Tuesday, August 31, 2010

Birthday Bliss.....



Yesterday was my birthday! Yes, I am no longer a teenager! I'm twenty years old!! That sounds different, But I feel exactly the same. I had a very pleasant birthday. My parents and a few sisters and one brother had a nice family party for me. My sister, Erika, made my birthday cake; my favorite Peanut Butter Ice cream cake. Yes, I love peanut butter!! My other four brothers and sisters all called me with birthday wishes!! Whenever I have a birthday, it's just a little reminder of how many people love me! I love getting e-cards and texts from friends. It's so thoughtful! I also love packages!!! I'm waiting in anticipation for some of my presents that I was told are coming!!


We are going on vacation to central Oregon in a couple days, but I'll keep you posted!
My sister, Erika, and me!

Friday, August 27, 2010

Greek Delights.....



If I had to choose one culture for their food, It would be excruciatingly hard! But the Greeks would definitely up there!! You can't get much better than fresh warm Spanikopita! Delicious!! Spanikopita is Greek for spinach cheese pie. In my opinion it is very similar to Baklava, but a savory version. Well, this morning I decided to make it. I did a little research, read a few different recipes, and kinda got the drift of it, saw what I had and made up my own recipe. It was so delectable!!!!! Here's the recipe!




Scrumptious Spanikopita


2 lbs spinach

1 lb. feta (crumbled)

1/2 onion (diced)

1 Tbs minced garlic

2 Tbs chopped Italian parsley

1/4 olive oil

4 eggs

pinch of sea salt

1/2 lb butter (melted)

1 lb box of filo dough


Preheat Oven 375 degrees.

Saute onions, garlic, parsley and olive oil. Saute spinach till cooked down. let cool. mix onions mixture with feta and eggs. when cool, chop spinach and add to egg mixture. set filling aside.

place one layer of filo on bottom of 9x13 glass pan brush with butter. do this six times. spread half of filling evenly over filo dough. place about ten more filo layers over filling, brushing butter between each layer. spread the other half of filling evenly over filo dough. continue to layered the rest of the filo dough. Bake for about 35-40 minutes.


Thursday, August 26, 2010

Vanilla Beans.....











I love the taste of real vanilla! There is a difference between imitation and real vanilla. Last week, through a friend, I was able to obtain my own jar of REAL vanilla beans, wholesale. Great find! I have decided to find as many ways to use them as I can.

First, You can use the beans for any recipe that calls for vanilla, just scrape out the seeds. (My favorite is in custards and puddings! YUM!!!)

Second, I am undertaking to make my own vanilla extract. It should brew for at least 8 weeks, so I won't really be able to use it till about November.

Thirdly, you can take your leftover pods and put them in a covered container with sugar, and you will soon have a delicious vanilla sugar.

These are only a few things vanilla beans are used for. I can't wait to try my extract!!!!!








Homemade Vanilla Extract -








3 medium vanilla beans, or 1 1/2 fat ones -
1 cup rum or vodka

Have ready a 1-cup glass jar or bottle with a tight-fitting lid; I used an empty (and clean, obviously) jar of jam. Pour boiling water into it, let rest for 10 minutes to sterilize, and pour out the water. Using a sharp knife, slice the beans open lengthwise to expose the seeds. Tuck the beans in the jar and fill with liquor. Close the jar, shake it a few times, and place it in a cool, dark cabinet; you may have to whisper a few words of reassurance if the jar is, understandably, a little frightened.




Let the jar rest in there for 8 weeks, shaking it again once or twice a week, or whenever you remember to. The mixture will get darker and darker over time. You can start using your extract by the end of the eighth week. Use however much you need, and when you notice that you're running a little low -- that you've used, say, 20% of the extract -- top it off with more liquor (preferably of the same type) and shake again.




And every once in a while, when you're using a fresh bean in a recipe, you can add the empty pod (rinsed off and dried if it's been steeped in milk or cream) to the jar**. If you continue to "feed" it this way, the extract will keep forever; just remove some of the older beans if the jar becomes too crowded.




** Remember that those empty pods can also be placed in your sugar jar, olive oil bottle, or tea tin to flavor them, too.

Wednesday, August 25, 2010

Summer Ideas....




There are so many creative ideas for ice cream treats in the summer. Here are a few cute ones.




Madeleines with strawberry ice cream!


Sherbet on a cupcake! YUM!!!







