Two Novice Chefs, One Tiny Kitchen

I finished the pie!  And we’ve already eaten most of it, lol.  It is SO good!  Florida Pie is basically key lime pie with several bursts of coconut.  There is a coconut layer between the crust and the lime layer, then some mixed in with the meringue, and I decided to add some toasted coconut to the top in lieu of browning my pie under the broiler.  I LOVE coconut!  And really I think the coconut makes this pie.  The key lime flavor is good but I love the sweet touch of the coconut, and I really like the texture of coconut too, although I know many hate it.

I made the graham cracker crust myself since I’d heard the pre-made crusts you can buy at the store are too small to hold all the filling.  I used a springform pan but maybe I should of added more butter to the crust because it was pretty fragile and started to pull away from the filling.  This recipe was very easy, and I’m really glad I finally got around to finishing it!  It will be gone by the end of the day most likely!  I will definitely make it again though.  I love the mini florida pies that Blenders Galore made.  Next time I may try that and take some to my family and friends!  Tyler rated this recipe a 9, same as last week’s peanut butter torte!  He is definitely a Dorie fan after these last two successes :)  Next week I will probably try one of the old TWD recipes since I don’t have or have room for a madeleine pan.  I’m thinking the orange berry muffins, something a bit healthier before we go on vacation and eat tons of rich food in Chicago!

To see how other TWD bakers fared with this week’s challenge head on over to the blogroll.

Florida Pie (from Baking From My Home To Yours by Dorie Greenspan)

1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, seperated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F.  Put the pie plate on a baking sheet lined with parchment of a silicone mat.

Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly.  Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened.  Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale.  Reduce the mixer speed to low and beat in the condensed milk.  Still on low, add half of the lime juice.  When it is incorporated, add the reaming juice, again mixing until it is blended.  Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.

Bake the pie for 12 minutes.  Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.

To Finish the Pie with Meringue:

Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch.  Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks.  Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.

Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown.  (Or, if you’ve got a blowtorch, you can use it to brown the meringue.)  Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

I have every intention of participating in Tuesdays with Dorie this week but I seem to have run very short on time the last few days.  My plan was to make it on Sunday but I only got so far as making the crust before life got in the way!  So I hope to finish the rest of the pie and post it by Thursday, so check back then :)  I can’t wait to make it!  Umm and so you don’t walk away empty handed today, here is another picture of my baby pug, who does not like it when his Mama spends time in the kitchen rather than snuggling him.

Yum! What a delicious torte! This recipe gave me the chance to use the springform pans I got for my birthday for the first time. I used the 9.5 inch springform which made for a more level torte, not “domed” like the picture in the cookbook. Tyler and I love the combination of chocolate and peanut-butter and thought this torte was excellent, he called it “a giant Reese’s Cup.” On a scale of 1-10 Tyler rated it a 9, just below his mom’s apple and blueberry pies! Tyler requested I not pawn this torte off on friends and co-workers, he wants it for himself! Since I was running short on daylight hours to photograph on Sunday I let the torte refrigerate overnight and added the ganache on Monday when I got home from work. Made for a great dessert on Cinco de Mayo! We actually ate it BEFORE dinner, it was just so tempting!

This week’s recipe was chosen by Elizabeth over at Ugg Smell Food. To see a roundup of all the TWD bakers check out the blogroll.

Peanut Butter Torte (from Dorie Greenspan’s Baking From My Home to Yours.)

Ingredients:
1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee) I omitted this ingredient since we don’t have it in our house and it would be a waste to buy it.
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ c. mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2 ½ c. heavy cream
1 ¼ c confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 ½ c salted peanut butter – crunchy or smooth (not natural)
2 tablespoons whole milk
4 ounces bittersweet chocolate finely chopped

Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.

Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Well things are starting to be a little less crazy around here. We have a routine with the dog and I’m no longer an anxious mess, so cooking and eating are actually appealing again I haven’t found any new recipes to try this week but stop in on Tuesday to see my latest TWD baked treat!

Monday: Mexican Lasagna in honor of Cinco de Mayo

Tuesday: blue cheeseburgers

Wednesday: chicken salad sandwiches

Thursday: homemade pizza w/veggies and goat cheese

Friday: haven’t thought that far ahead yet

See what’s on the menus of other food bloggers by going to the weekly roundup post here.

