sorry about the poor quality of the image. I took this with my phone.
Serves 4
If the dough snaps back when you press it to the corners of the baking sheet, cover it, let it rest for 10 minutes, and try again.
Ingredients
Dough
3 tablespoons olive oil
3/4 cup water
1 1/2 cups (8 1/4 ounces) bread flour - I used regular white flour)
2 1/4 teaspoons instant or rapid-rise yeast
1 teaspoon sugar
3/4 teaspoon salt
Topping
1 (28-ounce) can diced tomatoes
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
8 ounces mozzarella cheese, shredded (2 cups)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Instructions
1. FOR THE DOUGH: Coat rimmed baking sheet with 2 tablespoons oil. Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined. With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes.
2. Transfer dough to greased baking sheet and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1½ hours. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees.
3. FOR THE TOPPING: Place tomatoes in colander and drain well. Combine drained tomatoes, oil, garlic, oregano, and salt in bowl. Combine mozzarella and Parmesan in second bowl. Sprinkle cheese mixture over dough, leaving ½-inch border around edges. Top with tomato mixture and bake until well browned and bubbling, about 15 minutes. Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes. Serve.
Tuesday, December 31, 2013
Not my Grandma's Pizza but Grandma's Pizza nonetheless
A couple of Saturday's ago, while I was sitting watching my fave cooking show 'America's Test Kitchen' they made this pizza. They called it 'Grandma's Pizza'... I missed why. Regardless of the name, it looked relatively easy and I was hungry so I set off into my kitchen to give it a go. I loved loved loved this pizza. Brad (who is a dominos only kind of guy) also said that he thought it was really good. This coming from someone who doesn't like thin crust and who's favorite kind of pizza is Hawaiian (he really doesn't deviate much from this truth) really surprised me. Needless to say, I will definitely be making this again soon. I have been thinking about it every since.
This recipe calls for bread flour. I didn't have any on hand so I used regular white flour. While I was still happy with my results, next time I think I'll definitely try the bread flour to see if I can't get a slightly chewier dough as mentioned by the experts at American's Test Kitchen.
sorry about the poor quality of the image. I took this with my phone.
Serves 4
If the dough snaps back when you press it to the corners of the baking sheet, cover it, let it rest for 10 minutes, and try again.
Ingredients
Dough
3 tablespoons olive oil
3/4 cup water
1 1/2 cups (8 1/4 ounces) bread flour - I used regular white flour)
2 1/4 teaspoons instant or rapid-rise yeast
1 teaspoon sugar
3/4 teaspoon salt
Topping
1 (28-ounce) can diced tomatoes
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
8 ounces mozzarella cheese, shredded (2 cups)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Instructions
1. FOR THE DOUGH: Coat rimmed baking sheet with 2 tablespoons oil. Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined. With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes.
2. Transfer dough to greased baking sheet and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1½ hours. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees.
3. FOR THE TOPPING: Place tomatoes in colander and drain well. Combine drained tomatoes, oil, garlic, oregano, and salt in bowl. Combine mozzarella and Parmesan in second bowl. Sprinkle cheese mixture over dough, leaving ½-inch border around edges. Top with tomato mixture and bake until well browned and bubbling, about 15 minutes. Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes. Serve.
sorry about the poor quality of the image. I took this with my phone.
Serves 4
If the dough snaps back when you press it to the corners of the baking sheet, cover it, let it rest for 10 minutes, and try again.
Ingredients
Dough
3 tablespoons olive oil
3/4 cup water
1 1/2 cups (8 1/4 ounces) bread flour - I used regular white flour)
2 1/4 teaspoons instant or rapid-rise yeast
1 teaspoon sugar
3/4 teaspoon salt
Topping
1 (28-ounce) can diced tomatoes
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
8 ounces mozzarella cheese, shredded (2 cups)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Instructions
1. FOR THE DOUGH: Coat rimmed baking sheet with 2 tablespoons oil. Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined. With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes.
