Ommy Noms

Baked Pancake (Dutch Baby)

noreply@blogger.com (Lauren) — Mon, 28 May 2012 21:18:00 +0000

I realized this morning that I've never shared this delightful breakfast dish with you- shame on me! A few months ago, I got tired of the standard Cheerios-and-milk shtick and set out in search of breakfast items that could either be A) cooked ahead of time or B) thrown together so quickly that it doesn't disrupt my morning routine. Baked pancakes, aka Dutch babies, actually fit both of those requirements!

Subtly sweet, the dish is substantial enough to last you all morning. I like to enjoy a slice with fresh fruit and a drizzle of maple syrup.

Adapted from Allrecipes

INGREDIENTS

3 eggs
1/2 tsp salt
1/2 cup all-purpose flour
1/2 cup milk
1-2 tbsp butter, for greasing the pan
Confectioners' sugar, syrup, and/or fresh fruit for topping

DIRECTIONS

1. In a medium bowl, whisk eggs until very light. Add salt, flour and milk; whisk well.

2. Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet.

3. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 5 minutes more, or until set.

4. Garnish as desired. Slice and serve immediately.

Chocolate Sour Cream Bundt Cake with Chocolate Ganache

noreply@blogger.com (Lauren) — Mon, 14 May 2012 02:00:00 +0000

she

answers by the second ring

quilter, baker, meatloaf-maker

Encourager, no matter what

Mom

Happy Mothers' Day to all the moms out there, but especially to my own.

Now go bake yours some cake. She deserves it. :-)

Adapted from Leite's Culinaria, originally from Bi-Rite Market's Eat Good Food

INGREDIENTS

For the cake:

1 cup (2 sticks) unsalted butter, plus more for the pan

1/3 cup cocoa powder

1 tsp salt

1 cup water

2 cups all-purpose flour, plus more for hte pan

1 3/4 cups sugar

1 1/2 tsp baking soda

2 large eggs

1/2 cup sour cream

1 tsp vanilla

For the ganache:

4 oz bittersweet chocolate, finely chopped

3 tbsp white sugar

1/2 cup heavy cream

DIRECTIONS

Make the cake:

1. Position a rack in the center of the oven and heat to 350°F (176°C). Butter and flour a 10- or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the ganache:

5. Just before glazing the cooled cake, place the chopped chocolate in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken.

6. Drizzle the ganache over the cooled cake, allowing it to drip down the sides.

Caramelized Onion Dip for the Swap!

noreply@blogger.com (Lauren) — Fri, 04 May 2012 11:00:00 +0000

It's blog swap time! I was paired up with Oishii Food again this round, and I couldn't have been happier. (After all, her crispy chicken wontons, sizzling hot shrimp, and crispy oven-fried ~~onion~~ poblano rings have been huge hits around here!)

I was pretty dead set on making her blueberry cupcakes, but then I came across this caramelized onion dip at the 9th hour and just had to have it. I've always been a fan of french onion dip mix but never cared for the eight million and two grams of sodium that came along with it. This homemade version was so packed with sweet oniony goodness that I'll never go back to the packets.

I took some liberties with the original recipe, namely upping the onion-to-dip ratio and substituting Greek yogurt for the sour cream. It's teacher appreciation week and our awesome PTO has been graciously supplying us with a full meal plus a dessert spread everyday- I needed to save some calories. :-)

Adapted from Oishii Food, originally by Alton Brown

INGREDIENTS
2 tbsp olive oil
2 large onions, diced or thinly sliced (I couldn't decide, so I diced one and sliced the other)
2 tsp brown sugar
1/4 tsp salt
1 3/4 cups Greek yogurt or sour cream
1/2 cup mayonnaise
1/4 tsp garlic powder
Salt and pepper to taste

DIRECTIONS
1. Heat the oil in a saute pan over medium heat. Add the onions and salt and cook until beginning to soften, about 5 minutes. Add the brown sugar. Cook until caramelized, stirring often, about 20 minutes. Remove from heat and allow onions to cool.

2. In a medium bowl, combine the sour cream, mayonnaise, garlic powder, salt, and pepper. Add the cooled onions and stir to combine. Refrigerate until ready to serve. (I found the dip was even tastier after an overnight stay in the fridge.)

As always, a big thanks goes out to A Taste of Home Cooking for hosting these wonderful swaps!

What's been cooking...

noreply@blogger.com (Lauren) — Fri, 04 May 2012 00:03:00 +0000

I haven't been in the kitchen much, but here's a sampling of what I've been "cooking up"-

Graduate portfolios

Baby figs

Salad greens (complete with 24-hour guard)

And an iPhone pouch! (Pattern adapted from During Quiet Time)

I haven't fallen off the face of the planet, though I *have* been crazy busy. Stay tuned, because tomorrow I'll be sharing a hit appetizer for your next get-together!

Pappardelle with Roasted Mushrooms in a San Marzano Tomato-Cream Sauce

noreply@blogger.com (Lauren) — Tue, 17 Apr 2012 04:42:00 +0000

Every year, my husband and I drive up to the beautiful town of Hot Springs, Arkansas for spring break. We love walking the scenic promenade, antique shopping, and spending a few nights at the historic B Inn. (Hi, Joseph and Armando!) On top of its other virtues, Hot Springs has really great food. We always hit up Central Park Fusion each trip to enjoy some high class eats, Cafe 1217 for frilly lunch fare, and head downtown to the Brau Haus for beer and bratwurst. This year, we broke our routine and tried out Bohemia Continental Cuisine just north of the strip. Despite its unassuming exterior, Bohemia churns out some of the best food I've ever tasted. It's so good, in fact, that I declared my pasta dish the most amazing thing I'd ever put in my mouth and begged to go back again the next day.

