Strawberry-Blueberry Pie

I was down visiting relatives this past weekend in Iowa and fell under some trance where all I wanted to do was camp out in the kitchen and make tons of comfort foods.  I ran to the local grocery store and bought up all kinds of goodies, which included my latest pie obsession: strawberry-blueberry.  Please understand that my hosts did not have a food processor, and I honestly would never make my own pie crust if I didn't own one - so the next best thing was to purchase pie dough, which actually isn't the end of the world - although there truly is a taste difference.  Now that everyone has picked up their jaws (store-bought pie dough is not a sign of end times) - here is the filling:

2 qt containers strawberries, hulled and rough chopped

2 pt. containers blueberries

zest and juice of one lemon

3/4 c. sugar

1/4 c. cornstarch

1/2 tsp. salt

1 tbsp. vanilla

4 tsbp (1/2 stick) unsalted butter, melted.

Egg wash and sugar for finishing top crust

In a bowl mix together the berries with the lemon zest, lemon juice, sugar, cornstarch, salt and vanilla.  Pour into a pie dish that has been fitted with one of the rounds of pie dough (obviously you can make your own as well).  Make sure to adjust filling so there are no large open spaces and that it is somewhat even on the top.  Drizzle melted butter over top.  Score top round with vents to steam can escape and place on top of berry mixture.  Tuck edges under bottom crust edge and seal the edge however you desire.  Place into refrigerator for 30 minutes.

Before you pull the pie out of the refrigerator, whisk together one egg and 1/4 c. milk, 1/2&1/2 or cream - preheat oven to 375 degrees.  Remove pie from refrigerator and brush top with egg mixture, then sprinkle generously with 1/4 c. sugar.  Place into oven and bake for 20 minutes, then lower the oven temperature to 350 degrees and bake for 25 more minutes.  Remove from oven and allow to cool before slicing - this will assure your liquid inside the pie sets up fully and does not run all over.  

Tator Tot Hotdish

This is like going home whenever I make this dish.  It reminds me of my childhood, when life seemed simpler and I had less cares to worry about.  Meals such as this were meant to be economical and feed a big family. The ingredients are simple, and the dish is pure comfort.  Here I made the hotdish in several, different-sized containers and baked them off so they could be frozen and pulled out at a later time to thaw and then feed one, two or three.  This recipe makes two 9X13 pans, and can easily be halved.

4 lbs. 75% lean ground beef

2 large onions, chopped

2 - 4 oz. container sliced mushrooms

1/2 c. flour

1 tsp. salt

1/2 tsp. pepper

32 oz. bag frozen mixed vegetables

1 - 50 oz. can cream of mushroom soup

1 bag frozen tator tots

2 c. shredded cheddar cheese

Brown hamburger, onions and mushrooms together - then drain grease and place back into pot.  Add flour, salt and pepper, mixing well to combine.  Divide meat mixture evenly into the bottom of your pans.  Top with  frozen vegetables.

Place cream soup into a bowl and stir with a fork until mixture becomes creamy.  Spread over top of vegetables, then place frozen tator tots on top of that.  Place into a 350 degree oven and bake for 45 minutes, until mixture is bubbly.  Open oven, pull out rack and sprinkle tops of hotdish with shredded cheese.  Place back into oven and bake for 15 more minutes.  Remove from oven and allow to rest for 15 minutes - serve.

Apple Fritter Pudding

This recipe is true comfort food, the apple fritters make it sweet and homey.  It's basically taking bread pudding to a whole new level.  The pudding benefits from placing a piece of parchment over the top of the mixture, then setting another 9X13 glass dish on top of that to weigh it down and make sure the fritters soak up all the delicious custard.  Subsequently you remove them before baking and your pudding puffs and bakes up to an amazing breakfast treat. This recipe has inspired me to think of numerous ways to make this dish with various types of bread - wait til you see what I have up my sleeve or oven mitt!

8 apple fritters, torn apart and dried out
4 c. half & half
5 eggs
1 tbsp. vanilla
1/2 tsp. cinnamon
3/4 c. sugar

Place the dried out apple fritter pieces into a 9X13 oven dish and set aside.  Make custard by mixing half & half, eggs, vanilla, cinnamon and sugar together - then pouring over the fritter pieces.  Cover with a sheet of parchment and place a second 9X13 dish on top of that to weigh the fritter pieces down and keep them submerged in the custard.  Place into refrigerator and chill overnight.

