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Showing posts from December, 2009

Caramel Croissant Pudding

Small Plates:
A desert just for two... ahh how romantic. Rich buttery croissants submerged in sweet decadent caramely goodness with just a hint of brandy... mmmmmm!! Now I will say that that I do not like bread pudding... there is just something about wet bread that triggers my gag reflex however, this recipe is different and am I ever so glad that I found it. The croissants are a different texture and not gummy at all.

Caramel Croissant Pudding

Ingredients
2 stale croissants
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 cup whole milk
2 eggs, beaten

Directions
Preheat the oven to 350 degrees F.

Tear the croissants into pieces and put in a small oven safe dish.

Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the stove over medium/high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color; this will take 3 to 5 minutes.

Take the pan o…

Tom and Jerry Drink

I tried a new drink over the Christmas holiday and it was scrumptious to say the least! But I can't really explain how good it was without explaining how freaking cold it was. It was our first White Christmas ever (YEA), and this was the perfect drink to warm me up. Ya know, I'm a Texas girl... and I can only handle small spurts of cold... very small. This was blizzard like conditions!! 40 mile an hour sustained winds with gusts up to 60 and below freezing temps! Seriously, I don't know how people up north survive??? So cold it just chills you to the bone... unless, you insert yummy warm drink and then, I'm a happy girl!!
I reseached several recipes to make sure I got it right, so first I will give you the recipe I ended up making (enough for a couple of servings) then I will give you the recipe that Lorie gave me (enough to share!) Thanks Lorie!

So here ya go!

Ingredients
1 egg separated
1 tbsp sugar
rum
brandy
hot water
nutmeg

Directions
Start by heating water (I jus…

Biscuits and Gravy

Buttermilk Biscuits and Sausage Gravy


This is a real stick to your ribs kinda breakfast, and it is gooood!! With all this weird, cold weather (come on, it Texas! what's up with that???) we need some substance. Now, I've tried this biscuit recipe a few times, the first attempt was sad... my darlin husband (who is not afraid to voice his opinion) mentioned how they could be used as skeet, as well as other negative comments that I chose to ignore... however, the good news is they keep getting better every time I make them.

Buttermilk Biscuits
Recipe on Food Network by Alton Brown


Ingredients
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Directions
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better…

Alcoholic Hot Chocolate

MMMMM.... In searching through Nigella's recipes I kept coming across this one... I just had to make it, and I am so glad I did. I was worth every calorie that I consumed, and every extra minute (175 of them) that I will spend on the elliptical to reverse the damage! Alcoholic Hot Chocolate makes me a very happy mommy.

There is such a sense of peace and contentment and bliss in this little cup that I cannot fully express to you. You are going to have to try it for yourself... Seriously... try it!




Ingredients
2 cups milk
3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon vanilla extract
2 tablespoons dark rum, or to taste

Directions
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
Add the vanilla and mix with a small hand whisk and still whisking, add a…

Cranberry Almond Cookies

This recipe is a variation of Giada's Dried Cherry and Almond Cookies with Vanilla Icing. It was Day 2 of the Food Network's 12 days of cookies. I used cranberries instead of cherries and they were delicious!! One note: the icing recipe makes a lot, way to much for one recipe of cookies... My solution of course is to make another batch of cookies :o)

Ingredients
Cookies:
1/2 cup (1 stick) butter, at room temperature
1/2 cup, plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon ground cinnamon
1 large egg
1 1/4 cups all-purpose flour
3/4 cup coarsely chopped cranberries
1/2 cup slivered, blanched almonds, toasted and coarsely chopped

Icing:
2 3/4 cups powdered sugar, sifted
2 teaspoons pure vanilla extract
3 tablespoons water, plus extra, as needed

Directions

For the Cookies:
In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, a…

Triple Chocolate Brownies

I love cookies. In fact I think I might be addicted... but when I was searching for the perfect cookie recipe to make this week, I came across this Triple Chocolate Brownie recipethat I just couldn't pass up! You see... chocolate is an obsession and the simple fact that these have three (that's right, I said three!!) different kinds of chocolate, well the search was over... I had to try it. And I am glad I did! They were warm, super rich with bittersweet chocolate and butter and required nothing more that a cold glass of milk. Plus, the recipe made filled a 9x13 pan so there are plenty to share.

 The challange this week for I heart Cooking Clubs was Cookies or Dessert Exchange and here is the recipe I chose.

Ingredients
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chi…

Chocohotopots

MMMMMM... My inner goddess knows exactly what she wants... she wants Chocolate.

 Chocolate that is rich and decadent and sinful.

I am so pleased that I came across and chose to make this recipe. It was absolutely divine! The top formed a perfect crust with a gooey chocolatey filling that words simply cannot discribe.

Chocohotopots

Ingredients
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins

Directions
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.

Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.

In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered r…

Italian Feast Part 2 - Cheesy Stuffed Shells

Cheesy Stuffed Shells

pièce de résistance

I was watching Food Network... like I often do when I have time... and when I go to print the recipe I was looking for (that is completely unrelated to this) low and behold there it was, gleaming on the corner of the page... I swear it was calling out to me... a picture of this recipe.


mmmm... this smells good!!

Look how snug they are in the nice warm sauce!

And a little more sauce... now they are ready for the oven.



Cheesy Stuffed Shells
Adapted from Melissa D'Arabian (food network)

Ingredients
For the Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper

For the Shells:
1 12-ounce box jumbo pasta shells
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup…

Italian Feast Part 1 - Spaghetti alla Carbonara

Ok, so I can't just make Cannoli, nope... gotta have something to go with it and since I was making Cannoli... I decided to do a whole Italian Feast! After seeing this recipe on Living in the Kitchen with Puppies, I knew I had to make it.


Spaghetti alla Carbonara
Recipe courtesy Nigella Lawson

Ingredients:
1 pound spaghetti
2 cups cubed pancetta rind removed (I used bacon)
2 teaspoons olive oil
1/4 cup dry white wine or vermouth
4 eggs
1/2 cup freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Directions
Put a large pan of water on to boil for the pasta.

In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions,…