biscuits & honey : a blog about the sweeter things in life

Peach Bundt Cake

2011-07-30T13:16:00.004-05:00

During these hot, humid Southern summers of Alabama, one of my most favorite things is a juicy, ripe peach. I can remember going to the farmers market as a little girl to buy straw lattice baskets of fresh, ripe peaches with their fuzzy flesh and sweet smell perfuming the humid air. Peaches are my favorite fruit and when summer comes, I look forward to utilizing them in as many ways as I can.

I found the recipe for this delicious peach bundt cake quite by accident and I am so glad I did. Bundt cakes are so versatile and very easy to put together - you mix a batter, pour it in a pan, and bake. Although they do take a while in the oven, they are a lot less fussy than a layer cake since you do not have to worry about cooling, splitting layers, frosting, etc. This cake is just flipped out of its pan, cooled twenty minutes, and topped with a very simple glaze. It can be eaten warm or room temperature, and tastes like peach cobbler in cake form. A dense yet moist, cinnamon-scented vanilla cake studded with bursts of sweet, ripe juicy Southern peaches. Could there be anything better?

I made this cake for my Memaw's birthday and it turned out just like her - sweet and southern.

Try it soon - you won't regret it!

Peach Bundt Cake
slightly adapted from blessherheart.typepad.com

Ingredients

For the cake:

3 cups all-purpose flour, sifted
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1 cup of unsalted butter, softened
1 1/2 cups granulated sugar
6 eggs, room temperature
1 1/2 tsp vanilla extract
1/2 cup sour cream
1/2 cup peach puree (1-3 peaches pureed in blender or food processor)
2 cups peaches, peeled and diced (about 6 peaches)

For the glaze:

2 cups confectioners sugar
2-3 tbsp peach nectar (find it in the fruit juice aisle - I used Kearn's brand)

Directions

1. Preheat your oven to 350 degrees and spray a 10 inch bundt pan with baking spray.

2. In a medium bowl, sift together flour, baking soda, salt, and cinnamon and set aside.

3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, lightly beating after the addition of each egg.

4. Add the vanilla extract and beat.

5. Add the sour cream and peach puree and lightly beat to incorporate.

6. Add the flour mixture in three separate batches, mixing on the lowest setting possible after each addition - do not over mix.

7. Gently fold in the peaches

8. Pour batter into pre-greased bundt pan, and smooth the top.

9. Place the pan on a baking sheet and bake, rotating the sheet about halfway through the baking time, until a cake tester inserted into the center of the cake comes out clean, 60-70 minutes. Cool in the pan on a wire rack for 20 minutes. Invert the pan on the rack to turn the cake out; let cool completely on the rack.

10. To make the glaze: In a small bowl, whisk the peach juice into the confectioners' sugar, adding the juice gradually, so that the glaze is just liquid enough to pour easily but still opaque. Place a sheet pan under the cooling rack. Spoon the glaze over the cooled cake, allowing the excess to drip onto the baking sheet. Allow the glaze to cool completely for 30 minutes, then serve.

Jamie Oliver's Chicken in Milk

2011-01-04T15:43:00.007-06:00

I can't remember where I first saw this recipe. It was probably on one of the food blogs I read. Or maybe I saw a picture of it on Tastespotting.com. I do remember being immediately intruiged by it. Chicken in milk? Not two things you would normally put together, or that you would think would even taste good together. At least, I wouldn't. After purchasing a Staub Coq Au Vin (aka a fancy dutch oven), I knew this would be the perfect recipe for it. Granted, you do not have to own a Staub, any oven safe large dutch oven or pot will do the job just fine.

This chicken recipe is wonderful. It's comfort food at its finest, perfect for winter, or really any time you are craving roast chicken. It's moist and delcious, practically falling off the bone, and is perfectly easy to prepare. The milk melds with the garlic, lemon, and sage to make a delicious sauce. The garlic roasts along with the chicken, and is delicious on it's own. We enjoyed it spread onto toasted bread. I served this with brown rice (which we poured the sauce over), but it would be equally as good with mashed or roasted potatoes. You can use the leftover shredded chicken in recipes during the week, if you don't eat it all first! This would also be perfect for guests, as it's also beautiful looking and a great conversation starter when you tell them what it's made with.

You must try this today. It really is very easy and delicious!

Chicken in Milk

Recipe courtesy Jamie Oliver

Ingredients

1 3lb organic whole chicken

salt and pepper

1 stick butter

1/2 cinnamon stick

1 handful fresh sage

2 lemons, zested

6 garlic cloves, skin left on

2 cups milk

Directions

Preheat the oven to 375 degrees. Remove giblets from the cavity of the chicken (if any), and season it generously with salt and pepper. Melt the stick of butter in a dutch oven or oven safe pot that's large enough to fit the chicken. Fry the chicken on all sides in the pot, until its golden brown and crispy. Remove the chicken from the pot and discard the butter, leaving the brown bits from the chicken in the bottom of the pot. Return the chicken to the pot, and add the rest of the ingredients. Cook in the preheated oven for 1 1/2 hours. If your chicken is over 3 lbs, add 20 minutes per pound to the cooking time. I cooked mine with the lid on for one hour and then removed it for the remainder of the time.

Enjoy!

Quick Monte Cristo

2010-11-15T13:18:00.006-06:00

I have two new recipes coming up for you all very soon, but before I post those, I thought I would give you this quick, easy recipe idea that makes a great simple lunch or dinner. This is a lighter version of the monte cristo sandwich, which is typically a ham, turkey, and swiss cheese sandwich that is dipped in batter and fried. This sandwich is a favorite of my husband's and is served at Bennigan's and Cheddar's. While their versions are quite delicious, my version is dipped in egg and toasted in a pan (instead of battered and deep fried) to keep it lighter. Instead of being a very occasional treat, we can now enjoy Monte Cristos regularly.

This Monte Cristo is a nice change from your typical American grilled cheese. It's almost like a savory french toast. On a cold, rainy day like this one, it would be wonderful paired with a steamy bowl of tomato soup. The egg on the outside gives it a nice crust, and the dijon provides a tangy contrast to the creamy provolone cheese. To keep it similar to the sandwiches you'd get at Bennigan's or Cheddar's, serve it with some raspberry preserves on the side... but it's just as good without them!

Quick Monte Cristo Sandwich

makes 1 sandwich

Ingredients

2 slices bread of your choice (I used Nature's Own Honey Wheat, whatever you have on hand is fine)
2 slices deli ham
2 slices deli turkey
2 slices provolone cheese (You can also use Swiss, cheddar, or whatever you like. I love provolone in this sandwich.)
Dijon mustard
2 eggs, lightly beaten, seasoned with salt and pepper

Directions

1. Heat a nonstick skillet over medium low heat and spray with cooking spray.

2. Lightly spread each slice of bread with a thin layer of mustard.

3. Top one slice of bread with one slice of provolone, followed by 2 slices of ham, 2 slices of turkey, and the remaining provolone. Top with remaining bread slice.

4. Dip the whole sandwich in the beaten egg mixture.

5. Place the sandwich in the heated pan, cooking for 2-3 minutes per side or until light golden brown.

Enjoy!

Spinach and Artichoke Dip

2010-11-04T21:40:00.005-05:00

Photo courtesy MyRecipes.com

Okay, so you caught me. Once again, I am picture-less. But I just had to post this recipe for you, it's so good and so easy! I've been making this over and over again for more than a year now, and there are some great reasons why. First of all, it's yet another of my favorites from Cooking Light, so it's a little healthier for you than traditional Spinach and Artichoke Dip. In fact, I like this version much, much better than anything I've had in restaurants lately since it's not greasy. It's creamy and delicious, with a slight tang from the artichokes, and I promise that you won't miss the full fat cream cheese at all. Also, I dare you to find a better way to eat your spinach!

My biggest piece of advice when making this dip is to make sure that you thaw the spinach (overnight in the fridge or a few hours on the countertop works) and drain it really well. Put it in a kitchen towel and squeeze out as much liquid as you can - this will keep the dip from being too watery.

Make this today! You won't regret it. It would be perfect for a football party, or as an appetizer at your next holiday gathering. Trust me, if you put a bowl of this out with some chips or crudites, it will be gone in no time!

Spinach and Artichoke Dip

adapted from MyRecipes.com

Ingredients

2 cups lowfat mozzarella cheese, divided
1/2 cup fat free sour cream
1/4 cup grated Parmesan cheese, divided
1/4 tsp black pepper
3 garlic cloves, crushed
1 14oz can artichoke hearts, drained and chopped
2 8oz blocks neufchatel cheese (or reduced fat cream cheese), softened
1 10oz package frozen chopped spinach, thawed, drained, and squeezed dry
Pita chips, baked tortilla chips, or vegetable crudites (optional - for serving)

Directions

1. Preheat the oven to 350 degrees F.

2. Drain and squeeze the spinach dry. Set aside.

3. Drain the can of artichokes and chop them into bite sized pieces. Set aside.

4. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, pepper, garlic, artichoke hearts, and spinach in a large bowl until well combined.

5. Spoon mixture into a baking dish and top with remaining Parmesan and mozzarella cheeses.

6. Bake at 350 degrees for 30 minutes or until it's bubbly and the cheese has melted and is slightly golden brown.

7. Serve with chips or veggies and soak up all the compliments!

Favorite Fall Recipes

2010-11-02T12:25:00.002-05:00

Today I have been working on giving this shabby old blog a facelift! I've added a new background and a couple of new pages at the top - "About" and "Recipes". The About page is exactly what it sounds like - a description of who I am and what biscuits and honey is. I'm very excited about the Recipes page. This will give everyone a much easier way to access all the recipes I've posted here. It's a work in progress, so bear with me as I update it and categorize everything. It has been really fun working on it, though. I've loved going back and re-reading posts, looking at the evolution of my blog. In some ways, it's a little like ready a diary I wrote as a child. It's endearing yet a little bit embarrasing in a way. I've had such lofty goals and desired such big things for this little place on the web, but it seems they've never been fulfilled. But still, I am going to press on and try my best to keep it up, little by little, if I can.

So since I've had this nostalgic time of re-living recipes and blog posts, I wanted to re-visit some of my favorite fall recipes. I just adore fall - the changing of the leaves, the crispness, the flavors, football, and gatherings of family and friends. It's the ushering in of sweater weather and the busyness of the holiday season. I hope one of these recipes gives you an idea and makes it a little easier for you to get dinner on the table this week.

Chicken Corn Chowder - I love this soup. It's easy and light, with a hint of cayenne to warm things up a bit. It tastes like something from Atlanta Bread Company or Panera, so it's sure to impress.

Taco Soup - Who doesn't love Taco Soup? It's super easy to make and perfect for any gathering. I love to make this in the Crock Pot on Mondays and then we have it for lunches for the rest of the week.

Spicy Chili with Cornbread Waffles - Now this is a great recipe! I never would've thought to pair waffles and chili, but it's such a great combination. This would be absolutely perfect for a football party. Your guests will be so impressed with the creativity and deliciousness of this recipe, and you will love how easy it is!

Dorie's Devils Food Cake

2010-08-16T20:45:00.000-05:00

Until I get into my Ready for Dessert challenge, I wanted to share this easy, delicious devil's food cake recipe with you. This is actually the cover recipe from Dorie Greenspan's Baking From My Home to Yours (which I highly recommend, by the way). I made this cake for my uncle for his birthday, but this cake would be wonderful for any occasion. Paired with a tall glass of milk, its dark but mild chocolatey flavor would brighten up any day. I actually made this cake with a basic cream cheese frosting instead of Dorie's marshmallow one, but I know either would be good. This is a great recipe that makes a very sturdy, easy to work with cake that won't fall apart on you. The addition of buttermilk is what makes it characteristically devil's food and makes it very, very moist.

So, to tide you over until the real blogging begins, you can find the recipe for the cake here. However, I do recommend buying Dorie's wonderful book.

Changes & A New Challenge

2010-08-15T18:58:00.000-05:00

Hello again. Is there anyone out there? I would definitely be surprised if anyone was still aware of my little blog out here. Life got in the way, and my posting ceased. I've been mulling over what I wanted to do with this blog for a long while, and I've missed writing in it terribly.

After much thought, I've kind of settled on making biscuits & honey a blog not just about food, but about my life. Since I stopped writing, we've made some changes in how we approach food at my house. I've always been a proponent of homemade and gourmet, but now we are trying to incorporate as much natural, organic, and local food into our diets as we can. It hasn't been easy, especially on our budget, but I am thoroughly convinced it's more than worth it.

Also, as you may or may not know, I made the decision not to participate in the same local farmer's market that I sold baked goods at last year. I've missed it, but I have to say the break has been nice. I've been cooking and baking mostly for my family, friends, and church, and it's been really nice. And so many times, I've wanted to share those things with you.

I had the opportunity to meet with a local business owner here in town who has her own restaurant and catering business and has been in the food business for over thirty years. While I don't think the timing is right to open my own business right now, she suggested a project I had actually thought about and had been wanting to tackle for a while: to cook my way through a cookbook. And since baking is my thing, I am going to try to bake 1 recipe a week from a cookbook from now until whenever I finish. This is going to be a huge challenge for me, since we lead such a busy life, but I really am going to try hard to do it! The book I've chosen is Ready for Dessert: My Best Recipes by David Lebovitz. He is very well respected in the pastry world, and I believe the book is the right skill level for me - just the right mix of challenging and fun recipes. I am really looking forward to tackling this!