Tropical Ice Cream Cake

Wednesday, August 18, 2010

Chocolate Torte.....


Over the weekend, my friend and I made this chocolate torte. It consists of chocolate sponge cake, filled with two layers of chocolate mousse and one layer of a whipped Mascarpone mousse and fresh raspberry. We covered the top with a chocolate ganache. It was superb!!
Mascarpone Mousse
4 oz. mascarpone (whipped)
1/4 cup sugar
1 tsp vanilla extract ( or real vanilla bean)
1 cup heavy cream
1 cup fresh raspberries
Whip heavy cream. set aside. whip mascarpone, sugar, and vanilla till lightened. fold together with whipped cream. place raspberries over the top of the filling.
Chocolate Ganache
8 ounces bittersweet chocolate
1 cup heavy cream
Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate. let it sit for 1 minute. stir until all the chocolate is melted. All done

Saturday, August 7, 2010

Another Cake……

I made this cake with a couple of friends this week! Thought you might like to see it! let me know what you think!

cake
Technorati Tags: ,

Monday, August 2, 2010

Vacation!

Hello Everyone! I've been vacationing this last week in Eastern Washington. The average day had a high of 99 degrees. We spent almost everyday Jet skiing on the Columbia river. It was wonderful; the wind blowing in your hair, the occasional refreshing splash, and of course the feel of flying across the water, barely skimming the top. Well, in my opinion a vacation can't be complete without some sort of culinary adventure! Boy, did I have one! I tried my first escargot!! It was delicious! These were sauteed in a scrumptious white wine and garlic sauce topped with caps. YUM! Not at all what I expected!

Also, I had heard of this charming little rustic French bakery nestled in the rolling hills of Cashmere, WA; Anjou Bakery http://www.anjoubakery.com/ . I just had to see it! So, on the last day, my brother in law took my sister and me to check it out. It was delightful! Their cinnamon rolls are actually a puff pastry in stead of a sweet dough. They were so light and melt in your mouth. Their bread pudding was to die for!! Well, despite how wonderful it was, I'm glad to be home!

Tuesday, August 31, 2010

Birthday Bliss.....

Posted by Marie 1 comments


Yesterday was my birthday! Yes, I am no longer a teenager! I'm twenty years old!! That sounds different, But I feel exactly the same. I had a very pleasant birthday. My parents and a few sisters and one brother had a nice family party for me. My sister, Erika, made my birthday cake; my favorite Peanut Butter Ice cream cake. Yes, I love peanut butter!! My other four brothers and sisters all called me with birthday wishes!! Whenever I have a birthday, it's just a little reminder of how many people love me! I love getting e-cards and texts from friends. It's so thoughtful! I also love packages!!! I'm waiting in anticipation for some of my presents that I was told are coming!!


We are going on vacation to central Oregon in a couple days, but I'll keep you posted!
My sister, Erika, and me!

Friday, August 27, 2010

Greek Delights.....

Posted by Marie 0 comments


If I had to choose one culture for their food, It would be excruciatingly hard! But the Greeks would definitely up there!! You can't get much better than fresh warm Spanikopita! Delicious!! Spanikopita is Greek for spinach cheese pie. In my opinion it is very similar to Baklava, but a savory version. Well, this morning I decided to make it. I did a little research, read a few different recipes, and kinda got the drift of it, saw what I had and made up my own recipe. It was so delectable!!!!! Here's the recipe!




Scrumptious Spanikopita


2 lbs spinach

1 lb. feta (crumbled)

1/2 onion (diced)

1 Tbs minced garlic

2 Tbs chopped Italian parsley

1/4 olive oil

4 eggs

pinch of sea salt

1/2 lb butter (melted)

1 lb box of filo dough


Preheat Oven 375 degrees.

Saute onions, garlic, parsley and olive oil. Saute spinach till cooked down. let cool. mix onions mixture with feta and eggs. when cool, chop spinach and add to egg mixture. set filling aside.

place one layer of filo on bottom of 9x13 glass pan brush with butter. do this six times. spread half of filling evenly over filo dough. place about ten more filo layers over filling, brushing butter between each layer. spread the other half of filling evenly over filo dough. continue to layered the rest of the filo dough. Bake for about 35-40 minutes.


Thursday, August 26, 2010

Vanilla Beans.....

