Italian Beef Casserole

Two individual little casseroles.

This recipe is so delicious and quick. But most importantly, it has three benefits when you make it.

1. It makes a huge amount. And if need be, it can be easily doubled for a crowd of pesky relatives that show up at your door unexpectedly. Or do as I do and hide in the bathroom till they go away.

2. I sometimes make this casserole for just Pap and myself. Well, let me tell you that it is a freaking large amount of food for two people. I know I could cut the recipe in half. But if I did that then Pap wouldn't suggest going out to dinner after the third evening of leftover casserole.

3. If I deliver some to the neighbors, then I've done a good deed. It's just a little something to help get me through the Pearly Gates when the time comes. This is how I envision that scenario.

I'll be knocking on Heaven's Door. "Is that you Moogie?" Saint Peter asks. "What are you doing in this neck of the woods."

That remark freaks me out. "I've come home, Saint Peter. Let me in."

"Oh dear," he says with a frown. "No can do. You've done no kind deeds.

"I beg to differ. Remember that time I delivered casseroles to my neighbors."

Saint Peter scratches at his beard. "Was that the day you cussed at the woman in the express line at the grocery store because she had more than 10 items?"

"Listen up Saint Peter. I don't make the rules. The sign specifically said 10 items."

"But Moogie, she only had 11 items. What was the big deal? And wasn't this also the same day that you yelled at a little 6 year old girl and made her cry."

"Good grief. You would have yelled at her also. It was so nasty. She was picking her nose and then eating it."

"Listen up, Moogie. I don't make the rules."

"Okay, I get the picture, Saint Peter. How about if I make Creme Brulee Apples and give some to the neighbors?"

"You've got yourself a deal. And make an extra for me."

Casseroles to bribe my way into heaven.

This large casserole will ensure that I go out to dinner later this week.

Ingredients:
2 cups uncooked macaroni
3/4 cup onion, chopped
1 green pepper, chopped
1 pound lean ground beef
1 tablespoon olive oil
1 (26 ounce) jar of pasta sauce
1/4 cup water or red wine
1 teaspoon salt
1 teaspoon basil
2 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups Cheddar cheese, shredded
1/2 teaspoon salt
dash of pepper

Prepare macaroni as on package. Drain and chill in cold water for 5 minutes. In large skillet saute onion, green pepper and beef in olive oil until vegetables are tender. Stir in 1 & 1/4 cups of the pasta sauce, water, salt and pepper. Bring to a boil and cook 5 minutes. In a pan, heat butter and stir in flour. Gradually stir in milk. Cook until smooth. Add Cheddar, salt, and pepper. Stir until cheese melts. Pour the meat sauce into a greased 9 x 13 inch pan. Then pour the drained macaroni over top the meat. Next pour the cheese sauce over macaroni. Drizzle remaining pasta sauce over cheese. Bake at 400 degrees for 30 minutes.

Pumpkin Angel Biscuits With Orange Honey Butter

Autumn wouldn't be autumn without pumpkins. They are an American tradition. And these biscuits will become a time-honored accompaniment to your next festive meal. This ethereal pumpkin-flavored version relies on three leaveners, which make the biscuits almost foolproof. Resist the urge to add more flour to the soft dough, and chill it properly. The steam formed when the cold, wet dough goes into a hot oven results in biscuits that are incredibly light.

Ingredients:
2 & 1/4 teaspoons active dry yeast, room temperature (1 pkg.)
1/2 cup warm water (105-115 degrees)
5 cups all-purpose flour
1/4 cup sugar
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon table salt
1 stick cold unsalted butter, cubed
1 cup pumpkin puree
1 cup buttermilk
Melted unsalted butter

Directions:
1. Dissolve yeast in warm water in a small bowl; set aside.

2. Whisk together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt in a large bowl. Using a pastry blender or two knives, but the 1 stick cubed butter into the dry ingredients until butter pieces are the size of peas.

3. Stir together pumpkin puree and buttermilk; add to the flour mixture along with the yeast mixture. Stir just until ingredients are moistened. Cover bowl with plastic wrap; refrigerate at least 1 hour or overnight.

