Yo-lk quiero carbonara

Using up leftover egg yolks or egg whites is sometimes a hassle but in this case, it was more of a delightful endeavor.

Spaghetti alla Carbonara


Ingredients:

1 lb. uncooked spaghetti
1 medium onion. finely chopped
2 egg yolks, plus 1 large egg
3/4 cup Parmigiano-Reggiano
1/3 cup Pecorino Romano
1/4 cup heavy cream
1 heaping tablespoon of minced garlic
2 tablespoon olive oil
6 strips of bacon
pinch of nutmeg
salt and pepper for seasoning

Directions:

Cook the pasta as directed. While the noodles are cooking, heat the oil in a skillet and cook bacon. Once the bacon has been almost fully cooked, remove it from the pan and reserve 3 tablespoons of bacon fat and oil in the pan. Back on the heat, cook onion and garlic until tender. Add bacon bits back in.
Whisk together egg, yolks, cream, salt&pepper, nutmeg, and cheeses in a bowl.
Drain spaghetti and add to the pan with onion, garlic, and bacon. Remove pan from heat and quickly add egg mixture. Combine well and serve immediately.

**I finished mine with chopped fresh parsley.

Daring Bakers Challenge 5

Opera Cake

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)

•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)

•parchment paper

•a whisk and a paddle attachment for a stand mixer or for a handheld mixer

•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature2 tbsp. (30 grams)

granulated sugar

2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)

2 cups icing sugar, sifted

6 large eggs½ cup (70 grams)

all-purpose flour

3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water

⅓ cup (65 grams) granulated sugar

1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•a small saucepan

•a candy or instant-read thermometer

•a stand mixer or handheld mixer

•a bowl and a whisk attachment

•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar

¼ cup (60 grams) water

seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)

1 large egg

1 large egg yolk

1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature

flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse

(this step is optional – please see Elements of an Opéra Cake below) (Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan

•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate

1 cup plus 3 tbsp. heavy cream (35% cream)

1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.

2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.

3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.

4.Gently fold the whipped cream into the cooled chocolate to form a mousse.

5.If it’s too thin, refrigerate it for a bit until it’s spreadable.

6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze

(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped

½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.

2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.

3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about one-third of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

PHEW!

Toss and Turn

Roasted Potato Wedges

I cut up some russet potatoes into uniform wedges. Then I tossed them in olive oil, salt&pepper, paprika, and mixed herb seasoning. Make sure to lay them flat on a baking sheet so that they cook evenly. Slide them into a preheated oven at 425 degrees [F]. Cook for 40-50 minutes, depending on the size of your wedges. Give them a couple tosses and turns so that all sides are cooked to perfection.

Decadence

I've been so anxious to test the ever so popular Double Chocolate Layer Cake recipe from epicurious.com and finally had a legit reason for making this ultimate chocolate lovers' indulgence. I can't believe it took one of my best friend's birthday to give me the final push to bake this cake. This ones definitely a crowd pleaser.

Double Chocolate Layer Cake






My bowls were almost fully clean before I even put them in the sink to wash.
Must I need to elaborate? ;)

The WHOLE thing

There were no "cluckings" to be heard in my kitchen tonight. Sad news for my raw chicken sitting on the counter. But sacrifices must be made for the good of a GREAT meal. Thank you little chicken.

Roasted Garlic&Herb Chicken
Ingredients:
1 whole roasting chicken (mine was about 5 pounds)
1/2 cup roasted garlic (**see below for instructions)
2 1/2 cups water
1 lemon
2 bay leaves
rosemary
salt and pepper
paprika
1 tbs. olive oil

Directions: To prepare the brine, combine roasted garlic, water, salt, pepper, and olive oil in a blender. Squeeze in juice of half a lemon (save other half). Blend well. Stir in bay leaves.
Place the chicken in a plastic ziploc bag. Pour brine all over. Squeeze out all the air from the bag and place it in a big bowl to prevent problems with leakage. Refrigerate 12-24 hours.
Preheat oven to 375 degrees [F]. Remove chicken from brine and place in a roasting pan. Sprinkle salt, pepper, paprika, and rosemary all over the chicken. Place the remaining half lemon and some extra rosemary inside chicken cavity.
Roast for 1 1/2 hours or so, or until juices run clear from thigh when pierced with a fork. Let rest for a few minutes so the juices stay in the meat when you served.

