Well… as we speak (or as I type), I’m on the road. The past week has been a whirlwind of wedding madness and I feel like I haven’t spent 5 minutes in my house… or my bed, which I miss. But, we finally married T off and now it’s back to work! On to Pittsburgh for another week and then I’ll finally be back in Texas! Yep, another week away… I feel I’ll miss TWD’s October 7th recipe and that makes me sad.

I really, really, really wanted to make the Creme Brulee that was chosen by Mari of Mevrouw Cupcake for this week’s TWD recipe, but I didn’t have a torch (nor did I need to spend the money on it) and I didn’t really have the time or extra mouths to push it off on. So… since a lot of us didn’t have the dreaded torch, we were offered the ‘Rewind’ option to make a past TWD choice. Whee!! I excitedly chose the Brown Sugar Pecan-Shortbread cookies and as I started getting ready to make the dough, I realized that I didn’t have cloves or pecans. Luckily, I had cinnamon and almonds. Thus, what you see before you is the Brown Sugar Almond-Shortbread Cookie, originally chosen by Laurie of Quirky Cupcake. Enjoy!!

Brown Sugar Almond-Shortbread Cookies (pg. 41)
Source: Baking - From My Home to Yours by Dorie Greenspan

Martha announced last week that she would be featuring a number of fabulous blogs on her blog. The catch? All you have to do is leave a comment with your blog name, then link back to Martha’s blog in your own blog… it’s that simple! She’ll check out the blogs and pick a handful to showcase. So, head on over to Martha’s Blog right now and let her know how awesome your blog is! See you there!!

I wasn’t that thrilled when I read this week’s TWD recipe choice, but surprisingly, I loved it when it came out of the oven. The cardamom and orange zest beautifully complemented the subtle tartness of the plum. It was really yummy… I’m just sad that there are no more slices left! This has got to be a lucky cake, because the second egg I broke open had two yolks inside.

So, as chosen by Michelle of Bake-en, here is the Dimply Plum Cake…

]]> http://mybakingheart.wordpress.com/2008/09/23/tuesdays-with-dorie-dimply-plum-cake/feed/ hornedfroggy Dimply Plum Cake Slice Lucky Double Yolks Dimply Plum Cake Dimply Plum Cake Slice 2 http://mybakingheart.wordpress.com/2008/09/20/tomato-broccoli-salad/ http://mybakingheart.wordpress.com/2008/09/20/tomato-broccoli-salad/#comments Sun, 21 Sep 2008 04:26:48 +0000 hornedfroggy http://mybakingheart.wordpress.com/?p=510

As one of my mom’s go-to salads, she’ll make this year-round. It’s perfect for bbq’s, get-togethers, pot-lucks or when you’re strapped for time! I love, love, love this salad!!

Tomato Broccoli Salad
Source: Momma G

1 Broccoli crown, cut into small pieces
1 Tomato, seeded and diced
3 Green Onions, sliced
1/2 Cucumber, peeled, seeded and cut into chunks

Vinaigrette:
1/4 c olive oil
1/4 c vinegar
2 pkgs Sweet-N-Low
2 tsp yellow mustard (Dijon or Stoneground will work, as well)
Salt & Pepper to taste

Shake it up and drizzle on veggies!

Welcome to this round of the What’s Cooking recipe exchange! I’m not a fan of pork, but the parents love it, so they were very happy when I told them I’d make dinner for them this evening! They had nothing but good things to say about this, so ‘thank you’ to whomever sent in this recipe! Two thumbs up!!

Orange Pork Tenderloin
Source: WC Recipe Exchange Aug/Sept ‘08 - “Keepin’ It Real”

Rub the entire pork tenderloin with dried thyme (the herbally inclined should feel free to throw fresh thyme in the pan). Place in a small, covered roasting pan like a fish roaster. Fill your roasting pan up with regular ole orange juice about halfway up your roast. Add some minced garlic to the juice and just quickly swish it around.

Bake, covered, at 350 checking for doneness after about 25 minutes (as
roast thicknesses can vary) and then at 10 minute intervals. If you like, you can leave the liquid in the pan, put it right on the stovetop and add some cornstarch or other thickening agent, and stir until you have a light gravy.

This is fantastic served with sweet potatoes of any kind, or with wild rice.

