Tuesday, December 28, 2010
Time for a Tuesdays with Dorie rewind -- Tender Shortcakes! This was our pick back in June thanks to Cathy at Tortefeasor, you can find the delicious recipe here at Cathy's site.
We love strawberry shortcakes at our house, and while they are nice in the summer with some simple macerated berries, they are also a great winter treat with some warm cooked strawberry sauce from frozen berries (or fresh if you can find decent ones this time of the year). Dorie's shortcake recipe was delicious, perfectly tender and a touch crumbly, just perfect for soaking up all of those yummy berry juices.
Wishing you and yours a wonderful New Year! I have a blogging resolution to be a little more consistent since I've really missed keeping up with everyone these past couple of months. See you soon :)
Tuesday, December 21, 2010
Tuesday, November 23, 2010
Today for TWD we are doing a "rewind" -- this is one of my favorite recipes from Dorie's Baking From My Home To Yours. It was first picked for us at Tuesdays with Dorie to try by Mary at The Food Librarian, and you can find the recipe here at Mary's site if you do not have the book and are looking for an amazing banana cake / bread / bundt recipe.
I say banana cake or bread because this banana cake tastes like banana bread to my husband and ever since we made it with TWD back in August 2009 it has become "our" banana bread recipe. It is probably the most baked recipe from BFMHTY at our house, and it is picky husband's favorite banana bread.
He likes it plain, full banana flavor with no add-ins, which is delicious. I like it plain as well, but love it with add-ins, my favorites being coconut and chopped macadamias, which were add-ins in my previous favorite Hawaiian Banana Bread recipe. Don't tell that recipe, but this one with the add-ins is even better!
Sometime I switch out the sour cream for buttermilk, I've even used whole milk once before in place of the sour cream and this bread / cake still came out perfectly. I also like to add extra vanilla. If you are making minis this recipe is perfect as well, I think it would also work great in a plain old muffin tin or loaf pan -- although I haven't tried it yet, because a bundt is just so much more fun :)
Friday, November 12, 2010
These are one of my new favorite muffins. I found the recipe here at the Recipes and More website and was so surprised at how good these were. This is an easy recipe and the kids loved helping with the maple syrup on top -- although that was quite messy!
Place raisins, sugar, butter, eggs, milk and vanilla in a large saucepan and cook over medium heat, stirring frequently, until mixture is hot, slightly thickened and just beginning to bubble, about 4 or 5 minutes.
Thursday, November 11, 2010
This is one of my favorite pizza dough / crust recipes. It is from allrecipes. It makes a soft dough that is a little tricky to handle, but is absolutely worth the trouble once it is done baking. I've made this dough at least a dozen times with different beers and it always turns out perfectly.
Beer Pizza Dough
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
2 1/4 teaspoons bread machine yeast
Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start. I've always used my bread machine for this one but I bet it would also work well in a KA mixer or by hand. Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. I like to use a pizza screen and bake on a preheated pizza stone but I've also used this recipe with a regular pizza pan or cookie sheet without the stone.
Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 17-24 minutes. -- If you are using the higher oven temperature with pizza stone your pizza will be done in under 10 minutes, I'd start checking it after baking for 5 minutes, it gets done very quickly.
I topped this pizza with freshly shredded mozzarella and sliced mushrooms and homemade pizza sauce. I always sprinkle the tops of my pizzas with a touch of Italian seasoning and grated Parmesan before baking them. It really gives them that pizza parlour flavor.
Wednesday, November 10, 2010
This delicious treat started last summer when I made my first homemade jam. I found this recipe at allrecipes and it turned out perfectly. I have not canned before and was a little too nervous about it so I just put my jars in the freezer. We had amazing strawberry jam up until a couple of weeks ago thanks to pulling a jar from the freezer whenever we ran out. I can't wait to make jam again next summer after a fun family day picking strawberries at the patch.
4 cups white sugar
1/4 cup lemon juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. I didn't mash mine, just left them whole for a chunkier jam.
Tuesday, November 9, 2010
And because we had our first dusting of snow last week, I felt it was appropriate (okay, I guess I'm just excited about the holidays, give a girl a break) to get out my new snowman cake plate, you can't see the base in the whole cake photo but here is a close up of the adorable little snowman on the pedestal, isn't he cute?
Monday, November 8, 2010
I am participating in NaBloPoMo this month and really hoping to keep up with the goal of posting every day. I'm running late today, so here is a quick little lunch or after school snack that is sure to please any PB & J fans in your family. These quesadillas are something my kids like for a quick and easy lunch and sometimes that is just what you need.
about 1 tbsp of your favorite jam or jelly (per quesadilla)
Sunday, November 7, 2010
Time for Sweet Melissa Sundays, today our pick is Ginger Custard Pumpkin Pie, chosen for us to try by Debbie of Every Day Blessings of The Five Dee’s -- you can find the recipe here at Debbie's site if you do not have The Sweet Melissa Baking Book.
After letting this cool for about three hours, well to room temperature, I sliced a piece (the first photo of this post) for my husband, who is the pumpkin pie lover around here, to try. He really didn't like the texture, which is lighter and softer than your typical pumpkin pie. I on the other hand, thought it was pretty good, all of the flavors came together really nicely. I'm hoping that after an overnight in the fridge for this pie to really firm up picky husband will give it another chance. I hope all of my SMS friends who gave this a try had lots of happy pumpkin pie taste testers. ETA: Picky husband thought it was pretty good after a night in the fridge :)
Saturday, November 6, 2010
This is a very simple and easy recipe with delicious results. I recently ordered some Marella Linguine Arcobaleno Pugiese Pasta aka Rainbow Linguine and wanted a simple sauce to go with it so I could really taste the pasta, which is made in Gioia del Colle, Bari, in the Puglia region of Italy.
Mushroom Mascarpone Pasta
2 tbsp butter
2 cups thinly sliced mushrooms
1 small container mascarpone cheese (8 ounces)
1 cup freshly grated Parmesiano Reggiano
1/4 cup cream (more or less to get the consistency you'd like)
salt and pepper to taste
1/2 lb pasta, cooked according to package directions -- you can cook the pasta while making the sauce
Saute the mushrooms in the butter over medium high heat for 5-7 minutes until they are nicely browned. Turn off heat.
Add in the mascarpone, Parmesiano Reggiano, and cream.
Gently simmer, while stirring, until the sauce comes together and continue to simmer for a few minutes. If the sauce is too thick add a touch more cream, if it is too thin, simmer a little while longer until you get your desired pasta sauce consistency.
Serve with extra grated Parmesiano Reggiano and enjoy!
I think the grated cheese looks like snow in the above photo :)
The kids and I loved this special pasta dish -- they are always excited when we try a new pasta shape or color. Picky husband is not a fan of mushrooms so we made this for lunch while he was at work. If you are a fan of mushrooms or mascarpone or creamy pasta dishes (or all of the aforementioned) you should give this simple dish a try for sure!