2. Transfer dough to greased baking sheet and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1½ hours. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees.
3. FOR THE TOPPING: Place tomatoes in colander and drain well. Combine drained tomatoes, oil, garlic, oregano, and salt in bowl. Combine mozzarella and Parmesan in second bowl. Sprinkle cheese mixture over dough, leaving ½-inch border around edges. Top with tomato mixture and bake until well browned and bubbling, about 15 minutes. Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes. Serve.
Monday, December 30, 2013
Hot Corn Dip
NOTE- Pic is not mine. Credit to Ourbestbites.com
I made this dip for our family Christmas eve get together. I was in the mood for dip and for some reason corn sounded good so I started perusing Pinterest and found this little lovely. It didn't take too much time to prepare, I had the majority of the ingredients on hand and well it just looked and sounded like something I wanted to eat. It did not disappoint. It was creamy and delicious. It wasn't too heavy and wasn't greasy at all. I am definitely going to be making this again. Only problem with this dip is you want to either take it with you somewhere or have allot of people over to help you eat it otherwise it would be easy to sit and devour the whole thing alone!! I have a BIG weakness for dip!! Enjoy =)
Ingredients
•2 Tbs butter
•3 1/2 cups corn kernels (I used WF sweet white corn)
•1/2 tsp salt
•1/8 tsp freshly ground black pepper
•1 cup finely chopped yellow onions
•1/2 cup finely chopped red bell peppers
•1/4 cup chopped green onions (green and white parts)
•1 jalapeno, seeded and minced- (I omitted this)
•2 tsp minced garlic
•1/2 to 1 cup mayonnaise - 1/2 C was plenty for mine
•4 ounces Monterey jack shredded
•4 ounces sharp cheddar, shredded
•1/4 tsp cayenne (I omitted this)
•Tortilla chips or a sliced baguette, for dipping
directions
•1-Preheat the oven to 350°.
•2-Melt 1 Tbs of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.
•3-Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
•4-Add 1/2 C mayo, cayenne pepper, half of the Monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.
•5-Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos or sliced baguette.
Thursday, July 18, 2013
Lemon Bars
So many of the recipes I post come from Mel over at melskitchencafe.blogspot.com. I love her food, her writing and I have never had a recipe that she has posted fail me. This one is no different. Our family was invited to a little get together on Monday night to meet some of the new neighbors in the neighborhood where we are building our new house. I wanted to contribute something to the evening...I never really feel comfortable arriving at the home of someone kind enough to have us over empty handed. I saw this recipe on Mel's page and thought they looked pretty and summery. They did not disappoint. The crust is especially phenomenal. They were light, creamy, sweet but not sickly and we thoroughly enjoyed one...ok maybe three of them.
Don't mind the pics. I literally took them in the car on the way to our get together.
Lemon Bars
INGREDIENTS
For the Crust:
1 3/4 cups all-purpose flour
2/3 cup powdered sugar, plus extra to sprinkle on bars
1/4 cup cornstarch
1/2 teaspoon salt
12 tablespoons butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces
For the Filling:
4 large eggs
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon zest, from 2 large lemons
2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
1/3 cup milk
Pinch of salt (about 1/8 teaspoon)
DIRECTIONS
Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment.
Stir together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand). Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers (taking care not to melt the butter too much - you might try freezing the butter and grating it into the dry ingredients on the large holes of a box grater) or process in the food processor for 8 to 10 seconds and then as needed until the mixture resembles coarse meal. Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and about 1/2-inch up the sides of the pan. Refrigerate for 15-30 minutes. Bake until golden brown, about 20 minutes.
For the filling, whisk together the eggs, sugar, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
Pour the filling onto the warm crust (it's important that the crust is still warm!) and reduce the oven temperature to 325 degrees. Bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.
