three square

Pumpkin Chocolate Chip Bread Pudding

2011-11-22T12:39:00.003-06:00

I know some people get tired of the traditional pumpkin & apple pies for Thanksgiving. So, if you are looking for a way to incorporate the holiday flavors in a new and different dessert this is a great recipe to try.

While I was cooking P told me he didn't like bread pudding but once he could site, and smell, of this he not only had to taste it but also went back for seconds! I qualify that as a success.

If you have not had a sabayon before it is a creamy sauce made from egg yolks that is just to die for. This bourbon sabayon really makes this dessert top notch!

Pumpkin Chocolate Chip Bread Pudding

Source: The Chew- Michael Symon

Serves 6-8

1 c heavy cream

3/4 c whole milk

3 eggs

1/4 tsp ground ginger

6 c crusty bread cut into 1 inch cubes

1 c canned pumpkin

1/2 c sugar

1/2 tsp cinnamon

1/8 tsp nutmeg

1 stick unsalted butter, melted

1 c dark chocolate chips

4 egg yolks

3 oz bourbon

4 tbsp sugar

2 c heavy cream

Combine the cream, pumpkin, milk, sugar, eggs, salt, and spices in a bowl.

Toss bread cubes with butter in another bowl. Fold in the chocolate then add pumpkin mixture and toss to coat. Transfer to an 9-inch square baking dish and bake until custard is set, about 45 minutes. Serve with Bourbon sabayon and ice cream.

Bourbon Sabayon- Whisk together the yolks, sugar, and bourbon over a double boiler until mixture coats the back of a spoon. Remove from heat and allow to cool. In a separate mixing bowl whisk the heavy cream until it becomes like and fluffy, like whipped cream. Fold the bourbon mixture into the whipped cream. Keep cool until ready to use.

Roasted Butternut Squash with Fontina Fonduta

2011-11-21T10:53:00.006-06:00

Happy Thanksgiving week!

Isn't Thanksgiving the best? It definitely is my favorite holiday because it revolves around food and family. What could be better? I don't know if this dish can top being surrounded by loved ones but it certainly is delicious and comforting. This is another recipe I found via The Chew and would be a great addition to any holiday meal.

The caramelized squash, toasted crunchy seeds, creamy Fontina cheese, and salty Parmesan make this dish a winner in my book. If you haven't finalized your menu I would consider adding this to your table. And if you have, you certainly don't need too limit this recipe to the holidays.

[Mario originally made this with pumpkin, I had butternut squash in the house so I used that. Feel free to try it with acorn squash as well!]

Roasted Butternut Squash with Fontina Fonduta

Adapted from The Chew, Mario Batali

serves 8

3 lbs butternut squash

1/4 c olive oil

2 tbsp fresh rosemary, chopped

2 tbsp butter

2 tbsp all purpose flour

2 c whole milk

4 oz Fontina cheese, grated

1/2 tsp nutmeg

squash seeds

1 tsp cumin

4 tbsp Parmesan cheese, grated

Peel the butternut squash and reserve seeds. Cut the squash into 2 inch cubes and place in a mixing bowl. Add olive oil, salt, pepper, and rosemary and toss to combine. Put squash pieces into a hot saute pan and roast for approximately 15 minutes, or until golden brown.

Meanwhile, melt butter in a sauce pan. Whisk in flour until blended. Slowly add milk and continue to whisk until the mixture slightly thickens. Add nutmeg, Fontina and 2 tbsp of Parmesan cheese. Season to taste with salt and pepper.

In a small saute pan add the reserved seeds, oil, and cumin. Cook until golden brown and crunchy. Then add to the cooked butternut squash.

To serve, spoon the Fontina mixture onto a warm plate, top with butternut squash, seeds, and the remaining 2 tbsp of Parmesan cheese.

What to do with Pizza Dough...

2011-11-16T17:45:00.004-06:00

Before baby girl arrived I, like so many other expectant blogging mothers, filled our extra freezer with meals that I could easily defrost and throw in the oven on those first crazy nights of parenthood. One such item was pizza dough. I made 6 loaves and froze them, but I did not want to have your basic pizza all the time. Here I have compiled a list of my favorite uses for pizza dough, along with my favorite dough recipe.

When you want to defrost just place it in the fridge till it thaws and then bring to room temperature on the counter before you begin to work with the dough. Simple as that!

Calzones [pictured here]

Pizza Bites

Bread Sticks

Pizza Bread

Grilled Pizza [I know it is your typical pizza but with so much added flavor!]

To make these calzones I precooked 1/4 lbs of Italian sausage and set aside to cool. Meanwhile, I portioned the pizza dough into four even pieces. I then rolled each into 8 in circles. I sprinkled mozzarella cheese and the sausage on half of the dough. I then folded over the remaining half and crimped the edges. Then drizzle with olive oil, sprinkle with Italian seasoning and Parmesan cheese. Place on a pizza stone in a pre-heated oven at 375F for 15-20 minutes or until golden brown.

Basic Pizza Dough

Source: Annie's Eats, originally from Baking Illustrated by the Editors of Cook's Illustrated Magazine

makes 2 loaves [use one right away and freeze the other!]

½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ c water, at room temperature

2 tbsp extra-virgin olive oil

4 c (22 oz.) bread flour, plus more for dusting

1 ½ tsp salt

olive oil or non-stick cooking spray for greasing the bowl

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Jacques Torres' Chocolate Chip Cookies

2011-11-10T17:05:00.003-06:00

Anybody out there? I know it has been months since my last blog update but I promise I have good reason. On September 26th our beautiful baby girl was born and she has kept me quite busy and out of the kitchen.

Although, I have had time to watch a lot of day time TV while on maternity leave. Not much else can be done while changing diapers, feeding a newborn, and trying to get her to nap. During one of my TV marathons I caught an episode of the chew on ABC where Mr. Chocolate himself, Jacques Torres', was revealing the recipe to his beloved chocolate chip cookie. As soon as I saw the large chocolate chunks and the finish of sea salt I knew I had to make them as soon as possible.

These have quickly become a favorite in our household and also of all our visitors; as I immediately make them try one upon arrival.

I will say these are not as simple to throw together as the typical tollhouse cookie (because this dough must rest over night) but if you are a fan of salty sweet snacks and a chewy cookie, the recipe is worth the wait.

The secret to this cookie is the the combination of the cake and bread flour which gives it a great texture. Plus the large chunks of high quality chocolate can't hurt.

So, have I sold you on this cookie? I sure hope so!

Jacques Torres' Chocolate Chip Cookies

Yield approximately 18 cookies

Source: thechew.com

2 c minus to 2 tbsp cake flour
1 2/3 c bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
1 1/4 c unsalted butter
1 1/4 c brown sugar
1 c plus 2 tbsp Granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/4 lbs bittersweet chocolate

sea salt for garnish

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Drop chocolate pieces in and incorporate them without breaking them.

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Mini White Cupcakes with Blueberry Frosting

2011-08-04T20:38:00.003-05:00

A client of mine needed a few mini desserts for a baby shower she is hosting. We came up with the idea of mini white cupcakes with blueberry frosting, almond caramel clusters, and chocolate whoopies with vanilla frosting.

I love the idea of three mini desserts so that each guest can try a variety without feeling too guilty.

I am also very pleased with the way the frosting turned out. You can really taste the fresh blueberry flavor. I used fresh blueberries as they are in season but you can always sub in frozen during the winter months.

Mini White Cupcakes

Yields: 24 mini cupcakes

Adapted from Food Network

6 tbsp unsalted butter, softened
3/4 c sugar
1 c all purpose flour
1 tsp baking powder
1/8 tsp salt
3 large egg whites
1/2 c milk
1 tsp vanilla extract

Preheat the oven to 350F degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into two lined mini muffin tins. Bake cupcakes for 12-15 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack and let cool completely.

Blueberry Frosting

Yields: 2 cups

Adapted from Martha Stewart

3/4 c. unsalted butter, softened
1/2 lb (2 c.) confectioners' sugar, sifted
2 tbsp fresh macerated blueberries, strained
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
Add blueberry juices, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

*I tinted my frosting blue for the baby theme

Strawberry & Blueberry Jumbo Muffins

2011-07-17T19:15:00.005-05:00

Here is another recipe using up those strawberries that we bought during the 4th of July weekend. [These are amazing when topped with strawberry jam]

I have been making these muffins every week for the last few months using both fresh and frozen fruits & berries. I just love this recipe.

I have tried strawberries, blueberries, raspberries, peaches and a combination of both.

Next on my 'must try' list is lemon poppy seed.

This week I made a double batch so that I could freeze the extras for when I am on maternity leave. I am sure I will not want to be in the kitchen baking but I know we will miss these muffins if they aren't around!

I am planning on creating a freezer list of all the menu items I am making ahead before baby arrives. I will share that with you all when it is complete. Until then, please try these muffins!

Strawberry & Blueberry Jumbo Muffins

Serves 8

Source: Confessions of a Bake-aholic

1/2 c butter, softened
3/4 c sugar
2 eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 c milk
1 1/2 c strawberries & blueberries [or any berries you prefer]
Sugar for topping

Preheat oven to 375. Grease muffin cups or line with paper muffin liners.

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then add almond and vanilla.

In a separate bowl, stir together flour, baking powder, and salt.

Stir the flour mixture into egg mixture alternately with milk, beginning and ending with flour. Fold in berries. The batter will be very thick. Use a cookie scoop to divide batter among prepared muffin cups. Top with sugar.

Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Strawberry Jam

2011-07-10T15:46:00.003-05:00

I have wanted to try my hand at making jam for a long time. With all the strawberries we have I figured now was as good of time as any. I have to admit I was a little intimidated by the canning process, but let me tell you, it was so simple and the results could not be sweeter. Now I can't wait for more items in my garden to ripen so I can try canning again.

We have already been enjoying this jam on our morning bagels and muffins. And this will certainly make a wonderful gift.

Just add jam to the list of items I won't dare buy from the store any longer.

Happy canning!

