Honeyed Hashette

Individual Pot Pies for the Ones I Love

2011-03-09T12:07:00.000-08:00

A few weeks ago the weather was bitter cold with a crazy north Texas wind whipping through the air and all I made for days was hearty, home cooked meals. This one takes the cake. I've posted it before, but this time our little chicken pot pies meant more with a mini pie just for our Muffin. Our family of 3 celebrated with creamy chickeny goodness...and pie crust.

I always forget how awesome these little pies are, until I make them again the next winter. SO SO SO good. I used store bought pie crust this time...don't judge. To find the recipe, click here: Chickie Pot Pies. Clara's vote- scrumdiddliumptios! She loved it! She told me to tell you to make these quick before it is technically no longer winter. I dare you to tell this face no.

Cupcake Eye Candy

2011-01-25T06:01:00.000-08:00

There is still baking going on at Honeyed Hashette. Not just cooking. My husband and I have a little brother with Big Brothers Big Sisters (we're a Big Family). Our little came over Sunday to watch football and bake cupcakes. He just turned 8 and also just saw "The Green Hornet". Being the girl that I am, I had Valentine's Day treats in mind for us to make for his family. When I asked him if he wanted to make pink icing, he looked at me like I had a third eyeball in the middle of my forehead. "How about green?", I asked. He smiled and nodded. Green icing it was. I did convince him to use cute heart sprinkles since some of these cupcakes would be gifted to his mom and little sister. He's a sweet kid.

The cupcakes themselves were fluffy chocolate. My go recipe which can be found here and here.

The icing was a traditional Wilton vanilla buttercream with a twist...a dash of rum extract (don't worry- it is alcohol free). SO yummy. Our little declared it the best icing ever as he licked the first spatula clean and decided a second spatula needed to be covered in icing too.

Here there are all decorated and ready to be eaten. We did too, even Baby Clara. Sunday cupcakes are a nice treat. I can't wait until Clara can be my baking partner.

Our little had fun putting extra heart sprinkles on the cupcake for his mom, which I thought was especially sweet.

I love Valentine's baking goodies!

Zuppa Toscana

2011-01-25T05:57:00.000-08:00

A few weeks ago my coworkers and I paid a visit to our local Olive Garden for the soup, salad and breadstick lunch. It was a furiously cold day. I use the word furiously because it was one of those days where the wet winter wind (nice alliteration, huh?) causes the chill to snip at you through even the warmest of winter coats...leaving you...well, furious. I'm a Texan and Texans just don't do cold. We do hot, hotter and hottest. We do humid. We can handle hail. We don't blink at a tornado warning or even a flood. But cold, sleet and snow...that's just not our comfort zone. Anyway...I'm rambling.

This cold day warranted some hot soup. I ordered the pasta fagioli and my teammates ordered the toscana soup. They raved about how tasty it was to the point that I announced I needed to try it. One coworker informed me that she possessed the recipe and offered to share. Thus, the Honeyed Hashette version was born. This soup is creamy and full of bacony sausagey flavor (no, sausagey is not a word...yet). The red pepper flakes add a touch of heat which you could easily increase or decrease. It makes a TON of soup, so this would be perfect for a crowd or to serve in a cabin on a ski trip...you get the idea. Oh, and don't forget the cheese. It compliments the soup so well. Normally, Parmesan to me is a take or leave kind of thing but it really ties this soup together (that's the interior designer in me talking).

Zuppa Toscana (similar to Olive Garden's Toscana soup and adapted from recipe found on tuscanrecipes.com)

Ingredients:

1 lb ground Italian sausage

1/2 pound ground beef

1 tsp crushed red peppers

1/2 large diced onion

3 slices bacon, diced

2 garlic cloves, pressed or minced

10 cups chicken stock

1 cup whole milk (or cream if you live dangerously)

3 large Russet potatoes, diced with skins on

1-2 cups roughly chopped kale or spinach

grated parmesan for garnish

Directions:

Brown Italian sausage, ground beef and crushed red pepper in a large pot.

Drain excess fat, place meats in a bowl and set aside.

In the same pan, sauté bacon, onion and garlic over medium heat until the onions are tender.

Add chicken stock to the pot and heat until it starts to boil.

Add the sliced potatoes and cook for about 20-30 minutes, until potatoes are fork tender.

Add the milk and just cook until thoroughly heated.

Stir in the sausage and the spinach or kale.

Let simmer an additional 15 minutes.

Garnish with parmesan and serve.

Enjoy!

Cute

Cuter

Cutest

Beef Stroganoff

2011-01-21T09:27:00.000-08:00

Two posts in one week! How to you like them apples? Maybe I should make New Year's Resolutions more often?? Don't answer that!

This is one of my favorite comfort meals. I could drink the sauce, it is so good! It is also one of those meals where you actually want leftovers because it tastes even better the next day (if that's even possible). Other bonus points for this recipe- it is easy, calls for simple and few ingredients and can be put together in a snap. Love that!

I found this in 2009 on Food Network. It is one of Paula Dean's recipes...this version is tweaked Honeyed Hashette style. She used cubed round steak and I use lean sirloin very thinly sliced. I find the very thin lean meat is much better compliment to the texture of the mushrooms than chunks of steak, but that's just me. The recipe makes about 6 servings and I really can't tell you how good it is. I have no words. Just do me a solid and promise me you'll try it.

All three of us love this, even baby Clara. Baby girl loves her beef...and her mushrooms...and pretty much anything for that matter...except broccoli...and drinking milk from a sippy cup...but I digress.

Beef Stroganoff (recipe slightly adapted from Paula Dean's recipe found on Food Network)
Ingredients:
3 medium sized lean sirloin steaks, sliced very thinly
Kosher salt, fresh cracked pepper and garlic powder for seasoning
All purpose flour
1 Tbsp. Olive Oil
1 Tbsp. Butter
1 medium onion, thinly sliced (I only use 1/2)
16 ounces fresh mushrooms sliced
1 10 oz. can beef broth (or beef consomme)
1 10 oz. can cream of mushroom soup
1/1-1 cup sour cream
Oodles of extra wide egg noodles, cooked per directions

Directions:
Thinly slice your sirloin steak to about 1/8-1/4" thick slices.
Cut against the grain of the steak on a slight angle to help provide tender bites of meat.
Season both sides with salt, pepper and garlic powder.
Sprinkle both sides with a light dusting of flour.
In 5 quart (or so) sauce pan, melt the butter in olive oil.
Quickly brown your steak on both sides, remove from pan and set aside.
Your steak should not be fully cooked at this point.
Add the onion and mushrooms to the pan and saute in the yummy drippings until the onion is tender.
Lightly dust the veggies with flour.
Add the browned steak back to the pan and toss the mixture together.
Add the beef broth and cream of mushroom soup and mix until well combined.
Simmer for 20-30 minutes.
Stir in the sour cream and serve over cooked egg noodles.
Be warned- you may not talk during dinner...it's THAT good!

Enjoy!

Full Loaded Baked Potato Soup

2011-01-17T13:24:00.000-08:00

Yeah, so...um...well...ahem...I've become the worst blogger...ever. I told myself I wouldn't, I assured myself I would never...but this little person of ours is so compelling with her big blue eyes and her perfect little pout. When she comes tottling over with a book in her chubby hands saying, "dis, dis" wanting to snuggle up in my lap to read "Can You Hop" or "Brown Bear, Brown Bear What Do You See?" for the millionth time...I just can't say no.

She is thirteen months old now. It happened so fast. She went from a tiny, sleepy bean to a walking, talking toddler in the blink of an eye. She is literally growing up before my eyes and I can barely stand it. BUT, she is also getting better at independent play which means mommy can cook dinner...it's the little things.

I am need of a grocery store visit, so I made dinner with on hand ingredients. That means most of you (if there are any "yous" out there anymore) can make this most days too which basic ingredients you always have on hand. How awesome is that?

(please note there is a purple potato in there too, because my russets were small and the purple fella needed to be used)
I found this recipe by The Neely's on foodnetwork.com and tweaked it like I almost always do. It was delicious. Creamy which a rich flavor from the beer and sharp cheddar and toppped with crunchy delicious bacon and speckled with bites of sour cream. MMMmmmmmm. The only change I would make would be to keep chunks of potato bites in the soup instead of all pureed potato goodness. You could really play with this too- top it with pico de gallo, shredded barbequed beef, add smoked chicken and more. So versatile and with the weather being so cold and gloomy, it's the perfect "in front of the fireplace" meal.

I hope all of you are doing well!

Fully Loaded Baked Potato Soup (recipe slightly adapted from The Neely's on Food Network):
Ingredients:
4 Tbsp. Butter
1/2 onion, chopped
3 carrots, peeled and chopped
2 cloves garlic, minced
1/4 cup all purpose flour
3 cups chicken broth
1 cup whole milk (you could be daring and use cream or half and half too)
1 (12 ounce) bottle light bodied beer (I used lager)
2 large russet potatoes, peeled and chopped
2 cups grated sharp cheddar cheese, more for topping
2 heaping Tbsp. sour cream, and more for garnish
Dash favorite hot sauce
Dash Worcestershire sauce
Crispy bacon, for topping (love me some applewood smoked bacon)
Optional: Fresh chopped chives, for topping

Directions:
In a large saucepan over medium heat, melt butter.
Add all the veggies and saute until begin to soften.
Sprinkle flour over top and stir.
Cook for about 2-3 minutes to allow flour to toast.
Sprinkle with salt and pepper.
Add chicken broth, milk and beer.
Bring to a boil, stir and reduce heat to allow soup to simmer.
Simmer for 20-30 minutes.
Spoon out veggie chunks and puree with blender and add back to liquid.
Heat soup and add cheese and sour cream, stir until melted and well combined.
Season with hot sauce, Worcestershire sauce and additional salt and pepper if needed.
Serve immediately and top with bacon, cheese and chives.

Enjoy!

Time Flies and Baby Food

2010-09-16T19:16:00.000-07:00

I had no idea FOUR months ago when I asked if anyone was interested in baby food that my sweet Muffin would become mobile shortly after. A mobile baby means NO time to do anything until mobile baby has gone to bed. By the time mobile baby has gone to bed, mobile baby's parents are tired and the only productive things that get done are dinner, laundry and sleep. After I posted my question in May I photographed baby food making...I just never shared the images or the story behind them. I am so sorry about that!

I miss blogging, baking, sewing, painting...but I wouldn't trade those things for the wonderful irreplaceable time I get with this sweet girl every night. How can you say no to this "game face" or those blue blue eyes? Yeah, I don't know how either. Purees are becoming a thing of the past in our house now that Muffin is eating some table foods, soft dices and chunkier mashes. Prep time is getting less and less. Last week she had lasagna, roasted chicken bites and chunks of steamed squash and zucchini. This week she had cubes of watermelon, kiwi dices and soft squares of homemade pizza. She is growing up soooo fast!

observing the baby at the next table- I love her face when she is concentrating
But you promised purees, you say. I did, I did promise purees and I always live up to my promises. So it may be 4 months late, but here is the 411 on purees. I always steam whatever it is that I am pureeing. I found my guidelines on wholesomebabyfood.com. This site is fantastic. It helps break foods down into quarters of the first year and takes the scary out of solids. WBF really helped me plan for what comes next and it allowed me to make baby food in bulk months in advance of each stage so I wasn't scrambling at the last minute. Here is a glympse into what we tried as first solids in months 4-6:

banana
avocado
banana & avocado
apples
pears
peaches/necatrines
green beans
sweet potatoes
butternut squash

The skinny on pureeing is making sure you have all you need set up and ready to go ahead of time. You will need:

At least one large pot (I often have 2-3 going at once to make multiple baby food in one baby food making session)
Steamer basket (see above- I have 3. They are pretty inexpensive.)
Trusty vegetable/potato peeler
Nice large cutting board
Sharp paring knife
Food processor or dependable blender
Spoon for spooning purees into containers
Containers in which to freeze baby food

Most of the above items are pretty self explanatory, except for the baby food storage containers. I have 4 different kinds. These, these, these and these. Each one has its perks. If your baby goes to school (ahem, daycare) I really like the baby cubes (options 1 & 2) because you can just open the freezer and grab the containers you want to pack for the day. If your baby is at home options 3 & 4 are great. I like option 4 when I want to mix two or three purees together and option 4 has a nice large portion size for things I know Muffin likes- like applesauce and zucchini.

As for labeling them, you can buy special labels which you will see on the photos in this post. However, plain ole transparent tape dog eared on the corner (for easy removal) and a sharpie work just as well and are much cheaper (insert large smile here).

In these pictures you will see green beans, peaches and acorn squash (well, containers of acorn squash). Note- when you are making green beans from fresh unsnapped beans you will need lots of green beans to make much puree. I had a full produce sack and managed to squeeze out 4-6 2 oz. containers. Green beans are a lot of work too. I highly recommend buying the Steamfresh greenbeans which you can find in your grocers freezer. They are already snapped and only contain beans- no salt or preservatives. I always steam them in a glass container. Anyway- I digress....

With most veggies you will want to peel, scoop seeds (if there are any) and chop into large chunks. Fill pot with water just below the steamer basket and steam until the fruit or veggie is fork tender.
Place chunks into blender or food processor and puree to desired consistency. In the beginning you will want these purees smooth until baby grows accustomed to more texture.

There is no need to salt veggies or sweeten fruits. However- as your baby gets older you can experiment with herbs and spices. Muffin LOVES (puffy heart with glitter loves) cinnamon. I put in on apples, peaches or pears mixed with oatmeal for breakfast or on sweet potatoes to mix things up a bit. She also loves garlic, basil, and thyme too.

Once pureed you spoon into baby containers, leave open to allow to cool. Once cool, close containers and freeze. You can freeze for up to 3-4 months. Wholesomebabyfood.come has some good guidelines on storage too. With the ice cube tray storage and beaba storage (options 3 & 4 above) I typically freeze over night and the next day pop the food cubes out and dump them into a ziplock freezer back which I label. Sistema makes some klip-it storage containers that work just as well (but in my opinion take up more valuable freezer room than a zip lock bag).

Oh and bananas and avocados need not be steamed, just mash or puree and go. In the beginning Muffin preferred her foods really smooth so I did a quick puree in my wannabe bullet (mine is Sunbeam and works just fine). Now I can mash them or dice them and she likes them just fine.

Question for Ya

2010-05-13T09:45:00.000-07:00

Are any of you at all interested in the adventures of baby food making 'cause my kitchen is all about purees these days, or should I skip posts like that?

Muffin says, "I am all about purees too!"

Herb Roasted Chicken and Individual Scalloped Potatoes (Courtesy of P Dub)

2010-04-15T10:08:00.000-07:00

So I am slowly getting this mommy thing down and have found the secret to sanity in our house is having every minute of the day scheduled. Does this leave for much spontaneity? Um, no. But when you are balancing a schedule for someone who eats every three hours (and sometimes my little piggy likes to eat every 2 hours)...there's really no place for spontaneous anything. I have been making time to cook dinner though and basic home cooked things that take a few minutes to prepare have become new favorites. One of these days I will be baking up a storm again. Until then, simple savory dishes may be the highlight of this site.