This was a delicious bruschetta recipe!  So glad I remembered that I had seen it awhile back.  I just typed in “bruschetta” in my google reader search and it came up, even though I hadn’t actually bookmarked it.  Love that Google Reader!  I whipped up the mixture fairly quickly and managed not to burn the toasts too bad.  I didn’t rub them with garlic because I don’t really “get” how you do this.  I’ve tried but….nothing happens.  So I just drizzled the toasts with EVOO and called it a day, I thought they tasted great and my friends agreed.  I took the filling and toasts to the first meeting of our cooking club and let people assemble them themselves.   Our next meeting is in June and we will be learning to make risotto from the group members that already know how to make it.  I’ve never made it so I’m excited.  Also on our list of ideas: making fresh pasta, making our own sushi, trying local ethnic restaurants, fondue night.  It will be great!  I will absolutely be making this recipe again, it was SO good.  The arugula really gave it a kick!  Our local grocery store was out arugula but SuperTarget had it, what would I do without Target?

Bruschetta with Arugula, Smoked Mozzarella, and Tomatoes (as seen on Cara’s Cravings, originally from Epicurious)

Ingredients:
1 large bunch of arugula (about 1/4 pound), coarse stems discarded and the leaves washed well and
spun dry
1/2 pound smoked mozzarella, chopped fine
2 tomatoes (1/2 pound total), seeded and chopped fine
12 diagonally cut 1/2-inch-thick slices of Italian bread (about 1 1/2
loaves)
2 garlic cloves, halved
1/4 cup extra-virgin olive oil

Preparation:
Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it.

Carrot cake was a challenge I knew I could handle! Unlike the marshmallows last week this recipe gave me very few headaches, and it turned out wonderfully. Now as much as I love a huge slice of carrot cake layered with cream cheese frosting, I only let myself join TWD on the condition that I would not use it as an excuse to gorge myself on sweet baked goods. So I opted to make cupcakes that Tyler and I could easily transport and pawn off on our co-workers and one mini-cake for us to split.

I had actually seen this recipe featured awhile back on Nemmie’s blog and I bookmarked it for later use. I love what she did with her mini-cakes! Unfortunately I dropped the pan while I was testing for doneness and my cake collapsed a bit and ended up lopsided. So I wasn’t able to cut it in half and turn it into a mini-layer cake. I just covered it with frosting instead. SO VERY DELISH! I think the toasted coconut on top really adds the perfect touch! I opted for pecans instead of walnuts and I also omitted the raisins. I know Tyler and I would have just picked them out. Everyone we shared the cupcakes with has just raved about them! They taste so delicious, the cake is perfectly moist and the frosting is just gooey enough.

The only real “problem” I had with this recipe was that the cupcakes sank a bit in the center, which I read other people had happen with their cupcakes as well. The frosting covered it up though so no big deal.

To see how other TWD participants fared with this week’s challenge, head on over to the blogroll.

Bill’s Big Carrot Cake (from Dorie Greenspan’s Baking From My Home to Yours)

Ingredients:

For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater) (I bought julienned carrots and ran them through the food processor a few times to chop them up, saved me a ton of time!)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
½ cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola oil
4 large eggs

For the frosting:
8 ounces cream cheese, room temperature (I used 1/3 less fat cream cheese and had no problems)
1 stick ( 8 tablespoons) unsalted butter, at room temperature
1 pound or 3 and ¾ cups confectioners’ sugar, sifted
1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract
½ cup shredded coconut (optional)
Finely chopped toasted nuts and/or toasted shredded coconut (optional)
I also added 1/2 T of vanilla for some added sweetness

Since I made cupcakes I just put liners in the cupcake pan, I made two batches of 12 cupcakes each. I baked my cupcakes for 25 minutes and tested for doneness with a toothpick. For my mini-cake I sprayed a ramekin with non-stick spray and filled it 3/4 full with batter, baked for 25 minutes. Cooled 5 minutes in the ramekin, then I removed it and let it cool all the way on a cooling rack with my cupcakes.

Getting ready:

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

To make the cake:

Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:

Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract. (I added the vanilla with the lemon juice)

If you’d like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.

To assemble the cake:

Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.

Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Serving:

This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it’s good plain, it’s even better with vanilla ice cream or some lemon curd.

Storing:

The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it’s firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

I’m so sorry that I’m just now getting around to doing this!  With Easter coming up I have been much busier than usual at work, plus I have been trying to break away from my computer in the evenings so I can get out for some walks or snuggle up with a good book.  Giving up baking (well most of it) for Lent has helped me refocus, it’s been nice (but I am gonna bake up something FIERCE for Easter Sunday!!) 

