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Archive for February, 2010

Faith and I would like to give a Thank You to everyone who participated. Everything looked awesome!  We truly appreciate all your entries and are so happy that you chose to participate in our event. Faith and I will be posting one or two April Fool’s Day recipes and then our next big event is Easter. See you then!

Dark Chocolate Mousse by An Edible Mosaic

Fresh Raspberry Marzipan Truffles by Nutmeg Nanny

Scallops with Asparagus in Passion Fruit Vinaigrette and Parmesan Tuiles by Taste of Beirut

White Chocolate Almond Sugar Cookies by Kitchen Koala

Peanut Butter Filled Cupcakes 990 Square

Banana Air Mousse with Cardamom and Vanilla by Five Star Foodie

Gingerbread Pancakes by Cinnamon Spice & Everything Nice

M&M Cookies by Beantown Baker

French Silk Pie Recipe Rhapsody

Last but not least, our winner, Cherry Cordials by Recipe Rhapsody!

Congratulations to Veronica for her awesome little Valentine’s Day treat. We decided to pick this recipe as our winner because we felt it was “classic” Valentine’s Day treat. I know I would take this homemade version over anything in a box. I can’t wait to make them! Veronica will be receiving a hard cover copy of “The Seduction Cookbook: Culinary Creations For Lovers”…please email us your address and we’ll have that sent out!

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Hi everyone, it’s Brandy from Nutmeg Nanny! It’s time to submit your Valentine’s Day recipe for our event. Your recipes can be for anything that says Valentine’s Day to you, and you can submit as many recipes as you want. To submit a recipe, just enter it in the MckLinky below (or email us if you prefer). The deadline to submit is tomorrow (02/13) at 9PM EST, which is when the MckLinky list will close. Don’t forget, the winner will get “The Seduction Cookbook: Culinary Creations for Lovers” cookbook! Faith and I can’t wait to see what all of you came up with!

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Click here to enter your link and view the entire list of entered links…

Now onto the scones! They are awesome! I have never made scones before so I was so happy they turned out so well. While I was making them my boyfriend walks in just as I turned the dough onto the floured board and says “oh now I see why scones taste like big balls of flour.” I would show him! They were moist, flavorful and delicious. The berries were a bit tart so the white chocolate added a nice burst of sweetness. Before I baked the scones I brushed them with heavy cream and then sprinkled some sugar on top. It not only made them look beautiful but it added just a bit more sweetness…never a bad thing 😉



Mixed Berry White Chocolate Scones:

1 3/4 C. all purpose flour
1 1/4 t. baking powder
2 T. sugar
1/2 t. kosher salt
1/4 C. unsalted butter – cold
2 large eggs
1/3 C. heavy cream
1/2 C. white chocolate chips
1/2 C. frozen berries

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

Whisk together the flour, baking powder, sugar and salt in a large bowl. Cut in the butter using two knives. Stir in the chocolate chips and raspberries. Set aside.

In another bowl, whisk the eggs. Add the heavy cream and whisk some more until fully combined.

Make a well in the center of the dry mix and pour the egg mixture in. Use a rubber spatula to gently stir until just combined. It will be dry and crumbly and won’t hold together well.

Turn out the dough onto a floured cutting board. Using well-floured hands, pat the dough into an 8 inch circle, about 3/4 inch thick. Use a pizza cutter to slice into eight wedges.

If desired, brush the tops of the scones with 1 tbsp of heavy cream and sprinkle with course sugar.

Transfer the wedges to the prepared baking sheet and cook for about 15 minutes, until lightly browned.

Serve immediately. These are best eaten within two days. Store leftovers in an airtight container.

Source: Sarah’s Cucina Bella

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For the full recipe please check out Nutmeg Nanny.

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For the full recipe check out An Edible Mosaic

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Hello everyone, it’s Faith from An Edible Mosaic!  You might already know that on my blog I’m featuring a homemade fancy Valentine’s Day meal.  The meal includes drinks, a salad course, a pasta course, a meat course, and desserts for two for $25.54.  (You can see the full menu and shopping list here.)  So far I’ve made the drinks and salad, and up next are the pasta and meat. 

(Image Source)

I made blush pasta and individual beef roulades.  For my Valentine’s Day menu I wanted to choose some kind of long pasta…for some reason I just think it’s so romantic.  (Remember that scene in the Disney movie Lady and the Tramp?…too cute!)  And I chose to make roulades because even though they’re so pretty to present and look so fancy, they’re really very easy (and cheap!) to make.  Not to mention the versatility that roulades give…if you don’t like beef, you can substitute chicken cutlets, or even roasted eggplant or zucchini strips.  Soon on An Edible Mosaic I’ll be posting the sweet end to my romantic Valentine’s Day meal – dark chocolate mousse! 

Brandy and I can’t wait to see the recipes you all come up with for Valentine’s Day!  And don’t forget, there will be a fantastic prize!  😉

Blush Pasta with Goat Cheese, Walnuts, & Caramelized Onion

(Yield:  2 servings)

A scant 1/3 lb fettuccine pasta (or any other long pasta)

2 oz goat cheese, crumbled

1/4 c chopped walnuts, toasted (optional, but I like this for a little crunch)

3/4 c tomato sauce

1/4 c heavy cream

1/2 of a very large onion, thinly sliced

2 tsp olive oil

For the caramelized onion:  In a small pan, heat 2 tsp of oil over medium-high heat until the oil starts to ripple, then add the onion and a pinch of salt, and stir to coat the onion with the oil.  Cook until the onion starts to soften and turn color (stirring occasionally).  Lower to the heat to medium-low and cook (stirring occasionally) until the onion is a rich caramel color.  You can add a splash of water at any point in the process if the onions start to stick to the pan too much.  In a blender or food processor, puree the caramelized onion with the remainder of the dressing ingredients.

