Tuesday, January 26, 2010
Saturday, January 23, 2010
The lightly sprinkled cookie crumbs
Or the completely covered ones
What do you think?
Monday, January 18, 2010
Available for order immediately. It's a lightly coconut and vanilla flavored cake topped and filled with a coconut cream and rolled in shredded coconut.
Chris told me it tasted just like his grandma's. Score!
If you are interested in a full list of available flavors please contact me.
Monday, January 11, 2010
Creaming the butter and sugar
My apron, not so graciously photographed!
Now it would be mean of me to show you our wonderful muffins and not give you the recipe. Being the nice person that I am, here you go:
Banana Oatmeal Chocolate Chip muffins:
- 2 sticks butter, room temperature
- 1 cup sugar
- 4 large or 5 small bananas extra ripe (I throw mine in the freezer until I'm ready and then defrost)
- dash of salt
- 1 teaspoon baking soda
- 2 cups flour
- 1 1/2 cups oatmeal, you can use more or less depending on your preference
- 1/2 to 3/4 bag of chocolate chips, I use ghiradelli dark, for this recipe
Preheat over to 350 F. Cream butter and sugar (by hand or in mixer), add eggs one at a time and mix well. Add bananas and mix until just combined. Add baking soda and salt, stir a few times to incorporate and add flour. Mix well. Add oatmeal, mix well. Add chocolate chips, stir until evenly distributed. Place heaping tablespoons into a greased muffin pan and bake about 19 minutes. Makes about 18.
Friday, January 1, 2010
This was my tiramisu, which is surprisingly easy. It takes maybe 20 minutes of hands on prep and then you let it sit in the refrigerator overnight. Easy and elegant! My favorite tiramisu recipe is here but I half it. Half of it was plenty for 6 people! I would buy a few more ladyfingers than what it calls for though, I like extra and needed it to cover both layers. You can't always find them at regular grocery stores but Whole Foods has them in the cookie aisle. Also, I was out of Marsala wine so I used Madeira (as they are comparable, and I may have another recipe coming up soon that will help you use the rest of your Madeira wine!), I also just used Kahlua as the coffee liqueur.
For Thanksgiving we were in STL and took advantage of grandparents and their free babysitting (a luxury for us!) and went out to a nice meal at Harvest in Clayton. I'm normally not a big bread pudding person (unless it's a chocolate brioche bread pudding!) but theirs sounded intriguing and came highly recommended so we gave it a shot. It did not disappoint. When I started asking my husband if he had any opinions on Christmas dessert he reflected back to the bread pudding telling me if I could make that it would "awesome".
I knew it was a fairly standard bread pudding, but the sauce made it extraordinary. The restaurant strangely did not have their dessert menu online so I called them and asked what the sauce was. Bourbon currant. Just for kicks I thought I would google it to see what kind of recipes were pulled up. To my amazement this appeared. The exact recipe the restaurant had given a magazine!
My modifications were to again, half it (I did 2 eggs and 2 yolks for the custard), and I baked it longer since my dish was a bit deeper. Don't be afraid of it getting brown on top as the crispness adds to the texture. On the sauce, I would completely ignore their recommendation to take the sauce off of the heat before adding the bourbon and currants. Their is a decent amount of alcohol which needed to cook out or else you were left with nothing more than the taste of bourbon from the sauce. Also since the currants were dried they could use a good soak to plump them up. I also found the currants at Whole Foods, but I think fried blueberries or golden raisins would be a suitable substitute.
Sorry I don't have a picture of the bread pudding, it went too fast!
So that's part of what my holidays looked like, hope ya'll enjoyed yours and are having a great start to the New Year!