In other news, we got a puppy. Her name is Tallulah Mae (we call her Tallulah, Lulah, or Lulah Mae), and I couldn't imagine my life without her. She is the cutest little red and white basset hound. You'll probably be hearing a lot more about her on here.

I am so excited to return to the world of blogging! I can't wait to share my stories and creations with you.

The Black Hole That is My Freezer

2010-01-11T19:50:00.000-06:00

For a few months now I've had "cleaning out the freezer" on my mental lists of projects that needed to be done around the house. It's a project I've been dreading and procrastinating on. Our freezer has become a black hole of bags and bags of vegetables, freezer burned containers of meat, and unlabeled containers of liquids (chicken broth? lemon juice? who knows) that frankly, I haven't had the desire to venture into for quite some time.

Even though I really enjoy cooking, meal planning has been the bane of my existence. People are often surprised by this, but I really do get stumped by the question "What's for dinner?" so very often. So much so, that I started subscribing to a meal planning service. However, even that has fallen by the wayside since I am too much of a "food snob" to enjoy the meals. I am just not a fan of eating a lot of dishes that rely on "cream of" soups, dry seasoning packets, and convenience foods, and that's what this service's meals were comprised of most of the time. So I fell back into my previous rut, forgetting to take anything out of the freezer, and then coming home after a long day at work only to stare blankly at my pantry. It was a sad place to be, opening the pantry, staring ahead at cans and boxes and then opening the fridge or freezer, staring blankly at the black hole, repeat, repeat.

Finally, I had had enough. Yesterday, I decided to tackle it. I took everything out and reorganized it. You wouldn't believe what all was packed in there, especially for a household of two! I am challenging myself to plan my meals around what I already have, instead of wasting money eating out or buying new groceries. I threw a lot out, but here is a list of what was left:

1 package Aldi Strawberry Shortcake Ice Cream Sandwiches
1 pint Ben and Jerry's Everything But The.... Ice Cream (which is gone now...)
1/2 10oz bag chopped spinach
1 pan of herb yeast rolls
1 homemade peanut butter pie (if you would like to take this off my hands, please comment, and it's yours)
1 bag medium shrimp
1 package turkey keilbasa
1/2 package maple pork sausage links
corn, corn, and more corn! enough frozen corn for the rest of the year!
cut okra
broccoli
portobello mushroom rigatoni
1 Healthy Choice Asian Potstickers meal
corn on the cob
1 bag pearl onions
1 bag mixed veggies
1 bag yellow squash
1/2 bag cauliflower with cheese sauce
whole wheat Sister Schubert's dinner rolls
1 package Sweet and Sour stir fry veggies
6 boneless, skinless chicken breasts
2 1lb packages ground turkey
1 package ground pork sausage
1 bag tiliapia fillets
1 bag salmon fillets
1 package Oscar Meyer hot dogs
1 bag Steamfresh Southwestern Rice
4 packages butter
2 packages shortening
various kind of nuts
strawberries
blueberries
peaches
orange juice concentrate
pina colada mix
2 deep dish pie crusts
homemade peach puree
6c. leftover homemade tomato soup
5 bananas

Any suggestions?

A Blog in Limbo

2009-12-29T20:41:00.000-06:00

For a while now, I've been really debating what to do with this blog. It's kind of stalled and fizzled out. I've been cooking.... oh, have I been cooking. I've baked more in the past few months than I ever have in my life, and in this past year I've discovered it's my main passion and talent. I've attempted to launch a small business, or really, to explore what having my own small business would be like, which has been rewarding, frustrating, interesting, and exhausting all at the same time. I've pretty much come to the conclusion that owning a bakery is not in my immediate future.... at least, I don't see it right now. I know that God has gifted me with this talent; I am not at all sure if that's how He intends me to use it.

I am not even sure if I will return to the farmer's market come Spring. Don't get me wrong.... I loved being there. I loved making people happy with my baked goods. Seeing customers that I didn't know before come back each week to buy my brownies or my cupcakes. I couldn't believe that people actually enjoyed my food that much. It really spurred me on the whole season to keep baking, keep creating. I enjoy serving people and giving them something comforting to lift up their day and bring a smile to their face.

On the flip side, it wasn't always easy. All of my Thursday and Friday evenings were completely taken over. And it didn't just effect me; my hubs was usually always there beside me, helping me. He always came with me on Saturdays, too. The time commitment is just huge. And, ultimately, there are just bigger priorities in my life than just baking. Like my relationship with Jesus. And my marriage. I could go on and on.

Ultimately, this had an effect on the blog. I had no time to take pictures, and if you're trying to start a business, you're not going to share your recipes. At least, not until you've actually made money.

All of this rambling and almost stream-of-consciousness chatter is to say that I'm at a crossroads in my life. I'm still figuring out "what I want to be when I grow up" and taking time for that has affected the blog (that and my laptop dying, etc).

I guess what I am wondering is.... if I stopped writing Biscuits & Honey, and blogging about food, would anyone miss this? Would I miss it? I know I have these last few months... I just have to find the time.

Until then.....

much love,
Sarah

Mrs. Salter's Peanut Butter Pie

2009-11-19T19:36:00.000-06:00

A really good slice of delicious, creamy pie is one of my very favorite desserts. My Mema's chocolate meringue pie is one of my favorites. I hope to share the recipe with you here one day, but until then, let me just say - it is fabulous.

I don't know who Mrs. Salter is, but this pie is fabulous, too, in its own way. It's definitely creamy (thanks to lots of whipped heavy cream and cream cheese). But the true reason for its fabulousness is that it is so, so easy and so versatile. See my notes after the recipe for some ideas on ways you can adapt this pie, but the sky's the limit. It's delicious enough for your holiday table and you can make it in advance. It comes together so quickly and the ingredients are so few and simple it's a great dessert to prepare for unexpected company or to take to a dinner party. I doubled the recipe and was able to get enough filling for three store bought pie crusts. Also, I only chilled the pie for about 2 hours instead of 4 before we ate it, and it was still very good. However, I do recommend chilling it for at least 4 hours for best flavor and slicing.

Mrs. Salter's Peanut Butter Pie
recipe adapted from Paula Deen

Ingredients

1 1/2 cups heavy cream
1/4 cup granulated sugar
8 ounces cream cheese, softened
1 cup peanut butter (creamy or crunchy works fine here, use your favorite)
1 cup confectioners sugar
1 tsp vanilla extract
1 9" pie crust

Directions

1. Pour the heavy cream and granulated sugar into a stand mixer fitted with the whisk attachment (or you can also use a large bowl and a hand-held mixer). Whisk on high speed until stiff, heavy peaks form. Be careful not to overbeat or you will end up with butter! When you lift the beater, a peak of whipped cream should stay standing.

2. Transfer the whipped cream to another large bowl and wipe out the bowl and return it to the mixer. (If using a handheld mixer, you will need another medium bowl for the cream cheese mixture).

3. Add the cream cheese and confectioners sugar to the mixer. Cream them together first on low speed, then on high speed until all of the sugar is incorporated.

4. Add the peanut butter and vanilla and beat on medium speed to combine.

5. Fold the whipped cream into the peanut butter mixture gently until the two mixtures are completely combined.

6. Transfer the pie filling into the pie crust and chill for at least 4 hours.

Some ways to adapt and dress up this pie:

Top with more freshly whipped cream and chopped, toasted peanuts.
Use a chocolate cookie crust and top with cooled chocolate ganache before chilling (To make chocolate ganache, put 1/2 cup of semisweet or milk chocolate chips in a bowl. Heat 1/2 cup of heavy cream to a simmer, but not boiling, in the microwave or on the stove top. Pour the hot cream over the chocolate, and whisk until combined. Let come to room temperature and pour over pie). You can also cheat and use those chocolate hard shell ice cream toppings.
Garnish with peanut butter cups.
To make a lower fat, lower sugar version, you can use a sugar free graham cracker crust, fat free Cool Whip in place of the heavy cream, Neufchatel cheese in place of the cream cheese, reduced fat peanut butter, and Splenda or another sugar substitute in place of sugar.

Chicken Corn Chowder

2009-10-30T17:54:00.000-05:00

One of my most favorite things in the world is a delicious, steamy bowl of soup on a chilly fall day. Especially if its rainy. I made this soup for my small group, and I think it turned out great. They all seemed to like it, too. It will definitely become part of my regular rotation. The best thing about this recipe? It came from Cooking Light magazine so it's pretty healthy! But, I promise you won't be able to tell..... This creamy soup has all the rich, comforting goodness of a full fat recipe, and just the right amount of spice to warm you up. Also, did I mention it is ridiculously easy? Perfect for a weeknight meal or even for company. Oh yes, this one is a keeper!!

Chicken Corn Chowder

adapted from Cooking Light

makes 6 servings

Ingredients

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt (plus more to taste)
2 cups small diced potatoes

Directions

1. Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender and onions are translucent, stirring frequently.

2. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients.

3. Bring to a boil; cook until thick (about 5 minutes). Taste the soup, and tweak seasonings if desired. Enjoy!

Recipe Tips & Serving Suggestions:

I used shredded rotesserie chicken from my grocery store's deli to cut down on time.
I also used rosemary instead of the thyme, since I don't care for the taste of thyme. You can use whatever herb you like. If you enjoy cilantro, I am sure it would be great in this soup.
If your soup is not as thick as you would like, thicken it quickly with a cornstarch slurry by adding a few tablespoons of the soup's liquid to a couple of tablespoons of cornstarch (it doesn't have to be exact). Add the slurry to the soup and stir, and it should thicken in a couple of minutes.
I served this with sour cream and shredded cheddar, but if you want to really take it over the top, I bet some crumbled bacon would be amazing!

Pumpkin Spice Sweet Rolls with Pumpkin Cream Cheese Frosting

2009-10-29T16:47:00.000-05:00

One of my very favorite things to do is to surprise my husband on Saturday mornings by sneaking out of bed early and whipping up a fabulous breakfast in bed for him.....

Okay, so, I wish I could say it was true! Or at least that it has actually happened more than once or twice in our nearly year and a half of marriage. Since we started waking up at 5am every Saturday to sell my baked goods at the Farmers Market, and also because a lot of the time my hubby wakes up before I do, all of the surprise Saturday morning breakfasts I've planned in my head have yet to happen. But my heart is in the right place! And, since the Farmers Market is over for the season, I am sure he now has at least a few secret breakfasts ahead of him.

These Pumpkin Sweet Rolls would be the perfect recipe to surprise your sweetie with on a chilly fall morning. They're super quick and easy, so you could have them all done and frosted before the delicious scent of cinnamon and nutmeg wakes up the whole house. Not only are these rolls easy, but they're delicious. Buttery cresent rolls are filled with a brown sugar, cream cheese, and pumpkin filling and sliced into sweet rolls and topped with yummy pumpkin cream cheese frosting. You could even freeze the unfrosted sweet rolls to save for later to make for an even easier breakfast treat. Unfortunately, I don't have a picture, but you can take a look at the original blog post where I got this recipe from at Picky Palate, here.

Try these this weekend for someone you love!

Pumpkin Spice Sweet Rolls

2 packages/cans Pillsbury Crescent Rolls
4 oz cream cheese, softened
1/4 cup brown sugar
1/4 Libby's canned pumpkin puree
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle.

2. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.

3. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces.

4. Place around 2 9 inch cake pans that have been sprayed with cooking spray.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with pumpkin cream cheese frosting recipe below.

Pumpkin Cream Cheese Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin (Libby’s)

1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.

Hint: Make sure that your Cresent Roll dough is very cold before you start. When I made these rolls, I had just arrived home from the grocery store and my dough had gotten a little warm. They were very doughy and hard to cut. I would recommend chilling the rolled "log" of dough for at least 30 minutes before slicing. You can also use unflavored, plain dental floss to help you get nice, uniform slices.

Chocolate Cobbler & Thoughts on Blogging

2009-10-25T16:14:00.000-05:00

So, it's been a while! It's funny to me as I read my last post which was over a month ago: "I haven't forgotten this blog." Well, I kind of did. Life became a whirlwind and took over, and before I knew it, blogging had taken a back seat.

As I mentioned before, I recently began selling baked goods at our local farmer's market and trying to being starting up my very own home delivery baked goods business (with hopes of one day opening a real bakery). The farmers market just ended this past Saturday, and I have enjoyed it immensely. Seeing people enjoy my baked goods was worth all of the late nights and dirty dishes.

I have really missed blogging and sharing my recipes and food with you. I thought of the blog often, but became discouraged because I felt like I had nothing post-worthy. It wasn't that I hadn't been cooking; it's just often I don't have the time to snap a picture, much less a truly good picture. And I would think, who wants to read a pictureless food blog? And another week or so would pass by with no posts. I had to come to the realization that this is MY blog. Sure, its not the best or most read, but it's mostly for me, and if people enjoy reading it, all the better. So, I'm going to continue posting. My posts may not always have a picture, but one thing you can count on: tried and true recipes with helpful instruction.

So, away we go! This recipe is a wonderful go-to dessert when you don't have a lot of time. I've made it on several occasions and it is always a crowd pleaser. Who doesn't love warm, gooey chocolate? This is reminiscent of those chocolate lava cakes you get at restaurants, just not with all the fuss. It's also a comforting, warm dessert for those cold winter nights. This is a place to use a good quality cocoa, since it's the star ingredient. I use Hershey's Special Dark, which is a high quality, yet economical choice. Try it - you won't regret it!