INGREDIENTS
For the Crust:
1 3/4 cups all-purpose flour
2/3 cup powdered sugar, plus extra to sprinkle on bars
1/4 cup cornstarch
1/2 teaspoon salt
12 tablespoons butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces
For the Filling:
4 large eggs
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon zest, from 2 large lemons
2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
1/3 cup milk
Pinch of salt (about 1/8 teaspoon)
DIRECTIONS
Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment.
Stir together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand). Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers (taking care not to melt the butter too much - you might try freezing the butter and grating it into the dry ingredients on the large holes of a box grater) or process in the food processor for 8 to 10 seconds and then as needed until the mixture resembles coarse meal. Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and about 1/2-inch up the sides of the pan. Refrigerate for 15-30 minutes. Bake until golden brown, about 20 minutes.
For the filling, whisk together the eggs, sugar, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
Pour the filling onto the warm crust (it's important that the crust is still warm!) and reduce the oven temperature to 325 degrees. Bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.
Tuesday, November 1, 2011
Halloween 2011
Gabe has been excited for Halloween for literally 6 months. Every day he would tell me what he was going to be (usually something different everyday) and what I could be and what Brad could be (again something different every day). I was getting nervous with all of his indecisiveness about a costume until a week before Halloween when he finally decided that this year he wanted to be the black Spiderman aka Venom.
We ordered his costume online and everyday he waited and waited with great anticipation for it to arrive in the mail. Once it did arrive, he didn't have to be wearing it constantly but he did like to take it with us pretty much everywhere we went and he always had to have it in his backpack when he went to school.
We went to the annual trick or treating extravaganza at Brad's office on the Thursday before Halloween. Then we went to our ward trunk or treat on the Saturday night and then finally on Halloween day Gabe got to go to a Halloween party at Brad's Uncle Terry and Aunty Cerena's house. On Halloween night, he had a blast answering the door and handing out the candy to all the kids who came by. The door bell would ring and he would sprint from the back of the house to the front to open the door. Brad and I were forbidden from answering the door all night.
He had a blast this year and is already planning for Halloween next year.
We just love our little Spiderman.
When we first got to Brad's office he was being a little coy...just like Mum and Dad he doesn't like all the attention
Warming up
There we go
Brad's whole office really goes all out for Halloween...it's pretty neat.
The upper management of the company were all dressed as Garden gnomes.
Gabe and his little friend Jaxon who is 3 months YOUNGER than Gabe. This photo cracks me up. Jaxon is SO huge. Brad and Jaxon's Daddy John carpool together.
We also had my niece Payton (Jarom's baby) with us. She wasn't too sure about allot of the costumes and decorations but she is always happy if uncle Brad is holding her.
The little Lion
Look at those eyes. She is a cutie just like her Daddy!
We ordered his costume online and everyday he waited and waited with great anticipation for it to arrive in the mail. Once it did arrive, he didn't have to be wearing it constantly but he did like to take it with us pretty much everywhere we went and he always had to have it in his backpack when he went to school.
We went to the annual trick or treating extravaganza at Brad's office on the Thursday before Halloween. Then we went to our ward trunk or treat on the Saturday night and then finally on Halloween day Gabe got to go to a Halloween party at Brad's Uncle Terry and Aunty Cerena's house. On Halloween night, he had a blast answering the door and handing out the candy to all the kids who came by. The door bell would ring and he would sprint from the back of the house to the front to open the door. Brad and I were forbidden from answering the door all night.
He had a blast this year and is already planning for Halloween next year.
We just love our little Spiderman.
When we first got to Brad's office he was being a little coy...just like Mum and Dad he doesn't like all the attention
Warming up
There we go
Brad's whole office really goes all out for Halloween...it's pretty neat.
The upper management of the company were all dressed as Garden gnomes.
Gabe and his little friend Jaxon who is 3 months YOUNGER than Gabe. This photo cracks me up. Jaxon is SO huge. Brad and Jaxon's Daddy John carpool together.
