January 2011


I have always been open to new tastes and flavors. That happens when life is one big travel adventure. Over the past decades I have had some new tasting adventures. Spices, herbs, veggies, meats, cheese. I have always been willing to try new flavors and foods, but I have never been much of an adventurer when it comes to cheese But I am always willing to try them. Some I like – Fontina, Gruyere, Provolone. Some I will NEVER life – Blue, Limberger, Stilton. And one of the new ones in my fridge was in Ellie’s recipe – Feta. I don’t love it, but I do like it in or on pasta. The sauce for this pasta dish was made with Feta and Roasted Red Peppers. If you don’t like either of those, you will NOT like this pasta.

Fortunately I like Feta AND roasted Red Peppers and this dish was super quick to put together. Just like the rest of Ellie’s dishes. I made 1/2 of the recipe and that was plenty for me. I know I can get 3 meals out of it.

The sauce is made by sauteeing onions, garlic, and roasted red peppers and then pureeing in the FP with chicken or veggie broth until smooth and creamy. Since I was only doing 1/2 it seemed like a lot to pull out the FP so I used…

this and it was just the right size.

I liked this pasta. I did think the sauce was a little grainy. Maybe mixing it will it is a little warmer would help. It was the cheese that seemed to make it grainy.

But it was good.

I did save a couple of slices of the Roasted Red Pepper for garnish. It made for a pretty dish with the crumbled Feta and Parsley.

You can find the recipe for the Pasta HERE. It was Jessica’s (Learning to Love Vegetables) pick and it was a fine one.

…is fun. Especially if it means a swirl in a cake. Imagine a ribbon of pecans, nutmeg, raisins, cinnamon, and chocolate running through a sweet yellow cake with just a tang of sour cream and you have a delicious treat aka

Nutty Chocolaty Swirly Sour Cream Bundt Cakes.

Since I already had some sweets in the house I decided to go with just 1/2 the recipe. That gave me enough batter for 4 mini bundts and a cupcake for tasting. The bundts are going to friends, but I needed something to taste. [Those little silicone cupcake 'papers' come in real handy.] And it tasted mah-ve-lous!! Sweet enough that it doesn’t need anything else on it although Dorie suggests a dusting of powdered sugar before serving.

I always manage to overfill the mini bundts so I wasn’t sure how much of the filling to put in. And I didn’t put enough for sure. But it was hard getting the filling in the mini bundts so that it would not fall out or leave such a division in the cake that the cake would split coming from the pan. Now I wish I had put more. With the cakes being small the chocolate was a little strong, but my chopping was poorly done and the pieces were larger than needed. I left out the raisins (EEW!) and increased the cinnamon and nutmeg. I also put in the full amount of orange zest in the cake which gave me a wonderlully orange flavored cake. It was perfect. Loved it!! {I baked them for 25 minutes and the cuppy for 20.} Nice one, Dorie.

You can find the recipe on Cooking for Comfort with Jennifer as it was her choice this week. I always enjoy going by for a visit as she has such wonderful recipes. So, go by and visit with her.

Or on pages 182-183 of Dorie’s Baking From My Home to Yours.

And visit the other bakers of and enjoy drool over their Nutty Chocolaty Swirly Sour Cream Bundt Cakes.

I THINK I did this right. I’m really not sure. But what ever I did I ended up with a delicious fudgy chocolate cake!!

Topped with whipped cream and sprinkled with cocoa and cinnamon it was quite tasty. But it looked horrible from the get-go.

It started out all flat and cracked (which Dorie said it would) and I thought it would be hard and crispy since I had to make it in a 9″ springform rather than the suggested 8″. And it was a little flatter….

…than I expected it to be. But it was also a lot fudgier than I expected it to be. And that is NOT a bad thing.

when it tastes as good as it does.

The cake calls for 1/3 cup of espresso or strong coffee, which almost kept me from making this cake as I am NOT a coffee liker. But I forged ahead and made the cake as written. And am I ever glad I did. The coffee was almost ‘invisible’ in the taste and just enhanced the flavor of the chocolate. WHEN will I learn to TRUST DORIE!!!!

But anyway, it was a hit and I will make it again.

Of the three ways Dorie suggested serving it we had it served warm but there is still some left in the fridge so will try it baked and chilled as well.

Thanks, Dorie, for another delicious chocolate dessert.

The other members of did some cake baking this week so go visit with them and try a slice of their Double Chocolate Mousse Cake.

You can find the recipe on page 447 of Dorie’s Around My French Table. Come join in the fun!!

I have always liked oatmeal. No, wait, let me change that! I have always LOVED oatmeal. Especially in cold weather. It’s that stick-to-your-ribs breakfast just like Mom promised. “Eat it for breakfast and it will keep you warm all day.” And I hate to admit it, but she was right. And not only is it good, it’s good for you!! Win/Win!!! Until now…

<

Now it’s Win/Win/Win because even though I have used brown sugar in my oatmeal I had never thought to use roasted pecans, too. Or Vanilla! Or cinnamon!! Or Nutmeg!! And Ellie’s oatmeal has all of those. So, thanks to Mary of Popsicles and Sandy Feet I have a new way to eat oatmeal.

If you only like oatmeal, try it this way and you will LOVE oatmeal. Trust me!! I wouldn’t fib to you!!

You can find the recipe on Mary’s blog or on FoodTV.

I love to bake things that AREN”‘T sweet. After so many muffins, cookies, cupcakes, tarts it is nice to bake a savory.

      Tasty Tart

Delicious breakfast in a crust. What we have here is a flaky crust filled with thinkly sliced boiled ham, eggs and seasoning. I also added cheddar cheese. And since I made it in a deep tart pan (2″ sides) a small slice was rich and quite filling. The filling was very creamy. Changing the cheese would change the flavor each time you bake it. Next time – gruyere!!!

I had to bake if for 55 minutes for it to get done since it was a deep pan.

I found the recipe for this one (because we aren’t publishing them) at the NY Daily News. You could also get a copy of Malgieri’s BAKE!! and join us in baking through the book with the Modern Baker Challenge.

I know my friend Kayte fixed it for supper Monday night and they loved it. Phyl and his family also found it tasty. Try it!! You probably will, too. (It’s on page 136 by the way if you want/buy/have the book!!)

I could have sworn I had a huge bottle of poppyseeds in the kitchen – somewhere. But No!! So I made these – again- without the seeds.

      Lemon Poppyseed Muffins

The first time I made them I thought they were rather bland without the glaze so this time I decided to add extra lemon flavor in the form of Lemon Citrus Oil. I added about 2 tsp. but it still wasn’t enough. Ah well!!

I filled some with Lemon Curd and some with Blackberry Jam…

…and they were very tasty that way. And the lemony glaze adds lots of zesty flavor to the muffin.

I WILL find some poppy seeds. And I will make them again.

This week’s pick came from Betsy of A Cup Of Sweetness.

You can find the recipe on her blog or on page 10/11 of Dorie’s Baking From My Home To Yours.

Those are little bites of coconut and lemon. Little Bites!! They are an invention of Nick Malgieri and found on page 134/135 of his newest collection of goodies – Bake!

A mixture of eggwhites, very little flour, sugar and both sweetened and unsweetened coconut. Don’t they look delightful?

Hubs liked. I am still thinking about it. I love coconut. I love lemon. But I’m not sure if I liked them both together in this little cuppy.

Phyl and Kayte and I made them Sunday afternoon. Check out there little cuppys!!!!

Next Page »

Follow

Get every new post delivered to your Inbox.

Join 149 other followers