Vanilla Bean Cake with Vanilla Bean Lime Buttercream

In between painting and organizing my youngest daughters room this past few weeks, I have been craving something, anything, with a vanilla bean and lime combination. I have seen so many recipes using either of those ingredients from the grill to the dessert table, on various different blogs over the last few weeks, and those two flavors spoke strongly to me. I absolutely adore most anything lime. Isn't it funny, though, that I have never enjoyed any recipe for a key Lime Pie..? But if you feel you have one that is simply outstanding, please, let me know. I want to like it!


Another flavor that I am simply crazy over is vanilla. Specifically anything with fresh vanilla beans. The aroma is just so amazingly intoxicating, and I have always been so intrigued with how something that starts out as a simple green looking bean, has the ability to become such a complex, heavenly scent and flavor. Ever since I read last year about how amazing homemade bourbon vanilla is, over at A Yankee In A Southern Kitchen, I have always made my own, never to look back. The longer it sits, the more amazing it smells and tastes.

So while craving something rich and vanilla, I stumbled across this blog, Confections of a Foodie Bride, and her adaptation of Tahitian Vanilla Bean Cake. I had to adapt that recipe, somewhat, for what I had on hand, which resulted in a slightly dense, yet moist cake. I thought that would be a perfect combination with a lime buttercream. Now, I've made basic Italian Buttercream frosting for many years, but never thought to play with it and make a lime buttercream. Until now. Replacing the water in the recipe with fresh lime juice, zest, and vanilla bean resulted in a refreshing summertime buttercream. Not overly rich, not overly sweet. Just refreshingly "right".

Vanilla Bean Cake

3 c cake flour
1Tbs baking powder
1/2 tsp salt
1 vanilla bean, split and scraped
1 c unsalted butter, room temperature
2 c sugar
5 eggs
1- 1/4 cups whole milk combined with 1-1/2 Tbs vinegar (or use buttermilk instead)
1 Tbs liquid vanilla

In medium bowl sift together flour, baking powder and salt. Set aside.

In a stand mixer with paddle attachment, beat butter and vanilla scraped from pod. (You can use the remaining pod to make vanilla sugar by placing in a container with a cup of sugar and letting sit a few weeks). Beat butter and vanilla until very light and creamy.

Scrape bowl and add the sugar, about a 1/4 cup at a time, beating well after each addition. Scrape down sides of bowl, then add eggs one at a time, until well combined.

Stir the liquid vanilla into the whole milk/ vinegar mixture. Then add the dry ingredients to the butter mixture alternatively with the milk mixture. Mix until combined well.

Pour the batter in 2 greased and floured 8" pans, and bake for about 45 to 55 minutes, or until toothpick comes out clean. Cool in pans for 10 minutes before removing to wire rack for continued cooling.

Vanilla Bean- Lime Italian Buttercream

1/2 c fresh lime juice
2 -1/4 c sugar
5 large egg whites
2 sticks salted butter, cubed and very cold
2 -1/4 sticks unsalted butter, cubed, and very cold
1/2 vanilla bean, scraped
Zest of 3 limes
Few drops of green food coloring, if desired

Candy thermometer necessary!

Pour the lime juice, scraped vanilla beans, and sugar into a 1 quart saucepan and place over medium heat. When you see bubbles starting to form, clip a candy thermometer onto edge of pan.

Meanwhile, place egg whites into large mixing bowl with whisk attachment, and whip on medium high until whites hold soft peaks. (A stand mixer works best).

When the lime-sugar mixture reaches 250 degrees (soft ball stage), remove from heat, and very slowly, at the edge of mixing bowl, drizzle hot mixture into the continually beating egg mixture. Add lime zest. Beat the mixture until it resembles a glossy meringue, and gets warm but not hot, about 15 minutes.

When the outer part of bowl feels warm, stop mixer and add very cold cubed butter all at once (doing so will allow the mixture to cool immediately, and incorporated well, without melting. Mix on medium high until well blended and cool, about 15 minutes. Stop mixer, add food coloring (if desired), scrape bowl, and mix about a minute till all is blended well.

Place the buttercream in the refrigerator for about 20 minutes. Meanwhile, level top of cake by slicing off (eyeballing it) crowned portion of cake (Makes a fantastic "cooks treat"!). I then took each layer and torted, or sliced in half.