Don't forget to prep your jars before you begin making your jam and this process moves along quickly. Simply bring a large pot of water to a simmer, add the jars and lids. Do not boil the lids. I kept my rings out of the boiling water so they would be ready to work with.

Strawberry Jam

Makes: 4 pints of jam

Source: Ball

5 c crushed strawberries (approximately 3 lbs)

2 tbsp fresh lemon juice

7 c sugar

1/2 tsp butter

1 packet fruit pectin

Combine crushed strawberries and lemon juice in a sauce pan. Still in fruit pectin and butter. Bring to a full boil over high heat, stirring constantly.

Add the sugar and stir till dissolved. Return mixture to full boil. Boil for one minute and then remove from heat.

Fill jars.
For the canning process I followed the instructions from Ball. I found this online How-To very helpful.

The basic process is to make sure you have hot jars when filling with hot jam so the jars do not break. Then place the lids on the jars and attach the rings. Place the jars back in the hot water bath and make sure to cover the jars with 1-2 inches of water. Bring the water to a boil and let the jam hang out for 10 minutes. Turn off the heat and leave the jam in the hot water for another 5 minutes. Remove the jars and let cool for 12-24 hours.

Remember if the lid does NOT flex up and down you have properly sealed your jars. If it does, you can try the canning process again or simply refrigerate and use within a couple of weeks.

Sparkling Strawberry Lemonade

2011-07-06T14:30:00.002-05:00

Over the holiday weekend P and I spent our time off at the lake. On our way up we stopped at the strawberry farm and picked up 25lbs of fresh strawberries. I know that amount sounds a bit CRAZY but they were so beautiful I just had to bring them all home. I guess what I should be saying is, keep your eyes peeled for lots of strawberry recipes!

This 'recipe' came about as I was missing all of the fun summer drinks [margaritas, daiquiris, and mojitos] and wanted to have something fruity and bubbly to sip on. You could of course make your own lemonade but I went the quick route and just used my favorite store bought brand.

This really hit the spot for me and I think it would be great with some vodka if you are fortunate enough.

Sparkling Strawberry Lemonade
Serving: 1
Source: three square original

3 Strawberries, mashed
2 parts Lemonade
1 part Club Soda

Place mashed strawberries in the bottom of your glass. Pour in one part club soda and two parts lemonade. Add ice and strawberry for garnish. Enjoy!

Las Vegas Buffet

2011-07-01T10:03:00.005-05:00

Last weekend my mom celebrated a milestone birthday [don't worry mom I won't share the number] and my sisters, step dad and I decided to throw her a surprise party! She has always wanted to visit Las Vegas so this theme seemed appropriate. And since Vegas is known for buffets that is the food route we went.

I kept the food simple and all small bites since there was not enough space for everyone to sit down.

And the menu included:

Caprese Skewers

Red Berry Fruit Salad

Stuffed Mushrooms

Dijon Croissants stuffed with Asparagus & Swiss Cheese

Three Cheese Ravioli with Olive Oil and Fresh Herbs

Greek Meatballs

Pesto Shrimp

BBQ Chicken Skewers

Red Velvet Cupcakes with Cream Cheese Frosting

[me, mom, & sisters]

The birthday girl and guests all had a great time. Happy Birthday Mom!

Frozen Yogurt with Sprinkles

2011-06-24T09:07:00.001-05:00

I am guest blogging on Bean Town Baker today. If you haven't checked out her blog before please do. It is FULL of great recipes!

I am currently expecting my first baby [three more months to go!] and have been suffering from an incurable craving for frozen yogurt. Luckily for me a new shop opened up two blocks from my office. I now go there 3-4 times a week. eek! As there are no frozen yogurt places near my house in the burbs I decided I should learn to make my own. Man was I surprised when I found out how simple it really it. Plus I love finding a new reason to use my ice cream maker. I added vanilla and sprinkles to this batch but the possibilities are endless. I am thinking frozen raspberries and chocolate chips will be my next creation. While I day dream flavor combinations you should seriously try this recipe!

Sprinkle Frozen Yogurt

Source: David Lebovitz- Perfect Scoop

3 c Greek-style yogurt
3/4 c sugar
1 tsp vanilla extract2 tbsp sprinkles
Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions. After approximately 20 minutes in the ice cream maker add the sprinkles.
Makes about 1 quart.

Wedding Cake

2011-06-22T14:37:00.010-05:00

This past weekend I had the privilege of making a wedding cake for a great, fun loving couple. It was a lot of work but for my first cake I am pretty happy with the results.

They knew the flavor combination they wanted right away so we started there.
Devil's Food Cake [which I multiplied by 12 to make the three layers and an extra sheet cake]
Chocolate Mocha Gnache Filling [instead of water I used coffee and then added another tbsp of instant coffee to each batch. I ended up making 4 double batches of this gnache]

They decided on butter cream frosting, which tastes so much better than the more formal fondant. I used this recipe and it was fool proof! [I made at least 8 double batches of this frosting] I used all shortening [no butter] to make sure it was stable in the June heat.

I used this guide from Wilton to determine the size of the layers. We ended up with 14x14 inch, 10x10 inch and a 6x6 inch [which was saved for their one year anniversary]. I also made a 12x18 inch sheet cake for extra slices.

I used the tutorial from Joy the Baker to point me in the right direction of creating, transporting, and decorating the cake. I too decided to decorate onsite. While this was nerve racking I think it was the right choice so that there was no concern for damage on my 45 minute drive to the reception site.

The overall look of the cake was designed by the bride and groom. They wanted simple and casual with the colors green, brown and white. They also provided the extra flower to match their decor.

So have you made a wedding cake? Did it turn out the way you expected?

2011-06-21T12:41:00.003-05:00

Just popping in to share a few changes going on around here.

While Big City Cooking served me well for the past 3 years [yes, I have been blogging since June 2008] it is now time to merge my blog with my business. I have purchased a domain [www.threesquarechef.com] and changed the name of the blog to Three Square.

But do not worry! If you type in the old blog address it will simply redirect you to the new site. If you are viewing this in reader I would update the site to make sure you are getting all of the new posts.

I will be back later with photos of my first wedding cake order!

Mini Oreo Cheesecakes

2011-06-05T10:26:00.005-05:00

I recently spotted these cupcakes on pinterest and then realized that I had this very same recipe marked in my Martha Stewart's Cupcake book. Once looking over the recipe I realized two wonderful things. 1. The oven is only heated to 275 F and with the temperatures in the high 80s this was a perfect dessert to make without heating up the entire house. 2. I had all the ingredients on hand. What could be better?

I have to say that I love individual desserts [as you probably already know if you have been reading this blog] and these are a great one now added to my list. The only change I needed to make was to spray my cupcake liners before filling because my cheesecakes stuck a little bit. Not that it stopped me from eating but I did hesitate sharing these with friends because they were a little messy.
Cookies and Cream Cheesecakes

Source: Martha Stewart's Cupcakes
Makes 30 [I halved the recipe and it worked perfectly]

42 Oreos, 30 left whole, and 12 coarsely chopped
2 lbs cream cheese, room temperature
1 c sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 c sour cream
Pinch of salt

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Spray liners with non-stick spray. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Sip & See Menu

2011-04-18T11:15:00.004-05:00

This past weekend I had the opportunity to cater a Sip & See baby shower.
I thought this was a great idea for friends and family to meet the new bundle of joy while enjoying some good food and drinks.

We kept the menu fairly simple as they treated the event like an open house. So people could snack as they wanted.

I did not follow the recipes below exactly, I modified them to fit the hostess's requests, but they serve as great inspiration.

Mini strawberry scones
Veggie and hummus finger sandwiches
Dijon ham & asparagus croissants
Chicken salad in phyllo cups
Mini cheesecakes
Mini lemon & raspberry cupcakes
Peanut butter & chocolate truffles

Beet Root Pesto and Hassleback Potatoes

2011-04-05T09:35:00.004-05:00

I have a good friend who is a major foodie and the other day she sent me a recipe for beetroot pesto. I have been wanting to try out hassleback potatoes and figured why not mix the two? I thought the beetroot pesto was a great new [to me] use for beets and will definitely be making this again. Perhaps I will try it with pasta next time.

The hassleback potatoes are a fun twist on a traditional bake potato but the skin in much more crispy [almost like wedge fries] and the garlic adds great flavor.

Beetroot Pesto
Serves 4
Adapted from Design Sponge

1 lbs beets, cooked and peeled
1 garlic clove, crushed
1.5 oz almonds
2 oz grated Parmesan
sea salt
1/4 c plus a tbsp extra virgin olive oil

Note: If you prefer a sweeter taste, scrub and trim the tops from the beets and roast them in a foil-covered pan at 400ºF/200ºC until fork tender, about 1 hour.

Roughly chop the beets and run them in a food processor or blender with the garlic, almonds, grated Parmesan and sea salt. With the blender running, gradually add the olive oil. Keep and serve refrigerated.

Hassleback Potatoes
Serves 4
Source: Beantown Baker via Joy the Baker

4 russet potatoes
4 garlic cloves
4 Tbsp unsalted butter
sea salt
3 Tbsp olive oil

Preheat oven to 425 degrees F.

Thinly slice garlic cloves. Set aside. Rinse and scrub potatoes well.

Slice a thin layer off of the bottom of the potatoes. This will give them a solid base to rest on to get sliced. Slice into the potatoes but not completely through them. Slice potatoes, creating very thin rounds connected at a base. Slide garlic slices in between potato slices. You might actually need to shove them in… the potato might be pretty tight. Just be careful not to tear the bottom.

Place potatoes on a baking sheet. Generously sprinkle potatoes with salt. Top each potato with one tablespoon of butter. Drizzle with oil. Bake for 1 hour or until tender on the inside and crisp on the outside. Remove the pan about every 15 minutes to baste potatoes in the oil and butter on the pan. This will make the skin crispy and delicious and the potato extra buttery.

When cooked through and crispy, remove from the oven, cool for 10 minutes. Top with beetroot pesto and serve.

