Cheese and Chocolate

Chocolate Peanut Butter Celebration Cake

2012-02-27T20:25:00.000-05:00

I call this a Celebration cake because this is so rich and delicious that I'm pretty sure no human could handle eating this more than a couple times a year for a special occasion.

If you or someone you love enjoys pairing chocolate with peanut butter, then you must make this cake. Three layers of super moist sour cream chocolate cake, creamy peanut butter frosting, and a thick layer of gooey chocolate peanut butter ganache. Oh god my knees are weak after that description...

This cake is really pretty easy to make. Sure it has a few more steps than a boxed cake, but nothing tricky at all. The ganache topping is a very simple way to decorate, but makes a big impact. Make it for the next celebration with the peanut butter & chocolate lover in your life. Just make sure to keep a gallon or so of milk handy!

Chocolate Peanut Butter Celebration Cake

(Found on Smitten Kitchen, originally from Sky High: Irresistible Triple Layer Cakes)

Makes one 8-inch, triple layer cake, Serves 14-18

2 cups all purpose flour

2 1/2 cups sugar

3/4 cup unsweetened dutch-process cocoa

2 tsp baking soda

1 tsp salt

1 cup vegetable oil

1 cup sour cream

1 1/2 cups water

2 Tbsp distilled white vinegar

1 tsp vanilla extract

2 whole eggs

1. Preheat oven to 350F. Butter the bottoms and sides of 3 8-inch cake pans and line the bottom of each pan with a round of parchment paper, then butter the parchment.

2. Sift the flour, sugar, cocoa, baking soda and salt into a large bowl and whisk together to combine thoroughly. Add the sour cream and oil and whisk to blend. Slowly blend in the water until smooth, then beat in the vinegar and extract. Whisk in the eggs and beat until well blended. Scrape the sides and bottoms of the bowl to be sure everything is well incorporated and blended, then divide evenly among the prepared cake pans.

3. Bake for 30-35 minutes or until a toothpick or cake tester comes out mostly clean. Let cool in pans for about 20 minutes, then invert onto wire racks, peel off the parchment paper and let cool completely. Freeze the cooled cakes for approximately 30-40 minutes to make them a firmer for frosting.

4. To assemble the cake, place one layer, flat side up on your cake stand or serving plate. Spread about 2/3 of a cup of peanut butter frosting evenly over the top, all the way to the edges. Repeat with the next layer. Place the final layer on top and using an offset spatula, frost the tops and sides with a small portion of the remaining frosting to make a thin, even layer of frosting. Chill for about 15 minutes. (This is the crumb coat. It's optional but it will make for a prettier product.) Evenly spread the rest of the frosting over the top and sides of the cake, smoothing as much as you can. Allow to chill again for another 15-30 minutes.

5. Pour the warm chocolate glaze on the top of the chilled cake and spread just to the edges. To get the prettiest drips, gently guide portions of the glaze over the edge to create the drips. Refrigerate for 30 minutes, uncovered, until the ganache sets.

Peanut Butter Frosting

Makes about 5 cups

10 oz cream cheese, room temperature

1 4 oz stick butter, room temperature

5 cups confectioners' sugar, sifted

2/3 cup smooth peanut butter, (like Skippy or Jif)

1 tsp vanilla extract

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Beat in the sugar 1 cup at a time, mixing well after each addition and frequently scraping down the sides of the bowl. Beat at medium speed until very light and fluffy, 3-4 minutes.

2. Add the peanut butter and beat until well blended.

Chocolate-Peanut Butter Glaze

Makes 1 1/2 cups

8 oz semisweet chocolate, chopped

3 Tbsp peanut butter

2 Tbsp light corn syrup

1/2 cup half and half

1. In the top of a double boiler set over simmering water, combine the chocolate, peanut butter and corn syrup. Cook, whisking frequently, until the chocolate is melted and smooth. (I found it looked a touch dull and a bit grainy at this point, but don't freak, the half and half will smooth it out.)

2. Remove from the heat and whisk in the half and half, mixing until smooth. Use while still warm.

Chocolate and Salted Caramel Pudding Parfaits

2012-02-15T19:52:00.000-05:00

I'll keep this short and sweet because I have very important things on my to-do list, folks. Like eating chocolate.

I've already discussed my feelings towards Valentine's Day back when I made my Sweetheart Cupcakes. As you can see I still enjoy making my sickeningly sweet little Valentine's goodies!

This was inspired by one of my favorite kinds of chocolates - gooey salted caramel enrobed in dark chocolate. These parfaits are really very simple and could be made for any occasion, I just dressed these up with some cookies my friend and I decorated. If you choose to make them in little half-pint mason jars like these they have the added bonus of being super portable - perfect for a potluck or a romantic picnic! :)

Chocolate and Salted Caramel Pudding Parfaits

Makes 6-8 servings

1 recipe Chocolate Pudding (still slightly warm or room temperature)

1 recipe Salted Caramel Pudding (still slightly warm or room temperature)

1 cup heavy cream, very cold

1 tsp vanilla sugar (plain sugar is just fine)

pinch of salt

Chopped chocolate, chocolate covered toffee and/or nuts for layering

Coarse sea salt

1. Start with a layer of the caramel pudding at the bottom of your jars/glasses, filling a little under a 1/4 way full. Then add a layer of the chocolate pudding to fill it about 1/2 way full. Add a little sprinkling of your choice of chopped chocolate, toffee or nuts and a few grains of course salt. Repeat with the caramel, chocolate and toppings to fill the cup. Cover and chill, at least 2 hours. (If you're planning to transport these with the whipped cream on top, you'll want to make thinner layers of pudding to make room for the cream and lid.)

2. In a large bowl combine the the cream, sugar and pinch of salt. Whip with a whisk until soft-medium peaks form. Divide the whipped cream evenly amongst the parfaits and serve immediately.

Chocolate Pudding

(adapted from The Essence of Chocolate by John Scharffenberger)

1/2 cup sugar

1/4 cup cornstarch

pinch of salt

3 cups whole milk

6 oz bittersweet chocolate, chopped

1 tsp vanilla extract

1. In a heavy bottomed pot combine the sugar, cornstarch and salt. Slowly whisk in the milk making sure to incorporate all the dry ingredients well. Cook over medium low heat, stirring frequently and scraping the sides and the bottom of the pan, until the mixture begins to thicken enough to coat the back of a spoon, 15-20 minutes. Stir in the chocolate and cook for another 2-4 minutes, or until the chocolate is melted and the mixture is thick. Remove from heat and stir in vanilla.

2. Pour the mixture through a fine mesh strainer into a medium bowl. Press a piece of wax paper or plastic wrap directly on the surface of the pudding and set aside while you make the caramel pudding.

Salted Caramel Pudding

4 cups whole milk, divided

5 Tbsp cornstarch

1 Tbsp vanilla extract

1/2 tsp coarse sea salt

1 cup sugar

6 Tbsp water

3 Tbsp salted butter

1. In a small bowl whisk together 1/2 cup milk, cornstarch, vanilla and salt. Set aside.

2. In a heavy saucepan, combine the sugar with the 6 Tbsp of water and bring to a boil. Cook over medium-high heat without stirring until the sugar turns a deep amber color. Watch this carefully because caramel can go from perfect to burnt VERY quickly. Remove from the heat and whisk in the butter - the caramel with bubble and foam. Then carefully whisk in the remaining 3 1/2 cups milk. The caramel will probably sizzle some more and seize up, but don't panic.. it will melt back in.

3. Return the pot to the stove and whisk over moderate heat until the caramel dissolves again. Simmer at medium-low heat, watching the pot carefully so it doesn't boil over, until the milk thickens and deepens a bit in color, about 10 minutes.

4. Slowly whisk the cornstarch mixture into the caramel mixture and cook until the mixture thickens, about 1 minute. Strain the mixture through a mesh strainer into a small bowl. Press a piece of wax paper or plastic wrap directly on the surface of the pudding until ready to portion out into the parfaits.

Peanut Butter Kahlua Brownies

2012-01-24T20:23:00.000-05:00

I continue my reign of terror on my family and friends' diets with these boozy, peanut buttery, chocolate chunk brownies. It takes a lot of willpower to live with me... it takes much more to BE me! If I baked everything that I really wanted to, oh good lord we would all be doomed.

I can't take all the credit for these brownies. My mom started mixing Kahlua and peanut butter into boxed brownie batter several years ago. It was a damn good idea! I've just taken it a step further and adapted one of my favorite brownie recipes to include these flavors.

These brownies aren't for cakey brownie lovers. They are deeply chocolatey, dense, rich and fudgy. You get a hint of booziness when you first bite into one, followed by chocolate that is intensified by the coffee liqueur, and finally just a bit of nutty satisfaction from the peanut butter.

Be careful, because these might just turn into your new favorite brownie. They are addictive. Every time you walk past the plate full of them you'll take just a little piece... then another nibble... and before you know it they will all be gone!

Peanut Butter Kahlua Brownies

1/3 cup dutch-process cocoa
2 tsp espresso powder
3/4 cup coffee liqueur
2 oz unsweetened chocolate, finely chopped
4 Tbsp unsalted butter, melted
1/2 cup vegetable oil
1 1/4 cup peanut butter, divided (I use all natural, unsalted)
2 large eggs
2 large egg yolks
2 tsp vanilla
2 1/2 cups sugar
1 3/4 cup flour
3/4 tsp salt
6 oz semisweet or bittersweet chocolate, chopped

1. Place rack on second lowest position in oven and preheat to 350F. Line a 9x13 inch pan with parchment leaving excess around the edges (or foil sprayed with cooking spray.)

2. Bring the coffee liqueur almost to a boil, and in a large bowl whisk the hot liqueur into the cocoa and espresso powder until smooth. Add the unsweetened chocolate and whisk until melted, then whisk in the melted butter, oil and 1/2 cup peanut butter. It may look a little funky and curdled, but don't worry. Now whisk in the eggs, egg yolks and vanilla until smooth. Whisk in the sugar until fully incorporated. Switch to a rubber spatula and fold in the flour, salt and chopped semisweet/bittersweet chocolate just until incorporated.

3. Scrape the batter into the prepared pan and smooth out the top. Take the remaining 3/4 cup peanut butter and evenly drop dollops of it all over the top of the brownie mixture and use a knife to swirl it around the top of the batter (depending on the kind of peanut butter you're using, you may want to warm your peanut butter slightly to give it a looser consistency for swirling.) Bake until a toothpick inserted halfway between the edge and the center of the pan comes out with just a few moist crumbs on it, about 30-35 minutes. Don't overbake them!

4. Let cool in the pan on a wire rack for at least 1 1/2 hours. Lift the brownies from the pan using the parchment paper or foil and cut into desired size.

Cheesy, Beefy Nachos

2012-01-19T23:59:00.000-05:00

I love nachos. Who doesn't? Crispy, cheesy, gooey, meaty. The ultimate game day treat. It's a pretty simple concept - put meat, cheese and various toppings on top of tortillas chips and bake until warm and melty. And yet, somehow, restaurants frequently mess this up.

The worst is when they come out as a giant mountain of tortilla chips with every last bit of cheese and meat just tossed on top. Why do restaurants do this?? What am I supposed to do with this huge pile of lonely, plain tortilla chips?? Layer it, people! LAYER IT!

The other offense is barely melted or congealed cheese. I want a cheese that is smooth and flowing and doesn't set up within 3 minutes of coming out of the oven. The answer to this problem is to use an exceptional melting cheese. Monterey Jack is one of my favorites. In addition to that I like to make a homemade cheese sauce which adds another element of cheesiness and texture. Sure, you could use jarred nacho cheese sauce, but the flavor of homemade is far superior and you don't get all the nasty additives!

If you're serving these to a crowd for a game day get together you can keep them warm and the cheese melty by placing the platter on a small heating pad. So, go forth this Sunday and make delicious nachos for your friends and family while you watch the NFL Championships! I think you can tell where my allegiance lies....

GO BIG BLUE!!!!!

Cheesy, Beefy Nachos

For the nacho meat

1 lb ground beef

1 package sloppy joe seasoning (or use your own mix)

1 6oz can tomato paste

1 1/2 cup water

For the cheese sauce

8 oz extra sharp cheddar, shredded

1 Tbsp corn starch

1 12-oz can evaporated milk

1/2 tsp smoked paprika

2 tsp of your favorite hot sauce

pinch salt

Additional ingredients

1 1 lb bag unsalted, restaurant style corn tortilla chips

2 cups monterey jack, shredded

1 can black bean, drained and rinsed

2-4 fresh jalapenos and/or red fresno chiles, finely chopped (ribs and seeds removed if you prefer)

chopped seeded tomatoes

chopped scallions

sour cream

guacamole

1. For the meat: Brown the ground beef in a large skillet over medium high heat. Drain the fat. Stir in the seasoning mix, tomato paste and water. Bring to a boil, reduce heat and simmer for about 10 minutes. Set aside while you make the cheese sauce.

2. For the cheese sauce: Toss the shredded cheese with the corn starch and then transfer it to a medium pot. Add the evaporated milk, paprika, hot sauce and salt. Cook over low heat, whisking constantly, until completely melted, bubbly and thickened, about 5 minutes. If you'd like to thin it out, add a bit of milk. Keep warm over very low heat while you prepare the nachos.

3. Preheat oven to 400F. On a large baking sheet lined with parchment, evenly spread half the tortilla chips in a single layer. Sprinkle half of the meat, beans, shredded cheese and chile peppers over the chips. Drizzle 1/2-3/4 cup of the nacho cheese over the top. Top this with the remaining tortilla chips and again top with the remaining half of the meat, beans, cheese and chiles. Drizzle another 1/2-3/4 cup of the nacho cheese over the top. Bake in the preheated oven for about 10 minutes, or until everything is melted and just slightly brown around the edges of the pan. Topped with some chopped tomatoes and scallions if desired and serve with sour cream and/or guacamole!

Chocolate Peanut Butter Banana Bacon Bread Pudding

2012-01-04T23:08:00.000-05:00

Is one of your New Year's resolutions to eat more sugar, cream, chocolate, peanut butter and bacon? If so, I've got you covered! Why eat vegetables when you can eat all of that in one bite?!

This is basically an Elvis sandwich turned into a soft, custardy bread pudding. Plus a little chocolate. And a little bourbon. Because WHY NOT? It has bananas in it! That's good for you, right?

Bread pudding is one of my favorite foods. It's one of those things that you can so easily adapt to different flavors. Sweet OR savory. This happens to combine both! Sweet, soft bread meets creamy peanut butter, fruity bananas, pockets of melted, slightly bitter chocolate and, of course, salty bacon! We brought this monstrosity to a friends house and ate it alongside some delicious freshly made toasted almond ice cream which really balanced the flavors and sweetness of this dessert. Definitely spring for a scoop of ice cream next to this for a texture and temperature contrast!

This was sort of a last hoorah before heading into the dead winter months to recover from weeks of holiday gluttony. As delicious as it is, eventually I do get sick of eating nothing but crap and can't wait to stuff some veggies in my face instead. I do like vegetables too, after all. If you're looking for a special occasion treat, definitely give this a try. The recipe below reflects a couple changes I would make to it next time - mainly candying the bacon. It's best if you let the bread sit in the custard at least overnight, so plan ahead. Enjoy!

Chocolate Peanut Butter Banana Bacon Bread Pudding

(Adapted from the Caseus Cookbook)

1 lb bacon

1/3 cup light brown sugar

1 1lb loaf brioche

2 cups natural, unsalted peanut butter

12 oz of your favorite dark chocolate bar

2 ripe bananas, sliced

4 cups heavy cream

4 eggs

1 Tbsp vanilla extract, or beans of 1/2 vanilla bean

1/4 cup bourbon

1 1/4 cup light brown sugar

Pinch kosher salt

1. To candy the bacon, line 2 large baking sheets with rims with foil for easier cleanup. Preheat oven to 350F. Place the 1/3 cup of brown sugar in a shallow bowl and press one side of each slice of bacon firmly into the sugar to coat. Arrange the slices of bacon in a single layer on the baking sheets sugar side up. If there's any remaining sugar, sprinkle it evenly over the bacon. Bake until the bacon is nicely crisp and the sugar is bubbling, 15-25 minutes, depending on the thickness of the bacon. Transfer to paper towels to drain briefly, then to a plate and set aside and reserve some of the bacon fat in the pans.

2. Slice the brioche loaf into 1-inch thick slices. Spread each slice of bread with even amounts of peanut butter, then top half of the slices evenly with several pieces of chocolate, some banana slices and a few strips of bacon. Sandwich the slices with all the fixins with the slices of bread with only peanut butter. Using a sharp knife, cut each sandwich into quarters.

3. Grease a deep 9x13inch pan with a bit of the reserved bacon fat, then arrange the sandwich pieces in the pan.

4. In a large bowl whisk together the cream, eggs, vanilla, bourbon, brown sugar and salt until very well combined. Pour most, but not all, of this custard mixture over the sandwiches in the pan and use your hand to gently work some of the custard into the bread while slowly adding the rest of the custard. Cover tightly with plastic wrap and refrigerate for at least 8 hours, but ideally overnight until the custard is well absorbed by the bread.

6. When ready to bake, preheat the oven to 375F and spray the top of the bread pudding lightly with cooking spray. Cover tightly with foil and bake for 30-45 minutes, or until slightly firm and puffy. Remove the foil and continue to bake for another 15-20 minutes, or until the top is browned. Remove from oven and let rest for about 15 minutes. Serve with lightly sweetened whipped cream or delicious, delicious ice cream!

