Romantic Dinner for... 11?

I know we did the most obvious thing to make our February dinner based around Valentine's Day... but Amy and I couldn't resist the chance to serve chocolate, roses, hearts... and a whole lotta love!

Appetizer: Artichoke & Parmesan Crostini

courtesy of Everyday Food

Ingredients

8 slices (1/4 inch thick) baguette

2 tablespoons olive oil

Coarse salt and ground pepper

1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry

1/4 cup shredded Parmesan cheese, plus more for garnish (optional)

1 tablespoon chopped fresh parsley

Directions

Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.

Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.

Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

 Appetizer: Strawberry Balsamic Crostini

courtesy of umzzyseasyeats.com

1 Loaf French Bread ( you’ll only need about 12 slices from this loaf)

5 Large Strawberries

1.5 Cups Mesclun

12 Tbsp Goat Cheese

1/2 Tsp Balsamic Vinegar (we used Tahitian Vanilla Balsamic)

Step 1: Prepare all the ingredients.

a. Cut the strawberries into 1/2” pieces.

b. Roughly chop the mesclun leaves.

c. Slice the bread on an angle, cutting slices about 1/2” thick.

Step 2: Brush the slices of bread with olive oil and place on a heated pan. Toast each side until golden brown. Allow the bread to cool.

Step 3: Toss the strawberries in a bowl with the balsamic vinegar and mix until the berries are evenly coated. (We used a squirt bottle to drizzle the strawberries after they were on the crostinis)

Step 4: Spread about 1 Tbsp of the goat cheese over the bread.

Step 5: Top with a spoonful of lettuce and another spoonful of strawberries.

Step 6: Enjoy!

Soup: Tomato Basil with a touch of Creme Fraiche

Main course: Brown Sugar & Balsamic Slow Cooked Pork

courtesy of bakedbree.com

Ingredients

1 (2-pound) boneless pork loin

1 teaspoon ground dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove crushed garlic

1/2 cup water

1/2 cup brown sugar

1 Tablespoon cornstarch

1/4 cup balsamic vinegar (we used chocolate balsamic)

1/2 cup water

2 Tablespoons soy sauce

Instructions

Mix together sage, salt, pepper, and garlic.

Rub the mixture over the pork. Add it to the slow cooker and pour 1/2 cup water in the bottom of the slow cooker. Cook on low for 6 to 8 hours.

One hour before the pork is cooked, put the brown sugar, cornstarch, balsamic, water, and soy sauce in a sauce pan. Bring the mixture to a bubble over medium heat. It will get thick.

Pour half of the glaze over the pork. Reserve the rest to serve alongside.

Cook the pork for another hour.

Shred the pork with a fork. It will fall apart, it is so tender.

Serve with the remaining glaze.

Side dish: Three Cheese Polenta

Side dish: Marinated Grilled Asparagus

Dessert: Pots de Creme

courtesy of bakedbree.com

1 cup heavy whipping cream

1 cup whole milk

1/4 cup sugar

1 teaspoon sea salt

5 LAND O LAKES® All-Natural Brown Egg yolks

10 ounces milk chocolate, chopped finely

3 ounces bittersweet chocolate, chopped finely

1 teaspoon vanilla extract

whipped cream (optional)

chocolate shavings (optional)

In a medium saucepan, bring the cream, milk, sugar, and salt to a boil over medium heat.  In another heatproof bowl, whisk the egg yolks.  Very slowly, whisk the half of cream and milk mixture into the egg yolks.  Pour the egg and cream mixture back into the saucepan and put it back on the stove.  Cook over medium heat, and stir constantly with a wooden spoon until the custard coats the back of the spoon, about 4 minutes.  Add the chopped chocolate to a large heatproof bowl.  Pour the custard over the chocolate and let it stand for 2 minutes to melt the chocolate.  Add the vanilla.  Put the mixture into a blender and blend for 1 minute until it is completely smooth.  Pour the mixture into 4 (1-cup) bowls.  Chill for 2 hours before serving.  Garnish with freshly whipped cream and chocolate shavings (Amy used her favorite real chocolate sprinkles).  

