Sunday, August 15, 2010
I've been on a blueberry kick so I searched for something in my many recipes that I could add blueberries to. I have this easy blueberry lemon custard tart from Rachel Ray that I have been wanting to make.
So that is exactly what I did all the while hoping my boyfriend's parents will like everything I make too! ahaha!
Edit to a few hours later....I have met my martian's parents who are so great!! I can see where my sweet BF gets it from. So so nice!! Now we dig into the tart, in the back of my mind I'm thinking "oh dear I hope this is good or I am going to look like a big old a$$!"
SUCCESS!!! HOLY COW!! It was soooooooooo good!! Way to to go me!!
Here is the recipe! It's from Rachel Ray. She uses raspberries.
Enjoy and Keep On Making Stuff!!
3 cups frozen raspberries (1 pound) (I used fresh organic blueberries)
1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
11/4 cups granulated sugar
13/4 cups all-purpose flour
3 large eggs
Zest and juice of 2 lemons (about 1/4 cup juice)
Confectioners’ sugar, for dusting
1.Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°. Using your fingers, combine the butter, 1/2 cup of the sugar and 11/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.
2.Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained raspberries evenly over the baked shortbread.
3.Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners’ sugar.
Friday, August 6, 2010
I found it here on Ezra Pound Cake. She has about a bazillion great recipes original and borrowed. Check it out I think you will find something you like. If anything make this beer bread it is all kinds of yummy!!
My most adorable BF enjoyed it, I think he may be partial though ahahaha!
Enjoy and Keep On Making Stuff
Makes 1 loaf
•3 cups all-purpose flour
•3 tablespoons sugar
•1 tablespoon baking powder
•1 teaspoon salt
•1 bottle (12 ounces) beer (i used my fav Blue Moon)
•1/2 cup (1 stick) unsalted butter, melted (Note: Feel free to reduce to 1/4 cup.)
1. Preheat the oven to 350 degrees F. Grease a 9-x-5-x-3-inch loaf pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
3. Using a wooden spoon, stir the beer into the dry ingredients until just mixed.
4. Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Slide a baking sheet onto a lower rack to catch any butter that might overflow from the loaf pan.
5. Bake for 50 to 60 minutes, until golden brown. Serve immediately.
Look how golden and chunky it looks. It's like little buttery chunks!! aka Heaven!
Sunday, August 1, 2010
Anyway I told my fav Martian I wanted to cook dinner for him. I asked what he wanted or what his fav meal was and I got nothing! So I decided for him. I mean who doesn't like a roasted chicken.
There are so many recipes for this. I didn't use anything specific.
What you will need:
3-5 pound roasting chicken
Various Spices (i used sea salt, pepper, garlic, oregano, dill, red pepper flakes)
1 can of beer
Large roasting pan
Preheat oven to 350F
rub the chicken down with olive oil
cover with your seasoning
Pour half can of beer in a cup to use for basting later
Now the fun part
carefully sit the chicken on the can of beer. Thus the beer in the rear title!
ahaha I know I know but this beer can in the butt makes the chicken super moist ahaha!!
It took about 2 hours for my birdie to cook basting it about every 30 mins. It was super yummy!!
This meal also included corn on the cob foil pack red skins and blackberry cheesecake.
Enjoy! Keep On Making Stuff!