Friday, July 30, 2010
I love summer because it means grilled pineapple. Although I guess you could grill pineapple anytime of the year, there is just something really great about it in the summer.
I drizzle a little balsamic vinegar and fresh cracked black pepper and put it right on the grill. It is beyond delicious, and really brings out the flavors and the juices. It goes perfect with pork, beef, chicken, ice cream, you name it. I literally jump for joy when pineapple's are on sale at the food store just so that I can grill. We generally grill the entire pineapple and then whatever is left, if anything, I snack on the next day. YUM. I'm drooling just thinking about it.
The picture above it is paired with grilled pork chops, apple sauce and zucchini cakes.
Thursday, July 29, 2010
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup vegetable oil
2 large eggs, room temperature
1 tablespoon pure vanilla extract
¾ teaspoon finely grated lemon zest
2 cups packed light-brown sugar
3 cups packed grated zucchini
1 cup walnuts (about 3 ounces), toasted and coarsely chopped
Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
(Martha Stewart Cupcakes)
Makes about 2 cups
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.
Wednesday, July 28, 2010
Looking better already, right?
Both front doors will be painted Behr's Jazz Blue. The grill has been moved, and the ground cover is getting ripped out and that will be all rocks.
What did we discover through this project?
-We had a front walk way that had been covered for YEARS.
-A cute little garden snake.
-That we should probably get tetnus shots because there are a lot of random metal things hidden in there.
Fabulous husband was a tad dissapointed because there was no meat, but he got over it.
1 White Eggplant
1 Yellow Squash
Garlic Ranch Dressing
Salt & Pepper
Slice the eggplant and squash longways, slice onion. Drizzle with EVOO and salt and pepper to taste. Grill until desired tenderness. Brush rolls with EVOO on the inside and grill.
Spread ranch on bottom and top of roll, sprinkle with some Parm-Regg and load with veggies. Serve with Grilled Red Potatoes.
Grilled Red Potatoes
Salt & Pepper
Cut potatoes, coat with EVOO, place on tinfoil (spray with PAM), spring salt and pepper to taste and place on Grill. Grill until cooked through. Remove from grill, toss with fresh parsley and serve.
Tuesday, July 27, 2010
One of my favorite bridal shower gifts has been my Kitchen Aid Ice Cream maker attachment. I have used it 3 times since we moved and I opened it. It’s relatively simple, you keep it in the freezer for 15+ hours, then pop it onto your mixer and mix your mix, freeze that for 3+hours and POOF! You are a regular Ben & Jerry! Okay maybe not just yet, but I’ve got high hopes. While at the big W I found some Rival Ice cream mixes and picked a few up on clearance.
Using Rival’s Cherry Vanilla mix, 4 cups of whole milk, my Kitchen Aide Ice Cream maker attachment as well as some fresh cherries and chocolate chunks, I created a very fabulous Cherry Vanilla Chocolate Chunk Ice Cream.
Fabulous husband really liked this one as well. Sadly it just wasn’t the right taste to go with the cobbler. I’m really glad I bought two of these mixes because this one was delicious. However, I may try something other than whole milk. It wasn’t very creamy, and I think using a heavy cream or something like that would really improve upon it!
No final product pictures as I completely forgot and by the time I remembered, fabulous husband had finished it all.
Monday, July 26, 2010
Without further adieu...
Sweet and juicy peaches are fantastic with this tangy buttermilk batter that crisps around the edges and is soft and tender in the center. Use peak-of-season fruits and serve with your favorite ice cream.
1/4 cup maple syrup
1 teaspoon cornstarch
3/4 pound peaches, pitted and thickly sliced
1 (6-ounce) carton blackberries
1/4 cup (1/2 stick) butter, cut into large pieces
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups lowfat buttermilk
Preheat oven to 375°F. In a medium bowl, whisk together maple syrup and cornstarch. Add peaches and blackberries and toss gently to coat; set aside. Put butter into an 8-inch round or square glass or metal cake pan. Heat in oven just until butter is melted, 2 to 3 minutes, then remove and set aside. In a medium bowl, whisk together flour, baking powder and salt. Stir in buttermilk and mix until just combined to make a thick batter. Pour into pan over melted butter without stirring. Scatter reserved peach mixture evenly over top of batter and bake until golden and bubbly, 50 to 55 minutes.