Cheddar Buttermilk Biscuits

2011-12-20T21:07:00.000-05:00

It's been awhile. Not that I haven't been cooking, I just haven't done much in the way of photographing what I cook. I fell off the regular blog updating wagon after a major snowstorm in October that knocked out power to parts of my state for over a week and cancelled/postponed Halloween. Then stupid daylight savings time kicked in. Curses! It gets dark around 4:30 in the afternoon which doesn't give me much available light.

Guess it's time to break out the artificial lighting and beat the ol' seasonal affective disorder in the process. I hope to update with a few seasonal yummies soon, but in the meantime these are one of my favorite recipes for super flaky, cheesy, scrumptious biscuits.

I love making biscuits because they're so easy to throw together, but satisfying like a warm loaf of bread. These are great as a holiday side or just to whip up beside a nice bowl of soup on a chilly evening. The key is to not overwork the dough. Fold/knead the dough only until it just holds together in a solid mass, and hold yourself back from adding extra liquid unless totally necessary.

Cheddar Buttermilk Biscuits

Makes 6-8 biscuits

2 cups all purpose flour

4 tsp baking powder

1 Tbsp sugar

1/2 tsp salt

1/2 cup very cold butter, cubed

1/2 cup high quality sharp cheddar, shredded

3/4 cup buttermilk

1. Preheat oven to 425. Combine the flour, baking powder, sugar and salt in a medium bowl. Using a pastry cutter or your fingers (alternatively, you can use a food processor if you have one) cut in the butter until a coarse meal forms. Add the cheese and toss to incorporate. Stir in the buttermilk slowly, just until all the flour is moistened and the crumbs hold together if you pinch a bit between your fingers. You may use less than the 3/4 cup of buttermilk to achieve this.

2. Turn the dough out onto a lightly floured surface. Knead by folding the mixture over itself in half and flattening. Repeat 5-10 times, or until it holds together in a fairly solid mass. Pat into a 1 inch thick round and cut into biscuits using a 2 to 2 1/2 inch biscuit cutter. Any excess dough can be folded back together and cut into additional biscuits. Place biscuits about 1 inch apart on an ungreased baking sheet and bake in the preheated oven for 14-18 minutes, or until golden brown. Best eaten fresh and warm with a good schmear of butter!

Pumpkin Spice Hot Cocoa

2011-10-24T23:23:00.000-04:00

Somewhere up in my attic there's a perfectly good coffee maker collecting dust. I admit to never having made a cup of coffee in my life, and while I'm sure I could figure it out, I don't bother. When I have guests over, I make them go get their own cup of coffee. That's right - hostess of the year right here, folks!

I've never been a real coffee drinker. I enjoy the flavor of coffee, but the idea of drinking a big mug of it several times a day just doesn't really appeal to me. I'd rather just have tea or hot cocoa...

Lately, though, I've formed an addiction to these stupid Pumpkin Spice Lattes from Starbucks. I'm not proud of it, but what can I do? I had a taste and it was goooood.

Still, I'm not whipping up some espresso or a cup o' joe anytime soon, so if I don't want to go broke getting jacked up on lattes then I need to figure out an alternative. In comes hot cocoa. Simple to make, satisfying, plays well with pumpkin and spice - this is my ideal autumn drink! Not that I won't be enjoying a Pumpkin Latte now and then (read: several times a week), but variety is the spice of life! Har har...

Pumpkin Spice Hot Cocoa

2 servings

2 Tbsp pumpkin puree

2 Tbsp unsweetened cocoa powder (I prefer dutch process in this)

2 Tbsp sugar

1/2 tsp pumpkin pie spice, plus extra for sprinkling

2 cups milk
Fresh whipped cream (optional)

1. In a small bowl, whisk together the cocoa powder, sugar and pumpkin pie spice. Set aside.

2. In a small saucepan, scald the milk over medium high heat (just until bubbles form around the edges.) Do not boil. Set aside and keep warm.

3. In another small saucepan, add the pumpkin and cook over medium heat for about 30 seconds, whisking constantly, just to cook out a little of the raw pumpkin flavor. Dump in the cocoa mixture, whisking to combine (it will be clumpy.) Add the warm milk and continue to cook over medium heat until hot and well mixed. Pour into serving glasses, top with whipped cream and additional pumpkin spice, if desired.

Walking Dead Cupcakes

2011-10-16T21:56:00.000-04:00

Rrrrgghhrhhh....brrrrraaaaaiiinnnnssss...... Oh whoops, sorry, you'll have to excuse me. The other day I got bitten by this really strange looking child who had half their face dissolved and ever since then I've had the most peculiar cravings. Cravings for BRAINS!

However, when brains simply aren't available or a practical option, I also freakin' love me some cupcakes! They're sweet, chocolatey, slightly less messy to eat. In celebration of The Walking Dead Season 2 premiere tonight and all things Halloween, I made a graveyard of cupcakes like the good little baking zombie I am!

These chocolate cupcakes come complete with a gooey green coconut center, dirty caramel buttercream, and a most delicious gravestone. They're perfect for a party or just for fun to get you into the Halloween spirit!

Chocolate Cupcake

Makes 12-16 cupcakes

4 ounces unsweetened chocolate, melted

1 cup all-purpose flour

1/2 cup water

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1. Preheat oven to 350 degrees with rack in center. Whisk together flour, baking powser, baking soda and salt in a medium bowl. Set aside.

2. In the bowl of an stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed mix in the melted chocolate. Increase speed to medium and add eggs, one at a time, mixing well after each addition. Add vanilla and beat until mixture is creamy and light in color, about 1 minute. Mix in sour cream.

3. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture and mix just until incorporated.

4. Line a cupcake pan with paper liners. Fill each liner about 2/3 the way full. Bake, rotating pans halfway through, until tops are firm and a cake tester comes out clean, about 20 minutes. Cool for 10 minutes in the pan on wire racks, then carefully remove from the pan to finish cooling.

Coconut Pastry Cream

Makes 2 cups

3 large egg yolks

1/3 cup sugar

3 Tbsp cornstarch

pinch salt

1 1/2 cups whole milk

1 cup sweetened flaked coconut

3/4 tsp vanilla
1-2 drops green gel food coloring

1. Whisk egg yolks in a small bowl and set aside. Combine sugar, cornstarch and salt in a small saucepan. Whisk in milk gradually, and cook, stirring constantly, over medium heat until the mixture boils and thickens, about 10 minutes. Remove from heat.

2. Slowly whisk in about a 1/4 cup of the hot milk mixture into the reserved egg yolks to temper. Add the yolk mixture back to the pot with the milk and cook over medium-low heat whisking constantly, until the mixture bubbles and thickens. Remove from heat and stir in coconut, vanilla and food coloring.

3. Transfer the pastry cream to a small bowl and cover with a sheet of slightly greased plastic wrap, pressing it directly onto the cream and chill until cool, at least 1 hour.

Cookies and Caramel Buttercream

Makes 5 cups

1 1/4 cup sugar

1/3 cup heavy cream

6 large egg whites

pinch salt

1 lb butter, softened and cut into small cubes

1 tsp vanilla

1/2 cup chocolate cookie crumbs, homemade or store bought

1. Pour 1/4 cup water into a small saucepan and add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.

2. Remove from the heat and carefully pour in the cream. Stir caramel until smooth then pour a small bowl to cool.

3. Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

4. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.

5. Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. Add the cookie crumbs and stir until they are thoroughly mixed in. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth. (you will have extra for these cupcakes - the excess can be frozen.)

For Decorating

~16 chocolate covered graham crackers (like Keebler) decorated with royal icing

3/4 cup sweetened flaked coconut
1-2 drops green gel food coloring

1/2 cup chocolate cookie crumbs, homemade or store bought

Zombie hand cupcake toppers are from Bake it Pretty

1. Place the buttercream in a piping bag fitted with a large round tip (or a ziploc bag with a corner cut off). Set aside.

2. Place the flaked coconut into a large ziploc bag, add the food coloring and shake the back until the color is well dispersed.

3. Using and small serrated knife, carefully cut out a small cone from the top of the center of each cupcake, making enough room to fill with about 1-2 Tbsp of pastry cream.

4. Spoon in 1-2 Tbsp of the pastry cream into the center hollow of each cupcake. Pipe a generous amount of buttercream, swirling from the edges to the center. Press some of the colored coconut flakes just around the edges of the cupcake on the buttercream. Using a spoon, create a small dent in the buttercream in the center of the cupcake. Place a gravestone behind each well, then spoon a heaping teaspoon of the cookie crumb "dirt" over each well. Top with a zombie cupcake topper if desired.

5. Enjoy alongside a serving of brains with your favorite fellow ghouls and goblins!

Pinwheel Apple Cobbler

2011-10-12T22:03:00.000-04:00

It's about time I take a break from pumpkins and squash and give apples their due. I'm just so damn enchanted by pumpkins!

Apple picking on a crisp day and the sweet smell of apples baking with cinnamon are some of my favorite things about autumn, though. I remember being a little girl sitting with my best friend under an apple tree behind my dad's shop stuffing our greedy little faces with some of the best apples I've ever had. They were sweet and juicy, so red they even had tiny pink veins running through the flesh. These apples were forbidden, however. The tree belonged to my neighbor who owned the property, and you didn't mess with Stanley's fruit! We did anyway, of course...

Nowadays I still stuff my greedy little face with apples, but I get to bake with them too. This dessert is a fun play on the traditional cobbler. Part biscuit, part cookie and part cinnamon roll, the pretty little swirls give the cobbler some extra fall whimsy!

I like to use a mixture of apples whenever I bake to create some complexity - some tart and crisp, some sweet and juicy. I used Tompkins County King, Jonagold and Macs. The biscuits are quite sweet, so adjust the sugar in the apples accordingly to taste and how sweet or tart the fruit is.

Pinwheel Apple Cobbler

(biscuit recipe from Bon Appetit)

Biscuits

1/2 cup brown sugar (packed)

2 Tbsp minced crystallized ginger

3/4 tsp ground cinnamon

2 cups all purpose flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 cup chilled unsalted butter, cut into small pieces

2/3 cup whipping cream

2 tsp vanilla extract

1 Tbsp melted butter

Filling

1/4-1/2 cup sugar

1/2 tsp cinnamon

1/8 tsp freshly grated nutmeg

2 Tbsp flour

1/4 tsp salt

3 1/2 lb apples, peeled, cored and thinly sliced

1. For the biscuits: Mix brown sugar, ginger and cinnamon in a small bowl and set aside. Mix flour, 3/4 cup sugar, baking powder and salt in a large bowl. Using a pastry cutter, (or you can do this in a food processor) cut in the chilled butter until a coarse meal forms. Stir in cream and vanilla until moist clumps form. Turn dough out onto a lightly floured surface and knead gently just until smooth.

2. Roll out the dough on a floured surface to a 9x15 inch rectangle. Brush with the melted butter and sprinkle with the spiced sugar mixture. Starting at one long side, roll up jelly roll style. Transfer to a baking sheet, cover with plastic wrap, and chill for at least 1 hour and up to a day.

3. For the filling: Preheat oven to 350F. Lightly grease a 10 inch cake pan or similar sized vessel with at least 2 inch sides. Whisk together the sugar, cinnamon, nutmeg, flour and salt in a large bowl. Add the apples and toss gently until they are evenly coated with the sugar mixture. Pour into the pan and bake for 30-35 minutes, stirring occasionally, or until they have begun to soften and release some juices.

4. Cut the biscuit dough log crosswise into 1 inch thick biscuits. Place biscuits on top of apple filling, spacing evenly. Bake for 45 minutes, or until biscuits are golden and filling is bubbly. Cool for at least 10-15 minutes. Serve warm with ice cream, fresh whipped cream, or hmm even some sharp cheddar cheese!

Pumpkin Stuffed with Everything Good

2011-10-04T21:33:00.000-04:00

I live in New England. By now autumn should have been in full swing for weeks. But noooo, just last week it was 80 and humid and it feels like it has been raining for weeks. What's up with that?!

It's still raining, but that cool fall air has finally arrived! This is the time of year where a special kind of madness takes me over. My brain can't focus on anything but apple picking, choosing pumpkins, going to fairs, decorating for Halloween, and, of course, cooking and baking fall goodies!

I like to blame my urge to create deliciously rich and sinful meals and treats during the autumn months on necessity. I need all of those cookies and stews to fatten up to survive the long, freezing cold winter, you know. Winter is coming. What? Don't look at me like that…

Good news is this recipe for a baked pumpkin from Dorie Greenspan can be adapted to be as hearty and rich, or light and healthy as you like. The possibilities are virtually endless. I chose to stuff mine with all sorts of fall produce, but you could just as easily make a pumpkin full of brown rice, green veggies and go light on the cheese.

Whatever you do, you will be satisfied... especially if the sight of a whole roasted pumpkin overflowing with yumminess evokes a sense of autumn magic for you like it did for me!

Pumpkin Stuffed with Everything Good

Makes 2-4 Servings

1 small sugar pumpkin, about 3 pounds

1 onion, thinly sliced

1 Tbsp butter

1/4 lb stale bread, cut or torn into 1/2 inch chunks

1/4 lb Gruyere, or other melty cheese, cut into 1/2 inch chunks

2 cloves garlic, finely chopped

4 slices bacon, cooked until crisp, drained and chopped

1 small apple, peeled, cored and chopped

2 large handfuls fresh spinach

1/4 cup snipped fresh chives

1 Tbsp minced fresh thyme

1/3 cup cream or whole milk

pinch of freshly grated nutmeg

Salt & pepper to taste

1. Preheat oven to 350F. Line a baking sheet or small dutch oven with parchment. Cut away the cap of the pumpkin around the stem. Reach in and scoop out all of the seeds (reserving for toasted pumpkin seeds if you like) and stringy bits. Clean up the underside of the cap as well. Season the inside of the pumpkin generously with salt and pepper, place on prepared baking sheet and set aside.

2. Melt the butter in a medium skillet over medium-low heat. Add the onions and cook, stirring occasionally, until they turn a rich golden color, about 20-30 minutes. Scrape out into a large bowl and add the spinach to the warm pan with a few drops of water, cooking just until wilted, 1-2 minutes. Add to the bowl with the onions.

3. Add the bread, cheese, garlic, bacon, apple, chives, and thyme to the bowl with the onions and spinach. Toss well to combine. Taste and season with salt and pepper as needed. Pack the mix into the prepared pumpkin. Stir the nutmeg into the milk/cream and pour over the stuffing in the pumpkin.

4. Put the cap back in place on the pumpkin and bake for about 2 hours, checking after 90 minutes - the pumpkin should be tender enough to easily pierce with the tip of a knife and the stuffing should be hot and bubbling. You might also want to remove the cap with about 20 minutes left in the cook time to let some of the extra liquid in the pumpkin cook off.

5. Carefully transfer the cooked pumpkin to your serving platter. To serve, either dig into the pumpkin with a large spoon scooping out the pumpkin flesh with the stuffing, or slice into portions skin and all.

Experiment with the fillings and enjoy again and again!

*Edit 10/11/11

I made this variation tonight and just had to share here. Loved the flavor combination and the way the rice turned into something like a risotto! I gathered most of the ingredients from my favorite farmers' market too making this a great way to celebrate some local fall flavors. Try it with a kabocha or kuri squash instead of a pumpkin!

Brown Rice, Kale, Leek and Oyster Mushroom Variation

1 cup short grain brown rice

1 cup water

1 cup chicken or vegetable stock

1/2 tsp curry powder

1/4 tsp smoked paprika

1 bunch kale, thick stems cut away

1 Tbsp butter

1 Tbsp olive oil

1 very large leek, or 2 small, white and pale green part only, thinly sliced

2 big handfuls oyster mushrooms, cleaned, trimmed and roughly chopped

2 cloves garlic, finely chopped

2 thai chiles, finely chopped (optional)

1/4 lb melty cheese of choice, cut into 1/2 inch cubes, I used a mixture of Dairyere and Brigid's Abbey from Cato Corner Farm

1/3 cup cream or whole milk

pinch of freshly grated nutmeg

Salt and Pepper to taste

1 small sugar pumpkin, kuri or kabocha squash

1. Preheat oven to 350F. Line a baking sheet or small dutch oven with parchment. Cut away the cap of the squash around the stem. Reach in and scoop out all of the seeds and stringy bits. Clean up the underside of the cap as well. Season the inside of the squash generously with salt and pepper, place on prepared baking sheet and set aside.

2. Combine the rice, water, chicken/vegetable stock, curry powder and paprika in a small pot and bring to a boil. Lower to a simmer, cover and cook until the rice is cooked through with just a slight chew, 20-30 minutes.

3. Meanwhile, bring a large pot of salted water to a boil and add the kale. Cook for 1-2 minutes until the kale is wilted. Drain well, chop into bite sized pieces and set aside.

4. In a large pan heat the butter and olive oil over medium heat. Add the leeks and saute, stirring frequently, until softened, about 5 minutes. Add the mushrooms, garlic, chiles and a pinch of salt, cover and cook, stirring occasionally until the mushrooms are soft, another 5 minutes or so.

5. Mix the cream/milk with the nutmeg and set aside. Add the cooked rice, kale and cheese to the mushroom and leek mixture and mix well. Season to taste with salt and pepper. Pack as much of the filling into the prepared squash as you can, leaving a little space at the top. Pour the milk and nutmeg mixture over the filling and top with the stem.

5. Bake for about 2 hours, or until the squash is easily pierced with a knife, removing the stem for the last 20 minutes of cooking. (If you have leftover filling you can bake it in a covered dish for 20 minutes) Let cool for 5-10 minutes then slice or scoop out the flesh and filling and serve!

Pumpkin Chocolate Chip Muffins

2011-09-22T21:20:00.001-04:00

I think I might have a problem. A pumpkin problem. As soon as the air becomes crisp and the leaves begin to change, I have an irresistible urge to bake and cook everything with pumpkin.

