Tuesday, August 31, 2010

Boston Cream Cupcakes


Y-U-M just, believe me. Cooking Light got it right. The cake was very airy and spongy. I wanted to ensure a solid frosting since my cupcakes had to travel on this very hot day, so I made a ganache instead for the top. The custard was perfect. This recipe worked very well as cupcakes. I do recommend!

Saturday, August 14, 2010

Mini Pies

Have you seen this site? Welp, I LOVE it! I was browsing at the mini pies in a jar idea for some time. After seeing just how small a 1/2 pint wide mouth jar is, I decided to make the mini pies in a cupcake pan. These were delicious! I used my "Never Fail Pie Crust" recipe. I was quite skimpy on the sugar in the fillings, and maybe next time i'd add more, but the blueberries couldn't be more in season so I used them as well as some strawberries. I used the Simple Pie Filling recipe suggestion on the site. Then I did a blueberry/strawberry combo pie. I did a little lattice work (shoddy) and then ate (with my lovely companion) with some vanilla bean cream on top. Pretty wonderful indeed. Thanks Squawk-fox!

Summer Squash Gratin

Martha came through for me for ONCE. Although summer squash is pretty perfect on its own, who can resist parmesan, butter, and bread crumbs added to the mix? The only change I would make would be to slice the squash smaller than suggested. I wouldn't mind if they somewhat lost their form in the whole cheesy goodness. This dish was better than good, but I think I would like to eat my squash near to naked from now on.

Gratin= widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. (wiki)

That is for me btw... on a quest to learn correct culinary terms!

URL to follow...

Sunday, August 8, 2010

Arborio Rice Pudding

Who doesn't love rice pudding! I am constantly looking for new and different additions. I didn't really use a recipe for this I just started out how every rice pudding typically does... milk, rice, vanilla, salt, and sugar. After 30-40 minutes I stirred in my seasonings- cinnamon, cloves, and nutmeg. I plan on eating the pudding with fresh blueberries that are becoming, less than fresh, quick! Eek! :)

Sunday, August 1, 2010

Peach Cobbler

Can't get enough of these peaches! This Paula Deen recipe was basically worshiped by a close friend of mine and so, after many mentions of this I decided to make a it (a half-recipe). I wasn't entirely thrilled. I cut the sugar because the peaches are naturally sweet, silly Paula. Next time I will NOT cut any of the butter. I think the lack of butter prevented the batter from rising fully to the top. And because of the lack of rising, the batter was a little uncooked. Boo! Next time I make it I will not halve it, because I always feel something is lost when it is halved.
Once I warm the dish, put a scoop of vaniller ice cream on it, who will know? It is delicious regardless.

Recipe to follow...

Paula Deen's Peach Cobbler
  • 4 cups peeled, sliced peaches
  • 2 cups sugar, divided
  • 1/2 cup water
  • 8 tablespoons butter
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups milk
  • Ground cinnamon, optional


Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Friday, July 30, 2010

Grilled Peach Spinach Salad

This recipe was SUPER easy. I didn't get a chance to grill the peaches so I sautéed them in the olive oil on the stove-top. I would have grilled them if I could have, bet they would be sweeter. Thanks Paula!

URL at bottom...


Thursday, July 29, 2010

Veggie Hoagie with Pesto Mayonnaise

Hoagie! This word reminds me of a trip to Phili when I was trying to explain to the street cart vendor that I wanted a Phili cheese steak without the steak (vegetarian version? hello?!). He kept saying "you want a cheese steak...without the steak??? (in a strong Middle Eastern accent) He straight up laughed at me and so, after all of that I ended up with a cheese hoagie! Now that Iam past my irritation, a Phili cheese steak without the steak does sound sort of idiotic, no?I came up with this version of a hoagie because, well, I had veggies handy. I minced some garlic, chopped some basil, olive oiled and salt and peppered the veggies before roasting them at 425 for about 30min. The mayo idea came from good ole' Emeril. Thanks Lagasse it was a delightful accompaniment to the roasted vegetables. I left out the pine-nuts since we don't get along. The parm. was especially good in this. I'd make it again tomorrow!

Mayo recipe to follow...

Pesto Mayonnaise:

  • 1 cup (packed) fresh basil leaves (about 2 ounces)
  • 1/3 cup lightly toasted pine nuts
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup mayonnaise (good quality store bought, or homemade)

In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds.

Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve. (The pesto mayonnaise will keep for 3 days refrigerated.)

Yield: 3/4 cup