Tannya's

Strawberry Cupcakes

2011-09-11T17:58:00.000-07:00

These are so delicious. I really really want some right now! I unfortunately I made them this past June when the strawberries were perfect. This is a really fun recipe. It is from Martha Stewarts, "Cupcakes" recipe book. You can get the recipe here. There are NOT the sprinkles recipe that she has posted before, that I have tried, and that I did not like.

So I never just follow a recipe so here is what I changed about it. I made the cupcake base, which is really just a vanilla cupcake batter. Instead of cutting up the strawberries and folding them in I didn't (look at the picture on the bottom). I sliced up the strawberry and put a thick slice and pressed it into the batter. Trust me it was so good to bite into the cupcake and have this tasty little treat right in the middle. The top picture is the "Strawberry Meringue Buttercream". So I followed the recipe exactly. It turned out tasty, but it did not look like the picture on her website, or in her cookbook. It did work out though. I got rave reviews from everyone I shared these with. I personally couldn't stop eating them. Try them out and let me know what you think.

Vacation

2010-03-31T13:42:00.001-07:00

We recently went on a little family excusion to the snow for a week. It was so fun to get away and do something fun. For me the best part was being able to take a few cookbooks and just cook, cook, and cook some more. I don't always have the luxury of time to go to the grocery store let alone cook for hours. On the 3 hour drive over I made lists. Lots of lists. As soon as we unloaded the car I headed to town for groceries. I found a wonderful organic grocery store to buy produce. These are just a few pics. I have posted several recipes from the trip as well. We ate caprese salads, and had this wonderful peanut sauce with mango rolls. It was divine.

Simple Carrot Soup

2010-03-31T12:54:00.001-07:00

I had not planned on making carrot soup when I went to the grocery store. Then I saw these beautiful carrots that looked really fresh and colorful. I couldn't resist.

The end result was simple and very satisfying. I thoroughly enjoyed making this for other reasons as well. Rob took the girls to the park to play in the snow while our little guy took a nap. I had a quiet house with just a hint of music in the background. It was sheer bliss. It is rare to be able to cook with just me, myself, and I in the kitchen.

The best part of this recipe is that it is so easy and quick.

Carrot Soup
4 T unsalted butter
3-4 chopped shallots
2 pounds fresh carrots (farmers market variety)
1 bay leaf
Kosher salt and freshly ground black pepper

Melt the butter in a heavy saucepan over medium heat until shallots are tender. Cut thick slices of carrot and put into the saucepan. Mix the carrots into the shallots and butter then add 5 cups of water and the bay leaf. Salt and pepper lightly. Slowly bring to a boil and then reduce to a simmer. Cover and simmer until the carrots are soft. 20-25 minutes. Discard the bay leaf and pour the remaining ingredients into a blender or food processor. Bend until smooth and serve. Use fresh mint or cilantro with some creme fraiche to garnish

Mango Spring rolls with Peanut Sauce

2010-03-30T14:41:00.001-07:00

I can't help but sigh when I see these pictures. I really wish I had a fresh mango right now because I would stop everything else I am doing to make these. Have I mentioned I am in love with the cookbook, "Blue Eggs and Yellow Tomatoes". Obsessed is probably a bit more like it.

This is yet another recipe that I made while we were up playing in the snow for a family vacation. Rob died (almost literally over these). They are really so simple to make with simple, fragrant, and flavorful ingredients. I ate so many that I couldn't eat anything else for dinner. These will definitely be an appetizer at whatever party I host, or bring food to next. I can't imagine anyone not loving these (OK unless you are allergic to peanuts).

I just have to add that I love you Jeanne Kelley wherever you are! If not for your entire cookbook just for these wonderful bites of pure bliss.

Burrata Cheese with Fresh Pesto Drizzle

2010-03-30T13:18:00.001-07:00

This was delicious. The Burrata Goat Cheese is worth finding. It has such a nice smooth yet dense texture. It was so flavorful with the basil and pesto. I could easily eat this everyday for lunch and be so happy. We have made a goal in our house to eat local and organic produce. It tastes so much better that I wonder why I haven't I been buying better all along. Possibly because WinnCo and Albertsons are both less than a mile from my house. Which makes them oh so conveniently located. Well no more lazy and convenient for me...apparently. It is suprising though how much better food tastes when you make a little bit more effort.

Anyways less with the rambling more about the food. Again this comes from the Blue Eggs and Yellow Tomatoes cookbook that I can't stop talking about to everyone within listening distance.

I followed the recipe exactly (will wonders never cease) and ate it for lunch 3 days in a row. This again was while we were on vacation in Sunriver (ahhhh).

Check out Jeanne Kelley's blog which is linked above with her book for her wonderful recipes!

Snickerdoodle Cookies

2010-03-30T12:59:00.001-07:00

I have a daughter who actually doesn't like chocolate. I am not sure how that happened. I know for a fact that each time one of my children were in the womb they were inundated with ample amounts of chocolate. Regardless, she really doesn't like chocolate.

She does however love these snickerdoodle cookies. So we made some for her the other day. We tend to bake cookies...often...and so we like to share them with our neighbors, friends, and teachers.

They turned out quite delightful if I do say so myself. I must admit though that baking these with a 3, 5, 8, and 10 year old tends to get a bit on the messy side. Like with sprinkles we end up finding bits of sugar and cinnamon for days and days after. This was my grandmothers recipe. I love it.

