Cream Puffs Filled with Eggnog Pastry Cream

This may be a little daunting for some people, but actually this is quite easy. Just very time consuming. However, it is very worthwhile. It is so beautiful and delicious. You will look like a pastry chef after you finish baking this dessert. This cream puff shell is called “pate choux”. This is what éclairs are made from.

Once again, this eggnog pastry cream is very rich, yet very delicious. Pastry cream will only stay refrigerated a couple of days, so if you want to make this and freeze, you can do that. I did that with all my leftovers, not that I had any. I made this for a party and didn’t need them, so I stuck them in my freezer and I take 1 out at a time and let it thaw a couple of minutes. It’s so yummy, I just can’t even tell you!!!!!

After it’s dipped in white chocolate, oh my gosh, so decadent!!!!! I love to make these shells and freeze them without filling them and pop in the freezer. When you have company, take them out of freezer, slice them- fill them with whipped cream and strawberries, ice cream or just about anything. You can do so much just with the puffed pastry shells.

If you need any help, let me know. Have fun; your friends and family will love you forever.

Cream Puffs with Filled with Eggnog Pastry Cream Recipe

EGGNOG PASTRY CREAM

¾ cup all purpose flour
3 cups refrigerated eggnog
7 egg yolks
1 ½ tbl. butter, softened
1 ½ tsp. rum extract
1 ½ tsp. vanilla extract

Place flour in a heavy saucepan, gradually whisk in eggnog until blended and smooth. Add egg yolks, 1 at a time, whisking until just combined after each addition.

Cook over medium-low heat, stirring constantly until thickened (about 42 minutes). Remove from heat, stir in butter and extracts. Transfer pastry cream to a bowl. Cover surface with plastic wrap and chill 8 hours or overnight. (Pastry cream will be very thick).

CREAM PUFF SHELLS

1 ½ cups water
¾ cup butter
1 ½ cups all purpose flour
¼ tsp. salt
6 large eggs

White chocolate for dipping afterwards

Combine water and butter in a heavy saucepan, bring to a boil over medium high heat. Add flour and salt all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and form a smooth ball. Remove from the heat and place in a mixer. Mix this ball until cool, about 3-5 minutes. You will see steam venting out of your floured mixture. This is what you want to see.

Add eggs, 1 at a time (and I mean, 1 at a time.) I have ruined this recipe by adding eggs too close together. Only add the next egg after you see the first egg is thoroughly mixed. And the dough is smooth.

Drop cream puff paste by rounded teaspoons 2” apart onto ungreased baking sheets; then quickly smooth tops with the back of spoon or wet fingers to round puffs.

Bake at 425° for 10 minutes. Reduce oven temperature to 400°, and switch positions of baking sheets. Bake 18 to 20 minutes more or until puffed and golden, switching position of baking sheets again halfway through baking. Turn off oven; let puffs stand in oven to dry 15 more minutes. Remove puffs to wire racks to cool completely.

Pipe Eggnog Pastry Cream through side of each cream puff, using pastry bag fitted with a long, narrow round tip (#10).

Melt white chocolate with a tablespoon of shortening in a saucepan over low heat, stirring until smooth. Remove from heat.

Dip the bottom of each cream puff, 1 at a time, into melted white chocolate and place of cookie sheet. Refrigerate.

This recipe came from Southern Living Book of Christmas. Page 299, although I changed this a little.

Toasted Coconut-Eggnog Cheesecake

I feel that I am late entering several desserts I have made for the holidays, but I have been busy baking. So I am going to enter three recipes today.

This Toasted Coconut-Eggnog Cheesecake is the first time I have ever baked with eggnog. As a matter of fact, I don’t particularly like eggnog. But this looked delicious and I gave in to the holiday spirit of eggnog. I am so glad I did. This was such a scrumptious cheesecake. I made it for our holiday party where we live, and I didn’t have any leftover.

It was downright decadent. The crust was light but crunchy, the cheesecake was delicate but had complex flavors. It was a real hit. Also, this cheesecake recipe was very easy to make. I only added one more item to this recipe. I baked it in a water bath. It doesn’t call for it, but I always bake my cheesecakes in a water-bath. This prevents the cheesecakes from cracking.

The way you make a water-bath: Cover the springform pan with aluminum foil. Place the springform pan in a deep enough pan to add 1-1 ½ inches of HOT water. Then place in oven and bake as directed.

Toasted Coconut-Eggnog Cheesecake Recipe

1 ¼ cups sweetened flaked coconut
12 vanilla cream sandwich cookies; broken into pieces ( Vienna Fingers)
½ cup chopped pecans, toasted
¼ cup butter, melted
4 (8-ounce) packages cream cheese, softened
1 cup sugar
½ cup refrigerated eggnog
1 tbl. cornstarch
1 tsp. cinnamon
¼ tsp. ground nutmeg
2 tbl. dark rum
4 large eggs
1 tsp. vanilla extract
Garnishes: sweetened whipped cream, ground cinnamon

1. Bake 1 ¼ cups coconut in a shallow pan at 350 degrees, stirring occasionally, 8 to 9 minutes or until toasted. Reserve ¼ cup for garnish.
2. Process cookies and pecans in a food processor until cookies are finely crushed. Add butter; pulse until crumbs are moistened. Add 1 cup toasted coconut; pulse just until combined. Press crumb mixture into bottom and 1: up sides of a 9” springform pan.
3. Bake at 350° for 10 minutes; let cool. Reduce oven temperature to 325°.
4. Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggnog and next 4 ingredients, beating just until combined. Add eggs, 1 at a time, beating just until yellow disappears. Stir in vanilla. Do not overbeat. Pour batter into baked crust.
5. Bake at 325° for 55 minutes or until set. Remove from oven, and immediately run a knife around edge of pan, releasing sides.
6. Cool completely in pan on a wire rack. Cover and chill 8 hours. Garnish, if desired. Pipe the edge with whipped whipping cream and then sprinkle with reserved ¼ cup toasted coconut.

Homemade Caramel Sauce

I wanted to make a few recipes that you can give as gifts this holiday season. When I saw this recipe, I remembered in pastry school that this was a “tricky” sauce to make.

Saying that, this is also a decadent and wonderful sauce. It is really easy, however you have to make sure you pay attention to this sauce while it’s cooking. You can easily go from delicious to burnt in a few seconds.

Here are a few hints that are not on the recipe that follows. I learned this in school. If you add a few drops of light corn syrups, this will prevent caramel from crystallizing. Also, make sure the whipping cream is hot before you adding. This sauce will bubble like crazy when you add the whipping cream, so be very careful that no children are around.

Also, make sure that when you think the color is deep amber; take it off the heat immediately. This is where you can burn caramel. After all the ingredients are added, you will think the sauce is too fluid (or liquid). That’s good. This is because as it cools, it thickens. If it’s too thick at the beginning, you won’t have sauce; you will have candy (that’s not so bad, huh?)

This is a wonderful gift. It’s delicious to drizzle over ice cream, cake or just take a spoonful and devour!!!!

Homemade Caramel Sauce Recipe

1 ¼ cups sugar
1/3 cup water
¾ cup whipping cream
1/3 cup butter, cut in pieces
½ tsp. vanilla extract

Combine sugar and water in a large heavy saucepan, cook over medium-low heat, stirring often, until sugar dissolves.

Increase heat to medium-high, and boil gently, without stirring, until syrup urns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirl-pan (about 8 minutes). (Swirling the pan, instead of stirring, promotes more even cooking.)

Gradually add cream (sauce will bubble vigorously). Add butter, stir gently until smooth.

Remove from heat, and stir in vanilla. Yield: 1 ¾ cups.

Lavender Shortbread Cookies

These are some of the best shortbread cookies that I have ever tasted. But the key here is that you have to like lavender. If you've never tasted lavender, try it. However, if you've smelled lavender and just hate it, don't make these cookies.

I just love them. They have a faint essence of lavender and the taste is so subtle. Jorge, our condo manager, loves lavender and I really made them for him. He emailed me that they were delicious. Please try them even if you're a little bit unsure. You will be surprised at how delicious they are. This cookie would be a great gift for any friend.

I got this recipe from a cake decorating class I took with Nicholas Lodge. Scott, who made lunch for us ever day, made this cookie for a snack. I instantly said I needed this recipe. He was sweet enough to make a copy for me. So thank you Scott.

***Don't let this long recipe scare you, it's really easy. Make the dough in advance and freeze. Take it out of your freezer or refrigerator as you need it.

Lavender Shortbread Cookies Recipe

1 tbl. Fresh chopped lavender flowers or 1 tbl. Dried chopped lavender flowers
1 tsp. Pure vanilla extract
1/4 tsp. Pure lavender extract
2 sticks butter, unsalted at room temperature
3/4 cup powdered sugar
1/4 tsp. Salt
2 cups all purpose flour
Lavender infused sanding sugar

Method of Preparation
*** If using dried lavender flowers, add the vanilla and lavender extracts and put to one side.
1. Place the room temperature butter into the bowl of a heavy duty stand mixer and add powdered sugar. Using the flat beater on low speed, beat until well combined. Add salt, lavender and extracts and beat until light and fluffy.
2. Add the flour and mix on slow speed until just combined.
3. Scrape the shortbread out of the mixer bowl onto a piece of parchment or wax paper and wrap the paper around the dough and place into zip-lock and place in refrigerator to chill for 2 to 3 hours.
4. When ready to bake cookies, remove cookie dough from the refrigerator and allow to sit at room temperature for 5 minutes. Preheat oven to 300 degrees. Lightly knead the cookie dough on floured work surface and roll out to approximately 1/3 inch thick and cut out using a 2" round cookie cutter. Carefully place cookies onto a Silpat or parchment paper lined baking sheet.
5. Sprinkle cookies with lavender infused sanding sugar and bake for 12-13 minutes or until the base edge of the cookie becomes very light golden brown, but the top will still be very pale.(it took 20 min. In my oven)
6. Remove from the oven and sprinkle again with the lavender infused sanding sugar. Cool 3-4 minutes.

