Butter Tartlettes

I found a recipe for butter tarts - I was always worried about making butter tarts, they can be so finicky.  So I attempted it, and they came out AMAZING!!

Butter Tartlettes
These are tartlettes only because I picked up the wrong size tart shells.  Normally I would make my own pastry, but this time I bought frozen Tenderflake ones.

• 1/2 cup raisins
• 1/4 cup soft butter
• 1/4 cup packed brown sugar
• 1 pinch salt
• 1/2 cup corn syrup
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla

Preheat your oven to 400 degrees.
In a bowl, cover raising with hot water and let soak for 15-20 minutes.
In a large bowl with a spoon, mix together the corn syrup, butter, sugar and salt until well combined and creamed.
Add in the egg and vanilla, stirring well.
Drain the raisins and place some in each tart shell that you placed on either a muffin tin or a cookie sheet.
Fill the shells 2/3 to 3/4 full.  They do bubble up so you don't want to fill right to the top.
Cook for 15 - 20 minutes, until golden brown on top and bubbly.  The longer you cook it, the firmer the filling.
Once removed, allow the tarts to cool for 10 minutes then transfer to a wire rack to cool completely.

I am going to attempt this again sometime in the future with pecans for hubby - despite my nut allergy I still try to do something special for him sometimes!

Enjoy!

Time Flies When You're Having Fun - Business and Drunken Meat

Happy 2012, people!! I know, I know...I've not quite got myself into the habit of blogging just yet on a regular basis.  I am trying!!  There is a lot on the go these days.

My full time job has been really busy - that's a good thing, it's makes the days go by.  It also makes me go crazy sometimes and have to take a step back to remember that I don't have to always worry about every teeny tiny little thing.  For those of you who do know me, know I have this hobby-slash-side business that I do here and there.  I've been helping my sister out some stuff lately (we do great work together), and I've been thinking more and more about turning the wheels and making it less of a hobby and more business, but still enjoying it.  One of my home time projects is to sit down and really think about the website I want to create and what I want to include, so my brain is a bit of mush right now.

I've still be cooking a lot - so onto today's post.  I am going to make it a goal to post at least 2 times a week.  It's ok if it's not something super complicated, because everyone starts somewhere, including me.  Like everything else in life, the learning never ends.

I didn't take any photos of these recipes, but they have been a great go-to since I discovered them.  It started with Drunken Pork Chops, and has turned into Drunken Any Meat with Great Flavour.

Cajun Seasoning Dry Rub
With this recipe, you take the quantities below, and use the measuring type of your choice: teaspoon, tablespoon, cups...I bought a large jar to make sure I always have some on hand, start with one batch using tablespoons, and then continue making batches until my jar is full.  I now know how much my jar can handle.  It's just as easy and probably more economical to make your own rather than buying a pre-mixed jar.

• 2 1/2 - paprika - regular is fine but I like smoked
• 2 - salt
• 2 - garlic powder
• 1 - ground black pepper
• 1 - onion powder
• 1 - cayenne red pepper
• 1 1/4 - oregano, dried
• 1 1/4 - thyme, dried
• 1/2 - crushed red peppers (optional - but I love it because it gives it a great KICK!)

Use this dry rub on any meat you choose - I've used it on pork chops and chicken breast so far, then cook your meat with the instructions below.

Drunken Any Meat

Take the meat of your choosing and sprinkle on the cajun seasoning dry rub, using your fingers to rub it in.  Pour some olive oil into your pan and cook your meat - I am a tad paranoid with meat being fully cooked, so I like to cook the meat on both sides about 3/4 the way through and browned.  While cooking, mix together the following ingredients, which will create your sauce:

• 8 oz beer 
• 1/3 cup ketchup
• 1/2 cup brown sugar
• 2 tbs worchestershire sauce

Once you have your meat 1/2 - 3/4 the way cooked through, add your sauce.   Reduce the heat and simmer for 45 minutes.  The sauce will thicken a lot - if you are looking to cook it quicker you can turn the heat up to medium or medium-high.  Make sure as the sauce thickens you turn your meat over a few times so that it gets coated nice and thick.  Enjoy!!!

MIA due to baking craziness

I haven't written in a bit - but I've been going absolutely nuts baking for this holiday season. I'll post some today, and some over the weekend as the baking continues

First up: Mandelbrot (also known as Jewish Biscotti)


This is a Passover recipe that I make all year round - including taking it on Easter to my Italian in-laws.


