Challah Bread, Take II - Baking with Julia Recipe

My first try a few weeks ago was good, but a little too flour-y for my liking. Though Carlo, my mom and my aunt loved it, I wasn't totally happy. So I wanted to try again, using a different recipe. I searched around until I bought Dorie Greenspan's book Baking from My Home to Yours. After getting that book, I found out that she had written a Julia Child cookbook called Baking with Julia. I haven't bought it yet, but I knew it would be good. So Carlo borrowed a copy from work for me to look at. And guess what? There was a challah recipe in there!

The recipe seems a little more involved than the first one I tried. However, there was less flour and it seemed very careful with its steps. It's one of those things where taking your time is good! And with a total of 3 rises and 3 glazings, the hours it took was well worth it.

TASTE: The Julia Child challah bread was less flour-y (only 6 cups of flour) than the first recipe (8 hours). The breaking up of the cooking time for the glazing also was great. I think the yolk and heavy cream in this recipe really helped to add to the flavor as well as better uniform the sheen it took. This is actually one of the best challah breads I've ever had.

Carlo pretty much devoured 1/2 of 1 loaf by himself. We each tried a piece with some Italian Bread Dip from Stew Leonard's (YUM!) I left some of the same loaf for my mom. Carlo took the entire second loaf to work. Hope they like it.

Recipe from p.93 of Baking with Julia: Savor the Joys of Baking with America's Best Bakers by Dorie Greenspan

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Cake Batter Ice Cream

Served with rainbow sprinkles and my first attempt at Gooey Chocolate Cakes (YUM!)

One of my favorite ice cream flavors is Cake Batter Ice Cream. After learning about Ben & Jerry's latest ice cream, Yellow Cake Batter Ice Cream with a Chocolate Frosting Swirl , I was inspired to try to make my own (minus the chocolate frosting).

BTW, I absolutely love having the ice cream maker attachment for my Kitchen-Aid!

I came across a great recipe from Recipezaar. All of the great reviews were spot on! It was so simple!

The ice cream came out amazing. Carlo and I were actually dipping our fingers into the left over bits in the freezer bowl. It was sooooooo good!

You just have to try it!

- Carmella

INGREDIENTS:

• 1 cup whole milk, well chilled (I actually used fat free milk, since that's what I had)
• 3/4 cup granulated sugar (I used Splenda instead)
• 2 cups heavy cream, well chilled
• 1 teaspoon pure vanilla extract
• 2/3 cup cake mix (I used Pillsbury Yellow Cake Mix)

DIRECTIONS:

1. Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
3. Stir in the heavy cream and vanilla to taste.
4. Stir in cake mix, making sure there are no lumps.
5. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
6. Remove ice cream from freezer bowl and place into a separate container.
7. Place freezer bowl and the ice cream into the freezer to further harden.

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Red Velvet Cupcakes with Chocolate Ganache Frosting

This past weekend, I was on a cupcake kick! After making the chocolate cupcakes for Carlo's co-workers, I decided to make some cupcakes for him, made with Splenda. For some reason, I really wanted to make red velvet ones. I remember that one year for my birthday when I was a kid, my mom made me a red velvet cake and she let me decorate it to share with the rest of my family. It was probably the best cake I ever had. I hadn't had red velvet cake since then until I made these cupcakes.

I realized that granulated Splenda does cause some items to use some of their sweetness, and it can actually dry out batter a bit. However, this cupcake came out very good. I would probably use the Splenda sugar blend next time.

For the frosting, I was going to do a buttercream again, but I was low on whipping cream. I did have a bunch of semi-sweet chocolate chips (Carlo can have those) and found a very simple recipe for chocolate ganache. It was so good! I saved some to dip with cookies and fruit. It was very addictive.

The frosting and cupcake worked well together. However, I think the buttercream would have been a better match.