Dessert: Raspberry Rosewater Cupcakes

courtesy of krissy-creations.com

Ingredients

Rosewater Cupcakes

6 ounces Egg Whites

3/4 cup Milk

2 cups Cake Flour

1 3/4 cups Sugar

1 1/2 tablespoon Baking Powder

3/4 teaspoon Salt

13 tablespoon Unsalted Butter, at Room Temperature

3 1/2 teaspoons Rosewater

Raspberry Buttercream

1 1/2 cups (3 sticks) Unsalted Butter, at Room Temperature

3 cups Confectioners Sugar

Pinch Salt

1 1/2 teaspoon Pure Vanilla Extract

1/4 cup Fresh Raspberries

24 Raspberries, to top the cupcakes

Directions

To make the rosewater cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with baking liners, set aside until needed.

In a small bowl, whisk together the egg whites and 1/4 cup of milk. Set aside.

In the bowl of a stand mixer, stir together the cake flour, sugar, baking powder, and salt. Add the butter and the remaining 1/2 cup of milk and beat until fully incorporated. With the mixer running on low, slowly add the egg white mixture in three additions. Mix until the batter is smooth. Stir in the rosewater.

Using an ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners half way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the raspberry buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times. 

Add the vanilla and fresh raspberries and whisk until the buttercream is light and fluffy, about 3 minutes.

To frost the cupcakes, place the buttercream in a piping bag fitted with a large closed star tip.  Hold the piping bag directly on top of one cupcake and pipe in a small back-and-forth motion to create a ruffle design. Repeat with the remaining cupcakes. Place on raspberry on top of each cupcake.

Serve and enjoy!

Tip: These cupcakes last about 5 days in a sealed container.

Makes 24 Cupcakes

Dessert: Chocolate Meringue
Dessert: Classic Frosted Sugar Cookie

Game Day Food

Someone wanted recipes from Super Bowl Sunday. I have to say the thing most worth trying was the homemade pretzels. They are sooo good. Thank you Alton Brown! Here is the link to the recipe. ENJOY!

Delicious Things Come in Small Packages...

APPETIZERS...

Cucumber Cup Appetizers

Thank you: Celebrationsathomeblog.com

English cucumber (or any cucumber) cut into roughly 1 1/2 inch pieces crosswise.

About 4 tablespoons of caramelized onions

Chopped chives, 1 – 2 teaspoons plus more for garnish

About 2 tablespoons sour cream

Bacon pieces

Granulated garlic or fresh garlic, to taste

salt, to taste

Scoop out the center of the cucumber cups for the filling using a melon baller. Make sure your cucumber pieces are big enough to leave a base for the cups after you scoop most of the meat out.

For the filling: Combine the caramelized onions with the sour cream and chives in a bowl. Start with just a little until you have the right onion to sour cream ratio you prefer. Season to taste with garlic and salt.

Spoon the filling into the cucumber cups, top with bacon pieces. These are best chilled a bit for serving.

Sparkling Cranberry Brie Bites

Thank you: yummymummykitchen.com

makes about 16

Sugared Cranberries

2 cups fresh cranberries

1 cup good maple syrup

1 cup granulated sugar

Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight.

Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour.

16 crackers

8 oz Brie cheese

cranberry chutney or cranberry relish

fresh mint for garnish

Assemble crackers with one slice of brie, a light layer of cranberry chutney, and 4 or 5 sugared cranberries. Garnish with fresh mint sprigs.

FIRST COURSE... Trio of Soup Shooters

Roasted Potato, Leek and Chestnut Soup
Thank you: sweetpaulmag-digital.com




Butternut Squash Soup
Thank you: Williams-Sonoma

Serves 8-10

Preheat oven to 450
Line a rimmed baking sheet with foil.