**To roast garlic, peel outer layer of garlic bulb and cut off tops to expose cloves. Drizzle olive oil over garlic and cover with foil. Bake for 30-35 minutes at 400 degrees [F]. Let cool until they are manageable. Use a fork to gently pull out the tender garlic cloves.
The smell of roasted garlic is definitely one of my faves! Wow.

It's okay to be cheesy

I remember my first attempt at making pizza dough ended as a complete disaster because I thought I could get away with "adjusting" my ingredients and measurements. Big mistake. My pizzas came out worse than chewed up cardboard (that pretty much summarizes what they tasted like too).
This time I was determined to make a damn good pizza so my brother would shut up once and for all about my horrible pizza making. And I'm pleased to say that he has been thinking of something else to make fun of now since he took his first bite of my improved pizza... 20 bites ago.

Pizza








for the dough (two 12-inch crusts):
1 1/3 cups warm water
1 package active dry yeast
3 1/2 cups all-purpose flour
2 tbs. olive oil
1 tbs. salt
1 tbs. sugar
1 tbs. honey

Combine water, yeast, and sugar in a large bowl. Let the yeast dissolve for 5 minutes. Add remaining ingredients and mix by hand or on low speed for about 1 minute, Knead for 10 minutes. Transfer the dough to a bowl lightly coated with olive oil. Cover with plastic and let rise in a warm place until doubled in size (1 hour to 1 hour and 30 minutes).
Punch down the dough and divide in half. Roll each piece into a ball and let rise another10 to 15 minutes, loosely wrapped in plastic.
Flatten each ball of dough on a lightly floured surface into a 12-inch round. Place each dough circle on a prepared baking sheet dusted with cornmeal. Lift the edges and pinch to form a lip. To prevent the filling from making the crust soggy, brush the top with olive oil. The pizza is now ready to be topped and baked.

The beauty about pizzas is the infinite number of combinations of toppings that can complement each other. Of course, you can make it really sophisticated and add anchovies and roasted asparagus and what not, but for the sake of my simplistic brother I made a classic cheese pizza (with extra extra cheese) and pepperoni.

For each 12-inch round, you will need:
1/2 cup pizza sauce or marinara
1 1/2 cups shredded mozzarella or 6 oz. sliced mozzarella (I cut my own)
feta cheese
parmesan cheese
seasonings (salt, pepper, italian seasoning, coarsely chopped basil)

Once you have prepared your dough, preheat the oven to 475 degrees [F].
Before I spread on the marinara, I like to gently rub some garlic over the surface of my dough so that it adheres to the olive oil and flavors the crust a little more. Put an even coating of sauce and seasonings. Layer cheeses and pepperoni (or whatever your heart desires) over that and pop one pizza at a time into the oven. Bake for approximately 12 minutes.

I finally feel content. =)

Daring Bakers Challenge 4

Cheesecake Pops

(Makes 30 – 40 Pops )
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.


Perfectly asymmetrical.

Freshly Baked

Doughnuts

And from the little holes I cut out from the centers of my doughnut rings...

Doughnut Holes

When life gives you poppy seeds...

...make these:
Poppy Seed Orange Bars



Ingredients:
3/4 cup sugar
3/4 cup sour cream
1/2 cup softened butter
1 1/2 cups flour
2 tablespoons orange juice
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups powdered sugar
2 tablespoons softened butter
2 to 3 tablespoons orange juice
1/3 cup poppy seeds
grated orange zest (optional)

Directions: Preheat the oven to 375 degrees [F].
Comebine sugar, sourcream, 1/2 cup butter. Mix in flour, vanilla, baking soda, salt, and orange juice, and poppy seeds to the sugar mixture. Spread batter into a 13 x 9 baking pan. Bake for 17-22 minutes. Cool completely.
For the frosting, beat powdered sugar, 2 tbs. butter, and orange juice until you achieve a thick and creamy consistency. Spread over cooled bars. Sprinkle the top with orange zest for a citrus punch!