RED VELVET CUPCAKES (from Recipezaar.com)

INGREDIENTS:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar I used granulated Splenda
• 2 eggs
• 2 tablespoons cocoa powder I used unsweetened cocoa powder
• 2 ounces water
• 2 ounces red food coloring I used 1tsp of red food coloring gel diluted in 6tbsp of water
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon baking soda

DIRECTIONS:

1. Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt togethr into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8. Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.

CHOCOLATE GANACHE (from Allrecipes.com)

INGREDIENTS:

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional) I actually used vanilla extract

DIRECTIONS:

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
   
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

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Chocolate Cupcakes with Easy Vanilla Buttercream Frosting

Please excuse my novice cake decorating skills!

HAPPY SPRING EVERYONE!!!

After making the Jelly Beans Nests for my niece and my little cousins, I was in the mood to bake. So I decided to bake cupcakes for Carlo's co-workers. I like baking chocolate-y things, and these cupcakes, thanks to a recipe at Allrecipes.com, were PERFECT for testing! The Easy Vanilla Buttercream frosting recipe I found on the blog The Way the Cookie Crumbles. The cupcakes and the frosting were an amazing combination (yeah I snuck 1 or 2 for myself)!

CHOCOLATE CUPCAKES RECIPE

INGREDIENTS:

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 tablespoons butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 1 cup milk

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

EASY VANILLA BUTTERCREAM (from Cooks Illustrated April 2007)

INGREDIENTS:

• 20 tablespoons (2½ sticks) unsalted butter, softened
• 2½ cups Confectioners’ sugar (10 ounces)
• 1/8 tablespoons table salt
• 2 teaspoons vanilla extract
• 2 tablespoons heavy cream

DIRECTIONS:

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

YUMMY!!

- Carmella

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Pizza with Pizazz

Pizza making is a trade that has been in my family for generations. My grandfather, Carlo Giardina, immigrated from Ragusa, Sicily in the 1930s, and was one of the first people to open a pizzeria in New York City called LaBella's. My parents took up trade in the 1980s with a very successful pizzeria/restaurant in Wayne, NJ called Bachagaloop's. Although I have no desire to start up my own pizza joint, I felt it was only natural for me to try to make a homemade pizza for Carmella and me. Although we LOVE toppings, I figured they should be avoided when making pizza for the first time. As it turns out the pizza was pretty easy to make, and tasted damned good. Carmella gave me one suggestion that I agree with; the dough needed a little more salt.

Below is a link for the dough recipe. I've also typed out the sauce recipe that my father concocted. Enjoy and tell us how yours comes out.

- Carlo

INGREDIENTS FOR PIZZA:

• Homemade pizza dough (see link below)
• Fresh pizza sauce (see sauce recipe below)
• Sliced whole milk or buffalo milk (bufala) mozarella cheese
• Chopped fresh basil

DOUGH LINK: http://www.annamariavolpi.com/pizza_recipe.html

INGREDIENTS FOR FRESH PIZZA SAUCE:

• 1 can (28 oz) of imported crushed tomatoes
• 1/4 cup of water
• 3-4 tbsp of extra virgin olive oil
• tbsp of oregano
• 1 clove of garlic finely chopped
• 2 tbsp of chopped fresh basil
• 1 tbsp of organic sugar
• pinch of salt
• pinch of freshly ground pepper

DIRECTIONS FOR SAUCE:

Combine all ingredients listed above and chill for 30 minutes.


DIRECTIONS FOR PIZZA:

1. Preheat the oven to 450F.
2. With a small ladle spread the sauce evenly around the dough leaving about 1/2 an inch along the edge for a crust.
3. Bake the pizza for about 12-14 minutes before adding fresh mozzarella.
4. Place pizza back in the oven and cook until mozzarella is melted and the crust crispy and golden brown.
5. Upon removing the pie sprinkle a generous amount of freshly chopped basil.

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Jelly Beans Nests

Being new to food blogging, I've become really interested in challenges. For March, the blog Masterbaker's Weblog, the challenge surrounded Easter candy. My favorite are gourmet jelly beans (i.e. Jelly Belly). So I embarked on my first challenge.

