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Enjoying Life One Bite at a Time!

Archives for February 2015

DB: Siopao (Asian Filled Buns)

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The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.

I love learning about other cultures, especially the foods of those countries.  It’s neat to learn about their foods and compare them to what we enjoy here in our country.  In our Daring Bakers’ challenges sometimes, the hosts sometimes share recipes with us they grew up enjoying and then challenge us to try these recipes for ourselves.  The hosts almost always give us a little creative freedom to choose flavorings and such.  

I enjoy all of our challenges, but I especially love learning about other cultures.  The members of the Daring Bakers’ aren’t just comprised of people from the U.S., it’s a group comprised of people from several countries.  I guess that’s part of what makes us daring, we are challenged to try different recipes, sometimes recipes that we are familiar (and sometimes not comfortable) with.  

This month was one of those times that I look forward to.  Discovering recipes that are a norm in another country, learning a little history about it and the fact that this is one of those recipes that’s just a little different in each home.  This month we made siopao, which is simple a yeasted, no-knead bread that is stuffed with either a sweet or savory filling.  

They are very popular in Asian countries, but are known by different names in each region.  In Thailand they call them salapo, China (where they originated) calls them several things such as bao, humbow, mantou, and pau. People in the Philippines, this is also where Julie’s parents are from, call them siopao.  These little stuffed buns are commonly served as street food, since they can be enjoyed while walking around and there are no utensils needed. 

I thoroughly enjoyed learned about the stuffed buns, their origination and most importantly how to make them.  They were surprisingly simple; just a matter of making dough, allowing it to rise, filling it and then baking it.  

This go around I didn’t stray from the recipes provided.  I made a savory bun filled with a pork filling.  They were so good!  The dough was fluffy and light and made the perfect package for the filling to be wrapped in.  I can’t wait to try other sweet and savory variations!  Thanks again, Julie, for an amazing challenge!     

Siopao 


Ingredients:


For the buns-
1 Packet active dry yeast
1 1/2 Cups warm water
1 Tbsp sugar
2 Tbsp melted butter
1 Tsp salt
4-5 Cups all-purpose flour
1 Egg

For the filling-
1 Tbsp vegetable oil
1 Lb ground pork
1 Small onion, diced
4 Cloves garlic, minced
3 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp sugar
Salt and pepper, to taste
1 Tbsp cornstarch
1/4 Cup cold water

Directions:


For the buns-
Combine yeast, water, melted butter, sugar and salt in a large bowl.  Slowly mix in the flour until it’s fully incorporated.  The dough should be very tacky, but not wet and sticky.

Cover the bowl with plastic wrap and allow the dough to rise for about an hour, until doubled in size.
Punch the dough down and turn out on a floured surface.  Fold over several times then sape into a smooth ball, then divide into 12 equal pieces.

Roll each piece into a ball and flatten into about a 6 inch disc.  Place a heaping tablespoonful of filling into the center of each disc.  Wrap the dough around the filling and firmly pinch the dough together to seal.

Place the filled buns on a baking sheet and loosely cover with plastic wrap or a clean dish towel.  Let them rest for 1 hour.

Preheat oven to 350.

Place egg in a bowl and beat, add a splash of water and mix once more.  Gently brush the tops of each bun.

Place in the oven and bake for about 20 minutes, until golden brown.  Allow to cool about 5 minutes, then serve while still warm.

For the filling-

Add oil to a large skillet and place over medium heat.  Add the onion and cook until translucent, about 3-4 minutes, then add the garlic and cook another 30 seconds.  Add the pork and cook until browned.  Add soy sauce, hoisin sauce, sugar, and salt and pepper and mix to combine.  Continue cooking until pork is cooked through.  Taste, adjust seasonings if needed.

Place cornstarch and water in a bowl and whisk to combine.  Pour the cornstarch mixture in the meat mixture, stir to combine and cook an additional 2 minutes.

Remove from heat and allow to cool before filling the dough.

Recipe source: Jinkzz’s Kitchen
                         Food.com

Orange and Dark Chocolate Biscotti

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The world of blogging is one that grows every single day.  Although there are thousands of amazing blogs out there, there is still a since of community among fellow bloggers.  Even though we don’t personally know one another, there’s still a relationship that is formed through this one common interest.  To me, that is so neat.  So when fellow bloggers share something exciting, naturally we want to celebrate with them.

Tara, of Tara’s multicultural table, is a fellow food blogger that I met through the secret recipe club.  She was planning to welcome a sweet, little baby girl in March.  But, as we know little one’s come on their own time, and Tara’s second little bundle of joy decided to come into this crazy world early!  So I want to say a big congratulations to Tara on the newest addition to her family!

In honor of Tara’s second child a group of bloggers decided to get together to help her celebrate her newest bundle by having a virtual baby shower.  The them, biscottit.  Why biscotti.  Since this was Tara’s second kiddo (bun in the oven) we decided to make a treat that needed a second bake.  Did you know that biscotti actually means second bake?  

