happy birthday randi

today is my sister-in-law's birthday! i won't tell you how old she is, but i will tell you that she is older than me. grin. to celebrate i made a big ol' lasagna dinner capped off with a white chocolate strawberry swirl cheesecake. i don't like cheesecake and besides i am dieting, so none for me. i am told it was delicious, creamy with flavors of both strawberry and lemon. i guess i will have to take their word for it. all i can add is that it was easy to make. oh, i did serve the extra fresh strawberry sauce on the side.

the recipe came from an issue of cusine at home and is really long, not hard, but long. i am feeling lazy tonight, so here is where another fellow blogger made the cheesecake, subbing oreos for the crust. oh yum. i like that idea. pretty cool how are cakes look so similar. enjoy.

berry easy "ice cream"

in my case, strawberry and blueberry "ice cream" made without an ice cream freezer. oh my gosh this is soooooo delicious and easy. i had seen this creamy concoction over at our best bites the other day and knew instantly i just had to give it a whirl. you can find the recipe here and while you are there take a moment to peruse this delightful blog, it's one chock full of wonderful recipes and reviews.

now back to the "ice cream", you don't need an ice cream freezer, good thing 'cause i ain't got one. once mixed, you simply put in a container and pop into your refrigerator's freezer for a few hours. it doesn't seem to get completely firm, but more like a sorbet consistency, no matter, it works and it works deliciously. i used a combo of thawed frozen organic strawberries and blueberries from trader joe's, excellent choice on my behalf, not only for the amazing taste, but killer color. so now i am already thinking banana, coconut and pineapple combo for the next go around. whadda ya think?

i hope you will give this easy fruit freeze a try! enjoy.

quickie blueberry smoothie

whipped this up for the fam this morning and it was a big hit.

throw in a blender a 1/2 cup milk, 1/2 frozen blueberries, 2 tbsp. instant vanilla pudding, 2 tsp. of vanilla extract[you can use imitation for this] and one cup of low fat vanilla yogurt. whirl till thick and blended. you can also add a banana, too. i didn't. you might need to add more milk, a splash at a time depending on your desired thickness. enjoy. we did.

so simple blueberry cobbler

i shouldn't even post these horrible pictures. you would have been better off just using your imagination. oh well, it looks funky, but this is one super tasty and super easy blueberry cobbler. let's cut to the chase and here you go. first, preheat your oven to 350 degrees fahrenheit. walk away. get you a 8x8 dish and dump in some frozen blueberries, no need to thaw. i dunno, three cups or so. now, mix a teaspoon or two of either vanilla or almond extract(i use vanilla) and stir to mix with the berries. okay, in another bowl mix one cup all purpose flour, one cup sugar, pinch of salt and one egg. now, with your hands, squeeze, stir, squeeze, stir, mixing making sure the egg is thoroughly distributed. don't be afraid, squeeze the crap out the stuff all the while mixing making a streusel-y topping. you still will end up with some that won't be so crumbly, kinda dry, no biggie we are getting ready to fix that. sprinkle the streusel mixture all over your blueberries evenly as possible. okay, the kicker, go nuke a stick of butter and pour this all over the top of your cobbler. bake for about 40 minutes till bubbly and brown. cool long enough, so that it want burn your mouth and grab a spoon. holy moly! i do this with peaches(almond extract), too. you can use any fresh or frozen fruit. just imagine fresh blackberries....lordy.




that little bowl up top is mine, more whipped cream than cobbler. oh, that is the good stuff, too. real cream whipped with a sprinkling of homemade vanilla sugar and a shot of homemade vanilla extract. yum.

so, once again, excuse the down right embarassing pictures, but please try this simple cobbler recipe when you get a chance. you just can't go wrong. enjoy.

blackberry bars

recipe #2 using the betty crocker cake mix that i won! this is a recipe that i originally found on recipezarr, but changed it up quite a bit. i just call them, plain ol'blackberry bars, but you can call them strawberry, raspberry, blueberry, even grape, whatever flavor bars you would like. they are very versatile, super simple, super crumbly, but super delicious. in hindsight i would have let them go another five minutes or so in the oven to brown a tad more. also, let them cool completely before cutting or you will end up with blackberry crumble, although equally delicious, just more messy. top with a scoop of your favorite ice cream and no one is none the wiser. enjoy.