True story.

So naturally, the first thing I did when I got home was start wracking my brain to figure out how I was going to replicate that glorious meal. After many late night dates with Google, I finally put together an experimental recipe and busied myself in the kitchen. The trial run was a huge success. My husband even told me that it was a dish he'd have been proud to serve his Sicilian grandmother, which is the biggest compliment he could have given me. And despite its pretty presentation and complexity of flavor, this is an easy, forgiving recipe- perfect for sending a big fat neener-neener to anyone who's been doubting your cooking ability. :-)

A few notes: My local grocery store carried only whole San Marzano tomatoes. Feel free to use diced tomatoes if they are available. If you'd rather not break out a blender, you can opt to pulse the tomatoes in a food processor a few times or even break them up with a wooden spoon. For a thicker sauce, drain some or all of the tomato juice.

Pappardelle with a San Marzano Tomato-Cream Sauce

Serves 8

Sauce recipe based on the Prince George Citizen

INGREDIENTS

1 tbsp olive oil

3 oz diced pancetta

2 shallots, finely chopped

4 garlic cloves, minced

28 oz can whole San Marzano tomatoes

½ tsp white sugar

1/2 tsp dried basil

1/2 tsp thyme

1/2 tsp oregano

1/4 tsp dried pepper flakes

2/3 cup heavy cream

Salt and pepper

1 lb pappardelle or other wide pasta, cooked according to package directions

Shredded Parmesan, romano, or asiago cheese

Roasted mushrooms, recipe follows

DIRECTIONS

1. Place tomatoes in a blender and pulse until only fine chunks remain. Set aside.

2. Heat olive oil in a medium skillet over medium high heat until shimmering. Swirl to coat bottom of skillet. Add pancetta and shallots and saute until prosciutto begins to brown, about 5-7 minutes, stirring frequently.

3. Add garlic, tomatoes, and sugar to the skillet and bring mixture to a boil. Scrape the bottom of the skillet to loosen any browned bits. Lower heat and simmer until color darkens and sauce thickens, approximately 15-20 minutes, stirring every couple of minutes.

4. Add basil, thyme, oregano, dried pepper flakes, and heavy cream. Stir to combine. Allow mixture to come to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and black pepper to taste.

5. Toss pasta with sauce. Top with roasted mushrooms (recipe below) and shredded cheese of choice.

Roasted Mushrooms

INGREDIENTS

1 lb cremini mushrooms

Olive oil

Salt and pepper

DIRECTIONS

1. Preheat oven to 400. Wash mushrooms and dry well. Trim stems and halve mushrooms. Place mushroom pieces in a gallon-size Ziploc bag and drizzle with olive oil. Close bag and shake vigorously to coat. Place pieces in a single layer on a nonstick cookie sheet. Season well with salt and pepper.

2. Place pan in the preheated oven and roast for 30 minutes, flipping mushrooms every 10 minutes.

Crispy Chicken Wontons

noreply@blogger.com (Lauren) — Fri, 23 Mar 2012 12:00:00 +0000

It's blog swap time again! For this round, I was matched with Brianna over at Oishii. I was so excited when I opened up my blog assignment, I squealed. Oishii is one of the first blogs I ever subscribed to!

Brianna and her husband spent a couple of years in Japan as newlyweds, and I knew the Mister would be excited about some homemade Asian fare. We pored over her recipe index, finally deciding on Crispy Chicken Wontons. Paired with a homemade sweet and spicy dipping sauce, these wontons were a delightful addition to our standard stir-fry dinner. (In fact, the filling was so tasty that I wanted to eat it right out of the pan!)

A couple of notes:
If you are anything like me, you'll be tempted to overfill these little guys. Resist the urge.

Do fry them. I tried my hand at a baked version, but they were no where near as crisp as the real deal.

Crispy Chicken Wontons
From Oishii

INGREDIENTS
1/2 TBS. sesame oil
1/4 of a head of cabbage, shredded
1/2 lb. ground chicken
1 clove garlic, minced
1 tsp. fresh ginger, minced
salt & pepper to taste
1/2 tsp. garlic powder
2 TBS. soy sauce or more to taste
1/4 tsp chili paste, optional
30 wonton wrappers
vegetable oil for frying
Sweet chili sauce (recipe below)

1. Heat the sesame oil in a skillet over medium high heat. Cook the cabbage until it softens. Add the garlic and ginger and cook for another minute. Add the ground chicken and stir, breaking up the pieces until done. Season with salt, pepper and garlic powder. Add the soy sauce and chili paste, and turn off the heat. Taste and adjust seasoning if necessary.

2. Assemble the wontons by placing a spoonful of filling in the center of a wrapper. Dip your finger into a small dish of water and wet 2 of the sides. Fold the opposite sides over the filling and pinch together, forming a small triangle. Repeat with all the wrappers.

3. Pour vegetable oil into a pan to a depth of 1-inch. Heat over medium high heat. When hot, fry the wontons in batches (about 1-2 minutes per side) or until crispy and brown. Makes 30 wontons.

Homemade Sweet Chili Sauce
Adapted from Food.com

3 tablespoons hot ground chili paste
2 teaspoons minced garlic
½ cup rice wine vinegar
²⁄₃; cup water

²⁄₃; cup sugar

1 teaspoon salt

4 teaspoons cornstarch

DIRECTIONS
1. Combine all ingredients in a small saucepan and stir well.

