Thursday, November 26, 2009

Home...Sweet Home



"There's a happy feeling
Nothing in the world can buy
When they pass around the coffee
And the pumpkin pie. "



Everyone's house has a smell. Some people's homes reek of wet dog and cigarettes, while others smell like fresh laundry and shampoo. However unique your smell may be, you rarely get the chance to detect your own custom perfume. Your nose becomes accustomed to your "essence" and only after a long absence can you recognize your home's aroma.
As I swung open my front door after my first 11 week trimester at school, I discovered my smell. My nose smiled as i inhaled the smell of warm blankets, Dad's cologne, Mom's holiday candles, all mixed with soft notes of coffee and fabric softener. It is said that the sense of smell is directly linked to memory, and I believe it. That must be why with one breath, I was home... Finally home.





Home means a lot of things. It means family, and relaxing, but it also means having a stove and oven! Oh the simple joy of being able to cook without using the microwave! You can then imagine my excitement when I woke up Wed. morning with a primal urge to bake a...
PUMPKIN
BANANA
MOUSSE
PIE!

Now hold-up.. What you say?
Pumpkin... BANANA? Seems like a strange combo,
but i have not gone bananas... This is a legitimate
Foodnetwork.com Barefoot Contessa recipe!
(I know... Not an original, but cut me some slack,
I have been religiously watching the foodnetwork
from my dorm room for 11 weeks!) Check out the video or just go from the recipe below!

http://www.foodnetwork.com/videos/pumpkin-banana-mousse-pie/29725.html


Ingredients

For the crust:

  • 2 cups graham cracker crumbs (14 crackers)
  • 1/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 pound (1 stick) unsalted butter, melted

For the filling:

  • 1/2 cup half-and-half
  • 1 (15-ounce) can pumpkin puree
  • 1 cup light brown sugar, lightly packed
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 extra-large egg yolks
  • 1 package (2 teaspoons) unflavored gelatin
  • 1 ripe banana, finely mashed
  • 1 teaspoon grated orange zest
  • 1/2 cup cold heavy cream
  • 2 tablespoons sugar

For the decoration:

  • 1 cup (1/2 pint) cold heavy cream
  • 1/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • Orange zest, optional

Directions

Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.



** So the final verdict for this little treat...**
Sorry Ina.

Old school pumpkin pie is better.

I am a purist when it comes to pumpkin pie.


Sunday, November 22, 2009

Eggs have never been so cute.


Hard Boiled
Little Stuffers



Do you ever see a food that t makes you say,
"Awww!"


Well... That is exactly what my reaction was to these Hard Boiled Little Stuffers! Never have eggs been so adorable. Maybe I am just strange, but whenever my brunch resembles Rollie-Pollie-Ollie, I cannot help but smile! This little meal has it all... Delicious fresh flavor, healthy protein, and the cute factor. Think of this recipe as Deviled Eggs... But nicer... These petite stuffers make for an EGGcellent and nutritious nibble!

What You Need:

2 hard boiled eggs
2 T sour cream
1 tsp cubed ham
1 tsp diced tomatoes
1 tsp green onions
1 tsp feta cheese


1. Cut your lil' eggs in half and carefully scoop out the yolk.

2. Save 1/2 of a yolk and mix it together with your sour cream, ham, tomatoes, green onions, and feta.

3. Then spoon in your creamy stuffin' with some lovin' to fill up your empty lil' eggs.

4. Now that your lil' buddies are full, you can fill yourself! Bon Appetit!

Saturday, November 21, 2009

Spice up your life!



As the wise
women of
The Spice Girls
said..

"Spice up you life"


Say hello to my lil' friend...

Mr.
Turkey
Diablo
Wrap


The spice of the Southwest comes alive with a hot and cheesy pepperjack sauce! This lil' devil is not for those food wimps out there... No... It is for those who love a little zing and a little danger!
If you can't handle the heat... Get out of the dining hall!


What you need:

1 wheat tortilla
3 slices of turkey

salsa
sour cream
lettuce
banana peppers

Pepperjack Hot sauce:
2 small cubes of pepper jack cheese
1 tsp hot sauce
2 T salsa
1 tsp sour cream
**GREAT IDEA**
-feel free to mix in some tomato base soup into your sauce for optimum dipping! Go for it if the dining hall has red pepper soup, tomato soup, or even tortilla soup! The soups already have spices that can only add to your lil' diablo!

1. Assemble the turkey on the middle of your tortilla.

2. Then add all your other fixins... Don't overstuff!

3. Now in a small dish, place your pepperjack cheese, hotsauce sour cream, and salsa.

4. Microwave the dish for 30 sec until the cheese is melted .... Then mix it all together.

5. Pour some of your pepperjack sauce on your wrap.. SAVE SOME FOR DIPPIN'!

6. Check out the tips below for wrapping properly!



HOW TO: Wrap a perfect Burrito!
  1. 1
    Place the filling off center.
    Place the filling off center.

    First warm the burrito size tortilla in the microwave for about 20 seconds. Then center your filling down the middle of the tortilla covering no more than 1/3 of the tortilla surface. Place filling a little closer to the top of the tortilla, leaving a larger space at the bottom.

  2. Step2
    Fold the bottom up to form the base of the burrito.
    Fold the bottom up to form the base of the burrito.

    Now fold the bottom up over the filling.

  3. Step3
    It doesn't matter which side you start with, I happen to be left handed!
    It doesn't matter which side you start with, I happen to be left handed!

    Fold the first side over.

  4. Step4
    Pack your filling for a good wrap.
    Pack your filling for a good wrap.

    Draw back on the first side to "pack" the filling. This will ensure an easier roll and a more secure burrito.

  5. Step5
    It is easier to roll with both hands.
    It is easier to roll with both hands.

    Using both hands finish rolling up the burrito.

  6. Step6
    You did it!
    You did it!

    Place burrito on the plate with the flap side up and enjoy! If the flap won't stay closed, then secure the flap with a toothpick.









    Take a moment to admire The Turkey Diablo Wrap...

    Colleen did!

Thursday, November 19, 2009

Ho-Ho-Holiday Baked Apples!


Ho Ho Ho!

The holidays are so close you can almost taste them.
In no time you will be in your christmas sweater
sipping hot cocoa and nibbling on Mom's baked goodies.
It is hard to believe, but Thanksgiving is next week!
For those of you who cannot wait for those holiday season flavors,
I have just the recipe for you. This little number can be "baked"
from the comfort of your dorm room, or even in the dining hall!
Warm up all winter with this hot, syrupy, apple treat.
And remember: Never underestimate the power of a microwave.

H
e
l
l
o

G
o
r
g
e
o
u
s.










Holiday Baked
Cinnamon Apples






















What You Need:

1 yellow apple (cored)
1/4 cup granola
2 T Pecans

2 T honey
1 Amaretto coffee creamer
1/4 tsp cinnamon
1/4 tsp butter

**IF YOU'RE FEELING CRAZY**
ice cream


1. Core your apple.

2. Stuff the middle of your apple with granola and pecans... Use that muscle... Really stuff that puppy.

3. Mix your honey, amaretto creamer, and cinnamon together and pour into the center of your apple.

4. Top your apple with a pad of butter and microwave in a small bowl for 4 min. or until your apple is soft and oozing with cinnamon goodness.

5. Be careful! It will be hot!

On your flavor journey to the North Pole,
Tell Santa I said hello !


You can even be
a little naughty
by topping your
apple with
ice cream
...Go ahead...
I won't tell Santa...

"Ho Ho! Oh! I WANT A SNACK!"