Baking, not banking!

Tuesday, January 31, 2012

Black Bean Burgers ... take 1!

Black Bean Patties with Corn Relish and Avocado Cream!

Made on 01/31/12.

Variations: I made the relish with corn, cucumber, and lime juice, and used whole wheat sandwich thins for bread. I used half greek yogurt and half nonfat plain yogurt to cut the tartness in the avocado cream.

Thanks Annie's Eats!

Sunday, January 29, 2012

Triple Berry Cupcakes!

Berry Cupcakes!

Made on 01/28/12

Thanks to Cupcakes Take The Cake :)

Thursday, January 26, 2012

The BF Edition!

My boyfriend, killer chef, happens to make the best midnight-breakfast-sandwiches ever! Here are some he has made for me so far :)

White Chocolate Godiva Liqueur Cupcakes!

Godiva White Chocolate Liqueur Cupcakes!

Made on 01/25/12.

The cake part dyed pink ... can you tell I love food coloring? :)

Thanks to Foodies Kitchen! :)

Tuesday, January 24, 2012

Homemade Tagliatelle al Ragù (Bolognese)!

My biggest challenge yet: handmade pasta! Made on 01/23/12.

First off: 6 large eggs, 5 cups of all-purpose flour, and 1 teaspoon of olive oil.

Make a well 6 inches across inside the mounds of flour and crack the eggs into it, along with the olive oil.

Whisk together the eggs with a fork, slowly incorporating the flour.

The mixture slowly forms a paste.

Keep whisking away.....

Eventually it forms a ball of dough, so set it aside to rise at room temperature for 30 minutes.

Roll out the dough, reflouring the surface often, until it is very thin.

Using a pizza cutter, slice off the edges to form a perfect square.

Slice thin strips.

Put all the tagliatelle together on a floured tray and leave to dry for 30 minutes at room temperature.

Yay!

Drying out a little...

Bring a pot of salted water to boil and drop the pasta in for 2-5 minutes. (My boyfriend does a good job) :)

Dropping it in!

All done! Serve with Ragu alla Bolognese! and a bottle of merlot ;)

The finished plate!

Thanks to Joy The Baker! :)

Monday, January 23, 2012

Brownie Peanut Butter Cups!

Peanut Butter Brownie Cups!

Made on 01/21/12

Thanks to Bake or Break! :)

Sunday, January 22, 2012

What I Have Made Thus Far .... Yes I Want Cake Edition!

Three Chip Oatmeal Cookies!
Made on 01/21/12

Spinach, Zucchini, and Eggplant Pesto Pizza!
Using this Pizza Crust recipe! It's a "Green Pizza" :)
Made on 01/21/12

Thanks to Yes I Want Cake! :)

Thursday, January 12, 2012

Lemon Cupcakes!

Lemon Cupcakes!

My love affair with food coloring continues .....

Made on 01/11/12.

Thanks to My Baking Addiction!

Friday, January 6, 2012

Happy Anniversary!

Last night it was my parents 27th wedding anniversary. In honor of this, my boyfriend and I made dinner and here is the result: :)

Lobster tails in butter and white wine, garlic cheddar biscuits, garlic bread, green beans in olive oil, sea salt, and balsamic vinegar, portabella mushrooms in marsala wine, rib eye steaks, grilled oregano eggplant slices, and of course a lovely Italian red!

And dessert (of course!) - Mini fruit tarts and brownies.

And some Italian cakes ...

Congrats Mom & Dad!

Friday, December 30, 2011

Happy New Year 2012!

In my first non-food-related post, I want to post an interesting article I came across at work today. Perhaps something to consider with a new year, new slate, new beginning! :)

30 Things to STOP Doing to Yourself!

Wednesday, December 28, 2011

Choc Chip Walnut Cookies!

Chocolate Chip Walnut Cookies!

Made on 12/27/11.

Saturday, December 24, 2011

Honey Ricotta Cheesecake!

Honey Ricotta Cheesecake modified using Panettone crust!
Made on 12/24/11, Merry Christmas Eve!

The ingredients: Ricotta cheese, cream cheese, lemon, vanilla bean paste, white sugar, butter, triple sec (orange liqueur), eggs, honey, panettone, and pistachios and raspberries (not pictured):

Slice the panettone in half and break it up into rough chunks. Place them on a baking sheet and bake at 220 degrees F for an hour. Put chunks into food processor and pulse until crumbs.

Add melted butter and place firmly into the bottom of a 9 inch springform pan with aluminum foil around it. Bake at 350 degrees F for 10 minutes and then cool completely on cooling rack.

In the bowl of a stand mixer, mix together the ricotta and cream cheese mixture until smooth. Add white sugar.

Add lemon zest, honey, vanilla bean paste, and orange liqueur and mix until smooth.

Pour the cheesecake batter into the cooled crust and place pan into a large roasting pan filled until halfway up the springform pan with hot water.

Bake at 350 degrees F for an hour and 10 minutes. Cool completely on cooling rack and refrigerate overnight.

Frost with pink whipped cream, crushed pistachios and raspberries!

Wednesday, December 21, 2011

Chocolate Espresso Macarons!

Chocolate Espresso Macarons!
Made on 12/21/11.

Here are the ingredients for the macaron shells:
(slivered almonds, confectioner's sugar, cocoa powder, white sugar, egg whites)

Grind slivered almonds in the food processor:

Add in confectioner's sugar and cocoa powder and combine.

Whip egg whites on medium speed.

Whip until stiff peaks form.

Incorporate the almond-cocoa powder-sugar mixture into the egg whites.

Fold the two mixtures into each other quickly.

Fold batter into a large ziplock bag and cut off the corner.

Pipe out small rounds onto a silicone baking sheet and leave the shells out for 30 minutes at room temperature.

Put the sheet in the oven heated at 300 degrees F for 10 minutes.

Cool the shells on a wire rack.

Assemble the ingredients for the espresso ganache:
(cream, butter, sugar, espresso powder, bittersweet chocolate)

Heat cream, butter, and sugar until combined. Chop bittersweet chocolate.