I can't help myself. Autumn is my favorite season and Halloween my favorite day of the entire year. When I see pumpkins piled up in front of the local farm stands, I know fall has arrived. I just want to carve them and decorate them and eat them!

These muffins are one of my favorite autumn treats. I make them every year, and when September rolls around I start to get the requests: "When are you going to make those chocolate chip pumpkin muffins?!" It seems they have quite the following, and for good reason - they're moist, spicy and perfectly pumpkin! Adding some rich chocolate chips is just the cherry on top.

You'll notice I have a pretty specific protocol when it comes to baking my muffins. Like many other doughs and batters, be careful not to overwork the muffin batter or you'll make one tough muffin. A little streak of flour here and there is just fine. I also start them off at a slightly higher temperature to give them a little extra lift, then lower it back down. Give them a whirl and you'll have requests too!

Pumpkin Chocolate Chip Muffins

Makes 12

1 2/3 cups all purpose flour

1 cup sugar

1 1/2 tsp baking powder

1 tsp baking soda

1 1/2 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

1/4 tsp salt

2 large eggs, room temperature

1 cup pumpkin puree

1/2 cup butter, room temperature

1 cup semisweet chocolate chips

1. Position a rack in the center of the oven and preheat to 375F. Grease and flour or line 12 muffin cups.

2. Mix together the flour, sugar, baking powder & soda, cinnamon, nutmeg, cloves and salt in a medium bowl and set aside.

3. In a large bowl beat together the eggs until light colored and thick. Beat in the pumpkin and butter until smooth (a few little chunks of butter are ok.) Mix in the chocolate chips.

4. Add the dry ingredients to the pumpkin mixture and stir JUST until combined. Do not overmix. Spoon the batter into the muffin cups filling them to a little more than 3/4 full.

5. Place in the oven and bake at 375F for 5 minutes, then lower the temperature to 350F and bake for another 20 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool in the pan on a wire rack for a few minutes, then turn out to cool completely. Enjoy!

Sweet Corn Soup

2011-09-15T21:32:00.000-04:00

Yeah, I know it's been a while! It's not that I haven't been cooking, I just haven't had time to write about it!

I did a whole lot of cooking when my dad came up from Florida to visit for a few weeks. Of course we were too busy stuffing it in our faces for me to have a chance to take any photos. It's one thing to let my own plate get cold because I'm too busy taking photos, but I can't do that to someone else!

Then you might have heard about a certain hurricane named Irene. No apocalyptic disasters around my neighborhood, but she did leave us without power for a few days. Thank goodness for grills, iPhones and 3G.

And then... then I went to California! We spent a little over a week touring San Francisco, Big Sur, Yosemite and Wine Country. It was amazing and I'd say I want to live there, but I'm pretty sure I'd weigh about 600lbs if I did, especially if I was anywhere near San Francisco. Too many tasty treats...

Now after that week I'm home and suddenly it's fall. I feel a bit like I had more to do with summer, but autumn is my most favorite time of year. I can't wait to overdose on apples and pumpkins and cider, oh my! But before I do that I feel the need to say farewell to late summer with this amazing corn soup.

The recipe comes from Oui, Chef and is the best corn soup I've ever made or eaten, period. It screams of buttery corn on the cob with hints of aromatics and herbs which liven it up so that it's even better than buttery corn on the cob. Feel free to substitute various herbs as need with what you have on hand or available to you, that is what I did. You will dirty several pots, various utensils and a blender, but it's all worth it, trust me.

Sweet Corn Soup

(from Oui, Chef)

Serves 8

12 ears of sweet corn on the cob

1 small fennel bulb, fronds removed & reserved, bulb washed, cored and chopped

2 small leeks, white and pale green parts only, sliced

4 large shallots, peeled and sliced

1 large sweet onion, peeled and chopped

4 cloves garlic, peeled and smashed

8 sprigs fresh thyme, divided

8 sprigs fresh parsley, divided

8 sprigs fresh oregano, divided

6 sprigs fresh lemon thyme, divided

4 sprigs fresh tarragon, divided

2 bay leaves

1 tsp fennel seed

2 tsp coriander seed

2 sticks butter

1 bunch chives

salt and white pepper to taste

1. Cut the kernels from the cobs and reserve in a bowl. Using the back of your knife, scrape all the pulp and milk remaining on the cobs into the bowl with the kernels. Cut the cobs into 2-3 pieces and toss them into a large stock pot.

2. To the stock pot, add the onion, leeks, shallots, garlic, chopped fennel bulb, coriander, fennel seed, and half of each of the herb sprigs. Cover the stock pot ingredients with water, season with salt and pepper and bring to a boil. Reduce the heat and simmer the stock for about 45 minutes. Strain the stock, keeping the liquid and discarding the solids.

3. Measure 8 cups of the corn stock and add it to a large saucepan with the reserved corn kernels, the remaining herb sprigs (tied in a bundle), and 1 stick of the butter (keep any extra stock on hand in case you want to thin your soup a bit later). Bring to a boil, then reduce the heat and simmer the soup for 30 minutes.

4. Remove the herb bundle, then puree the soup in a blender in batches (careful!), adding the remaining stick of butter in pieces, a little with each batch. Puree on high for at least 2-3 minutes per batch to make sure the kernels are well pulverized and the butter is fully emulsified with the soup.

5. Return each batch to a clean saucepan, pouring through a fine mesh strainer in the process. Season to taste with salt and pepper, adding back more of the reserved stock if the soup is too thick for your liking. If your soup still doesn't look completely emulsified and smooth after its time in the blender, hit it with a stick blender to finish the job. Serve sprinkled with chopped chives and a touch of reserved fennel frond.

Roasted Cherry Goat Cheese Ice Cream

2011-08-16T23:47:00.000-04:00

I need another freezer so I can actually have room to fit my ice cream maker's bowl in there at all times. I really don't make it often enough, but I should. Or maybe all the fiddleheads, rolls and frozen meat I have stuffed in there are doing my waistline a favor...

Sometimes it can be difficult to achieve that super creamy, rich texture in the ice cream you make at home. Then there's always the dreaded block of ice cream that takes 30 minutes to defrost before you can scoop it. There are a lot of little tricks that help remedy those problems, but this recipe is so delicious, it really takes care of itself.

I can see this ice cream used for all kinds of mix-ins and toppings - blueberries, figs, chocolate, or honey, but the roasted cherries are really perfect. They are slightly sweet, slightly tart and you can cook them down until they are a bit chewy and caramelized or keep them plump and juicy.

Don't fear the goat cheese. It tastes just like cheesecake here. If you can, find some high quality, fresh cheese from a local farm that has a nice clean finish. I used some from SweetPea Cheese here in CT - one of my favorites! Now go give goat a chance!

Roasted Cherry Goat Cheese Ice Cream

(from Jeni's Splendid Ice Creams at Home)

Ice Cream base
2 cups whole milk
1 Tbsp + 1 tsp cornstarch
1/2 cup (4oz) fresh goat cheese
3 Tbsp (1 1/2 oz) cream cheese, softened
1/4 tsp fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup

Roasted Cherries
2 cups pitted fresh or frozen red or black cherries
2/3 cup sugar
2 tsp cornstarch

1. Prepare the roasted cherries - Preheat oven to 400F. Combine the cherries, sugar and cornstarch in a square baking dish and toss to mix. Roast for 30-45 minutes, until the juices are thick and bubbly, stirring every 15 minutes. Cool completely then chill in the fridge.

2. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

3. Combine the remaining milk, the cream, sugar, and corn syrup in a medium saucepan, and bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

4. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

5. Process the ice cream according to the manufacturer's instructions. Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Peach, Sugar Plum and Blueberry Bavarian - Daring Bakers July 2011

2011-07-27T17:06:00.000-04:00

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

Since this is a massive recipe, I'll keep my introduction short and sweet!

This was a very fun challenge for the summer. We no longer have native strawberries available, but there are tons of other options for beautiful summer fruit this time of year in CT so I chose to make a mixed summer fruit bavarian instead of a fraisier. I used juicy peaches, sugar plums and blueberries. Yummy! It made for a very beautiful, colorful cake, but really you can use just about any fruit you like.

This recipe seems very complicated, but if you just break it down and take it one item at a time, it really is just the matter of assembling several very simple recipes into one cake. You can even do it over the course of several days if you like. I hope you give it a whirl!

Chiffon Cake

1 cup + 2 Tbsp all purpose flour
1 tsp baking powder
3/4 cups sugar
1/2 tsp salt, preferably kosher
1/4 cup vegetable oil
3 large egg yolks
⅓ cup + 1 Tbsp water
1 tsp vanilla extract
1 tsp almond extract
3/4 tsp lemon zest, grated
5 large egg whites
¼ tsp cream of tartar

1. Preheat the oven to 325°F. Line the bottom of an 8-inch spring form pan with parchment paper. Do not grease the sides of the pan.

2. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons of sugar, and all of the salt. Stir to combine.

3. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.

4. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment until frothy. Add cream of tartar and beat on medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.

5. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.

6. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean. Remove the cake from the oven and allow to cool in the pan on a wire rack. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Can be refrigerated for up to four days.

Pastry Cream

1 cup whole milk
1/2 tsp vanilla extract
1/8 tsp salt
2 Tbsp cornstarch
1/4 cup sugar
1 large egg
2 Tbsp unsalted butter
3/4 tsp gelatin
1/2 Tbsp water
1 cup heavy cream

1. Pour the milk, vanilla and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boil, stirring occasionally.

2. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine. Add the eggs to the sugar/cornstarch and whisk until smooth.

3. When the milk is ready, gently and slowly pour the hot milk down the side of the bowl into the sugar/egg mixture with the mixer on. Pour the mixture back into the warm pot and continue to cook over medium heat until the custard is thick, just about to boil, and coats the back of a spoon.

4. Remove from the heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cook for ten minutes, stirring occasionally. Once slightly cooled, cut the butter into four pieces and whisk into the pastry cream one piece at a time until smooth. Cover the cream with plastic wrap, pressing the wrap against the top of the cream to prevent a skin from forming. Chill in the refrigerator.

5. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften. Put two inches of water into a small sauce pan and bring to a simmer over medium heat.

6. Measure 1/4 cup of the chilled pastry cream into a small stainless steel bowl that will sit over the sauce pan with the simmering water without the bottom of the bowl actually touching the water. Heat the cream until it is 120F. Add the gelatin and whisk until dissolved and smooth. Remove the cream from the water back and whisk into the remaining chilled pastry cream in two additions.

7. In a stand mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Immediately fold the whipped cream into the pastry cream.

Simple Syrup

1/3 cup sugar
1/3 cup water
3 Tbsp dark rum

1. Combine the water and sugar in a small saucepan. Bring the mixture to a boil until the sugar dissolves.

2. Remove from the heat and allow to cool slightly. Stir in the rum.

Assembly

1 baked 8 inch chiffon cake
1 recipe pastry cream filling
1/3 cup simple syrup
~2 lbs mixed summer fruit (peaches, sugar plums, blueberries were my choice)
confectioner sugar for dusting
1/2 cup almond paste

1. Line the sides of an 8 inch spring form pan with plastic wrap. Do not line the bottom fot he pan.

2. Cut the cake in half horizontally to form two even layers. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to feel like a squishy sponge, you have enough.

3. Peel and slice enough pieces of peaches to arrange around the sides of the pan to be exposed. Arrange with the slices pressing against the sides of the pan.

4. Pipe some of the cream in between and over the peaches, and a thin layer across the top of the cake.

5. Cut the rest of the fruit into bite sized pieces and arrange them around the center of the cake. Cover the fruit entirely with all but 1 Tbsp of the pastry cream.

6. Place the second cake layer on top and moisten with the simple syrup as you did with the bottom cake layer.

7. Lightly dust a work surface with confectioners' sugar and roll out the almond paste into a 10 inch round, 1/16th inch think. Spread the remaining 1 Tbsp of pastry cream on top of the cake and cover with the round of almond paste, cut off the excess. Pour the pineapple glaze over the top (recipe follows). Chill for at least 4 hours.

8. To serve, release the sides of the spring form pan and peel away the plastic wrap gently. Serve or store in the fridge for up to 3 days.

Pineapple Glaze

1 1/2 cups pineapple juice
1 Tbsp water
1 Tbsp rum
1 tsp lemon juice
1 Tbsp gelatin

1. Combine the water, rum and lemon juice in a small bowl. Sprinkle gelatin over the mixture to soften.

2. Place the pineapple juice in a small saucepan and bring to a simmer. Pour over the gelatin mixture and whisk to dissolve gelatin. Place over a bowl of ice water and allow to cool until syrupy and beginning to thicken, stirring occasionally. Do not let it gel. When the mixture is syrupy, pour a 1/16th inch over the top of the cake. Chill until set.

Potato Gnocchi with Peas and Pancetta - Daring Cooks July 2011

2011-07-14T19:07:00.003-04:00

Steph from Stephfood was our Daring Cooks' July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!

Pasta hates me. Or more accurately, pasta and pasta machines hate me. See, this is the second time I attempted to make fresh pasta and the pasta machine gave me the finger. I don't know what I ever did to you, pasta machine... can we kiss and make up?

The last time I tried to make pasta, I took my brand new machine out of its box and began to roll out my dough only to find that a piece of the metal on my machine was bent causing the pasta to clump up and get stuck. Fooey. I could brush that off as a mechanical failure, though.

This time I enlisted the help of my BFF and a different machine, very confident that all would go as planned. The pasta rolled out into beautiful sheets which I liberally dusted with flour and set aside. I was so proud! Then came time to cut it...

Where did I go wrong?! I don't know, but the machine refused to cut all the way through the pasta creating lumps of mangled, angry spaghetti. ANGRY spaghetti. After a couple attempts I decided to just cut it into fettuccine since that was easier to separate by hand at least. But after cutting a couple sheets into fettuccine, I came to the realization that all the rest of the sheets had stuck together despite my best efforts to avoid just that!! Why?!

The best I can do is blame the humidity. It's always the humidity.

I did end up with a small, but very delicious bundle of pasta anyway, so not all was lost. I still need to settle the score with Pasta though....

In the end I made some gnocchi to complete this challenge. They were light and fluffy and extremely easy to make. Probably what I should have made to begin with!

Potato Gnocchi with Fresh Peas and Pancetta

Makes about 3 servings

For the gnocchi
8 oz potatoes (whole, unpeeled)
1 egg
1/2 cup all purpose flour

For the sauce
3 thick slices pancetta
1 Tbsp all purpose flour
1 clove garlic, minced
3/4 cup whole milk
1/2 cup parmigiano
1/2 cup fresh peas, shelled and blanched for about 2 minutes
Salt and Pepper to taste

1. Put potatoes in a pot with enough water to cover by an inch. Bring to a boil and cook until very tender, about 20 minutes. Remove from the water and let cool for a couple minutes, then peel the skin off. (You can then use the boiling water to blanch your peas.) While still hot, put the peeled potatoes through a ricer into a large bowl.

2. Add the egg to the riced potato and mix well. Add the flour in two stages, mixing until a uniform dough forms. Divide the dough in half, and on a floured work surface, roll each half out into a 1/2 - 1 inch thick log (depending on how big you want them). Using a bench scraper or knife, cut the log into 1/2 inch pieces. With the back of fork or your finger, make an indentation into each gnocchi on one side. Refrigerate until needed.

3. While preparing your sauce, bring a large pot of salted water to a boil and cook the gnocchi - they are done when the float to the surface. Drain.

4. To make the sauce, cook the pancetta over medium heat until crispy. Using a slotted spoon, remove the cooked pancetta from the pan and set aside. There should be about a tablespoon of fat left in the pan - if there's more, drain the excess.

5. Add the minced garlic to the pan with the fat. Saute for just a minute, then sprinkle in the flour, whisking constantly for about 30 seconds. Slowly whisk in the milk, scraping up any little brown bits from the bottom of the pan. Let simmer until beginning to thicken, then add the parmigiano and peas and cook for another minute. Add the crispy pancetta, reserving a little bit for garnish. Season the sauce with salt and pepper to taste. Pour the sauce over the drained gnocchi and mix gently. Serve immediately topped with the reserved pancetta and extra parmesan if desired.

Strawberry Shortcakes

2011-07-05T18:57:00.003-04:00

I've spent the last 10 days overdosing on fried seafood and ice cream up in Cape Cod. I'm a little squishier around the edges now than I was when I left, but oh, Arnold's fried clams are worth it.

I'm ready to get back to cooking and baking though, and I definitely need some vegetables up in this piece. But first I want to get in one last party with native strawberries before enjoying some raspberries and blueberries.

I love strawberry shortcake because it's so simple and lets the berries shine. I like a lot of juice, so on top of the sugar I also add some dessert wine or Grand Marnier to the berries as they macerate. The cardamom in the biscuits is totally optional, but I love its aroma and unique spice. Give it a whirl!

Strawberry Shortcake

For the biscuits:
2 cups all purpose flour
2 cups cake flour
1/2 cup sugar, plus more for sprinkling
2 Tbsp baking powder
pinch of salt
1 scant tsp cardamom
1/2 cup butter, chilled and cut into pieces
1 cup buttermilk
1/2 cup cream, plus more for brushing

For the berries:
4 pints strawberries, hulled and quartered
1/3 cup dessert wine or orange liquer
1/4-1/2 cup sugar, (depending on how sweet the berries are)
pinch of salt

For the whipped cream:
1 1/2 cup chilled heavy cream
3 Tbsp confectioner's sugar

1. In a large bowl combine the berries, wine or liquer, sugar and salt. Mix carefully, cover and let sit at room temperature until juices form, at least 30 minutes.

2. In a large bowl, sift together the two flours, sugar, baking powder, salt and cardamom. Using a pastry cutter or fork, cut the butter into the flour and blend until it resembles coarse meal.