I don't know if any of you read Pioneer Woman, but I do and I heart her. I want to be B.F.F. with her. Her humor, honesty and anecdotal approach to story telling make me want to move to the country and be her neighbor so I can bake her a pie...Isn't that what neighbors in the country do- bake each other pies? Well she featured a roasted chicken and individual scalloped potatoes and I had to try.

I knew my meat and potatoes hubby would love both and you know what? I was right. You know what else? While the chicken is fantastic and everything that a roasted chicken should be...these potatoes are ROCK STAR amazing! Wow. Wow is all I can say. My husband (in mid mouthful) claimed the potatoes were the best things ever.

Roasted Chicken: (adapted from Pastor Ryan's recipe on Pioneer Woman)
1 whole chicken- rinsed and patted dry
1 Tbsp. rough chopped fresh thyme
1 Tbsp. rough chopped sage (I used rubbed cause that's what I had)
lots of salt and pepper to your liking
1/4 cup canola oil
1 lemon- chopped in quarters
1 onion- chopped in quarters
3 cloves garlic- rough chopped
Note: you can use any of your favorite herbs. PW used rosemary too, but I am not a big rosemary fan. I know, I know. How dare I!

Directions:
Preheat oven to 450.
Rinse your bird and pat her dry (make sure to remove the unmentionables from the chest cavity)
In a small bowl mix together herbs, salt, pepper and oil.
Shove the lemon, onion and garlic in the birds you know what.
Rub the herb mixture all over the bird.
Cook at 450 for 1-1.5 hours.
Let the bird sit for 10-15 minutes before slicing to let the juices rest. Enjoy!

Individual Scalloped Potatoes: (recipe adapted from Pioneer Woman's Tasty Kitchen)
8-10 small red creamy potatoes (smooth red will do)
12 Tbsp of butter divided in halves
1 cup diced ham
1 cup shredded sharp cheddar (best if you shred your own)
Optional- sliced scallions

Directions:
Preheat oven to 350.
Thinly slice potatoes with skins on.
In Muffin tin, place butter pats in the bottom of muffin tin.
Then layer potato, ham, cheddar, scallion and repeat until muffin tins are bursting with ingredients and you fear they will topple over.
Top tower of goodness with another butter pat (don't judge, just do it).
Bake in the oven for 25-30 minutes.

Note: PW adds heavy cream. I did not and these were still fantabulous. Feel free to add cream if you dare.

Now I'll leave you with some dessert- adorable baby style (she fell asleep in Daddy's arms while they were "dancing")! Enjoy!

Breakfast Burritos

2010-04-15T09:57:00.000-07:00

Sometimes simple ingredients lead to the most flavorful, comforting and wonderful dishes. A tried and true breakfast in our house is the simple unassuming breakfast burrito.

Hot sausage (literally the hot variety...not just served warm), creamy eggs and crunchy hashbrowns topped with your choice of a little sharp cheddar, Cholula, sour cream...or pretty much anything that tickles your fancy...sliced avocado, jalapenos...I'm making myself hungry.

But...you must do one thing. You must toast the tortillas. A little butter on both sides, a little heat on both sides and they just make the meal. So good!

Amy

2010-03-11T08:43:00.000-08:00

I'd like to give a shout out to my friend Amy. Amy is hilarious, generous, beautiful inside and out. She knows how to bring a smile to your face when you're having a rough day (i.e. Mommy's first day of work /Muffin's first day of "school"). She is a lover, not a fighter (unless you're that mom in the carpool line). She is a mom, wife, sister, aunt, and friend. Best of all- she is MY friend. She lays it straight. She tells it like it is. She's real. Real, warm and did I mention funny? So funny. She also has a funny husband and two funny little boys...but I digress.

Well, my friend has embarked on a 2010 recipe adventure. See, Amy is married to T.V. Joe and T.V. Joe went to culinary school. Culinary skills abound with this man she married (who also happens to be my husband's very best friend). Any time we eat T.V. Joe's culinary creations, I leave with a very happy belly. Amy can cook too, it's just she never really had to. Now her husband is kind of a big deal at work and the meal preparation has become Amy's responsibility. So, in order to keep her culinarily skilled man happy she is trying a new recipe a week. She has been doing this since New Years. Impressed? Me too!

I have some ulterior motives...(I am currently adjusting my halo). Now, this post is meant to brag about her and her new found talents. BUT more importantly it is meant to inspire her to write more about these recipes on her blog, ahem, so I can steal them and try them here. I'm a new mom, Amy, cut me some slack! I need you to blog about these recipes so I have some new easy, yummy things to try at home. Chop chop!

Did I mention Amy also has beautiful skin (the kind of skin people pay big money for, that I would pay big money for), a gorgeous smile and is a genius when it comes to wit? I just love her. She is like family and family can boss each other around. Where are my posts?!

Tilapia with Potato Crust

2010-03-06T14:53:00.000-08:00

While I was on maternity leave I took in my fair share of The Food Network, making mental lists of new recipes to try. Recipes that took little time topped my list (who knew I would be entertained for hours just staring at this baby girl?).

Giada De Laurentiis presented this awesome, easy recipe. Light flaky tilapia seasoned simply with kosher salt and pepper, topped with thin layered potatoes, seared in an oven safe skillet and baked to perfection. So so good. Her recipe calls for homemade chive oil and fresh rosemary but I skipped that and went for dill and fresh squeezed lemon. It was delicious which just goes to show the infinite ways you could prepare this easy dinner dish.

I paired the fish with roasted carrots. Derrick and I both devoured it, barely speaking to each other (which is rare). I can't wait to try new ways to prepare this.

Tilapia with Potato Crust
Ingredients (slightly adapted from Giada De Laurentiis recipe found here):
4 tilapia fillets
3 small potatoes (I used red, Giada used purple- any kind will do) very thinly sliced (if you have a mandolin, now is the perfect time to use it)
1 Tbsp. dill (I used dry)
1 Tbsp olive oil
1 Tbsp butter
kosher salt to taste
pepper to taste
fresh lemon juice

Directions:
Preheat oven to 375.
Place fillets on work surface and sprinkle both sides with salt and pepper.
Layer the potatoes on the surface of the fish (one side only) and overlap them like shingles.
Sprinkle potatoes with salt and pepper and dill.
Heat in a large, oven proof skillet the olive oil and butter until the butter is melted and the oil is hot.
Place fish in the skillet, potato side down. Sprinkle with dill.
Immediately place skillet in oven.
Bake for 15-17 minutes.
Plate fish and squeeze fresh lemon juice over the top.
Serve and enjoy!

Oven Roasted Carrots
Ingredients:
Carrots- unpeeled
Salt
Pepper
Olive oil

Directions:
Slice carrots in half length wise and then into one inch chunks.
Place in glass baking dish.
Drizzle generously with olive oil.
Sprinkle generously with salt and pepper.
Bake for 45 minutes until edges are caramelizing.
Enjoy!

Apologies

2010-03-04T11:05:00.000-08:00

Sorry it has been a MONTH since I posted last. I promised weekly and I am really down to monthly. Time just goes by so much faster now. Who knew? Well, a new picture of Muffin should gain all of your forgiveness, right?

I do have a new recipe to post that is spectacular and easy. I will post soon. I promise.

Lemony Chicken

2010-01-31T17:03:00.000-08:00

Baby Clara is here! We welcomed our little girl on December 8th and we have enjoyed every second with her. Being a parent is amazing! I love her more than food! We do call her muffin though.

Now that we are settled, into a routine and getting sleep (somewhat) again, I have been cooking dinner and making lunches. I am still home on maternity leave and am making the most of this mommy at home business.

I am a big fan of The Pioneer Woman and found this yummy recipe on Tasty Kitchen (which you can find through her blog or by clicking here). Derrick loved this because it was yummy and I loved it because it was easy and called for simple most likely in your fridge ingredients. The lemoniness is subtle which was a nice compliment to the crispy salty flavor of the chicken. I will definitely make this again, but next time I will add a little lemon zest to the sauce. I paired it with oven roasted potatoes and a light Asian salad. Mmm Mmm good!

The recipe can be found here: Lemon Chicken by Lindainmo

I hope all of my blogging friends are doing well. I am going to do my best to post again now that I am no longer pregnant. My goal, starting in February is to post at least once a week, but hopefully twice a week. We shall see!

Pumpkin Snickerdoodles

2009-11-22T19:43:00.001-08:00

Wow. I have been a big fat (literally- you should see the belly I am sporting) blogging slacker. August 5th? Really, that was my last post? Well, I am temporarily back thanks to nesting.

Nesting is right up my alley. The house is crazy clean, the laundry is done, the Christmas decorations are out, the strollers are put together and I made these cookies- all in one day! Only a few weeks to go until our little bundle of joy makes her arrival. I know I will be MIA for a while once she gets here, but for now let the holiday baking commence.

I saw this recipe on The Recipe Girl and knew I had to try them. I am a sucker for snickerdoodles and pumpkin pie. Why not combine them into one? These are great because they are not too sweet and they have wholesome pumpkin in them. This makes them good for you, right?

To get your hands on the recipe, visit Recipe Girl: Pumpkin Snickerdoodles.
Enjoy!

Peanut Butter Cup Cupcakes with Peanut Butter Buttercream

2009-08-05T19:23:00.000-07:00

It has been forever and a day since I baked, much less posted about it. I never thought in a million years being pregnant would make me so tired, but whoa- did it ever! I am well into the 2nd trimester and what they say is true, you get the most energy in these months. I am so glad! I am up to my old tricks again, cooking and doing creative things. I have been busy making nursery plans and finishing up a print for my sweet friend Allison's new baby's room.

Last week two of my coworkers celebrated birthdays. I decided to come out of baking retirement to make a special treat. These suckers were decadent, sinful and delicious! The cake is the tried and true chocolate recipe I always use. Buried inside the batter was a whole mini Reese's Peanut Butter cup and then I topped them off with peanut butter buttercream and crushed pb cups. Derrick had a spoonful of the buttercream and declared it, "the best icing" saying it tasted like peanut butter cookie dough. That can't be a bad thing. :)

Chocolate Cupcakes
Ingredients: (slightly adapted from Paula Dean's Dreamy Chocolate Mousse Cake)
2 cups flour
2 cups sugar
3/4 cup cocoa powder (I used ghirardelli)
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/4 tsp salt
1 cup milk
1 cup strong coffee
3/4 cup vegetable oil
2 eggs
1 tsp vanilla (I used a little more)

Directions:
Preheat oven to 350.
Throw all the ingredients into a bowl. Using a wire whisk, whisk the ingredients together until well combined.
Pour into prepared or lined cupcake pan.
Bake for 12-14 minutes or until toothpick comes out clean.
**I filled the cupcake liners 1/2 way and then added an unwrapped mini Reese's Peanut Butter cup and then topped with the remaining batter.

Peanut Butter Buttercream
Ingredients: (Wilton recipe which can be found here: PB Buttercream Icing)
1/3 cup solid vegetable shortening
1/3 cup butter
3/4 cup peanut butter
1 tsp vanilla
4 cups powdered sugar
4-6 Tbsp milk

Directions:
Blend shortening and butter together until smooth.
Add peanut butter and vanilla.
Gradually add sugar, one cup at a time, blending well between each cup.
Scrape bowl often.
When sugar is completely mixed in, the icing will appear dry.
Add milk, one Tbsp. at a time until you reach the desired consistency.
Icing should be light and fluffy.
Keep covered with a damp towel until ready to use.

Cooking Up Something Special

2009-04-21T09:57:00.000-07:00

I know I have been the worst blogger on the planet and although I have been cooking I have been distracted by a new kind of recipe that is developing. What do you think?

Warm Bean Salad with Fresh Mint, Meyer Lemon and Grilled Halloumi Cheese

2009-03-22T13:18:00.000-07:00

The first time I had a version of this salad was in 2007 at my cousin Sarah's house. She had found the recipe in an issue of Bon Appetit. I was instantly in heaven. The sweet of the beans, the tart of the lemon, the salt and grilled flavor of the cheese all tied together with the fresh flavor of mint. Swoon. So darn good. I think I could eat this salad every day and not get tired of it. It's that good. Sarah also served the bean salad part cold with the contrast of the warm cheese. Oh and if you are a cheese lover and have never had halloumi cheese you should run out and find yourself some. You might see ads in your favorite foodie reads that say, "Halloumi Cheese- the Cheese that Grills". They aren't lying. It really does grill. Okay- on with the story.

Unfortunately for me, I have to drive about 30-40 miles to get halloumi cheese. It is not offered at any of the grocery stores in our town. I know, I have checked them all. I even checked the Piggly Wiggly. I'm just saying (you never know). In order to find it, I have to go to Central Market or Whole Foods. It makes me sad, but I'll live. The good thing is you can stock up on halloumi cheese because it keeps in the refrigerator for months. Hurray! Over the holidays I picked up some of this wonderful Greek cheese, telling myself I would make the salad soon. Well, fastforward to March. That's how long it took me to remember it was in the cheese drawer. I also couldn't find fava beans so I substituted lima beans. This worked perfectly. I love this salad because it feels hearty and light at the same time. Perfect for the warmer weather that has been rolling in. Num Num Num.

Warm Bean Salad with Fresh Mint, Meyer Lemon and Grilled Halloumi Cheese
Ingredients: (slightly adapted from Jill Dupleix's recipe in Bon Appetit)
1.5 cups frozen lima beans
1.5 cups frozen peas
2 Tbsp. extra virgin olive oil
The zest from 1 Meyer lemon (or regular lemon)
The juice from 1 Meyer lemon (or regular lemon)
2 Tbsp. minced fresh mint
1/2 tsp. kosher salt or to taste
1" thick slice of halloumi cheese per serving

Directions:
Combine lima beans and peas in microwave safe dish with 1/4 cup water.
Cover and microwave for 3 minutes or until beans are cooked through and warm.
Drain water from beans and peas.
Add zest, mint and olive oil.
Toss to combine.
Sprinkle with kosher salt to taste.
Set salad aside.
Heat skillet over high heat for a few minutes to get skillet piping hot.
Place cheese over skillet and "grill" for 1 minute on each side or until edges are golden brown. Spoon salad into bowls and top with warm cheese.
Serve immediately.
Enjoy!

If the Shoe Fits

2009-03-07T08:03:00.000-08:00

My new friend Culinary Wannabe nominated me for this fun award. I want to send a big thank you her way. You must check out her blog because a) she has some pretty great recipes to check out and b) she loves Aussies like me! Gotta love a fellow Aussie lovin' foodie! Thanks CW!

Now it is my turn to nominate some creative peeps out there. I would like to nominate:

Emily from Sugar Plum. I have nominated her for awards before, but she truly deserves these creative snaps. She is always trying new recipes and more importantly she makes her own. I am always impressed. Plus her blog is fun to read and she is always out and about on new adventures. Her blog is a must see.

Prudy from Prudence Pennywise. She is the most creative penny watching every night dinner making chick around. It's really impressive and worth the visit. You won't be disappointed.

