Bavarian Cream Puff

My friend Natalie braved the snow, (okay it was lightly dusting), to bring me this AMAZING dessert! (I must have a pretty awesome friend!) She brought over two pieces and I pretty much ate 1 1/2.  The other 1/2 was licked and eaten by my children.  I couldn't even take a picture without their little fingers scraping the powdered sugar and chocolate syrup off.  After I took 1 bite, I completely understood why the little rugrats couldn't keep their hands out.   My husband did eat a little, but he is doing better at his resolve to eat better.  I am a little weaker when it comes to dessert.  At least I didn't make it.  That still means I have SOME self-control.  But I can't say forsure that I won't make this myself, it is simply too good.  So I am sorry to all of you who also resolved to eat better.  You should just run away now. screaming. and throwing a fit that you can't make this. if you have that much self control.  Good luck ;)


Here is the recipe, straight from Natalie's own words.  Thanks again Natalie!

Quick Strawberry Napoleons:

1 sheet Puff Pastry, thawed
1 large egg, lightly beaten
1/4 cup granulated sugar
3/4 cup heavy cream, chilled
1 1/2 cups vanilla pudding
1/2 tsp vanilla extract
1 quart strawberries, hulled and sliced
   powdered sugar, for dusting

1. Adjust oven rack to middle position and preheat oven to 425.  Cut puff pastry into six rectangles, transfer to rimmed baking sheet, cover with plastic wrap and refrigerate for 15 minutes.

2. Brush rectangles lightly with beaten egg and sprinkle lightly with granulated sugar.  Bake until puffed and golden, about 15 minutes, then split them in half using a serrated knife.

3. Whip the heavy cream with an electric mixer on low until frothy, about 1 minute.  Increase speed to high and whip until smooth, thick and doubled in volume, about 1-3 minutes.  Add the pudding and vanilla extract to the whipped cream and whip for 1 minute.  Spread 1/4 cup of mixture on the bottom of each pastry square, then top with 1/2 cup of berries.  Top with 1/4 cup whipped cream mixture over berries. 

4. Gently press the pastry tops into the pudding mixture to adhere, then dust lightly with confectioner's sugar.  Dollop remaining pudding mixture attractively (HA HA - this is what the cookbook says!) on top of each pastry before serving.

Variations:
Raspberry-Almond Napoleons:
Substitute 1/4 teaspoon almond extract for the vanilla extract and 3 cups raspberries for the strawberries.

