Chocolate Pets De Nonne

What could be better than an evening with the grandson, chowing down on pizza, Chocolate Pets De Nonne, and playing hours of Little Big Planet on the Playstation.

Okay.... I'm not one to spread rumors, but Maggie of The Other Side of 50 is so full of GAS o o O O O O, she was unable, at the tender age of six-years-old, to obtain her heart's desire to join a convent. From the nun's lips to Maggie's ears came the cruel discovery that broke poor little Maggie's heart. "Nuns do not fart." Let me say that I was shocked. Until now, I was unaware of this miraculous condition; that the Saintly do not fart.

This changed little Maggie and sent her life into a vortex of obsessive eating of beans and cheese. Evidently, the trauma still remains because many years later she chose this month's recipe for our baking group, Chocolate with Francois. This is what she picked, Chocolate Pets De Nonne and it literally means "nun's farts".

If you would like to see how our baking group enjoys poking fun and sometimes praise at each other, then hurry on over to CWF. By the way, I decided not to deep fry mine. Instead, I used my Ebelskiver Pan.

Do You Remember Banana Flips?

Hey world.... I'm back. There was a death in my family. And yesterday we made the hard decision to take them off life support. It's been a very difficult few days. But on 1-28-10 at 9:00 a.m. our hard drive died. But life moves on and I am now thrilled to be back leaving my mark in the vastness of the blog-o-sphere.

So let's begin by talking about retro desserts. Do you remember banana flips? What I remember is a soft sponge cake, and mysterious filling, that was so sweet that it actually made your teeth hurt to eat it. And it all tasted like bananas. Well, I craved one today and decided to make an adult version of that naughty little treat.

Ingredients:
1/3 cup ground almonds
1/4 cup powdered sugar
3 eggs
Few drops of vanilla extract
Few drops of orange extract
2 tablespoons granulated sugar
1/2 cup all-purpose flour, sifted
2 tablespoon unsalted butter, melted

Directions:
1. Mix the almonds and powdered sugar in a bowl. Add 1 egg. Separate the remaining eggs and add the yolks to the mixture. Beat until pale and thick. Stir in the vanilla and orange flavorings.

2. Whisk the egg whites until stiff. Sprinkle the granulated sugar over the whites and whisk until stiff and glossy. Fold a third of this into the almond mixture, then fold in half the flour. Fold in half the remaining meringue, the rest of the flour; then the remaining meringue. Pour the melted butter around the edge of the mixture and fold it in.

3. Spread on jelly roll pan that has been lined with parchment paper and sprayed with cooking spray. Bake at 425 degrees for 6-8 minutes, until risen, set and pale golden.

I cut my sponge cake into circles and applied a healthy sprinkling of banana liqueur. Using one of the circles, I piped whipped cream on it and added fresh fruit (bananas, strawberries, and kiwi). I then cut another circle in half and tilted them at an angle on top of the fruit, added more whipped cream, and a sprinkling of pistachios.

Sirloin Tips With Sauted Vegetables and Toasted Polenta Rounds

This hearty dish is like a beef and vegetable kabob minus the skewers. And for your convenience it's all cooked in the skillet. The toasted polenta rounds are a nice switch from rice.

Ingredients:
2 teaspoon olive oil
1 pound sirloin tips
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 large Vidalia or other sweet onion, cut into 1-1/2-inch pieces
1 green pepper, seeded and cut into 1-1/2-inch pieces
1 red pepper, seeded and cut into 1-1/2-inch pieces
1/4 cup plus 2 tablespoons water, divided
2 teaspoons tomato, basil, and garlic seasoning blend

Directions:
1. Heat oil in a large nonstick skillet over high heat. Sprinkle sirloin tips with 1/4 teaspoon salt and pepper. Add beef to pan, and cook 3 to 5 minutes, stirring frequently, or until desired degree of doneness. Remove beef from pan; set aside, and keep warm.

2. Reduce heat to medium-high. Add onion and peppers to pan; saute 3 minutes. Add 2 tablespoons water; cook 1 minute.

3. Ad beef to onion mixture; sprinkle with seasoning blend and remaining 1.4 teaspoon salt. Add 1/4 cup water to pan; bring to boil, scraping browned bits from bottom of pan. Cook, stirring constantly, 1 minute. Yield 4 servings.

Ingredients for Toasted Polenta Rounds:
1 (16-ounce) tube of polenta, cut into 8 slices
Olive oil-flavored cooking spray
2 tablespoons preshredded fresh Parmesan cheese
1 teaspoon Italian seasoning

Directions:
Preheat oven to 450 degrees. Coat both sides of polenta slices with cooking spray, and place on a baking sheet. Sprinkle evenly with cheese and seasoning.

Bake at 450 degrees for 15 minutes or until golden. Yield: 4 servings.

Be My Valentine Giveaway Winner and A New Giveaway

The winner of the Be My Valentine Giveaway is Annalisa. She is from Cagliari, Italy. Please take a few minutes and go to her wonderful blog. http://atthehob.blogspot.com/ Her food is incredible!!!

She will be receiving the Hello, Cupcake cookbook, Fine Cooking Comfort Food cookbook, 2 hand crocheted red place mats, 2 white napkins, and 2 vintage style Valentine cards.

....................................................................................

I want to thank those that left a comment. I truly wish I could have given each and everyone of you a gift. But don't feel sad because I'm doing another giveaway in February. Yes, you heard right, another giveaway. This will be named I Never Met A Brownie I Didn't Like... Giveaway.

Here are the simple rules:

On one random day during the month of February I will be asking (3) trivia questions. The first person signed up as a Follower and comments with the correct answers will win the following prizes. A Wilton brownie pop pan, a box of Ghirardelli brownie mix, and a bag of brownie pop sticks.