beth's blackberry bars

preheat oven to 375 degrees fahrenheit, grease a 9x13 pan

in a large bowl mix the following:
1 box of yellow cake mix
2.5 cups of quick cooking oats( i used old fashioned pulsed in the food processor a few times)
1/3 cup brown sugar
1/2 tsp. cinnamon
1/3 cup canola oil or melted butter
1 egg
1 tsp. vanilla
the dough will be crumbly. i found mixing with my hands the easiest, squeezing the mixture as i go to help moisten it all. now, pat firmly half the cake/oat mixture onto the bottom of your pan.

next, you will need one 18 oz (about two cups) jar of preserves, your choice, warmed in microwave briefly(25 seconds or so) to aid in spreading. spoon the warmed preserves evenly on top. finally, top the preserves with the remaining cake/oat mixture once again pressing firmly.

bake for 25 minutes(i am including the extra five minutes i should have done mine). cool completely and cut into squares.

easy cherry turnovers

this was breakfast this morning and they were delicious. i had seen a post somewhere on the net about making these simple, yet luscious little gems. i just know i had to give them a whirl and besides it doesn't get much easier than this to make your family fresh pastries.

i choose cherry, but just imagine the possibilities. it using canned pie filling, but i am sure any fresh fruit compote with be divine. i have got in my mind peach or sweet potato for the next go around. holy moly. enjoy.

easy cherry turnovers

preheat oven to 400 degrees fahrenheit and prep a cookie sheet with parchment paper or a silpat

here we go, you need one box of puff pastry and a can of your favorite fruit pie filling. one box will make eight turnovers, i only made four this morning, so i have another sheet to change up the fruit filling. thaw at room temp per instructions. once thawed, roll with your rolling pin to make a nice smooth rectangle. now cut into four smaller rectangles, i use my pizza cutter for this part. pop the top of your pie filling and place a good spoonful on one corner of each of the puff pastry squares. you are going to fold to make a triangle. you follow, right? also, it's okay if a little of the fruit squirts out, i just shove it back in the best i can and then crimp the sides with a fork to seal. you can pull and stretch the pastry as necessary to make sure it seals. you won't hurt it.

okay, now take one egg white and separate. mix a little water into the white to make an egg wash. you can use the whole egg, but i like just the white.( i nuke the yolk for about 20 seconds and give to the dog as a treat) now, brush this all over the top and sides of your turnovers. pop into your preheated oven for about 20 minutes or until nice and brown.

meanwhile, whip up a glaze for your pastries. mix about .5 cup powdered sugar with a drop of good vanilla and a tbsp or so of water. stir until mixed. you might need to adjust your water and sugar to get the consistency you want. i brush my glaze on with a pastry brush, so it is pretty thin. if you prefer to drizzle, make it thicker. let your turnovers cool slightly, brush on your glaze while they are still warm. cool, long enough for the glaze to set. enjoy.

fresh, warmed by the morning sun....yummy with hot coffee or tea....

death by monkey bars

so my girl lisa shares her birthday with my daughter caroline, the 16th of this month. c will be eleven and lisa will be, well, i won't go there. let's just say there is a slight age difference. anyway, they are birthday buddies. i like to give lisa a little something to wish her a great day and to start her next birthday year off right. i know she loves these little babies, so i whipped up a batch to deliver to her today, a little early, but full of love. they are monkey bars from marcel desaulniers-death by chocolate cookies book. lisa is the one who first shared this recipe with me. it is to die for, literally. mr. desaulniers, a local chef and the owner of williamsburg's famous trellis restaurant, former employer/mentor to my buddy chef george, is most noted for his dessert, death by chocolate. i have to admit, i have died a few times over it. it's killer, worth every heart palpitation. if i gotta die by something, chocolate is fine by me.

these monkey bars are crazy lovely. don't be intimidated by the recipe. it looks long and drawn out, but it all comes together quickly, very quickly actually. the cookies are incredibly rich and decadent. they are full of banana flavor accented with toasted walnuts and semi-sweet chips. holy moley! oh, and don't forget the ganache icing. it is downright sinful, dark, oh so dark. a few words of advice, keep these in the fridge and cut when cold. the icing can "melt" pretty quick. i do allow the bars to sit at room temp, maybe five minutes, before serving to awaken the banana flavor. i also serve them cut into fairly small squares with large glasses of ice cold milk. enjoy.

monkey bars from marcel desaulniers

FOR THE MONKEY BAR BATTER:
1 cup walnut pieces
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 pound unsalted butter cut into 1 oz pieces
1 cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
2 pounds medium size ripe bananas( i used four large ripe ones)
2 cups semisweet chocolate chips

FOR THE MONKEY BAR ICING:
1 cup heavy cream
4 tbsp granulated sugar
4 oz semisweet chocolate, chopped into 1/4 inch pieces
4 oz unsweetened chocolate, chopped into 1/4 inch pieces

Preheat oven to 325 degrees F.

