Lobster and Shells

Lobster & Shells

I'm a big fan of Ina Garten from Barefoot Contessa, and I try to catch her show whenever I can.  Her recipes are easy, practical, and very do-able, yet look fancy enough to serve at any occasion.  She uses basic ingredients that are fresh and won't cost a fortune.  However, now that I say that, this recipe is for Lobster & Shells, and the lobster was too rich for my blood at $12.99/pound.  I opted for cocktail shrimp, and it was so tasty that I'm still blissfully unaware of what I missing!

I have to laugh when Ina says, "Use 'good' olive oil" or "use 'good' vegetables."  You can't very well put in poor quality ingredients and expect a gourmet meal, but I guess it's helpful to be reminded!

I really loved this pasta salad!  It was fresh and light, healthy, colorful, and easy to make!  

"It's important to use small shells so that the corn kernels can get stuck inside them." ~Ina Garten

From one hearty appletite to another...happy cooking!

Lobster & Shells from Barefoot Contessa's "How Easy Is That?" Cookbook

Kosher salt

Good olive oil

1/2 pound small pasta shells, such as Ronzoni

Kernels from 4 ears of corn (about 3 cups)

6 scallions, white and green parts, thinly sliced

1 yellow or orange bell pepper, seeded and small-diced

1 pint cherry tomatoes, halved

1 pound cooked fresh lobster meat (I used cocktail shrimp)

3/4 cup good mayonnaise

1/2 cup sour cream

1/4 cup freshly squeezed lemon juice (2 lemons)

3/4 cup minced fresh dill

Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil.  Add the pasta and cook it for 8-10 minutes.  Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender.  Drain the pasta and corn together in a colander and pour them into a large mixing bowl.  Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine.  Allow to cool slightly.

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper.  Cover with plastic wrap and chill for up to 6 hours to allow the flabors to develop.  Check the seasonings and serve chilled or at room temperature.

Key Lime Cake

Key Lime Cake!

Birthday cakes rarely get "glamour shots" in our house because we're too busy celebrating to be taking pictures of what we're eating!  However, my sister got a shot of this most delicious key lime cake.  It was my grandmother's 88th birthday, and she loves key lime sweets.  I was inspired by her favorite candy--key lime truffles at See's Candies.

For this cake, I made a three layered vanilla cake with key lime curd filling and whipped cream frosting. The cake was moist--the key lime curd light and refreshing!  I would definitely make this again...maybe for Grandma's 89th?...I don't think I can wait a year! :)

From one hearty appletite to another... happy baking!

Vanilla Cake
1 1/4 cups butter, softened
4 eggs
3 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
2 1/4 cups sugar
1 tablespoon vanilla
1 7/8 cups milk

Allow butter and eggs to stand at room temperature for at least 30 minutes.  Grease and heavily flour three 8x1.5 - inch round cake pans.

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add sugar, beating on medium speed until well combines and scraping sides of bowl.  Beat on medium speed for 2 minutes more.  Add eggs one at a time, beating after each addition (about 1 minute total).  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.  Spread batter into prepared pans.

Bake in a 375 degrees oven for 30-35 minutes or until a wooden toothpick inserted near centers comes out clean.  Cool layers in pans for 10 minutes.  Remove from pans and cool thoroughly.

Key Lime Curd
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons finely shredded lime peel
3 tablespoons key lime juice
3 tablespoons water
3 beaten egg yolks
1/4 cup butter, cut up

In a medium saucepan stir together sugar and cornstarch.  Stir in lim peel, lime juice, and water.  Cook and stir over medium heat until thickened and bubbly.  Stir half of the lime mixture into egg yolks.  Return the egg yolk mixture to the saucepan.  Cook and stir over medium heat until mixture comes to a gentle boil.  Cook and stir for 2 minutes more.  Remove from heat and add butter.  Stir and cover.  Cool at least one hour before using.

Whipped Cream Frosting
1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla

Beat whipping cream, sugar and vanilla with an electric mixer on medium speed until soft peaks form.

To assemble, lay down first vanilla cake and top with half of the key lime curd.  Stack second cake on the curd, and top with the remaining curd.  Add third cake and top with whipped cream frosting.  Garnish with additional lime zest, if desired.  Keep assembled cake refrigerated until time to serve.  Will keep for up to 24 hours, if you don't eat it before then!

