Recipe: Cappuccino Custard

The first time I had Cappuccino Custard was a cold winter night in Saratoga Springs, NY at a little inn called the Springwater Inn… a lovely old inn so beautifully restored… we had just had a fabulous meal and were contemplating dessert… when the waiter came over to tell us the dessert “special” of the evening… Cappuccino Custard… well… that just did it for us.. we’re coffee lovers and what better way to end the evening than with a Cappuccino Custard…

We have loved Cappuccino Custard ever since. The combination of a Baked Egg Custard… good on its own.. and Cappuccino… also great on its own… well… let me tell you… we thought we died and went to heaven… and I’m not completely sure my son doesn’t think heaven has Cappuccino Custard (no calories..of course).

This is so simple to make… just minutes to put together… the oven does all the work.

TIPS

I have a jar .. a rather large jar.. of instant espresso… it's well worth keeping it in the cupboard. I know many recipes say you can substitute instant coffee… but.. in my opinion… you shouldn’t. Espresso is stronger and really gives the food the taste it should have…

The cocoa powder is the baking cocoa powder that’s unsweetened not the stuff you make chocolate milk with.

I heat half the milk in a large measuring cup in the microwave… heat until steaming. Put the sugar, instant espresso, cinnamon and cocoa in it and stir until dissolved. Allow it to cool a bit and add the rest of the COLD milk, this should bring the temp down so when you add it to the beaten eggs, you don’t make scrambled eggs.

The water in the water bath needs to be hot not boiling. I heat the water in a tea kettle… until it gets close to boiling…. then I turn it off and prepare the custard. By the time I need it… it’s just very hot.

I have coffee cups that are oven safe… they make a great presentation if you use them for the Cappuccino Custard.. just a thought.

Top with Chantilly Cream and a sprinkling of cinnamon.

I hope you try this wonderful dessert!






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Recipe: Cappuccino Custard

All you need:

2 ¼ cups whole milk
½ cup sugar
2 tablespoons instant espresso
1 teaspoon vanilla
1/8 teaspoon cinnamon
½ teaspoon cocoa powder
4 eggs, beaten

All you need to do:

Preheat the oven to 325 degrees F.

Fill a tea kettle and heat to just about boiling, then turn off the heat and let it sit until you need it.

Place custard cups in a 9 x 13 pan and set aside. (you will need 4-6 depending on whether you have 4 or 6 oz. custard cups)

In a large measuring cup, heat about a cup of milk in the microwave to steaming hot.
Add the instant espresso, sugar, cocoa and cinnamon. Stir until dissolved. All ow to cool for a bit. Then add the remaining cold milk and stir.

In a large mixing bowl, using the whisk attachment, beat the eggs.

With the mixer on low, continue to beat the eggs as you slowly pour the cooled milk mixture into the eggs. Mix well.

Pour the custard back into the large measuring cup (the spout will make it easier to pour the custard into the custard cups).

Pour the custard into the custard cups.

Place the 9x13 pan with the filled custard cups onto the rack in the preheated oven.

Carefully pour the hot water from the tea kettle into the pan, filling the pan to about halfway up the custard cups.

Bake for 45-55 minutes. Refrigerate for at least an hour or overnight.

Check for doneness by inserting a knife in the middle … if it comes out clean… it’s done! Don’t worry about the slit it makes… a dollop of whipped cream will hide it just fine.

Recipe: Philly Alfredo Sauce

This recipe for Philly Alfredo Sauce is a quick an easy variation on an Alfredo Sauce. I had heard about the recipe from the folks at Philadelphia Cream Cheese and wanted to try it. I’m always open to trying new things… the sauce was actually very good.

I have made a low fat version before… I posted that recipe a couple of years ago… Slimmed Down Fettuccini Alfredo.. which is also very good.

I was making a Chicken and Broccoli Fettuccini Alfredo and didn’t want to make the Classic Alfredo ... heart stopping fat laden version… so I decided to try their sauce recipe.. glad I did!

TIPS

I didn’t have a tub of whipped cream cheese (that's what the "official" recipe called for).. so I substituted a brick of cream cheese… it worked fine…

If using a brick, I would recommend you soften it first in the microwave… for instructions see my post How to Soften Cream Cheese Quickly… also use a wire whisk to whisk it smooth.

I hope you try this quick and easy Alfredo Sauce!






Recipe: Philly Alfredo Sauce

All you need:

8 oz. Philadelphia Cream Cheese, softened
1 cup milk
1 cup Parmesan cheese
A pinch of nutmeg
Salt and pepper

All you need to do:


Heat the cream cheese, milk and parmesan cheese to a boil in a non-stick pot, whisking constantly.