Chocolate Cobbler

Ingredients

1 cup self rising flour*
1/2 cup granulated sugar
1/4 cup plus two tablespoons cocoa, divided
1/2 cup milk
3 tablespoons canola oil
1 cup packed light brown sugar
1 3/4 cups hot water
Vanilla Ice Cream, for serving (optional)
cooking spray

Equipment Needed:

8x8 baking pan
2 medium sized bowls

Directions

1. Preheat oven to 350 degrees.
2. Prepare your baking pan by spraying it with cooking spray.
3. In a bowl, combine the flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. 4. Pour into prepared baking pan.
5. Combine the brown sugar and remaining cocoa; sprinkle over batter.
6. Pour hot water over top (do not stir).
7. Bake at 350° for 40-45 minutes or until top of cake springs back when lightly touched. Serve warm with ice cream if desired. Makes 6-8 servings.

*You can make your own self-rising flour by combining 1 cup all purpose flour with 1 1/4 teaspoon baking powder and 1/8 teaspoon salt.

Nutrition Facts: 1 serving (1 each) equals 267 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 198 mg sodium, 53 g carbohydrate, 1 g fiber, 3 g protein.

Where I've Been

2009-08-04T21:40:00.000-05:00

This past month, biscuits & honey has kind of fallen off the food blogger map (so to speak), so I wanted to let you all know I am not giving up on this blog. I've been really busy the past month or so with baking for the Farmer's Market each weekend (see previous post), a couple in our small group had their first (adorable) child, two of my best friends got married (Congratulations, Matt and Sarah!), and I'm in the process of starting my very own bakery delivery service (see theflourgirl.wordpress.com), so I've been super busy. I've done a lot of cooking, but it's been so hurried there's been no time for pictures. I hope to return this month with lots of delicious recipes to for you to read about and try. So stay tuned!

Madison Farmer's Market

2009-07-09T22:23:00.001-05:00

I have been given a great opportunity recently and wanted to let my few readers know!

If you live in the Madison/Huntsville area, I just wanted to let you know that I will be at the Madison Farmer's Market this weekend selling a few of my baked goods (giant red velvet cupcakes, chocolate chip cookies, and double chocolate fudge brownies), as well as giving away free samples! My friend Shelly will also be there with me selling her amazing homemade cinnamon rolls, breads, and muffins.

We'd love to see you there! If you have any questions, please email me at biscuitsandhoney [at] gmail [dot] com.

Mushroom and Proscuitto Pizza

2009-07-03T18:21:00.000-05:00

This pizza is so simple and delicious, and comes together in less time than it would take for your local pizzeria to deliver a pie to you. My hubby - who doesn't even like mushrooms very much - gobbled it up. Then again, it is covered in lots of yummy prosciutto. Truth be told, the salty proscuitto, earthy mushrooms, and melted, creamy provolone all make for a delicious pizza. Serve this up with a mixed green salad, and you've got yourself a very quick, easy dinner!

Mushroom and Prosciutto Pizza

adapted from Cooking Light, original recipe found here

Ingredients

cooking spray
1 10 oz prepared thin pizza crust (I used Boboli brand)
8oz sliced baby portobello mushrooms
1/4 cup finely minced shallots
1 teaspoon Italian seasoning
1 garlic clove, minced
2 teaspoons balsamic vinegar
2 ounces prosciutto, sliced into thin strips
1/2 cup shredded mozzarella and provolone cheese blend

Directions

Preheat oven to 450 degrees.

Heat a skillet over medium high heat and spray with cooking spray. Add mushrooms and shallots and saute 7 minutes or until tender. Add garlic and italian seasoning, saute 1 minute. Add vinegar and remove from heat. Set aside.

If you want a crispy crust, place it on the bottom rack of your oven and heat for 4 minutes. If you want a softer crust, skip this step.

Spread mushroom mixture onto crust. Top with prosciutto and cheese. Return to oven for 6 minutes, or until cheese is melted and bubbly.

Enjoy!

Pudding Topped Fruit Salad

2009-07-01T20:34:00.000-05:00

Fruit salad is another classic that can be made a million different ways, and everyone has their favorite. I am kind of a purist when it comes to fruit salad; just cut up some fruit and toss it in a bowl. This particular salad takes that sentiment and elevates it just a little bit with the addition of a cool, creamy pudding topping. It comes together in no time at all, and looks lovely when served in a glass container. This would make a perfect summer salad for your 4th of July picnics or would also be a lovely companion at brunch or for a shower or other occasion. Or, really, just anytime! Take advantage of all of the fresh, beautiful summer fruits and whip up this salad today! One word to the wise: as delicious as it is, the salad only keeps for a day or two in the fridge after making it, so eat it quickly or cut the recipe to just the amount you need.

Pudding Topped Fruit Salad
adapted from All Recipes

Ingredients

1 (20 ounce) can pineapple chunks
1 (8 ounce) can crushed pineapple, undrained
1 cup sour cream
1 (3.4 ounce) package instant vanilla pudding mix
2 medium ripe bananas, sliced
2 cups fresh blueberries or frozen blueberries, thawed
3 medium or 4 small ripe peaches, peeled and sliced
2 cups sliced fresh strawberries
1 cup seedless green grapes
1 cup seedless red grapes
fresh mint

Directions

1. Drain pineapple chunks, reserving juice; refrigerate pineapple. add water to juice if necessary to measure 3/4 cup. In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours.

2. In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired.

Strawberry Shortcake Cookies

2009-06-20T09:56:00.001-05:00

These cookies were made by accident. They were part of the food I made for my friends' shower, and were not planned. But I accidentally messed up the caramel brownie bites I had planned. I know, I know.... who messes up brownies? Well, me, apparently. However, I did have everything on hand to make these delicious cookies.

They are very light and moist, and very muffin like. A not too sweet, biscuit like dough is studded with pieces of fresh strawberry and topped with sanding sugar, or in my case, a sprinkling of turbinado sugar. A very unique cookie, they were a hit at the shower. They did turn out a little bit overly soft, but I think that had to do with the humidity outside. I think these would be even better drizzled with a glaze. A perfect summer cookie!

Strawberry Shortcake Cookies
adapted from Martha Stewart

Ingredients
Makes about 3 dozen

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar (or turbinado sugar), for sprinkling

Directions

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Dilled Artichoke Potato Salad

2009-06-16T17:47:00.000-05:00

I often think of potato salad as a quintessential American dish, a must at any summer barbecue or picnic. However, potato salad has been around since the 16th century, and was first introduced to America by European settlers who adapted it to local ingredients, according to this article at foodtimeline.org. Many peoples around the world have their own versions of potato salad.

I made this version for a cookout / picnic / shower that I helped throw for 2 friends of ours who are getting married next month (congratulations Matt and Sarah!). The recipe was originally given to me by my friend Samantha. I have to say, so far, this is the best potato salad I have ever had. It's not like the typical plain Jane southern versions of my youth that were laden with mayonnaise. It does have mayo, but it also is very creamy and has tons of flavor from the dill and all of the seasonings. I think everyone at the cookout liked it, too.

Try this recipe out for your next cookout or barbecue. I promise you won't be disappointed!

Dilled Artichoke Potato Salad
adapted from Better Homes and Gardens Magazine, original recipe here

Ingredients

3 pounds tiny new potatoes
1 cup mayonnaise or salad dressing
2 tablespoons red wine vinegar
2 tablespoons Dijon-style mustard
1 tablespoon lemon-pepper seasoning
1 tablespoon snipped fresh dill or 2 to 3 teaspoons dried dillweed, crushed
4 hard-cooked eggs, peeled and chopped
2 6-ounce jars marinated artichoke hearts, drained and sliced
3/4 cup chopped green onion
2 tablespoons chopped dill pickles (if you love dill pickles like I do, I would double this)

Directions

1. Scrub potatoes with a vegetable brush under running water. In a Dutch oven cook unpeeled potatoes, covered, in boiling lightly salted water about 20 minutes or just until tender. Drain. Cool potatoes; cut into bite-size pieces.

2. In a very large bowl stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoning, and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion, and pickle. Cover and chill 4 to 24 hours. Stir gently before serving. Makes 16 side-dish servings.

Make-Ahead Tip: Cover and chill salad up to 24 hours before serving.

Nutrition Facts

Calories 224,
Total Fat (g) 14,
Cholesterol (mg) 61,
Sodium (mg) 572,
Carbohydrate (g) 22,
Fiber (g) 1,
Vitamin C (DV%) 27,
Iron (DV%) 13,
Percent Daily Values are based on a 2,000 calorie diet

Shrimp and Grits Casserole

2009-06-03T17:16:00.000-05:00

Don't let this pretty dismal picture fool you, this shrimp and grits casserole is pretty delicious, if not the most photogenic thing in the world. Shrimp and grits is a classic Southern dish, and it's one of my favorites. Delicious gulf shrimp meet creamy grits. Even though I've lived in Alabama my entire life, I never actually had shrimp and grits until a couple of years ago. Once I tried it, I was hooked, and whenever we go to a restaurant that has it on the menu, I always order it.

This casserole is a quick and easy version in casserole form. And, even better, it's from Cooking Light magazine so it's healthier for you than the typical shrimp and grits. This would be the perfect side dish for a Sunday brunch, or you can serve it for dinner as an entree all to itself.

You can find the recipe here.

Some tips: Do not cook the shrimp before putting them in the casserole. Shrimp do not need very long to cook, and if you over cook them, they will be tough. Watch the casserole while it's in the oven, too. I cooked mine for the full 25 minutes given in the recipe, and to me, it came out a little dry. Next time, I will try 10-15 minutes and check to see if the shrimp looks done. I also topped my casserole with a sprinkling of paprika to give it a little more color.

Crispy Salmon Cakes with Lemon Caper Mayonnaise

2009-06-01T17:56:00.000-05:00

So it would seem I have fallen off the food blogging universe. My posts are basically non existent in the month of May. That's what an extremely busy month will do! Between all of our commitments and family gatherings every weekend, my hubby and I also celebrated our one year wedding anniversary. It's hard for me to believe we've already come to the one year mark! We celebrated by taking a trip to the beautiful Florida gulf coast and of course, enjoying some great food. Our anniversary meal was shared at this wonderful bistro..... there truly is nothing better than fresh seafood caught right off the coast. It was one of the best meals I have ever had.

This seafood meal is by no means 5 star restaurant worthy, but it is definitely a wonderful meal for a busy weeknight, and I think it is even special and delicious enough to entertain with. It's a good one to keep on file because it uses simple ingredients that can easily be found in your pantry. You could even substitute the salmon for tuna if you do not have canned salmon on hand. I served these alongside roasted brussels sprouts, but any fresh vegetable side would be wonderful.

Crispy Salmon Cakes with Lemon Caper Mayonnaise
recipe adapted from Robyn Webb, Cooking Light, APRIL 2001

Ingredients

Flavored Mayonnaise*:
*I did not have capers on hand, so I left them out. I also added a few dashes of Texas Pete in lieu of the cayenne pepper, and it turned out great.

6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
Salmon Cakes:
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery (I subbed carrots)
1 tablespoon Dijon mustard
3/4 cup crushed fat free saltine crackers, divided (I subbed these with panko breadcrumbs)
1/4 teaspoon freshly ground black pepper
2 (7.5-ounce) cans salmon, drained, flaked, and bone pieces removed
1 large egg, lightly beaten

Directions

To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.

To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise.

Nutritional Information

Calories: 306 (32% from fat)
Fat: 11g (sat 2.6g,mono 3.4g,poly 3.9g)
Protein: 22.8g
Carbohydrate: 27.3g
Fiber: 1.1g
Cholesterol: 55mg
Iron: 3mg
Sodium: 1214mg
Calcium: 215mg

Pasta Primavera

2009-05-16T14:18:00.000-05:00

My idea of a perfect Saturday morning is a trip to the farmer's market. I remember going as a kid with my mom and dad. I remember the crowds of people perusing the bins of beautiful fresh green beans, silver queen corn, vibrant red tomatoes, and juicy peaches. Shelves filled with jars of country preserves of apple, peach, blackberry, and more. Homemade fried hand pies and smiling Southern ladies to whom everyone was called "Honey". Back then, I had no idea what treasures lied right there before me.

A couple of Saturdays ago, I had a really strong urge to go back to the farmer's market. The one I went to as a kid. And even though it was late in the afternoon, my husband and I got in the car and drove out there. It was just as I remembered it. And I came out with a huge bag full of farm fresh produce for around $10.00, handed to me by a lady with a smile and a "there you go, darlin'". You just can't beat that.

This recipe is a perfect application for spring / summer produce. You can really use any veggies you have on hand. I used zucchini, summer squash, tomatoes, asparagus, red pepper, yellow pepper, and onion. It's simple, quick, and easy to customize to your tastes. The flavors are fresh and perfectly vibrant, bursting with summer. High quality olive oil and Parmesan cheese are a must.

After a long day of yard work or at the pool, nothing beats a plate of this served with some crusty bread. Make it tonight! You can find the recipe here.