After looking at various recipes, I actually came across a quick and easy non-bake dessert from Recipezaar that was just too cute. Who would of thought of making a totally edible Easter basket?!?! I just had to make these as little gifts for my niece and younger cousins for Easter.

Here's the recipe:

INGREDIENTS:

• 2 cups miniature marshmallows
• 1/4 cup butter
• 4 cups crunchy chow mein noodles
• cooking spray
• jelly beans(or any egg shaped candy)

DIRECTIONS:

1. Over medium heat, combine marshmallows and butter in a large saucepan.
2. Stir until melted.
3. Add noodles and stir to completely coat the noodles.
4. Spray 12 cup muffin pan with cooking spray.
5. With buttered hands place about 1 tablespoon of mixture into muffin cups and shape with hands to form"nests". THIS IS A MUST!!! I cut a tbsp of butter and kept greasing my hands after making each nests. The mixture was really sticky. So much fun.
6. Refrigerate til set.
7. Fill nests with jelly beans.

NOTE: I mixed about 1.5 tbsp of shredded coconut with 1 to 2 drops of green food coloring to make the "grass."


I just tried one a few minutes ago. They are sooooooo good! The marshmallow with the chow mein noodles came out even better than a Rice Krispies treat. I had a lot fun eating each jelly bean and guessing the flavor. I'm in Easter bunny ecstacy right now.

These may become my annual Easter treat for friends and family.

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We Got Some TCHO!

Today, a package arrived for Carmella from BlakeMakes.com (THANKS, BLAKE!). Inside the odd silvery bubble package was 2 pieces of pungent dark chocolate squares also known as TCHO from Silicone Valley, CA. Carm got all giddy and couldn't stop sniffing the package. So you know, we had to try it!

After a dinner of Carmella's turkey meatloaf and cheesy mashed potatoes with corn and green peas, we treated ourselves to some TCHO and coffee. Carmella melted a square of chocolate (well Carm put 2 in hers) down into the each cup of yummy "Danish Pastry" flavored coffee that she brewed in our French press.

Though the scent of TCHO was strong (it was coming right through the package), the chocolate wasn't overbearing. It brought about a nice, sweet addition. Once melted by the hot coffee, the chocolate blended well with the cream and the Splenda to turn a simple drink into a great dessert on its own. On a scale of 1 to 10, I give TCHO a solid 7!

After I iced my tasty drink, I sipped it as I took on the Scrabulous.com Robot and won, while Carm danced around to Daft Punk with our cat Socks. I guess good chocolate makes her a dancing fool.

- Carlo

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Italian Stuffed Shrooms

Disclaimer: This stuff will get you high!!

At the end of January, Carlo and I went to Portland, OR to see some friends. On our second night there, our friend Danica made some stuffed mushrooms for us. They were good, but they didn't come out as she intended. It was mostly cheese with mushrooms topped with breadcrumbs.

Using what she created, I got inspired to do my own take on stuffed mushrooms by creating this recipe. I don't like to brag, but I'm rather proud of how it turned out. They were really good. Carlo doesn't even care for mushrooms, but he liked this dish. He's even taking some for lunch tomorrow.

INGREDIENTS:

• 4 portabello mushroom caps
• 1 tbsp of extra-virgin olive oil
• Salt & pepper
• 1/2 c. of Italian breadcrumbs
• 1/4 c. of chopped red pepper
• 1 garlic clove, minced
• 4 slices of Asiago cheese
• 1/2 c. of marinara sauce
• 1/2 tbsp of oregano
• 1/2 tbsp of crushed red pepper
• 1 to 1 1/2 c. of shredded fresh mozzarella cheese
• 1 tbsp of grated Pecorino Romano or Parmesean cheese I used Pecorino Romano cheese tonight, since we have a good size wedge of it. If you don't have that, Parmesean will work fine.
  