Red Berry Trifle

2011-03-30T09:00:00.000-05:00

This recipe was another recent client order and while it was not a beginner level dessert it still came together fairly smoothly. The trickiest part was the Cognac Cream. Just be sure to cook it slow and on low heat as not to scramble the eggs.

This is just a beautiful spring dessert full of flavor and great seasonal color.

Red Berry Trifle

Source: Ina Garten, Food Network

1 pound cake, recipe follows

1 c good raspberry jam

Framboise

2 half-pints fresh raspberries

1 pint fresh strawberries

Cognac Cream, recipe follows

2 c cold heavy cream

2 tbsp sugar

2 tbsp pure vanilla extract

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.

Pound Cake

2 sticks unsalted butter, at room temperature
2 c granulated sugar, divided
4 extra-large eggs, at room temperature
3 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 c buttermilk, at room temperature
1 tsp pure vanilla extract

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.

Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

Cognac Cream

3 c milk
10 extra-large egg yolks, at room temperature
1 c sugar
4 tbsp sifted cornstarch
1 tsp pure vanilla extract
1 tsp Cognac
2 tbsp unsalted butter
1 tbsp heavy cream

Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)

Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

Unique Baby Gifts

2011-03-29T14:33:00.003-05:00

I interrupt the regularly scheduled recipe for these adorable sea creatures!

I don't think I have mentioned before but I have this amazingly talented little sister. She has always enjoyed crocheting as a hobby and recently starting making these adorable stuffed animals which she is now selling on Etsy.

Meet Rock-topus

When he’s not battling his shark-nemesis, Rock-topus enjoys long walks on the ocean floor and practicing calligraphy (he’s very good with ink).

And Charles Sharkley

When he’s not battling his octo-nemesis, Mr. Sharkley enjoys sushi with friends, though it’s hard to find the time: he’s always on the move.

If you are interested in purchasing one of her creations [reasonably priced at $7.50 each] check out her Etsy Shop.

And don’t forget to check back because I am sure new creatures will be making an appearance soon!

Peanut Butter Cheesecake Brownies

2011-03-28T09:00:00.000-05:00

I made these for a client order who served them at a bridal shower. There were simply to.die.for. I could not get enough of the peanut butter and chocolate combination. This is truly a winning dessert!

Peanut Butter Cheesecake Swirl Brownies
Source: originally from Kitchenist, found at Annie's Eats

Yield: 30-36 brownies

For the brownies:
14 tbsp. unsalted butter
6 oz. bittersweet chocolate, coarsely chopped
1 c cocoa powder
2 c sugar
6 oz. cream cheese, softened
6 large eggs
2 tsp. vanilla extract
½ tsp. salt
1 c all-purpose flour

For the peanut butter cheesecake swirl:
8 oz. cream cheese, at room temperature
2/3 c creamy peanut butter
6 tbsp. sugar
1 large egg
1 tsp. vanilla extract

Preheat the oven to 350˚ F. Line a 9 x 13-inch baking pan with foil and spray lightly with cooking spray. To make the brownie batter, combine the butter and chocolate in a large heatproof bowl set over simmering water. Heat, stirring occasionally, until the mixture is completely melted and smooth. Remove the bowl from the heat. Whisk in the cocoa powder, sugar, eggs and cream cheese until smooth and well blended. Mix in the vanilla and salt. Add the flour to the bowl and whisk just until incorporated. Pour the brownie batter into the prepared baking dish and smooth the top with a spatula.

To make the peanut butter cheesecake portion, combine the cream cheese, peanut butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until completely smooth, about 2-3 minutes. Blend in the egg and vanilla until incorporated, scraping down the bowl as needed.

Drop spoonfuls of the peanut butter mixture over the brownie batter in the pan, creating a cobblestone appearance. Use a knife or wooden skewer to gently swirl together the peanut butter mixture and brownie batter. Bake 30-35 minutes, until the center is just set. Transfer to a wire rack and let cool to room temperature. Cover and refrigerate until well chilled before slicing and serving.

Fresh Ginger Pear Bread

2011-03-26T13:03:00.003-05:00

In the never ending search for something new and different to eat for breakfast I came across this Fresh Ginger and Pear quick bread. It was super simple to throw together and was delicious all week.

Fresh Ginger-Pear Quick Bread
Source: Baker By Night

2 large ripe pears
3 tbsp 1/8-inch cubes peeled fresh ginger
1/3 c buttermilk
1 1/2 tsp vanilla extract
zest of 1 lemon
zest of 1 orange
2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1/2 c unsalted butter, at room temperature
1 c sugar
2 large eggs, lightly beaten

Preheat the oven to 350 degrees F. Grease a 9×5 – in loaf pan with butter, then sprinkle it with all purpose flour. Turn the loaf pan upside down and tap out the excess flour.

Peel, core, and cut the pears into 1/4 – inch cubes. Stir the pears and ginger together in a medium bowl. Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest. In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium high speed. Add the eggs, one at a time, beating for 20 seconds between each addition. Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition. Fold in the ginger-pear mixture.

Pour the batter into the loaf pn and bake about 55 minutes (mine took 70 minutes), until a skewer inserted into the middle of the loaf comes out clean. Cool the bread in the pan for 5 minutes. Invert the bread onto a baking rack. Cool the bread completely before covering it tightly with plastic wrap for storage. The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen. Thaw the bread completely at room temperature and reheat it slowly in a 300 degree F oven about 15 minutes.

Happy [First] Birthday

2011-01-21T15:09:00.005-06:00

I know I have been MIA for a LONG time. I must apologize, however Three Square had an amazing month and it just kept me away from my blogging.

I am back now with just a couple quick pictures of cookies and cupcakes I made for a little girls first birthday party. The theme was cupcakes... how fun!

The cupcakes were fun-fetti cake with butter cream frosting.
And the cookies were individually wrapped and given out as favors.

Thanksgiving Menu 2010

2010-12-08T09:00:00.001-06:00

While I did not get photos of each menu item from this Thanksgiving, I thought I would still share the entire menu and recipe sources.
Hopefully this will be helpful for those of you looking for ideas next year.

Brined Turkey
Turkey Gravy
Sausage & Apple Stuffing
Orange Cranberry Sauce
Honey Yeast Rolls [not pictured]
Loaded Mashed Potatoes
Roasted Butternut Squash with Blue Cheese & Maple Syrup [made just like the name says!]
Broccoli Casserole [MIL brought this dish]
Roasted Veggies [My step brother brought this dish]
Seven Layered Salad [not pictured, brought by my dad & stepmom]

Pumpkin Cheese Cake
Apple Pie

Cranberry Sauce

2010-12-07T09:00:00.000-06:00

I am a huge fan of cranberry sauce at the Thanksgiving table. I know you are thinking I am crazy but I don't mean the creepy jiggly kind from the can. I mean this fresh orange cranberry sauce. Not only is it great on Thanksgiving but I love it with pork roasts as well.

Orange Cranberry Sauce
[Serves 8]
Source: Real Simple November 2008

1 lbs cranberries, fresh or frozen
1 c. fresh orange juice (from about 3 oranges)
1/2 c. granulated sugar

In a medium saucepan, combine the cranberries, orange juice, and sugar. Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 15 minutes. Let cool. Serve at room temperature.

Apple & Sausage Stuffing

2010-12-06T15:05:00.003-06:00

Sausage & Apple Stuffing
[serves 8-10]
Adapted: How to Boil Water

16 oz bag stuffing cubes
6 tbsp unsalted butter, plus more for topping
1 lbs pork sausage, casing removed
1 medium onion, chopped
2 apples, peeled, cored, and chopped
1/2 tsp salt
3 c. chicken stock
1/4 c. chopped fresh parsley
2 eggs, beaten

Preheat oven to 325 degrees F.

Put the stuffing cubes in a large bowl and set aside. Butter a 3-qt casserole dish.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

Pumpkin Cheesecake

2010-12-03T10:47:00.005-06:00

I know I am late with the Thanksgiving recap but life has been all consuming and I am just now getting a moment to sit down and write about the dishes I served at our Thanksgiving table.

I will start at the end of the meal, with dessert. Mostly, because this was every one's favorite dish. I highly recommend it! It is part pumpkin pie and part cheesecake, what could be better?

[I also served this apple pie.]

Pumpkin Cheesecake
Adapted from Branny Boils Over

Pumpkin Filling
1 15oz can packed pumpkin puree
1/2 c. evaporated milk
1/2 c. brown sugar
1 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp salt
3 eggs

Cheesecake
8 oz cream cheese
1 egg
1 tsp vanilla
1/2 c. white sugar

graham cracker crust

To make the pumpkin filling, beat eggs with sugar. Add spices, pureed pumpkin, and evaporated milk. Whisk to combine.

To make the cheesecake filling, beat cream cheese until softened. Add sugar and incorporate beaten egg. Add vanilla. Whisk until smooth.

To assemble pie: pour pumpkin filling into cracker crust. Pour cheesecake filling on top of pumpkin. Using a clean knife, drag the blade of a knife from the outside of the pie towards the center, to create the swirl effect.

Bake in a 300 degree oven for 60 minutes.

Broccoli & Cauliflower Gratin

2010-11-11T09:53:00.007-06:00

This is one of my favorite side dishes for Thanksgiving.
It is simple to make [originally from Real Simple Magazine] and full of flavor.
I love the creamy Gruyere sauce and the crispy Parmesan top.

But don't think you can only enjoy this during the holidays,
it is so quick to come together it can be used all year round!

Broccoli & Cauliflower Gratin
Adapted from Real Simple, November 2009

1 head broccoli, chopped
1 head cauliflower, chopped
4 tbsp butter
1/4 c. flour
2 c. whole milk
1 c. grated Gruyere cheese
1 c. grated Parmesan cheese
salt and black pepper

Heat oven to 375° F. Fill a large saucepan with ½ inch of water. Bring to a simmer. Place the broccoli & cauliflower in the pot, cover, and steam until just tender, approximately 3 minutes; transfer to a large bowl.

In the same pot, melt the butter. Add the flour and cook, stirring, for 2 minutes. Whisk in the milk and simmer 3 to 4 minutes, until it coats the back of a spoon. Remove from heat and stir in 1 cup of Gruyere cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the broccoli & cauliflower.

