TWD- Cocoa Almond Meringues

Are you having a lovely summer? We've been relaxing and doing all sorts of super important things like hanging out with our friends, going to swimming lessons, eating popsicles, going to the movies, and folding laundry (never a vacation from that!) It's ridiculously hot right now. So hot, I can count on one hand the number of times I've turned on the oven in the last month- that's a new record for me. I did a couple marathon Tuesdays with Dorie baking sessions at my mom's and, you know, with our busy schedule didn't even post them. Maybe later. Ahem.

 

These meringues take just a minute or two to whip up- nothing time intensive, no weird ingredients, no slaving over the stove. I ground the almonds in the food processor with some of the powdered sugar, pulsed in the cocoa powder, whipped the egg whites, folded in the dry team and the chocolate, and we were good to go. A little time on 300 then an hour on super low heat and we were eating these babies right out of the oven.

Before I fancied these guys up with some melted chocolate and chopped almonds, I tried to snap a quick picture. Two adorable blondies emerged from the sandbox and quickly attacked these 'chocolate cookies'. With their crunchy outside, sweet soft inside, and great flavor combo I couldn't blame them- Dorie wins again! These are even gluten free for my wheat-free friends (pretty awesome!)

Please come back tomorrow for the Wednesday Want and check out Mike's awesome and funny blog to see the recipe and the rest of the TWD crew here.

Deviled Eggs

{printable recipe here}

Hope you had a nice Easter weekend! We had great company, awesome food, even perfect weather! I colored eggs with the kids and my light tile miraculously made it out alright, even if Baby Strawberry sported a bright blue hand for a few days. Only after we finished did someone tell me they always do their eggs outside, why didn't I think of that? They turned out pretty well even though I couldn't find the actual dye kit anywhere (some hot water, a little vinegar, and a squirt of my gel food coloring worked awesome- except the fuchsia came out a little crazy). My little man was so proud of the beautiful eggs and a not too happy that I wanted to mess with them, but deviled eggs were calling. I've never made them before so I scoped out a basic recipe from Rachael Ray. They turned out great (and looked pretty cute cut with my crinkle cutter, thanks for the tip Paula!)

Anne Strawberry Made Deviled Eggs For the First Time
{printable recipe here}
recipe adapted from Rachael Ray

12 large eggs
Ice water
6 tablespoons mayonnaise
2 teaspoons mustard
1 pinch cayenne pepper
Salt and black pepper
Paprika, for dusting

In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.

Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with paprika.

TWD- Blueberry Banana Cream Pie

It's a new year! I know everyone is in the middle of resolutions and things but why not start with a chocolate cookie, right? This week's Tuesdays with Dorie recipe is a spicy, chocolaty cookie- midnight crackles to celebrate the new year and TWD's three year anniversary (I can't believe how the time flies!). I modified the recipe and wrapped the dough around mint three musketeers (Target Christmas clearance!) But obviously, you aren't looking at chocolate cookies, since I forgot to grab the pics from my mom's camera and my brother couldn't figure out how to get the pictures emailed to me for some reason. Card reader drama he claims, but I love my card reader, and my mom's, since we bought it too. Whatever the case, my cookie pictures are in limbo for tonight!)

So we have pie instead. I made a whole bunch of pie crusts for a Christmas party and while my kitchen was covered in flour and butter I made a few extra to freeze- pretty much no more effort and a lot of benefits. We had ripe bananas, ready to go blueberries, and whipped cream waiting to be used, so banana cream pie was on the menu. After I baked up the crust I layered in bananas, pastry cream (no cinnamon, per my mom's request), blueberries, bananas, pastry cream, and whipped cream on top for good measure. My family gets a lot of baked goods and sometimes they shrug off totally yummy things, so I was prepared for that response but instead I had two big guys vying for the last slice of pie (my tall man won out, with the husband claim, but my brother said I owed him a pie for all his babysitting). The pie was a hit- even with teething Baby Strawberry.


See the full recipe and a sweet post on the TWD site (the actual cookies) or buy the book (it's a great investment, but I'll be honest, it might make you need to invest in some new jeans too!) As for the banana cream pie, I looked for the recipe on my blog and found it at the first of January 2009- apparently it's proper new years food (although since it is new years, I'm grateful the pie is all gone and it's oatmeal for breakfast instead!)

Boston Cream Cupcakes for Baby Strawberry

I mentioned it was Baby Strawberry's first birthday a couple of weeks ago (can you believe it?) We of course had lots of fun and lots of yummy food. With my little man, I had a big party at the house, fed everyone, made cute/high maintenance cupcakes, and loved it all! This time around (after another big birthday complete with Orange Creamsicle Cupcakes) I thought something simpler would be better. Since her birthday is right next to two of her cousins', we had an easy get together at the park with pizza and salads. I made vanilla bean and red velvet cupcakes that night and will post those next.