3 Tbls Canola Oil
2 Tbls balsamic vinegar
2 Butternut squashes about 3 lbs, halved lengthwise and seeded
1 large Granny Smith apple on Anjou or Bosc pear, peeled, halved and cored
2 yellow onions, quarted

Combine oil and vinegar in a small bowl.  Place ingredients on lined sheet.  Brush oil/vinegar over the fruit & vegetables.  Bake, turning fruit twice.  Bake until lightly browned and tender, about 30 minutes for the apple and 45-50 minutes for the vegetables.  Transfer to a cutting board and let cool. Scoop the flesh out of the squash halves, discarding the peel.  Coarsely chop the apple and onions.

6 cup chicken stock
1/4 tsp freshly ground nutmeg
salt and freshly ground pepper
1/2 cup half and half or 1/2 cup plain yogurt
1 Tbl unsalted butter
1/4 cup chopped fresh sage

Transfer the fruit and vegetable to a large saucepan and add the stock and nutmeg.  Bring to a boil over medium-high heat and then reduce the heat to medium.  Simmer until very tender, about 20 minutes.  Remove from the heat and let cool.  In a blender, puree the soup in batches until smooth.  Return the soup to the pan, stir in the half and half, season to taste with salt and pepper.  Can be prepared up to two days in advance.

Just before serving heat butter in a saucepan, add sage and lightly brown.  Garnish soup with sage.

Fancy Dinner Rolls in a Jar

Thank you:  thefarmgirlrecipes.blogspot.com

1/4 c. butter

1 t. salt

1/4 c. water

1 c. milk

1/4 c. sugar

1 T. yeast

1 egg, beaten

4-5 cups flour

Small decorative mason jars

1 T. butter, melted

1/4 t. fresh garlic, finely minced

1/4 t. dried rosemary

1. Heat milk, butter, salt, water and sugar in saucepan on stove, over medium heat, until warm and sugar is dissolved. (Very important that it is not too hot because you will kill your yeast and cook the eggs) Pour mixture into your stand mixing bowl that has a dough hook attachment. Add yeast and eggs and let stand until frothy. Add 2 cups of flour and mix until incorporated. Scrapes down sides and start adding flour 1/2 cup at a time to make a soft dough (in my Bosch mixer that is when the doughs stops sticking to the sides). Let knead in your mixer for 1 minute. Place in a large greased bowl and let rise until double in size.

2. Preheat oven to 375 degrees. Place jars on a cookie sheet and spray with non-stick cooking spray. After dough has risen, punch down. Form balls of dough and place one in each jar, making sure dough fills up half of the jar. Let rise again till double in size.

3. In small bowl, mix butter, garlic, and rosemary. Brush butter mixture on top of each roll. Bake for 18-20 minutes or until lightly browned. Remove from oven and let cool for 5 minutes. Serve while warm. Enjoy!

Pumpkin Butter

Thank you: allrecipes.com

1 (29 ounce) can pumpkin puree

3/4 cup apple juice

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1 1/2 cups white sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Transfer to sterile containers and chill in the refrigerator until serving.

MAIN COURSE...

Fall Roasted Chicken Pies

Thank you: sweetpaulmag-digital.com

 

 

 

 

Dessert...

 

Baked Pumpkin Spice Donut Holes

Thank you: cravingchronicles.com

 

Makes 20-24 mini muffins Don’t worry – you don’t actually use the whole stick of butter for the coating, it just makes it easier to dip the muffins. If you’re looking for a somewhat lighter treat, skip the coating – the muffins are moist and pumpkin packed all on their own. These are best dipped and coated the same day you are going to eat them, otherwise the coating tends to get soggy.

Ingredients

For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk
For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.
In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

Thanksgiving Gravy

First let me say that it was really fun to see some of you at your Relief Society Activity. Nicki has asked me to post this recipe for the gravy I made for that night. I did not personally feel that it was fabulous, but I think it's because it was not a traditional gravy.
I went on epiruious and found this recipe
I think that I may have put in more cider than was called for, I would stick with what the recipe says, you can add more at the end, but you can't take it out:)