Snickerdoodles
Preheat the oven to 400 degrees

1/2 C Butter softened
1/2 C Shortening
1 1/2 C Sugar
2 3/4 C Flour
2 Eggs
1 t Baking Soda
1/4 t salt

2 T Sugar
2 t cinnamon

Mix together the butter, shortening and the 1 1/2 cups of sugar until well blended. Add the eggs and mix again. Add in some of the flour with the salt and baking soda. Mix. Add the remaining flour. In a small shallow bowl mix together the sugar and cinnamon. Roll the cookie dough into small balls and then roll in the sugar and cinnamon mixture. Bake for 8-10 minutes.

Chocolate Truffle Cheesecake

2010-02-08T22:16:00.001-08:00

I don't know what I would do without chocolate. It makes me so happy most days. This cheesecake is my husband's favorite. It is very dense, really rich, and will leave you incredibly satisfied. The first time I ate it was at a work function (a very long time ago) when I was pregnant with my first baby. I nearly ate the whole cheesecake and just about assaulted my friend Connie for the recipe. I have made it MANY times since. I used to have a really hard time sharing it with anyone besides my husband. That didn't really go over to well with my thighs. Now I make it for functions where I have to share it, always with the hope there will be a few slices left over.

The chocolate cookie crust is divine...really...and I use it for other cheesecakes too.

This is for a 9 inch springform pan.

Preheat oven to 300 degrees F

Crust
1 1/2 vanilla wafer cookies (I use the Nilla Wafers)
1/2 Cup powdered sugar
1/3 - 1/2 Cup Cocoa (Use an exceptionally good brand it makes a difference)
1/3 Cup Melted or softened butter. (When I am in a hurry I just melt it and it turns out great)

Put the wafer cookies into a food processor and pulse until you have crumbs. Put the crumbs into a bowl and add the powdered sugar and cocoa. Mix until well blended and then add in the butter. When they are all blended press evenly into the 9 inch springform pan.

Chocolate Truffle Cheesecake
1 12 ounce bag of Semi-sweet chocolate chips (I use the Ghiradelli or Guittard chips)
1 14 ounce can sweetened condensed milk
4 8 ounce packages of cream cheese
4 eggs
2 teaspoons vanilla extract

Beat the cream cheese in a large mixing bowl until light and fluffy. Slowly beat in the sweetened condensed milk then set aside. Melt the chocolate chips in a double boiler. Slowly beat the melted chocolate into the cream cheese mixture. Add in the vanilla. Beat the eggs in one at a time just until blended.

Pour over prepared chocolate cookie crust. Bake in the oven for 1 hour. You want the center just slightly underbaked. It will continue to cook in the pan after removing it from the oven. Let it cool, and then refrigerate over night or for at least 6 hours. This recipe is best prepared the night before.

Additional topping ideas:
Freshly whipped cream,
Fresh raspberries, or strawberries,
Long shaved strips of dark chocolate,
Sprinkled Cocoa powder, or powdered sugar

Banana Cream Pie

2010-02-02T15:45:00.001-08:00

I always look forward to making Banana Cream Pie. I am a "snacker" and a "taster" when I am cooking or baking. I love eating some of the pie dough, then the whipped cream, and then the custard. The custard for this recipe is so good it is really hard to save any of it for the pie. My husband magically appears to help "stir" the custard, and then helps me eat some of it while it is cooling off. This recipe is from Martha Stewarts, "Baking Handbook". I use this cookbook frequently. The recipe's are technical, a bit more time consuming, but still easy to follow with great results. This link also provides a video for this particular recipe.

I of course have a few additional comments and ideas for this recipe.
-I line the crust with melted semi-sweet chocolate. It seals the crust and creates a really nice crunchy texture. The chocolate also goes excellent with the banana cream pie. I noticed in her cookbook that she does this with her Coconut Cream Pie. My friend Michelle had made individual Banana Cream Pies for our dinner club in S.F. where she had used a chocolate lined crust so I decided to try it. I don't think I will ever make it without again.
-I always make enough pie crust for 2 pies. It calls for only making half of the crust recipe, but honestly you will want to make another one the next week so why not have another crust on hand.
-Please don't ever use cool whip. This is just me, but seriously whip your own cream.
-I actually didn't really like the bananas on top. Maybe I will do it in the future just when I plate the actual pieces.

Butternut Squash Risotto

2010-01-27T23:07:00.000-08:00

Have I said in past posts that "this is my favorite" recipe? Because this is definitely one of my favorite recipes. This is from Ina Garten's Barefoot Contessa, Family Style Cookbook. Here is the Butternut Squash Risotto Recipe I use. I have most of Ina Garten's cookbooks and I honestly use them frequently. This is risotto is my comfort food. When I have had a melancholy day or a really happy day, friends over, or I just really want something warm and friendly I make this. I have several tips for what I do. You can take it or leave though because the recipe as is works.
-I always use fresh butternut squash. I have tried the pre-cut cubes fresh and frozen and I don't like them. I always make double the amount of squash because I eat half of it straight off of the sheet pan. To peel it I use my handy dandy kitchen aid vegetable peeler. My husband uses his tried and true paring knife.
-Use your favorite Extra Virgin Olive Oil. Mine is actually Trader Joes. It has a nice grassy flavor. I easily use double of what the recipe calls for. Then I also go heavy on the Kosher salt.
-I have never used homemade chicken stock. What? Shocking? I'm busy people I have 4 kids and I am always in the car. I use chicken broth and it works great :) Someday I am sure I will want to make homemade chicken stock, but seriously don't let that stop you from making it.
-I love Saffron. It is expensive and worth every penny of it. I double what the recipe calls for.
-I don't always go out to get the pancetta. Sometimes I use bacon, sometimes I don't use either.
-Definitely do freshly grated Parmesan.