4. Preheat oven to 450 degrees. Coat two 9-inch-round cake pans with nonstick spray. Turn dough out onto a lightly floured surface. Knead dough lightly 4-5 times to incorporate the flour.

5. Roll dough to a thickness of 1/2-inch. Cut dough with a 2-inch floured cutter to form 12 biscuits. Place biscuits in one of the prepared pans. Gather remaining dough scraps, then gently roll out dough again. Cut 12 more biscuits and place in second pan.

6. Brush tops of biscuits with melted butter bake biscuits until lightly golden, 12-13 minutes.

7. Turn biscuits out of pans and serve warm with Orange Honey Butter.

Ingredients for Orange Honey Butter:
1 stick unsalted butter, softened
1 teaspoon honey
1 teaspoon minced orange zest
1/2 teaspoon kosher salt

Directions:
Combine butter, honey, zest, and salt in a bowl. Scoop mixture onto a piece of plastic wrap; roil wrap around butter to form a long. Twist ends of plastic wrap tightly to seal. Chill log in the refrigerator until butter is firm. Store butter, sealed, up to 2 weeks in the refrigerator or freezer.

Cowboy and Cowgirl Cookies

Saturday, October 3rd, we're having a craft and bake sale at our clubhouse. So next week I am going to be in a baking frenzy. I wanted more than just cakes and cookies at my table. So I decided to add this cute cookie mix I saw on Bakerella's website. I did the Cowgirl mix and the Cowboy. And with Halloween right around the corner, I also added a Twilight Vampire Mix.

The real challenge in making these was finding the clear Mason jars (no embossing on the glass) and the colored M&Ms. Hobby Lobby had the clear jars but they only had two. So I bought other jars that sealed with a clip. They actually worked better because they were a little bigger and all the ingredients fit better. The M&Ms I was able to find at a couple of locations but they are crazy expensive (8 ounces) for $6.00. I guess other people thought they were outrageously priced also because Micheal's had them on clearance for half-price. So I snatched up the colors that I needed.

Bakerella had hers tied with suede cord (she is Martha's clone). I on the other hand used a rubber band. I'm a cheap SOB and didn't want to sink more money into this project.

Girly Pink

Little Boy Blue

I could have gone with red M&Ms for the Vampire Cookies. But the light lavender reminded me of a Twilight sky when the vampires would be coming out to play.

Ingredients:
1 & 1/3 cups all-purpose flour, spooned into measuring cup and leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup M&Ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 - 1/2 cup chipped pecans

Directions:
1. Stir all the ingredients in a large mixing bowl.

2. Add:
1 slightly beaten egg
1/2 cup butter, softened
1 teaspoon vanilla

3. Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even need to use your hands to get everything incorporated.

4. Then roll the cookies into 1 & 1/2 inch balls, place on a parchment covered baking sheet and bake for about 10 minutes in a preheated 350 degree oven.

5. Yield: 26 - 28 cookies.

Directions for layering in jar:
First: flour, baking powder, baking soda and salt
Second: oats
Third: m&ms
Fourth: chocolate chips
Fifth: brown sugar (This is important or otherwise when you add the white sugar, it will filter down into the chocolate chips and m&ms. Learn from my mistake.)
Sixth: white sugar
Seventh: chopped pecans

Pack each level down really tightly. I mean it. Pack it in. Or else it won't all fit. Also, I added the chopped pecans last, because if the ingredients were too much or not enough, then I could add more or less pecans to adjust. The ingredients should be flush to the top of the lid when you seal it up.

To decorate the top of the jars, get a spool of suede cord and some fabric. Cut the fabric into 6 inch squares or circles. and the suede into 25 inch pieces. Place the fabric on top and tie ribbons around the lid to hold it in place.

For the labels, you'll need some card stock, a paper punch and double-sided tape.

You can go to Bakerella's website and download the clipart to make the labels.

Pressure Cooker Italian Beef Stew

This is the kind of meal to prepare when you are dog tired, or lazy, or just looking for something hot and delicious to brighten your day. And most likely you already have all the ingredients in your pantry and refrigerator; potatoes, carrots, beef stew meat, and 32 ounce jar of your favorite spaghetti sauce. The reason I decided to make it is because it's one of my favorites to make and also I wanted to bring the sense of calm to my life.