DIRECTION:

1. Preheat oven to 425 degrees
2. Brush mushroom caps with olive oil and sprinkle with salt & pepper
3. Roast in oven for 10 minutes
4. Mix together bread crumbs, chopped red pepper and garlic
5. Remove caps from oven and flip them over
6. Evenly top caps with bread crumb mixture
7. Place 1 slice of Asiago cheese on top of mushroom
8. Spoon 2 tablespoons of marinara sauce on top of Asiago slice
9. Sprinkle oregano and crushed red pepper over sauce
10. Add shredded mozzarella, then Parmesean cheese
11. Place mushrooms back in oven for 10 minutes

With each bite, both Carlo and I thought that there was a good balance with the spices I used. The combination of the cheeses also really complemented the flavor of the mushroom.

I served this dish with some whole wheat pasta. However, I'm thinking this can be plated with some roasted asparagus with pine nuts. I'm going to do that next time.

Buon appetito!

- Carmella

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Choco-Cinn Honey Blondies

I can't want to get my new camera. I'm tired of using this camera phone!!


After Carlo's Hungarian goulash feast (post still to come), we felt like having some dessert. So I decided that I'd try something new. Hence, the choco-cinn honey blondies. We both really loved the taste (Carlo kept eating the raw dough), and for a first run, the consistency wasn't too bad, but it could have been better (It was a little too dry - Carlo thinks that honey may have started to crystalize due to the baking time). It's definitely something I'm going to work on over time.


INGREDIENTS (What I used)

• 3/4 c. of unsalted butter
• 1/2 c. of orange blossom honey We recommend probably using 3/4 to 1c. of honey.
• 1 egg
• 2 tsp of vanilla
• 1/4-1/2 tsp of cinnamon
• 2 c. of flour
• 1/2 tsp. of baking powder
  1/2 c. of semi-sweet or milk chocolate chips
• 1/2 c. of chopped pecans
• 1-2 tsp of unsweetened cocoa This is too much. You should probably use no more than 1tsp and that could be pushing it.

DIRECTIONS

1. Preheat oven at 350 degrees
2. Cream together the butter and honey until smooth
3. Mix in the egg, vanilla and cinnamon until well blended
4. Gradually add the flour, a 1/2 c. at a time
5. Add the baking powder
6. Fold in the chips and pecans
7. Grease a 9x9 brownie pan
8. Spread mixture evenly into pan
9. Sprinkle cocoa powder on top
10. Bake for 30-35 minutes For the first run, we did it at 40 minutes, but we felt that was too long, especially with honey in the mixture. You probably should do a toothpick test after 25 minutes.
11. When baked, flip onto a wire rack to cook
12. Cut however you wish and enjoy!

Overall, we were pleased. I recommend serving them warm with a scoop of either vanilla or coffee ice cream. They're also good to dunk into a nice cup of Stumptown or Stew Leonard's coffee


NOTES:
Stumptown is a coffee roaster based in Portland, OR. You can order their beans at http://www.buystumptowncoffee.com/. Carlo and I both recommend the Ethiopia Biloya Natural. The best coffee I've had yet.


Stew Leonard's is a small chain of super-super markets based in CT, with one NY location in Yonkers. I don't think you can order their coffee online, but if you are in the area, definitely get yourself some of their Danish Pastry beans.

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Challah Bread

Since Carlo will be making Hungarian goulash for dinner tonight (he's been planning this all week - will post recipe later), I figured that I'd complement it with baking bread. I decided on challah, because I just love the taste of it (especially as French toast). I never baked actual bread before, besides banana bread and was really excited on taking on the task.

I found a recipe with really great feedback at Allrecipes. I went with it based on the great reviews, espcially one from a user in Israel who said it was very similar to the bread she gets there.

There was a lot of work involved with the kneading, considering the recipes yields 2 loaves. Carlo even helped me out a bit. It was a lot of fun with both sets of hands playing with the dough and flour. I probably should have used the Kitchenaid, but I'm glad I didn't.

The bread smells absolutely fantastic! We just cut off a couple of slices. It's so good! Carlo said "Oh my god! It's just like challah!" Well, it IS challah! He's too funny

What to do with the second loaf? I think I'll give it to my aunt Gertrude. My mom says she really likes challah.