Cook the pasta to al dente according to the package directions.  In a small pot, bring the tomato sauce up to a simmer, then turn off the heat and stir in the cream. 

Toss the pasta with the tomato-cream sauce, caramelized onion, walnuts, and goat cheese.  Serve with individual beef roulades, if desired.

Individual Beef Roulades with Goat Cheese, Caramelized Onion, & Sundried Tomato

(Yield:  2 servings)

2 thin-sliced beef cutlets; I used top round (about 1/2 lb)

1 oz goat cheese

1/4 c oil-marinated sundried tomatoes, thinly sliced

1/4 of a very large onion, thinly sliced

1 TB plus 1 tsp olive oil, divided

1 TB all-purpose flour

Salt and pepper

Toothpicks (to secure the roulades)

For the caramelized onion:  In a small pan, heat 1 tsp of oil over medium-high heat until the oil starts to ripple, then add the onion and a pinch of salt, and stir to coat the onion with the oil.  Cook until the onion starts to soften and turn color (stirring occasionally).  Lower to the heat to medium-low and cook (stirring occasionally) until the onion is a rich caramel color.  You can add a splash of water at any point in the process if the onions start to stick to the pan too much.  In a blender or food processor, puree the caramelized onion with the remainder of the dressing ingredients.

For the roulades:  Preheat the oven to 350F.  Spread out the goat cheese, sundried tomato, and caramelized onion on top of each beef cutlet.  Starting at the small end of the cutlet, tightly roll it up, tucking in the sides as you go; use several toothpicks to secure each roulade.  Roll each roulade in the flour and gently shake off the excess.  Heat the remaining 1 TB oil in a medium skillet (a 10-inch skillet works well) over high heat.  Loosely cover the skillet with aluminum foil and bake for about 15-20 minutes, or until the beef is cooked to your desired level of doneness.  Allow the roulades to cool slightly, then remove the toothpicks and slice it.  Serve on top of blush pasta, if desired.

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…Make the perfect start to a Valentine’s Day meal!  Check out the full recipes at An Edible Mosaic!

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Hello everyone! It’s Brandy from Nutmeg Nanny. Wow it seems like forever since I have posted something on here. Faith and I decided a nice little break after Christmas was well deserved and needed! We hope everyone had a great holiday season and feel fully rejuvenated, refreshed and excited to start a new holiday event 🙂 Since Valentine’s Day falls in the middle of the month we will only have two weeks to put this event together. Here is the schedule of events Faith and I have come up with:

02/01: Brandy posts announcement and holiday recipe

02/05: Faith posts holiday recipe

02/12: Brandy posts holiday and opens MckLinky for submissions

02/13: MckLinky closes and submission are due at 9pm EST

02/14: Recipe round-up posted along with winner

Faith and I will be making a few more holiday inspired recipe on our other blogs so make sure to check them out for a bit more inspiration 🙂

As always you can submit any recipe that says Valentine’s Day to you. Remember, you can also submit as many recipes as you want, and there will be a fantastic prize, which will be announced later this month! For a full list of rules of how to enter and submit click here.

Now onto these delicious chocolate cookies I made last night. They have a more fudgy interior texture and I loved every last bite of them. I found the batter to be a little thicker than what was described but they still turned out great. The sweetness of the white chocolate chips paired nicely with the intense dark chocolate flavor of the cookie. They took very little ingredients and the most complicated part is the time it takes to make the batter. If you have a stand mixer this will not be complicated at all, but a hand mixer may make it a tad more complicated. You see, you have to mix the first part of the batter for at least 11 minutes. Now you see why a stand mixer may be a little more helpful that the traditional hand mixer. Just something to keep in mind before you start to make these cookies. Enjoy!!!

Chocolate White Chocolate Chip Cookies:

1/3 C. flour
1/4 t. baking powder
6 oz. unsweetened chocolate – coarsely chopped
4 T. butter
2 large eggs
1 1/3 C. sugar
1/8 t. salt
1 1/2 t. ground espresso powder
1 t. vanilla extract
3/4 C. white chocolate chips

Melt chocolate and butter in small bowl set over a pot of simmering water. Stir until melted and smooth.

When chocolate is melted, remove the bowl from the heat and set it aside to cool.

Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper or silpats and set aside.

Put flour and baking powder in a small bowl and whisk together to combine. Set aside.

Crack eggs into the bowl of a stand mixer. Add sugar, espresso, salt and vanilla.

Beat on medium-high speed for 11-13 minutes. Don’t skimp on the time. You’re beating lots of air into the batter, which is going to help the cookies poof up and give them a wonderful texture. You will notice your batter going from very thin to being much thicker and fluffier.

When your batter is well beaten, remove the mixing bowl and beater from the stand. Pour in the melted chocolate butter mixture. Give it one or two stirs to get it started mixing. Scrape the beater to the bottom when you do this. This helps loosen the chocolate up a bit.

Reattach the bowl to the stand and beat on medium-high for 2-3 minutes to thoroughly incorporate the chocolate. As the chocolate mixes in, the batter will get darker. After about 2 minutes, your batter should be dark, glossy and thick.

Toss in flour mixture and fold into chocolate mixture. Keep folding in until completely combined. Add white chocolate chips and mix till combined.

Drop rounded tablespoons of batter onto your prepared pans. Bake at 350 degrees for 10-12 minutes until the cookie just start to crack at the top. Cool on pan for 5 minutes and move to cooling rack.

Source: The Hungry Mouse

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