Category / recipes

by princesshotflash

Using up my supplies

I’m off to a 4th of July party today and I’m bringing blueberry apple crumb pie and oatmeal chocolate chip cookies.

Pie ready for the oven

Cookies waiting their turn in the oven

This is a perfect way to get rid of whatever supplies I have left in my kitchen. I know it’s hot out but that’s what central air is for. I’m going to miss central air. And since I was in the mood I decided to make a batch of granola. I have way TOO much oatmeal.

Pre-bake granola

It all started with apples. I bought them to make apple bread pudding for some friends. That didn’t happen. Then I found some nice looking organic blueberries. I’ve been making a blueberry custard pie, which everyone loves. So I thought maybe I can combine the apples and blueberries with the custard filling and crumb top.

2 Golden Delicious slices for the pie

What I would do without the internet. I found this recipe as my guide. I added 1/2 cup extra blueberries and changed out the sour cream for plain yogurt. And eliminated the pecans because some at the party have nut allergies.

Tah Dah! Finish product right out of the oven.

Onward to the oatmeal chocolate chip cookies.

Using my trusty hand mixer for the time being

This is the King Arthur recipe, supposedly it should be a little chewy. This sentence made me choose this recipe,

“Bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan

Haha! The designer in me wanted to make this a pulled quote.

Their middles may still look a tiny bit shiny = chewy center. So this was the recipe. I remembered to take out the butter so creaming the butter and sugars was quick. 1/2 cup less of chocolate chips and my handy scooper to make the cookies equal size and even.

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dough

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done!

28 cookies later, ready for the party.

The last of the how to use as much oatmeal bonanza: Granola. Alton Brown’s Granola recipe with a few changes. Added walnuts, figs, cherries, and golden raisins plus cinnamon and turmeric. Remember this is an exercise in using up all my supplies.

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combining the dry ingredients

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wet ingredients

Two trays later, I guess I have a breakfast for me. Maybe I’ll give some of it away.

by princesshotflash

What I want to make : one

I can’t use my kitchen since I’m showing my house. Never know when you will get a moments notice that someone is coming to see it. I’m trying to keep it as clean as possible. But this has got me wanting to make stuff.

Here’s list one of a few links of stuff I want to make.

roasted tomato salsa

I make this every year, several time during the summer when I can good tomatoes. I’ll make the a batch on my little old grill for everyone at work. I’m sure they will be happy. Here’s link to my old post from my previous blog with the recipe.

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3 quarts of roasted summer tomatoes salsa

ruffle milk pie

This recipe I found from smittenkitchen.com. I had something like this on my epic bakery crawl I had with my girlfriend from HI and NYer guide at Pi Bakerie. I think the item was called Galaktoboureko Pi. It was so creamy and delicious. I don’t think it’s the same thing but sounds similar.

one last great cake

I LOVE LAYERED CAKE! and I want to make a cake before I go but . . .  MY LIST IS TOO LOOOONG! and I don’t have enough time to make them all with testing in between and keep my kitchen clean enough to keep showing my house. may something with curd like this cake or tea like this cake

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This is an Dorie Greespan’s recipe that I made for my Mom and Annika’s birthday

something savory

My list is long and I want to make everything. Not having a kitchen to use is really making me hungry and want to cook for myself. Yotam Ottolenghi is my favorite of recent. I love everything I make of his. Still my favorite is his Turkey Zucchini Burgers. I use this link to make it. But I really want to make is a the top left next to the colorful bars–Onions Bhajis. I never had one but it looks like a crispy onion fritter. yum!

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just a part of the savory list on Pinterest

getting rid of my supplies

The end is near and I liked to use up my supplies by making stuff for friends. I have a big box of old fashion oatmeal, a bag of Thai tea, bottle of malted milk powder. . . I hope I not much more. I’d like to make a more butterscotch oatmeal cookies, granola, Thai tea cupcakes with condensed milk buttercream, malted milk biscuits

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Thai Tea Cupcakes that I made for the restaurant

by princesshotflash

Recipe Testing: Quiche for Kate

Kate came over to the house to help me paint in my quest to get my house ready for sale. In return, I made her lunch of caramelized onion and broccoli quiche.

This was a fast and dirty quiche. Started late (as usually). Frozen crust, shredded swiss and gruyere from Trader Joe’s, little bit shredded havarti, broccoli caramelized onions and shallots, . I blended my two favorite quiche recipes to come up with Kate’s quiche.

Add the caramelized onions/shallots to the par-baked crust, broccoli on top, then cheese. Finally add the custard to the filling. Custard has milk with dash of heavy cream, eggs, pepper and masala wine. Then finally top with some grated parmesan. Baked for a 1/2 hour @ 375° or till crust golden brown and slightly brown on top. I think it could have use a little more time. Just a little loose but the taste was good. Maybe it was the havarti, hmmm. Love caramelized onion, you can add more for a more onion-y flavor. It makes everything taste yummy. And the broccoli had a slight bit to it not too mushy.