Once buttercream is nice and cool, place layer on cake platter and spread buttercream 1/8" to 1/4" thick, depending on preference. Once all 4 layers are stacked, frost cake completely, and decorate with remaining buttercream and garnish with lime zest, if desired.

Perfect with a tall glass of ice tea, or milk. Not too sweet. Summer citrus and vanilla bean at its best!

German Apple Pancake

This is the time of year that I try to convince myself that winter is only a stones throw away. People, it's HOT out here! Today, in the shade, it was 115 F. Just a tad warm, wouldn't ya say..? When I first moved here 32 years ago, I remember stepping off the plane and having the heat hit me like an oven door dropping open. Back then it truly was a "dry heat". Over time though, it seems like more and more humidity has crept in, and it's not as dry as it used to be.

This weekend, I was trying to think of something for breakfast that would make me feel like Fall was here. How can you think of Fall and not have crisp apples come to mind..?



My favorite variety are Gala apples. They have the perfect amount of sweetness, are nice and crisp, and hold up perfectly when baked, especially in a baked German apple pancake. Now I know many of you might think that turning on the oven here in the summertime is crazy. But my choice was to set my thermostat at 78 F and bake breakfast, or to stand in 115 F and grill it... not a difficult decision. With the addition of fresh grated nutmeg, and a bit of cinnamon to my apples, my delusion that Fall had arrived was complete.



Actually, I have been thinking about an apple pancake ever since we were on vacation in San Diego a few weeks ago, and had dined at Richard Walkers Pancake House. I had seen a waiter walking by with one ordered by another guest, and wished I had ordered it myself. I wasn't able to find their recipe, but remembered I had seen this recipe prepared by Emeril Lagasse on Good Morning America, so I gave it a try. I always love an excuse to use my cast iron pans.



What I really liked about it was that it had just the right amount of sweetness. Just a bit of brown sugar to carmelize and compliment the apples, and enough eggs to give a nice, custard- like texture. I liked it best dusted with a teeny bit of confectioners sugar.

Brrrrrrrrr baby, I'm feelin' a chill coming on....

Emeril's German Apple Pancake

4 large eggs, lightly beaten
1 cup whole milk
1 cup all purpose flour
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter
2 apples (large), peeled, cored, and thinly sliced
1/2 teaspoon ground cinnamon
1/3 cup light brown sugar, packed
pinch salt
powdered sugar, for serving
maple syrup, for serving

In a large bowl, combine the eggs, milk, flour, and vanilla extract and whisk until just blended, being careful to not overmix. Set the batter aside to rest while you prepare the apples, at least 20 minutes.

Preheat the oven to 450°F.

In a heavy, ovenproof (preferably nonstick)12-inch skillet (I used a cast iron pan), melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes. Add the sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.

Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or potholders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up and extend above the top of the inner edge of the pan – this is supposed to happen!

Using oven mitts or potholders, remove the skillet from the oven and serve the pancake, sprinkled with powdered sugar and drizzled with maple syrup, if desired.

Yield: One super-large pancake.

Grilled Poblano Chicken with Melted Monterey Jack

~*Sigh*~... Last week we had a relaxing, too short week at "The Sandy Beach", as my 2 year old excitedly called it. We took a much needed family vacation to San Diego, and had an amazing time! The weather was perfect, we had many fun things to do, and amazing places to dine. My thanks to The Recipe Girl for some really great recommendations, one of which was to visit and dine in Old Town San Diego. You know when your 12 year old son enjoys it, it has to be good- we spent 2 days there! I have to say though, the best breakfast I've truly ever had was in downtown San Diego, at Richard Walker's Pancake House. So good, my family can't stop talking about it! If you ever get a chance to go, it is worth the wait in line.

After a week of dining out though, it was nice to get back into my own kitchen. One of my favorite dishes is grilled poblano chicken with melted Monterey Jack cheese. It's a great idea for company because you can prepare the marinade and roast the chili's the day before, and serve with an easy Spanish rice and salad to complete the meal. Great for the 4th of July!

Personally, I enjoy the flavor of fresh roasted poblano's. They are so easy to prepare. Just grill on all sides till charred, enclose in a paper bag or wrap in a heavy kitchen towel while hot.