Bowl 1:

• 1.5 cups matzo cake meal
• 6 tbsp potato starch
• 1/4 tsp salt
• 1/2 cup slivered almonds or chocolate chips

bowl 2:

• 3 large eggs
• zest of 1 orange
• 1 cup sugar
• 1/2 cup vegetable oil

1. Mix both together until combined. Cover and chill for 1 hour.
2. Line a baking tray with parchment
3. Roll half of dough in cake meal and roll into logs. Transfer to a plan and flatten to 1/4-1/2 inch, sprinkle with sugar and cinnamon. Repeat for second half.
4. Bake at 350 until golden, 20-25 minutes. Let cool for 10 minutes and cut into 3/4" pieces. Place cut side down and bake for 8-10 minutes. Flip and repeat.

 

Next up: Rocky Road Bars

• 3/4 cup (175 mL) butter, melted
• 1 1/2 cups (375 mL) graham wafer crumbs
• 1 1/2 cups (375 mL) flaked coconut
• 1 1/2 cups (375 mL) chopped nuts
• 1 pkg (300 g) semi-sweet chocolate chips
• 1 1/2 cups (375 mL) miniature marshmallows
• 1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
• 2 oz (57 g) semi-sweet chocolate, melted

1. Combine butter and crumbs; press onto parchment paper-lined 13 x 9 inch (3.5 L) baking pan. 
2. Layer coconut, nuts, chocolate chips and marshmallows over crust. Drizzle Eagle Brand evenly over all.
3. Bake at 350°F (180°C) 25 to 30 minutes or until golden brown.
4. Remove from oven; drizzle with melted chocolate.
5. Cool completely. Remove parchment paper and cut into squares

*Note: Due to my nut allergy I opt out of the chopped nuts but it's still melt in your mouth amazing!

A gift from the heart - for the stomach: Chocolate Raspberry Truffle Bars

• 1 pound semisweet chocolate
• 2 sticks (8 ounces) plus 1-1/2 tablespoons unsalted butter
• 1-1/4 cups sugar
• 5 large eggs
• 1 cup flour
• 2 half-pints fresh raspberries

1. Preheat the oven to 350°. Butter and flour a 9-inch square baking pan. In a microwave oven or double boiler, melt half of the chocolate and the 2 sticks butter; stir to combine. Set aside. 
2. In a large bowl, using a whisk, beat the sugar with the eggs until bubbly, about 1 minute. Gradually whisk in the melted chocolate, then the flour. Using a spatula, scrape the batter into the prepared pan, smooth the top and bake until a toothpick inserted in the center comes out with moist crumbs, about 35 minutes. Let cool on a rack. 

3. In a microwave oven or double boiler, melt the remaining chocolate and 1-1/2 tablespoons butter; stir to combine. Pour the glaze onto the cooled truffle cake and tilt the pan to coat the top. Refrigerate to partially set the glaze, about 30 minutes. While the chocolate is still tacky, scatter the raspberries in a single layer on top, then refrigerate for a few more minutes to set the glaze completely. Cut the cake into 3-inch squares. 

More to come!

Sugar High

It's been a couple of weeks since I baked something - so here goes. Caramilk Fudge. A.k.a. death by sugar. The way it melts in your mouth reminded me of maple sugar candies.

Melt in your mouth goodness

Caramilk Fudge

• 2 cups brown sugar
• 1 can sweetened condensed milk
• 3/4 cup butter
• 1 cup powdered sugar
• 1 tsp vanilla
• 6 caramilk bars

Grease an 8x8 pan and set aside.
Combine brown sugar, condensed milk, and butter in a large microwaveable bowl and microwave for 8 min, stirring every 2 minutes.

Add the powdered sugar and vanilla.

Beat with a handmixer for 4 minutes.

Pour half the mixture into the greased pan. Lay the Caramilk bars on top and pour the rest of the mixture on top and smooth.

Let it sit for 30 minutes to cool off and set then cut into pieces as you serve.  You don't need a big piece, it really is death by sugar!!

Nothing beats a warm bagel on a Sunday morning

This past week was pretty uneventful - I did try a recipe out for Drunken Pork Chops but completely forgot to take photos, so when I do it again in the next two weeks you can be sure I'll post about it. My husband fell in love with them.

I was fortunate enough to enjoy a fantastic lobster dinner with my whole family on Saturday at my sister's place - it was great seeing everyone. I made cupcakes - from a box. I did start something from scratch, and take photos, only to realize halfway through cooking I forgot to add the oil. Silly me.


Sunday morning I woke up with the hopes of trying this new recipe out to make bagels in two hours - a process that normally has to be done overnight. Homemade Bagels Link. Boy were they delicious!! I have great memories of Sunday mornings at home, dad bringing home warm, fresh bagels, cream cheese, lox, and all kinds of other wonderful things.