Quiche for Kate

I combined my two favorite quiche recipes to make this one–Smitten Kitchen’s Leek and Mushroom Quiche and One Perfect Bite’s Zucchini and Caramelized Onion Tart. Both great recipes but as usual, I didn’t have all the ingredients.

INGREDIENTS

Frozen pie crust (I used TJ’s)

Preheat your oven to 400º Place your crust in your pie pan and crimp edges (if needed). Put it back into the refrigerator to rest.  Let it rest for at least 20 minutes. Take out the crust, prick the the crust with a fork. Add parchment paper and pie weights (I use a lentils) to the pie. Put the crust in for 15–20 minutes. Edges looks slightly brown. Take the parchment paper and pie weights off and put the pie back in the oven for 2–3 minutes. Cool slightly. Turn down the oven to 375º.

Caramelized onions
2 t olive oil
1 small onion and 1 shallot, sliced thin
salt

Add olive oil to hot pan on medium low.  Add the onions/shallots and salt to taste to the pan. Stir the onion/shallots every once in while (keep an eye out that it doesn’t burn). Slowly onions/shallots will soften and turn brown. Take it out of the pan and cool slightly
1 1/2 c of chopped broccoli, chopped small to fit in pie crust
1/2 c shredded cheese (I used Swiss/Gruyere mix from TJ and some havarti that I had)
1 1/4 c whole milk
1/4 c of heavy cream
3 eggs
splash of masala wine
pepper
grated Parmesan cheese

 

Mix together milk, heavy cream, eggs, masala wine, and pepper (to taste). Layer the onions to the crust, starting with onions, then broccoli ending with cheese. Pour in the milk/egg mixture to the crust. Add grated Parmesan (to taste) to the top. Bake quiche for 25–30 minutes or till top is browned and doesn’t jiggle.

Hope you like it. Enjoy!

by princesshotflash

Distraction from the purge

UPDATE: I found the link for the scones. Here it is: https://www.realsimple.com/food-recipes/browse-all-recipes/buttermilk-cheese-scones

Purging, sorting, dumping. Sigh! Purging, sorting, dumping. Putting your house on the market is a lot of work.

I need some distraction and I’ve been baking for the crew at work. Made scones–Gruyere and Swiss and dried cranberry served with some homemade mandarin marmalade.

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It was very hard to resist right out of the oven

Ugh!! I can’t find the recipe I use for this scones? And I want to make it again. Oh well. . .

I wanted to share a recipe and I decided to share one of my favorite quiche recipe–smittenkitchen.com Leek and Mushroom Quiche that I change with what I have in my kitchen. I posted in my old blog Rainbow Swiss chard and Comte Cheese version.

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Not the best picture, doesn’t do the quiche justice

Enjoy!

by princesshotflash

The Big Yellow Beast

The Big Yellow Beast aka the giant weight machine has gone to a new home. Who knew it would take so long to find a new owner.

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It took C’s Dad and me a half day with no instruction just a printout of what it should look like from the company’s website. It was like a jigsaw puzzle. Here’s the post of the it being set up.

This time it only took 2 guys about 1/2 hour figure out what to take apart and move it of of the space. I was able to also find a home for fig tree #2, my girlfriend, sister of the new owner of the Big Yellow Beast. Now I have half empty garage that I need to find a home for a thread mill, gardening tools and all the miscellaneous that still resides there. Not too bad.

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Donation boxes filling up the space the Big Yellow Beast stood

In the meantime, I wanted to share a recipe with you. I thought I’d random post about my new adventure and post a recipe at the same time. This way I can start filling my recipe page.

Tanaka Bars

It’s kind of a blondie, an old family recipe, Tanaka Bars. Not sure what the back story is I’m assuming the recipe is from Mrs Tanaka, but I don’t know who she is or I just don’t remember. Been making since we have been baking at my parent’s house. It was part of the Christmas cookie line up.

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This were a little well done but still had a great taste.

Tanaka Bar

1/4c butter, melted

1c brown sugar

1 egg

1t vanilla

1c flour

1t baking powder

1/4t salt

3/4c chocolate chips (I like bittersweet)

3/4c chopped nuts (I use walnuts)

 

Pre heat oven to 350º. Combine sugar, egg, and vanilla to warm melted butter, beat till fluffy. Shift dry ingredients. Add to the sugar butter mixture. Mix to just come together, don’t over mix. Fold in chocolate chips and nuts. Spread mixture evenly into a 8″ or 9″ square pan, greased•. Bake for 30 minutes, golden brown or when knife comes out clean. Cut into while still warm.

• I line my pan with a sheet of parchment paper so it comes out of the pan easier and it easer cut up into the squares.

Now back to the house. sigh . . . .