Mini Pies

My husband was going on a "man weekend," and asked if I would make a dessert platter for him to bring.  Of course I was super excited because that means I get to try out new recipes, and of course make some tried and true as well!

For one of the desserts I used my favorite blueberry pie recipe, just scaled down!  You can use any pie filling, just make sure to chop the fruit much smaller.  I used the small wild maine blueberries as opposed to the regular size!
 

Mini Blueberry Pies

1/4 cup plus 2 tablespoons of sugar
2 tablepoons cornstarch
1/2 teaspoon cinnamon
1/4 cup water
2 cups wild maine blueberries
1/2 tablespoon lemon juice
1 rolled out double pie crust
1 egg and 1 tablespoon water
coarse sugar




Preheat oven to 375 degrees.

In small saucepan combine sugar, cornstarch, cinnamon and water.  Bring to a boil over high heat and boil until thickened (it will end up with an almost gel like consistency.)  Remove from heat and cool completely. 

In medium bowl combine blueberries and lemon juice.  Add cooled mixture to berries.  Set aside.

Using a 2 inch across round cookie cutter cut out circles of dough and press them into each cup of a mini cupcake pan.  Repeat until all cups are filled.  Save dough scraps.

Fill each cup with the fruit filling.  Using the dough scraps you can make a lattice top or you can leave them as is.     

Whisk together egg and water.  Brush pies with egg wash and sprinkle with sugar.

Cook for 15-20 minutes at 375.

Homemade Tortillas

Yum!!  That is all I can say about these homemade tortillas.  They are a bit of work, not an everyday treat, but so worth the effort!  I used these for fajitas, but we also just ate them plain.  Soft, warm and delicious.

2 1/2 cups flour
2 teaspoons baking powder
1 teaspoons salt
1 tablespoon vegetable oil
1 cup warm milk
1 teaspoon instant yeast

Combine all the ingredients, then beat at high speed for about 1 minute to make a soft, slightly sticky dough.

Place dough in a greased bowl, cover with plastic wrap and let rest for thirty minutes.

Remove dough from bowl and place on baking sheet lined with parchment paper.  Divide in 12 pieces and roll into balls, each about the size of a ping pong ball.  Cover with plastic wrap and let sit for fifteen minutes. 

In the palm of your hand press dough into a flat disc then place on a salad plate.  Press dough out to the inside edge of the plate.  If you do not like this method you can use a rolling pin, I found using a plate much easier.    

Remove dough from plate and place onto parchment paper.  Stack dough with paper in between each tortilla.  Continue until all dough it pressed out.

Heat a lightly greased fry pan over medium-high heat.  Starting with the first tortilla you formed place onto the skillet.  Cook for 20 seconds on each side.  Tortilla will puff and brown slightly. 

Wrap tortillas in foil to keep warm while completing the rest!

      

Fruit Crostata

When I make dessert for a party or get together I always like to have a chocolate as well as a fruit option.  This rustic crostata is easy and yummy!  Make sure that the peaches are ripe, mine were not completely ripe and still had a little bite to them after baking.  This could easily be made with a roll out crust if time was an issue!    

1 3/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon dried buttermilk powder
1/4 cup vegetable shortening
1/4 cup butter

1 large egg

1 to 2 tablespoons water

2 cups raspberries
3 sliced peaches, sliced
2/3 cup sugar
1/4 cup flour

In stand mixer whisk together flour, salt, baking powder and buttermilk powder.  Cut in vegetable shortening and butter until crumbly.

In small bowl whisk together egg and water, sprinkle over flour mixture.  Using dough hook knead until dough comes together.  Remove, form into a disk shape, wrap and refrigerate for 30 minutes.

Heat oven to 425 degrees.

Meanwhile toss together berries with sugar and flour.  Set aside.

Roll crust out to a 13 inch circle.  Transfer to baking sheet.  Pour fruit into middle of crust, leaving a 3 inch border all around the fruit.  Fold crust up over fruit.  Sprinkle with coarse sugar.

    

Bake for 34 minutes until fruit filling is bubbling and crust is brown.  Remove from oven and cool for 30 minutes before serving.

Irish Soda Bread

It is that time of year again!  Happy Saint Pattys Day!!  I am not irish in the least, but it is still fun to celebrate...mainly because of the yummy food you get to eat :)  This recipe makes one large loaf or you can split it into two!!

4 cups flour
1/4 cup sugar
1 teaspoon salt
2 teaspoon baking powder
4 tablespoons unsalted butter
2 cups raisins
1 1/4 cups buttermilk
1 large egg
1 teaspoon baking soda
1 large egg yol
1 tablespoon heavy cream

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In a large mixing bowl (a stand mixer is not needed for this), mix together flour, sugar, salt and baking powder.