Breakfast for Dinner Part Duex

Alright well where do I even begin? 
I do not cook. I am mostly interested in the good stuff, you know... cupcakes, cookies, brownies, cakes... you get the picture.
Don't get me wrong, I can do the basics, NOTHING fancy or gourmet.  I am totally intimidated by that word- gourmet.
So you will understand my apprehension in joining the club. When Cassaundra first told me I was going to be her partner she was totally understanding. She kinda knew what she was getting into with this partnership. She even likened her asking me to join, unto me "asking her to join a basketball, or volleyball rec league."
I love it.
But I did it because it is fun to try new things, and put yourself in situations you are not comfortable in because that's how we grow...right? 
And let's be real. Cassaundra is my bestie and really, I would do anything she asked me to. I love her (and her babies) and I knew that even if I didn't learn a damn thing, we would have a blast. 
So the first meal we did together. I totally dropped the ball. Pretty much Cassaundra did the whole thing and I still feel bad about it. (the meal was in February people!) Everything she did in that meal was amazing and it was all delish. 
So with our second meal and the addition of Kate (whom I also love) I knew this one was going to be way good. AND a chance for redemption.
So like she said, this thing almost didn't happen. I am not creative. I just thought that a breakfast for dinner would be fun and unexpected. 
So we met at the beach one day, let the crazies run free, and went over recipe ideas. And what you saw in Cassaundra's post was the finished product. 
I did the Creme Brulee French Toast with an Orange Butter Glaze, and made the jam for the pop tarts. I also did the Mimosas.  
So here are the recipes. They are pretty basic (just how I like it haha)

Creme Brulee French Toast

ingredients:
1 stick unsalted butter
1 cup packed brown sugar
2 T corn syrup
1 large french bread loaf
5  large eggs
1 1/2 cups of half and half
1 t Grand Marnier
1 t vanilla
1/4 t salt

prep:
in a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth. 
 pour into a 13- by 9- by 2-inch baking dish. 
Cut six 1-inch thick slices from center portion of bread. 
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well. 
Pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.

So a couple of things I did DIFFERENT than the original recipe:
It says to cut off the crusts, I leave them on. It keeps the structure and make sit easier to serve. 
I didn't add the Grand Marnier
I added fresh squeezed orange juice to the egg mixture. About a cup.
And just a side note, I made one batch with EXTRA brown sugar mix. And I loved it. Kind of a general rule in our household, extra sauce, crumble, syrup etc never hurt anyone.
Oh and one more thing. Make sure to serve immediately. If it sits the brown sugar mix hardens and it's not as yummy.
Ok really, last thing. When dishing, flip the piece over so that the brown sugar mix side, is now the top.

Orange Butter Glaze

ingredients: (you better like butta)
2 sticks unsalted butter
1 cup granulated sugar
1 cup freshly squeezed orange juice
1/2 lemon, juiced
1 teaspoon orange zest
1 big splash orange-flavored liqueur (recommended: Grand Marnier)
prep:
Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. 
It should be a golden color.
 Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. 
I didn't add  the liqueur in this either.
And in the interest of full disclosure. I had extra from that night and totally was searching for things to drizzle this over.
And by drizzle I mean drench.
Buttermilk Eggos? Check. Delish.
Slice of an Entenmann's All Butter Loaf with a scoop of vanilla ice cream? Check. Oh. My. Gosh.

Mimosas
These were virgin mimosas. The real ones you would substitute champagne for the sparkling water.

ingredients:
fresh squeezed orange juice
sparkling or tonic water
lime

prep: 
there really isn't an exact measurement for this. It really is preference. 
add the sparkling water to the fresh squeezed OJ
squeeze in some lime

Raspberry Italian Plum Jam

Melt together 1 raspberry fruit roll up and 1 plum fruit roll up
and serve.
JUST KIDDING
But that's how sweet this jam is. Like candy. 
The recipe is hiding from me right now but I will post it when I find it.