Blueberry Coffee Cake Muffins

2009-05-12T21:45:00.000-05:00

Who doesn't love a good blueberry muffin? They are a quintessential breakfast favorite. This is yet another Ina Garten recipe, and she hasn't failed me yet. These muffins were simply delicious. They are light, fluffy, and moist, with a delicate crumb, and almost sweet enough to be called dessert. The sweet batter is complemented by the tart, juicy blueberries, and I think these would be really nice with the addition of lemon; I hope to try that version soon. They come together quickly and would make the perfect treat to surprise someone with on a lazy Sunday morning - or anytime, really.

Blueberry Coffee Cake Muffins
recipe adapted from Ina Garten

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
turbinado sugar (optional)

Directions

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.

In a small bowl, dust the blueberries with a little extra flour and toss gently to coat. Coating the blueberries in a little flour will help them not sink to the bottom of the muffin tins. Fold about half of the blueberries into the batter with a spatula and be sure the batter is completely mixed. Reserve half of the blueberries (or a little less) to top the muffins with.

Top each muffin with three or four blueberries by pressing them into the top of the batter; this will give you a uniform, professional look, and sprinkle with turbinado sugar if desired.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Coconut Bread with Sweet Pineapple Butter

2009-05-02T20:12:00.000-05:00

If there's still any hint of cold where you are, or you're simply longing for ocean waves, salty air, and tropical drinks, this recipe will take you there. This bread is very easy to make and makes a perfect breakfast when toasted, slathered with the pineapple butter, and sprinkled with just a bit of powdered sugar. Pair with some fresh fruit and coffee, close your eyes, and transport yourself to the islands.

Coconut Bread with Sweet Pineapple Butter

recipe courtesy Tyler Florence, Tyler Florence's Real Kitchen

Coconut Bread Ingredients:
1/2 cup (1 stick) unsalted butter, melted, plus more for greasing the pan
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup brown sugar, packed
2 eggs, lightly beaten
1 teaspoon vanilla extract
Zest of 1 lemon, finely grated
1 1/2 cups unsweetened coconut milk
1 1/2 cups shredded sweetened coconut, toasted (see Note)
Confectioners’ sugar, for dusting

Turbinado sugar (optional)

Sweet Pineapple Butter Ingredients:
1(8-ounce) can crushed pineapple, drained
1 cup (2 sticks) unsalted butter, softened

Directions:
Preheat the oven to 375 degrees F. Grease the bottom and sides of a 9x5-inch loaf pan with butter. In a large bowl, mix the flour with the baking powder, salt, and cinnamon. In another large bowl, whisk together the melted butter with the brown sugar, eggs, vanilla, and lemon zest. Pour in the coconut milk and whisk together. Pour the wet ingredients into the dry ingredients and fold everything together with a spatula until you have a smooth batter. Gently fold in the shredded coconut until evenly distributed. Pour into the prepared loaf pan and set it on a cookie sheet, and sprinkle with turbinado sugar (if desired). Bake for 1 hour to 1 hour 15 minutes or until a wooden toothpick comes out clean when inserted into the center of the bread. Rotate the pan periodically to ensure even browning. Cool the bread in the pan for 20 minutes or so; then when cool enough to handle, remove the coconut bread to a cutting board and let it cool completely before slicing.
Press the liquid out of the crushed pineapple using the back of a spoon. (If there is too much juice, the fruit will separate from the butter.) In a small bowl, mash the pineapple with the softened butter until well blended. A food processor is a quick alternative to making the compound butter, so use it if you have one, Mound the butter in a small serving bowl. Toast the slices of coconut bread. Dust with confectioners' sugar and serve with the creamy pineapple butter.

Note: To toast the coconut: Preheat the oven to 350 degrees F. Spread the coconut on a cookie sheet and bake for 15 minutes, stirring it periodically Toasting will fluff up the coconut and increase its volume (as well as make it taste better).

3 of My Favorite Things

2009-05-01T14:23:00.000-05:00

Before I bring you more delicious recipes (I've got one for a really yummy coconut bread that's perfect for ushering in summer...), I wanted to share with you some of my favorite blogs, blog posts, and other foodie-related stuff on the interwebs. Today is a good day to share it (at least where I am) because it's gloomy and rainy outside, a perfect day to curl up with your laptop and a cup of tea, read some food blogs, and dream some culinary dreams. Or make this amazing cheesecake. It's up to you.

1. Tastespotting. A lot of you probably already know about this website, but I know some of my readers are brand new to the food blogging world. Amazing food photography and incredible food. I've gotten some excellent recipes through this site, and it's just a pleasure to look at. Check it out; you won't be sorry.

2. Organic cooking is something I've been researching a lot lately, and my friend Tara over at Woman Does Not Live on Bread Alone posted a wonderful, informative article on a more practical approach to buying organic produce. I've printed her list and I keep it in my purse to take with my to the grocery store. Really valuable information. Make sure you check out the rest of her blog - you are sure to find something delicious.

3. If you are a Food Network addict like me, you'll love FoodNetworkHumor.com. I've seriously been laughing at it all week. One of my favorite posts is these hilarious FN Monopoly cards.

See you soon with that coconut bread recipe!

April 2009 Daring Bakers Challenge: Cheesecake

2009-04-26T15:27:00.000-05:00

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

As much as I love to bake, I have never, ever made cheesecake, which is why I was so excited about this month's Daring Bakers Challenge. Jenny provided us with an excellent recipe as a base and told us to "get creative". Since it was my first time making it, I chose to play it safe and make mini cheesecakes using a muffin tin of two basic flavors. You can pretty much bet, however, that I will be returning to this recipe again and again now that I've tried it. I can't wait until peaches are in season around here... peaches and cream cheesecake, here I come!

As with most DB recipes, this one was excellent. I made a dark chocolate cheesecake which turned out rich, dense, and decadent....pretty much sinful. I also made a strawberry swirl cheesecake, which was light, creamy, and refreshing. It was actually my favorite. I think the farm fresh strawberries I bought that morning at our local farmer's market made a big difference.

If you've never made cheesecake before, this recipe is very easy and yields excellent results. I highly recommend using a water bath as it makes for a wonderful light and creamy texture. And, even if you have made cheesecake before, you should give this a try. You won't be sorry.

Mini Dark Chocolate and Strawberry Swirl Cheesecakes

adapted from Abbey's Infamous Cheesecake

Crust Ingredients:

1 cup Lorna Doone cookies, crushed (for strawberry cheesecakes)
1 cup Oreo Fudgee chocolate cookies, crushed (for chocolate cheesecakes)
1 stick butter, melted

Cheesecake Ingredients:

3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
2 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp strong brewed coffee, cooled
1 cup Ghirardelli bittersweet chocolate chips, melted and cooled
1 cup strawberries, chopped and pureed with 1 tbsp. lemon juice and 1 tbsp sugar to taste

Directions
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath. Line 2 12 cup muffin tins with cupcake liners.

2. Prepare both crusts by mixing the Lorna Doone cookies with 1/2 of the melted butter in one bowl, and then mix the Oreo cookie crumbs with the other half of the melted butter. Place a heaping tablespoon of crumb mixture in each muffin tin, and press down gently.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, 1 tbsp vanilla, and lemon juice, and blend until smooth and creamy.

4. Divide the batter evenly between 2 bowls. Add remaining 1 tbsp of vanilla to one bowl of batter. To the other, add melted cooled chocolate and coffee. Spoon batter into the muffin tins - vanilla batter on top of the Lorna Doone cookie crusts, and chocolate batter on top of the chocolate cookie crusts. Place a tablespoon of strawberry puree on each of the vanilla cheesecakes, and use a toothpick to swirl the puree into the batter.Tap the pan on the counter a few times to bring all air bubbles to the surface. Place muffin pan onto a jelly roll pan and pour boiling water into the jelly roll pan until halfway up the sides of the muffin pan.

5. Bake 15 to 20 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for 30 minutes. This lets the cakes finish cooking and cool down gently enough so that it won't crack on the top. After one half hour, remove cheesecakes from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

6. Top the strawberry cheesecakes with any additional strawberry puree and top the chocolate cheesecakes with Nutella. Serve and enjoy!

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

P-Dub's Mac and Cheese

2009-04-23T21:28:00.000-05:00

Oh, macaroni and cheese. The ultimate comfort food, yet to me, so elusive. For a while now, I've been on the quest for the perfect macaroni and cheese. Perfect is so relative; because, mac and cheese is something that can be done in so many different ways. To me, the best ever is my Mema's (aka my grandmother for all of my readers who ain't from the South). No matter how hard I try to replicate her simple recipe, I just can't get it quite the same.

This recipe is from Pioneer Woman. If you haven't checked out her website/blog, you need to. Like, right now. Seriously. It's wonderful. I read it just about every day.

And this recipe was pretty great, too. It uses an entire pound of cheese... and as Ina says, How bad can that be? I actually made this for Easter dinner for my family. I tasted it right out of the oven, and it was delicious... creamy, cheesy.... everything you'd want in a perfect mac and cheese. I made it the night before and stashed it in the fridge to bring to Easter dinner the next evening. However, something curious happened. The next day, after reheating, it was like the flavor of the dry mustard in the recipe was heightened, and to me, it was all I could taste. I am not sure where I went wrong here, but I think next time I will omit the dry mustard completely or just use half of the quantity listed.

At any rate, this is definitely a recipe I will be trying again. Try it for yourself, and you will not be disappointed.

You can find Pioneer Woman's recipe and picture tutorial (full of incredible photos) here.

Kung Pao Chicken

2009-04-20T20:32:00.000-05:00

My hubby and I love Chinese take out, but one thing we don't love is all of the fat and calories that come along with it. This super easy recipe is a great healthier alternative, and makes a quick meal on a busy weeknight. You can whip this up in the time it takes you to call in an order and pick it up at your favorite Chinese take out restaurant! The chicken is tender, and the sauce is perfectly sticky, sweet, spicy, and balanced. Serve it up with some rice and veggies - some soy glazed snow peas would make an excellent side dish - and you're set!

Kung Pao Chicken
recipe adapted from The Crepes of Wrath

Ingredients

1 to 1.5 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions, chopped
3 garlic cloves, minced
1 teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts (I actually used honey roasted peanuts and it turned out just fine)
2-3 tablespoons toasted sesame seeds

1. Combine the chicken and cornstarch in a small bowl and toss to coat.
2. Heat the sesame oil in a deep, medium sized pan or wok over medium heat, add the chicken, and stir fry for 5-7 minutes or until no longer pink inside. Remove the chicken from the pan, place in a bowl or on a dish, and set aside.
3. Add the green onions, garlic, red pepper flakes, and ground ginger to the wok and stir fry for 15 seconds.
4. Combine the rice wine vinegar, soy sauce, and sugar in a small bowl. Whisk well and add the sauce to the wok.
5. Return the chicken to the pan and coat thoroughly with the sauce. Stir in the roasted peanuts and heat thoroughly. Top with additional green onions (if desired) and toasted sesame seeds. Serve over rice and/or vegetables. Serves 4.

Spaghetti alla Carbonara

2009-04-05T15:22:00.000-05:00

Sometimes the simplest dishes are the best. And, this dish is definitely simple, delicious, and economical. Spaghetti alla Carbonara: bacon and egg pasta. It comes together very quickly, too. Perfect for a busy night where you just need to grab some things out of the pantry and fridge and throw them together. I actually used linguine for mine, which is what I had on hand. But any long pasta will work. This is a perfect Spring dish - try it tonight!

Spaghetti alla Carbonara
Recipe adapted from Tyler Florence, www.foodnetwork.com

Ingredients

1 pound dry spaghetti (or any long noodle, such as angel hair or linguine)
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Directions

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

where i've been....

2009-03-27T12:48:00.000-05:00

You may or may not have noticed, but posts have been sparse this March here at biscuits & honey. The reason for this is that my dear husband has been on a business trip to Japan for the past two weeks, and decided to take our one camera with him! So, whatever little cooking I did do was never photographed. Just wanted to let you all know where I've been and to expect lots of new posts within the next week or so!

I can't wait to go pick my hubby up from the airport tonight... I am very excited and have a special meal and planned for him (and breakfast tomorrow morning, too!). Yesterday I even got a surprise from him in the mail - a beautiful Japanese tea set! He's the best!

I'll see you soon with lots of delicious recipes! Thanks for hangin' in there with me!

Easy Taco Soup

2009-03-16T18:24:00.000-05:00

This soup is pretty much effortless and it's a definite crowd pleaser. I hardly know anyone who doesn't like a steaming bowl of taco soup. Serve it up with tortilla chips and your favorite toppings, and you're good to go! I made this for the worship team at my church and served it with mini corn muffins with finely chopped pickled jalapeno, bacon, and cheddar. No recipe for that as I just used my favorite Jiffy Corn Muffin mix (why mess with a good thing?) and added the "mix ins". It was a big hit!

Easy Taco Soup
Recipe courtesy Paula Deen

Ingredients:

2 pounds ground beef or turkey
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

A Small Victory

2009-03-10T14:23:00.000-05:00

Yet another post without a photo, but I just had to write about this. Yesterday, I acheived a victory of monumental proportions, the likes of which I have never seen before.

What glorious event could have possibly happened to warrant such a photo-less post and such a joyful reaction?

Well, ladies and gentlemen here it is. A miracle.

I made my husband brussels sprouts for dinner, and I will never forget the next seven words that came out of his mouth.

"I would rather eat these than fries."

I couldn't believe my ears! This coming from my husband, who like many people, despises brussels sprouts, actually said he would rather eat this as a side dish than a delicious golden fried potato! I almost fainted right then and there. It is one of the biggest compliments I had ever received about my cooking.