Poppy Seed Dinner Rolls
I made these for a casual dinner with friends, and they looked and tasted absolutely delicious. They were soft and flaky... just perfect.

Ingredients:
1 cup warm water
2 envelopes of dry yeast
1/4 teaspoon plus 1/3 cup sugar
2/3 cup milk
1 large egg plus 1 egg beaten with 1 tabslepoon cold water (glaze)
2 1/2 teaspoons salt
1/2 stick butter, melted and cooled
5 1/2 cups flour
1 cup chilled butter, cut into small pices
poppy seeds

Directions: Add yeast and 1/4 tsp. sugar to warm water and stir. Let it dissolve and stand about 8 minutes.
Whisk 1 egg, milk, salt, and remaining sugar into yeast mixture. Add melted butter and whisk until smooth. Mix in 1 cup of flour. Combine 4 cups of flour and chilled butter in a food processor and combine until mixture resembles a coarse meal. Add this to the yeast mixture and stir.
Knead in bowl until it is smooth. Add more flour if it is too sticky. Cover the bowl with plastic wrap and refrigerate overnight.
When you're ready to bake, roll dough into 24 balls and place on greased baking sheets. Cover rolls with a damp kitchen towel and let them rise until they are doubled in size (1 hour).
Preheat the oven to 350 degrees [F].
Brush egg glaze over the top of rolls and sprinkle with poppy seeds. Bake these for approximately 25 minutes, until they are golden brown.

(dont) get it twisted

Almond Pretzels (Mandelplattchen)
Ingredients:
2 1/2 cups all-purpose flour
1 tesp. baking powder
pinch of salt
2 tsp. ground cinnamon
2 sticks unsalted butter, softened
1 cup sugar plus more for garnish
2 large eggs plus 2 egg yolks
1/4 cup sour cream
1 tsp. vanilla extract
1/4 tsp. almond extract
1 tsp. grated lemon zest
chopped blanched almonds

Directions: Whisk together flour, baking powder, salt, cinnamon, and lemon zest. In a large bowl, beat 1 cup of sugar with softened butter until well blended. Beat in 2 eggs, 1 egg yolk, sour cream, vanilla, and almond extract.
Stir in the flour mixture. Divide the dough in half, shape into disks, and wrap in plastic. Refrigerate until form enough to handle, about 2 hours.
Preheat oven to 375 degrees [F]. Grease or line 2 cookie sheets. Working with 1 disk as a time, divide dough into pretzel shapes, and arrange about 2 inches apart on the cookie sheets.
Brush the pretzels with 1 beaten egg yolk. Sprinkle tops with almonds and sugar.
Bake 1 sheet at a time, until the edges are tinged with brown, 10-12 minutes. Let stand briefly, them remove to a rack to cool.

Just because

Meat & Vegetable Lasagna


Deep-fried Dumplings



watching people devour my food makes me feel super tingly in a good way :)

Daring Bakers Challenge 3

Perfect Party Cake

Let the girls eat cake!

Stick to your ribs

Where are the veggies?

Potatoes count ;)

Switching roles

High school dances can get very repetitive and unstimulating after the first couple, but my last Sadies dance is coming up and I decided I'm just going to go and make the best of it. Plus, I thought it would be fun to ask a guy and switch things up for once. This time the pressure is on the girls to find the nerve to ask someone, and the boys have to endure the anxiety of waiting to be asked. All this sounds so childish, really. But when else can you have this kind of fun? Not when you're "all grown up" that's almost certain.

Since I love baking and my potential date loves food, I decided to make fortune cookies with a continuous message inside, revealing who was asking him. Everything worked out pretty well. Score! :)

Lucky Fortune Cookies

Ingredients:

2 large egg whites

1/2 cup white sugar

8 tbs. flour

2 1/2 tsp. cornstarch

1/8 tsp. salt

1/4 tsp. vanilla extract

1/4 tsp. almond extract

3 tbs. vegetable oil

1 tbs. water

fortunes written on strips of paper

Directions:

Preheat oven to 350 degrees [F].