A Little Something To Make You Smile

Dummies Book - Satisfaction.com

Double-Decker Chocolate Cream Pie

Are you looking to WOW family and friends? Then this could be the dessert

you have searched high and low for. And I did all the work for you by finding the recipe in Martha Stewart's Holiday Sweets. Also I adapted it more to my liking by adding a second layer of chocolate (the white chocolate layer). I thought it needed to look higher and more dramatic. Well.... it worked. You can thank me by sending checks or cash.

Ingredients:
12 ounces (1 to 2 boxes) chocolate wafers, finely ground in a food processor
7 tablespoon unsalted butter, melted
1 teaspoon unflavored gelatin
1/2 cup milk
1 cup heavy cream
3/4 cup plus 2 tablespoons sugar
8 ounces milk chocolate, finely chopped
1 teaspoon pure vanilla extract
4 large egg whites

Directions:
1. Mix together ground cookie crumbs and melted utter until evenly moistened. Press into an 8-inch springform pan, coating bottom and three-quarters of the way up sides. Cover with plastic wrap; chill 30 minutes.

2. Sprinkle gelatin over milk; let soften 5 minutes. Bring the cream and 2 tablespoons sugar to a boil in a small saucepan, stirring to dissolve sugar. Add gelatin mixture, and stir to combine. Remove from heat. Add chocolate and vanilla; cover and let stand 3 minutes. Stir until thoroughly combined. Pass mixture through a fine sieve into prepared cookie crust; discard any unmelted chocolate. Chill until filling is set, about 6 hours or up to overnight.

3. Heat egg whites and remaining 3/4 cup sugar in the heatproof bowl of an electric mixer set over (not in) a pan of simmering water, stirring until whites are warm to the touch and sugar is dissolved. Attach bowl to mixer; whisk on medium speed until soft peaks form. Raise speed to high, and beat until peaks are stiff and glossy but not dry.

4. Using a flexible spatula,top pie with meringue, lifting to create peaks. Use a small kitchen torch to brown meringue (or place under broiler, watching carefully, as it will brown quickly). Refrigerate until ready to serve, up to 1 day.

(To make the white chocolate layer, repeat using the ingredients for the milk chocolate layer and replacing with white chocolate.)

Cinnamon Apple Cheesecake

It's been a while since I've made a cheesecake. And usually the recipes I use, have tons of chocolate. But I was in the mood for something a bit different. Then I remembered a cheesecake that was in Taste of Home Fall Baking magazine. With its attractive topping of cinnamon-spiced apple slices and homemade oat-and walnut crust, it makes this dessert a definite showstopper.

Ingredients for Crust:
1/2 cup butter, softened
1/4 cup packed brown sugar
1 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon

Ingredients for Filling:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup thawed apple juice concentrate
3 eggs, lightly beaten

Ingredients for Topping:
2 medium tart apples, peeled and sliced
1 tablespoon butter
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/4 cup thawed apple juice concentrate

Directions for Crust:
1. In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2-inches up the sides of a greased 9-inch springform pan.

2. Place on a baking sheet. Bake at 325 degrees for 10 minutes or until set. Cool on a wire rack.

3. In a large bowl. beat cream cheese until fluffy. Beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust.

4. Return pan to baking sheet. Bake at 325 degrees for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

5. In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to r room temperature. Arrange over cheesecake.

6. In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minutes or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Remove sides of pan.

Don't forget to leave a comment to be eligible for the Be My Valentine Giveaway.

Carrot Pudding Souffle

Leftovers. Does that generate enthusiasm in your house? Rethink your reheated meal by adding one new element to the menu. It will feel as though you've started anew. And when you sink your fork into this stunning carrot-souffle with its vibrant color and fresh taste. You'll think Spring has arrived.

Ingredients:
1/2 cup (1 stick) unsalted butter, plus more for ramekins
1 small shallot, thinly sliced (about 1/4 cup)
2 pounds medium carrots, peeled and cut into 1/2-inch pieces
1 bay leaf
Coarse salt
1 cup heavy cream, plus more if needed for reheating souffles
6 tablespoons all-purpose flour
2-1/2 cups whole milk
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Freshly ground pepper
6 large egg yolks plus 4 large egg whites

Directions:
1. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallot, chopped carrots, bay leaf, and 1 teaspoon salt. Cover, and cook, stirring occasionally, until carrots are tender,20 to 25 minutes. (Reduce heat to medium-low after 15 minutes if needed to prevent carrots or butter from browning.)

2. Stir in cream. Bring mixture just to a simmer, and immediately remove from heat; discard bay leaf. Using an immersion blender or a food processor, puree mixture (use caution when pureeing hot liquids in a food processor). Transfer carrot puree to a small bowl; set aside.

3. Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour with a wooden spoon; cook stirring constantly, 3 minutes. Whisk in milk gradually. Use a rubber spatula to scrape bottom and corners of pan.

4. Reduce heat to low. Cook, stirring often to prevent lumps from forming, 15 minutes. Whisk in carrot puree, and remove from heat. Stir in nutmeg, ginger, and 1 teaspoon salt; season with pepper. Transfer to a large bowl; let cool completely., about 30 minutes.

5. Preheat oven to 400 degrees. Lightly butter eight 6-ounce ramekins; set aside.

6. Add yolks, one at a time, to carrot mixture, whisking well after each addition.

7. Using a clean whisk or an electric mixer, beat egg whites until soft peaks form. Fold into carrot mixture.

8. Ladle mixture into prepared ramekin, filling almost to the rims. Place ramekins in a roasting pan, and transfer to oven. Pour enough boiling water into pan to come about three-quarters of the way up sides of ramekins. Bake until souffles are puffed and set, and tops begin to brown, about 35 minutes. Using tongs, carefully transfer the souffles to a wire rack, and let cool 10 minutes.