Calm you ask? Well, that brings us to the weather. Here in Georgia, we haven't seen hide nor hair of the sun for a week. That is truly an unusual length of time for the sunbelt. But the real topic of conversation is the 15 to 20 inches of rain we received. Pap and I were fortunate and had no flooding. But so many others were not so lucky.

After three years of being in a drought, it feels strange to talk about flooding. Lakes in our area, that have been 15 to 20 feet below fill level are now filled to overflowing. Global warming or just a freak weather pattern, who knows?

Whatever the weather may be where you call home, prepare a pot of this hearty stew. Serve it with thick slices of your favorite bread and a glass of a good dry red wine. I hope it will bring serenity to your chaotic life.

Ingredients:
1 pound of beef stew meat
4 large potatoes, peeled and cut into large chunks
1 pound of baby carrots
1 (32 ounce) jar of your favorite spaghetti sauce
Add your favorite seasonings

Directions:
1. Brown beef stew meat in pressure cooker.

2. Add all remaining ingredients. Attach lid and seal pressure cooker. Cook for 15 to 20 minutes. Let pressure drop. Enjoy!

Creamy Chocolate Crescents

Homemade chocolate -filled treats are easy when you start with convenient refrigerated crescent rolls. They're impressive yet easy to serve for breakfast or a midday snack. The chocolate keeps nicely in the refrigerator for several days. Then you need not make all 4 packages of rolls at the same time. The Chocolate Crescents taste especially good, warm from the oven.

Ingredients:
2 packages (3 ounces each) cream cheese, softened (I used one 8-ounce package of cream cheese, it was cheaper that way)
1/4 cup butter, softened
1/2 cup confectioners' sugar
2 tablespoons cornstarch
2 cups (12 ounces) semisweet chocolate chips, melted
1/2 teaspoon vanilla extract
4 tubes (8 ounces each) refrigerated crescent rolls

Ingredients for Glaze:
2 eggs
1 tablespoon butter, melted
1/2 teaspoon almond extract

Directions:
1. In a mixing bowl, beat cream cheese, butter and sugar. Add cornstarch, melted chocolate and vanilla; beat until smooth. Unroll crescent roll dough; separate into triangles.

2. In a small bowl, whisk together eggs, butter and extract. Brush some over dough. Drop rounded teaspoonfuls of chocolate mixture at the wide end of each triangle; roll up from the wide end. Place point side down on greased baking sheets; curve ends slightly. Brush with remaining glaze.

3. Bake at 350 degrees for 10-15 minutes or until golden. Remove from pans to cool on wire racks. Dust with confectioners' sugar if desired.

4. Yield: about 2-1/2 dozen.

Recipe adapted from Taste of Home Celebrations Cookbook

Mango Liqueur

What do you get when you add 6 to 8 ripe mangoes, 4 cups white rum (1 quart), and juice of 8 to 10 medium-size limes?

You get Jamaican tropics in a bottle.

1. Wash and peel the mangoes. Remove the flesh from the pits and chop the flesh. Place in a large container. Pour the rum and lime juice over the fruit and allow it to stand covered for 7 days.

2. In a bowl, combine 8 cups of sugar, 2 cinnamon sticks and 4 cups of water and stir well. Pour over the mango mixture. Allow to stand covered for 10 more long excruciating days. Strain it into bottles.

3. It will keep indefinitely at room temperature. Serve at room temperature straight up or over ice.

Happy Hour At Moogie & Pap's

Not much to say ... slurp ... slurp ... this is so gooooooood. I'm enjoying a yummy frozen Strawberry Daiquiri with a glass rimmed with pomegranate sugar. Wish you were here.

Thanks honey for the present!!!!!!

Peter Max Retro Van

When I'm not baking, writing, eating and sleeping, I like to do something a little artsy. Since we were having a Woodstock event at our clubhouse, I decided to paint a groovy looking van. I used Peter Max as my inspiration. It was a fun piece of art to do and I got creative with the painting process. Unfortunately, all the fancy bells and whistles that I incorporated into this piece doesn't show up on the picture.