In a medium bowl, stir egg whites, sugar, salt, vanilla, almond extract, and oil together. Beat in flour and cornstarch. Add water if batter is too thick.

Line 2 cookies sheets with parchment paper or spray with a non-stick spray. Drop batter by tablespoons about 4 inches apart onto the prepared sheets. Bake until edges are golden brown, about 10 minutes. Turn over one cookie at a time, place a fortune in the middlem letting part of the paper stick out, and fold the cookie in half. Pinch closed and lift the cookie and bring the corner together to make a C shape. Let cool in muffin tins so they maintain their shape.

I suggest making the fortune strips ahead of time because it is imperative that they are placed inside the cookies immediately, before the cookies harden. Don't make more than 2 or 3 at a time because you may not be able to work quick enough before the cookies turn stiff. But if this happens, simply put them back in the oven for a minute or so to soften them.

PEEcan, peCON, PECAN?

So there are supposedly several CORRECT ways to pronounce the word PECAN. I find myself saying it differently all the time, depending on the context in which it I use it. No matter, they make a deliciously mean pie!

Pecan Pie

Ingredients:
for basic crust (one 9-inch):
1 1/2 cups flour
1 1/4 tsp. salt
1/2 cup vegetable shortening
2 tbs. cold unsalted butter
4 tbs. ice water
for filling:
4 large eggs
1/2 cup white sugar
1/2 cup packed brown sugar
3/4 cup light corn syrup
5 tbs. unsalted butter, melted
1 tsp. vanilla extract
2 cups pecans

Directions:
for crust: Sift together flour and salt and add butter and shortening. Use your fingertips to incorporate well. Add water as needed until dough holds together. Knead dough and roll out on a floured surface. Glaze crust with an egg yolk or heavy cream to add flavor and color. Bake in a 425 degrees [F] oven for 15 minutes or so.
for filling: Preheat oven to 375 degrees [F]. Whisk together all the ingredients except the pecans. Once well blended, stir in nuts.

Pour the filling into the piecrust. Bake until edges are firm and center seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes. Serve pie warm or at room temperature.

More comfort

Foods that stick to your tummy make you feel full, and in the end, content. I'm not the type of person who regrets eating a good meal because it'll increase the number on the scale by a few pounds. I say it was worth it and increase the number of minutes on the treadmill the next day.

Buttermilk Biscuits

Ingredients:
2 cups flours
3 tbs. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1 cup buttermilk, chilled
1/2 cup shortening

Directions:
Preheat the oven to 450 degrees [F].
Mix dry ingredients. Rub shortening into dry mixture using your fingers until the mixture resembles crumbs. Make a well in the center of your bowl and pour buttermilk. Stir until dough comes together (will be sticky).
On a floured surface, fold dough over 5-6 times.Gently pat dough out to 1/2 inch-1 inch thickness, Cut out 2-inch rounds using a biscuit cutter or a homemade version (I recycled a washed aluminum can). Place on a baking sheet so that they are slightly touching. Brush tops with melted butter or cream to add a glossy finish.
Bake for 15-20 minutes.

Fried Chicken Strips

I marinaded some chicken breasts cut into strips in buttermilk overnight. The following day I drained the excess buttermilk and coated the wet chicken with seasonings (salt, pepper, paprika). I dipped the chicken in a dry mixture of flour and plain bread crumbs (equal parts). Be careful when frying in hot oil because any bit of water that comes in contact with sizzling oil will cause harmful splashes! These strips take only but a few minutes to cook on each side so you can eat them almost right away.

Simplicity

It really are the simple things in life we overlook most of the time. I think I have a tendency to complicate something already complicated or actually make something more complicated than it really is. (Does your head hurt too?) So I came to the conclusion that I'm going to simply everything I possibly can in my life (without sacrificing the necessary components) and pursue a more peaceful life. Peace is such a calming word. And I desire so much of it in my chaotic life right now.

