Archive for November, 2008

Tuesdays (err… Friday) with Dorie – Thanksgiving Twofer Pie

November 29, 2008


Yeah, it’s Friday and I’m just now posting TWD. But that’s okay but the lovely TWD ladies allowed us to be late since this was a Thanksgiving pie. Vibi of La Casserole Carree chose the Thanksgiving Twofer Pie for us.

I was a little scared of this pie. It’s like a pumpkin pie on the bottom and a pecan pie on top. I like both pumpkin and pecan pies but together? Not so sure. But I went forward with it. I ended up taking it over to my mother-in-law’s for their Thanksgiving celebration and then guess what? I didn’t try it. Wanna know why? Because my sister-in-law was trying to give away her amazing orange cat named Gus so Landon and I were following around my husband going “Pleeeeeassssse?!” all night long. Alas, Gus did not come home with us. I didn’t remember my pie until we were home. :(

I think I’m going to make it again at Christmas though because all the other TWD posts I’ve read have given it very good reviews. If you want the recipe, go visit Vibi and make sure you actually have a bite of your Twofer pie!

Pumpkin Pie Fudge

November 27, 2008


We’re having an easy Thanksgiving this year. My grandparents are out in the Caribbean somewhere and my Aunt’s family decided not to drive in from New Orleans this year, so it’s just my husband, Landon, and my parents. My mom decided to do a simple dinner and didn’t want my help since I’m so busy studying for finals. Little does she know, I’m doing more procrastinating than anything. I took it upon myself to do desserts and after tasting this fudge, I’m so glad I did.

It’s an understatement to say that my husband is tired of my pumpkin goodies. When he spotted the fudge he literally groaned and said, “Let me guess what that is…” but then he and a friend sat here eating almost half of the fudge! So I guess it’s not that awful. ;)

This was so simple, relatively quick, and obviously good. I even made it without a candy thermometer. Why you ask… because whenever I use a candy thermometer I have to throw it away. It’s just one of my things. And it gets really old buying a candy thermometer ever few months only to throw it away hours later. I’ve officially given up on buying them.

My advice if you’re making this: melt the white chocolate or chop into teeny tiny pieces. I used chips and despite pouring 235 degrees of pumpkin on them, I still have some chunks.

Pumpkin Pie Fudge
from: Annie’s Eats

3 cups sugar

¾ cup unsalted butter, melted

2/3 cup evaporated milk

1 cup canned pumpkin puree

2 tbsp. corn syrup

2 ½ tsp. pumpkin pie spice

9 oz. white chocolate, chopped

7 oz. jar marshmallow crème

1 cup walnuts, chopped and toasted

1 tsp. vanilla extract

Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Garlic Chicken Farfalle

November 21, 2008


This is one of my family’s favorite meals. My husband requests it at least once a month and always raves and raves about it. But I’ve been bad and have kept it a secret from my blog. Why? It’s white, white, and more white. And that doesn’t make for a pretty picture.

The original recipe calls for a whole stick of butter (!) and a pound of bacon (! again) but I don’t think you need that much of either. I’ve gotten it down to 2 tablespoons of butter and 4 or 5 pieces of bacon (usually turkey but don’t tell my husband!). It also calls for a cup of heavy cream and I use all of that, but I’m sure it could be scaled back.

Garlic Chicken Farfalle

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed
1 tablespoons pepper
2 tablespoons butter
4 – 5 pieces of bacon, crumbled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumbled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Tuesdays with Dorie – Arborio Rice Pudding, White, Black (Or Both)

November 19, 2008

This week’s TWD recipe was chose by Isabelle of Les gourmandises d’Isa. She chosen Dorie’s arborio rice pudding which was a nice change of pace.

When I used to diet, I’d buy the little 90 calorie containers of rice pudding so now whenever I see rice pudding I remember those horrible days. Needless to say, I had originally planned on skipping this week but Pam posted her pictures last night and 5 minutes after seeing them and hearing about how much her family loved it, I was in the kitchen.

I ended up cooking the rice pudding for well over an hour (and ruined my favorite pan in the process). It turned out well. Most of the milk had cooked off for me and it continued to thicken after I put it in the fridge.

