Tomato and Goat Cheese Tarts

6 ramekins

Phyllo dough

Olive Oil

4 cups thinly sliced yellow onions (2 large onions

3 large garlic cloves, cut into thin sliver

Kosher salt and freshly ground black pepper

3 tablespoons dry white wine

2 teaspoons minced fresh thyme leaves

4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler

1 small log of fresh goat cheese.

1 large tomato, cut into slices.

3 tablespoons julienned basil leaves

Preheat oven to 425 degrees.

Grease all ramekins. Carefully take out 6 sheets of defrosted Phyllo dough. Fold each piece into quarters and push into each ramekin to form a shell.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Sprinkle parmesan cheese into the dough shells on the bottom. Next layer on the onion mixture. Next layer the goat cheese, and finally the tomato. Add another layer of parmesan cheese and top off with the fresh basil. Bake in oven for 25 minutes until golden brown.

Carefully use a spoon to pry the tarts out of their ramekins and serve on plates.

Enjoy!!

Bev's Apple Pie

So....after a successful trip to Shelburne Orchards (complete with Tyson the cutest American Bulldog alive) Sarah, my roommate, and I decided to bake an apple pie. We are planning on being in the pie contest at the Orchard in a few weeks so we had to make some prototypes. This pie is DELICIOUS and is my mommy's (Beverly) recipe. Hope you enjoy it like we did....everyone was fighting over the last piece.

Pie Crust

1/2 cup butter softened

1/2 cup crisco

2 cups flour

1 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon baking powder

1/4 cup ice water

Cream together the butter and crisco in a stand mixer fitted with a paddle attachment. Change the attachment to the dough hook and add in the flour, sugar, baking powder, and ice water. Mix until the dough comes together and you can easily push it into a ball.

Saran wrap the dough ball in the fridge for at least 1 hour.

Filling

2-3 pounds of apples, peeled, cored, and cut into chunks

cinnamon

nutmeg

ground ginger

all spice

cloves

2 tablespoons lemon juice

3/4 cup brown sugar

3/4 cup white sugar

2 tablespoons Tapioca pearls

1 tablespoon butter

milk for brushing

Preheat oven to 400 degrees.

Once apples are peeled and cut into chunks, add the white and brown sugar and tapioca pearls. Stir until mixed. Take your dough ball out and cut into half. Roll out the bottom half and place inside a greased pie dish. Be sure to fill in all holes in the bottom of the crust. Add apple mixture into pie shell. Sprinkle generously with all 5 spices. Dot the apples with the 1 tablespoon of butter, and spritz with lemon juice. Roll out the top crust and place on top of apples making sure to seal the edges. Brush top with milk and sprinkle with white sugar. Cut 8 slits in the top of the crust around the center as vents for the seam.

Take 2 pieces of tin foil and make a cross with them as a base to place your pie in so the juices won't run off on to your oven. Loosely place another piece of tin foil over the pie to prevent premature browning. Bake for 45 minutes with cover and then take cover off after and cook for another 45 minutes until golden brown.

This tastes the best after it has been sitting for a few hours to give the apples a change to come together so it won't be soup-like when you go to get a piece.

Enjoy!!

Flourless Chocolate Decadence

I got this AMAZING recipe from the Joy of Cooking cookbook. It is easily the most delcious thing that I have ever had the pleasure of tasting or baking. Go ahead, give it a try....if you dare!

You'll need:
1 lb. semisweet chocolate
10 tbsp. unslated butter cut into 10 pieces.
5 large eggs with yolks and whites separated
1/4 tsp. cream of tartar
1 tbsp. sugar
boiling water
large baking dish
8 x 2'' cake pan
parchment paper
crisco

Grease a 8 x 2 inch cake pan and cut out parchment paper and place it at the bottom of the dish.
Preheat oven to 325 degrees F.