Transfer the broccoli & cauliflower mixture to a shallow 3-quart baking dish and sprinkle with the Parmesan cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.

Fall Menu Ideas

2010-11-02T12:23:00.010-05:00

Happy November!
[check out my new November header, I just love the city in the fall!]

Let's look back at some of my dishes from years past...

potato and stuffing croquettes

2008 Thanksgiving Menu
Roast Duck
Sage, Sausage, and Apple Dressing
Green Bean Salad
Mashed Potatoes with Roasted Garlic
Baked Gemeli with Spinach, Ricotta and Prosciutto
Honey Yeast Rolls
Root Beer Float Cake

Apple Cranberry Mini Pies

Sweet Potato Salad

Mixed Green Salad with Baked Gorgonzola

Baked Apple Salad [my personal favorite]

See you next week with some brand new recipes!

Peanut Butter & Pumpkin Dog Treats

2010-10-25T09:07:00.003-05:00

Happy Halloween, month!
[each week this month I will be posting some goolish treats!]

The past few weeks I have posted treats for the human kids in your life, but today I am sharing a treat for the canines.

These treats were so simple to make and came together in less than 10 minutes. Plus this dough is MUCH easier to work with than sugar cookie dough, so don't be intimated.

Oh, and maggie loves them! I even wrapped up little baggies and brought them into work for my co-workers puppies to enjoy.

Peanut Butter & Pumpkin Dog Treats
Source: Allrecipes.com

2 1/2 c. whole wheat flour
2 eggs
1/2 c. canned pumpkin
2 tbsp peanut butter
1/2 tsp salt
1/2 tsp ground cinnamon

Preheat oven to 350F.

Whisk together flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water, if needed, to make the dough workable, but the dough should be dry and stiff.

Roll the dough until 1/2inch thick. Using cooking cutters cut into pieces using. Bake until hard, about 40 minutes.

Spider Web Cookies

2010-10-18T09:00:00.000-05:00

Happy Halloween month!
[each week this month I will be posting some goolish treats!]

I can't take credit for this idea at all. This is another wonderful idea from Bridget at Bake at 350. Bridget has a created wonderful tutorial on her blog, so I won't go into that here.

But, what I will say is these came together so quickly and easily. This was the first time I used squeeze bottles to flood the royal icing and I have to say, I will never go back to the piping bag. This was so much simpler, not to mention less messy!

[And for what it's worth, these were husbandplzak's favorite Halloween treats I made this year.]

Skeleton Cupcakes

2010-10-11T09:00:00.000-05:00

Happy Halloween month!
[each week this month I will be posting some goolish treats!]

I just love the way these turned out!
It was such a simple treat to make, I simply used my favorite white cake recipe and butter cream frosting, that I colored black.

To embellish these I used black cupcake liners [found here] and white candy melts with a skeleton mold [found here].

My favorite part about this treat is that there is a trick as well,
one bite and you will have a black mouth! [of course the kids love this!]

Happy Halloween, month!

2010-10-08T11:03:00.011-05:00

Happy Halloween month!

This year I thought I would share a goolish treat each Monday throughout the month of October.

I know, I know, I am late to make this decision and missed October 4th, but for the next 3 weeks I have some great treats to share!

Over the last year big city cooking's followers have grown, so I thought to start off this month, I would share some oldies but goodies from October's past.

caramel apples

pumpkin cupcake with cream cheese frosting

mini pumpkin pies

mini pumpkin cheesecakes

and some non- dessert Halloween ideas...

a full Halloween feast

I hope you enjoy your weekend, see you Monday with more goolish treats!

Baked Fig Crostini

2010-09-13T10:43:00.004-05:00

This past weekend we took part in our neighborhoods annual progressive dinner. We were asked to bring an appetizer and I knew just the one. I had been eying this one for a while just waiting for fig season, and the right event. I have to say this did not disappoint!

It was gone very quickly and I had several requests for the recipe. I definitely suggest trying this out if you are in need of a simple but impressive appetizer.

Baked Fig Crostini
Source: Southern Living Magazine, August 2010

4 oz chopped cooked bacon
4 oz crumbled goat cheese, room temperature
1 tbsp finely chopped toasted pecans
1 tsp chopped fresh thyme
12 fresh figs
1 tbsp honey
Toasted baguette slices

Preheat oven to 350°. Stir together bacon, goat cheese, pecans, and thyme. Cut figs in half. Press back of a small spoon into centers of fig halves, making a small indentation in each. Spoon goat cheese mixture into indentations. Bake on a baking sheet 7 minutes. Drizzle with honey. Serve immediately with toasted baguette slices.

Homemade Herb Pasta

2010-09-09T09:46:00.003-05:00

A couple weeks ago I catered a 'stock the bar party' and on the menu was herb raviolis with roasted artichokes. These were fabulous! For the dough I used the herb pasta dough [below] and had a little left over. I kept it in the fridge for a few days until I decided to try it as linguine noodles tossed with Parmesan cheese, fresh herbs and butter.

This was a simple yet extremely tasty meal. If you have yet to try your hand at homemade pasta I highly recommend it. This is a time consuming process but couldn't be much simpler! I strongly suggest making a double batch so you can keep some on hand [in the fridge or freezer].

Herb Pasta
Source: Good Things Catered

2 1/4 c. sifted all-purpose flour, divided
1 pinch salt
4 eggs
2-3 tbsp extra virgin olive oil
1 tbsp fresh herbs of choice (I used parsley and basil), minced fine

In bowl of food processor, add 2 c. flour and salt. Pulse to combine. Add eggs, herbs and olive oil and process until dough comes together fully, about 10-12 seconds.

Remove top from processor and pinch dough with fingertips. You want a moist dough, but if it's too sticky, add flour 1 tbsp at a time and process until dough is moist, but not sticky to the touch, should take an additional 30 seconds. Turn dough out onto well floured surface and knead for about 1 full minute, or until no streaks of flour remain and dough has come together cohesively. Turn dough into a ball and place on surface, under glass bowl for 30 minutes to let dough rest.

After dough is rested, setup pasta roller. Divide dough in half. Roll half of pasta through thickest setting, fold in thirds, and then roll again. Repeat this rolling through thickest setting about 8 times or until pasta is completely uniform. Slowly decrease pasta roller width and roll out pasta dough to desired thinness. Then run through the machine on the slicing section to get the long pasta strips. Place on a lightly floured surface to dry for one hour. [or place into airtight container to store in refrigerator for up to a week or freezer for up to 3 months]

When ready to serve, bring a large pot of water to a rolling boil. Once water is boiling, add pasta, gently to pan. Boil until cooked through and floating to the top, about 3-6 minutes based on thickness of pasta. When done, drain well and toss with butter. Top with Parmesan cheese and fresh herbs. Serve immediately.

Blueberry Muffins

2010-08-18T09:05:00.000-05:00

My brother-in-law and sister-in-law had there new baby girl last week! Of course, I had to bring the proud new parents some food. I figured most people would bring them dinner [I also brought enchiladas, that I froze with reheating instructions, that they could eat when the visiting crowds died down] so I wanted to bring breakfast. I settled on blueberry muffins for a tasty mindless meal.

I really enjoyed this recipe [of course I kept one for myself] because of the streusel topping. It really set it about a typical blueberry muffin.

Blueberry Streusel Muffins
Source: allrecipes.com

1 1/2 c. all-purpose flour
3/4 c. sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 c. milk
1 c. blueberries

Streusel Topping
1/2 c. sugar
1/3 c. all-purpose flour
1/4 c. butter, cubed
1 1/2 tsp ground cinnamon

Preheat oven to 400F. Grease muffin tin (or line with paper liners). Combine flour, sugar, salt and baking powder.

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Streusel Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Mini Lemon Cupcakes with Cream Cheese Frosting

2010-08-16T10:39:00.004-05:00

Our neighbor recently helped husbandplzak remove some large bushes and plant sod, [which makes a world of a difference for a curb appeal] so I thought a sweet 'thank you' treat was in order.

I made my favorite lemon cupcakes and topped them with cream cheese frosting. To decorate I added lemon wedges and fresh mint leaves from my garden.

I had some extra batter left over so I made mini-cupcakes for us. I love serving these at parties because everyone can sample multiple flavor without as much guilt.

Cream Cheese Frosting
adapted from: martha stewart cupcakes

6 oz cream cheese
1/2 c. stick butter
2 c. confectioners' sugar
1 tsp. vanilla extract

Place cream cheese in a mixing bowl of an electric mixer. Mix to soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, mix to combine.

Caprese Pizza

2010-08-05T09:17:00.000-05:00

I know this blog as been loaded with sweets and edible favors lately, but I promise I am still in the kitchen cooking.
And this year I am enjoying summers bounty to the fullest with our CSA share and my very fist garden!

[my first harvest]

This pizza was inspired by the beautiful Heirloom tomatoes that I am growing in my back yard.

Caprese Pizza
wifeplzak original recipe

Pizza dough
1/4 c. ricotta cheese
2 Heirloom tomatoes, sliced
4 oz mozzarella cheese, cubed
10 basil leaves, chiffonade
Olive Oil
Salt and pepper
Balsamic Vinegar

Preheat oven to 400F. Roll out dough on floured surface and place on pizza stone. Precook for approximately 5 minutes.

Remove from oven and top with dollops of ricotta cheese, sliced Heirloom tomatoes, cubed mozzarella cheese and then sprinkle basil leaves over the entire pizza. Drizzle with olive oil and salt and pepper. Return to oven and bake another 9-10 minutes, until the crust is golden brown and the cheese is melted and bubbling.

Remove from oven and drizzle with balsamic vinegar.

Cute as a Button

2010-08-03T09:55:00.003-05:00

My brother-in-law and his wife are expecting a baby girl this month! [doesn't my sister-in-law look great?!] I was honored to make the edible favors for their recent baby shower.

I took a cue from Bake at 350 and created these adorable 'Cute as a Button' cookies.