If Mags and Lady P were here, we could go cruising.

I Saw It In The Window And I Couldn't Resist

I know Halloween is still 6 weeks away but I got me a dress to make for the costume party at the clubhouse. And surely y'all know by now that I never do anything normal. So it will be with my costume this year. To commemorate one of my favorite movies and one of my favorite TV show, I'm going to make the Carol Burnett version of the "green curtain dress". I'll keep you posted on how it is progressing.

Raspberry Cheesecake-Truffle Brownies

Who doesn't love cheesecake, and who doesn't love brownies? This indulgent recipe strikes a perfect balance between fudgy and chewy. In fact if you ask for my opinion, which you didn't but I'm going to give it to you anyway. This dessert is almost candy like, very rich, cut small servings.

Ingredients for Brownies:
4 ounce unsweetened chocolate, chopped
1 stick unsalted butter, cubed
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
1 & 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 eggs
1 cup all-purpose flour

Ingredients for Topping:
4 ounce cream cheese, softened
1/4 cup granulated sugar
Minced zest of 1 lemon
Juice of 1/2 lemon
Pinch of salt
1 egg
1 cup fresh or frozen raspberries (If using frozen berries, don't thaw before using.)
Sifted powdered sugar

Directions:
1. Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonstick spray.

2. Melt chocolate, butter, cocoa, and espresso powder for the brownies in a large bowl in the microwave oven on high power, stirring every 30 seconds, or in a saucepan over low heat. Remove mixture from heat when chocolate is nearly melted; stir until it's smooth.

3. Stir in the 1 & 1/2 cups granulated sugar, vanilla, and the 1/4 teaspoon salt. Add the 3 eggs, one at a time, blending well after each addition.

4. Fold in flour, mixing just until blended. Spread batter into the prepared pan: set aside.

5. Using a hand mixer on medium speed, beat cream cheese, the 1/4 cup granulated sugar, zest, lemon juice, and a pinch of salt for the topping in a bowl until smooth, about 5 minutes.

6. Blend in the 1 egg, then spread cheesecake batter over unbaked brownie batter.

7. Top cheesecake layer with raspberries. Bake brownies until cheesecake is set and golden around edges (a toothpick inserted in the center will come out gooey...it's okay), about 1 hour. Cool brownies in pan on a rack to room temperature, about 45 minutes. Cover brownies with plastic wrap: chill 8 hours or overnight.

8. Dust brownies with powdered sugar before serving. Cut brownies into small squares with a lightly oiled knife.

Adapted recipe from Cuisine at Home Holiday Baking

Red Lobster Cheddar Bay Biscuits

Knock it off, Foodies. Someone has gone through all the trouble to create the recipe for these knock-off, counterfeit biscuits. All we need to do is secretly mix them in our kitchens, late at night, under the cloak of darkness. Then pack them carefully in a brown paper bag for their journey to the "shady" side of town. Once there, stay clear of street lights and video cameras that might incriminate you in anyway. Now is the time to hook yourself a buggle (a non baking person). By all means don't get caught with these knock offs. But if you are, shove those hot biscuits in your mouth, to get rid of all evidence.

They paired perfectly with the Cream of Vegetable Soup that I made this afternoon.

Ingredients:
1 & 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 & 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese
3/4 cup whole milk

Ingredients for Garlic Butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley

Directions:
1. Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

2. Make the biscuits: pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

3. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2-inches apart, and bake until golden, 25 to 20 minutes.

4. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minutes. Remove from heat and stir in parsley. Brush the biscuits with the garlic butter and serve warm.

Pear Tartlets

Are you looking for a quick little dessert to prepare during the work week? Look no further, this recipe can be made even faster if you use purchased refrigerated pie dough.

Ingredients for Crust:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter
8 to 9 tablespoons ice water

Ingredients for Topping:
4 Comice or Bartlett pears, peeled, halved, cored and thinly sliced
1/2 cup plus 2 teaspoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Directions for Crust:
1. In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.

2. Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.

3. On lightly floured surface, roll out one pastry disc to 1/4-inch thickness. Using a 3 & 1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.

4. Heat oven to 425 degrees.

Directions for Topping:
1. Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.