Combine chocolate and butter in a heatproof bowl and set it in the microwave. Microwave at intervals of 30 seconds until the mixture is smooth and melted.
Wisk in the egg yolks until combined.
Beat in a medium bowl the egg whites and cream of tartar until soft peaks form and then slowly add the sugar until peaks are stiff but not dry.
Fold in 1/4 of the egg whites into the chocolate mixture to temper and then fold in the rest.
Scrape the mixture into the cake pan and set inside a large baking dish. Fill it with boiling water until it reaches 1/2 way up the cake pan and CAREFULLY place in oven.
Bake EXACTLY 30 minutes. Take out of baking dish and let cool completely on a wire rack. Place in the fridge until chilled. Take a knife and run around the pan and invert on a plate or serving dish. Sprinkle with powdered sugar if desired.

Note: Inside will be gooey and you may think that it's under cooked but it's just the nature of the dessert.

Enjoy!!

Curried Tuna Melt and Crunchy Mediterranean Salad

This delicious hot sandwich is modeled after an awesome cafe Soup n' Stone here in Burlington, VT. Before I tried it I thought that I hated curry but turns out that I actually like it!
For the tuna sandwich:
1 can of tuna
1/4 tsp curry powder or to taste
Mayonnaise (I used reduced fat)
Lemon
1 green onion diced
1 tomato cut into slices
alfalfa sprouts
cheddar cheese cut into slices
red onion sliced thin
freshly baked bread
Preheat the oven to 400 degrees.
Take the tuna and drain in and break it up with a fork in a bowl. Add as little or as much mayonnaise as you like. Add the green onion and 1 tbsp. lemon juice and curry powder. Stir to combine. Take your first slice of bread and layer the cheddar cheese on the bottom place the tuna on top then sprouts, tomato, and red onion. Place the top slice on and place whole sandwich on top of aluminum foil that is on top of a cookie sheet. Place in the oven for 10 minutes or until the cheese is melted and the sandwich is warmed.

Crunchy Mediterranean Salad
1 can chick peas, drained and rinsed
1 c. English cucumber, diced with peel
1 1/3 c. small cherry tomatoes, halved
1/2 c. red onion, diced
1 c. green pepper, diced
2 green onions, finely chopped
1/2 c. olive oil
Juice of 2 lemons
1 large garlic clove, minced
1/2 tsp salt
1/2 tsp freshly ground pepper
Block of feta cheese cut up and crumbled
Combine first six ingredients in a large bowl. Add in the feta cheese. In a small bowl, whisk together the olive oil, lemon juice,and the garlic. Whisk in salt and pepper and adjust the seasonings as needed. (If storing this salad for later, stop here and store salad and vinaigrette separately until ready to serve.)

Enjoy!

Brown-Sugar Peacan Sticky Bars

I made these incredibly delectable sticky bars for a business group meeting that I had and I also brought some to my friend for his birthday. They are SO yummy.

1 cup old fashioned oats

1 1/4 cups packed light brown sugar

1 1/2 sticks unsalted butter softened

pinch of salt

1 large egg

1 1/4 tsp. vanilla

1 1/3 cups all-purpose flour

1 cup chopped pecans

3/4 cup shredded coconut

Topping:

3/4 cup chopped pecans

1/2 stick unsalted butter cut into chunks

2/3 cup packed light brown sugar

pinch of salt

1/4 cup heavy whipping cream

2 1/2 tsp. light corn syrup

1 tsp. vanilla extract

Preheat the oven to 350 degrees and generously grease a 9x13 inch baking pan.

In a small bowl stir together the oats and the 1/4 cup of hot water and set aside. In a stand mixer fitted with the paddle attachment on medium speed beat together the brown sugar, butter, and salt until fluffy. Then add the eggs and vanilla. Beat in on low speed, the flour and the oat mixture until well blended. Fold in the pecans and coconut and spread evenly into the baking dish using your fingers to press it down. Bake off for 25-30 minutes in the top third portion of the oven until a toothpick inserted in the middle comes out clean and the top is nicely browned.