3. In another bowl whisk together the buttermilk and cream. Add the liquid to the flour mixture and stir until a dough begins to form.

4. Turn the dough out onto a floured surface and knead just until it holds together, about 10 turns. Flatten into a thick disc, wrap in plastic wrap and chill for about 30 minutes.

5. Preheat the oven to 400F. On a floured surface, pat the dough out into a 1/2 inch round. Using a 3 inch wide biscuit cutter, cut out the biscuits and transfer to an ungreased baking sheet. Brush the biscuits lightly with cream and sprinkle with sugar. Bake until golden brown, about 15-20 minutes. Cool on wire racks.

6. To make the cream, add the chilled heavy cream to a large bowl and whisk until it begins to get foamy. Add the confectioner's sugar and continue to whisk until soft peaks form. Be careful not to overbeat.

7. Cut the biscuits in half horizontally and place the bottom halves in serving bowls. Divide the berries and their juice equally over the biscuits. Top each with the whipped cream and biscuit tops.

Strawberry Ice Cream Sandwiches

2011-06-24T16:07:00.002-04:00

Oh, native strawberries. No grocery store bought, California grown, off season strawberry can compare. But they're here and gone in a flash! I don't want to say goodbye!

That's why I make ice cream. Well, among other reasons... But it lets me enjoy those sweet little berries for just a bit longer. Besides, cream and strawberries were meant to be together.

I don't just stop there though. I like to turn that strawberry ice cream into something even more special - ice cream sandwiches made out of thin, chewy brownies! Because cream, strawberries and chocolate should have lots and lots and lots of babies.

The brownie layer stays surprisingly brownie-like with a nice shiny, crackly top - just how I like them. And the strawberry ice cream, well, it's perfect. Rich and creamy, slightly sweet, and bursting with tons of strawberries. Go forth and try it before it's too late!

Fresh Strawberry Ice Cream

Makes about 5 cups
1 lb strawberries, trimmed and quartered
2 Tbsp sweet port wine
1 3/4 cup heavy cream
pinch salt
2 large eggs
3/4 cup sugar
1 Tbsp lemon juice

1. Combine cream and salt in a heavy saucepan and bring just to a boil. Remove from the heat.

2. Whisk the eggs with 1/2 cup sugar in a medium bowl, then slowly add the hot cream in a thin stream, whisking constantly. Pour back into the saucepan and cook over medium-low heat, stirring until slightly thickened and a thermometer reads 170F.

3. Immediately pour the custard through a fine mesh sieve into a bowl and let it come to room temperature, stirring occasionally. Chill, covered, until cold - at least 2 hours and up to 1 day.

4. While the custard is chilling, combine the strawberries, port and remaining 1/4 cup sugar in a bowl. Cover and chill until the custard is ready.

5. Once the custard is ready, puree the strawberry mixture in a blender until smooth (I like to leave a few little chunks, and I don't strain it.) Stir puree into the custard.

6. Freeze the mixture according to your ice cream maker's instructions. If you're making ice cream sandwiches, now would be a good time to assemble them while the ice cream is soft so you don't have to thaw it again. Otherwise, transfer to an airtight container, cover and freeze until firm.

Ice Cream Sandwich Brownies

(From Tartine)

6 Tbsp unsalted butter
8 oz bittersweet chocolate, coarsely chopped
1/2 cup minus 1 Tbsp all purpose flour
3 large eggs
1 cup lightly packed light brown sugar
1/4 tsp salt
1/2 tsp vanilla

1. Preheat oven to 350F. Line two 9x13 inch glass baking dishes with parchment paper. Lightly grease and flour the parchment as well, just for insurance.

2. In a small saucepan, melt the butter over low heat. Remove from the heat and add the chocolate, stirring until melted. Set aside to cool.

3. Sift the flour into a small mixing bowl and set aside. In a medium mixing bowl, combine the eggs, sugar, salt and vanilla. Using a mixer fitted with the whisk attachment, beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4-5 minutes.

4. Fold the cooled chocolate into the egg mixture. Add the flour and fold it quickly but gently until well incorporated.

5. Divide the mixture evenly between the 2 baking dishes, smoothing the surface with spatula or large spoon. Bake until the top feels set and the batter has just baked through, 7-10 minutes. Let cool to room temperature in the baking dishes on a wire rack, then turn out onto the racks to cool completely.

6. To make the sandwiches, let 2 pints ice cream soften just until spreadable. Line a 9x13 inch baking dish with plastic wrap, allowing enough overhang to cover the top of the sandwich completely when it is assembled. Place 1 brownie layer, top side down, in the lined dish. Scoop the ice cream out onto the brownie and spread evenly and quickly with a spatula. Top with the second brownie layer, top side up, and gently and evenly press down on the second layer. Fold the plastic wrap over the top, covering completely. Using a square plate or book, press down with firm, even pressure to distribute the ice cream evenly. Freeze for at least 3 hours.

7. Uncover the top, turn the sandwich out onto a cutting board, peel away teh plastic wrap and cut into desired size with a large, sharp knife.

Savory Bread Pudding

2011-06-16T21:24:00.004-04:00

Move over croutons and breadcrumbs, I have a better way to use up that 3 day old stump of bread you have sitting on your counter.

Granted, I am a carboholic. It's not often that a loaf of bread stands a chance around me but...

I don't like to waste food. You might also call me a packrat. My freezer is mm... less than organized. Being that there is just one of me, I frequently freeze leftovers and excess vegetables/fruit to use on a later date. One of those things that I like to freeze is bread. Usually when I buy a loaf of bread I eat half and freeze the other half for a little later. Sometimes it doesn't always work out quite like that, so I have a special baggie that I use to gather small chunks of slightly stale bread for this very recipe.

Bread pudding is something I usually associate with sweets and desserts, but a savory version really deserves more love. It is very rich and satisfying thanks to the custard-like base, bright veggies and cheese. It makes for a great vegetarian main, or can be served as a side.

I like a complex, nutty cheese like Gruyere to complement the chevre so I used some Aged Bloomsday from Cato Corner here in CT, but feel free to experiment with what you like best. I love making this because it's so easy to use local ingredients, so use what you have available. This recipe lends itself to plenty of variety!

Savory Bread Pudding

Makes about 6 main course servings

2 cups milk (low or reduced fat is fine)

4 eggs

1 tsp salt, divided

1 tsp of your favorite hot sauce

freshly ground black pepper

4 cups stale crusty bread, torn or cut into 1 inch chunks

10 oz fresh or frozen spinach

1 Tbsp olive oil

1 red bell pepper, chopped

1 medium onion, chopped

1 garlic clove, minced

4 oz goat cheese

1 cup Gruyere-like cheese, shredded

1. In a large bowl, whisk together the milk, eggs, 1/2 tsp salt, hot sauce and ground pepper. Add bread chunks and mix well. Cover and refrigerate for 30min-1hour.

2. Meanwhile, prepare the spinach. If using fresh spinach, bring a large pot of water to a boil. Throw your spinach leaves in and blanch just until wilted, about 30 seconds. Remove from the pot, rinse under cold water and drain, squeezing out all excess water. Chop and set aside.

If using frozen spinach, just thaw according to package instructions, drain and squeeze all excess water out. Chop and set aside.

3. Preheat the oven to 350F. Grease an 8-cup baking dish and set aside. Bring a few cups of water to a boil for a water bath while you're at it.

4. Heat the olive oil in a large pan over medium heat. Add the onions and pepper and cook until they are slightly tender and golden, 5-8 minutes. Add the garlic, stir and cook for another minute. Add your spinach, remaining 1/2 tsp salt, some more pepper and cook for another minute then remove from the heat.

5. Add the veggies, goat cheese and 1/2 cup of Gruyere to the bread and egg mixture. Stir until well combined. Scrape into your prepared baking dish and sprinkle the remaining cheese evenly on top. Place the baking dish into a larger pan for the water bath. Put the whole thing in the middle rack of the preheated oven, then pour the boiling water into the larger pan until it comes about halfway up the side of your bread pudding baking dish. Bake for 50-60 minutes. Carefully remove the baking dish from the water bath and let cool for about 10 minutes before serving.

Southwestern Potato Salad - Daring Cooks June 2011

2011-06-14T16:20:00.002-04:00

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

I love potatoes. I'm pretty sure I've already mentioned that. My Polish blood and all that.

Strangely enough though, I'm pretty picky about potato salad. This is mostly because I'm not terribly fond of most mayonnaise and I hate it when potato salad is drowning in the stuff. I also don't love German potato salad because I do like it creamy rather than oily.

The obvious way for me to deal with this is to replace some of the mayonnaise with greek yogurt as I normally do in many mayonnaise based recipes, but I wanted to try something a little different for this challenge. Instead of mayonnaise I chose to make a creamy sauce using one of my favorite healthy fats - avocado! And for the sake of reducing calories and adding some more veggies, I pureed the avocado with sweet peas which added a pleasant sweetness as well as keeping the salad creamy.

I'll definitely make this little experiment again. It's like guacamole + potatoes! Who couldn't love that?

Southwestern Potato Salad

Makes about 6 servings

1 1/2 lbs baby red potatoes, scrubbed and quartered

1 cup frozen sweet peas, thawed

1 avocado

juice of 1 lime

1 garlic clove, minced

1 small red onion, chopped

1 jalapeno, minced (veins and seeds removed if you don't want it spicy)

2 Tbsp cilantro, minced

3/4 cup frozen corn

1/4 tsp salt, or to taste

1/4 tsp black pepper

1. Add the potatoes to a large pot and cover with cold water. Season liberally with salt, bring to a boil and cook for 15-20 minutes, or until tender.

2. Meanwhile, add the flesh of the avocado, peas, lime juice and garlic to a food processor and process until a fairly smooth puree forms. Transfer the puree to a large bowl and add the chopped onion, jalapeno, cilantro, corn, salt and pepper and stir until well mixed.

3. Drain the potatoes and let cool for about 10-15 minutes. Once they've cooled slightly, add to the avocado mixture and stir gently until everything is well incorporated. Taste for salt and pepper and add as needed to taste. Chill and garnish as desired!

Soft Shell Crab BLTs

2011-06-09T19:37:00.001-04:00

It's that time of the year where I overdose on all the spring and summer delicacies that have such short seasons. I need to eat it all in as many different ways as possible!!

Sweet, juicy strawberries have just started coming out here in Connecticut. I have many plans for them, but I've been enjoying another tasty treat recently - soft shell crab! I love 'em. No fuss, no waste. You just eat the whole little bugger!

They're great grilled or fried up by themselves with some coleslaw on the side, but I thought to myself, these would make a mighty good sandwich! And what could make them better than a bit of bacon and perhaps some ripe tomato, spinach and homemade mayonnaise??

These sandwiches are freakin' awesome. The crabs are crunchy and sweet without being overpowered by the bacon which adds just the right amount of salt and smokiness. The tomato keeps it extra juicy and the spicy mayo adds a little kick.

I recommend going for thick slices of a soft, tender bread for these. A chewy or crusty bread would be messy and detract from the fried goodness of the crab. I made a loaf of honey wheat bread the day before (overachiever, what can I say?), but brioche or a loaf of soft sandwich bread that you can slice thickly from the bakery counter would work perfectly.

Soft Shell Crab BLTs

Makes 4 sandwiches

6 slices good quality, thick cut bacon

2 ripe tomatoes, sliced

2 handfuls spinach

8 thick slices soft sandwich bread or rolls

Chili Mayonnaise*

1 cup buttermilk

1 egg

2 tsp kosher salt, divided

1/2 tsp fresh ground black pepper

1/4 tsp paprika

1/4 tsp garlic powder

4 live soft shell crabs, cleaned

1/2 cup all purpose flour

1/2 cup cornmeal

1 tsp baking powder

Peanut or vegetable oil for frying

1. Whisk together the buttermilk, egg, 1 tsp salt, pepper, paprika and garlic powder in a shallow bowl or small pie pan. Add the crabs. Cover and chill for 30 minutes - 1 hour, turning over once halfway through.

2. Meanwhile, cook your bacon until it's crispy using your preferred method. (I like to bake mine! 400F for 15-25 minutes, depending on how thick it is) Drain and cut into 1 inch pieces and set aside.

3. Start heating enough oil to reach 2 inches deep in a heavy 4 quart pot to 375F.

4. In another shallow dish, whisk together the flour, cornmeal, baking powder and remaining 1 tsp salt. Remove the crabs from the fridge, and working with one crab at a time, let the excess buttermilk mixture drip off then drop into the dry ingredients. Dredge and toss around until fully coated, shake off excess and transfer to a dish while you dredge the rest of the crabs.

5. Fry crabs in the preheated 375F oil 2 at a time, 2-3 minutes per side, or until golden brown. (be careful of spattering oil and water!) The temperature will drop quite a bit between batches, so let it return to 375 for your next batch. Drain on paper towels.

6. Lightly toast your bread and begin building your sandwiches. Start by spreading about 1 Tablespoon of mayo on each slice of bread, lay down a layer of tomato on one half, followed by the chopped bacon, some spinach, and finally your glorious fried crab right on top. Top with the other slice of bread, cut in half and enjoy out in the sun with an icy glass of your favorite beer! :)

*Chili Mayonnaise

1/2 cup homemade or store-bought mayonnaise

1 chipotle chili in adobo sauce, minced

1 1/2 tsp sriracha

1 tsp lemon juice (if using store-bought mayo)

Whisk all ingredients in a bowl and chill for 1 hour to let the flavors meld.

Meatless Monday - Quinoa, Asparagus and Avocado Wraps

2011-06-06T21:35:00.001-04:00

Before I bring on the inevitable onslaught of decadent strawberry dessert recipes, I thought I'd post something green and nutritious to balance it out! That's how it works, isn't it?

It is asparagus season too, after all.

I've made these wraps a few times now and I'm pleasantly surprised by how satisfying they are. There's a ton of flavor in here, and you can switch it up however you like by changing the flavor of the hummus, cheese, or sauce in the quinoa. For instance, I usually use one of my favorite sauces from Dragon's Blood Elixir, Honey Lime Curry.

These would be a great thing to pack for a picnic or hike as they are delicious warm, cold or room temperature. It's a perfect complete meal too with the quinoa for protein, avocado for essential fats, and asparagus for your veggies!

Quinoa, Asparagus and Avocado Wraps

Serves 2

1/3 cup quinoa, uncooked

10-15 stalks of asparagus, woody ends trimmed

2 tsp olive oil

2 tsp of your favorite hot sauce, or to taste

1/4 cup garlic hummus

1/2 avocado, sliced

juice of half a lime
1/3 cup sharp cheddar, shredded

2 whole wheat tortillas

1. Rinse the quinoa and prepare according to package instructions. Mix in the hot sauce and set aside.

2. Meanwhile, preheat oven to 425F. Toss the asparagus with the olive oil and arrange in a single layer on a baking sheet. Season with salt and pepper. Roast in the oven for 5-8 minutes, or until tender crisp.

3. Toss the avocado with the lime juice and set aside.

4. Divide the hummus between the two tortillas and spread evenly down the center. Spoon half the prepared quinoa over the hummus on each tortilla. Arrange the cooked asparagus on top of the quinoa (trim and overlap the stalks of asparagus if they're too long and sticking out from the end of your tortillas.) Sprinkle the cheese over the top of the asparagus. Finally, divide the sliced avocado evenly over the asparagus. Roll up the tortillas like a burrito, slice, and serve!

Chocolate Marquise on Meringue: Daring Bakers May 2011

2011-05-27T18:20:00.002-04:00

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

Oh, you want me to make a decadently boozey, chocolatey dessert? I don't know... doesn't sound like anything I'd like at all...

This was one delicious challenge.

This is a recipe I could think of a hundred different variations, so I will definitely be whipping it out as an impressive dessert to fit any occasion.

For this month I made the chocolate marquise in a loaf pan with a layer of speculoos spread in the middle. The spread is made from yummy speculoos biscuits, which are a variety of sweet Belgian biscuits that remind me of a cross between gingersnaps and graham crackers. With the chocolate, speculoos and meringue, the dessert was a play on s'mores!

You can now buy jars of speculoos spread at some specialty food stores in the US, but if you can only find the cookies this recipe at seitan is my motor is a pretty good substitute!

You can find the original recipe here or here. Here is my variation!

Chocolate Marquise
with Speculoos, Toasted Meringue and Tequila Caramel

1/2 recipe prepared Chocolate Marquise

3/4 cup speculoos spread

1/2 cup dutch process cocoa powder

1/2 recipe Meringue

1/2 recipe Tequila Caramel

Crushed speculoos cookies for plating (optional)

1. Line a 9x5inch loaf pan with parchment paper leaving an overhang in order to lift the marquise out once it is frozen.

2. Pour enough of the chocolate mixture to fill up half of the prepared loaf pan. To make spreading the speculoos easier, freeze this half for about 45min - 1 hour, or until it is slightly firm to the touch.

3. Spread the speculoos over the slightly frozen half of the marquise, leaving about a 1/4 inch border around the edge. Pour enough of the chocolate mixture to fill up the rest of the pan and smooth out the top (you may have a little excess of the chocolate mixture). Freeze until solid, about 3-4 hours, or overnight.

4. Once you are ready to plate and serve, prepare the caramel and meringue. Drizzle the caramel over the plate, then pipe or spoon your meringue where desired. Toast with a blowtorch (or a lighter if all else fails!).

5. Remove the marquise from the freezer and cut into 1 inch slices. Working quickly, toss the slices around in the cocoa powder to coat (you may want to keep some of the slices in the freezer if you are working with the whole loaf as they will melt very quickly.) Arrange the slices on your plates and top with some crushed cookies and more caramel if desired.