Lemon-Blueberry Napoleons:
Omit vanilla extract and add 1 tablespoon fresh lemon juice and 1/2 teaspoon grated lemon zest to the pudding mixture.  Substitute 3 cups blueberries for the strawberries.
~~~~~~

By the way, I didn't do the heavy cream step.  I just used cool whip instead of making the homemade whipped cream.  I thought it tasted just fine.  And obviously, I made the "raspberry-almond" variation.  :) 

Molten Chocolate Babycakes

These are not for the faint of heart.  They are full of rich chocolatey goodness.  The outside is crusty, and cake-like, while the inside has a more gooey, pudding-like texture.  They must be served with whipped cream or ice cream or you might go into chocolate over-load (yes, there is such a thing!)  One thing I love about these babies are that I made them a few hours before I was going to serve them, then just cooked them as we finished up dinner.  It took away from all the last minute prep.  Having company over is so much more enjoyable when you can rid yourself from last minute prep work.  I wish I did not have OCD, it would really save my sanity sometimes.  Enjoy..maybe even for that special Valentines or as a treat for your family....this is so easy, even kids can help make it.  I think presentation wise, it would be really pretty with some fresh berries on the side: raspberries, blueberries, strawberries, blackberries, whatever makes your heart flutter.

My friend Katherine, who taught me SO much about cooking and really how to LOVE food, gave me this recipe.  Genuis.

Molten Chocolate Baby cakes

¼ cup soft butter, plus more for greasing   

½ cup sugar                   

 4 large eggs, beaten with a pinch of salt

12 oz bittersweet chocolate (3 packages of good quality chocolate)                              

1 tsp vanilla                                                                 

1/3 cup flour

You can make these ahead and refrigerate them for a few hours, but make sure you bake them right before you are ready to eat them.  Unless you are making these up in advance, preheat the oven to 400 degrees, putting in a baking sheet at the same time.  Lay 6 custard cups on a sheet of doubled baking parchment paper.  Draw around them, remove and then cut out the discs as marked.  Press them all in the base of the well buttered custard cups. 

Melt the chocolate and let it cook slightly. (I don't have a double broiler, so what I do is put a little bit of water in the bottom of a sauce pan and get it boiling, then I put a smaller saucepan that fits nicely in the larger one with water in it.  Turn the temperature down to medium and let the chocolate melt, stirring frequently). 

Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla.  Now add the flour and when all is smooth, add the chocolate to the flour batter. Divide the batter between the 6 custard cups, quickly whip the baking sheet out of the oven, arrange the little cups on it and replace in the oven.  Cook for 10-12 minutes (the extra two minutes will be needed if the puddings are refrigerator-cold when you start) as soon as you take them out of the oven, take out these luscious babycakes onto small plates or shallow bowls. Serve with whipped cream or custard or ice cream.

NOTE: the texture needs to be just right to have the right effect.  When you cook them, make sure the middles are soft, but not gooey on top.  The inside in the middle should be a little more gooey, kind of like thick pudding. 

Fresh Pasta Salad

Simple. Delicious. I. Love. You. The end.

This really isn't a recipe, but this is one of my favorite things to eat.  I love it during the winter when I need a fresh pick me up.  I also love to make this when our church has general conference all weekend or I need a quick side that can be eaten for a few days.

Fresh Pasta salad
1 box garden rotini noodles (16 oz)
1-2 large carrots
broccoli
cauliflower
zucchini
cucumber
Parmesan cheese, freshly grated (optional)
Ranch dressing
Dorthy Lynch dressing

Cook noodles according to package directions.  Rinse with cold water.  This helps them to stop cooking and stay firm.  Cut up veggies in small pieces and combine in a large bowl.  You can use whatever vegetables you like, but this is what we usually use.  Do not put dressing on.  This will stay good for a few days in the fridge.  Add Ranch and Dorthy Lynch, to each individual portion, or you can use Italian dressing, whichever you prefer.  Enjoy!

Okay, so this is not the healthy part, but oh, I love the dorthy lynch and ranch combination.

Mandarin Orange Cake

So far I have done pretty well not making or eating too many desserts, but since this has mandarin oranges in it, we won't even call it a dessert, so I am still good, right?  When I lived in Utah for a few years, a friend of mine brought this to a cooking club.  I had never had something like this before!  It was sticky, gooey, caramely and moist and delicious.  I even had enough nerve to lick my fingers. I guess you shouldn't take me out to eat and get dessert, you never know what I'll do ;)  I think it must be in the genes.  I made this for my mom since I had asked her about a million times to watch my kiddos in the last couple weeks, to say a little thank you.  My sister and her family were over for dinner that night and after my mom tried it, she threatened them that if they touched it they would_____ (fill in the blank here).  I would have made two if I knew she would like it that much ;)


Mandarin Orange Cake

2 cups sugar                                         2 cups flour

2 tsp baking soda                                 ½ tsp salt       

2 eggs                                                  2 can mandarin oranges (11 oz) well drained

Mix all together for 4 minutes with an electric mixer on low speed.  Bake in greased 9X13 pan 350 degrees for 30-35 minutes.  Topping must be put on cake while cake is still hot.

