Chocolate-Peanut Butter Pudding...a Guest Post

It's beautiful spring, everywhere...although here, in South Florida we do not know the difference, because for us, as they say "spring has sprung"...and it sprung quite early which we consider a truly spring weather, was back in February, and March. Even April is very nice, but soon as May is around the corner, our summer has begun, just like for all you folks up north. I hear it's about in the upper 80's in Cleveland, my old home town...less than what we have here today, in the low 80's.

Enough, about the weather. What I really would like to mention is my guest post for my dear friend Ping! Would you believe that when I first met her and we started following each other's blogs, which is almost 2 years for me...I was calling her blog Ping's Picklings...as in pickle?...she graciously corrected me that it's PICKINGS, and not the pickle kind!

I am so thrilled and honored to guest post for my dear friend Ping, whom I had the pleasure of meeting since we both started our food blogs, nearly two years ago... and have been supporting each other throughout the entire time. Ping has a meticulous food blog, and is very specific about her photos...no more than one, or two, and always a specific size...unlike my photos, which vary in sizes, and step-by-step directions when time permits. Ping has an amazing sense of humor, and always has the right thing to say, on any subject given...only in a "lighthearted" way! Her photos are always perfect, and immaculate, her choice of dishes, desserts, and baked goods are "dropped dead" gorgeous, and makes you want to see, and get more! She is kind, and caring, and you will feel blessed to have her as a friend...a beautiful friend, indeed!

Thank you Ping for asking me to guest post..."the second time around!" 

For my recipe...just click over to  Ping's lovely blog @ Ping's Pickings

Very Berry...oh, so Good Shortcakes

I am so way behind with commenting, and even my posting. Here it is, Wednesday, and I missed my Monday's post due to the holidays, and all the catching up to do in my household. I also downsized so much, donating at least 20 cookbooks that I have not looked into, just sitting around my bookshelf. Lately, food magazines and my older collection in neatly organized binder notebook with their plastic jackets, where I have tucked away recipes.

With all the abundance of berries available at this time of the year in South Florida, why not just enjoy the beautiful fresh and bright berries...especially the strawberries that are so affordable right now, and they are absolutely perfectly ripe, and flawless, so delicious, and so full of vitamin C that is so good for you. I hope you all had a wonderful Eater holiday, and are back into the normal routine of your daily lives.

First, and foremost, I do want to share with you as I have promised; my Flourless Chocolate Mousse Cake recipe which I have just recently found, tucked away in my binders notebook in a plastic jacket, behind some other recipes.
It seems, like every recipe of mine brings back special memories of places I've worked at, making  something special for the occasion, or holiday.

I'm not trying to take a short-cut, but I do have to, so this is the best way to post the recipe! Obviously, I don't have the source where this recipe originated from, I do know that I typed it myself, and this is how I used it.
Instead of the 2 ounces of the unsweetened chocolate, I used 2 ounces=which equals to 1/4 cup of dark cocoa powder. As for the cake pan, I used a 9 inch spring form pan...just spray the pan with cooking spray first. Everything else is just perfect...right down to a "science". Make sure you beat the egg whites, and egg yolks real well, and fold in the melted chocolate into the egg yolks first...then add the whites carefully in 2 additions, gently folding it in.

For the glaze: I used 1 cup of orange marmalade, 1/4 cup water mixed together (you can use other flavors such as apricot, or peach) follow the same way; heat up in a medium saucepan, bring to boil. slice strawberries, or leave them whole. Decorate the cake with the berries after it has been cooled, and removed from the pan, and take a medium mesh colander to spoon over on top of the berries. Place in the fridge, and let it set for about 2hrs. before serving.
Now, continuing the recipe for the Shortcake and strawberries!