How did I cook these infamous brussels sprouts, you ask. The amazing thing is, they were not my Brussels Sprouts Gratin, all drowned in heavy cream and dotted with proscuitto (as delicious as it is). They were just plain ole Roasted Brussels Sprouts. So simple and so delicious. I had to agree with him. They were so yummy I took what little leftovers we had to work for lunch today. I can honestly say these will probably make an appearance on my dinner table very, very often from now on.

Now, I understand why the Brussels Sprout has gotten a bad reputation. People have been preparing them wrong! Make them tonight following this very simple method, and I promise you will change your mind. There is a reason there is no photo.... they were gone way too fast.

Roasted Brussels Sprouts

Ingredients:

1 lb fresh brussels sprouts
3 tablespoons olive oil
kosher salt and black pepper

Directions:

1. Preheat your oven to 4oo degrees and prepare your brussels sprouts by cutting off the knobby, white end and slicing them in half.

2. Put the sprouts into a bowl, and toss them with the olive oil, salt, and pepper. Pour them onto a sheet pan.

3. Place the pan in the oven and roast for 15-30 minutes (depending on the size of your sprouts; mine were quite small so they roasted quickly). Shake the pan every 5 minutes or so, and keep an eye on them. You want them dark and carmelized, but not burnt.

4. Take them out of the oven, taste, and salt them again lightly if necessary. You want them salty, like french fries. Enjoy!

Almond Stuffed Chicken with Couscous and Green Beans with Bacon and Toasted Almonds

2009-03-06T20:21:00.000-06:00

I love to cook, but I also work full time, so a lot of week nights when I come home, I don't really feel like spending hours in the kitchen. Crazy, I know. This is the perfect weeknight meal. Easy, quick to prepare, delicious, and healthy. Well, sort of. I did saute the green beans in the bacon fat after I cooked the bacon......but you could drain the pan and just use a teaspoon or two of olive oil if you are watching your diet. This meal also uses relatively few ingredients. You might already have these in your kitchen now!

Almond Stuffed Chicken

adapted from Cooking Light magazine

Ingredients:

4 boneless, skinless chicken breasts
4 wedges of Laughing Cow Garlic and Herbs cheese
3 tablespoons fresh chopped parsley
1/8 cup slivered almonds
salt and pepper

Directions:

1. Preheat your oven to 350 degrees. Prepare the filling by combining the cheese, parsley, and almonds in a small bowl. Set aside.

2. Next, prepare your chicken. If your chicken breasts are thick, you can butterfly them (cut them in half horizontally, but not all the way through) and stuff them that way. If they are thin cut like mine, you can make roll ups by spreading the filling on top of the chicken breast and fold it over. Either way, lay each chicken breast out on a cutting board.

3. Stuff the chicken by spreading it over the top of the chicken (if using thin chicken breasts) or stuffing it in the middle (if using butterflied chicken breasts). Fold the chicken over and secure with toothpicks. Sprinkle with salt and pepper.

4. Transfer to a foil lined baking sheet. Cover the chicken with foil (to prevent the toothpicks from burning) and bake for 35-45 minutes, or until the chicken is completely cooked through.

Meanwhile, prepare:

Green Beans with Bacon & Toasted Almonds

1 lb fresh or frozen steam in the bag green beans
2 slices center cut bacon
1/8 cup slivered almonds

1. Cook the green beans in the microwave according to the package directions, but make sure you cook them at the minimum time given since you will later saute them.

2. Next, cook the bacon in a large pan until crispy. Remove to a plate covered in paper towels to cool and drain. Do not drain the pan. If there is a lot of fat in your pan, remove some but leave a tablespoon or two for sauteeing the green beans.

3. Lower the heat to medium low and add the almonds, and toast them for a couple of minutes. Once they are toasted, add in the green beans and toss to coat. Add salt and pepper to taste.

As for the couscous, just use your favorite brand and prepare according to package directions. I used Marrakesh Express chicken and vegetable flavor.

Enjoy!

Roasted Red Pepper and Mozzarella Stuffed Turkey Burgers

2009-03-02T11:14:00.000-06:00

As you can tell, there is no photo for this recipe, unfortunately. I made these burgers yesterday as an easy dinner, and before I knew it, they were all gobbled up with no time for a photo! But let me tell you, this recipe from Ellie Krieger is a keeper...I just HAD to post about them, even sans photo! Since they're made with ground turkey, they're even good for you, and since they're so delicious, moist, and succulent, you wouldn't even know. Even if you don't like peppers (I'm not a huge fan), I am sure you'll still love these. I enjoyed mine with just a few spinach leaves and a little ketchup, but any way you dress them up, these burgers are simply delicious! They make a perfect lunch. I think I may cook up another batch to keep in the fridge for lunches this week. Yum!!

Roasted Red Pepper and Mozzarella Stuffed Turkey Burgers
Recipe Courtesy Ellie Krieger, www.foodnetwork.com

Ingredients:

1 1/4 lb. lean ground turkey (I only had a 1lb package, which worked fine. I used a little less filling and my burgers were a little smaller)
1/2 cup roasted red peppers, chopped
1/2 cup grated part skim mozzarella cheese
salt and pepper, to taste

Directions:

1. Preheat your oven to 350 degrees. Seperate the ground turkey into four equal portions. Then, half each of the four portions, making eight patties.
2. Top four of the patties with some of the roasted red pepper and mozzarella.
3. Place the empty patties on top of the ones stuffed with the pepper and cheese; make sure to seal the edges. Season with salt and pepper.
4. Grill (or brown in a pan) for 5 minutes per side or until done. If needed, finish in the oven for 5 minutes. The burgers may appear a little pink around the edges... this may be due to the roasted red pepper.
5. Serve on buns with the toppings of your choice.

February Daring Bakers Challenge: Chocolate Valentino Cake

2009-02-28T23:27:00.000-06:00

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Oh, man. If you love chocolate, this is the dessert for you. It's rich, smooth, velvety, melt-in-your-mouth deliciousness. Simply divine.

This was the dessert I made for my hubby on Valentine's Day that I mentioned in this post. My husband even broke out into dance and song... I kid you not. And then he said it was better than the chocolate souffle at one of our favorite gourmet restaurants in town. So, it gets pretty high praises! Make sure you use really good chocolate, since it is the main ingredient. I use Guittard Semi Sweet, but use what you love.

Another part of the challenge was to make homemade ice cream to go with the cake. The ice cream is almost essential to "cut through" the richness of all that chocolate.Since the valentino is so simple, I decided to take it up a notch and tackle salted butter caramel ice cream. As you might already suspect by the lack of the ice cream's appearance in the photo, it did not turn out well. For some reason, it wouldn't set up, no matter how long I churned it. Hopefully, I'll have better luck next time.

Chocolate Valentino (aka Flourless Chocolate Cake)

Ingredients:

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

Directions:

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Tips:
It is vital to the success of the cake that you not overbeat your egg whites, and also that you do not deflate them at the folding stage. Also, you do not have to use a heart shaped pan. I think a standard 8 or 9 inch cake pan would work, or you could also use ramekins to make individual cakes.

Dark Chocolate Macadamia Nut Cookies

2009-02-23T17:27:00.000-06:00

Warning: If you bake these cookies for family or friends, they may beg you incessantly to make them again.

I baked these to bring for the worship team, childcare workers, and staff at my church yesterday. I got lots of compliments! These really just came out of a desire to bake and I used whatever I had in my pantry. These cookies were totally gobbled up and described as "ridiculous". Not really sure what that means, but I think that's good!

I have to give all the credit to Jenny over at Picky Palate. I used her recipe for Send Me to the Milky Way cookies as my "base", and just added whatever I had in the pantry as mix-ins. It always works out great and yields a delicious, chewy cookie. Feel free to experiment with this recipe yourself!

A few more tips... I always underbake my cookies a little bit by using the minimum time given in the recipe. They will look "doughy" in the center, but after they sit on the cooling rack for it bit, they become the perfect consistency (at least to me). Finally, my last "secret" is really good vanilla. I swear by it, and it makes the biggest difference in all of my baked goods.

Dark Chocolate Macadamia Nut Cookies

Cookie base recipe adapted from Picky Palate

Ingredients:

2 sticks softened butter
¾ Cup sugar
¾ Cup brown sugar
2 eggs
1 teaspoon vanilla
2 ¾ Cups flour
1 teaspoon baking soda
½ teaspoon salt (you may want to cut this to 1/4 if your macadamias are salted like mine were)
2 cups semisweet chocolate chips or chocolate chunks (I used Guittard semi sweet chips and Nestle Chocolate Chunks, since that's what I had in my pantry)
1 cup chopped salted Macadamia nuts

Directions:

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars. Beat in eggs and vanilla until well combined, scraping edges with a spatula. In a separate large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate and nuts.

2. With a medium cookie scoop, scoop onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes, or until cooked to your preference. Let cool for 2 minutes on baking sheet then transfer to a cooling rack.

Dinner for My Valentine

2009-02-16T18:05:00.000-06:00

This Valentine's Day, I decided to keep it simple. On Christmas Eve, I planned an elaborate dinner - which was great - it just left me in the kitchen all day and tired. So, for this holiday, I decided to keep things easy and delicious. I saw this Fettucini Alfredo recipe from the blog Life's Ambrosia (http://www.lifesambrosia.com/2009/02/fettuccine-alfredo-recipe.html) on Tastespotting, and thought it was just perfect. Easy, yet decadent. A treat for both me and my husband. Served with some crusty garlic bread and a salad, this meal truly hit the spot and left us feeling spoiled. You could add some grilled chicken or shrimp to add some protein to the meal. There was also a very decadent, rich, dessert at the end, but that will have to wait until later - it was my Daring Bakers Challenge for the month and can't be posted right now. But trust me, it will be worth the wait and a wonderful addition to your baking arsenal - my husband was singing it's praises (literally).

Fettucini Alfredo
adapted from Life's Ambrosia

Ingredients

1 pound fettuccine pasta (I used Buitoni fresh pasta)
1/4 cup butter (half a stick)
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup freshly grated Romano cheese
2 tablespoons chopped parsley

Directions

Bring a pot of water to boil, liberally salt the water and add pasta. Cook about 7-9 minutes (or 2 minutes if using fresh pasta). Strain, rinse with cold water to stop the cooking process. The pasta will be slightly underdone but it will finish cooking in the sauce.
Meanwhile, melt butter over medium heat in a pan large enough to fit the pasta once cooked. Add the garlic and cook for about 3 minutes.
Add the pasta to the pan. Pour cream and cheese over the pasta. Toss to completely coat the pasta. Cook 2-3 (or 1-2 if using fresh pasta) minutes. Add the parsley. Reduce heat to low, let pasta stand 5 minutes until sauce thickens. Toss just before serving.

And now, I have to do just a little bragging on my hubby. Friday evening I arrived home after a double date with some good friends of ours to this:

Beautiful red roses, a cute little teddy bear, a sweet note, and some delicious chocolates. :) I hope you all had a wonderful Valentine's Day!

Strawberry Banana Oatmeal

2009-02-13T11:17:00.000-06:00

To me, there are few breakfasts more comforting than a steaming bowl of oatmeal or cream of wheat. This definitely wasn't the case when I was a kid - I thought my dad was "really mean" for forcing me to eat a bowl of oatmeal (or some other kind of hearty, hot breakfast) before school in the mornings.

Flash forward to adulthood - I would usually take packets of oatmeal to work every day for breakfast. And while there's nothing really wrong with that, I was always displeased with the fact that it was full of sugar and/or preservatives; and also that it took more than one packet to fill me up. Now, at the inspiration of other food blogs, I have started making my own oats in the morning, and have found it to be very easy, quick, convenient, and delicious! I also love that it's nourishing and good for me, and that it sticks with me until lunch. It takes about five minutes to prepare in the morning, and I pack it up in a Gladware bowl and bring it to work with me to eat.

Sarah's Strawberry Banana Oatmeal

Ingredients

1/2 cup oats
1/2 cup water
1/2 cup skim milk
pinch of salt
1/2 banana, mashed
1 tsp vanilla extract
1 tbsp honey
3-4 strawberries, sliced

Directions

You can prepare your oats one of two ways: one the stovetop, or in the microwave. I usually do mine in the microwave for quickness and so I don't have a dirty pot to clean. Just combine your oats, pinch of salt, and your liquid in a bowl, and microwave it for 2 minutes or so, or according to package directions. If your oats are too thick, stir in a little bit more milk or water. Add your vanilla, honey, and mashed banana, and stir. Top with sliced strawberries. Enjoy!

Tips

Make sure to follow the package directions for your liquid-to-oats ratio. I sometimes buy Irish oats, and they use a little bit more water than my regular rolled oats do. Feel free to use all water or all milk if you like. I use half water, half milk so that I still get the creaminess that the milk adds without all of the calories.

Ina Garten's Lemon Pound Cake

2009-02-09T21:58:00.000-06:00

One of my favorite food blogs, Smitten Kitchen (www.smittenkitchen.com), says this cake is one of the "top 10 that all good bakers should have in their repetoire". After making this, I can definitely agree! It's perfectly moist and the flavors are wonderfully balanced - it's not too tart, yet not too sweet. The hardest thing about making this cake was zesting all the lemons, and then waiting for it to finish baking and cooling. It's even better if you let it sit overnight, so that the lemon simple syrup distributes itself thoroughly through the cake. It travels well and would make a great gift for someone. Another wonderful thing about this recipe is that it makes 2 cakes. I took one of mine to a Bible study one night, then the next I took the other to a friends house for dinner. I served it with fresh raspberries and vanilla ice cream. If you are a veteran baker, or even if you're looking for a recipe that's great to try as a novice baker, this one is for you.

