So I've been MIA from my blog for a while now, but not because I purposely was neglecting it, but merely because I had been dealing with some crazy health issues.  I found out I have practically no iron or Vit D in my system and have been taking huge doses of prescription vitamins to see I feel better; I have had like zero energy for anything and have been having trouble concentrating and thinking. Thankfully, I think the vitamins are starting to get into my system after 3 mos, so here I am bringing you another tasty dish.

Tomorrow is my boyfriend's father's birthday, and I will be meeting him for the first time.  Ya know, I still can't believe it has been nearly a year since we first started going out; it still boggles my mind that we are where are now.  Funny how when you're definitely NOT looking for a relationship, and the person you've always been in search of was practically in front of you the entire time!  

Since it is a birthday, naturally I wanted to make a birthday cake; however, Cesar says his dad actually prefers pies over cakes just like him.  He also said that his dad is very simple and really likes apple pie so why not.   I thought it was great because I haven't really baked any pies in years and am pretty good at it.  

Important facts about pie pastry:

1.  Cold butter blended with flour will, during baking, melt & leave behind pockets of air that separate layers of the pastry and create a flaky crust.

2.  Do NOT overwork your dough; the more you stir and handle, the more gluten will develop and toughen your pastry.

3.  Do not add water all at once, use minimum amounts to moisten the flour or your pastry can get soggy.

4.  If doing a double pie crust, such as this one, always cut slits in the top to allow steam to escape or you will also end up with a soggy mess.

Ingredients for crust:

2 1/2 cups all-purpose flour
1/2 tsp salt
1/4 cup shortening
1/2 cup butter, cut into small cubes
6-7 Tbs ice water

Ingredients for the filling:

6 cups of peeled, cored & sliced apples
1 Tbs lemon juice
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 Tbs all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 Tbs finely chopped crystallized ginger
2 Tbs butter
1 egg yolk, lightly beaten
2 tsp sugar
1/8 tsp ground cinnamon

Preparation:

In a large bowl, mix flour and salt.   With a pastry blender (or 2 knives), cut in shortening and butter until mixture resembles coarse crumbs or small peas.

Sprinkle in 6-7 Tbs ice water, one Tbs at a time.  Mix with a fork after each spoon until your dough is moist enough to hold together.  Shape into 2 balls, one slightly bigger than the other.  Wrap and refrigerate 30 min.

On a lightly floured surface, with a floured rolling pin, roll larger ball 2-inches larger all around than inverted 9-inch pie plate.  Roll dough round gently onto your rolling pin, and gently ease into pie plate.  Trim the edge, leaving 1-inch over hang; set aside.

Combine apples and lemon juice in a large bowl.  Combine 1/2 cup sugar and next 5 ingredients, and mix well.  

Spoon over the apple mixture, and toss gently.  

Spoon filling evenly into the pie shell, and dot with butter.

Roll small ball of dough into 10-inch round.  Cut several slashes; center over the filling.  Trim the edge, leaving 1-inch over hang; fold under and crimp edges.  Brush pastry lightly with beaten egg yolk.  Combine 2 tsp sugar and 1/8 tsp ground cinnamon, and sprinkle all over the pie.

Cover edges of pasty with aluminum foil to prevent excessive browning.

Bake at 450 for 15 min; reduce heat to 350, and bake 50 more min.

Tomorrow this bad boy gets cut and served; however from the small amount of sauce that dripped onto the baking sheet, it tastes divine.....oh and my apartment smells amazing!

Until next time, Happy Eating!

Feed your sweet tooth without the guilt!!

WOW, are your ready for something SUPER sinful but low cal, low carb and high in protein?  Well look no further because I've got JUST the thing for you.....AND if you're a peanut butter fan such as myself, these will be totally up your ally.

This evening, my friend Matt posted a low-carb recipe idea to my page.  The recipe was from a blog called Buttoni's Low Carb Recipes; HOWEVER being the stickler that I am, I was not impressed by a lot of the ingredients OR numbers.  Guess what? I have all the ingredients on hand to make this MY way by not only drastically cutting the calories but also the fat and did not compromise the fiber either.  

Note that I am being very specific about items and ingredients as these are items I keep on hand; any changes or substitutes you make, you will need to account for as there will be subtle changes.