Fresh Strawberry Shortcake
adapted from unknown source

for the shortcake:

6 cups all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1 Tbsp grated orange peel
1/2 teaspoon salt
1/2 cup col butter, cubed
1 cup heavy whipping cream
1/2 cup sour cream
1 egg
1 egg yolk
1 tsp. vanilla extract
Coarse sugar, for topping

Combine flour, the flour, 1/2 cup sugar, baking powder, orange peel and salt; cut in butter until mixture resembles coarse crumbs.
Whisk together 1 cup cream, egg, egg yolk sour cream, and vanilla, add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface, gently knead 8 to 10 times.

Roll out to 1 inch thickness.

Cut with floured, 3 inch scalloped or round biscuit cutter, place on a parchment paper line- baking dish about 2 inches apart.Brush tops with 1 Tbsp. cream, sprinkle with coarse sugar, if desired.

Bake at 400 degrees F. for 15 to 18 minutes.

Cool on wire rack for 5 minutes. Just before serving, cut shortcakes in half, horizontally. Place bottoms on dessert plates, top with strawberry mixture. Replace tops.

Replace tops, and spoon over the top with whipped cream, and serve extra strawberries on the side, if you like.
This is the best shortcake recipe that I can suggest. So light, crispy on the outside, soft, and fluffy on the inside.

For the strawberries:

6 cups of strawberries, sliced
1/2 cup sugar
1/4 cup orange juice

In a small bowl, combine the strawberries, sugar, and orange juice, set aside, till ready to assemble, the shortcakes.

For the whipped cream:

2 cups of heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla

Beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.

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• Heart-Shaped Strawberry Shortcake... An Easy To Make Sweet For Your Sweet (wegotkidz.com)

Farfalle Pasta with Cream, Salmon, and Peas

I've been making this delicious pasta since the nineties but cannot remember the original source...I just know that it's absolutely divine! The only difference is, that I cut down on the butter and the heavy cream used in this dish to lighten it up a bit. There are other similar pasta dishes out there but with the smoked salmon, instead of the fresh and they don't use the petite frozen peas, or garnish it with dill. The fresh salmon gives it a lighter taste where you don't get that "smoky" aftertaste from the smoked salmon.

This beautiful dish represent Spring, it is also linked to #greenslove @ Mis Pensamientos and will be honoring St. Patrick's Day...although it's far from being an Irish dish, but at least it's green!

Farfalle Pasta with Cream, Salmon, and Peas
my own creation

12 ounces  (1 1/2 pound) Farfalle Pasta
1 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
1 shallot chopped
1/4 cup dry white wine
3/4 cup heavy cream
1 teaspoon grated lemon zest
juice of one fresh lemon
1/2 pound fresh salmon with skin on
2 Tbsp. sliced thin scallions (green part only)
2 Tbsp. fresh dill snipped with kitchen shears
sea salt, and freshly ground pepper

Boil pasta in a large pot, less than al-dente. Drain pasta, reserving 1/2 cup. In a large wok or skillet, saute shallots till soft and wilted. Add the wine and cook down until almost evaporated. Add cream, and bring to a boil.Add the peas, and just let it cook for a minute or two in the cream. In the meantime bake, or cook in a skillet the salmon piece adding the 1 Tbsp olive oil and sprinkle a little sea salt, and freshly ground pepper.Cook for about 8 minutes (will be cooking for an addition 2 minutes combined in the pasta)

Add pasta to cream mixture, along with the lemon juice, lemon zest. With a fork flake the salmon in small pieces off from the skin, and add to the pasta mixture. Add the scallions, 1 Tbsp. of the fresh dill, and add the reserved pasta water, if needed. Adjust the seasoning with sea salt and pepper.You can also drizzle a little bit of the extra virgin olive oil on top.
Serves 4

May you always have walls for the winds,
a roof for the rain, tea beside the fire,
laughter to cheer you, those you love near you,
and all your heart might desire.

`Irish Blessing

Happy St. Patrick's Day!

