Sunday, June 27, 2010

Blueberry Buttermilk Scones

Another Sunday morning baking adventure.  I have never made scones before but this recipe seemed so delicious and easy.  I just couldn't resist.

Made with buttermilk and, of course, filled with blueberries, my only mistake was not following the recipe.  Why would I? After all, I am a master at baking *rolling eyes*  Innocently enough, I forgot to add the blueberries after my ingredients were already combined.  So to break up the thick dough, I added just a tad of extra buttermilk.  If I had gone with the original recipe, my scones wouldn't look so "globby". However, regardless of the final look, these scones are incredible!

So if your looking for an easy and delicious breakfast, this recipe is perfect for those summer morning.

Saturday, June 19, 2010

Creme Brulee Cupcakes

What's that thing called when someone can take a dish and make it look appetizing? Oh yea, its called artistic ability.   And surprisingly, unlike my mother and grandmother, I have found that my artistic range is extremely limited.  So while these cupcakes do not look magazine-worthy, its simply because I can not match the artistry that was used when Bakers Royale created this recipe.  However, I do believe that I was successful in recreating the flavor and taste of this delicious chocolate and creme brulee combo.

The basic chocolate cupcake recipe has now become my staple go-to recipe for! If I hadn't added the eggs to the batter, I would have eaten the whole bowl with a spoon.  It was like a mousse...yes, it was THAT amazing!

The second half of the recipe calls for a creme brulee filling.  Being my first creme brulee ever, I was a tad worried; yet, I soon found myself eating my fair share of the vanilla custard.  So together, how could these cupcakes be anything but delicious?  

Done in a two step process, I let the custard sit in the cupcakes overnight before bruleeing in the morning.  For real step-by-step  instructions and pictures to these cupcakes, check out Bakers Royale and her amazing creation!  

Tuesday, June 15, 2010

Black Bean Mushroom Burgers

How to get a guy to eat a a veggie burger? Step 1: make patty to look like beef. Step 2: season with delicious spices to overcome any lacking flavor. Step 3: Don't tell guy, add a little cheese, serve on a bun and await result!

My end result?  Mr. F ate a two burgers!  In his defense, he did know they were made from black beans and mushrooms.  However, if this burger lacked in any flavor or consistency department, he would be the first to say "this was good but not my favorite."  And my interpretive skills would allow me to translate this to mean "please don't ever make this again." HOWEVER, I hadn't even sat down with my plate before I heard moans of deliciousness emanating from the other room (yes, we ate in front of the TV). 

Easy, simple, and fantastic, these burgers will be added to my regular dinner rotation.  Next time, I will add variety to the flavor with different ingredients.  For now, I have to thank BrownEyed Baker for a wonderful recipe!  

I added sweet potato chips as a "healthy" side.  I guess a salad would be a better nutritious choice but, who am I kidding, I just ran 3 miles and I want some sweet potatoes :) 

Wednesday, June 9, 2010

Mushroom Herb Mac N' Cheese

I was recently asked if I had to choose between pasta, rice, or potatoes which one do I enjoy more.  Simply answer: pasta.  I LOVE pasta. Its so versatile and delicious.  Ok, so its a personal preference but let me ask you this:  Do you like Mac n' Cheese?  If your answer is "no" then we may have some serious problems.  If your answer is "yes" then please proceed reading.  

I find the satisfaction level of a mac n' cheese similar to the craving/satisfaction level of donuts. Let me clarify.  If you're craving a glazed donut, a powdered one isn't going to satisfy. The same logic goes towards mac n' cheese. If your craving brand name shells and cheese then this gourmet version may not fulfill your taste buds.  However, for a sunday dinner, this mac n' cheese is a must-have.  

Fresh herbs, mushrooms, and two kinds of cheese round out this pasta.  The original recipe called for white cheddar and gruyere cheeses.  Now I'm all over some white cheddar cheese but HAVE YOU SEEN THE PRICE OF GRUYERE?!?  Holy mackerel!! My idea of budgeting is putting my foot down on a $15 small block of cheese for Macaroni!  Needless to say, I substituted the gruyere for a delicious smoked gouda.

Oh, and even though the recipe is called "Mac N' Cheese", I didn't use macaroni pasta.  If your a by-the-book kind of cook, knock yourself out with some macaroni.  Personally, I like to use different pasta shapes. 

Last but not least, don't leave out the nutmeg.

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