2. Bake for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.

Adapted from a recipe in Family Circle Magazine.

Rosemary and Sea Salt Bread

Do you want to hear my inspiration for making this bread? I was driving home from my daughter's house, the radio tuned to the Oldies Station. A Rolling Stone's song had just finished playing as I slowed to a stop at a red light. Then the Newbeats came on next singing about Bread and Butter. That's when it hit me, I need to make some bread.

So as I sat there at the light, fantasizing about baking bread, a beat up green generic car rolled up along side of me. His blaring stereo of Hip Hop music drowning out the Newbeats. I glanced over at him, giving him the evil eye as I turned my radio up louder. That caught his attention and his stereo went louder.

"Okay sonny boy. You want to play that game," I thought to myself as I cranked the radio even louder. The sound waves in my car had the sagging skin on my face and neck vibrating to the beat of Bread and Butter.

I glanced again at the young whipper-snapper as he turned his stereo to full blast. He sat there like a stone, his eyes bulging from his head.

The light turned green and I peeled out, my burning Michelin tires leaving smoke in my wake. Through the blue haze, I gave another quick glance at the young man. I could swear I saw him crying for his momma and blood dripping from his ears. The poor kid had no way of knowing that I had lost part of my hearing many years ago listening to rock n roll music at concerts and from my stereo.

Ingredients:
1 tablespoon dry yeast
1 tablespoon sugar
1 cup warm water (105°F - 115°F)
2 cups all purpose flour
1 teaspoon Sea Salt (Plus Extra For Sprinkling)
3 tablespoons fresh chopped Rosemary
1 tablespoon olive oil
2 tablespoons butter

Directions:
1. Preheat oven to 450 degrees.

2. Place yeast, sugar, and water in large bowl and allow it to become bubbly. After mixture has become bubbly, mix in 2 cups of flour, salt, and 2 tablespoons of rosemary. Knead dough for about 10 minutes, or until it becomes smooth and elastic. Add additional flour if necessary.

3. Oil a bowl, place dough ball in bowl, and cover with a towel. Place bowl in a warm place and let the dough rise for one hour, or until it has doubled in size.

4. After the dough has risen, punch it down and divide it in half. Let the dough rest for 5 to 10 minutes.

5. Working on a floured surface, shape the dough into two oval loaves. Melt the butter and brush it over the surface of the loaves. Sprinkle the remaining rosemary on top of the loaves of bread.To taste, sprinkle additional sea salt on the loaves of bread.

6. Transfer the loaves of bread to baking sheet, and then on to the oven. Bake each loaf for 20 - 25 minutes, or until lightly browned.

Magical Brownie-Chunk Cookies

What to do? What to do? It's a rainy day in Georgia and I'm filled with restless energy. I need something comforting to excite my taste buds. First let me ask, do you believe in magic? If you answered yes, continue reading. If you answered no, go have a few large glasses of liquor. It doesn't matter what kind, just drink it down as if there was no tomorrow. Okay, now that you have swallowed some mood altering drugs, I need to ask if the room is swaying and are you feeling all giddy and happy? Let's hope the answer is yes, otherwise I don't know what to do with you.

Now you are all set to enjoy the magical world of Brownie-Chunk Cookies. And I personally believe they should be renamed Harry Potter Brownie-Chunk Cookies. In fact I'm so sure you will love this recipe, I decree, from henceforth, the barren miserable world of Non-Magical Brownie-Chunk Cookies will never darken your doorstep again.

No wands are needed for the making of these cookies, too risky. We don't want any bakers that are under the influence to put their eye out. But I should issue a warning, these cookies will have your tongues exploding with pleasure. Not to worry, you probably won't notice the lack of a tongue for quite awhile because you need to first sleep off your drunken stupor and then live through the dreadful hangover.

Ingredients for Spellbinding Brownie-Chunk Cookies:
2 & 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup walnuts, broken into 1/2-inch pieces
1/2 recipe of Old-Fashioned Brownies (recipe follows), cut into 1/2-inch cubes

Directions:
1. Preheat oven to 350 degrees. Line 2 large making sheets with parchment paper.