Risa from Baked Perfection. She is a new blog friend and a baker to the core like me. She takes great pictures of her sweet concoctions. Check out the peanut butter fudge krispy treats. Um...HELLO!

Bridget from Bake at 350. I don't know how I just found her blog now, but I am so glad I did. I was in a royal icing cookie coma when I first found Bridget's Blog. Are these not the cutest things you have ever seen?

Alright. I have to go study now. PHOOEY! I am taking the LEED AP exam on Monday morning and I still have some major cramming to do. Wish me luck!

Almond Joy Cupcakes

2009-02-28T11:30:00.000-08:00

In early February, my coworker Meredith celebrated her annual 29th birthday. Her absolute favorite candy is Almond Joy. I had to make her almond joy cupcakes. I just had to do it. I mean, I felt a little bad. She was really being so good, following her new healthy start for 2009, eating veggies and rice and cottage cheese. Then I showed up with these...and well, how can you resist? I know. It really is a toss up between steamed rice and a moist chocolaty cupcake topping in coconut cream cheese icing, chocolate ganache, toasted almonds and toasted coconut. I was really surprised that she picked the cupcake.

If you love coconut, you will love these. By the way, have you ever just toasted shredded sweetened coconut in the oven for kicks? Man, talk about TASTY! I think I could live off toasted shredded sweetened coconut. Num num num.

So for the recipe, I used the tried and true Dreamy Chocolate Mousse Cake Recipe by Paula Deen for the cake only. For the coconut cream cheese icing, I stopped over at I Heart Cuppycakes and borrowed Clara's recipe. I then whipped up a simple ganache, like this (except take my advice and use salted butter) and topped with the toasted nuts. So yummy.

I hope you are all doing very well in blog land. Thanks for stopping by!

Brownie Bottom Caramel Cheesecake- a Tiny Bit of Heaven

2009-02-23T18:06:00.000-08:00

As I said in my previous post, there has been some serious cheesecake making "up in here, up in here". I think this may become a trend. Cheesecake offers endless possibilities. Just look at the differences in the last post and this one. Awesome, delectable, delightful differences.

I can't wait to play more with cheesecake and see what else I can do with it. I found this recipe on Allrecipes and it was awesome! One of the nice parts is you can choose to use a box brownie mix or a brownie mix from scratch- your choice. I wanted to save time so I used a box brownie mix. This recipe should come with a warning label. Be warned this cheesecake is sinful, decadent, rich, creamy, caramel-y and possibly the cure to all problems, maybe even diseases. One friend said, "It's like sweet angel babies. Oh jeez." I agree. Sinful angel cheesecake babies. With a brownie bottom, oozing caramel center and caramel ganache top...how can you go wrong?

Brownie Bottom Caramel Cheesecake (adapted from Jackie Meiborg's recipe on Allrecipe.com)
Ingredients:

1 box brownie mix- follow batter directions and divide (used Betty Crocker Chewy Recipe)

1 (14 ounce) package individually wrapped caramels, unwrapped (I used Kraft)

1 (5 ounce) can evaporated milk

3 (8 ounce) packages cream cheese,softened

3/4 cup white sugar

1 Tbsp. vanilla extract

3 eggs

1 cup chocolate fudge topping or chocolate ganache

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.

In a small bowl prepare brownie mix according to directions. Divide batter and pour half into prepared springform pan. Bake 15 minutes. (Use remaining batter for small brownie batch if desired.)

Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. Allow caramel to cool slightly.

In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

Bake cheesecake for 50 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and pipe over cheesecake. Drizzle with the chocolate topping or ganache.

Obviously my work friends dug this cheesecake too. Check out Terri's face. This was the last piece.

Dutch Apple Cheesecake

2009-02-23T17:39:00.000-08:00

It has been a regular cheesecake factory up in these parts. I say "factory" but the truth is I have only made two cheesecakes in the last 7 days. That's a start to a factory, right?

This is the dutch apple variety. There is something splendorific about this concoction. It's like an apple pie, apple crumble and cinnamon spiked New York Cheesecake all in one. The best part, it's pretty simple to make. To me, that makes it fantastic! February marks an exceptionally busy birthday month at work and in the last 23 days I have made Almond Joy Cupcakes, Bourbon Bread Pudding, Brownie Bottom Caramel Cheesecake and now this. Whoa. Okay, I'm rambling. Here's the recipe.

Dutch Apple Cheesecake Recipe
Preheat oven to 350.

Crust:
1-1/2 cups crushed cinnamon graham crackers
1/3 cup sugar (or a little less)
1/3 cup melted butter
Mix together and press into bottom of 9” spring form pan

Apple Layer:
3 apples
¼ cup brown sugar
1 tsp cinnamon
¼ tsp ground nutmeg
1 tsp vanilla
1 Tbsp lemon juice
Peel and core apples, cut into wedges. Mix apples with remaining ingredients. Lay on top of crust in spring form pan so that entire crust is covered in at least 1 layer of seasoned apples.

Cheesecake layer:
Two 8 oz. blocks of cream cheese, softened
One 14 oz. can sweetened condensed milk
¼ cup sugar
1 tsp. cinnamon
¼ tsp. ground nutmeg
2 Tbsp. vanilla
3 eggs
Blend all ingredients together until mixed well. Pour over apple layer. Tap pan on counter to release air bubbles.

Streusel topping:
¼ cup flour
½ cup crushed cinnamon graham crackers
¼ cup crushed pecans
¼ cup melted butter
1 tsp. vanilla
¼ tsp ground nutmeg
Mix all ingredients together. Set aside. Wrap bottom of spring form pan with foil and place spring form pan in larger pan with ½ inch water. Bake for 35 minutes. Remove pan from oven and crumble streusel top over cheesecake layer. Return to oven and bake addition 15-20 minutes or until toothpick comes out clean. Cool completely on wire rack and refrigerate for 1 hour (at least) before serving. Enjoy!

Snickerdoodley Doo

2009-02-01T18:08:00.001-08:00

After posting about Valentine's Day, I started to think about how much I love hearts. I have heart shaped cookie cutters, heart shaped rings, necklaces with hearts, many bracelets with hearts, stationary with hearts, heart stickers, a few articles of clothing have hearts or heart polka dots. I might be addicted. Is this something for which I should seek the help of a professional? I don't think so either...

This Superbowl Sunday, we are laying low. The past three weekends have been filled with travel and visits from friends and family. We love that we had so much fun, but all three of us (Boomer included) were looking forward to lazing around just being together. You know, one of those days when you don't take your yoga pants off...sigh.

It was an absolutely gorgeous day here. About 65, sunny. We took Boomer for a walk, had a late lunch at a local spot and walked around downtown for a bit. On the way home, Derrick asked for snickerdoodles and since I grant all wishes that sweet handsome man requests, snickerdoodles is what he got. I found these on recipezaar, posted by Juju Bee. They are soft and flavorful and ready in a snap. Using a simple trick, these cookies are also perfect for your favorite valentine.

Snickerdoodles (slightly adapted from Juju Bee's grandmother's recipe found on recipezaar)
Ingredients:
2 sticks butter, softened
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
3 Tbsp. sugar
3 tsp. cinnamon

Directions:
Preheat oven to 350.
In a small bowl, whisk together 3 Tbsp. sugar and 3 tsp. cinnamon, set aside.
In large bowl, mix together butter, sugar and eggs. Mix well.
Add vanilla.
In a medium bowl, whisk together flour, cream of tartar, baking soda and salt.
Add dry ingredients to the butter mixture.
Using a cookie scoop (or teaspoon) spoon cookie dough into sugar mixture and coat dough.
Place cookie dough on prepared cookie sheet about 2 inches apart.
Slightly flatten cookie dough using a spatula or bottom of a glass.
I then used a tiny heart cookie cutter to leave a heart indention in the cookie dough.
Bake for 10 minutes.
Remove from pan immediately.

Chocolate Mousse Cupcakes

2009-02-01T17:45:00.000-08:00

I love Valentine's Day. Not because of what we have made it into. I mean, I could really care less if Derrick buys be flowers or takes me to a nice dinner for Valentine's Day. That's what our anniversary is for, when we celebrate us. I love Valentine's Day for the colors, hearts, and an excuse to bake pretty little cutesy-pie cookies, cupcakes and cakes. I love the napkins, the cute cookie cutters, the heart sprinkles, the fun cupcake liners. It's just so happy. Okay, so it's not so happy for everyone but it's happy for me.

I think I also have really fond memories of what Valentine's Day meant as a child. To me is was a girlier Thanksgiving. You got to make pretty glitter covered Valentine's and give them to everyone you loved and were thankful for. Hmmm, I think I need to resurrect this tradition in my home. I can remember sitting on the hard wood floor of my parent's bedroom when I was in 2nd grade cutting out detailed little valentines from pink construction paper for all my friends. Each one was different so it would be special.

Since Valentine's is only a few weeks away, I thought I would post some love worthy treats. I made these for a co-worker's birthday last week, but as you can see...I was already in Valentine mode.

Let me warn you, these cupcakes are sinful. Really sinful. Rich chocolate cake is topped with a heaping scoop of chocolate mousse, the cupcake top and then a generous glaze of bittersweet chocolate ganache finishes them off and very well may finish you off too. It is rare that I say things are "the best", but these may be the very best cupcakes I have ever eaten. The mousse and ganache recipes are from Elinor Klivans fun book "cupcakes!" while the cup-cake part is Paula Dean's Chocolate Mousse Cake, cake. Delicious!

Oodles and Oodles of Tuna with Noodles

2009-01-24T08:52:00.001-08:00

We have been really doing well with our 2009 quest to cook at home and take lunches to work. I have made meatloaf, marinated salmon, meatloaf, glazed tilapia, oven baked filet mignon (they had a special at the grocery store), pan browned turkey and swiss sammies with soup, spaghetti with garlic bread, chicken and rice casserole and more in the last two weeks. We are on a roll. Not only is our pocket book happier, but our waist lines are too. It's amazing how many extra calories make up the meals we eat out...even the meals we think aren't too bad for us.

Last week I made a comforting casserole- the Tuna Noodle Casserole. I know there are many foodies out there who love tuna and many who hate it. I am so happy that Derrick loves it as much as me, because I would be enjoying this dish all by my lonesome.

I found this version of the recipe on Pinch My Salt back in September. I heart it. It is comforting and wonderful and filled with tuna noodleness. It takes only minutes to throw this together and after half an hour of baking you are ready to enjoy. You can play up the veggies too if you like, substitute steamed brocolli for peas or add sliced mushrooms and sundried tomatoes if you like. I like it this classic way, but there is no reason it can't be tweaked for your liking.

Tuna Noodle Casserole (adapted slightly from Pinch My Salt Recipe)
Ingredients:
4 cups spiral noodles, cooked according to directions and drained
1 can cream of mushroom soup (you can you lowfat version)
1/2 cup milk
1 large can white albacore tuna in water, drained
1 cup frozen peas
1 cup shredded sharp cheddar cheese
1/2 cup panko (Japanese bread crumbs)
1 Tbsp butter, melted

Directions:
Preheat oven to 350.
Cook pasta according to directions, drain.**
In bowl, mix together noodles, tuna, soup, milk, cheese and peas.
Pour into 9x9 glass baking dish.
Mix panko and butter together and spread over top of casserole.
Bake for 30 minutes.
Broil for 1 minute until panko is browned.
Serve immediately.
**To cook pasta, I place my noodles in a 4 cup glass pyrex measuring cup, add water and boil in microwave to make less mess. I then use the same measuring cup to measure my milk and later melt my butter to toss the panko in. This way you are only washing one bowl. Just a tip for you.**

We Interrupt This Food Moment for an Important 2009 Message & Photos for My Mother in Law

2009-01-13T14:32:00.000-08:00

Sorry to take a pause in my world of food, but I felt a 2009 post was needed. I am a little late as it is officially mid January, but here is it nonetheless.

2009 is going to be a great year. I can feel it. You see it is the year of the 30, at least that's what I'm calling it. That's right folks. I am turning 30, in August anyway. I am not sad or traumatized by this. It's life. 30 feels like a good age. 30 feels like adulthood. 30 feels like I am still younger than my husband (my halo is shining brightly).

2009 will also be the year of visiting friends and family whether in person, on the phone, in a hand written letter or all of the above. It means holding close to what is important- those we love.

2009 begins a year of saving. Saving money that is- cooking at home, taking lunches, more time at home and preparing more for our "future". Future could have multiple meanings if you read between the lines. Also something excited to try for in 2009. See this post for more info.

2009 marks a the year of a new trick. :) I am teaching myself to sew. My darling mother and father in law gave me a wonderful new toy for Christmas. A sewing machine! I am already finished with my first quilt top and exited to see what else I can do with the new Brother. My mom in law asked I post pictures of the quilt so here you go.

Finally 2009 marks a time with food. I plan to try new recipes (and cooking more at home will help with that) and will be sharing them with you here. The good, the bad and the ugly.

Here's to 2009. I wish you and yours all of God's blessings, good health, warm memories, and tasty treats!

Ma Ma Ma Meatloaf

2009-01-08T20:36:00.001-08:00

I have a friend who has never had meatloaf. How is that possible? I mean, I guess if you think about it the word meatloaf sounds kinda gross, but it is SO not gross. In fact, it is one of those comfort foods that is straightforward and simple, reminding me of my Aunt Brenda's cooking and the love she put into meals for us when I was little.

Now that the holidays are over, I have been cooking at home and packing lunches for me and D. It's a great way to save money and to eat well balanced meals. Meatloaf isn't fat free, but when paired with a veggie, salad or oven roasted potatoes...it all works out. I use lean beef and make my bread crumbs from fresh bread. Half way through the baking process I drain off most of the fat and I repeat that process right before serving. It's so yummy. Derrick loves it and I hope you will too.

Meatloaf Ingredients:
1.5 pounds of lean ground beef
1 egg, beaten
1 tsp. onion powder
1 tsp. garlic powder
2/3 cup ketchup
2 Tbsp. Worcestershire sauce
1 cup soft bread crumbs*
1/4 cup milk
1/3 cup ketchup
1 Tbsp. Worcestershire sauce

Directions:
Preheat oven to 350.
In small bowl mix together bread crumbs and milk, set aside.
In another small bowl, mix together 1/3 cup ketchup and 1 Tbsp. Worcestershire sauce, set aside.
In large bowl, with sturdy spoon mix together ground beef, egg, ketchup, W sauce and spices. Fold in bread crumb mixture.
Pour meat mixture into loaf pan and press gently into pan.
Spoon ketchup mixture over top.
Bake for 45 minutes.
Pour off any fat.
Bake additional 25 minutes.
Again pour off any fat.
Enjoy!

*to make 1 cup soft bread crumbs, I pulse 2 pieces of whole wheat bread in food processor until finely ground.

Cresent Cinnamon Rolls with Buttered Milk Glaze

2009-01-01T12:13:00.000-08:00

Happy New Year! I hope this post finds you well. Like you, we have been so busy with Christmas guests, hosting Christmas dinner at our house, New Year's events and the upcoming Cotton Bowl. Among my resolution to make a better effort to see family and friends, I plan to learn to quilt and post more frequently on this blog. In 2009, we plan to save money and its easier to save when you cook at home.