Add the seasonings.





Now how easy is that??

Recipe: Peach Salsa without Cilantro

If you don’t like cilantro … this one’s for you.. and if you do.. try this.. a different but terrific salsa. This Peach Salsa is a little bit tang and a little bit sweet... kinda like me.. only kidding... it is perfect over grilled chops.

Almost all recipes for salsas call for cilantro… which is not necessarily a bad thing… if you like cilantro… if you don’t … you’re out of luck… pretty much anyway.. since there really isn’t a substitute for cilantro.. or are you really out of luck?

In my opinion.. you can make a host of fabulous salsas without cilantro.. and this is speaking from someone that likes it. The salsas take on different flavors.. but equally as good.

I don’t care for cilantro in heavy amounts but I do like the flavor overall… I was astounded at just how many people don’t like cilantro.. apparently there is a genetic trait in some people that when they eat cilantro it tastes like tin foil… or has a soapy flavor… neither is something I would want.

Warren is okay with cilantro but not as a dominant flavor… so I figured I would experiment.

TIPS

This Peach Salsa is delicious on grilled pork chop or chicken.

It just needs about 30 minutes in the fridge to let the flavors mingle.

I used yellow and red peppers… you can substitute all of one or the other or even green pepper.

Use both the green and white parts of the green onions.

If you use fresh peaches, make sure to peel them. For tips on easy peeling of peaches.. see my post All About Peaches.

Adjust the seasoning to your taste.

You can use fresh or frozen peaches that are flash frozen without sugar or syrup.

Add the salt and pepper and adjust the seasoning after chilling.

So here is a recipe for all you folks that don’t care for cilantro or those that do and want to try something different.






Recipe: Peach Salsa without Cilantro

All you need:

2 cups fresh or frozen peaches (thawed), diced
1 tablespoon red bell pepper, finely diced
1 tablespoon yellow pepper, finely diced
1 garlic clove, finely diced
2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon lime juice
1 teaspoon olive oil
1 tablespoon brown sugar
1 tablespoon white sugar
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon chili powder
Salt and pepper to taste

All you need to do:

Combine the lime juice, olive oil, brown sugar, white sugar, crushed red pepper flakes and chili powder in a small bowl. Set aside.

In a small bowl, combine remaining ingredients.

Pour the lime juice mixture over the peach mixture and toss to evenly coat.

Refrigerate at least 30 minutes.

Toss again and add salt and pepper to taste. Adjust seasonings.

All About Peaches

With Farmer’s Market season in full swing… and as we approach the weekend… I thought it would be a good idea to do a post about Peaches… just a few things to help you decide what will rock your fruit basket and what to avoid.

Types

First… let’s talk about types… there are two main types of peaches… Freestone and Clingstone…

Freestone are what they sound like… they don’t “hang” on to the pit… they easily come apart from the pit when cutting them.

Clingstone.. are also what they sound like.. they “cling” to the pit and are a pain in the butt to cut. So you really want to look for Freestone Peaches if at all possible. Taste between the two should be about equal… it’s just easier to work with Freestones.

If the type of peach isn’t posted… just ask… it’s not a stupid question…don’t be afraid to ask.

What to Look For

Peaches should be slightly soft and sweet smelling… yep… take a whiff… they should smell peachy. Check out the skin… you don’t want soft spots or bruises. They should have a white fuzz on the skin.

You can’t tell much about ripeness by color… except green ones are definitely not ripe… otherwise the colors will depend on the variety.

Peaches won’t ripen after picking … so choose wisely… it’s not a fruit that will ripen when stored.

Do’s and Don’ts

Handle carefully and don’t drop them … place them in a bag or box… they bruise easily.

If shopping at a Farmer’s Market.. if you need help….ask the seller… most are more than happy to answer questions.

How to Store Peaches

They need to be refrigerated. Separate out the softest ones and use them first. The most peaches will keep is a week in the refrigerator vegetable drawer (between 33- 40 degrees F with high humidity).

Quick How To’s

To peel a peach, dip it in boiling water for about 30 seconds, then into ice cold water, the peel should slide off easily. *Do not let them soak in water.

To keep a cut peach from discoloring or darkening, brush with lemon juice.

Quantity Purchasing Guide

Here are some approximate amounts to help you decide what you need for various recipes before you hit the local Farmer’s Market or grocery store:

1 pound peaches = about 3 medium sized peaches
1 pound peaches = about 3 cups sliced
1 pound peaches= 2 – 2 ½ cups chopped
1 pound peaches= about 2 cups pureed

To Freeze or Can?