2. Bring to a boil. Reduce heat and simmer until mixture thickens, about 5 minutes.

28 by 28: Luby's No-Bake Fluffy Cheesecake

noreply@blogger.com (Lauren) — Sat, 17 Mar 2012 21:24:00 +0000

Of all the dishes on my 28 by 28 list, the Luby's Fluffy Cheesecake (aka Cream Cheese Pie) was the one I'd been most looking forward to trying. Growing up, there was no greater treat than a slab of this delicious graham-cracker covered goodness, and I wondered if an in-home rendition would do it justice. I am happy to say that it did! I found the official recipe on a Texas Monthly message board and have scaled it down for a single pie. While the original recipe calls for a "graham cracker crust," don't make the mistake of throwing all that decadence in one of those pre-fab cardboard crusts from the grocery store. A homemade crust, thrown together with a few common ingredients and lightly baked, is an absolute must.

Graham Cracker Crust
Adapted from Allrecipes

INGREDIENTS
1 1/2 cups finely ground graham cracker crumbs
2 tbsp white sugar
1/3 cup butter, melted

DIRECTIONS
1. Mix graham cracker crumbs, sugar, and melted butter until well-mixed. Press mixture into an 8 or 9 inch pie plate.

2. Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool before filling.

No-Bake Fluffy Cheesecake, aka Cream Cheese Pie
From the kitchen of the Kerrville, Texas Luby's, via Texas Monthly

INGREDIENTS
3/4 cup sugar
1/4 pound butter (or oleo), room temperature
1.5 8-oz. packages cream cheese
1/4 Tablespoon fresh lemon juice
1/8 teaspoon vanilla extract
1 cup whipping cream, whipped
Graham cracker crust (see above)
Graham cracker crumbs for topping

DIRECTIONS
Cream together first three ingredients until fluffy. Blend in lemon juice and vanilla extract. Add the whipped cream. Pour into a graham cracker crust and sprinkle top with graham cracker crumbs. Chill 3 or 4 hours.

28 by 28: Easy Focaccia Bread

noreply@blogger.com (Lauren) — Wed, 22 Feb 2012 04:29:00 +0000

So here I am, finally posting the second recipe in my 28 by 28 series. (There have been a few bumps in the road, but that's a conversation for another time, another place.)

Anyway, one of my roommates back in college always ordered her turkey sandwiches on focaccia bread in the dining hall. Misguided little me always wondered why a person would opt for bread with a bunch of junk stuck on the top of it over a much safer-looking French or wheat bread. When she finally convinced me to try some, I knew that I had been missing out.

I've got to admit that focaccia was one of the more intimidating things on my 28 by 28 list. My sandwich bread had been a success, but focaccia? Well, it's just so darn... fancy. And I'll admit that my ventures in breadmaking have been less than fruitful a time or two. Much to my relief, this focaccia was a cinch to throw together and has yielded many delicious turkey sandwiches. (And ham sandwiches, pepperoni sandwiches, and midnight two-bite carb-y snacks...)

This bread is really something to be proud of- it's so pretty and aromatic that you'll be the envy of the lunchroom crowd. Just don't let on that it's homemade- you might find yourself moonlighting as the office baker.

Adapted from Allrecipes
Serves 12

INGREDIENTS
1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon white sugar
1 (.25 ounce) package instant yeast
1 1/3 cups warm water (110 degrees F/45 degrees C)
2 cloves garlic, minced
3 tablespoons extra virgin olive oil, divided

1/2 cup shredded mozzarella
1 tbsp grated parmesan
2 tablespoons chopped fresh rosemary
1/2 tsp dried basil
1/2 tsp dried oregano
pinch of black pepper

DIRECTIONS
1. In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. Add the minced garlic. With a wooden spoon stir, the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

2. Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.

3. Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Drizzle the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the cheeses, rosemary, basil, oregano, and black pepper. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.

4. Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

Heimburger Bakery Gooey Butter Cake

noreply@blogger.com (Lauren) — Sun, 19 Feb 2012 03:55:00 +0000

There exists a hallowed, once-a-quarter tradition at my school called Fat Friday. And, though you're not allowed to show up in your best "fat day" sweats, it's certainly a good excuse to rock them the next day.

Each Fat Friday, two grade level teams provide lunch for the entire staff. It's quite a production, with over-the-top decor and entrees, sides, and desserts as far as the eye can see. It was my turn to contribute this past Friday, and my husband can tell you that I spent about a week fretting over what I was going to bring.

And then it hit me- Gooey Butter Cake. Now, granted, I'd never tasted the stuff in my life, but a certain recipe comparison post over on Chickens in the Road had me intrigued. The smell as I was pulling the finished cake out of the oven was hard to resist. (As in, I hovered over the thing with a fork and butter knife for about five minutes until my husband assured me that, "YES, Lauren, it's going to be obvious no matter where you steal your sample.")

Good man, that one.

Anyway, I made a beeline straight for this dish during our Fat Friday lunch and dug in. It was worth the wait- sweet, buttery, and rich with the most delicate crust. It would almost remind you of those stolen spoonfuls of sugar cookie dough from childhood.

As seen on Chickens in the Road, originally appeared in St. Louis Days, St. Louis Nights, a St. Louis Junior League cookbook

INGREDIENTS

Crust
1 cup all-purpose flour
3 tablespoons granulated sugar
1/3 cup butter, softened

Filling
1 1/4 cups granulated sugar
3/4 cup butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla
powdered sugar

DIRECTIONS

Preheat oven to 350-degrees. In a mixing bowl, combine the flour and sugar to prepare the crust. Cut in butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom and sides of a greased 9 x 9 pan (or a 9.5 inch round pie plate).

To prepare the filling, beat the sugar and butter until light and fluffy. Mix in egg until combined. A bit at a time, alternately add the flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended.

Pour filling into crust-lined pan. Sprinkle with powdered sugar. Bake for 25 to 35 minutes or until cake is nearly set. Do not overcook. Let cool in pan.

