Tag Archives: dating

Well that didn’t go as planned…

I know that I’m a bit late for the Labor Day BBQ recipes, but I was a little traumatized after my attempt to make peanut butter and jelly cupcakes, only to have them turn out like golden and slightly burned hockey pucks.

I have a baking disaster every once in a while and I guess I was due for one.   I painstakingly put these little babies together, carefully piping some jelly into the batter, topping that with more batter.

Peanut butter and jelly cupcake batter

Peanut butter and jelly cupcake batter, pre-topping

I was worried that the oils from the peanut butter might bake quickly, so I took them out a minute before the low-end on the baking range, but to no avail.  Hockey pucks.  Mr. Kitchen said they were still pretty tasty.  That’s why we’re getting married.  Cause he’s got no problem eating my reject cupcakes.  He accepts my occasional baking screw-ups.  This pairs nicely with my usual ability to ignore the fact that his clothes never seem to make it into the hamper.*

Peanut butter and jelly cupcakes

Sad peanut butter and jelly cupcakes

I think maybe I’ve figured out how to amend the recipe to fix the peanut butter oil problem, but it will take more testing and patience than I’ve got time for right now.  Instead, I’m giving you my absolutely no-fail Oh-My-God amazing butterscotch chocolate chunk recipe.

Super yummy and man-o-man is this perfect with a glass of milk.  Speaking of milk, did I mention that Mr. Kitchen’s family used to own a dairy farm? I’m trying to concoct a death-by-dairy recipe in honor of our recent trip to Michigan.  If you’ve got suggestions, let me know.  In the mean-time…. Butterscotch Chocolate Chunks!

Butterscotch Chocolate Chunk Cookies

Butterscotch Chocolate Chunk Cookies

Butterscotch Chocolate Chunk Cookies

*Adapted very heavily from Nick Manglieri’s Modern Baker

(Makes about 12 large cookies)

1 1/2 cups flour

1/2 tsp baking powder

10 tbsp softened butter (salted) (about 1 1/4 sticks)

1/2 cup brown sugar

1/2 cup sugar

2 tsp vanilla extract

1 large egg

12 oz chocolate chunks (I tend to over-chunk my cookies, but I love em this way) — Note you can mix dark chocolate, bittersweet and semi-sweet chocolate

2 cookie sheets (I like to line mine with foil, but parchment is also an option)

Preheat oven to 350º

Stir flour and baking powder together in a bowl and set aside.  In a separate bowl, combine softened butter, brown sugar, sugar, and vanilla and beat with mixer until just mixed.  Then beat in egg.  Be careful not to over-beat this mixture, which will result in flat cookies.  With a large spatula, stir the flour into the wet mixture.  Add chocolate chunks and gently combine.  Drop heaping spoonfuls of dough on to cookie sheets lined with foil or parchment.  Gently press cookies down.  Bake for 12-15 minutes or until cookies have risen a bit and are golden.

Butterscotch Chocolate Chunk Cookies

Gently mixed dough for Butterscotch Chocolate Chunk Cookies

Butterscotch Chocolate Chunk Cookies

Giant cookies!

Baked Butterscotch Chocolate Chunk Cookies

Baked Butterscotch Chocolate Chunk Cookies

*Sometimes I go ape-shit over this.  Once it’s out of my system, I bake him cookies.

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Filed under Baking, Cookies, Desserts, Party Food, Recipes

Lighten Up

As you may have noticed by the photos that accompany the recipes I’ve posted, I cook (and inevitably eat) everything that’s included on the blog.  So, while all the stick to your ribs food I’ve been posting has been an absolute joy to make and eat, my Wii Fit Mii has been looking pretty shameful lately.  Yes, that’s right, I’m being shamed by the Wii Fit.  My Mii has been looking pretty dejected this week and the game system keeps playing that “doh doh doh doh” “you lose” music, so I’m thinking this is a bad sign.  Everything in moderation right?  So next up is a delightful, light and actually good for you Herb Crusted Salmon.