INGREDIENTS

• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1/2 cup honey
• 4 tablespoons vegetable oil
• 3 eggs
• 1 tablespoon salt
• 8 cups unbleached all-purpose flour
• 1 tablespoon poppy seeds (optional) I skipped on these since Carlo's not a big fan of poppy seeds. I may do sesame seeds the next time.

DIRECTIONS

1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
   
   
2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
   
   
3. Preheat oven to 375 degrees F (190 degrees C).
   
   
4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
   
   
5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Happy Bread-ing!

- Carm

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Peanut Butter Banana Muffins

I'm in the mood to bake today. Carlo and I are trying a new muffin recipe each week and are having fun doing so. I'm still on this banana kick, more than ever. Today, I felt like trying banana and peanut butter together in a muffin. I came across the below recipe at Recipezaar and pretty much followed it to a T. However, I have to be honest. I honesty wasn't too keen on the taste at first when served warm (Carlo liked them though). When I let them completely cool, I really enjoyed them.

Next time, I think I'm going to add chocolate chips or cocoa powder.

INGREDIENTS

• 1 cup all-purpose flour
• 3/4 cup quick-cooking oats or old fashioned oats, uncooked
• 1/3 cup firmly packed brown sugar
• 1 tablespoon baking powder
• 1 cup milk
• 1/2 cup peanut butter
• 1/2 cup mashed ripe bananas, about 1 large
• 1 egg, beaten
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla

Topping

• 1/4 cup oats
• 1/4 cup all-purpose flour
• 2 tablespoons margarine, melted
• 2 tablespoons firmly packed brown sugar

DIRECTIONS

1. Heat oven to 375°F.
2. Grease 12 medium muffin cups, or line with paper baking cups.
3. Combine flour, oats, brown sugar and baking powder.
4. Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened.
5. Fill muffin cups 3/4 full.
6. Combine topping ingredients; sprinkle evenly over batter.
7. Bake 16 to 18 minutes or until golden brown.
8. Serve warm. Carlo and I preferred them when completedly cooled. They were more flavorful.

Yummy Banana Saturday!

- Carm

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What?!?! This Isn't the Chippendales Dance-Off Competition?

A bit of hilarity from Iron Chef America...

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Restaurant Review: Quantum Leap Natural Food (NYC)

Due to a long wait at Red Bamboo (a place we enjoyed) Carmella, myself and 3 friends of ours decided to eat at Quantum Leap Natural Food. Located at 226 Thompson Street, Quantum Leap offers various vegetarian and vegan dishes at reasonable prices.

This popular NYU haunt has a fairly diverse menu that includes everything from humus to Mexican to spring rolls. I found the baby “rib” hero to be filling and tasty, and Carmella liked the chikin sandwich with fries. Our friend Mateo had an enchilada dish that looked really good!

Quantum Leap’s strongest point is their good service. The waitress was friendly and attentive. She even offered my friend Ana a free bowl of soup while she waited for her dinner. Quantum Leap is a good second choice eatery.

- Carlo

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Banana Chocolate Chip Cookies

I just felt like making cookies tonight. I was also craving bananas. Then all of the sudden, banana chocolate chip cookies came to mind. So I did a search and came across this one from Recipezaar.

Ingredients:

• 2 1/2 cups flour (I used unbleached all-purpose flour)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup sugar (I used Splenda)
• 1/2 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 1/2 cup walnuts (I omitted these)
• 1 cup mashed bananas

Notes: I also added 2 teaspoons of cocoa powder and 1tablespoon of peanut butter.

Directions:

1. Preheat oven to 350,grease a cookie sheet.
2. Beat the butter& sugar, and then eggs until light.
3. Add bananas & vanilla extract, mix well.
4. Blend in the flour, salt, baking powder & soda until well blended.
5. Stir in nuts & chocolate chips.
6. Drop by spoons onto greased cookie sheets.
7. Bake for 10 to 12 minutes.

