Butter & Sugar

my kitchen smells better than your kitchen

Feast

I’ve neglected blogging/posting photos of my food creations for a little while now! I need to get back into the habit because i have lots and lots of photos built up that need to be posted.

Appetizers

Gaucamolie

Recipe:

2 ripe avocados
2 large tomatos
1 small white onion
2 large cloves of garlic
3/4 tsp salt
1/4 tsp pepper
1 tbs lime juice

1. Cut in half and remove the seeds and skin from the avocados, place in a bowl.
2. Using a fork mush up the avocado, the more ripe the easier! Add lime juice, salt, pepper,  and minced garlic.
3. Cut up tomatoes into cubes, and onions finely minced/cubed. Add to the rest of the mix.

Popcorn Shrimp with a Lime & Garlic Aoli


A perfect “grab with your hands” and “go for more” appetizer especially with the aoli to dip!

Recipe:

I went to the food network website for this one.

http://www.foodnetwork.com/recipes/ellie-krieger/popcorn-shrimp-with-chili-lime-dipping-sauce-recipe/index.html

Dinner

Polish “Gnocchi” Dumplings

Heres the almost identical recipe, all written out for you. Although my moms recipe is slightly different with a “family secret” involved. Enjoy this just-as-good recipe!

http://www.foodnetwork.com/recipes/mario-batali/gnocchi-recipe2/index.html

My mom served the dumplings with a roast beef, and made a gravy alongside. They taste amazing with just about any sauce you can possibly think of.

Dessert

Spiced Plum Cake with Cinnamon Streusal
drizzled with a Rum & Spiced Orange Glaze

Recipe:

http://sundayhotpants.nocturne.net.nz/post/981132464/pflaumenkuchen

Glaze:

1/2 tsp Orange zest
1/2 tsp Orange juice
2 drops Pure vanilla extract
1/4 tsp Rum extract
1/4 cup powdered sugar

1. Mix all ingredients together until it becomes a thick glaze.
Add water if it’s to thick to drizzle, be careful not to add too much, 2 drops of water will do.

 

Szarlotka

This is a Polish version of apple pie, though it does have a very similar resemblance, szarlotka is made with a crumbly “sugar cookie” crust, on top and bottom that might fall apart once you cut into it, and it’s absolutely delicious.

Cinnamon Apple Pecan Crumb Bars

For the apples:
3 medium apples, peeled, cored and cut into a 1/2″ dice
1/2 cup chopped pecans
1/4 cup flour
1/4 cup brown sugar
1 1/4 tsp cinnamon
1/2 tsp salt

For the crumb:
1 cup butter, soften
2 cups flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 egg

For the icing:
2 tbsp cream cheese, softened
1/4 cup powdered sugar, sifted
2 tbsp milk
1/4 tsp salt
1/4 tsp ground cinnamon

Preheat oven to 350 degrees. Lightly grease an 8×11.5″ glass or ceramic baking dish.

Place all ingredients for the apples into a mixing bowl. Toss to coat and evenly distribute all ingredients.

Place first 5 ingredients for the crumb into a mixing bowl. Blend the ingredients together using a pastry blender or a fork until the butter has been incorporated and there are crumbs the size of peas. Add the egg to the crumb mixture and lightly stir just until the egg has been incorporated. Try not to over work the mixture. You want for there to still be pea-sized crumbs after incorporating the egg.

Reserve 1 heaping cup of the crumb mixture. Pour the rest of the crumb into the prepared baking dish. Using your hands or the back of a spoon, gently press the crumb mixture into the dish to form a level crust.

Next evenly distribute the apple mixture over the crust.

Finally, sprinkle the reserved crumb mixture evenly over the apples.

Place into a preheated 350 degree oven. Bake for about 50 minutes or until crumb is golden and apples are soft.

Remove from oven and cool for 1 hour.

While the bars are cooling, make the icing. Add all ingredients into a mixing bowl. Whisk or beat until smooth.

Once the bars are cooled drizzle with the cream cheese icing. Cut into bars and enjoy! Bars can be made 2 days in advance. Simply cover the bars once they’ve cooled to room temperature.

*Recipe via http://www.whatwereeating.com/recipes/cinnamon-apple-pecan-crumb-bars/

We will be adding recipe’s along with each photo/post. Each recipe is either something amazing we come across online, from a book or magazine, our mom’s recipe, something altered, but most of all we love creating our own recipe’s, we just have a million idea’s and we usually eyeball everything, so we will try our best to record everything so we can blog it!

Pumpkin Bread

The perfect fall loaf. Super-soft-pick-a-part crust,
not to mention extra moist goodness on the inside,
home-pureed pumpkin, pumpkin bread! With a generous layer of
cream cheese icing to finish it off.

Puree your own pumpkin pulp after you carve your
jack-o-lantern, it’s a million times better in taste!

I simply added the wet and gooey pumpkin pulp
into my blender, and blended for 30 seconds.


Heres the recipe!

http://www.foodnetwork.com/recipes/pumpkin-bread-recipe/index.html
Baking time is more like an hour, not 30 min. You will have to keep an eye on this bread!
( I did half the recipe for one loaf, also made my own cream cheese icing )

Cream Cheese Icing

1/2 cup cream cheese
4 tbs powdered sugar
1/3 teaspoon pure vanilla extract

Combine and mix all ingredients.

Tip:  Wait until the bread has completely cooled before spreading the icing otherwise you will have a runny mess. Also wait until it has completely cooled to take it out from the pan, otherwise it will fall apart.

Creamy & Cheesy Rotini with Mushrooms

Mushrooms and onions sauteed until golden in a creamy, stringy, cheesy mozzarella sauce,
sitting on top of rotini pasta! A quick and easy recipe.

Recipe:

1 tbsp olive oil
1/2 cup sliced button mushrooms
1/3 medium white onion, roughly diced
1/3 cup heavy cream
1/3 cup whole milk
1/2 chicken (or bouillon) cube (I use Knorr, but any will do)
1/2 cup grated mozzarella cheese

Rotini pasta

1. Cook pasta in a large saucepan of boiling salted water. Follow packet directions.
Cook for 8 min. Then drain. Set aside.

(While pasta is cooking start the sauce)

2. In a large frying pan heat olive oil on medium/high heat add the mushrooms and onions,
sautee until golden brown, takes about 10 minutes.
Add the cream, milk and chicken cube. Turn down the heat to medium/low.
Once the chicken stock is disolved add the grated mozzarella.
Add S + P.

3. Plate the pasta and add the sauce on top.

(Serves two..or one large bowl! Double the sauce recipe for more.)

Carrot Muffins

Extra moist whole wheat and bran with flax seeds, carrot muffins sprinkled with brown sugar. A perfect baked good for this time of year, with delicious cinnamon, nutmeg and clove spices aroma-tizing the house. A twist on a traditional morning glory muffin.

 

Pumpkin Cheesecakes

2 Variations of Pumpkin Cheesecake: Marbled Pumpkin Cheesecake and Pumpkin Cheesecake with Whip Cream and Leaf Shaped Cookies.