Easter Treats

So I know Easter is over, by a week now lol.  I do not care though.  I wanted to show off my adorable treats from Easter!!

I made dirt pudding from this recipe on AllRecipes.com.  Keep in mind, this is something that Food Rules would be highly against, but it was so tasty and fun.  Plus, it would fall under the special occasion rule lol.

Apple Turnovers

Until recently, I was a frozen turnover kinda gal.  I just didn't think that I had the time or skill to create such a wonderful bakery treat; therefore, I turned to the frozen section of my grocery store anytime I had a hankering for one.  


When hunting for recipes for a brunch I was hosting for a few friends, I came across an apple turnover recipe and decided to look into how much time and energy it would take from my already busy weekend.  


Low and behold, the recipe told me it would take very long, and I could make the filling in advance.  I was sold.


The little beauties turned out to be delicious!  I did make a few adjustments to the recipe though.  I could not find all-butter puff pastry and I added about 1 tbs of cinnamon and a tsp of nutmeg to my apple filling to give it more of a pie filling flavor.

French Apple Turnovers (Chaussons Aux Pommes) Bon Appétit | November 2008

by Molly Wizenberg

All-butter puff pastry is available at some specialty foods stores. Yield: Makes 8 servings Filling: 3/4 pound Granny Smith apples 3/4 pound Golden Delicious apples 1/4 cup water 3 tablespoons sugar 3/4 teaspoon fresh lemon juice For pastry: 1 14- to 16-ounce package all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed 1 egg, beaten to blend (for glaze) Superfine sugar (optional) For filling: Peel, core, and cut apples into 1-inch pieces (about 4 cups). Place apples in medium saucepan; add 1/4 cup water, 3 tablespoons sugar, and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely. DO AHEAD: Filling can be made 2 days ahead. Cover and refrigerate. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper. For pastry: If using 14-ounce package (1 sheet), roll out pastry on lightly floured surface to 15-inch square. If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square. Cut pastry into nine 5-inch squares. Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use). Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with superfine sugar, if desired. Repeat with remaining squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets. Refrigerate until firm, about 15 minutes. Bake turnovers until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom. Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature.

Read More http://www.epicurious.com:80/recipes/food/printerfriendly/French-Apple-Turnovers-em-Chaussons-Aux-Pommes-em-350419#ixzz1p7Cs0EQz

Things I LOVE

I have become obsessed with some really great products lately.  I don't typically LOVE things as much as I LOVE the products above, unless we are talking about movies or books, of course.  


1. This beautiful Barr-Co. Candle was purchased at Anthropologie.  It has this amazing aroma that changes as it burns.  A little coconut, a little freshness and boom, my whole apartment smells relaxing and cozy.  It lasts a long while too!  I am on my second candle and can't wait to buy my third.


2. Let's face it, I LOVE dessert; however, I do want to start getting into shape and all of my sources says that dark chocolate is the way to go.  Enter Dove Dark Chocolate Squares to save the day.  Plus I got it on sale after Valentine's Day.


3. Bath and Body Works has long been my staple for amazing smelling lotions and body mists.  Last summer I fell in LOVE with Forever Sunshine.  It is a mix of apricot and summer smells. I have the lotion and body spray in this fragrance.  


4. I have been searching my whole life for a Chapstick that works well for me.  I typically lose it or it just doesn't work the way I want it to.  I demand a good mix of softness and usability from my lip balms.  C.O. Bigelow's Rose Salve wins the award for best ever!  It comes in a little tin, so I don't lose it, and it works wonders on not only my lips but also on my chapped hands.  It also gives my lips a nice shine, which I appreciate.


5. Eye shadows are something that I tend to LOVE or hate.  This has become my new favorite.  It is Ulta's eyeshadow quad Girly Girl.  It has great colors for my skin tone.  I can make it look dark or light, which makes it easy to switch from night to day.  I work long hours and having an eyeshadow that stays on and doesn't make my eyes look dark or have creases makes me a happy lady.

Nick's Birthday

This just goes to show how lazy I've been...Nick's birthday was December 11!  We went out to dinner with a group of friends to celebrate.  It was a lot of fun and Nick got some great gifts.  Sadly, we only took two pictures and one of them is missing a dear friend who is taking the picture. 




The first picture is Nick pointing at his sandwich.  We went to the RAM.  His sandwich was huge it had a burger, a split bratwurst, onions and goodness knows what else.

Nick requested a carrot cake for his birthday, so I made another one for him.

Birthday List

So apparently, I am obsessed with lists.  This is not a new trend in my life though.  I have always loved lists, mostly the checking off part.  At any rate, I've been trying to come up with a birthday list.  I have seen them around a lot lately.


