My contribution to the 4th of July Block Party on my street:

This is my first of two…or maybe three servings?

It’s very simple, incredibly light (watch out you might think it’s calorie free) and super dreamy. Last year I doubled the recipe, but not enough people saved room for dessert after all the grilled meats & salads. This year there was NOTHING left. NOTHING. NOTHING!!!! I didn’t have the chance to eat a bowl full in my pjs the next morning. SIGH. It is super easy to make—So I won’t be waiting til next summer to make it again. Promise. Now let’s get started!

Magnolia Bakery Banana Pudding
(from the More from Magnolia Cookbook)

Ingredients:

-1 (14-ounce) can sweetened condensed milk
-1 1/2 cups ice cold water
-1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
-3 cups heavy cream
-1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
-4 cups sliced ripe bananas

1.In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

2. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

3. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

****now if you don’t like bananas, I would think raspberries would be scrumptious with this recipe as a substitution! I’ll try that for you! ***

Hope everyone had a fun Father’s Day!

At this point in our kitchen remodel I have no counter tops or sink! I was going to have Father’s Day at my house this year, but quickly realized…WHAT WAS I THINKING? There’s no way I could possibly pull together a dinner without a sink!

In preparation for dinner at my parents, I spent the morning pitting some cherries on my back porch. I got a huge dose Vitamin D in the process….and have to admit it was kinda fun spraying my cutting board off with my garden hose. The power! If only I could put a drain hole in my kitchen floor! Imagine….

And then I hijacked my mom’s kitchen and started making the cherry tart for dessert:

and tada!

OK! First off…it was good! Soooo good. I had two pieces (well, one normal…and a sliver…and my dad did too!) It was a hit! Think: LIGHT + FLUFFY + CHEESECAKE

Fresh Cherry Tart
(Everyday Food Magazine)

- 9 graham crackers (each 2 1/2 by 5 inches)
- 2 tablespoons plus cup sugar
- 6 tablespoons unsalted butter, melted
- 6 ounces bar cream cheese, room temperature
- 1/2 teaspoon pure vanilla extract
- 3/4 cup heavy cream
- 1 pound fresh sweet cherries pitted and halved
- 1 tablespoon seedless raspberry jam

1. Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.

2. Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.

3. In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.

And because I’m feeling generous…I’ll show you the rest of the meal I made:

Here’s the spread:

My plate- cowboy rubbed steak, cauliflower puree, roasted peppers & mushroom couscous :

I grilled some mushrooms for my vegan bro:

And here’s the vegan dessert- Dark Chocolate Fondue:

And here’s my dad DIGGING into to it:

Happy Father’s Day! I love you Dad!

this week’s girl’s night was LIME themed!

(Everyday Food recipe-makes 16)

For the crust:

-4 tablespoons unsalted butter, melted & cooled, plus more for the pan
-2/3 cup shelled pistachios
-1 cup graham cracker crumbs
-1/4 cup sugar
-1 tablespoon grated lime zest

For the Filling:

-2 large egg yolks
-1 can (14oz.) sweetened condensed milk (I used the fat free version)
-1/2 cup lime juice
-1 tablespoon grated lime zest (this wasn’t in the original recipe- I added this)

1. Preheat oven to 350 degrees. Brush an 8 inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2 inch overhang on two sides.

2. In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

3. To make filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and lime zest. Whisk until smooth. Pour mixture into cooled crust; carefully spreading to edges.

4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

and for dinner….

Chinese Chicken Salad
Serves 4 (ish)

Chinese Mustard Vinaigrette:
-1/4 cup rice wine vinegar
-3 tablespoons peanut oil
-2 tablespoons light sesame oil
-1 1/2 tablespoons honey
-3 teaspoons Chinese mustard (more if you like it spicy!)
-Salt & Pepper (to taste)

In the salad:
-1 head of napa cabbage chopped
-1 head of romaine lettuce chopped
-2 cooked chicken breasts shredded (I used a rotisserie chicken to save time)
-2 cups shredded carrots
-1 bunch of cilantro chopped
-1 cup roasted peanuts
-1 LARGE handful of fried chow mein noodles

1. In a medium size bowl, mix all of the vinaigrette ingredients with a whisk. Whisk very well and you have yourself a great dressing!

