It's been a long while...

hey everyone (i really mean, every ONE, as in the one reader I have).

anyway. made this today. hope it inspires you...

Foccia or crusty italian bread loaf, sliced in half (open-faced)

1 medium onion, sliced and browned in 2 tbs of butter over medium heat in saucepan

1/4 cup chopped sundried tomatoes

5 oz blue cheese crumbles

layer ontop of bread, bake at 350 for approx. 20 min (until cheese is melted)

Syrup

I didnt make this. But it was made and it was good. Damn good.

Vanilla Syrup
1 cup whipping cream
1/2 cup butter
1 cup sugar
1 tsp vanilla & bean shavings

Heat and serve warm over pancakes.

Perfect Pudding

Here we are enjoying the original

Sometimes you run across a recipe that you know will be in your arsenal forever. This one is. The beaut of this is that its such a great base, you can change things out, but the base recipe is solid.

This is how it was discovered... I went to NYC. I ate at magnolia cupcakes (this was back in like 2002). I didn't love the cupcake. So, when I moved to the east coast a few years later, I ended up in the city more and more often. And everyone always wants to go to Mags. So I start ordering other things. Their Banana Cream Pudding (their self professed second best seller) quickly became my personal fave.

The thing about Magnolia is they publish their recipes! Woot, woot. Who believes in secret recipes anymore anyway? Secret recipes are stupid.

Ok, so I am about to present to you the original recipe, my two most favorite takes and then a recipe that you can personalize! Whoo, hooo.

Magnolia's Famous Banana Pudding

1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla Jell-O pudding mix
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers
4 cups sliced ripe bananas

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours before serving.

Ok, that right there is perfection. Oh, I should mention, unless I care a lot about presentation, I do not layer, I just throw it all in and mix.

Ok, so you can see how adaptable it is, here is what I did tonight.

1 (14 oz) can sweetened condensed milk

1 1/2 cups ice cold water

1 (3.4 oz) package instant chocolate fudge pudding mix

3 cups heavy cream

1/2 baked chocolate pound cake, cubed

6 oz peanut brittle

Chocolate sauce drizzled on top

Another summer option that is a good one:

1 (14 oz) can sweetened condensed milk

1 1/2 cups ice cold water

1 (3.4 oz) package instant lemon pudding mix

3 cups heavy cream

2 pints blueberries

12 oz ginger snaps

As you can see, play with it, have fun. It is going to be delicious!

So you need

1 (14 oz can sweetened condensed milk

1 1/2 cups ice cold water

1 (3.4 oz package ANY FLAVOR pudding mix

3 cups heavy cream

approx 3 cups of ANY chopped fruit or candy

approx 2 cups of ANY bread, cookie, or candy

Enjoy suckers.

These are a few of my favorite things...

There are a few things in life that are simply better then the rest. I am one of them, and the following foods are also on the list. I am a snob with it comes to a few foods. I am so brand loyal to these companies that if the market ever catches up with them and starts producing equally as good products, I will probably still swear by these brands alone. They are consistent. Shockingly, not always the best. Sometimes another will come along for a one time showing or a brief novelty... but my favorites are the ones that have proven themselves; that have made the cut; that are THE BEST.

In no particular order, here they are:

Heinz Ketchup:

John Kerry knew what he was doing. Other ketchup tastes like plastic & yes, I know what plastic tastes like. The only exception here is McDonalds ketchup, and it probably is Heinz, I just don't want to look it up and find out.

http://www.heinz.com/our-food/products/ketchup.aspx

Savannah Bee Company Honey:

I really love honey and all the different flavors it can be. I love the concept that different flower/bee combinations produce completely different outcomes. I love that some honey is rare and that it is a regional food. I also love to collect honey from my world travels; I am a connoisseur of sorts. And I tell you, Savannah makes the best honey. My favorite right now is Winter White. But they are all drool worthy.

http://www.savannahbee.com/

Dietz and Watson Whole Grain Dijon Mustard:

Spicy, crunchy, bold. Whats not to love?

http://www.dietzandwatson.com/go/healthier-lifestyle/nutrition-facts/kitchen/deli_compliments

Now, dang, who knew that condiments were really an issue for me? Anyway, moving on to other foods:

Grown Up Cereal:

I hate kid cereal. Even when I was a kid, I hated it. Here are my favorites, they are the only ones I will buy and I will NEVER buy the store brand, unless its trader joes, otherwise store brands are yucky.

http://www.postcereals.com/honeybunchesofoats/

http://www.postcereals.com/cereals/post_shredded_wheat/?id=spoon

http://www.postcereals.com/gn/

And, will you look at that, they are all Post Cereals, really, I had no idea they were all the same maker. Apparently I hate General Mills, who knew? Ok next...

