Raspberry Fool
I pity the fool!!!!!
because....I devoured it so fast!
Raspberry Fool
Ingredients:
-3 1/2 cups fresh raspberries (save a 1/2 cup for layering)
-1 cup heavy cream
-1/4 cup of sugar
-1 teaspoon vanilla extract
1. Mash 3 cups of fresh raspberries in a bowl. Set aside.
2. Whip cream with sugar & vanilla extract until soft peaks form.
3. Fold in raspberry puree mixture (it's nice to see ribbons of red in the final mixture)
4. Serve in a fun cup/bowl/dish and alternate layering raspberries & cream.
5. Top with a yummy cookie! (I used shortbread)
6. Put into the fridge for an hour or just devour immediately!!!
It's incredibly light & creamy. The only problem I ran into...is wanting MORE!
*** DO NOT- UNDER ANY CIRCUMSTANCES CHECK THE NUTRITIONAL FACTS ON THE BACK OF YOUR WHIPPING CREAM CONTAINER***
Magnolia Bakery Chocolate Wafer Icebox Cake
two words: HOT DAMN!
Chocolate Wafer Icebox Cake
-4 cups heavy whipping cream
-3 tablespoons sugar
-1 tablespoon vanilla extract
-1 1/2 packages Nabisco chocolate wafers
1. Whip Cream: In a large bowl, whip the heavy whipping cream with the sugar & vanilla extract until soft peaks form. Make sure to not overbeat!
2. Start assembling the cake: On a flat plate (at least 9 inches in diameter) arrange seven wafers, with one in the center and the remaining 6 surrounding. Scoop about 3/4 cup of whipped cream onto wafers and gently spread the cream in a thin layer to completely coat the cookies.
3. Finish & Refrigerate: Continue to layer the wafers with the cream, making sure to end with the whipped cream layer on the top. Refrigerate for at least 5 hours or overnight before cutting & serving.
I topped mine with strawberries to make it look extra special. It helps mask all the drippies.
***BTW-This was soooo good. I can't believe I've never tried this before. I made this for a family BBQ on Sunday. Everyone seemed skeptical about the cookies...but one bite erased all doubt. Think cookies & cream ice cream...but creamier...and less cold! I can't wait to experiment with different flavors. Lemme know what you think and what you come up with!! ***
just a warning…
we're in remodeling mode around in my kitchen! This means we'll be eating outdoors for the next few weeks...months?!?! God I hope it doesn't take that long!!!
So you might see some make-shift dinners like this one from tonight...for the next few weeks.....
I got some cute avocados in my organic veggie/fruit shipment this week:
Casey jazzed one up with sea salt, freshed cracked pepper & olive oil...
Here's me devouring one of my favorite food combos EVER!
(tomato, basil, garlic rubbed crostini & olive oil- salt & pepper too!)
I'd also like to thank my hubby for painting the door to the *man room* this weekend.
Here it is with the first coat. Doesn't it look smashing?
Also this weekend:
-had buckwheat pancakes with lots of butter, syrup & strawberries
-went to the city to pick up Red Sox tickets
-had a yummy lunch @ Naan & Curry
-beat the heat and saw Forgetting Sarah Marshall (super funny)
-met up with a friend in the city
-worked around the house on the remodel
-tried to stay cool...temperature was up to 99 at one point!
Hamburger Tomato Pizza
I thought that I would bust this out, while I'm on a roll with Everday Food recipes. I stared at the picture in the current issue for like 10 minutes straight. I kid you not.
If that doesn't get you to try it... Perhaps mine will?
(yes that pan is WELL-LOVED)
Now check up close!
I like a crust that's a little over cooked and crispy!
eating it outside was the best!
Hamburger Grape Tomato Pizza (Everyday Food-May 2008 issue)
- 2 teaspoons vegetable oil
- All-purpose flour, for work surface
- 1 pound frozen pizza dough, thawed
- 3/4 cup store-bought marinara sauce
- 1 cup grated provolone cheese (4 ounces)
- 1 cup grape or cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced (optional)
- 1/4 pound ground beef chuck
- Coarse salt and ground pepper
- A handful of fresh basil! (I added this and it was PERFECT!)
1. Preheat oven to 450 degrees. Rub a large rimless baking sheet (or a rimmed one, upside down) with oil.
2. On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough into a 15-by-11-inch rectangle (if dough becomes too elastic to work with, let it rest a few minutes). Transfer to prepared sheet.
3. Spread sauce evenly over dough, leaving a 1-inch border all around. Top with provolone, tomatoes, and if desired, onion; scatter beef over top. Season with salt and pepper.
4. Bake until crust is golden, beef is cooked, and cheese is melted, about 20 minutes. Serve immediately. (it's not as good the second day for some reason!)
ENJOY!!!! I KNOW WE DID!
Tex Mex Enchiladas!