We also had my niece Payton (Jarom's baby) with us. She wasn't too sure about allot of the costumes and decorations but she is always happy if uncle Brad is holding her.
The little Lion
Look at those eyes. She is a cutie just like her Daddy!
Wednesday, October 26, 2011
This face...
Makes rainy days seem brighter, crappy days not so crappy, long, hard work days easy, colors brighter, smells (good ones) smell better, the sun sunnier, love lovier and life all the more happier.
I love this face...
Tuesday, October 25, 2011
Strawberry Shortcake French Toast
I think I've said before that my Brad loves french toast and I love pancakes. On conference weekend (Sunday) Brad had to leave shortly after breakfast to fly out for a business trip back East. I wanted to send him off with a delicious homemade breakfast and so decided to give this recipe a try. We both enjoyed it and so did my neighbors who benefited from the extras we had. The best part, I felt like I had given him a slightly fancier version of his favorite which is what I was aiming for. He left with a happy and full tummy and I was satisfied.
Strawberry Shortcake French Toast
Foodnetwork.com
Directions
Mix 1 teaspoon grated lemon zest with 3 tablespoons sugar; toss about a third of the lemon-sugar with 3 cups halved strawberries. Make the egg mixture for Perfect French Toast (see below); add 4 split English muffins and soak, 5 minutes, then fry and bake as directed. Sandwich some strawberries and more lemon-sugar between the muffin halves. Top with yogurt, more berries and a drizzle of honey.
Perfect French Toast
Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche (I used English muffins) in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.
and a plate for the neighbors
Strawberry Shortcake French Toast
Foodnetwork.com
Directions
Mix 1 teaspoon grated lemon zest with 3 tablespoons sugar; toss about a third of the lemon-sugar with 3 cups halved strawberries. Make the egg mixture for Perfect French Toast (see below); add 4 split English muffins and soak, 5 minutes, then fry and bake as directed. Sandwich some strawberries and more lemon-sugar between the muffin halves. Top with yogurt, more berries and a drizzle of honey.
Perfect French Toast
Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche (I used English muffins) in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.
and a plate for the neighbors
Sunday, October 23, 2011
BEST Blueberry Muffins
Ah blueberries. They have never been my fave. I have always found this small berry to be mushy, flavorless and the skins too tough for my liking. However, one Saturday many Saturdays ago I was sitting watching my FAVORITE cooking show on KBYU - America's Test Kitchen and they were making these muffins. While I don't LOVE blueberries I do LOVE me a good muffin. Maybe I was extra hungry that day, I don't know, but I just knew I had to give these a try. I had had blueberry muffins in the past which left me feeling blah. I wanted to change my attitude about blueberry muffins and knew that if anyone could do it, it was the folks at America's Test Kitchen. As always they did not disappoint. These beauties were wonderful. Great texture and great blueberry flavor and the lemon sugar topping adds an extra unexpected wow factor. My faith in blueberry muffins has been restored and this recipe now has a permanent home in my heart!
Best Blueberry Muffins
America’s Test Kitchen
For the Lemon-Sugar Topping
1/3 cup (2 1/3 ounces) sugar [I recommend sanding sugar]
1 1/2 tsps finely grated zest from 1 lemon
For the Muffins
2 cups (approximately 10 ounces) fresh blueberries, picked over, with stems and bad blueberries thrown out
1 1/8 cups (8 ounces) plus 1 tsp sugar
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
2 1/2 tsps baking powder
1 tsp table salt
2 large eggs
4 Tbsps (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsps vanilla extract
Directions
For the Topping
Stir together the sanding sugar and lemon zest in a small bowl until combined. Set aside.
1. Adjust the oven rack to upper-middle position, and preheat the oven to 425 degrees F. Spray a standard muffin tin with non-stick cooking spray.