I have been away :)

2010-01-27T21:39:00.001-08:00

Well I haven't really been anywhere other than here, but I just really can't quite fit this darn blog thing into my daily repertoire. Sigh. It recently came to my attention though that I don't have my favorite recipe EVER. (Well at least right at this moment) posted. The even sadder part of this tale is I have the photos from last summer when I made it. I really do have food photos. I mean my husband does accuse me of taking more pictures of food than of our children. So without further ado I am going to make a few posts of a few recipes. :)

Braised Chicken in Coconut Milk

2009-06-22T21:54:00.001-07:00

I swear that I took more than just these pictures of this dish. I promise I really thought I did. However, this seems to be it. Did I delete them? Maybe. Did one of my 4 kids? Possibly. Regardless, just in case I don't get around to making it, or taking a picture of this the next time I make it I am posting the recipe. I admit I am not the most avid blogger (slight understatement) so this is the best I can do for now.

This recipe is spicy. It has a definite kick, but not to overwhelming. It is not sweet, but very flavorful. You are cooking it with these fantastic spices with beautiful warm colors, and a wonderful smell. The spicy is just the right amount where you notice it, admire it, but don't have to wash it down. You can still taste the food and you definitely want the next bite.

The first time I made this I did not add in the spinach, but just served it over rice. It just looked kind of boring. The second time right when it was done cooking I pulled it off the heat and threw in some spinach leaves and was really happy about it. They wilted down just perfect and added a great color to the dish. Now I only cook it this way.

Braised chicken in coconut milk

2 boneless skinless chicken breasts cut into tenders
2 C fresh spinach leaves
2 t ground coriander
1 t ground cumin
1/2 t cayenne pepper
1/4 t turmeric
2 T white wine vinegar (or any white wine you prefer cooking with)
1 t vegetable oil
1 C sliced onion
1 T minced ginger
2 T minced garlic
1 can coconut milk (a light version is fine)
salt and pepper to taste

1. In a small bowl mix coriander, cumin, cayenne, turmeric, and vinegar until smooth
2. Rub mixture over chicken
3. Heat oil in 12 inch pan over high heat, add chicken to brown and then remove.
4. Add the onion, garlic, and ginger to the pan stirring for 2-3 minutes.
5. Add the coconut milk, and stir until it boils
6. Add the chicken, salt and pepper and simmer until it is done (10-12 minutes)
7. Remove from heat add in the spinach and stir for 2-3 more minutes.

Serve over rice, or thin egg noodles.

Shish Kabob

2009-05-20T12:32:00.000-07:00

Its almost here! Really, right around the corner you can feel summer lurking. The warm air in the breeze, the flowers in bloom everywhere and yes that familiar smell of the Barbecue. I love almost anything cooked on the grill. Seriously, don't you? We have been enjoying some fantastic weather this past week so it was time for something a little sweet, spicy, and tangy all-in-one...Shish Kabobs.
One of my favorite reasons for grilling is the almost instant gratification. It just cooks so fast, you get that fantastic smell, that great smoky flavor and then its finished and you can eat. A wondefrul thing happens in our house with these...everyone (all 4 of my kids and my husband) love them. I'm happy, their happy, its like the whole world is happy for a few precious moments. Hmmmm it makes me wonder why I don't make them every night?
Today I threw together these fruit and vegetable Kabobs, and these tasty chicken Kabobs.

Vegetable Kabobs
-Yellow Bell Peppers
-Orange Bell Peppers
-Large yellow onion
-Pineapple Chunks
-Small white Potatoes (blanched)
-Fresh mint leaves
-Lime juice
-Salt and pepper

I cut everything as proportional as I can and place on a soaked wooden skewer. The small white potatoes are blanched. Arrange them on a cookie sheet, sprinkle lime juice and salt and pepper, rotate, and do it again. Cook on medium heat on your grill, they will cook in 5 minutes easily so watch them and turn them as needed so they don't burn.

Chicken Kabobs
My husbands work recently had a catered picnic where they had these tasty chicken kabobs I could not stop eating. This is my attempt to recreate them.

-4 boneless skinless chicken breasts cut into long strips
-3/4 C Soy sauce
- 1/4 C Sugar
-1/4 C brown sugar
- 2 T olive oil
-1 T sesame oil
-1 or 2 garlic clove minced
-salt and pepper to taste
-1/4 C sesame seeds
-1 t onion powder
-1 t ginger powder

This is the list of all the ingredients I threw together to make my marinade. The measurements are my best guess.

Slide the chicken onto the soaked wooden skewers so that they won't fall off. Marinade in the above mixture for at least an hour before hand. Place on your grill with it on medium high. These will cook in 7-10 minutes. Make sure you rotate them frequently.

Lemon Layer Cake with Lemon Curd and Mascarpone Recipe at Epicurious.com

2009-03-15T09:53:00.000-07:00

I really enjoyed this cake. It has a nice lemon flavor, but not to overdone. The marscapone frosting is really good. It was time consuming to make, but the lemon curd was much better than the 2 store brand jars I bought to compare it with. I followed the recipe exactly and it turned out perfect. I would defnitely make this again.

Honey Chicken (with Curry)

2009-03-03T22:40:00.000-08:00

This is another staple recipe in our house. 5 of the 6 of us like it, which constitutes a major success when 4 of the critics are under the age of 10. I first had this chicken at my wonderful friend Leslie's house when we both still lived in San Francisco. I seriously think I stalked her until she gave me the recipe. The sauce is so, so simple, yet it yields a terrific flavor. The curry gives it a nice spice as well as color, but the dijon and honey give it this interesting mix of sweet, and sour. It is easy to make for a large group of people, and it has a great color so it plates well too. I often use asparagus as my side dish. I have a thing about color, and so I love the bright green with the tangy yellow of this dish.