Herb Crusted Salmon.  Is it just me or does that just automatically sound just a bit more sophisticated than your average mid-week meal?  Luckily, this recipe is incredibly easy and takes less than 20 minutes total to prepare.

herb crusted salmon with white asparagus drizzled with a balsamic parmesan vinaigrette

I paired the salmon with a white asparagus drizzled with a balsamic parmesan vinaigrette and dinner rolls

Herb Crusted Salmon

2 Salmon steaks (approx 3/4 lb)

2 tsp basil

2 tsp thyme

1 tsp oregano

1 tsp rosemary

2 tsp flour

pinch salt

pinch pepper

pinch tarragon

Olive oil to drizzle on salmon

Pre-heat oven to 400º

Rinse salmon fillets.  In a bowl, mix the herbs together in along with flour.   Cover a jelly roll pan with foil.  Drizzle a little bit of olive oil on fillets, enough to just coat the top surface of the fillet.  Dip fillets oil-covered surface down into mixture of herbs, pressing gently to coat the surface.  Place fillets on pan.  Drizzle again with a bit of olive oil.  Bake for approximately 10 minutes.

White Asparagus with Balsamic Vinaigrette and Parmesan

Half a bunch of white asparagus, rinsed

1 tbsp olive oil

1 tbsp Balsamic vinegar

1 tbsp Dijon mustard

1 tsp salt

pinch pepper

2 tbsp Parmesan cheese (shaved)

Rinse and trim asparagus.  In a shallow pot, blanch asparagus spears over medium-high heat for approximately 3-5 minutes.  Remove from heat.  In a bowl, mix together oil, vinegar, salt, pepper and dijon.  Drizzle or toss with asparagus.  Top asparagus with Parmesan.

Pre-cooked salmon topped with herbs

Raw salmon topped with herbs

Mixing the white asparagus with balsamic vinaigrette

Mixing the white asparagus with balsamic vinaigrette

Herb crusted salmon with white asparagus drizzled with Balsamic vinaigrette and Parmesan

Herb crusted salmon with white asparagus drizzled with Balsamic vinaigrette and Parmesan

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Filed under Dinner, Fish, Recipes, Tidbits

Cooking Into His Heart

As the size of my butt can attest, I love food.  Some of my fondest memories of when I first began dating Mr. Kitchen, my almost-husband, involve cooking for him.  He swears the first thing I made for him was Empanadas, but I think it was sausage and peppers.  In either case, I do remember he always asked for seconds.   He still does.  I think I did, in some way, cook my way into his heart.   He says that my cooking showed him I cared for him — that I wanted to take care of him.  I think that’s likely true for a lot of people, but let’s face it — the cliche “the way to a man’s heart is through his stomach” exists for a reason.  I know lots of women who agonize over cooking for their would-be boyfriend for the first-time.  They want to bring their A-game, to somehow make their guy all weak-kneed in their domestic goddess presence.  For any of you who might be searching for that perfect, but not terribly hard “wow” recipe, I present “You’re Gonna Remember Me Berry Brown Bettys.”

Berry Brown Bettys, Strawberry Blueberry Challah Bread Brown Bettys

Strawberry Blueberry Challah Bread Brown Bettys

This recipe is great for two reasons: you can prep much of this beforehand; and it’s super fast to make.  I can’t imagine any man who would turn this down, when served warm with fresh whipped cream.  It’s got a magical mixture of Challah bread, berries, butter, sugar…. really could anything be better?  Plus, that leftover Challah? Well I’ve got another recipe for you in case the date goes really well and he’s there for breakfast.