2. Bring 1 cup blueberries and 1 tsp sugar to a simmer over medium heat. Cook, mashing berries with a spoon (I find a fork works very well, maybe even better) several times, and stirring frequently, until the berries have broken down and the mixture has thickened and reduced to 1/4 cup (you will just have to eyeball this measurement), approximately 6 minutes. Transfer the mixture to a small bowl, and let cool to room temperature, 10 to 15 minutes.
3. Whisk together flour, baking powder, and salt in a large bowl. Set aside.
4. Whisk remaining 1 1/8 cups of sugar and the eggs together in a medium bowl, until thick and incorporated, about 45 seconds.
5. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined.
6. Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened. The batter will be very lumpy with few spots of dry flour. Do not over mix the batter, or your muffins will be tough.
7. Use an ice cream scoop or large spoon to divide the batter equally among the muffin cups. The batter should completely fill the cups and mound slightly. You should have enough batter for exactly 12 muffins.
8. Spoon a teaspoon of the cooked blueberry mixture into the center of each mound of muffin batter. Using a chopstick or a skewer, gently swirl the blueberry filling into the batter, using a figure-eight motion.
9. Sprinkle the lemon sugar evenly over the muffins.
10. Bake until Muffin tops are golden and just firm, 17 to 19 minutes, rotating the muffin tin from front to back, halfway through baking tin.
12. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and let cool 5 minutes before serving.
Best Blueberry Muffins
America’s Test Kitchen
For the Lemon-Sugar Topping
1/3 cup (2 1/3 ounces) sugar [I recommend sanding sugar]
1 1/2 tsps finely grated zest from 1 lemon
For the Muffins
2 cups (approximately 10 ounces) fresh blueberries, picked over, with stems and bad blueberries thrown out
1 1/8 cups (8 ounces) plus 1 tsp sugar
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
2 1/2 tsps baking powder
1 tsp table salt
2 large eggs
4 Tbsps (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsps vanilla extract
Directions
For the Topping
Stir together the sanding sugar and lemon zest in a small bowl until combined. Set aside.
1. Adjust the oven rack to upper-middle position, and preheat the oven to 425 degrees F. Spray a standard muffin tin with non-stick cooking spray.
2. Bring 1 cup blueberries and 1 tsp sugar to a simmer over medium heat. Cook, mashing berries with a spoon (I find a fork works very well, maybe even better) several times, and stirring frequently, until the berries have broken down and the mixture has thickened and reduced to 1/4 cup (you will just have to eyeball this measurement), approximately 6 minutes. Transfer the mixture to a small bowl, and let cool to room temperature, 10 to 15 minutes.
3. Whisk together flour, baking powder, and salt in a large bowl. Set aside.
4. Whisk remaining 1 1/8 cups of sugar and the eggs together in a medium bowl, until thick and incorporated, about 45 seconds.
5. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined.
6. Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened. The batter will be very lumpy with few spots of dry flour. Do not over mix the batter, or your muffins will be tough.
7. Use an ice cream scoop or large spoon to divide the batter equally among the muffin cups. The batter should completely fill the cups and mound slightly. You should have enough batter for exactly 12 muffins.
8. Spoon a teaspoon of the cooked blueberry mixture into the center of each mound of muffin batter. Using a chopstick or a skewer, gently swirl the blueberry filling into the batter, using a figure-eight motion.
9. Sprinkle the lemon sugar evenly over the muffins.
10. Bake until Muffin tops are golden and just firm, 17 to 19 minutes, rotating the muffin tin from front to back, halfway through baking tin.
12. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and let cool 5 minutes before serving.
Saturday, September 17, 2011
My new favorite cake- Strawberry-Lime Cream Cake
I am almost drooling down my shirt just thinking about this cake. I made it a couple of weeks ago when we had my brother and his wife over for our monthly family dinner. When I was looking at my favorite food blog for my usual dessert inspiration and came across this cake I was a tad skeptical. I love cake, I love strawberries and I love strawberry cake. However, I wouldn't say I'm a hugely wild fan of limes. BUT...let me just say that there is something about the combination of the strawberries and the lime that totally WORKS! It's a match made in heaven.