2 boneless skinless chicken breasts cut into tenders

1/2 cup butter

1/2 cup honey

2 T dijon mustard

2 tsp curry powder

Heat the butter, honey in a small saucepan until well blended. Add the mustard, and curry powder and bring to a low simmer. Simmer for 3-5 minutes stirring often. Pour a small amount into a baking dish (if you are using just the 2 chicken breasts then an 8x8 inch pan will work. I often double this recipe and use closer to a 9x13 inch pan.) Place the chicken into the dish. Pour the sauce over the top, place in the oven. Flip the chicken 1/2 way through cooking.

Cook at 350 degrees for approx. 45 minutes, or until the chicken is done. I serve it over rice...every time.

For the asparagus just wash then snip or break off the ends. Place on a jelly roll pan/cookie sheet. Drizzle olive oil across the top. Sprinkle Kosher salt generously across the asparagus, then bake at 400 degrees for 12-15 minutes for the thinner asparagus, for thicker asparagus 18-20 minutes. Just until you can pierce a fork through it.

Chocolate Chip Cookies

2009-03-02T23:35:00.000-08:00

Everyone thinks they have the BEST chocolate chip cookie recipe ever. There is just something about chocolate chip cookies isn't there. Its not just the taste, however scrumptious they are. Its not just how enticing they look. It may however be the result of the incredible aroma that encompasses your entire home when you bake them. My mom makes excellent chocolate chip cookies, or at least she used to when I was growing up. I couldn't keep my hands out of the dough, I couldn't help eating them right out of the oven, even when they were so hot the melted chocolate would burn the tip of my tongue. I mean seriously how could you wait after smelling them bake for 10-12 minutes. It makes my mouth water just thinking about it.

Well I am no exception. I too think my recipe is The Best Chocolate Chip Cookie recipe EVER. If I have a favorite treat, a favorite thing to bake, if I was ever forced to pick 1 thing these cookies may very well be it.

I will add this though for all of you who are shaking your head thinking, whatever. I think we all think our recipe is the best because they really can come out so incredibly different even though they really are quite a simple treat. Sometimes they are thin and crispy, sometimes thick and chewy, sometimes crisp on the outside and soft in the center. Whatever your fancy is this recipe is worth trying out.

2/3 Cup sugar

2/3 Cup brown sugar

1/2 Cup Vegetable Oil

1 tsp vanilla

3 egg whites (or 2 eggs)

1 tsp salt

1 tsp baking soda

2 1/2 Cups flour

2 Cups chocolate chips

Mix the top 3 ingredients, then add the vanilla and eggs and mix. Slowly add the flour, salt, and baking soda. Mix well, then add in your favorite chips. I do a blend of Ghiradelli semi-sweet, and dark chips. If you have a thing for milk chocolate chips, hands down the Guittard brand is the best. Let chill for about 15-20 minutes.

Bake at 350 degrees for 10-12 minutes.

I always, always double this recipe. I have to have plenty of cookie dough to eat. It is the best chocolate chip cookie dough ever :)

Black Bottom Cupcake from The Sweet Life Patisserie

2009-02-28T01:02:00.000-08:00

Have you been to The Sweet Life?

Tonight my 9 year old daughter and I had a date. We did a little shopping, got a little dinner, and then ended the evening with dessert. Sure we could have gone anywhere for a tasty little something or other, but we went out for "Dessert". We went to this great little pastry shop and got a fantastic Bittersweet Chocolate Torte, and a slice of chocolate cream pie. For my husband I thought I would bring him home this Black Bottom Cupcake. I didn't mean to...really, but when I got home from a movie much later in the evening (1AM) I found 1/2 of it still sitting on the counter. It was delicious. If you live in Eugene and you haven't gone to The Sweet Life, then go. It is worth the wait in line, because there is always a line, and there is a perfectly good reason why. Its fantastic.

The Perfect Sandwich?

2009-02-28T00:46:00.000-08:00

Now I am not necessarily saying that THIS sandwich is the "perfect" sandwich, however, today during lunch it definitely felt that way. I love a good sandwich. Really who doesn't? One of my favorite things is great Panini Press I received for my birthday from my kids (with some subtle hints from me). Its hard not to make an incredible sandwich when it is perfectly toasted.

This is a grilled Turkey with pesto and roasted red peppers. I also put on dijon mustard, provolone cheese, and then top it off with fresh avocado. I use a cracked wheat sourdough. With the panini press on medium heat it only takes about 3 minutes to toast. My kids love it when I make their grilled cheese sandwich on the press, because they love the grill marks. Its been a worthy purchase.

Bittersweet Chocolate Torte

2009-02-26T23:34:00.000-08:00

When I lived in San Francisco I was fortunate enough to be invited to join a dinner club that my friend Michelle put together. One of the many incredible desserts was this Bittersweet Chocolate Torte with Raspberries that my friend Rachel made. It was so good that I have been holding on to this recipe for like 4 years and I finally made it. This is personally right up my alley. It is a rich, dark, bittersweet chocolate not for the weak at heart.