Important Notes:
Lavender infused sanding sugar can be made by taking white (or colored) sanding sugar and pouring into a zip-lock plastic bag with the fresh or dried lavender. Close and microwave for 30 seconds. once infused, sift the sugar to remove the lavender leaves.

Culinary dried lavender can be purchased at many specialty food stores or online.

Fresh lavender can be picked and dried or used fresh.

"Oh my Gosh--That" Nutella Swirl Pound Cake

Oh my Gosh--- this is the most delicious pound cake that I’ve ever baked. I know I say that after every pound cake I bake, but this is "wickedly" good!!! I mean who doesn't like Nutella? Just raise your hand if you don't love the taste. I'm glad I don't see those that raised their hands.

You will be everyone's best friend when you serve this. This would be a great "teatime" dessert. Well, come to think of it, it's a great anytime dessert. This would be a great pound cake to make, freeze and give as a holiday gift.

The only helpful hint I would give you is, take the Nutella out of the jar and stir until it is soft and more " pliable". This makes it easier to spread on the cake batter. We tried a piece of cake while it was still warm. It was so "yummy". However, I put it in the refrigerator overnight and it was even better. If your eyes don't roll back in your head after one bite, then I just don't know what's wrong.

This recipe is in the current magazine "Easy Desserts". This is on page 44. This is unbelievably easy yet fabulous.

You can thank me now.

Nutella Swirl Pound Cake Recipe

4 large eggs, at room temperature, lightly beaten
2 tsp. Pure vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 tsp. Baking powder
1/4 tsp. Salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
1 jar (13 ounces) Nutella

0. Preheat the oven to 325 degrees. grease a 9 inch by 5 inch loaf pan and dust with flour.
1. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.
2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium - high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
3. With the mixer on medium- low speed, pour the egg mixture into the bowl in a slow stream, stopping once or twice to scrape down the bowl.
4. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping sown the bowl after each addition. After the last addition, mix for 30 second on medium speed.
5. Scrape 1/3 of the batter into the prepared pan and smooth with a spatula. Spread 1/2 of the Nutella over the batter and smooth with a clean spatula. Scrape another 1/3 batter over the Nutella and smooth. Scrape the remaining Nutella over the batter and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife through the batter to create marbling. Do not over mix.
6. Bake the cake until it is golden and a toothpick inserted into the center comes out clean, about 1 hr. 15 minutes. Let the cake cool in the pan for 15 minutes, invert it on a wire rack, then turn it right side up on a rack and cool completely. Slice and serve.
7. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

The “OMG How Good is This” Coconut-Cream Cake

I looked through several coconut cake recipes before I found this one. The reason I chose this particular recipe, was because it looked the simplest and yummiest!!! And I was not disappointed. As a matter of fact, it’s better the next day.

This coconut cake is so moist and has such a sophisticated taste to be so simple. It is just divine. I made this cake and kept it in the refrigerator before serving and it was so good. However, I took the leftovers to a friend’s house and she left it out. I was worried because it was frosted with whipped cream. To my surprise, it was so much better at room temperature. The taste of the whipped cream came to life. I will never serve it straight from the fridge. So I recommend you take it out about an hour before you want to serve.

Easy to make cake, delicious, light, and yummy. Why wouldn’t you try this cake if you love coconut? I think even if you didn’t like coconut, this would convert you to coconut lover.

This recipe is in one of my all time favorite—Southern Cakes, Page 67. There are other Coconut Cake Recipes in this book which I will try in time. Stay tuned.

The “OMG How Good is This" Coconut-Cream Cake Recipe

CAKE
2 cups sifted all-purpose flour
1 ¾ cups sugar
2 tsp. baking powder
½ tsp. salt
3 eggs
1 tsp. vanilla extract
1 ¼ cups heavy cream or whipping cream

COCONUT-CREAM FROSTING
1 ½ cups cold heavy cream or whipping cream
3 tbl. confectioners’ sugar
About 3 cups coconut, either freshly grated or sweetened shredded coconut

To Make the Cake, heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with waxed paper or kitchen parchment, and then dust with flour. In a medium bowl, combine the flour, sugar, baking powder, and salt. Stir with a fork to mix well. In a small bowl, combine the eggs and vanilla, and beat well with a fork until frothy.

In a large bowl, beat the cream with a mixer at high speed until it thickens and swells to form stiff peaks, 2 to 3 minutes. Add the egg-vanilla mixture and beat at medium speed until just blended. Add the flour mixture and use a spatula or a large spoon to fold it in gently, just until the flour disappears.

Quickly Transfer the Batter to the prepared pans, and bake at 350 degrees for 20-25 minutes, until the layers are golden, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. Cool I the pans on wire racks or folded kitchen towels for 10 minutes. Then turn out the cakes onto wire racks and cool completely, top side up.

To Make The Frosting, in a large bowl, beat the cream with a mixer at high speed until it swells into thick clouds and holds a soft peak when you lift up the beater. Sprinkle on the confectioners’ sugar and continue beating, scraping the bowl often, until the cream is thick and very firm, but still velvety smooth, 3 to 5 minutes. Ice the cakes at once, or cover the bowl and chill it until it’s time to complete the cake.

To Complete the Cake, place one layer top side down on a cake stand or serving plate, and put the cake stand on a cookie sheet or tray to catch any coconut that doesn’t stick to the cake. Cover the cake layer generously with about one third of the cream. Sprinkle about one third of the grated coconut over it, and place the second layer on top. Ice the sides, then the top of the cake. Press the remaining coconut gently onto the whipped cream. Refrigerate until shortly before serving time.

Sugar Cookie Pops

This is so much fun for children and adults. There are so many creative was to decorate this cookie. FUN! FUN! FUN! I made several dozen for a special occasion and decorated the sugar cookie with fondant after it was baked and cooled. They were so cute and good. This is a fabulous sugar cookie recipe. I got a Styrofoam pyramid from Michael’s or Hobby Lobby, and covered it with aluminum and stuck in the pop’s sticks it it. It was a fun way to serve.

You can also fill up a container with jellybeans and stick the cookie in that. There are endless ways to make and decorate these sugar cookies.

What’s so great about this recipe is that you can make it months in advance and freeze. Take out what you need and refreeze the rest. So simple.

Also, you may want to buy several containers of colored sugars and jimmies so you’ll have plenty for coating these wonderful cookie balls.

I found this in last years Southern Living Big Book of Christmas. It’s on page 335.

Sugar Cookie Pops Recipe

½ cup butter, softened
½ cup shortening
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
¾ cup canola oil or vegetable oil
2 tsp. vanilla extract
4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar

Colored sugar, sparkling sugars, and multicolored jimmies
4” white craft sticks

Beat butter and shortening at medium speed with an electric mixer until fluffy; add sugar, beating well. Add eggs, oil, and vanilla beating until blended.
Combine flour and next 3 ingredients; add to butter mixture; blending well. Cover and chill dough 2 hours or overnight.
Shape dough into1 ½” balls. Roll each ball in colored sugar or jimmies in individual bowls, pressing gently, if necessary, to coat balls. Place 2” apart on ungreased baking sheets. Insert craft sticks about 1” into each cookie to resemble a lollipop.
Bake at 350 degrees for 10 to 11 minutes or until set. Let cool 2 minutes on baking sheets; remove cookie pops to wire racks to cool completely. Yield: 4 ½ dozen.

Happy Thanksgiving

I'm taking the week off---Have a great "Turkey Day". Will blog more next week.
Tricia

Libby’s Pumpkin Roll

I love this time of year with all the wonderful “pumpkin” recipes. I wanted to try this recipe because it appeared so easy but yet elegant. And I wasn’t disappointed. This is such an easy recipe to make, and you can make it and freeze, even with the filling. As a matter of fact, it will probably taste better if you froze it for a couple of days. All the wonderful spices will “mesh” in the cake.

The filling is basically a buttercream recipe that I use to frost cakes and cupcakes. This buttercream can be frozen for up to several months. So it’s a great recipe to have. I am going to make this recipe again and add ground-candied ginger to the buttercream. I made that last year and it was absolutely delicious. The ginger gave it a flair that was unbeatable. I’m going to have a “Pumpkin Roll” taste test this weekend. You can make this recipe this weekend and freeze to get ready for Thursday. You will be that much ahead for Thanksgiving dinner.

This recipe was on the back of a Libby’s Pumpkin can.

Libby’s Pumpkin Roll Recipe

CAKE:
Powdered sugar
¾ cup all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby’s 100% Pure Pumpkin
1 cup chopped walnuts (opt.)

FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 cup sifted powdered sugar
6 tbl. butter softened
1 tsp. vanilla extract
powdered sugar

FOR THE CAKE: Preheat oven to 375 degrees. Grease 15x10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. (Opt.)

BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool o wire rack.

FOR THE FILLING: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Sherry Cherry Tomatoes

I made this recipe because I needed a very fast side dish. If you need something extra for Thanksgiving Dinner and you don’t have time, this is a great recipe for you.

You can find cherry tomatoes or grape tomatoes all year long in the grocery store. You will be surprised at how tasty this tomato dish is. The red pepper flakes adds a “pop” of spice that’s wonderful. The color of this dish adds a “zest”of personality to the table at fall time.

All around, this is a quick, light, and fun side to any meal at any time.

I found this recipe online.

Sherry Cherry Tomatoes Recipe

2 tbl. extra-virgin, olive oil,
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tbl. sherry vinegar or dry sherry wine
1 tsp. sugar
½ tsp. crushed red pepper flakes
salt

Preheat oven to 375 degrees.

Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes

Spiced Cranberry Bundt Cake

This is lovely bundt cake to give as a gift or to make for dessert. It’s also great for a “tea time”. I love all the spices that are used in this cake. When you take your first bite, it’s a “different” but intriguing flavor. No one will ever be able to know what spices are used but you. When I make this again, I would consider using just a few more cranberries.