2. Whisk together first 3 ingredients in medium bowl. Beat butter and both sugars in large bowl until smooth. Beat in eggs and vanilla. Stir in dry ingredients, then walnuts. Gently fold in brownie cubes (brownies may crumble).

3. Spray 1/4 to 1/3-cup ice cream scoop with nonstick cooking spray. Scoop batter; drop onto prepared sheets, spacing about 2 inches apart and spraying scoop with nonstick spray as needed. Using moist fingertips, flatten mounds to 1-inch thickness.

4. Bake cookies, 1 sheet at a time, until just golden, 18 to 20 minutes. Cool cookies on baking sheet.

Ingredients for Old-Fashioned Brownies:
5 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, diced
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1/4 teaspoon salt
1 cup all purpose flour

Directions:
1. Preheat oven to 350 degrees. Line 13x9x2-inch baking pan with foil, leaving overhang.

2. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 15 minutes.

3. Whisk sugar and vanilla into chocolate mixture, then whisk in eggs and salt; stir in flour. Spread batter in prepared pan.

4. Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool in pan. Cover and chill overnight.

5. Using foil as aid, lift brownie sheet from pan and cut in half. Gobble up first half and use the second in cookie batter.

Adapted from Bonappetit Magazine 2008

Wild Thing Toasted Coconut Ice Cream

I've been enjoying making home-made ice cream this summer. For way too long I have been stuck in a rut eating plain chocolate. I'm still going to enjoy my chocolate from time to time. But now I've become more enlightened to the vast array of exotic flavors that partner so well with other desserts. And the Toasted Coconut Ice Cream and Rum Scented Marble Cake is a perfect example. It was a match made in wild-thing heaven.



The Troggs must have eaten this ice cream because they certainly captured the essence of eating Wild Thing Toasted Coconut Ice Cream.

Ingredients for Toasted Coconut Ice Cream:
1 cup dried shredded coconut, preferably unsweetened
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
Big pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 teaspoon vanilla extract, or 1 teaspoon rum

Directions:
1. Preheat the oven to 350 degrees. Spread the coconut on a baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. Remove it from the oven when it's nice and fragrant and golden brown.

2. In a medium saucepan, warm the milk, 1 cup of the heavy cream, sugar, and salt and add the toasted coconut. Use a paring knife and scrape all the vanilla seeds into the warm milk, then add the pod as well. Cover, remove from the heat , and let steep at room temperature for 1 hour.

3. Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible. Remove the vanilla bean halves (rinse and reserve them for another use), and discard the coconut.

4. Pour the remaining 1 cup heavy cream into a large bowl and set the mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

5. Stir the mixture constantly over medium heat whit a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla or rum and stir over an ice bath until cool.

6. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Recipe adapted from the cookbook, The Perfect Scoop.

Rum-Scented Marble Cake

Happy Labor Day to all.

That's exactly what Pap and I did today, labor. We had a pancake breakfast down at the clubhouse this morning. It was an all volunteer cooking staff of home owners cooking breakfast for the lazy good-for-nothings that didn't volunteer. Pap and I were bleary eyed as we flipped about 300 pancakes this beautiful Labor Day Morning. Then we went home and took a two hour nap. Seriously we did, we were tired. Besides tonight is Mexican Train night and I need to be bright eyed and bushy tailed.

Let's get baking, shall we. The original recipe calls for a 12 cup bundt cake pan, but I halved the recipe and used a large loaf pan, butter and coated it with flour.

Ingredients for Base Batter:
2 & 2/3 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
1 & 2/3 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
12 ounces (3 sticks) unsalted butter, softened
7 large eggs
3 tablespoons dark rum

Ingredients for Chocolate Batter:
2 tablespoons dark rum
2 tablespoons milk
1/2 teaspoon baking soda
6 ounces bittersweet (not unsweetened) chocolate, melted and cooled
2 cups Base Batter

Directions:
1. Set a rack in the lower third of the oven and preheat to 325 degrees.

2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes.

3. Whisk the eggs and rum together. On medium speed, beat 1/3 of the egg mixture into the flour and butter mixture. Beat for 1 minute.