Freezing is really easy … a lot easier (in my humble opinion) than canning… and I think they really are better frozen than canned… but… the decision is probably best made based on freezer space.

How To Freeze

Seems lots of folks have the “Best Way to Freeze” peaches. Bottom line here… you need to peel them (see how to do that under Quick How To’s)… an place them in freezer bags and freeze them.

Using ascorbic acid (or a citrus juice) to prevent discoloration or browning is recommended by almost everyone… sprinkle a little on all of the fruit. Apparently crushed Vitamin C tablets that contain ascorbic acid will work too.

Better Homes & Gardens… offers 3 ways.. water pack, sugar pack and syrup pack… they provide step by step instructions…

I honestly have been using frozen peaches for … well.. let’s just say.. LOTS of years… and they don’t have sugar added, or syrup and are not in water… they are simply frozen… in my humble opinion, they work the best.

Make sure you use freezer bags or containers made for freezing food in them.

Make it as air tight as possible.

They should last one year from freezing… make sure you label the bag with the date you froze them.

Add Sugar or No Sugar When Freezing? ….

The decision is up to you. I really don’t see any difference in the results other than it adds a sweetener. I personally prefer no sugar… I’d rather add it when I use it… especially since I usually use the peaches in dessert recipes that already have sugar in the ingredient list… this way I don’t have to tinker with quantities when making the recipe.

Canning

If you do decide to can… be sure to find instructions from a reliable source and follow them carefully. I’m not into canning at the moment.. maybe someday in my spare time… but not now…

So my best advice is Google search How to Can Peaches and choose a reliable source of information or use instructions found in some cook books.

The Cooperative Extension services also have information… check your local listings for them and contact them for information.

I hope this information has helped you ... and I hope you enjoy eating those luscious peaches!

Recipe: Roasted Vegetables & Chicken Sandwich

This recipe for Roasted Vegetables and Chicken Sandwich is a creation my son made for me a number of years ago and has been a family favorite ever since. Erik is extremely inventive in the kitchen… and has always been…. lucky for me!

He made this sandwich when I was laid up with a broken foot. We have a colonial … so that means stairs to the upstairs bedrooms… as anyone that has had a broken foot knows… once you finally make it to the top of those stairs… you are staying awhile….

So it was probably a blessing that I was upstairs while my son was playing mad cook in the kitchen… oh.. did I mention he is not a neat cook? All I ever knew was that this sandwich was delivered by a charming son and that it totally rocked…. thankfully he had everything cleaned up by the time I made it downstairs later.

TIPS

There are a number of parts to this recipe… each really does contribute to the overall flavor… I don’t recommend skipping anything… you’ll be missing out.

You can make the “parts” ahead of time and assemble the sandwich when you need it…
When roasting your vegetables… line your baking sheet with foil… non-stick foil is a great invention… bless the person who came up with it… not only won’t anything stick… it’s a snap to clean-up.

I don’t list quantities… make as much as you need for however many servings you want. I use boneless skinless chicken breasts … boneless breasts are actually half breasts…
I cook them and cut them in half.. using a half per sandwich so it fits on a bun or roll.





For instructions on How to Roast Vegetables in the Oven see my post.




For instructions on how to make the Quick Garlic Mayo see my post.

Place a cover over the chicken when you have added the provolone cheese… this will help it to melt evenly and quickly.

If you prefer hoagie rolls (sub rolls or hero rolls)… then cut the chicken into strips to better fit the bread.

This is one rockin' sandwich…






Recipe: Roasted Vegetables and Chicken Sandwich

All you need:

Boneless skinless chicken breasts
Olive oil
Italian seasoning
Red pepper, julienned
Mushrooms, sliced or quartered (if using small mushrooms)
Onion, sliced
Small zucchini, sliced then halved
Small yellow (summer) squash, sliced then halved
Deli sliced provolone cheese
Quick garlic mayo
Buns
Margarine
Garlic powder

All you need to do:

Roast your vegetables ..if you need instructions… click here. Set aside.

Make the Quick Garlic Mayo. Set aside.

Heat a grill pan to very hot.


Slice the buns open.

Spread a thin layer of margarine on the inside of the buns.

Sprinkle the inside of the bun with garlic powder.



Place the buns cut side down on the hot grill pan to quickly toast them. Remove when they har lightly brown. Set aside.


Put olive oil in a small shallow bowl (about 3 tablespoons for 4 breasts).

Add about a tablespoon of Italian seasoning. Swirl the bowl gently to mix.



Slide the chicken breasts through the seasoned oil to coat.





Place the chicken on the hot grill pan and cook until cooked through, turning only once.