I didn't take pics, and let's be honest, if I did they wouldn't be a pretty as Cassaundra's. 
It was a super fun evening with great company. Love seeing all of you guys every month. Love you ladies.

p.s. Cassaundra is joining my volleyball team next month.

breakfast for dinner part 1

the night that almost never happened...

we were beginning to think this night was cursed.

back in june kate, emily and i starting testing recipes for the perfect summer meal, served on top of kate's rooftop in malibu, overlooking the ocean.

we came up with a trio of sliders. vegetarian. turkey. beef.

we came up with an amazing watermelon salad.

and on and on...

and then the lovely amy and nicki did their night "welcome summer".  if you haven't tried their recipes, run don't walk!!! amazing!! but exactly what we were thinking so on to plan B.

burgers and baked veggies? taken. fish? too predictable. breakfast for dinner? comforting and lovely.

so with emily's genius idea we planned and planned.

kate, has the cooking chops. technique. fearlessness. and she works like the devil.

i, am really good at doing what i am told, and coming up with a ton ideas that i can't execute.

emily, is so creative, so together we had a great time!

then i got sick. you don't want to hear about. we will leave it at that. i was very sick.

then just monday of this week kate almost had to jet off to a cousin's wedding in utah. 

I should start with a warning THIS NIGHT WAS IN NO WAY SHAPE OR FORM HEALTHY!!!

luckily we figured out a way to make it all happen so with further ado...

here is our menu

i found these cute envelopes that come in every color with a fun little pocket on the side... the possibilities are endless! i decided to just slide in a little thank you note to the girls.

cut some paper i had and a little adhesive tape to make a cigar sleeve. but wait, this is looking a little too serious. so i added some fun phrases about what else...eating!

Add caption

emily has collected all of these GORGEOUS beach glass bottles for years. we knew they would be perfect and unexpected.

they were perfect. they caught the fog in the air. they glistened. they were easy.

 now on to appetizers...

katie made these most amazing tiny huevos rancheros... i could have eaten a million.

here is what kate says:

 Huevos Rancheros

Enchilada Sauce (allrecipes.com)
1 T adobo sauce from canned chiles in adobo
1 (6 ounce) can tomato paste
1/4 C corn oil
2 cloves of garlic, minced
1 1/2 tsp salt
1 tsp dried oregano
1/2 tsp cumin
3 cup beef broth

Combine all ingredients and simmer 10 minutes.

Corn tortillas
Black beans, drained and rinsed
1/2 onion, minced
1/2 green pepper, minced
Cumin
1 C Jack cheese, grated
1 C Pepper jack cheese, grated
Egg

  You can adjust this recipe in so many ways, it all depends on how you want to serve. I found foil pie plates for pot pies in the grocery store, that would be ideal for a entrée portion . Saute onion and green peppers until softened, season with salt and pepper. Mash black beans in a bowl. Season with salt and pepper. Stir in onion and green pepper. Pour a small amount of corn oil in skillet, just enough to cover the bottom of the pan. Fry tortillas on both sides until lightly browned. Salt them after taking them out of oil, while still hot. Fry eggs, I think it is best when the yolk is still soft.
Layer tortilla, black bean mixture, cheese, sauce, tortilla, egg, cheese, sauce. 

Bake in oven at 375 for 5-8 minutes.

for our night's purposes kate cute the tortillas and egg with a small round circle cutter, similar to this one.

then at the last minute and in order for the plate to look complete she added these super easy, super yummy strawberry brie sandwiches. we cut them into finger size for the appetizer, the picture just doesn't have it this way.

 Strawberry Sandwich
(Tyler Florence)

1/2 stick unsalted butter, softened
8 slices brioche (we used challah)
1/4 C granulated sugar
1 jar of good strawberry jam
1 pint hulled, sliced strawberries
6 ounce Brie cheese, thinly sliced at room temp
Powdered sugar

Butter both sides of 4 slices of bread and sprinkle sugar on one side of each. This will be the side that is grilled. Spread strawberry jam on the other side, top with sliced strawberries  and then cheese slices. Now butter both sides of the other 4 slices of bread set on top of cheese and sprinkle top with sugar. Press down gently.
Heat 1 T of butter in a cast-iron skillet over medium-low heat. Put 2 of the sandwiches in the pan and cook for 2 minutes, until the sugar melts, the bread turn golden brown and the cheese begins to melt. Turn and cook the second side until golden brown and the cheese is bubbly. Take the sandwiches out of the pan, dust with powdered sugar, cut them in half and serve warm. Repeat with other 2 sandwiches.

