Monday, September 28, 2009


Now for the salmon recipe!

Ya'll will have to bear with me a bit as I start the recipe documentation process. Most of my cooking (and baking for that matter) is a conglomeration of several recipes with my own tweaks, or something completely formulated in my head. That being said, specific ratios and measurements are something somewhat new to me. So feel free to ask any questions about anything that I put here if you are unclear or are getting different results.

Mustard Glazed Salmon:

equal parts dijon and brown sugar (i.e. 2 tablespoons of each is usually what I use), my favorite dijon is Emeril's
salt and pepper
salmon fillet (I prefer without skin)

Preheat your grill (this could be made in an over probably at 400F). Place salmon on aluminum foil and season with salt and pepper, place on top rack of grill (if you place it on the bottom the glaze will burn) and let cook for about 5 minutes. While salmon is cooking mix dijon and sugar together until the sugar is mostly dissolved. After 5 minutes paint the glaze onto the top of the salmon, with any of the extra drizzling right along the top middle of the fillet. Let cook an additional 4-10 minutes (depending on how hot your grill is and how thick the salmon is) until an internal temperature of 140F is reached.

In the picture I made this with quinoa, which is a tasty healthy whole grain. I get mine at Trader Joe's but I think you can find it in any grocery store now. I make it according to the direction on the box but instead of water I use chicken stock (vegetable would be fine) about a tablespoon of lemon juice and some garlic powder. Normally I would add some chopped parsley too, but I was rushed. Basil or mint would be good with it as well.

I love this meal because it has a gourmet feel yet can easily be made in half an hour and is so easy.


Monday, September 21, 2009

Key Lime Pie- with recipe!

I debated which recipe to give you first, salmon or key lime pie, and since summer is quickly coming to an end (as in today...), I thought I would throw the key lime pie your way before it's time for all my apple recipes.

I saw this on Oprah, and I thought I would give it a try. I'm normally not a huge key lime pie person, just because it's usually too tart and not very well balanced. This exceeded my expectations. Not only was it delicious, I was impressed with how easy it was too. They also freeze really well. I made some mini pies in ramekins, and I've got six waiting for me in the freezer.

Mar-A-Lago Key Lime Pie

Ingredients:Serves 8

Graham Cracker Crust:

  • 3/4 pound graham crackers

  • 4 Tbsp. granulated sugar

  • 2 sticks melted butter

  • 1/4 tsp. sea salt
  • 4 egg yolks

  • 1 can (14 ounces) condensed milk

  • 2/3 cup fresh Key lime juice

  • 1 lime , grated zest
  • 1 cup heavy or whipping cream , chilled

  • 2 Tbsp. confectioners' sugar

  • 1/2 tsp. vanilla extract

To make graham cracker crust: Preheat the oven to 325°.

Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.

To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.

Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.

To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

On the show he put a ton of white chocolate on top. I did this at home as well (since it is what attracted me to the recipe) and I would really recommend doing this as well, it really helps the taste balance, texture and just gives it that something special.

Monday, September 14, 2009

Caramel Apple Cupcakes

A few changes coming to this site. As much as I love cupcakes, and this site is meant to be focused on cupcakes (as the general focus will remain) I plan on expanding a little. I often get asked what I enjoy more, cooking or baking, and I always have difficulty answering that question. I love baking for the creative freedom it allows me, but I also love cooking and the ability to comfort and replenish.

That is why I am going to start including some of the meals that I make here and there (and hopefully the recipes if I am organized enough!). This will help me to document what I make and give me a source for brainstorming weekly meal plans, plus it will hopefully inspire you or give you some new recipes to try.

I have a few recipes waiting to share as soon as I have a little bit more time to type them out, but for now I wanted to inform you of the inclusion.

I will leave you with these:

My twist on a caramel apple: apple cinnamon cupcakes with a dulce de leche frosting