It's finally Fall!!! Did you all go look outside last night and the night before at Jupiter? It's so sparkly. :D
Anyway, Fall makes me want desserts with cinnamon and oats. It's true. So, after making a lovely pizza for dinner, I whipped up some delicious dessert. Here's how it goes:
Cinnamon Apple Bake
Preheat oven to 350.
3-4 granny smith apples (or something equally tart), cored & diced small
cinnamon and sugar, to coat the diced apples
2 tablespoons softened(not melted) butter
2 tablespoons flour
1/3 cup oats
2 tablespoons brown sugar
Get your diced apples into a mixing bowl. Add enough cinnamon and sugar to coat the apples and have a little tiny bit loitering in the bottom of the bowl. Pour them into a baking vessel big enough to hold them (I used a round cake pan since it was all I could reach, lol). Put the last 4 ingredients in the bowl and mash them together until the mixture resembles granola (ie: soft crumbles). Pour it over the top of the apples. Pop it in the oven for 45 minutes-1 hour, depending on your oven and how soft you like the apples to be. Don't let it burn, though. That's illegal.
Let it cool off a little bit before you eat some, or the roof of your mouth will suffer. By all means, make this for dessert, then eat it again for breakfast. :D
Enjoy Fall, eat well!
<3 Jen
September 24, 2010
September 10, 2010
It's Patrick's birthday, again...
DEAR LORD I AM GETTING OLDER. My brother is turning 23 on Monday. Maybe I don't wanna talk about it.... ;)
Anyway, I'm making his birthday cake, as per usual, and he's requested a chocolate cheesecake. Thanks to the kind Hershey's people, I had an easy recipe on hand that always rules.
Fudge truffle cheesecake(you can find the recipe on the Hershey's website)
Ingredients:
* CHOCOLATE CRUMB CRUST(recipe follows)
* 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
* 3 packages (8 oz. each) cream cheese, softened
* 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
* 4 eggs
* 2 teaspoons vanilla extract
Directions:
1. Prepare CHOCOLATE CRUMB CRUST; set aside. Heat oven to 300°F.
2. Place chocolate chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
3. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.
4. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch springform pan.
This cheesecake always kills, I'm a huge fan (with a jiggly butt to prove it!). Now, my brother's wife is not a chocolate fan, and I'm not one to disenfranchise at the dessert table. So, I'll be making her a plain cheesecake, the recipe for which is found at Tasty Kitchen.
FOR THE CHEESECAKE:
* 2 packages (5 Oz. Package Or Sleeve) Graham Crackers (crushed)
* 1 stick Unsalted Butter, melted
* 32 ounces, weight Cream Cheese, Room Temperature
* 1-¼ cup Granulated Sugar
* 4 whole Eggs
* 1 Tablespoon Lemon Juice
* 2 teaspoons Vanilla
FOR THE TOPPING:
* 16 ounces, weight Sour Cream
* ¼ cups Granulated Sugar
* 1 teaspoon Vanilla
Preparation Instructions
Combine crushed graham crackers and melted butter; press into the bottom of an 8 or 9-inch springform pan. Set aside.
Combine cream cheese, sugar, eggs, lemon juice and vanilla and beat together thoroughly. Pour into prepared crust.
At 350 degrees, bake 40-45 minutes for an 8-inch pan, or 50-55 minutes for a 9-inch pan (cake will crack on top).
Remove from oven and let stand for 15 minutes.
Mix and then spread sour cream, sugar and vanilla over cheesecake and bake for an additional 5 minutes.
Cool and refrigerate at least 24 hours.
I'll let you know how this one rates when we eat it. :)
***UPDATE*** It was smooth and delicious, not overly sweet. I was packing the leftovers to go and dropped 1/4 of the cheesecake on the kitchen floor and into the air register on the floor. Wah! In retrospect, it was pretty darn hilarious. :) That is all.
Happy Birthday, you goof ball!
<3 Jen
Anyway, I'm making his birthday cake, as per usual, and he's requested a chocolate cheesecake. Thanks to the kind Hershey's people, I had an easy recipe on hand that always rules.
Fudge truffle cheesecake(you can find the recipe on the Hershey's website)
Ingredients:
* CHOCOLATE CRUMB CRUST(recipe follows)
* 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
* 3 packages (8 oz. each) cream cheese, softened
* 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
* 4 eggs
* 2 teaspoons vanilla extract
Directions:
1. Prepare CHOCOLATE CRUMB CRUST; set aside. Heat oven to 300°F.
2. Place chocolate chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
3. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.
4. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch springform pan.
This cheesecake always kills, I'm a huge fan (with a jiggly butt to prove it!). Now, my brother's wife is not a chocolate fan, and I'm not one to disenfranchise at the dessert table. So, I'll be making her a plain cheesecake, the recipe for which is found at Tasty Kitchen.
FOR THE CHEESECAKE:
* 2 packages (5 Oz. Package Or Sleeve) Graham Crackers (crushed)
* 1 stick Unsalted Butter, melted
* 32 ounces, weight Cream Cheese, Room Temperature
* 1-¼ cup Granulated Sugar
* 4 whole Eggs
* 1 Tablespoon Lemon Juice
* 2 teaspoons Vanilla
FOR THE TOPPING:
* 16 ounces, weight Sour Cream
* ¼ cups Granulated Sugar
* 1 teaspoon Vanilla
Preparation Instructions
Combine crushed graham crackers and melted butter; press into the bottom of an 8 or 9-inch springform pan. Set aside.
Combine cream cheese, sugar, eggs, lemon juice and vanilla and beat together thoroughly. Pour into prepared crust.
At 350 degrees, bake 40-45 minutes for an 8-inch pan, or 50-55 minutes for a 9-inch pan (cake will crack on top).
Remove from oven and let stand for 15 minutes.
Mix and then spread sour cream, sugar and vanilla over cheesecake and bake for an additional 5 minutes.
Cool and refrigerate at least 24 hours.
I'll let you know how this one rates when we eat it. :)
***UPDATE*** It was smooth and delicious, not overly sweet. I was packing the leftovers to go and dropped 1/4 of the cheesecake on the kitchen floor and into the air register on the floor. Wah! In retrospect, it was pretty darn hilarious. :) That is all.
Happy Birthday, you goof ball!
<3 Jen
FEESH TACOOOOOOOOS
I made fish tacos. Man, they were awesome. I was a little skeptical, but then I figured, "If Big Truck and Pink Elephant can do it, so can I." lol Here's how I did it (thanks, Tasty Kitchen!)
Fish Tacos
* 1 ear Fresh Corn
* 1 teaspoon Chili Powder
* 1 whole Lime, Juiced
* ½ cups Chopped Purple Onion
* 1 whole Tomato
* ¼ cups Chopped Fresh Cilantro
* 1 whole Jalapeno, Seeded And Minced
* 1 peeled and pitted avocado, diced
* Oil, To Cook Fish (peanut oil has a high heat tolerance)
* 6 whole Fillets Of White Fish (Cod Or Tilapia Work Best)
* Salt And Pepper, to taste
* 8 whole Tortillas
Preparation Instructions
Slice corn off the cob. In a bowl, combine corn, lime juice, purple onion, tomato, cilantro and jalapeno. Sprinkle a bit of salt, pepper, and chili powder on top to get the flavors to come out a little.
In a hot skillet, drizzle a bit of oil. Place fish into skillet and season with salt, pepper, and chili powder. “Fry” on each side for 2-5 minutes, depending on how thick your fillets are. Fish is done when it flakes upon being gently pricked with a fork.
Roughly chop cooked fish. Add fish to a warmed tortilla and top it with the corn salsa. Serve and enjoy!
The salsa is good by itself, too. I put it on some rice and that was magical. Probably didn't hurt that I had a peach daiquiri to go with it. lol :)
Eat well!
<3 Jen
Fish Tacos
* 1 ear Fresh Corn
* 1 teaspoon Chili Powder
* 1 whole Lime, Juiced
* ½ cups Chopped Purple Onion
* 1 whole Tomato
* ¼ cups Chopped Fresh Cilantro
* 1 whole Jalapeno, Seeded And Minced
* 1 peeled and pitted avocado, diced
* Oil, To Cook Fish (peanut oil has a high heat tolerance)
* 6 whole Fillets Of White Fish (Cod Or Tilapia Work Best)
* Salt And Pepper, to taste
* 8 whole Tortillas
Preparation Instructions
Slice corn off the cob. In a bowl, combine corn, lime juice, purple onion, tomato, cilantro and jalapeno. Sprinkle a bit of salt, pepper, and chili powder on top to get the flavors to come out a little.