The cake is dense and moist and the lime cream and strawberry filling is light and flavorful and just plain delicious. I am so enthralled with this cake that I am going to make it for myself on my birthday. Strawberry season or not I'm having this cake come November! This is actually officially my new favorite white cake recipe too. I think I'll burn all the rest and this will take it's place. It would be incredible with any kind of filling or frosting.
Confession time! When I was making my cake layers I didn't adequately grease my pans and so when I tried to get both layers out which are then to be cut into 2 more layers my cake kinda, sorta, completely fell apart. It was a mess. Determined to put it together I pressed on but it was in no way blog worthy to look at. So I have pinched Mels picture from her blog so you can drool over that.
Strawberry-Lime Cream Cake
/www.melskitchencafe.com
original source- White cake adapted from Betty Crocker, other components adapted from Mels friend, Reyna M.
*Note: this recipe looks like it has a lot of steps, and it does, but each can be made in advance and the cake assembled later. Plus, none of the steps are very difficult. The end result is worth it, trust me!
*Serves 12
White Cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/3 cups buttermilk
1/2 cup butter, softened
1 teaspoon vanilla
4 egg whites
Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add buttermilk, butter and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl as needed. Increase the speed to medium and beat for 2 minutes. Add the egg whites and beat for 2 minutes more, scraping down the sides of the bowl as needed.
Pour the batter into 2 greased and floured 9-inch round cake pans. (I lined the bottom of mine with a parchment circle and greased the top of the parchment circle.) Bake the cakes for 28-30 minutes until a toothpick inserted near the center comes out with moist crumbs. Don’t overbake or the cakes will be dry. Cool the cakes on a wire rack for 10 minutes. Loosen the sides with a butter knife and remove the cakes from the pans to cool completely.
Strawberry Syrup/Puree:
1 pint fresh strawberries, washed and hulled
4 tablespoons sugar
1 teaspoon lemon juice
Combine all the ingredients in a blender and process until smooth.
Lime Cream:
*Note: you can substitute 1 to 1 1/2 cups fresh strawberry jam for the strawberry puree
4 limes, for 1/2 cup fresh lime juice
1 (14-ounce) can sweetened condensed milk
2 cups heavy whipping cream
Zest and juice the limes into a medium bowl. You should have about 1/2 cup lime juice. Add the sweetened condensed milk and mix well. Add the whipping cream and beat until medium-stiff peaks form. Cover with plastic wrap and refrigerate until needed.
Whipped Cream Frosting:
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
1 envelope (about 2 teaspoons) unflavored gelatin
4 tablespoons water
In a small bowl, place the water and sprinkle the gelatin over the top. Let the mixture stand for 3-4 minutes until the gelatin has thickened. Microwave for 20-30 seconds until the gelatin dissolves and the mixture is warm. Remove from the microwave and let the mixture cool to room temperature (don’t let it set up!). In a large bowl, whip the cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add the cooled gelatin to the whipped cream mixture. Whip at high speed until stiff peaks form.
To assemble the cake, slice each cooled cake round in half horizontally to form 4 cake circles. Place one cake layer on a cake plate and spread an even layer of strawberry syrup over the top. Spread a thick layer of lime cream over the jam, leaving a 1/2-inch border around the edge as the top cake layers will press the cream out toward the edges. Repeat the same layering process with the next two layers. Top with the final cake layer and frost the entire cake with the whipped cream frosting. Garnish with fresh limes and strawberries, if desired. Chill for 1-2 hours before serving to let the cake set up.
The cake is dense and moist and the lime cream and strawberry filling is light and flavorful and just plain delicious. I am so enthralled with this cake that I am going to make it for myself on my birthday. Strawberry season or not I'm having this cake come November! This is actually officially my new favorite white cake recipe too. I think I'll burn all the rest and this will take it's place. It would be incredible with any kind of filling or frosting.