Makes 16 servings

14 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 cup butter (no substitutes)
1/4 cup milk
5 eggs
1 tsp vanilla
1/2 cup sugar
1/4 cup flour
fresh red raspberries
powdered sugar optional

1. Grease the bottom of an 8 inch springform pan; set aside
2. Combine chocolate, butter, and milk in a heavy medium saucepan. Cook and stir over low heat until chocolate melts. Remove from heat and cool 20 minutes. Beat eggs and vanilla in a mixing bowl with an electric mixer on low speed until well combined. Add sugar and flour; beat on high speed for 10 minutes. Stir chocolate mixture into egg mixture. Pour into the prepared pan.
3. Bake in a 325 degree oven for 35 minutes, or until torte is slightly puffed on the outer one-third of the top. (Because this is a dense torte, the center will still appear underbaked).
4. Cool in pan on a wire rack about 20 minutes. While cooling, the torte may fall about 1/4 inch in the center and may develop a brownie-like, crusty surface. With a knife, carefully loosen the torte from the sides of the pan. Cool completely (about 2 to 3 hours). Remove the sides of the pan. Wrap the torte in foil, and chill for at least 8 hours or up to 2 days. To serve, bring the torte to room temperature.
5. Add the raspberries, and some cream, powdered sugar...whatever sounds good.

Pumpkin Cheesecake

2009-02-26T22:28:00.000-08:00

I have this fantastic mini cheesecake pan from Williams-Sonoma that I love! It is one of my go to items for parties or other special events. These mini pumpkin cheesecakes were for a baby shower.

They are simple to make and always seem to turn out perfectly, not to mention they are quite pleasing to the eye.

This was a fun recipe that I just played around with. It too is really simple. If by chance you get the pan you can use any cheesecake recipe. I just added some whipped cream (yes I whipped it, I love, love, really love Heavy Whipping Cream) and then sprinkled some nutmeg and cinnamon on the top.

1 2/3 Cup gingersnap crumbs

1/2 Cup finely chopped pecans

1/3 Cup butter melted

Mix crumbs, pecans and butter; press into bottom of the cheesecake pan. Bake at 350 degrees for 8 minutes.

2 packages of cream cheese, softened

3/4 Cup sugar

1 tsp vanilla

3 eggs

1 Cup canned pumpkin

1 tsp cinnamon

1 tsp ground nutmeg

Combine cream cheese, sugar, and vanilla and mix until well blended. Add eggs, one at a time, then add pumpkin and spices. Spoon into mini cheesecake pan at least until its 3/4 full. Bake at 350 degrees for approximately 25 minutes. Cool and then chill.

Chocolate Crinkles

2009-02-25T17:18:00.001-08:00

Hmmmm, these sound really good right now. I am contemplating whether I have time right this minute to go make them.

To start off with the dough is so tasty. It is a nice rich chocolate, but not over the top. (I say that for those of you that don't prefer chocolate in all forms...for me there is no over the top anywhere in my vocabulary when it comes to chocolate). Then its smooth and creamy. That alone is enough to get me off the couch to turn on the mixer. Then the cookie, mmmmm they have a nice firm outside with a soft inside. They don't break apart, they pull apart. The powdered sugar is an added little bonus that makes them look pretty and gives them just a little bit more flavor.

This recipe comes from my friend Michelle Parker.

3 eggs

1 1/2 C Sugar

4 oz unsweetened chocolate (melted)

1/2 C vegetable oil

2 t baking powder

2 t vanilla

2 C flour

Sifted Powdered Sugar

Beat ingredients together. I beat the sugar and oil, then add the eggs and vanilla. Slowly add the chocolate, then the baking powder and flour. Chill 1-2 hours. Shape into balls and roll in powdered sugar. Bake at 375 degrees for 8-10 minutes. Cool on wire rack. Sprinkle with more powdered sugar if they need it.

Chocolate Dipped Shortbread Sugar Cookies

2009-02-23T17:41:00.000-08:00

I didn't quite know what to call these. For some time now I have had an obsession with baking sugar cookies to try to find the perfect one for me. In doing so I ended up throwing together this recipe that is more of a mix between sugar cookies, and shortbread (another of my all time favorites). I can't ever seem to decide with sugar cookies if I really love the more cake-like sugar cookie, or the more firm and crisp sugar cookie. Honestly it is probably based more on my mood than anything else. However I love a great shortbread because it isn't too soft, or too firm. The only problem is that sometime shortbread it to crumbly or possibly even to dry. So voila, here is something right in the middle.

Not only are they really delicious, they are quite pretty. You can cut them out with any cookie cutter you like, however, I really like just doing these round ones. You could also just frost them if you really wanted to, or eat them plain, or using white melting chocolates and color it.

5 Cups Flour

1 1/2 Cups Sugar

2 Cups Butter (4 Sticks, softened and cut up)

2 large eggs (yolk only)

3/4 tsp salt

4 tsp vanilla extract

Beat the butter and sugar together. Add the eggs and vanilla and blend until it is smooth. Add the salt and flour and mix together. Form the dough into 2 balls, wrap in saran wrap and refrigerate for at least 30 minutes, or up to 2 days.

Preheat the oven to 350 degrees. Divide a ball in half (cut with a knife). Roll out to an even thickness that is about 1/4 inch, on a lightly floured surface. It is a stiff dough and a little challenging to roll out. Cut out your desired shape, place on a lined or nonstick baking sheet. Bake the cookies for 12 minutes. Let them cool on the pan for 1 - 2 minutes, then transfer to wire rack to finish cooling.

Melt your chocolate slowly over low heat. I have used guittard melting chocolates in milk chocolate, white chocolate, ghiradelli dark chocolate chips, and semi-sweet. So use whatever you really like. Just becareful not to scald the chocolate.

Makes about 5 dozen

Scallion Pancakes

2009-02-23T16:15:00.000-08:00

Scallion Pancakes are so good that my pictures can't possibly do them justice. The first time I had them my great friends Kelvin and Susie made them for my family. They were probably as shocked as we were at how many we ate . They are just the right amount of salty, not to crisp, and not to soft. They really are this perfect little savory treat.

