake for 35 to 40 minutes or until a toothpick comes out clean.
Cool in pan for 5 minutes then turn out to a rack to cool.
Enjoy with that salted brown butter honey spread.....yum.

cookies and cream peanut butter

2011-09-14T05:59:00.000-07:00

Y'all know how much I love Oreos.
I can't resist them.
I can eat them by the row.
So, I saw this recipe and had to try it.
Super easy and perfect for an afternoon snack :)

Cookies and Cream Peanut Butter
Makes about 2 1/2 cups.
From Picky Palate!
10 whole Oreo Cookies
2 cups creamy peanut butter
1 cup white chocolate chips
2 tablespoons creamy peanut butter

Crush Oreos into small pieces and place into a large bowl.

Add the two cups peanut butter.

Place white chips and 2 tablespoons peanut butter into a double boiler (or a glass bowl sitting on top of a simmering saucepan of water) and stir until melted.

Add to bowl of Oreos and peanut butter.

Stir just a little so you have a bit of swirls of chocolate throughout.

Place peanut butter into a jar or eat from the bowl or eat with an English muffin or on a graham cracker or.... :)

mustard roasted fingerlings

2011-09-11T06:06:00.000-07:00

I'm a real sucker for these little babies.
I love miniature anything.
And these potatoes are no exception.
So, in the spirit of embracing Autumn, let's roast some cutie-patootie potatoes and toss them with a light mustard sauce.
Doesn't that sound like Fall to you?

Mustard Roasted Fingerlings
Adapted from joy the baker
Serves 4.
3 pounds new potatoes

1 medium yellow onion, sliced (don't leave this out! It gets all sweet and caramel-y in the oven...yum.)

1/2 cup whole grain dijon mustard

3 tablespoons olive oil

2 tablespoons unsalted butter, melted

2 cloves garlic, minced

3 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon kosher salt

Ground black pepper to taste

Place a rack in the center of the oven and preheat to 425*. Line two baking sheets with foil or parchment paper, and spray with non-stick cooking spray. Set aside.

Scrub and quarter new potatoes. Try to get them all about the same size. Place in a large bowl. Toss in sliced onions.

In a small bowl, whisk together mustard, olive oil, melted butter, garlic, lemon juice, zest, and salt. Pour mustard mixture over potatoes and onions. Toss until potatoes are coated. Divide the coated potatoes between the two baking sheets. Sprinkle with black pepper.

Bake for 20 minutes. Remove from the oven and toss. Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through. Remove from the oven, serve warm, and enjoy!

gd likes

2011-09-09T04:18:00.000-07:00

a recipe book to record new ideas

pistachios :)

my new elliptical

a pretty watch

soooo...what do you like?

salted brown butter honey spread

2011-09-06T05:03:00.000-07:00

So.
This is my new favorite thing.
Ever.
Just miiiiight have added like 15 pounds to my thighs.
And over some warm homemade bread?
Heavens.

And I recommend doubling it at least so you can always have some in the fridge.

Salted and Honeyed Brown Butter Spread
From Smitten Kitchen.
1 stick unsalted butter, divided
1-2 tablespoons honey (I use the full 2 and make sure and use a good quality)
Few pinches good flaky sea salt

In a small saucepan, melt half the butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom. Remove from heat and cool to room temp. While it's cooling, take the other half of the butter and let it soften slightly.
Whip the softened butter with an electric mixer until light and fluffy. Slowly drizzle in the cooled browned butter. Whip in the honey and sea salt until combined.
Slather all over warm bread and put the rest in the fridge to firm up.
Enjoy!

barbeque chicken pizza

2011-09-02T05:02:00.000-07:00

So, summer is ending.
No more watermelon.
No more mojitos.
No more grilled pizza.

Well.
Unless you can convince your husband to go outside and grill in the snow.

But, let's have one last hurrah, eh?
And nothing like barbeque to remind us of summers past.

You can use leftover bbq chicken, shredded, or just cook one breast, as shown below.

