Fried Pickles and Ice Cream

Raised Waffles with Warm Brown Sugar Bananas

2009-11-22T00:47:00.008+01:00

Waffles! I love breakfast items :D This was my week to host the SMS Bakers. I chose the Raised Waffles with Warm Brown Sugar Bananas.

Though it took a bit more prep (overnight) than normal waffles, I really liked this recipe. My husband thought it tasted very much like a dessert... bananas foster. I actually preferred the waffles with good ole' maple syrup. Either way, give this a try if you like waffles!

To my fellow SMS bakers, it has been a while! Over the past month I moved from Italy to the U.S. For the next couple of months I will be in Ohio visiting family. In addition to the big move, I am pregnant! A LOT going on... In lieu of that announcement, I will tell you that I have no desire to cook or bake : ( This happened to me during my last pregnancy too. I will be taking a short hiatus until the nesting phase kicks in. Happy baking!

Raised Waffles with Warm Brown Sugar Bananas

For the Waffles

1/2 cup warm water

2 1/4 Tsp active dry yeast

8 Tbsp unsalted butter, cut into pieces

2 cups whole milk

1 Tsp kosher salt

1 Tsp sugar

2 cups all-purpose flour

pinch freshly ground nutmeg

2 large eggs

1/4 Tsp baking soda

For the Brown Sugar

4 Tbsp unsalted butter, room temp

1/4 cup firmly packed light brown sugar

pinch kosher salt

1/4 cup light rum

2 ripe bananas, peeled and sliced

1/2 cup pure maple syrup

To make the waffles

1. In a large bowl, combine the warm water and yeast. Let stand for 5 minutes to dissolve and activate.

2. In a small saucepan over low heat, melt the butter. Stir in the milk; the butter mixture should be warm but not hot.

3. Add the butter mixture, salt, sugar, flour and nutmeg to the yeast mixture. Using a wire whisk, beat until smooth.

4. Cover the bowl with plastic wrap, and let stand at room temperature for at least 8 hours or overnight.

5. When you are ready to cook the waffles, preheat the waffle iron.

6. In medium bowl, whisk together the eggs and baking soda and immediately whisk them into the batter. The batter will be very thin but smooth.

7. Spray the waffle iron with nonstick vegetable cooking spray. Cook the waffles according to the manufacturer's instructions.

To make the bananas

1. Melt the butter in a large skillet. Add the brown sugar and salt, and stir over medium heat until melted and bubbling.

2. Remove from the heat and add the rum, then carefully return the pan to the heat. Be careful when you add the rum and return the pan to the heat. The rum is going to flame up, but it will go out momentarily. Once the flame is out, burn off the alcohol, about 30 seconds.

3. Add the slice bananas and stir to coat. Add the maple syrup and bring just to bubbling.

4. Remove from heat to cool slightly.

Serve the bananas warm over the waffles.

Giveaway Winner

2009-10-05T10:05:00.000+02:00

Thanks to those who participated in the giveaway. Jaime of Good Eats n' Sweet Treats is the winner, chosen by random.org!

A Giveaway!

2009-09-27T21:03:00.005+02:00

I will be moving back to the U.S. very soon and wanted to share some yummy Italian treats with my readers.

Up for grabs: Pasta, Spicy Olive Oil, Tomato Paste, Gelato, Baci Candy, Duplo Candy Bars & Ringo Cookies!

Leave a comment with your favorite go-to week night meal (and a link/recipe if possible!). A meal that you know is fantastic, easy and you can always fall back on.

For example, I always make some version of my spicy chicken... it can be a crowd pleaser or just for my husband and me.

Here is a version of my recipe that I sometimes make, Chicken Parmesan.

This competition is open to EVERYONE and will run until October 2nd. One lucky winner will be announced Monday, October 5th!

Good luck!

Caramelized Onions, Sage, and Cheddar Muffins

2009-09-27T20:50:00.005+02:00

This week's SMS challenge Caramelized Onions, Sage, and Cheddar Muffins was chosen by Hanna of Hanna's Kitchen. These were super yummy. An unexpected savory treat. I made these for a brunch and they were a hit!!

p.s.-I used Red Onions, Fresh Sage, Sharp Cheddar Cheese... and served them warm!

Vols-au-Vent

2009-09-27T20:42:00.002+02:00

The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

I actually thought this was pretty labor intensive. Perhaps because of the temperature here in Italy. I was only able to do 1 or 2 "turns" before the butter would start to ooze.

My overall rating of this pastry... thumbs down. It really was not that great. My curry chicken salad filling was tasty, but not the pastry itself.

If you would like to check out the recipe, click HERE.

Barbie Cake

2009-09-24T17:00:00.002+02:00

I made this cake for a Barbie Princess birthday party. It was fun, but I can say I will be making another one any time soon. To be honest, Barbie was a *itch! She had a meltdown on the way to the party (note to self: do not transport a Barbie cake for 30 minutes!). In any case, the birthday girl loved her.

Perfect Pound Cake

2009-09-13T18:43:00.002+02:00

This week's SMS recipe, Perfect Pound Cake, was chosen by Michelle of Veggie Num Nums. Click HERE for the recipe.

Was this the perfect pound cake? Ahhhhhhh, I wouldn't say perfect. The flavor was good. The fresh white peaches and cool whip were good. My only wish is that the cake was not so dense. I would prefer it to be a little more light and fluffy. Nevertheless, a nice addition for Sunday brunch today!

Strawberry Pretzel Salad

2009-09-07T17:04:00.002+02:00

Well, this recipe was a flop for me. Literally. Shortly after this picture was taken it fell. Is it bad to say that I sneaked a bite to taste it? I mean, I had to know if I would make it again, right? Besides, the part I ate was safe from the floor!

My verdict is... no, I would not make it again. No love for the strawberry salad :( It was to Jello-y for me. The crust was good and the cream cheese fill was good. Also, I think I would have preferred fresh strawberries... I am not the biggest fan of the frozen strawberry taste.

If you want to give this week's My Girl Paula recipe a go, here is the link. There were plenty of people that did enjoy it!

[mini] Fallen Chocolate Souffle Cakes

2009-09-06T20:33:00.004+02:00

This week's SMS challenge was chosen by Sarah of Blue Ridge Baker. The Fallen Chocolate Souffle Cake is a decadent and rich dessert. I decided to half the recipe and then make (4) minis. I am so glad that I did that because a full cake would have been overkill for me. My husband was out of town, so I had to pawn 3 of the minis off! My friends were happy to help out!!

Although I did have ice cream and chocolate sauce with one of them, I thought that they were better with a just little powdered sugar. I ended up cooking the minis for 25 minutes and they were slightly crisp on the outside with a soft souffle center.

Dobos Torta

2009-08-27T08:13:00.003+02:00

The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.

As you can see, there are no caramel wedges on the top of my torte. I have to admit, this was not a fun recipe for me. In fact, I am quite envious of the other Daring Bakers who did a spectacular job on this month's challenge. I stopped playing along after 3 1/2 hours. The carmel layer was said to be the trickiest, so I skipped it. I was beyond frustrated that it took so long to get this far. The recipe is a lot of effort that produces very little to eat. The torte is so small that it was only enough dessert for 3 or 4 people.

That said, it had a very good taste. Though to me, the taste did not match up to the effort. Honestly, it may have been easier to create thin pancakes and spread buttercream between the layers. Sorry to be a downer, I guess every recipe is not for everyone.

If you would like to give this recipe a go, here it is:

Dobos Torta

Sponge cake layers

6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner's (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt

Chocolate Buttercream

4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

a 7” cardboard round
12 whole hazelnuts, peeled and toasted
½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

Mom's Banana Apple Bread

2009-08-23T01:44:00.003+02:00

These muffins capture the taste of fall. That's right, I said you can taste fall when you bite into these delicious muffins! They are so yummy, you have to try them!

Obviously, I made the 'bread' into muffins. The recipe gave me 18 muffins, which were gone in 2 days! I have to say that I have never prepared apples this way (when including them in bread). I think they were the key to making this a super moist bread.

Thanks to Joy of Hot Oven, Warm Heart for choosing this week's SMS recipe!

*I made a couple of substitutions... this is what I had on hand:

-Blood Orange Juice for Orange Juice

-Gala Apples for Granny Smith

-Baking time was 25 minutes.

Bacon and Spinach Quiche

2009-08-20T10:19:00.002+02:00

Has anyone ever captured a great picture of quiche? Not the best, obviously... but I can assure you that it tastes fantastic! I served each slice with a dollop of sour cream and it was delish!

Bacon and Spinach Quiche

1 dozen eggs

1/4 cup milk

8 slices bacon, fried

2 cups fresh spinach

2 cups cheddar cheese

2 cups sliced mushrooms

-Preheat oven to 350 degrees.

-Whisk eggs and milk, season with salt and pepper.

-Cut bacon into 1 inch pieces.

-Spray baking dish with non-stick cooking spray

-Evenly place mushrooms on bottom of dish.

-Place 1/2 of the bacon bits next.

-Add spinach.

-Add egg mixture.

-Add cheese.

-Add remaining bacon.

-Bake for 40 to 45 minutes.

Clowning Around with Dirty Worms

2009-08-17T09:41:00.005+02:00

Hold on to your spatulas my foodie friends... None of the materials for these cupcakes were made from scratch. Boo, hiss... I know, I know. The made-from-scratch baking took a backseat to decorating this time.

My girlfriend asked me to make some sweet treats for her son's 3rd birthday party. She said he loves balloons, bugs and animals... so this is what I came up with. Clowns and worms! Both cupcakes were a hit, but the children really seemed to love the clowns. Especially the sprinkley hats!