Cut butter into mixture with a fork.  Then using your hands continue to crumble the butter into the flour until evenly distributed.  Stir in raisins.

In a seperate small bowl whisk together buttermilk, egg and baking soda.  Pour into flour mixture.  Stir to combine with a wooden spoon.  Mixture will be wet.

Form into one large dome or divde dough in half and make two small domes.

Mix together egg yolk and cream, brush onto loaves.

Bake for 45 minutes.

Shamrock Shortbread Cookies

The general consensus with my family and friends seems to be that shortbread cookies trump sugar cookies.  So when I make roll out cookies shortbread is the dough of choice!!  I decorated my shamrock cookies with sparkling sugar and shamrock sprinkles.  Frosted, of course, with royal icing!

2 cups flour

1/2 teaspoon kosher salt

2 sticks unsalted butter, at room temperature

1/2 cup confectioners sugar

1 teaspoon vanilla

In a small bowl whisk together flour and salt.  Set aside.  In mixer bowl beat butter until smooth.  Scrape the bowl so that all the butter is at the bottom.  Add in sugar and mix until combined.  Mix in vanilla.  Slowly add in flour and mix until just combined.  Mixture will look crumbly but will be buttery soft to the touch!  Place mixture onto plastic wrap and form into a disc shape.  Refrigerate for one hour!

Heat oven to 350 degrees.  Roll out dough and cut into desired shapes.  Place on parchment lined baking sheet and bake for 10-12 minutes.  Allow to cool completely.


Royal Icing

2 cups powdered sugar

1 tablespoon meringue powder

3 tablespoons water

gel food coloring

In large mixer bowl combine all ingredients.  Starting on low speed mix until combined.  Once combined increase to high and mix until glossy, about 3 minutes.  Separate into smaller bowls depending on how many different colors you are using and tint icing. 

At this point the icing will be at the appropriate consistency for outlining and writing on the cookies.  Once you go to fill in the cookies add a tad of water to each bowl, continue to add water and stir until at the correct consistency for easy spreading. 

To make the shamrock design shown above:  Outline the cookie with white icing and allow to dry.  When dry fill the cookie in with white icing.  Do not allow to dry.  Immediately after filling, place three dots of green icing on the cookie where the leafs of the shamrock are (shown above).  Using a thin knife (paring works or a tooth pick) start at the top of the dot and drag it down the middle of the cookie.  Repeat with the other dots, bringing them into the middle from the sides. 

Chocolate Heaven!!

This cake defines chocolate!!  Moist and decadent with a smooth and creamy filling- truly delightful!!!

Crumbling a layer of the cake and using it is a topping is really neat and adds and extra dimension to the cake.

I suggest making the cake and filling the night before.  Let them sit overnight and put the cake together the next day.  This ensures the cake will crumble nicely and the pudding will be set and thick.

Enjoy!!
  

Pudding Filling

1 1/4 cups sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups half and half
1 cup whole milk
6 ounces bittersweet chocolate, chopped
2 teaspoons vanilla

Cake

1 stick unsalted butter
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup double dark dutch process cocoa powder
1 cup brewed coffee
1 cup buttermilk
1 cup packed brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla


In a medium saucepan whisk together sugar, cornstarch, salt, half and half and whole milk.  Place over medium heat, add in chopped chocolate.  Whisk constantly until chocolate melts and starts to bubble, about 5 minutes (pudding will begin to thicken).  Remove from heat and stir in vanilla.  Pour into metal bowl.  Place plastic wrap directly onto pudding surface.  Refrigerate overnight or at least 5 hours.

Grease and flour two eight inch cake pans.  Pre-heat oven to 325 degrees.  

In large bowl combine flour, baking soda, baking powder and salt.  Set aside.

In a medium saucepan over medium heat melt stick of butter.  Mix in cocoa and stir until combined and fragrant about 1-2 minutes.

Remove from heat.  Stir in coffee, buttermilk, brown sugar and sugar.  Stir until sugars have dissolved.  Whisk in eggs and vanilla.

Slowly stir cocoa mixture into flour mixture.  The batter will be thin.  Divide evenly among the two cake pans.  Bake for 30-35 minutes.

Let cake cool in pan until able to handle.  Remove cake and place on cooking racks for at least one hour, overnight is preferred.

To assemble cake cut each layer in half horizontally, you will have four layers.  Take one layer and crumble it into small crumbs.  Set aside.

Begin with first layer and cover with about 3/4 cup of the pudding.  Continue with second and third layers.  When done layering "frost" entire bake with remaining pudding.  After coating with pudding sprinkle entire cake with crumbs.