Homemade Vanilla Extract

noreply@blogger.com (Lauren) — Sat, 11 Feb 2012 17:56:00 +0000

This is another of my Christmas catch-up posts. (And yes, our Christmas palm tree is still up and decorated in our living room.)

This year, I decided to go with homemade gifts for friends and family. One of the things I made was homemade vanilla extract. I had seen several recipes floating around the blogosphere, but felt that most of them called for too low of a vanilla bean to vodka ratio. After a bit of searching around, I found a site that had a good explanation of extract versus vanilla-flavored vodka. The gifts were a hit and I have enjoyed using my own bottle as well. It has a strong, deep vanilla flavor without the added corn syrup and other "extras" in commercial extracts.

And a note from my husband:
I would stress the importance of using a decent quality, neutrally flavored, multiply-distilled and filtered vodka in this recipe. You don't want the coarse, rubbing-alcohol/plastic bottle flavor of cheap vodka overpowering your vanilla. While higher quality is better, you needn't buy Grey Goose. As a rule of thumb, if it's not something you would make a martini with, you don't want to use it in this recipe. If you're unsure, any decent liquor store clerk should be able to direct you to a bottle with the required characteristics.

The extra effort and expense is well worth it - you don't want to waste 6 months making something that ends up tasting like lighter fluid. You'll wish you spent the extra $5.

Adapted from VanillaReview.com

INGREDIENTS
1 oz extract-grade Madagascar vanilla beans
1 cup unflavored vodka (I used Smirnoff.)

DIRECTIONS
1. Cut the beans in half lengthwise with a sharp knife. Scrape out the caviar (seeds) with a butter knife and place in a glass bottle. Cut the bean pods into 1-inch pieces and add to the bottle.

2. Pour in vodka and cap tightly. Shake bottle vigorously a few times a week for 2 months.

3. You can begin using your vanilla extract at the 2-month mark. Flavor will continue to strengthen over the next 4 months.

* You may choose to strain out your vanilla pieces at the six-month mark, although I opted to leave them in.

PURCHASE INFORMATION:
I ordered the bottles from Specialty Bottle. I chose the Woozy line so that I could use these dripper inserts. I bought my beans from Ebay to save some cash, and had personalized labels printed at My Own Labels. The actual labels say "Merry Christmas from the XXXXX family" at the bottom, but I Photoshopped our name out for blogging purposes.

Broccoli Cheddar Soup

noreply@blogger.com (Lauren) — Tue, 07 Feb 2012 02:36:00 +0000

Broccoli-cheddar soup is one of my favorite meals to prepare on those especially frigid winter nights. You know, when the temperature gets down to, like, 50. (Hey, I'm a Texan after all!)

My first foray into making broccoli-cheese soup was less than successful. The cheese separated, leaving us with a bowlful of broccoli chunks and cheese-sand. Appetizing, eh? I've since learned my lesson- the secret to a smooth soup is adding the cheese bit by bit over medium-low heat. Crank it up, and you've got a recipe for disaster.

This simple-but-flavorful version originally hails from Allrecipes, although I've made several adaptations. Namely, halving the butter.

You're welcome.

Adapted from Allrecipes
Serves 3-4 as a main course

INGREDIENTS
2 cups chopped broccoli florets (about 1 large head of broccoli)
3/4 cup thinly sliced carrots
1 cup chicken broth
1/2 medium onion, finely chopped
1 clove garlic, minced
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese (buy the block and shred it yourself)
Dash red pepper flakes
Salt and pepper to taste

DIRECTIONS

1. Combine broccoli, carrots, and chicken broth in a small sauce pan. Bring to a boil. Reduce heat and cover. Simmer for 7 minutes. Remove from heat and set aside.

2. Melt butter over medium heat in a medium pot. Add onion and cook until translucent, stirring frequently. Add garlic and cook one minute. Add flour and stir to combine with onion mixture. Cook for one minute, stirring constantly.

3. Pour broccoli, carrots, and reserved cooking liquid into pot with onion mixture. Stir to combine. Add milk and heat until piping hot but not boiling. Reduce heat to medium-low. Add shredded cheese a little at a time, stirring after each addition. Remove from heat once all cheese has melted. Serve with crusty bread or crackers.

Maple Pecan Fudge

noreply@blogger.com (Lauren) — Fri, 03 Feb 2012 00:29:00 +0000

So I'm a little behind the times. Yes indeed, there are a few Christmas posts I haven't gotten around to yet. Sort of like the Christmas tree that's still gracing my living room.

Yes, in February. Don't judge.

Anyway, my parents spent some time in Canada a few months ago and became enamored with maple flavor. (They even brought me back some maple syrup and maple spread, which is the bees' knees if you weren't aware.) As soon as they got back into the States, my mom started talking about replicating some maple fudge they tasted on their trip.

Lucky me, she shared. :-) And I'll tell you, this stuff is delicious. It didn't last long around our house and I'm looking forward to trying it again soon.

From Mom

INGREDIENTS

2 TB and 1/2 tsp unsalted butter, divided use

1 c pure maple syrup, preferably dark amber

1 1/2 cups heavy whipping cream

2 1/4 cups sugar

2 TB light corn syrup

pinch of salt

1 tsp vanilla extract

3/4 cup chopped pecans, toasted

1/4 tsp pure maple extract, optional

DIRECTIONS

Line an 8-inch square baking pan with aluminum foil that extends over the sides, then butter the foil with the 1/2 tsp butter. Set aside. (You can actually wait till later to do this while it is cooling.)

In a 3-qt. heavy saucepan over medium heat, cook the maple syrup, cream, sugar, corn syrup and salt until the sugar dissolves, stirring gently and constantly with a wooden spoon just until mixture comes to a boil. After it begins to boil, place a buttered thermometer in the pot; cook without stirring until the mixture reaches 238 degrees. (It takes a while to start boiling, 5-10 minutes.)