These did take a bit of time, but I loved every moment of it. The decorating became even more fun with a couple glasses of wine ;)

Clown Cupcakes

Materials needed:

24 yellow cupcakes (I used Duncan Hines)

2 tubs vanilla frosting (I used Duncan Hines)

1 large container of sprinkle dots

48 miniature chocolate chips

24 red peanut M&Ms

2 Twizzlers shoe string ropes

1 tube red CakeMate decorating icing

1 tube yellow CakeMate decorating icing

1 tube blue CakeMate decorating icing

24 sugar ice cream cones

1 CakeMate tip kit

Assembly:

*I made the 'cone hats' one day before I decorated the cupcakes. This gave the sprinkles and icing plenty of time to set.

Cones

-Cut the cones 2 inches from the bottom with a serrated knife.

*Once the cones were cut, I worked with each one individually.

-With a knife, cover each cone with icing. (I dyed one of the tubs of icing with red food coloring. That is optional.)

-Pour sprinkle dots onto a plate and roll each cone until completely covered.

-Set cones on a parchment lined cookie sheet to dry.

Cupcakes

*Again, I worked with each cupcake individually so that the icing would not start to dry.

-Spread vanilla icing on each cupcake.

-Place a decorated cone toward the 'back' of the face.

-Center 2 miniature chocolate chips for the eyes.

-Place the M&M nose under the eyes.

-With kitchen scissors, cut the Twizzler rope into 1 inch pieces. Untwist the strands. I then cut the 1 inch pieces in half and placed 4 on each side of the cone for the hair.

-Attach the smallest CakeMate tip to the red icing tube and draw the mouth.

-Attach the star shaped CakeMate tip to the yellow or blue tube to pipe the ruffle around the edge of the cupcake. (One tube will last for 12 cupcakes.)

Dirty Worm Cupcakes

Materials needed:

24 chocolate cupcakes (I used Duncan Hines)

1 tub chocolate icing (I used Duncan HInes)

1 tube CakeMate green icing

1 package Oreo cookies, filling removed and crushed

2 packages gummie worms, cut 12 worms in half

Assembly:

*Work with each cupcake individually to get the best result.

-Frost each cupcake.

-Place one whole worm into frosting. Take one of the 'half worms' and place it in the icing so that it looks like it is coming out of the ground.

-Pipe the 'grass' around the cupcake. (I only did this for half of them. I couldn't decide which I liked better :)

-Spoon the crushed cookies on top for the dirt.

Fajita Pizza

2009-08-13T08:15:00.003+02:00

Definite remake... the words after my husband's first bite. My sister, Lindsey, shared this recipe with me. It is easy to throw together and is impressive to the palate. Especially as far as homemade pizzas go.

I made this with spicy ingredients, because we love the heat! It wasn't uber spicy, but you can choose how hot you want to make it. Our dinner guest requested to know the exact brands so that he could remake the exact taste, so I will also supply you with the product brands.

Fajita Pizza

(yields 2 pizzas) {trust me... you will eat both :P}

2 Boboli pizza crusts

1 package chicken tenders (8)

2 red peppers

1 large onion

2 Tbsp extra virgin olive oil

1 packet Ortega Hot & Spicy Taco seasoning

1 jar Muir Glen Organic Medium salsa

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

sour cream (optional)

guacamole (optional)

-Preheat oven to 45o degrees.

-Grill chicken tenders and thinly slice. Set aside.

-Thinly slice red pepper and onions. Heat wok or large pan over medium heat. Add 2 tablespoons extra virgin olive oil. Toss in peppers and onions for only 3 or 4 minutes until slightly cooked. Remove from heat.

-Add chicken to the pepper and onion mixture. Mix in 1/2 of the taco seasoning. Gently toss to combine.

-Divide salsa between pizzas. Spread as you would for a pizza sauce.

-Divide chicken mixture between pizzas.

-Divide both cheeses between pizzas as the next layer.

-Cook pizza in oven for 10 minutes. *I served the pizza with sour cream. Enjoy :)

Grilled Goat Cheese Sandwich

2009-08-12T13:57:00.003+02:00

Wow! This sandwich deserves an award. The combination of ingredients is to die for. A friend of mine made this a couple of weeks ago and I have been craving it ever since.

This is a versatile sandwich that can be served for dinner (as I did), breakfast or brunch!

You MUST try this... soon! Here is the original recipe. My sandwich is slightly modified.

Grilled Goat Cheese Sandwich

1 1/2 teaspoons honey
1 (4-ounce) package goat cheese
8 slices cinnamon-raisin bread
2-3 Tbsp black cherry preserves
4 Tbsp chopped fresh basil
Butter flavored cooking spray
powdered sugar

Combine first 2 ingredients, stirring until well blended. Spread goat cheese mixture on each of 4 bread slices; top each slice with basil. On the other 4 bread slices, spread the preserves. Pair each cheese slice with a preserve slice. Lightly coat the outside of the bread with cooking spray.
Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Press gently with a spatula to flatten. Cook 3 minutes on each side or until bread is lightly toasted. Repeat with remaining sandwiches. Sprinkle with sugar.

my little Snickerdoodle

2009-08-09T10:45:00.003+02:00

My little Snickerdoodle, Punkin', Boo... all names I use when sweetly referring to my 10 month old son. Why? Who knows. When I think about it they seem like cheesy and embarrassing names... but seem to be excused when cuddling a baby.

Keegan was my taste tester for this week's SMS recipe, Snickerdoodles! What a simple and yummy treat. It is not loaded with chocolate chips, nuts or other additives that a baby is not ready to eat yet. Just plain good. Baby tested... and approved!

Our host for this week is Spike of Spike Bakes. Click here for the recipe :)

Chewy Peanut Butter Cookies

2009-08-02T21:11:00.004+02:00

This week's SMS was hosted by Stephanie of Ice Cream Before Dinner. Check her blog for the recipe :) If you like peanut butter cookies, give this one a try. They are deliciously chewy. It is my new go-to for the famously crisscrossed cookie!

*My cookies crackled a bit on top.. I think I may have included too much baking soda. Regardless, they were still tasty!

R2R: A little summer taste of Italy!

2009-08-01T01:00:00.000+02:00

I had the honor of hosting this month's Recipes to Rival cooking challenge. I wanted to use a couple of the recipes I have acquired while living in Italy! The bruschetta recipe was shared with me by a dear friend who owns a restaurant in Naples. The limoncello recipe is from my Italian neighbor! I hope that you will give them a try... you will have a little summer taste of Italy!

On the menu: a delicious and simple antipasta (appetizer), Bruschetta and a digestivo (after-dinner drink),Limoncello.

Bruschetta, having its origination in Italy, is served as an antipasta. It is one of the simplest and easiest things to make and will gratify your taste buds. It is one of my most loved recipes and it is greatly enjoyed when paired with red wine. In Italian, Bruschetta is pronounced ‘brusketta’, where ‘bruscare’ means ‘to roast over coals’. The trick is to roast or grill the bread... NOT bake it as we do in America. Once you have tried this recipe you will have a hard time ordering it at a restaurant!

Bruschetta
(4 servings)

4 slices Rustic Bread
2 cups chopped Roma Tomatoes
1 clove Garlic
4 to 8 leaves Basil
Extra Virgin Olive Oil
Sea salt

-Heat grill or grill pan to medium high heat
-Slice THICK pieces of bread
-Place bread on grill until each side has a nice golden color

-Rub garlic on top side of each bread piece
-Pile tomatoes on
-sprinkle one big pinch of salt per piece on top of the tomatoes
-generously drizzle oilve oil on top of tomatoes (about 2 to 3 tablespoons per piece)
-add basil to the top

Limoncello is an Italian lemon liqueur that originated in Southern Italy around the Bay of Naples. The liqueur derives its flavor from the peels, rather than the juice of the fruit, resulting in a pleasant, sweet, lemony taste. I tastes so good when chilled and served in the summer months. It is wonderful as a palate cleanser or as an after dinner drink. Keep your bottles of Limoncello in the freezer until ready to serve. The ingredients are simple and few, and making a batch doesn't require much work, but you'll need some time.

This recipe will yield a couple of bottles. I usually double the recipe and then find fun bottles or containers to store the liqueur in... they make great hosting gifts!

Limoncello

1 liter grain alcohol
5 1/2 cups water
5 large lemons (or 10 small lemons)
2 1/2 cups sugar

-Gently wash lemons in cool water to remove any dirt
-Peel away zest from lemon leaving as little pith (the white stiff) as possible.
-Put peels in a large sealed jar or container (I reused the alcohol bottle)
-Pour alcohol over peels and place container in a cool place.
-Leave the mixture for 7 days.
-Every day give the container a little swirl. You will see the alcohol become darker and darker every day.

-After 7 days, strain the alcohol by using a coffee filter.
-Prepare the simple syrup. Bring the water to a boil and add the sugar to dissolve.
-Mix the syrup with the alcohol. BE CAREFUL... DO NOT DO THIS NEAR A FLAME!!!
-Pour the limoncello into bottles or containers. Let cool completely. Store in the freezer until ready to serve!
*Date your limoncello. After a year it will no longer be delicious.

Chocolate Covered Marshmallow Cookies

2009-07-27T01:00:00.001+02:00

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

We were able to choose between the recipes, or do both. I have had a very busy month including a visit from my sister and a 2 week vacation to Lisbon! So.... I chose the marshmallow cookies. My house smelled like freshly made waffle cones and toasted marshmallows for hours. It was fantastic!