2. Put shredded chicken in your salad bowl, add a little bit of the vinaigrette and mix well. Start adding the rest of your ingredients. Toss well!! Dig in!

3. Garnish with lime slices. Squeeze some juice on your salad. It’s fantastic!

***I love this salad because it’s so versatile! It’s fresh, crisp, light & easy to whip up. It’s also a good one to improvise. Add some sesame seeds! Add different types of lettuce! Use beef or tofu! It’s really all about the dressing…..Which is scrumptious. I hope you enjoy! ***

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***

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!

This weeks girls night (plus 1 boy) was all about comfort food.

I made a New York Times recipe for Creamy Macaroni & Cheese (found via Smitten Kitchen).

Thank you Deb!

Did I ever tell you how much I love the crunchy bits of Mac & Cheese??  I used to fight with my two older brothers over the crunchy parts when we were growing up.

Aren’t you jealous- Ryan?

Here’s a close up of the creaminess….the cottage cheese was a nice touch!

I paired the mac & cheese with a salad (cucumber, tomato, red onion & feta with a mustard dressing) and some steamed broccoli.

I HAD to balance out that fat/veggie ratio….

Creamy Macaroni & Cheese

New York Times 01/04/06

Total Time: 1 hour 15 minutes

• 2 tablespoons butter
• 1 cup whole milk cottage cheese
•  2 cups milk (not skim)
• 1 teaspoon dry mustard
• 1 handful of breadcrumbs (not in the original recipe-I added this)
• Pinch cayenne
• Pinch freshly grated nutmeg
•  1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound sharp or extra-sharp cheddar cheese, grated
•  1/2 pound elbow pasta, uncooked.

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

2. In a blender, puree cottage cheese.  When consistency is extremely smooth, add milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

3. Uncover pan, stir gently, sprinkle with reserved cheese and breadcrumbs. Dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

Yield: 6 to 8 servings.

***The only thing that I regret…is not making a double batch!***

And for dessert…..

Earlier that day I decided to make these brownie cookies I found from one of my flickr buddies. I totally screwed up the batch when I made it a couple of weeks ago.  I ended up with 1 big cookie the shape of my cookie sheet!  I got it right this time…Not sure what happened.

Better-than-Brownie-Cookies

makes about 18

The recipe came from  Welcome to My Pantry  (thank you!)

Ingredients:

• 2 cups total chocolate chips
• 2 oz. unsweetened chocolate
• 1/8 cup unsalted butter
• 2 eggs
• 2/3 cup sugar
• 1/2 teaspoon vanilla
• 1/4 cup flour
• 1/4 teaspoon baking powder

-Set oven to 350 degrees

1. Melt 1 cup chocolate chips with 2 oz. of unsweetened chocolate. Add butter, stir til melted.

2. Mix eggs, vanilla and sugar in a medium bowl.  Combine thoroughly. Set aside.

3. Mix flour & baking powder together in a small bowl.

4. Add melted chocolate mixture to the egg mixture and slowly add your dry ingredients.  When stirred, add remaining cup of chocolate chips- stir!

5. Scoop cookies onto a cookie sheet.  Bake & try not to scarf them down the second they get out of the oven!

FINAL RESULT:

My makeshift neapolitan dessert!

I put two cookies in each of bowl, topped it with vanilla bean ice cream and added some strawberry sauce on top!

For the strawberry sauce, I pureed strawberries with a little bit of sugar & water. Taste as you go and check the consistency and it’s pretty darn easy.

What’s your favorite comfort food?