After about 30 minutes or so, remove chili's from bag and peel off the outer waxy skin. Remove the seeds and stem. Then you have the most delicious, silky textured chili's.

Grilled Poblano Chicken with Melted Monterey Jack

1/2 c olive oil
2 Tbs white wine vinegar
4 Tbs lime juice
1/4 tsp white pepper
1/2 tsp kosher salt
2 cloves garlic, grated
1- 1/2 tsp oregano
1/8 tsp pasilla chili powder
Approx 8 medium size chicken breasts
4 roasted poblano chili's (if you can't roast, you can use canned whole green chili's instead)
8 slices monterey jack cheese

Combine everything except chili's and cheese in a large ziploc bag or covered bowl and let marinate 4 to 6 hours.

Grill chicken on medium heat, and just before done, depending on the thickness of chicken you have, place a strip of roasted green chili on top of chicken. Let sit for about a minute, then add slices of monterey jack cheese on top, and let cook until melted and bubbly.


I love the melted cheese on top of the roasted chili... Mmmmmmm.... Enjoy!

Provolone Pesto Terrine

Like every girl, I love beautiful bouquets of flowers. I love the scent, the colors, and the surprise of waking up to a vase full on my counter, from my hubby, for absolutely no reason at all. He has learned though, over time, that it doesn't take a rose to bring a smile to my face. Actually, I've never really been a rose girl. Bring me a bouquet of wildflowers, or a bucket full of dandelions though, and I am a very happy gal... however, bring me a bunch of basil and I'll cook, clean, do your laundry... the scent of basil in my kitchen is pure, absolute heaven.


About 10 years ago my sister gave me this recipe for a Provolone Pesto Terrine, and I absolutely fell in love. A client of hers had given her the recipe, and it's been an appetizer staple at family gatherings ever since. While it has a few steps, and multiple ingredients, it isn't difficult to make at all...


While you could certainly save some steps by purchasing some ready made pesto, I wouldn't recommend it. Fresh, in this case, is best.

With a glass of wine, some crusty bread, and some good friends, this is a fabulous summertime treat.

Provolone Pesto Terrine

1 c fresh lightly packed Basil
1 c fresh grated parmesan cheese
1/2 c olive oil
2 small cloves garlic, minced fine
1/4 c pine nuts

1 8 oz pkg cream cheese
1/4 c unsalted butter
1 small clove minced garlic
1/8 tsp white pepper
1/4 c roasted salted pistachios, coarsely chopped

1/2 c sun dried tomatoes in oil, drained, blotted, and coarsely chopped
1 lb thin sliced provolone

Italian bread and/ or Table water crackers

Cheesecloth or flour sack towel, to line loaf pan

In a food processor combine until smooth, basil, parmesan, olive oil, garlic, and pine nuts. Place in bowl and refrigerate until needed.

In food processor combine cream cheese, butter, garlic, and white pepper. When smooth and creamy, place in small bowl and fold in pistachios.

Wet cheesecloth and ring dry. Completely line loaf pan, letting excess hang over edges.

Cut provolone slices in half. Slightly overlapping slices, line bottom and sides of loaf pan, extending halfway up. Divide remaining cheese into 3 equal stacks, and set aside.

Spread 1/2 of the pesto mixture over the provolone in bottom of loaf pan. Cover pesto with 1 of the stacks of provolone, overlapping as you go.

Sprinkle cheese with 1/2 of the sun dried tomatoes. On top of that evenly spread all of the cream cheese mixture, then sprinkle on remaining 1/2 of the tomatoes. Cover that with another stack of provolone cheese.

Cover with the remaining pesto, and then cover that with remaining stack of cheese. Fold the cloth over top of cheese, compact slightly, and refrigerate for at least 3-4 hours.

To serve, invert onto a serving dish, remove cheesecloth, and garnish with basil and pistachios. Serve with slices of crusty bread or Table water crackers.

**This can be made up to a week in advance. To store, wrap in wax paper and keep in a gallon sized Ziploc bag.

Peach Blueberry Galette

So, how many of you, besides me, have run into the store "just to get a gallon of milk" and walked out instead with the complete opposite and then some..? It's not my fault...really.