Meanwhile, while the crust is cooling, in a 2 quart saucepan combine the pecans and the cut up butter. Bring it to a simmer over medium high heat and cook stirring constantly for 3-4 minutes, or until the butter is browned a little. Using a long handled wooden spoon add the brown sugar, salt, heavy cream, and corn syrup. Stir constantly until evenly incorporated. Return it to a boil and boil briskly for exactly 2 minutes. Remove it from the heat and stir in the vanilla. Immediately spread the topping over the warm crust. Let set until completely cool. When cutting use care not to drag the knife because it will rip the delicate bars apart. Instead, use a knife and press it in slowly as you make your cuts. Store in an air-tight container for up to a week.

Enjoy!

Lots of Cupcakes!

My oldest niece Nina, just turned 7 a little while back and my sister Adrienne asked me to make cupcakes for her birthday party! I was informed that Nina doesn't like regular cake and that she wanted brownie cupcakes and then regular cupcakes for the rest of the guests that enjoy vanilla cake. So here it is! Recipes adapted from Crazy About Cupcakes! cook book.


For the Brownie Cupcakes:
4 oz. unsweetened chcolate

2 sticks unsalted butter at room temperature

1 1/4 cups granulated sugar

1 cup flour

1 tsp. vanilla

4 lg. eggs

3/4 cup mini chocolate chips

Preheat the oven to 325 degrees. And line cupcake pans. Melt the chocolate and butter together in a saucepan making sure not to burn the chocolate and transfer to a bowl. Add the sugar, flour, and vanilla and beat well. Add the eggs one at a time beating well after each addition. Add the chocolate chips and mix until evenly dispursed. Fill each liner until 3/4 full and bake off for 20 minutes. Make 18-24 medium sized cupcakes.

Chocolate Frosting:

6 tbsp. butter

2 tsp. vanilla

3 cups confectionars' sugar

3/4 cup cocoa powder

1/3 cup milk.

Cream the butter and vanilla together on medium speed. In a separate bowl combine confectioners' sugar and cocoa powder. Add the dry ingredients to the creamed mixture until fully integrated. Slowly add the milk to get the desired consistency.

For the Golden Cupcakes:
2 sticks unsalted butter room temp.

2 cups granulated sugar

4 lg. eggs separated

2 tsp. vanilla

3 cups all-purpose flour

4 tsp. baking powder

1/2 tsp. salt

1 cup milk

Preheat oven to 350 degrees and line cupcake tins. In a large bowl cream together butter and sugar until fluffy. Add the egg yolks one at a time and beat well. Add the vanill and mix. In a separate bowl combine flour, baking powder, and salt. Add the dry ingredients to the creamed mixture, alternating with the milk. Mix well. With clean beaters beat the egg whites until they form stiff peasks. Then fold into cupcake batter. Fill tins 1/2 way full and bake off for 20-25 minutes.

For the vanilla frosting:

3 cups confectioners' sugar

1 stick unsalted butter at room temp.

2 tsp. vanilla

2 tbsp. milk

Gradually add the sugar to the softened butter and cream together with an electric mixer. Stir in the vanilla and milk. Beat until smooth and of the consistency that you desire. For the above cupakes I just added a few drops of red food coloring to make the frosting pink.

For the decorations I used fondant and colored it brown and pink using icing paste and kneaded it until it came out the color I wanted then I used little cutters to make the flour shapes.

Enjoy!

Blackened Salmon Salad

During the summer I had the pleasure of working at this awesome seafood bar/grill that was right on the waterfront. This blackened salmon salad was my favorite item on the menu, so I decided to replicate it, but put my own spin on the dish.

Walnuts

2 tbsp sugar

1/2 cup Crasins or other dried sweetened cranberries

Grape tomatoes cut in half

Romaine lettuce

Blue cheese dressing

Poppy seed dressing

Salmon (however many servings you want will depend on the amount of fish you buy)

Salmon seasoning rub (I like McCormick's salmon seasoning)

Olive oil

First prep all your ingredients but the salmon.

Take however many walnuts you would like and place them on a baking sheet and toss with the sugar. Place in a 350 degree oven for about 10 minutes until they become candied. Next, cut your tomatoes and wash your lettuce. Finally take equal parts poppy seed dressing and blue cheese and mix them together. Place lettuce, Crasins, candied walnuts, and tomatoes in your salad bowl and toss around.