King Arthur Flour:

It really makes a massive difference when baking. Its a couple bucks more per bag, so really the one time use cost difference is nominal. Another thing I like about this brand is they publish recipes on their site and blog that don't disappoint.

http://www.kingarthurflour.com/

Thats all for now, perhaps another installment will come soon enough, but for now I ask: what are your loyal products?

Pumpkin Chocolate Loaf Plus+

I got this book (Baked: New Frontiers in Baking) and that says a lot since I rarely (almost never) buy cook books... there is a WEALTH of recipes online and among friends, why spend money for these recipes? Well, I am so glad I bought this book. 1.) Its beautiful 2.) It inspires 3.) It is creative and you actually can't find these recipes online 4.) There are fun little bio's of the recipes, like where they came from and how they came about 5.) It gives small quick tips on baking throughout.

I adapted a quick bread recipe in the book, here is my version:

Mix dry ingredients and wet ingredients in different bowls:

DRY, combine the following:

3 1/4 c. flour

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp ginger

2 tsp baking powder

2 tsp salt

WET, whisk in this order adding things one at a time:

15 oz. pumpkin puree

1/2 c. oil

1/2 c. apple sauce

3 c. sugar

4 eggs

1 tsp vanilla

1/4 c. chocolate chips

1/2 c. cinnamon chips

1/2 c. grated apple w/ skin

Fold dry bowl into the wet bowl. Do not over mix.

Bake in two greased/floured loaf pans in pre-heated oven on 350 degrees for 1 hour and 15 min (or until toothpick comes out clean). I like to lightly sprinkle the tops of my sweet breads with pure white sugar before baking.

NOTE: This bread is not overly sweet. This bread is not the usual powerful pumpkin flavor you might be used to. The flavors are subtle. It would go great with many different flavors of honey, jams, hot coco, or mulled cider.

Martha Stewart Chocolate Pistachio Torte

I made this for Christmas. It was scrumptious. Enjoy!

Here is the recipe:

Serves 10

• 1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
• 1 cup all-purpose flour (spooned and leveled), plus more for pan
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 8 ounces semisweet chocolate, coarsely chopped
• 1 1/4 cups sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup low-fat buttermilk
• 3/4 cup shelled, unsalted pistachios, coarsely chopped
• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, coarsely chopped
• 1/4 cup shelled, unsalted pistachios, coarsely chopped

Directions

1. Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
2. In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
3. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
4. Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
5. Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.

Here is the link to the original recipe: http://www.marthastewart.com/recipe/chocolate-pistachio-torte

cakes and such

Here are a couple cakes and things I have done over the past couple months...

Barbie Cake: I used a medium sized Pyrex bowl to bake the "base" and then put a naked doll upper body on top, frosted the entire thing (the doll too).

Yankee's cake: Freehanded the logo.

US Capitol: One rectangle pan, one square pan, one mug of cake shaved/shaped post baking.

For the elephants, I simply piped on the ears and nose, chocolate chips for the eyes and used the birthday candles for the tusks.

and here is the "doctored" up cupcake recipe that I always use:

1 box cake mix

1 cup sour cream

4 eggs

1/2 cup warm water

1/2 cup oil

Mix Master- Gingerbread Apple Cinnamon Cheesecake Cookie Bars

Sorry, no picture, but you can imagine...

This recipe was easy to throw together and tasted "homemade".

Let me preface: I don't love pre-made cookie dough, at all. But I do love those betty crocker cookie pouches. Often they are on sale for less then 2 bucks and you just add a few things. Easy.

This was the method to the mix madness:

One pouch gingerbread cookie mix

One Egg

One Stick (1/2 cup) butter

One very large apple (I used honeycrisp, but any would work)

Approx. 1 1/2 cup of ready made philadelphia cheesecake filling (found in dairy section in tub)

Cinnamon

Sugar

Prepare one pouch of gingerbread cookie mix according to directions (egg, butter). I threw in a dash of orange juice instead of the water it called for and then splashed some real vanilla in the mix too.

Press into bottom of pam-sprayed cake pan.

Peel & dice apple. Press apple bits onto gingerbread layer. Sprinkle cinnamon over top and then dust sugar (brown sugar would be best, but I used white) covering the apples and then bake for 7 min on 350 degrees.

Take half baked thing out of oven and top with a layer of the cheesecake stuff. I stirred it around in another bowl first to make spreading it over easier. With the warmth of the half baked gingerbread/apples it was able to smooth on fairly easily.

Put the thing back into oven and bake for another 20 min or until gingerbread is done.

Fall in a bar. Enjoy!

Take

Fennel Seed

The secret to making great Italian food is Fennel Seed.

That is all.

Pineapple Mango Angel Food Cake with Ginger Whipcream

Ok, here is the important things to know:

*I made this in about 3 minutes

*It is fat free (cake alone)

*It tastes delicious

This is how it works:

Use a boxed Angel Food Cake Mix (make sure its a one bag mix, not egg seperate one)

Add one 20 oz can of crushed pineapple with the juice

Bake as directed. Enjoy!