Remove the chicken and cut the breasts in half. Return the chicken to the hot pan and place a slice of provolone cheese on each. Remove when cheese is melted.


To assemble:

Lightly spread some quick garlic mayo on the buns.

Place a spoonful of the roasted vegetables on the bottom of the bun.

Place the chicken on top and put the top of the bun on.

Recipe: Mushroom Sherry Sauce for Pork Chops or Chicken Breasts

This terrific Mushroom Sherry Sauce is a great addition to grilled pork chops or chicken breasts. It’s another quick and easy recipe to dress up a meal.

I use it often… especially if I have leftovers… it creates a new meal… the family won’t even realize they’re eating leftovers.

TIPS

Don’t use the “cooking sherry” you find in the oil or vinegar section of the grocery store. It contains way too much sodium and it really isn’t cost effective. You can purchase a sherry in a liquor store or even in the liquor section of the grocery store (for those places that have liquor sections in a grocery store) that will give you a better quality sherry and considering the size bottle and the price… you are far better off.

I use beef broth in this recipe for pork chops… and chicken broth for chicken breasts.

The recipe calls for shallots.. you can substitute a mild onion … but shallots really are the best.. they give the sauce a really nice light onion flavor.

You can use baby Portobello mushrooms for a stronger mushroom flavor… they give it a more earthy taste.

This sauce is great over grilled, broiled or pan fried meat.

If you do use it for a pan fried meat… you can add even more flavor by using the same pan you cooked the meat in. Simply remove all but 2 tablespoons of the fat.. or if you don’t have enough fat.. add enough butter to make 2 tablespoons totally. Follow the directions as written below… except when adding the 1 cup of broth.. add it slowly.. and scrape any bits from the bottom of the pan.

I hope you try this great “stand-by” recipe!






Recipe: Mushroom Sherry Sauce for Pork Chops or Chicken Breasts

All you need:

1 pkg. (8 oz.) mushrooms, cleaned and sliced
2 shallots, finely diced
2 tablespoons unsalted butter
½ cup sherry
1 ¼ cup beef broth or chicken broth (see TIPS), divided
2 tablespoons cornstarch
½ teaspoon dried rosemary
½ teaspoon dried thyme
Salt and pepper to taste

All you need to do:

In a medium skillet over medium high heat, melt the butter.

Add the shallots and cook for about 1 minute.

Add the mushrooms and cook until the mushrooms are soft.

Add the sherry and cook for about 5 minutes, letting the alcohol cook off for a bit.

Add 1 cup of the beef or chicken broth.

Add the seasoning.

Simmer for about 5-7 minutes.

In a small bowl or measuring cup, combine the cornstarch and the remaining ¼ cup broth. Mix until smooth.

Add the cornstarch mixture to the skillet, whisking constantly. Cook until sauce thickens (a few minutes).

Taste and add any additional seasoning to your taste.

Serve over the meat.

Recipe: Herb Roasted Potatoes

Herb Roasted Potatoes shouldn’t be left off the list of vegetables that are terrific to roast. They’re a quick and easy accompaniment to just about any meal.

I serve variations of this recipe often. If you haven’t tried making these… you should definitely try them.

TIPS

I used melted butter in this recipe… we really like the buttery flavor on potatoes…you can substitute olive oil for all or part of the butter if you prefer. I sometimes use half butter and half olive oil to cut the fat.

This recipe uses rosemary and thyme…. other seasonings can be used instead… an Italian seasoning blend, for example.

Garlic is another great addition to consider. I didn’t use it this time… but I often add in 2 minced garlic cloves or about a ½ teaspoon garlic powder.

I used Yukon Gold potatoes in this recipe.. you can use another variety if you prefer.

Cut the potatoes into even sized chunks so they cook evenly.

Leave the skin on, it’s where the flavor is.

This recipe makes 4 side servings. The picture above shows when 3 large potatoes are used.

I hope you try it!






Recipe: Herb Roasted Potatoes

All you need:

4-5 large Yukon Gold potatoes, scrubbed and cut into chunks
4 tablespoons ( ¼ cup) unsalted butter, melted
2 teaspoons rosemary
2 teaspoons thyme
½ teaspoon salt
Sprinkling of black pepper

All you need to do:

Preheat the oven to 400 degrees F.

Line a sided baking sheet or roasting pan with non-stick foil. (This makes for an easy clean-up and the potatoes will brown and not stick to the pan).

Place the cut potatoes in a large bowl.

Add the remaining ingredients and toss with your hands to evenly coat the potatoes.

Dump the potatoes out onto the prepared roasting pan or sided baking sheet.

Use a scrapper to get all the butter and herbs out of the bowl and drizzle on top of the potatoes.