Asian-Style Beef Short Ribs With Julienned Leeks

Pap was in meat and potatoes heaven today when I served him this hearty dish of short ribs. He is a wonderful husband, putting up with my food blogging shenanigans. So I figured he needed to be treated to a he-man meal.


Ingredients:
1-1/3 cups drained canned whole tomatoes, coarsely chopped
1/2 cup soy sauce
1/2 cup dry sherry, dry white wine, or dry vermouth
2 tablespoons light brown sugar
4 whole star anise (I left this spice out)
6 to 6-1/2 pounds beef short ribs on the bone (each 3 to 4 inches long)
Freshly ground black pepper
1-1/2 tablespoons vegetable oil; more as needed
6 gloves garlic, crushed and peeled
1-inch piece fresh ginger, peeled and cut into 8 slices (I left this spice out)
(1 teaspoon Chinese Five Spice, this was my own addition)
6 large scallions (white and green parts), cut into 2-inch lengths
1 tablespoon unsalted butter
3 medium leeks (white and light green parts), tut into 2-inch long julienne strips, rinsed and dried well
Kosher salt

Directions:
1. Position a rack in the center of the oven and heat the oven to 325 degrees. Put the tomatoes, 2/3 cup water, the soy sauce, sherry, and brown sugar in a bowl and stir. Add the star anise.

2. Pat the short ribs dry with paper towels and season them with pepper. In an ovenproof pot that's large enough to hold all the ribs in no more than two layers, heat the oil over medium-high heat. Put as many ribs in the pot as will fit without crowding and brown them on all sides, about 2 minutes per side. Transfer to a platter. Brown the rest of the ribs, adding more oil if needed, and transfer to the platter.

3. Pour off the fat from the pan, reduce the heat to low, and add the garlic, ginger, and scallions, stirring and pressing them against the pot, for 1 to 2 minutes to bring out their flavor. Return the ribs to the pot and pour the tomato and sou sauce mixture over them. Bring to a simmer and cover. Transfer the pot to the oven and braise the ribs, lifting and turning them about every half hour, until the meat is very tender and starts to fall off the bone when pulled with a fork, 2-1/2 to 3 hours.

4. Transfer the ribs to a serving platter (or if you're working ahead, transfer them to a baking dish, refrigerate, covered, when cool). Pick out and discard the ginger and star anise from the pot and pour the remaining sauce into a large, clear measuring cup. When the fat rises to the surface, about about 5 minutes, spoon it off and discard. When it's time to reheat the ribs, return them to the pot and heat gently in the oven.)

5. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the leeks and cook, stirring frequently, until they begin to frown, 3 to 5 minutes. Reduce the heat to medium-low and continue cooking, stirring 5 minutes. Season with salt and pepper to taste.

Recipe adapted from Fine Cooking Comfort Foods 2005.

I tried my hand at cutting a Leek inot a garnish. Does it look like a flower to you?

Don't forget to leave a comment to be eligible for the Be My Valentine Giveaway.

I Have A Dream

My eleven year old grandson was given the task, by his teacher, to write about his own Dream. Through the eyes of this young man you can see the world with its problems, laid open like a wound. But yet you see hope burning in his young heart. It's not to late for us to leave our children, grandchildren, and their children with a world that can inspire wonder.

I have a dream that citizens all over the world would not pollute the ground, water, and the air. I believe future generations should be born without inhaling polluted air, and not walk polluted ground. I believe we should not have to purify the water we drink from all the waste we have thrown in it. People should be planting trees not cutting them down to make a mall or Walmart. People should be swimming in water not dumping waste in it. I hope my words have encouraged you to be green not blue.

Do You Need A Quiet Moment?

Quiet moments with friends and family are little heartbeats of time that, ultimately, create cherished memories. Embellish your table with a touch of flair. Start with flowers because they reward the eyes with an ethereal allure.

At this dinner I incorporated some of my milk glass as vases for bouquets of pink carnations. Their softness added to the delicate pink and white theme I was creating with my Spode, Depression Glass, and Milk Glass. For your table, use what you have, love, and cherish. Leave your guests inspired and renewed when they sit at the table.

Kahlua Truffle Triangles

Today, patches of bright blue sky have lifted my spirits. The last few weeks of rain, snow and cold temperatures, for now, are a thing of the past. To celebrate, I decided to make something sinfully sweet. And of course it must contain "Chocolate." Doesn't just saying the word make your brain go fuzzy. And what if I said "Kahlua Truffle?" I'll bet a flush of excitement will rise up in the blog-o-sphere, and an eager audience will be waiting to hear more.


Ingredients for the Crust:
6-3/4 ounces (1-1/2 cups) all-purpose flour
3 ounce (3/4 cup) confectioners' sugar
1/4 teaspoon salt
6 ounces (12 tablespoons) cold, unsalted butter, cut into 10 pieces; more for the pan
1/2 teaspoon pure vanilla extract

Ingredients for the Filling:
1 pound semisweet or bittersweet chocolate, broken into squares or very coarsely chopped
3/4 cup whole milk
1/4 pound (1/2 cup) unsalted butter,cut into 6 pieces
4 large eggs
2/3 cup granulated sugar
2 tablespoons Kahlua liqueur

Directions for the Crust:
1. Position an oven rack in the center of the oven and heat the oven to 350 degrees. Line the bottom and sides of a 9x13-inch baking pan with foil, allowing the foil to overhand the long sides of the pan to act as handles for removing the Cookie later. Lightly butter the foil.