I only baked one dozen. I wrapped the rest of the cookie dough in parchment paper and placed it in a freezer bag. I may make more this week.

The dough is very light, almost like one for meringue cookies. While I was mixing, it had almost a marshmallow-y consistency.

Cookies have a great aroma, and taste like tiny banana bread loaves. YUM!

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William Shatner's Cappuccino Muffins

(taken with Carlo's cell phone)

So today's been a big cooking day. As I type, I have chili in the slow cooker. It should be ready by 11:30 or so. Carlo can have it for his lunch tomorrow. I hope it comes out good.

This morning, while checking our recipes, I came across this really cool one from Recipezaar. Who would have thought that William Shatner would writing recipes?!?!? So I thought I'd try it out, and I must say that it came out GREAT!!!

Here's the recipe from the site:

Ingredients

• 2 cups flour
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons instant espresso powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla
• 3/4 cup chocolate chips

Notes: I used Splenda in place of sugar and International Coffee's Italian Cappuccino coffee in place of espresso powder. I also used unbleached white flour, 1/2 teaspoon of organic cocoa powder and semi-sweet chocolate chips.

Directions

1. Preheat oven to 400° and grease muffin tins or line with paper baking cups.
2. Sift all dry ingredients together into a bowl.
3. Make a well in the center of the mixture.
4. Beat the egg together with the milk and the melted butter. Add the vanilla.
5. Add to the dry ingredients along with the chocolate chips and mix until just moistened.
6. Spoon batter into prepared muffin cups, filling each 2/3 full.
7. Bake until just done, approximately 20 minutes.
   

I'm going to freeze the muffins so we can have them during the week. They're going to be awesome with a cup of Stumptown coffee!!

Happy Saturday Night!

- Carmella

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Bork Bork Bork

They, whoever they are, say that breakfast is the most important meal of the day. So why not get your morning started with a donut, served up by the Swedish Chef.



We can't wait until we see the Swedish Chef take on an Iron Chef in Battle BORK! We think Mario Batali would be an awesome competitor. Who do you think would win in plating?

One to think on...

Have a great day!

- C+C Blogging Factory

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Uncle Mac's Peanut Butter and Jelly Cookies

While watching Project Runway, I was in the mood for peanut butter & jelly, but in sandwich form. I was scanning recipes online and came across this one on Allrecipes.com. I just tried it out, and it's not that bad.

Since Carlo doesn't dig jelly cookies, I split the batch between pb&j and pb&chocolate. Carlo tried both and liked them. Me? I thought they were just OK. I think I like them better with the chocolate than the jelly.

The pro of the recipe: They taste great warm!
The con of the recipe: When cooled, they were too dense for my liking.

I think if I melt the pb a bit before putting it into the mixture, it may come out a little better. I'm going to try to build upon the recipe over the weekend. Will post results.

BTW, my damned camera's LCD display is busted. After 5 years, I think it's time to get a new one. I had to use my cell phone to take a photo of the cookies I made.



INGREDIENTS
1 cup peanut butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons fruit preserves, any flavor

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.

Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.

Time for bed,
Carm

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Food Blogging: It's Not Just for Breakfast Anymore!

So I've been hanging on a little spot on the Internet called TheNest.com and checking out a board called "What's Cooking?" It's really cool. The nesties (married ladies) post recipes and cooking ideas on the board to share with one another. Many of them also have blogs dedicated to their love of food. Since Carlo and I enjoy cooking and baking, I figured that maybe we could do the same too!

That brings us to joining forces to become the illest superheroes of cookery, The Food Duo! After telling Carlo about the food blogs, he has agreed to keep this blog with me. So we'll be posting recipes, cooking battle results, restaurant reviews, cool things we've found on our many travels and introduce and share new tools we find on our many trips to places like Chef Central in Paramus, NJ.

We hope you enjoy our posts! We look forward to your comments!

Happy Gluttony! HA!

- Carmella

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