Roast until the potatoes are lightly browned and tender (about an hour… check after 45 minutes to be sure .. mine usually take an hour… time will depend on how big you cut your pieces).

Remove the potatoes with a slotted spoon and serve.

How to Pan Grill a Pork Chop

Ahhh.. summer… best time for produce… eating light… lots of salads… and grilled meats… but sometimes the weather just doesn’t cooperate… too hot.. too rainy… or maybe you don’t have access to an outdoor grill…

And then of course there’s winter when you want something grilled and it’s just not an option to grill outside or you just don’t want to… and believe me.. I’ve grilled my fair share in a heavy winter coat and gloves… my solution… I’ve taken to pan grilling… it’s just plain easier sometimes.

Grilling on a grill pan is very easy… and very quick.. perfect for a weeknight meal…

TIPS















I have a cast iron grill pan… it really does work the best… they're not too expensive.. you can pick one up at an outlet or order online… it’s worth the investment.

Make sure you follow the manufacturer’s instructions before using your cast iron pan.. and follow their instructions for cleaning it and keeping it “seasoned”.

An instant read meat thermometer is also a good idea… they aren’t expensive either.. but a word to the wise… the cheaper ones don’t last and are not as instant or accurate as the ones that cost a few extra dollars… I learned that one the hard way.

If you don’t have cast iron grill pan.. you can use a griddle or large flat pan…. the advantage to cast iron is how hot it gets.. it instantly sears the meat keeping in all those fabulous juices.

I find the pork chops in the meat counter already cut are not as thick as I like to make them… probably because they’re heavier and cost more and the average shopper may not need them as thick for other recipes… ring the bell and ask to speak to the butcher… ask him for a bone-in… center cut (loin) pork chop about an inch thick.



The loin chop in this picture was one we picked up at a specialty meat market… part of the bone has been cut off.. and a small piece of meat on the side of the bone remains… which is not usually the case… these were especially tender after cooking… I will insert another picture here after we purchase the next set that will look more typical.

You want an extremely hot pan.. just before the smoking stage of the olive oil on the grill pan. You can test how hot it is by sprinkling a few drops of water.. if it sizzles and dances across the pan.. you’re ready for business. BE CAREFUL… the water will pop back..

Don’t move the chop around.. otherwise your grill marks won’t look as good. You can move it once a side to criss-cross the grill marks if you want.

I hope you enjoy your chops!






How to Pan Grill a Pork Chop

All you need:

1 inch thick center cut (loin) pork chops
Olive oil
Salt and pepper

All you need to do:

Brush the grill pan with olive oil.

Sprinkle the chops with salt and pepper.

Heat the grill to high heat… just before the smoking stage of the olive oil.

Cook for 5-6 minutes a side or until internal temperature is at 145 degrees F. (this recommended temperature was recently updated by the USDA.. down from 160 degrees F.)

How to Roast Vegetables in the Oven

Roasting vegetables is probably the easiest thing next to boiling water that you can do in the kitchen… truly… I wouldn’t lie to you. Ever go to an upscale restaurant and marvel at just how perfect the vegetables in the side dish are? You can do it at home.. and trust me… it’s virtually fool proof and definitely easy.

You can roast all sorts of vegetables, in different sizes and shapes to meet your needs. Farmers markets are brimming with fabulous produce and it’s a shame not to partake in the bounty. The question on most cooks minds after they bring it home… what to do with them.

I could literally write a book full of ideas… but.. I figured I’d start with roasting. First a few basic tips..

TIPS

Decide before you start what you’re going to do with them once they’re roasted… and no… I don’t want to hear.. eat them… that’s something Warren would say…. big sigh… what I mean is… are you going to use them as part of a recipe?... toss with pasta?... top a pizza? …or maybe you just want to make a side dish?

Deciding how you will use them will help you decide several important things… which vegetables to put in the mix… how much to roast… and what size to cut the vegetables into.

The example I’m going to give you today.. is perfect as a side dish… or to top a pizza… or to toss into a bowl of pasta.. among other uses… you get the idea.

The most important part is to make sure you cut all the vegetables into roughly the same size.





I use olive oil sparingly… I want to coat them all not drown them.

I use salt and pepper lightly… and sprinkle seasoning on them… in today’s example… I use Italian Seasoning.

So here goes..






How to Roast Vegetables in the Oven

All you need:

1 small zucchini
1 small yellow squash
1 red pepper
1 medium onion
1 pkg. (8 oz.) baby Portobello mushrooms
Olive oil
1 tablespoon Italian Seasoning
Salt and Pepper

All you need to do:

Preheat the oven to 450 degrees F.