Chocolate Marbled Cheesecake

Creamy, mousse-like, melt-in-your-mouth chocolate and vanilla swirled cheesecake!

It's Crazy Cooking Challenge time again, and there was no arm twisting involved for me to participate: CHEESECAKE!!!

This cheesecake is fancy enough to impress all your guests, yet it's a snap to make.  I made and ate it with a 20 month sitting on my hip the whole time.

As I've mentioned, I'm not fond of graham cracker crusts, so I used a buttery, flakey, brown sugar shortbread crust = perfection! =)

From one hearty appletite to another...happy baking!!!

Chocolate Marbled Cheesecake from Better Homes and Gardens

3 8-ounces packages cream cheese, softened

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1/4 cup milk

3 slightly beaten eggs

4 ounces semisweet chocolate pieces, melted

Crust, family recipe

1/2 cup butter

1/4 packed brown sugar

1 cup unsifted flour

Heat oven 375 F.  Combine all ingredients for the crust and bake in a 9" springform pan for 11-12 minutes.  The crust will not be cooked all the way (do NOT overcook!).  Place the chocolate pieces in an oven-safe bowl and melt in oven the last 5 minutes.

For filling, in a large mixer bowl beat cream cheese, sugar, flour, and vanilla until combined.  Stir in milk and eggs until smooth.  Pour half the filling in partially baked crust.  Mix in melted chocolate to the rest cream cheese mixture.  Pour on top of the vanilla mixture and gently swirl 2-3 times with knife, but resist the urge to mix :)  Bake for 40-45 minutes, until the outside edge appears set when gently shaken.  (An inserted knife will NOT come out clean, but the cheesecake is done!)  Enjoy!

Wanna join the fun?  Head over Tina's by following the link on the button!

From Your Garden, To Your Table: Margarita Pizza

Hot from the oven!

Light, fresh, and easy!  Margarita pizza is one of my favorite summertime meals.  I just love that half the ingredients can be found in my garden, and the other half I can throw together quite easily with fresh ingredients.  All you need are fresh basil leaves, fresh tomatoes, fresh mozzarella, pizza sauce and dough!

I made these "personal pan" size so that everyone could make their own to their liking!

Fresh mozzarella makes all the difference!  Trust me and use it =)  I've heard that it's fairly easy to make at home, so I might have to tackle that in the near future.  Enjoy!!!

From one hearty appletite to another...happy cooking!

My favorite pizza dough recipe:

4 cups flour

1 teaspoon salt

2 teaspoons baking soda

2 tablespoon olive oil

1/2 teaspoon yeast

1 1/2 cups water

Mix all ingredients together and let rest 30 minutes.  Roll out, top with sauce and toppings, and cook on lowest baking rack at 425F for 18-20 minutes, or until cheese is browned.

S'more, S'mores please!

My family loves to go camping, and no trip is complete without s'mores!  I always buy a bag of marshmallows, a box of graham crackers, and several Hershey's bars, but I'm not a huge fan of them.  I usually feel over-sweeted...is that possible?...after eating them.  UNTIL NOW! :)  A word to the wise...after making these, you will never want store-bought fixin's again!

I tackled my fear of making marshmallows by using Martha Stewarts super easy marshmallow recipe...

then hopped over to Smitten Kitchen for her delicious homemade graham crackers!  

Buttery, and slightly chewy homemade graham crackers!

The marshmallows melt into a soft creaminess!

From one hearty appletite to another...happy baking!

Chi Chi Dango Mochi

Soft and chewy Chi Chi Dango Mochi

I’m a huge fan of the new frozen yogurt places that are popping up everywhere, and one topping that I see at all the places is Mochi, a soft and chewy Japanese candy.  It’s like a thick gel, gummy treat, but it isn’t like a jelly bean that is forever stuck in your teeth.  It has a mildly sweet rice flavor, that isn’t overwhelming as a topping yet is perfectly delicious on its own--I should know...I’ve eaten LOTS! :)

I found this recipe for Chi Chi Dango Mochi, and decided to give it a go!  I took the hints given in the comments, and it turned out perfectly.  I had to laugh when the recipe said, "Don't double it," because there's MORE THAN ENOUGH in a single recipe.  I got three big bowls full.