Lemon Pound Cake

Adapted from ”Barefoot Contessa Parties!” by Ina Garten

Ingredients:

2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted.

Directions:

1. Heat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.
2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

Yield: 2 cakes.

Brussels Sprouts Gratin

2009-02-02T20:07:00.000-06:00

This is one of the side dishes I made for my hubby and I's Christmas Eve dinner. And let me tell you, it was delicious. If you don't like brussels sprouts (like my husband), trust me - you'll love this. But what's not to love? The sprouts are drowned in a silky cream sauce and studded with savory bits of proscuitto.

Got a special occasion coming up? Make this. Your friends, family, and your tummy will thank you. Your hips won't. But trust me, its worth it!

Ingredients

2 pounds Brussels sprouts
4 ounces prosciutto, julienned
2 tablespoons unsalted butter
Roasted Garlic, recipe follows
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry
1 cup finely grated Parmesan, plus 1/2 cup
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 350 degrees F.

Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."
Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.

Roasted Garlic:

1 head garlic
1/2 teaspoon olive oil

Preheat oven to 350 degrees F.
Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
Squeeze the garlic head upside down over a small bowl and the cloves will pop out.
Refrigerate for up to 1 week.

January Daring Bakers Challenge: Vanilla Tuiles with Lemon Mousse Filling & Raspberry Peach Drizzle

2009-01-29T17:48:00.000-06:00

I am so excited to post my very first Daring Bakers Challenge! I actually joined last month, but was unable to complete the challenge due to some unforseen circumstances.

This month's challenge is brought to us by Karen of Bake My Day! and Zorra at 1x unruhren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angelique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

I loved this challenge! It was a great one for a first, because it was simple, easy, and fun. It was also the first time I had made tuiles (pronounced "tweels"). Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Tuiles can be sweet or savory, so the possibilities with these are truly endless! If you are having some dinner guests over and need an impressive looking dessert, this one would be great to try.

But enough rambling, on to the recipe!

Vanilla Tuiles with Lemon Mousse Filling & Raspberry Peach Drizzle

Basic Vanilla Tuiles Ingredients:

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Directions:

Preheat your oven to 350 F. Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it). Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones.

Lemon Mousse Ingredients:

1/2 cup lemon juice
1 cup sugar
4 egg yolks
1 egg
6 tablespoons butter, diced
3/4 cup heavy cream, whipped

Directions:

In a large, heavy bottomed stainless steel saucepan combine the lemon juice, sugar, egg yolks, egg, and butter. Over medium-high heat, whisk the mixture constantly until thickened. Strain it through a fine mesh sieve into a bowl set over ice and chill, stirring occasionally, until slightly thickened. Fold in the whipped cream, wrap with plastic wrap and chill until ready to use.

Raspberry Peach Drizzle Ingredients:

1/4 cup seedless raspberry jam (I used Smuckers Simply Fruit)
1 good glug Peach Schnapps (you can also substitute peach nectar)

Directions:

Combine ingredients in a small bowl, and put in the microwave for 5-10 seconds, just enough to melt the jam a little bit. Stir to combine. Pour the mixture into a small plastic baggie, and snip a small piece of the corner off to make a piping bag. Use to decorate the plate and the tuiles after they are assembled.

Tuile Assembly Directions:

1. First, prepare your tuile batter and refrigerate.

2. While the batter is in the fridge, prepare your lemon mousse. Please note that it is very important to use a stainless steel bowl (I used my stainless steel bain marie) since you are working with eggs. If you do not have a stainless steel saucepan, I would cook the lemon juice/sugar mixture until the sugar dissolves, and use a little bit of that warm mixture to temper your eggs before adding them in. Otherwise, you'll end up with scrambled eggs in your mousse, which is what happened to me the first time.

3. Bake your tuiles. I used a sheet of parchment paper, and traced around a coffee cup to use as a guide. Then, I spread on my batter in a very thin, very even layer. I only baked two at a time, because after these things come out of the oven, they firm up quick and you want them to stay malleable. I used the handles of my pizza cutter and vegetable peeler to shape them around.

4. Once your tuiles are baked and shaped, fill them with lemon mousse using a piping bag or plastic baggie with corner snipped off.

5. Put them on a plate, then prepare your raspberry drizzle and drizzle over the tuiles.

6. Serve and enjoy!

These are wonderfully tart, sweet, and yummy. Raspberry and lemon is always a great combination!

Cottage Pie

2009-01-24T22:46:00.000-06:00

I got the recipe for this super yummy Cottage Pie from one of my favorite food blogs, Picky Palate (www.picky-palate.com). I really admire Jenny and her inventive recipes. I hope to one day progress enough in my cooking to make up my own recipes more often myself.

I call this Cottage Pie because technically, it has no lamb in it, which is what makes it different from Shepherd's Pie. But really, most people in America don't differientiate it. So, if calling it Shepherd's Pie blows your skirt up, go for it. It just may not be "politically correct". Whatever that means, anyway.

This recipe is really, really good. It's perfect for a cold winter day. Super comforting, and the recipe makes a huge amount. I had enough to fill this pretty Emile Henry baking dish you see above AND 8 individually portioned ramekins. I served 4 of the individual portioned ramekins to my hubby and 2 of our friends the night I made it, and then froze all the rest. It froze really well and made for lots of easy, quick meals for my hubby and I later.

I defintely recommend this recipe! Served along with a nice, green salad, you just can't go wrong!

Cottage Pie
recipe courtesy Jenny Flake, www.picky-palate.com

Ingredients:

Mashed Potato Topping

4 lbs peeled cubed potatoes

½ Cup butter, 1 stick

1 Cup shredded mozzarella cheese

¼ teaspoon cumin

¾ Cup warm milk

1 ¼ teaspoon salt

¾ teaspoon garlic salt, Lawry’s

½ teaspoon fresh cracked black pepper

Meat and Vegetable Layer

2 Tablespoons extra virgin olive oil

1 onion, finely chopped

1 lb lean ground beef ( I used ground turkey)

½ teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

¼ teaspoon garlic salt, Lawry’s

1 15 oz can green beans, drained

1 15 oz can mixed veggies, drained

26 oz can Muir Glen Fire Roasted Tomatoes, pureed in food processor or blender (I was running short on time and did not process these and it turned out just fine)

2 Cups shredded cheddar cheese

Directions:

1. Place potatoes in a large pot of water and boil for 10-12 minutes or until fork tender. Drain then place into a stand or electric mixer. Beat until well mashed then add remaining potato ingredients until well combined. Set aside.

2. Heat olive oil into a large skillet over medium heat. Saute onion until softened, about 5 minutes. Add ground beef, salt, pepper and garlic salt; cook until browned and crumbled. Stir in beans, vegetables and pureed tomatoes. Pour meat mixture into a 9x13 inch baking dish or individual size baking dishes. Top with mashed potatoes then sprinkle with cheddar cheese. Bake for 25-30 minutes or until cheese is melted. For crispy cheese topping bake uncovered, for oozing cheese, cover with foil after 15 minutes of baking. Enjoy!

8 servings

Note: This isn't exactly the healthiest of dishes. Make it lighter by using skim milk, using Neufchatel cheese or low fat sour cream instead of the mozzarella in the potatoes (or cutting out the cheese completely) and by cutting down on the amount of cheddar cheese in the topping (or again, you could cut it out completely). I also substituted ground turkey instead of ground beef. Even with these changes, I still think it'd taste great!

I'll return soon with more tasty recipes! I haven't been cooking very much since lately I've been sick (today I have laryngitis) and we've been very busy working on the house so I have been making really simple dinners. However, I will be posting my Daring Bakers Challenge soon and I am thinking of trying out a pretty amazing looking Tyler Florence chili recipe for Super Bowl Sunday. Stay tuned! Have a great week, everyone!

White Chocolate Macadamia Nut Cookies

2009-01-21T12:56:00.000-06:00

These cookies are simply delicious. The macadamia nuts and white chocolate are perfect with the buttery vanilla flavor of the cookie. The secret is to use a really, really good quality vanilla. Trust me, it makes all the difference! I also always bake my cookies for the minimum time given on the recipe. They always come out perfectly golden brown and chewy that way. Make these cookies today... your friends and family will thank you!

White Chocolate Macadamia Nut Cookies

Ingredients:

1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate chips
1 cup macadamia nuts, chopped into chunks

Directions:

Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.

Barbecued Chicken Hoagies

2009-01-15T20:31:00.000-06:00

I just can't get my photos right. I promise you all I am really trying to take good photos of my food to make this blog a little more interesting and aesthetically pleasing for you. It's challenging for me because 1) photography just isn't (quite yet) one of my prime interests; and 2) I just have your run of the mill point-and-shoot. But don't worry; I'm reading articles and I've also downloaded Picasa 3 which should help me edit them a bit. The thing that irritates me about this photo is that the featured recipe is actually in the background, but it was the best photograph I had. The rest of them were too dark or blurry. Oh well! One of these days I'll get the hang of it; until then, bear with me!

Now that my food photography tangent is over, I'll introduce the recipe for you now. This is a very easy, quick weeknight meal and it's delicious. It's not the most healthy thing in the world, but it's not crazy high in calories, so for a once in a while treat, it's not too bad. I whipped this up after my husband and I went to the grocery store one night. We were tired and hungry from shopping, and the season premiere of "24" was coming on shortly, so these yummy sandwiches served with some salad really hit the spot!

Barbecued Chicken Hoagies
recipe courtesy of Taste of Home Cooking for 2 Magazine

Ingredients

1/2 cup reduced fat shredded cheddar cheese
2 tablespoons chopped roasted red peppers
2 tablespoons butter or margarine, softened
1/4 teaspoon garlic powder
1 dash hot pepper sauce
2 whole wheat hoagie buns, split
1 cup shredded cooked chicken (I picked up a rotisserie chicken from the store to make this super quick and easy.)
1/2 cup of your favorite barbecue sauce

Directions

In a small bowl, combine the first five ingredients; spread over buns. Place on a baking sheet. Broil 3-4 inches from the heat for 2-4 minutes or until cheese is melted.

Meanwhile, in a small microwave safe bowl, combine chicken and barbecue sauce. Microwave on high for 2-3 minutes or until heated through. Spread chicken mixture over bun bottoms; replace tops.

Makes 2 servings.

Easy Chicken Cordon Bleu with Parmesan Bechamel Sauce

2009-01-11T15:27:00.001-06:00

I made this recipe for my husband and I one weeknight. It was surprisingly quick to whip up and it was so, so tasty and comforting. I think it's good enough for entertaining, too! Everyone loves Chicken Cordon Bleu. The panko breadcrumbs make a world of difference, giving the chicken a crispy, crunchy coating that goes perfectly with the creamy bechamel. I served mine with some leftover carrot souffle from Christmas, spicy collard greens, and a muffin. This recipe's quantities are for 2 servings, but you can, of course, double or triple the recipe if needed. Try it tonight!

Easy Chicken Cordon Bleu

Ingredients

For the chicken:

2 boneless, skinless chicken breasts
4 slices deli ham or proscuitto
2 slices of your favorite deli cheese (fontina, swiss, gruyere, or white cheddar all work great)
1 cup panko breadcrumbs
1/2 tsp Italian seasoning
1/2 tsp seasoned salt
pinch black pepper
2 eggs, beaten

For the Parmesan Bechamel:

1/8 cup butter
1/8 flour
1 1/8 cup milk
1/4 parmesan cheese
pinch of freshly ground nutmeg
salt and pepper

Directions

1. First, preheat your oven to 350 degrees.

2. Crack two eggs in a shallow dish. In another shallow dish, combine the panko, Italian seasoning, seasoning salt, and pepper and set aside.

3. Next, butterfly each chicken breast by cutting it in half with a good chef's knife horizontally, but not all the way through - just until it folds open kind of like a book.

4. Fill your chicken breasts by first laying your ham slices on the bottom of each piece of chicken, and then topping it with cheese. Fold the top half of the chicken back over.

5. Bread the chicken by first dunking it in beaten egg, then coat it well in the seasoned panko. Place each coated chicken breast on a baking sheet (I cover mine with aluminum foil for easy clean up) and place it in your preheated oven.

6. Bake the chicken for about 30 minutes, or until golden brown and cooked through.

7. While the chicken is baking, prepare your parmesan bechamel by melting the butter in a small saucepan, and then whisk in the flour. Cook for 1 minute, then add your milk, whisking constantly until it starts to boil. Season with salt and pepper, add in the cheese, cover and lower the heat to a simmer. Let the sauce simmer for about 20 minutes, and add in the nutmeg at the end. Taste the sauce and check for seasoning. Add more salt and pepper if needed. If the sauce is too thick, add more milk.

8. To serve, place the chicken on a plate and top with the Parmesan Bechamel Sauce. Enjoy!

To lighten up this recipe: Omit the panko and just season the outside of the chicken breasts with the Italian seasoning and seasoning salt. Use lowfat cheese on the inside of the chicken. You can also omit the bechamel completely, or lighten it by using margarine in place of butter, skim milk, and no cheese. It will still be creamy and delicious.

coming soon....