Cover a baking sheet with foil (makes clean-up a snap).

Wash and dry the vegetables.

Cut the zucchini and yellow squash into pieces about the same size.

Quarter the mushrooms.

Cut the pepper and onion into strips about the same size.















Place all the cut vegetables on the baking sheet.





     Drizzle olive oil over them.









Toss with your hands to evenly coat the vegetables.

Sprinkle with salt, pepper and Italian seasoning… toss again to be sure you have a sprinkling on all vegetables.

Place in a 450 degree F oven for 15 minutes. This will lightly roast the vegetables but they will still have a little substance to them. They won’t be charred. If you prefer them charred or softer, roast a bit longer but keep an eye on them.

Recipe: Very Vanilla Chocolate Chip Cake

Since we’re talking All About Vanilla in recent posts… I thought it a good time to post this terrific and easy Bundt cake. I grew up with Bundt cakes… my Mother must have made them every two weeks or so… whether just for us or to bring somewhere.. she made lots and lots of Bundt cakes… all kinds.

She gave me her Bundt pan a number of years ago… she decided she had baked enough and it was time to pass the torch or should I say … pass the Bundt pan. I dutifully used it lots, particularly while my son was growing up… in fact.. Warren and I got to talking about that pan… wondering just how many cakes it made over the years… certainly my Mother got her money’s worth.

This recipe is from the folks at McCormick… the makers of all thing spice, seasonings and flavorings… especially vanilla. The recipe caught my eye since it was almost identical to the way my Mother made her Bundt cakes… my Mother always added instant pudding to her batter. They add sour cream, which for a lover of all things sour cream… sounded darn perfect to me.

The recipe uses a yellow cake mix… I know.. the blog snob will faint at that one… she’ll get over it … it works and works well… and why not make things a bit easier for you? While she’s slaving in the kitchen.. you’re enjoying that piece of cake on that sunny patio.

TIPS

The recipe calls for a 12 cup Bundt pan… honestly I’ve been baking with this pan for so many years, I never knew the size… see my post How to Check the Size of a Bundt Pan for a quick and easy way to determine the size of the pan.

I mentioned that my pan is old… almost ancient… but I won’t admit that to anyone… the metal is a lot thinner than those pans you can purchase today… so be careful of your baking times.. your’s may bake quicker or longer depending on the thickness of the pan or if it’s dark or light. Check it after 50 minutes with a toothpick.. and adjust the baking time if need be.

Some cake mixes already have pudding in it.. I didn’t want to overdo or fiddle with the ingredient amounts so I purchased a cake mix that didn’t have pudding in the mix… Dunkin Hines.

IMPORTANT TIP: I rarely bold a tip.. but this one is important… be sure to coat your mini chocolate chips with about a scant tablespoon of dry cake mix so they don’t sink in your batter… if you forget to do that before you add the wet ingredients… just coat them with a scant tablespoon of flour… I say scant .. because you really don’t need a full tablespoon. This is an important step, otherwise the chips will sink to the bottom while baking.

The picture shows the cake with a chocolate glaze… you can do that or simply sprinkle it with powdered sugar. I’m for powdered sugar… Warren is for chocolate glaze… as you can see.. he won out. Use whatever glaze you like.

I hope you enjoy this quick and easy cake!






Recipe: Very Vanilla Chocolate Chip Cake

All you need:

1 pkg (18 ¼ oz.) yellow cake mix
1 pkg (4 serving size) vanilla instant pudding mix
1 cup sour cream
½ cup vegetable oil
½ cup water
4 eggs
1 tablespoon McCormick Pure Vanilla Extract
1 cup mini chocolate chips

All you need to do:

Preheat oven to 350 degrees F.

Grease and flour a 12 cup Bundt pan. Set aside.

Add the cake mix to a large mixing bowl.

Put the chocolate chips in a small bowl.

Remove a scant tablespoon of dry cake mix and add it to the chocolate chips. Toss lightly to coat the chips. Set aside.

Add all ingredients except the chocolate chips to the bowl.

Beat at low speed to just moisten.

Then beat at medium speed for 2 minutes.

Stir in the chocolate chips.

Pour the batter into the prepared Bundt pan.

Bake at 350 degrees F for 50 minutes or until a toothpick comes out clean. The toothpick may have melted chocolate chip on it.. that’s okay.. you just want to make sure the batter isn’t on the tooth pick.

Cool in the pan for 10 minutes.

Remove cake from the pan and cool completely on a rack.

Sprinkle with powdered sugar or drizzle with a glaze.