You’re Gonna Remember Me Brown Bettys  (AKA Strawberry Blueberry Challah Bread Brown Bettys)

Adapted from Gourmet and Smitten Kitchen

Makes six individual desserts

Challah Loaf

3/4 stick salted butter

1/8 cup light brown sugar

4 tbsp All-purpose flour

1/2 cup Japanese bread crumbs (Panko)

1/2 cup blueberries, rinsed

1 cup strawberries, rinsed, stemmed and sliced

1 teaspoon lemon juice or 1/2 teaspoon lemon zest

Whipped cream (this can be refrigerated for a couple of hours beforehand if you’re making it fresh)

A muffin tin  (preferably holding six muffins, but 12 will do)

Preheat oven to 350°F.

In a small sauce pan, melt the butter over medium heat until golden.  Remove from heat.  Use a brush to coat the muffin tin.  (Note: If you’re using a 12-muffin tin, only coat six of the spaces unless you are doubling this recipe.)  Slice six pieces off Challah loaf and gently cut crusts off.  Roll the bread with a rolling pin until flattened.  Brush both sides of the bread with butter and gently press slices into muffin tin (one slice in each space).  Stir together brown sugar, flour and Panko.  If using zest, incorporate into dry ingredients, otherwise, incorporate lemon juice into strawberries and blueberries.  Add remaining butter to mixture.  Toss ingredients gently to coat berries in flour/Panko/sugar mixture.  Spoon heaping spoonfuls into muffin tin, pressing down gently to pack mixture in.

Note:  If you are using a 12 muffin tin and are only making six Brown Bettys, be sure to fill the empty spaces about halfway full with water.  This will prevent scorching in the pan and burning your Bettys!

Cover the pan with foil and bake for 15 minutes, then remove foil and cook for another 10-15 minutes, until strawberries are tender.  (Some of the blueberries may burst — don’t worry, they taste better that way!)  Let stand for 5-7 minutes and top with whipped cream.  These are best when served warm.

Challah Bread Rolled Out

Rolled out Challah bread

Challah Bread Pressed in Muffin Tin for Brown Bettys

Pressing the Challah bread into the muffin tin

Baked Strawberry Blueberry Challah Bread Brown Bettys

Baked Strawberry Blueberry Challah Bread Brown Bettys

Finished Challah Bread Strawberry Blueberry Brown Bettys

Finished Challah Bread Strawberry Blueberry Brown Bettys

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Filed under Baking, Desserts, Recipes

Graduating from the Barbie Kitchen

My old kitchen was what we affectionately termed a Barbie kitchen.  Literally the size of a dollhouse kitchen, it came complete with a mini, under-the-counter size fridge and an Easy-Bake Oven.  I have no idea how I ever cooked things there — I had one square foot of counter space.  Let me repeat that.  ONE SQUARE FOOT.  It was a galley kitchen you had to turn sideways to walk in.  But I was single, so it was perfect for me.  I had the unicorn of NYC real estate –a backyard — and I threw summer dinner parties and bbqs.  But it came with lots of cooking complications.  Like my freezer not working.  And the fact that I could fit absolutely nothing in my fridge.  And ONE SQUARE FOOT OF COUNTER SPACE.  Can you imagine rolling out a pie crust in one square foot of counter space? Or making lasagna? Or chopping, well, anything?!?  My stove was no better.  I couldn’t fit a standard size roasting pan in there.  I had to get itty bitty cookie sheets.  The one blessing of that kitchen — it forced me to cook nearly every day.  I couldn’t fit leftovers in my fridge!

Truth be told, I learned a lot about myself living and cooking on my own.  I learned that I could never ever date someone who didn’t love food and who didn’t love my cooking.  My husband-to-be, who I met while in that apartment, became my ultimate taste-tester and sometimes regretful guinea pig.  I would venture to say he might have fallen in love with my lasagna and my cheesecakes before he fell in love with me, but he disagrees.  It’s with him that I’ve finally graduated to a Big Girl Kitchen, complete with ten times the counter space of the Barbie Kitchen and a real, life-sized refrigerator and oven.  I can cook whole meals in there!  So here’s me, cooking my way through life, love and everything in between.

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Filed under Tidbits