I was minding my own business, when some little cartoon wisp of peach scented smoke latched onto my nostrils as I walked in the door, and dragged me clear over to the produce section. Next thing you know, I was in my car with all the ingredients for this Peach Blueberry Galette, and not one drop of milk! Don't you love the scents of summer..?!


I think what I love best about summer is making things simpler, less complicated. Which is why I love the rustic ease of a galette. All of us know people that shy away from anything having to do with a crust, all because they are afraid they can't make it pretty enough. With a galette, the more rustic, the better, for me. In its own messy way, it becomes simple elegance.


The peaches I found smelled like heaven, and were so delicious, that I felt little sugar was needed. Combined with a handful of blueberries, and a sprinkle of almond slivers, it was the best of summer on a plate.

Peach Blueberry Galette

1 single unbaked pie crust recipe, cold- I use Pate Brisee
6 or 7 large peaches, peeled, pitted, and sliced
1 c fresh blueberries
1/2 c packed brown sugar
1/8 tsp nutmeg
2 Tbs cornstarch
1 tsp Vanilla (I used my homemade Bourbon vanilla, and increased to 2 tsp)
1/8 c slivered almonds

Combine peaches and blueberries in a large bowl. In a small bowl, combine brown sugar and nutmeg. Then add cornstarch, and combine well. Pour into bowl with fruit and mix. Add vanilla, and mix. Set aside.

Roll out cold pastry dough between 1/8" and 1/4" thick on a floured surface, depending on size baking sheet or pan you have. No need for a perfect circle... rough edges are best. Place on a baking sheet lined with parchment paper. If you do not have parchment paper, spray pan lightly with non-stick spray.

Place all filling in center of dough. Fold over edges of dough around filling, tucking and crimping where necessary to avoid fruit spilling out, leaving center open. Sprinkle fruit with slivered almonds. If desired, brush pastry with a bit of beaten egg white, then sprinkle with a bit of sugar.

Bake galette at 400 F for 10 minutes, then reduce heat to 375 F, and bake an additional 35 to40 minutes, depending on your oven.

You can serve warm or cold, with or without ice cream. I prefer mine cold... as is. Enjoy!

Spicy Grilled Cilantro Lime Coconut Shrimp with Orange and Coconut Milk Rice

Yesterday I was having some seriously bizarre food cravings... and no, I am not expecting. All I know is, that after my exercise class, there were a million different food items blabbing in my head, and they were all speaking at once... I felt like it was a blender of "pick me's" going on in there.

Shrimp seemed to have the most pull, but I was not in the mood for plain shrimp cocktail, or the usual restaurant fare of orange shrimp, or scampi. With this weather we're having, grilling it would be the way to go. So I starting looking for some different kind of dipping sauces, and once I found one on Low Fat Lifestyle that sounded good- Cilantro Lime Sauce- starting prepping all of my ingredients.

I swear, I feel like my mind gets hijacked... I can never stick to an original plan! In this case, however, the hijacking was a good thing. I decided to tweak the recipe some and change the dipping sauce to a marinade, and then coat the shrimp in coconut. Now, I'm not a big fan of coconut shrimp... see, that's where those weird cravings were coming in again... but this just seemed to call for coconut, and I'm really glad I went with it.


Needing a side dish to go with, I did a quick pantry check and found can of unsweetened coconut milk sitting next to a bag of rice. Now I've had that can of coconut milk for awhile- I don't even remember buying it. But I grabbed it, the rice, and started out just adding the rice and coconut milk in a pot. But I realized that ratio wise I didn't have enough liquid. So I ended up adding some fresh squeezed juice from oranges I had in my fruit bowl, a little water so that it wouldn't become too thick, and it turned out perfect.

Everything was really very quick easy to put together. I served it with an additional side of Plantain chips (which I'll post next time). Even my husband, who is not a big fan of coconut shrimp at all, actually loved this dish- So I know I'll be making this one again!

Spicy Grilled Cilantro Lime Coconut Shrimp
marinade adapted from Low Fat Lifestyle

1/2 c stone ground mustard with horseradish
1/2 c fresh squeezed lime juice
zest of 1 lime
2 Tbs finely chopped cilantro
1/2 tsp ground cumin
2 lbs uncooked fresh or frozen shrimp
8 oz sweetened flaked coconut
skewers

In large Ziploc bag combine the first 5 ingredients. Add shrimp. Let marinate in refrigerator about 2 hours. Remove from refrigerator and place shrimp on skewers. Then, on a flat plate or baking sheet, place coconut. Dip the skewered shrimp in coconut, patting on both sides to make sure a fair amount adheres.