6. Enjoy your super swanky s'mores dessert!

Lemongrass and Coconut Shortbread Bars

2011-05-26T19:44:00.001-04:00

I truly wanted to share this recipe sooner. I wanted to post it over a week ago, honest. However, I encountered a series of unfortunate technological events over the past week ranging from computer viruses to no electricity.

I was a very sad baker.

Luckily I had these cheery little lemon delights to keep me going.

I think my favorite part of these bars is the crust, especially because I'm a fiend for coconut. I love the extra flavor it brought to these, and also the light, flaky texture it created in the shortbread. I had to fudge with the lemon layer a bit as I didn't have enough lemongrass, but they ended up with a very bright lemon flavor with just a hint of something a bit more subtle from the lemongrass. They would be a perfect dessert for a sunny Memorial Day cookout!

Lemongrass and Coconut Shortbread Bars

(adapted from Bon Appetit)

Makes 24 bars

For the Crust:

1 1/2 cups all purpose flour

3/4 cup sweetened flaked coconut

1/2 cup powdered sugar

1/2 cup plus 3 Tbsp unsalted butter, slightly softened

1 tsp vanilla

1/2 tsp salt

For the Filling:

1 1/4 cup sugar

heaping 1/4 cup lemongrass, finely diced (bottom 4 inches only, tough outer layer removed)

1 Tbsp lemon zest

5 Tbsp lemon juice

1 1/2 tsp vanilla

3 large eggs

1/4 cup all purpose flour

Pinch salt

Powdered sugar for dusting

1. Crust: Preheat oven to 350F and grease a 13x9x2 inch baking pan. Beat together the flour, coconut, powdered sugar and salt in a large bowl until well blended. Add the butter and vanilla to the flour mixture and beat on low until moist clumps form. Press the dough into the bottom of the prepared pan and about 1/2 inch up the sides. Bake until golden, about 25 minutes (the edges will be a bit darker).

2. Filling: While the crust is baking, add the sugar and lemongrass to a food processor and pulse until the lemongrass is finely ground. Add the lemon juice, lemon zest and vanilla and process until well blended. Add the eggs and process to blend, about 15 seconds. Finally, add the flour and salt and process until very smooth.

3. Reduce the oven temperature to 325F and pour the lemon filling over the hot crust. Bake until the filling is firm, about 20-23 minutes. Cool in pan on a wire rack. Cut the bars lengthwise into 4 strips, and then crosswise into 6 strips to make 24 bars. Dust with powdered sugar and enjoy!

Iced Mexican Hot Chocolate

2011-05-16T21:31:00.007-04:00

If you didn't already know, I really like chocolate. I love it, and I don't trust anyone who doesn't love it. Seriously, something has to have gone wrong in your development if you hate the stuff.

One of my favorite ways to enjoy chocolate is in drink form. Mind you, there's a difference between hot chocolate and hot cocoa. Hot cocoa is a mild, milky drink. Don't get me wrong, it's a fine drink, but what I really love is hot chocolate. Hot chocolate is thick, rich, more chocolate than milk and meant for sipping and savoring. It's the next best thing to shoving blocks of dark chocolate in your mouth.

The problem is, when it gets to be 90 degrees and humid here in the summer, a rich, hot drink just doesn't fit into the equation. Coffee gets some ice-y love, so why not ice your chocolate too! And just to keep things interesting, you should add a little spice to your chocolate if you ask me.

Of course, if you really want to make things interesting, add a couple shots of Kahlua or dark rum too for a decadent dessert cocktail. Om nom nom...

Iced Mexican Hot Chocolate

Serves 2

3 oz high quality bittersweet chocolate (such as Callebaut, Scharffen Berger or Lindt), finely chopped

1 cup milk, divided

2 tsp cocoa mix

1/8 - 1/4 tsp cayenne pepper

1/4 tsp ground cinnamon (preferably Saigon)

5 ice cubes

1. Heat 3/4 cup of milk in a small saucepan over medium low heat. Once steaming, add the chopped chocolate, cocoa mix, cayenne and cinnamon and whisk until smooth. Remove from the heat and set aside.

2. Add the remaining milk and ice to a blender, then add the warm chocolate mixture. Pulse until all ingredients are combined. Top with whipped cream if desired and enjoy!

Pasta with Fiddleheads, Ramp Pesto and Avocado Cream Sauce

2011-05-08T20:17:00.006-04:00

It's spring and everything is turning green! It seems all the leaves popped out overnight around here. It's almost startling to go from barren twigs to big, shady canopies and flowers everywhere. It has certainly pissed off my sinuses, but that's besides the point.

All this greenery is inspiring me to cook and eat many a green thing. More and more vegetables will be arriving around here soon, but they're not quite there yet. I do, however, have ramps and fiddleheads!

This ramp pesto is a great way to use a bulk of ramps to store for later. It has a beautiful bright green color and a nice garlicky bite.

Fiddleheads are baby ostrich ferns that have not yet unraveled. I love their beautiful spiral shape and nutty flavor. You can cook and freeze them, so you can enjoy this meal later in the year as well. If you don't have fiddleheads you can use asparagus for delicious results as well!

Ramp Pesto

1 bunch ramps, trimmed (about 10-15)

1/4 cup toasted walnuts (or any nut of your preference, I had walnuts on hand)

1/2 cup finely grated parmesan

1/3 cup olive oil

2 Tbsp lemon juice

Salt and pepper to taste

1. Combine the ramps, walnuts, parmesan, and lemon juice in the bowl of a food processor and pulse until the ramps and walnuts are broken up into small pieces.

2. Slowly drizzle the olive oil into the food processor while it is running and continue to process in pulses until it is finely ground, but not pureed. Season with salt and pepper.

Avocado Cream Sauce Pasta

Serves 4-6

1/4 cup milk

1 tsp butter

2 ripe hass avocados, chopped into small pieces

1/2 cup finely grated parmesan cheese, plus additional for topping

1/3 cup ramp pesto (or sauté some garlic in the butter if you are not making the ramp pesto)

Salt and pepper to taste

1 lb fresh fettuccine pasta

3/4 cup fresh or frozen sweet peas

3/4 cup fiddleheads (already cooked)

1. Bring a large pot of water to a boil.

2. Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in your milk, then add the chopped avocado. Cook over medium heat, whisking frequently, until the avocado has broken up and the sauce is creamy. Add the ramp pesto and parmesan cheese, stir until melted and season with salt and pepper.

3. Cook the pasta according to package instructions, reserving a few tablespoons of the pasta water. Add the fiddleheads and peas to the sauce to heat through. Add the drained pasta to the sauce and toss to coat with the and distribute vegetables, adding pasta water to thin the sauce as needed. Sprinkle with additional cheese if desired!

Buttermilk Ramp Biscuits

2011-05-02T22:52:00.004-04:00

It's that time of year. The time of year where I attempt to overdose on all variety of spring delicacies - ramps, fiddleheads, morels. If it's possible to get tired of eating them during their very brief season, then I don't know it.

If I can't get out to one of the few farmer's markets open around here this early in the spring, Whole Foods usually helps me get my fix of the good stuff. I'm there every other day grabbing what I can. I seem to know the number code for ramps better than the cashiers do. Yes, I have a problem. A delicious, delicious problem.

Of course if you don't live anywhere near where ramps grow, you probably have no idea what the hell I'm talking about. Ramps are wild leeks that are native to the Appalachian Mountain area. They're intensely oniony and garlicky, and in the spring you can eat everything from the green leaves, to the stem, and all the way down to the bulb. Most importantly, they're one of the first yummy green things to pop out of the ground after a long winter!

These biscuits are a great way to enjoy ramps in a number of different ways. They're perfect warm with just a pad of butter, but would make a great crunchy, garlicky roll for a nice sandwich! I also imagine they would store well in the freezer so you could enjoy them long after their season is over. And if you can't get ramps, you could substitute scallions and still have a very yummy biscuit!

Buttermilk Ramp Biscuits

(adapted from Bon Appetit)

1/2 cup buttermilk

3/4 cup thinly sliced ramps (bulbs, stems, and leaves)

1 1/2 cups all purpose flour

2 tsp baking powder

3/4 tsp salt

1/4 tsp ground black pepper

1/3 cup finely grated parmigiano reggiano, plus more for sprinkling on top

6 tablespoons chilled unsalted butter, cut into pieces

1 large egg, beaten

1/2 tsp coriander seeds, cracked

1. Preheat oven to 425F. Combine the ramps and buttermilk in a small bowl.

2. Combine the flour, baking powder, salt, pepper and cheese in the bowl of a food processor (or you can just do it by hand.) Add the butter to the processor and use on/off bursts to cut the butter into the flour until a coarse meal forms. Transfer the flour and butter mixture to a medium bowl. Add the buttermilk mixture and stir until the dough begins to hold together.

3. Turn dough out onto a lightly floured surface and press into a round about 1/2 inch thick. Using a biscuit cutter dipped in flour, cut biscuits into rounds. Gather scraps and press into another round and repeat.

4. Transfer biscuits to an ungreased baking sheet. Brush the tops of the biscuits with the beaten egg. Sprinkle the biscuits with the cracked coriander seeds and grate a little extra cheese over the tops.

5. Bake biscuits for about 15-20 minutes, or until golden brown. Cool on a rack and serve warm or room temperature.

Maple Mousse in Edible Containers - Daring Bakers April 2011

2011-04-30T00:30:00.003-04:00

Yep, I'm late. I don't have an excuse other than I procrastinated and forgot what the reveal date was, oops! Clearly I need to add these things to my calendar.

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blogCheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

I did have a ton of fun doing this challenge and wish I had started earlier instead of pondering what kind of container I wanted to settle on making, especially since I ended up just making 4 different kinds anyway! I now have many plans for my mini muffin pan and an ice cream tasting party featuring edible bowls.

The spun sugar was especially fun to play with and I loved the delicate snap of sugar against the creamy mousse. I was a little impatient in taking my photos though, so my mousse was a bit soft and oozed out a little. After the mousse chills well it does firm up into a much more pipe-able consistency.

To make the mini spun sugar cups spray a mini muffin pan with cooking spray. Combine 1/4 cup sugar, 1/4 cup water, and 1/3 cup light corn syrup in a small saucepan and cook over medium high heat until the mixture reaches somewhere between 310F and 320F. Remove from the heat and and pour into a microwave safe bowl. Dip a fork into the sugar and quickly swirl the fork around inside the wells of the muffin pan. Be careful not to burn yourself! Once the sugar is evenly distributed, allow to cool for about 5 minutes and then gently remove from the pan without smashing them with your meaty fists. If you do smash some, just save them for garnish. Store in an airtight container.

Playing with chocolate is fun too! Who would have thought? I made just a handful of the chocolate cups to experiment, so I'm not sure of the amount of chocolate you would need to yield a particular amount of cups, but here is my method. Begin by tempering your chocolate. Once it is ready, spoon a teaspoon of chocolate into a mini cupcake paper and use a spoon or your finger to spread the chocolate all around and up the sides of the paper. Chill in the fridge for 10-15 minutes, or until hard. Remove from the fridge and smear a little more chocolate inside the cup to reinforce it. Chill again for another 15 minutes, or until fully set up. Very gently remove the papers from the chocolate, and voila! Little bite sized cups to fill with whatever your heart deisres!

I wasn't satisfied with just one kind of chocolate cup though, oh no. I wanted to try a method I had seen for making chocolate bowls with balloons too! This is a really entertaining and easy little project. I think the hardest part was blowing up and tying the balloons. Turns out I'm really terrible at that.

To make these, pick up a package of water balloons. Blow them up to reach the desired size of your chocolate bowls and set aside. If you'd like to make this as easy as possible you can use candy melts, otherwise begin by tempering white and dark chocolate separately. You'll want a ratio of about 3 parts white chocolate to 1 part dark. Pour your tempered white chocolate into a medium bowl. Drizzle a bit of the dark chocolate artistically! over the top. Now the fun begins - dip your balloons into the (slightly cooled) chocolate and transfer them to a wax paper lined cookie sheet. Repeat with the desired number of balloons. Chill in the fridge until they harden, about 15 minutes.

Pierce a small hole in a balloon and slowly release the air. The balloon should naturally release from the chocolate. If it doesn't release, just gently pull away from the sides of the bowl. If there's a little hole on the bottom dab a bit of chocolate on it and chill again until it hardens. Use whatever chocolate is leftover to dip some strawberries into, yum!

Last, but certainly not least, were the shortbread cups. They were definitely a hit! They would be a perfect dessert bite for a party since they are easy to make ahead and store. The vanilla bean and bourbon was a perfect compliment to the maple mousse and they would be amazing with some finely chopped nuts added as well.

Vanilla Bean Bourbon Shortbread Cups

(adapted from TheshoeboxKitchen)

3 1/2 cups all purpose flour

1/4 tsp salt

3 sticks unsalted butter, cubed and near room temperature

1/2 cup granulated sugar

1/2 cup confectioner's sugar

1 vanilla bean, split lengthwise

1 Tbsp pure vanilla extract

2 1/2 Tbsp good quality bourbon

1. Sift together the flour and salt in a medium bowl and set aside.

2. Cream the butter with the granulated and confectioner's sugars until light and fluffy. Scrape the vanilla bean into the butter and sugar mixture. Add the vanilla and bourbon. Mix on medium low until well combined. Slowly add the flour mixture while mixing on low, and stir until it comes together into a uniform ball of dough.

3. Shape the dough into a ball and then flatten into a disc. Wrap well in plastic wrap and set in the fridge to chill for about 2 hours.

4. Preheat the oven to 350F and spray a mini muffin pan with cooking spray. Remove the dough from the refrigerator and roll out to about 1/8-1/4 inch thickness.Cut into rounds using a circle cookie cutter that is slightly larger than the muffin tins are round. Push each cookie into a well of the muffin tin and smush it in a bit to conform to the shape. Bake for about 20 minutes, or until slightly golden around the edges. If they puff up too much, use a spoon to push the dough to the edge and reform the cup while it's still warm.

5. Allow to cool for about 10 minutes before removing from the tin and cooling completely on racks. Store in an airtight container and fill as desired!

Meatless Monday! - Black Bean & Sweet Potato Chili

2011-04-25T22:10:00.001-04:00

I've been slacking, I admit it. Oh I've been cooking and baking and cooking some more, but I've been avoiding my computer. See, my desktop happens to be down in our partly finished basement that has the annoying habit of flooding several times a year, and it flooded last weekend. It's all cleaned up but the wet mildewy smell is lingering and makes my nose itchy. I hate itchy noses. Also, I'm worried about inhaling toxic mold spores. What can I say? I'm paranoid.

Anyway, no excuses! Time to make a post.

I like the ring of Meatless Monday. I don't go meatless every Monday, but I do tend to eat vegetarian about twice a week. It's good for me and good for the environment. It also saves me some dough that I can then use to buy local grass-fed beef, eh hehe!

This chili is a super satisfying vegetarian dish with great flavor. The beans absorb all the big flavors of the chili and the bulgur creates a nice meaty texture. Then you get the creamy sweetness of the sweet potato every few bites for a nice twist! I love a spicy chili and made this at a moderate heat level for my tastes, so adjust the chili powders and chipotle to suit your own preferences.

Black Bean and Sweet Potato Chili

(adapted from Bon Appetit)

Makes 5 Servings

1 Tbsp olive oil

1 yellow onion, chopped

4 cloves garlic, chopped

1 1/2 Tbsp chili powder

1/2 tsp ancho chili powder

1 1/2 tsp ground coriander

1 14.5oz can fire roasted tomatoes

1/2 lb dried black beans, rinsed

2 chipotle chiles in adobo sauce, minced

5 cups water

1 tsp dried oregano

1 large sweet potato (about 1lb), peeled and cut into 1/2 inch cubes

1/3 cup quick cooking bulgur

Salt to taste

Toppings such as:

Sour cream/greek yogurt, cheese, jalapenos, chopped onion, cilantro

1. Heat oil in a large, heavy pot over medium high heat. Add the onions, stirring occasionally, and cook until soft and beginning to brown, 8-10 minutes. Add the garlic and stir for a minute, then add the chili powders and coriander and stir for 1 more minute.

2. Stir in the tomatoes and their juices, the rinsed beans, chipotle, oregano and water. Bring the mixture to a boil, then reduce the heat to low and simmer covered with the lid slightly ajar, stirring occasionally, until the beans become tender, about 2 to 2 1/2 hours, depending on your beans. Season with salt to taste.

3. Once the beans are tender, stir in the sweet potato and bulgur. Simmer uncovered until the sweet potato and bulgur are tender, 20-30 minutes. Taste again for salt. Serve with toppings of your choice!

Daring Cooks April 2011 - Edible Containers (savory)

2011-04-14T20:07:00.003-04:00

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

This was a fun challenge. I kept putting off doing it though because I had too many ideas and couldn't commit! Everything from parmesan tuilles to potato cups to bacon bowls came to mind. I saw many great and creative successes from my fellow Daring Cooks, so I guess I'll just have to keep exploring this idea and try out some different containers :)

I ended up making bowls out of rice and filling them with a pork and asparagus stir-fry. I really loved the way the bowls came out. The outside of the rice cooked up a little toasty and nutty while the inside was still soft and slightly sticky, so it added a nice textural contrast to the dish. Any stir-fry would be great, but with spring veggies popping up everywhere this tasted just right.

Pork and Asparagus Stir-Fry
(adapted from Bon Appetit)

Serves 4
2 Tbsp soy sauce, divided

1 Tbsp Chinese rice wine or dry sherry

2 tsp cornstarch

1 lb ground pork

3 tsp sesame oil, divided

1 bunch asparagus, trimmed and cut into 1 inch pieces

1 red jalapeno, minced

1 Tbsp peeled minced ginger

2 Tbsp oyster sauce

1 tsp honey

1 Tbsp orange juice

2 green onions thinly sliced

1. In a medium bowl, whisk together 1 Tbsp soy sauce, wine and cornstarch until combined. Add the pork and mix gently to incorporate.