Topping:

1 cube margarine                                              2/3 cup sugar

2/3 cup evaporated milk                                   1 egg yolk

Combine all this and boil for 6 ½ minutes.  Pour over hot cake.  Careful not to cook the egg.

Totellini, bean and pesto soup

I tend to levitate towards creamy soups like Chicken Corn Chowder , (with the exception being my Alpine Potato Soup), but this broth base soup is so delicious that I can't help myself.  When my husband and I lived in Utah for two years, my friend Stephanie introduced me to this unique and heathy soup.  My kids instantly liked it, mostly the tortellini, but if they eat it, I am not going to complain!  I hope you enjoy!

Tortellini, Bean and Pesto Soup

2 Tbsp butter or margarine

2 garlic cloves, finely chopped

1 medium carrot, cute into julienne strips

1 medium onion, chopped (1/2 cup)

1 medium celery stalk, chopped (1/2 cup)

6 cups water (or vegetable or chicken broth instead of bouillon and water)

2 tsp vegetable or chicken bouillon granules

1 can (19 oz) red kidney beans, drained, rinsed

1 package (10 oz) dried cheese-filled tortellini or refrigerator tortellini (2 ½ cups)

1 Tbsp chopped fresh parsley

¼ tsp pepper

6 Tbsp basil pesto

6 Tbsp freshly grated parmesan cheese

Melt butter in 4 quart Dutch oven (I used a large Heavy pot) over medium-low heat.  Cook garlic, carrot, onion and celery in butter for 10 minutes, stirring occasionally.  Stir in water and bouillon granules (or broth if using).  Heat to boiling; reduce heat.  Stir in beans and tortellini.  Cover and simmer about 20 minutes, stirring occasionally until tortellini are tender.  (If you use refrigerated cheese filled tortellini, which I did, it cooks in just 6-8 minutes, so you can decrease the simmer time). Stir in parsley and pepper.  Top each serving with pesto and cheese.  Serve immediately.

Blueberry muffins with crumb topping

I know I have been posting a lot of muffin recipes lately, but I had to share this one last one...for awhile at least ;) What can I say, we love muffins of all kinds at our house! I got this recipe from my friend Kadie, who has the food blog, barefoot and baking.  Our husbands were in med school together in Missouri; like I have said before, I was surrounded by fabulous cooks that it was hard not to learn to love it as well.   I didn't change anything about the recipe.  I thought they were delicious just the way they were.  Thanks Kadie!  For sure a keeper. 

Blueberries Muffins

3 cups flour
1 1/2 cups sugar
1 t salt
4 t baking powder
3/4 cup oil
2 eggs
2 t vanilla
3/4 cup milk
3 cups fresh blueberries

Crumb Topping

1 cup sugar
2/3 cup flour
1/2 cup butter, cut into chunks
3 t cinnamon
*mix all together with a fork or pastry cutter until crumbly

Preheat oven to 400. mix dry ingredients, then add the wet. Fold in blueberries last. Grease or line muffin pan. Fill the cups right to the top and generously sprinkle with crumb topping. Bake for about 20-25 minutes. This makes 24 muffins.

BBQ chicken

 My friend Mary made this sauce for me while we stayed with her a few months ago.  We had it with ribs and it was delicious.  She originally got the recipe from the "Joy of Cooking" recipe book. This time I tried it with chicken because my kids take to chicken better than most other meats..and it was phenomenal!  I loved this dish.  The kids ate it up too. 

 BBQ Chicken
1 ½ cups ketchup, preferably tomato ketchup 69
1 cup cider vinegar or red wine vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
1 cup packed light or dark brown sugar
2 tbs dry mustard
4 tbs chili powder or to taste (I only used 3)
1 tbs grated peeled fresh ginger or 1 tsp ground
2 cloves garlic, minced
2 tbs vegetable oil
3 slices lemon

Simmer stirring often for 5 minutes.  Remove lemon slices if desired.  This sauce will keep covered and refrigerated for up to 2 weeks. 

Place 3 chicken breasts in an oven safe bowl and pour bbq sauce over top.  Cook chicken uncovered at 350 degree oven for 25-30 minutes .  During the last 5 minutes, turn over chicken to coat  the other side with BBQ sauce. 

NOTE: You can make the sauce up to 1 week before you use it.

NOTE: I marinated the chicken for 1-2 days and it was divine. 

Blueberry muffins with lime glaze

This is another recipe I got from the "Essential Mormon Celebrations" cookbook.  I made a few changes, but mainly because that is what I had on hand.  It is interesting; I can tell that I have "advanced" from the horrible cook I once was because now I have confidence to make adjustments in recipes.  They don't all turn out, but it just gives me more motivation to try again..to be successful.  I thought cooking was a skill you could master, but from what I can tell, it is a skill that you continually learn throughout your life.  You figure out little tricks or ways to do something, but there is always more to learn.  Maybe that's why I love it so much..always a challenge; never boring.  Peace, I'm out.

Blueberry Muffins with lime glaze

1 ½ cups flour

¼ cup sugar

¼ cup brown sugar

2 tsp baking powder

¼ tsp salt

1 tsp cinnamon

1 egg, beaten

½ cup butter, melted

½ cup milk

1 tsp lemon or lime zest

1 cup frozen blueberries

1 recipe muffin topping (recipe below)

1 recipe muffin glaze (recipe below)

In a large bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon.  Stir until well blended.  Make a well in center of mixture.  Place egg, butter and milk in center and stir just until blended.  Carefully stir in lemon or lime zest and blueberries.  Fill 12 muffin cups.  Sprinkle with muffin topping.  Bake at 350 degrees for about 20 minutes.  Remove from oven and drizzle with muffin glaze.