These were tasty little things, but they were sooooo messy! The messy part being the chocolate, of course. For whatever reason, my chocolate would not firm up... after hours and hours. I ended up putting them in the fridge to expedite the hardening process. It worked, but as soon as they were subjected to room temperature, the chocolate became gooey again. I followed the recipe exactly, so if anyone has any tips, please let me know! I would love to make them again... if I didn't have chocolate fingers every time I ate one!!

Chocolate Covered Marshmallow Cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping. *I cheated and cut pre-made marshmallows :)

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Festive Apple Dip

2009-07-26T11:25:00.003+02:00

This is my friend Elizabeth's recipe. It is a yummy, peanut-buttery, chocolaty, carmel apple tasting dip. Soooo good!

FESTIVE APPLE DIP

1 package (8 oz) cream cheese

1/2 cup creamy peanut butter

1/4 cup packed brown sugar

1 tsp vanilla

1 jar hot fudge ice cream topping

1/2 cup peanuts, chopped

* mix first two ingredients until smooth; add the brown sugar and vanilla and stir until thoroughly mixed;

*layer 1/2 of the mixture in a bowl and add 1/2 hot fudge and 1/2 chopped peanuts on top; repeat this step

* refrigerate before serving and serve with apples, graham crackers, animal crackers, or whatever you wish

Miniature Sausage Crepe-Quiches

2009-07-17T15:10:00.004+02:00

I am currently in Lisbon, Portugal. What a fantastic place! This is my second visit. We stay in a little town 20 minutes North of the city called Cascais. SO pretty!!!!

Do you ever want to order room service but are afraid the prices will break you? Or that the food will be so/so? When you are staying in a nice(r) hotel, you can probably be certain that the food will be great... but is it worth several $ per bite? Usually I say no. I mean, there are plenty of cute bistros within walking distance. Today, I said yes... I think I want to do nothing but sit here, look at the ocean and eat my room-service-meal on the balcony! Every now and then it is totally worth it to splurge and get that uber expensive and delicious turkey and cheese sandwich on crunchy baked rustic bread with an 6 euro coke. Totally worth it. You should do it the next time you are on vacation!

Speaking of food...:) This recipe comes from my friend Tara. Everyone loved these at a party last week. The little bite-sized snack is so tasty and will leave you wanting several!! How cute are they?? Enjoy :)

MINIATURE SAUSAGE CREPE-QUICHES

(makes about 48 quiches)

Crepe Ingredients:

3 eggs

¼ tsp. salt

2 cups sifted flour

2 cups milk

¼ cup melted butter

Filling Ingredients:

2 cups shredded zucchini

2 tbls. Butter

5 sweet Italian sausages

½ cup shredded swiss cheese

2 eggs lightly beaten

½ cup milk

¼ cup light cream or ½ & ½

2 tbls. Grated Parmesan

¼ tsp. salt

¼ tsp. pepper

Crepe Instructions:

Beat eggs with salt in small bowl until foamy. Gradually add flour alternately with milk. Beat until smooth. Beat in melted butter. Cover and refridge for 1 hour or more.

Using a 6-7 inch (lightly buttered) skillet, add 1 tablespoon of crepe batter to medium-low heat. Cook one side of crepe until golden brown. Flip and lightly cook the underside. Keep crepes warm between sheets of wax paper (crepes may also be frozen and kept for 2 weeks).

Filling Instructions:

Sauté shredded zucchini in butter using a large skillet until tender. Remove to a large bowl. Remove casing from sausages. Cook sausages over low heat in the same skillet, breaking them up with a spoon, until no pink remains. Drain on paper towel. Add sausage, swiss, parmesan, eggs, milk, cream, salt & pepper to zucchini. Mix well.

Baking Instructions:

Preheat oven to 425.

Press crepes into well-greased mini-muffin pan. Spoon sausage/zucchini filling into crepe cups.

Bake at 425 for 5 minutes then lower heat to 350. Bake an additional 15 minutes at 350, or until tops are golden brown. Serve warm.

Lemon Blueberry Cheesecake with Cornmeal Crumble Crust

2009-07-12T16:52:00.004+02:00

This week's SMS was chosen by Eliana of A Chica Bakes. You can check her blog for the recipe.

The filling for this cheesecake was so delicious. The hint of lemon paired with the fresh blueberries was perfect.

The crust was quite different from what I am used to with a cheesecake. The cornmeal allowed the cheesecake to shine, not taking away from the flavor. However, the next time I make this I will make it with a graham cracker crust. After polling several taste testers :P, they would have preferred a more traditional crust as well.

If you are a cheesecake lover, give this recipe a try. You won't be sorry!

Beef Wellington

2009-07-01T00:00:00.003+02:00

I ♥ Gordan Ramsay. When R2R gave us Beef Wellington as this month's challenge, I followed his video tutorial. It was delicious! I have been wanting to make this recipe for quite some time. I will definitely make it again. Below you will find the recipe that was given to us. I put my changes (following Gordon) in red.

Beef Wellington

For the Duxelles:
3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped *omitted
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only *omitted
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the Beef:
1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 sprigs of fresh thyme, leaves only *omitted
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen (follow directions on the package)
2 large eggs, lightly beaten
8 ounces mousse pate, available in specialty cheese and appetizer cases of larger markets (optional)

Directions
To make the Duxelles:

Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool completely.

To prepare the beef:
*watch the video to see how I prepared the beef.

Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes.

Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool completely.

I made the duxelles and seared the tenderloin about 10 hours in advance, and refrigerated both of them. It is important that these items are cold because you will be working with puff pastry, and if they're warm, they may cause the dough to melt before you get it in the oven.

About an hour before you plan to serve the Beef Wellington,preheat oven to 425 degrees F.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together.

Spread the duxelles mixture down in a column down the middle of the rolled out puff pastry. Thinly slice the mousse and cover the duxelles with it - every square millimeter doesn't have to be covered, but you're trying to make sure that every serving gets beef, duxelle, and mousse.

Remove beef from refrigerator. Set the beef in the center of the pastry and brush all the edges of the pastry with egg wash. Fold the longer sides over the beef, and seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F (rare) on an instant-read thermometer. Remove from oven and rest before cutting into 3/4-inch thick slices. *we like our steak medium-rare...I baked the wellington for 25 minutes!

Double Dark Chocolate Cherry Cookies

2009-06-28T21:22:00.004+02:00

This week's Sweet Melissa Sundays challenge was hosted by Megan of My Baking Adventures. Check her blog for the recipe!

When I made this recipe I split the batch in half and froze one log for future use. The first time I made the cookies, I was disappointed in the crunchiness. The instructions say to bake for 15 minutes... I thought that was too long. Especially since Melissa recommends that the cookies be soft.

Today I thawed my reserve cookie log and tried again, making sure to only bake for 10 minutes this time. What a difference! I actually love the cookies now. They are so soft and yummy! The combination of gooey chocolate and dried cherries was delicious. We are fighting over the last cookie now!

Bakewell Tart

2009-06-27T21:30:00.003+02:00

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits.

Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich shortcrust pastry holds jam and an almondy sponge cake-like filling.

This version is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and jam.

SO... I'm not exactly sure why my tart looks like this. The other Daring Bakers had more cake-like results. Mine was more like a pie, really. In fact, it tasted a lot like a super lemony sugar pie. Perhaps it was because I used pecans instead of almonds in my frangipane? Or maybe because I used a lemon curd? Overall rating: It tasted good... it was highlighted by the tasty lemons of Italy... and I would put it in the "I probably won't make this again category".

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Jasmine’s notes:
• I make this using vanilla salt and vanilla sugar.
• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Lemon Curd

1 cup sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.

Blueberry Muffins

2009-06-21T14:38:00.003+02:00

A simple request for Father's Day breakfast... muffins. I think the request is mostly because our little boy (8.5 months) suddenly loves grown up food. Blueberry muffins are among his favorites. Dad feeding his little boy something he loves = priceless!

Blueberry Muffins (12)

2 cups flour

1 cup sugar

1 1/2 Tsp baking soda

2 eggs

1 cup lowfat yogurt

1/4 cup unsalted butter, melted

1 Tsp vanilla

1 cup fresh or frozen blueberries

-Preheat oven to 375 degrees.

-Mix flour, sugar and baking soda together. Set aside.

-In another bowl, mix eggs, yogurt, butter and vanilla.

-Toss blueberries into the yogurt mixture and stir.

-Combine yogurt mix with flour mix and stir.

-Spoon batter into greased muffin tin.

-Bake for 20 minutes.

*Sometimes I put oats in the food processor to make 1 cup 'oat flour'. If you want, you can do this to substitute 1 cup of flour from the recipe. It gives it a nice flavor.

Bear's Peach Cobbler

2009-06-07T10:15:00.004+02:00

This week's Sweet Melissa Sundays was hosted by Andrea of Nummy Kitchen. You can check her blog for the recipe!

I have never made peach cobbler... or eaten it! I usually stick with apple. I did enjoy this though! The fresh peaches were so good... a bit of work to peel and slice over 3 lbs., but worth it. I was a little worried that the cobbler would be too tart with so much fresh squeezed lemon. It turned out to be lightly sweet. It was delicious when paired with a dollop of cool whip!

Strawberry Vanilla Cake with Limoncello Frosting

2009-06-01T13:06:00.002+02:00

I have to start off by saying that I have made this cake 5 times in one month. FIVE! This cake won over many people, including me. It is sooooooooo good! The cake is moist, light and fluffy. The icing is to die for... I also used it as a fruit dip for extra strawberries and grapes. Give this recipe a try. You will not be sorry!!! *For those who do not have limoncello readily available, you might be able to substitute lemonade (though I have not tried that).

Tip: make the icing first and refrigerate for at least 1 hour before using.