I decided a biscotti that was completely decadent was necessary for this celebration.  And when I found this biscotti that was packed with bright orange flavors as wells as rich dark chocolate, I knew it would be absolutely perfect!

Believe it or not I’ve never had biscotti, let alone ever made it.  I don’t have anything against it, I mean what’s not to like; it’s basically a crunchy cookie, in stick form, that’s okay to eat for breakfast.  So honestly, I’m not sure why I have never enjoyed a piece or two.  So I was beyond excited when I found out the theme of this shower, not only so I could try my hand at making the stuff, but also so I could actually try it!

This biscotti is amazing.  It starts out just like a cookie; butter, eggs, sugar, you get where I’m going with this.  Then the good stuff is added in, in this case orange zest, juice and dark chocolate.  It’s baked, sliced and baked again.  Then it takes a swim in a pool of melted dark chocolate.  This is was dreams are made of, and even better it’s okay to have such decadence for breakfast.  You’re welcome!

Congrats again Tara!  So excited for you and your growing family!

Orange and Dark Chocolate Biscotti

Ingredients:


1/4 Cup (1/2 stick) unsalted butter, room temperature
1 Cup sugar
2 Eggs
2 Tbsp orange zest
1 Tbsp freshly squeezed orange juice
3/4 Tsp vanilla extract
1/4 Tsp almond extract
2 1/2 Cups all-purpose flour
1 Tsp baking powder
1/4 Tsp salt
1/3 Cup slivered almonds
1 Cup dark chocolate chips or chunks
6 Oz dark chocolate, melted (optional-for dipping)

Directions:


Preheat oven to 350.  Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Place butter in a large bowl and beat on high until light yellow in color and creamy in texture.  Add the sugar and beat on high until light and fluffy, about 2-3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the orange zest, orange juice, vanilla and almond extracts and mix until combined.  Add the flour and baking powder slowly and mix until incorporated.  Add the chocolate chips and almonds and fold in until evenly incorporated.

Divide dough in half.  For each half into a rectangle that is 2 inches wide and 13 inches long.  The dough may be sticky, so it may be easier to grease your hands before forming the dough.  Leave at least 3 inches of space between each rectangle.  Place in the preheated oven and bake for 35-40 minutes, until the bottoms are golden brown.  Remove from oven and allow to cool slightly.

Once the biscotti has cooled enough to touch, use a sharp knife to slice.  Arrange the slices cut side up and return to the oven and bake for 15 minutes longer, flipping the biscotti slices halfway through the bake time.  Remove from oven and allow to cool completely.  If you are not dipping in chocolate, place in an airtight container to store.

If dipping in chocolate-
Heat the chocolate in the microwave in 30 second intervals, stirring after each interval, until chocolate is completely melted.  Add a tablespoon or two of shortening to thin out if needed.  Dip the biscotti and place on parchment paper until chocolate is set.  Store in airtight container.

Recipe source: Love and Olive Oil

Biscotti Baby Shower

Biscotti Bites from Nicole at I am a Honey Bee

Spa Water from of Dorothy at Shockingly Delicious

3 Ingredient Snow Ice Cream

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Growing up in south Arkansas our winters consisted of more sleet and ice than snow.  I think I can count on one hand the number of times we got out of school because of actual snow, and even then it wasn’t really enough to do much of anything with.  So we made the best of it and made icemen, sledded in the sleet and so on.  Just no ice fights, cause well, we all know that would end up badly.

So when winter weather rolled around, the idea of snow ice cream was completely out of the question.  I had seen recipes, heard people talk about it but never actually experienced the stuff for myself.

But all that’s changed now.  Over the past 7 years we’ve had several winter storms, and we’ve even had a decent amount of snow during those storms.  Nothing compared to the northeast, but still decent for our neck of the woods.

We had one big winter storm the weekend Spencer and I got married.  Yes, while I was trying to prepare to say “I Do” we got one of the biggest snows we had ever gotten.  I was a nervous wreck, because over half my bridal party, along with my husband to be was 2 hours away with the storm hit.  Needless to say I was starting to wonder if there would be a wedding.  Since I had all that stuff on my mind, it’s understandable that snow ice cream was not.  As stressed as I was, I was thankful it wasn’t an infamous ice storm.

That was the first, and the the rest of the winter weather followed once Tucker came into the world.  He’s had several experiences with the powdery white stuff.  This year was no exception.  He’s been dreaming about having snow since before we went on our cruise in November.  So finally, the past two weeks the winter weather has delivered, and delivered big time!

He loves playing in the white stuff.  And aside from making snow angels and pelting me with snowballs, he loves sticking his tongue out and catching snowflakes in his mouth.  So he was ecstatic when I mentioned getting a bowl full of snow and making ice cream.  Ice cream and snow, two of his favorite things ever, combined.

So Monday we got quite a bit of snow.  Big, pretty, fluffy snow.  So when it started coming down and ran a big bowl outside to collect the makings for our snow ice cream.  Once we got quite a bit we brought it in and whipped up a batch pretty quickly.  First Tucker watched as I added the vanilla, but when I started pouring in the condensed milk he stepped up and took over.  I think he did that so ensure there was a bit of the sweet stuff leftover for him to sample!  We folded it all together and he anxiously awaited for me to fill a cup for him.