4. Stop and scrape down the bow and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half.

5. Remove the bowl from the mixer and using a large rubber spatula give the batter a final mix.

6. For the chocolate batter, combine the rum, milk, and baking soda in a medium mixing bowl. Whisk well to dissolve the baking soda. Scrape in the chocolate and whisk it well. Add the 2 cups of base batter to the chocolate mixture and whisk well to combine.

7. To marbleize the cake, alternate spoonfuls of the the two batters, in a checkerboard pattern. Run a table knife through the batter creating swirls.

8. Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour.

9. Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan. Cool the cake completely over the rack.

Recipe adapted from Epicurious.

Shark Attack Cupcakes

Awesome bloody body parts

It's been almost a year since I first blogged about these cupcakes. And since then I have developed a love - hate relationship for them. Probably because the creating of the sharks practically drove me to tears. I had worked for hours making twelve sharks. I remember how hot the kitchen was that day (despite the air-conditioning running) and all I had to show for my effort was twelve melted looking pathetic sharks. So I chose two that looked the best (I know what you are thinking, if these were the best then how horrendous did the others look?).

I knew there wasn't much I could do about the way the sharks looked. And for sure I wasn't about to put myself through more torture and make more. But I knew I could create something on the rest of the cupcakes to draw attention away from the mutilated sharks. And what better than blood and gore.

Well, it must have worked because everyone went crazy over the bloody body parts. Thank you Boing Boing, Craftzine, and Flickr for making my cupcakes famous.

Ulitimate Meat Loaf With Tomato Relish

Meatloaf and mashed potatoes are comfort food. And I figured my daughter needed some of Mom's good old home cooking. So I prepared this today while I was at her house for the bathroom renovation.

She has enough to deal with her very stressful job and also being a wife and a mother. I sure remember what that was like, not enough hours in a day and not enough energy even if there was. In addition she has the huge mess and expense this new bathroom is creating. And if that were not enough, her thirteen-year-old cat has hyperthyroidism and needed a radiation treatment. The cat is now sequestered in the basement for two weeks until she quits glowing in the dark.

This meatloaf is worthy enough to serve to company. And the Tomato Relish was absolutely delish. I served it along side of Smashed Yukon Gold Potatoes with Roasted Garlic. Pap is a meat and potatoes kind of guy and this had him swooning in his chair.

Ingredients for Tomato Relish:
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded and finely diced
2 tomatoes, halved, seeded and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

Ingredients for Meatloaf:
1 pound ground beef
1 pound ground pork
3 eggs
Leaves from 2 fresh thyme sprigs
3 slices white bread, crusts removed and torn into pieces
1/2 cup milk
Sea salt and freshly ground black pepper

Directions:
1. Preheat the oven to 35o degrees.

2. Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften.

3. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together.

4. Remove it from the heat; you should have about 4 cups of relish.

5. In a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well.

6. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season with salt and pepper.

7. Mix well with hands.

8. Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish. (I used a large loaf pan)

9. Bake the meatloaf for 1 to 1 & 1/2 hours until the juices run clear and meat is tender. Remove from oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.

Margaritaville Frozen Concoction Maker

My daughter and son-in-law are having major renovation done to their master bathroom. Since they both need to be at their jobs, I thought it would be nice to offer them my house sitting service while the bath is under construction. So I will be making the 40 minute trek everyday until completion. And, most likely, I will be doing some of my cooking and baking while at their house. Perhaps I will start tomorrow; I have an ultimate meatloaf recipe that needs my immediate attention.

This morning when I arrived at their house, very much to my surprise, there was an enormous box sitting on the kitchen table addressed to Nana & Pap.

Nana you ask? Oh cyber folk; I go by many names (Hey You, Yo Mamma, Moogie, Nana, _itch, and my favorite, Hey Granny Get A Move On).

Anyway back to the present. My daughter and son-in-law are the absolute best. As appreciation for my effort they gave me something that I have been lusting after for 2 years. Ta da.... Margaritaville Machine.

Isn't it all shiny and beautiful.

I will give it a test drive this Labor Day weekend. Maybe I should set up a Margarita stand in my front yard. All the old folk driving by in their golf carts can stop and purchase a yummy frosty drink.