Cake:
1 box of your favorite Vanilla Cake Mix
(plus ingredients listed on box to complete recipe)
2 tablespoons Limoncello

Frosting:
16 ounces cream cheese, at room temperature
1/2 stick (4 tablespoons) unsalted butter
4 cups confectioners’ sugar
1–1/2 tablespoons freshly grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons Limoncello
Fresh strawberries (as many as you like), hulled and chopped

Cake:
Mix cake mix and other ingredients listed on box together with the Limoncello. Pour into 2 well–greased 9 inch pans and bake according to directions on box.

Remove baked (and cooled) cakes from pans and place one on a serving platter. Frost the top of the bottom layer.

Layer desired amount of chopped strawberries onto the frosted layer. Place the other cake layer (bottom side down) on top of the strawberries. (I also frost the bottom of the top layer before placing it.)

Continue frosting the entire cake. Add a strawberry fan on top for decoration and you’re done!

*Note: This cake should be refrigerated (due to the cream cheese in the frosting). I also refrigerate the cake for about an hour before serving it.

Frosting:
Beat the cream cheese and butter together with an electric mixer until softened. Add the sugar (one cup at a time), zest, juice and Limoncello and continue beating until creamy, about 3 minutes.

Apple Strudel

2009-05-27T00:00:00.000+02:00

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

I made this month's challenge while visiting my family in the U.S. (hence the poor picture quality!). I chose to modify the recipe by using Paula Deen's Apple Strudel recipe for the mixture. The ingredients were more to my liking. And... I <3>

I ended up having enough ingredients to make two strudels. I served this ultra sweet dessert with vanilla bean ice cream. Yum!

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
Apple Strudel:
1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
2 tablespoons butter, cut into pieces
10 sheets phyllo dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
Confectioners' sugar
Caramel sauce, purchased
Glaze:
2 cups confectioners' sugar
3 1/2 tablespoons milk

For the Strudel:
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.
Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.
For the Glaze:
Mix ingredients thoroughly.

***Tip for cutting the strudel: After you have it rolled on the baking sheet, cut slits in the dough where you want the slices to be cut. (This prevents a messy/flaky cut when you are serving!!)

Sour Cherry Pie with Pistachio Crumble

2009-05-24T03:04:00.003+02:00
Ahhh, back to posting! My posts have been absent due to my trip home to the U.S. I am actually writing this on the eve of my return to Italy (for tomorrow's Sweet Melissa Sundays reveal). Dedication!

This recipe was hosted by Michelle of Flourchild. Check out her blog for the full recipe.

I made 2 of these pies to bring to my Grandma's house. My family had a party for me so that everyone could visit at the same time. The reviews were excellent. Everyone seemed to really enjoy the unique taste. The review was: slightly tart with a hint of nuttiness due to the pistachios. A bit of sweet and savory for the start of summer desserts!

I will say that I had trouble finding fresh sour cherries or frozen (as did everyone else in the group)... but I googled sour cherries and found out that that frozen "pie cherries" are just another name for sour cherries. I too could not find shelled unsalted pistachios. I had to shell the nuts myself and I ended up soaking them in water to remove some of the saltiness. Also, I did not add quite as much salt as the recipe called for in the crumble.

ciao for now...

2009-05-05T18:48:00.001+02:00
I will be back at the end of the month. Going on vacay! Check then for new recipes and challenge results!!

Coq au vin

2009-05-01T00:00:00.001+02:00

"Another easy dish that looks like it is hard. It is not in fact, this is the kind of dish you might enjoy spending a leisurely afternoon with. There are plenty of opportunities for breaks. It’s durable, delicious, and the perfect illustration of the principles of turning something big and tough and unlovely into something truly wonderful. Knock out your prep one thing at a time, slowly building your mise en place. Listen to some music while you do it. There’s an open bottle of wine left from the recipe, so have a glass now and again. Just clean up after yourself as you go, so your kitchen doesn't look like a disaster area when you start the actual cooking. You should. with any luck, reach a Zen-like state of pleasurable calm. And like the very best dishes coq a vin is one of those that goes on the stove looking, smelling and tasting pretty nasty, and yet later, through the mysterious alchemical processes of time and heat turns into something magical."-A.B.

~~This R2R recipe was my favorite so far! Anthony Bourdain gave the perfect introduction to this chicken. I will definitely be making this again. It is fairly easy and not all that time consuming. The presentation is pretty... it makes a great impression on guests! I chose to serve my coq au vin with steamed green beans. The perfect combo :D

Coq au vin
from the Les Halles Cookbook, by Anthony Bourdain, Serves 4

1 bottle/1 liter plus 1 cup/225 ml of red wine
1 onion, cut into a 1-inch/2.5 cm dice
1 carrot, cut into ¼-inch/6-mm slices
1 celery rib, cut into ½ inch/1-cm slices
4 whole cloves
1 tbs/14 g whole black peppercorns
1 bouquet garni 1 whole chicken, about 3.5 lb/1.35 kg, “trimmed” – meaning guts, wing tips and neckbone removed
salt and freshly ground pepper
1 tbs/28 ml olive oil
6 tbs/75 g butter, softened
1 tbs/14 g flour
¼ lb/112 g lardons (bacon)
½ lb/ 225 g small, white button mushrooms, stems removed
12 pearl onions, peeled
pinch of sugar

Equipment:
3 large, deep bowls
plastic wrap
fine strainer
large Dutch oven or heavy –bottomed pot
tongs
wooden spoon
small sauté pan
small sauce pan
1 sheet parchment paper
whisk
deep serving platter

DAY ONE
The day before you even begin to cook, combine the bottle of red wine, the diced onion (that’s the big onion, not the pearl onions), sliced carrots, celery, cloves, peppercorns, and bouquet garni in a large deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight.

DAY TWO
-Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons/28 g of the butter until almost smoking, and then sear the chicken, turning it with the tongs to evenly brown it. Once browned, it should be removed from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown. That should take about 10 minutes.
-Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Put the chicken back in the pot, along with the bouquet garni. Cook this for about 1 hour and 15 minutes over low heat.
-Have a drink. You’re almost there…
-While your chicken stews slowly in the pot, cook the bacon lardons in the small sauté pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon/14 g of fat in the pan. Saute the mushroom tops in the bacon fat until golden brown. Set them aside.
-Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2tablespoons/28 g of butter. Add just enough water to just cover the onions; then cover the pan with the parchment paper trimmed to the same size of the pan. (I suppose you can use foil if you must.) Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup/225 ml of red wine along with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon.
-Your work is pretty much done here. One more thing and then it’s wine and kudos…
-When the chicken is cooked through – meaning tender, the juice from the thigh running clear when pricked – carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again) into the reduced red wine. Now just add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons/28 g of butter. Now pour that sauce over the chicken and dazzle your friends with your brilliance. Serve with buttered noodles and a Bourgone Rouge.

Chocolate Mint Cheesecake

2009-04-27T00:00:00.002+02:00

This month's Daring Baker's challenge forced me to make cheesecake. I can appreciate that it tastes good, but it is definitely not my go-to dessert. I'm glad that I had the opportunity to make it though. My friends/taste testers were thrilled that I made this!

Our host this month gave us the freedom to choose the flavor. My choice was chocolate...and mint! I adapted the recipe from the host and from Paula Deen. Below I will include the original cheesecake recipe as well as the adapted one!

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Chocolate Mint Cheesecake
crust:
2 cups graham crackers
1/3 cup sugar
1/2 cup better, melted
1/2 Tsp peppermint extract

filling:
30 york peppermint patties
1 (12 oz) bag semi-sweet chips
1/2 cup butter
4 (8oz) packages cream cheese, softened
2 cups sugar
1 Tbsp unsweetened cocoa powder
4 large eggs
1 Tsp peppermint extract
1 (16 oz) container sour cream

prepare crust:
-Combine cracker crumbs and sugar in bowl. Add melted butter and peppermint extract. Press mixture in bottom and 1 inch up sides of 10 inch springform pan. Chill in refrigerator for 10 minutes.

prepare filling:
-Preheat oven to 300 degrees.
-Place peppermint patties evenly over crust. Set aside.
-In another bowl combine chocolate chips and butter. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth. Cool slightly.
-In a large bowl, combine cream cheese, sugar and cocoa. Beat until creamy. Add eggs. Beat in extract. Add chocolate mixture, beating until smooth. Stir in sour cream. Pour mixture into prepared pan. Bake for 1 hour and 30 minutes. Turn oven off. Leave cheesecake in oven with door closed for 4 hours. Remove from oven. Let cool completely. Refrigerate for at least 8 hours before serving.

Abbey's Infamous Cheesecake: (Original)
crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:

1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Salmon Pesto Pasta

2009-04-22T06:58:00.001+02:00
Have you ever had a night when you unexpectedly have to make dinner because other plans fell through? I did not have anything planned for this evening, but decided to use what I had sitting around in the kitchen. One onion...a package of mushrooms that needed to be used soon...one lonely salmon filet. Hmmmm. What to make, what to make?

The combination of these ingredients plus some fresh basil and basil pesto. Tada! I was in business. I developed a new pasta dish for us that was extra tasty. The only change I would make: double the recipe next time! We loved it and wanted more!!