As you bite down on the fresh cranberries, it tastes like wonderfully fresh and but yet bold bite. I just love every aspect of this cake. It’s light, but complex. I was looking for different recipes with fresh cranberries and found so many. This particular recipe had so many different spices that I was curious about.

This recipe can be made days in advanced and stored at room temperature. Bon Appetit.

I found this recipe my Epicurious Application on my i-phone.

Spiced Cranberry Bundt Cake Recipe

2 cups all purpose flour
¾ cup almond flour or almond meal
1 ½ tsp. Chinese five-spice powder
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup packed golden brown sugar
3 large eggs
1 ½ tsp. vanilla extract
1 cup plain reduced-fat (2%) Greek-style yogurt
1 cup chopped toasted almonds
1 cup halved fresh or frozen cranberries (do not thaw)
½ cup dried sweetened cranberries

ICING:
2/3 cup powdered sugar
4 tsp. (about) orange juice


Pre-heat oven to 350 degrees. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool Cake in pan 10 minutes. Turn cake out onto rack and cool completely.



FOR ICING:
Stir powdered sugar and 2 teaspoons of orange juice in small bowl until sugar dissolves. Mix in more juice by ½ teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides.

Banana Espresso Chocolate Chip Muffins

The reason I chose this recipe this morning was that I had 4 very ripe bananas that I didn’t want to throw away. Nor did I want to make “your typical” banana nut bread. I wanted to find something different that sounded yummy. After looking through about 6 or more cookbooks, I found this recipe. It really looked and sounded good. What I loved about this recipe is that all the ingredients were in my pantry, except for one. I didn’t have whole milk but I did have half and half. So guess what I used? Yes—the half and half. These muffins turned out so good.

Sometimes it’s hard to tell if a muffin is done when some of the ingredients are bananas and/or chocolate chips. But I did the toothpick test and decided they were done in about 23 minutes. What I forgot to do, which I think is important is, when using chocolate chips for any recipe, coat them in flour before placing them in your batter. If you do that, then the chips won’t sink to the bottom of the batter. I forgot to do that one little step and I think all the chips are in the bottom of the muffins. Oh well, they’re still excellent!!!!

This is a great muffin to wake up to in the morning. This recipe came from the cookbook, “Baked”. They are on page 32.

Banana Espresso Chocolate Chip Muffins Recipe

1 ½ cups mashed, very ripe bananas (about 4 medium)
½ cup sugar
¼ cup firmly packed light brown sugar
½ cup (1stick) unsalted butter, melted
¼ cup whole milk
1 large egg
1 ½ cups all-purpose flour
1 tsp. instant espresso powder
1 ½ tsp. baking soda
1 tsp. salt
1 cup (6 ounces) semisweet chocolate chips

Preheat the oven to 350 degrees. Spray or line a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.

In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each cup about three-quarters full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the rack.

Muffins can be stored in an airtight container for up to 2 days.

Red Velvet Cake

There are so many Red Velvet Cake recipes out there that seem to be delicious. After finding two different recipes, I had a “Red Velvet Cake” taste test. This is the recipe that won!!!! This recipe is dedicated to Alexandra Hirsch. I make this for her birthday. She has told me that this is her “favorite” cake. And when one tells me she loves my cakes, then I MUST bake this for her, right?

I think what makes this recipe stand out above the other, is the butter. There are other recipes, which are still good, however those recipes call for shortening. Not to say there’s anything wrong with the cake, but the butter adds the flavor!!

I also make cupcakes and mini-cup cakes with this recipe. If you love Red Velvet Cake, you need to make this one. It is so delicious and it leaves you wanting more. I usually frost mine with plain cream cheese icing, but this recipe comes with the coconut-pecan icing. If you don’t want to add the coconut or nuts, just leave them out. This is a delicious frosting without those 2 ingredients. This is a perfect cake to make weeks in advance and freeze. You can also make the frosting in advance and keep in refrigerator until you need it. Be sure to freezer wrap the cake good if you decide to put in freezer. You don't want to cake to taste like your freezer.

This recipe comes from one of my favorite dessert books, “Southern Cakes”. It’s on page 103. Enjoy

Red Velvet Cake Recipe

2 ½ cups all-purpose flour
½ tsp. salt
1 tsp. vanilla extract
1 cup buttermilk
2 tbl. cocoa
one 1-ounce bottle (2 tbl.) red food coloring
1 cup (2 sticks) butter, softened
2 cups sugar
2 eggs
1 ½ tsp. baking soda
1 tbl. cider vinegar or white vinegar

TO MAKE THE CAKE, heat the oven to 350°. Grease two 9-inch round cake pans generously, and line them with waxed paper or parchment paper. Grease the paper and flour the pans.

PREPARE THREE SEPARATE MIXTURES for the batter: combine the flour and salt in a medium bowl and use a fork to mix them together well. Stir the vanilla into the buttermilk. Combine the cocoa and the red food coloring in a small bowl, mashing and stirring them together to make a thick, smooth paste.

IN A LARGE BOWL, beat the butter with a mixer at low speed for 1 minute, until creamy and soft. Add the sugar, and then beat well for 3 to 4 minutes, stopping to scrape down the bowl now and then. Add the eggs, one at a time, beating after each one, until the mixture is creamy, fluffy, and smooth. Scrape the cocoa—fold coloring paste into the batter and beat to mix it in evenly.

ABOUT A THIRD of the flour mixture, and then about half the milk, beating the batter with a mixer at low speed, and mixing only enough to make the flour or liquid disappear into the batter. Mix in another third of the flour, the rest of the milk, and then the last of the flour in the same way.

IN A SMALL BOWL, combine the baking soda and vinegar and stir well. Use a wooden spoon or spatula to quickly mix this last mixture into the red batter, folding it in gently by hand. Scrape the batter into the prepared pans.

BAKE at 350° for 20 to 25 minutes, until the layers spring back when touched lightly in the center and are just beginning to pull away from the sides of the pans.

COOL THE CAKES in the pans on wire racks for 15 minutes. Then turn them out on the racks, remove the paper and turn top side up to cool completely.

ICE WITH COCONUT-PECAN ICING

COCONUT-PECAN ICING RECIPE

1 cup milk
2 tbl. all-purpose flour
1 cup (2 sticks) butter, softened
1 cup sugar
1tsp. vanilla extract
1 cup sweetened shredded coconut
2 cup finely chopped pecans or walnuts

1. Combine the milk and flour in a small saucepan. Cook over medium heat, whisking or stirring often, until the mixture thickens almost to a paste, 2 to 4 minutes. Remove from the heat and cool completely.
2. Meanwhile, beat the butter with a mixer at high speed until light and fluffy. Add the sugar in thirds, beating well each time, until the mixture is creamy and fairly smooth. Add the cooled milk-and-flour mixture and beat to 1 to 2 minutes, scraping down the sides now and then, to combine everything well. Using a large spoon or spatula, stir in the vanilla, coconut, and pecans, mixing to combine everything well into a thick, fluffy icing.

Brandied Apple-Raisin Bundt Cake aka Brandied Pear-Raisin Bundt Cake

After reading this recipe, I knew this is a dessert that everyone in my family would love. However, I didn’t have apples in my refrigerator, only pears. So I changed this recipe from apples to pears. That’s not the only ingredient I changed. I really don’t like regular raisins. So therefore I switched regular raisins for golden raisins.

With these minor changes, the cake was delicious. I used brandy in the raisins and glaze, which intensified the pears and added moistness to this cake. This cake improves with age, so make it a couple of days in advance and you will still have a scrumptious cake. I froze leftovers and I can only imagine how yummy this dessert will be when thawed!!! Serve this cake with ice cream or whipped cream, and you will forever be the most popular chef in your house.

I found this recipe in a small magazine from the cooking club. If you want to make this wonderful cake for the holidays, make it now and freeze it. Take it out of the freezer the day before Thanksgiving. You will be that far ahead of the game.

Brandied Apple-Raisin Bundt Cake Recipe aka Brandied Pear-Raisin Bundt Cake Recipe

CAKE
1 cup raisins (I use golden)
¼ cup brandy or apple cider (I use Brandy)
2 ½ cups all-purpose flour
1 ½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. baking soda
½ tsp. salt
3 eggs
1 cup sugar
1 cup packed light brown sugar
1 cup canola oil
1 tsp. vanilla extract
2 cups chopped peeled Braeburn or Rome apples (I used red pears)

GLAZE
¼ cup unsalted butter, softened
¼ cup sugar
3 tbl. water
¼ cup brandy or apple cider


1. Heat oven to 350°. Spray 12-cup Bundt pan with cooking spray.
2. Combine raisins and ¼ cup brandy in small bowl; let stand 15 minutes.
3. Whisk flour, baking powder, cinnamon, baking soda and salt in medium bowl. Beat eggs, 1cup sugar and brown sugar in large bowl at medium speed 2 minutes or until light and fluffy. At low speed, beat in oil and vanilla until blended. Beat in raisins with brandy. Beat in flour mixture just until combined. Stir in apples (pears); pour into pan.
4. Bake 55 to 60 minutes or until wooden skewer inserted in center of cake comes out clean. Cool in pan on wire rack 15 minutes.
5. Meanwhile, heat butter, ¼ cup sugar and water in small saucepan over medium heat until sugar dissolves, stirring frequently. Bring to a gentle boil; boil 1 minute. Remove from heat; stir in ¼ cup brandy. Whisk glaze before using.
6. Invert cake onto wire rack. With thin wooden skewer, poke holes about 2 inches apart in top and sides of cake. Brush all glaze over cake. Cool completely on wire rack. (Cake can be made 3 days ahead. Cover and store at room temperature.) Sprinkle with powdered sugar just before serving.

Eggplant Marinara Flatbread

I wanted to make something different from my usual desserts. I thought since I didn’t have too many appetizers on my blog, it would be nice to add one. This is a very nice appetizer. It doesn’t take a lot of time to prepare. As a matter of fact, the only part of this recipe that needs to be cooked in advanced is the eggplant.