I made these cinnamon rolls the day after Christmas. I wanted to make cinnamon rolls, but I didn't want to wait 2 hours for the dough to rise, only to punch it out and let it rise again, leaving us with cinnamon rolls for lunch. I needed something quick. I had crescent roll dough and decided, "What the hay. If they aren't good, I will know not to make em again. If they rock, I might not punch dough, ever. " They were a huge hit. I wouldn't say they replaced scratch yeast cinnamon rolls, but they were yummy and fast and inexpensive to make. These are great for a quick breakfast and so easy kids can help.

Here's what you'll need:
Crescent Cinnamon rolls
Ingredients:
2 cans of crescent roll dough(my hubby brought home the Pilsbury buttery & flaky kind, but any kind will do)
1/4 cup sugar
1 Tbsp cinnamon
1/4 cup butter melted (reserve 2 Tbsp. for glaze)
a bit of flour for your work surface

Buttered Milk Glaze
Ingredients:
1/2 cup powdered sugar
2 Tbsp milk
1 tsp. vanilla
2 Tbsp. of melted butter mentioned above

Directions:
Preheat oven to 350.
Prepare a 9" diameter (or square) baking pan (I just sprayed with cooking spray).
Sprinkle work surface with flour.
Open both cans of crescent roll dough and flatten rectangles end to end, pinching edges together to form one large rectangle.

Brush over dough generously with melted butter.
Mix together cinnamon and sugar and sprinkle generously over buttered dough.

Tightly roll dough to form a log.

Using a sharp knife, slice the roll into 2" pieces.
Lay face up in baking pan, keeping rolls close to each other.
Drizzle with melted butter.
Bake for 20-30 minutes or until golden brown (I like mine a little...um...raw)

While rolls are baking, whisk together powdered sugar, milk, vanilla and reserved melted butter. When rolls are baked, drizzle glaze over the tops and serve immediately.

I warn you now, these are NOT low fat and they are addictive.
Be easy with the glaze because you could go into sugar shock.

Lovely Lime Meltaways

2008-12-18T06:27:00.001-08:00

Okay, so I am back from being a slacker, but add to the previous post "one heck of a cold". Blah! I rarely ever get sick, but this cold has me in a sneezy, eye watery haze. Its really terrible timing, too, because I have so much to do before we host Christmas. A few more gifts need to be purchased, a few more gifts need to be wrapped, some serious cleaning and organizing needs to take place before this house is fit for guests... Whew, that list made me tired of my own whining. Let's get on with the real reason you stop by here...food.

Every Christmas I baked dozens of cookies for Derrick's staff and my coworkers. I spend a few weeks trying to decide which cookies to bake. I mean, let's face it, there are so many wonderful cookies and treats out there. I usually make 4 or 5 different types of cookies. Some recipes are tried and true and others are new. Like this one.

This year while searching new recipes I had not tried yet, I stumbled across a Martha Stewart recipe I had been saving to try. Lime Meltaways. If you love lime, you will love these. Don't be fooled by their sweet innocent, fluffy powdered sugar exterior, inside is a surprising tart of a shortbread-like cookie with a lively lime bite. I love them. If you are interested in making your own lime meltaways, take a little stop at MarthaStewart.com. Here's the link: Lime Meltaways

Checking In

2008-12-10T08:20:00.000-08:00

I had a comment from my friend, Ingrid, asking if everything was okay because I had not posted or blogged in a while. I checked the date of my last post...ahem...November 19th. Ummm...yeah, sorry about that. You see the week before Christmas I had a minor little surgery to remove a "suspicious" mole from my hair line (see the family blog). The following week we went out of town for Thanksgiving. The week after Thanksgiving a family friend sadly passed away and we turned around and left town again for her funeral. Those three weeks really put me behind.

For those of you that know me well, know that by this time of year I typically have finished Christmas shopping, have completed my Christmas Cards which are neatly stacked and waiting impatiently to mail on just the right date, have begun madly baking for Christmas gifts, have a clean and decorated house and I am basically sitting with my feet up waiting for santa to arrive while politely holding a glass of cold milk and plate of home baked cookies for him.

Well....not...this...year. I am playing catch up like never before. On top of everything we are hosting Christmas for the first time and have felt the self induced pressure of, "Holy Christmas! We should really get the house we have lived in for 5 months looking a little more put together!" Where does the time go? I feel like it has slipped through my fingers faster than the sand in an hour glass.

Long story short, I am alive. Ingrid and whoever else might be worried- thank you from the bottom of my tardy little heart for checking on me. I am well and will be blogging again soon. I promise.

Chicken Soup Really Is Good For The Soul

2008-11-19T09:20:00.001-08:00

Derrick has been a bit under the weather this week, so I decided to make chicken noodle soup. Soup just always sounds good when you've got a cold. I looked around on the internet to get ideas on what makes a good chicken noodle soup and combined lots of ideas into one recipe that was my own. I was in the kitchen chopping up all the necessary vegetables and before any cooking had begun Derrick called out from the living room, "Whatever you're doing in there smells great!" I stopped chopping for a second and took a minute to enjoy the aromas of the celery, onion, shallot, carrots, roasted chicken. It really did smell great and I hadn't even started cooking yet. "This soup may be pretty good," I thought to myself. It was perfect. Perfect for the chilly weather we have had lately, perfect for my sniffling husband. Derrick is still not tired of it and we have had it for 2 days straight. That is saying something. Even when he loves a dish he is typically ready to move on to something new after one night of leftovers. This soup is great and seems to get better each night that we have had it.

Chicken Noodle Soup
Ingredients:
1/4 cup butter
1/2 cup sliced carrot
1/2 cup diced celery
1/2 cup diced onion
1/2 cup frozen peas, thawed
1 shallot-minced
meat from one rotisserie chicken- meat cubed or shredded
12-14 cups chicken broth (I used organic)*
1/2 tsp marjoram
1 bay leaf
1 Tbsp dried parsley (or 1/4 cup fresh chopped flat leaf parsley)
1/2 tsp black pepper salt to taste
8-12 oz. dumpling size egg noodles*

Directions:
In a large stock pot, sautee onion, shallot, and celery in butter until veggies are tender.
Add chicken, carrots, spices and broth.
Simmer for about 20-30 minutes.
Add peas and simmer 2 minutes.
Add noodles and cook for additional 10 minutes.
Serve while hot. (I think this soup is definitely better the next day after all the flavors have mellowed and blended more.)
*Note- If you use 12 oz. of noodles you will need 14 cups of broth.

Let's Do the Twist

2008-11-11T16:12:00.000-08:00

What do you do when you have left over melted chocolate and you don't want it to go to waste?
Well, you remelt it and cover some salty, crunchy pretzels to make a tasty snack.

I lined a cookie sheet with parchment paper and topped it with tiny twists. I then remelted the milk chocolate, poured it into a baggy, clipped the edge and piped it over the pretzels.

While the chocolate was still warm, I added colored nonpareils and then popped the cookie sheet into the freezer for a few minutes to set.

Then I filled a clear treat bag and added a fun little ribbon. So cute, super yummy and really not that bad for you if you are craving chocolate.

That sweet hubby of mine is digging this snack. The best part is kids can help and they make a fun and cute little gift as well.

Perfect Boiled Eggs & Making Them Devilish

2008-11-10T16:02:00.000-08:00

I've decided to start posting about kitchen basics here and there on Honeyed Hashette. There are so many basic kitchen tasks that many people just don't know how to do.

Take hard boiling eggs. How many times have you gone through the motions of what you thought was the right process, only to end up with hard boiled eggs that have an unsightly green ring around their yolks or that are really more soft boiled than anything? These are common whoopsy daisies in the world of hard boiled eggs and I am going to teach you a fail safe way to get them right every time. It's easy.

Simply follow these 10 easy steps:
Step 1: Place your eggs in a sauce pan large enough to hold the eggs on one level. No eggs on top of eggs allowed. Only side by side PG rated "this is your dance space" egginess should be going on in your pan.
Step 2: Fill your sauce pan with water so that the water is just covering your eggs.
Step 3: Turn your burner to medium high heat and place your eggs over the heat. Bring your eggs to a nice rolling boil.
Step 4: Boil your eggs for TWO minutes.
Step 5: Turn your heat off.
Step 6: Set your timer for 10 minutes and let your eggs sit in the hot water until the timer goes off.
Step 7: While your eggs are sitting, make an ice bath by placing 3-4 cups of ice in a bowl of water.
Step 8: When your timer goes off, spoon your eggs out of the sauce pan and into the ice bath. Step 9: Set your timer for 10 more minutes and let your eggs sit in the ice bath until the timer goes off.
Step 10: Remove eggs and remove shells. Voila!

Once you've hard boiled your eggs you can make them into a tasty treat:
The Incredible Devilable Egg.

These delightful delectable delicate little darlings are a favorite in my family and Derrick's. They are usually reserved for holidays, but I WANTED them on Sunday, so I made 6 instead of the normal 2 (ahem...or 3 if you count last Christmas) dozen. These always taste like Thanksgiving, Christmas and Easter all wrapped into a little eggy mouthful. I twotally heart vem phrough and phrough (said with a mouth filled with egg).

Deviled Eggs
Ingredients:
6 eggs, hard boiled
1/2 cup miracle whip
1/4 cup mustard
salt to taste
paprika or other desired topping

Directions:
Carefully half your hard boiled eggs. You want perfect little bouncy egg whites.
Place the yolks into a bowl.
Using a fork, mash the yolks.
Add miracle whip, mustard and salt.
Whip all the ingredients together. You may have to add a little more of any of the above ingredients to achieve your desired flavor.
Spoon or pipe the filling into the empty egg halves.
Sprinkle with paprika or top with capers, minced dill, chopped dill pill, smoked salmon and creme fraiche, or anything you like.
Chill for 30 minutes before serving.

Wreck 'Em Tech!

2008-11-06T16:59:00.000-08:00

Last weekend, Texas Tech and UT played an amazing game. Derrick graduated from Texas Tech and worked there for several years. The Red Raiders are dear to our hearts and they did not disappoint. Our Red Raiders pulled through and beat those longhorns for one of the best football games I have seen yet. Our friends Joe and Amy had a game watching party at their house and we brought a very special cake.

I used the red velvet cupcake recipe on the side bar. I know the cake isn't in the shape of a longhorn, but it should take you back to Steel Magnolias and the armadillo groom's cake. "People are going to be hackin' into this poor animal and it'll look like its bleedin' to death."

I topped the cake with a defeated longhorn and decorated the sides of the cake with all the names of the kids at the party. Joe and Amy's oldest son Preston loves sugary fondant and when he found out I was making a cake he asked if it would have "sugar letters" on it. Well, with about 10 kids attending the party, I couldn't leave them out so everyone's name was on the cake.

The fondant names were a big hit and all the kids wanted the slice with their name on it. Can't beat that! The cake was just as good in cake form as it was in cupcake form even though I thought I burned it...I just sliced the top off and it was just dandy.

Halloween Bark- Better Late than Never

2008-11-02T13:36:00.000-08:00

When I saw this concoction on Recipe Girl's blog, I knew I had to make it. It is easy, colorful and filled with yummy things that everyone loves.

All you have to do is line a cookie sheet with wax paper. Top the wax paper with bits of pretzel, oreos, candy corn, and anything else you love that works well together.

I used candy corn along with mini pretzels, mini oreos and added salted peanuts. Once your wax paper is lined with your goodies, you melt white candy coating (or vanilla bark coating) in the microwave and pour or pipe it over the top. Sprinkle colorful jimmies over the cooling vanilla bark and voila. Let the bark chill for a few minutes in the fridge.

Once it is cool, break it into junks. I bagged them in individual servings tied with festive ribbon (but forgot to take pictures of that) for Derrick's staff. The best part is you can make this for any holiday. Replace the candy corn with holiday M&Ms, york peppermint patties or any other favorite holiday candy and you'll have a Christmas treat.

Chickie Potpies

2008-10-26T09:35:00.000-07:00

One thing we treat ourselves to during the cooler temperatures of fall is the chicken pot pie. This dish isn't the healthiest thing in the world, so I only make it once or twice between October and January.

I found this recipe in the AWESOME Bride and Groom First and Forever Cookbook by Mary Corpening Barber & Sara Corpening Whiteford my wonderful friend Allison got us for a wedding gift. I have made a many dishes from this book and they are all, without a doubt, some of my favorite recipes.

The ingredients are simple and the result is flavorful, comforting and something my husband raves about. Another great thing is the recipe makes 4 individual pot pies, perfect if you are cooking for two because you can eat 2 now and freeze 2 for later.

For the crust, you can use any recipe you like or store bought if you are in a pinch for time. I highly recommend the foolproof vodka pie crust recipe mention in the previous apple pie post. Let's get on with the recipe shall we?

Chicken Potpies
Ingredients: Adapted from Bride and Groom First and Forever by Mary Corpening Barber and Sara Corpening Whiteford
1 Tbsp. olive oil
1 small yellow onion, chopped
1 small yukon gold potato, peeled and chopped
4 cloves garlic, minced
2 tsps. chopped fresh thyme
kosher salt and fresh ground pepper to taste
1/2 cup dry white wine
1 Tbsp. all purpose flour
2/3 cup chicken stock
1 16 oz. jar favorite alfredo sauce, I used Classico
3 cups shredded purchased roast chicken, I use white meat only
1 heaping cup, frozen mixed peas and carrots, thawed
1 recipe for flaky piecrust for 9" double crust pie
1 egg, slightly beaten

Directions:
Preheat oven to 350.
Heat oil over medium heat.
Add onion, potato, garlic, thyme and lightly season with salt and pepper.
Sautee for about 5-7 minutes until onion and potato are tender.
Add wine and cook until evaporated, about 2 minutes more.
Sprinkle flour over top and stir until mixed well.
Add the chicken stock and stir until mixed well and slightly thickened.
Remove pan from heat.
Add chicken, peas and carrots and alfredo sauce.
Season as preferred.
Using 1 1/2 cup ramekins or other oven safe bowl.
Line inside of dishes with rolled pie crust.
Fill pie crust with filling.
Top with additional crust and flute edges.
Top with favorite cookie cutter, like letters. I used hearts.
Brush with beaten egg.
Bake 45 minutes.
Let sit 10-15 minutes before serving.
Enjoy!

This cookbook is available at Crate and Barrel.

Apple of My Eye

2008-10-23T17:47:00.000-07:00

There is no other season I love more than fall and this week temperatures truly dipped for the first time and I am ecstatic! I donned my favorite black tights, an earthy plum cardigan and coordinated patent plum pumps today in honor of the wonderful crisp air. Cute sassy clothes and cool crisp weather are not the only reasons for my love of fall. As a foodie, there is just something exciting about the foods that come with cooler temperatures. As much as I love fresh summery fruits, vine ripened tomatoes, and the amazing avocado...I have to admit my eyes sparkle at the thoughts of soups, stews, chili, cinnamon spiked pies, pumpkin, squash, upcoming holiday meals and more.

