Monday, September 22, 2008
Thursday, September 4, 2008
Tuesday, September 2, 2008
~12 oz. gingersnap crumbs, about 2-1/4 cups (from about 40 Nabisco brand cookies)
Spray a 9-inch springform pan with nonstick cooking spray or grease it lightly. Dust the pan with a little sugar and knock out any excess. Combine the gingersnap crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half of the crumbs over the bottom of the pan and pat down evenly; reserve the rest.
With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth, scraping down the sides. Add the mascarpone and cream and whip until the mixture is thoroughly combined and just holds peaks. Don’t overwhip or the mixture may separate. Carefully spoon half of the mascarpone cream over the gingersnap crust, spreading it evenly to the edges of the pan. Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight. To serve, warm a sharp knife under hot water and dry it off. Cut one slice, clean the knife and warm it again before cutting the next slice.
Tuesday, June 24, 2008
Monday, June 23, 2008
Sunday, June 22, 2008
Thursday, June 19, 2008
Monday, June 16, 2008
meat for the husband.....
and folks....i bought my first ball of fresh mozzerella! best $6 i EVER spent. and since i will be saving money by making my own dough, i may keep splurging on cheeses. it actually would have worked for 3 pizzas. the dough recipe makes 4.
1 TBSP active dry yeast
1 1/2 cups warm water
3 1/2 cups bread flour + a little more for dusting
1 1/2 TBSP olive oil + extra to grease the bowl for rising
2 TBSP molasses
1 tsp salt
1 tsp Italian seasoning - OPTIONAL
cornmeal for sprinkling
Add the yeast to the warm water and set it aside. Place the flour in a large bowl and whisk it to fluff it up. With your hands, clean please, create a well in the flour. Remember when you used to make a volcano with mashed potatoes and gravy? Yes, just like that.
To make clean up easier, measure the olive oil and then the molasses. There is no chemical reason for doing this, other than the oil lubricates the spoon so you don’t have to struggle with the sticky molasses. Add the salt and Italian seasoning.
Does the yeast and water look foamy? Wonderful, add that to the well. If you are using a stand mixer, use your dough hook to stir and knead. Use the lowest setting and only knead it for about a minute after the dough comes together.
If you are kneading by hand, stir the ingredients until they are moist and well mixed. Flour your work surface and knead the dough for around three minutes. Estimate, this is pretty forgiving.
After kneading shape the dough into a ball. (Just like playdough folks, just like playdough). Set aside. Grease a large bowl with olive oil. Place the dough in the bowl, turning it several times to coat with oil. Cover with a damp cloth and allow to rise for at least thirty minutes.
Divide the dough into equal portions. We make 4 thin crust 12″ pizzas, if you prefer thicker crust you will have fewer pizzas. If you have multiple pans allow the dough to sit for ten or fifteen additional minutes, before shaping. If, like me, you only have one pizza stone, immediately begin shaping the dough (with a rolling pin or by tossing)for baking, the other three can rise and your first really won’t suffer.
Preheat the oven to 450°F.
If you use a pizza stone, allow the stone to heat for 10 minutes in a 450F oven. If you are using a metal baking sheet, preheating is unnecessary.
Sprinkle the stone or cookie sheet with cornmeal; set the shaped pizza crust on the surface and top with your favorite pizza sauce and toppings. Bake for 10 - 15 minutes (watch it carefully, this depends on your toppings).
Sunday, June 15, 2008
rice and peas:
~1 T. butter
~ diced small onion
~one cup uncooked white long grain rice (don't try brown. don't!)
~2 cups broth-i dissolve 3 or 4(naughty) bouillon cubes in water.
~1 c. frozen peas
~3 T. grated parmesan
~~~melt butter on medium low and add onions. cook until soft, about 3 minutes. add uncooked rice and stir for about 2 minutes. then add your broth. bring to boil, put lid on and turn to low. let cook for about 17 minutes. then add your peas and parmesan and stir. return lid and cook for about 3 more minutes. eat and have your food orgasm. thank you.
Saturday, June 14, 2008
this cake usually calls for a devil's food cake "box" mix along with the homemade praline. thats okay with me, i suppose and i was gonna do it tonight, but all i could find was german chocolate. in fact, 3 boxes. well, i knew that would taste fine, but its not what i wanted. so i went on a search and found this. looked fucking aweseome, so thats what i did....and you better believe i will try that ganache frosting one day, but not tonight.
anyways....i made the cake batter first and let it sit. then i melted the praline caramel. that goes in 2 prepared cake pans. tonight i halved the recipe and made them in my FAVORITE deep 6-inch (wow, perv) cake pans.... then pecans get sprinkled on top of the caramel, then the cake batter. spread batter to the edge and bake. voila!
Chocolate Praline Cake:
Thursday, June 12, 2008
Wednesday, June 11, 2008
tonight my son and i are alone and after his nap i slaved over a frozen lasagna(poking those holes in the plastic are tedious) and he and i went-a-bluberry-pickin'. we were having such a dorky time that i figured why not bake. i used my banana bread recipe to make blueberry muffins. for half of them i made a streseul topping from that same damn martha stewart book and they were delicious. the batter was good alone. they turned out very moist and cakey...almost fudgy without the chocolate. Mmmmm
blueberry cake muffins
1.5 sticks butter
2 c. sugar
3.25 c. self rising flour
2 c. blueberries, rinsed
1 t. vanilla
~cream butter and sugar. blend in eggs one at a time. beat. add flour, blueberries and vanilla. blend with spoon. pour into muffins papers or ramekins.
bake for 25-30 minutes @ 350 degrees. let sit for 5 minutes, then turn onto rack.
~5 T. butter, 2/3 c. flour, 2/3 powdered sugar, 1/4 t. cinnamon and a pinch of salt
~~~mix all together with fork or fingers until moist and crumbly. sprinkle on top
Saturday, June 7, 2008
begin by adding all ingredients into a mixing bowl. get excited when you believe the recipe is vegan......mix it together....
...and realize it did, indeed, call for almost 2 sticks of butter. i used margarine. is that vegan?
thats more like it.spread half the batter into a buttered dish.
grab about 10oz. of some jam that one of your dearest and oldest friend's gave to you. and spread it..... and if you're a lucky girl like me and have blueberry bushes outside, grab a handful of those and dump 'em in.
top with remaining batter....(or crumbs?) and bake @350 for 40 minutes.
stay tuned for recipe and finished pictures....
the 2nd night the pork cooked along with it and served with a rice and pea side.