*Okay, want to know something real funny? I totally thought that we grilled this pizza for the blog pics.
We didn't.
We usually do, I pinky swear.
The recipe written below is for the oven but you can certainly grill it....for better results, honestly.*

Barbeque Chicken Pizza
Serves 4 or 8 or so as appetizer portions for a party!
1 pizza crust dough, store-bought, homemade, or from your favorite pizzeria
1 boneless, skinless chicken breast
1/2 cup of your favorite barbecue sauce
Olive oil
Kosher salt
1/2 - 1 pound, fresh mozzarella, sliced thinly (depending on how much you like your pizza loaded with)
1/2 red onion, sliced very thinly
Chopped cilantro (optional....I use it usually but I totally forgot it this time)

Preheat oven to 375*.
Salt the chicken breast on both sides, then place in an ovenproof dish. Pour the barbeque sauce over the breast and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.

Increase oven temperature to 500*.
Roll/stretch out the pizza crust. Lay it on a baking pan, drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.

Drizzle a couple of tablespoons of extra barbeque sauce on the crust and spread evenly. Top sauce with the sliced mozzarella. Sprinkle on the diced chicken and thinly sliced red onion.

Chop the rest of the onion into a dice and mix into some homemade guacamole.
Eat.
Resume cooking.

Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Remove from the oven and top with plenty of chopped cilantro, if you want. Enjoy while piping hot!!

gruyere and parmesan souffle

2011-08-29T05:24:00.000-07:00

Souffles intimidating?
Not anymore!

This is literally foolproof.
I've made it with the recommended gruyere and parmesan.
I've made it with sharp white cheddar.
I've made it without parmesan.
I've made it with fontina.

I've made it with room temperature eggs.
I've made it with cold eggs.

I've made it with more salt.
I've made it with less salt.
I've made it with double the cayenne.

I've made it in the proper 10 cup souffle dish.

I've made it in 8 small ramekins.
See?

Okay, I think we get it.
It's foolproof.

Just try it.
It's super easy....just get all the steps laid out before so you can move smoothly through the recipe.
It's perfect for a dinner party or wedding shower brunch or tea with the ladies.
(Just get it to the table quickly...you'll have about 45 seconds before it starts to fall!)
You can even make it in advance, just shy of baking and freeze it!
Perfect!

Gruyere and Parmesan Souffle
Serves 4-6.
Bon Appetit!

Grated Parmesan cheese
1/2 stick butter
5 tablespoons flour
Pinch of cayenne pepper
Pinch of ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyere cheese (about 6 ounces)
1/4 cup finely grated Parmesan cheese

8 large egg whites

Position rack in center of oven and preheat to 400*. Generously butter one 10-cup souffle dish or six 1 1/4-cup souffle dishes or eight 1 cup ramekins. Sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes or 1 cup ramekins, place all on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyere cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish(es). Sprinkle with remaining 2 tablespoons Gruyere cheese.

Reduce heat to 375* and place souffle in oven. Bake souffle until puffed, golden and gently set in center, about 40 minutes for large souffle (or 25 minutes for small souffles). Using oven mitts, transfer souffle to platter and serve immediately. Enjoy!

gd likes

2011-08-26T05:45:00.000-07:00

soooo...what do you like?

homemade almond joys

2011-08-24T05:32:00.000-07:00

Intriguing, no?

I was perusing one of my favorite foodie sites, Joy the Baker, and saw this.

And since Almond Joys are one of my favorite candies,

I had to continue reading.

Once I read through the recipe, it made perfect sense!

Condensed milk was the secret!

Hooray!

Yummy, sticky, gooey condensed milk.

To make all the coconut stick together.

Press a toasted almond on top and dunk in chocolate.

Bingo!

Easy peasy.

Homemade Almond Joys

Makes 25-30.

Taken from Joy the Baker.

7 ounces sweetened condensed milk

1 cup powdered sugar

1 tablespoon pure vanilla extract

Pinch of salt

2 1/2 cups unsweetened flaked coconut

25-30 almonds

about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

Preheat the oven to 350*, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract.