2. In a food processor, combine the flour, confectioners' sugar, and salt. Process the ingredients briefly to combine, about 15 seconds. Scatter the cold butter pieces and the vanilla over the flour mixture and process, using short pulses, until the dough begins to form small clumps, 1 to 1-1/2 minutes. Turn the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan in a smooth even layer. Bake until pale golden, especially around the edges, 22 to 25 minutes. Do not overbake or the crust will be hard and crispy. Transfer the pan to a cooling rack and lower the oven temperature to 325 degrees.

Directions for the Filling:
1. In a medium bowl, melt the chocolate, milk, and butter together over a pot of barely simmering water or in the microwave. Whisk until smooth and set aside to cool slightly.

2. In a stand mixer fitted with a paddle attachment (or in a large bowl, using a hand-held electric mixer), beat the eggs, sugar, and Kahlua on medium-high speed until foamy and lighter in color, 2 minutes. Reduce the speed to low and gradually add the chocolate mixture. Stop the mixer and scrape down the bowl and beater. Beat on medium speed until well blended, about 30 seconds.

3. Pour the chocolate batter over the baked crust and spread evenly. Bake until the sides are slightly puffed and a toothpick inserted near the center comes out wet and gooey but not liquid, 30 to 35 minutes. Transfer the pan to a rack. As it cools, the center may sink a bit, leaving the edges slightly (about 1/2 inch) elevated. While the filling is till warm, use your fingertips to gently press the edges down to the level of the center, if necessary. When completely cool, cover with plastic and refrigerate until very cold, at least 12 hours or up to 2 days. (You will be in a state of great anticipation. But all yummy things come to she or he who waits.)

4. To serve. Using the foil as handles, lift the rectangle from the pan and set it on a cutting board. Tipping the rectangle, carefully peel away the foil. Using a hot knife, cut the rectangle lengthwise into 1-1/2-inch strips, wiping the blade clean before each cut. Cut each strip on alternating diagonals to make small triangles. Let sit at room temperature for about 5 minutes fore serving.

5. I added a little piping of whipped cream. It makes it look pretty and also helps cut the sweetness. And last but not least, a big thank you to Fine Cooking Dinner Parties 2008 for another wonderful recipe.

Yields about 6 dozen 1-1/2 - 2-inch triangles.

Almond Crunch & Chocolate Confetti Chiffon Cake

This cake is geared toward people who love chiffon cake and sweet crunchy almonds. So start calling your friends and invite them over this weekend. Their pulse will quicken when they cast their hungry eyes upon this elegant dessert you conjured up in your kitchen. One bite will leave them weak-kneed, so make sure they are seated before the first forkful reaches their lips.

Evenings dim light is beginning to press against the windows of my home as I finish this posting. And before I forget, I want to give full credit for this recipe to Fine Cooking - Dinner With Friends 2004.

Ingredients for the Almond Topping:
1 large egg white
1-1/4 cups sliced almonds
2 tablespoons granulated sugar

Ingredients for the Cake:
1-1/2 cups miniature semisweet chocolate chips
2-1/4 cups cake flour
1-1/2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup canola or corn oil
7 large eggs, separated
2/3 cup water
1 teaspoon pure vanilla extract
1/2 to 1 teaspoon pure almond extract
2 tablespoons almond-flavored liqueur, such as Amaretto
1/4 teaspoon cream of tartar

Ingredients for the Glaze:
1-1/2 cups confectioners' sugar
3 to 4 tablespoons milk
1/2 teaspoon pure almond extract

Directions for Topping:
Heat the oven to 325 degrees. In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds. Stir in the nuts until they're evenly coated. Sprinkle the sugar over the nuts and stir the mixture. Spread the nuts in a single layer on an ungreased nonstick baking sheet. Bake for 5 minutes. Stir the nuts with a wooden spoon to loosen them from the baking sheet. Bake until golden, another 5 to 8 minutes. Remove from the oven and immediately stir the nuts to loosen them from the baking sheet. They'll become crisp as they cool. Set aside.

Directions for the Cake:
1. Heat the oven to 325 degrees. Have ready a 9-1/2 or 10-inch tube pan with sides at least 3-3/4 inches high.

2. In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.

3. In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt. Make a well in the center and put in the oil, egg yolks, water, vanilla extract, almond extract, and Amaretto. Beat the mixture on medium speed until smooth and thick, at least 3 minutes. Fold in the reserved chocolate chips. Set aside.

4. In a large, clean bowl with clean beaters or a whisk attachment, whisk the the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy. Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture. Slowly pour in the remaining 1/2 cup sugar, about 2 tablespoons at a time, and beat the mixture until soft peaks form.

5. With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture. Gently fold in the remaining egg whites until no white streaks remain. Pour the batter into the tube pan, spreading it evenly. Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes. Any cracks that form on the top should look dry.

6. Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half. Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary. Remove the cake from the pan and slide it onto a serving plate.

Directions for the Glaze:
In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency. Set aside 2 tablespoon of the glaze. Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you many not need to use all of it. Cover the top of the cake with the prepared almonds.

Drizzle the reserved glaze over the almonds.

Don't forget to leave a comment to be eligible for the Be My Valentine Giveaway.

Brown Sugar-Buttermilk Snack Cake With Blackberries And Caramel-Walnut Drizzle

I was looking for a recipe that was simple but also would present as an elegant snack cake. In Dede Wilson's cookbook "Unforgettable Desserts", I found what I had been looking for. It is a simple, velvety crumbed cake made with buttermilk and dark brown sugar, giving it a very pronounced caramel flavor. Pockets of fresh blackberries with their distinct flavor stands up to the brown sugar.