2009-01-07T07:34:00.000-06:00

Hi everyone! As you can probably tell from my lack of entries, the holidays really got in my way of posting here. I have a backlog of recipes to share with you, so hopefully I can get those up soon. The only problem is we are dog sitting for my in-laws this week (and staying at their home) so my camera and everything else is at home! So, for now, I will give you a little preview of what's coming soon....

Newer, Healthier Recipes. This is something that I'm going to try to make a priority this year. My husband and I really need to get better about eating healthier and exercising, which is really hard for me given that 1) I LOVE to cook and it will be a challenge trying to make my favorite dishes delicious and healthy; and 2) we are so busy, which makes a healthy lifestyle that much harder. But I hope we can do it! Of course, I will still be baking and making desserts and everything; they just may get sent promptly off to my work instead of sitting around our house. I need to lose a few pounds after the holidays!
Daring Bakers Challenge. Last month, I told you about the Daring Bakers. I had really, really looked forward to my first challenge, but due to the busyness of that month, I was unable to complete it. However, this month, I fully intend on doing so and I am completely excited about it! Look for that post near the end of the month.

I hope you and your families had a wonderful holiday and have a blessed and happy 2009!

welcome!

2008-12-23T11:41:00.001-06:00

Welcome to biscuits & honey. I'm glad you're here! If you're coming over from my former blog, mrs.jy, I'm so glad you made the transition with me! Throughout the day today and this week, I will be adding over all of my old posts from mrs. jy before ceasing posting on that blog completely and then posting exclusively from this one. I am not going to delete mrs.jy (at least not for a while). Once again, stay tuned for more exciting posts and thank you for bearing with me! -sarah

Upside Down Chicken Pot Pie & Candy Bar Brownies

2008-12-23T11:06:00.000-06:00

This is another really easy, quick weeknight meal that I adapted from a recipe of Jenny's from Picky Palate (love Jenny's blog - you should check it out if you haven't already. It's perfect for winter - total comfort food. It's also a great way to use leftover chicken.

Upside Down Chicken Pot Pie

adapted from Picky Palate

Ingredients

1 sheet of frozen puff pastry, thawed (I recommend Pepperidge Farm)
1 large boneless, skinless chicken breast
1 cup frozen mixed vegetables
1 cup milk
1 can cream of mushroom soup (you could also use cream of chicken or cream of celery, whatever you have on hand or whatever is your preference)
1 teaspoon Garlic & Herb flavor Mrs. Dash (or more to taste)
1 teaspoon Lawry's Seasoned Salt (or more to taste)
1/2 teaspoon pepper (or more to taste)

Directions

First, preheat your oven to 400 degrees. Cook the chicken breast until done, about 30-45 minutes. After the chicken is done, cube or shred it. Lower the heat to 350 degrees.While the oven is lowering temperature, gently unfold the puff pastry onto a well floured surface and cut it into 9 equal squares. Place the squares on an ungreased cookie sheet and bake for 15 minutes or until golden brown.While the puff pastry is baking, prepare the chicken gravy. Pour the soup in a medium saucepan, and add the milk, mixed vegetables, chicken, Mrs. Dash, and seasoned salt to taste. Simmer for 5 minutes or so or until the veggies are tender. You can thin out the sauce with more milk to your desired consistency if you like.To serve, place 2 puff pastry squares in a bowl and ladle the chicken gravy over it. Enjoy your upside down chicken pot pie!Next, I have a second super easy dessert recipe for you as a bonus!This is a great brownie recipe if you need something super quick and easy in pinch. And they look and taste fantastic. No one would ever guess you just doctored up a box mix. Everyone loves these!

Candy Bar Brownies

Ingredients

1 box of your favorite family size brownie mix, for a 9x13" pan, prepared according to the directions on the box
3 large size Hershey's Symphony Bars (I like the ones with toffee and almonds)

Directions

First, prepare the brownie mix according to box directions. Pour half of the brownie batter into a 9x13" pan. Top the brownie batter with the candy bars (three of the large ones should just fit into your pan). Then, top with the remaining brownie batter. Bake according to box directions. Enjoy!

Coming Up....This Saturday, I spent the entire day baking and I gave away my holiday boxes on Sunday! They contained Cookies 'n Cream Fudge, Neiman Marcus Cookies, Christmas Rice Krispie Treats, and Swirled Turtle Brownies! I hope the recipients enjoyed them. I'm going to do a big post and share all of my recipes soon. Also, I just finished planning our Christmas Eve menu! This year, Mr. JY and I will be having our own party and exchanging gifts on Christmas Eve, and we'll be spending Christmas Day with our parents. I've decided to make Beef Wellington, Brussels Sprouts Gratin, Carrot Souffle, Homemade Yeast Rolls, and Homemade Butter! And individual chocolate souffle cakes for dessert! It's going to be so yummy. So be on the lookout for an upcoming post about that. Oh! And also, I wanted to tell you, I WON the cubicle decorating contest at my office! I will be posting about that tomorrow.

Merry Christmas, everyone!

Giada & Ina's Macaroni and Cheese

2008-12-23T11:04:00.000-06:00

Here's another recipe to tide you over until I get my holiday recipes up. I think I decided today on the main course for my husband and I's Christmas Eve dinner!This recipe is my own combination of two great macaroni and cheese recipes from Ina Garten and Giada de Laurentiis, my two favorite Food Network chefs. It's defintely a more "grown up" version. It uses fontina, mozzarella, and parmesan cheeses instead of cheddar, and is topped with tomatoes. I love the extra flavor the tomatoes add! Ina's recipe called for gruyere, which I am sure would be fabulous, but at the store I went to gruyere was so expensive it would've cost me $20 for the cheese alone for this recipe, so I used the cheese in Giada's, fontina. I'd never worked with fontina before, and it's creamy and mild. You could, of course, use any cheese you like. I think the first time I made this recipe I just used a shredded Italian cheese blend to save money. Since I was making this for our small group's Christmas dinner, I splurged a little on the cheese. This macaroni and cheese is best the next day, so its a great make ahead dish. Make it the night before and just warm it in the oven before serving. Unfortunately, there are no pictures (got in too much of a hurry), but I will be glad to share my recipe with you!

Giada & Ina's Macaroni and Cheese

adapted from two recipes courtesy Ina Garten & Giada de Laurentiis

Ingredients

2 tbsp. butter, melted
12 ounces of your favorite pasta (I used corkscrews)
2 cups heavy cream
2 1/4 cups milk
2 teaspoons all purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon pepper
2 cups grated Fontina cheese
3/4 cup grated parmesan cheese
3/4 cup grated mozzarella cheese
1 tablespoon dried parsley (or 2 tablespoons fresh parsley)
1 large or 2 small tomatoes
1/2 cup panko breadcrumbs

Directions

First, spray a 9x13 inch baking dish with non-stick cooking spray and set aside. Preheat your oven to 400 degrees.Cook your pasta in a pot of boiling, salted water until just al dente, about 6 minutes. Remember it's going in the oven later, so it should still have a bite to it. After the pasta is done cooking, drain well. Do not rinse.Whisk the cream, milk, flour, salt, and pepper in a large bowl to blend. Stir in 1 cup Fontina, 1/2 cup parmesan, 1/2 cup mozzarella, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to your baking dish.In a small bowl, mix the breadcrumbs with the melted butter. If it looks a little dry, add a little olive oil. Set aside. Slice the tomato into thin slices and set aside.Next, top the noodles with the tomatoes, the remaining cheese, then the breadcrumbs. Put into the oven for 30 minutes or until the breadcrumbs are brown and cheese is bubbly. Let it sit on the counter for at least 10 minutes prior to serving.

Hint: If during baking your breadcrumbs become too brown, cover the mac and cheese with foil.

Not Yo Mama's Banana Puddin'

2008-12-23T11:02:00.000-06:00

Here's a recipe I made a while back to tide you over until my holiday entries. This would be a great, easy recipe to take to your next holiday party.This is Paula Deen's Not Yo Mama's Banana Puddin'. I first saw Paula make this on tv a few years ago, and I was appalled. Paula Deen is supposed to be the queen of Southern cuisine, and here she was making a Southern dessert staple -banana pudding - with packaged vanilla pudding mix, shortbread cookies instead of Nilla wafers, and cream cheese? I'd grown up on my Mema's recipe, the traditional one, which contains a homemade custard pudding cooked on the stove. I turned my little nose up at this recipe and refused to make it, until my good friend Sarah (yes, the same Sarah that I baked the chocolate cake for) convinced me otherwise. I decided to give it a shot. And, boy, was Sarah right on! Traditional or not, this stuff is amazingly delicious! Even if you don't care all that much for bananas, you'll love this banana pudding.

Not Yo Mama's Banana Pudding

recipe courtesy Paula Deen

Ingredients

2 bags Pepperidge Farm Chessmen cookies (you may want to get three, I felt I ran out of cookies)
6 to 8 bananas, sliced
2 cups milk
1 5oz box instant French vanilla pudding mix
1 8oz package cream cheese, softened
1 140z can sweetened condensed milk
1 12 oz container Cool Whip, or equal amount homemade whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Just About Perfect Chocolate Cake

2008-12-23T11:01:00.000-06:00

I made this classic chocolate cake for my friend Sarah's birthday Saturday (also the day of the Iron Bowl..... ROLL TIDE!). It's from Tyler Florence's cookbook Tyler Florence's Real Kitchen. This was actually the first cake recipe I ever made from scratch when I made it for my dad's birthday a few years ago.

It's a very classic chocolate cake, moist, with a nice, rich chocolate flavor. There is a frosting recipe to go with it, but my attempt fell flat - it came out much too thin to use as a frosting, more like a glaze, and I ended up going with Betty Crocker instead.

The cake recipe, however, is fantastic. For now, it is my go-to chocolate cake recipe. I'd like to try some variations, like maybe using coffee or buttermilk in place of the water in the recipe, but this cake is also delicious just the way it is. I wish I'd taken a picture of the inside; it was light, fluffy, and almost had a reddish tinge to it, like Red Velvet Cake. It's the perfect cake for a birthday or for any time. What's your favorite type of cake to have on your birthday?

Triple Chocolate Threat
adapted from Tyler Florence's Real Kitchen by Tyler Florence

serves 8-12

Ingredients

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks unsalted butter, at room temperature)
2 cups sugar
3 (1 ounce) squares unsweetened chocolate, melted and cooled
2 eggs
1 teaspoon vanilla extract
1 1/2 cups ice water

Directions

1) Preheat the oven to 350 degrees F.
2) Prepare 2 round 9" cake pans by coating the hottom and sides very well with cooking spray and flour (or use Baker's Joy like I did and save yourself a step). Line the pans with parchment paper by tracing around the edge of them and cutting out a circle that will fit perfectly in the bottom of your pan. Then, spray the tops of the parchment. This will ensure your cakes come out.
3) In a large bowl, sift together the flour, baking soda, and salt; set aside.
4) In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the cooled chocolate and beat for 3 minutes to incorporate.
5) Beat in each egg on at a time and then add vanilla extract until well blended.
6) Scrape down the sides of the bowl and beat for another 3 minutes.
7) Gradually add in the dry ingredients in 3 batches, alternating with the ice water. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake's structure. Mix until the batter is smooth.
8) Pour the batter into the prepared pans, dividing it equally, and smoothing out the top. The pans should be two thirds full.
9) Place the pans on the middle rack of your oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and/or the cake springs back when touched.
10) Cool the cakes in the pans on a wire rack until completely cool. This is a very important step! Do not attempt to take the cakes out of the pan while they're still even remotely warm, as you risk this very light cake falling apart.
11) Once cool, turn them out and remove the parchment paper. Frost with your favorite frosting of choice!

I would post Tyler's frosting recipe here, but it didn't turn out well for me and I didn't care for it all that much. I used Betty Crocker Whipped Chocolate frosting, but you could use your favorite buttercream recipe or whatever blows your skirt up. I decorated my cake easily by pressing handfuls of mini chocolate chips onto the sides.
Make this for a friend or family member's next birthday.... they'll love you for it!

Bridal Shower Menu

2008-12-23T10:57:00.000-06:00

Okay, so I remember I promised that I would post this glorious and beautiful post filled with pictures and amazing recipes from the bridal shower that I threw this past Saturday.Unfortunately, I realized I hadn't taken any pictures when the party was over and all of the food was half eaten! But, I thought I'd post anyway. I really liked my menu and thought it worked out really well for a casual mid afternoon shower. This one was actually an "Around the House" theme, where each guest was assigned a room to buy for. We ate, played a couple of games, and just enjoyed each other's company. It was a great way to spend an afternoon!Most of my menu comes from chefs from FoodNetwork.com, with one original recipe inspired by a restaurant in Chattanooga, TN.