Stir in the unsweetened coconut. The mixture will be thick. Place mixture in the freezer for 30 minutes. It's easier to work with if it's a little cold.

*See how the flakes are so big. You do not want this. The only unsweetened coconut I could find was in big flakes and not shredded. I would process the flakes to make them easier to deal with the next time.*

Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little log about 2" long and 3/4" thick. Press the logs together very well so they don't crack when dipped. Place the logs on a baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log. Press as firmly as you can. Place the baking sheet in the fridge to chill while you melt the chocolate.

Put the chocolate chips in a large glass bowl. Microwave for 30 seconds on high. Stir. Continue microwaving until chocolate is melted, about 30 more seconds, pausing to stir after every 10 seconds. Do not let burn!

Remove the coconut candies from the fridge. Place one coconut almond log on a fork. Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate.

Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature.

Enjoy!

spinach and feta hummus

2011-08-21T06:55:00.000-07:00

Umm, yum, right??

And hummus is already healthful but if you add spinach??

(disregard the feta...but, really, feta is a very healthy cheese, if you think about it....) :)

No, but really, this is really, really good.

And, as always, hummus is super easy and delicious.
Easy appetizer and can be made in advance for parties.

Honestly, still not my favorite, but a close second!

Spinach and Feta Hummus
Makes about 2 cups or so.
2 cans garbanzo beans, drained and rinsed
1 1/2 cup fresh spinach leaves, cleaned and dried (for better results) OR if you are lazy, use a 1/3 package frozen, defrosted spinach (as shown, the lazy girl's kitchen)
8 ounces crumbled feta cheese
1/3 cup olive oil
5 tablespoons lemon juice
4 tablespoons tahini
1 tablespoon red pepper flakes
2 cloves garlic
2 teaspoons kosher salt

Combine the garbanzo beans, spinach, olive oil, lemon juice and tahini in a large food processor. Pulse until combined. Add the feta, red pepper flakes, garlic and salt. Pulse until combined. Taste and add salt or more red pepper flakes if desired.

double decker club sammies

2011-08-17T04:53:00.000-07:00

I hate boring.
Boring salads.
Boring sandwiches.
Boring boring.

But, these.
These are quite something.
From the Pioneer Woman so you know they aren't gonna be boring.

Filled with bacon, ham, turkey, avocado, cheese, and two different kinds of mayos.
Um, yes.
Yes, please.

Double Decker Club Sammies
Pioneer Woman Cooks
Serves 4.
12 slices sandwich bread (I used 1/2 rye and 1/2 pumpernickel!)
4 tablespoons mayonnaise
1 tablespoon basil pesto (homemade or storebought)
1 tablespoon prepared sundried tomato pesto (or just a couple of pureed sundried tomatoes)
8 slices bacon, sliced in half
1/2 pound sliced deli ham
1/2 pound sliced deli turkey
4 whole avocados, sliced
4 slices cheese (swiss, mozzarella, or whatever you'd like)
Romaine lettuce

Toast bread until light golden brown. Set aside.
Fry bacon until just barely crisp, then set on a paper towel to drain off excess grease. Set aside.
Mix together two tablespoons mayonnaise with basil pesto and in a separate bowl, mix the other two tablespoons mayonnaise with sundried tomato pesto.
Okay, when all that is done, start the sammies!
To make one sandwich, spread two pieces of bread with basil pesto. On one piece of bread, lay ham on top of pesto mayo, then top with cheese and lettuce. On other piece of bread, lay the slices of 1/2 avocado on top of the pesto mayo. Top avocado with bacon. Put the two sides together, ingredients in.
Next, on the top of the top piece of bread, spread the sundried tomato mayonnaise. Spread one side of the third piece of bread with sundried tomato mayonnaise. Place ham, cheese, and lettuce on top. Place other half of the avocado slices on the other piece of bread. Top with bacon slices. Place this piece of bread, ingredient side down, on top of the first piece of bread.
Cut in half or quarters, on the diagonals and enjoy!!