Toast the walnuts on baking sheet in preheated oven for 7 minutes. Remove the nuts from the oven and set aside to cool at room temperature until needed.

In a sifter, combine the flour, baking powder, and salt. Sift onto large piece of waxed paper and set aside until needed.

Place the butter and 1 cup sugar in the bowl of an electric mixer fitted with a paddle. Mix on medium speed for 2 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl.

Add the eggs, one at a time, beating on medium for 1 minute and scraping down the sides of the bowl after each addition. Add 1 tsp vanilla extract and beat on high for 1 minute. Add the whole peeled bananas (you can break them in half but it really isn't necessary) and beat for 2 minutes on medium until fairly smooth. Scrape down the sides of the bowl.

Operate mixer on low while gradually adding the sifted dry ingredients until incorporated about 1 minute. Add the chocolate chips and the toasted walnuts and mix on low to incorporate about 20 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

Pour the batter into a 9x13x2-inch nonstick baking pan. Use a rubber spatula to spread the batter in an even layer.

Bake on the center rack of the preheated oven for 40 minutes until golden brown around the edges and set in the center. Remove the pan from the oven and allow to stand at room temperature for 1 hour before making icing.

TO MAKE THE MONKEY BAR ICING:
Heat the heavy cream and 4 tbsp sugar in a 1 1/2 quart saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring to a boil. Place the semisweet and unsweetened chocolate in a 3 quart bowl. Pour the boiling cream over the chocolate and stir with a whisk until smooth.

Pour the icing over the cooled Monkey Bars. Use a cake spatula to spread the icing evenly over the entire surface of the bar. Refrigerate for 1 hour before serving. Keep cold in fridge.

blueberry oatmeal squares, done my way

when i saw these over at culinary in the desert i just knew i had to give them a whirl. go have a look see at joe's blog. he is an amazing cook. he always kicks my salivary glands into overdrive. well, when i went to make these the other day i didn't have quite everything to do it joe's way, so i did it my way. i only had two cups blueberries, instead of three. i didn't have an orange or even orange juice, so i used sunny d(tangy original) and skipped the orange zest. i also only had quick cooking oats, no old fashioned. regardless, the squares turned out moist, delicious and blueberry-ee. the whole family loved'em. a tasty way to get a little superfood into their diet. i mean, butter is a superfood, right? this is the south ya know. anywho, i will make these again, but next time it will be the right way. enjoy.

lime jello cheesecake flop

don't make me mad, you won't like me when i'm mad....little hulk humor there....

ahhhh, this didn't go so well. it was suppose to be a lime jello cheesecake pudding that i found over at not quite nigella.( lorraine has a wonderful site, a great read, so poke around a bit) well, i am not really sure what went wrong. what i did wrong. the recipe produced a pale green fluff that tasted really delicious. it is sweet, limey, cheesy and pineappley(i know it's not a word). the addition of the crushed pineapple really gives it that extra ump. my problem? the consistency. it didn't set up like i was expecting. i wanted it to be scoopable, but it really didn't get firm or even slightly firm. i am thinking i used the wrong size box of jello, but to be honest, i didn't want to dumpster dive to check. i have made plenty of jello salads in the past, you know the cottage cheese and pineapple combos, but i am crushed(little pineapple humor now) that this one flopped. oh well.....life goes on.
we still ate it, of course.

german plum cake, sehr gut

so i had bought some super sweet plums from trader joe's the other day thinking that my fruit loving husband would eat them. he ate one. great, now what? they were starting to look kinda pitiful and i sure hated to loose 'em, so i jumped on the net and found this recipe for a german plum cake. it had great reviews, looked easy, and i had all the ingredients on hand. i have never cooked or baked anything involving plums, so this was a first. i have had a few german plum desserts when i was an exchange students over twenty-five years ago. jeez, gaaaawd am i that old? give me a minute, i need to go cry.