NUTTY COCONUT PATTIES

Ingredients:

2 scoops Advocare Performance Elite Muscle Gain Vanilla Protein Shake Mix
1/2 tsp cinnamon
1/4 cup Fancy Jr. Mammoth Pecans, finely chopped (found in bulk section of HEB)
4 Tbs Fage Total 0% Nonfat Greek Yogurt
1/4 cup PJ2 Powdered Peanut Butter (mixed w/ 1/8 cup water)
2 Tbs. So Delicious Dairy Free Culinary Coconut Milk Lite
1 Tbs Josephs Sugar Free Maple Syrup
1/3 cup Natures Eats Unsweetened Shredded Coconut (HEB)
1 Tbs Madhava Coconut Sugar Pure & Unrefined

Mix all ingredients thoroughly in a medium sized bowl.  Put muffin/cupcake papers in a regular sized muffin tin; spoon 2 Tbs of mixture into tin (I measured out exactly 9)

This currently is just a tad wet so I froze them, and they are absolutely DIVINE!  I am going to continue to tweak this recipe to the right consistency (I have an idea on what changes to make).  I also have an idea about using pure Cacao Powder because it is amazing, AND chocolate and peanut butter go great together.  As I make changes, I will update and re-post as it develops.

OOPS!  We HAD to try them first!

And here's the skinny on this recipe:

Recipe makes 9 patties - each serving is as follows:

Calories:             77.0

Total Fat:             5.1g

Saturated Fat:     2.3g

Cholesterol:         6.0mg

Sodium:              38.0mg

Potassium:         12.0mg

Total Carbs:        3.6g

Fiber:                   1.3g

Sugar:                  1.7g

Protein:                5.1g

Vit A:        0 %

Calcium:   1%

Vit C:       11%

Iron:         14%

Good points:  Low Sodium, High Vit C & Iron.

Hope you try these out and enjoy them as much as we did.  One is very filling because of the protein content plus the fiber is practically on point which is also very good for your body.

Until next time, HAPPY EATING!!!

Thanksgiving Goodies

Oh how I have neglected you blog, but I am back and with a vengeance.  With Thanksgiving festivities upon us and once again spending it with Chris' maternal side of the family, I find myself wanting to make something different than years prior.  Unbeknownst to me, I was apparently bringing a pumpkin pie; I am not crazy about pumpkin pie so I would not make it, and we ended up buying a really nice one from HEB (LOL).  

I had just received my two latest issues of Taste of Home and Cooking Light and had my eyes on some of the holiday pies shown.  Much to my amusement, Chris' stepdad, Mark, was all up for me making a chocolatey pie so Gingered Almond Truffle Tart it is!

I did not tweak anything in this recipe and made as is.  If there's something I feel could have been done differently or flavors that would have enhanced the tart, then I will tweak and update this post.  

You will need a 9-inch fluted tart pan; I bought mine from Sur la Table; however, mine is a 9.5 inch which is not a tremendous issue.  I think it works out better so your filling is not overflowing and leaves a nice, clean edge to your slices.  Another item that you will need is a food processor.

Ingredients:

1 cup heavy whipping cream
2 Tbs minced fresh ginger root
1 cup all-purpose flour
1/2 cup chopped almonds
1/2 cup confectioners' sugar
1/3 cup baking cocoa
6 Tbs cold butter, cubed
1/2 cup amaretto, divided
8 oz bittersweet chocolate, chopped
1/2 cup butter, softened

Preheat oven to 350 degrees.  In a small heavy saucepan, heat cream and ginger until bubbles form around sides.  Remove from heat.

Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended.  

Add cold butter; pulse until butter is the size of peas.  

While pulsing, add 1/4 cup of amaretto to form moist crumbs.  

Press onto bottom and up sides of an ungreased 9-in fluted tart pan with removable bottom.  

Bake 13-16 min or until set.  Cool on a wire rack.

Place chocolate in a small bowl.  

Bring gingered cream just to a boil.  Strain through a fine-mesh strainer over chocolate; discard ginger.  Stir chocolate mixture with a whisk until smooth; stir in softened butter and remaining amaretto until blended.  

Pour into cooled crust.  Refrigerate, covered, at least 2 hours or until set.

This size tart pan was perfect leaving about 1/2 inch space for the crust/edge.

Due to the richness of this dish, thin slices are highly recommended yielding 16 servings per tart.

Recipe from Taste of Home Dec 2013 issue.

Chilled end result.

Tomorrow morning, I am tackling Cheddar Chive Biscuits before we head out so they can be slightly warm.

Until next time, Happy Eating!

Raspberry-Filled Lemon Cupcakes

Oh Sunday, funday, what to do??  First go to Eastie Boys to get the Creme Brulee French Toast & Chicken Poblano Sausage for breakfast AND Inversion Coffee House for my daily Steamy Meg.  

I had been reading over a book I had received from my good friend, Tammy, when I left the hospital, called Betty Crocker Best Cupcakes & Cakes.  I was getting all sorts of ideas running through my head yesterday; even Priscilla was drooling over a recipe for Tie-Dye cupcakes when she was over visiting last night.  