Before lighting grill, make sure to spray grill racks with a non-stick spray. Once heated, place skewers on grill, flipping once, for about a minute to minute and a half at most- just long enough to turn pink- nothing worse than tough shrimp! The coconut will still be slightly soft, and a little toasted.

Orange & Coconut Milk Rice

1 1/2 c white long grain rice
1- 14 oz can of Coconut Milk
3/4 c fresh squeezed orange juice
1/2 c water
zest of 1 orange

Place all ingredients into a large pot. stir, and let come to a boil. Reduce heat to a very low simmer, and cover, cooking an additional 20 -25 minutes. Remove from heat, and serve.

Lemon Meringue Pie with homemade crust

Ever since I was a teenager, I've had this obsession with making lemon meringue pie, and making flaky pie crust. My "other mother", affectionately known as "Momma 2", was instrumental in my obsession. I think a lot of teenagers have "other mothers"... you know, the kind you can go talk to when you feel like your own mom is speaking a foreign language. "Momma 2", also known as Cheryl (Serago) Barclay, interpreted that language for me, and helped me to understand why routine, responsibility, and continued education were so important. She was also my introduction to the wonderful world of Greek cuisine.

Cheryl would pay me to clean her home, as well as to babysit her 3 kids now and then. What I loved most though is her letting me use her kitchen to experiment in. She'd pull out all her cookie recipes at Christmas time and let me make them all for her- I was in heaven! My favorites were the Birds Nest cookies with the red or green cream cheese filling...

But during a summer back about 1981, she asked me to make her a lemon meringue pie. I was excited to make a pie, but I I had never made a lemon one before. So I poured over recipe books... back then of course there was no such thing as the internet to quickly pop up a recipe. After all the searching, I paired 2 recipes together, in part because of available ingredients in the cupboard, and my love for a lot of lemon.

I still keep in touch with my "Momma 2", Cheryl, to this day. She was a guiding force that always encouraged me to "think down the road" before I made any rash decisions in my life. I haven't seen her in awhile, but when I do, I think I'll have to make her this pie. I think everyone needs a Momma 2 to make a pie for...

In my opinion, a flaky pie crust is key to an amazing pie. I haven't found one as simple, and as flavorful, as Pate Brisee. You can try all sorts of tricks and a million ingredients to get a flaky crust, but for me nothing does it better than good ol' unsalted pure butter. Although the recipe shown below uses a food processor, I love to make it by hand. I use a an old fashioned pastry blender, sturdy bowl, and my hands. I absolutely love the feel of pie dough!

Another thing that I prefer, is to add a small amount of HOT simple syrup to my meringue. While I will not guarantee that it will pasteurize your egg whites, it does give me a little comfort knowing that between that and the oven browning of the meringue, more of it is cooked than not.

Pie Crust
(as found on MarthaStewart.com)

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add cubed butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Using 1/2 of the dough, roll out on floured surface and place in pie pan, fluting edges as you desire. Dock dough (prick with fork on bottom portion) Place a sheet of foil in pan over dough, and place pie weights or smaller pan on top. Place in 375 degree oven and blind bake for about 25 minutes, until crust is light golden brown and cooked thoroughly. Let cool.

Lemon Filling

1/3 c cornstarch
1-1/3 c sugar
1/4 tsp salt
1-1/2 c cold water
4 egg yolks (save whites for meringue)
1/2 c lemon juice (approx 3-4 lemons)
Zest of all juiced lemons
3 Tbs unsalted butter

In small saucepan combine cornstarch, sugar, salt, and cold water. Over medium heat, while stirring constantly, bring to a slight boil. Turn down heat to low and cook until mixture is slightly clear and thick. Add lemon juice, cooking for another minute. Remove from heat.

Remove one cup of the cooked mixture, and add to egg yolks while whisking quickly, to temper the eggs so they do not 'cook'. Return yolk mixture to the saucepan, and continue cooking on low for another 2 minutes. Remove from heat and add lemon zest and butter. Set aside and let cool.

