Come to the party ~ A virtual progressive dinner



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Hey friends. Join me over at Danielle's for a virtual progressive dinner. I'm bringing the appetizer...... click here for the recipe.


Here is the entire party plan in case you missed it:

Monday Dec 12^th – Michelle of Pinque will dress us for our party.

Tuesday Dec 13th – Danielle of Domestic Dish will tempt us with an appetizer.

Wednesday Dec 14th – AK of Tipsy Society will provide us with a cocktail.

Thursday Dec 15^th -  Katie of Salt and Pine will help us buy our hostess gifts.

Monday Dec 19^th – Estelle of Under A Pink Moon will provide our soup course. 

Tuesday Dec 20^th – Emily of Notorious MLE will entice us with a main course.

Wednesday Dec 21st - Melissa of Pineapple Lily will share with us her wish list of Holiday Decor

Thursday Dec 22^nd – Carrie of This Free Bird will give us a yummy end to our party. 

fa la la la la la la la la...

d

Rasberry Tiramisu.

This is one to keep in your back pockets. Easy, moist, flavorful, and make ahead. Could you ask for anything more? And just wait until you saunter out with this beauty for the finishing course to a meal. Expect praise, worship, and diamond jewelry...a girl can dream cant she?

Rasberry Tiramisu

Giada De Laurentus 

via food network

Ingredients

• 1 cup rasberry jam
• 6 tablespoons orange liqueur (recommended: grand marnier)
• 1 pound mascarpone cheese, at room temperature
• 1 cup whipping cream
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract 
• 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
• 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
• Confectioners' sugar, for serving

Directions

Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend. Combine the mascarpone and remaining 2 tablespoons of orange liquer in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a trifle or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight. Just before serving dust with the confectioners' sugar and serve.

Enjoy!

xoxo

d

What's in my cookie jar? : A little coffee shop love at home

We are a coffee shop kind of family. There is nothing we like more on a free morning than to go sit enjoy a coffee or hot cocoa together. But, not every day can be that way unfortunately. This is one of those great recipes you can throw together if you have a well stocked pantry and enjoy a "coffee shop" morning at home. And it can be done the night before or last minute when you find you have a morning or mid-afternoon guest over. Does it get any easier? I think not.

Petits Pains au Chocolat
Recipe adapted from epicurious

Ingredients

2 sheets frozen puff pastry thawed, each sheet cut into 12 squares

1 large egg beaten to blend with 1 water

Chocolate chips

Kosher salt 

1. Preheat oven to 400°F
2. Line baking sheet with parchment paper.
3. Brush top of each puff pastry square with egg glaze.
4. Place 1T chocolate chips on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate.
5. Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)
6. Brush tops of pastry rolls with remaining egg glaze.
7. Sprinkle lightly with Salt (you can use sugar here)
8. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

These went so fast, needless to say they are not still actually in my cookie jar! Enjoy!

xoxo

d

What's in my cookie jar?

(photo)

Ok so I know you are saying "in your cookie jar"??? It is not in my cookie jar, it is in fact wrapped up in my freezer like a little present waiting to be opened should an impromptu dessert need be had. I happen to know that you probably have some Halloween candy lying around in hiding from your children or from yourself. So why not turn it into something wonderful? Make a terrine, which is a fancy way of saying layered ice cream cake. I have two of these delicious delights waiting in my freezer for the right moment to strike(I love to be ready for a last minute party/celebration). And whats even more wonderful....virtually no cooking involved. These recipes are adapted and inspired by a Real Simple magazinze issue that featured things to do with ice cream, great huh? You can really take any leftover candy of your choice and layer it up to make one of these. Make sure to let me know what combinations you come up with!


Peanut butter cup and pretzel terrine

Ingredients

• Peanut butter cups, chopped
• Vanilla ice cream, softened
• Pretzels, broken
• Chocolate sauce/syrup

Directions

1. Line a loaf pan with parchment, leaving an overhang. Press 1½ pints softened vanilla ice cream into the pan, top with chopped peanut butter cups, broken pretzels, chocolate sauce drizzle, another 1½ pints vanilla ice cream, ¾ cup broken pretzels, and an artful chocolate drizzle. Freeze until firm, at least 1 hour.
2. To serve, remove from pan and slice.