He loved it!  After the first bite he turned to me, smiled and then said “deee-licious”.  He took a few more bites and then did what he does with his favorite ice cream, waited for it to melt a little so he could slurp up the goodness.  I must admit, it is pretty deee-licious and definitely everything I expected!

So, if you’re expecting another wave of winter weather I would highly recommend setting a big ol’ bowl outside and collecting some snow so you and your kiddos can make your very own snow ice cream!

3 Ingredient Snow Ice Cream

Ingredients:

8-12 Cups snow
1 Can sweetened condensed milk
1 Tsp vanilla

Directions:

Place half of the snow in a large bowl and set aside.  Place the remaining snow in a smaller bowl, add vanilla and half of the condensed milk.  Fold the mixture together using a spatula or wooden spoon.  Once incorporated combine the mixture with the remaining snow along with the rest of the condensed milk and fold until completely incorporated.

Serve immediately.  Store the remaining ice cream in a sealed container and place in the freezer.

Recipe source: Happy Hooligans

SRC: Mini Minemeat Pies

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Let me apologize for such the long post.  This particular recipe and challenge was very near and dear to my heart.  If you don’t care about reading through all of this just skip to the bottom to get a delicious recipe for a truly British holiday favorite.  These mincemeat pies have a buttery, flaky crust studded with bits of orange zest and it’s filled with a boozy mincemeat (dried apples, raisins, spices) filling.

My Grandma, my mom’s mom, was born and raised in England.  It wasn’t until she married that she made the trek across the pond to live in the states.  So, she was able to partake in traditional English foods and desserts, and fortunately for us she brought her love for that food with her when she ventured to the states.

Many of my afternoons, weekends and summer days were spent in the care of my Grandma.  Which meant I got to experience some of the more traditional British foods.  I didn’t think anything of her whipping up something like Yorkshire pudding, steak and kidney, or tea and crumpets on a regular basis.  I now know just how rare some of the foods I enjoyed as a kid are here in the states.

I loved being able to eat all these foods my Grandma grew up enjoying.  I also loved when she went to her English Girl’s party.  There were about 8 ladies that had come to the states and they all ended up in the same town, so about once a month they would make English goodies and they’d get together, visit, have tea and eat some delicacies from their home.  She would take me to these parties and I would get to hear stories as well as indulge!

My Grandma had a passion for being in the kitchen and she used those talents to pass on goodies, especially around birthdays and Christmas.  For every birthday each child and grandchild got their favorite dessert that was just for them to enjoy.  Most kids and grand kids wanted lemon curd, so she saw to it that they got a jar on or maybe a day or two before their birthday.  My mom, well she liked rhubarb, not rhubarb pie because she doesn’t care for the crust, so she got a bowl full of homemade rhubarb pie filling.

She didn’t skimp at Christmas either.  Every family; her kids and even grand kids that were out on their own, got a tin of fudge.  And not one of those tiny tins that would hold like 4 pieces of fudge, we’re talking at least a 6×6 tin that had about 3-4 layers of fudge.  I loved walking into her house around Christmas time; the chocolate aroma filled the air and there wasn’t a flat space in her kitchen, den or on her dining room table that wasn’t lined with fudge.  And if you touched a piece, oh boy, were you in trouble!  But, she would always reserve a few pieces and set them aside for me so I could “test them out” before they left her house!

She didn’t reserve or cooking and baking just for special occasions either.  Whenever she got the itch she would whip up a batch of scones, gingersnaps, rolls, and other goods.  If I said I wanted to make something; whether it was a pie, tarts, or just some simple cupcakes (made with that jiffy cupcake mix) some simple powdered sugar icing and topped with sprinkles and a candied cherry, she would jump up and we’d go in the kitchen.

Many of my fondest memories are in the kitchen.  It started with simple cookies or cupcakes when I was younger, as I got older she taught me more techniques and recipes that were more in depth.  She passed along a lot of her recipes and little tips and tricks to me, which I still use in my cooking today.

When the holiday season started rolling around some of her signature desserts were eclairs (gosh, what I wouldn’t give for just one more of her’s), tarts filled with lemon curd and just a dollop of whipped cream, and then a traditional English dessert of mincemeat pies with a little dusting of powdered sugar.  I got to help her make these goodies too, and I enjoyed standing right by her side helping every step of the way.

So, this month when I came across mincemeat pies on Karen’s blog, Lavendar and Lovage, my memories of standing by my Grandma and helping her in the kitchen instantly flooded my mind.  I knew exactly what I was going to make for this month’s Secret Recipe Club challenge, mini mincemeat pies just like I enjoyed with my Grandma.