This past weekend we headed to Derrick's home town for an early high school reunion. Derrick's mom and I often cook together, but this time I came prepared to bake up a storm. I took with me granny smith apples, a small container of vodka and a container of cinnamon for an apple pie along with peppermint extract, an icing gun, cupcake liners and sprinkles for cupcakes. We had a great time, me baking and my family enjoying the rewards.
I have been dying to try the foolproof pie crust recipe made with vodka I found on Smitten Kitchen's site, but I pretty much winged the rest of the pie. It was the best apple pie I think I have made to date. Tart, not too sweet, filled with cinnamony goodness and just the right about of nutmeg. Swoon! I can't wait to make this again. How was the pie crust, you ask? Let me put it this way. I will never make another pie crust again. This is it for me. It's love.

Apple Pie Filling:
5 granny smith apples, peeled, cored and sliced into 1/2" wedges
1/2 cup sugar
1/2 cup brown sugar
2 Tbsp. Lemon juice
2 Tbsp. Corn Starch dissolved in 1 tsp. water
2 heaping Tbsp. cinnamon
1 tsp. nutmeg
2 tsp. vanilla extract

Mix all ingredients together and set aside

Fool Proof Pie Dough: Found on Smitten Kitchen from Cooks Illustrated, November 2007

Makes enough for one 9-inch double-crust pie

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into small bits
1/4 cup cold vodka
1/4 cup cold water

1 egg slightly beaten

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Preheat oven to 350.
Roll out one disk of dough and place it into 9" pie pan.
Press firmly around edges to adhere to pan.
Fill pan with apple mixture arranging apples however you please.
Roll out second disk of dough.
Place over apples.
Seal and flute edges.
Trim off remaining dough.
Pierce vents.
Brush top crust with egg.
Sprinkle with cinnamon and sugar.
Bake for 25 minutes.
Cover with foil and bake for additional 20 minutes.
Let cool 10 minutes before serving.
Enjoy!

Sweet Award

2008-10-10T11:15:00.000-07:00

My new friend, Lisa, from Jersey Girl Cooks just left me this sweet award on her blog. The "I'm a Chocoholic" Award.

Thank you, Jersey Girl! Her blog is full of yummy recipes and as always I am amazed how moms find time to do it all. I am not a mother yet, and I have hard finding the time. Please stop by Jersey Girl Cooks for a new fun foodie find.

Now it is my turn to bless other sweet bloggers with this sweet award. Here is my list of honorees:

1) Lorie from Rice and Beans and Other Fine Things is a wonderful, down to earth southern gal whose recipes are creative, comforting and SUPER tasty. She writes from her heart and gives great pointers for ease in the kitchen and being cost conscious. Her blog has quickly become one of my favorites.

2) Gigi Cakes is so very deserving of this award because she just embarked on a monthly cake challenge called "The Cake Slice". Stop by for more information. Gigi is sweet and talented very baker. She is always willing to share tips and valuable information.

3) Mara from Lick the Spatula is one of my good friends. We sort of entered into our food blogging lives around the same time. It's always good to have a real life buddy to bounce ideas off of and to fill in on the latest cool tool you find. She keeps herself busy being a corporate marketing genius by day and a master cupcakestress by night. Check out her amazing Almond Joy Cupcakes. Love you Mara!

4) 3 B's is a new blog I have found. She has some amazingly sweet recipes posted right now-blondies, snickerdoodle bars, smore bars...mmmmm. Check out 3 B's. Her blog is definitely sweet.

5) Emiline of Sugar Plum always has something mouth wateringly sweet and wonderful posted on her blog. Her adventures are a fun read too. You must stop by.

Cupcake Hero: Cocoa Cupcakes with Mint Buttercream

2008-09-30T18:49:00.000-07:00

Who doesn't love Andes mints? This Cupcake Hero entry is like an Andes mint in cupcake form. I have been dying to make mint chocolate cupcakes for a while now. This challenge was the perfect opportunity because we get to pick two of the past ingredients. I chose mint and cocoa.

The mint buttercream is a tweaked version of Chocklit's mint buttercream frosting. The cocoa cupcakes are my favorite tried and true Paula Dean's recipe- the Dreamy Chocolate Mousse cake...well, minus the mousse. You just really can't go wrong with this cake recipe. It's easy and not too sweet. My kind of cake.

Top these bad boys off with an Andes mint and mmm mmm mmm. Derrick doesn't care for mint chocolate anything and I had a hard time keeping his paws off. He said, "Yes, um, (mouth full of icing) I would like these again." Two thumbs up from us!

Oh and before I let the cupcakes cool, I placed andes mint chips on top of the warm cupcakes and let them melt. I spread the melted mint chips over the cupcake top, making a ganache of sorts. Once the cupcakes were cool, I piped the icing on top. So yummy!

Dreamy Chocolate Mousse Cake (minus the mousse and icing) slightly adapted from Paula Dean's recipe Ingredients:
2 cups flour
2 cups sugar
3/4 cup cocoa
1.5 teaspoons baking soda
1.5 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1 cup strong brewed coffee
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla

Directions:
Preheat oven to 350.
Mix dry ingredients in with paddle attachment.
Add wet ingredients.
Pour into cupcake liners.
Bake 15-18 minutes or until cupcakes pass toothpick test.
Allow to cool.

Mint Buttercream Frosting slightly adapted from Chocklit's recipe Ingredients:
2 sticks butter, softened
4-5 cups powdered sugar
1/4 cup milk
1/8 tsp. peppermint extract
1/8 tsp. vanilla extract

Directions:
Beat butter in bowl until creamy, scrape bowl.
Add 4 cups of sugar, milk and both extracts.
Add additional sugar until piping consistency is reached.
Pipe onto cooled cupcakes.
Garnish with Andes mints.

Vanilla Cupcakes with Swiss Meringue Buttercream, Chicken and Dumplings and Evacuees

2008-09-21T14:12:00.000-07:00

For the past 10 days, we have had a full house. Hurricane Ike struck Galveston and Houston with a vengeance, leaving all of my family without power. We opened our home to them if they would like to get away from "roughing it" in order to enjoy the comforts and luxuries of the things we take for granted every day.

My cousin, Jamie, her 2 small boys, Tanner and Haiden, and my grandmother, Mema, jumped at the offer to come here seeking air conditioning, TV, refrigeration, ceiling fans, and a washing machine. I spend lots of time with Jamie and her boys, but I have never spent 10 consecutive days with them. WOW! Little boys have lots more energy than me...and I have lots of energy!

Yes, I am riding a very tiny bike.
We had to come up with all sorts of things to keep them busy. We played hide and seek, soccer, t-ball, and in sprinklers on a misty day. We colored, made drums from old boxes, watched movies, ate popcorn, made breakfast for dinner, watered plants, and dressed up in Halloween costumes bought way too early at Target. We rode bikes, played "go-fish" and memory, took Boomer to the groomer, had time outs (cause all little boys get in trouble) and heard tall tales of little boy imaginations. All in all it was lots of fun, but I am SO tired. Derrick is SO tired. Boomer is SO tired. My hat is off to all you moms out there (Jamie, I mean you). You have strength of giants and patience like no other. I am in awe.

Haiden helping me roll dough.

I think Derrick said something funny.
With the hurricane weather brewing down south, we got a burst of cool air which made me want to carve pumpkins, make comforting warm dishes, decorate the front patio with berry wreaths and buy Halloween t-shirts...I resisted the pumpkins and decorating, but on their second night, I wrapped the boys up in aprons and we rolled biscuits and made chicken and dumplings. While the chicken cooked on the stove, I made vanilla cupcakes with swiss meringue buttercream. Tanner helped me by licking spatulas that were headed for the sink. Haiden was like my little timer, constantly asking, "When will the cupcakes be ready, Cricket?" Did I mention they call me Cricket? Cute, right?

Tanner and Haiden playing in the rain.

Our very own Power Ranger, "Pow!"
I used Paula Dean's 1-2-3-4 cake recipe and a basic swiss meringue buttercream with lots of vanilla. It was excellent. The buttercream tasted like homemade vanilla ice cream. It was so good. Not too sweet, creamy and buttery. I can't wait to make it again. It was actually my first attempt at making this kind of buttercream and it was easy. So easy I have grandiose dreams of making wedding cakes.

I am, however, not insane and after reading Smitten Kitchen's step by step on her wedding cake experience, I don't think I will ever take on that task. WOW. I digress. This is a long rambling post, but the cupcakes were good the chicken and dumplings hit the spot. It was like fall. I LOVE FALL! Here are some pictures from the dumpling rolling. My chicken and dumplings recipe is available on my side bar.

Flour kisses from Tanner.

Pillow fights in the empty living room.
I didn't say anything about resisting the t-shirt, right? Isn't it cute?

Jamie and Moi in our Halloween t-shirts.

Beautimously Banana

2008-09-13T09:54:00.000-07:00

When I was little, I couldn't say beautiful. I said beautimous. Let me tell you what, these cupcakes are just that. Beautimous, moist and delicious. I found Rhonda *J*'s recipe on recipezaar and it is a treasure to keep for sure. There is something to this whole shoving hot cupcakes in the freezer thing (read the directions, sounds weird, but it totally works). This cake is wonderful and, believe it or not, one of everyone's favorite's so far. Top them off with butterscotch "ganache" and luscious cream cheese icing and, whoa, you have a winner. I mean WHOA. Mmm Mmm good, like a Campbell's soup commercial for cupcakes.

I made little butterscotch dots for decoration and a butterscotch "L" for my coworkers birthday decor. They were a hit. These would be great for a neutral baby shower, or just because. SO yummy! The only negative is that melted butterscotch chips are not as easy to pipe as regular chocolate chips. They have a different texture and require a little more, ahem, force to get out onto the wax paper. It was still yummy.

Banana Cupcakes
Ingredients: (adapted from Rhonda *J*'s recipe found on Recipezaar.com)
2 cups ripe bananas, mashed
2 teaspoons fresh squeezed lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs, room temperature
3 teaspoons vanilla
1 1/2 cups buttermilk

Directions:
Prepare cupcake pan or line with cupcake liners.
Preheat oven to 275°. (yes you are reading the temperature correctly- it says 275)
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, blend 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Mix in eggs, one at a time, then stir in 2 tsp vanilla.
Mix in the flour mixture alternately with the buttermilk, starting and ending with flour.
Stir in banana mixture.
Pour batter into prepared cupcake pan and bake in preheated oven for 30 minutes or until the cupcakes pass the toothpick test. (My oven only needed 25 minutes)
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

Cream Cheese Icing
Ingredients:
1/2 cup butter, softened
2, 8 ounce packages cream cheese, softened
2 teaspoons vanilla extract
3 cups powdered sugar

Directions:
Blend all ingredients above together until smooth.
Refrigerate until ready to use.

For Butterscotch "Ganache":
Melt 1 bag of butterscotch chips over double boiler until melted and smooth.
Spread 1 tsp. over each cooled cupcake.
Then top with cream cheese icing.
Top with desired decoration.

I even made a few special heart shaped cakes for Derrick. They turned out super cute and he loved them!

Top view

From the side

Long Time No Post

2008-09-05T14:37:00.001-07:00

Yeah Yeah Yeah. I know. I've been a slacker. Well, a cooking/blogging slacker. I have a really good excuse. Actually, I have excuses. You see this house and this exam have me preoccupied. Throw the busiest time in the work year into the mix and there has just been no cooking motivation.

I promise to post something yummy soon. I completely skipped the August Cupcake Hero and I have been a very bad barefoot blogger. Sigh.

For your viewing pleasure I am posting pictures of the Tres Leches Cupcakes with Ducle de Leche Buttercream that weren't adapted for Cupcake Hero. These were really so good. That ducle de leche is SINFUL! Click here for the scoop on how to make them. Just leave out the blueberry and raspberry.

Love for Nie

2008-08-29T07:20:00.000-07:00

Hello to my fellow foodies out there.

I know this is not about food. Please forgive me. I need to post about something greater than food. Some of you may have heard about the family I am about to talk about, and like me you may not be able to stop thinking of them. Their story has touched my heart and I feel a need to help in some way.

This precious family is made up of a beautiful wife, Stephanie, her doting and smitten husband, Christian, and their four adorable children (all under the age of 6). Saturday, August 16th, both parents were severely injured in a plane crash outside of Arizona while flying with their flight instructor. The flight instructor passed away shortly after the crash. Christian and Stephanie survived but were critically injured. Christian suffered severe burns on 30% of his body, while Stephanie has similar burns on over 80% of her body. They are being cared for in the burn unit of the Maricopa County Hospital. Their children are being cared for by family while they recuperate. This link tells a little about the quest for prayers for their recovery and donations for their medical expenses. http://cjanerun.com/

Stephanie is currently sedated so doctors can help her heal. Christian is improving daily as his injuries were not as severe, but he still has a long road ahead of him. Visit their blog to learn more about them. They are a precious family. http://www.nieniedialogues.blogspot.com/

I will be praying for them and I ask that you join me. I cannot imagine my life being changed like this. I cannot imagine the pain and the long road of recovery that is ahead of them. To the right you will see a button "Donate to NieNie". Please click if you would like to help the Nielson’s.

Beautiful Birthday Cupcakes

2008-08-22T06:08:00.001-07:00

My friend Julie's precious little girl Braelyn turned ONE last weekend and I promised to make her birthday cupcakes. Julie asked for 2 flavors, each with a different icing. I made dreamy chocolate cupcakes with marshmallow buttercream and coconut cupcakes with strawberry cream cheese icing.

Since this was Braelyn's first birthday, a big "to do" was in order. Her birthday theme was cupcakes and her party dress was an adorable bright colored cupcake print number. The cupcakes needed to tie in so I used brightly colored fondant to make fun jazzy flowers.

For the center of the flower I found these brightly colored chocolate covered sunflower seeds that matched her little dress. To make the cupcakes special, I made chocolate B's for toppers. I added a crown to Braelyn's B. So sweet.

I took the cupcakes to Julie's house the night before the party and iced them. I left the decorations with her to add to the cupcakes because I had to work last weekend. Julie promised to take lots of pictures and she did not disappoint. They turned out so darling and they tasted great! The marshmallow buttercream is my favorite icing so far and it was so easy to make! Hurray!

Dreamy Chocolate Cupcakes (from Paula Dean's Dreamy Chocolate Mousse Cake)
Recipe here:

Marshmallow Buttercream:
Ingredients:
1 cup butter, softened
1 (7 1/2 ounce) jar marshmallow cream
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract

Directions:
Beat butter in a large bowl until creamy.
Beat in marshmallow creme.
Add powdered sugar and vanilla.
Beat until fluffy.
(You will need to double the recipe for 12 cupcakes)

1-2-3-4 Coconut Cake (adapted from Paula Dean's 1-2-3-4 Cake)
Ingredients:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract

Directions:
Using an electric mixer, cream butter until fluffy.
Add sugar and continue to cream well for 6 to 8 minutes.
Add eggs 1 at a time, beating well after each addition.
Add flour and milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans.
Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter.
Do this several times to release air bubbles and assure you of a more level cake.
Bake for 25 to 30 minutes or until a tester or toothpick inserted into the center comes out clean (start checking at 15 minutes if you are making cupcakes).