Then we decided to do a simple dinner, just my family and my "sister", and celebrate together. For dinner I made roasted chicken, mashed potatoes, and green beans. Kara brought cornbread and an amazing salad with locally made meyer lemon olive oil and strawberry balsamic vinaigrette! So I confess the simple dinner took a lot longer than I thought it would- it always does (big thanks to my mom for letting me mess up her kitchen all day and helping clean it all up!) But we all enjoyed it and Kara went into labor the next day, so I think the food did it's job!



For dessert I made Martha Stewart's Boston Cream Cupcakes. I'm not sure why I was crazing Boston Cream Pie (since I've never actually had it!) It probably has to do with my affinity to pastry cream. This recipe was very simple to make, just a ganache for the topping, a pastry cream for the filling, and a quick, easy cake. Baby loved it, of course (she has a huge sweet tooth!) There are three components to make but each is very simple and doesn't take much time. I worked on each them between other steps for dinner and didn't hardly notice the time to make these- don't be intimidated!

She even shared with her new baby that she wouldn't let go of for two days straight (baby is playing with her right now, actually, she was a hit!) It was a great birthday and totally worth all the dishes (especially since so many people helped out)! Happy birthday Baby Strawberry!)

Boston Cream Cupcakes
from Anne Strawberry (recipe via Martha Stewart)

*note- My family has been (rightfully) accusing me of underbaking things so I tried to follow these directions exactly. However, I thought the cupcakes were just a minute overdone and a tiny bit dry for that reason, so I would be sure to remove them as soon they get a hint of color and their lovely smell wafts through your kitchen!

For the Cupcakes:
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.

Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.

Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold (just barely starting to color), about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream (I used more) on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.


Vanilla Cream
*note- I prefer Dorie or Ina's pastry cream and will use my favorite "slightly lightened" version next time I make these.

2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract

Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes. 

Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla. 

Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.


Chocolate Ganache Glaze

2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup

Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

TWD- Apple Blackberry Bread Pudding

{printable recipe here}
I didn't use to like bread pudding. I have no idea where I came up with that but I held to that belief until a couple of years ago. Then I woke up and thought, really, I like every single thing in this dessert, how could I not like bread pudding? So I tried it and lo and behold, I love it! I was also quite wrong about guacamole but I hold true to my aversion to edible sunblock (you probably know it as coconut). Anyways, this was yummy. I've never made bread pudding with slices of bread but it was kind of fun. By far, my favorite part of the whole thing was the apples. I doubled them but then snitched so many while cooking I think it was a wash. Either way, in my adapted version below I included double the apples. I also used all whole milk instead of any cream since that's what was in my parents fridge when I was over and taking advantage of free babysitting while trying to get my baking in. You know how it goes.

By the way, I'm not one for *too many* kitchen gadgets but if you're staring at this and thinking what a pain it would be to cut all those apples, you should get one of these awesome apple peelers already. It's quick and fun (my Little Man LOVES helping me do this) and makes apple sauce and piece a cinch. You can also find them at Marshall's or Ross for about 10 or 12 bucks. I use mine every day to cut my apple for my oatmeal (which means I use it more often than my toaster! What can I say, if you like apple anything you need this!)

Please give bread pudding a try if you haven't in a while. I was totally wrong and love it now (especially my white chocolate raspberry version). What can I say, those childhood aversions are mighty strong! I'm not the only one with irrational food beliefs, right? Right?

See more yummy bread puddings from the rest of the Tuesdays with Dorie bunch here and big thanks to Cake Or Death for a great pick.

Apple Blackberry Bread Pudding
from Anne Strawberry
{printable recipe here}
casually adapted from Baking by Dorie Greenspan

6 apples, peeled, cored, and sliced (as you would prepare for apple pie- I use my handy apple tool)
5 tablespoons butter
5 tablespoons sugar

1 loaf of French bread, sliced 1/2 inch think (about 12-16 ounces)
1/2 cup blackberry jam
4 cups milk (I used whole since that's what I had on hand and I'm sure 2% would work but I wouldn't use skim for you crazies that buy it!)
6 large eggs
3 egg yolks
3/4 cup sugar
1 teaspoon vanilla
1 pint blackberries (frozen would be fine, too- just put in straight from freezer, do not thaw)

whipped cream (for serving)

In a large skillet over medium high heat, melt the butter. Sprinkle the sugar over the top and cook for a minute or two, until it's caramelized but not burned. Toss in the apples and cook, stirring occasionally, until the apples are tender but not too soft. Set aside.

Meanwhile, if your bread isn't stale, arrange the slices on a baking sheet and toast in a 350 degree oven for 10 minutes or so. After the have cooled a little, spread each piece with jam. Cut each piece in half or into quarters and cover the bottom of a large baking dish (I used my 9 x 13 but you can be flexible here).

Pour over the apples and spread neatly over the bread. Sprinkle with blackberries and top with the rest of the bread. Set aside.

Bring the milk to a boil. Whisk together the eggs and 3/4 cup sugar. After well combined, slowly pour in a little milk while whisking to tempter the eggs. Slowly pour the rest of the milk in and then whisk in the vanilla. Spoon off any foam from the custard then pour it all over the bread, pressing the bread gently to help it soak in all the deliciousness. Let the custard sit on the counter for about 30 minutes.