Remove the pan from the heat and place on a rack to cool; add 2 TB butter but DO NOT STIR. Let the syrup cool to 110 degrees. (May take up to two hours.)

Once it reaches the desired temperature, add vanilla and maple extracts and beat with a mixer. (I use my hand held mixer.) Beat until the fudge loses its shine and lightens in color and becomes much thicker. (About 10 minutes) Once thickened, work quickly to stir in pecans and pour into prepared pan. Avoid scraping the sides of the pot to avoid grainly fudge.

After it has set, remove the fudge from the pan by lifting out the aluminum foil; invert and cut into 1-inch squares.

* After it reaches 238 degrees, you can transfer the mixture into a metal bowl of a stand mixer, and let cool to 110 degrees. Continue as above. Avoid overmixing.

I can watch it better using a handmixer.

**Make candy only on a clear, low humidity day or it will not set up.

Baked Cinnamon Sugar Chips

noreply@blogger.com (Lauren) — Mon, 16 Jan 2012 03:53:00 +0000

I made a big batch of crockpot carnitas for tacos earlier this week and asked The Google what I should do with my leftover stack of flour tortillas. These kid-friendly baked dessert chips were at the top of my results list and I knew the Mister and I wouldn't be able to resist. They were so easy to make, and the final product was lightly crisp with a delicate flavor reminiscent of cinnamon rolls. A quick side of dulce de leche for dipping sealed the deal.

Baked Cinnamon Sugar Chips
From Our Best Bites

INGREDIENTS
Flour tortillas
Melted butter
3/4 cup sugar
4 tbsp cinnamon

DIRECTIONS
1. Preheat oven to 350.

2. Combine cinnamon and sugar in a small bowl and mix well. Brush one side of each tortilla with melted butter and top with a generous sprinkle of cinnamon sugar. Cut each tortilla into 8 wedges with a pizza cutter. Reserve any remaining cinnamon sugar for other purposes.

2. Bake until light golden brown and crisp, 10-12 minutes. Serve with dulce de leche for dipping.

****************************

Dulce de Leche

INGREDIENTS
1 can of Eagle Brand sweetened condensed milk

DIRECTIONS
1. Remove the can label and place the unopened can at the bottom of a large stockpot. Fill the pot with water and bring to a boil. Cover and reduce heat. Simmer 90 minutes.

2. Remove from water and allow to cool completely before opening.

***It is very important for the can to remain submerged underwater for the entire cooking time. If water evaporates, exposing part of the can, it could explode. I used my 8 quart soup pot and checked periodically to make sure there was plenty of water remaining in the pot.

Brownies Two Ways, Take 2- German Chocolate Brownie Bites

noreply@blogger.com (Lauren) — Wed, 11 Jan 2012 00:14:00 +0000

Okay okay, I confess- I held out on you a little with yesterday's post. As awesome as homemade brownies are, it was actually the German chocolate frosting in Nicole's recipe that drew me in. When I came across it, my partner teacher's birthday was just days away. She's a huge fan of German chocolate frosting, so I knew this twist would be the perfect birthday treat for her.

I upped the cute factor by baking the brownies in a mini-muffin pan. A dollop of indulgent coconut-y goodness later, I was set for the party. The birthday girl loved them and happily packed up the remainders to share with her family.

Converting standard pan brownies to brownie bites, from Ehow:

DIRECTIONS

1. Select your favorite brownie recipe. Cake type brownies work best for this recipe. Fudge brownies may not cook properly.

2. Prepare your brownie mix according to the recipe directions.

3. Scoop the brownie mix into a lightly greased mini muffin tin with a tablespoon size cookie scoop.

4. Bake in a 350 degree oven for about 12 to 15 minutes. If your recipe specifies a different temperature and time, you can cut the cooking time in just under half. Be careful not to overcook the brownie bites as they will become crispy when overcooked. A toothpick entered into the center of one brownie bite should come out clean and not sticky

5. Allow the brownie bites to cool before removing. Try twisting them out by hand or using a butter knife to help remove them. Removing the brownies too soon may cause them to crumble.

German Chocolate Frosting
From Kraft

INGREDIENTS

4 egg yolks

1 can (12 oz.) evaporated milk

1 1/2 tsp vanilla

1 1/2cups sugar

3/4 cup butter

1 pkg (7 oz.) Baker's Angel Flake Coconut (2-2/3 cups)

1 1/2 cups chopped Pecans

DIRECTIONS

1. Beat egg yolks, milk, and vanilla in large saucepan with whisk until well-blended. Add sugar and butter. Cook over medium heat for 12 minutes, or until thickened and golden brown, stirring constantly. Remove from heat.

2. Add coconut and pecan pieces; mix well. Cool to desired spreading consistency.

Blog Swap: Brownies Two Ways, Take 1

noreply@blogger.com (Lauren) — Tue, 10 Jan 2012 05:13:00 +0000

It's blog swap time! During a swap, several bloggers put their names into a pot and you are randomly assigned a blog to cook from. This round, I was matched with Nicole over at Cookies on Friday. I enjoyed checking out all her goodies, but inspiration struck when these from-scratch brownies appeared on my screen.

With real chocolate melted right into the batter, they were everything I'd hoped for and more. Stay tuned for Take 2 tomorrow!

Adapted from Cookies on Friday, originally from America’s Test Kitchens Family Cookbook

INGREDIENTS

8 oz quality bittersweet chocolate, chopped (I used semisweet instead)

8 tablespoons butter, cut into pieces

3 tablespoons cocoa powder

1-1/4 cups sugar

3 eggs

2 teaspoons vanilla

½ teaspoon salt

1 cup flour

Preheat oven to 350 degrees. Grease an 8-inch square pan.