Homemade Bagels
Makes 8
• 2 1/4 teaspoons dry active yeast
• 2 teaspoons granulated sugar
• 1 1/3 cups warm water
• 3 1/2 cups bread flour, plus extra for kneading
• 1 3/4 teaspoons kosher salt (I used regular salt because I didn't have Kosher)
• Poppy seeds (optional)
• Sesame seeds (optional)

In the bowl of a stand mixer, add the flour, sugar, yeast and salt. With the mixer on low, slowly add the water. Continue to mix until the dough comes together in a mass, about 4-6 minutes. Increase speed to medium-high and knead for another 8-10 minutes until soft and smooth. Put the dough in a bowl sprayed lightly with non-stick baking spray. Cover with a towel or lightly oiled plastic wrap and let rise for 1 hour or until doubled in size.

Gently push down to remove any gas from the dough and let the dough rest for 10 minutes.

Meanwhile, preheat the oven to 425º F and bring a large pot of water to a boil; then reduce to a simmer.

Divide the dough into 8 pieces.  Press each piece down to get rid of air bubbles.  Form into balls and roll the balls between your palm and the work surface, rotating to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring.  Twirl the ring around the index of one hand and the thumb of the other, stretching the dough and widening the hole to about 1/3 of the bagel’s diameter. Place the bagels on a lined baking sheet lined and cover with a towel. Let rest for another 10 minutes

Gently lower the bagels into the water in batches, 2-3 bagels at a time. Boil uncovered for about 1 minute. Turn them over once and boil for another minute. Using a perforated skimmer, remove the bagels from the pot, letting the water drain; return to the baking sheet. (Optional:  sprinkle the top of the bagel with poppy seeds, sesame seeds, or both). Bake for 20-25 minutes or until golden.  Transfer to a wire rack to cool completely.  Enjoy!

Source: Adapted from Bread by Eric Treuille & Ursula Ferrigno

*I'm not really sure why blogspot is messing around with the orientation of my photos, but I'll do my best to fix it!!

Who turns down anything in cupcake form?

Today is the last day of my staycation.  I don't personally like cheesecake but I had to try these out for hubby.  Today's task: Cookies & Cream Cheesecake Cupcakes a la Handle the Heat, who originally got the recipe from Martha Stewart Cupcakes.

Cookies & Cream Cheesecake Cupcakes

• 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
• 2 pounds cream cheese, room temperature (4 packages)
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With your hand or stand mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. 

Thank you Foodgawker for helping me find these!

Feeling Hot Hot Hot

Today was pretty unproductive, with the exception of dinner.  Homemade Pad Thai.  My sister gave me this recipe, and I love her forever and then some for it.  It's a big hit in this home.  You can replace the chicken with any sort of meat that suits your fancy.

Chicken Pad Thai

• Chicken - for 3 of us I use 3 chicken breasts, cut into cubes
• Sauce:
  - 2 tbsp brown sugar
  - 2 tbsp water
  - 1 tsp fish sauce
  - 4 tbsp chili paste (your favourite brand, my favourite is the Rooster brand)
  - 2 tbsp soy sauce
  - garlic, minced to your liking
  - Squeeze of lime (juice)
• Vermicelli noodles
• Fresh or frozen vegetables to your liking
• Cornstarch

 

Marinate your chicken in a bit of soy sauce and cornstarch

As your chicken is marinating, mix all of the sauce ingredients together.  You should get approx. 1 cup of sauce - if it's not that much, feel free to add more soy or chili paste to your liking.  I like my sauce HOT so I add a bunch of chili paste and more garlic.

Like my fancy garlic mincer from Kitchen Stuff Plus?  Best small investment ever.  I don't want to chop it by hand, prefer to have it freshly chopped and don't want to use my big food processor.

 

Brown your chicken until it's fully cooked - I use a little bit of olive oil on the bottom of the pan, you can use PAM or whatever suits your fancy.

Once your chicken has browned, add your vegetables - I used a variety of frozen veggies along with 2 small onions sliced thinly.  After the veggies have thawed (if frozen) or after a few minutes of cooking add your sauce and stir.  Cover your skillet and allow it to cook for at least 10 minutes.  The sauce will thicken thanks to the cornstarch.

 

As the pad thai is cooking, bring a pot up to a boil and throw in your vermicelli noodles.  They only take about 5 minutes to cook.  Once done - drain.

 

Serve your pad thai served over the noodles and enjoy!! It tastes better than it looks!