Last week I decided to make them for some friends and they all had the same reaction. You definitely cannot eat just one. Here is my slightly revised version of the recipe from Kelvin. They are a little bit time consuming so I usually make them when I am hanging out with other people. Thanks to my friend Brooke who stood at the oven and fried these for me while I rolled them out.

2 Cups Flour

3/4 Cup Hot Water
8-10 Scallions (only the green part, sliced really thin)

Coarse salt (I use Kosher)

Sesame Oil (2-3tsp)

Vegetable Oil for Cooking (and a little bit for the dough)

1.Stir together the hot (really hot) water, and the flour with about 1 TBSP vegetable oil in a bowl. Once it starts to form a ball, knead it with your hands for about 10 minutes. Cover the bowl with saran wrap and let it sit for about 30 minutes.

2. Roll the dough into a 16 inch log (give or take), and then slice it into 20-24 pieces. Put them back into the bowl and cover with the saran wrap. Heat vegetable oil in a 12 inch skillet, or wok. Taking one piece at a time, roll it into a 4 inch circle on a lightly oiled surface (sesame oil). I also lightly oil my rolling pin with sesame oil. Then sprinkle generously with scallions. Roll it up like a cigar. Twist it around until it balls up into a circle. Make sure you pinch the ends, and then roll out again. Sprinkle generously with salt and then cook it in the hot vegetable oil until golden. About 2 minutes per side. Let them drain on a paper towel and then serve.

What was I thinking?

2009-02-22T21:31:00.000-08:00

Seriously a food blog? What was I thinking. I mean who doesn't have the time to squeeze in a few posts here and there. Just a few pictures, putting in a recipe every now and then, adding some insightful comments. HA! No I don't have the time obviously. I post, what, maybe every 3, 4, or 5 months. Well people (mainly me) I will have time eventually so I am keeping my blog. Its mine anyways, and well, when I feel like it I will do more than just change my background to suit my mood. As for food. Yes, one day all the photos that are on my computer (possibly more food photos, than family) will eventually make it here.

Parmesian Chicken and Grilled Asparagus

2008-09-17T09:53:00.000-07:00

This is one of the easiest recipes I cook. I love it, my husband loves it, and all 4 of my kids will eat chicken this way. What more could a busy mom ask for. I first made it about 11 1/2 years ago when I first got married. I bought one of those 250 ways to make chicken recipe books. It sounded good in theory, however, I think it took 20 tries to find a recipe that tasted good, and this is the one that has stuck with us. This meal brings me joy and happiness, an entire dinner without any complaining from anyone. I am not sure why I don't make it every night. Plus an added bonus is it really is so simple to make.

4 boneless skinless chicken breasts
1-2 Cups seasoned bread crumbs (you can make your own, or use flavor from the store)
1 cube butter or margarine
1/2 grated parmesian
salt and pepper to taste
(you can add just about any seasoning you wish. I usually add some garlic salt and some thyme)

Preheat the oven to 350 degrees
Melt the butter on a plate in the microwave
Measure the bread crumbs, parmesian, and any other seasonings onto another plate
Place the chicken breasts on a 3rd plate. Dip the chicken into the melted butter, turn and dip the other side. Then drag both sides of the chicken through the bread crumb mixture. Place in a large baking dish that has been greased. Bake for about 35-40 minutes. It depends on how thick your chicken is. For me this has always came out tender on the inside with a nice brown and slightly crispy outside. For my family of 6 I do 4 chicken breasts. If I am having company or making dinner to take to someone its easy enough to add as much as your pan can hold.

In the summer I love to serve it with grilled asparagus, corn on the cob and bread. In the winter I make it with mashed potatoes.

We love asparagus at our house. Not exactly everyone, but 4 of the 6 of us do. I consider that a success. In the summer we grill the asparagus. I take a bundle, rinse it, snap off the ends, and put them in a large ziplock bag. Generously pour extra-virgin olive oil into the bag. Let them soak it up for a little while. Place them on the grill about medium high heat. Sprinkle again generously with kosher salt. Any salt will do, but I like the large granule of kosher. These will cook in about 7 minutes, if that, so watch them.

Tamales and Beans

2008-09-15T20:14:00.000-07:00

I love Mexican food. More than I can possibly say. I wish I could say its my absolute favorite food, but I just can't ever give that title completely to one category. But if I felt like I could, Mexican food might just win out. It is truly comfort food. There is just something about fresh salsa, guacamole, home made refried beans, and mmm mmm tamales. My wonderful friend Susie (who is an amazing cook) taught me how to make beans and tamales. She has been so gracious to do it with me several times until I felt confident enough to venture out on my own. When we both lived in San Francisco we would go to this great little carniceria in the mission district to buy corn husks and pre-mixed masa. Thankfully, after moving I was still able to find a great little mexican market that sells these items.

Let me give you a little warning. If you are going to attempt to make beans and tamales it is a whole day affair. I plan it on a day when I feel like cooking all day, and usually when I want to hang out with a girlfriend. It is really fun, but can get a little exhausting. When I do it I always make salsa, guacamole, and spicy chicken or carne asada as well. It is a feast and we end up eating it easily for 2 days in a row. Then I freeze the remaining tamales for my husband to take to work.

Tamales:
So this is my take off Susie's recipe. I have determined I like mine a little more dense, and I really think they are cute tied, as well as, you lose less filling while they steam.

6 C pre-mixed masa for tamales (I have used the dry masa base, but really don't like it as well)
2 cans of whole kernel corn drained (reserve some of the liquid)
2 small cans of chopped green chiles (slightly drained)
5 C shredded cheddar or colby jack cheese
sugar to taste (approximately 3/4 C)
salt to taste
pepper to taste
1-2 bags corn husks

Wash the corn husks by placing them in a sink full of water. Then rinse them and lay out to dry. I lay mine out in a single layer over paper towels or clean kitchen towels to dry for at least an hour. You don't want them to dry completely otherwise they will become brittle and tear. I throw out any that are still dirty, and or have bite marks in them.