Now, many of you are probably doing exactly what my husband did when I told him what I was making this month.  But before your turn your noses up and go to the next site, let me tell you about it.  While earlier versions did include beef or venison, the versions enjoyed (especially around Christmas in England) are comprised of fruit and more like our fruit pie fillings.  It’s most commonly comprised of a mix of dried apples, raisins, candied citrus, spices and sometimes some booze.  It is primarily put in little tarts or pies and baked.  However, I found a variety of recipes on Lavendar and Lovage that included minemeat as well as a recipe for homemade mincemeat.

Once I talked Spencer into giving these a chance I rushed into the kitchen to start making these little pies that I enjoyed throughout my childhood.  Karen’s version has a pastry that included orange zest and juice, which I thought complimented the warm spices of the mincemeat beautifully.  The pastry was perfectly buttery and flaky with a hint of tang from the oranges.  The filling was just as I remembered; chunks of apples and raisins accompanied by molasses and warm spices.  The top crust has a light crunch thanks to the sprinkle of sugar dusted over the top before baking.  I even gave them a dusting of powdered sugar, just like Grandma, right before serving.

Thanks so much Karen, for the delicious recipe, the walk down memory lane and a day in the kitchen with my Grandma.  What made making these pies even more special was I used the exact tins (from England) that my Grandma used to bake them in, along with the pastry cutters she used and her rolling pin.  I thoroughly enjoyed this challenge,  I loved reading through your blog; reading some of your stories of England, hearing some of your terminology (“if you fancy”, “a wee bit”, and “a lashing of whipped cream”) and seeing some of your cards and pictures in your postings made me think of my Grandma and recall countless conversations wit her.  I can’t wait to make many more of your recipes, to get that taste of England just one more time.

Want to read more about mincemeat and it’s history?  Check out these articles from Huffington Post and Wikipedia.

Mini Mincemeat Pies

Ingredients:

For the pastry-
1 1/2 Cups + 2 tsp (225grams) self-rising flour
1 Stick (115 grams) unsalted butter, chilled and cut into small pieces
Zest of 1 orange
Juice of 1 orange

For filling-
12 Tbsp mincemeat
Splash of brandy

For topping-
1 Egg
Splash of water
Granulated sugar

Directions:

Preheat oven to 400.  Spray a tart tin (or shallow cavity muffin tin) with non-stick cooking spray.  Set aside.

Sift flour into a large bowl.  Add butter and cut into the flour using a pastry cutter or your hands until fine crumbs are formed.  Add the orange zest and stir to combine.  Add the orange juice a little at a time, mixing in with a fork or knife, until the mixture comes together.  Form in a ball and wrap with plastic wrap.  Place in the refrigerator and chill for about 30 minutes.

Add a splash of brandy to the mincemeat, unless the mincemeat already includes booze.

Pull the pastry dough from the refrigerator.  Dust a clean work surface with flour.  Roll dough to the same thickness as a pie crust, cut 12 larger circles to fit in the cavity of your pan.  Re-roll and cut 12 slightly smaller circles, this will be the tops to your pies.

Place the larger circles in the pan, spoon in mincemeat, top with the smaller circles (pinching the top layer and bottom layer of dough together gently to seal).  Snip the top of each pastry to form an air hole.

Whisk egg and a splash of water together.  Brush over the pastry and sprinkle lightly with sugar.  Place in the preheated oven and bake for about 10-12 minutes, until the dough is cooked through and golden brown.  Remove from oven and allow to cool in tin for about 3-5 minutes.  Gently loosen the tarts and transfer to a cooling rack and allow to cool completely.

Have a little extra mincemeat?  Use it to make these mincemeat scones.  That’s what I’ll be doing this week.  I can’t wait to try them!

Recipe source: Lavender and Lovage

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Homemade Coconut, Almond Granola

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Have you stopped and actually taken a look around?  Granola is everywhere.  There are so many prepackage variations for sale.  There are even more recipes floating around the internet.  And have you seen Pinterest?  We won’t even go there.  But, let’s just say that if you were in the market for granola and didn’t have a recipe then it wouldn’t hard to find a few hundred options.

So why do you think there is such an abundance of options out there?  Well I have my theories.  People are trying to be healthier, would be the first thing that comes to mind.  And while I do like to have healthy snacks on hand, that is just one of the many reasons I’m obsessed with granola.

Granola is perfect for so many reasons.  It’s a great on-the-go snack.  It’s a perfect quick breakfast that pairs so wonderfully with berries and yogurt.  It can also be enjoyed as cereal or in addition to cereal.  Granola is one of those things my entire family loves.  Once a batch is made, it doesn’t take long for it to disappear.

Now I know there are tons of options for the store bought stuff, and there’s nothing wrong with it.  But let me plead my case why I prefer the homemade stuff.  First and foremost, YOU control the ingredients.  You can choose exactly what goes in {and what doesn’t}, which also means you get to customize the flavors to exactly what you and your family love.  Oh, and did I mention it costs less?  Oh, and it’s super easy and comes together in literally 5 minutes from the time you mix it together until it goes in the oven?