A great treat for lunches that easily packs along!

From one hearty appletite to another...happy baking!

Chi Chi Dango Mochi

1 pound mochiko (glutenous rice flour)

2 1/2 cups white sugar

1 teaspoon baking powder

2 cups water

1 teaspoon vanilla extract (I'd suggest 2 teaspoons because I didn't even notice just 1 tsp.)

1 (14 ounce) can coconut milk

1 1/2 cups potato starch

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.

In a medium bowl, mix together the water, vanilla, and coconut milk.  Blend in the rice flour mixture.  Pour into the prepared glass pan.

Cover the pan with foil and bake for 1 hour.  Allow to cool completely.

Turn the pan of mochi out onto a clean surface that has been dusted with potato starch.  But into bite size pieces using a plastic knife.  The mochi does not stick as much to plastic knives.

*Tips:  take the mochi out after one hour, whether it looks done to you or not.  It IS done :)  Over-baking will cause it to be dry and tough.

Photograph © Hearty Appletite

Oh My! Strawberry Pie!

Strawberry Pie!

Strawberry Pie is one of my all-time favorite pies!  It's not just a pie, but a significant milestone in the calendar year.  It means that summer is here, berry season is upon us, and we can go out to the fields with our berry buckets to stock our freezers with a taste of summertime!

A quick rinse to make sure there's no dirt, or little critters!

The great thing about this pie is that it's easy, takes only a few ingredients and can be made really quickly.  Plump, juicy strawberries, dripping with flavor and naturally vibrant.  There's nothing better!

Add a dollop of whipped cream!

Add a fork, and you're ready to go!  Yummm!

Fresh Strawberry Pie
6 cups fresh strawberries, frozen do not substitute
2/3 cups sugar
2 tablespoons cornstarch
2/3 cup water

In a saucepan, mash one cup of berries.  Combine the cornstarch and water until well blended, and add to the crushed strawberries.  Cook and stir over medium heat until misture is thickened and bubbly.  Cook one minute.

Spread about 1/4 of the glaze over bottom and sides of crust.  Arrange strawberries and add remaining glaze over the top, taking care to cover each berry.  Chill for 1 hour.  Top with whipped cream and serve.

Shortbread Crust
1/2 butter, slightly softened
1 cup unsifted flour
1/4 cup brown butter
1/2 teaspoon vanilla

Mix together until crumbly.  Press into 9" pie pan and bake at 350 F for ~16 minutes, or until light golden brown.

Photograph © Hearty Appletite

DIY Drumstick Ice Cream

                                               I scream,                            You scream,                        We all scream for ice cream!!!

                                          

My kids introduced me to Drumstick Ice Cream Cones last summer.  I had spent my whole life, blissfully unaware of the deliciousness of boxed ice cream cones, due to the name of them.  When I hear "drumstick," my mind goes to poultry, not creamy ice cream, dipped in melt-in-your-mouth chocolate, topped with sprinkles.

After polishing off a box of them...the whole family, not just me!... I decided it would be fun to make our own.  I made the "magic shell" chocolate coating from chocolate chips and coconut oil, and rolled it around the inside edges of the cones.  (I kept all the cones in the freezer if I wasn't working with them that second). After the chocolate hardened (happens quickly in the freezer), I filled them up with slightly softened vanilla bean ice cream, dunked them back in the chocolate sauce, and quickly doused them with sprinkles before they froze.

From one hearty appletite to another...happy baking!

DIY Drumstick Ice Cream Cones

One package sugar ice cream cones

Half gallon of your favorite ice cream

1 cup of chocolate chips

2 tablespoons coconut oil

Photograph © Hearty Appletite

Peanut Butter Chocolate Chip Cookies

I can only be thankful that my husband doesn't love these cookies, because that means ALL THE MORE FOR ME! :)  This is the best recipe for peanut butter cookies that my family has ever found, and it's no longer in print.  It comes from the original 1963 Betty Crocker's Cooky Book.  There's a new edition of the old book, but they've slightly changed some of the recipes.  Not cool.  Anyway, you won't find fault with these!

Hot from the oven!

Thick and chewy, yet delicately buttery :)  Enjoy!

From one hearty appletite to another...happy baking!