anyway, (sniff, i'm okay) i whipped up this cake and to my delight it was wundervoll! the plums were so sweet and their flavor really popped. the cake itself has hints of lemon and vanilla that compliments the fruit. the cake is also dense, buttery and moist. don't opt out of the topping. it is the cinnamon streusel that pulls it all together. keep an eye on this one, especially if your oven runs hot. i actually baked mine at 350 degrees fahrenheit and starting checking at 20 minutes. this cake can burn super fast and or get super dark on the bottom before you realize it. not good. i served it with sweetened whipped cream. enjoy.

benne seed salad dressing

i made some wonderful benne salad dressing the other day. benne seed, for those folks who do not know, is sesame seed. i apologize for the unappealing snapshot, but i had the hardest time trying to keep it from separating. i couldn't snap the picture quick enough. you will have to take my word on how good this salad dressing is. i found the recipe on recipezaar and it's here. it is loaded with sesame flavor and lends itself well to fresh veggies, especially broccoli and cucumbers. it was also pretty dang tasty on my baby spinach salad topped with fresh strawberries. enjoy.

fyi, the recipe calls for toasted benne or sesame seeds. i simply toasted them in a dry frying pan till brown, over medium heat, stirring often for about 4 minutes. keep an eye on them, they will burn quickly.

"key lime" pie

no key limes were harmed in the making of this pie, but a few plain ole ones were juiced. whip up this pie is minutes and then sit back and watch others eyes roll, lips pucker and moan in delight. i made this one for big j's father's day because key lime pie is one of his favorite things. usually i make my own graham cracker crust, but i grabbed a prepared one this time and grabbed the wrong size. i like a thicker pie, so i stick with a nine inch crust, but accidentally bought a ten inch. although thinner, it still tasted goooood. also, i topped the pie with some sweetened vanilla whipped cream to help round out the tartness. holey moley! you know, i could eat whipped cream by the spoonful, but that is a whole other post.

anyway, make one of these babies today for someone you love, that includes yourself. enjoy.


in a food processor pulse till smooth:

1 8 oz. block of cream cheese, softened
1 can sweetened condensed milk
1 tsp pure vanilla extract
3/4 cup lime juice, about six limes(i am sure key limes would be fine, but have you ever seen how tiny those suckers are)

once smooth, pour into a graham cracker crust of your choice and chill for a few hours till firm. this pie couldn't be easier and more refreshing.

lemon curd

tomorrow, my children and i shall be attending a fancy schmancy tea party, ya'll. i am in charge of scones and lemon curd. i guess that is pretty much biscuits and jelly, right? kinda. i made the lemon curd this morning and was pleasantly surprised just how delightfully tasty it is. i mean i was eating it by spoonful, so much for manners and having never made lemon curd before, i was again surprised as to how simple and quick it was to make. i poked around the internet until found this recipe. it guarantees you a smooth and lump free curd and it delivered. big j didn't like it too much, too tart for his sensitive taste buds. the kids, i didn't even offer up a taste, why bother, they would only run away in agony. i will whip up the cream scones in the morning, so look for those lovelies tomorrow. alrighty now, put the kettle on and fix yourself a cup of lipton's. i need to go practice my manners. enjoy.

strawberry julius

i opted to make a strawberry julius with my quart of freshly picked berries. it was exceptionally delicious and loved by all, but my three year old. he had rather suck the life out of his scooby doo go-gurt than give it a try. i will make these babies often and have already devised a plan to tweak it-dream whip! i am thinking that the dream whip powder will thicken the mixture a tad more and lend a little flavor. i was also thinking that you could make it a grown up strawberry julius with a shot of rum or alcohol of choice. try this, its berry good. enjoy.

oh, btw, i used about six ice cubes instead of the water.

6/5/09 i wanted to add that the dream whip powder did squat to the julius, so i gave instant vanilla pudding a shot. i threw in about a tbsp per batch and it made the mixture really thick and creamy. that little secret is between you and me. have fun.

pineapple shortcake

recipe courtesy of my kitchen snippets, a wonderful food blog full of delicious recipes and fabulous photos. i followed her recipe to the letter with one exception, i didn't have enough pineapple. i only had a small can of pineapple chunks, which i put in my food processor and pureed. it made for a skimpier topping, but nonetheless fantastic. next time i will use the right size can of the crushed pineapple and oh boy howdy, will there be a next time. these are out of this world. i mean really, come on folks, buttery shortcake, brown sugar, pineapple, walnuts, all warm and caramelized. that is some goooood stuff.

thank you to my new friend at my kitchen snippets for sharing such a wonderfully delightful treat.