This is such a nice appetizer, especially if you like cheese. I used fresh mozzarella, but the recipe calls for shredded mozzarella, which can be bought already shredded. The ciabatta bread is so nice and crispy after you take it out of the oven. It’s like a pizza!! I can make a meal out of this as it is. I bought regular goat cheese, but grocery stores have different herbs that are already added to goat cheese. This will really change flavors.

When having a dinner party, this is a nice appetizer to make. Everyone loves pizza—don’t they?

I found this recipe in the October 2010 issue of Bon Appetit magazine. It’s on page 60.

Eggplant Marinara Flatbread Recipe

4 tbl. olive oil, divided
6 1/3” to ½” inch thick eggplant rounds
1 loaf ciabatta, cut horizontally in half, trimmed to 9-inch length
1 ¼ cups purchased fresh marinara sauce
2 ounces soft fresh goat cheese
1/3 cup chopped fresh basil plus 6 whole leaves for garnish
1 cup coarsely grated mozzarella cheese (about 4 ounces)

Preheat oven to 400°. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half o bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.

Place bread; cut side up, on baking sheet. Spread with ¾ cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.

Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves.

“Phenomenal” Sweet Potato Pie with Marshmallow Meringue

This is one of the absolute best Sweet Potato Pie’s that I have ever tasted-- by far!!! When most sweet potato pies are dense and have numerous spices, this particular pie is light and airy with very few spices. What makes this pie stand out above the rest is the lemon zest and freshly cooked sweet potatoes.

Erica wanted to make with this pie with me last night. She was in charge of the filling. And what a wonderful job she did. This pie was very easy to make, but time consuming. That is why we did it in two stages. We made the pie last night and I made the Marshmallow Meringue this afternoon. If you want a different type of Sweet Potato Pie for the holidays, this is one you should make. As a matter of fact, make one to take to share and one for the freezer. If you freeze this pie, do not freeze with the Marshmallow Meringue. But OMG, you won’t be sorry. You can consume this pie in one sitting. It’s that special.

Now I’m not fond of marshmallows, but this frosting was so extraordinary. It wasn’t too sweet, but so light, fluffy, and just the right amount of frosting to pie. As my husband said to me after his second helping, this was his all time favorite. I can make this any day for him. Now that’s the ultimate compliment.

I found this recipe in the November Southern Living in the grocery store now. It’s on page 124.

“Phenomenal” Sweet Potato Pie with Marshmallow Meringue Recipe

Be sure to lightly pack the mashed sweet potatoes in your measuring cup for a fluffy filling.

CRUST
½ package refrigerated piecrust
1 egg yolk, lightly beaten
1 Tbl. whipping cream

FILLING
¼ cup butter, melted
1 cup sugar
¼ tsp. salt
3 large eggs
3 cups lightly packed, cooked, mashed sweet potatoes
1 cup half-and-half
1 tbl. lemon zest
3 tbl. lemon juice
¼ tsp. ground nutmeg

MARSHMALLOW MERINGUE
3 egg whites
½ tsp. vanilla extract
1/8 tsp. salt
¼ cup sugar
1 (7-oz.) jar marshmallow crème

1. Prepare crust: Preheat oven to 425°. Poll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper or aluminum foil; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper. (This is called “blind baking”).
2. Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture. Bake 6 to 8 more minutes or until crust is golden. Transfer to a wire rack, and cool. Reduce oven temperature to 350°.
3. Prepare filling: Stir together melted butter, 1 cup sugar, and next 2 ingredients in a large bowl until mixture is well blended. Add sweet potatoes and next 4 ingredients; stir until mixture is well blended. Pour sweet potato mixture into prepared piecrust. (Pie will be very full.)
4. Bake at 350° for 50 to 55 minutes or until a knife inserted in center comes out clean, shielding with aluminum foil to prevent excessive browning. Transfer pie to wire rack, and cool completely (abut 1 hour).
5. Prepare meringue: Beat egg whites and next 2 ingredients at high speed with a heavy-duty electric stand mixer until foamy. Gradually add sugar, 1 tbl. at a time, beating until stiff peaks form.
6. Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining marshmallow crème, beating until smooth (about 1 minute). Spread over pie.
7. Bake at 400° for 6 to 7 minutes or until meringue is lightly browned.

NOTE:
Pie can be made up to a day ahead. Prepare recipe as directed through Step 4; cover and chill up to 24 hours. Proceed as directed in Steps 5 through7.

Vegetable Pot Pie -- WeightWatchers

I picked up a WeightWatchers magazine at the grocery store a couple of weeks ago. As I was sifting through these delightful pages of recipes, I was amazed to see such appetizing meals. I have never been on WeightWatchers, but know many who have. I’ve always wondered how they could lose weight and eat delicious meals at the same time. Seemed like an oxymoron to me.

Out of all the tempting meals in this magazine, I chose this Vegetable Pot Pie to make. I loved this recipe because, as many of you know, I tend to eat more vegetarian than not. After reading the directions and ingredients, I was not too optimistic at the outcome. Frozen vegetables, fat free milk, low sodium-reduced fat soup didn’t sound appetizing at all.

How wrong was I!!!!! This meal was absolutely one of the best meals I’ve made. Incredible!!!! Not only was satisfying, it was so tasty—even without meat. I can’t even imagine how rich it would taste if I didn’t add the fat free ingredients. And this is guilt free!!! Imagine that????

The only ingredients I added was, red pepper flakes and Italian seasoning. But that is personal. I think the dry sherry added a very sophisticated flavor. Michael loved this meal and can’t wait for leftovers tomorrow. He said he would order this from a restaurant if offered. Now that’s the ultimate compliment.

This meal has a point value of 8 on the WeightWatchers scale. It serves 5. So if you need to make a meal for a family or need to have leftovers, choose this—you won’t be sorry.

This is in the WeightWatchers magazine on the stands until 12/3/10. It’s on page 27.

Vegetable Pot Pie Recipe-- WeightWatchers

Cooking spray
1 cup refrigerated pre-chopped onion
2 garlic cloves, minced
1 (8-ounce) package sliced fresh mushrooms
2 cups diced peeled baking potato (about 1 medium)
3 cups frozen mixed vegetables
2 cups frozen chopped broccoli (I used fresh)
1 (12 ounce) can evaporated fat-free milk
1 (10 ¾ -ounce) can reduced-sodium, reduced-fat cream of celery soup
2 tbl. dry sherry
½ tsp. salt
½ tsp. freshly ground black pepper
½ (14.1-ounce) package refrigerated pie dough

(I added red pepper flakes and Italian seasoning to taste)

1. Pre-heat oven to 425 degrees.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions to pan; sauté 3 minutes or until tender. Add garlic and mushrooms; sauté 4 additional minutes or until mushrooms are tender.
3. Add potato, mixed vegetables, and broccoli to mushroom mixture; cook 4 minutes or until vegetables thaw, stirring occasionally. Combine milk and soup, stirring with a whisk until smooth. Pour over vegetable mixture. Stir in sherry, salt, and pepper. Cook 2 minutes or until thoroughly heated. Pour filling into a 2 ½ quart baking dish.
4. Roll out dough to fit the dish. Cut small slits in dough; place over filling, crimping edges to seal dough to edge of dish.
5. Bake at 425 degrees for 25 minutes or until crust is golden and filling is bubbly.

Mexican Chocolate Pound Cake

I made this recipe yesterday and intended to post yesterday, but I didn’t serve it until last night and boy, did I receive several different comments. All were good, but different.

I think, this is a wonderful pound cake!!!! It is light, moist and has a host of several flavors. If you are looking for a REAL CHOCOLATY pound cake, this is not for you. This pound cake has several complex flavors. While the chocolate flavor is clearing there, it is subtle which is why it makes this pound cake one of my very favorites. I don’t have a craving for chocolate, which makes this cake “chocolaty” enough for me.

I served this dessert to Michael and Erica with the sauce and they liked it, but it wasn’t their favorite chocolate cake. I also sent a piece to Tricia and Alexandra Hirsch without the sauce. I called them last night and told them they probably needed the sauce. They had already consumed it and thought it was one of the best pound cakes that I have made. They loved the different flavors and thought it didn’t need any sauce.

From there, I served Michael and Erica another piece without the sauce. They thought that it was fabulous. They said that the sauce “masked” the complex flavors of the cake. After the second piece, they were "over" my tastings. I liked the sauce, but this cake is so good, that it stands up with or without any extras. I think whipped topping would be good, but I didn’t have any to whip up.

What’s so great about any pound cake is the ability to freeze and store. This Mexican Chocolate Cake will probably get better with time. I will definitely make this again soon and freeze---just in case we need a quick dessert to serve.

This recipe is from the November Southern Living, which is on the newsstands now. This recipe is on page 102.

Mexican Chocolate Sauce Recipe

1 (8-oz.) package semisweet chocolate baking squares, chopped
¾ cup whipping cream
2 tsp. light brown sugar
¼ tsp. ground cinnamon
¼ tsp. almond extract
pinch of salt
1 tbl. butter

Cook first 6 ingredients in a small saucepan over low heat, whisking occasionally, 3 to 4 minutes or until mixture is smooth and chocolate is melted. Remove from heat. Whisk in butter until melted. Serve immediately.

Mexican Chocolate Pound Cake Recipe

1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened
1 ½ cups granulated sugar
4 large eggs
½ cup chocolate syrup
2 tsp. vanilla extract
2 ½ cups all-purpose flour
1 tsp. ground cinnamon
¼ tsp. baking soda
1/8 tsp. salt
1 cup buttermilk

1. Preheat oven to 325°. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
2. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.
3. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 ½ hours). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce.

Prize Winning Meat Loaf

This is a recipe that I have had for some time. I found it in the AJC years ago. What’s so great about this recipe is that it is so easy. If you need to make dinners in advance and freeze, this is the recipe for you.

Along with being easy, it’s so good!!! It’s hard to eat just one slice. It stays so moist throughout dinner. I just want to continue eating and eating this dish. (which isn’t good in one respect, but yes it taste very good) I have found that some meatloaf recipes are very dry. This one is mouthwatering.