So today I decided to make some cupcakes & take them to work.  I will share the original recipe first then my version.

Raspberry-Filled Lemon Cupcakes

Cupcakes:
1 box Betty Crocker SuperMoist French Vanilla cake mix
Water, vegetable oil & eggs called for on the box
2 Tbs grated lemon peel (2 medium lemons)

Filling & Frosting:
1 container (6oz) fresh raspberries (1 - 1-1/4 cups)
2 containers (12 oz each) Betty Crocker Whipped Fluffy White frosting
2 Tbs grated lemon peel (2 medium lemons)
1 Tbs fresh lemon juice
Grated lemon peel strips

Preparation:

1.  Heat oven to 350 degrees (325 for dark or nonstick pans).  Place paper baking cups in each of the 24 regular-size muffin cups.  Make and bake cake mix as directed on the box for cupcakes, using water, oil & eggs and adding 2 Tbs lemon peel.  Cool 10 min.  Remove to cooling racks.  Cool completely.

2.  Reserve 24 raspberries for garnish, set aside.  In a small bowl, beat remaining raspberries, 1 cup of frosting and 2 Tbs lemon peel with a whisk until well blended.  Fit 1/4" diameter round tip into decorating bag.  Spoon raspberry mixture into bag.  Insert tip into center of each cupcake, about 2/3 of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly and filling comes to top.  (Do not let filling spill out over the top of cupcake.)

3.  In a small bowl, mix remaining frosting & the lemon juice until smooth & shiny.  Pipe or spread frosting onto cupcakes.  Garnish each with fresh raspberry and lemon peel strips.

My Version:

Cupcakes:
1 box Duncan Hines Lemon Supreme cake mix
1 box Jell-O Sugar Free Instant Lemon Pudding mix
1-1/3 cup milk
1/3 cup extra virgin olive oil
3 eggs
1 tsp vanilla

Filling & Frosting:
1 container (6oz) fresh raspberries (1 - 1-1/4 cups)
2 containers Duncan Hines Classic White frosting
2 Tbs grated lemon peel (2 medium lemons)
1 Tbs fresh lemon juice

Preparation:

1.  Heat oven to 350 degrees.  Place paper baking cups in each of the 24 regular-size muffin cups. (if you only have a 12-cup like I do, cover your bowl and refrigerate until you're ready to do the next batch.)  Make and bake cake mix as directed on the box for cupcakes, using milk, oil, pudding mix, vanilla & eggs.  Cool 10 min.  Remove to cooling racks.  Cool completely.

2.  Reserve 24 raspberries for garnish, set aside. 

In a small bowl, beat remaining raspberries, 1 cup of frosting, 2 Tbs lemon peel (my lemons were small so I needed 3) and lemon juice with a whisk until well blended.  Fit 1/4" diameter round tip into decorating bag. 

Spoon raspberry mixture into bag.  Insert tip into center of each cupcake, about 2/3 of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly and filling comes to top.  (If some of the filling spills out, remove with a spatula.)

3.  Fit a star shaped tip into a decorating bag and fill with frosting (I did nothing to the frosting except beat it a bit).  Starting from outside edge of cupcake and working towards center in a circular motion, pipe icing onto cupcake.  Top with a raspberry.

Now I opted for the Lemon Supreme mix because I did not readily locate the French Vanilla; since I was already going for a lemon-based mix, I decided to change some things with the filling and icing.  Stephanie, in our leasing office here at the lofts, said it reminded her of Fruit Loops but in a much better way; she said she loved it.  I decided to try one out also and was pleased with the results and the flavors.  Now, the box says it makes 24, I only came out with 21; I used an ice cream scoop to measure so maybe this is what happened.  

Here's a tip:  if you, like me, do not fill all cupcake slots and are left with some empty cups, fill those spots with water about 2/3 of the way up; this will ensure each of your cupcakes bakes evenly and perfectly.

Hope you enjoy this recipe, whether it be the original or my version.  I am sure they will be at hit at your home or office as well.  Now time for me to put a lid on them for tomorrow.

Until next time, Happy Eating!

Blueberry Lemon Tart

To start off tonight, let me inform you that I am the Business Office Manager for two VERY busy urologists in the Medical Center.  As it turns out, tomorrow is Dr. Guerriero's 75th bday, and he apparently loves the flavor profile of lemon and blueberry together; I made this special tart for him for Christmas and was told it was a total hit!  So I had a grand idea to make his favorite dessert for his birthday and ease our way into a nice 3-day weekend.  