Bridal Shower Menu

Mascarpone Mini Cupcakes with Strawberry Glaze - These cupcakes take a short cut by using a doctored up white cake mix, but they are so good. I couldn't find any mascarpone at the store I was at, so I subbed cream cheese and they came out just fine. The strawberry glaze gives them a light pink color, and anything mini is just cute. Perfect for a bridal or baby shower, or a girl's birthday. You can find the recipe here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mascarpone-mini-cupcakes-with-strawberry-glaze-recipe/index.html
Stuffed Mushrooms with Sausage - This recipe comes from Tyler Florence. And just like every other recipes of his I've tried, this one didn't fail me. I was a little skeptical of some of the ingredients, like raisins, but these turned out really well. If you love mushrooms, you'll love this recipe: http://www.foodnetwork.com/recipes/tyler-florence/stuffed-mushrooms-with-sausage-recipe/index.html
Brie en Croute - This is a Paula Deen recipe. You really can't go wrong with ooey, gooey melted cheese tucked inside flaky puff pastry. The Brie inside is topped with pecans and raspberry jam, and makes for a unique and delightful treat. I made mine up in the morning and popped it in the oven just before guests arrived so it was nice and warm and melted inside. http://www.foodnetwork.com/recipes/paula-deen/brie-en-croute-2-recipe/index.html

And lastly, here is the one recipe I made up. It's inspired by an amazing sandwich I ate at a restaurant in Chattanooga, TN called River Street Deli. It's owned by a New Yorker and it's just one of those simple, amazing hole in the wall places. You might think this is an odd combination at first, but its great!

Mini Open Faced Ham, Cheddar, and Green Apple Sandwiches

Ingredients

10 slices of Pepperidge Farm Very Thin white bread
1/4 c. apple butter (approximate)
1 large or 2 small Granny Smith apples
1 package Sargento sliced Medium Cheddar cheese (or any deli sliced cheddar cheese)
1 package good quality deli ham or proscuitto

Directions

Preheat your oven to 350 degrees. Cut the crusts off your bread slices, and then half them. Put all of the bread slices on a cookie sheet, and spray with a little bit of cooking spray. Put them in the oven until just toasted. This took about 5 minutes for me, but check them often. You want them to be barely browned. Next, core and slice your granny smith apple into very thin slices. I didn't peel mine because I liked the color. I also put mine in a bowl of cold water and lemon juice after slicing so they wouldn't turn brown. After slicing your apples, you'll want to slice up your cheese into rectangles that fit perfectly on top of your bread slices. Make 20 cheese rectangles and you can nibble on the scraps. After the cheese is done, you're ready to assemble your appetizer. Spread each bread slice with a thin layer of the apple butter. Top with a slice of cheese, a slice of apple, and then with the ham or proscuitto. I just layed the ham prettily atop the apple, but if you have proscuitto you can wrap it around the sandwich. Just experiment and see what looks good. Arrange on a tray and wrap with plastic wrap until guests arrive so the cheese won't dry out around the edges. I would make this one the day of so its fresh.
Enjoy!

2 Ingredient Brownie Muffins

2008-12-23T10:55:00.000-06:00

This week my husband is away on a business trip and he took my camera with him, so again, no pictures. But, I do have a super simple, super easy recipe for you that has just two ingredients! And, its pretty healthy! I served these at a girls night in I was having at my house, and none of the girls could believe how simple and delicious they were. You'd never believe that they have just 2 ingredients, and that one of them is pumpkin.

2 Ingredient Brownie Muffins
from Hungry-Girl.com

Ingredients

1 box your favorite Devil's Food cake mix (I used Betty Crocker Moist Deluxe)
1 15oz can pumpkin (I recommend Libby's brand)

Directions
Preheat your oven to 325 degrees. Line a muffin tin with paper cupcake liners. Combine the cake mix and canned pumpkin in a bowl. It will be relatively thick, but don't be tempted to add water, oil, eggs, or anything else, as it will ruin the mixture. And add fat and calories, and we wouldn't want that, now would we? Fill each muffin cup 3/4 of the way full with the mixture. I think I got 16 muffins out of my batch, but I wasn't really exact with the measurements. Bake at 325 degrees for 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack & enjoy!

1 Muffin, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points.

Variations:
Instead of Devil's Food cake mix, try using spice cake for yummy, moist pumpkin spice muffins.
To add a little bit of decadence to your brownie muffins, stir in chocolate chips or other add ins. I bet peanut butter chips would be good. Of course, this makes them higher in fat and calories. Last night, I stirred in some Nestle chocolate chunks that I had in the pantry.
You can also just spread this in an 8x8 baking dish and cut into squares for low fat brownies. A friend of mine made hers this way and they turned out great!

Peach Pie Smoothie

2008-12-23T10:49:00.000-06:00

This Peach Pie Smoothie recipe is really great. It's easy to do, it's tasty, and it's even healthy! My husband is a type 1 diabetic (to learn more, visit www.jdrf.org - it's a great organization), so I'm always on the lookout for easy and healthy recipes. This makes a great breakfast on the go. Sometimes, I'll mix up all the ingredients except the frozen peaches the night before and store it in a container. The next morning, I'll just combine it in a blender with the peaches.It has no fat, 240 calories. It is a little high in carbs; but, it does have a lot of fruit in it. So, it least it's natural sugars from the fruit and honey. It's also a good source of calcium, fiber, and vitamin C. However, please don't be mislead by the name of this recipe. It really is a yogurt smoothie with some peaches and spice. It's not going to taste exactly like a slice of decadent peach pie. It's easy to tweak according to your tastes, too. Use vanilla or peach flavored yogurt; add more spices; or more vanilla. Any way you make it, it's healthy and refreshing. Try it for breakfast today!

Peach Pie Smoothie

courtesy of Ellie Kreiger, Food Network

Ingredients

1/2 cup nonfat or 1 percent lowfat milk
1/2 cup nonfat plain yogurt
1 cup frozen unsweetened peaches
1 tablespoon honey, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground ginger

Directions
Put all ingredients into a blender and blend until smooth.

Nutrition Facts Per Serving:
Calories 240; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 12 g; Carb 49 g; Fiber 3 g; Cholesterol 5 mg; Sodium 150 mg

Pumpkin Whoopie Pies

2008-12-23T10:44:00.000-06:00

I found this recipe by way of the LiveJournal community bakebakebake. It is courtesy of the community member spracker, so all credit for this absolutely delicious and perfect fall treat goes to her. I did, however, run into one small problem. No one here had heard of whoopie pies! I had, maybe because I peruse cookbooks and food blogs online for hours at a time, or maybe because I tend to watch exhorbatant amounts of Food Network, but no one at the Halloween party I went to knew what they were and snickered at the name. So, of course, I turned to my trusty friend Wikipedia to find out the origin of the Whoopie Pie.

"A whoopie pie, sometimes alternatively called a gob, black-and-white, or bob is a baked good traditional to the Pennsylvania Dutch culture as well as New England, made of two small, chocolate, disk-shaped cakes with a sweet, creamy frosting sandwiched between them. In Western Pennsylvania they are known as "gobs." They are popular both as a simple dessert or as a snack food. They can be purchased wrapped in plastic at Amish farmers' markets throughout Pennsylvania, Indiana, Virginia, West Virginia, and Ohio and are often found in restaurants and gift shops throughout Pennsylvania Dutch Country. They can also be found in most convenience stores and supermarkets throughout New England, most commonly in the states of Maine and Massachusetts, and in some convenience marts and supermarkets in New York as well as in Quincy Market located in Boston, Massachusetts. As one of the most common delicacies of the cuisine, recipes for whoopie pies are almost always included in Pennsylvania Dutch cookbooks. They can be found elsewhere throughout in the United States in various restaurants and bakeries, although uncommon." - courtesy of wikipedia.com

So, there it is. Now you know. No wonder no one down here in Alabama knew what they were! And, of course, I have no picture (again) for this recipe. I was in a hurry and had to make them for a Halloween party my husband and I were attending. But I thought they turned out really, really well! The cake was very moist and had just the right amount of spice and pumpkin flavor; and the cream middle was just sweet enough. I think this one will surely be added to my repetoire and be made again!

Pumpkin Whoopie Pies

Cake Ingredients

1/2 15oz can of pumpkin
1/3 C softened unsalted butter
2 eggs
1 package spice cake mix
1/2 C milk Parchment paper for lining the baking sheet

Directions

In a large bowl, beat pumpkin and butter until smooth. Add spice cake mix, eggs, milk, and beat at a low speed until combined for 1 minute. Use a spoon or mini ice cream scoop to ladle batter, about 3 inches apart on a lined cookie sheet. Bake at 375 until lightly browned around the edges (about 15 minutes). Cool the cakes on the parchment paper so they do not become sticky.

Spiced Cream Cheese Filling Ingredients

1/2 C softened unsalted butter
8oz package cream cheese, softened
2 cups sifted powdered sugar
1/2 of a 7oz jar marsmallow creme
1/4 tsp vanilla
1/2 tsp ground cinnamon
1/2 tsp nutmeg

Directions

Mix dry ingredients in small bowl. In mixing bowl, beat butter until smooth, add cream cheese and marshmallow creme and continue beating. Add dry ingredients, a little at a time, mixing until smooth. The longer you mix it the more fluffy you will get. I suggest 5 minutes minimum. Spread filling on the flat half of one cake, and top with another cake to make a sandwich. You may end up with extra filling. Just a tip - It's great spread on gingersnaps and banana bread too!

Paula Deen's Spicy Chili with Cornbread Waffles

2008-12-23T10:40:00.000-06:00

This recipe is from Paula Deen (of course). Anything so sinfully delicious and comforting would be. I don't make her recipes all too often since they are so dangerous, but you could easily slim this down if you wanted to by omitting the waffles (heaven forbid), using fat free or lowfat sour cream to garnish, omitting the cheese.... but why on earth would you want to?

The recipe on Food Network's website is here:
http://www.foodnetwork.com/recipes/paula-deen/cornmeal-waffles-with-spicy-chili-recipe/index.html

You might notice I changed the name of the recipe and switched the order around. That's simply because I think the chili is the true star of this recipe and I think it's a little counter-intuitive to list the waffle recipe first. I made the waffles while the chili was simmering, so it makes sense to me to just go ahead and make the chili first, and then make the waffles. But to each her own, I suppose. Paula does, after all, have her own shows, restaurants, and megabucks cooking empire and I just have this little food blog here no one reads, so why would you listen to me?

Paula Deen's Spicy Chili with Cornbread Waffles

Spicy Chili Ingredients:

1 pound lean ground chuck 1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 tablespoon fresh ground black pepper
2 (15-ounce) cans ranch-style beans (Note: I could not find these at Target, so I just used
2 15oz cans of seasoned pinto beans and it turned out just fine.)
1 (15-ounce) can tomato sauce
1 (15-ounce) can niblet corn, drained
1 (10-ounce) can diced tomatoes and green chiles

Spicy Chilli Directions:

In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally. Yield: 10 to 12 servings

While the chili is simmering, make your waffles. Now, if you don't have a waffle maker, you could certainly just make corn pancakes in a skillet. Or cornbread muffins. But trust me, if you DO own a waffle maker (and this recipe might just be grounds to go out and buy one if you don't) you are gonna want to make these waffles.

Before I list Paula's recipe for the waffles, I have a confession to make........

I cheated.

I used Jiffy Corn Muffin Mix to make the waffles. I know, I know. But it really saved me time. And I have an obsession with Jiffy Corn Muffin Mix. It makes the best sweet cornbread. Until I taste homemade that's better, I won't back down from that. So, if you need to save some time, use the Jiffy box. It's okay. No one will know. Just follow the directions on the box.
But for you pretentious people that would like to make it homemade, here's the recipe:

Cornmeal Waffles Ingredients:

1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups milk
3 tablespoons vegetable oil
2 large eggs

Cornbread Waffles Directions

Preheat waffle iron according to manufacturer's instructions. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.
Serve waffles topped with heaping spoonfuls of Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro (unless you hate cilantro like I do, then by all means leave it out).

Trust me when I say you have got to try this recipe. As Paula would say, it's truly "out of this world"!

Easy 20 Layer Crepe Cake

2008-12-23T10:18:00.000-06:00

This is my quick version of a crepe cake. It is so easy and looks so impressive. Anyone can make this. There's simply no way you can mess it up! It looks like you spent hours on it, when in reality, whipping this baby up took me under 1 hour.

Easy 20 Layer Crepe Cake

Ingredients

20 basic crepes (I used store bought Melissa's brand, but you could make your own, of course)
Mascarpone Cream
- 2 8oz containers mascarpone cheese
- 1 8oz block cream cheese
- 1 3.4oz box instant vanilla pudding mix
- 4 tsp. vanilla extract*
- 3/4 c. milk
- 1/4 c. powdered sugar (or more to taste)

Directions

To assemble the cake, all you do is layer it with about 1/8 c. mascarpone cream for each layer(and whatever other ingredients you'd like) and garnish with powdered sugar, fruit, chocolate, whatever blows your skirt up!

Variations

Now, for the varations. For the one in the picture, I made it a Chocolate Hazelnut 20 Layer Crepe Cake by spreading every third layer with Nutella (aka the food of the gods). I garnished it with a sprinkling of powdered sugar, whipped cream, and strawberries.

To make a variation, all you have to do is add things to the cream (like different extracts instead of vanilla, switch out the vanilla pudding for chocolate and add cocoa to make a chocolate cream) and use different ingredients for layering. Here are three variations I came up with on my own. Can you think of any others?

Citrus Crepe Cake: Omit the vanilla and add orange, lemon, or lime extract to taste. You could even add in some zest for extra flavor. Then, layer orange, lemon, or lime curd on every third layer.

Mocha Crepe Cake: Add a bit of cocoa powder, substitute brewed coffee or espresso for the milk, and substitute chocolate pudding mix for the vanilla.

Bananas Foster Crepe Cake: Add a bit of rum or rum extract to the cream, use banana pudding mix instead of the vanilla, and alternate with layers of caramel and bananas. Yum!

As you can see, the possibilities are endless!