Ingredients for Cake:
1-1/2 cups sifted cake flour
Heaping 1/2 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons (3/4 stick), unsalted butter, at room temperature, cut into pieces
1/3 cup firmly packed dark brown sugar
1 large egg, at room temperature
1/2 cup plus 1 tablespoon low-fat buttermilk, at room temperature
1 cup fresh black berries

Ingredients for Icing:
1/3 cup firmly packed dark brown sugar
3 tablespoons unsalted butter, at room temperature
2-1/2 tablespoons heavy cream
3/4 cup sifted confectioners' sugar
1/2 teaspoon vanilla extract
1/3 cup walnut halves, toasted and chopped

Directions:
1. Position a rack in the middle of the oven. Preheat the oven to 350 degrees. Coat an 8-inch square pan with nonstick spray.

2. Whisk together the flour, baking soda, and salt in a medium bowl to aerate and combine; set aside.

3. In the bowl of a stand mixer, beat the butter with the flat paddle attachment on medium-high speed until creamy, about 1 minute. Add the brown sugar and beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in the egg until well combined. Add the flour mixture in two additions, alternately with the buttermilk. Begin and end with the flour mixture and beat briefly until smooth. Scrape the batter evenly into the pan and smooth the top with an offset spatula. It will be a fairly shallow layer. Scatter the blackberries evenly on top, reserving about 5 of them; do not press into the batter, as they will sink during baking.

4. Bake for 15 to 25 minutes, or until a toothpick inserted in the center shows a few moist crumbs when removed. The cake will just have begun to come away form the sides of the pan. Cool in the pan on a rack before decorating.

5. For the icing, combine the brown sugar, butter, and cream in a small saucepan and bring to a simmer over medium-high heat. Simmer for 1 minute, whisking frequently. Remove from the heat and whisk in the confectioners' sugar and vanilla until smooth and fluid. It will firm up very quickly, and if you whisk or cool it for too long, it will become too firm and sugary. Use a spoon to immediately drizzle about half the icing all over the top of the cake, then quickly sprinkle the walnuts and reserved berries evenly over the top while the icing is still wet. Drizzle with the remaining icing, which will set up almost immediately, and serve. Store at room temperature, well wrapped in plastic warp for up to 1 day.

Don't forget to leave a comment to be eligible for the Be My Valentine Giveaway.

Be My Valentine Giveaway

Anyone interested in a giveaway? All these wonderful little gifts (Hello, Cupcake cookbook, Fine Cooking Comfort Food cookbook, 2 hand crocheted red place mats, 2 white napkins, and 2 vintage style Valentine cards can be yours.

All you need to do is send me $1,000 for postage and handling. What? You don't think that's a good deal. Okay... okay, don't have a fit. How about you just leave a comment. I will then use a random generator to pick a winner.

Notice the lovely edging..... how romantic.

Pretty little card #1

Pretty little card #2

You have until midnight of January 24th to leave a comment. So let's get this party started.

Chocolate-Filled Poppy Seed Cookies

Do you want a cookie that you can mix and bake in 30 minutes? If you answered yes, then these bite-size morsels are what you have been dreaming about. And most likely you have all the ingredients in your pantry right now. So if you start immediately, then you can be sitting down to a cup of tea and a plate of delicious little cookies before the evening news.

Ingredients:
1 cup butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons poppy seeds
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips, melted

Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, poppy seeds and salt; gradually add to the creamed mixture and mix well.

2. Roll into 1-inch balls. Place about 2-inches apart on ungreased baking sheets. Using the end of wooden spoon handle, make an indentation in the center of each.

3. Bake at 375 degrees for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again.
Remove to wire racks to cool slightly; fill with melted chocolate.

Lemon Souffle With Warm Honey Drizzle

Are you looking for a light, not to sweet dessert? Then this is for you. For the food bloggers out there, if you plan on taking pictures of your souffle, move faster than I did. As you can see, mine is already loosing its volume.

Lemon souffle Shots

Ingredients:
2 tablespoons unsalted butter, plus more, room temperature, for dishes
1/2 cup granulated sugar,, plus more for dishes
8 large egg yolks plus 10 large egg whites, room temperature
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
1 cup whole milk

Directions:
1. Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.

2. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding,1 to 2 minutes. Strain through a sieve,and whisk in butter and lemon juice.

3. Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form,. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.

4. Fill each souffle dish to the the top, and smooth. Run your thumb around edges to remove batter from rims.

5. Bake on a rimmed baking sheet until souffles rise and area golden, about 16 minutes. Dust with confectioners' sugar or warmed honey. Serve immediately, before souffles lose their height.

A wonderful recipe from Martha Stewart Living.

Dinners ready... come on over

Pork Medallions With Black-Eyed Pea Relish and Pimiento Cheese Rice

I had a pork tenderloin that has been in my freezer for a couple of months. What to do with it? Usually I like to grill it outside. But with the temperature still unusually cold, I didn't know what to do. That is until I bought the latest issue of Southern Lady. There in beautiful color was the answer to my tenderloin dilemma. I hope you enjoy these recipes as much as I did.

Ingredients Pork Medallions:
3 (1-pound) pork tenderloins, trimmed
1-1/2 cups all-purpose flour
1-1/2 tablespoons seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
Olive oil for frying
1 recipe Black-Eyed Pea Relish (recipe follows)

Directions:
1. Cut tenderloins into 2-ounce pieces. Place pork between 2 sheet of plastic wrap; pound with a meat mallet to 1/4-inch thickness.