Remove from the refrigerator 30 minutes before baking.  Preheat oven to 375 degrees and bake for 50 minutes, until pudding is puffed and golden.  Remove from oven and allow to rest for 15 minutes before serving.  Enjoy!

Corn Dog Madeleines

I always enjoy taking the everyday and turning it on it's head, like here with the simple corn dog turned into a fancy and cheeky version of the traditional French Madeleine.  This recipe makes 16 bite-size versions of this kid and adult favorite.  I prefer to use one cob of fresh corn for the kernels, yet you can use 1/2 cup canned or frozen corn should you desire - fresh corn will give you more flavor.

1 tbsp. butter, melted

1/3 c. buttermilk

1 egg

1/2 c. fresh corn kernels

1 tsp. sugar

2 tbsp. flour

1/3 c. cornmeal

1/2 tsp. baking soda

salt and pepper to taste

6 old-fashioned hot dogs, cut into thirds

Preheat oven to 375 degrees and prep a regular-sized Madeleine pan by spraying it with Bake-klene.  Melt butter in a microwave-safe bowl, then add buttermilk and egg, mixing with a fork to combine.  Add corn, sugar, flour, cornmeal, baking soda, salt and pepper - stirring again with fork to combine.  Divide between 16 wells and place into the oven for 4 minutes, remove from oven and place hot dog section on top of each Madeleine - the middles should be slightly undercooked so the hot dog settles into it and bakes with the Madeleine.  Place back into the oven and bake for 5 more minutes.  Remove from oven, allow to sit for five minutes - serve with ketchup, and enjoy!

Mini Dutch Chocolate Swirl Poundcakes

As soon as you put something into miniature, I want it all the more.  I found this amazing mini, mini loaf pan at Williams-Sonoma, which is made in the USA.  For me it's like having a brownie bites pan only for quick breads and poundcakes.  I love having that crunchy edge and the loaves frankly even out to be the same as a  slice you get at the bakery.  This batter is easily mixed by hand using a whisk and large mixing bowl - not necessary to pull out your stand-mixer here.  You can glaze them with the rose water glaze I prepared (recipe below) - they were all gone before cooled, next time I will glaze.

12 tbsp. butter
1 c. sugar
3 eggs
1/4 tsp. salt
1 tsp. baking powder
2 tsp. vanilla-bean paste
1/3 c. milk
1 1/2 c. cake flour
2 tbsp. Dutch process cocoa powder

Preheat oven to 350 degrees and prep a mini-loaf pan by spraying it with Bak-klene.  Cream butter and sugar together in a large bowl with a whisk - add eggs, salt, baking powder and vanilla bean paste - whisking to combine.  Add milk and cake flour, whisking again until batter is smooth.  Reserve one cup of batter and add the 2 tbsp. Dutch cocoa powder to it - set aside.

Divide original batter between the eight wells, then top with cocoa-infused batter - using a toothpick, swirl batters together.  Place into the oven and bake for 20 minutes - remove and let sit for ten minutes before removing from pan.  I did make a rose water glaze to go over the top of them, but consumed immediately before I could get the glaze on.

Here is the recipe for the glaze

1/2 c. powdered sugar
2 tsp. rose-flower water.

Helen's Hotdish

Memories from my childhood recall this being served by my mother on very, special occasions.  I have searched and searched for this recipe for over a decade, my mother claiming she gave it to me eons ago.  All I could do until now is lament about this wonderful hotdish which was quickly devoured by our family with no leftovers to be found.  It makes a large batch, it fit into a large roasting pan of mine.  The recipe came via my mother's friend Helen, who was also a co-worker at the factory.  I can only imagine how many recipes swapped hands between those ladies - I certainly have a recipe box full of them.  This has inspired me to take them out and begin sharing with all of you the meals on which I was raised.

This dish is mixed together one day, then baked off the next.  Pull this out an hour before you are going to bake it to take the chill off, which will allow the dish to cook faster and more evenly.  The onions and celery in the recipe are listed as optional since I have a teenager that will not eat them,  I would recommend sauteeing the onions with the mushrooms to soften them, but put the celery in raw which adds a nice crunch to the dish.  Enjoy...

2-2.5# boneless, skinless chicken breasts
1 lb. wide, egg noodles
2 - 26 oz. cans Cream of Mushroom Soup
4 c. milk
1 tsp. garlic powder
1 tsp. fresh, cracked pepper
1 tsp. salt
2 c. shredded cheese
1/4 c. olive oil
1 lb. sliced, fresh mushrooms
8 hard-boiled eggs, sliced
1 onion, diced (optional)
4 celery stalks, sliced (optional)
2 c. bread crumbs
1/2 c. butter
1 tsp. salt

Slice the chicken breasts in half, lengthwise and poach  in salted water for 5 minutes.  Place breasts into the workbowl of a stand mixer fitted with paddle attachment and turn on medium low to shred chicken to desired consistency.  Set aside.