*I like to go heavy on the crumbs on the top of the cake and lighter on the sides so some of the pudding can peak through!*

This cake is best if kept in the fridge and removed about 30 minutes before serving!         

Steak Frites

With an over abundance of potatoes in the house I needed to find a dinner that would resolve this problem :)  Luckily I also had two steaks in the fridge.....all signs were leading to Steak Frites!!  I have never made this meal before, just had it in restaurants, so I was really excited to try it out.

It was really good, and a lot could be prepared ahead of time!  Frying always takes extra steps, but it is not something I do often so it is worth it!  I added an herb butter for the steaks, really yummy!  This recipe makes enough potatoes for four people.   

3 extra large russet potatoes
3 tablespoons corn starch
2 thickly cut steaks

Butter

1 stick salted butter, softened
2 cloves garlic, minced
2 tablespoons minced parsley
2 tablespoons minced chives
1/4 teaspoon black pepper

Cut potatoes into 1/8-1/4 inch thick fries.  Length can vary!  Place cut potatoes into large bowl and rise with cold water.  Rinse until water pours out of bowl clear.  Fill bowl with water to cover potatoes and place in fridge for 30 minutes.

Meanwhile in mixer bowl with whisk attachment place all butter ingredients.  Mix for 1-2 minutes until combined, scraping as needed.  Set aside.     

Pour water out.  Spread out potatoes onto paper towels and pat to dry completely.  Dry bowl.  Place potatoes back into now dry bowl and toss with 3 tablespoons corn starch until all potatoes are lightly coated.  Pour onto wire cooling rack and let sit for 20 minutes.

Meanwhile fill dutch oven about 1/4-1/2 the way full with vegetable oil.  Attach thermometer to the side and heat over medium heat to 325 degrees.

Place one-third of the potatoes into the oil.  Fry for 5 minutes.  Remove and set on paper towels.

Repeat with remaining fries.

Turn off heat but keep oil on the stove as we will re-fry the potatoes before serving. 

All steps up to this point can be done earlier in the day!!

Pre-heat broiler to high.  Place steaks onto broiler pan and sprinkle with coarse salt and pepper. 

Heat oil on stove back to 325 degrees. 

It is important to coordinate the timing of the steaks and potatoes so they are ready at similar times.

Place steaks in oven cook on one side for 5 minutes, flip and 5 on the other.  This will yield a med-rare steak.  Adjust timing if you prefer a more well done steak.

When steaks are placed in the oven start frying!  Each batch will only take about 2 minutes at the most.  Fries will brown right up!!

Place one tablespoon of herb butter on each steak, serve!! 


        

Taco Pasta

This is a quick and easy weeknight meal.  A spin on the traditional American chop suey with a Mexican kick!  This is also a great option if you have leftover taco meat!

1 1/4 pounds ground turkey meat
1 small onion, diced
1 clove garlic, minced
12 ounce can diced tomatoes, drained
6 tablespoons taco seasoning, about 1 1/2 packets
3 ounces cream cheese
1/2 cup sour cream
salt and pepper
1 pound spiral pasta, cooked according to box
1/4 cup water reserved from pasta water

Cook pasta according to box.  Save 1/4 cup of pasta water before draining.  Return pasta to pan.

In a large skillet over med-high heat cook ground turkey until no longer pink.  Add in chopped onions, cook until soft about 2 minutes.  Add in garlic and cook until fragrant, about 30 seconds.

Stir in diced tomatoes and taco seasoning.  Turn to heat down to low and simmer for 5 minutes.  Stir in sour cream and pasta water.  Swirl in cream cheese until incorporated (I like to stick the cream cheese with a fork and swirl it into the mixture).  Season with salt and pepper to taste.

Pour mixture into pasta pot and stir to combine.  Serve!

Homemade Corned Beef

This year for Saint Patty's Day I thought it would be fun to try and make my own corned beef!  I currently have an entire shelf in the fridge covered with a giant Tupperware container filled with brine and brisket.  You can double this recipe if you are feeding a crowd, or to ensure plenty of leftovers!  That is what I did!   

7 cups water
1 1/4 cups kosher salt
1 cup sugar
3 tablespoons pickling spices
6-8 pound beef brisket

Bring 7 cups of water to a boil over high heat.  Once boiling add in salt and sugar.  Stir until dissolved.  Add in pickling spices. 

Remove from heat and let sit for a few hours until water is close to room temperature.  You can leave the mixture in the pot at this point or place into a Tupperware container.  Put in fridge overnight or until cooled to the temperature of the fridge- mine is at 40 degrees. 

Stir mixture and pour into Tupperware (if you haven't already).  Add meat to mixture and make sure it is covered completely with the brine.  Cover and place in fridge for 10-13 days.  Stir the brine daily and turn the meat every other day. 