Such a simple little recipe! In less than an hour, I had fresh, warm apple turnovers for tonight’s dessert! The only thing I think I’d change would be a little less orange juice/zest. It overpowered the apple taste in the filling quite a bit. Otherwise, these were really tasty! I can already see tomorrow’s breakfast!

Featured as this week’s Barefoot Bloggers recipe, and chosen by Anne of Anne Strawberry, here’s the Apple Turnover…

Apple Turnovers
Source: Ina Garten

1 tsp grated orange zest
3 tbsp freshly squeezed orange juice
1-1/4 lbs tart apples, such as Empire or Granny Smith (3 apples)
3 tbsp dried cherries (omitted)
3 tbsp sugar, plus extra to sprinkle on top
1 tbsp all-purpose flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch kosher salt
1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
1 egg beaten with 1 tbsp water, for egg wash

Preheat the oven to 400 degrees F. Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.

Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.

Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

Besides the broccoli-cheese soup, this is my favorite thing to order at Jason’s Deli. And as I was walking through the grocery store, I noticed a box of alfalfa sprouts. They instantly reminded me of this wrap and I got all giddy! Thus… last night in the produce department, today’s lunch was born.

Turkey Wrap
Inspired by: Jason’s Deli

Flour Tortillas
Shaved turkey breast
Ranch dressing
Guacamole
Grape tomatoes (chopped)
Alfalfa sprouts

Spread the Ranch dressing, then the guacamole on a flour tortilla. Layer turkey breast, then sprouts and tomatoes. Roll the tortilla up, slice it in half and devour.

Yummy, yummy! You can never have too much chocolate! White chocolate is another story, though. See, wc and me don’t get along… and no one in the family likes it either. So, I added in peanut butter chips instead and subbed almonds for the peanuts. The result? Sooooooo melty and smooth; definitely chocolatey. And definitely chunky. As chosen by Claudia of Fool for Food I give you the Chocolate (PB) Chunker…

Chocolate Chunkers (pg. 70-72)
Source: Baking - From My Home to Yours by Dorie Greenspan

And a big welcome to all the new TWD members… especially, my sorority sister Whitney of Whitney in Chicago! Dove Love, W!!

Between my mom and me, we’ve got enough basil to last us until next May, so when I saw Paula make this salad on Sunday morning, I knew it would be perfect for today’s lunch. And, mmmm, it was so yummy. It is a bit on the sour side, but not too overpowering. However, Momma G doesn’t like sour foods and she didn’t like it one bit. Maybe tweak it a bit the next time I make it? I’m thinking: sub the mayo with plain yogurt, add a little garlic… maybe some grapes.

Lemon-Basil Chicken Salad
Source: Paula Deen’s Best Dishes

4 c diced cooked chicken
1 rib minced celery
1/4 c chopped fresh basil leaves
1/4 c slivered almonds
1/2 c sour cream
1/2 c mayonnaise
1-1/2 tsp fresh lemon juice
1/2 tsp salt
1/4 tsp ground black pepper

In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill.

This week’s Barefoot Bloggers recipe was Grown Up Mac & Cheese. I got really excited until I clicked onto Food Network’s site and read the ingredients. One, I’m not a fan of bacon unless it’s burned… almost to the point of disintegration. Two, I don’t like any stinky cheeses… like the Gruyere or Blue Cheese that’s called for below. So, now, without those three ingredients, it’s not really “Grown Up” anymore, is it?

It was tasty, but the next time I make it I’m definitely adding a tent of foil half way through the baking time, since the top noodles were crunchy when I took it out of the oven. Overall, pretty good… even if it wasn’t all that “Grown Up”.

Chosen by Heather of Randomosity and the Girl, I give you Ina’s Grown Up Mac & Cheese…

Grown Up Mac & Cheese
Source: Ina Garten

4 oz thick-sliced bacon (omitted)
Vegetable oil
Kosher salt
2 c elbow macaroni or cavatappi
1-1/2 c milk
2 tbsp unsalted butter
2 tbsp all-purpose flour
4 oz Gruyere cheese, grated (omitted)
3 oz extra-sharp Cheddar, grated (doubled)
2 oz blue cheese, such as Roquefort, crumbled (omitted)
1/4 tsp freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tbsp freshly chopped basil leaves

Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.