I'd like to admit right here and now that there was once a time when I was scared to make enchiladas. I've overcome that fear and can now look back and think how silly I was.
So I started telling you about my little Everyday Food binge huh? Well... I recently watched an episode of EVERYDAY FOOD on PBS and was immediately inspired to make some for myself. I thought that if they can do it so fast- I CERTAINLY CAN. I know you can too!
Not yet inspired? Perhaps I can tempt you with a little close up?
I just followed this recipe from Everyday Food:
Tex Mex Enchiladas (makes 8 total)
Ingredients:
- 2 tablespoons olive oil
- 1/2 cup all purpose flour (spooned & leveled)
- 1 can (14.5 oz) reduced sodium chicken broth
- 1 1/2 tablespoons chili powder
- 1 small canned chipotle chili in adobo, minced-plus 1 tablespoon adobo sauce from can
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3/4 lb. lean ground beef
- Coarse salt & ground pepper
- 8 tortillas (6 inch)
- 1 1/2 cups shredded cheddar cheese (about 6 oz.)
- 1/4 cup cilantro
1. Make Sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and ¾ cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
2. Make Filling: In a 10-inch nonstick skillet, heat remaining ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
3. Preheat oven to 350°. Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping ¼ cup beef mixture and 2 tablespoons cheese; tightly roll up.
4. Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and perhaps some sour cream like I did!
If you follow the link above, you will find their instructions for freezing your batch!
***Note: After assembling the enchiladas, I was concerned that there might not be enough sauce covering all the tortillas. I decided to drizzle the leftover adobo sauce on top of the assembled enchiladas. I think this added a LOT of flavor!!! ***
This will definitely be in our regular rotation. I can't wait to experiment on different types of filling!
Strawberry Rhubarb Panna Cotta
Have I ever mentioned that I have a subscription to EVERYDAY FOOD? It's a really great publication for anyone who is starting to broaden their cooking/baking horizons. It's also a great for those who don't have a lot of time after work and want to enjoy simple tasty meals. Every recipe is accompanied with a photo which makes it easy for you decide if you really want to make something.
A lot of the times I just look at the pictures to get inspired...but never end up making the recipes. I think I've had my subscription since the magazine started! Which means I have a HUGE stack of them in my kitchen. There's been soo many times where I contemplate discontinuing my subscription because I have so many issues I have yet to cook from. But, I found this month's issue to be pretty inspiring! I was excited to find at least 6 recipes that I immediately wanted to try.
So last week I got some rhubarb in my weekly organic fruit/veggie shipment from Farm Fresh To You. I've never made ANYTHING with rhubarb, so it was a delight to see this following recipe in this month's issue. I hopped right to it!
Strawberry Rhubarb Compote (Everyday Food- May 2008)
Ingredients:
- 1 pint of strawberries (hulled & halved)
- 2 stalks of rhubarb cut into small pieces
- 1/2 cup sugar
- 1/4 cup of water
1. In a large saucepan, place strawberries, rhubarb, sugar, and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Serve warm or cold!
***This simple recipe produces the tastiest topping! I ate A LOT of it soon after making. It will instantly transport you to summer! ***
I had every intention on using this compote with yogurt for my breakfast the next morning.....but all of a sudden I saw one of my favorite desserts in the magazine. VANILLA PANNA COTTA!
It's something I've wanted to try making.... but for some reason I thought it might be too complicated.
On Sunday, I quickly got over my fear and dove right in.
Here we are in progress... (see the strawberry rhubarb compote?)
I brought all the chilled ramkeins over to my sister-in-law's house and served them up.
Just top with the compote after you release the panna cottas from their molds!
Sooo incredibly creamy & light. Can you say decadent??
Vanilla Panna Cotta (Everyday Food May 2008)
*serves 6*
Ingredients:
- 1 envelope unflavored gelatin
- 3 cups half & half
- 1/2 cup sugar
- a dash of salt
- 1 teaspoon pure vanilla extract
1. Place 1/4 cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5-10 minutes
2. In a medium saucepan, combine half & half, sugar, and a pinch of salt. Bring to a boil; remove from heat. Add vanilla and softened gelatin mixture. Stir until dissolved.
3. Divide mixture among six- 6oz. ramekins. Chill, covered with plastic wrap until firm, at least 4 hours and up to 3 days.
4. To serve, run a small knife around the edge of each panna cotta to loosen, then carefully dip bottom of the ramekin in hot water for a few seconds. Invert onto a small plate and shake firmly to release the panna cotta onto the plate.
***In the magazine, they recommend drizzling the tops of the panna cotta with maple syrup. Perhaps next time I'll try that. ***
2 MORE RECIPES COMING SOON!
snippets of geekdom
woke up saturday morning....started the day off right:
ate my weight in oranges (not really)
went to the Maker Faire with the hubs & met some friends there:
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