Indiana Jones and the Temple of...Cake?

2008-08-18T18:29:00.001-07:00

Our dear friend, Preston, turned 7 this month and he had a very special birthday request. He wanted a chocolate Indiana Jones Hat Cake. Was I up for it? Of course. How do you say no to this face?

I printed pictures of fedoras, rounded up my favorite chocolate cake recipe (so far) and started collecting the supplies I needed to make this birthday cake wish come true. For the cake I used Paula Dean's Dreamy Chocolate Mousse Cake. It is fail proof, I think. So moist. So Tasty. So full of chocolaty goodness. To help give the look of the fedora, I used the brown pack of Wilton colored fondant.

I had never used fondant before, but it was easier than I thought. The hardest part is that it dries quickly so you have to plan ahead before starting your project. I used the fondant for the brim of the hat, the ribbon and bow, and to make the letters on the cake. I brushed the letters with edible glitter and together the hat cake was made. I wish the top of the hat was a little smoother, but for my first shaped cake, I think it turned out pretty darn cute.

What did the birthday boy think? "It's perfect!" followed by a huge hug. I couldn't be happier! Peston's brother, Bergen, also had a birthday this month, as you can see, he had his share of yummy baked birthday treats. HAPPY BIRTHDAY PRESTON AND BERGEN! Miss Janda and Mr. Derrick love you both!

How I Love Thee, Brownie, Let Me Count the Ways...

2008-08-13T15:50:00.000-07:00

About a week ago, Derrick wanted something sweet, but I had nothing for him. No ice cream. No fresh cherries. No dried apricots. Nothing. Instead I offered up some fresh brownies and he jumped at the opportunity to have something baked all to his own. He always feels neglected when I bake for other people, so I try to make something special for him every once in a while. What can I say? I am a sucker for that man.

I used my Martha Stewart Baking book again. It did not dissappoint. These puppies were good. Real good. Take them to work so I don't eat them all good. I had to keep them in the house though because they were all for Derrick. Darn it. Made with bittersweet chocolate and loads of eggs, they were moist, dense and topped with that cracked crust we all love. Derrick asked me to make them again, but next time with milk chocolate. I don't know if it's safe to have a whole pan of those in the house again, but I will make them because I love him.

These brownies are perfect for ice cream sundaes, making chocolate covered brownie bites for parties, or when you want a chocolate fix quick. They would also be great to swirl with a cream cheese mixture for marbled brownies. A great recipe to hold on to for quick yummy brownies.

If you would like to try the recipe, click here: Martha Stewart Fudgy Chocolate Brownies

Cherry-Streusel Coffee Cake

2008-08-05T20:16:00.000-07:00

It was office birthday time again. This time the birthday girl was Denise. She was the madness behind that amazingly ridiculous banana pudding. Whoa.

I bet you all think I work with a million gazillion people. Actually, no. There are only about 25-30 in my department. There just seem to be 2 or so birthdays a month which is great because I have something fun to create and share with you. Just wait til you see the cake I am attempting tomorrow for a friend's son's birthday. I will keep it mum for now, but I am super excited about it.

Back to Denise's day. She wanted something with cherries in it. Hmmmm. Cherries. What to do? What to do? I didn't want to make pie since that was basic. We often celebrate office birthdays at about 10am, so something breakfast-y (that's a word, yes?) sounded appropriate. I searched through my cookbooks searching for something a little different.

My Martha Stewart Baking Handbook had the perfect concoction. Cherry-Streusel Coffee Cake. The next time I make this, the only thing I will change is to add some tart dried cherries to help the cherry flavor to pop a bit more and I might layer a bit of streusel over the cherries before topping them with the remaining cake batter. The overall recipe was a win win. I did add drizzled butter over the top before glazing too to give it a richer flavor.

Martha always calls for unsalted butter, but some recipes just beg for that salty buttery yumminess that unsalted butter just can't provide. This was one of those recipes. The texture was wonderful and the streusel is great!

P.S. Why do sweet cherries bake blue? Seriously? How did that happen?
P.S.S. If you want the recipe, you can find it here: Cherry Streusel Coffee Cake

July Cupcake Hero- Red White and Blue~Tres Leches Cupcakes with Fresh Rasperry Topped with Dulce de Leche Blueberry Swirl Buttercream

2008-07-31T05:45:00.000-07:00

This month's Cupcake Hero was hosted by Clara over at IHeartCuppycakes teamed up with Nikki of Crazy Delicious. Laurie of Quirky Cupcake is taking a summer break from the craziness of Cupcake Hero. Clara and Nikki chose Red, White and Blue as the theme for this month of July, which is quite patriotic and summery if I do say so.

When they chose the theme at first I thought, "COOL!" but as the days marched on the challenge to come up with a triple combination was more and more difficult. It's one thing when you have one ingredient to be fancy with, but THREE!? What in the world was I going to put together? Clara and Nikki had already warned us not to be weenies and use red and blue food coloring. Drat! To top it off, there are really very few blue foods. Bet you can't list 5. Red had so many options- cherries, strawberries, raspberries, rhubarb, etc. The creative part for me needed to be the white ingredient.
This week marks the birthday of a very sassy friend and coworker of mine. She requested tres leches cupcakes for her birthday treat. Since I was already making them I decided to adapt and use that as my inspiration for this month's cupcake hero. For white, I used a Tres Leches cupcake and Dulce de Leche buttercream recipe I found on the Food Network courtesy of Lorie Roach. I tweaked it a little opting not to use the toasted coconut the recipe called for.

Once the cupcakes were baked and had absorbed their "three milks", I filled the center with a single ripe raspberry. Red is for raspberry (sounds like Sesame Street). For the buttercream, I followed the ingredients to a T. I made my own Dulce de Leche by baking sweetened condensed milk in the oven for an hour and a half. Once the buttercream was made I put half aside and whipped in pureed blueberries and a little extra powdered sugar to allow for the right consistency.

The blue wasn't very blue as I'd hoped so I added a drop of blue food coloring (Clara and Nikki, please please please don't yell at me or deduct points). I filled the icing gun with half dulce de leche buttercream and half blueberry dulce de leche buttercream and piped away. The finishing touch were little red hearts I picked up at Crate and Barrel.

The finished result was really good. The cupcake and buttercream are naturally super sweet and the tart of the fresh raspberry was the perfect compliment. The blueberry flavor was subtle, but a nice balance to the fruit filled cupcake. I'd say it was a win win. I will definitely make these again, but may opt for just raspberry and ixnay the blueberry since it wasn't as blue as I had hoped.

Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream
Adapted from Lorie Roach's recipe on the Food Network
Ingredients:
1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk

Dulce de Leche Buttercream:
1 (14-ounce) can sweetened condensed milk (Eagle brand)
2 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
14 tablespoons unsalted butter, softened to room temperature
1-3 cups powdered sugar
1/4 cup pureed blueberries (optional, will require additional powdered sugar to achieve texture)
Fresh raspberries

Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears.
Add the vanilla.
Sift together the flour, baking soda and salt.
Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
In a small bowl, beat the egg whites on high speed until stiff peaks form.
Fold into cake batter.
Fill standard paper-lined muffin cups 3/4 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Let cool in pan for 10 minutes.
Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk.
Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture.
Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer.
Pour the milk mixture over each cupcake while they are still warm, filling each hole.
Refrigerate for 2 hours or overnight before icing.

For the Buttercream:
Preheat oven to 425 degrees F.
To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil.
Place in a larger roasting pan where pie plate can sit flat.
Pour hot water into the roasting pan to a depth of about halfway up the pie plate.
Place in oven and bake for 1 hour 15 minutes.
Remove from oven and let cool.
Stir until smooth.
Place egg yolks in a medium mixing bowl.
Stir the sugar, cornstarch, and salt together in a small, heavy saucepan.
Whisk in the water first, then the dulce de leche and bring to a boil over medium heat.
Boil for 1 minute, whisking constantly.
Remove from heat.
Gradually whisk the dulce de leche mixture into the 2 egg yolks.
Stir in the vanilla.
Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
Beat the butter on high speed in a large mixing bowl until light and fluffy.
Beat in the cooled dulce de leche mixture.
Beat in the 1 cup powdered sugar until smooth and spreadable.
Beat in blueberry puree.
Add additional powdered sugar as needed to achieve texture.
Scoop small center piece out and fill with fresh raspberry.
Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use.
Enjoy!

They Don't Call Me Janna Banana For Nothin'

2008-07-22T20:02:00.001-07:00

Ever since I was a little girl I have had a big love of all things banana. I love banana splits, banana popsicles, banana ice cream, banana's foster, fresh bananas, banana yogurt, banana smoothies, banana bread. I have often been called Janna Banana and my dad affectionately coined me "Banana Breath" when I was little. Everyone on the playground thought it was hilarious to sing "Janna Janna bo banna banana fanna fo fanna...". You know how it goes.

Summer time typically brings around one of my favorite banana past times. Banana pudding. My coworker, the lovely Denise, brought a batch to the office last week for a coworker's birthday. I know, I know. The audacity. We actually planned it out. My kitchen wasn't quite ready for birthday extravaganza just yet and she really wanted to make the birthday treat. Perfect! I am so glad she did. This pudding kicks butt!

This weekend we kicked the house settling into high gear and the kitchen is about as organized as it's going to get. We had friends over for dinner on Sunday and I decided to make this tasty treat for dessert. You should make this immediately. Really.

Banana Pudding Supreme by Denise Harpool
Ingredients:
1 can sweetened condensed milk
1 8 oz. package cream cheese- softened
1 5 oz. package instant vanilla pudding
2 cups milk
1 big tub Cool Whip
3-4 bananas sliced

Directions:
In a large bowl, mix together sweetened condensed milk and cream cheese with mixer until smooth.
Add pudding mix and milk and combine until smooth.
Fold in half of Cool Whip.
While pudding mix is firming, line a 9x13 glass baking dish with mini Nilla wafers.
Top wafers with banana slices.
Pour half of pudding mix over top of Nilla wafers and bananas and smooth.
Top pudding mix with another layer of Nilla wafers and banana slices.
Top with remaining pudding mix.
Cover with remaining Cool Whip.
Sprinkle with crushed Nilla wafers.
Chill for at least one hour before serving.
Makes about 8-10 servings.
1 box mini Nilla wafers

Buttermilk Pancakes

2008-07-13T11:03:00.001-07:00

We moved in to our house on Thursday and through the hard work and much appreciated help of my in-laws have managed to completely unpack and organize my favorite room in the house- the kitchen.

I am super excited! I can cook again! We have been eating take out and in restaurants for about 2 weeks and we are both OVER IT! I would say most nights we eat a healthy home cooked meal. Eating out is a treat and saved for one night on the weekends. We like eating at home. It's relaxing. We can eat in our lazy day clothes, pajamas, and sweats. No one cares if my hair is in a messy pony tail or if my dog is laying at the foot of the table. My husband doesn't have to shave and we can sit and visit as comfortably as we please. We both prefer time at home, especially on week day evenings and weekend mornings.

With the kitchen unpacked, I took on breakfast this morning. First thing, I am LOVING the new kitchen. Second, it was nice to have a meal in our new home. My father in law tried to "save" me from the chore of cooking and I had to reassure him that I wanted and needed to cook. I think he is glad he caved. We had crisp bacon, buttermilk pancakes and fresh rainier cherries. MMMMMmmmm!

Buttermilk Pancakes Ingredients:
2 cups all purpose flour-sifted
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. sugar
dash salt
1/4 tsp. cinnamon
1 cup buttermilk
1/2 cup milk
2 eggs
1/2 cup sour cream

Directions:
Whisk together all ingredients in large pourable bowl.
Preheat skillet over medium high heat.
Pour 1/4 cup batter over warmed skillet and cook about 30 seconds or until air bubbles are beginning to burst. Flip and cook about 5-10 seconds. Remove pancake and repeat until batter is used.
Serve with favorite breakfast accompaniments.
Enjoy!

Fresh Peach Cobbler

2008-07-13T10:49:00.000-07:00

The coworker birthday baking tradition continues in the form of peach cobbler. Most of my coworkers have requested cupcakes and cakes, but this coworker said, "Does it have to be cake?" I said, "Of course not. I can try to make you whatever you want." He said, "How about cobbler?" And that was that.

This past week was a doozy. We moved into our new house, a coworker had a birthday, my husband had minor surgery on his finger, my in laws came in to town to help us unpack and some college friends of mine came to my part of the world with their new babies to have lunch. Whew!

So enough about my hectic week, let's talk peach cobbler.

I used Martha Stewart's Tart dough, but I gave it a twist and then I used my own peach cobbler filling recipe. It is tried and true. I need to play with the dough as it was very unstable, crumbly and just a little too delicate for rolling. The flavor and baked consistency was wonderful, but it was really hard to make a top crust. I real honest mess. I tried my best to make it work.

I made a small test cobbler for Derrick which you see in the pictures, but I tweaked the top crust a bit for the office cobbler. The second one came along more purposefully than the first. Rather than just rolling the crust and laying it atop the gooey peachy filling, I had to piece the top crust together. It didn't look that pretty, so I took left over crust and crumbled it together with brown sugar and cinnamon and sprinkled it over the top. Then I drizzled it with melted butter and WOW! Pretty and tasty. More of a crumble? Sure. The filling is a mixture of fresh peach slices simmered with choice ingredients.

Together the cobbler was a HUGE hit. Not a drop left and the break room was swarming with shiny happy people.

Crust Ingredients: Adapted from Martha Stewart's Tart Dough Recipe
2 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
5 tablespoons cold solid vegetable shortening, cut into pieces
Ice water
Directions:
In the bowl of a food processor, combine the flour, sugar, and salt.
Pulse to combine.
Add the butter and shortening, and pulse until the mixture forms little balls, and no chunks of butter or shortening remain, 5 to 10 times.
Do not over process.
Transfer to a large bowl.
Sprinkle with 1 tablespoon of the ice water. Pulse.
Repeat 3 times more. Using your hands or a wooden spoon, stir the mixture until it just begins to come together as a dough.
If necessary, add more water, 1 tablespoon at a time.
Divide the dough into 2 disks.
Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Peach Cobbler Filling
Ingredients:
8-10 large peaches, peeled and sliced
2 cans peach nectar
1/2 stick unsalted butter
1/2 cup packed light brown sugar
1/2 cup sugar
dash salt
1 tsp. vanilla extract
1 tsp. almond extract
1/2 tsp. cinnamon
1 Tbsp. flour (more if needed)
1/4 cup additional brown sugar for topping
1/2 tsp. cinnamon
1/2 stick butter- melted

Directions:
Peel and slice peaches, set aside in medium bowl.
Preheat oven to 350.
Press 1/2 of chilled dough into 9"x12" casserole or glass baking dish.
In large sauce pan over medium high heat whisk together nectar, sugars, butter, salt, extracts, cinnamon and flour until smooth and combined.
Bring to a boil.
Add peaches.
Reduce heat to bring mixture to a slow simmer.
Simmer for 10 minutes.
Pour peaches over bottom crust.
Roll remaining dough into top crust, reserving 1/2 cup for crumbling.
Crumble remaining dough, brown sugar and cinnamon.
Sprinkle over top crust.
Drizzle with melted butter.
Baked 45 minutes to 1 hour or until crust is golden brown.
Enjoy!