Melt the chocolate and butter in a double boiler or in the microwave. (For the microwave method, heat chocolate and butter at 50% power for 1-3 minutes or until melted, stopping frequently to stir.) Allow mixture to cool until warm but not hot.

Whisk the cocoa powder, sugar, eggs, vanilla and salt together in a large mixer bowl until combined, about 15 seconds. Whisk in the chocolate mixture until smooth. Stir in the flour until no streaks remain.

Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35-40 minutes.

Allow pan to cool on a wire rack.

28 by 28: Sandwich Bread

noreply@blogger.com (Lauren) — Tue, 03 Jan 2012 10:51:00 +0000

I've officially completed the first dish from my 28 by 28 list! I threw together this sandwich bread over the weekend, and it yielded a loaf that was soft and moist on the inside with a crisp outer crust. It was so good that I willingly burnt my fingers trying to break off pieces of the heel to munch on. Some reviewers recommended replacing half the water in this recipe with milk. I plan to try that the next time around. (And there definitely will be a next time around!)

And a tip: In the past, I've made the mistake of killing my yeast by putting it in water that was too hot. I've since begun using a digital thermometer to check the water temperature and have had no problems ever since.

Adapted from Martha Stewart Magazine, July 2004 via Food.com

Yields 1 loaf

* As written, the recipe calls to mix the ingredients using an electric mixer. I chose to mix the ingredients by hand.

INGREDIENTS
1 envelope active dry yeast
1 cup warm water (approximately 110°)
1/4 cup honey or granulated sugar (I used brown sugar)
1 1/2 tbsp unsalted butter, melted
1 tsp salt
3-3 1/2 cups all-purpose flour, divided (I used bread flour)
Additional butter for greasing bowl and pan as well as top of bread

1. Combine warm water, yeast, honey, melted butter, and salt in the bowl of an electric mixer fitted with a paddle attachment. While until yeast is dissolved. Let stand until foamy, 5-10 minutes.

2. Add 2 cups flour; mix on low speed until smooth, about 3 minutes. Add additional cup of flour; mix until incorporated.

3. On a lightly floured surface, knead dough, adding up to 1/2 cup more flour as needed. Knead until smooth, elastic, and slightly sticky, about 4 minutes.

4. Let rise in a large buttered bowl, covered with plastic wrap or a damp dish towel in a warm, draft-free spot until doubled in bulk, about 45 minutes.

5. Preheat oven to 400 and butter a 4 ½ by 8 ½ inch loaf pan. (Mine was 5 by 9.)

6. Punch down the dough and transfer to a lightly floured surface. Gently knead until smooth. Shape dough into a loaf, tucking sides underneath to form a seam down the middle. Place the loaf in the buttered loaf pan. Cover and allow to rise until dough reaches the top of the pan, about 15 to 20 minutes.

6. Brush top of loaf with melted butter. Bake until golden brown and hollow-sounding when tapped, 30-40 minutes. Cool slightly in pans on wire racks; unmold. Let cool until just warm before slicing.

(Oh My Darling) Clementine Smoothies

noreply@blogger.com (Lauren) — Sat, 31 Dec 2011 08:49:00 +0000

I've talked before about my grandparents' incredible green thumbs. From cucumbers, squash, and potatoes to lemons bigger than grapefruits (literally!), they grow anything and everything. Each time I visit, my grandpa is sure to send me home with a sack full of something delicious. As we left our Christmas gathering, he gave us a mess of the sweetest, juiciest Clementines I've ever eaten. We enjoyed most of them straight from the fridge, and the rest in the form of these creamsicle-inspired smoothies. Yum!

Don't have Clementines? Substitute 2 small, seedless oranges instead.

An Ommy Noms Original

INGREDIENTS
3 Clementines, peeled
1 banana
1/2 cup yogurt (I used Greek yogurt)
1/2 cup milk
6-7 ice cubes

DIRECTIONS
1. Combine all ingredients in a blender and pulse until smooth and well-incorporated. Pour into glasses and enjoy!

28 by 28

noreply@blogger.com (Lauren) — Fri, 30 Dec 2011 03:48:00 +0000

My cooking ability has come a long way since I first started this blog over three years ago. The first year of our marriage, the Mister and I survived solely on frozen tamales and corn dogs. My uncle's jabs that the only things I could make were toast and boiled water weren't terribly far from the truth. Although the learning curve has been steep at times (see exhibits A and B), I am now more comfortable in the kitchen than I ever thought possible.

In about 15 months, I will be turning 28. In anticipation of the occasion, I've put together a list of 28 foods I'd like to tackle in the coming months. I hope you enjoy this journey with me!

Breads
1. Croissants
2. Sandwich bread
3. Focaccia
4. Custard bread

Appetizers & Sides
5. Hummus
6. Stuffed artichokes
7. Panzanella

Entrees
8. Roasted chicken that actually tastes good
9. Homemade pasta, preferably a filled one
10. Gumbo from scratch
11. Mo Mo's chicken stew
12. Pad Thai
13. Enchiladas verdes
14. Spring rolls (or egg rolls- haven't decided yet!)
15. Bolognese sauce

Desserts

16. Chocolate flan
17. Something piped
18. Baklava
19. Panna cotta
20. Gelato
21. Linzer cookies
22. Luby's cheesecake

You made what from scratch?
23. Butter
24. Ketchup
25. Sour cream
26. Peanut butter
27. Chocolate milk mix
28. Ricotta

World's Best Sugar Cookies

noreply@blogger.com (Lauren) — Wed, 28 Dec 2011 20:48:00 +0000

You know how we tend to associate certain tastes and smells with special times in our lives? Well readers, this is what Christmas tastes like to me. As a child, I looked forward to helping Mom roll out these sugar cookies each winter. I always had my own assortment of cookie cutters and decorating sugar to choose from, and I relished each crumb of my creations. When rolled-out, these cookies are thin and slightly crisp- perfect for decorating with royal icing. These days, I usually make them with a cookie press, which yields a thicker, softer cookie.