The first step I'm practicting is breathing. A silly thing to rehearse, I know, but it's something I really need to do because I feel like I'm suffocating in my own tumultuous mind. I know I sound kind of desperate. And I suppose I am.

Inhale.

Exhale.

Mexican Pizza

Ingredients:

flour tortillas

pizza or tomato sauce

shredded cheese (4 cheese)

favorite pizza toppings (grilled chicken)

Directions:

Warm a tortilla on a skillet. Spread a couple spoonfuls of a tomato sauce evenly across the top. Add your favorite pizza toppings and sprinkle liberally with cheese.

I waited for all the cheese to melt beautifully and let my "crust" toast on the skillet until it was nice and crispy.

Nothing complicated, really. Just simply delicious.

Inhale.

Exhale.

Anticipation

I enjoy celebrating other people's birthdays more than my own --especially when I'm responsible for the cake because baking is rather therapeutic for me. I don't mind all the whisking, beating, and folding by hand. However, I'm always worried about the final result because I'm prone to overbaking and that's an irreparable glitch I've experienced ever so much. But I always imagine the faces of those taking their first bite of my food and their eyes widening from the pleasure experienced by their taste buds and their mouths widening for a bigger next bite. This prevents me from giving up.
For my cousin's birthday, I decided to stray away from the traditional white cake we are accustomed to and baked a decadent red velvet cake from scratch. With high expectations, she jokingly asked me if it was going to be edible.

And the unanimous verdict was that it was very edible.

Red Velvet Cake


Ingredients:
for the cake:
2 1/3 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla
1 cup buttermilk
1 tablespoon unsweetened cocoa powder
3 tablespoons red food coloring
for the frosting:
16 oz. cold cream cheese
1 stick unsalted butter, softened
4 teaspoons vanilla
4 cups confectioner's sugar (I only used half the amount called for because I prefer mildly sweet frosting)
Optional:
1 1/2 cups toasted pecans

Directions:
Preheat the oven to 350 degrees [F]. Grease and flour two 9 x 2-inch round cake pans.
Whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Beat butter in a large bowl until creamy and gradually add sugar until mixture is light and fluffy. Whisk together the vanilla and eggs and gradually add that into the butter mixture.
Beating at low speed, add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts. Add the food coloring after the first pouring of buttermilk. Make sure to scrape the sides of the bowl as necessary to incorporate the ingredients thoroughly.
Divide the batter evenly between the two pans and bake for 25-30 minutes. (see below for frosting directions)

Beat cream cheese, butter, and vanilla at low speed until well blended. Add the confectioner's sugar in increments and I would suggest tasting as you go so the frosting doesn't end up too sweet. But of course, if you feel the need to satisfy your sweet tooth, add as much as you want.

To frost the cake, make sure your cakes have completely cooled on a rack before you start. Frost a thin coating of frosting as your base layer ("crumb layer") to seal in the crumbs. Set aside to chill for 10 minutes or so in the refrigerator. When it is ready for the final frosting, liberally spread the frosting on the cake and be as elaborative as you want with your design. I toasted some pecans to add a more professional flare to my cake and also to enhance the mingling of flavors in your mouth with the richness of the cake and nuttiness of the pecans.

It was lovely.

Daring Bakers Challenge 2

Julia Child's French Bread

For the complete recipe and visual steps, go to http://breadchick.com/?p=336.

As time consuming as it was to complete this challenge, I would repeat this experience to enjoy the warm scent of a fine bakery in my own home over and over again. One whiff of the proliferation in the air sends intimate signals to your brain and it makes you wonder who your love interest must be. Well, that's the way I feel when I walk into a busy bakery --extremely passionate and extremely hungry! Plus, I got to enjoy wonderful french toast the next morning. To me, this is love.

Finger lickin' good

Honey BBQ Chicken and Seasoned Fries

After I made a crispy crust on the chicken, I finished cooking it in the oven to ensure a safe temperature for the meat to be eaten. I constantly glazed it with a homemade BBQ sauce to help lock in the natural juices of the meat. WOW, it was so tender.

My brother kept emphasizing how juicy the chicken was that it almost sounded like a complaint. "Too juicy," he said.