In a 4 qt. saucepan over medium heat add olive oil and when oil is shimmering add mushrooms and onions (if desired), cooking until mushrooms have released most of their liquid.  This will take around ten minutes.  Set aside.

In a large bowl (I use a 19" plastic punch bowl from Party City), whisk together the Cream of Mushroom  soup, milk, garlic powder, pepper and salt until mixture is combined and not very lumpy.  Add chicken, cheese, mushrooms and pasta.  Also add the OPTIONAL onions and celery, if desired.  Stir together and pour into a large roasting pan that has been prepped with spray to prevent sticking.  Lay sliced, hard-boiled eggs over the top - cover with plastic wrap and place into the refrigerator overnight to set.

Remove from the refrigerator to take the chill off an hour before you bake it.  Melt butter and add to bread crumbs and salt.  Sprinkle over top of dish.  Place in a 375 degree oven and bake on the middle rack for 1.5 hours.  Remove from oven and allow to set for 15 minutes.  Serve.

High-Protein Bread Recipe

I love to eat bread and remembered this delicious high-protein bread at the store, so I decided to try making it myself to see how hard it would be.  I did make this in my Breville Bread Machine as I figured it would be a little sticky to deal with, and since my gluten-free bread always comes out perfect - this should work as well.  In the interest of saving time for this recipe, I would recommend making your quinoa beforehand and not right when you decide to make this bread.  This loaf is pretty delicious, it's chock full of great stuff - even my 16-yo daughter thought it tasted great.  No need to feel guilty eating bread with this!

1 cup of quinoa - you will need to cook this with 2 c. water
1 c. warm water
1/4 c. honey
2 eggs
1 Tbsp. olive oil
3 1/4 c. whole wheat flour
1/4 c. honey, roasted sunflower seeds
1/4 c. flax seeds
1/4 c. roasted, salted watermelon seeds
1/2 tsp. freshly, grated nutmeg
1/2 tsp. salt
1 Tbsp. vital wheat gluten

In the bowl of your bread machine place the warm water, honey, eggs, olive oil, salt and all the cooked quinoa.  Then add the flour, finished by all the remaining ingredients on top.  Set for 1.5 lb loaf with medium crust and turn on.  I always monitor the bread initially in the machine just to make sure everything is mixing properly - so I would recommend watching this for the first 4-5 minutes and scrape the sides with a spatula to ensure all of the ingredients are getting incorporated.  Then you can shut the top and walk away.

M&M Mini's Double-Chocolate Cupcakes

I love how the M&M Mini's add a splash of color and another element of chocolate to these cupcakes.  These are perfect for any time of year, and the best treat to cheer someone up.  I love Hershey's Extra Dark cocoa powder since it creates such a rich, dark color in all my baked goods.  Oil is used here instead of butter to keep the cupcakes moist.

1 c sugar
1/3 c. canola oil
1 egg
1/2 c. Hershey's Special Dark cocoa powder
1/2 c. hot water
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. milk
1 tsp. vanilla
1 c. AP flour

Preheat oven to 350 degrees.  In a 2 c. liquid measuring cup, add 1 c. water and place into microwave, bring to boil.  Remove from microwave and add cocoa powder, stir and set aside.  Place sugar, oil and egg into bowl of mixer and turn on low to combine - add cocoa water mixture, mixing on low.  Add baking powder, baking soda, salt, milk and vanilla - mixing on low to incorporate.  Finally add the flour and mix on low until combined.

Prepare 20 regular-sized muffin cups with muffin liners and fill 2/3 full - no more or it will overbake.  Bake for 18-20 minutes, until toothpick inserted comes out clean.  Remove from oven and allow to cool in the pan.  Chill in the refrigerator and then ice as desired.  I used a large star tip and my vanilla-bean buttercream icing - then sprinkled M&M Mini's on top!

Blackberry-Blueberry Mini, Deep-Dish Pies

Will post the recipe shortly.

Oven Roasted Cherry Tomatoes 101

easy, easy, easy and such a great way to present tomatoes in a different light.  slow roasting them makes them sweet and intensifies their color.  they can be used in so many ways, even just as bruschetta with goat cheese or fresh mozzarella - yum.