From Mom

INGREDIENTS
1 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
3 cups all-purpose flour

DIRECTIONS
1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat until well-blended. Stir in flour.

2. Cover and refrigerate at least one hour.

3. Preheat oven to 350.

4. For cut-out cookies, Roll out dough on lightly floured board or pastry cloth to 1/8-inch thickness. Cut with cookie cutters. (To use with a cookie press, stuff dough into press and form cookies according to package directions.)

5. Bake on ungreased cookie sheet 10-12 min or until light golden brown. Cool and decorate as desired.

Yields about 6 dozen

Banana Bread Foster

noreply@blogger.com (Lauren) — Mon, 26 Dec 2011 22:46:00 +0000

Awhile back, I told you how much I love Gaido's, a historic seafood restaurant in Galveston, Texas. A few weeks ago, Mr. Ommy Noms and I took a day trip to Galveston and made a beeline straight for the restaurant. After stuffing ourselves full of shrimp and oysters, the Mister handed me a dessert menu and told me to pick one. The winner was Banana Bread Foster, and we certainly did not regret the decision. In fact, we loved it so much that I went to the gift shop and bought the cookbook!

To make this impressive dessert, a thick slice of moist banana bread is griddled in a brown sugar and rum butter until it develops a crisp candy-like coating. It is then finished with homemade creme anglaise and ice cream.

You can use any dense banana bread as a base for the dish. (I used this one.) Do be aware that this is not the most beginner-friendly recipe. As written, the recipe calls to burn the alcohol off of the rum over high heat. I wasn't comfortable with that technique, so I simmered it over medium-high for a few minutes instead. In addition, there is a fine line between a perfectly caramelized coating and a burnt one. Keep a close eye on the bread, checking after 1-2 minutes per side.

Adapted from Gaido's Famous Seafood Restaurant Cookbook
Serves 3 (Recipe has been scaled down)

INGREDIENTS
4 tbsp unsalted butter
1/2 cup packed brown sugar
4 tbsp rum
3 1/2-inch thick slices of dense banana bread
Ice cream and creme anglaise (recipe following)

DIRECTIONS
1. Burn off the alcohol from the rum in a saucepan over high heat. Reduce heat to medium when the alcohol has burned off. Add the butter to the saucepan and stir to melt. Add the brown sugar and mix well.

2. Cook the banana bread slices in the butter mixture until a caramelized coating forms. Turn to cook the other side.

3. Remove to a plate and drizzle with creme anglaise. Top with ice cream and enjoy!

*******

Creme Anglaise Ingredients

2/3 cup half-and-half
1/4 tsp vanilla extract (or 2-inch piece of vanilla bean, split)
2 egg yolks
3 tbsp sugar

Creme Anglaise Directions
1. Bring the half-and-half and vanilla just to a boil in a heavy saucepan.

2. Beat the egg yolks and sugar in a mixing bowl. Add one third of the hot mixture to the egg mixture; stir well. Stir the egg mixture into the half-and half mixture. Cook over medium heat, stirring constantly, until the sauce coats a spoon. Do not boil.

3. Strain through a fine strainer in to a bowl and chill over an ice bath. Cover and refrigerate for up to 4 days.

Merry Christmas! (And 'nanner bread!)

noreply@blogger.com (Lauren) — Mon, 26 Dec 2011 02:59:00 +0000

First of all, I would like to wish you and your family a very merry Christmas! I've had an incredible two days with family and friends and I hope you've enjoyed the same.

Today, I am sharing an incredibly moist banana bread, complete with butter and heavy cream. (Oh yeah!) Tomorrow, I'll be sharing an incredible way to take this banana bread from bake sale to upscale- so stay tuned!

From Gourmeted, originally from Maria H's Sphere

INGREDIENTS

5 tbsp butter

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

2 egg whites

1 tsp vanilla extract

1 1/2 cups mashed, very ripe bananas

1 3/4 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

1/2 cup heavy cream

optional: 1/3 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350F. Use a non-stick or greased 9×5×3-inch loaf pan.

2. Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add both sugar and beat well. Add eggs, egg whites and vanilla and beat until well-blended. Add mashed banana, beat for 30 seconds on high speed.

3. Add all dry ingredients in a separate bowl and add this mixture to the banana mixture, alternatively with cream. Add walnuts, mix well.

4. Pour batter evenly unto the prepared loaf pan. Baked until browned and toothpick inserted near center comes out clean, approximately 1 hour to 1 hour & 15 minutes.

5. Cool completely and serve. To store, cover tightly with plastic wrap. Bread becomes more moist after resting overnight.

Hot Chocolate on a Stick

noreply@blogger.com (Lauren) — Tue, 13 Dec 2011 01:45:00 +0000

Today was Polar Express Day at work- one of my favorite days of the school year. After a morning full of reading, writing, and 'rithmetic, my students and I spent the afternoon watching Polar Express while sipping hot cocoa in our jammies.

It was also the afternoon of my teaching team's annual Christmas gift exchange. I was planning to make homemade hot chocolate mixes for them, but I saw these little guys on Dainty Chef over the weekend and just couldn't resist the adorable presentation. If you are in need of any last-minute homemade gift ideas, look no further. They were quick to whip up and taste delicious. (I kept one for myself, of course!)

Be sure to visit the Make and Takes link to find printable directions for your lucky hot chocolate recipients.