2. Heat 2 tsp oil in a wok or large skillet over high heat. Add the asparagus, jalapeno and ginger and cook, stirring frequently, until the asparagus is softening but still crispy, about 3 minutes. Transfer to a small bowl.

3. Add the remaining 1 tsp oil to the pan. Add the pork mixture and cook until browned, breaking up the meat into chunks, about 2 minutes. Add the asparagus back to the pan as well as the remaining 1 Tbsp soy sauce, oyster sauce, honey and orange juice. Cook until the pork is no longer pink, about 2 minutes. Remove from heat and mix in the green onions.

Rice Bowls

2 cups cooked rice, lukewarm (I used sushi rice)

1 tsp sriracha

salt

1 small egg white

1. Preheat oven to 350F. In a medium bowl mix the rice, sriracha and salt to taste. Gently mix in the egg white until it is well incorporated.

2. Generously spray a jumbo muffin tin with cooking spray (even if it's non-stick!). Add 1/2 a cup of the rice mixture to 4 of the muffin cups and pack it down onto the bottom and up the sides of the tin. Bake for about 20 minutes, or until the rice begins to brown lightly.

3. Allow to cool in the tins for 5 minutes. Gently remove the rice bowls onto plates and fill with the stir-fry!

Rocco DiSpirito's Red Velvet Chocolate Squares

2011-04-13T19:52:00.003-04:00

I guess I'm on a health kick or something. Don't worry, I haven't forsaken sugar and butter and all things naughty and delicious. I decided to try this recipe out of pure curiosity. Curiosity killed the cat, but these should theoretically keep me around longer, so why not?

I'm glad I did try it because these things are awesome. I was slightly skeptical, but I do love little Japanese pastries filled with sweetened adzuki bean so I figured they couldn't be too awful. I did expect them to taste something like health food though. I mean, they have beets and beans in them for cryin' out loud!

I was wrong though - they are nothing like health food. They taste rich and decadent, just like a flourless chocolate cake. In fact, they are good enough that you could bring them to a dinner party as a luscious dessert and laugh silently to yourself as you watch your friends consume something nutritious without their consent! Bahaha! So EVIL!

When making these I used a high quality cocoa powder which I'm sure helped with the end product tasting so rich and chocolatey, so don't skimp on that if you can help it. I made it exactly as written to see the results, but next time I will just use a couple of eggs instead of the substitute as that is not something I keep in the fridge or particularly care for. Also, don't over bake them - when you insert a toothpick into the center it should still come out with some batter clinging to it.

Rocco DiSpirito's Red Velvet Chocolate Squares

Makes 12 bars

1/2 cup chopped canned beets, drained

1 cup canned red beans, rinsed well and drained

1/2 cup unsweetened cocoa powder

3/4 cup liquid egg substitute

3 Tbsp whole wheat pastry flour

3/4 cup agave nectar

1 Tbsp unsalted butter, melted

1 tsp vanilla extract

1/2 tsp almond extract

2 tsp natural red food coloring (optional)

1. Preheat oven to 350F. Spray an 8x8inch baking dish with cooking spray.

2. Combine the beets, beans, cocoa powder, egg substitute and flour in the bowl of a food processor. Process until very smooth, about 2 minutes, scraping down the edges of the bowl once halfway through.

3. Add the agave, butter, vanilla, almond extract and food coloring and process until everything is thoroughly combined and smooth, about 1 more minute.

4. Pour the batter into the prepared baking dish and smooth the top. Bake for 28-30 minutes turning the dish once halfway through. (A toothpick should come out with some batter clinging to it)

5. Let the squares cool completely in the pan on a wire rack. Once cooled, cover and refrigerate for at least 3 hours. Once they are thoroughly chilled, cut them into squares. Keep refrigerated.

This recipe was featured on SteakNPotatoesKindaGurl and Vitamin G on Glamour.com!

Peanut Butter Chocolate Swirl Banana Bread

2011-04-11T00:00:00.002-04:00

I'm not going to call this healthy, because it's not. There are plenty of refined carbohydrates in here, so don't worry about having to share with your low-carbing friends.

I did sneak in a few ingredients to make it slightly more nutritionally sound than your typical quick bread though. It's my way of keeping my friends and family around slightly longer in order to stuff them with more future goodies!

You'd never know that some of the ingredients had been switched up though. If anything, I think it improved upon the classic! It all started when I decided I wanted to make peanut butter banana bread. I figured I'd try replacing the butter in the batter with some peanut butter to incorporate that flavor. Along the way I decided I'd add some whole wheat flour for it's richer, nutty flavor and when I discovered I had no sour cream, I just replaced it with some low fat greek yogurt. To my delight it all came together beautifully into a flavorful, moist banana bread with a tasty twist.

It is wonderful just on it's own as a sweet treat, but it only improves with a schmear of nutella and a nice, cold glass of milk. Mmm!

Peanut Butter Chocolate Swirl Banana Bread

Makes 1 Loaf

1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup smooth, natural peanut butter
1/2 cup brown sugar
1/2 cup white sugar
2 large eggs
1 1/2 cups mashed banana
1/3 cup low fat greek yogurt
1 tsp vanilla
3/4 cup semisweet chocolate, chopped (or chocolate chips)

1. Preheat oven to 350F. Lightly grease a loaf pan (8 1/2 x 4 1/2 in).

2. In a medium bowl, whisk together the flours, baking powder, baking soda and salt and set aside. In another large bowl, cream together the peanut butter and sugars until fluffy. Beat in the eggs one at a time until well combined. Mix in the mashed banana, yogurt and vanilla until smooth. On low speed, mix in the flour mixture just until combined and moist.

3. Melt 1/2 cup chocolate in a double boiler or the microwave until smooth and allow to cool slightly. Add half the prepared batter and the remaining chocolate chips to the melted chocolate and stir until well combined. Spoon the plain batter and the chocolate batter alternately into the prepared loaf pan and swirl together using a butter knife. Bake for 1hr - 1hr 15 min, or until a wooden toothpick inserted into the center of the bread comes out with just a few crumbs clinging to it.

4. Cool for 5-10 minutes in the pan on a wire rack. Remove from the pan and finish cooling on the wire rack. Enjoy!

Pssst... I spy a doggie creepin' up on my photo shoot!

Bacon and Leek Risotto with Poached Eggs

2011-04-04T20:47:00.003-04:00

I've seen it! The first soldiers of spring are popping up everywhere - snowdrops, daffodils, tulips! I've watched robins pluck worms from the ground and splash around in rainy day puddles. It is finally in the 50's and not 30 or below. Spring is finally here and I'm making a very obscene gesture to Winter as it exits!

Today was a rainy April day... not terribly cool, but a bit raw. It's that time of the year where I still want something a bit comforting, but I crave fresh flavors and vibrant colors. Luckily, the first spring veggies will begin arriving within the next few weeks and they are some of my favorites - leeks, ramps, peas, fiddleheads, asparagus. All so green, fresh and yummy!

This month's Bon Appetit had an article featuring many of those spring veggies. One recipe in particular caught my eye - a bacon and leek risotto with poached eggs. Umm, hello?! That might be one of the best flavor combinations ever. And you know how I feel about runny egg yolks. The idea of creamy rice with the oniony leeks mixed with some crispy bits of bacon all topped with a delicious, runny egg yolk was too much for me to handle. I had to make it ASAP.

Oh, and it was gooood. It's like breakfast and dinner and everything in between. And that egg... oh, that egg. It's like a big, bright, happy sun in the middle of your plate making all kinds of saucy goodness. Give it a go, I think it will make you smile on a rainy day too.

Bacon and Leek Risotto with Poached Eggs

(from Bon Appetit)

Makes 6 Servings

6 large eggs

5 cups low-sodium chicken stock (homemade is best!)

1 Tbsp olive oil

6 sliced thick-cut bacon, cut into bite sized pieces

2 cups thinly sliced leeks (white and pale green parts only), rinsed and dried

1 1/2 cups arborio rice

3/4 cup dry white wine

3 Tbsp finely chopped fresh Italian parsley, plus more for garnish

1 Tbsp butter

2 Tbsp finely grated parmesan , plus more for garnish

1. To poach the eggs: Bring a large skillet of water to a bare simmer over medium-low heat. Lightly salt the water. Crack one egg at a time into a small bowl and gently slide each egg into the simmering water. Cook the eggs until the whites are cooked through, but the yolks are still runny, 3-4 minutes. Using a slotted spoon, gently transfer the cooked eggs to a bowl filled with ice water. (Eggs can be made 1 day in advance - cover and refrigerate in the bowl of ice water)

2. Heat your broth in a medium saucepan and cover to keep warm. Heat the olive oil over medium heat in a large, heavy saucepan. Add the bacon and cook until it is crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to drain on paper towels.

3. Add the leeks to the pan with the bacon drippings and cook until soft, about 4-5 minutes. Reserve 2 tablespoons of the cooked leeks for garnish and set aside. Add the rice to the pan and stir for 1-2 minutes. Add the wine and stir until fully absorbed, another 1-2 minutes. Begin adding 1/2 cup of warm broth at a time to the rice, stirring until the broth is fully absorbed before adding more. Continue adding broth and stirring until rice is tender with a slight bite and the sauce is creamy, 20-25 minutes. Once the rice is cooked, add the bacon, butter, chopped parsley and cheese. Season to taste with salt and black pepper.

4. While the rice is cooking, heat a medium skillet full of water to a simmer to reheat your poached eggs. When the rice is done, gently scoop the eggs from the bowl and place them into the pan of simmering water. Heat for 1-2 minutes, just enough to warm them through.

5. Divide risotto among 6 bowls. Using a slotted spoon to drain the excess water, top each bowl of risotto with a poached egg. Sprinkle the eggs with a bit of salt and pepper, parsley leaves, cheese and reserved leeks. Serve immediately and enjoy!

Daring Bakers March 2011: Yeasted Meringue Coffee Cake!

2011-03-27T21:32:00.001-04:00

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I love making various breads and working with yeast. I know it's scary for some people, but I'm forever amazed by the way a few simple ingredients can be transformed through yeast, kneading and the heat of the oven. Plus, who doesn't love the carb-y deliciousness of bread?!

This dough was a joy to work with. It was silky, rich and very easy to roll out and roll up. I've never made a coffee cake with meringue in it, but loved the way the meringue sort of melted into the bread as it baked and made it so moist and slightly chewy!

The combination of nuts, chocolate and cinnamon sounded heavenly as it was, so I chose to stay fairly close to the recipe and filled it with a combination of chopped chocolate, hazelnuts, cinnamon and some coconut, yum!

Meringue Coffee Cake

(Makes 2 10-inch coffee cakes)

For the dough:
4 cups all purpose flour
¼ cup sugar
¾ teaspoon salt
1 package active dried yeast
¾ cup whole milk
¼ cup water
½ cup unsalted butter at room temperature
2 large eggs at room temperature

For the meringue:
3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup sugar

For the filling:
1 cup hazelnuts, chopped
2 Tablespoons granulated sugar
¼ teaspoon ground cinnamon
1 cup chopped chocolate
3/4 cup sweetened flaked coconut

For the dough:
1. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Meanwhile, combine 1 ½ cups of the flour, the sugar, salt and yeast in the bowl of your stand mixer (you can do this by hand or with and hand mixer as well). Once the butter mixture is melted, but not too hot, gradually add it to the flour mixture and beat until well blended. Increase the speed to medium and beat for an additional 2 minutes. Next, add your eggs and 1 cup of flour and beat for 2 more minutes.

2. Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

3. Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise in a warm place for 45-60 minutes, or until doubled in size.

For the filling and assembly:
1. In a small bowl, combine the cinnamon and sugar for the filling. Have your chopped chocolate, coconut and nuts on hand. Line two baking sheets with parchment paper.

2. In a very clean mixing bowl, beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

3. Punch down your risen dough and cut into 2 equal parts. On a lightly floured surface, working one piece of the dough at a time while keeping the other half wrapped in plastic wrap, roll out the dough into a 20 x 10-inch rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch from the edges. Sprinkle half of your cinnamon/sugar over the meringue, then half of your nuts, chocolate and coconut.

4. Roll the dough up jelly roll style starting from the long side. Pinch the seam closed tightly to seal and very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

5. Using kitchen scissors or a sharp knife, make cuts along the outside edge at 1-inch intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring. Repeat with the remaining dough, meringue and fillings. Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

6. Preheat the oven to 350F. Once the cakes have finished rising, brush the tops of the coffee cakes with an egg wash composed of a whole egg and a splash of water that have been beaten together. Bake for 25 to 30 minutes, until risen and golden brown. The dough should sound hollow when tapped.

7. Gently remove the cakes from the pans by sliding them off the parchment paper onto cooling racks and allow to cool. It's best served fresh!

Spicy Mango Pudding

2011-03-23T20:22:00.003-04:00

I really wanted to come on here and say, "Happy Spring!" with it all sunny and warm out... but that's not the case. Oh, it was 70 degrees here last Friday, but today.. today it's in the 30's and snowing. Not just flurrying either - we could get up to 10 inches of snow. WTF Mother Nature?!

I resist this weather pattern! I'm sick of stews and root vegetables. I want fresh fruit, grilled fish, tropical flavors. I'm ready for summer already, dammit!

So today amongst the falling snow, I whipped up some mango pudding. Whole Foods had the beautiful Ataulfo mangoes on sale that I love, so I picked up a few over the weekend. If you've never had an Ataulfo, or "Champagne," mango before, they are yellow skinned and slightly smaller than the typical mango you'll find in your local grocery store. Their flesh is super sweet with just a tiny tang that balances the sugar. They're also sooo silky smooth and juicy as the flesh is barely fibrous unlike an average mango. In short, they're pure heaven!

This pudding is light and refreshing with a pleasant kick from the addition of a little cayenne pepper. It would be a wonderful spring or summer dessert as you relax outside and soak up the first rays of warm sun after a long winter. I chose some pistachios and crushed gingersnap cookies for a topping, but more chopped fresh mango would have been another great addition if I had more on hand!

Spicy Mango Pudding

Serves 4

2 cups whole milk, divided

3 Tbsp corn starch

1/4 cup (rounded) sugar

1/2 tsp vanilla

scant 1/4 tsp cayenne pepper powder

2 Tbsp dark rum

1/2 cup mango puree, preferably homemade from fresh Ataulfo mangoes, but canned can be used

1/4 cup heavy cream, whipped to stiff peaks

1/8 cup chopped pistachios

1/8 cup crushed gingersnap cookies

1. Combine 1/4 cup of the milk with the corn starch in a small bowl and whisk until smooth.

2. In a medium saucepan over medium-high heat, bring the remaining milk (1 3/4 cup) to a simmer, stirring constantly. Remove from the heat and slowly add 1/2 cup of the hot milk to the corn starch mixture and whisk until smooth. Return the hot corn starch mixture to the milk in the pot, add the sugar, and cook over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a metal spoon, about 10 minutes. Stir in the cayenne, rum and vanilla and cook for another minute.

3. Remove from the heat and stir in the mango puree until smooth and let cool, covered, in the refrigerator for 20-30 minutes. Once cool, fold the whipped cream into the mango mixture until smooth and light. Serve chilled and topped with pistachio, gingersnaps and/or chopped fresh mango.

Chocolate Stout Cupcakes with Whiskey Caramel Buttercream.... and a naughty dog

2011-03-17T21:38:00.002-04:00

Oh, this one's a doozey.

I'm glad today is St. Patrick's Day, because I need a beer.

I made some delicious cupcakes yesterday, but that's not the whole story. These cupcakes have a saga.

It all started well enough. I came home in the afternoon ready for some holiday baking. I'd had it in my head to make these chocolate stout cupcakes for over a month as a festive treat for St. Paddy's day. I mixed up my ingredients, baked up the cakes and made my buttercream. My recipes were great and everything tasted delicious. This is not a story of an epic kitchen fail. No, this story begins with a little dog named Lupin.

He looks innocent enough with those big brown eyes, but don't let his charming disposition fool you. Beneath his fluffy exterior lurks a devious, calculating beast. Just look at that face... you can see the wheels turning in his head as he plots his next master plan.

You see, yesterday Lupin consumed almost a dozen chocolate cupcakes in about 5 minutes, wrappers and all.

I had just finished decorating my cupcakes not 10 minutes before, when I left the kitchen for a minute to go into the bathroom. I thought nothing of leaving the treats resting on their cooling racks on the kitchen table since he's never bothered anything there before and it would take some effort for him to reach that high. Well, that was a mistake! I returned to the kitchen a few minutes later to see that half of my cupcakes had vanished into thin air. There wasn't a crumb or wrapper to be found. Just one very satisfied looking dog. Never trust anything that cute. My first reaction was to freak out, but then panic set in when it occurred to me exactly how much toxic crap he could have just consumed.

Of course these couldn't have been little strawberry vanilla cupcakes. I mean, all that sugar and fat and paper would have been bad enough, but these cupcakes were doubly so. Baker's chocolate, coffee, beer, whiskey. All of this stuff is terrible for dogs!! 10 minutes later I was on the phone with Animal Poison Control at the ASPCA getting ready to induce vomiting with hydrogen peroxide. Yeah folks, make sure you have that stuff on hand if you have a dumb and/or crafty dog.

Needless to say, he has one very upset digestive tract today, but he seems to be doing pretty well. I still need to monitor him for signs of pancreatitis, but hopefully he will be just fine in a day or so. He's lucky I love him so damn much!