Posted by Marie 0 comments










I love the taste of real vanilla! There is a difference between imitation and real vanilla. Last week, through a friend, I was able to obtain my own jar of REAL vanilla beans, wholesale. Great find! I have decided to find as many ways to use them as I can.

First, You can use the beans for any recipe that calls for vanilla, just scrape out the seeds. (My favorite is in custards and puddings! YUM!!!)

Second, I am undertaking to make my own vanilla extract. It should brew for at least 8 weeks, so I won't really be able to use it till about November.

Thirdly, you can take your leftover pods and put them in a covered container with sugar, and you will soon have a delicious vanilla sugar.

These are only a few things vanilla beans are used for. I can't wait to try my extract!!!!!








Homemade Vanilla Extract -








3 medium vanilla beans, or 1 1/2 fat ones -
1 cup rum or vodka

Have ready a 1-cup glass jar or bottle with a tight-fitting lid; I used an empty (and clean, obviously) jar of jam. Pour boiling water into it, let rest for 10 minutes to sterilize, and pour out the water. Using a sharp knife, slice the beans open lengthwise to expose the seeds. Tuck the beans in the jar and fill with liquor. Close the jar, shake it a few times, and place it in a cool, dark cabinet; you may have to whisper a few words of reassurance if the jar is, understandably, a little frightened.




Let the jar rest in there for 8 weeks, shaking it again once or twice a week, or whenever you remember to. The mixture will get darker and darker over time. You can start using your extract by the end of the eighth week. Use however much you need, and when you notice that you're running a little low -- that you've used, say, 20% of the extract -- top it off with more liquor (preferably of the same type) and shake again.




And every once in a while, when you're using a fresh bean in a recipe, you can add the empty pod (rinsed off and dried if it's been steeped in milk or cream) to the jar**. If you continue to "feed" it this way, the extract will keep forever; just remove some of the older beans if the jar becomes too crowded.




** Remember that those empty pods can also be placed in your sugar jar, olive oil bottle, or tea tin to flavor them, too.

Wednesday, August 25, 2010

Summer Ideas....

Posted by Marie 0 comments



There are so many creative ideas for ice cream treats in the summer. Here are a few cute ones.




Madeleines with strawberry ice cream!


Sherbet on a cupcake! YUM!!!







Tropical Ice Cream Cake

Wednesday, August 18, 2010

Chocolate Torte.....

Posted by Marie 0 comments

Over the weekend, my friend and I made this chocolate torte. It consists of chocolate sponge cake, filled with two layers of chocolate mousse and one layer of a whipped Mascarpone mousse and fresh raspberry. We covered the top with a chocolate ganache. It was superb!!
Mascarpone Mousse
4 oz. mascarpone (whipped)
1/4 cup sugar
1 tsp vanilla extract ( or real vanilla bean)
1 cup heavy cream
1 cup fresh raspberries
Whip heavy cream. set aside. whip mascarpone, sugar, and vanilla till lightened. fold together with whipped cream. place raspberries over the top of the filling.
Chocolate Ganache
8 ounces bittersweet chocolate
1 cup heavy cream
Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate. let it sit for 1 minute. stir until all the chocolate is melted. All done

Saturday, August 7, 2010

Another Cake……

Posted by Marie 1 comments

I made this cake with a couple of friends this week! Thought you might like to see it! let me know what you think!

cake
Technorati Tags: ,

Monday, August 2, 2010

Vacation!

Posted by Marie 1 comments
Hello Everyone! I've been vacationing this last week in Eastern Washington. The average day had a high of 99 degrees. We spent almost everyday Jet skiing on the Columbia river. It was wonderful; the wind blowing in your hair, the occasional refreshing splash, and of course the feel of flying across the water, barely skimming the top. Well, in my opinion a vacation can't be complete without some sort of culinary adventure! Boy, did I have one! I tried my first escargot!! It was delicious! These were sauteed in a scrumptious white wine and garlic sauce topped with caps. YUM! Not at all what I expected!

Also, I had heard of this charming little rustic French bakery nestled in the rolling hills of Cashmere, WA; Anjou Bakery http://www.anjoubakery.com/ . I just had to see it! So, on the last day, my brother in law took my sister and me to check it out. It was delightful! Their cinnamon rolls are actually a puff pastry in stead of a sweet dough. They were so light and melt in your mouth. Their bread pudding was to die for!! Well, despite how wonderful it was, I'm glad to be home!