Measure the masa, corn, green chiles, and about 4 cups of the cheese into a large mixing bowl, and mix with your hands. Add in about 1/2 C sugar, 1 T salt, and sprinkle some pepper in to taste. Then add more depending on how you like it. I like to be able to taste the cheese quite a bit, and it should be slightly sweet. The consistency should not be runny at all. It should be sticky (like dough for rolls). This took me a few times to master. The pre-mixed masa isn't always exactly the same consistency so you kind of have to try it out. Once you have the taste how you prefer it you spoon them into the cleaned corn husks. The corn husks have a rough side and a smooth side. Spoon them into the middle of the smooth side. Some of the corn husks are small and some are quite large. You have to be able to roll them up so they can't be overflowing. Usually you can spoon at least 2 T into each one. Fold up the bottom about half way, fold one side over, and then roll it over the other side. It will end up looking a lot like a rolled burrito. Then twist the top and tie with a piece of shredded corn husk. There will be corn husks that are to small or that break so I just keep them and then pull them apart like string cheese and use them to tie off the tamale.

I guess it would have been smart to take pictures of this process. I will add more pics the next time I make them.

You then need to steam the tamales. I have a chinese dim sum steamer that my above mentioned fantastic friend Susie bought for me at a random little restaurant supply store in the richmond district in San Francisco. I think it was the one on Clement street. Anyways it works perfect because it has 2 large tiers so you can steam between 40 and 50 tamales at a time. They steam for approximately 50 minutes, or until firm. If yours ended up being too wet and they don't completely set up - don't worry. Eat them, and then refrigerate or freeze your leftovers and they will be fine.

Refried Beans:

1 bag pinto or black beans
Salt to taste
Milk
Cheddar cheese

Fill a sink with several inches of water and pour the bag of beans in. Pick through the beans and throw out any bad ones. Place them in a pot of boiling water and boil for approx. 25 minutes. Drain the water. Pour enough water back into the pot to cover the beans completely and then some (about an extra inch above the beans). Bring to a low simmer and cook for 4-5 hours. Stirring every now and then and making sure the beans stay covered with water. Salt the water generously. When they are soft remove from the heat. If you are going to freeze any place the whole cooked beans in a storage container with some of the bean juice. Drain the whole beans that you want to refry, but reserve some of the juice. Place beans into a food processor until smooth and creamy. Pour into a large non-stick skillet on medium low heat. Add milk, salt, and cheese to desired taste and consistency. I add about 3 cups of milk, and 1 1/2 cups of cheese. I just tried this same recipe with my friend Leslie over the weekend with black beans and they were incredible.

Gorgonzola Toasts

2008-08-20T12:59:00.000-07:00

This past weekend my friend Melissa and I hosted a baby shower for our dear friend Anna. This was one of the appetizers. It is incredibly delicious, very simple, with strong flavors that just really complement each other well. August and September are definitely the best months to make this when tomatos are at their very best.

This recipe in its original form is called, "Height-of-Summer Five Tomato Salad with Gorgonzola Toasts. It it from a fantastic cook book by Chef Joanne Weir called Cooking in the Wine Country. I have made a few modifications just to make it easier, and because I can't seem to ever stick to a recipe.

1/3 C pine nuts, toasted just till slightly brown 4 T unsalted butter , at room temperature 1 small container gorgonzola cheese (between 6-8oz) 6 T Extra-Virgin Olive Oil 6 T Balsamic Vinegar 2 T Honey 1 pound assorted Cherry Tomatoes, sliced in half, and if necessary in half again. 1 loaf of your favorite country style bread.

Preheat oven to 350. Slice the bread and place on a cookie sheet. Mix together the butter and gorgonzola cheese with the warm toasted pine nuts. Spread on the bread and toast in the oven for about 12 minutes. Mix together the olive oil, balsamic vinegar, and the honey. When the bread is golden brown take it out of the oven and move the toasts to a platter. Spread the tomatoes all across the top. Drizzle a large amount of the oil mixture across the top. This serves about 20 people.

A few side notes. You can really use any tomatoes that you want. A variety of cherry tomatoes or grape tomatoes are usually available year round. When available go with a variety of heirloom tomatoes. Some of my favorites are zebras stripes (purple and green), brandywine, orange, yellow.

Do not use a soft variety of bread. It gets to soupy with the oils.

Citrus Cheesecake

2008-08-10T15:32:00.001-07:00

I am a fan of cheesecake. I love the creamy dense texture, the rich flavor. This cheesecake has a deceptivly light citrus flavor from the lime, lemon, and orange juice and zest that are in it. This was the first time I made it. My friend Anna suggested it for an upcoming baby shower in her honor so I tried it out for our "Breaking Dawn" party. It was relatively easy to make, and quite delicious. It went over well at the party.

You end up with some leftover oranges so for presentation I sliced them thinly and then into triangle sections. I think they look cute, and they added a nice touch of orange flavor to the top of each piece. They are the perfect size for a baby shower, or a small party. Thanks Anna for sharing your family recipe with me. I will definitely use it again.

Citrus Orange Cheesecake:

(a couple of notes: this recipe calls for making it in a 9x13 then cutting it into squares, you could do it in a round springform pan to. Also, be sure to make it a day ahead so you can chill it overnight.)