Lemon and Cinnamon Scented Flan...and Citrus Love Month

Since I'm into my second week of the WeightWatchers diet program, you would think that I gave up after this super delicious flan...but I did not give up, I am continuing with more enthusiasm, as ever! I lost an additional pound...4 lbs, loss, as of this morning. Yesterday, I went to the gym to work out for 50 minutes, and I mean...really work out, cardio, 30 minutes, and weights, another 20 minutes. I wanted to join in on the Citrus Love Month with something used with citrus. I can't be spending too much time with desserts, knowing that I can only have one bite, or maybe 1 cookie for a treat, so I'm sharing my flan to link up! Also, I will show off my very well planned out dinner...but only, when I have dinner at my daughter Lora's is when I get enthusiastic about it...otherwise, it's dinner for one, and it better be from the WeightWatchers, or similar type of dish!

Lemon and Cinnamon Scented Flan
inspired by Food & Wine

2 1/2 cups whole milk
Peel of half lemon
1 medium cinnamon stick, broken
1 cup sugar
1/4 cup water
5 large eggs

1. Preheat the oven to 300°. Set six 5- to 6-ounce ramekins or custard cups in a medium baking pan.
2. In a medium saucepan, combine the milk, lemon peel and cinnamon stick and bring to a boil. Remove from the heat and let stand for 15 minutes; discard the lemon peel and cinnamon stick pieces.
3. Meanwhile, in a small saucepan, cook 1/2 cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves. Lower the heat to moderate and let the sugar syrup simmer, without stirring, until a deep amber caramel forms, about 15 minutes. Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.
4. In a large bowl, whisk the eggs with the remaining 1/2 cup of sugar. Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl. Pour the custard into the ramekins. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake for about 40 minutes, until a knife inserted into a flan comes out clean. Transfer the ramekins to a rack and let the flans cool to room temperature. Refrigerate the flans for at least 4 hours or overnight.
5. To serve, run a thin knife around each flan. Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans. Serve at once.

Make Ahead: The flans can be refrigerated for up to 2 days in the ramekins.

Linking to: Citruslove @ Mis Pensamientos

                   Full Plate Thursday 1-12-12 @Miz Helen's Country Cottage

                   Thursday Favorite Things @ Katherines Corner

 I would like to share with you my well planned day of delicious home made meals, from breakfast, lunch, and dinner. I usually have old fashioned oatmeal, with raisins, and cinnamon, sweeten it with organic agave nectar, my usual coffee with milk...actually, caffe latte, because I make it with espresso coffee, and heat up 1 cup of low-fat milk with it. Oatmeal, is 4 points, and coffee w/milk is 1 point, but this morning, I opted for half a banana bread, and my coffee=3points I made a delicious WeightWatchers Corn Chowder...minus the (turkey bacon)

Corn Chowder with Bacon (optional)

adapted from: Weight Watchers Complete Cookbook

2 Tbsp canola oil

1 onion chopped

1 yellow bell pepper chopped

1 red bell pepper chopped

salt, and white pepper to taste

4 cups basic vegetable stock

4 medium all purpose potatoes peeled

and cubed

4 whole ears of corn shaved, or 2 cups frozen

corn kernels

1/2 cup water, mixed with 1 Tbsp corn starch

1/4 cup heavy cream

In a medium soup pot, saute the chopped onions, till wilted. Add the stock, and the cubed potatoes. Cook until almost tender, about 15 minutes. Stir in the corn, simmer for about 5 minutes. (for the chopped peppers, you can microwave them in a small bowl for about 1 or 2 minutes to stir in the chowder at the end) Add the salt and pepper, and take half the portion of the soup to put into a blender. Puree, and put back into the pot. Now, you can add your cornstarch mixed in the 1/2 cup of water, and add the heavy cream. Heat gently till thickened. Stir in the steamed chopped peppers, or you can omit them. If you're using the turkey bacon, fry them till crispy, and chop them and top the chowder! Either way, it is a delicious and satisfying chowder, or soup, depending how thick you want it!