Preheat oven to 250 degrees, and place a piece of parchment onto a half-sheet pan.  Half cherry tomatoes and place cut side up.  Drizzle with olive oil and sprinkle with salt and fresh, cracked pepper.  Roast for 2 hours - remove from oven and use as desired.

Cauliflower Gratin w/Bacon and Pepper Jack Cheese

So the grocery store had a BOGO coupon for 8 oz. prepackaged, cut cauliflower on sale giving me 1# of cauliflower to create with.  I decided to create a cauliflower gratin that was ooey, gooey and cheesy - oh, and it had to have bacon since I had a half pound of bacon in the refrigerator to use up.  Since I was at the grocery store already, I decided to pick up Pepper Jack cheese instead of the usual Gruyere & Parmesan suspects seen in this dish.  You could easily use a 2#-3# head of cauliflower with this, cut into florets - yet if it was closer to 3# I would double the sauce.

16 oz. cauliflower florets
1/2 lb. bacon, diced.
6 tbsp butter, divided into 4 tbsp & 2 tbsp
3 tbsp. flour
1 tsp. salt
2 c. half & half
8 oz. Pepper Jack cheese, shredded
1/2 c. bread crumbs

In a large saucepan with salty, simmering water blanch cauliflower for 3 minutes - drain.  Set aside.  Melt 2 tbsp. of butter in a microwave-safe dish, then stir in breadcrumbs - when cool, stir in 1/2 c. shredded cheese.  Preheat oven to 375 degrees - generously butter an appropriately-sized baking dish, here I used a 13" oval.

Fry bacon in a large fry pan (not non-stick) until it is crispy and has rendered most of the fat - drain and set aside.  Place pan back onto stove and melt butter over medium heat, then add flour and salt - whisking until it begins to bubble, let cook for a minute or so.  Pour in half and half, whisking until mixture begins to bubble again and thicken.  Adjust heat to low and add ALL BUT 1/2 C. SHREDDED CHEESE (this you will add to the bread crumb/butter topping).  Whisk cheese/half and half mixture until the cheese is fully melted and smooth.  Remove from heat.

Place cauliflower, bacon and sauce into a bowl and stir to combine.  Pour into baking dish then top with crumb/cheese mixture.  Place into oven and bake for 25 minutes - remove and allow to sit for ten minutes, then serve.  Allowing it to rest will help the dish to set.

Bacon-Wrapped Endive

This is a fairly easy appetizer to make, the only tedious part is wrapping the endive.  The bitter endive pairs well with the salty, smoked bacon.  I sprinkle it with fresh-cracked pepper before putting it in the oven and finish it off with sea salt before serving.  I do use thick-cut bacon as it stand up well during the long baking period.  You get four appetizers from each endive head, and cut each slice of bacon in half - do the math according to your needs. 
Remove any withered or discolored outside endive leaves, then slice off the bottom part of the endive root, leaving enough in tact so it stays together.  Slice in half and then look at how much root is possible to slice off and still keep a stable quarter section when finished - then cut each half in half again.

Preheat your oven to 425 degrees.  Bring a 4 qt. saucepan to boil with heavily-salted water.  Place the endive quarters in there and blanch for two minutes - drain and place on towel so they dry somewhat.  When they are cool enough to handle, secure one end of the bacon to the base of the endive with a toothpick, then twist the bacon around the endive quarter and carefully secure it on the top with another toothpick.  I insert the toothpick horizontally through the base of the endive so you do not see most of the toothpick, yet can easily remove it when eating.

Place wrapped endive sections onto a cooling rack that has been set inside a half-sheet pan.  Bake for 25 minutes, rotating the pan half ways through if necessary.  Remove from oven, sprinkle with sea salt - serve.

Strawberry Scones

I have to admit that I rarely ever buy fruit to actually eat fresh - I generally always eat it in something, like pie or jam.  It's funny because I had a moment yesterday at the supermarket when I walked in and grabbed the coupon booklet that there was a display of fresh strawberries at an unbelievable price sitting right there in front of my face.  If I recall correctly, I took a deep sigh - feeling immense guilt that I never crave fruit and how strange it is that I don't eat it fresh.  I begrudginly picked up the strawberries and thought 'I will buy these, and try to enjoy them as is'  Well, I failed miserably yet I think in a good way.  I had a meeting this morning and promised to bring scones - there were those strawberries staring me in the face.  I decided to put half the container in the scones which took away some of the commitment weight off my shoulders since I am concerned they will spoil before I actually eat them.  These turned out wonderful, especially when slathered with the Devon Cream - yum

On another note, I have also been working hard on mhy photography skills since I want my website to be a place of actualization for people.  A way to show you that I have learned to do all of these things on my own, and do not have a degree.  I am rather proud of this latest photograph.