How to Check the Size of a Bundt Pan

Recipes sometimes specify the size Bundt Pan you need…. for example… one of my recipes specifically says to use a 12 cup Bundt pan… honestly I’ve been baking with this pan for so many years, I never knew the size…















So I took out my liquid measuring cup and filled it with water and poured it into the pan (to the very top).

I kept track of how much I poured in… it measured just how much my pan holds… well.. lo and behold… it’s a 12 cup Bundt pan… bingo… I’m in luck. If you’re unsure of just how big your pan is… measure it with water.

How to Make Vanilla Sugar

My recent post, All About Vanilla, hopefully provided you with some useful information about the flavoring that is probably the most popular and most often used. I think it’s important to know what exactly we use in our food and the options we have.

Who knew there were so many choices when it came to vanilla?… I sure didn’t until I investigated it. However, there are a few things I did know about vanilla… and vanilla sugar is one of them.

There are many uses for that wonderful vanilla bean.. and one simple thing my Mother always did was put a vanilla bean in her sugar. I remember lifting the lid on the sugar canister and just enjoying that sweet vanilla scent. To this day.. I still love the scent of vanilla.

TIP

I usually keep about 4 cups of vanilla sugar on hand... this way I have what I need for my recipes...I replenish it as needed and replace the vanilla bean(s) periodically. To make the initial supply.... just double the recipe.

How to Make Vanilla Sugar

Simply take a vanilla bean and slit it down the middle with a sharp knife. Bury it about 2 cups of granulated sugar in an airtight container and allow it to age for about 2 weeks. I've read that Alton Brown also scrapes the vanilla beans out and mixes them in the sugar… and also buries the bean. You can do it either way.

Uses

Use it as you would granulated sugar. One tablespoon of vanilla sugar will equal the flavoring of ¼ teaspoon vanilla extract.

Recipe: Loaded Mashed Potatoes

Potatoes.. Spuds… whatever you call them.. who doesn’t love them? … okay.. maybe there are those out there that don’t… but most of us love ‘em.. French fried, baked, mashed… they’re all good... and loaded ones are even better!

The other day we went grocery shopping.. I finally had to break down and go.. there is only so much you can do with the odd mix in the freezer and the pantry.. and we got to talking about potatoes..

Warren loves instant mashed.. yes.. I know.. don’t say it.. because I probably already have said all anyway… but he likes them… big sigh.. there are just some things just not worth the effort in trying to change .. and that is one of them.

It seems he keeps buying Loaded Mashed Potatoes… we have a boat load of them.. guess you could say were loaded with loaded.... potatoes that is...and I really don’t care for them.. I prefer the real thing… so I decided to make “real loaded mashed potatoes” with a meatloaf… of course it doesn’t reduce our “inventory” of those instant things… but.. at least we had real potatoes.. I was happy (he liked them too…big sigh… I told him they were better).

TIPS

I made the bacon in the oven.. line the baking pan with foil and clean-up is a snap. See my post about Making Bacon in the Oven for instructions.

Chop both the green and the white part of the green onion, they both have great flavor.

I used Yukon Gold potatoes… you can use any variety you like… I like the flavor of the Golds.

Make sure you cut the potatoes into fairly even sized chunks so they cook evenly otherwise some are under-cooked while others are mush.

I used a Colby Jack cheese… since my man is picky about cheese… sharp cheddar does work best.

This recipe makes 4 generous servings.






Recipe: Loaded Mashed Potatoes

All you need:

4 large Yukon Gold potatoes, peeled and cut into chunks
2/3 cup sour cream
2 tablespoons butter
¼ cup whole milk
3 strips of smoked bacon, cooked and chopped
2 green onions, chopped
1 ½ cups finely shredded cheddar cheese, divided
Salt and pepper to taste

All you have to do:

Preheat oven to 350 degrees F.

Put the potato chunks into a large pot and cover with water.

Bring to a boil and then turn the heat down to a strong simmer. Cook until potatoes are fork tender.

Drain the potatoes and place in a large mixing bowl.

Heat the butter and milk in the microwave just until the butter melts. Allow to cool slightly. The milk mixture should be warm.

With the paddle attachment, on low speed, mash the potatoes for about 30 seconds.
Add the milk/butter mixture and sour cream.

Beat at medium speed until the desired consistency… we like it a little lumpy.. if you like it very smooth, beat until it is smooth.

Add the chopped bacon and green onion, mix well.

Add 1 ¼ cups of the cheese (reserve a ¼ cup for the top).

Mix well.

Pour into a casserole dish.

Sprinkle the reserved shredded cheese on top.

Bake for 30 minutes at 350 degrees F.