2. In a shallow dish, combine flour, seasoned salt, pepper, and garlic powder. Coat pork medallions in flour mixture, shaking off excess.

3. In a large skillet, pour olive oil to 1/8-inch depth. Heat olive oil over medium heat. Cook pork for 2 to 3 minutes per side, or until golden brown. Serve with Black-Eyed Pea Relish.

Ingredients for Black-Eye Pea Relish:
1/3 cup cider vinegar
3 tablespoons firmly packed light brown sugar
2 tablespoon olive oil
2 teaspoons mustard seed
3/4 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
2 (15.8-ounce) cans black-eye peas, rinsed and drained
1 cup seeded and chopped tomato
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped green onion
1 tablespoon chopped fresh parsley

Directions:
In a medium saucepan, combine vinegar, brown sugar, olive oil, mustard seed, celery salt, salt, pepper, and red pepper over medium heat. Cook for 2 minutes, stirring until brown sugar is dissolved. Add black-eyed peas, tomato, bell pepper, celery, green onion, and parsley, stirring to combine well. Cook for 2 to 3 minutes, stirring occasionally, just until heated through.

Ingredients Pimiento Cheese Rice:
5 tablespoons butter
4 teaspoons minced garlic
1 (15 ounce) jar roasted red peppers,drained and chopped
3 cups basmati rice
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded Cheddar cheese
1/2 cup heavy whipping cream

Directions:
1. In a large saucepan, heat butter over medium heat, until butter is melted. Add garlic and red peppers; cook for 2 minutes, stirring frequently. Add rice; cook for 2 to 3 minutes, stirring constantly.

2. Add chicken broth, salt, and pepper. Bring to a boil; reduce heat to medium-low and simmer, covered, for 20 to 25 minutes, or until all liquid is absorbed. Fluff rice with a fork. Add cheese and cream, stirring until cheese is melted.

Flying Devil Monkey Ribbon Jello

I searched through my cabinet of curiosities and decided to do a reposting of this Jello salad. I'm not a big fan of Jello salads. The truth be told, I'd cross the street to avoid one coming down the sidewalk. But one day, someone talked me into trying this one. Well, will wonders never cease and monkeys fly. It was actually delicious.

It's made of layers of different flavors plus a wonderful concoction of a sweet white mixture. I call it Flying Devil Monkey Ribbon Jello, because I like flying devil monkeys. Yeah, I know I'm a bit quirky. But that's what makes me so lovable.

I used a glass trifle dish to show off the vibrant colors. This is a time-consuming dessert because each layer needs to set before you can add the next. The size of my container used 5 small boxes of Jello. Use what ever flavors you like or just layer by color, that is what I did.

Recipe for each Jello layer
1 cup hot water
1/2 cup very cold water
1 package of Jello

Empty package into bowl. Add hot water, stir to dissolve. Add cold water, stir. Pour into dish and refrigerate until set.

White mix
2 cups milk
1 cup sugar
2 teaspoons vanilla1 pint sour cream
2 envelopes unflavored gelatin
1/2 cup cold water

Combine gelatin and 1/2 cup water, let set to dissolve.Bring milk to a boil. Turn off heat and add sugar, vanilla and softened gelatin. Add sour cream to hot mix a little at a time. Stir until incorporated. Set aside to room temperature. When cool add 1 & 1/2 cups to next layer in dish. Refrigerate until set.Repeat the process with the next flavor of Jello. Etc.

Outrageous-Coconut-Cream Meringue Cake

This is another wonderful recipe from "Fine Cooking Magazine". To say I love this magazine is an understatement. They have everything your heart and stomach could desire, appetizers, sides, entrees, desserts, and beverages. And their presentation is pure eye candy. Run out and buy their next issue.

I suppose what really attracted me to this recipe is the billowy meringue that covers the entire cake with a funky spiked appearance. And this presented me with another opportunity to play with my kitchen torch.

Ingredients for the Cake:
8 ounces (1 cup) unsalted butter, softened; more for the pans
13-1/2 ounces (3 cups) unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup unsweetened coconut milk, well shaken and at room temperature
1 tablespoon pure vanilla extract
2 cups granulated sugar
2 large eggs, at room temperature
2/3 cup sour cream, at room temperature
6 large egg whites, at room temperature

Ingredients for Filling:
2 cups heavy cream
3 large egg yolks
3/4 cup granulated sugar
2 tablespoons unbleached all-purpose flour
1 cup sweetened coconut flakes, toasted
1 ounce (2 tablespoons) unsalted butter, softened
1 tablespoon pure vanilla extract
Pinch kosher salt

Ingredients for the Meringue:
3 cups granulated sugar
1-1/2 cups egg whites (about 10 large), preferably pasteurized, at room temperature

Directions for the Cake:
1. Position racks in the bottom and top thirds of the oven and heat the oven to 350 degrees.

2. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment.

3. In a medium bowl, mix the flour, baking powder,and salt. In a 1-cup liquid measure, mix the coconut milk with the vanilla.

4. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the bowl. Add the eggs one at a time, beating well after each addition.

5. Add about one-third of the flour mixture and mix on low speed until incorporated. Add half of the coconut milk and mix until incorporated. Continue adding the flour mixture and coconut milk, alternating the two and ending with the flour. Add the sour cream and mix until incorporate. Pour the batter into a large bowl.

6. In a clean mixer bowl and using the whisk attachment, beat the egg whites on high speed until soft peaks form, 2 to 3 minutes. Using a spatula, gently stir a large spoonful of the whites into the batter to loosen it, and then fold the remaining egg whites gently into the batter.