I outlined the cookies in purple, pink and yellow royal icing and flooded them with white royal icing. I used Wilton Food Edible Color Markers in black to write on "Cute as a Button". Finally, I molded the buttons out of pink marshmallow fondant and various sized piping tips.

First Birthday Cookies

2010-07-24T13:27:00.003-05:00

When I got the order for an edible favor for a little girls first birthday party the ideas started flying through my head. Then the client asked for a number one cookie and I immediately thought of the traditional candle. (image found here)

I searched every where for a four inch number one cookie cutter. The best I could find was three inch but that just seemed too small.

So that is when I decided to create my own. I sketched out the image onto a piece of heavy card stock, cut it out, laid it on top of rolled out cookie dough and then traced around it with my paring knife.

This was time consuming and not as perfect as the traditional cookie cutter but I did accomplish the look I was going for! This technique really opens up the possibilities of shaped sugar cookies...

Sweets Table

2010-07-19T09:00:00.000-05:00

I recently did a sweets table and appetizers for a bachelorette party.
It was so fun to add as much pink as possible!

[excuse the picture... I only had my cell phone and didn't get a shot of the appetizer table]

Better Than Sex Cupcakes [modified from Allrecipes]
Panties Sugar Cookies
White Chocolate Covered Pretzels with Pink Sprinkles
White Chocolate Covered Strawberries
Chocolate Chip Cookies [made by the host]

Butterfly Cupcakes

2010-07-16T11:00:00.003-05:00

I made these cupcakes for a baby shower and they were a huge hit!

These are from the book Hello Cupcake, but if you are looking for instructions check out their blog.

Cupcake: Chocolate Cake
Frosting: Butter cream (see below)
Butterflies: Pink & white candy melts with white perils

Vanilla Butter Cream
Adapted from Martha Stewart's Cupcakes

Makes 4 cups

1 1/2 c. unsalted butter, room temperature

4 c. confectioners' sugar, sifted

1/2 tsp vanilla extract

With an electric mixer on medium, beat butter until pale and creamy. Add confectioners' sugar 1/2 cup at a time. Make sure each batch is fully incorporated before adding more. After every two additions increase the mixer speed to high for 10 seconds to aerate the frosting.

Add vanilla extract and beat until frosting is smooth. (can be refrigerated for up to 10 days if stored in an air tight container).

Steak House Favorites

2010-07-02T09:00:00.001-05:00

I was recently hired to cater a 50th birthday party full of appetizers.
It was mentioned that the birthday boy loves steak and blue cheese, which immediately reminded me of the flavors typically found in American steak houses.
I took that idea and ran, creating the following menu filled with bite sized steak house favorites.

Blue Cheese Olives

Deconstructed Wedge Salad

Prosciutto wrapped Asparagus with Balsamic Vinaigrette

Mini Baked Potatoes

Creamed Spinach Stuffed Mushrooms

Crabs Cakes with Lemon Aioli

BBQ Chicken Skewers

Steak, Blue Cheese, & Green Onion Crostini

Croissant Wrapped Cocktail Wieners
(I know, not Steak House inspired but we needed a fall back for the kids)

I was super excited about this menu. Fun and full of flavor. So what do you think?
[Happy 4th of July!]

Wedding Dress favors

2010-07-01T14:36:00.002-05:00

Here are some simple wedding dress cookies I made for a recent bridal shower.

I decorated these cookies with white royal icing and used sprinkles to add some contrast.

Each package was tired off with a dark purple ribbon matching the upcoming wedding colors.

Lemon Cupcakes with Lemon Frosting

2010-06-20T21:38:00.004-05:00

These are cupcakes I made for a recent graduation party. Mattie just graduated high school and will be heading off to Eastern Illinois University in the fall. Her lovely aunt ordered 4 dozen cupcakes with the blue and black theme.

I made the diplomas and caps out of marshmallow fondant and decorated them with sour candy straws. I also made little tags with the EIU logo and 'Congrats Mattie' on them.

I am so happy with the way these turned out more importantly so was the graduate.

I made three different flavor combinations:

Strawberry Cupcakes with Cream Cheese Frosting

Chocolate Cupcakes with Vanilla Frosting

Lemon Cupcakes with Lemon Frosting

Lemon Cupcakes with Lemon Frosting

Adapted from Martha Stewart's Cupcakes

Makes 24 cupcakes

3 1/4 v. sifted cake flour

1 1/2 tbsp baking powder

1/4 tsp salt

1 tbsp lemon juice

1 c. plus 2 tbsp milk

1/2 c. plus 6 tbsp butter

1 3/4 c. sugar

Zest of 1 lemon

5 egg whites

Preheat oven to 350F. Line muffin time with liners. Sift flour, baking powder and salt.

With an electric mixer cream butter unit smooth. Gradually add sugar, beating until fluffy. Add flower mixture in three batches, alternating with two additions of milk. Beat unit just combined, add in lemon juice and zest.

In a separate bowl of an electric mixer, whisk egg whites until stiff peaks form. Be careful to not over mix. Fold egg whites into batter in three batches.

Divide batter into lined cups, filling two thirds of the way up. Bake for 18-20 minutes, rotating having way through. Transfer to to wire racks and let cool completely.

Fluffy Lemon Frosting

Adapted from Martha Stewart's Cupcakes

Makes 4 cups

1 1/2 c. unsalted butter, room temperature

4 c. confectioners' sugar, sifted

1/2 tsp lemon juice

1 tbsp lemon zest

Add lemon juice and zest and beat until frosting is smooth. (can be refrigerated for up to 10 days if stored in an air tight container).

Sugar and Spice Favors

2010-06-10T11:37:00.002-05:00

One of my best friends is expecting her first baby, and it's a girl!
For her shower last week, I was in charge of favors. After doing a spin on "Snakes and snails and puppy dogs tails. That's what little boys are made of", I was dying for a chance to create a treat using the feminine counterpart.

And this is what I came up with...
They are mason jars filled with different muffin mixes (raspberry, blueberry, apple cinnamon and banana). I added a label with the saying "Sugar and spice and everything nice. That's what little girls are made of" on one side and instructions on how to turn this favor into a sweet treat on the reverse. Finally, I tied each label on with a coordinating ribbon
(pink=raspberry, blue=blueberry, green= apple cinnamon & yellow= banana)

These are simple but sweet favors!
You could customize the filling to fit your guest of honor. The possibilities are endless... sugar cookie mix, jams, candies, or brownie mix.

Marshmallow Fondant

2010-05-24T11:27:00.005-05:00

If these look familiar no worries, you have seen them before. I made them as wedding favors for my good friend's wedding last summer. I am featuring them again because last time I forgot to take pictures of the groom cookies (opps!) and I had several requests to see them.

These I made for a wedding shower. The wedding color is pink so I made the bow ties and necklaces pink to coordinate (the tag and ribbon also were pink but not pictured here).

The main difference with these cookies is that this time I made my own fondant. I cannot believe it took me so long to try this. It was SO SIMPLE and way cheaper than the pre-made stuff, plus this actually tastes great!

Marshmallow Fondant
Source: Bake at 350

16 oz. bag mini marshmallows
3 tbsp water
2 lbs powdered sugar
Crisco

Grease a large glass bowl with Crisco. Pour in the marshmallows and water in the bowl. Microwave at 30-second intervals, stirring after each interval, until melted.

Reserve about 1/4 c. powdered sugar. Place the rest of the powdered sugar in the large bowl of a standing mixer. Grease the paddle attachment with Crisco. Pour the melted marshmallows onto the powdered sugar. Beat until a dough forms. There will be lots of loose bits and sugar in the bottom of the bowl.

Grease a clean work surface with Crisco and dump out the fondant and all loose bits. Grease hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.

Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.

When you have your colors finished, or just keep it all white, coat the fondant in a light layer of Crisco. Wrap in plastic wrap and place in a large baggie and let rest over night. Store at room temperature for several months.

To use it, dust the surface and rolling pin with cornstarch and roll to 1/8th of an inch.

Chocolate Chip Cookies

2010-05-21T09:00:00.003-05:00

I recently did a sample for a client, KP, that I wanted to share. KP is getting married this June and wanted cookies for her hotel guest baskets (what a great idea!). After seeing her invitation (above left) I decided to go with that as my inspiration.

We paired the decorated sugar cookie with the famous Chewy Chocolate Chip Cookie (which I highly recommend) from Alton Brown. They were wrapped in cellophane baggies and tied with a chocolate brown ribbon (just like the invites).

The Chewy
Source: Alton Brown, Food Network

2 sticks unsalted butter
2 1/4 c.bread flour
1 tsp kosher salt
1 tsp baking soda
1/4 c. sugar
1 1/4 c. brown sugar
1 egg
1 egg yolk
2 tbsp milk
1 1/2 tsp vanilla extract
2 c. semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Orange Scented Olive Oil Cake

2010-05-19T10:49:00.003-05:00

First of all, I must apologize for the big gap in new posts. I have tons of excuses (selling our condo, moving in with FIL, buying a new house, moving, unpacking, three square business picking up...) but really none of that matters, because I am back in the kitchen!

I was so excited to host my first event in the new house (in my new dining room, on my brand new table) and Mother's Day was the perfect occasion. We had 8 family members attend, ate lots of food, and enjoyed the wonderful company. I must say this cake was the highlight of the meal and I have made it again since (which is saying a lot).

Mother's Day Menu:
Homemade Sausage Patties
Homemade Granola and Yogurt
Baked French Toast
Asparagus Quiche
Fruit Salad
Cranberry & Chocolate Chip Scones (brought my Gram)
Orange Scented Olive Oil Cake

Orange Scented Olive Oil Cake
Source: Saveur May 2010

2 oranges

2 1⁄3 c. sugar

Unsalted butter, for greasing

2 1⁄2 c. flour, plus more for pan

2 tsp. baking powder

1 tsp. baking soda

1 tsp. vanilla extract

4 eggs

6 tbsp. extra-virgin olive oil

1⁄4 c. fresh orange juice

1⁄4 c. confectioners' sugar

Sea salt, for garnish

Trim about 1⁄2" from the tops and bottoms of oranges; quarter oranges lengthwise. Bring 6 cups water to a boil in a 4-qt. saucepan; add oranges. Bring water back to a boil; drain. Repeat boiling process twice more with fresh water.