One more wonderful point about this recipe---it makes fabulous meatloaf sandwiches for leftovers. This is an unbeatable meatloaf recipe. Bon Appetit (American Style).

Prize Winning Meat Loaf Recipe

1 cup tomato juice
¾ cup Quaker Oats (quick or old fashioned uncooked)
1 egg, beaten
¼ cup chopped onion
1 tsp. salt
¼ tsp. pepper
1 ½ pounds lean ground beef (or ground turkey)

• Heat oven to 350 degrees
• Combine all ingredients except ground beef/turkey; mix well.
• Add ground beef and mix lightly but thoroughly.
• Press into an 8 x 4” loaf pan.
• Bake for 1 hour
• Let stand for 5 minutes before slicing.

“The Best” Oatmeal Raisin Cookie

When I was asked to make an Oatmeal Raisin Cookie for the first time, I wasn’t too excited. I had never tasted one that I liked—NEVER! So I said, reluctantly, OK. I thought to myself there are other cookies that I like making more and probably taste better. However, I was sending them to a soldier stationed in Iraq who was Erica’s friend. This was his favorite cookie and I was going to make enough for him to share.

My gosh, to my surprise, this was one of the best cookies I ever made!!! This made an Oatmeal Cookie Lover out of me, but only “my” oatmeal cookie. I have tried other oatmeal cookies but I haven’t liked them. Often I just throw them away—it’s not worth the calories. These happen to be worth every single calorie and trust me, there are plenty.

If you’re going to a party and need to bring cookies, you want to try these. They are truly heavenly. You can also make the dough in advance and freeze it. Just take out enough dough as you need when needed to make cookies. Make a couple of batches and wrap them in saran wrap and then a festive wrap and give as gifts for the holidays. You will be someone’s “very best friend.”

This recipe comes from one of my favorite books: “Stressed is Just Desserts Spelled Backwards” by Sheryl Meddin and Bennett Frisch. This is on page 75.

“The Best” Oatmeal Raisin Cookie Recipe

6 oz. (1½ sticks) unsalted butter, room temperature
¼ cup plus 1 tbl. vegetable shortening
¾ cup granulated sugar
¾ cup light brown sugar, packed
1 large egg, room temperature
1 tsp. vanilla extract
1 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
¾ tsp. salt
2 cups Quaker quick oats
1 ¼ cups raisins

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or grease the sheet well. Set aside.

Using an electric mixer on medium speed, cream butter and shortening. Add sugars and continue beating until light and fluffy, about 5 minutes. Add egg and vanilla extract, scrape down the sides of the bowl with a rubber spatula, and continue beating until the egg is well blended. In a small bowl, combine flour, baking soda, cinnamon, and salt, and add it slowly to the mixing bowl. Scrape down the bowl again, and add oats. Blend well. Stir in raisins.

Scoop rounded tablespoons of the dough onto the baking sheet, about 2 inches apart.

Bake on center rack in oven for approximately 13-14 minutes, or until very lightly browned. Cool on a wire rack.

Store the cookies in an airtight container.

Yields approximately 3 dozen cookies.

Hummus

Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.

I was introduced in my twenties to hummus when I used to spend a lot of my holidays with my second parents, Jackie and George Livney. George who lived in Israel part of his life, used to make hummus whenever I visited and continues to make hummus often. When asked for the recipe, he wouldn’t give me a written recipe. All he used to tell me was, “tahini, chickpeas, olive oil and a little bit of whatever.” So I had to find a recipe that would taste just like his.

After trying several recipes, this one from a Southern Living, was as close as it comes.

The “authentic” way to serve hummus is by spreading it on a plate, drizzle the hummus with olive oil, and sprinkle some paprika on top. Serve with fresh pita.

Thank you Jackie and George!! I will always love you.

Hummus Recipe

1 (15oz.) can chickpeas, drained
¼ cup tahini
2 tbl. chopped fresh parsley
1 clove garlic
1/3 cup lemon juice (I use a little less)
1 ½ tsp. ground cumin
¼ tsp. ground red pepper
2 tbl. chopped onion
1 tbl. lite soy sauce

Process all ingredients in a food processor until smooth. Yields 2 cups.

HOW EASY IS THIS?

Challah French Toast

OK, go ahead now and thank me for this fabulous breakfast recipe. Have you ever in your life made such a luscious French toast before? Just read the ingredients and you will understand why this is one of the most yummy breakfast meals you will make.

Challah bread by itself is a rich bread that is interchangeable with Brioche. It is rich because it is made with lots of eggs, but that is also the reason it is one of the most delicious breads made. Remember the amount of time you soak the bread depends on the thickness of your slices.

There are a lot of toppings you can use with this French toast depending on how decadent you want it. If you want to forego some calories (right!!), you can use fresh fruits or fruit compotes. If you want something more rich, try whipped cream with chocolate drizzles.

This is a great meal for dinner as well. Sometimes in our family, we love to do breakfast for dinner. Who wouldn’t want this for dinner? Or lunch? Or just about anytime!!!

I have no idea where I got this recipe

Challah French Toast Recipe

6 extra-large eggs
1 ½ cups half and half or milk
1 tsp. grated orange zest
½ tsp. vanilla extract
1 tbl. honey
½ tsp. kosher salt
1 large loaf of challah or brioche bread
Unsalted butter
Vegetable oil

Preheat the oven to 250 degrees. In a large shallow bowl, whisk together the eggs, half and half, orange zest, vanilla, honey and salt. Slice the challah in ¾ inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned.

Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked. Serve hot with maple syrup, raspberry preserves and or confectioners’ sugar.

Sweet Potato Soufflé

Thank you Tricia Hirsch for this delicious recipe. I have made this recipe every Thanksgiving for many, many years. It’s hard to believe that this is a side dish and not a dessert. I have been caught many times with my fingers in the leftovers straight from the refrigerator. Here is a recipe that is just as good cold or hot. I use fresh sweet potatoes that I baked and cooled. I will not use canned ones.

I believe what makes this soufflé stand out above any other Sweet Potato Soufflé is the sherry. The sherry gives this soufflé such a sophisticated flavor. I do not add any toppings because it is so amazing by itself.

I have taught my daughters how to make this dish. But first I must tell you a funny story. When we went out of town for Thanksgiving, my girls wanted to make this dish without my help. After they were finished blending the ingredients, they wanted me to taste the finish product before they put it in the oven. I tasted a spoon full. Expecting the usual delicious soufflé , I had to spit it out. It was soooo salty. I asked them how much salt was added. I was told ¼ cup like the recipe instructed. I told them to re-read the recipe. The recipe called for ¼ teaspoon, not ¼ cup. I just laughed and told them to go back to the grocery store for some more sweet potatoes. I bet they won’t do that again. Fun memories.

Sweet Potato Soufflé Recipe

4 cups mashed sweet potato (fresh, no canned)
½ cup sherry
¼ tsp. salt
½ cup sugar
2 eggs, beaten
½ cup butter

Nuts, marshmallow, and raisin (optional)

Combine sweet potatoes and all ingredients in bowl. Mix with electric mixer until light and fluffy. Pour into greased casserole dish. Bake at 350° for 20 minutes.

HOW EASY IS THIS?

French Coconut Pie

This French Coconut Pie was my father’s favorite pie. I used to make it for him whenever I went home. This will always be special because it reminds me of him. So I dedicate this blog to his memory.

Here is a “custard” French Coconut Pie that will “knock your socks off.” Be forewarned, however, this tasty pie is so creamy and rich you will only need a small slice. You will be surprised at how easy and fast this dessert is to create. As this pie is baking, you will notice that it’s fragrance will make your house smell like a bakery. How fabulous is that? I used to bake these pies for one of my favorite nurse’s I worked with around the holidays. It’s always a great time for this pie.

I have had this recipe for years and I do not know where I got this. Please enjoy this delicious dessert.

French Coconut Pie Recipe

2 Frozen Pie Crust (I like Mrs. Smith’s)
1 stick butter, melted
4 eggs, beaten
2 cups sugar
1 1/3 cup carnation evaporated milk
1 tsp. vanilla
1 pinch salt
7 oz. Angel Flake Coconut

In a bowl, mix butter eggs, sugar, and evaporated milk until combined. Add vanilla and salt and mix well. Add coconut.

Bake at 350 degrees for 45 minutes.

Amaretto Bread Pudding

Well here I go giving you one of my all time special desserts. Consider yourself very lucky that I’m sharing. This bread pudding is one of the most scrumptious desserts you will ever make. You may not want to share it and keep it for yourself. Everyone that tastes this will want this absolutely extraordinary bread pudding.

This recipe is that good that it’s hard to believe that it’s so easy to make. One of the heart surgeon’s that I used to work with loved it so much, that I made it every Christmas for him and his family. This is such a divine dessert that your guest will be asking for more. It's even good cold. I sneak leftover bites for as long as it lasts.

I know that you will love this recipe as much as I do. I found this recipe in the paper about 10 years and have been making this ever since. Since the holidays are around the corner, this will be a fabulous dessert to make for Thanksgiving. Who cares if it’s not traditional.

Amaretto Bread Pudding Recipe

1 loaf French bead
1 quart half and half
2 tbl. unsalted butter at room temperature
3 eggs 1 ½ cups granulated sugar
2 tbl. almond extract
¾ cup golden raisins
¾ cup sliced almonds

1. Break the bread into small pieces. Place the bread in medium sized bowl and cover with the half and half. Cover the bowl and let stand for 1 hour.
2. Pre-head oven to 325°.
3. Grease a 9 x 13 x 2 baking dish with the butter
4. In a small bowl, beat together eggs, sugar and almond extract. Stir in to the bread mixture.
5. Gently fold raisins and almonds into bread mixture.
6. Spread the bread mixture evenly in buttered baking dish. Set on middle rack of the oven and bake for 50 minutes, until golden. Remove and let cool


AMARETTO SAUCE

8 tbl. unsalted butter at room temperature
1 cup confectioner’s sugar
1 egg, well beaten
4 tbl. Amaretto liqueur

1. In the top of a double boiler over simmering water, stir together butter and sugar. Stir constantly until sugar and butter are dissolved and mixture is very hot
2. Remove from heat. Whisk the egg well into to the butter/sugar mixture. Continue whisking until sauce has come to room temperature.
3. Add the amaretto liqueur.