In a hot skillet, drizzle a bit of oil. Place fish into skillet and season with salt, pepper, and chili powder. “Fry” on each side for 2-5 minutes, depending on how thick your fillets are. Fish is done when it flakes upon being gently pricked with a fork.
Roughly chop cooked fish. Add fish to a warmed tortilla and top it with the corn salsa. Serve and enjoy!
The salsa is good by itself, too. I put it on some rice and that was magical. Probably didn't hurt that I had a peach daiquiri to go with it. lol :)
Eat well!
<3 Jen
September 5, 2010
Oh. My. Sweet. Everything.
As usual, her excellent sassiness, The Pioneer Woman, has snared me with one of her tasty recipes. I altered it to suit our dinner needs, although the original would've been equally mindblowing. :) You can find the original recipe HERE.
Portobello Prosciutto Burgers
-1/3 cups mayonnaise
-1 1/2 tbsp pesto
-2 whole large portobello mushrooms
-2 slices provolone cheese
-2 slices prosciutto
-2 mini ciabatta squares, split
-fresh spinach, tomato slices and avocado
mushroom marinade:
-1/4 cup balsamic vinegar
-2 tbsp red wine vinegar
-2 tbsp olive oil
-1 teaspoon basil
-salt & pepper, to taste
Preparation Instructions
Rinse mushrooms thoroughly. Soak in marinade for at least 30 minutes.
Combine mayonnaise and pesto. Set aside.
Grill mushrooms in a grill pan/charcoal grill/George Foreman Grill. Remove mushrooms from grill and melt provolone cheese over the mushrooms.
Drizzle griddle with olive oil. Toast bread over medium-low heat until crispy and toasted.
Spread pesto mayonnaise generously on both the top and bottom halves of the bread. Place the mushroom on the bottom half, then place the prosciutto slice on top. Finally, top with spinach, tomato slices and avocado wedges, and the other half of the roll. Press lightly so some of the juices from the mushrooms will run into the bottom half of the roll.
I served this sassy beast right alongside some corn on the cob. Here's how I made the corn boil:
-1/2 cup sugar
-3/4 tbsp cayenne pepper
-healthy dash each of seasoned salt, black pepper, cumin
-bay leaf, if you wanna
-spoonful of minced garlic (3-4 cloves worth)
-2 tbsp butter
Fill a good-sized pot with water. Add all ingredients, heat to a boil. Add corn, boil until tender (about 5 minutes). Eat it up. MMMMMMMMMMMMMMMMMM
Not kidding, this was one of the best dinners we've made in the last month. Or maybe I was hungry after our bike ride. You'll just have to make it and find out!
Eat well!!!
<3 Jen
Portobello Prosciutto Burgers
-1/3 cups mayonnaise
-1 1/2 tbsp pesto
-2 whole large portobello mushrooms
-2 slices provolone cheese
-2 slices prosciutto
-2 mini ciabatta squares, split
-fresh spinach, tomato slices and avocado
mushroom marinade:
-1/4 cup balsamic vinegar
-2 tbsp red wine vinegar
-2 tbsp olive oil
-1 teaspoon basil
-salt & pepper, to taste
Preparation Instructions
Rinse mushrooms thoroughly. Soak in marinade for at least 30 minutes.
Combine mayonnaise and pesto. Set aside.
Grill mushrooms in a grill pan/charcoal grill/George Foreman Grill. Remove mushrooms from grill and melt provolone cheese over the mushrooms.
Drizzle griddle with olive oil. Toast bread over medium-low heat until crispy and toasted.
Spread pesto mayonnaise generously on both the top and bottom halves of the bread. Place the mushroom on the bottom half, then place the prosciutto slice on top. Finally, top with spinach, tomato slices and avocado wedges, and the other half of the roll. Press lightly so some of the juices from the mushrooms will run into the bottom half of the roll.
I served this sassy beast right alongside some corn on the cob. Here's how I made the corn boil:
-1/2 cup sugar
-3/4 tbsp cayenne pepper
-healthy dash each of seasoned salt, black pepper, cumin
-bay leaf, if you wanna
-spoonful of minced garlic (3-4 cloves worth)
-2 tbsp butter
Fill a good-sized pot with water. Add all ingredients, heat to a boil. Add corn, boil until tender (about 5 minutes). Eat it up. MMMMMMMMMMMMMMMMMM
Not kidding, this was one of the best dinners we've made in the last month. Or maybe I was hungry after our bike ride. You'll just have to make it and find out!
Eat well!!!
<3 Jen
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