A new toy!!

For Christmas my parents got me a food processor! I am so excited to start using it. I broke it in this weekend and made some bread crumbs. My mom had a ton of rolls left over from a party and didn't want to keep them. I graciously took them off her hands! I am so excited to find other uses for my new toy! If you have any ideas let me know!

Back to the Grind

So I'm finally back from my month of vacationing. My husband and I just got back from New York/ Montreal. We visited the Saratoga/Lake George region in New York.
While in New York we stayed at a bed and breakfast. The owners gave us excellent recommendations on places to eat in the area. One place we chose was called the 132 Glen Bistro. It was a small little place but the food was great!
Chad chose the filet mignon and I chose the cowboy pork chop. It was huge. Both meals came with excellent mashed potatoes and vegetables.

While in Montreal. We also had some great food. I was dying to get a good crepe. We found this cute little restaurant in Old Montreal. Our table was placed right in front of this cute open window. I got a strawberry crepe that was served with whip cream and two delicious scoops of ice cream.



So now that we are back we've gotta get back to work. Hopefully I can get back in the kitchen considering I only cooked 2 real meals this entire summer!!

Louie Giglio - Laminin

Found this video on another blog. Hope you like it.

Charlotte

Every year at Christmas my grandma makes a Charlotte Russe. The way she prepares the Charlotte Russe is with a custard and ladyfingers on the outside.

Well this weekend we went to my grandma's for her big derby party she has every year. I found this recipe for a charlotte and thought she would be interested in it.

Her friends always make such great and decadent food for this party and I thought I should make something to go along with it all. This recipe was actually pretty simple to make. It tasted great but unfortunately I think it came out dry.

Orange Layer “Charlotte” with Buttercream Frosting and Berries
For the cake:
2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
9 Tbsp unsalted butter, room temperature
1 cup sugar, divided
3/4 teaspoons vanilla extract
3/4 cups whole milk
2 Tbsp Grand Marnier (I just used the juice from the orange I zested)
1 Tbsp Orange zest
4 large egg whites

For the frosting:
1 cup cream cheese, room temperature
1 cup unsalted butter, room temperature
2 lbs powdered sugar
2 Tbsp Grand Marnier(Used the OJ again)
1/4 tsp lemon extract

For assembly:
Ladyfingers (approx 36 for an 8-inch cake)
1/2 pint of blue berries
1/2 pint of raspberries
1/2 lb strawberries
Ribbon (approx 2 yards)

For the cake: Preheat oven to 350°F. Spray bottom and sides of two 8-inch diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray parchment. Dust pans with flour, tapping out any excess. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter and 3/4 cups sugar in large bowl until light and fluffy, about 3 minutes. Beat in vanilla, Grand Marnier, and orange zest. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until well blended between additions. Using clean dry beaters, beat egg whites in another large bowl until foamy. With mixer running, gradually add remaining sugar. Beat egg white mixture until stiff glossy peaks form, about 3 minutes. Gently fold egg white mixture into batter in 3 additions. Divide batter between prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Invert cakes onto rack; remove parchment paper, turn cakes over, and cool completely. Level the cake layers, if necessary.

For frosting: Cream cream cheese and butter on low until smooth. Turn the mixer off and add all powdered sugar at once. Turn mixer on “Stir” until the powdered sugar is mostly incorporated and increase speed to low. Add Grand Marnier and lemon extract; mix until smooth (approx 4 minutes). Thin the frosting with water or milk, if necessary (I added about a Tbsp of milk).

For assembly: Rinse the berries and pat dry. Cut the top from the strawberries and slice thinly. Spread approx 3/4 cup frosting on bottom layer, top generously with raspberries and blueberries, lightly pressing the fruit into the frosting. Top with second layer. Frost tops and sides of cake liberally.

Sift powdered sugar lightly over the top of the ladyfingers. Pipe a line of frosting onto the back of the ladyfingers and apply to the side of the cake, allowing about 1-inch of the cookies to stick up over the side of the cake. Press onto the cake. Arrange remaining blueberries, raspberries, and strawberries over the top of the cake, as desired. Tie with a ribbon. Refrigerate overnight if not serving the same day.

Notes: The amounts above are half the original recipe, which makes 2 10-in cakes.

Yields: 1 8-inch, 2-layer cake
Source: Adapted from Bon Appetit, June 2006

Cheesy Chicken Roll- ups

This recipe was delicious and extremely easy! It's from my Kraft food and family magazine.


8 flour tortillas
1/2 cup salsa
2 cups shredded cooked chicken
1 cup Shredded Colby & Monterey Jack cheese
2 cups lettuce
1 targe tomato, chopped

Preheat oover to 350
Top each tortilla with salsa and chicken. Fold in opposite sides of each tortilla, then roll up burrito style.
Arrange tortillas seam side down, in 8 inch square baking dish. Sprinkle with cheese.
Bake 15 min. or until cheese is melted. Sprinkle with lettuce and tomato.

Who Am I Casting Crowns

My husband showed me this video the other day. I thought it was pretty awesome!

Biscuits and Gravy

A week ago I went to a cooking class offered by my husband's aunt and uncle's appliance store. The theme of the night was diner food. We learned some great recipes and it all tasted SO good! Biscuits and Gravy was one of the many recipes we learned. Chad loves biscuits and gravy so I knew I would have to make this for him. The biscuits turned out great. I also didn't ruin the gravy which I was so nervous about.
Buttermilk Biscuits
Servings:12
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons of butter
1 cup buttermilk (full fat)
1/3 cup yogurt
1 egg
Preheat oven to 450
In a medium size bowl sift the flour, baking powder, baking soda and salt.
Using a box grater, grate the butter on top of the dry ingredients and using your hands cut the butter into the flour.










In a small bowl combine the buttermilk, yogurt and egg. Pour the wet ingredients on top of the dry mix and carefully stir just to combine, over mixing will yield tough biscuits.
Using a scoop or spoon drop the dough onto a lightly greased cookie sheet and for about 15 minutes until nicely browned. (I baked mine about 12 minutes as the bottoms started to become dark.)
Sausage Gravy
Servings:4
1 pound pork sausage. sage works well
3 tablespoons butter
1/3 cup flour
1 quart milk (I used about 2 1/2 cups)
black pepper and salt to taste
In a large pan over medium low heat fry the sausage until fully cooked trying not to brown it too much. When the sausage is cooked add the butter and cook until melted, dust with the flour turn the heat to low and cook for about 5 minutes. Slowly add the milk about one cup at a time until you have achieved your desired thickness. Season heavily with the pepper and salt if desired.