Chocolate Mint Torte

I have been wanting to make this since I found the recipe a few months ago!  Finally an excuse....only one problem, it was made for my mother to bring to a dinner party and I was unable to taste it!  It received rave reviews from a reliable group of "foodies" so I am pleased!!   

4 eggs at room temperature

3/4 cup sugar

1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon chocolate extract

2/3 cup flour

1/3 cup dark dutch process cocoa
1 1/4 teaspoons baking powder
1/4 cup vegetable oil
6 tablespoons buttermilk

1/3 cup sugar
2 cups heavy cream
3 drops peppermint oil
2 drops green food coloring

1 cup semi sweet chocolate chips

3/4 cup heavy cream

Heat oven to 350 degrees.  Line a jelly roll pan with parchment paper and spray with non stick oil spray.

In a large bowl beat the eggs until thick and pale.  Add in sugar, salt and extracts, mix together. 

In a separate bowl sift together flour, cocoa and baking powder.  Fold into egg mixture. 

In another small bowl whisk together the oil and buttermilk.  Fold into mixture. 

Spread mixture onto the pan and smooth with spatula.  Bake for 10-12 minutes, until cake springs back when touched

Remove from oven, let cool in pan for 2 minutes.  Place cake, still on paper, to cooling and allow to cool completely.

To make the mint filling pour the 2 cups of heavy cream, peppermint oil and food coloring into bowl of stand mixer.  Over med-high speed beat until cream begins to thicken.  Add in sugar and beat until it has a mousse like texture.  You can either spread the filling on the cake with a knife or pipe it on with a large pasty bag. 

To make ganache place the chocolate chips and 3/4 heavy cream in a microwaveable safe bowl.  Heat for 60 seconds.  Remove and stir until chocolate is cempletely melted and mixture is incorporated.  Place in freexzer for 20 minutes until thick and cool.

Cut cake into four, 4x10 inch sections (roughly).

Place a large piece of plastic wrap on the counter and place first piece of cake on plastic.  Spread 1/ 4 of the ganache onto the cake.  Pipe 1/3 of the mousse on top.  Place second piece of cake on top and repeat with ganache and mousse.  Repeat with third layer.  Reserve last 1/4 of ganache for the top of the cake later.

Wrap tightly with plastic wrap and place in freezer overnight, but up to 2 days.  

Before serving heat ganache and pour over cake, serve!        

Cream Cheese Pesto Appetizer

This is my favorite go-to hors d'oeuvre.  It is always a crowd pleaser.  It is super fast and easy to make.  Keeping the ingredients around make this a great option for an appetizer in a pinch!

1 container refrigerated crescent rolls

2 red roasted peppers, chopped up

4-6 tablespoons pesto, depending on taste
8 oz cream cheese
crackers








Heat oven to 375 degrees.

Unroll crescent rolls in one sheet into a greased 9X13 pan.  Press dough together to seal the seams.   

Spread out 2-3 tablespoons of pesto onto the dough into a rectangle the same size as the block of cream cheese.  

Cut the cream cheese in half length wise.  Place one half over the pesto.  Cover with the chopped red peppers.  Top with the other half of cream cheese and top with remaining pesto.  

Fold sides of dough onto top of cream cheese and press to seal.  Fold up smaller sides and press to seal.

  

Bake for 15-20 minutes until golden brown.  Serve warm with crackers.  

    

Shrimp Scampi

For some reason I always think of shrimp scampi as being a involved meal to make.  But it is the complete opposite.  Quick, easy, and full of flavor! 

2 tablespoons olive oil
2 pounds large shrimp, peeled and deveined
5 tablespoons butter
6 garlic cloves, minced
4 tablespoons lemon juice
2 tablespoons dry vermouth
cayenne pepper
chives
salt and pepper
1lb thin spaghetti, cooked according to box

In large skillet over med-high heat, heat 1 tablespoon of the olive oil. 

Add half of the shrimp to the skillet and cook for about one minute until just opaque.  Remove shrimp from pan and set aside in a medium bowl.  Add second tablespoon of olive oil and cook remaining shrimp, set aside in bowl.

Remove pan from heat for a minute to cool slightly.  Return to medium heat.  Add two tablespoons of butter and garlic to pan.  Stir constantly until butter is melted and garlic is fragrant.  Remove from heat.

Add lemon juice, vermouth and remaining butter.  Stir to incorporate.  Add in cayenne, salt and pepper to taste.  Return shrimp and all accumulated juices to skillet.  Stir and place cover on skillet for about 2-3 minutes.

Serve shrimp and sauce over pasta, garnish with chives if desired.