Granola isn’t a lot of specialty ingredients.  I make different combinations depending on what I have on hand.  Some of our favorites are brown sugar granola, chocolate chip granola, and a version packed with dried cranberries, white chocolate and almonds.  This version that I just pulled from the oven has to be one of my new favorites; it’s packed with tons almonds, coconut oil and coconut flakes.  Another thing I’m especially fond of are the clusters of granola, perfect for picking up and popping in your mouth whenever the craving hits.

So the next time you get a hankerin’ for some granola, forget that store bought stuff and make your own at home!

Homemade Coconut, Almond Granola

Ingredients:


4 Cups oats
1 1/4 Cup almonds, roughly chopped
3/4 Cup coconut flakes
1/2 Cup brown sugar
1/2 Tsp salt
1/2 Tsp cinnamon
1/4 Cup + 2 Tbsp coconut oil*
1 Tsp vanilla
1/2 Cup honey

Directions:


Preheat oven to 300.

Combine oats, almonds, coconut flakes, brown sugar, salt and cinnamon in a large bowl and stir to combine.  Set aside.

In a small saucepan combine coconut oil, vanilla and honey, place over medium heat.  Once the mixture is warm, stir to combine.  Bring mixture to a boil and allow to boil for one minute.  Remove from heat and carefully pour over the oat mixture.  Stir to incorporate, until all the oats are coated.  Pour on a large, rimmed sheet tray and spread into an even layer.  Place in the preheated oven and bake for 35-45 minutes, flipping the mixture with a large spatula half way through the baking time.  Remove from oven and allow to cool completely.

For clumps: gently press the mixture down immediately when it comes out of the oven.  Once the mixture is cooled completely use a large spatula and gently lift the the sheet of granola and gently break into clumps.  Place in an airtight container and store.

For loose, regular granola: Crumble granola into pieces, store in an airtight container.

Serve alone, over yogurt or mix with corn flakes and pour milk over the mixture to make your own honey bunches of oats.

*If you don’t have or like coconut, simply use canola oil in place of the coconut oil and omit the coconut flakes.

Recipe source: Adapted from Family Favorite Recipes

One Pot Cheeseburger Casserole

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Lately I’ve been craving a cheeseburger something fierce.  Although I’m not above firing up the grill in the midst of these arctic temperatures we’re experiencing, it’s not ideal.  But, sometimes you do what you gotta do in the name of food.

Well, you do that unless you come across a recipe that encompasses everything you love about a big, juicy burger that can be cooked indoors.  And well, I did just that.  Even better, it’s a simple recipe, quick enough for those busy weeknights that can be cooked using just one pot!  Does it truly get any better?  I don’t think so people.

I’m addicted to meals that only involve one pot, are quick, easy and ideal for those busy weeknights.  Or just those evenings that you don’t really feel like being in the kitchen longer than 30-45 minutes.  And, a meal that doesn’t leave a ton of dishes in the sink at completion.  Well, this is one of those meals that checks all those boxes.

So, enough about the ease of this dish, let’s talk about how amazing it is.  If you’re a sucker for a big ol’ burger then you’ll love this pasta.  Ground beef, juicy, sweet tomatoes, a hint of ketchup and mustard, and gooey melty cheese then this is a dish that needs to immediately enter you meal plan.

What are you waiting for?  Grab your big skillet and pile in all the ingredients.  In under 30 minutes you’ll have a delicious, comforting and satisfying meal that your family will love.  Serve with a green salad and even a dill pickle spear to complete the burger experience.  You could even top with some of your favorite burger toppings to enhance the flavors; crumbled bacon, fried onions, pickled or fried jalapenos, the options are endless.

One Pot Cheeseburger Casserole

Ingredients:


1 1/2 Pounds ground beef
1 Large onion, chopped
2 Cups chicken stock
1/4 Cup ketchup
2 Tsp dijon mustard
1 1/2 Tbsp yellow mustard
1 (14.5oz) Can stewed tomatoes (not drained)
1 (14.5oz) Can fire roasted tomatoes (not drained)
1 Can tomato sauce
Salt and pepper, to taste
1 Pound rotini pasta
1 Roma tomato (diced) or 1/4 cup grape tomatoes (quartered)
2 Green onions
1 Cup shredded Monterrey jack cheese
1/2 Cup shredded cheddar cheese

Directions:


Place ground beef in a large skillet or dutch oven, crumble and allow to cook until browned.  Once the ground beef looks halfway cooked, add the onions and allow to saute until beef is cooked completely.  Drain any excess fat from the beef and return to skillet.

Add the ketchup, mustards, tomatoes, tomato sauce, chicken stock, salt and pepper and stir to combine.  Add the pasta along with 1 1/4-1 1/2 cups warm water and stir to combine.  Bring mixture to a boil, reduce to a simmer, cover and allow to cook for 13-16 minutes, until pasta is done and most of the liquid has been absorbed*.  Remove from heat, sprinkle with cheese and allow cheese to melt.  Once the cheese has melted garnish with green onions and tomatoes and serve immediately.