The goal is to come up with 25 things to do before I turn 25.  I would like to have the list made this as soon as possible, so I have a lot of time to accomplish my list.




1. Create my own calendar.  (I am really really picky about my calendars, so making one solves that problem)


2. Write down the recipes that I love on the recipe cards I made.


3. Perfect my granola recipe.  (I love granola, but my homemade granola needs some help)


4. Figure out the criteria Nick and I will use to buy a house (budget, appliances etc.)


5. Finish the blanket I have been crocheting for over a year. (Here's the deal, I got it just about done and then it started falling apart, like from the middle, so I gave up on it :(


6. Finish the Kingkiller Chronicles by Patrick Rothfuss (at least the ones that are out)


7. Get into a better workout or jogging schedule (three times a week)
     (after March and April, I think it counts as a schedule)


8. Try Yoga


9. Buy Big Boggle (for Nick, for myself, for fun lol)


10. Try string art


11.  Collect wine bottle corks and use them for a project


12. Watch all of Dawson's Creek 


13. Have a Star War's marathon


14. Blog 3 times a week for a whole month (I want to blog gobs and gobs but work has been getting in the way lately) (MARCH)


15. Go on a long weekend trip with Nick


16. Have a slumber party with my girls!  (it actually turned into dinner)


17. Go see 10 movies in the theatre
      (Reel Steel, The Three Musketeers, The Rum Diaries, Breaking Dawn Part 1, The Muppet Show, Tintin, We Bought a Zoo, Tinker Tailor Soldier Spy, Sherlock Holmes: A Game of Shadows, This Means War, Safe House, The Hunger Games)


18. Research a new camera (Photography Blog has significantly helped me in my search for a new camera; however, for the time being I am going to stick with my old Canon PowerShot A540 and iPhone.)


19. Go kayaking


20. Sleep under the stars


21. Go to The Container Store


22. Get a Poang chair from Ikea


23. Crochet a baby blanket


24. Bake a new cake
       (Carrot Cake)


25. Bake three loaves of bread
      (Banana Nut Bread, Cinnamon Sugar Pull-Apart Bread)


26. Have more fun (not quantifiable but a good goal)

Inside-Out German Chocolate Cake

For Nick's dad's birthday this year, I made an inside-out German chocolate cake.  Let me make this clear, I do not like German Chocolate frosting....it has COCONUT in it...YUCK!  Aside from my personal feelings, I made it anyway.  Let me just say that making your own frosting is difficult but so worth it.  I loved this cake!

Sadly, I only took one picture of this cake...after everyone had eaten it.

Inside-Out German Chocolate Cake: Epicurious/Gourmet 

For cake layers
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 TBS unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 TBS unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup boiling-hot water


For Filling
7 ounces sweetened flaked coconut
4 ounces coarsely chopped pecans (1 cup)
14-ounces can sweetened condensed milk
1 TBS vanilla


For Glaze
2 1/2 sticks unsalted butter
10 ounces fine-quality semisweet chocolate
3 TBS light corn syrup


Special Equipment: 3 (9-inch) round cake pans

Make cake layers:
Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.

Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

Make filling:
Reduce oven temperature to 325°F.

Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.

Increase oven temperature to 425°F.

Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.

Stir in coconut, pecans, and vanilla and keep warm, covered with foil.

Make glaze while milk is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.

Assemble cake:
Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.

Grump

That's right folks...today I am a grump.  The last two weeks have been great.  Nick and I have had tons of time together and work has had a lot of positive moments.  Then came this week.  


This week, our cat got an eye infection that requires us to put 2 drops of medicine in her eye 3 times a day (let me just say that she no longer likes or trusts us anymore)


AND


my car broke down....like $1,000 worth of broke down.  


Therefore, on this lovely Sunday afternoon, I am baking myself chocolate chip cookies in a shallow attempt to make myself feel better.  I also plan on eating all of the carbs I can get my hands on with the help of a new cookbook Real Simple Meals Made Easy.   

I picked this beauty up at the local Borders.  Since they are all closing, so sad, I got it for 30% off.  I am excited to try the Lasagna-Style Baked Ziti for dinner this evening (expect a post soon all about it).


There went the timer.....


morsels of joy, here I come. 


Hmmmm, cookies, cold milk and a good book.  I feel better already.

Stone Fruit Lattice Pie

So, I promised a pie last week and didn't deliver. I do have one today!


The Stone Fruit Lattice Pie is from the August issue of Bon Appetit.

I used the pie crust recipe that appeared in the same issue of Bon Appetit. Overall, we really liked the pie. The bottom crust didn't get as crisp as I would have wanted, but it was very good. We used the excess strain of fruit to make a fruit tea!