A New Award- Arte Y Pico

2008-07-01T10:58:00.000-07:00

Mary from the wonderful food blog Shazam in the Kitchen nominated me for the Arte Y Pico award. THANKS MARY! I am super flattered. I like this whole gifting blog awards because it allows me to give proper credit to other bloggers who blog about must see, must read, and must eats.

Here are my nominations:

1.Bakerella- She is ridiculously creative. Every time I visit her blog my jaw drops open and I immediately try to take in how she did whatever she just did. Not only is she supremely talented and creative, but she has a sweet positive outlook and gives easy directions and tips on how to make similar creations.

2. Once Upon a Cupcake- Seriously cute cupcake ideas. Seriously. Enough said.

3.Lick the Spatula- My sassy friend Mara is always tweaking recipes to come up with new ideas. She gives an honest account too- if they're fab, they're fab...if they flop they flop (which rarely happens with her fun takes and twists). Check out her awesome award winning cupcakes.

4.I Heart Cuppycakes- I just love this girl. She's witty and creative and fun. Her Pac-Man cupcakes are amazing, like straight of a magazine amazing!

5. Flour Arrangements- Such a sweetheart that Sophie. She posts great recipes with these nifty little recipe cards at the bottom. Love her site, her positive attitude and her sweet comments.

Here are the rules:

Here are the rules for this award:You have to pick 5 blogs that you consider deserve this award, creativity, design, interesting material, and also contrubutes to the blogger community.Each award has to have the name of the author and also a link to his or her blog to be visited by everyone.Each award winner must display the award along with the name and link to the blog that gave it.Winners must link to the "Arte Y Pico" blog so everyone will know the origin of this award.Winners must display these rules.

June Cupcake Hero- Coconut Cream Cupcakes with Cantaloupe Buttercream

2008-06-26T21:22:00.000-07:00

***Edited- I'm June's Winner! Yay!***

Oh how I struggled with how to go about with this month's Cupcake Hero. I couldn't visualize in my mind how melon would taste in cake form. I guess you could say I couldn't "tasteulize". Well, that was until a friend mentioned how good cantaloupe is with fruit dip. BAM- cantaloupe and cream...I started there. Most fruits are good with coconut too, right? Coconut and cream. Coconut and cream and cantaloupe. Voila!

Since the Dreamy Chocolate Mousse cake went out so famously earlier this week, I decided to try another of Paula Deen's cake recipes. This time I used her Basic 1-2-3-4 Cake. This cake is GRANDE! It calls for coconut milk. Genius. It is fluffy and sweet and so easy to make. I loved it! The filling is a slightly sweet and tart blend of sour cream and sweetened coconut. The icing is an adapted form of I Heart Cuppycakes vanilla buttercream. I added pureed cantaloupe and vanilla bean. The result is a super fresh icing/cupcake combination that yells "Summertime". It would have been great with a little dark rum, but I didn't think of it until I was eating the cupcake.

I also reserved some of the icing without cantaloupe and made coconut cupcakes with vanilla bean buttercream topped with sweetened coconut. I am a sucker for coconut. Yum!

Basic 1-2-3-4 Cake by Paula Deen
Ingredients:
1 cup butter, softened
2 cups sugar
3 cups sifted self rising flour
4 eggs
1 cup coconut milk
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 350.
Grease cake pans or prepare muffin pans.
Cream butter until fluffy.
Add sugar and beat for 6-8 minutes.
Add eggs one at a time, blending between each one.
Add flour and milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla until just mixed.
Divide batter according to pans.
Level batter by holding pan 3-4 inches above counter and dropping it flat onto counter.
Do this several times to release air bubbles.

Coconut Cream filling from Paula Deen
Ingredients:
3/4 cup sugar
1 cup sour cream
4 Tbsp milk
1/2 cup flaked sweetened coconut

Directions:
Whisk ingredients together. Refrigerate until ready to use.

Buttercream adapted from I Heart Cuppycakes
Ingredients:
2 sticks butter
7 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla or the beans from inside a vanilla pod
1/2 cup pureed cantaloupe

Directions:
Beat butter until creamy.
Scrape sides of bowl.
Add 5 cups sugar.
Add milk, cantaloupe and vanilla.
Add additional sugar as needed for consistency.
Pipe onto cooled, filled cupcakes.

Barefoot Bloggers- Parmesan Chicken

2008-06-26T20:42:00.000-07:00

I decided to join another cooking community that focuses on something other than just baking. Don't get me wrong, I LOVE (as in big puffy beating heart love) Cupcake Hero. I just love cooking and baking, so now I am motivated to do both. This Barefoot Blogger recipe is Parmesan Chicken from Barefoot Contessa's 2002 Family Style. I only changed a few things about the recipe:
1) I used the homemade breadcrumbs I use in the crunchy pork chop recipe. If you try these, you might never use store bought bread crumbs again. They are SO good.
2) I baked our chicken.

I try to never pan fry. I find it virtually impossible to get a good result from pan frying unless there is a boat load of oil in the pan. Since I love to bake, I could stand to spare the extra calories. Please forgive me. The result (especially using the homemade breadcrumbs) is so crunchy, you'd never know.

Derrick threw out his back this week. He is in miserable pain. So from the palette on the floor made from blankets, he soothed his aching back with a heating pad and had his dinner picnic style. Oooh's and Ahhh's ensued. He kept saying, "This is really good, Mamma." (We don't have kids (yet), it's because of Boomer the dog that he calls me "Mamma"). "This is really good." He loved the lemon vinaigrette too. I thought it was excellent. The chicken was crazy moist and I am a sucker for Parmesan. It is one of my favorite cheeses. We will definitely have this again. Next time I think I might do as Prudence Pennywise did and use chicken tenders and have this as more of a salad for something different.

Parmesan Chicken by Barefoot Contessa (slightly adapted) Ingredients:
2 boneless skinless chicken breasts
1/2 cup all purpose flour
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1 extra large egg
1 tsp water
1 cup homemade breadcrumbs (see crunchy pork chops recipe, minus the thyme)
1/4 cup grated or shaved Parmesan
unsalted butter
good olive oil
salad greens for 2
1 recipe Lemon Vinaigrette, recipe follows

Directions:
Preheat oven to 375.
Pound chicken to desired thickness. Ina calls for 1/4" thick. I made mine a little thicker.
Combine flour, salt and pepper on one plate.
Beat egg with water on another plate.
Place bread crumbs and half parmesan in a third plate.
Coat chicken in flour mix, then coat in egg mix, then coat in breadcrumb mix.
Spray roasting rack with pam. Lay chicken atop rack.
Bake 25-30 minutes or until chicken is cooked through.
If following Ina's recipe, heat butter and olive oil in large saute pan.
Cook chicken on medium-low heat for 2-3 minutes on each side until cooked through.
Toss greens in lemon vinaigrette. Serve over chicken.

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice
1/2 cup olive oil (I used 1/4)
1/2 tsp kosher salt
1/4 tsp freshly ground pepper

Dreamy Chocolate Mousse Cake

2008-06-22T17:58:00.001-07:00

**Updated with more pictures**

It's office birthday time again. One of our directors celebrates another year tomorrow and his request went something like this:
Janna: "Have you decided what kind of baked good you'd like for your birthday?"
Jim: "Chocolate."
Janna: "That's all you've got for me? Chocolate?"
Jim: "Just surprise me. You can't give an artist too much direction."
He's a funny one, that Jim.

Well, he's really lucky because my Aunt Andi just sent me a chocolate filled Paula Deen magazine and this cake was the perfect fit. I just have one word. Ridiculous. 9 layers of chocolate cake and mousse. NINE layers. That doesn't even count the 10th layer which is described as "Chocolate Fudge Frosting". I don't think there will be any left but I will update with a slice view. I promise. (Technically it should have 12 total layers, but the recipe did not make enough mousse for that many layers. I will have to improvise next time to get enough mousse for 12 nice hearty layers.)

Making the cake was tedious, but not difficult. The cake is great because it is a one bowl recipe. The mousse is simple as well as the icing. The only difficult part for me was slicing the 3 baked 9" cakes into two even layers. I used a bread knife, but I think a string method would have been more successful. That being said, it iced beautifully. Somehow one of my cake halves ended up with a smaller diameter than the other cake halves, but I used it to my advantage and allowed it to shape the cake into a slightly rounded dome. I decorated in the white and milk chocolate swirls I got at World Market as well as some intense dark chocolate I shaved for the topper. Then I tied the base swirls on with a "manly" green ribbon. Ahem...I know ribbon's not manly, but it's pretty.

So, thanks Aunt Andi for the great read and thanks Paula Deen for the wonderful cake recipe. Since this recipe isn't available on the internet, let me know if you'd like it.

The reaction to the cake was an A++. The mousse helps keep an amazingly moist texture and the total combination is just the right amount of sweet. WOW! Paula serves up a mean cake recipe! With a line of eager coworkers leading out the break room, there was not a single slice left. I think that means success.

Here are more pictures for your cake drooling enjoyment:

E is for Excellent

2008-06-15T09:26:00.000-07:00

Prudy from Prudence Pennywise nominated me for the "E is for Excellence" award. Awww, thanks, Prudy! You're a doll! If you haven't stopped by her blog, you should. She provides an excellent example of how to provide beautiful, flavorful meals for her family on a budget. It's quite inspiring.

Now it's my turn to give cred to some wonderful blogs I have discovered as of late:
1. Sugar Plum- Emiline blogs about great recipes and boasts them with fabulous photos. Plus she is very nice. Quite the sugar plum, that one.
2. Nina's Kitchen- Nina is my new favorite South African blogger. She tries new recipes for her family, provides honest accounts, seems to share my love of seafood and is quite the kitchen artisan (and a great photographer)
3. Flour Arrangements- Sophie's blog is great. Not only does she post calorie friendly recipes and amazing pics, she is nice as pie and provides a recipe card link for recipe grabbing ease.
4. Two Fat Als- Recent college grads Alex and Alanna offer great recipes that are budget friendly. Where they find the time, I don't know, but I'm glad they do.
5. Burned Bits- Jhianna provides a great account of Tuesdays with Dorie recipes and Barefoot Bloggers. She takes great pics and has a super cute blog banner.

Panna Cotta Dream

2008-06-10T19:44:00.000-07:00

So while visiting the foodie blog world, I discovered a few new fave's. One of my new favorite foodie blogs is Sugar Plum. Emiline is the author of Sugar Plum and so far I really like everything I see. She recently posted a panna cotta recipe that had me swooning (literally).

You see Derrick and I had a special Valentine's dinner at a local restaurant this year. One of their special Valentine's night desserts was panna cotta with a cherry port reduction. Holy port wine, Batman! It was excellent! I didn't even try to recreate the cherry port reduction, but made something a little more summery instead. Derrick is a sucker for peach and we had some berries that needed to be used. Voila! My attempt and Sugar Plum's fancy (but not time consuming) panna cotta beauty. I will definitely make this again. It's perfect for dinner parties too! I imagine it in little shot glasses for individual desserts layered with sweetened fruit and drizzled with Quarenta y Tres Liqueur (and if you have never had this, I might pelt you with olives- go buy some immediately). Yum.

Panna Cotta with Fresh Berry Peach Sauce
Ingredients: adapted from Sugar Plum's Sour Cream Panna Cotta Recipe
2 tablespoons cold water
1 1/2 teaspoons gelatin
3/4 cup heavy whipping cream
1/3 cup granulated sugar, plus an additional 3 tablespoons, divided use
2/3 cup sour cream
1 teaspoon vanilla extract

1/4 cup water
1/4 cup peach schnapps liqueur
1 cup fresh peaches, peeled and sliced
1 cup fresh strawberries, de-stemmed and sliced

Directions:
Place 2 tablespoons cold water in a large mixing bowl.
Sprinkle gelatin over water, and allow to sit for one minute; stir until dissolved.
Whisk together cream and 1/3 cup sugar, in a large saucepan over medium heat.
When mixture is hot, but not boiling, whisk cream into gelatin, until well combined.
Whisk in sour cream and vanilla until well combined.
Divide mixture into 4 ramekins.
Cover and chill in the refrigerator for 3 hours, or until ready to serve.

To make the berry peach sauce, whisk together the additional 3 tablespoons sugar, 1/2 cup water and schnapps, in a medium sized saucepan, over medium heat, and bring to a simmer.
Stir in fruit, and cook for 8 minutes, stirring frequently, until softened.
Transfer fruit mixture to a food processor, and process until smooth.
Place in a small mixing bowl, cover, and chill until cold - about an hour or two.

Dip the bottoms of ramekins in a little hot water. Run a knife around ramekin edges, and invert panna cotta onto serving plates. Drizzle with berry peach sauce.

Mahi Mahi- Baked to Perfection

2008-06-10T19:35:00.000-07:00

I know, I know. Another fishy post. I can't help it! I love le poisson! I found this recipe on allrecipes.com. It was posted by DecoDiana. It is super easy and so tasty! Derrick gave two thumbs up!

Balsamic Ginger Mahi Mahi
Ingredients: adapted from DecoDiana's recipe on allrecipes.com
2 mahi mahi filets
3 Tbsp. balsamic vinegar
3 Tbsp. low sodium soy sauce
3 Tbsp. honey
3 cloves garlic- minced or pressed
2 Tbsp. fresh ginger- peeled and minced
2 Tbsp. olive oil

Directions:
Whisk ingredients together (save the fish, of course).
Place fish in pie dish (or other deep dish) and pour marinade over mahi mahi.
Chill for 20 minutes.
Preheat oven to 350.
Pour off most of marinade into large sauce pan.
Bake fish for 20 minutes or until white and easily flaked with a fork.
Meanwhile, over medium heat, simmer marinade until reduced to a glaze.
Once fish is cooked, drizzle glaze over fish.
Enjoy!

Potato Salad That's All It's Smashed Up to Be

2008-06-04T16:07:00.000-07:00

I keep forgetting to post about this recipe. When I was in Abilene, Texas, attending college my roommates and I would frequent Betty Roses BBQ restaurant when we were ready for a hearty meal and a favorite part was the mashed potato salad. The cold creamy tartiness is something I still crave 7 years after graduating.

Memorial Weekend I attempted to match it. I failed to match it entirely, but this recipe is a close 2nd when it comes to mashed potato salad. Plus it's easy. Winner! (I secretly love to cover mine with bbq sauce. So good.)