Peanut Butter Cookies, adapted from Betty Crocker's Cooky Book 1963

1/2 cup butter

1/2 cup peanut butter

1/3 cup sugar

1/3 cup packed brown sugar

1 egg

1 1/2 cups flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 cup chocolate chips (optional)

Mix butter, peanut butter, sugars and egg thoroughly.  Measure flour by dipping method.  Blen all dry ingredients; stir into butter mixture.  

Heat oven to 375 F.  Roll dough in 1 1/4" balls.  Place 3" apart on lightly greased baking sheet.  Flatten slightly crisscross style with fork tongs.  Bake 9-10 minutes.

Cream Cheese Chocolate Chip Brownies

Cream Cheese Chocolate Chip Brownies

It's hard to go wrong with brownies when you're craving something warm, gooey, chewy and totally chocolatey!  Then again, I'm rather picky about my brownies.  Naturally, they have to meet the aforementioned requirements, and this recipe is a triple threat in my book!  Look at the moist layers of brownie cradling a creamy cheesecake baby in the middle :)

I'm a huge fan of a cream cheese (cheesecake) layer in the middle to match the chocolate in richness, yet round out the darkness of the semi-sweet chips.  Ice cream is equally delicious, but poses some problems if you're wanting to pack these in a lunch, take them on a picnic, or continually snitch one every time you walk past the pan ;)  And an ice cold glass of milk is a must!  Enjoy!

From one hearty appletite to another...happy baking!

Brownie Battter

3/4 cup sifted flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup butter

3/4 cup sugar

2 tablespoons water

1 teaspoon vanilla

2 cups chocolate chips, divided

2 eggs

In a small bowl, combine flour, soda and salt.  Set aside.

In a saucepan, melt butter, sugar and water together until sugar granules are dissolved.  Remove from heat and add 1 cup of chocolate chips and vanilla.  Add in eggs and mix well.  Pour in the flour mixture and stir in remaining chocolate chips.

Cheesecake Layer

8 ounces cream cheese

1/4 cup sugar

1 egg

1 teaspoon vanilla

In a mixer, combine all ingredients until smooth.

Grease a 9x9" glass baking pan.  Pour in 2/3 of the brownie batter.  Drop the cream cheese batter by spoonfuls on top, then pour in the remaining brownie batter.  With a knife, GENTLY make an "S" shape through all three layers of batter.  Resist the urge to stir too much! :)

Bake at 350F for 40-45 minutes, or until toothpick comes out clean.

Photograph © Hearty Appletite

Tropical Summer Cake

Tropical Summer Cake

For this month's Improv Challenge, hosted by Kristen at Frugal Antics of a Harried Homemaker, the two required ingredients are strawberries and cream.  Since I had just made this cake, I decided to hold off posting it until now because it met both requirements: strawberries and (butter)cream!   

The inspiration for this cake came from a layered lemonade cake that graced the front of my Better Homes and Gardens magazine.  I was excited to make it until I realized that the multi-colored layers were a product of red food dye, so I opted to make this cake using the natural color of strawberries and pineapple found in 100% fruit juice.

I made one 9" strawberry guava cake and one 9" pineapple starfruit cake, sliced them in half, and layered marshmallow buttercream in between and over the top!  Our backyard provided the lovely purple flower garnish, and we ate our Tropical Summer Cake on the deck of our Pacific Northwest home!

From one hearty appletite to another...happy baking!

Tropical Summer Cake, adapted from Better Homes and Gardens May 2012 issue

1/2 cup butter

2 eggs

1 1/2 cups + 2 tablespoons flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup milk

1/4 cup frozen juice concentrate* (I used strawberry guava and pineapple starfruit)

Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, grease two 9x2-inch round cake pans.  Line bottoms with waxed paper; grease paper.  Flour pans, tapping to remove excess; set aside.  In medium bowl stir together flour, caking powder and salt; set aside.

Preheat oven to 350 degrees F.  In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds.  Gradually add sugar, a little bit at a time, beating on medium until well combined.  Scrape sides of bowl; beat 2 minutes more.  Add eggs one at a time, beating well after each addition.

In a bowl stir together milk and juice concentrate.  Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined.  Spread the batter in pan.