Ingredients
(2 servings)

1 baked salmon filet
1 Tbsp chopped fresh basil
3 Tbsp tomato paste
1 red onion, chopped
1 package spaghetti
2 cups sliced fresh mushrooms
3/4 cup prepared basil pesto sauce
4 cloves crushed garlic (2 Italian cloves or 4 American cloves)
1/4 cup water
2 Tbsp olive oil
salt & pepper

Instructions

-Preheat oven with cookie sheet inside to 450 degrees.
-Tear two pieces of foil, big enough to wrap salmon with some overlapping. Place foil pieces one on top of the other. Put about 2 Tsp olive oil in center of top piece of foil and lay salmon on top of oil. Spread salmon with 1 Tsp basil pesto. Wrap salmon securely in foil, doubling over the seam and ends several times. Place salmon packet on heated baking sheet and cook 15 minutes.
-Cook pasta in a large pot of boiling water until al dente.
-In a skillet, heat olive oil over medium heat. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. Stir in tomato paste, pesto sauce, fresh basil and water; cook gently for 5 to10 minutes, or until desired consistency is achieved. Salt and pepper to taste.
-Drain pasta. Serve sauce over noodles. Cut baked salmon and place pieces on top of sauce.

Toasted Almond Lemon Bars

2009-04-20T10:24:00.003+02:00
I'm not the biggest fan of lemon bars, but I sent this month's Cookie Carnival challenge into work with my husband. Everyone really liked them. They were big fans of the almonds in the crust!

Toasted Almond Lemon Bars

From The Sweet Melissa Baking Book by Melissa Murphy
Makes 1 dozen bars

For the Crust:
2 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 cup sliced blanched almonds, lightly toasted
1/2 teaspoon salt
20 Tablespoons (2 1/2 sticks) cold, unsalted butter, cut into 1/4-inch pieces

For the Lemon Filling:
4 large eggs
1 3/4 cups sugar
1/2 teaspoon almond extract
1/2 cup all-purpose flour
3/4 cup fresh lemon juice (about 7 lemons)
1/4 cup confectioners' sugar for sprinkling

To Toast the Almonds:
Preheat the oven to 350 degrees F. Spread the almonds in a single layer on a cookie sheet. Bake for 10 to 12 minutes, or until lightly golden and you can smell them. Remove to a wire rack to cool.

Before You Start:
Position a rack in the center of your oven. Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick vegetable cooking spray. Make a parchment "sling" by cutting two pieces of parchment paper, measuring 16 1/2 inches long by 12 inches wide (you can also use aluminum foil). Place one piece across the length, and the other across the width of the pan, with the excess hanging over the edges. You will use this sling later to lift the finished bar from the pan. Spray the sling with the cooking spray.

To Make the Crust:
1. In the bowl of a food processor fitted with the metal blade, pulse the flour, sugar, almonds, and salt to combine. Add the cold butter in pieces and pulse until the dough comes together in a ball.
2. Turn the dough out into the prepared pan and press evenly into the bottom and 1 1/4 inches up the sides. (This crust, once it is baked, needs to act as a liner in which to pour the liquidy lemon filling. So be sure to do a good job of pressing the dough up the sides - no cracks!). Cover the dough with a piece of parchment paper or aluminum foil, and fill with pie weights ( you can use dried beans or uncooked rice as pie weights as well). Bake for 25 to 30 minutes, or until lightly golden. Carefully remove the pie weights and the liner and bake for an additional 10 to 15 minutes, or until the whole crust is golden. Remove to a wire rack to cool.

To Make the Filling:
In a medium bowl, whisk together the eggs and sugar until smooth. Add the almond extract and flour, and whisk until smooth. Add the lemon juice, and whisk to combine.

To Complete the Bars:
1. Pour the lemon filling into the prepared crust. Reduce the oven temperature to 325 degrees F. Bake for 30 minutes, or until the filling is firm and lightly golden. Remove to a wire rack to cool.
2. When cool use the parchment sling to lift the entire bar from the pan and onto a cutting board. Slice into twelve 3 x 3 1/2 - inch bars. Remove from the pan and, using a small sifter, dust with the confectioners' sugar.

The bars keep in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic wrap and refrigerate for up to 5 days, or freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Do not unwrap before defrosting. Dust with confectioners' sugar before serving.

Buona Pasqua

2009-04-19T19:52:00.002+02:00

I know that this post is a week late. We were in Lisbon traveling back on Easter day. I really wanted to make these traditional Italian Easter breads after I saw them over at The Italian Dish. These were fairly easy and fun to make. They were slightly sweet--I served them with a homemade cinnamon butter. If you want to give them a try, click HERE for the recipe!

Raspberry filled cupcakes with Almondcello Icing

2009-04-04T10:19:00.003+02:00
These cupcakes were a hit at my friend's party. They are a butter-chocolate cake filled with a raspberry mousse...topped with almondcello icing! Perfect for spring.

Chocolate Butter Cake: 4 ounces unsweetened chocolate, chopped 1/3 cup unsweetened cocoa powder 1 cup boiling water 2 1/4 cups all purpose flour 2 Tsp baking powder 1 Tsp baking soda 1/4 Tsp salt 1 cup unsalted butter, room temperature 2 cups granulated white sugar 3 large eggs 2 teaspoons vanilla extract 1 cup milk
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside. In the bowl of your electric mixer, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, fill with mousse and frost with icing.
Mousse
1 (8oz) container frozen cool whip, thawed 3oz cream cheese, softened 1/4 cup seedless raspberry preserves 1/2 cup powdered sugar Beat cool whip and cream cheese until smooth. Add preserves and beat until smooth. Gradually add in powdered sugar. Spoon mixture into a piping bag or squeeze bottle. ONCE CUPCAKES ARE COOL, insert tip into the top of each cupcake and squeeze about 1 Tsp filling.
Almondcello Icing
1/2 cup butter, softened 1 (7oz) jar marshmallow creme 2 3/4 cups powdered sugar 2 Tbsp almondcello *you can use almond extract if you want, or any flavor liqueur.

Beat butter and marshmallow creme until smooth. Gradually beat in powdered sugar. Add almondcello, beating until smooth. Top cupcakes with icing. **Keep cupcakes stored in refrigerator until ready to eat. Let stand 30 minutes before serving.

Steak Diane Flambé

2009-04-01T14:22:00.000+02:00
Well, I love to try new recipes and was excited to try this month's Recipes to Rival challenge. However, my husband and I were party poopers and after one taste tossed it in the garbage... The flavor was not for us. The flavor, coupled with the fact that I could not find the correct cut of beef at my little Italian market.

I was also disappointed that the picture of my flambé did not photograph very well. The picture above is pre-cream and pre-flambé. I am looking forward to next month's challenge!

Ingredients

For the steaks:
(4) 85g beef medallions
1 tsp Dijon mustard
freshly ground salt and pepper

For the sauce:
1 tsp Butter, clarified
1 tsp Worcestershire sauce
2 tbsp Shallots, finely chopped
50g button mushrooms, finely sliced
1 tbsp lemon juice
125ml double cream
1 tbsp Chives, snipped
50ml Brandy

Method
1. Rub the medallions of beef with the mustard, season with salt and pepper and set aside.
2. Heat a large frying pan over a medium heat and when hot, add the clarified butter and Worcestershire sauce.
3. Add the shallots and mushrooms, and push to the centre of the pan. Arrange the medallions around the edge. Cook for 2 minutes, stirring and tossing the mushroom mixture as you go. If you prefer your steak well done, give it an extra minute or 2.
4. Add the lemon juice and season with salt and pepper.
5. Turn the steaks over and pour in the cream and chives. Tilt the pan slightly (away from you) and pour in the brandy at the far end. Now turn up the heat to high so that the brandy ignites. Swirl the sauce around in the pan and turn off the heat.
6. Put the medallions on 4 plates, pour over the sauce and serve.

The city's best cioccolateria

2009-03-30T16:40:00.002+02:00

[This egg is 4 feet tall!...and edible!]

Today I went on a private tour of the Gay-Odin Fabbrica di Cioccolato in downtown Naples. Just in time for Easter, we were able to see their action in full swing! Their quota for the holiday season is 20,000 eggs!! They have 10 stores in Naples, 1 in Rome and 1 in Milan. If you ever have the opportunity, stop in to try some of the delicious sweets they have to offer!

There were so many wonderful chocolates to see. It was amazing to watch them make each treat. Everything is done by hand! No machines. They have people to fill wafers by hand, decorate by hand and mold by hand! Here are a just a few descriptions of their specialties:

The “foresta“, a Gay-Odin creation that is a flaky bar of rich chocolate that resembles rough and twisty tree bark. They have a large assortment of other chocolate shapes and variations that include: moo= 3-day-old fudgy chocolate that is then dipped in a hard shell, tarallini= donut-shaped and filled with liquer, noci= walnut shaped and enclosed in a wafer-like casing and ostriche= oyster-shaped and filled with a cream mousse.

During Easter, Neapolitan families stock up on boxes of Gay-Odin goodness to distribute to friends and relatives. They are famous for their large decorated eggs that people put gifts in (anything from toys to engagement rings!).

Lasagne Verdi al Forno

2009-03-27T09:57:00.000+01:00

Making my own pasta... this was a first for me. Oh, you think since I live in Italy I should have this down pat by now? Not so much. See, in Italy I can go to any market or store within miles of my house and get freshly made pasta. Why go to the trouble of making your own when it is so readily available?

Well, I was glad for this month's Daring Bakers challenge. It forced me to learn the technique.. which I will be grateful for when I move back to the States. Then I will be missing the fresh pasta and need to make my own!

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

I admit I was a bit nervous about making the pasta. After watching this video I was inspired and feeling confident that I could do it. I mean, this Italian woman could roll out that dough in under 5 minutes... it couldn't be that hard! (I neglected to consider that she has probably been doing this for 60 years!)

Over all, I had a good time making the lasagna noodles. It does take a bit of work and patience, but it was worth it. I certainly felt accomplished after I was done. However... I don't plan on doing this again anytime soon. For now I think I'll just cheat and head down to the local market!

Instead of using the suggested ragu, I chose to make a vegetarian smoked mozzarella ragu. The flavor was amazing. I will probably use this ragu recipe in other pasta dishes as well.