Confession time! When I was making my cake layers I didn't adequately grease my pans and so when I tried to get both layers out which are then to be cut into 2 more layers my cake kinda, sorta, completely fell apart. It was a mess. Determined to put it together I pressed on but it was in no way blog worthy to look at. So I have pinched Mels picture from her blog so you can drool over that.
Strawberry-Lime Cream Cake
/www.melskitchencafe.com
original source- White cake adapted from Betty Crocker, other components adapted from Mels friend, Reyna M.
*Note: this recipe looks like it has a lot of steps, and it does, but each can be made in advance and the cake assembled later. Plus, none of the steps are very difficult. The end result is worth it, trust me!
*Serves 12
White Cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/3 cups buttermilk
1/2 cup butter, softened
1 teaspoon vanilla
4 egg whites
Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add buttermilk, butter and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl as needed. Increase the speed to medium and beat for 2 minutes. Add the egg whites and beat for 2 minutes more, scraping down the sides of the bowl as needed.
Pour the batter into 2 greased and floured 9-inch round cake pans. (I lined the bottom of mine with a parchment circle and greased the top of the parchment circle.) Bake the cakes for 28-30 minutes until a toothpick inserted near the center comes out with moist crumbs. Don’t overbake or the cakes will be dry. Cool the cakes on a wire rack for 10 minutes. Loosen the sides with a butter knife and remove the cakes from the pans to cool completely.
Strawberry Syrup/Puree:
1 pint fresh strawberries, washed and hulled
4 tablespoons sugar
1 teaspoon lemon juice
Combine all the ingredients in a blender and process until smooth.
Lime Cream:
*Note: you can substitute 1 to 1 1/2 cups fresh strawberry jam for the strawberry puree
4 limes, for 1/2 cup fresh lime juice
1 (14-ounce) can sweetened condensed milk
2 cups heavy whipping cream
Zest and juice the limes into a medium bowl. You should have about 1/2 cup lime juice. Add the sweetened condensed milk and mix well. Add the whipping cream and beat until medium-stiff peaks form. Cover with plastic wrap and refrigerate until needed.
Whipped Cream Frosting:
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
1 envelope (about 2 teaspoons) unflavored gelatin
4 tablespoons water
In a small bowl, place the water and sprinkle the gelatin over the top. Let the mixture stand for 3-4 minutes until the gelatin has thickened. Microwave for 20-30 seconds until the gelatin dissolves and the mixture is warm. Remove from the microwave and let the mixture cool to room temperature (don’t let it set up!). In a large bowl, whip the cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add the cooled gelatin to the whipped cream mixture. Whip at high speed until stiff peaks form.
To assemble the cake, slice each cooled cake round in half horizontally to form 4 cake circles. Place one cake layer on a cake plate and spread an even layer of strawberry syrup over the top. Spread a thick layer of lime cream over the jam, leaving a 1/2-inch border around the edge as the top cake layers will press the cream out toward the edges. Repeat the same layering process with the next two layers. Top with the final cake layer and frost the entire cake with the whipped cream frosting. Garnish with fresh limes and strawberries, if desired. Chill for 1-2 hours before serving to let the cake set up.
Monday, September 12, 2011
Sometimes it's the little things
This past week was rough. You know how some weeks are just like that? You spend the week trying to survive it and then when you make it through and you look back you just think "Wow...that was tough." We had one of those weeks last week. On Monday we received some exciting news, but by the middle of the week that exciting news turned out to be one of the biggest disappointments we had had in a while. So to get through it I found myself trying to focus on the many blessings I do have in my life. I held Gabe tighter (if that's even possible), kissed him more (poor kid), thanked my Father in Heaven for the baby I do have and told myself over and over that this is the plan and I have no other choice but to trust in it.
Then...I picked up a paint brush and worked on being distracted...AGAIN!