I added the pineapple ginger smoothie because with all the heavy I felt that we needed a little sweet rinse. these were served in a shot glass. i love to make smoothies so i can jam extra nutrients in my kids bellies before they head off to school and these were so quick. These particular smoothies are from MS Everyday Food.

Pineapple and Ginger Smoothie

Martha Stewart Everyday Food

• 1 cup fresh or frozen pineapple, cut into 1-inch pieces
• 1 inch piece fresh ginger, peeled and minced
• 1/2 cup low-fat plain yogurt
• 1 cup pineapple juice
• 1/8 teaspoon ground cinnamon
• 1/2 cup ice (if using fresh pineapple)

Directions

Blend pineapple, ginger, yogurt, pineapple juice, cinnamon, and ice (if using fresh pineapple).

 

okay so next kate made this "cookie cup" to fill the fruit salad in. the cup is basically caramel, baked and at her house in the humidity they became sticky and melty real quick... the girls didn't seem to mind though. i may have seen plate licking.

 

pre oven

watching them bake

removal

mold on bottom side of bowls

 

 Lace Cookies (Martha Stewart)
2 T butter
2 T brown sugar
1 1/2 T honey
2 T flour
Pinch of salt
Heat oven to 375. Line two cookie sheets with parchment paper. In a small saucepan melt butter, sugar and honey, whisking til smooth. Remove from heat and whisk in flour and salt. Spoon onto parchment. Only do 4 at a time and use about 1 T of batter. Spread the batter a little with the back of the tablespoon. It will spread a lot.
Bake until golden brown, about 6 minutes. To form a bowl, remove parchment from the cookie sheet and let it cool for just a few seconds, stay right there, you don't want it to set before you take it off the parchment paper. I draped it over an inverted ramekin coated with cooking spray. Let it cool completely before flipping it over and filling it.

  Fruit Salad with Cinnamon Lime Syrup in Honey Lace Cookie Bowl

Mango, cubed
Strawberries, quartered
Blueberries

Lime Syrup (Gourmet Magazine)
1 C water
1 C sugar
3 T fresh lime juice
1 piece Mexican cinnamon broken into 4 pieces, or 1 regular cinnamon stick halved
Bring water, sugar, lime juice, and cinnamon to boil in a small saucepan, stirring until sugar is dissolved, then simmer, uncovered, 5 minutes. Pour over fruit and let stand at least 30 minutes.

we felt like this was a needed break from the richness...oh wait we put the fruit in cookie cups, nevermind.

Okay we didn't get a picture of the entree course, maybe Ashley got one.

ashley?

 

lets just say it started with this...

  Potato Cakes with Fried Egg (Epicurous.com)

2 potatoes
1/2 pound bacon
1/2 C minced onion
1/2 C minced bell pepper
Vegetable oil
Eggs

Peel potatoes and boil whole in salted water for about 10 minutes. Drain them and let them cool until you can handle them. Grate potatoes and season with salt and pepper. Cook bacon in pan til crispy. Remove and drain on paper towels. Chop when cooled. Drain off most of the bacon grease, leaving just a tablespoon in the pan. Saute onion and pepper in bacon grease, scraping the bottom of the pan. Season with salt and pepper. Combine potatoes, veggies and chopped bacon in a large bowl. Form patties, much a hamburger patty.
Heat 1 T oil in a large skillet that has a lid. Place patties in pan and cook about 4-6 minutes, until browned. Flip cakes over and press an indention into the top of the cake with the back of a spoon. This creates a place for the yolk to go. Crack an egg over each cake, trying to keep yolk in indention. Salt and pepper eggs and cover with lid. If you don't have a lid you can just use foil or a cookie sheet. Cook for about 4-5 minutes, depending on how you like your eggs, I think it's best when they are a little soft and the yolk creates a sauce.

Emily made a Creme Brulee French Toast and over dinner as she told us the ingredients i almost died and then realized that is why it was so damn good. she will be posting that recipe, one for her Mojitos and her homemade Raspberry Italian Plum Jam later...YUM!

so i had dessert and again i have no photos. i will tell you all about it though. i did a s'more donut because s'mores are one of my favorite things in this world and making a donut for breakfast is ridiculous and special. I got my recipe from this book, but i have my own spin.

i used Trader Joes Graham Crackers because lets be honest... how can life exsist on this earth without them??