TO SERVE

Pre-heat broiler. Cut pudding into squares and place on a decorative oven-proof serving dish. Spoon Amaretto Sauce over pudding and place under broiler until sauce bubbles. Serve immediately.

Bok Choy Salad

This is a salad that I don’t make often enough. I love to make this for special occasions and when I’m asked to bring a dish to a party. It has always been a big hit at any event. I haven’t met one person who doesn’t love this recipe. The salad has so many flavors and the extra “crunch” adds to the enjoyment.

I sometimes make salad dressing according to the recipe; with sugar, however, I have been known to substitute the sugar with splenda. It is just as good and keeps every bit the sweetness without loosing any of the other flavors. This is definitely a “party salad.” Everyone will truly enjoy this however you choose to prepare it.

As far as leftovers are concerned, the only thing I will say is that the Ramen Noodles get soft. So if you have any leftover, add some fresh noodles so you will keep the crunch.

I don’t know where I got this recipe.

Bok Choy Salad Recipe

SALAD MIX
2 Heads of Bok Choy
3-6 Scallion (green onions)

TOPPING:
2 Bags of Ramen Soup Mix (discard flavor packets)
1 cup sliced almonds
½ cup sesame seeds
1 stick butter

DRESSING:
1 cup oil
½ cup vinegar (I use red wine vinegar)
¾ cup sugar (I use splenda)
2 tbl. lite soy sauce
Mix dressing until thickened.

Melt butter in frying pan on low heat.
While the noodles are still in the bag, break them into small pieces.
Add the rest of the topping mix and cook until lightly browned. Cool
Chop bok choy (white and green parts).
Chop Scallions.

Keep all parts separate until ready to serve.
Mix the salad mix, topping and dressing together.

Tapioca Pudding

It was my neighbor, Chris’, birthday yesterday. I asked him what his favorite dessert was. He told me Tapioca Pudding. I thought to myself, “ I have never made Tapioca before and the only time I had ever seen it in the store was instant”. This was going to be a challenge for me. But I am always up for a food challenge.

I went to my computer for recipes and found the one I am blogging about. I have no idea why I chose this particular recipe because I didn’t know the first thing about making Tapioca Pudding. And I certainly didn’t realize how long I would have to stir it. Chris told me he remembered his mother standing at the stove a long time stirring this pudding.

This recipe is really a very easy recipe to make. This Tapioca turned out so good, however, I had doubts along the way. Since I can’t stand for any length of time, I grabbed a chair and sat stirring this pudding for about 30 minutes. If you choose this dessert to make, you won’t be sorry. But you have to understand that it is time consuming. It will take a constant standing (in my case sitting) 30 minutes whisking this mixture so you won’t burn the bottom. But it is very worthwhile after you taste your finished product.

At first, I didn’t know what to look for or how long it would take to thicken up. I thought after the first 15 minutes or so, I had ruined it. I re-read the recipe to make sure I had followed the directions, which I had. It just takes about 20 minutes to start to look like pudding. I whisked about 5 minutes longer than the recipe called for.

I took the finished product to Chris so he could be my “official” taster. When I got the “high five”, I felt that I accomplished my challenge. I saved some for my other official taster, my husband. I can’t wait for him to let me know if I received another 10.

Tapioca Pudding Recipe

3 cups milk, divided
1/3 cup small pearl tapioca
2 extra large egg yolks, lightly beaten
¼ tsp. fine-grain salt
1/3 cup sugar
1 vanilla bean, split along the length (or 1 tsp. vanilla extract)

Pour ¾ cup of milk into a medium-sized, thick-bottom pot. Add the tapioca and soak for 60 minutes. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add the bean paste along with the bean itself to the pot. If you are using vanilla extract in place of the vanilla bean, stir it in at the very end, after the pudding is completely cooked.

Over medium heat, slowly bring the mixture just barely to a boil while stirring all along—this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer. Keep it here until the tapioca is fully cooked, another 20 minutes or so. Keep in mind this time can be significantly longer or shorter. The tapioca will tell you when it is ready if you watch carefully. The tapioca beads will swell up and become almost entirely translucent. The custardy part of the pudding will thicken dramatically as well. Keep tasting and assessing at this stage. It is even more critical to keep stirring at this pint to avoid scorching. Remove from the heat and let it cool. This tapioca tastes best when served warm, but is still delicious cold as well.

Serves 4-6

Earl Grey Tea Cake Gluten Free and Diabetic Friendly

This is a recipe I picked out a while ago just because it sounded easy and good. The original recipe called for maple syrup, but because I didn’t want to pay the price of maple syrup and I used Xagave. So I changed the recipe a little. Xagave is a diabetic friendly way to sweeten any recipe, whether it is savory or sweet. It has the lowest glycemic index of all sweeteners. So this recipe is a combination of the “Flying Apron’s” recipe and mine.

I don’t know if I will get use to gluten free baking since I never know what consistency to look for. When I made this teacake, it appeared that I had too much liquid and not enough thickness. I had no idea what I was going to end up with. In the end, however, it turned out to be a very tasty dessert. It was very dense and heavy, but it is just perfect to have with a cup of coffee or tea. After some feedback with friends, some say it doesn't taste bad, but the consistency is "gritty". The garbanzo bean flour does have that gritty consistency. So if you make this, understand it will not be like a normal cake or teacake.

The Earl Grey Tea added a lot of flavor. I think if I had used maple syrup, it would have been too sweet. The Xagave is a complete sugar replacement.

Here are a few facts about Xagave: Xagave is a unique blend of the nectars derived from Agave Tequiliana (Blue Agave) and Agave Salmiana (White Agave) plants.

Xagave is 1.4 times sweeter than sugar… so you use less. Studies show that it contains inulin, which promotes healthy function of the lower intestines and boosts the immune system, increases calcium absorption and increases bone density. Xagave is the only agave with a standardized inulin content. Xagave is natural and organic certified.

Most grocery stores carry just Agave. I order Xagave online, but I understand Kroger grocery stores now carry this.

If you ever want to try to interchange Xagave with sugar, you can. But you only need 50-60% of the amount of Xagave to sugar. If you have any questions, just blog me.

Earl Grey Tea Cake Recipe Gluten Free and Diabetic Friendly

This recipe makes two 8 ½ by 4 ½ inch loaves, or one 10-inch square cake

4 cups brown rice flour
2 cups garbanzo bean flour
1 tbl. baking soda
1 tsp. sea salt
1 1/3 cups canola oil
3 cups brewed Earl Grey tea
1 tbl. plus 1 tsp. vanilla extract
3 cups maple syrup (here’s where I use Xagave)
¾ cup currants

1. Preheat the oven to 375 degrees.
2. Combine the brown rice flour, garbanzo bean flour, baking soda, and salt in a large bowl. In a separate large bowl, combine the canola oil, tea, vanilla, and maple syrup. Slowly whisk the flour mixture into the canola oil mixture until thoroughly combined. Mix in the currants.
3. Line the bottoms of the pans with parchment paper. Pour the batter and bake until the cake springs back when you press the center with your finger, 45 minutes to 1 hour. After the cake has cooled, run a knife along the inside of the pan to aid in turning the cake out for serving.

Mascarpone and Orange Noodle Kugel

I made this recipe for the first time a few weeks ago. It was so unbelievably delicious, that I am making it again today. This is a recipe that you can make for breakfast, brunch, or even a side dish to an evening meal.

This is a fast and easy meal to prepare. If you need something on hand to take to someone’s home at the last minute, you will want to make this. What’s so flavorsome about this dish is the mascarpone cheese and lemon. My whole family loves when I make noodle kugel that I need to make enough to last for days. I even love this meal cold. You can make this in advance and freeze.

The only thing that I wasn’t sold on was the topping of corn flakes. I thought it was too crunchy, but my girls loved it. So I guess that’s why they have “horse-racing”.

I found this recipe online. It was on the Jewish Television Network. Once again, you don’t have to be Jewish to love this recipe. Try it; your family will want you to make it often.

Mascarpone and Orange Noodle Kugel Recipe

1-12oz. package medium egg noodles
4oz. sweet butter, cubed, room temperature
8 oz. mascarpone cheese
2 cups sour cream
5 large eggs
¾ cup sugar
½ tsp. lemon zest
1 ½ tsp. orange zest
2 tbl. orange juice
1 tsp. vanilla extract
½ cup corn flake crumbs
1 tsp. cinnamon
2 tbl. light brown sugar
¼ tsp. nutmeg
2 oz. melted butter (1/2 stick)

In a large pot of boiling salted water, cook the egg noodles until tender. Drain and return the noodles to the pot. Add in the cubes of softened butter and mix well until all noodles are well coated.

In a separate bowl using a whisk, combine the mascarpone, sour cream, eggs and sugar. Add in the zests, orange juice and vanilla. Mix well. Pour the cheese mixture into the noodles and fold together, using a rubber spatula.

In a small bowl, combine the corn flakes crumbs, cinnamon, light brown sugar and nutmeg. Mix well to evenly combine.

Pour noodles into a greased 13”x9”x2” baking dish. Evenly top the noodles with the crumb topping. Drizzle with melted butter. Place in a pre-heated 350-degree oven and bake, uncovered about 45 minutes until top is golden brown. Remove from oven and allow to cool slightly before cutting.

Hazelnut-Espresso Biscotti

This is my husband, Michael, specialty. He makes this recipe and I usually just assist him. So to all the husbands out there that say they can’t cook, I bet you really can. This is a fabulous recipe. It’s wonderful for serving when you have a group of friends over. These Biscotti’s are just right for dunking into a cup of coffee or dessert wine.