The end result? My very first pantry. I know it's just a pantry to most. But when you have never had your very own pantry, finally getting your very own pantry is just plain ol excitin! Our food, my bread makers, pannini press, kitchen aid, food storage and various other items now have their very own home and it's NOT in our office. LOL. Brad is very excited about this! Our cereal no longer lives on top of the kitchen cabinets (where most people have decorations) because the box is too tall to fit in our cupboards.
Brad has been working very hard to finish this pantry for me and I am forever grateful. A pantry might seem small to some but sometimes it's the little things.
So close! eeekkk
Wala! I'm sure I'll move everything around a few more times till I get it where I want it but right now I'm just thrilled to have a pantry!
Then...I picked up a paint brush and worked on being distracted...AGAIN!
The end result? My very first pantry. I know it's just a pantry to most. But when you have never had your very own pantry, finally getting your very own pantry is just plain ol excitin! Our food, my bread makers, pannini press, kitchen aid, food storage and various other items now have their very own home and it's NOT in our office. LOL. Brad is very excited about this! Our cereal no longer lives on top of the kitchen cabinets (where most people have decorations) because the box is too tall to fit in our cupboards.
Brad has been working very hard to finish this pantry for me and I am forever grateful. A pantry might seem small to some but sometimes it's the little things.
So close! eeekkk
Wala! I'm sure I'll move everything around a few more times till I get it where I want it but right now I'm just thrilled to have a pantry!
Thursday, September 8, 2011
Weekend project
In an attempt to add refurbishing wood furniture to my list of skills and talents this past weekend I finished this little beauty. I had been needing a distraction, something to get my mind of "stuff" and this seemed to help. The ONLY good thing that comes from your parents getting divorced is some of the unwanted items I have inherited. A BBQ and this table. I had been holding on to this table for some time knowing that I didn't have a need for it but not wanting to get rid of it. I knew it had potential. I had been waiting for the right people to give it to at the right time. My brother Jarom and his wife who are just starting out moved across the street from us about a month ago. They have been adjusting to new jobs, new schools, new place, new schedules etc. I have been so impressed with their efforts and their willingness to want to do what is right that I decided they were worthy recipients. My sister in law had wanted the table to be dark, so with that in mind I got working. I gave it to them last night and it was so fun to see how excited they were. I am happy with the way it turned out and even happier that it has a new home with them in their apartment.
Before I have to say electric sanders like the one in the picture are one of man's greatest inventions. I LOVED this thing!
After I had sanded it down and filled in the cracks and imperfections
Sanded and ready for staining
Stain coat...check!
After two coats of stain it's ready for it's new home
Before I have to say electric sanders like the one in the picture are one of man's greatest inventions. I LOVED this thing!
After I had sanded it down and filled in the cracks and imperfections
Sanded and ready for staining
Stain coat...check!
After two coats of stain it's ready for it's new home
Saturday, September 3, 2011
Nursery Love
I'm not sure what exactly to call her since we have never officially met, however I worked closely with her father in law for a few years, so have heard allot about her and her little family and so I feel like I know her well. I'll just call her my blogging friend and someone I admire. Jamie Hill not only makes the most gorgeous and incredible cakes but she has also just finished (on her own) designing and putting together one of the cutest nursery rooms for her baby girl June who is due in a week! Though I don't have a bun in the oven of my own, she has totally got my creative juices flowing and I am so excited to help my sister in law decorate her baby girls room. I wanted to share some of the pictures of Jamie's nursery with you. You will have to stop by her blog though and check out her cakes too. She is VERY talented!
Her blog is http://danhillfamily.blogspot.com/
I thought this was so clever! The little white shelves are actually spice racks from Ikea which she painted and attached to the wall to use as little book shelves. I will likely be using this idea!
Her blog is http://danhillfamily.blogspot.com/
I thought this was so clever! The little white shelves are actually spice racks from Ikea which she painted and attached to the wall to use as little book shelves. I will likely be using this idea!
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