Put oranges, 1 cup sugar, and 4 cups water into a 4-qt. saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes. Remove pan from heat and let cool to room temperature.

Heat oven to 350°. Grease a 10" round cake pan with butter and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder, and baking soda in a medium bowl and set aside.

Remove orange quarters from syrup, remove and discard any seeds, and put oranges into the bowl of a food processor. Pulse until oranges form a chunky purée, 10–12 pulses. Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined.

Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40–45 minutes. Let cool for 30 minutes.

In a small bowl, whisk orange juice and confectioners' sugar to make a thin glaze. Remove cake from pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.

Bacon, Browned Onion, & Camembert

2010-04-09T08:59:00.004-05:00

When I saw this tart in O Magazine I was dying to try it. Easter was the perfect time. This came together so simply and was a perfect dish to travel with. It is meant to be served at room temperature so I fully prepared it the night before, stored it in the fridge over night, and it was ready to serve by the time we got to BIL's house for Easter Brunch!

Bacon, Browned Onion, & Camembert Tart
Source: O, The Oprah Magazine, March 2010

Pastry:

1 1/4 c. all-purpose flour
1 stick unsalted butter , very cold and cut into pieces
1/2 tsp. salt
1/2 tsp. sugar
3 to 4 tbsp. nonfat milk

Filling:

3 tbsp. olive oil
4 Spanish onions , cut into 1/2-inch strips
4 strips bacon , cut into 1/2-inch pieces
2 tsp. chopped fresh rosemary
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
8 oz Camembert cheese , cut into 1/4-inch strips

Combine flour, butter, salt, and sugar in a food processor; pulse 6 to 8 times until mixture resembles coarse meal. Add milk 1 tablespoon at a time and pulse just until mixture forms a ball. Remove dough and shape into a 5-inch disk; wrap in plastic wrap and refrigerate at least 1 hour.

Meanwhile, prepare filling: In 2 large sauté pans, divide oil and onions, and cook slowly over medium-low heat until golden brown, 20 to 30 minutes. Add bacon and cook until lightly browned, about 5 minutes. Stir in rosemary, salt, and pepper.

Preheat oven to 375°. Unwrap dough and let sit on floured parchment paper until just pliable, 10 to 15 minutes. Roll dough with a floured rolling pin; rotate dough a quarter turn with every roll, making sure dough is not sticking, until it is 1/4- to 1/8-inch thick and 11 inches in diameter.

Place half of Camembert cheese in center of dough in a pattern resembling spokes of a wheel. Top with cooled onion mixture, leaving a 1 1/2-inch border. Place remaining cheese strips on onions in the same pattern, and carefully fold up edges of crust, pleating slightly. Slide tart with parchment onto a baking sheet. Bake until crust is golden, 25 to 30 minutes. Remove tart from oven; cool at least 20 minutes before moving off baking sheet or serving.

Baby Boy Shower Cake/Cupcake Tower

2010-03-26T13:48:00.004-05:00

I was recently hired to create a cake/cupcake tower for a baby shower. The mom-to-be is having a boy so I picked the theme "What are little boys made of? Frogs and snails and puppies dogs tails".
The cake was a two layer chocolate cake with chocolate frosting. It was decorated with fondant, butter cream frosting, and royal icing.

The cupcakes were yellow cake with butter cream frosting and coordinating jimmies.

Butter Cream Frosting
Source: Cooks Illustrated (found on annies-eats.com)

2 ½ sticks unsalted butter, softened
2 ½ c. confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Add desired coloring and beat another minutes until color is evenly distributed throughout the frosting.

I am very pleased with the way this turned out and can't wait to hear the reaction from the client!

Irish Car Bomb Cupcakes

2010-03-15T09:47:00.005-05:00

In honor of St. Patrick's Day I made a cupcake inspired by one of my favorite drinks, the Irish Car Bomb. The drink is a glass of Guinness with a shot of Baileys and Jameson dropped in. You then must drink fast before it curdles. It tastes like a milkshake! Yum.

When I saw this recipe on Smitten Kitchen I just knew I had to try it. It is so good! I just love the Baileys frosting, it tastes just like Irish cream.

If you are looking for more last minute ideas for St. Patrick's Day check out my Irish tag.

Irish Car Bomb Cupcakes

Source: Smitten Kitchen

1 c. Guinness
1 c. unsalted butter
3/4 c. unsweetened cocoa powder
2 c. all purpose flour
2 c. sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 c. sour cream

Ganache Filling
8 oz bittersweet chocolate
2/3 c. heavy cream
2 tbsp butter, room temperature
2 tsp Jameson Whiskey

Baileys Frosting (I doubled this recipe)
3 to 4 c. confections sugar
1 stick unsalted butter, at room temperature
3 to 4 tbsp Baileys

Cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once, about 17 minutes. Cool cupcakes on a rack completely.

Ganache filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Meanwhile, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting: Whip the butter in the bowl of an electric mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined. If this has made the frosting too thin beat in another spoonful or two of powdered sugar.

Ice and decorate the cupcakes.

Brownie Bites

2010-02-21T18:41:00.003-06:00

I know I am a week or so late on these but they turned out so cute that I just had to share! I simply made a pan of my favorite brownies and once cooled used my small circle cookie cutter to stamp out these brownie bites (you could also use a mini muffin tin). I then decorated them to look like Valentine chocolates using sprinkles, chocolate frosting, chocolate covered cherries and conversation hearts. I served them in an empty chocolate heart box to finish off the theme.

I think these would be cute to make for anniversaries as well! Nothing says 'I love you' like a homemade gift (and chocolate doesn't hurt either)!

Ghiradelli's Double Chocolate Brownies

Adapted from recipezaar.com

2 eggs

3/4 c. sugar

1 tsp vanilla

1/2 c. butter, melted

3/4 c. ground Ghiradelli chocolate

2/3 c. flour

1/4 tsp baking powder

1/4 tsp salt

Preheat oven to 350F. Combine eggs, sugar, vanilla, and butter. Still till combined. Add in chocolate, flour, baking powder and salt. Pour into greased 9x13 baking dish. Bake for 20 minutes.

Jalapeno Ranch

2010-01-29T16:20:00.004-06:00

Recently I met up with my roommates from London in Houston, TX. Of course we had to try Tex-Mex, so we headed to Chuy's. Our first stop was the margarita's (only $5) and they were fabulous!

Once seated we were served corn chips with their house creamy jalapeno sauce. Oh.My.God. This was the BEST sauce/dip I have ever had. Of course I had to try and recreate it at home. The best way to describe this sauce is a spicy, creamy, garlic, ranch dressing.

This can be used in so many ways, here are some of my ideas...

- Salad dressing

- Dip for chicken wings

- Dip for quesadillas

- Dip for crudite

- Chips & dip

- Enchilada filling

Jalapeno Ranch

Inspired By Chuy's in Houston, TX

1 c. mayonnaise

1/2 c. sour cream

1/2 c. buttermilk (you can use regular milk if you want)

2 cloves garlic, minced

1 jalapeno, minced

1/2 tsp dried thyme

1/2 tsp dried chives

1/4 tsp onion powder

1/4 tsp salt

1/8 tsp fresh ground black pepper

In a bowl combine mayonnaise, sour cream, buttermilk, garlic, jalapeno, thyme, chives, and onion powder. Season with salt and pepper. Refrigerate for 30 minutes before serving.

Football Worthy Celebration

2010-01-19T12:10:00.006-06:00

I recently did a catering job that was a New Year's day/football celebration. The client requested heavy appetizers, baked ham, and NO ONIONS. I had a wonderful time cooking at the client's home and heard that everyone really enjoyed the food.

My menu was:

Main Dish
Pineapple Baked Ham
Scalloped Potatoes
Corn Casserole
Simple Green Salad with Italian Vinaigrette

Dessert
Chocolate Cake with Raspberry Layer and Chocolate Frosting

Appetizers:
Chips, Salsa, & Guacamole

Stuffed Mushrooms

Cheesy Mini Pigs in a Blanket

No-cook Italian Kabobs

Cocktail Meatballs

Red Velvet Cake

2010-01-07T09:31:00.003-06:00

Our third anniversary was December 30th and since I had the day off I thought I would try to recreate the top tier of our wedding cake. I had never worked with fondant on a cake before but it was a fun new learning experience.

As you can see it did start to sag a little so next time I will have to pull it a bit tighter. But the colors I got almost exactly right. Overall I was pretty impressed with myself.

I am a bad bride and don't remember what our cake flavor actually was (something with a berry layer HusbandPlzak thinks) so I just made our favorite, Red Velvet with cream cheese frosting.

Chicken Cordon Bleu

2009-12-29T09:05:00.004-06:00

Ham sandwiches are wonderful but after a couple they definitely get old. So, if you are looking for a way to use up all that left over holiday ham, here is a simple yet delicious recipe for you.

Chicken Cordon Bleu
Inspired by Jenn Cuisine

5 thinly slicked chicken breasts
5 slices of ham (I used leftover)
5 slices of Swiss cheese
1 c. milk
1 c. flour
2 eggs, beaten
1 c. bread crumbs
2 tbsp herbs de Provence
tooth picks
salt & pepper
vegetable oil

Season chicken on both sides. Lay chicken flat and layer with cheese and ham. Roll chicken and secure with tooth picks.

Place the milk, flour, eggs, and bread crumbs (combined with the herbs de Provence) in four separate containers. Dredge the chicken first in the milk, then flour, eggs, and finally the seasoned bread crumbs.

In a cast iron skillet heat 1-2 tbsp vegetable oil over medium heat. Cook chicken for 2-3 minutes on all sides.

Serve over cauliflower mash (or with whatever you choose).

Snowman Pops

2009-12-16T09:47:00.007-06:00

I know it has been well over a month since my last update, and I so apologize. Life has been crazy with a few curve balls thrown in for good measure. However, I am back in the kitchen and have plenty to share.