This dish got 2 thumbs up from my husband. His only criticism is that it tasted "too Italian"... which is not exactly a criticism. We just eat things that taste like this all of the time. I'll consider it a compliment that I was able to achieve such an authentic taste! (He thinks it was the smoked mozzarella and eggplant flavor that closely resembles some of the dishes we get at our favorite local ristorante here in Napoli.)

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)
#1 - 1 recipe Bechamel Sauce (recipe follows)
#2 - 1 recipe Smoked Mozzarella Vegetable Ragu (recipe follows)
#3 - 1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method

Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:
Equipment: A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.A pastry scraper and a small wooden spoon for blending the dough.A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta. Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.A sharp chef’s knife for cutting pasta sheets.Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: the transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel
Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Smoked Mozzarella Vegetable Ragu

1 large eggplant, cut into 1/2-inch cubes
1 medium yellow onion, finely chopped
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper
3 tablespoons extra-virgin olive oil
1 cup grape tomatoes, halved
2 cups finely diced mushrooms
3/4 cup water
Salt and pepper to taste
1 cup diced smoked mozzarella

-Toss the eggplant cubes with 1 teaspoon salt and place it in a colander to drain for 30 minutes. Squeeze the eggplant to extract liquid and then pat it dry.
-Cook the eggplant, onion, garlic, oregano, and crushed red pepper in the olive oil in a large skillet set over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.
-Stir in the tomatoes, mushrooms, and water and simmer, covered, stirring occasionally, until the eggplant is very tender and the mixture is thick, about 10 minutes.
-Stir in the mozzarella, then simmer, stirring, until the cheese just begins to soften, about 2 to 3 minutes.

Maccheroni

2009-03-24T09:47:00.003+01:00

We were in Rome on Sunday and made our way to our planned lunch destination, Maccheroni. We were immediately greeted and asked if we had made a reservation (uh oh... I thought we would be safe not making one!). They were booked solid for the entire day because of the 2009 Rome Marathon. Luckily, they told us we could have a table if we wanted to sit outside. That was fine with us. The weather was cool, but not uncomfortable. I was determined to eat there because it came highly recommended. It is a 'locals hangout'.

Our server, Andrea (a man, Andre-uh), spoke perfect english and was lively and attentive to us the entire time. He studied at Penn State and 'learned to serve' in the US. He said he likes to be a server to make the tourists' visit more enjoyable. We certainly enjoyed our experience there because he was great!

I ordered the recommended dish, gnocchi with gorgonzola and pear sauce. It was very good. I thought it would be heavy, but it was a very light (homemade) pasta and a very light sauce as well. Perfect for a lunch dish. The gnocchi was unlike any I had eaten before. It was almost fluffy in texture. We will definitely go back to that restaurant the next time we are in Rome! If you are there for a visit, give it a try!

Parmigiano del Pollo con Pomodori di Piccadilly

2009-03-19T08:55:00.004+01:00
Chicken Parmesan with roasted tomatoes... yum! This is a very quick week-night meal that is delicious. I roasted the chicken and tomatoes and served them on top of a spaghetti with butter sauce.

Chicken Parmesan with Roasted Tomatoes
(Yields 2 servings)

1 Tbsp garlic salt
1/3 cup extra virgin olive oil
1 Tsp oregano
1 Tsp red pepper flakes
12 Piccadilly tomatoes, halved
2 chicken breasts
1 cup grated parmesan (fresh if possible), extra for topping
1 cup mozzarella cheese

-Preheat oven to 500 degrees and grease a large rimmed baking pan or sheet.
-Mix garlic salt, olive oil, oregano and red pepper flakes together in medium bowl (Take 1 Tbsp of the mixture and put in another small bowl). Add tomatoes to coat and set aside.
-Coat chicken with the oil mixture in the small bowl.
-Put parmesan cheese on a plate and dip one side of each chicken breast to coat. Place chicken, cheese side up, on one end of the baking pan. Put prepared tomatoes on the other side of the pan.
-Roast chicken and tomatoes for 20 minutes. 2 minutes before roasting is done, sprinkle mozzarella cheese on top of the chicken to melt.
-Serve chicken and tomatoes with spaghetti and top with grated parmesan.

Spaghetti with Butter Sauce
(Yields 2 servings)

Prepare spaghetti according to package direction.

1/3 cup butter
1 clove crushed garlic
1/2 Tbsp dried basil
1 Tsp dried oregano

-In a saucepan melt butter and combine with ingredients. Mix with cooked spaghetti.

Inside-Out Carrot Cake Cookies

2009-03-17T15:55:00.004+01:00

My first Cookie Carnival recipe! These cookies were very good. They remind me of those Little Debbie oatmeal creme pies... but fresh, fluffy, from scratch, and carrot cake flavor. I liked them best when they were stored in the refrigerator and eaten cold.

INGREDIENTS
1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped
1/2 cup raisins (2 1/2 ounces)
8 ounces cream cheese
1/4 cup honey

PREPARATION
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Butter 2 baking sheets. (I put parchment on cookie sheets)
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes.
Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total.
Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Ghirardelli Double Chocolate Brownies

2009-03-14T14:32:00.004+01:00
There is something to be said about the boxed brownie. I like them just as well, dare I say more than homemade mixes. I have made many different 'from scratch' recipes and have never found one that I love. For a quick fix I know I can always rely on the box. It doesn't matter if it is the best quality brand or the generic... what is really in those boxes anyway? Why can't that taste be duplicated?

I recently bought the Ghirardelli Double Chocolate mix because it was on sale at the grocery. Can I just say h-e-l-l-o!!! The taste is so good it's reeediculous! If you want a quick fix for your craving, give them a try!

pre-Easter Hi-Hat Cupcakes

2009-03-09T09:15:00.007+01:00

When I saw the original recipe for these cupcakes I had to give them a try. Since I will not be in town for Easter, I told myself that I should go ahead and make them now!

This is a recipe with an exception... I used a boxed cake mix (shhhhh!). After I saw the spring funfetti mix for 99 cents, I was swept back to childhood and had to find a reason to use it. You can't go wrong with funfetti!!
I chose to make my own buttercream frosting and then dip the cupcakes into both white and semi-sweet chocolate.

Here are a couple of tips if you give this recipe a try. Let the icing set for about 30 minutes before you dip. After making the chocolate dip, let it cool completely! I got anxious after 15 minutes, went to dip and lost the icing on my first try. When the cupcakes are dipped, place them in the refrigerator to harden the chocolate (just take them out about 30 minutes before you want to eat them!)

If you want to look at the original recipe, look here: How To Eat A Cupcake

My version:

Cupcake
Spring Funfetti Mix
Buttercream Frosting
2 cups confectioners sugar
1 cup butter
1 teaspoon vanilla extract
2 tablespoons whipping cream

-Mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
-Add vanilla and cream and continue to beat on medium speed for 1 minute more.
-Add food coloring if you want.

Chocolate Dip
2 cups semi-sweet chocolate chips (I also did a dip with white chocolate)
3 tablespoons vegetable oil

Put the chocolate and oil in a heatproof bowl or the top of a double boiler and place it over a pot of barely simmering water. Stir until the chocolate is just melted. Scrape it into a deep cup or bowl and cool.

a Whopper of a cupcake

2009-03-04T13:03:00.003+01:00
I saw these cupcakes over at Culinary Concoctions by Peabody and I thought I would give them a try. I am a huge fan of chocolate... and Whoppers!! To be honest, they were not my favorite, or the favorite of my taste testers, but still good. My favorite aspect was the icing. It has a very light and whippy feel and tasted like a malted milk ball! The cake was a little to dense for my liking. I think if I ever tried these again, I would pair the icing with another type of cake. If you want to give them a try, click the link above and take a look!

Pancakes with Homemade Ricotta, Honey and Pears

2009-03-01T19:14:00.000+01:00
Yeah!!! My first Recipes to Rival cooking challenge! I am so glad that I had the opportunity to make something that I would have never done on my own. This month's challenge was brought to us by Lauren of I'll eat you . We had to make our own ricotta cheese and then use it in a recipe!

The process of making cheese is actually very simple. Below there are pictures of the experience... so interesting!

I decided to make pancakes with the ricotta because I was in the process of recovery from my wisdom teeth surgery. They were delicious. My husband loved the sweetness of the honey and pears in contrast with the pancakes.

Fresh Ricotta

Ingredients
1 gallon whole milk
1 quart buttermilk
cheesecloth
a thermometer (mine is for oil and candy)

Directions

Place buttermilk and milk in a pot, heat on med-low heat until it reaches 185 degrees. It will begin to separate into curds and whey. Be sure to stir occasionally to make sure no curds stick to the bottom and burn. You will see that as the temperature approaches 185, the whey becomes clearer as the curds coagulate more. Pour the curds into a cheesecloth lined colander. Tie the ends of the cheesecloth together and hang for 10-15 minutes. Remove from cheesecloth and place in an airtight container. Voila! Cheese!
Pancakes
(Yields 12)

Ingredients

-1 cup ricotta
-1/2 cup milk
-2/3 cup flour
-1/2 Tsp baking powder
-2 eggs, separated
-1 Tbsp sugar
-1/2 Tsp vanilla extract
-butter
-honey
-pears

Directions

-Make the batter by blending the ricotta with the rest of the batter ingredients, except the butter, in a food processor until it makes a smooth batter. In a clean bowl, whisk the egg whites to stiff peaks. Gently fold the egg whites into the batter.
-Melt a little butter in a non-stick frying pan, drop in spoonfuls of batter and cook in batches, about 4 at a time, until golden. Flip and cook the other side. Serve with honey and pears.