7. Divide the cake batter evenly among the prepared cake pans. Level the batter with a spatula. Set two pans on the top rack and third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans' positions after 15 minutes, until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes total. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Directions for the Filling:
1. In a medium bowl, whisk 1-1/2 cups of the cream and the egg yolks.

2. Combine the sugar and flour in a medium saucepan. Add the cream mixture and cook, whisking, over medium heat until smooth, 2 minutes. Bring to a simmer and cook, whisking, until thickened to a pudding consistency, 8 to 10 minutes. Remove from the heat. Stir in the coconut, butter, vanilla, and salt and let cool to room temperature.

3. With an electric hand mixer, whip the remaining 1/2 cup cream to soft peaks. With a spatula, gently fold the whipped cream into the filling.

4. Assemble the cake. Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with half of the filling, spreading it evenly with an offset spatula almost to the cake's edge. Repeat with a second cake layer and the remaining filling. Top with the last cake layer.

Directions to make Meringue:
1. Put the sugar and egg whites in the metal bowl of a stand mixer (make sure it's clean) and set over a pot of simmering water. Whisk constantly until the sugar melts completely, 3 to 4 minutes. Rub a small amount between your finger to make sure all of the sugar grains have melted.

2. Transfer the bowl to the mixer, fitted with the whisk attachment, and whisk at low speed until the mixture becomes completely opaque and begins to thicken, about 4 minutes. Raise the speed to medium and beat until thickened to soft peaks that barely hold their shape and flop over when the beater is lifted, 5 to 7 minutes. Finally, raise the speed to high and beat until glossy and thickened to medium-firm peaks that stand up stiffly but curl slightly at the tip when the beater is lifted, about 4 minutes more.

3. Using an offset spatula, apple the meringue thickly over the entire cake-don't worry about spreading it smoothly or you'll overwork the meringue (you may not need all of it). Then, repeatedly poke your fingertips into the meringue, pulling it into spikes all over the cake. Remove the waxed paper strips.

4. Using a kitchen torch, brown the meringue by holding the torch 2 to 3 inches from the meringue and waving the flame over the cake until it's browned all over.

Serves 16

My Little Snow Garden

A dusting of snow covered a small area of my driveway. So I scooped up a handful to create this pretty little gift for you.

"Announced by all the trumpets of the sky,
Arrives the snow, and, driving o'er the fields,
Seems nowhere to alight: the whited air
Hides hills and woods, the river and the heaven,
And veils the farm-house at the garden's end.
The sled and traveller stopped, the courier's feet
Delayed, all friends shut out, the housemates sit
Around the radiant fireplace, enclosed
In a tumultuous privacy of Storm."
Emerson,The Snow Storm.

Spicy White Cheddar Pimiento Cheese Sandwiches

This is a dainty lunch for a lady but not so much for a guy. When I served this yesterday, Pap looked at me like, okay.... where's the rest. But after second helpings on everything, he seemed satisfied enough.

I didn't make the tomato soup from scratch. Some people (like Mags) would have saved the tomato seeds from the previous year, then planted them in the spring, fed and watered them all summer, then harvested the tomatoes, canned them, then found a 15 step recipe to make tomato soup.

I can't be bothered with all that work. It cuts into my napping time too much. Instead, all I did was open a can of Campbell's Select Harvest Zesty Tomato Bisque and opened a box of V8 Tomato Herb and mixed them together. Then to make it look like I went to a lot of effort, I added a swirl of cream and a small stalk of celery.

But I did go to all the trouble of making my own Spicy White Cheddar Pimiento Cheese. It paired wonderfully with the tomato soup.

Ingredients:
8 ounces sharp white cheddar, shredded
8 ounces Monterey Jack cheese, shredded
5 tablespoons mayonnaise
1/2 teaspoon cayenne
1/2 cup diced marinated roasted red peppers
1/2 cup chopped toasted pecans
1/4 cup minced chives
12 slices multigrain bread,cut into 2-inch flower shapes.
Garnish with fresh chives

Directions:
1. In the work bowl of a food processor fitted with the blade attachment, pulse together the cheddar, Monterey Jack, mayonnaise, and cayenne until mixture is mostly smooth.

2. Fold in the diced red peppers, pecans, and chives until well combined. Spread a small amount in the center of each bread flower.

3. Garnish with fresh chives, if desired.

Honey-Glazed Beehive Cake

This is a reposting of a cake that shouts out "Summer and Sunshine" I thought with winter howling at our heels, we needed something to remind us of warmer days.

Fortunately, years ago I had bought the bee-hive cake pan from Martha Stewart's website.

For the cake
3 & 1/4 cups plus 2 tablespoons sifted cake flour, plus more for mold
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 & 1/4 teaspoons ground cinnamon
ground cloves
6 ounces (3/4 cup) unsalted butter, softened, plus more for mold
1 & 1/4 cups packed light-brown sugar
2/3 cup honey
2 teaspoons pure vanilla extract
1 & 1/2 cups whole milk, room temperature
6 large egg whites, room temperature
1/4 teaspoon cream of tartar

For the honey glaze
2/3 cup honey
1/4 cup light-brown sugar
2 & 2/3 ounces (1/3 cup) unsalted butter
1 teaspoon pure vanilla extract

For the sugar glaze
1/4 cup water
1 & 3/4 to 2 cups confectioners' sugar sifted

Marzipan Bees (recipe follows)

1. Make the cake: Place rack in center of oven, and preheat oven to 350 degrees. Using a pastry brush, coat both sides of a beehive mold with butter, making sure to cover all areas. Dust mold with flour, tap out excess, and freeze until ready to use.