Something "filling"

I love the versatility of ravioli fillings. Plus, I like the happiness ravioli gives my tummy as these little things sit there waiting to be digested.



Meat Ravioli (topped with bacon)


Spinach and Ricotta Ravioli


Content.

My "boo"

Happy Valentines Day dearest blog readers. Although I believe this day is somewhat overrated, it gives me another opportunity to take the time out of my busy schedule and reserve it for my baking pleasure. The only guilt I feel is for licking the spoons and bowls covered with delectable delights. (And sometimes I leave a little more than I should on the sides of the bowls.)

Instead of predictable heart cookies, I decided to use my ghost-shaped cookie cutter and thought of a witty excuse for using such an odd pattern for this particular occasion.

Excuse the cheesiness... "I know it's not Halloween, but I still want you to be my BOO!"

The ghosts came out looking like deformed dinosaurs, but no matter. I tried to make them as BOOtyful as I could at 1 in the morning. (Yes, I baked throughout the night like a mad woman.)

Roll Cookies (for your boo/lover)

Ingredients:

1/2 cup white sugar

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

1 tsp. vanilla

2 eggs

2 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

(sprinkles, decorating icing, etc.)

Directions:

Cream together the sugar and butter. Beat in vanilla, eggs, flour, baking powder, and salt. Once your dough starts to come together, divide it into thirds and wrap in plastic to chill for an hour or so in the refrigerator. This makes handling the dough much easier.

Preheat the oven to 375 degrees [F]. Roll the dough out evenly and use confectioner's sugar instead of flour for dusting your rolling pin and surface. Cut out cookies with relatively similar sizes and thickness to that they will bake evenly. Place cookies on a greased or lined cookie sheet. Bake 7 to 12 minutes. For best results, bake 1 sheet at a time.

I also revamped the typical chocolate chip cookie recipe with my favorite ingredients in a cookie.

Mocha White Chocolate-Chocolate Chip Monsters

Ingredients:

2 cups all-purpose flour

1/2 tsp. baking soda

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

1/2 cup white sugar

1/2 cup brown sugar

1 large egg

1/4 tsp. salt

1 1/2 tsp. vanilla

1/2 cup chocolate chips

1/2 cup white chocolate chips

3/4 cup chopped walnuts

2 tbs. unsweetened cocoa powder

peanut butter (for filling)

Directions:

Preheat the oven to 375 degrees [F].

Whish flour and baking soda. In a large bowl beat white&brown sugar and eggs until well blended. Add and beat in egg, salt, cococa powder, and vanilla. Stir in the flour mixture until well blended in smooth. Fold in the chocolate chips and nuts.

Drop the dough by heaping teaspoonfuls about 2 inches apart onto a greased or lined baking sheet. Bake 8-10 minutes or until the edges are slightly brown. Let stand briefly, then remove to a rack to cool.

You can stop here... but if you want to mimic my exact insanity, make decadent sandwich cookies out of these by gluing them together with peanut butter. I also made some with ice cream in between and stashed them in my freezer for a midnight snack.

Sweet taste of "failure"

One thing about vision is that it doesn't always translate into palpable form the way it appears in your mind. Sometimes it manifests itself even better than the image in your mind. Sometimes it results in unforseen disaster.

For my friend's 18th birthday, another friend and I attempted to bake him the ultimate cake. In our different minds, we both saw the same glorious cake. But this time, our vision manifested itself in an unexpected way. Nothing like we imagined. Nothing like anyone could have possible imagined. When the frosting didn't turn out the way we had hoped for, we decided to erase our minds of that picture perfect cake and make it fun by covering it with the birthday boy's favorite candies. We used our creativity to make a nostalgic cake of childhood imagination.

Candy + Cake = Candy-cake

The cake itself was made using a very light Angel food cake recipe so it balanced out the sweetness of the candy very well. We decided to drizzle the butter cream icing over the cake right before serving so people could control the sweetness level to their own taste.

As crazy as it looks, most of the responses from our daring cake eaters were that it truly tasted as innovative and marvelous as the dreams of our youth.