Crust:
5 T. butter
3/4 tsp. grated lime peel
1-3/4 c. vanilla wafer cookie crumbs (about 48 cookies)

Filling:2 large lemons
1-1/4 c. sugar
2 T. cornstarch
4 8-oz pkgs. cream cheese
1/2 c. heavy cream
5 eggs

Topping:
1-1/2 c. sour cream
3 T. sugar
1 tsp. grated orange peel

Prepare crust: Preheat the oven to 350 degrees. Grease a 9 x 13 baking pan. Line pan with foil. In a skillet, melt butter over low heat; stir in lime peel. With a fork, stir crumbs into butter until moistened. With hand, presscrumb mixture firmly onto bottom of baking pan. Bake crust 10 minutes. Cool crust in pan on wire rack.

Prepare filling: From lemons, grate 1 tablespoon peel and squeeze 1/4 cup juice. In a bowl, combine sugar and cornstarch until blended. In a large bowl, with mixer at medium speed, beat cream cheese until smooth, about 5 minutes, scraping bowl with a rubber spatula. Slowly beat in sugar mixture, cream, lemon juice and lemon peel until blended. At low speed, beat in eggs just until blended (do not overbeat). Pour filling onto crust. Place baking pan in a larger pan filled with 1 inch of hot water. Bake cheesecake for 45 to 60 minutes, until a toothpick inserted 1 inch from the center comes out almost clean and center of cheesecake is not completely set. Remove cheesecake from oven, spread topping over hot cake. Return cheesecake to oven for 5 minutes (oven is off but still hot) to heat topping. Cool cheesecake completely in pan. Cover and refrigerate at least 6 hours or overnight. When cold, transfer cheesecake with foil to cutting board. Cut cheesecake lengthwise into 8 strips and cut each strip into 8 pieces. Makes 64 cheesecake bites.

Chocolate Cake

2008-08-09T22:17:00.000-07:00

This is my favorite "chocolate cake" to make. It is incredibly moist with just the right amount of richness so that you can in fact finish the entire slice with a very satisfying feeling. This was for my friend Margaret's birthday party. I make it most often with cream cheese frosting. Every now and then I will make it with a chocolate ganache topping, but then I can't eat more than one slice at a time. I have a bit of a sugar addiction, which I will address at some point in time. My friend Cheryl passed this recipe along to me via her daughter, my sister-n-law Kirstin. I have only made a few adjustments. I cannot possibly thank them enough for sharing it with me. I make it often. It is pure comfort food. Every time I have ever made this to share I get inundated with recipe requests so here it is in all its glory.

Chocolate Cake:

Grease and flour 2 10 inch cake pans. I never put the wax paper in and I have never had a problem. Preheat oven to 350.

4 1/2 C Flour
4 1/2 C Sugar
2 C Cocoa Powder (my favorites are Sharfenberger, Ghiradelli)
6 tsp Baking Soda
1 1/2 tsp salt
4 1/2 C Buttermilk
1 1/2 C Oil
6 Eggs
3 tsp Vanilla

Mix together all the dry ingredients in a large bowl, mix together all the wet ingredients into a large mixer. Slowly add the dry ingredients to the wet while mixing. When they are all blended together mix for 2 minutes on high. Pour into cake pans. Not more than 3/4 full. Bake for 35 minutes. Cool for 15. Trim off cake top and flip onto lightly floured surface. I always make it ahead, wrap it in saran wrap, and then freeze to make the frosting process easier.

Frost with whatever sounds good to you. When I frost it with the cream cheese icing I mix cream cheese, butter, confectioners sugar, and a little vanilla together to taste. I will take measurements the next time I make it and add it to this post. I like to shave dark chocolate curls across the top. If its in the summer I love to serve it with strawberries, or rasperries on the plate as well.

Breakfast Crepes

2008-08-08T00:12:00.001-07:00

I love crepes. Whether sweet or savory they are fun to create, gorgeous to look at, and incredibly delicious to eat. This crepe is rather simple to make, and you get to fill it with whatever you are in the mood for. This has often been a staple for Sunday Brunch. My entire family loves these. Its a basic crepe recipe that I have been making for a long time. I make a sweet cream cheese filling, then we pick fruits that are either in season or that we are in the mood for. I top it with freshly whipped cream, raspberry sauce, and confectioners sugar.

Crepe:
1 Cup Milk
1 Cup Flour
4 Eggs
1 TBLS Butter (melted)

I mix all the ingredients together in a blender. I use a non-stick crepe pan, and a wooden crepe spatula. Heat the pan, then pour the batter in slower. Pour just enough to coat the bottom of the pan (they should be thin). I pour the batter into the center of the pan, lift the pan and tilt then swivel it to swirl the batter to coat the pan evenly. Let it heat through, when you notice the edges start to lift from the pan flip the crepe just to heat the other side. Place it on a platter and then layer with parchment or wax paper between crepes. This will make about a dozen crepes.

Cream Cheese Filling:
1 package (8 ounces) cream cheese, softened
1/2 Cup Sour Cream
1/4 Cup Sugar
1/4 Cup packed Brown Sugar
2 TBSP Maple Syrup

Mix all the ingredients together until smooth

I am totally unconventional with my Raspberry sauce. I doubt I ever make it the same twice. If I have fresh raspberries I use them, if not I use frozen. I simply heat and mash. I do pour through a fine mesh sieve because I don't really love all the seeds these yummy berries have in them. Add some cornstarch, maybe some light Karo syrup, sometimes just sugar. I just keep adding until It tasted really good and until I like the consistency.

To assemble and eat. I place a large dollop of filling in the center of the crepe and spread. I place fruit over the filling (my favorites together are peaches, and raspberries). Fold one side over the other. Put whipped fresh cream over the top. Spoon raspberry sauce over the top, and sprinkle with confectioners sugar. MMMMM enjoy!