Fleur de sel and snickers terrine

Ingredients

• Snickers, chopped
• Vanilla ice cream, softened
• Fleur de sel caramel**

Directions

1. Line a loaf pan with parchment, leaving an overhang. Press 1½ pints softened ice cream into the pan, top with chopped snickers, fleur de sel carmel sauce drizzle, another 1½ pints vanilla ice and an another artful drizzle with fleur de sel caramel. Freeze until firm, at least 1 hour.
2. To serve, remove from pan and slice. Serve with extra caramel.

*Fleur de sel Caramel sauce
(adapted from Ina Garten's Carmel sauce)

Ingredients

• 1 1/2 cups sugar
• 1/3 cup water
• 1 1/4 cups heavy cream
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon fleur de sel (or kosher salt)

Directions

Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream, salt and vanilla. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours (it will thicken up nicely).


Enjoy!

xoxoxo
d

p.s. sorry for the lack of photos...I seemed to have misplaced my camera :(

Fall recipe exchange and weekend recap.

It was a lovely weekend filled with projects, painting, bike riding, and family time. We throughly enjoyed the sunshine and hot weather. And although there are not many signs of fall here in southern California, I jumped at the chance to participate in the fall recipe exchange that Michelle at pretty mommy put together (thanks Michelle!)..AND Damris at kitchen corners was throwing a pumkin cook off! How could I resist?? I did have big hopes to show some multi-step pumkin fall recipes that I LOVE. However, I hosted an impromptu brunch yesterday for some of my favorite people and little people. Needless to say it took some of my steam. So I wanted to share an easy pumpkin lasagna. It is creamy, sweet, and savory (you must like pumpkin though!). This is a great fall side dish, or as the main event with a nice simple green salad. The pumkin aroma fills the kitchen as it bakes..you must try.

Pumpkin Lasagna

• 1 pound 5 ounces  fresh mozzarella, sliced or shredded
• 1 1/2 cups whole milk ricotta cheese
• 1/4 cup Parmesan
• 3 tablespoons unsalted butter, cut in a few pieces
• 3 cloves garlic, minced
• 4-6 Swiss chard leaves, rough chop
• 2 3/4 cups pumpkin puree**
• 3 tablespoons light brown sugar
• 1 cup heavy cream
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt
• pinch pepper
• 1 (1 lb) box lasagna sheets

 Preheat oven to 375 degrees F.

Shred 12 ounces of mozzarella and mix with the ricotta in a large bowl. Set aside. In a 2 quart pot, melt butter on low heat. Add garlic and brown lightly. Stir in pumpkin, brown sugar, maple syrup,  cinnamon, nutmeg (only add cinnamon and nutmeg if you are using store puree), salt and pepper. Stir until it’s all warm. Remove from heat and set aside. Smear a thin layer of pumpkin mixture on the bottom of a 9×13 glass baking dish. Place a splash  about 1/4 cup heavy cream on top. Sprinkle with nutmeg. Place 3 lasagna sheets across. Smooth a layer of pumpkin, followed by Swiss chard, and then  ricotta/mozzarella on. Repeat until you have 4 layers of pasta, pumpkin, chard, cheese, splash of cream. (You will use 12 lasagna sheets in total. Slice the remaining 9 ounces of mozzarella. Arrange in one layer on top. Sprinkle with Parmesan. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 5 minutes. Let it rest for 5 minutes before serving.

pumkin anticipation...

 ***I made my own pumkin puree by putting an entire sugar pumkin in the oven at 325 degrees F for 1 hour. After cooling, remove seeds and skin. Place in a food processor with 8oz cream cheese, cinnamon, nutmeg, salt and pepper to taste. The cream cheese gives is a smooth creamy texture. My 3 year old loves to east the straight puree and calls it "pumkin pie"!

Here is what we had for brunch and why I slacked off on my great plans :) :

Herb asparagus and tomato salad

Figs with goat cheese and honey balsalmic

Cinnamon pecan pull-apart bread

Potato and basil fritatta with maple ham and bacon

Brunch was delicious and we sipped on Lillet and passion fruit mimosas...

 Thanks to everyone for the great fall recipes thus far, I cant wait to try Estelle's soup and make sure to check out look linger love tomorrow for another delicious dish! And find out who won the pumkin cookoff here.


xoxoxo
d