Recipe source: Damn Delicious

Dutch Baby Pancake

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So, I’m a little behind jumping on the dutch baby wagon.  Over the past several years, yes years, I’ve seen so many amazing looking dutch baby recipes popping up all over the internet.  At every sighting I tell myself, I need to make one of these and now.  But for some reason or another, the recipe has gotten pushed to the wayside.

Well, all that changed this passed weekend.  Since Valentines fell on a Saturday this year I wanted a full day of delicious, indulgent food for myself and my guys to enjoy.  I had supper nailed down, but breakfast was still way up in the air.

Do I make waffles?  Oh, or cinnamon rolls.  What about pancakes?  Donuts even.  My brain quickly got overwhelmed and I didn’t help matters when I took to Pinterest.  Oh, how I love Pinterset, it’s a world full of inspiration, ideas and anything you could possibly need.  But, it’s also a great way to get an already overwhelmed brain even more anxious and overwhelmed.  Which in my case is exactly what it did.

I think my biggest issue in all of this was over-thinking things.  Trying too hard to make it something so special.  So I finally decided to take a step, realize that although the food is important, time with my family was definitely the priority today…and everyday.  And that’s when it hit my.  The dutch baby that had gotten pushed aside so many times.

It was a recipe I hadn’t made before.  Was a pancake, which both my boys love.  And, it was easy and wouldn’t require me to be in the kitchen the bulk of the morning.  So, it was a win win.

I am so glad I finally got around to making this and it couldn’t have been any better timing had I actually planned it.  It’s so fluffy, slightly crunch on the outside and the inside is an amazing custard-like filling.  It’s absolutely amazing.  We topped ours with a dusting of powdered sugar and some fresh fruit; you could also drizzle it with some maple syrup, a splash of fresh orange or lemon juice.

This is one of those breakfasts that is so simple to throw together; the ingredients are mixed and ready to go in under 5 minutes, about 20 minutes of baking time and you’re all set.  It’s incredibly impressive, so could be served to guests for breakfast or brunch but is easy enough for a quick fix on a weekend or even a weekday.  Serve alone or with some crispy, salty bacon.

I couldn’t imagine a more delicious and perfect breakfast for Valentine’s or any special occasion.  To make this breakfast a little more special (and bubbly) we sipped on mimosas (and Tucker has sparkling grape juice) while we ate these perfect dutch babies.

So, note to self, and all you other overachievers out there; don’t over-think it.  Keep it simple and remember the most important part is being able to spend time with your family.  Sometimes simple is best!

Dutch Baby Pancake

Ingredients:


1/4 Cup unsalted butter
3 Eggs
3/4 Cup skim or non-fat milk
1/2 Cup flour
1/4 Cup cornstarch
2 Tsp sugar
Pinch salt
1 Tsp vanilla

Directions:


Preheat oven to 425.  While oven is preheating, place butter in a 2 quart baking dish and place in the oven.

Meanwhile, place eggs in a blender and blend.  Add the milk and pulse until blended.  Add the flour, cornstarch, sugar, salt and vanilla and blend until combined, about 30 seconds.

Pour the preheated container with the melted butter.  Return to the oven and bake until puffy and brown, about 20 minutes.

To serve: top with a dusting of powdered sugar.
                a squeeze of fresh orange or lemon juice
                fresh fruit
                syrup

Heidi (at Foodie Crush) found a few useful tips from Cook’s Illustrated for making the perfect dutch baby; use a pan with sloped sides for a more even bake, something such as a cast iron skillet.  Use non-fat or skim milk to make the batter more crisp and light.  Substitute 1/4 cup of flour for cornstarch for added crispness.  To avoid sticking, brush the inside of the baking dish with vegetable oil then use butter for added flavor.

She also has a chart for adaptations that vary according to baking vessel size.

Recipe source: Slightly adapted from Foodie Crush

Brownie and Red Velvet Cookie Tart with Cream Cheese Whipped Cream

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Valentine’s day is tomorrow.  Have you made your reservations?  Are you avoiding the chaos and crowds and staying in?  We’re having a low-key evening at home complete with an amazing meal and a glass (or 2) of red.  No Valentine’s meal, whether you’re dining out or staying is, is complete without an amazingly decadent and over the top dessert.

I’ve shared a week’s worth of desserts with you all with the focus of Valentines.  Whether you and your special someone are chocoholics, or you prefer a chocolate-less indulgence I’ve covered all the bases.  But, no Valentines or  week dedicated to Valentines is complete without at least one red velvet recipe.

What is it about red velvet that has people going crazy for it, especially during the month of February.  It is red, which is the color of love.  It is also chocolate, which is synonymous with Valentines.  So, maybe it’s the fact that red velvet meets all the requirements for the day of love.

So it seemed only right to wrap up Valentine’s week with some sort of red velvet concoction.  I wanted to make something that was incredibly over the top.  Something that hasn’t been done a million times and something that was completely indulgent and would make my special someone’s eyes pop wide open at just the site of it.