Preheat the oven to 325. Bake for about 1 hour, until a knife comes out mostly clean. Let cool for a few minutes and serve with ice cream or whipped cream (add caramel sauce if you're feeling fancy!)

Crepes and Caramel Sauce

Did you have late start days in high school? We used to get together and make crepes on those days and wow they were delicious. My friend Brittany had the best recipe and they always turned out great. Since then I've tried lots of recipes (even Alton Brown's) and none compare to hers. They are easy to make (they don't rip when you flip them), don't require any special tools, and taste great with any filling. Get some strawberries and nutella and I'm yours for life. Make this caramel sauce if you're feeling fancy.

To make these all you'll need (besides flour, eggs, milk, butter, and vanilla, which you have I'm sure, right?) is a nice round nonstick pan, a brush for the melted butter, a bowl and whisk. I think even my non cooking friends have that. A fabulous weekend brunch awaits you- go go!

PS If you're thinking of getting me a birthday present (well that's in five months but it's never too early) I've been lusting after a griddle style crepe pan ever since I saw my French teacher's years ago- here's a nice one on Amazon or an less expensive option too, that has amazing reviews. Someone tell my husband...)

Oh one last thing- Katrina is the winner of my last giveaway. Congrats!

Caramel Sauce
from Dana Garry

½ cup melted butter

¼ cup brown sugar

¼ cup corn syrup

½ teaspoon vanilla

Bring to a boil in a medium to large saucepan, stirring constantly, and boil for 2 minutes.

Add ½ cup heavy cream.

Bring to a boil again, stirring constantly, and add ½ teaspoon vanilla.

(My recipe doesn’t actually say stir constantly, but I have learned that you must be very careful not to let it burn on the bottom.)

Quiche (for your leftover ham)

(old picture, sorry! i'll be cooking again soon i hope!)

I hope everyone enjoyed Easter! We had a ham (from Costco, of course) and all the regular, delicious food. It was fun but I felt pretty guilty since my enormous cast keeps me from chopping or washing pretty much anything. My mom was a good sport though and we had a great weekend and tons of ham leftover, too. My two favorite things to make with the extra ham are quiche and refried beans. I throw a piece of the ham into my crockpot with the pinto beans and they come out SO delicious. Really. I don't even "refry" them. For more info on the quiche and pie crust see the original post here and give the pinto beans a try- they're cheap and easy (even easy enough for one handed me!)


Don't forget today's the last day to enter the Giveaway!


Basic Quiche
by LaNell Strobot
*use whatever meat, cheese, and veggies you like- this is a flexible recipe!*

2 Eggs
1/2 Cup of Mayonnaise (no Miracle Whip)
1/2 Cup of Milk
1 Tbsp Cornstarch

1 Cup Shredded Cheddar Cheese
1/2 Cup Shredded Swiss Cheese
1/3 Cup Sliced Green Onion
1 Cup Cubed Ham (I used sliced deli ham in the photo, whatever you have on hand works)

1 9 inch Pie Crust, blind baked for about 15 minutes

Blend eggs, mayo, milk, and starch with a fork in a medium bowl. Once all ingredients are smooth and combined, add the cheese, onion, and ham. Stir to combine and pour into crust.

Baked at 350 degrees for about 35 minutes until the filling starts to firm and brown a little.

Barefoot Bloggers- Herbed-Baked Eggs

Well this recipe is the first event from the awesome new group "Barefoot Bloggers"- a group dedicated to trying out Ina Garten's (otherwise known as the Barefoot Contessa) fabulous recipes. Barefoot Contessa is the first show I ever watched on the food network and my very favorite. Some of the chefs have grown on me, but I've always loved Ina. The first time I ever watched her (okay, fine, it was last summer, when we finally got cable with the food network) she made homemade Ice cream for Jeffrey and scones since she was going away for the weekend. I think she's adorable and I love watching her show, seeing her perfect house and kitchen, and imaging what the East Hampton's life must be like.

So anyways, when I heard about this new group, I hopped right on the wagon. We'll be trying two of Ina's recipes a month and posting every other Thursdays, so be sure to check it out, and seriously- start watching Barefoot Contessa if you don't already! (PS I heard she's getting a new show... Barefoot Contessa- Back to Basics! Whatever it is, I'll be watching.)

Herbed-Baked Eggs
Recipe from Barefoot in Paris by Ina Garten, 2004

This is a fast and tasty breakfast, especially if you like fried eggs. I'm more of a scrambled person, so next time I think I'll mix mine up a little before baking them, but that's just me. The herbs and parm is so good together, too. I added some herbes de Provence on top since the only herbs in my garden right now are oregano, parsley, and basil. You can see the lavender in the photos.

1/4 t. minced fresh garlic
1/4 t. minced fresh thyme leaves
1/4 t. minced fresh rosemary leaves
1 T. minced fresh parsley
1 T. freshly grated Parmesan (I forgot to put this on, but I love Parmesan on eggs)
6 extra-large eggs (I just used 2 large eggs per person in mini pie pans)
2 T. heavy cream (I used whole milk)
1 T. unsalted butter (I used half this)
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.