Now, here are my variations to the basic recipe above:

- I used the drained pineapple plus 8 oz of Mango Nectar

-I also made a simple whipped topping by mixing heavy cream and a few shakes of ginger together. I used 16 oz of heavy cream, a few shakes of ginger and about 3 tablespoons of powder sugar. (obviously, this makes it un-fat free)

Open Faced Veggie Panini's

cooked & ready to devour

uncooked/raw without the cheese

Hey look, sometimes I actually make healthy things. This is so easy, so nutritious and so good. 

Sliced Sourdough Bread

Diced Tomatoes (I used canned with basil in it already)

Diced mushrooms

Diced Zucchini

Diced Olives

Italian Seasonings (I used onion powder, garlic powder, a touch of thyme and oregano)

Shredded Cheese (I used a six cheese light italian blend- parm, asagio, mozz, etc- but whatever you like would work)

TIPS:

Cook on bake for about 10 min on 375 and then broil the last 3 min to crisp the bread

Line your pan with non-stick foil to catch the burnt cheese and easy clean up

Enjoy!

Cheesecake Filled Chocolate Dipped Strawberries

 Oh so simple. Oh so delicious. Oh so impressive. 

Large Fresh Strawberries

Ready to eat Cheesecake (found in the refrigerated section of your grocery store, near the cookie dough and pudding and cream cheese, its in a tub)

"Almond Bark" or "Dipping Chocolate" 

Directions & Tips:

Core the berries with a pairing knife

Dip the strawberries in the melted chocolate (follow directions on the bag, I microwaved the chocolate for a minute, stirred it and it was ready to go). Lay dipped berries on wax paper to harden.

Once hardened fill the centers with the cheesecake stuff (I used a disposable pastry bag, but you could easily just use a plastic baggie with the corner cut off to pipe it in the center)

I found this idea online here. 

Easy Donuts

All you need is:

Hot Oil

Cans of biscuit dough

Any toppings you want

TIPS:

Flatten biscuit doughs and pull open a hole in the center

Slowly put in hot oil in a shallow sauce pan of oil (about 1 inch deep)

The oil temp is fickle. I set my stove to Med-High, but you must wait about 15 min for the oil to heat up- the oil needs to be hot enough to cook the dough quickly, but not too hot to burn the outside and leave the inside doughy.

Flip the donut after about 2 min using metal tongs or a metal strainer spoon

Lay the donuts onto a towel right after pulling out of grease and let sit for a couple min. This allows the excess oil to be absorbed and the donut to cool down. 

I use frosting, cinnamon sugar, powder sugar & sprinkles to top them, but anything goes. Get creative!

Key Lime Coconut Cookies

1 Cup Butter Flavored Shortening

Add 1 Cup White Sugar

3/4 Cup Light Brown Sugar

2 Eggs

1/2 Cup Sweetened Lime Juice

1 tablespoon Vanilla 

2 1/4 Cup Flour

1 teaspoon Baking Soda

1 teaspoon Salt

2 cups Sweetened Shredded Coconut

2 Cups White Chocolate Chips

TIPS:

Whip the butter shortening first

Add the sugars, eggs, juice and vanilla

Then add the rest of the dry ingredients slowly, blend in the coconut and chocolate last with a spoon. 

Bake on 325 for 8 min. 

I use a pre greased stone for my cookies, the next best thing is a cooking sheet sprayed with the Pam that has flour in it, or a spray of "Bakers Joy"

The Lime Juice is pre-sweetened bought from the Mixers section near the alcohol in the grocery store. 

 

Santa Fe Pasta

1 Box Mini Bow-tie (Farfalle) Pasta, cooked al dente 

1 pound Ground Spicy Turkey Sausage, scrambled & cooked

1 Green Bell Pepper, cut into strips & sautéed 

1 Can White Northern Beans (or black beans), strained & rinsed 

1 Can Chile Mexican Style Diced Tomatoes, strained 

3/4 Packet Taco Seasoning Packet

1 Cup Heavy Whipping Cream

1 Tbs. Janes Crazy Mixed Up Lime Salt & Pepper

1 Cup Cheddar Cheese, shredded

Optional add ins: Olives, Onion, other color peppers, whatever else you like

TIPS: 

Cook pasta according to directions on box, but add about 1 tablespoon of table salt to the water before boiling). 

De-case (peel) the sausage from the casings if needed, scramble in a saucepan over med heat until cooked through (about 10 min). Strain meat, getting rid of any excess fat/juices. 

Using the empty pan that the sausage was made in, sauté green pepper strips until edges start to black. 

Combine everything into a large empty pot and keep covered on the lowest setting for about 1/2 after everything is together to get the flavors to mix.

ENJOY!