Since I’m a chocolate fiend, I decided to take the subtle chocolate taste of red velvet and amp it up by…oh, a thousand.  So, I introduce you to a brownie red velvet tart.  And because no red velvet cake it complete without cream cheese frosting, I topped it with a cream cheese whipped cream.

So, without further adieu let me introduce you to this incredibly, over the top dessert that is making an appearance just in time for the day of love.  It starts with a red velvet cookie crust.  Perfectly crunchy on the edges and incredibly chewy on the inside.  The beautiful, red crust is filled with an amazingly, fudgy, chocolate brownie complete with both dark chocolate and white chocolate chips.  And if that’s not enough, it’s topped with freshly whipped cream.

But not just any whipped cream, a cream cheese whipped cream.  I think this is probably one of my all-time favorite whipped creams.  It’s light and fluffy, subtly sweet and the perfect amount of tang from the cream cheese.  This whipped cream is the perfect topping for such a rich and decadent dessert.  The tang from the cream cheese helps cut through the richness and sweetness from the brownie and red velvet cookie crust.

So whatever you’re doing tomorrow night.  Going out.  Staying in.  Just make sure you do one thing, and that’s to share a slice of this with your special someone.  Or, if you happen to be flying solo, then get a fork, take the pan, cuddle up on the couch, turn on your favorite show and dig in!

Brownie and Red Velvet Cookie Tart with Cream Cheese Whipped Cream

Ingredients:


For the red velvet cookie crust-
1/2 Cup (1 stick) unsalted butter
3/4 Cup brown sugar
3/4 Cup white sugar
1 Tbsp food coloring
1 Egg
1 Tsp vanilla
1 1/2 Cups flour
1 Tsp baking powder
1/4 Tsp salt
1/3 Cup + 2 Tbsp cocoa powder

For the brownie-
1/2 Cup (1 Stick) unsalted butter
2 Oz unsweetened chocolate, roughly chopped
1 Oz bitter sweet chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1/4 Tsp salt
1/3 + 2 Tbsp flour
1/4 Cup dark chocolate chips
1/4 Cup white chocolate chips

For the cream cheese whipped cream-
2 Oz cream cheese, room temperature
1/2 Cup heavy whipping cream
3 Tbsp powdered sugar

Directions:


Preheat oven to 350.  Spray a 9 inch tart pan with non-stick cooking spray and set aside.

For the red velvet cookie crust-
Combine flour, salt, cocoa powder and baking powder in a bowl and whisk to combine.  Set aside.

Place butter and both sugars in a large bowl and beat on high until creamed, about 3-4 minutes.  Add the egg and beat an additional minutes, until mixture is light and fluffy.  Add the red food coloring and mix to combine.  Add the egg and vanilla and mix until just combined.  Gradually add the flour mixture and mix until just incorporated.

Pour dough into prepared tart pan and pat out into an even, thin layer across the bottom and sides of the pan.  You’ll want the crust to be approximately 1/4 inch in thickness.  Remove any excess dough, you will have about 3/4 to 1 cup of extra dough (which is perfect for making a few red velvet cookies to snack on!).  Place in the freezer while preparing the brownie filling.

For the brownie-
Place butter in a microwave safe dish and heat until almost completely melted.  Add the chocolate, stir to combine and return to microwave.  Heat in 20 second intervals, stirring after each, until chocolate is completely melted.

Add the sugar and whisk to combine.  Once the chocolate mixture has cooled slightly, add the eggs and whisk to combine.  Add vanilla and mix until just incorporated.  Add the salt and flour and mix until incorporated.

Remove the tart from the freezer.  Sprinkle the dark chocolate chips over the tart crust.  Slowly pour the brownie in the tart and spread into an even layer.  Sprinkle the white chocolate chips over the brownie batter.

Place tart in the preheated oven and bake for 25-30 minutes, until edges are set and toothpick inserted in the center comes out clean.  There may be a few crumbs on the toothpick and that’s completely fine.  Be sure not to over bake the tart as the red velvet cookie may become too hard to cut.

Allow tart to cool.

For the cream cheese whipped cream-
Place cream cheese in a bowl and beat until creamy.  Add the heavy whipping cream and the powdered sugar and beat on high until stiff peaks begin to form, be sure not to over beat.  Spoon over the cooled tart.

Garnish with chocolate shavings, if desired.  Slice and enjoy!

Recipe source: A Lynsey original

Raspberry Lime Mule

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I was first introduced to the Moscow Mule by my sister-in-law.  She and her husband had gone out one night and were intrigued by a cocktail that was served in a copper mug.  She immediately tried one and was hooked.  The next time we visited them, she whipped some of these up for Spencer and I to try and just like her, I was hooked.

While I had the love for the cocktail, sadly I had no copper mugs.  While they are still good enjoyed in a glass, it’s just not quite the same.  Well, my copper mug dilemma was solved for Christmas.  On Christmas morning I unwrapped 4 beautiful hammered copper mugs!

