Tag Archives: recipes

Gingerbread Men Invade – Food Porn Quicky

Gingerbread men overtook my counter yesterday. Okay, Already Been Chewed gingerbread men…. Thanks Martha Stewart – recipe is taken from her Martha Stewart Baking Handbook. Royal Icing also a la Martha.


Fall Hiking, Part II – Benign Canyon

Fall hiking is best suited for quick canyon jaunts – especially in our my case (I like to snap lots of photos). So, after getting back much earlier than anticipated from Angel Slot – we chowed down with nothing but nature and friends at our side.

Oh, we also drank lots… you may think that bag is filled with chips…. but you’d be mistaken!

It was filled with chips! And now… empty beer cans.

Well, anyway… with early snacking, we did not finish the cobbler we planned on for dessert (s’mores were more desirable in their chocolate-y goodness and smaller portions).

No fear! That’s why there’s always tomorrow… BREAKFAST!

Canyoneering through Benign Canyon after the jump >>

Weekend Homemade Cream Puffs – Food Porn Quicky

Inspired by a sale at Target on organic heavy whipping cream, I decided to make some cream puffs this weekend. Um, yes, it was totally successful unlike my last cream puff blog.

Yum, yum, yum. Touch of Frangelico. The rest? Oky doke. Here’s a quick rundown of how the recipe went…

Flour, butter, water, sugar, salt, eggschoux pastry.
Sift the flour (about 1 cup), sugar (about a teaspoon?), salt (just a pinch) into a mixing bowl. Heat the stick of butter with about a cup of water in a heavy saucepan until it boils. Remove from heat, add the dry ingredients and mix. Put it back onto the heat and mix until it started forming a ball. At this stage, remove from heat and place into a big mixing bowl (or your Kitchenaid mixer bowl). Beat it up to release the steam then add four eggs one at a time as you whip it into a thick pancake-like mixture. Spoonfuls into the oven at 400 degrees for about 10-15 minutes then lower to 350 degrees for about 20-30 minutes depending on how soft you like them. Brush on an eggwash before the oven for that shiny glossy look.

Heaving whipping cream, sugar, vanillawhipped cream.
Whip it all together until soft peaks. I like more than just a little vanilla and not as much sugar in this. Put in fridge until ready.

Eggs, sugar, Frangelico, milk, flour and/or cornstarchcustard.
Egg and one egg yolk mixed into the sugar. Heat the milk with a touch of flour (and/or cornstarch) until it’s warmed over – feel free to add other flavors (cinnamon stick, cardamom pods, etc.) that work in here. When the milk is just nearing that boil, grab your whisk and slowly pour it into the egg mixture while you whisk a fine frenzy. This is so it doesn’t turn into scrambled eggs. Put it back into the heavy saucepan onto the heat and mad whisk until you can’t taste a starchy texture anymore. Add the Frangelico towards the end – whisk a bit more. Put it in the fridge until it’s cool.

When you’re ready, add the custard into the whipped cream. Whisk it until it blends together as one. Mix to taste. Cut the cream puff in half when it’s cooled and lather it up with the mixture. Or be fancy and pipe it in. Be even more fancy and dust with powdered sugar. There you go!

Victorian Inspired Tres Leches Sponge Cake

Cinco de Mayo – Booze and chips and desserts. That’s how I like to celebrate. Okay, okay… maybe something more sustainable as well – tacos, taquitos, nachos, anything along that deliciousness. But dessert, that is the most precious…

So, flan and tres leches! Thanks to David Lebovitz, there were recipes in his book, Ready for Dessert: My Best Recipes, for both desserts that I could utilize.

*Butterscotch Flan (or in the closest online variation I found: Chocolate-Dulce de Leche Flan)

*Victorian Sponge Cake (which I could transform into tres leches)

How to adapt a Victoria Sponge Cake for Tres Leches >>

Office Potluck: Pumpkin Pie Atop Cheesecake

Last week, we had a Thanksgiving potluck at work. No. No. No. This time, we did not get all buzzed after work and go home then pass out. Honest.

From the hat (or leftover from the pieces of paper I shook about in my hand), I pulled the dessert assignment. Pumpkin pie. Done. Except… Heather doesn’t like pumpkin pie so I needed to be creative.

Surfing recipes, I decide to go with the go-to classic American dessert chef… Paula Deen. I wanted pumpkin pie. And to get it in Heather’s mouth, I disguised it with pumpkin cheesecake. Pumpkin pie atop pumpkin cheesecake! Individual servings — created by the use of a cupcake tin.

Pumpkin pie on top of pumpkin cheesecake step-by-step >>

Super Fast Homemade Ricotta Cheese!

Thanksgiving potluck… ahh, the ultimate feast of the office luncheons. While scouring the web for something pumpkin to impress my fellow co-workers, I found David Lebovitz’s gallery of goods: his recipe collection.

Amongst a sea of candies and sweets, I found a recipe for homemade ricotta! *Cheese is dairy crack!! I love it. It’s over here at Simply Recipes. Who knew it’d be so simple?! It took maybe 2 active minutes to cook ‘er up after work today. See it manifest through photos…

The homemade ricotta cheese process after the jump >>

Celebrating Cheap Potatoes!! Homemade Gnocchi.

$0.78 for a five-pound bag of Idaho Russett potatoes. I’d say that’s cause for making some gnocchi! Well, that and my craving after seeing a photo of them in a food magazine…

Gnocchi! (Not the same photo I saw, but yummy nevertheless)

After work on Thursday, I swung by the market and grabbed a bag of potatoes. I decided to make them over the weekend. The overall process takes about 1.5 to 2 hours. Here’s how it went…

Gnocchi recipe with photos after the jump >>