NOTE: I didn’t have lemons, but I had fresh limes.  I liked it so much I might keep doing limes each time.  It had such a great flavor.  Yum!

Muffin Topping:

½ cup pecans, chopped

½ cup packed brown sugar

¼ cup flour

1 tsp cinnamon

1 tsp lemon or lime zest

2 tbsp butter, melted

In a bowl, combine above ingredients and sprinkle over muffins.

Note:  I didn’t have pecans, so I used ½ chopped almonds (1/4 cup) and ½ wheat germ (1/4 cup) and it tasted delicious.  Whatever you have on hand would be fine…even oatmeal. 

Muffin Glaze:

½ cup powdered sugar

1 tbs fresh lemon or lime juice

Mix well.

NOTE: these are more "mom and dad" muffins.  My kids were not particularly fond of them, but my husband and I ate them rather quickly.

Whole Wheat Pancakes

I know we all want to loose weight now that the holidays are over and we have an extra 10 pounds around our waistline, so I would like to share this yummy healthy breakfast.  My hope for the new year is to be more conscienscience of the foods I eat and what they will do to my body.  I am not that old, but I can all ready tell that my metabolism is slowing down and things are having more dramatic effects on my body.  I, like most of you, want to have a healthy heart and body so that when I am 50 years old, I am not diagnosed with multiple diseases.  Hopefully my food blog will keep me honest and make sure that I cook relatively "healthy" meals.  I am not going to give up everything, just proportion food better and add in a few extra nutrient rich ingredients.  Enough of the New Year's resolutions and onto the food!

I was looking for a way to incorporate more whole wheat into our foods and found this awesome pancake recipe in the "Essential Mormon Celebrations" cookbook.  My mom gave this to me a few years ago and I have tried a few things from it and loved each one.  Who knows why I don't use it more?  Anyway, if you don't believe me that they are good, take it from my 5 year old daughter who said "these are gooder than your other pancakes, mom".  There you have it....a keeper!

Whole wheat pancakes

1 cup milk

1 cup whole wheat flour

¼  cup sugar

2 eggs

¼ cup butter, melted

1 tsp baking soda

2 tsp baking powder

¼ tsp salt

Combine milk and flour and beat in a blender on high speed for 2 minutes.  Add remaining ingredients and beat on high for 2 more minutes.  Using a ¼ cup measuring cup, pour pancake batter on hot griddle and cook until lightly browned on both sides.  Serve with butter and warm syrup.  Makes about 12 pancakes.

Note: I used whole wheat that I ground myself.  If you use store bought whole wheat, it tends to be a little heavier/denser, so you may want to use a little less.  Whatever you prefer.

Note: I didn’t blend mine in a blender because I apparently didn’t follow directions very well.  It still turned out great.  Next time I will use the blender and see the different texture it produces.

Note: I also added in a little wheat germ; like I said, just trying to get a few more healthy ingredients in.  It added a slightly nutty flavor that won my kids over.  Not necessary, but why not go a little farther than just whole wheat?

Note: Be ware, when you see the pancake batter bubble on the griddle and you are about to flip it, wait just a little longer.  It was a little different than normal pancakes.  I waited until the entire thing was bubbling a lot to flip it.  You’ll see what I mean when you try it.

Caramel Apple Cheesecake Pie

This is no time for New Years's resolutions.  Okay, well you can still make them, BUT you have to give yourself a little leway, so you can try this yummy pie.  I've had this recipe for years and have been wanting to find a perfect time to try it.  New Year's Eve this year with my family worked out great!  I changed a few things, but otherwise, it is a perfect combination of ooey gooey apple pie goodness with a subtle layer of cheesecake in between, all layered over a graham cracker crust.  Yum! 

Caramel Apple cheesecake pie

1 graham pie crust, recipe follows

1 can (21 oz) apple pie filling, divided

1 (8oz) pkg cream cheese

½ cup sugar

1 tsp lemon juice

½ tsp vanilla

3 eggs

½ cup caramel ice cream topping

1/3 cup pecans, toasted (optional)

Preheat oven to 350 degrees.

To make your own crust:

Use 1 whole pkg of graham crackers (not the whole box, just 1 of the packages and a few from another package) and crush into fine pieces with a rolling pin.  Add ¼ cup of sugar and about 4 tbs of melted butter..more if it doesn’t slightly stick together.  Press into the bottom of a pie pan and up the sides.  Bake in a preheated 350 degree oven for 5 minutes to set. 

Place crust on baking sheet.  Carefully spread half of pie filling in crust.  Set aside.  In large mixing bowl, beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy.  Add eggs, one at a time, mixing until just combined after each addition.  Gently spread cream cheese filling in crust over pie filling.  I had too much cream cheese filling, so I made two pies with 1 cream cheese filling.  I did use another thing of apple pie filling though, which might have been too much. You decide. 

Bake on baking sheet at 350 degrees for 30-35 minutes or until center is almost set.  Cool for 1 hour.

Refrigerate at least 3 hours.  Spread with remaining pie filling. Drizzle with ice cream topping.  Garnish with pecans.  Store in refrigerator.

 NOTE: Soften cream cheese in microwave at high for 15-20 seconds.

To toast pecans, spread evenly on baking sheet. Bake at 350 degrees for 5-10 minutes or until light golden brown, stirring once or twice.

 NOTE: The one pie crust was not enough, so I used two pie crusts, 1 filling and 2 cans apple pie filling.  You could probably cut out a little more of the pie filling; I just didn’t know how to use such a small amount that was left in the bottle.