Fatties in Manhatty....Part 2

Okay so the donuts were a little disappointing so we made our way back to Soho to eat something familiar, Ruben's Empanadas. You can't mess with those. Of course we weren't really that hungry even though we took our time getting to Ruben's. So we got those to go. They have all the same varieties I remember but I got my two favs, Beef and Spicy Chicken. I had one of the two beefs heated up in case I was tempted soon for a little snack. It wasn't until later on our trek that I ate most of it and shared some with Felice, after which we had to go back so she could get another to take home. So that should say it all. The beef empanada is a perfect combination of sweet and savory, incorporating onions and raisins and I'm sure a few secret ingredients. The crusty pocket that encases the meat is baked and really makes the portion very filling. They heat up very well in the oven so the next day for lunch I enjoyed the spicy chicken for lunch. (I know the pic is not very appealing but I promise you, the empanada was) I could eat these empanadas everyday if I didn't have to run for 1 hour on the treadmill to make room for them.

Fatties in Manhatty....Part 1

So Felice (my foodie buddy) and I are always talking about food; eating it, making it, the best place to get it. What better place to get the best and most diverse collection than NYC. And since I'm always reminiscing about the food I used to eat while working there, why not take a trip down to Soho to revisit all those great lunch places.
We took the Hudson line down to Grand Central and headed downtown on the N/R to Prince Street. From there we walked a short distance (basically across the street) to Balthazar's for Felice's belated birthday brunch. She'll be writing about that experience so we'll move on to our next location: Doughnut Plant. Located on what seems like a forever walk through little Italy and Chinatown, we made our way to Doughnut Plant to feast on deliciously gourmet fried dough. Donuts are my go to dessert; fried, covered in glaze or sugar, filled with cream or jelly, you can't go wrong. We were really looking forward to our sweet snack, even after our pretty filling brunch. There's still room for donuts.
So we bought several, some to take home, some to taste now. We tasted the chocolate glazed and Creme Brulee. I got a blueberry cake donut for Riley and Felice snagged another Creme Brulee for her mom. The Creme Brulee was small so we dogged that one right in the shop. Covered in caramel and filled with vanilla bean cream, it was really delicious. Not overly sweet, the cream really balanced the caramel. That was gone in two bites. Very satisfying. So as we walked down the street off to our next destination we split the chocolate glazed and were somewhat disappointed. I think we had built up some great expectations for the most perfect donut and were hoping for soft, chewy and gourmet chocolaty. Instead it was a bit stale and the chocolate tasted like, well, like Dunkin Donuts chocolate glaze. Nothing special. So overall, I wouldn't make that long walk to 379 Grand Street again, maybe if you drove me there.

Coming soon.......

Fatties in Manhatty. Our trip thru Soho (or what's left of it) and my obsession with foods from 5 years ago. Balthazar's, grilled corn, donuts, empanadas, fish and chips; need I go on?

Grandma Adnams's Butter Tarts

So I hope its okay to post this recipe. It's really quite delicious and very simple to make. I had these last year when we visited Derek's grandparents up in Canada. His grandmother loved filling me up with her desserts and I happily ate them, and Derek's too since he doesn't really like sweets. She gave me her recipe and I made them for Derek's dad for Father's Day. I hope they reminded him of home. They're like little sticky, buttery pecan pies.

• 1 egg (lightly beaten)
• 1/2 c. brown sugar
  
• 1/4 c. light corn syrup
• 1/4 T. vinegar
• 1/2 t. vanilla
  
• 1/4 c. melted butter
  
• 1/4 c. dried fruit (I used raisins)
• 1/4 c. chopped nuts (I used pecans)
• defrosted pie dough sheets OR pastry shells
  

Preheat oven to 425. Whisk egg thru nuts in bowl till combined. If you have pastry shells, place in small muffin tin and pour egg mixture to top. If you are using pie dough, unroll sheets on floured surface. Using 2-1/2" circle cookie cutter, cut circles and press into greased small muffin tin being sure to leave a little dough above surface in case it bakes over. Pour egg mixture into dough lined tins to top. Makes about 15. Bake for 15 - 20 minutes till crust is golden. Let cool and carefully scoop out. Eat.