Let me point out the originator of the fabulous dessert, Tyler Florence!  I must, once again, brag about meeting him and having him chat with me a few minutes to answer questions, talk about food and sign his new book Fresh for me.

This tart is light, refreshing and is an elegant dessert.  It is sure to please any crowd and be the talk of any gathering.  If you're on Twitter, be sure to follow Tyler Florence for all the  latest and greatest on him, his food, his restaurant; if it weren't for this, I would've never known he was coming to Houston.  The following recipe is in its true form; I dare not deviate from the master's plan!

Blueberry Lemon Tart

Ingredients

Pastry:

1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon

Filling:

4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries

No need to spend money on fancy pie weights when you can use regular dry beans.  The recipe does call for 1 cup of fresh lemon juice & suggests it would be 5; but in actuality, I normally need 8 lemons to get an entire cup of  juice.

Tart pan with removable bottom

Directions

To make the pastry, pulse the flour, sugar & salt together in a food processor. 

Add the butter and pulse until the dough resembles cornmeal.  

Add the egg yolk & 2 Tbs ice water & pulse again until the dough pulls together.

Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim.  Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.

To bake the shell, heat the oven to 350 degrees F.

Put the tart pan on a baking sheet & prick the bottom of the dough with a fork. 

Cover shell with a piece of parchment paper & fill with pie weights or dry beans. 

Bake for 25 min. Remove parchment & weights. Lightly beat the egg white with 1 tsp water & brush it onto the bottom & sides of the tart shell; set aside to cool.

(in the meantime, zest one lemon & juice your lemons)

Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. 

Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

The Masterpiece

Unmolded, side-view

So it's all done & ready; I have to let it cool completely before I put the lid on my carrier.  I want to thank Tyler Florence for being the most awesome chef on the plant and for this most incredible dessert and also a special thanks to the Food Network for saving me when I can't get to my cookbooks, lol!

I really hope that you are able to give this tart a try.  Let me tell you that I have, in the past, bought pre-made pie dought; however, this homemade crust holds up SO much better to the filling plus it tastes fantastic!  

I just might have to work on one of Tyler's recipes from his newest cookbook, Fresh.

Until next time, Happy Eating!!

The b-day boy ready for this tart!

Who Says You Can't Have Chocolate Cake For Breakfast?!?!?!

Happy Friday to everyone!  I made another rich chocolate dessert for the office today (it's an early Easter treat).  Again, I am home bored while Chris is still out working in El Paso so what better way to occupy myself and de-stress than bake for someone?!?!

I had viewed lots and lots of sites regarding an Easter cake with Kit Kats, so many variations and ideas so I decided to do one myself.

Ingredients:

1 box Duncan Hines Devils Food Cake Mix

1/3 c. Extra Virgin Olive Oil

2 Eggs

1/2 cup milk

1/2 cup heavy whipping cream

1 Tbs vanilla extract

1 small pkg Jell-o Devil's Food Instant Pudding mix

1 Duncan Hines Classic Chocolate Frosting

4 King Size Kit Kat Bars

1 lg bag plain M&M (I used Easter ones)

Preparation:

Prepare cake mix according to package with these exceptions:  I use extra virgin olive oil instead of the vegetable oil; I use milk instead of the water (and in the case I did a 50/50 of milk & heavy cream); I add vanilla extract to boxed cakes to give it that little something extra; AND I always add instant pudding to the mix to make for a much more moister cake! (So there you have it, those are my secrets for those who've asked).  

Preheat oven to 350 degrees.  Spray 2-8' cake pans and distribute batter evenly.  Drop pans several times on the counter to let all the air bubbles out and to allow the batter to even out. Now, let me inform you the box says to bake for approx 30 min; however because of my changes to the mix, I find that it can take anywhere fro 40-45 min.  I suggest baking for 35 min, take a toothpick to check for doneness and bake at 5 min increments after that.

Let cakes cool completely before assembling.

My original idea was to get Easter grass to lay down on the platter first, but I forgot at the last minute (this I will do when I make the cake for the family next week).  Frost cakes evenly (if your cakes are slightly uneven, trim off tops to even out).  Once your cake is assembled, break your Kit Kats in pairs.  Place flat side up against sides of cake leaving a slight gap in between each pair and press slightly.  Top off cake with the M&Ms to cover frosting completely and spread remaining M&Ms around the cake on the platter.

So I think the cake was a success because it is being eaten for breakfast, LOL; great start to a Friday morning.  I will be making another similar cake for the family Easter get-together; however, that cake will be a yellow butter cake with chocolate frosting.  This is such an easy cake that I hope you will give it a whirl.

Until next time, Happy Eating!!