Stone Fruit Lattice Pie: Bon Appetit August 2011

Ingredients

Crust

1 Unbaked Pie Crust in a 9" glass or metal pie pan (see Master Pie Crust recipe)
Filling

2 pounds nectarines
1 pound peaches, peeled
1 pound plums
1/2 cup plus 1 Tbsp. sugar
3 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon orange-flower water (optional)
1 large egg, beaten to blend

Ingredient Info

Orange-flower water is available in the cocktail-mixers or baking sections of better supermarkets and at Middle Eastern markets.
Preparation
Crust
Divide dough in half. Roll out one half according to Unbaked Pie Crust recipe. Roll out second dough disk on a lightly floured sruface to a 14" round. Transfer round to a baking sheet. Cover and chill both crusts for 1 hour. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
Filling
Preheat oven to 400°. Halve, pit, and cut fruit into 1/2" thick slices. Place all fruit in a large bowl. Add 1/2 cup sugar and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally. Strain fruit, reserving 1/4 cup of liquid; return fruit to same bowl. Whisk cornstarch and reserved fruit liquid in a small bowl. Add cornstarch mixture, nutmeg, and orange-flower water, if using, to fruit; toss gently.
Pour fruit mixture into unbaked pie crust in dish. Using a pizza wheel or a sharp knife, cut 14" dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and crimp edges decoratively.
Brush beaten egg over crust edges and lattice. Sprinkle 1 Tbsp. sugar over. Set pie on a parchment paper-lined baking sheet.
Bake pie for 40 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and juices bubble, about 40 minutes longer. Let cool on a wire rack.

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Popsicles

I have never made popsicles before, but this summer I decided to try.  In the June issue of Bon Appetit, they featured several different types of popsicles.  I picked the Peach-Vanilla Cream Pops.  We love peaches in this house.  They are my all time favorite comfort food.  

Here are the end results of the trial run.  They were absolutely AMAZING!  I haven't made any since then, but boy are they on the list of things to repeat.  I got the molds from Target in the clearance section.  They were only 3 bucks apiece.   Here is the recipe:


Peach-Vanilla Cream Pops - Bon Appetit June 2011
makes 8-10


1/2 cup plus 2 Tbsp. sugar
1 vanilla bean, halved lengthwise
4 cups sliced peeled ripe peaches (about 4 medium), or 16 oz. frozen sliced peaches, thawed
1/2 cup chilled heavy whipping cream
1/4 cup Greek-style yogurt
2 Tbsp. amaretto (optional)


Place sugar and 1/2 cup water in a small saucepan.  Scrape in seeds from vanilla bean; add bean.  Bring to a boil over high heat, stirring until sugar dissolves.  Transfer syrup to a small bowl; chill.  Discard vanilla bean.


Puree syrup and peaches in a food processor until smooth.  Set in a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups puree.  Whisk in remaining ingredients.  Divide among molds.  Cover; insert ice-pop sticks.  Freeze until firm.  Dip bottoms of molds into hot water for 20-30 seconds to loosen pops.  Remove pops from molds and serve.

Valentine's Day Dessert

So... we did make some vegetarian dishes this week, but I wanted to focus on dessert instead.  For Superbowl weekend, we made lots of little treats.  This was my favorite though...

Fresh strawberries and dip.  I used 1 block of cream cheese, vanilla extract and powdered sugar to make this lovely dip. We ate these strawberries like there was no tomorrow.  


Have a lovely Valentine's Day! Spend some time with your love!

Happy Birthday Whitney!

Nick's sister, Whitney, had a birthday over the weekend.  Nick and I decided to make her a birthday cake. 


We decided, with the input of Whitney, to make a Red Velvet Cake with Cream Cheese Frosting.  

The phases of cake batter, as well as the frosting.  It was a fairly easy recipe adapted from Bon Appetit Desserts cookbook.  The recipe can also be found HERE at the Bon Appetit Web site.  We used strawberries instead of raspberries and only put them on top and not in the inside layer.

I need to explain this picture.  We have white counter tops that stain easily; therefore, Nick was not allowed to mix the batter together because of the red food coloring.  As mentioned in an earlier post, he is a rather messy cook and I feared for my counter tops.

The first layer of icing was critical.  I wanted to make sure I didn't have cake flakes all over the top layer. 

Nick finished the final layer without me; he did such a good job.  Check out his design for the fruit!

Happy B-day Whit!

We got Whitney a new cookbook for her birthday and used it to make her cake!

Chocolate Cupcakes with Dulce de Leche

Once upon a time, ice cream was my favorite dessert.  It is still in the running, but lately, baked goods have been my weakness.  

This week, Nick and I decided we wanted some cupcakes.  We bought a chocolate box cake of and some dulce de leche syrup. 

Let's just say that we have found our weakness.  After we made the cupcakes, we filled them with the syrup.  Our plan was to frost them, but they were much better without the frosting.