In the last week or so a few people have thought our blog worthy of recognition!  I am suprised yet honored!  Thanks to Sarah, Danielle, and BakingBlonde for honoring me with the “You Make My Day!” Award.  You all are such excellent cooks and I’m always drooling over the recipes you share.  I have so many bookmarked at this point, when Lent is over I will definitely give some of the sweet ones a try!  Thanks for making my day! 

And now it’s my turn to pass this award on to other food bloggers. 

Nemmie at Cast Sugar: who won my eternal love with this blog entry.  Plus your chop salad is one of my new favorite dishes.  Your photos are excellent plus you are just a genuinely nice person.  We really need to meet up in Lawrence sometime soon!  I get so excited when I see have have a new entry from you in my Google Reader!

Annie at Annie’s Eats: your recipes are so consistently good, and I love to see what new things you’ve tried so I can then add them to my own list! 

Shawnda at Confections of a Foodie Bride: yours was one of the first food blogs I ever bookmarked and read regularly.  I’ve gotten many great recipes from you, I still need to try those pink lemonade cupcakes! 

Ashley at Delish: great photos and time and time again I’ve tried your recipes and added them to our permanent rotation.  Plus your blog is so easy to navigate, it makes me happy :) 

Jaime at Good Eats and Sweet Treats: sheesh girl your sweet treats make me gain weight just looking at them!  You make my day by all the sweet comments you are always leaving!  I really appreciate you and all my regular commenters, I am so bad about returning the favor! 

and there are so many others, too many to list!  I love all my fellow food bloggers and I think it’s great that we have such a friendly and helpful little community out here in the “interwebs.”

No new recipe to share, but last night while I was making these delicious cookies I realized that there were many recipes on my blog that I had failed to tag properly.  So I just went back through and tagged all the recipes that are originally from Cooking Light Magazine.  You can see them all (including those cookies and some other fabulous light desserts!) if you click on the “Cooking Light” tab on the right hand side of the screen.  I know that a lot of people are trying to eat healthier these days so I wanted to make it easy for you to find the healthier recipes I’ve tried out.  I don’t list the nutritional info in my entries but if you follow the link back to the original recipe you’ll see it on their website. 

Another year has passed us by! Time for one of those blogging year in review entries we all know and love My food blogging adventures started back in April. Since then I’ve tried lots of great recipes and enjoyed sharing them with my friends, both those in real life and my many wonderful online friends and readers. I was inspired by Foodie Bride and Sugar & Spice to post my favorite recipes from 2007. These are the recipes that stand out as some of my favorites and will definitely be made again in 2008. I can’t wait to share all the new recipes I’ve got bookmarked with you in the new year (I got a new cookbook that I am beyond excited to use). Thanks for all your encouragement and comments and inspiration in 2007! I love my little food blogging community It’s been one of the constants in this up and down year.

April 2007:
pork potstickers
best big fat chewy chocolate chip cookies
black bean and rice enchiladas

May 2007:
texas sheet cake
melting pot cheddar fondue
white chocolate macadamia nut cookies
lasagna rolls with meat sauce

June 2007:
“no more patent examining, now we can get a pug, blueberry pie”
white chocolate cranberry cookies

July 2007:
blueberry almond cake with cream cheese frosting
sweet and salty peanut chocolate chunk cookies
orzo salad with red wine vinaigrette

August 2007:
peach raspberry cobbler
tex mex black bean dip and enchilada filling
andes chocolate mint cookies

September 2007:
my father-in-law’s chili
peanut butter cup brownies

October 2007:
coconut nut chipsters
blue cheese burgers
cranberry hootycreeks
southwestern falafel w/avocado spread

November 2007:
baked potato and broccoli soup
hearty beef stew

December 2007:
oreo truffles
cranberry walnut swirls
chicken and black bean tostizzas
linguine and spinach with gorgonzola sauce
the perfect pizza crust

A couple of weeks ago my dad sent me these photos from a lovely breakfast he made for my mom.  He won’t share the recipes, but he wants to show off his culinary prowess.  So for your viewing pleasure, here are my dad’s most recent culinary masterpieces :)  Maybe if I’m lucky he’ll make them for me sometime, or share the recipes!  I don’t really know what they are or what to call them, I just know he used puff pastry.

Sausage & Puff pastry?

 Berry Puff Pastry creation

I have been inspired by my dad’s breakfast creations, I think I may even whip up something special for Tyler this weekend!