Biscotti in Italian means, “twice-baked”, and that’s exactly the way these cookies are made. We love them plain, but you can try dipping an end in melted semisweet chocolate. Regardless how you serve them, they are amazing. I dip mine in hot tea, but as long as you have a drink to dip them in, you can’t go wrong.

You can easily freezer leftovers. That is, if you have any. They won’t last long whether you freeze them or not.

The recipe is out of a sweet little book named, “The Best of Coffee Cookbook.” This is on page 12. When I say little cookbook, I mean little.
After reading the recipe, don’t let the instructions scare you, this is a lot easier to bake than it looks.

Hazelnut-Espresso Biscotti Recipe

OK—for all you men out there, try this recipe. My husband makes this!!!

1 cup all-purpose flour
3 tbl. unsweetened nonalkalized cocoa powder (Dutch processed)
1½ tbl. instant espresso powder
1 tsp. baking powder
1 tsp. cinnamon
¼ tsp. salt
1/8 tsp. black pepper
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tsp. pure vanilla extract
1 cup hazelnuts, toasted, skinned and chopped
¼ cup finely chopped crystallized ginger (opt.)
1 large egg yolk
1 tsp water

1.Preheat the oven to 375°. Lightly grease and flour a baking sheet or line with parchment paper.
2. Sift together the flour, cocoa, espresso, baking powder, cinnamon, salt, and pepper onto a sheet of waxed paper.
3. In a large bowl, using an electric mixer set at medium, beat the butter and all but 2 tbl. of the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Using a rubber spatula, fold in the flour mixture. Fold in the hazelnuts and the ginger, if desired.
4. Transfer the mixture to the prepared baking sheet. For easy handling, cover the dough with plastic and, using your hands, smooth it into a 14 by 5-inch rectangle about ¾ inch thick. Remove the plastic wrap.
5. In a small bow, lightly beat the egg yolk with the water. Brush the dough with the egg yolk mixture, and then sprinkle with the remaining 2 tbl. sugar. Bake for 15 to 17 minutes, or until set and almost firm. Set the baking sheet on a wire rack and let cool to room temperature.
6. Reduce the oven temperature to 325°. Carefully transfer the baked dough to a cutting board. Using a serrated knife, cut the dough in half lengthwise, and then slice each half, on the diagonal, into 18 cookies.
7. Return the cookies to the baking sheet; placing them cut side down and about 1 inch apart. Bake for 10-15 minutes, or until crisp. Set the baking sheet on a wire rack and let cool for 2 minutes. Transfer the biscotti to the rack and let cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Makes 3 dozen biscotti.

Caramel Apple Cupcakes

My daughter Erica, wanted to come over and bake with me yesterday. Of course I said yes!!! I told her to pick anything she wanted to bake and just let me know so I can have all the ingredients in advance. When she called to tell me that Caramel Apple Cupcakes was her choice, I was so excited. I love baking cupcakes, and I love apples and caramel. What could be better besides spending time with her????

This recipe was so easy. There is only thing I would possibly change. Instead of spreading the caramel over the cupcakes like you would do with icing, I would drizzle the caramel on top. This is my personal preference, however. The apple cake was so unbelievably moist and delicious, that a lot of caramel wasn’t needed. But a drizzle of caramel on top would be perfect. The cake is not too sweet, which makes it that much better.

I think the trick to keeping this cupcake good, is making sure the caramel doesn’t get too hard. After keeping the cupcake wrapped up all night, thus keeping it air tight, made the caramel icing softer this morning. Also, one way to make the caramel softer is to add more heavy cream to the recipe. One thing for sure, if you keep this cupcake open to air, the caramel will really stick to your teeth, which you may love. But if you don’t want all that candy coating your teeth when you smile, wrap this delicious cake good.

This recipe was in the current addition of “ Everyday with Rachel Ray”, October 2010. This recipe is on page 126.

Caramel Apple Cupcakes Recipe

1 ¼ cups flour
2 tsp. baking powder
½ tsp. ground cinnamon
½ tsp. salt
2 eggs, at room temperature
½ cup packed light brown sugar
½ cp granulated sugar
½ cup vegetable oil
2 tsp. pure vanilla extract
2 Rome apples (about 1 pound), peeled and shredded
1 ½ cups chewy caramel candies
1 tbl. heavy cream

1. Arrange a rack in the upper third of the oven and preheat to 350 degrees. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
2. In a medium bow, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk I the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full
3. Bake until golden and toothpick inserted in the center comes out dry, 25-30 minutes. Transfer to a rack to cool completely.
4. In a small, microwavable bowl, combine the caramels and cream. Microwave 1 minute at medium power, the stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcake. (This is where I would drizzle the frosting instead of spreading the frosting generously. This is our personal preference, however.)

THIS RECIPE MAKES 12 CUPCAKES

Russian Tea Cakes

Whenever I go in to a bakery, I always see these sweet little cookies that are coated with confectioners’ sugar. I just passed them buy thinking they couldn’t amount to very much. I always thought, the bigger the pastry, the better. Boy was I wrong.

It wasn’t until about 4 years ago when our family went to Victoria, B.C. that I was introduced to this delicate cookie. We had “High Tea” at the Empress for my birthday. This is when I became totally addicted to this cookie. I have always had a pipe dream that one day I would open up my own Tea Room so this was the prefect birthday gift. I shopped in their gift shop and bought this beautiful little cookbook named, “If Teapots Could Talk”. I love this book and every recipe in it.

I am going over to one of my best friends house this morning for “teatime” and thought I would make these little cookies this morning. What’s so wonderful about these little desserts, is that you can make them months in advance. I have frozen the batter up to a month and have also frozen the baked cookie. But that’s so dangerous. You just want to eat them directly from the freezer without waiting for them to thaw.

These Russian tea cakes melt in your mouth. I dare you to eat just one.
This recipe is on page 65.

Russian Tea Cake Recipe

1 cup soft butter (2 sticks)
½ cup sifted confection sugar
¾ cup chopped pecans
½ tsp. salt
1 tsp. vanilla
2 ¼ cups cake flour

1. Cream butter, sugar and vanilla together.
2. Mix four and salt together and blend into creamed butter mixture.
3. Sir in nuts.
4. Cover and chill in refrigerator for 20 minutes.
5. Once chilled, roll into balls, about 1-1 ½ inches and place on greased cookie sheet. (I measure mine at 19 grams each)
6. Bake at 350° for 15- 20 minutes and watch carefully that they do not burn. (I bake for 16 minutes) They will not appear cooked when they come out, but they harden as they cool, so don’t over bake. When the bottoms are golden brown they are ready.
7. Let them cool and then roll in more confection sugar coating so they are white.

Five-Spice-Glazed Salmon with Sesame Green Beans

Whenever I see a new salmon recipe, I seemed to want to try it. Not because I love salmon, because I don’t, but because my family loves salmon. I don’t eat it. This salmon seemed interesting because of the 5-spice and honey used.

When I made this last night, I had to depend on my husband and daughter to tell me when the salmon was actually done. They loved this recipe. They thought that the salmon was mild in flavor and the sauce was nice and sweet. This was the first time that I broiled salmon and I found out fast, that it took twice as long as the recipe stated. Maybe it’s because of my “sucky” oven, but I broiled it longer than the recipe called for.

My daughter loved the green beans in this recipe. Just make sure it’s cooked enough before you serve it. I think next time I make this, I might try to par-boil my green beans first.

This recipe is in the “fine cooking” magazine dated October/November 2010. It’s on page 22. You can find this magazine now.

Five-Spice-Glazed Salmon with Sesame Green Beans Recipe

¼ cup honey
4 tsp. reduced-sodium soy sauce
1 ½ tsp. five-spice powder
2 large cloves garlic, minced
4 6-oz. salmon fillets (preferably wild), bones removed
Nonstick cooking spray
1 lb. slender green beans, trimmed
2 tsp. canola oil
1 tsp. Asian sesame oil
Kosher salt and freshly ground black pepper
2 tbl. toasted sesame seeds
1 tsp. lemon juice

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.

Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.

In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.

Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2-3 minutes. Toss the green beans with the sesame seeds and lemon juice.

Lemon Chess Pie

When Michael and I were on vacation about 6 years ago, we went in a bookstore just to stroll around. Naturally, he went one way and I went another. I made a beeline to the dessert section and found this very interesting book called “Sweety Pies”. From the moment I opened this book, I knew it was for me. I am not a pie maker. For some reason, my pies don’t turn out, but after reading this book; I knew I had to try to perfect my pies. Michael and I read this whole book together on the plane back home. We loved every recipe.

This is such a lovely book with a wonderful story for every pie made. After sitting on my shelf for all this time, I decided to try my hand at a pie. Michael and I chose “Frida’s Lemon Chess Pie.” I didn’t have time to make my own piecrust so I just bought one. There are piecrusts out there made by Mrs. Smith. This frozen piecrust is beautiful and not like the ones that are just wrapped in plastic and cracked.

This is a pretty simple pie to make. The only trouble I had was, not knowing when the pie was actually done. I took it out when I thought it was done, but put it back in for another 10 minutes. The center stays softer than the edges. I decided to refrigerate the pie overnight to set. I just tried it this morning and it was delicious. It is very soft in the center, but apparently that’s the way it’s supposed to be.

This pie is just one big Lemon Square. My daughter loves lemon squares and I know she will love this. When slicing and serving this pie, sprinkle some powdered sugar on top to decorate it.

This recipe comes from a cookbook named, “Sweetie Pies” and is on page 74. This book is written by Patty Pinner. If you love lemon, you will love this pie. I can’t wait to try her other recipes.