Meringue

4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/3 c HOT simple syrup (equal parts sugar and water heated until sugar dissolves)
3 tablespoons sugar

Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar and sugar, a tablespoon at a time, and beat until firm peaks form but are not dry. Then gradually add the hot simple syrup until peaks stand on own and do not fall.

To assemble: Pour lemon filling in cooked crust. Take 1/3 of meringue and completely cover lemon filling, completely covering, sealing filling to edges of crust. With remaining meringue, using a pastry bag (or spoon) make decorative peaks over entire surface of pie.

Place in 400 degree oven for 10 to 15 minutes, watching carefully, until meringue is nicely and evenly browned. Remove from oven and cool completely on wire rack. Pie is best served when cold.

Homemade pasta- nothing better!

Ever since I saw Pastor Ryan's "recipe" for homemade pasta over on The Pioneer Woman's site, I have been looking for any opportunity to make it. Well, opportunity presented itself at a farewell dinner for my oldest daughter, when she felt that a change of scenery was in order, and decided that the windy city of Chicago was in her future- 1700 miles away. As I write this, she is still on the road. Gone less than 24 hours, I truly do miss her already...

{Insert joyful smile here}

I can't believe how easy this pasta is to make! Any other time I have made pasta, it had numerous ingredients, and the end result never seemed to justify the effort. But this only requires 2 ingredients- 1 cup of flour and 2 eggs- and I always have those on hand, don't you? All you do is mix the two together, let the dough rest about 20 minutes (rest is critical to the end result), roll with a floured rolling pin super thin, and then cut with a pizza cutter into your desired shape (or use your pasta roller, however, I love the rustic look of hand cut), and boil for 2-3 minutes. It couldn't be any simpler. Just remember that the thinner the dough, the nicer the end result, and if you have a wood surface to roll your dough out on, that performs much better than a smooth surface.


Originally, I had intended on making a Bolognese sauce that Pastor Ryan had also made to partner with this recipe. But it seems that no one else in my family was feelin' it... they wanted something a bit lighter. So, I sliced up about 3 cloves of garlic, and added them to about a 1/2 c of olive oil, and warmed the oil on low heat for about twenty minutes, so as not to burn and turn bitter. I turned off the heat and set it aside. It smelled amazing...

Then, I remembered that Patsy over at Family, Friends, and Food, had made some amazing roasted tomatoes, and thought how wonderful they'd be with fresh pasta. So I roasted a pint of cherry tomatoes I had on hand...


I grabbed a large handful of fresh basil and sliced into a chiffonade...



And then combined the garlic oil, basil, and roasted tomatoes (with all the roasted juices) in a bowl with some kosher salt and pepper to taste...



Then enjoyed an absolutely delicious dish...



I love finding a recipe here and a recipe there, and combining them to make a simple, yet fabulous dish. This was an easy, yet fun recipe to make... a great one to involve your children in! I absolutely loved the chewiness of the pasta, and the fresh flavors of the garlic, basil, and tomatoes.

You know, making this pasta was so easy, it will definitely be a staple in my kitchen from now on. Seriously- 2 ingredients for the pasta..? Sweet...

Dark Chocolate Texas sheet cake: sin on a plate...

This has been yet another crazy week, filled with graduations, parties, illnesses, and a proliferating laundry pile. I attacked it today, wrestled it to the ground, and tried to beat it into submission. A whole lotta good that'll do, though- it only laughs in my face and starts multiplying again. It's pure evil in a basket...



Why laundry makes me crave chocolate though, I'll never know. But crave it did, and that's when the ingredients started flying on the counter. It had to be quick and easy. A rich chocolate Texas sheet cake. The recipe I based it off of was given to me by a gal I had worked with years ago, and even though it was a very good one, I wanted an even richer, more moist, cake. So over time I have adapted this recipe to cure my cravings, and send me into a blissful chocolate coma... be very careful though. One slice can lead to another, and you could end up with thighs like my great aunt...