As for the cupcakes - they were good. Really, really good. Seriously, you should make them. They're moist, complex and chocolatey. The buttercream is just plain heaven and the whiskey really adds a nice twist. Go forth and make delicious cupcakes for your friends and family. Just don't give them to your dog, ok?

Chocolate Stout Cupcakes

(adapted from Bon Appetit)

Makes 24 Cupcakes

3 oz unsweetened chocolate, chopped

2 1/4 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

14 Tbsp salted butter, room temperature

1 1/4 cups sugar, plus 3 Tbsp

3 large eggs, separated

3/4 cup stout or chocolate stout

2/3 cup freshly brewed coffee

1. Preheat oven to 350F. Line 2 regular cupcake trays with your cupcake papers.

2. Place the chopped chocolate in a small heatproof bowl and set it over a small pot of barely simmering water. Stir until the chocolate is melted and smooth. Remove from the heat and set aside to cool slightly.

3. Whisk the flour, baking powder and soda, and salt in a medium bowl until mixed. Next, beat the butter and 1 1/4 cups sugar in a large bowl until light and fluffy, about 2 minutes. Add the egg yolks one at a time making sure each yolk is well blended before adding the next. Beat in the melted chocolate, then the stout and coffee. (Your mixture may look curdled at this point, but don't worry.) Finally, beat in the flour mixture in 2 additions, mixing just until it is incorporated.

4. In another clean bowl, whip your egg whites and the 3 Tbsp of sugar until they are stiff but not dry. Mix in 1/3 of the egg whites into the cake batter to lighten it up, then gently fold in the remaining whites in 2 additions. Divide amongst the 24 cupcake tins. Bake for 15-20 minutes, or just until a toothpick inserted into the center comes out clean. Remove from the tins and let cool completely on wire racks.

Whiskey Caramel Buttercream

1/2 cup granulated sugar

3 Tbsp water

2 Tbsp whiskey, divided

1/2 cup heavy cream

1 tsp vanilla extract

10 Tbsp unsalted butter, room temp

1 cup confectioner's sugar

1/2 tsp coarse salt

1. In a small saucepan, gently stir together the granulated sugar, water and 1 Tbsp whiskey. Bring to a boil over medium high heat without stirring and cook until the sugar turns a dark amber, 5-7 minutes. Remove from the heat and slowly add the cream, vanilla and remaining 1 Tbsp whiskey, stirring until smooth. If it's lumpy, return it to low heat briefly to melt the caramel until it smooths out. Set aside until it is cooled to room temperature, about 30 minutes.

2. In a stand mixer, beat the butter and salt with the paddle attachment on medium high speed until smooth and fluffy, 2-3 minutes. Bring the speed down to low and add the confectioner's sugar, mixing until smooth and incorporated.

3. Scrape the butter mixture down the sides of your bowl and add the cooled caramel. Beat again on medium high speed until light and creamy, about 2 minutes. If it seems too soft to pipe at this point, chill it in the fridge for 25-40 minutes, or until it stiffens up a bit. Then eat it with a spoon. Trust me, you'll want to.

Daring Cooks March 2011 - Papas Rellenas!

2011-03-14T19:59:00.002-04:00

This month was my very first Daring Cooks challenge, and I think I started drooling as soon as I read what it was:

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

I decided to make the Papas Rellenas. Do you know what they are? I'm happy I learned of their awesomeness, and I'm pretty sure you will be too. They are basically mashed potatoes stuffed with a delicious filling, breaded, and fried. Well, gee, if you're going to twist my arm about it I guess I'll make and eat them...

Traditionally these are stuffed with a beef filling which sounds delicious, but I decided to make a seafood filling that included lobster, shallots and red bell peppers. I also had some scallions leftover from making champ, so I threw those into the potatoes too. These are definitely forgiving, so get creative!

Papas Rellenas with Lobster filling

Recipe adapted from Kathlyn

Makes 6-8

For the dough:
2 1/4 lbs russet potato
1 large egg
salt and pepper to taste

For the filling:
1 Tbsp butter
1 Tbsp extra virgin olive oil
1/3 cup red bell pepper, finely chopped
1/4 cup shallot, finely chopped
1 clove of garlic, finely chopped
1 Tbsp flour
3 Tbsp dry white wine
3/4 lb cooked lobster, coarsely chopped
1/2 tsp Sriracha
1/2 tsp dried tarragon
salt and pepper to taste

For the preparation:
Vegetable oil (about a liter)
1 large egg, beaten
1 cup all purpose flour
pinch of cayenne pepper
pinch of salt
1 cup panko breadcrumbs

For the dough: Boil the potatoes until they pierce easily with a fork. Drain and cool. Once cool, peel them and mash them or put through a potato ricer. Add the egg, salt and pepper to taste, and knead until all ingredients are thoroughly incorporated.

For the filling:
1. In a medium skillet, heat the butter and olive oil over medium heat. Add the shallot, red pepper and garlic and cook until they begin to soften, about 5 minutes.
2. Add the flour and cook for an additional minute, stirring constantly. Add the wine, stir, and then add the remaining ingredients. Cook for 2-3 minutes just to warm through and to allow the flavors to meld. Cool to room temperature.

Final Preparation:
1. Gather three small bowls: In one, combine the flour, salt, and cayenne. In the second, combine the beaten egg with a splash of water. In the third, add the breadcrumbs.
2. Flour your hands and scoop up a ball of the potato dough, about 1/6th-1/8th of it. Flatten the dough to a round pancake in your hand, making a slight indentation in the center for the filling.
3. Spoon a generous amount of the filling into the center, then roll the potato dough closed, forming a smooth casing. Repeat with the remaining dough and filling.
4. Heat 1 1/2 - 2 inches of oil in a pan to 350-375F.
5. Roll each formed papa into three prepared bowls: first in the flour, then in the egg, and finally into the breadcrumbs. Allow to rest on a cooling rack for about 15 minutes to allow the breading to set.
6. Fry the papas in batches of 2-3 at a time for about 2-3 minutes, or until golden brown, flipping once halfway through to ensure even browning.
7. Remove from the oil and drain on paper towels. You can keep them in a 200F oven to keep them warm as you cook the remaining papas. Enjoy!

Roasted Salmon with Cabbage & Bacon

2011-03-11T17:57:00.001-05:00

I'm not a huge fan of the typical Irish-American dish served around St. Patrick's Day, Corned Beef and Cabbage. I mean, it can be good for sure, but doesn't a lovely piece of salmon with some sweet, smoky cabbage and buttery mashed potatoes sound better?

For the past few years this is the dish I've made to celebrate St. Paddy's Day, and it definitely has a following around my household! It has many elements of a traditional Irish meal with a little twist here and there. Of course, you don't need to limit it to this time of year - it's satisfying and delicious any time you like!

I definitely recommend using Savoy cabbage for this recipe. You can distinguish it from other cabbage by it's crinkly little leaves. It's milder than your average cabbage, slightly sweet and very tender. If you don't think you like cabbage, give this a whirl - I think it might just convert you! However, if you can't find Savoy for some reason, you can substitute a regular green cabbage, I would just use slightly less than the whole head.

Roasted Salmon with Cabbage & Bacon

Serves 4

6 slices good quality smoked bacon, cut into bite sized pieces

1 medium onion, diced

1 head Savoy cabbage, core removed and leaves cut into ~2 inch squares

1 to 1 1/2 cups water

2 tsp chopped fresh dill, divided

1 1/2 lbs wild salmon filet, skin removed

4 tsp extra virgin olive oil

4 tsp butter

4 lemon wedges

salt and pepper to taste

1. Preheat oven to 300F. In a medium pan, cook the bacon over medium heat until the fat is rendered out, but before it becomes crispy. There should be about 4 tablespoons of fat - if there's more, discard the excess, and if there is too little, add some extra virgin olive oil.

2. Add the onion and cook until it begins to soften, about 3 minutes. Add the cabbage and 1 cup water, stir, and let simmer uncovered, stirring occasionally, until the cabbage is very tender and the water evaporates, about 15 minutes. (If the water evaporates before the cabbage is tender, add more water.)

3. While the cabbage is cooking, place your salmon filet onto a nonstick sheet pan or line it with parchment paper or nonstick foil. Drizzle the olive oil over the filet. Season well with salt, pepper, and 1 tsp of dill. Scatter pieces of butter over the filet. Cook at 300F for 15-20 minutes, depending on the thickness of the fish. Keep an eye on it so you don't overcook it!

4. When the cabbage is done, season to taste with salt, pepper and the other tsp of dill. Cover and keep warm until your salmon is cooked.

5. Divide the cabbage among 4 plates. Cut the salmon into 4 pieces and place each piece on top of the cabbage and squeeze a little lemon over the salmon. Serve with some Champ and enjoy an Irish feast!

Irish Champ

2011-03-09T19:42:00.001-05:00

Anyone who knows me knows that I love potatoes. I could make a meal of just that bowl of potatoes right there. That little pool of irish butter is just calling out to me...

I'm not Irish, but I love to cook around St. Paddy's day. Maybe it's because I don't live too far from Boston or something. Or maybe it's just fun. Either way, I prefer something a little more authentic than green beer, so as the first part of my favorite St. Patrick's day dinner menu, I introduce you to champ - an absurdly simple but absolutely delicious variety of mashed potatoes.

These creamy mashed potatoes are filled with cream, butter and green onions. The onions are steeped in the dairy which mellows them slightly and really lets the onion flavor infuse the whole dish. And don't you worry on about carbs or fat - just make them for a day and enjoy!

Champ

Makes about 4-6 servings

2 pounds potatoes (russet or yukon gold) peeled and cubed

1/2 cup heavy cream (or whole milk if you're no fun)

2 oz (1/4 cup) butter, preferably Irish (like Kerrygold)

1 1/2 cups green onions, sliced

1. Place potatoes in a large pot and cover with about an inch of cold water. Bring to a boil and cook until very tender, about 15 minutes.

2. While the potatoes are cooking, add the cream and butter to a small saucepan and bring to a simmer over medium heat. Mix in your green onions, cover and set aside off the heat.

3. Drain your cooked potatoes, return them to the pot and mash. Add the cream mixture and stir until blended. Season to taste with salt and pepper. When serving, make a little well in the middle of your potatoes and add an extra pat of butter to dip your potatoes in as it melts. Enjoy!

Black Bean, Plantain and Spinach Quesadillas

2011-03-03T19:59:00.001-05:00

I've been eating an inordinate amount of black beans lately. I go to Chipotle or Moe's pretty much every weekend. I've made black bean burritos, beans and rice, and chili with kidney and black beans all in the past week and a half. Now I'm adding these quesadillas to my list.

Sometimes it's just easier to break open a can of beans than it is to cook some chicken or steak. Not only that, but they're filling, nutritious and cheap! Makes me feel smart, eating beans. It suuure do.

These quesadillas have a great mix of flavors going for them. Spicy, sweet, cheesy, creamy. Pick out some nice, ripe plantains - ones that are heavily spotted with brown - to get the most sweetness.

Black Bean, Plantain and Spinach Quesadillas

(makes 2-4 servings depending on how hungry you are!)

2 Tbsp olive oil, divided
1 tsp butter
2 very ripe plantains, cut into 1/2 inch cubes
1/2 red bell pepper, diced
1 small onion, chopped

1 jalapeno pepper, minced (ribs and seeds removed if you'd like it on the mild side)
2 cloves garlic, minced
1 can black beans, rinsed and drained
1/4 tsp cumin
2 oz cream cheese, cubed
1 1/2 Tbsp lime juice

4 10 inch flour tortillas
1 cup sharp cheddar or cheddar jack, shredded
3/4 cup (packed) fresh spinach, torn into bite sized pieces
salt to taste

1. Heat a medium skillet over medium high heat. Add 1 Tbsp olive oil, butter and cubed plantains. Cook until plantains soften and begin to caramelize, stirring occassionally, 5-7 minutes. Transfer to a bowl and set aside.

2. Reduce heat to medium and add the remaining olive oil. Add onion, red pepper, jalapeno and garlic and cook until they begin to soften, about 5 minutes. Stir in black beans, cumin and cooked plantain and cook for an additional 3 minutes, stirring occassionally.

3. Add the cream cheese to the pan and stir until melted and evenly distributed, 1-2 minutes. Stir in lime juice and taste for salt.

4. Set your oven on broil. Place 2 tortillas on a large baking sheet sprayed lightly with cooking oil. Divide half the cheddar cheese between the tortillas, spreading it evenly. Divide the black bean mixture between the two torillas and spread it around. Top with the spinach and remaining cheddar cheese and cover with the other 2 tortillas.

5. Bake under the broiler until crispy, flipping once, about 5-7 minutes total. Enjoy with avocado, salsa, sour cream or whatever you like!

Giant Cinnamon Roll of DOOM!

2011-03-01T20:13:00.000-05:00

What is that monstrosity? Is it a cinnamon roll or is it a cake?

It's evil. Pure evil, that's what it is. Or one giant cinnamon roll... cake.

See, yesterday I was sitting there pondering my next baking exploit as I often do, and I was torn between cinnamon bread and some kind of cake. I wanted something yeasty and yummy for a cold day, but a loaf of bread just didn't seem interesting enough at the time. Then I remembered a photo I had seen of some coffee cake shaped like a cinnamon roll. Perfect!

Of course, one slice of this isn't any different than having a single cinnamon roll, but something about a GIANT cinnamon roll makes me feel like a little kid about to get away with something I shouldn't.

If you're anything like me though, it will be very hard to have just one slice of this thing. That's where the evil comes in. The edges get a little gooey and caramelized like a sticky bun, and besides the nice crunch of the top, the whole thing is like the sweet, tender center of a cinnamon roll which I think is everyone's favorite part. Drool....

Giant Cinnamon Roll Coffee Cake

Dough:

1/3 cup warm water

1/3 cup milk

1 Tbsp active dry yeast

1/2 cup (4oz) unsalted butter

3 Tbsp sugar

2 large eggs

1 tsp salt

1/2 tsp grated nutmeg

3 cups all purpose flour

Filling:

5 Tbsp very soft unsalted butter

1/2 cup white sugar

1/2 cup dark brown sugar

2 tsp ground cinnamon

1 1/2 tsp orange zest

pinch of salt

Icing:

1 cup powdered sugar

2 Tbsp milk

1/2 tsp vanilla extract

1. Whisk together the water, eggs, sugar and yeast in a large bowl. Set aside for 5-10 minutes, or until it gets a little bubbly and foamy.

2. Heat the milk and butter in a small saucepan over medium heat until the butter is melty and soft. It shouldn't be too hot at this point, but just check that it is warm and not HOT before proceeding.

3. Whisk the milk & butter mixture into the yeast mixture and combine. Add the salt and nutmeg and whisk until blended.

4. Add 1 cup of flour and give the dough a stir to combine. Add the remaining flour and mix until a dough begins to form. Transfer the dough to a well floured surface (it will be sticky) and knead for about 5 minutes, or until smooth and slightly elastic, adding small amounts of flour as needed to keep it from sticking. Place the dough into a large, buttered bowl and allow to rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

5. Filling: Meanwhile, whisk together the white sugar, brown sugar, cinnamon, orange zest and salt in a small bowl for the filling and set aside.

6. Once the dough has risen, gently deflate it and return it to a floured surface. Shape into a rectangle and using a rolling pin, roll it out to 9 x 30in. Smear your very soft butter across the surface of the dough. Sprinkle your sugar filling evenly over the buttered dough.

7. Roll the dough from the long side to make a tight roll. Use a knife or bench scraper to cut the roll lengthwise.

8. In a well greased or parchment lined 9 to 10 inch springform pan, begin to coil one half of the roll around itself starting from the center. Pinch together the end of that half to the other half and continue coiling that around until you have one big spiral. (I actually did this on a large cookie sheet first and then transferred it to the springform pan. Do whatever works best for you)

9. Cover the pan with plastic wrap and allow it to rise for about 30 minutes, or until puffy. Preheat the oven to 350F and cook for about 30 minutes, or until golden brown and cooked through. Whisk together the powdered sugar, milk and vanilla until a smooth icing forms. Drizzle over the baked cinnamon roll after it has cooled for 10 minutes or so. Enjoy!

Chocolate Cinnamon Gelato with Toffee bits

2011-02-27T18:22:00.000-05:00

I like chocolate.

I like cinnamon.

I like chocolate and cinnamon together.

Make that chocolate cinnamon ice cream with some toffee and you've ticked a bunch of my dessert boxes.

We love ice cream in New England, and I've sampled my fair share of the good stuff. The flavor and the consistency of this recipe ranks right up there with some of the better ice cream I've tried. In true gelato form, it is dense, rich and intensely flavored. The cinnamon in this is a welcome warming addition in these colder months too. I love the little crunch the toffee bits add, and next time I think I may add a little bit more of it.

To make this you will need an ice cream maker. I have a Cuisinart ICE-21R Frozen Yogurt-Ice Cream & Sorbet Maker and I love it. It has always turned out a great product for me. You can even buy a second bowl for it so you can have a frozen bowl ready every day of the week if you were so inclined!

Chocolate Cinnamon Gelato with Toffee bits

(From Bon Appetit)

1/2 cup sugar

2 Tbsp cornstarch

1 1/4 tsp ground cinnamon

pinch of salt

2 cups whole milk, divided

5 ounces good quality bittersweet or semisweet chocolate, finely chopped

1/2 cup chilled heavy cream

1/3 cup coarsely crushed toffee candy (Skor, Heath Bar, etc)

1. Whisk together the sugar, cornstarch, cinnamon and salt in a saucepan. Gradually whisk in a 1/4 cup of milk until the cornstarch dissolves, then whisk in the remaining 1 3/4 milk.