Blueberry Ice Cream

Nothing like using whats in season. Felice (my food & gym buddy (ironically) and I tasted this delicious blueberry ice cream from a local shop in Beacon, Jane's. We love their gourmet ice creams. So I made my own using a recipe from that same ice cream cook book from earlier. I just switched out blackberries for blueberries.

1 lb. blueberries
2 T. sugar
1/2 c. water
1/4 c. sugar
3 egg yolks
2 c. light cream
2 T. confectioner's sugar

Simmer blueberries and 2 T. sugar for 10 minutes. Press thru sieve. Let cool. Heat water and 1/4 c. sugar in saucepan till sugar dissolves. Increase heat and boil steadily till syrup reaches 225 on candy thermometer. Place eggs in heat proof bowl and whisk till frothy. Place over simmering water and whisk in hot sugar syrup. Whisk steadily till creamy. Take off heat and whisk till cool. Mix cream with blueberry puree and confectioners sugar. Fold into egg mixture. Pour into ice cream maker, churn and freeze.

Homemade Oreos

I found this cookie recipe on another blog so I made them and sent them to my dad for Father's Day. He loves oreos so I thought, how perfect. They were super easy to make and the vanilla filling tasted just like an oreo's filling. Its kinda uncanny. The cookie is delicious too. I made the version with 1/2 cup less of sugar and I could have filled my cookies more. I had a lot of filling left. Saved for another cookie perhaps.....Anyway, here's a link to her website and recipe.

http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/

ps: Riley liked to lick the filling and let Hank have the cookie.

Swag Bars

Got this recipe from Cooking Light. Great mag with tasty low fat recipes. Very peanut buttery and soft with a hint of dark chocolate. Oh, did I mention, no-baking required!

• 1-3/4 c. creamy peanut butter
• 3/4 c. sugar
• 3/4 c. light corn syrup
• 1-1/2 c. chopped, lightly salted, dry-roasted peanuts
• 3-1/2 c. Total cereal, finely crushed
• cooking spray
• 1/3 c. chopped dark chocolate

Combine first 3 ingredients in heavy saucepan over medium-high heat. Cook 4 minutes or till mixture begins to boil. Remove from heat, stir in peanuts and cereal. Spread mixture into 13 x 9" baking pan coated in cooking spray. Melt dark chocolate in 20 second increments in microwave till smooth. Drizzle over peanut mixture. Score into 36 bars while warm. I placed the sheet in the fridge to harden the bars for ease of removal. According to the mag. there are 155 calories in one bar.

Classic Chocolate Chip Cookies

What better cookie to start with than this classic. Nuf said. I tweeked a recipe from Baker's Illustrated cook book. This cookie is soft, chewy and full of chocolate. They'll stay soft for 2-3 days in a sealed container.

• 2 c. plus 2 Tbsp. flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-1/2 sticks butter, melted and cooled to warm
• 1 c. packed brown sugar
• 1/2 c. sugar
• 1 large plus 1 egg yolk
• 2 tsp vanilla
• 1-1/2 c. semi-sweet chocolate chips or chunks
• 1 c. milk chocolate chips

Preheat oven to 325. In a bowl, whisk together flour thru salt. In mixer, combine butter and sugars till blended. Beat in egg, yolk & vanilla. Add dry ingredients till combined. Stir in chips. Roll 1/4 c. ball or use an ice cream scoop. Space 2" apart on parchment lined or greased baking sheets. Bake for 15 - 18 minutes rotating halfway thru. I usually pull them when the edges are brown but tops are a light brown. Cool on wire racks. Serve with a nice tall glass of milk.