For the salmon take a non-stick skillet and put about 1 tbsp of olive oil in it. Unwrap salmon and coat the non skin side with your seasoning rub making sure to get the sides. Place your fillets on the skillet skin side down. Let them cook for about 4-5 minutes. Flip to the other side and peel the skin off. It should easily just come right off and discard. Take more seasoning and coat the side where the skin was. After about 5 minutes flip the salmon back over and cook for another 4-5 minutes so that side that once had the skin can now blacken. Place your fillets in the oven at 350 degrees in a baking dish and bake until the flesh is light pink and flakes away easily. Your cooking times will differ based on the thickness of your fish. Place the cooked salmon on top of your prepared salad and drizzle with the dressing.

Enjoy!

White Chocolate Death by Chocolate Cookies

My Brother recently just ruptured his Achilles Tendon and so I thought that I would make him some cookies and send them to him in the mail, I mean who wouldn't love these rich chocolaty cookies?
Here is the recipe taken from The All American Cookie Book.

1 Cup of unsalted butter (room temperature)
1 1/4 cups of granulated sugar
1 cup unsweetened cocoa powder, sifted.
1/2 tsp. baking soda
1/8th tsp. of salt
2 large eggs
1 Tbsp. light corn syrup
2 Tsp. real vanilla extract
2 1/2 cups all-purpose flour
1 1/2 cups white chocolate chips
1/2 semisweet chocolate chips

Preheat oven to 350 degrees F and grease 2 cookie sheets or line them with waxed paper.
In a stand mixer fit with the paddle attachment or with a hand held mixer beat the sugar and butter together until light and fluffy. Reduce the speed to low and add the cocoa powder, baking soda, and salt and mix until smooth being sure to scrape down the edges. Next, add the eggs, corn syrup, and vanilla and beat until smooth. Beat (cautiously) or stir in the flour until it's all incorporated. Then finally mix in the white and semisweet chocolate chips.

Use a tablespoon and form balls and place them on a cookie sheet (about the size of a golf ball) 2 1/2 inches apart. Flatten the balls with your fingers so they will all be the same thickness. Bake off in the oven for about 9-12 minutes or when you press on the middle the cookie is slightly firm. Transfer to a wire rack and let cool for about 5 minutes. These are best eaten within the day they are made but if wrapped properly should stay for at least 3 days.
Enjoy!

Hearty Beef Stew

So for my first real post I probably should have put something that had to do with baking but I couldn't resist this awesome recipe. My Mom is a simple but amazing cook and baker and she gave me this recipe for a hearty beef stew that hits the spot on those below zero nights! Give it a try and you definitely won't regret it.
2-3 packages of stew beef
1 large onion
1 garlic clove
Chopped into large chunks:
Carrots
Potatoes (whichever kind you like)
Green Beans
Salt & Pepper
Flour
Olive Oil
Boiling water
Small can of tomato sauce sans tomato chunks
1. Mince garlic and onion and sautee for about 2 mintes in a large pot with some olive oil.
2. Mix a good amount of flour (enough to coat the meat) with salt and pepper. Put your stew beef in the flour mixture and dredge.
3. Turn the heat down to low on the burner and put the flour covered meat into the pot and brown. Make sure to mix the meat around so it browns evenly and to keep the flame on low so you don't burn the meat.
4. Once browned, pour boiling water over the meat just enough so that it covers it. Cover the pot and let it simmer for about 15 mintes.
5. Next take your small can of tomato sauce and pour into mixture and add pepper and a little salt and mix. Then add about 1 cup of boiling water. Cover and let simmer another 20 minutes.
6. After 20 minutes add all of your vegetables and cover cooking for 1-1.5 hours or until the meat is tender.
Enjoy!

First Post!

Heyy! So my name is Stephanie and I have been thinking about making a blog for a while and today was the day that I said why not, so here it is! I hope that you enjoy reading about my adventures in baking and take some things and use them to make yourself or someone else some goodies for their sweet tooth!