2. Sift together flour, baking powder, baking soda, salt, cinnamon, and a pinch of cloves. Cream butter and brown sugar with a mixer until pale and fluffy. Reduce the speed; drizzle in honey. Beat on high until very pale and fluffy. Add vanilla. Add flour mixture, alternating with milk, beginning and ending with flour. Transfer batter to a large bowl.

3. Whisk egg whites until foamy. Add cream of tartar, and whisk until stiff, glossy peaks form. Fold 1/3 of the egg white mixture into the cake batter, then fold in the remaining whites.

4. Divide batter between molds, and place them on a baking sheet. Bake for 40 minutes. Cover with foil, and bake 15 to 20 minutes more (a tester inserted in the middle of the cake should come out clean). Transfer molds to a wire rack, and let the cakes cool in pans for 15 to 20 minutes.

5. Turn out cakes, supporting them with your hand, and place flat sides on rack. Let cool completely. Wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 1 day).

6. Carefully trim the flat sides of the cake halves with a serrated knife so each is level. Align the halves to make sure they are flush, then separate.

7. Make the honey glaze: Bring honey, brown sugar, and butter to a boil in a small saucepan, stirring until sugar dissolves. Add vanilla, and remove from heat. Let cool for 1 minute.

8. Brush a coat of honey glaze on the flat side of each cake half. Gently press halves together, and let them set upright for 5 minutes. (If they don't stay together, place a small bowl over top to hold the 2 sides together while glaze sets.) Carefully transfer beehive to a rack set over parchment. Spoon remaining warm honey glaze over cake until the cake is completely covered. Let stand until set.

9. Make the sugar glaze: Bring water to a boil. Add 1 & 3/4 cups sugar, and stir to dissolve. Remove from heat; let cool for 3 minutes. Spoon some glaze over cake. (If too runny, add more sugar until glaze is the consistency of thick honey.) Pour 1/2 of the glaze over cake, letting it drizzle down the sides. Let set for 5 minutes, then spoon remaining glaze on top.

10. I didn't make the marzipan bees. Instead I went to the craft store and found some in the floral department. They looked better and sure weren't as time consuming as making them yourself. But in case you are sooo much like Martha, then here ya go.

Marzipan bees
yellow and black gel-paste food coloring
1 ounce marzipan or almond paste, halved
1/4 cup blanched sliced almonds, toasted

1. Add yellow gel paste to 1 portion marzipan and black get paste to the other. Knead each to incorporate.

2. Roll each portion into a 1/8-inch diameter rope. Cut each rope crosswise into 1/8-inch slices.

3. Stack 5 slices together horizontally, flat sides facing, alternating colors, starting and ending with yellow. Press together gently. For the head, roll a yellow slice into a ball, and press onto body. For the eyes, roll 2 bits of black marzipan into balls; press onto head. For the stinger, shape the tail piece into a slight point. For the wings, press a sliced almond into each side of bee. Repeat.

Chocolate-Cherry Angel Food Cake

A thick drizzle of chocolate sauce kicks this ethereal cake up one yummy notch.

My photo of this delicious cake looks pitiful. Maybe the cold weather gave me I really don't care attitude. But after my first bite, I regretted that I didn't put effort into the presentation and photography. This cake tastes divine with the hint of cherries and chocolate in the batter. And the chocolate sauce, although it tasted yummy, it should have been thinned down a bit more.

People, learn from my mistakes.

Ingredients:
3/4 cup all-purpose flour
3/4 cup sugar
1-1/2 cups (about 12) egg whites, room temperature
1-1/2 teaspoons cream of tartar
1/4 teaspoon salt
1-1/2 teaspoons vanilla
1/2 teaspoon almond extract
3/4 cup sugar
1/3 cup well-drained, chopped maraschino cherries
1 ounce grated semisweet chocolate

Directions:
1. Place oven rack at lowest position. Heat oven to 375 degrees. In small bowl, combine flour and 3/4 cup sugar.

2. In large bowl, combine egg whites, cream of tartar, salt, vanilla and almond extract, beat until mixture forms soft peaks. Gradually add 3/4 cup sugar, beat at high speed until stiff peaks form. spoon flour-sugar mixture 1/4 cup at a time over beaten egg whites, gently fold in just until blended.

3. Fold 1/3 cup maraschino cherries and 1 ounce of chocolate into batter. Pour batter into ungreased 10-inch tube pan. With knife, cut gently through batter to remove large air bubbles.

4. Bake at 375 degrees on lowest oven rack for 30 to 40 minutes or until crust is golden brown and crack are very dry. Immediately invert cake onto funnel or soft drink bottle; let hand 1 hour or until completely cooled. Remove cake from pan, run edge of knife around outer edge of pan and tube.

5. To make sauce, in small saucepan over low heat, melt 2 tablespoons margarine or butter and 1 ounce semisweet chocolate with 1 tablespoon corn syrup. Stir in 1 cup powdered sugar and 2 to 3 tablespoons maraschino cherry liquid until smooth and of desire drizzling consistency. Immediately drizzle over cooled cake.

Snow?

The big question..... will it snow in Atlanta? As of last night the weather people are saying 1-2-inches on Thursday night. There will be madness in the grocery store as everyone stocks up on bread and milk. But that's okay, while they are all preoccupied in the other aisles, I'll be able to load up on flour and sugar.

The funny thing about the whole situation is that it will have all melted within 24 hours. And all that will be left is the folks recounting how they survived the blizzard of 2010.

Thursday
High 41

Low 19

Snow Showers
Partly cloudy skies during the morning hours will give way to occasional snow showers in the afternoon. Precipitation may start as some rain or sleet. High 41F. Winds WSW at 5 to 10 mph. Chance of snow 60%.