Strawberry Festival

When I hear Strawberry Festival I think of overflowing flats of juicy, red berries, melting pink ice cream, delicious cobbler, pies, and crisps topped with whipped cream. Yum. Well, you won't really get that at the festival in Beacon, NY. Not to say we didn't have a nice time on an unexpectedly clear day (its been raining for a week). I just wanted to be bombarded with berries.
Derek, Riley, Hank (the dog) and I spent a couple hours at the festival on Sunday. Located on the Hudson river in Beacon, NY, the festival is one of many (corn, pumpkin) held each year, usually to raise money for a charity or non-profit organization. Strawberry Fest raises money for the Beacon Sloop club.
Although I would have loved something strawberrylicious, the options were limited. Strawberry shortcake, chocolate dipped, and smoothies. I would have easily taken the shortcake if the line didn't extend through the entire park. So we opted for the traditional festival fare, hot dogs and (ooooh) strawberry lemonade. Just as good and without the long wait.
Riley had a great time, watching kids blow bubbles, trying to hula hoop, and dancing to the music of Pete Seeger and some elementary school kids. Hank was in his glory, being pet by every kid with sticky hands. Derek enjoyed the music and spending time with his moochey on the playground. I would have liked a more strawberry theme in the food, but that's just me.
We try to go to these festivals whenever they pop up. It's always nice to get outside and try the local fare, especially when the rain has kept you inside for a week. I did like the environmental theme throughout the festival but I'd love to see more strawberries.

Super Simple Strawberry Ice Cream

I made Riley some strawberry ice cream today and its delicious. She likes hers with sprinkles. I tweeked a recipe from a Williams Sonoma ice cream book. I made it in the morning and we ate it in the afternoon.

1 pound strawberries, hulled
1/4 c. orange juice
3/4 c. sugar
2 c. whipped cream

Put strawberries in food processor. Process till liquidy but still lumpy. More lumps, more strawberries to bite into. In separate bowl mix strawberries, oj, and sugar. Pour into ice cream maker with whipped cream. Churn and freeze according to machine instructions. I use the Cuisinart machine and it took about 25 minutes. Freeze in shallow container. Spoon up, yum.

coming soon......cookies....finally!

Raspberry Lime Bread Pudding

Well, its not a cookie recipe (as my logo states) but they won't all be. We had Riley's 2nd birthday party this past weekend and I was left with a bag of dinner rolls so I came up with this recipe to use them and some raspberries that were just on the verge of going in the composter. I love bread pudding and this dessert was tasty warm out of the oven (perhaps with vanilla ice cream) and cold from the fridge. My foodie friend commented about the raspberry seeds but they didn't bother me. As Riley says, "try it, you'll like it". She really does say this.

Raspberry Lime Bread Pudding

six 6 oz. custard cups, greased or buttered

1 c. milk (i used skim but any works)
1 c. heavy cream
2 eggs
1/3 c. brown sugar
1 tsp. vanilla
zest of 1 lime
pinch of salt
1 loaf bread (i used 8 dinner rolls cause that's what i had, challah works great or any white bread, preferably stale)
pint of raspberries

Preheat oven to 325. Whisk together milk thru salt. Slice up bread 1" thick and in quarters and press a layer into greased cups. Add 8-10 raspberries. Cover with another layer of bread slices. Divide milk mixture among cups and press so that the bread is soaking up the milky goodness. Let sit for 10 minutes. Sprinkle with brown sugar, place on cookie sheet (for spillage) and bake for 30 -35 minutes till set. They'll be puffed up big but will sink down a bit. Let cool and dig in. Serve with ice cream or I like to pour a little heavy cream right on top. Yum!

Okay. So this is my first post. And no one will read it probably for a while cause no one really knows I'm writing this. So here goes.......

I love food. Sweets especially; and I've been on other blogs lately checking out posted recipes and great pics. So I thought....I could do that. If you want to read about me click About Me and you'll get the gist. I love to bake and cook, and basically torture myself cause I'm still dieting in the hopes of losing 10 more pounds. I give most of my sweets away cause my husband doesn't really eat sweets and my daughter, well I don't want my constant craving of sugar to rub off on her too much. But I love making foods that make other people happy. I'll be posting recipes here, among other things. Me and my food buddy (who shall remain nameless till I get her permission to post it) love to check out new spots in the upstate NY area so I'll try and post those as well. (Wait till the Dutchess County Fair!)

Since I'm new at this, please bear with me. I'll post a new recipe soon. But now you know what's up.

Later skaters.