Lemon Chess Pie Recipe

One 9-inch single Flaky Pie Crust, rolled out and fitted into a pie plate, with pinched edge rim. (I used store bought piecrust from Mrs. Smith. Thaw it first.)
½ cup (1 stick) unsalted butter, softened
1 ½ cups sugar
1 ½ tbl. yellow cornmeal
3 large eggs
3 tbl. fresh lemon juice
2 tsp. grated lemon rind
1 tsp. vanilla extract
1/8 tsp. salt

Makes one 9-inch pie

Preheat the oven to 350 degrees. Prepare the piecrust and set aside. (recipe for piecrust to follow).
1. In a large bowl, cream together the butter and sugar until well blended. Stir the cornmeal. Beat in the eggs, one at a time. Add the lemon juice and rind, vanilla, and salt and blend well.
2. Retrieve your piecrust. If you are make your own piecrust, Use your thumb and index finger to pinch the edge of the crust all the way around the pie. Using a fork, press down into the dough, moving around the entire rim of the pie. Do not press all the way through the dough.
3. Pour the filling into the piecrust, place in the oven, and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool completely on wire rack before serving.

Flaky Pie Crust Recipe

9 or 10-inch single crust

1 1/3 cups all-purpose flour
1 tsp. sugar
¼ tsp. salt
½ cup chilled vegetable shortening
3 tbl. ice-cold heavy cream or evaporated milk, more or less as needed.

Sift the flour, sugar, and salt together in a medium-size bowl. Using a pastry blender, a big serving for, or the tips of your fingers, cut in or pinch or squeeze the shortening until the mixture resembles a bowl of sweet peas. Toss the mixture quickly and lightly with a fork, sprinkle in the cream or milk. Continue tossing until the dough holds together when pressed.

With lightly floured hands, gather up the dough into a flat ball. Cover and refrigerated until you are ready to roll it out.

When you are ready to use, lightly flour your hands and surface to prevent sticking. Starting in the center, roll straight up to the edge. Turn the dough slightly and roll to the edge again. Repeat process until the dough has formed a circle that’s slightly larger than the pan.

To place the dough in the pan, you can roll it over your rolling pin or fold it in quarters.

Israeli Couscous aka Pearl Couscous

Israeli couscous, aka pearl couscous, is such a wonderful side to any meal. I learned how to make this in culinary school and have been making it ever since. There are so many ingredients you can add to make it your own. I am going to give you my special way that has become a fast favorite for my family.

This dish is so easy, but the addition of asiago and parmesan cheese at the end, makes this couscous so unbelievably good. You may want to eat the whole pot yourself.

One thing to remember, whatever amount of couscous you use, you need double or use 1-1/2 the amount of liquid to couscous. In other words, 1 cup of couscous to 1 ¾ cups of liquid. I use chicken or vegetable stock instead of water. This adds extra richness to your couscous.

This is a starch, so I wouldn’t serve this with rice or potatoes. I would serve this INSTEAD of rice or potatoes. YUMMY!!!

Tricia’s Israeli Couscous Recipe

Before we begin, I want you to know that you can chop up any vegetable and add to this dish. This is just what I use.

Red or Yellow Bell pepper—1/2 finely chopped
Onions—1/2 finely chopped
Celery—1/2 – 1 stalk finely chopped
Israeli couscous
Grated cheese (asiago/ parmesan)
Chicken or vegetable stock

1.Saute veggies in butter ( 2 Tbl.) until done ( about 5 minutes)

2. Add 1 cup of couscous and stir with the butter/ veggie mixture so that the couscous is well mixed.

3. Add 1 ¾ cup liquid—bring to a boil.

4. Reduce heat to a simmer and cover. Cook for approximately 20 minutes.

5. When done, add about 1/2 cup of grated cheese. ( I use asiago/ parmesan).

The Baked Brownie

Michael and I were in Charleston walking down East Bay Street, when we happened upon this new bakery named, Baked. From the minute we walked in, we were overwhelmed with how clean and beautiful everything was. From the sweets to the display cases to the kitchen (which we went in), was very well done and inviting. All the cakes, brownie, and cookies looked as if they were just “baked”. We found out that this bakery was started in Brooklyn. How they decided to open another in Charleston is unknown, but I sure was glad they did. Of course I had to buy their cookbook!!!! I couldn’t go home without one.

Of all the recipes to try, and they all looked mouth-watering, I picked their Baked Brownie. I read the recipe several times and thought this was an easy, yet intensely flavored brownie. I learned a few things from Pastry School, and this recipe was tempting me.

I know everyone has made delicious brownies, however, this particular recipe happens to be one of the best I’ve ever made. The depth of flavor was “heaven” for me. In their book, they give lots of hints to make the recipe stand out above others. This is my choice for brownies when I need to make them. (Not to say I won’t try any others, because I will).

This recipe comes from the cookbook: “Baked” and is on page 117. I know you will enjoy every bite of this scrumptious brownie.

The Baked Brownie Recipe

1 ¼ cups all-purpose flour
1 tsp. salt
2 tbl. dark unsweetened cocoa powder
11 oz. dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1” pieces
1 tsp. instant espresso powder
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
5 large eggs, at room temperature
2 tsp. pure vanilla extract

1. Preheat the oven to 350°. Butter the sides and bottom of a 9 by 13-inch glass or light-colored metal baking pan.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn of the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, the remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs. To the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Add the vanilla and stir until combined. Do not over-beat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.
7. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

**Use dark unsweetened cocoa powder. A pale, light-colored cocoa does not have enough depth.
**Make sure your eggs are at room temperature, and do not over-beat them into the batter.

**Check your brownies often as they bake. An even slightly over-baked brownie is not a Baked Brownie.

South Indian-Style Vegetable Curry

I was at the airport last weekend on my way to Charleston and needed a new magazine to read. Naturally, I found cooking magazines that I love instead of the usual gossip ones. What attracted me to this magazine was the beautiful cake on the cover. So guess what I made for today? You’re wrong—however you did get a clue from the name of the blog today.

I found so many recipes to make, but this Vegetable Curry was “just up my alley.” I am a vegetarian at heart and that’s what attracted me to this particular dish. Michael loves curry and I like curry and since I was gone all weekend, I wanted to make this dish for him.

We both loved this dish. It has so many flavors that blend into one. I love the fact that it’s meatless. I know Michael probably didn’t taste all the ingredients, but since I know the ingredients, I could taste everything. It was absolutely delicious. The recipe didn't call for dried apricots, but I added a handful when I added the vegetables. We also bought some Nan Bread for an added touch.

I served it with Basmati Rice. This dish will leave you with leftovers, but tomorrow should be even better. (which it was) This was in the “Fine Cooking” magazine on page 33. It’s the October/November addition. It’s on the shelves now.

By the way, I will make the cake on the cover.

South Indian-Style Vegetable Curry Recipe

2 tbl. canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
1 2” piece fresh ginger, peeled and finely grated (1 tbl.)
1 tbl.ground coriander
1 ½ tsp. ground cumin
¾ tsp. ground turmeric
½ tsp. cayenne pepper
1 tbl. tomato paste
2 cups lower-salt chicken or vegetable broth
1 cup light coconut milk ( I used regular coconut milk)
1 3”cinnamon stick
fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1 ½ inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1” cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1 ½ cups)
2 large carrots, peeled and cut into ½” thick rounds (about 1 cup) I don’t peel my carrots.
1—15 ½ oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 tbl. fresh lime juice
1 tsp. finely grated lime zest
2 tbl. chopped fresh cilantro

In a 5-6 quart Dutch oven or other heavy-duty post, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, (3-4 min.)
Reduce the heat to medium and cook until the onion is richly browned (5-7 min.) more. Add the garlic and ginger; cook stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne pepper; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and ¼ tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. (I added a hand full of dried apricots in with the vegetables.) Bring to a boil. Then reduce the heat to medium low, cover and simmer until the vegetables are tender, 20-25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 more minutes. Season to taste with salt. Serve garnished with the cilantro.

Sorry, no recipes today and tomorrow

I am going to Charleston for a girl's weekend. I'll bring back great Charleston recipes. See you Monday. Have a great weekend.

Tuna Salad (Not your typical Tuna Salad)

I go for a walk several times a week with my good friend, Vida. So yesterday we were talking about my blog and she asked me if I was going to have any seafood recipes since I eat NO seafood. I answered her, “not too many”. After getting home from our walked, I looked for seafood recipes that I prepared for Michael. Now you have to understand that I am highly allergic to shellfish, but I just never liked fish. I do enjoy making my family and friends fish dishes (as long as I don’t have to eat it.)

I found this recipe after watching Ina Garten make it on the food channel. Michael loves tuna and this looked very interesting. It looked so appealing that I wish I liked tuna (but I don’t). I think since this involves fresh tuna, it should be a healthy dish.

Michael loved this dish, so I’m passing this on to you. Please let me know how you liked it if you decide to make it. If you don’t like it, blame Mickey.

Tuna Salad Recipe (Not your typical Tuna Salad)

2 pounds very fresh tuna steak, cut 1-inch thick
4 tbl. olive oil, plus extra for brushing
2 ½ tsp. kosher salt, plus extra for sprinkling
½ tsp. coarsely ground black pepper, plus extra for sprinkling
2 limes, zest grated
1 tsp. wasabi powder
6 tbl. freshly squeezed lime juice (3 limes)
2 tsp. soy sauce
10 dashes hot sauce (recommended: Tabasco)
1-2 ripe Hass avocados, medium diced
¼ cup minced scallions, white and green parts (2 scallions)
¼ cup red onion, small diced

• Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side. Set aside on a platter.
• Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
• Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onions and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

Marinated Cheese

Remember that I’m a “cheese-aholic”, so I love this dish. I also thought that many of you may be getting a little tired of all the sweets I have blogged about, so I am adding a very simple but yet delicious appetizer. I made this to take to a party and to my surprise, there wasn’t any left over to bring back home. (so sad for me)

What makes this recipe interesting besides the taste; it has an array of colors that make it very tempting to try. I have found that when food is presented attractively and looks eye-catching, people gravitate to that dish. This recipe
needs to be made in advance, so it may help many of you who are short on time. Prepare it the night before and cover it real good so you can “throw” it together the day of your event.

As simple as this dish is, it’s one that taste as good as it looks. Since the holidays are going to come up fast (it’s only September I know), this is one recipe that will go great at any party you’re attending.

This recipe is in an old “Southern Living our best Five-Star Recipes”. It’s on page 12.