2. Heat the mixture over medium-high heat, whisking constantly, until it thickens and comes to a boil, around 6 minutes. Reduce heat to medium and cook for 1 minute longer, whisking occasionally. Remove from the heat and add the chocolate. Allow the chocolate to stand in the hot mixture for about a minute, then mix together until smooth.

3. Transfer the chocolate base to a medium bowl and mix in the chilled cream. Set the bowl over a larger bowl filled with ice and water, and chill, stirring frequently, until cool - about 30 minutes.

4. Process the gelato base in your ice cream maker according to the manufacturer's instructions. Add the toffee bits during the last minute of churning. Transfer to a container with a cover (I recommend covering directly with a sheet of saran wrap or wax paper before putting the cover on) and freeze for a minimum of 3 hours and up to 2 days.

Enjoy!

Sherried Tomato Soup with Grilled Cheese Croutons

2011-02-21T18:08:00.000-05:00

This past weekend I had a dinner party for my friend Erin's Birthday. I wanted to make it special, but simple and comforting at the same time. In my twisted little mind this meant I would make literally everything from scratch, right down to that cultured butter.

My original plan included making pasta from scratch, but since I am cursed in all things mechanical and technological, the brand new little manual pasta roller I had turned out to be busted. I had the dough all ready to go, but alas... it was not to be. I attempted to roll out the dough by hand once, but I just couldn't get it thin enough. Luckily, I have a fabulous fresh pasta shop right down the road from me so not all was lost! We still had yummy fresh pasta with a beef and pork bolgnese.

Our first course was this tomato soup. Maybe it was a good thing I didn't end up making the pasta, because I think this soup and grilled cheese stole the show. It's sweet and tangy, and who can say no to an ooey gooey crusty grilled cheese? The soup itself is stupid easy to make and soooo tasty. The grilled cheese sandwiches were made from some freshly baked Italian bread I had made, Cato Corner Farm's "Dairyere" cheese, and my homemade cultured butter. I simply cut them up into little bite sized "croutons." YUM!

You can use any kind of bread or cheese for your sandwiches you'd like. I like a nice gruyere with this. I'd strongly recommend using a Sherry wine that you'd actually like to sip on too!

Sherried Tomato Soup with Grilled Cheese Croutons

(adapted from The Pioneer Woman)

For the Soup:

6 tablespoons butter

1 medium onion, diced

1 28 oz can pureed tomato

1 14.5 oz can fire roasted tomato

3/4 of a bottle(46 oz) tomato juice

2 tablespoons concentrated vegetable or chicken stock

3-6 tablespoons sugar (to taste)
1/2 tsp smoked paprika

1 cup Sherry

1 1/2 cups cream

Small handful each of fresh chopped basil and parsley

Lots of black pepper

Salt to taste

1. Sautee diced onions in butter over medium heat until soft and translucent. Add the diced tomatoes, tomato puree, tomato juice, chicken stock concentrate, sugar, paprika, black pepper and stir.

2. Bring to a low simmer and cook for 10-15 minutes. Turn off heat and add the Sherry and cream. Stir in the fresh herbs. Taste for sugar and salt.

For the Grilled Cheese

1 loaf crusty bread, sliced

2 cups of your choice of melting cheese, grated or sliced

Butter

1. Preheat a pan over medium low heat. Assemble your sandwiches with butter on each side of the sandwich and a good palm full of cheese or a few slices in between.

2. The key is to cook your grilled cheese fairly low and slow - it will allow the cheese to melt while the outside gets good and crispy. About 5 minutes on each side.

3. Remove your sandwiches from the pan and cut into bite sized pieces. Arrange on top of your soup and serve!

Homemade Cultured Butter

2011-02-16T20:27:00.000-05:00

People usually look at me like I'm crazy when I say I'm making sandwich bread from scratch, let alone homemade mozzarella, pasta, or in this case, butter. Sure, I know you can just go to the store and buy all that stuff, but what's the fun in that?! I like to make things interesting (read: complicated)!

Personally, I think it's fun, and can you really beat homemade? There's something about connecting with food on that level that makes me feel good. I think in our busy lives we forget where food really comes from. I just like to roll up my sleeves and get my hands dirty to remember.

Cultured butter isn't something you see too often in America. It's not that different from your ordinary slab of butter, except that it has a higher butterfat content and is "ripened" using happy little probiotic bacteria to intensify it's buttery flavor. Sounds good to me!

It's incredibly easy to make, and you really only need two things: high quality non-ultra pasteurized cream and yogurt.

Depending on where you live, finding raw or non-ultra pasteurized cream may pose a slight challenge. Most cream you find in grocery stores is ultra pasteurized to extend shelf life, but it comes at the cost of flavor. If your normal grocery store only carries ultra pasteurized cream, you can search for a local dairy farm or health food store.

Here's what you do:

1. Get a large, super clean glass or ceramic bowl and pour in your cream, a quart or two (I found a quart made a bit under a pound for me.) Throw in a good dollop of plain yogurt (with live cultures.) The exact amount really isn't important, but say about 1/4-1/3 of a cup per quart. Give it all a good mix together.

2. Cover the bowl with a plate and stick it in a warm place overnight. Check on it the next day - if it looks extra thick and filmy then it's ready!

3. This next step you can do by hand if you want to be cool, or with a mixer. Beat the cream on high until stiff peaks form, then reduce your speed to LOW or you WILL get attacked by buttermilk. Shortly after the stiff peaks form, the butter will begin to separate from the buttermilk and you'll have something that looks like this:

4. Drain the buttermilk from the butter and reserve for something yummy. Biscuits, pancakes, or drink it straight!

5. Squish the butter in your hands just for fun cuz it's awesome. Now place the butter on a plate and chill for a while to let it firm up a bit before the next step.

6. Once the butter is firmed up a little, you will have to knead the remaining buttermilk out of it or it will spoil. You can do this in a bowl under running water - just squish the butter in your hands until the water runs clear. It sounds a little odd, but it's a lot of fun. There's something therapeutic about squeezing a pound of butter through your fingers, yup.

7. Drain the water from it well and it's ready! You can use it right away or wrap it up in plastic wrap/parchment paper and chill. If you let it age for a week or two, it will only get tastier.

Enjoy!!

Coconut Chocolate Chip Blondies

2011-02-10T17:59:00.000-05:00

You know you want some. All this New Year's healthy eating resolution crap is really getting on my nerves. In fact, I'd say it's RUINING MY LIFE.

All it has been doing here is snowing and sn'icing and generally being inhospitable, which means all I want to do is stay inside and bake. I just love that cozy feeling you get sitting inside under a blanket where it's warm when it's all snowy and cold outside. The only thing that improves that is the smell of something sweet coming from the oven. Aaaah.

But now I have a ridiculous surplus of baked goods that no one wants to eat. I keep trying to pawn them off on people, but then they yell at me for making them fat. What's up with that?! Who doesn't want cookies? Blasphemy!

This past weekend was the Superbowl though, so all bets were off. I got to go hog wild in the kitchen and no one was going to stop me. I made a monster tray of nachos, brown sugar sausage bites, and a Cheeseburger Stromboli (out of control delicious, by the way. Recipe coming soon.) Of course I needed something a little sweet too.

I've been a bit obsessed with brownies lately. I don't know why, except that they're AWESOME. I wanted to switch it up a little bit though, and it had been a while since I made Blondies. Blondies are basically brownies without the chocolate. Sacrilege? You might think so, but they have a very yummy butterscotchy sort of thing going on that saves them. Add some coconut and big dark chocolate chips and they are over the top. These are almost a cross between a Girl Scout Samoas cookie and a Mounds bar. Try them. You can run an extra mile tomorrow.

Coconut Chocolate Chunk Blondies

(from About.com)

Makes 16 2-inch blondies

1 cup all purpose flour

1/8 tsp salt

1 stick unsalted butter (4 oz) melted and slightly cool

1 cup brown sugar, packed

1 large egg

1 1/2 tsp vanilla extract

1 cup sweetened flaked coconut

1 cup (dark) chocolate chunks

Optional topping:

1/2 cup chocolate chunks

1/2 tsp butter or shortening

1. Grease and flour (or line with parchment paper) an 8 inch baking pan. Preheat oven to 350F.

2. In a small bowl, whisk the flour and salt together.

3. In a separate bowl, beat together the melted butter and brown sugar until smooth and creamy. Add the egg and vanilla extract until well incorporated.

4. Slowly mix in the flour mixture until blended. Once blended, mix in the coconut flakes and chocolate chunks.

5. Spread the mixture into the prepared pan and smooth the top until even. Bake for 20-25 minutes, or until they are set but still soft. Keep an eye on them and don't let them overbake.

6. Allow them to cool in the pan. If using the topping, melt the chocolate and butter in a double boiler or using a microwave in 10 second intervals until glossy and smooth. Pour the mixture into a resealable bag, cut a small corner off and drizzle over the blondies. Or, just stick a spoon in that chocolate and go all Jackson Pollock on them. Enjoy!

Egg Stuffed Potatoes

2011-02-07T16:52:00.000-05:00

I likes me some eggs. Poached eggs on toast is one of my favorite comfort foods and I'll eat it any time of the day. I think a runny egg yolk makes almost anything taste awesome x10. Not much beats the creamy, rich flavor and texture a nicely cooked egg adds. I also happen to think that adding an egg to almost anything makes it a meal. Lucky for me it really does! Eggs are a great source of protein and good fats, especially if you're cooking with high quality eggs.

Speaking of which, I've become a real Egg Snob lately. I've been buying eggs from local farms as much as I can and find myself turning my nose up at the pale yellow yolks you find in grocery store eggs. They make me sad. If you've never had a real farm fresh egg, you should so go out of your way to find some. It's worth it, trust me.

I also love potatoes. Mmm, starchy goodness. It must be my Polish genes. When I happened across this idea at Home cooking in Montana, I knew I had to try it.

These little potatoes are so delicious. You can stuff them with just about anything you'd like - various cheeses, veggies, meats, etc. Of course, the bigger the potato, the more fillings you can fit in! They're great as a light dinner alongside a salad, or would be perfect for a brunch dish as well. Best of all, they're super cheap and easy!

Egg Stuffed Potatoes

2 Baked Potatoes

2 Eggs

Butter

Salt

Pepper

Various Filling Ideas:

cooked meats: crispy bacon, ham, sausage, leftover chicken/steak, tofu etc

veggies: chopped broccoli, spinach, roasted garlic, asparagus, onions, peppers, salsa

CHEESE!: cheddar, mozzarella, pepper jack, gouda, muenster, you name it!

1. Preheat oven to 350F. Slice just the top of your potatoes off to expose their fleshy goodness. Scoop out some of the flesh - you want plenty of room for your fillings, but you still want a good later of potato. Reserve the flesh for another use.

2. Sprinkle the inside of each potato with a little salt and pepper. Place some of your fillings into the hollow of your potatoes. How much you use will depend on how big your taters are. Just make sure to leave room for your egg.

3. Carefully crack a whole egg into each potato. Sprinkle with a little more salt and pepper to taste, and add a bit more cheese and fillings to the top.

4. Bake for about 20-25 minutes, or until the whites are set but the yolk is still runny. (Bake for a few minutes longer if you prefer a firmer yolk.)

Sweetheart Cupcakes!

2011-01-31T18:11:00.000-05:00

I don't know what to think of Valentine's Day. I know it's just a made up holiday that was created to get happy couples to spend money after Christmas, but I almost like it anyway.

I'd say that maybe it makes me long for those days in Elementary school where you'd exchange those silly little V-day cards and Sweetheart candies and you'd feel loved for a day. But no, that's not it. I mostly got the pity cards because you *had* to give cards to everyone in the class. Then again, I had to give cards to all the jerks in the class too, so I guess it goes both ways.

Maybe I just like all that sparkly fluffy wuffy lovey crap? Bouquets of roses, bubble baths and diamonds. But that's definitely not it. I can't think of anything more gaudy than a trail rose petals leading to a bubble bath, and don't even get me started on diamonds...

In the end, I don't think I really like Valentine's day. I just like to have an excuse to make silly, cutesie little baked goods and stuff my face with chocolate. Don't judge me.

My best friend and I saw this recipe on Allrecipes over a year ago and I've been wanting to make them ever since. They're just so damn adorable. I wanted to elevate mine a touch (read: make things more difficult for myself) so I used a white cake recipe and made my own buttercream. Go ahead and used a boxed cake mix and buy your favorite frosting to try this method though if you'd like.

Perfect Party Cake
(from Dorie Greenspan's Baking: From my Home to Yours)

Makes about 18-21 cupcakes
2¼ cups (9 ounces) cake flour
1 tablespoon baking powder
½ teaspoon salt
1¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1½ cups (10½ ounces) sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract
Red food coloring

For the cake:
1. Center a rack in the oven and preheat the oven to 350 degrees F. Line a muffin tin (and a half) with cupcake liners.

2. Sift together the flour, baking powder and salt.

3. Whisk together the milk and egg whites in a medium bowl.

4. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat at medium speed for 3 minutes, until the butter and sugar are very light.

5. Beat in the extract, then add one third of the flour mixture (lower the speed for a second so the flour doesn't fight back, will you?) Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Beat the batter for a good 2 minutes so everything is well incorporated and smooth.

6. Fill each cupcake liner to about 1/3 full with the white batter and set aside.

7. Stir a few drops of food coloring into the remaining batter until it is a light pink (add a little at a time - you can always add more, but you can't take it away!) Pour 1/3 of the pink batter into a pastry bag or ziploc bag and set aside.

8. Add several more drops of food coloring into the remaining batter until you have a nice red. Pour the red into another pastry bag or ziploc bag.

9. Cut the tip of the red batter bag off and stick the open tip into the middle of each cup of white batter and squeeze a couple tablespoons of red batter into each one. Be careful as it is quite runny!

10. Cut the corner off the bag with the pink batter and stick the open tip into the middle of the red batter and add about a tablespoon of the pink batter into each cup.

11. Bake cupcakes for about 20-25 minutes, or until tops are a touch golden and a toothpick inserted into the center comes out with a bare crumb.

12. Transfer the muffin tins to cooling racks and cool for about 5 minutes. Then remove cupcakes and allow to cool completely before frosting.

I had never made CI's Buttercream before, but it turned out lovely. I did end up adding a little extra powdered sugar after I had finished beating it. It tasted a little too buttery to me without the bit of additional sugar. I mean, I know I'm basically just eating butter with buttercream, but I like to imagine I'm not! This also makes quite a bit - you can freeze the extra [or make double the cupcakes! :) ]

Raspberry Buttercream Frosting

(adapted from Cook's Illustrated)

4 large eggs
1 cup granulated sugar
3 TBSP powdered sugar
1 1/2 TBSP Chambord (or just 2 teaspoons vanilla extract)
pinch of salt
1 pound unsalted butter, softened to room temperature, each stick cut into quarters

1. Combine eggs, sugar, Chambord and salt in heatproof bowl. Place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until thin and foamy and registers 160 degrees F on a thermometer.

2. Place the egg mixture into the bowl of a stand mixer and beat on medium-high speed with the whisk attachment until light, fluffy and cooled to room temperature, about 5 minutes. (You can do this with a hand mixer as well, but you may have to beat it for a bit longer.) Reduce speed to medium and add the butter one piece at a time, waiting for it to be fully incorporated before adding the next piece. (The mixture may look curdled after adding half the butter, but it will smooth out with additional butter.) Once all butter is added, add the powdered sugar and beat for one minute until light, fluffy and smooth. Can be covered and refrigerated for up to 5 days.

For Decorating
1. You can keep the frosting white, or add a little food coloring to make it pink as I did.

2. To get the striping effect, fit a pastry bag with a star tip, and paint a couple stripes of red food coloring inside of the bag. Add the buttercream to the bag and pipe onto the cupcake, spiraling from the outside in until you have a pretty little swirl!

And a bonus shot of my cutie stalking my cupcakes!

Sweets for a Sunday!

The Simple Things --- Blue Cheese and Honey toasts

2011-01-24T21:06:00.000-05:00

I won't lie, I do love me some swanky food from time to time. Bring on the foie gras bon bons and truffled 63 degree eggs.... or something. At the end of the day though, it's the simple things that make me swoon - homemade pasta, fresh bread lovingly prepared by hand, and creamy, stinky cheese. Simple things that are elevated to an art form by skilled hands.

This weekend at the farmer's market I picked up some of those things. A jar of raw honey with a piece of comb from Swift Farms and a loaf of Rustic Roasted Onion bread from Farm to Hearth, amongst other things. Have you had a piece of honeycomb before? You should. You really, really should.

As for the bread - typically when I come home with a loaf of Farm to Hearth bread I need to restrain myself from sitting down and eating the whole thing with a stick of butter. It's so damn good. The onions in this loaf only escalated my addiction. I really wanted to eat my honey too though! So I threw together a little snack.

Usually I buy some cheese from Cato Corner at the market, but I already had too much cheese at home (it feels sacrilegious to say that...) I did have a little chunk of spicy Roquefort that I thought would pair well with the sweet, floral honey. These little toasts are the perfect bite of crunchy, sweet, spicy and salty. And if you're usually timid about bold blues, this is the time to take a risk! The honey will balance out some of the punch in the blue. They're great for a snack or for a party appetizer. I used hazelnuts because I had them on hand, but pecans or walnuts would work just as well!

Blue Cheese and Honey Toasts

10-12 small slices of good bread or baguette

olive oil

~ 4 oz spicy blue cheese, like Roquefort, at room temperature

honey

chopped nuts

Lightly brush the slices of bread with olive oil and toast either in the oven, in a pan or on the grill until slightly toasty and crunchy. Spread or crumble a bit of the blue cheese on each toast. Drizzle with honey (don't drown it!) and sprinkle with the chopped nuts. Enjoy!