These are a treat I made for a clients holiday office party. They are brownie pops covered in white chocolate and decorated to look like frosty the snowman. I just love how festive they turned out!

Merry Christmas!

Halloween Feast

2009-11-03T09:45:00.003-06:00

Our friends, ABC, had a Halloween party this past weekend and I got to help cook. Below is the menu we created. We had so much fun coming up with these ideas and hope that they can offer some inspiration for your own party, even if it is a year away!

Appetizers
Monster Guts (guacamole)
Devil's Salsa
Graveyard Dip (spinach and artichoke dip with crackers)
Bloody Fingers (fried mozzarella sticks with marinara sauce)
Frankenstein's Eyeballs (tomatoes filled with guacamole and topped with an olive)
Mummy Dogs

Main Course
Trick or Treat Tacos (beef and chicken)
Skeleton Bones (sour cream rice)

Drinks
Witches Brew (Peach Mango Sangria)
Assorted Beer
Jello Shots

Dessert
Pumpkin Cake (funfetti cake)

The Nest

2009-10-29T14:53:00.003-05:00

I was selected for 'recipe of the day' on the newly wed website thenest.com

Check out my picture!

Caramel Apples #2

2009-10-27T21:19:00.007-05:00

I was recently hired to create caramel apples as a wedding favor. The bride and I choose a traditional look using a popsicle stick, over sized cupcake liner, and twine. For a fall wedding I think this is a wonderful idea!

If you would like to make your own caramel apples (with nuts) check out my directions here.

Ravioli with Apples and Walnuts

2009-10-21T09:35:00.007-05:00

This is a great quick week night meal. It came together in less than 20 minutes and was full of the flavors of the season, which I love!

I also imagine this being a wonderful starter course for a fall themed dinner. (a small portion of course)

Ravioli with Apples and Walnuts
Adapted from Real Simple October 2009

Serves: 4

1 lbs cheese ravioli

4 tbsp olive oil, divided

1/2 c. chopped walnuts

1 crisp apple, cut into match sticks

1/4 c. fresh parsley, chopped

salt and pepper, to taste

1/4 c. grated Parmesan cheese

Cook ravioli according to the package directions.

Meanwhile, heat 2 tbsp oil in a skillet. Add walnuts and cook until lightly toasted, approximately 5 minutes.

Remove from heat and add apple and parsley. Season with salt and pepper and toss with walnuts. Combine with ravioli and drizzle with remaining 2 tbsp oil. Sprinkle with Parmesan cheese.

Taco Bar

2009-10-08T16:16:00.006-05:00

This past weekend my dad turned 60 so of course we threw him a surprise party.

(and boy was he surprised)

As he is a lover of tequila it only seemed fitting to create a menu with a Mexican theme.

Menu:

Appetizers

Chips

Salsa

Guacamole

Taco Dip

Queso Dip

Taco Bar

Chipotle rubbed chicken

Grilled flank steak

Taco season ground beef

Vegetarian re fried beans mixed with black beans (vegetarian 'meat' option)

Black bean salad

Cheese & Sour Cream Rice

Hard shell corn tacos

Soft shell flour tacos

Sour cream, lettuce, tomatoes, black olives, onions, and shredded cheese

Dessert

Margarita Cupcakes (recipe below)

Chocolate chip cookies (for the kids)

Bar

Strawberry Margaritas

Regular Margaritas with salt

Dos Equis

Corona with lime

Pacifico

Tequila shots

Margarita Cupcake
Adapted from Good Things Catered

2 c. AP flour
1 tbsp instant milk powder
1 tbsp baking powder
1/2 tsp salt
12 tbsp unsalted butter, room temperature
1 1/2c. sugar
1 tbsp vanilla extract
1 c. margarita mix (no tequila)
5 egg whites, room temperature

Frosting
4 oz cream cheese, room temperature
6 tbsp unsalted butter, room temperature
zest and juice of 1 lime
1 tsp vanilla extract
2 c. powdered sugar

Preheat oven to 350F and prepare 2 cupcake pans with liners.

In a medium bowl sift together flour, instant milk, baking powder, salt and set aside.

In another bowl beat together butter and sugar until light and creamy. Beat in vanilla and then the margarita mix. Reduce speed and mix in flour mixture a little at a time until completely combined.

In a separate bowl, with clean dry beaters, whip egg whites on high until they form stiff peaks. Using a spatula fold egg whites into the batter until just combined.

Pour the batter into the cupcake pans and bake 20-22 minutes or until a tooth pick inserted into the center comes out clean.

Meanwhile in a bowl of a stand mixer combine cream cheese, butter, lime juice and zest, vanilla extract and beat on high until mixture is light and fluffy. Slowly add in salt and sugar until combined thoroughly. Place in fridge to chill.

Once cupcakes are cooled pipe on frosting. Garnish with straws, lime slices, and coarse salt.

Pumpkin Cupcakes with Cream Cheese Frosting

2009-10-01T09:04:00.003-05:00

My hopes were very low this year that I would be able to find canned pumpkin. I have heard over and over on message boards that there is a pumpkin shortage so when I was at the grocery store the other day and they had ONE CAN left I grabbed it. Funny how when you can't find something you want it.

I used this pumpkin bread recipe (minus the chocolate chips) but cooked it in my muffin tin and topped it with cream cheese frosting. mmmm.... pumpkin....

Good luck on your pumpkin search this year!

Bridal Cookies

2009-09-24T10:09:00.004-05:00

One of my best friends is getting married this weekend in Denver Colorado. She asked me to create 140 bride and groom favors for her big day (eek). In the end I am really happy with the way these turned out, clean and simple. Now I just hope she likes them as much as I do.

Congrats Tracy + Joaquin!

Stay tuned, the groom cookies will be here shortly!

Sugar Cookie decorated in Rolled Fondant and Royal Icing

Cupcake Crawl

2009-09-22T15:06:00.016-05:00

My birthday was this past weekend and I am so excited that I got to spend it on a Cupcake Crawl with the culinary club, What's Cooking Chicago! We hit 10 bakeries! What a sugar high. It was a great time trying all the different cupcakes Chicago bakeries have to offer.

Below are the bakeries we stopped by and what HusbandPlzak and I sampled. Thanks again Joelen!
First stop was Sweet Honey Bee Bakery. We tried the red velvet cupcake with cream cheese frosting. This was HusbandPlzak's favorite. It was amazing!

Angel Food was our second stop and are currently celebrating their 5th anniversary. We tried the Boston Cream cupcake. We weren't huge fans of this but the rest of the group LOVED this bakery so I will have to give their other offerings a try.

I am a chocolate and peanut butter lover and this cupcake did not disappoint. I just loved the atmosphere at Sensational Bites. They had a ton of adorable decorated sugar cookies as well as fabulous mini cakes.

Southport Grocery had an offering of simply chocolate or vanilla cupcakes. Can't argue with the basics but the frosting was a little sweet for me.

Walking into Dinkel's was like taking a step back in time, I loved it! We tasted a vanilla cupcake with strawberry filling and butter cream frosting. The cake was amazing but I would have loved a little more filling because it was so yummy.

Bleeding Heart was one of the coolest bakeries I have ever been too, if not the coolest. I LOVE the idea of an organic bakery and their flavor options were super creative. We tried the Ginger Roger which had poached pears, candied ginger, and chocolate frosting. Very unique and very yummy.

And here at Pheobe's you can find the BEST of the best (well in my opinion). This was at the end of the day so I was almost sugared out but the Salted Caramel cupcake was TO.DIE.FOR.

At Molly's we tried to switch it up from all the chocolate and try the Key Lime Cupcake. I really enjoyed this filling and would definitely go back to this adorable bakery.

Our last stop of the day was to the Meatloaf Bakery where the cupcakes were all made out of meatloaf! Such a simple yet creative idea. We tried the Mac n' Barb (turkey meatloaf topped with mac and cheese with bbq dipping sauce) and the No Buns About It (bacon, ground beef, onions, and cheddar cheese topped with cheesy potatoes)

Football Party

2009-09-14T12:41:00.010-05:00

This past Sunday we had some friends over to watch the Bears vs Packers game. We had a great spread, despite the Bears loss.

Menu:

Beer

Chips and Salsa

Ham, lettuce, red onion, tomato and cheese sub

Turkey, lettuce, red onion, tomato and cheese sub

Hot wings with blue cheese sauce, celery, and carrots

Phillo triangles: Mexican, eggplant, and Mediterranean (brought by a friend)

Peach, raspberry and honey nut Cheerio bake (brought by a friend)

Hot Wings and Drumettes

20 wings and drumettes
1/4 c. butter
1 tsp Cayenne pepper
4 tsp hot sauce
1 tsp salt

Preheat broiler.

In a saucepan melt the butter, cayenne pepper, hot sauce, and salt.

On a foil lined baking sheet place the wings and drumettes. Baste with butter mixture and put under broiler for 8 minutes. Turn over and baste the other side and cook for an additional 4 minutes. Serve with blue cheese dip, celery and carrots.

Blue Cheese Dip

1/2 c. blue cheese
1/4 c. sour cream
1 c. mayonnaise
1 tsp worshtishire sauce

Combine all ingredients in a food processor and pulse until combined.

Spiced Zucchini Cupcakes

2009-09-04T10:39:00.009-05:00

My boss is leaving this week and so I decided to bake him a treat to wish him luck. HusbandPlzak brought be home some beautiful zucchini from a farmer's market by his current site (he knows the way to my heart) and I thought this would be a wonderful use for them. This is a great fall treat and I just love the addition of the cream cheese frosting.

(I halved the recipe because with only two of us in the office there is no need for 24 cupcakes. )

Spiced Zucchini Cupcakes

Source: Martha Stewart Cupcakes

3 c. AP flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 tsp ground cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1 c. vegetable oil

2 large eggs, room temperature

1 tbsp vanilla extract

3/4 tsp grated lemon zest

2 c. packed brown sugar

3 c. packed grated zucchini

3 oz toasted, chopped walnuts (optional)

Preheat oven to 350F. Line muffin tins with paper liners or with nonstick spray. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, and then add flour mixture and stir until just combined. If desired, stir in walnuts.