Makes 4 servings-Points value: 4

Pane e Vino-Bread and wine

Spaghetti w/homemade tomato sauce, Panko coated baked fresh Grouper fish

Pasta with sauce and Parmesan cheese: 4points, simple salad with balsamic vinegar-0, Grouper fish 4points, wine-2points a small piece of bread (from the piece in photo) 2points 1 Tbsp Flan 2 points. So, this is how the points were broken down...Total points 21, of my 22 allowed points...not too shabby, and even enjoyed that 1 Tbsp of the rich, and silky flan...yumm! If I can do it...so can you. Still not late to start a NEW YOU!

Strawberry Ice Box Cake

 I rarely try recipes from cooking magazines these days because I have so many selections from cookboos that I own, also from previous old recipe collections of mine, the Internet, and even better, recipes from my foodie friends' blogs which I could be trying out every single day. I also have the newest issues of Bon Appetit, Cooking Light, and Food and Wine, but for now, those are just reading materials for now until I can catch up with all the others.

For the tutorial video, with the proper round wafers...click: Strawberry Ice Box Cake
I'm linking the Strawberry Ice Box Cake to: 
 Hearth and Soul Hop #60 @Zesty South Indian Kitchen

So what's wrong with this dessert?...the wafer cookies!...the directions!

I bought the August, 2011 issue of Woman's Day, at the checkout isle, from my local Publix supermarket, and I was so thrilled with all the light summer recipes, as in my previous post with the Watermelon Feta salad. I still want to try a few more recipes in this issue, but I have to resolve this wafer, and directions problem first. I was looking for a good quality of chocolate wafer cookies...the ones I remember, from 20 or 30 years ago, that were such high quality for ice-box cakes. No Luck!

I had no other choice than to buy a much less quality wafers, that turned out to be a dry, tasteless, soggy tasting mess, that totally ruined my yummy, tasty, and healthy frozen delight!

I will post the recipe, as it is in the magazine, and you be the judge as to what went wrong, besides the tasteless wafer cookies. We enjoyed the frozen delight...minus the wafers. I will make this again, now that I googled the wafers, and found out that I can actually buy Nabisco wafer cookies online! While I was googling, just check this awesome recipe out on this site with Oreo Fridge Cake

This also is a must try for me!

Here are the list of ingredients you will be needing for this recipe:

One pkg. of chocolate wafer cookies
heavy cream,for whipped cream
1 lb. fresh strawberries
gelatine
Fat free Greek yogurt
pure vanilla essence

Strawberry Ice Box Cake

Woman's Day magazine, Aug. 2011 issue

Line the bottom of an 8 1/2 x 4 1/2 inch loaf pan with parchment paper, leaving an overhang on two sides.

In a food processor, pulse l lb. hulled strawberries, with 1/2 cup sugar, and 1 tsp. pure vanilla until smooth.

Transfer 1/4 cup of the strawberry mixture to a small saucepan, and sprinkle

1 1/4-oz unflavored gelatin, from a 1 oz. box

Cook over low heat, stir occasionally for about 2 minutes. Transfer the gelatin mixture to the food processor, and pulse to continue.

For the cream filling:

1 1/4 cups heavy cream

1 cup fat-free plain Greek yogurt

Add the 1 cup fat-free yogurt to the heavy cream.

Beat the yogurt and heavy cream in a large bowl, until stiff peaks form... just like in the photo on the right!

Fold the strawberry mixture into the yogurt-cream mixture until fully incorporated.

Arrange 3 cookies (I added 4) on the bottom, spacing them evenly.

Placing 3 cookies against each long side of the pan.

(this is the part that seems confusing)

Note: When you do this process, you would have to cut the cookies in half, which I did, but it did not come out right.

Also, the type of cookies does make the difference.

Maybe with Oreos, would this work well.

OK...so here's the way it looks after adding the creamed mixture. The cookies disappeared....floating around somewhere on the bottom, the sides?...don't know!