Valentino and Ice Cream

2009-02-27T11:42:00.008+01:00

My first Daring Bakers challenge!

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

The Valentino cakes ended up being a perfect dessert for Valentine's Day. I chose to make mini cakes in mini heart-shaped pans (the shape of a heart is the traditional way to serve the cake). I also made a chocolate raspberry sauce to drizzle over the Valentinos. This is a very dense and decadent treat!

We were able to choose the flavor of ice cream we made, so I picked cookies and cream... yum! I do not have an ice cream maker, so I followed a recipe that allowed me to make it without the machine. Also, I added more oreos than the recipe called for--- love the chunks!

Valentino

16 ounces semisweet chocolate, roughly chopped *you can use any chocolate you want
½ cup (1 stick) plus 2 tablespoons unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold
*I used mini pans and baked for 15 minutes

Chocolate Raspberry Sauce

1 can sweetened condensed milk
4 oz. semi-sweet chocolate
2 Tbsp butter
1/4 cup seedless raspberry jam

In a saucepan over low heat, combine milk and chocolate; stir until smooth. Add in butter and jam; stir until smooth. Serve hot and leftovers can be stored in the refrigerator.

Cookies and Cream Ice Cream

1 cup milk
1 cup sugar
1/4 teaspoon salt
1 cup half and half
1/2 tablespoon vanilla extract
2 cups chilled whipping cream
2 cups oreos *I used more :)

1.Break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed.
2.Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175°F) or until it begins to bubble around the edges. Remove from the heat.
3.After removing from the heat, add the sugar and salt to the scalded milk.
4.Stir the scalded milk until sugar and salt are completely dissolved.
5.Add half and half, vanilla, and whipping cream. Stir until well blended.
6.Pour into a bowl and allow mixture to cool to room temperature.
**Speed cooling process by placing the bowl in an ice water bath.
7.Once the mixture has cooled, cover with plastic wrap and allow the mixture to age in the refrigerator for at least 4 hours or up to 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
8.After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
9.Transfer the ice cream mixture to a freezer safe bowl or container if not already in an appropriate one. Cover tightly with plastic wrap, foil or an airtight cover.
10.Place the container in the freezer and allow the mixture to freeze for 2 hours.
11.Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form. Cover and place back in the freezer.
12.Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. The ice cream should be thick but to soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again before adding cookie chunks.
13.If ice cream has thickened properly, stir in the cookie chunks until well distributed throughout the ice cream. Do not beat with the hand mixer after the cookie chunks have been added. Beating would break the cookies into crumbs and tiny pieces.
14.Pour into a plastic airtight freezer container. Pack the ice cream in the container. Be sure to leave at least 1/2 inch head space for expansion.
15.Cover and place the container in the freezer and allow the ice cream to freeze until firm.

Zuppa di Borlotti e Pane

2009-02-26T16:01:00.011+01:00

I have to start by saying that I am a harsh critic when it comes to soup. There are not many recipes that I make more than one time. None prove to be over the top in taste... to me anyway. My thought is.. if I don't love it, move on to find a recipe that I do love.

Since living in Italy, I have been on a search for a soup that would satisfy my palate. I have tried many different styles and have had no luck--- until now! Finally a go-to soup that I will definitely make again!

One of the yummy blogs that I follow, Proud Italian Cook, has an annual Festa Italiana where a virtual gathering of Italian food takes place. I am participating with this recipe. Just imagine yourself in Italy with all kinds of delicious things to eat... and drink ;) To my friends here in the boot--- come on and join me for this event!

Ingredients
1 loaf crusty bread, cubed
1 Lb. dried Borlotti beans (for those in the States, you could use a dry red bean, like kidney)
1/4 cup evoo
8 sage leaves
8 Tbsp chopped rosemary
1/4 Tsp red pepper flakes
2 garlic cloves, minced
1 small onion, chopped
3 oz prosciutto, diced (you can use smoked ham)
1 Lb. hot Italian sausage, casings removed
8 cups beef broth (I ended up adding a little more than this after an hour of cooking)
1/2 cup dry red wine
1/2 Lb. savoy cabbage, chopped
2 bay leaves
salt

*Place the beans in a large pot covering them with water. Let them sit overnight! Drain them before cooking.

Directions

In a large pot, combine olive oil, sage, rosemary, pepper flakes, garlic, onion and prosciutto. Cook over medium heat for 4 minutes. Add the sausage and cook until browned. Add the beans, broth, wine, cabbage, bay leaves and salt to taste. Cover and bring to a boil. Reduce heat and simmer for 2 1/2 hours. Check to see if you need to add more broth. Remove the bay leaves before serving. Serve the soup with the crusty bread croutons.

Bread Croutons
-Heat oven to 400 degrees.
-Place cubes on cookie sheet and bake for 20 minutes (you will think the cubes are over done and too crisp... this is the way they should be! They will soften up when added to the soup!!!)

Ode to Marlene: Buckeye Pie

2009-02-26T13:41:00.007+01:00

Every Christmas I look forward my Grandma's Buckeye candy treats! Unfortunately, I missed out this past year because I am living in Italy. I had a craving for the candy and I also had dinner guests last night who are big fans of chocolate and peanut butter, so I revised the candy recipe and made a pie! This pie has every resemblance of the candy taste... and probably a lot less time consuming!

For you non-Cincinnati people, you may be asking "what is a Buckeye?". They are peanut butter balls dipped in chocolate who get their name from their resemblance to the nut of the buckeye tree. I know there are a million recipes out there for them, but of course I think my Grandma makes the best!

By the way, this is VERY rich... cut the slices small! *I made this a day ahead of time so it could sit in the refridge overnight (the Ganache seemed to get more firm the longer it was in).

Ingredients

1st Layer:
2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 oz melted and cooled unsweetened chocolate
1/2 teaspoon vanilla extract
1/8 teaspoon salt

2nd Layer:
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar

3rd Layer (Ganache):
2 cups semi-sweet chocolate chips
1 cup heavy whipping cream
1/3 cup peanut butter & milk chocolate (just a few mixed in with the p.b.) chips

Directions

-Preheat oven to 350 degrees. Grease 9-inch-round spring form pan (if you don't have this, just use a cake pan). Line bottom of pan with parchment paper; grease.

-For the 1st layer: Combine eggs and sugar in large bowl. Stir in flour, melted butter, chocolate, vanilla extract and salt until smooth. Pour into prepared pan.
-Bake for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto a plate (I used a small cutting board). (You need a flat surface, especially when you add the 3rd layer... it can get messy!) Remove pan and parchment; cool completely.

-For the 2nd Layer: Beat peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

-For the 3rd layer (Ganache): Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet chips; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake. Put back in refridge for 30 minutes.

-Melt peanut butter & milk chocolate chips in resealable plastic bag for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator.

-Use a sharp knife to go around the pie (trimming the ganache) if you need to. Place on your serving platter.

-Let stand for 30 minutes before serving.

Nutella Chocolate Fudge Brownies

2009-02-21T21:27:00.006+01:00

Mmmmmmmmmmm chocolate! I couldn't resist this recipe after I saw it over at Spatulas, Corkscrews & Suitcases. These are so rich and are able to satisfy the craving!
~
Ingredients

4 (1 ounce) squares unsweetened chocolate
1 cup butter
2 1/2 cups sugar
4 eggs
1 Tbsp vanilla
1/8 Tsp salt
1 cup unbleached white flour
1 cup semi-sweet chocolate chunks
1 jar Nutella
mini semi-sweet chocolate chips

Directions:

-Preheat oven to 350 degrees F.
-Melt unsweetened chocolate and butter in a large saucepan over medium heat; Remove from heat.
-Using a wooden spoon or spatula, stir in sugar until well mixed.
-Add eggs, vanilla and salt and beat well with spoon.
-Fold in flour and mix just until smooth.
-Add chocolate chips or chunks to batter.
-Pour into greased 9x13 pan.

-Bake at 350 degrees for 30-35 minutes or until knife comes out clean.
-Cool the brownies for 5-10 minutes, and spread 1/3 of the jar of Nutella on top of the warm brownies. *I microwaved the Nutella for a minute or so to make it spreadable. Sprinkle with mini chocolate chips while the Nutella is still warm and gooey. Cool completely before cutting into 18-24 squares.

Garlic & Mushroom Bread Bake

2009-02-01T21:26:00.007+01:00

In an effort to use some ingredients that were about to go bad/stale, I threw together this tasty little dinner for one. Yum --- this was great! (Again, poor pictures while my photog is gone)

Ingredients

French Bread (cut in half and then half length-wise)
One head of garlic
1/2 small onion
2 cups sliced mushrooms
Mozzarella Cheese
Feta Cheese
4 Tbsp. butter
Extra Virgin Olive Oil
Garlic Salt
Salt & Pepper

-Cut the head off garlic to expose all cloves. Drizzle with olive oil and sprinkle with pepper. Wrap in foil and put in oven at 400 degrees for 35 minutes.
-In skillet melt 2 tbsp. butter over medium heat. Add mushrooms and thinly sliced onion to saute. Season with pepper and garlic salt. Drizzle with EVOO (I used a spicy evoo version). Cook for 8 to 10 minutes until soft. Set aside.
-When you have only 5 minutes left on the garlic, put one of the pieces of bread in to the oven. After the bread has been in for 5 minutes, take it out and spread with 2 tbsp. butter. Squeeze out roasted garlic cloves. Mush and spread 1/2 of the cloves over butter. Top with a layer of mozzarella cheese. Top with the mushroom/onion mix. Place remaining garlic cloves evenly over bread. Sprinkle with feta cheese.
-Turn oven down to 350 degrees. Place in oven on a cookie sheet for about 10 minutes. Mozzarella cheese will be bubbly and bread will be crisp.