3 cups all-purpose flour
½ cup sugar
½ teaspoon baking soda
2 ½ teaspoons baking powder
3/4 teaspoon kosher salt
1½ sticks (3/4 cup) unsalted butter, cut into ½-inch pieces
1¼ cups buttermilk
1 teaspoon pure vanilla extract
¼ cup heavy cream (for brushing)
¼ cup sugar (for sprinkling)

Instructions

Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt.  With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add quartered strawberries and toss to coat with the flour mixture.  Make a well in the center of the dry ingredients, and pour buttermilk and vanilla extract into well. Still using your hands, combine the ingredients until all the dry mixture is combined.  Turn mixture onto a floured surface and gather dough together. Gently pat the dough into a disk 1½ inches thick. Brush the top with heavy cream and sprinkle with coarse sugar. Using a knife cut into pie-shapes. Place onto a silpat-lined baking sheet.  Bake the scones for about 25-30 minutes depending on your oven, or until lightly browned. Remove from oven and place on cooling rack to cool completely. Serve alone, with jam and/or Devon cream (yum)

Vanilla-Sugared Bacon

This is a nice unexpected treat to serve for breakfast, bacon with a hint of sweet vanilla.  You will need to get some Nielsen Massey Madagascar Bourbon Vanilla Sugar and some thick-cut bacon - it's really that simple.  I place the bacon onto a cooling rack fitted into a half-sheet pan and sprinkle 2 tbsp. of the Vanilla Sugar over the top and bake in a 400 degree oven for 25 minutes!

Buttery White Bread

I am not sure why, but I have been on a roll (pardon the pun) experimenting with yeast dough.  I am here so you have one convenient place to go to in order to find recipes and ideas that are tested and work, conveyed to you in ways that relate to your life.  I recently did an article regading dough and how my methodology works using my grandmother's heirloom bread recipe.  Please refer to the dough post for the technique as it is the same.  Here is an alternative recipe for white bread.  The glossy finish on the top is my grandmother's technique of rubbing the top crust of the bread with butter.

1 cup milk
1/4 cup sugar
1 cup water
5 tsp. yeast
2 tsp salt
1/2 cup unsalted butter (1 stick)
6 cups all-purpose flour, possibly more

Remember to start out with 5 1/2 cups of flour to start out with and then walk into the remaining 1/2 cup or more (I explain this in detail on dough post) until the dough cleans the bowl.

Vanilla Bean Scones

There is no such luxury to the start of my day than with fresh scones and Double Devon Cream - yum, yum, yum.  Here is a traditional English cream scones infused with vanilla bean and topped with vanilla sugar to give it some crunch.  When making scones or biscuits I always cube my butter by slicing it horizontally in half, turning it slicing it horizontally in half again, then slicing vertically to cube it.  I then toss the cubes in the flour to coat them and finally finish by squeezing the cubes with my fingers in the flour to incorporate - this is how you get flaky layers.

3 c. AP flour

3/4 c. (1.5 sticks) unsalted butter, cold

1/3 c. sugar

1 tbsp. Nielsen Massey vanilla-bean paste

1/2 tsp. salt

1 tbsp. baking soda

1 egg

1 c. heavy whipping cream

2 tbsp. Nielsen Massey vanilla sugar

Preheat oven to 400 degrees.  Line a half-sheet pan with a Silpat - set aside.  In a large bowl place flour and butter cubes.  Using your fingers, smash the cubes in your hands to break the cubes up.  Add the sugar, vanilla bean paste, salt and baking soda - mixing with your hands to incorporate.  In a small bowl whisk the egg and cream together with a fork, then pour in to dry ingredients.  Use one hand to stir the ingredients together, leaving your other hand clean.  Gently turn the mixture, kneading it together until the  ingredients all come together which will take 2-3 minutes - the bowl will come clean.

Place dough ball on Silpat and gently press down to form a circular shape that is roughly 1.5"-2" thick.  Brush with cream and sprinkle with vanilla sugar.  Gently cut into eight wedges and rearrange on Silpat to allow for expanding during baking.  Bake for 15-20 minutes.  Enjoy!