Dark Chocolate Texas Sheet cake

2 c sugar
2 c flour
1/2 tsp salt
1/2 heaping c sour cream
2 eggs
1 tsp baking soda
2 sticks unsalted butter
1 c water
4 Tbs Dark cocoa powder

Dark chocolate glaze

1 stick unsalted butter
5 Tbs heavy cream
4 Tbs Dark cocoa powder
4 oz cream cheese, cubed
2 tsp Bourbon Vanilla (tastes best but regular ok)
1 lb box powdered sugar, sifted

In a large bowl combine the sugar, flour, and salt. Set aside. In a small bowl combine the sour cream, eggs, and baking soda. Set aside. In a 2 qt saucepan add 2 sticks unsalted butter, water, and 4 Tbs dark cocoa powder. Bring to a boil and remove from heat. Add to flour mixture, blending well, then add the sour cream mixture, making sure all is combined. Spray a large jelly roll or large rimmed baking sheet pan with non-stick spray, and pour all batter into pan. Bake at 375 for 20 minutes, or until toothpick comes out clean. Cool and keep cake in pan.

While cooling, add remaining stick of butter, heavy cream, and dark cocoa powder into a 2 qt saucepan. Bring to a slight boil and remove from heat. Add in cream cheese, whisking well until melted, then add bourbon vanilla, and lastly, powdered sugar in small increments until well blended and smooth. Pour all on top of cake (if cake is still warm that's ok) , spread and smooth with an offset spatula. Let cake cool until glaze is set.

Cake should serve many... but depending on your mood, could be a large serving for one :-)

Ice Cream topped with Raspberry Mango Salsa in Cinnamon Sugar Bowls

Sometimes I think the naming part of recipes is the hardest part of all. I mean, what else can you possibly call this..? Compote, maybe, except that it wasn't cooked... whatever. This is yummy stuff so who cares about the name?

So for the the ending of our Get Fit Challenge BBQ bash tomorrow, I signed up to bring a dessert. And while the old me really wanted to bring a chocolate something in it's most sinful form, I thought it best to exercise some restraint, and bring something that only tasted sinful.

A few years ago I went to a Pampered Chef party, and a recipe, similar to this, was made to demonstrate how to use the catalog products. I've seen different variations of this all over the place, each one claiming it as their own. I really don't know who or where it originated from. All I can tell you is that it is delicious... refreshing... and not too unhealthy!

While I added my favorite fruits, I'm sure you could adapt it to whatever is available in your area. What I have done differently (from what I remember at the demonstration) is to add my homemade bourbon vanilla to the fruit, as well as some brown sugar, and to create flowered cinnamon sugar bowls rather than chips for the fruit. To make a little healthier, I also coated my tortilla's in PAM Baking Spray rather than butter, prior to dredging in cinnamon and sugar.







This is a really simple recipe that can be adapted to what is available, and casual or elegant, it's perfect for any summer occasion.

Ice Cream topped with Raspberry Mango Salsa in Cinnamon Sugar Bowls

1 small container raspberries
2 mango's, peeled and diced
2 kiwi's, peeled and diced
2 peaches, peeled and diced (canned ok if fresh not available)
Juice of 2 limes
2 tsp Bourbon Vanilla (regular ok)
2 Tbs packed brown sugar
1 dozen flour tortilla's
1 cup cinnamon sugar mixture to taste
PAM Baking spray
Vanilla ice cream

Fruit Salsa

In small bowl, mix together fruits, lime juice, vanilla, and brown sugar. Stir and set aside.

Cinnamon Sugar Bowls

Using a cookie cutter, cut desired shapes out of flour tortillas that are large enough to hold a scoop of ice cream later.


Once all tortillas are cut, spray each cut out shape on both sides with Pam Baking Spray. Pour 1 cup cinnamon sugar onto a dinner plate, and dredge both sides of cut tortilla into mixture.

Once all are coated they can be baked, in batches, on the bottom side of a PAM sprayed cupcake pan. I preferred this method rather than putting inside the cupcake tin, to get the shape that I preferred. Shape is entirely up to you though...

I baked them 7 minutes covered with a small pyrex bowl to shape, and 5 minutes uncovered to crisp, at 375 F degrees.


Once all are baked, cool completely. If not serving till later, bowls can be kept in a covered container or sealed Ziploc bag to keep crispy.

To serve, place one scoop of vanilla ice cream in center of tortilla bowl, add desired amount of fruit salsa on top, and enjoy!