Chocolate Sugar Cookies & PB Dip

2009-02-01T19:45:00.006+01:00

A day of messes and successes! My intention for today was to make Palua Deen's Chocolate-Peanut Butter Roulade with Peanut Butter Mousse Filling and her Chocolate Sugar Cookies with Royal Icing. The cookies and moose turned out great, but the cake broke at each bend of the roll. I'm not sure what went wrong, as I followed the instructions exactly. I ended up dipping the cookies in the mousse and it was good! (My photog is out of town, so the pics are not so good!)
*In the mousse I substituted yogurt for the sour cream and added white chocolate chips.

Lava Cakes

2009-01-26T09:56:00.008+01:00

This is the final dessert for my husband's birthday week. It is one of my favorites and it is very easy! I have been making these cakes for years... they are sure to impress!

Ingredients

6 Tbsp butter
4 oz semi-sweet chocolate
1/4 cup milk
1/4 cups flour
1/2 Tsp vanilla extract
2 large eggs
2 large egg yolks
1/4 cup sugar
3 Tbsp sugar

Preheat oven to 400 degrees. Grease cups (4) and sprinkle with the 3 Tbsp sugar.

Over low heat, constantly stir and melt butter, chocolate and milk. Remove from stove.
In separate bowl whisk flour and vanilla. Add in eggs, yolks and sugar. Whisk. Fold in chocolate mix.

Pour in cups. Bake for 15 minutes. Serve immediately.

Mushroom and Sausage Lasagna

2009-01-26T08:47:00.003+01:00
This is a recipe (adapted from Bon Appetit) that my husband has been requesting for a while. Since it was his birthday, I made it last night. It turned out to be a wonderful new take on lasagna (as I usually stick with the traditional ingredients). I tried to capture a picture, but they weren't exactly post worthy. Take my word for it...this was tasty!

Ingredients

2 Tbsp Olive Oil
2 8oz packages sliced mushrooms
1 large onion, chopped
2 Tbsp dried Italian seasoning blend
1 Lb hot Italian sausages, casings removed
3 garlic cloves, pressed
1 cup dry red wine
3 jars marinara sauce
1 package lasagna noodles
1 large container cottage cheese
2 8oz bags Italian blend grated cheese

Preheat oven to 400 degrees.

Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates. Add 2 1/2 jars marinara sauce to mix. Set aside.

Spread 1/2 jar marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 5) over sauce, forming 1 layer (noodles may overlap slightly). Spread some sauce mix over noodles. Top with container of cottage cheese, then another layer of noodles. Spread another layer of sauce mix, then sprinkle with 1st bag of Italian blend cheese. Repeat with noodles, sauce mix, then Italian blend cheese. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

A Very Very Chocolate Birthday Cake

2009-01-21T21:50:00.003+01:00
I usually make several desserts for my husband the week of his birthday. This year he requested an all-chocolate cake. I dusted off a recipe that has been sitting in my box for a few years now. This is a deliciously moist and very chocolate cake!

CAKE

INGREDIENTS

3 cups packed brown sugar
1 cup real butter, softened
4 eggs
2 Tsp vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 Tbsp baking soda
1/2 Tsp salt
1 1/3 cups plain yogurt
1 1/3 cups boiling water

DIRECTIONS

In a mixing bowl, cream brown sugar and butter. Add eggs. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with yogurt to creamed mixture. Mix on low until combined. Stir in water until blended.

Pour into three greased and floured round baking pans. Bake at 350 degrees for 30 minutes. Cool in pans for 10 minutes; remove to wire racks to cool completely. Frost cooled cake.

FROSTING

INGREDIENTS

2 cups real butter, softened
9 cups powdered sugar
2 cups baking cocoa
1 Tsp vanilla extract
1 cup milk
1 Tbsp chocolate sundae syrup
1 Tbsp chocolate liquor

DIRECTIONS

In a large mixing bowl, cream butter. Gradually beat in powered sugar, cocoa and vanilla. Add milk. Mix in syrup and liquor.

Pork Wellington

2009-01-11T15:15:00.001+01:00
This is a word-of-mouth recipe given to me from my friend Heidi. This was my first wellington experience as well as my first time using phyllo dough. It turned out to be a very tasty entree. I will definitely be making this one again. I served it with steamed green beans and smashed potatoes.

Ingredients:

1 Pork Loin
3 Tbsp Extra-Virgin Oilve Oil
1 Onion, diced
5 Garlic Cloves, diced or pressed
1 pkg Spinach, de-stemmed and chopped
1 cup dry white wine
2 Tbsp Dijon Mustard
2 Tbsp chopped Fresh Rosemary
1 roll Phyllo Dough (puff pastry) ~ thaw 2 hours before use
1 Egg white, beaten
Salt & Pepper

Preheat oven to 425 degrees.

Over medium heat~saute onion in olive oil until glassy, about 4 or 5 minutes.

Add garlic, spinach, wine and mustard. Cook down until all liquid is absorbed. Set aside.

Chop rosemary and combine with sea salt (regular salt is fine if that is what you have on hand) on a plate. Roll pork making sure to cover entire loin with the mixture. (Depending on the size of the loin, you might have to have more rosemary on hand) Pepper the top of the loin.

On a cookie sheet~unroll phyllo and divide into 3 stacks. Combine the pastry sheets (slightly overlapping) to avoid cutting pork in half.

Lay pork across pastry. Press spinach mixture on top of the loin. Fold pastry around sides and top (pinch/fold shut) to seal in pork.

Brush pastry with the egg.

Bake in the oven for 30 minutes.

Chicken Stoupli

2009-01-11T15:13:00.002+01:00
This is a creamy, hearty stew-soup-chili that is a must-try for any soup lovers out there! And… it can be prepared and cooked in under an hour!

1/4 cup extra-virgin olive oil
3 chicken breasts, trimmed and cut into cubes
4 Tsp chili powder
2 Tsp ground cumin
1 onion, chopped
2 apples of your choice, peeled and cubed
4 Tbsp butter
1/4 cup flour
1 14 oz. can chicken broth
1/3 cup water
3/4 cup milk
1 15 oz. can pinto beans
1 15 oz. can navy white bean
2 cups shredded monterey jack cheese, or sharp cheese of your choice
salt & pepper
*optional for people who like spicy foods— 1 jalapeno, remove seeds and thinly slice
ciabatta bread

Preheat oven to 350 degrees.

In a large dutch oven, heat 2 tablespoons olive oil over med-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook for 5 minutes. Transfer to a bowl.

In the same pot, heat the remaining olive oil. Add the apples and onion (*and jalapeno) and cook until softened (about 5 or 6 minutes). Transfer to the bowl with the chicken.

In the same pot, melt the butter over med-low heat. Whisk in the flour for 1 minute. Whisk in the chicken broth, water and milk until thickened (about 3 minutes). Stir in the chicken/apple mixture. Add the beans. Bring to a simmer, then stir in the cheese.

While the stoupli is coming to a simmer, put the bread in the oven. Depending on how crispy you want the bread to be, leave in 5 to 10 minutes. When serving the stoupli, break up pieces of the bread an serve on top, or serve on the side for dipping.

Parmigiano Chicken Piccata

2009-01-11T15:11:00.002+01:00
Ingredients:

1/4 cup flour
2 eggs
1.5 cups grated parmigiano cheese
4 boneless chicken breasts
3 Tbsp extra-virgin olive oil
l lemon, sliced
2 garlic cloves, minced
3 Tsp capers, drained
3/4 cup dry white wine
Angel Hair pasta
4 Tbsp butter

Preheat oven to 350 degrees.

In a skillet, heat olive oil over medium heat. Add lemon, garlic and capers–cook for 2 minutes. Stir in the wine and cook for 1 more minute. Pour mixture in baking dish. Make sure lemon slices and capers are evenly distributed on the bottom of the dish.

Place flour on a plate. Whisk eggs and put in shallow dish. Put 1 cup of cheese on another plate. Take one chicken breast at a time and coat the top of each breast with flour-egg-cheese. One by one place chicken breasts (cheese side up) on top of the mixture in the baking dish. Cover and cook for 40 minutes. Take lid off and cook for 5 minutes more.

Boil angel hair pasta. Drain and toss with butter. Remove lemon slices and add the juice from the bottom of the baking pan and toss.

I serve the chicken on top of the pasta. Enjoy!

White Chip Brownie Cookies

2009-01-11T15:08:00.001+01:00
This is a super easy recipe. They are a bit rich, so have a glass of milk standing by!

Ingredients:
1 bag (12 oz.) semi-sweet chocolate chips
1 bag (12 oz.) white chocolate chips
6 Tbsp. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all purpose flour
1/2 Tsp. baking powder

In a microwave-safe bowl, heat semi-sweet chips and butter for 2 minutes. Stir with spatula and heat for another 2 minutes. Stir until smooth. Set aside.

In a large bowl with electric mixer, beat eggs and sugar until thick. Mix in the chocolate mixture. Mix in baking powder and then flour. With a spatula, gently stir in the white chips.

Using a sheet of plastic wrap, form dough in to a log (you will make 2 of these). The dough will be very soft, so use the plastic wrap to hold in a log shape. Wrap it tightly. Put in the refrigerator for at least 1 hour, or until firm.

Preheat the oven to 375. Unwrap dough. With a sharp knife cut into slices (I kind of mold my slices into a circle). Place slices apart on parchment-lined cookie sheet (or a greased sheet). Bake 13 to 15 minutes. A shiny crust will form on top and the center will still be gooey looking. Cool cookies on a rack.