Spring Carrot Layer Cake

Spring is the inspiration for this cake.  Iced in a Spring green and embellished with tender vegetables, this is sure to be a hit at your next event.  The decoration on this cake is not for the beginner - it does take a bit of practice.  Remember to always use the best ingredients you can afford when you bake and cook.  This recipe makes a 6", 4-layer cake.  I rinse my carrots, I don't peel them as I believe there is so much nutrition in there I hate to waste it.

With respect to frosting the cake, the next time I do this, I will separate out two cups and tint that darker while having the filling and main body of the cake be lighter.  Always learning and growing.

Cake
3 cups AP flour

1 cup pecan pieces

1 lb. carrots, shredded

3 eggs

1/3 cup buttermilk

1 tbsp. vanilla bean paste

2 cups sugar

1 1/2 cups canola oil

1 tbsp. crystallized ginger

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

Icing
2 lb. powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
1 stick butter flavor shortening
8 oz. cream cheese - room temperature
1 tbsp. vanilla

In the bowl of an electric mixer combine shredded carrots, crystallized ginger, vanilla bean paste, canola oil, eggs, sugar and buttermilk.  Mix on low and when combined add baking powder, salt, cinnamon and pecan pieces.  Finally add flour and mix until all the flour is incorporated.

Prepare four 6" cake pans by spraying them with Bak-klene.  Place into a 375 degree, preheated oven and bake for 30-35 minutes - until toothpick inserted comes out clean.  Remove from oven and allow to cool in pans for ten minutes, then invert onto cooling rack to fully cool down.  Wrap in plastic wrap and place in refrigerator overnight to fully chill.

Frosting:
In the bowl of an electric mixer fitted with whip attachment combine butter, shortening and cream cheese beating it for five minutes - scraping bowl as necessary to mix all ingredients together.  Turn mixer on low and add vanilla and powdered sugar, beating for five more minutes.

Separate out 2 cups of icing and tint orange.  Separate out another cup and tint it a darker shade of green you tint the remaining icing in the bowl so you have a shade difference between the two.  Level off cake tops and place onto cake round, securing it with a dab of frosting.  I place roughly 1 cup of icing in between each layer.  When you smoosh it down, some if the icing will ooze out and you will not have to worry about filling in any gaps.

For piping the decorations I used the following Wilton tips - 

Mini Mac & Cheese Bites

1/2 lb. Archer Farm elbow macaroni
2 tbsp. unsalted butter
2 tbsp. AP flour
1 1/4 c. 1/2 & 1/2
8 oz. Archer Farms cheddar cheese blend
1/4 c. Archer Farms shredded Parmesan cheese
2 large egg yolks
1/2 tsp. smoked paprika
3/4 c. roasted garlic bread crumbs
1/4 c. butter, melted
1/4 c. Archer Farms shredded Parmesan cheese

Cook macaroni according to manufacturers directions.  Preheat oven to 425 degrees.  Prepare a mini-muffin pan by spraying it with Bak-klene.

In a 3-4 qt sauce pan melt 2 tbsp butter and add flour, whisking to make a roux.  Pour in 1/2 & 1/2, whisking until thickened, add cheddar and Parmesan cheese as well as egg yolks and paprika - whisking again to combine well.  Taste, seasoning with salt and pepper if desired.  Cover pan until macaroni is cooked, then gently stir in drained macaroni.

Using a 1/4 c. measuring scoop, pour into mini-muffin wells - you should get 24.  In a microwave-safe dish melt 1/4 c. butter and add roasted garlic bread crumbs, stirring with a fork to combine.  Sprinkle over tops of macaroni and cheese, followed by a sprinkling of Parmesan cheese.

Bake in oven for 20 minutes, then remove and allow to sit in pan for one hour to set up.  Gently remove mac & cheese muffins using a small spatula, butter knife or fork.  Set on platter and serve.

Lodge Cast Iron Cookbook

I just received my copy of the Lodge Cast Iron cookbook, of which I was a contributor.  The recipe they featured of the several I submitted is my Lemon Lavender Pound Cakes using the Lodge Drop Biscuit Pan.  I am so honored to have been a part of this project.  The photography is amazing as well - thank you Lodge!

Leprechaun Bread

In honor of St.Patrick's Day, I had this great idea to make colored version and to call it Leprechan bread. I used my grandmother's heirloom recipe for bread, splitting the dough in half and using my moss green food coloring in one of the halves. Letting them raise separately, then rolling each half our flat like pie crust dough. I then laid the green on top of the white and rolled it up like a cinnamon roll. I placed it in the pan and let it rise for 30 minutes.

Here is the recipe: Dough recipe