…Will Cook for Heels
Dessert
Strawberries n Cream Tarts
Jul 28th
I recently purchased a “Cook’s Illustrated; America’s Test Kitchen” magazine. Let me tell you, for instructional material, they have it on lock. Not only do they provide step-by-step guides, they let you know exactly WHY grandma’s recipe was sometimes hit or miss and why the variation and alteration you have in mind could possibly render a superb (or disastrous) recipe. They test several recipes and publish (often with pics) the outcome of each. I get excited because it brings out a little bit of the scientific geek in me. If only 10th grade science were like this…
I have to admit that I am “dieting” so please recognize the sacrifice I am making to bring you this recipe and excuse any drool on this post as well.
The original recipe was for a large tart but after making the graham cracker crust in the blender, I could not place my pie shell for the life of me. (IF YOU HAVE IT…..BRING IT BACK!!!) So, I ran to Publix and chanced upon mini prepared tart shells. These were probably more appealing to my nephews anyway. (But I STILL want my pie shell!)
Making the filling was surprisingly easy. I have to admit that it almost didn’t happen. The mixture failed to thicken as fast as promised and it wasn’t until I was about to throw it out (I don’t have time to waste on failed dishes, lol) that I noticed it was ready. So the lesson here is to be patient and WAIT!
FOR THE FILLING
1 teaspoon unflavored gelatin
1/4 cup sugar
1 vanilla bean, split lengthwise and seeds scraped out (or 2-3 tea. pure vanilla extract if you can’t find a fresh bean. I couldn’t )
1 1/4 cups cold cream
1 quart strawberries, hulled and cut into 1/2-inch pieces
To Make Filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shells and refrigerate until set, about 1 hour….or for whatever reason in my case…2 hours.
Before serving, top the tart with the strawberries and dust lightly with powdered (confectioner’s) sugar.
This is a very LIGHT dessert. It’s perfectly refreshing for a nice summer night with friends.
A Randy Travis Christmas
Jan 1st
Chirstmas with the in-laws was beautiful. It started out kinda bad, however. I was really looking forward to preparing something for the big meal (especially since everyone was scheduled to come, dish in hand) but we touched Port St. Lucie at 8:12, 12 minutes AFTER Publix closed. : ( However, I had that second batch of Patron cupcakes in tow and thought those would make me a few new friends. ; )
My MIL was elbow deep baking cakes for the event. She made bread pudding, lemon pound cake and everyone’s favorite….RUM CAKE! Yes, Baby! This cake is GOOD! I grabbed my notepad b/c I promised my sister that I would get if for her this time. Anyway, she allowed me to have the recipes but doesn’t want YALL to have them, lol. It’s the one on the far left of the pic. It’s topped with chopped pecans after rum is poured over the cake. I don’t even know if she wanted the thing photographed, lol. :/ So, if you have a Rum Cake recipe please send it in. My sister just had a baby and is rapidly trying to catch up on all the lost alcohol comsumption, lol. BTW- if you look closely to the right of the pic, I endured the ENTIRE “Randy Travis Christmas” cd for NOTHING!!!
Sipping on Patron… Cupcakes
Dec 19th
Apparently, my invitation was lost in the mail to Kim Porter’s (most famous for being a mother to 3 of Diddy’s kids and the one he supposedly wants to be with) recent bday bash. Other than her reportedly $2500 Chanel boots, the only thing enviable about the event were her Patron cupcakes. Ummm….
So, with my complete FierceFoodie budget for the month (according to Greg) I purchased my first bottle of Patron ($26.99, Publix Liquors). You guys are ALL invited….except Little Ms. Kim….go play with your boots!
This recipe is adapted from a cookbook called Vegan Cupcakes Take Over the World. Of course, this recipe isn’t vegan however, lol.
Patron Cupcake Recipe
- 1/4 cup lime juice
- 1 1/2 tsp lime zest (1 lime)
- 1 c. milk (I used 2%)
- 1/4 c. vegetable oil
- 2 tsp Patron
- 1/2 tsp pure vanilla extract
- 1 cup sugar (I used confectioner’s)
- 1 1/3 c. all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
WET INGREDIENTS: In a large bowl, mix together lime juice, lime zest, milk, oil, Patron, vanilla and sugar.
DRY INGREDIENTS: In a small bowl, mix together flour, baking soda, baking powder and salt.
Add to lime mixture and stir until just combined. Divide evenly into muffin tins. Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Turn out onto a wire rack to cool completely before frosting.
The Tequila Lime Frosting Recipe
- 1/4 cup butter melted
- 1 tbsp heavy whipping cream or milk
- 3 tbsp lime juice
- 1 tbsp Patron
- 2+ cups confectioners’ sugar
- coarse sugar and salt for “rims”
Cream together butter, milk, lime juice, tequila, and 2 cups of confectioners’ sugar. I ended up using maybe 4-5 cups of sugar. With 2 cups, the frosting was very wet and could basically be poured. As you can see from my pics, I liked it a little stiffer so I could pipe it. Add and add the confectioner’s sugar (in 1/2 c. increments) until it’s where you want it. Play with it, it’s pretty cool. Read the rest of this entry »
Paula’s 5-layer bars
Dec 14th
Super Super Easy!!
I made these bars for my job the other day. I was watching Paula Deen and she made them and I was really amazed at how quickly and easily it was done. Literally, all you have to do is pour the ingredients into the dish and bake. THEY LOVED THEM!! AND ANOTHER PLUS (and perhaps the greatest) IS THAT IT WAS CHEAP CHEAP CHEAP CHEAP CHEAP! ENJOY!!!
Combine:
2 sticks of butter, melted (microwave at 50% power for a few minutes)
1 pack of graham crackers, crushed (I did it in a Ziploc bag)
Press into bottom of 9×9 pan (Can use a 13×9 as well but lessen cooking time)
Layer:
1 c. Butterscotch chips
2 c. Semi sweet chocolate chips
1 c. Pecan Halves, roughly chopped (I like varied sizes and jagged pieces)
1 c. Sweetened Coconut Flakes
Drizzle:
1 Can sweetened condensed milk
Bake:
350 degrees for 40 mins.
Serve:
Allow to cool because they will fall apart otherwise. Top with a little more coconut flakes (so people can know it’s in there and to add a little color. : )