Bake about 35 minutes, until top springs back when lightly touched, or toothpick comes out clean.  Cool in pan on wire rack.  Trim off domed top and cut horizontally in half.  Brush crumbs from layer.

Repeat recipe using a different flavor juice for the second cake.

*Next time I make this, I'm going to use strawberry purée for a deeper color and a more intense berry flavor.

Marshmallow Buttercream Frosting

3 cups unsalted butter, softened

2 16-ounce jars marshmallow creme

1 cup powdered sugar

In a very large mixing bowl, beat softened butter with mixer on medium for 30 seconds, until light and fluffy.  Add marshmallow creme and beat until smooth.  Add powdered sugar and beat until light and fluffy.  

To assemble cake:  Place one layer, cut side down, on a plate.  Spread 1 cup of frosting just to edges.  Top with next layer, and repeat this process until all the layers and stacked.  Spread remaining frosting over the top and sides.  Garnish with strawberries, starfruit, or flowers...your choice! :)

Photograph © Hearty Appletite

Buttery Lemon Squares

Buttery Lemon Squares

One of the most exciting parts about summer arriving in the Pacific Northwest is that berry season is just around the corner.  While we don't have lemon trees, we do have lemony golden sunshine and an array of deliciously bright berries and fruit to garnish all sorts of desserts, including Lemon Squares!  

These buttery and creamy lemon squares only require a handful of ingredients and are fast and easy to throw together.  The tangy lemony pudding pours right over the shortbread cookie crust (you know me...shortbread belongs in pretty much every dessert!) for a cookie that packs along well for a picnic, or dresses up beautifully for an afternoon tea party!

Enjoy!

From one hearty appletite to another...happy baking!

Buttery Lemon Squares

Shortbread Pastry Base:

3 ounces (3/4 stick) butter

1/4 cup light brown sugar, firmly packed

1 cup sifted all-purpose flour

Preheat oven to 350 F.  Combine all ingredients in a mixer until they begin to hold together.  Press into a greased 9x9" glass pan.  Bake for about 18 minutes, until the crust is light golden brown.

Lemon Layer:

Finely grated rind of 2 medium-size lemons

3 tablespoons fresh lemon juice

2 eggs

3/4 cup granulated sugar

1/4 teaspoon baking powder

While the crust is baking, beat the eggs in a small bowl with an electric mixer.  Add the sugar and baking powder and beat for 1 minute.  Stir in rind and juice.  Right before the crust is done, make sure to blend all your ingredients one more time since they will have separated.  Pour the lemon mixture over the hot pastry crust.  Bake for an additional 20-25 minutes until the top is lightly colored.

Cool completely and cut into bars.  Dust with powdered sugar.

Photograph © Hearty Appletite

Slow-Cooker Pulled Pork Sandwich with Caramelized Apple Filling

Several years ago, I went to York, England, with my mom and kids, and we found this little shop that sold pulled pork sandwiches with some type of apple chutney.  They were so delicious!  We ate them on a park bench, and despite how cold we were, and how numb our fingertips became while holding these hot babies in our un-mittened hands, the trip was worth every bite!  Since I can't go back to York every day for lunch, I can bring a bit of York here.  

I prepped everything, including slicing my apples and onions, in the morning for a quick dinner in the evening.

As odd as this sounds, I followed a recipe that said to season the pork and pour a can of root beer over the top.  I did this, but for my own tastes, I should have followed some of the commenters and used regular beer or chicken stock.  For sweet tooths, this might be just perfect!

From one hearty appletite to another...happy cooking!

Pulled Pork Sandwiches

1 (2 pound) pork tenderloin

12 ounces broth: chicken, beer, root beer

1 cup barbecue sauce

salt, pepper and garlic powder

Season the tenderloin and place it in a slow cooker.  Pour in the broth of your choice, and cook on low until pork shreds easily ~ 6-7 hours.  Drain.  Shred pork and pour in barbecue sauce.

Caramelized Apples and Onions

6 apples, quartered, cored and sliced thinly

1 sweet onion, sliced in 1/2" rings and quartered

salt, to taste

In skillet, drizzle with olive oil and add apples and onions.  Sprinkle with salt and sauté over medium-low heat for 20-30 minutes, stirring frequently, until soft and golden brown.

Photograph © Hearty Appletite