Mashed Potato Salad Ingredients:
5 Yukon Gold potatoes- rinsed, peeled and cubed
5 red potatoes- rinsed, peeled and cubed
2 Tbsp. butter
1/2 cup sour cream
1/2 cup mayo
1/2 yellow mustard
2 Tbsp. dill pickle relish
1 medium purple onion- small dice
1-2 stalks of celery- small dice
salt and pepper to taste

Directions:
In large pot, boil potato cubes in water until tender.
Drain cubes and transfer to a mixing bowl.
Using a masher, mash cubes until all cubes are crushed.
Using an electric mixer, blend in butter.
Add sour cream, mustard and mayo.
Mix until creamy.
Mix in pickle relish.
Fold in onion and celery.
Salt and pepper to taste.
Refrigerate.
Serve cold.

Strawberry Cupcake Fields Forever

2008-06-02T16:12:00.000-07:00

So this birthday baking tradition has really caught on at the office. It is now practically manditory that each coworker receive baked goods on their birthday. Rather than guessing what their favs are, I take requests. I'm like a birthday baking dj, except I spin icing and not records.

My office mate (whom I affectionately refer to as my "celly"), Lilia, celebrates her birthday this Friday. A fond family favorite of hers is the strawberry bunny cake her mom makes at Easter, so I asked her if she would like strawberry in cupcake form (minus the ears and fluffy tail). A big, bright "really?!" kind of smile swept across her face and I set out to find the perfect recipe.

Ladies and gentlemen, I found it. This strawberry cake recipe is melt in your mouth, oh my goodness, I have to another one/piece immediately good. I think the gelatin does some kind of moisture voo-doo magic, but I really don't care how. All I know is wow. WOW! This would make the perfect pink shower (baby or bridal) or valentines cake too. It is going in the books as a keeper and I am a forever fan.

The other grand creation is the icing. Three words. Strawberry. Cream. Cheese. Hello! Together the cake and the icing make a berry perfect pear (I know that was corny, I just can't help myself).

Strawberry Cake
Ingredients: Recipe adapted from Mere's Recipes
2 3/4 cups sifted cake flour
2 1/2 tsp baking powder
1 cup butter, softened
1 Tbsp. vegetable oil
1 3oz. package strawberry flavored gelatin dessert (I used Jell-o brand)
1 1/2 cups sugar (the original recipe calls for 2)
4 eggs, room temperature
1 cup whole milk
1 Tbsp. vanilla extract
*optional: recipe calls for 1/2 cup strawberry puree made from frozen sweetened strawberries, I did not use this

Directions:
Preheat oven to 350.
Prepare cupcake pan with butter & flour or use cupcake liners.
In large bowl, cream together butter, sugar and gelatin until light and fluffy.
Beat in eggs one at a time, mixing well after each.
Combine the flour and baking powder in medium bowl.
Add to batter, alternating with milk until flour and milk are incorporated.
Blend in vanilla.
Fill cupcake liners 2/3 full (fill a little less is using nut & party cups as mine overflowed while baking).
Bake for 20-25 minutes or until cakes pass the toothpick test.
Allow cupcakes to cool on rack.

Strawberry Cream Cheese Icing
Ingredients:
2 8 oz. packages of cream cheese, softened
1/2 cup butter, softened
2 cups confectioner's sugar
1 cup pureed sweetened strawberries (made by running frozen sweetened strawberry slices in the food processor for 1 minute)

Directions:
Blend cream cheese and butter together until smooth and creamy.
Add sugar and blend well.
Add strawberry puree and blend well.
Refrigerate until use.

Chocolate Covered Hobnail Cake

2008-05-27T17:55:00.000-07:00

There is something about baking that just makes my heart leap. Sure, baking is fun. Buying kitchen gadgets is addictive, buying spices and ingredients...even more so. But there is something about it- beyond the obvious. The blending of all the flavors. The chemical reactions that occur. Do you ever stop to think, "Who decided to put all of these ingredients together in one bowl hoping something delicious would come from it?" My dad would say, "Well, that's kind of like saying, 'Who walked up to the cow and said, "I think I will pull on this utter and drink whatever comes out of it."'"

Creating sweet, fluffy, flaky memories for friends and family. Food is such a happy memory for me. Rolling biscuits out with my grandmother and great grandmother. The sizzle of the cornbread batter as it hit the hot cast iron skillet in my mother's kitchen. So many wonderful times were surrounded with aromas of wonderful food.

One of the best parts of baking for me, is baking for others. It is especially wonderful when it comes as a surprise. The lit up smile covered face that truly appreciates that you made the cake just for them with your hands and with your heart. Maybe I am a little too sentimental about baking, but I do put my all in it. If I bake you a cake, it is just as special to me as a gift wrapped in pretty paper and tied with a bow.

This weekend we were invited to a Memorial Weekend BBQ at Derrick's board president's house. I volunteered to bring potato salad and secretly brought a cake too. Everyone loves chocolate so I picked a recipe from the Gooseberry Patch Sweet and Simple baking book that my wonderful Aunt Andi sent me for Valentine's day. I had a ton of the marshmallow icing left over from the Cupcake Hero cupcakes that needed to be used before it failed and a pint of sweet, fresh strawberries. The cake turned out perfectly! I made 2 layers and filled it with marshmallow icing and sliced strawberries. I covered it with marshmallow icing, used my round tip to create a hobnail look and drizzled it with chocolate. The finishing touch was chocolate covered strawberries.

We walked into the party holding our dish full of potato salad and the surprise cake. Our hosts' eyes smiled. That's my favorite part. The reaction was almost overwhelming. "Which bakery did you get your cake from? It's beautiful." One guest asked if I made wedding cakes. I was so very flattered. Derrick gave it two thumbs up as he crushed his piece and started in after mine. I will be trying more recipes from this sweet little book soon.

Chocolate Cake
Ingredients: adapted from Jennifer Licon-Conner's Double Trouble Recipe from Gooseberry Patch
1 3/4 cups flour
1 1/2 tsp baking soda
1/2 tsp. salt
1/2 cup butter, softened
2 Tbsp. vegetable oil
2/3 cup sugar
3/4 cup brown sugar, packed
2 eggs
1 1/2 tsp. vanilla
1/2 cup sour cream
4 1-oz. sqs. unsweetened baking chocolate, melted
1 cup buttermilk

Directions:
Preheat oven to 350.
Prepare two 9 inch round or square baking pans.
Combine flour, baking soda and salt. Set aside.
In a large bowl, cream butter until light and fluffy.
Add sugars and mix well.
Add eggs, one at a time, blending well after each one.
Add vanilla.
Blend in the sour cream and mix for 30 seconds.
Add the melted chocolate and mix well until combined.
Add flour mixture, alternating with the buttermilk until all ingredients are incorporated.
Pour ingredients into baking pans.
Bake for 20-25 minutes or until cake passes the toothpick test.
Let cakes cool and then top with favorite icing.
For icing, see the marshmallow ingredients from May's cupcake hero post.

For chocolate topping heat 2 cups semi sweet chocolate chips and 3 Tbsp. vegetable oil in a double broiler until smooth. Pour over iced cake or drizzle. Refrigerate 30 minutes to set.
I also used this to chocolate coat the strawberries.

Cupcake Hero- Hot Cocoa Cupcakes with Marshmallow Icing

2008-05-22T22:10:00.000-07:00

It's my very first cupcake hero challenge and the magic ingredient this month is cocoa. At first I was a little stumped. I didn't want to make your regular Joe chocolate cupcakes, but I didn't want to do the ancho chile thing either (since I figured several of my competition may take that route). What to do? What to do? (Jeoprady theme song playing in the background)

Then it hit me. Cocoa. I decided to take the cocoa challenge literally. I made hot cocoa cupcakes with marshmallow icing (from Gigi Cakes), topped with a homemade toasted marshmallow. I found Gale Gand's recipe for Hot Cocoa Cupcakes on the Food Network and followed her advice to make them more "official". I baked them in oven safe coffee cups. Ta-da! Hot Chocolate you can eat with a spoon.

The cake is soft, bouncy and really good warm and the icing is light, fluffy and just the right amount of sweet. The homemade marshmallows are, well, yummy enough for their own post (see previous as I curtsy to Ms. Martha).

Hot Cocoa Cupcakes
Ingredients:
1 1/2 cups sugar
1 2/3 cups flour
1/2 cup, plus 1 Tbsp., unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 eggs
3/4 cup milk
1/3 cup, plus 1 Tbsp., vegetable oil
1/2 tsp. vanilla (I used 1 tsp.)
3/4 cup very hot water

Directions:
Preheat oven to 350.
Grease and flour coffee cups.
Sift together sugar, flour, cocoa, baking powder, baking soda and salt.
Transfer to standing mixer with whisk attachment and blend briefly.
Whisk together eggs, oil, milk, and vanilla in medium bowl.
Add to dry mixture and blend on low speed.
Gradually add hot water until incorporated, using low speed.
Pour into prepared coffee cups.
Bake 25-30 minutes, or until cakes pass the toothpick test.
Makes 6 large cupcakes.

Fluffy Boiled Icing
Ingredients: From GigiCakes.blogspot.com
3 tablespoons of meringue powder
1/2 cup of cold water
2 cups of sugar
1/4 cup corn syrup
1/2 cup of water

Directions:
Beat meringue powder and cold water until stiff, about 4 minutes.
In a medium saucepan, mix the sugar, corn syrup, and water.
Bring to boil and cool slightly.
With the mixer on low speed, slowly add the syrup mixture to the meringue.
Then beat on high for 4 minutes, until stiff and glossy.
Store at room temperature.

Jet Puffed Marshmallow Who?

2008-05-22T21:51:00.000-07:00

I don't know if I can ever buy marshmallows again. Ever.

Not only are homemade marshmallows super easy, they taste better (even when they are toasted). I was worried that the homemade marshmallow might not hold up to the torch so I tested one...and then another...and then another. Derrick tested a couple too. They are addictive and one batch makes about a million. Hurray!

I see all sorts of possibilities for these wonderful little gelatin miracles....sweet potato souffle, impromptu smore campfire picnic in the living room (and I don't care that it is 90 degrees outside), fondue, rocky road ice cream. If you haven't made homemade marshmallows, go down to Target and purchase a candy thermometer. You will thank me. I promise.

Homemade Marshmallows
Ingredients: From Martha Stewart's Show Recipes to Remember
2.5 Tbsp. unflavored gelatin
1.5 cups sugar
1 cup light corn syrup
1/4 tsp. salt
2 Tbsp. pure vanilla extract
Confectioner's sugar (for dusting)

Directions:
Combine gelatin and 1/2 cup cold water in a bowl of an electric mixer with a whisk attachment. Let stand 30 minutes.
Combine sugar, corn syrup, salt and 1/2 cup water in small heavy saucepan.
Place over low heat until sugar has dissolved. Wash down sides of pan with wet pastry brush to dissolve sugar crystals.
Clip on candy thermometer and increase temperature to high.
Bring mixture to a boil until it reaches 244 degrees (firm-ball stage).
Immediately remove pan from heat.
With mixer on low speed, pour hot mixture into gelatin mixture in a steady stream until combined.
Increase mixer speed to high and beat until mixture is very thick and white and has tripled in volume (about 15 minutes).
Add vanilla.
Beat to incorporate.
Generously dust an 8x12 inch glass baking pan with confectioner's sugar.
Pour mixture into pan. Dust generously with confectioner's sugar.
Let sit overnight uncovered to dry out.

Parchment Steamed Tilapia

2008-05-22T21:36:00.001-07:00

I think I'm addicted. I really do. In my spare time, if I am not cooking food, I am reading about it. I talk about it. I day dream about it. I get excited about things like capers and purple potatoes. Whoa, dude! What if my loved ones strike an intervention? What if they threaten to take my beloved kitchen aid mixer away or to de-spice my spice cabinet? Nah- they like the cooking too much! Death breath. On with the post.

So, I found a great new foodie blog the other day, Two Fat Als. One of their recipes caught my eye and I had to try it. Our grocer didn't have Chilean Sea Bass, so I improvised with Tilapia (another flaky white fish). It was so tender and flavorful. The only change I will make next time is to try oranges over lemons. The lemon rind gave a bitterness to the fish. Overall, it was really good though. Also, I took the lazy route and just tossed all the ingredients into the parchment paper rather than going the sautée route.

Parchment Steamed Tilapia
Ingredients:
Tilapia fillets
lemon- thinly sliced
2-4 cloves garlic- minced
cherry tomatoes- sliced
capers- drained
fresh thyme sprigs
olive oil
dash kosher salt

Directions:
Preheat oven to 400.
Lay lemon slices on parchment square.
Place tilapia fillet over lemon.
Drizzle with olive oil.
Sprinkle with garlic, capers and tomatoes.
Sprinkle with salt.
Lay thyme sprigs over fish.
Bake about 20 minutes.
Serve with favorite veggie.
Enjoy!

Crustless Quiche- The Tastebud Eggstravaganza

2008-05-22T05:39:00.000-07:00

Last week, a member of our office retired. Well...she retired for the second time, but she still deserved a retirement brunch. Every milestone warrants a celebration, right? Right!

I volunteered to make crustless quiche (otherwise known as a frittata). I love making them. They are so easy and just bursting at the seams with delectable yumminess. It's hard to have just one serving. I made two different kinds: Bacon, cheddar and onion and swiss, ham and mushroom. The latter of the two was my favorite, but I am sucker for the fungus amoungus.

This egg casserole of sorts is great for breakfast, lunch and dinner and especially brunch. You could even bake it up in little silicon muffin cups for individual servings if you were hosting a shower or other food related gathering.

Bacon Cheddar and Onion Frittata:
Ingredients:
1 dozen eggs at room temperature (for ultimate fluffiness)
1/4 cup cream or whole milk (I used cream)
1.5 heaping cups crisp bacon (cooked beforehand)
1.5 heaping cups cheddar (I like sharp best)
1 Tbsp. olive oil
1 medium onion- diced
2 cloves garlic- minced

Directions:
Preheat oven to 350.
Prepare glass baking dish with butter. I used 9x13.
In skillet, sautee garlic and onion in olive oil until onion is cooked through, clear and slightly browning.
In large bowl, whisk together eggs and cream until smooth. Add onion, garlic, bacon and cheddar. Fold into eggs until well combined.
Pour mixture into prepared baking dish.
Bake for 30-40 minutes or until edges are golden and middle no longer "jiggles".

Swiss, ham and mushroom frittata:
Ingredients:
1 dozen eggs at room temperature (for ultimate fluffiness)
1/4 cup cream or whole milk (I used cream)
1.5 heaping cups smoked ham- diced
1 heaping cup shredded or finely diced swiss cheese
1 quart baby bella mushrooms- sliced
1 Tbsp. olive oil
1 large shallot- minced
2 cloves garlic- minced
Fresh dill for garnish (I used dry this time)

Directions:
Preheat oven to 350.
Prepare glass baking dish with butter. I used 9x13.
In large skillet, sautee mushrooms, garlic and shallots in olive oil until mushrooms are cooked through and slightly browning.
In large bowl, whisk together eggs and cream until smooth. Add mushrooms, shallots, garlic, ham and swiss. Fold into eggs until well combined.
Pour mixture into prepared baking dish.
Bake for 30-40 minutes or until edges are golden and middle no longer "jiggles".
When ready to serve, sprinkle with fresh dill.