I think it’s safe to say that my little boy loved it. The vanilla is gone thanks to him and I’m sure he’ll tackle the chocolate tomorrow. My husband refused to even try it saying “It’s not really a dessert if it has rice in it!” but that’s okay. More for me and the little one.

For the recipe, visit Isabelle and make sure you check out the blogroll to see what everyone else did.

Tuesdays with Dorie – Kugelhopf

November 11, 2008

This week’s Tuesdays with Dorie recipe is Kugelhopf and it was chosen by the lovely Yolanda of The All-Purpose Girl. I had no idea what a Kugelhopf was before a few days ago. When I read Dorie’s description it really didn’t clear things up for me. Part brioche, part cake… what? But that’s just what it is! It looks just like a cake but takes like brioche! And it is freakin’ awesome. I finally finished it yesterday (two day process) and there’s only two thin slices left. Everyone in my house loves it, which rarely happens around here.

The process was a little annoying. First, my dough looked more like batter. I was convinced I had screwed it up. It took about 5 hours to rise (I think Dorie said it should take 2) and then I put it in the fridge overnight. We keep our fridge really cold and it didn’t occur to me to turn it down. So my dough basically froze. It came out in clumps but I put it in a bundt pan anyway and after about 6 hours, it had risen about halway up the pan. I gave up on it ever making it to the top and baked it then.

It was well worth all the trouble and I’ve actually started the hunt for a real Kugelhopf pan so I can make this over and over again. And this is probably the first and last time I will ever say this: The raisins made the bread/cake. They were AMAZING.

Enchiladas in Pumpkin Sauce

November 11, 2008

I get those daily emails from Martha Stewart, you know, all 15 of them. I can’t really tell you why because I rarely even open them but a few weeks ago this recipe came. It sounded fun but I deleted the email anyway. A few days later, I’m flipping through Everyday Food and there it was again. I’ve owned this book for probably a year and never even noticed the recipe so I figured it was a sign. A sign from the pumpkin gods.

I regretted making these as soon as I began. I’ve always made enchiladas with a saucy inside. This was just chicken and green onions. Then I ran out of chicken and had to use some diced ham for a couple of the enchiladas. THEN I got scared of the pumpkin. My beloved pumpkin. It looked disgusting.

But then I tried it. And I wondered why it was good. I kept thinking that the next bite would be gross. Then the next bite. Then the next. And it never was. The ham was a giant mistake but the chicken ones were great. I still would’ve like some sauciness inside the enchiladas but I’ll give that a try next time.

Enchiladas with Pumpkin Sauce
from: Martha Stewart

2-3 cups cooked, shredded chicken
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 1/2 cups grated sharp white cheddar cheese (6 ounces)

  1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
  2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
  3. Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
  4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

Doughnut Muffins.

November 5, 2008


I’ve really been slacking with breakfasts lately. Before this semester, I always had the freezer stocked with whole wheat waffles, muffins, and other “fresh” baked goodies. Lately breakfasts have been instant oatmeal, toast, or anything else that’s easy and quick. Easy and quick for me that is. Husband doesn’t have time for any of that in the morning and I’m usually not awake when he leaves. So poor guy goes all day without eating.

In an effort to get him to eat breakfast, I made these muffins. I got the recipe from a cupcake community I frequent and literally made them the day I saw the recipe. The husband loves doughnuts but I suck at frying so I figured this was the next best thing.

To me these are more likes cupcakes. They are pretty dense compared to most muffins but they really are good. Pretty addicting, actually. So far it’s looking like none are going to make it to the freezer but that’s okay because they were very simple to make.

Sugar Doughnut Muffins

Ingredients:

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract

1 tbsp butter, melted
1/3 cup sugar, for rolling

Directions:

1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and cinnamon.
4. Pour into egg mixture and stir to combine.
5. Pour in vegetable oil, milk and vanilla extract.
6. Divide batter evenly into 12 muffin cups, filling each about 3/4 full.
7. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
8. While muffins are baking, melt butter and pour remaining sugar into a small bowl.
9. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar.
10. Cool on a wire rack.

November 1, 2008

I hope everyone had a great Halloween!


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