 

 

 

 

and you have to have these...why? they are amazing.

however for this recipes purposes i think reeses may hold up a little better and the pb is a little more prominant in them but i really like that i don't have to unwrap these:)and i always have a box in my cabinet to munch on why i cook...i'm skinny.

also this recipe does not call for these AT ALL but my family LOOOVES pb in our s'mores so i went with that.

Raised Doughnuts

Makes 8 to 14 doughnuts

1 tablespoon + 1 teaspoon active dry yeast, divided
1 cup whole milk, heated to 110˚F, divided
2 to 21/2 cups (320 to 400 grams) bread flour, divided
2 tablespoons (30 grams) superfine sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
1/4 cup (1/2 stick or 2 ounces) unsalted butter or vegetable shortening
Vegetable oil for frying

In a medium bowl, dissolve 1 tablespoon of the yeast into 3/4 cup of the milk. Add 3/4 cup of the flour and stir to create a smooth paste. Cover and let rest in a warm spot for 30 minutes.

Combine the remaining milk and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the rested flour mixture along with the vanilla and egg yolks. Mix until smooth. Turn off the mixer and add 1 cup of the remaining flour and top with the sugar and salt. Mix on low for about 30 seconds or until the dough starts to come together. Add the butter and mix until it becomes incorporated, about 30 seconds. Switch to a dough hook and add more flour, about 1/4 cup at a time with the mixer turned off, kneading the dough at medium speed between additions, until the dough pulls completely away from the sides of the bowl and is smooth and not too sticky. It will be very soft and moist, but not so sticky that you can’t roll it out. You may have flour left over. Cover the bowl with plastic wrap and let it sit in a warm place for 30 minutes. Gently degass the dough, and refrigerate for at least 1 hour (and up to 12 hours).

Line a baking sheet with a lightly floured non-terry dish towel. Roll out the dough on a lightly floured surface to 1/2 inch thick. With a doughnut or cookie cutter, cut out 3-inch-diameter rounds with 1-inch-diameter holes (for filled doughnuts, don’t cut out the holes).

Place the doughnuts on the baking sheet at least 1 inch apart and cover with plastic wrap. Let sit in a warm spot to proof until they almost double in size, about 30 to 40 minutes, testing at five-minute intervals. To test whether the dough is ready, touch lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it doesn’t spring back at all, it has overproofed; you can punch it down and reroll it once.

While the doughnuts are proofing, heat a heavy-bottomed pot with at least 2 inches of oil until a deep-fat thermometer registers 360˚F. With a metal spatula, carefully place the doughnuts in the oil. Fry for 1 to 2 minutes per side, or until light golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing.

S'more Filling

4 Tablespoons unsalted butter, melted

10 graham crackers finely crushed ( i just swirled mine in the blender)

2 teaspoons superfine sugar

1 Tablespoon milk or water

12 - one ounce squares chocolate (or pb cups like i did)

48 mini marshmallows

sugar glaze

1. Stir together 3 tablespoons of hte melted butter, graham crackers and sugar. Cover and set aside.

2. after rolling out dough to 1/4 thick. cut 3" diameter circles, then take half and roll to 3 1/4 inch. To assemble, lightly brush each wider round with the milk and place the chocolate and 4 marshmallows in the center of each. Top with smaller rounds and lightly pinch to seal. Then recut with the same cutter, sealing the edges.

3. Fry doughnuts. Glaze or brush with a little butter and roll in graham cracker crumble.

I messed up a lot of steps when making these that night. No wonder they were so much better the times i tested them:)

Lastly, i made pop tarts and filled them with Emily's jam.

The humidity really wrecked havoc on this recipe. I made the dough ahead and it was beautiful and perfect. but once at kate's house it took a turn for the worst and didn't bake as flaky as at home. 

Here is the link.

http://smittenkitchen.com/2010/04/homemade-pop-tarts/