Divide batter evenly among cups in muffin tin until they are three quarters full. Bake for approximately 20 minutes, or until a toothpick inserted in the centers comes out clean. Transfer cupcakes to a wire rack to cool.

Cream Cheese Frosting
1 c. unsalted butter, room temperature
12 oz cream cheese, room temperature
4 c. confectioner's sugar, sifted
1/4 tsp vanilla extract

With an electric mixer, beat butter and cream cheese until fluffy, approximately 2-3 minutes. Reduce speed to low and add sugar, 1/2 c. at a time, and then vanilla. Mix until smooth and combined, scraping down sides of bowl as needed. Add more sugar if needed to make frosting stiffer.

Picnic Menu

2009-09-01T13:35:00.007-05:00

*picture from highlandparktickets.com

A few girl friends and I went to see Carrie Underwood at Ravinia Festival the other night and I just wanted to share the great food we snacked on. (I don't have pics because it was dark outside) All of the food was wonderful. We enjoyed the music, food, and some red and white wine!

*picture from ravinia.org

Flank Steak Pinwheels <-- one of my favorite picnic recipes!

Stuffed Mushrooms

Cantaloupe wrapped Prosciutto

Brie and French Baguette

Chips and Salsa

Cheese, Salami, Pepperoni, and Crackers

Eggplant Spread with Pita Bread

Goat Cheese Stuffed Tomatoes

2009-08-23T21:20:00.007-05:00

When I came across Pater Ryan's recipe for Roasted Ricotta Tomatoes I loved the idea. I had smaller, grape size tomatoes and goat cheese on hand so I decided to give it a try with my ingredients. This is a great appetizer and so simple to make. I just love them, they a must try!

Goat Cheese Stuffed Tomatoes
Adapted from Pioneer Woman Cooks (Pastor Ryan)

18 Grape tomatoes
4 oz herb goat cheese
1/4 c. bread crumbs
olive oil, for drizzling
Salt, to taste

Preheat oven to 400F.

Cut the top off each tomato and using a spoon scope out the seeds. Sprinkle with salt and turn upside down on a paper towel to drain the excess liquid.

Stuff each tomato with goat cheese and then dip each tomato top side down into the bread crumbs. Place on a baking sheet and drizzle with olive oil. Bake for 15-20 minutes until the cheese is melted and the bread crumbs are golden brown.

2009-08-09T11:49:00.002-05:00

We are taking the week off to spend up at the family lake house with lots of time out on our boat, a trip to the zoo, a baseball game, golf, and of course lots of food!

See you in a week!

Blueberry Clafoutis

2009-08-05T15:29:00.002-05:00

I have been reading Julia Child's memoir, 'My life in Paris' and I am just in love with it. When I saw this recipe I knew I had to try my hand at one of her recipes. The original is made with cherries but since blueberries were on sale for $.99 I decided to give them a try.

This made a lovely dessert that was light and reminded me of a cross between a heavy custard and a muffin. I think it is also a beautiful dish as well!

Blueberry Clafoutis
Adapted from The Way the Cookie Crumbles,
originally from Mastering the Art of French Cooking, by, Simone Beck, Louisette Bertholle, and Julia Child
Serves: 6-8

1 1/2 c. blueberries
1 1/4 c. milk
2/3 c. sugar, divided
3 eggs
1 tbsp vanilla extract
1/8 tsp salt
1/2 c. flour
powdered sugar, for sprinkling

Preheat oven to 350F. Butter a 9 inch pie or tart pan.

Place milk, 1/3 c. sugar, eggs vanilla extract, salt and flour in a blender or food processor, in the order listed. Cover and blend for approximately 1 minute.

Pour a 1/4 inch layer of batter into the pie or tart pan and place in the oven while it is still preheating for approximately 2-3 minutes, or until the batter starts to firm up. Remove from over and spread blueberries over the set batter and sprinkle with 1/3 c. sugar. Cover with the remaining batter.

Place in the middle of the oven and bake for 45-60 minutes or until the clafoutis is golden browned and slightly pulling away from the sides of the pan. Sprinkle with powdered sugar and serve.

Can be served at room temperature but as it cools it will deflate.

Blue Cheese Stuffed Figs

2009-08-03T12:09:00.007-05:00

This is a quick and simple appetizer that is also very impressive and full of flavor. The sweet figs really compliment the salty bacon/prosciutto and pungent blue cheese.

If you don't like blue cheese you can also stuff these with a mild goat cheese. I love the flavor of prosciutto but bacon can be substiuted. However, the proscuitto will take less time in the oven because it is already cooked, you just want it crispy.

Blue Cheese Stuffed Figs

Wifeplzak Original

12 dried figs
6 slices prosciutto (or bacon), cut in half
3 oz blue cheese
12 tooth picks

Preheat oven to 400F. Slice the figs open length wise (but don't cut all the way threw) and stuff with blue cheese. Squeeze shut and wrap a half of prosciutto/bacon slice around a secure with tooth pick.

Place on baking sheet and cook for 15 minutes, or until prosciutto/bacon is nice and crispy. These can be served warm or at room temperature.

Curry Chicken Salad

2009-07-29T22:01:00.006-05:00

I have been inspired by many recent curry chicken salads (A Taste of Home Cooking) and my love of Indian food. This is a great quick and easy week night meal or a way to change up your lunch routine. This salad can be made ahead of time and kept in the fridge to munch on all week long.

The combination of the curry with the sweet grapes is really wonderful. I also mixed Greek yogurt and mayo since mayo brings a lot of flavor while the yogurt keeps the fat down.

Curry Chicken Salad

Wifeplzak Original

2 c. cooked chicken breasts, diced

3/4 c. grapes, quartered

1/4 red onion, diced

1/4 c. mayonnaise

1/4 c. Greek yogurt

1 1/2 tsp curry powder

1/2 tsp turmeric

salt and pepper, to taste

Combine all above ingredients in a large bowl. Serve on flat bread, tortilla, sandwich roll, or bread.

Summer Vegetable Pancakes with Basil Chive Cream

2009-07-27T09:02:00.000-05:00

I think these little cakes are such a tasty and simple side dish (or beautiful appetizer). I used zucchini and carrot but you could do them all zucchini or add yellow squash or onion, really any combination you want.

I served this with my version of an Italian Panini- Flat bread, fresh mozzarella, tomato, basil, and pancetta with a drizzle of olive oil. I love these fresh flavors!

Summer Vegetable Pancakes with Basil Chive Cream

Adapted from Gourmet, August 2002

For Basil Chive Cream

3/4 c. sour cream

1/4 c. chopped fresh basil

2 tbsp chopped fresh chives

salt to taste

For Pancakes

2 zucchini, grated

2 carrots, grated
1 1/4 tsp salt

1/4 c. all-purpose flour

1 1/2 tsp sugar

1/4 tsp black pepper

2 egg whites

olive oil

Make Basil Chive Cream

In a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.

Make Pancakes

Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with flour, sugar, and pepper.

Using a stand mixer beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture.

Preheat a cast iron pan with 2 tbsp of oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream.

Stuffed Poached Pear Salad

2009-07-23T17:32:00.004-05:00

Here is a salad I made to go with the steak, blue cheese, and caramelized onion pita pizzas. It was such a full flavored salad, but how could it not be with blue cheese and candied walnuts (which I recently learned how to make and am loving them)?! I have seen many variations of this salad and am excited I gave it a go.

I think if I used mixed greens vs Romain it would be beautiful enough for company or catering (but I used what I had!)

Stuffed Poach Pear Salad

WifePlzak Original

serves 2

1 pear

1/2 yellow onion, caramelized

2 tbsp walnuts, candied

2 tbsp blue cheese

1 romaine heart

2 c. red wine

3 tbsp olive oil- approximately

1 tbsp red wine vinegar- approximately

salt and pepper

Remove skin and slice the pear in half lengthwise. Using a spoon or melon baller remove the core. Place the pear in a sauce pan and pour the wine over, if the halves are not covered add water to the pot. Bring to a simmer and let cook for 20-25 minutes.

Preheat oven to 350F. Meanwhile, in a bowl combine the caramelized onions, candied walnuts, and blue cheese. Once the pears have poached remove them from the wine and fill the center with the blue cheese stuffing. Place on a sheet pan and put into the oven for 5-10 minutes or until the cheese melts.

Once the pears have been removed from the wine let the wine reduce. Whisk in red wine vinegar, olive oil and season to taste with salt and pepper.

Remove the pears from the oven and place on top of chopped romaine. Drizzle with dressing and serve.

Pita Pizza with Steak, Blue Cheese & Carmalized Onions

2009-07-21T14:28:00.008-05:00

This past weekend my mother in law got married (yey!) and she had me cook for her rehearsal dinner. I did a Greek theme and ended up with way to many Pitas. I have been brainstorming on ways to use them up and this meal was fabulous!

There are a few steps but it all came together pretty quickly. HusbandPlzak and I really enjoyed this one.

Meal: Pita Pizza and Stuffed Poach Pear Salad.

Pita Pizza with Steak, Blue Cheese & Caramelized Onions
Wifeplzak Original

4 pitas
1 small flank steak
4 oz blue cheese
2 medium sweet onions
2 tbsp olive oil, divided
1 tbsp balsamic vinegar
1 bulb garlic

Preheat oven to 400F. Cut the top of the garlic bulb off and drizzle with olive oil. Roast in oven for approximately 30 minutes or until the cloves are soft. Set aside and let cool.

Meanwhile slice onions and place in a medium skillet with olive oil and balsamic vinegar. Sweat until soft, approximately 20 minutes. Set aside and let cool.

Season flank steak with salt and pepper and place on a preheated grill. Cook for approximately 5 minutes per side. Remove from grill and let rest for 5-10 minutes and then slice thin.

Spread roasted garlic on each pita as if you were buttering bread. Top pitas with onions, steak, and cheese. Place on preheated grill and close lid. Cook for 5 minutes or until the pita is crispy and the cheese is melted. Serve warm.