Recipe: Mini Strawberry Napoleons

This recipe for Mini Strawberry Napoleons is one of those quick and easy recipes that look oh so elegant.. a perfect dessert for company… a great make ahead recipe that won’t keep you in the kitchen forever.

Napoleons are a family favorite… actually it was my brother’s favorite for years…

When I was growing up department store restaurants were popular.. every big department store had one … and one of our favorites was Lord & Taylor’s restaurant. It was called the Bird Cage restaurant.. and it was unique.. you paid going in… everything was the same price… it had a standard menu of maybe 4 or 5 choices and a daily special… the price included the entrée, a beverage and dessert.

Dessert was a choice from a dessert cart. My brother loved… I mean loved.. the Napoleons.. they were the chocolate variety… and he always asked for one.

Okay.. fast forward to now.. I had a beautiful bowl of very ripe strawberries to use.. and all this great Pastry Cream I was going to use for something else… then …I came across a Strawberry Napoleon recipe… ahh well… change in plans… Warren was not heartbroken… his attitude was.. bring it on…

This Mini Strawberry Napoleon recipe is adapted from a recipe from the folks at Pepperidge Farms. Their Puff Pastry sheets make this recipe a breeze.

I use Pastry Cream instead of instant vanilla pudding… while instant vanilla pudding is a bit quicker… pastry cream is so much better… the egg rich flavor just takes this recipe up a notch.

TIPS

See my recipe for Pastry Cream.. it really is an easy recipe and well worth the effort… you can make it in advance and just assemble the Napoleons just before your guests arrive or just before serving.

When thawing the pastry sheets… do not go beyond the 40 minutes thawing time suggested on the box.. it will be too soft and difficult to unfold.

I researched various ways the puff pastry is baked for Napoleons.. you can make the flaky pastry more compact or fluffier.

To make it compact… (as pictured above)… follow my instructions below.

To make it fluffier… also see instructions below.

Napoleons are notoriously difficult to cut… even the ones you buy at a pastry shop… so when you use your fork to cut off a piece to eat.. it slides… just the way it is… you didn’t do anything wrong.

I found if you make the more compact recipe… make it ahead.. allow to cool.. make sure they are absolutely cooled before putting them into a plastic bag… then store the cooled baked pieces in a Zip Loc bag… assemble them hours later.. they are a bit softer and are easier for people to use a fork to eat them. .. but they're still flaky.

Another way to serve them as the compact pastry….you can also make them even smaller… cut the pastry pieces in half again… then bake them as I instruct below… they will make perfect bite size pieces for a mini pastry tray.

This will make… 8 Mini Napoleons with fluffy pastry or.... 4 with compact flaky pastry… or 16 bite size mini pastries.

Here goes… a very easy recipe.. I hope you try it!






Recipe: Mini Strawberry Napoleons

All you need:

1 puff pastry sheet from a 2 sheet box of Pepperidge Farms Puff Pastry Sheets, thawed
Pastry Cream
Sliced strawberries
Powdered Sugar

All you need to do:

Preheat the oven to 400 degrees F.

Line a baking sheet with parchment paper and set aside.

To Prepare Pastry Dough:



On a lightly floured surface, unfold the pastry sheet.

Cut the pastry sheet along the two lines (making 3 equal pieces).







Then cut each piece into 4 equal pieces (making 12 pieces).






TIP - To make bite sized Napoleons: cut each piece in half.




Place on the parchment papered baking sheet.








To make a compact pastry: Place another piece of parchment paper on top of the pastry dough.








Place another baking sheet on top of the parchment paper (to compress the dough as it bakes).





To make fluffier pastry: Simply place the cut pastry pieces on a parchment papered baking sheet and do not compress it with another baking sheet.

To Bake:



Bake for 15 minutes or golden brown. Compressed pastry will take longer to bake… after 15 minutes, remove the top baking sheet and bake until pastry is golden brown.

Allow to cool for 10 minutes.



To Assemble:

For the fluffy pastry: Split each piece into 2 layers. You now have 24 pieces…. reserve 8 of them for a top layer. Layer each of the remaining pastry with about a tablespoon of pastry cream then place sliced strawberries on top. Place one layered piece of pastry on another, making 2 layers. Then top with a reserved pastry piece. You will have 3 layers of pastry per piece. This will make 8 pastries.


For the compact pastry: Reserve 4 pieces of pastry for a top layer. Spread about a tablespoon of pastry cream on each of the remaining pieces then place sliced strawberries on top. Place one layered piece of pastry on another, making 2 layers. Then top with a reserved pastry piece. You will have 3 layers of pastry per piece. This will make 4 pastries.

Dust with powdered sugar. Place a strawberry slice on top of each for decoration.