From Make and Takes, originally from King Arthur Flour, via Dainty Chef
Yields 36 squares

* For gluten-free recipients, use Eagle brand sweetened condensed milk and Kraft marshmallows.

INGREDIENTS
1/2 cup heavy cream
One 14-oz can sweetened condensed milk
3 cups semisweet chocolate
One 4-oz bar unsweetened chocolate (broken or chopped into smaller pieces)

For assembly:
Marshmallows
Wooden or cookie/lollipop sticks
Cellophane bags
Pretty ribbon

DIRECTIONS
1. Prepare an 8x8 pan by lining it with parchment paper. Set aside. Heat the cream and sweetened condensed milk over medium-low heat until it starts steaming, stirring frequently. Remove from heat and add chocolate. Stir and let sit for 10 minutes. After ten minutes, put the chocolate mixture back on medium-low heat and stir with a whisk until chocolate is completely melted and shiny. Pour chocolate into prepared pan and spread chocolate as level as you possibly can. Let sit overnight (12 hours or so).

2. Remove chocolate from pan and cut, top side face down, into squares. Divide the block into sixths each direction, so your squares will be a bit larger than 1″ x 1″. Use a long, thin knife. Heat the knife under hot water, wipe dry with a towel or paper towel, make a few cuts, then repeat the knife-heating procedure.

When ready to use, stir into 3/4 cup of piping hot milk until melted and well-combined.

Baked Oatmeal- Healthy and Delicious!

noreply@blogger.com (Lauren) — Sun, 11 Dec 2011 20:13:00 +0000

Awhile back, I told you guys that I was really not a breakfast food person. I'd like to go ahead and take that back now.

A couple of years ago, my parents built a vacation cabin out in the country. ~~Its kitchen has over four times as many cabinets and drawers as mine. Nope, I'm not bitter at all!~~ Aside from being a wonderful place to slow down and relax for a few days, the cabin is synonymous with a good old fashioned spoiling. While we're there, I wake up most mornings to the smell of a delicious breakfast on the stove or in the oven. On our last trip, my mom cooked up this tasty baked oatmeal and I recreated it at home this morning. I love everything about this dish from the bursting-with-flavor blueberries to the crunchy pecans. I'm looking forward to having leftovers for breakfast tomorrow.

Adapted from Super Natural Every Day, via Annie's Eats

* For gluten-free diners, use 100% pure maple syrup and vanilla extract along with gluten-free oats, such as those from Bob's Red Mill.

INGREDIENTS

1 cup old fashioned rolled oats
¼ cup chopped walnuts or pecans, lightly toasted, divided
½ tsp. baking powder
¾ tsp. ground cinnamon
Pinch of salt
¼ cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract

1-2 ripe bananas, peeled and thinly sliced
1 cup fresh blueberries, divided

DIRECTIONS

1. Preheat the oven to 375˚ F. Lightly grease a 2-quart baking dish.

2. In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt. Stir with a fork to combine. In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla.

3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top.

4. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Three-Ingredient Grape Sherbet

noreply@blogger.com (Lauren) — Wed, 07 Dec 2011 23:54:00 +0000

Okay, so I'm about as attention-deficit (deficient?) as they come. When I was a kid, I'd go to my room to make up my bed, but then I'd notice my closet door was open. So I'd walk over to close it and spot that Bop-it I hadn't played in a couple of months. By the time I got through playing a few rounds of that, I'd set it down only to glimpse the sleeve of my missing favorite t-shirt hiding behind a pile of yearbooks. So I'd try it on and prance my preteen self in front of the mirror before sprawling out on the floor to flip through the yearbooks. But then I'd stumble across a picture of dear friend Betty-Sue ("Wonder how she's doing these days?") and go BACK to the closet for stationery and my gel pen set.

By the end of my bed-making expedition, I'd walk out of my room wearing different clothes with a sealed envelope in hand, the contents of my closet scattered hither and yonder, and my bed as unmade as the day it was purchased.

True story. My mother can attest to this. (Mom? You out there?)

So that should explain, at least in part, how I went to Kohls.com to buy a bathrobe last weekend and wound up on a Google results page for "Why in the world have I never seen grape ice cream?" (As it turns out, the majority of the grape flavor is contained within the skin, which does not good ice cream make. Thanks, Google.)

Anyway, I came across this recipe for grape sherbet and had to try it right away. This stuff was a dream come true, let me tell you. I used a tart not-from-concentrate grape juice that shined in the final product. It had light and fluffy texture, which surprised me given the short ingredient list. This is a must-try if you're a sucker for grapes like me. :-)

Adapted from Taste of Home

* For gluten-free diners, use 100% grape juice or Welch's juice.

INGREDIENTS
1 3/4 cups grape juice (preferably the fancy-pants no-sugar-added kind)
1 3/4 cups half-and-half
1/2 cup sugar

DIRECTIONS
1. Combine all ingredients. Pour into the cylinder of ice cream maker and freeze according to manufacturer directions. For soft-set sherbet, serve immediately. For firmer sherbet, transfer to a container and freeze for at least four hours.

Cake Batter Truffles

noreply@blogger.com (Lauren) — Wed, 30 Nov 2011 04:26:00 +0000

Oh my whoa, these things are so moist and sinfully delicious. I snuck a taste of the batter before parsing it out ~~and had to restrain myself from stuffing my face like it was going out of style~~.

*Ahem*

Quality control, you know.

They went over very well at my Bunco night, although next time I think I'll cut back the sugar by at least a quarter cup to counteract the sweetness of the coating.

From The Girl Who Ate Everything

INGREDIENTS

1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

4 Tablespoons yellow cake mix

sprinkles

DIRECTIONS

Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.