Just noticed: Go to,

Strawberry Ice Box Cake 

for instructional video, which I did not go to!

(also, now it makes sense. They used the round wafers. Problem solved...LOL)

Cover with aluminum foil, and freeze up to 8 hrs.

When ready to serve, Invert the cake unto a cutting board, remove pan, and parchment, and cut slices, crosswise!

So there you go...learn something new every day! No Top 9 for this either, but that's OK!
I buzz everybody, as I go down the list, but even when I get 97 buzz, which I got on my Rosemary Focaccia...still could not get into Top 9. Sorry for griping, just wanted to get it off my chest!

Chocolate Eclair Cake, and Father's Day!

I realize that I should have uploaded Part 3 of my blueberry creation, and after that was a blackberry creation...just wanted to take a little brake from all the berries, and concentrate on this super yummy dessert that inspired me from Lizzy's blog...That Skinny Chick Can Bake!!! 
I mentioned to her that I cannot get the Whip it whip cream stabilizer, although I did want to make this dessert desperately. She is such a wonderful and caring friend, she sent me a couple packets of the product that I was supposed to receive it by Saturday so I can make this for Father's Day. Unfortunately, I had to make drastic measures to find a different route of make stabilizer for whipped cream, other than the gelatin method.

 Stabilizer Whipped Cream
source: Rose Levy Beranbaum
 
For 1 cup of heavy whipping cream, use 2 Tbsp of powdered sugar, and 1 teaspoon of cornstarch and add 1/2 teaspoon of pure vanilla extract.
Bring to a boil, stirring constantly, and simmer for just a few seconds, until liquid is thickened. Scrape into a small bowl, and cool completely to room temperature. Now, add the vanilla, and stir. When you are ready to whip your cream, beat 3/4 cup of heavy whipping cream, until it starts to thicken, and add in a slow stream, the cornstarch mixture, and whip until stiff peaks form when the beater is raised.

I followed Lizzy's exact recipe...the only difference was, that for the whipped cream I substituted corn starch, powder sugar, diluted with heavy whipped cream (not whipped) and when cooled, added to the custard.
So if I can inspire you with this amazing delight that truly looks like an eclair cake, and also reminds you of Napoleons, but really...just think! perfect summer dessert...a NO-BAKE...without the excessive heat in the kitchen.
I have never made a custard without eggs, or pudding powder...the custard in these layers are from pure heavy cream, butter, pure vanilla, delicately layered with...of all things, graham cracker cookies!

 I just went downstairs to check my mail, since I saw the mail truck pull up, and wouldn't you know?...Yeayy! I got my Dr. Oetker Whip it ...stabilizer for Whipping Cream:D I am so, so, happy that I have such nice and generous friend. Thank you so much Lizzy!... so gracious and kind to help me out, but I already made it from my homemade "scratch" stabilizer, so I will use it next time. I'm telling you this dessert looks like you "slaved away" for hours making this droolworthy dessert, with the decadent chocolate smooth as silk, ooey, gooey topping, and the cream is heavenly.
I could not wait for six hours to cool off, I made space in the freezer and chilled it for nearly an hour. So, if you want to try this dessert, click on the recipe.. and I guarantee you will stay on to browse for more of her amazing dishes, and fabulous desserts!

So on Father's Day, breakfast, my son Joe took us out for a casual, and fun breakfast, right in the nearby area called, Howley's
in West Palm Beach. The eatery is very popular, and has been for decades. It is another 50's style so cool and casual, original building, still with the same counter, and 50's soda fountain stools, and booths.

 So laid back and such a relaxing place for breakfast, lunch, and dinner...and certainly affordable prices.

Really interesting artwork displayed inside. The cool artwork of the skinny lady w/the blue hair is for sale for
$350.00

Sophia opted for the French Toast...really so fluffy...yumm!








 

 I ordered the omelet, with tomatoes, mushroom, onions,and bacon, with home fried potatoes. (3 of us shared the potatoes, so much!)