The only thing I had left to do was break those new mugs in and enjoy my new favorite cocktail.  I love the original Moscow Mule. Ginger beer. Lime. Vodka. And sometimes a touch of mint.  As much as I love the original version, it can be improved upon a bit.  But only minimally, by adding a handful of fresh fruit.

I’ve played around with a lot of different flavor variations, but with Valentines just around the corner I wanted to make a Mule that would be perfect to enjoy on the day of love.  As much as I love strawberries, and yes, I do have a strawberry mule that I’m dying to share with you but I’m going to wait till the weather warms up just a bit.  I decided to forgo a strawberry drink for Valentines and go with another incredibly delicious fruit that comes in second to the strawberry this time of year, the raspberry.

Sweet raspberries and tart lime are the perfect combination.  This duo pairs wonderfully with the crisp ginger beer.  And those copper mugs, well those just step up the presentation about 100%.  And they also help keep your cocktail chilled until the last sip.

It’s no mystery why Mules are so popular and at the top of so many people’s list of favorite cocktails.  These cups were taunting me throughout the shooting process.  Just screaming at me from the other side of the camera.  While I was beyond happy with the stark white background and how the bright red raspberries jumped off it, I cut the shoot a little short so I could start sipping away.

Both Spencer and I were in total agreement, these mules are amazing.  The perfect blend of tart, sweet and crisp.  Whether you need a pre-dinner cocktail, something to sip on during the main course or a final beverage after the meal, these raspberry lime mules would be perfect.  Good for you, there won’t be any required pictures before you sip, so you can make them and enjoy!

Raspberry Lime Mule

Yields: 2 (16 oz) glasses
Ingredients:


3 Oz Vodka
Half lime, cut into quarters
1/2 Cup raspberries, plus more for garnish
12 Oz ginger beer

Directions:


Place 1/4 cup of raspberries and a 2 quarters of lime in each cup.  Using a muddle, firmly press the limes and raspberries until the raspberries are crushed and the juice is released from the lime.  Add one and a half ounces of vodka to each glass, stir to combine.  Fill each glass about half way with ice.  Top off with ginger beer and stir to combine.  Garnish with additional raspberries and a lime wedge.  Enjoy!

Recipe source: A Lynsey Original

Personal Brownie and Fruit Trifles

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When I hear the word trifle my mind instantly goes to Friends and the infamous “Thanksgiving” episode.  You know the one, right?  Monica finally agrees to let Rachel help out and bring a dessert, a trifle to be exact.  All goes well, except for one minor thing; Rachel mixes recipes for a sweet and savory trifle.

The end result was definitely an original.  I can still see Joey and Ross’ face as Rachel points out all the individual layers.  “Ladyfingers, jam, custard (from scratch), raspberries, more lady fingers, beef sauteed with peas and onions, another layer of custard, bananas and then some whipped cream on top.”  Joey’s review of the dish is by far the best.  “Beef? Good. Custard? Good. Jam? Goooood.”

Needless to say, I love friends.  But before you start questioning just exactly what type of trifle I’m sharing with you, rest assured it is not a sweet and savory Rachel-inspired creation.  Aside from trifles making think about one of my all time favorite shows, it’s also one of my favorite desserts.

Trifles are many things.  They are so easy to make.  Make a show stopping addition to the dessert table.  A delicious way to utilize leftover brownies, cookies and cake.  Incredibly cute when they are made in small, single serve portions.  Oh, not to mention,they are delicious.

But let’s talk about this particular trifle.  This one holds a special place in my heart.  To start, these are made in single serve portions.  Not only are individual desserts so cute and fun, but sharing is optional.  I’d have to say my favorite part of this trifle is the brownie.

These brownies are pure perfection.  Intensely chocolaty, slightly crispy edges, incredibly fudgy and bits of chocolate chunks throughout.  These brownies are amazing and rich, but they are also the perfect addition to this trifle.  Layers of brownies topped with a airy, slightly sweet mascarpone whipped cream and sweet and tart berries.

These trifles are ideal for entertaining and perfectly portioned.  They are incredibly easy to make but will definitely wow your guests.  They are also impressive enough to serve at the end of a special meal.

If you still haven’t decided on dessert for your Valentine’s celebration then go ahead and put this trifle on the menu.  Valentine’s is all about fruit and chocolate and what better way to enjoy the two than with this beautiful trifle.

Personal Brownie and Fruit Trifles

Ingredients:


For the mascarpone whipped cream-
1/2 Cup heavy whipping cream
1 1/2 Tbsp powdered sugar
2 Tbsp mascarpone cheese

To assemble-
Brownies cut into 1/2 inch cubes
Strawberries, chopped
Raspberries
2-3 Small mason jars, trifle dishes, wine glasses or cocktail glasses

Directions:


For the whipped cream-
Place heavy whipping cream, powdered sugar and mascarpone in a bowl and beat on high until light and fluffy and stiff peaks form.

To assemble-

Fill each glass in alternating layers of brownie cubes, whipped cream, and fruit.  Topping with whipped cream and garnishing with a strawberry or raspberry.  Serve immediately.

Recipe source: A Lynsey Original

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