Hope the oven is ready for this prettiness!
-I used sugar free generic maple syrup as that was all we had. I think next time I will make sure I have some good VT maple syrup on hand.
-Ironically the WF that I shopped at did not have buttermilk, but they had a powdered buttermilk that you could use. So I used that. Not sure if it would taste differently or not with real buttermilk.
It was a nice treat and what a way to showcase fresh, perfectly ripe peaches. We did not have any vanilla ice cream (only Cherry Vanilla with Choc Chunk), and that would really have paired well with this.
Thursday, July 22, 2010
Wednesday, July 21, 2010
Tuesday, July 20, 2010
Aside from produce there is a local bakery that has the most amazing bread(s). There are farm fresh eggs, cheese, flowers, coffee, meat etc. It is sponsered by the Food Shed Alliance and they do a really amazing job. http://www.foodshedalliance.org/
Wednesday, July 14, 2010
My new camera (Nikon D5000) arrived in the mail yesterday, so of course I had to bake. Okay, I was already planning to bake, but the camera arriving was a bonus.
Here is my attempt at Cookies n' Cream cupcakes. The recipe is from my daily cupcake calendar which got it from the book 500 Cupcakes...
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp baking powder
1 tsp vanilla extract
10 crushes oreos
3 cups confectioners’ sugar, sifted
1 cup (2 sticks) sweet butter, softened
Pinch of salt
10 chopped oreos
Preheat the oven to 350. Place 18 foil or paper baking cups in muffin pans. Combine all cupcake ingredients, except the cookies in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. Stir in the cookies.
Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a wire rack.
To make the frosting, beat the confectioners’ sugar, butter, and salt using an electric mixer. Spread the frosting on the cooled cupcakes and sprinkle with chopped cookies on top.
Store unfrosted in an airtight container for up to 3 days or freeze for up to 3 months.
Monday, July 12, 2010
Here is what I did:
2 cups zucchini
1 egg, beaten
1 tablespoon smart balance, melted
¾ cup seasoned bread crumbs
Old Bay to taste
1/3 cup of whole wheat flour
Vegetable oil for frying
In a large bowl combine zucchini, egg and smart balance. Stir in seasoned bread crumbs and seasoning. Mix well. Shape into patties, dredge in flour. In medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides. Blot oil with paper towel.
*Inspiration recipe calls for onion. The first time I made these, I included, but after omitting it yesterday, I don’t think it really needs the onion.
*I used my 4-cup food processer for the zucchini. I found that having it a little more chopped than shredded worked really better.
*Whole Wheat flour substituted for all-purpose gave a nice flavor.
*In the past I have used Old Bay bread crumbs, if you do this I recommend NOT adding Old Bay spice as it kills the flavor. I stick with seasoned bread crumbs and Old Bay spice.
We served it with grilled pineapple (drizzled with balsamic vinegar and pepper), grilled pork chop (with an applewood rub) and applesauce. Delicious!! We were both craving more zucchini cakes! Dessert was a store bought strawberry ruhbarb pie with homemade strawberry ice cream.
Friday, July 9, 2010
This is the inspiration recipe:
This is my take:
2 cups shredded zucchini
¾ cup white sugar
¼ cup of apple sauce
¼ cup of evoo
1 ½ cups whole wheat flour
½ tsp of salt
½ tsp of baking soda
¼ tsp of baking powder
1 tsp of ground cinnamon
2 tsps lemon zest
1. Preheat over to 325 degrees F. Spray 8.5 x 4.5 inch loaf pan with pam.
2. Beat together the zucchini, sugar, egg and oil in stand mixer. In a separate bowl , sift together the flour, salt, baking soda and baking powder; stir in cinnamon and lemon zest. Add flour mixture into zucchini mixture until just blended on low setting. Pour the batter into the prepared pan.
3. Bake 45 minutes in preheated over or until knife comes out clean. Remove from heat, and cool about 10 minutes before turning onto a wire rack to cool completely.
Except I forgot to add the sugar last night! Whoops. It's still very good, not as sweet, but otherwise tasty. I will be making a few more loaves over the weekend and will be sure to include the sugar!