30 September 2012

Sunday With A Lemon Pie....

There's no other dessert than... Lemon Meringue Pie.

My grandmother use to make the best Lemon Meringue Pie.  I use to smell her baking from a cross the street as a kid on our small farm in Indiana.  Then wonder over to see her (and see if I could get some pie!)  :D  Love grandma!!  She past away some years ago, but I still remember her pie.  I never found the recipe she used, except for the meringue recipe, which looks like it's from a very old newspaper (not sure which one).  So I decided to try and make one.  Now, I've never made Lemon Meringue Pie before, ever.  I would always just wait for grandma to make it or buy it from the store.  I always worried it wouldn't come out like her pie.  So even though I don't have the recipe I decided to go by the Jell-O box one, and just use her meringue one with it.  It's funny as I made the pie I thought of how proud grandma would be that I'm trying to bake like her.  It made me miss her... I will always miss her, but never forget her.  So in honor of her, I made my first Lemon Meringue Pie.  It's not grandma's, but it's the memory of her that the pie brings to me.  And I love that most of all....  Enjoy!

Classic Lemon Meringue Pie

Prep: 25 mins Serves:8 (Jell-O Cook & Serve Pudding & Pie Filling - Lemon)
  • Stir pudding mix, 1/2 cup sugar, 1/4 cup water and 2 beaten egg yolks in medium saucepan.
  • Stir in 2 cups water.
  • Bring to full boil on medium heat, stirring constantly.
  • Cool 5 mins, stirring twice.
  • Pour into cooled baked 9-inch pastry crust. (I used pre-made pie dough, and baked it in a 9-inch pie pan as per directions on pie dough box.  Then let cool.) 

Never-Fail Meringue
1 tbsp cornstarch
2 tbsp cold water
1/2 cup boiling water
3 egg whites
6 tbsp sugar
1 tsp vanilla
pinch of salt
  • Blend cornstarch and cold water in a saucepan. 
  • Add boiling water and cook, stirring until clear and tickened.
  • Let stand until completely cold.
  • With electric beater at high speed, beat egg whites until foamy.
  • Gradually add sugar and beat until stiff, but not dry.
  • Turn mixer to low speed, add salt and vanilla.
  • Gradually beat in cold cornstarch mixture.
  • Turn mixer again to high speed and beat well.
  • Spread meringue over cooled pie filling.
  • Bake at 350 degrees for about 10 minutes.

Images by Me; Recipes from Jell-O; Anonymous - Never-Fail Meringue Recipe

29 September 2012

Lobster Dinner For Two...

What's for dinner?  Lobster!!  LOL...Well, I've been wanting to attempt to cook lobster for a long time now.  But like most people, I've been really nervous about trying to do it.  Cause they cost too much and it looks hard to do.  Well, we were the store the other day, and I saw them on sale.  So I was like...what the hack!  Let's try it!  So we picked up two lobster tails.  (Thought we'd try doing the tails first before killing a live one...haha...)  Enjoy!!

 Steaming Lobster Tails
- 1 streamer pot
- 2 lobster tails
- 1 kitchen shears

- melted butter
- dash of paprika
- dash of garlic powder
- squirt of lemon juice
- dash of white pepper (or regular black pepper)

  1. Begin the cut right under the shell. Only cut the shell and not the meat. 
  2. Continue to cut down the center all the way to the base of the tale; cutting to base of tail. 
  3. Grab each side of the shell and gently pry away the shell away from the meat.  Continue to pry the shell away from the meat but keep the back of the meat connected to the shell. This will make it easier to eat the lobster once it's cooked.
  4. Prepare lobster marinade of melted butter, a dash of paprika, a dash of garlic powder, a squirt of lemon juice and a dash of white pepper.  Drizzle lobster tail with marinade.  (I didn’t use the paprika, and it was still good.)
  5. Place steamer inside a pan and fill with water so that the base of the steamer is resting in the water. Bring the water to a boil.
  6. Once the water has reached a boil, place lobster tails in the middle and cover.
  7. Cook the lobster tails by the cooking time from the weight. (Note the change from opaque to white means it’s cooked) 
Lobster Cooking Times
For steaming a lobster tail
Lobster Tail Weight
Cooking Time
2 Oz.
10 minutes
4 Oz.
12 minutes
6 Oz.
15 minutes
8 Oz.
20 minutes
12 Oz.
25 minutes
14 Oz. +
30 minutes

Images from Me; Recipe from Lobster Help.com

Not So 'Bare' Colors For The Fall....

So I'm a really BIG Bare Escentuals - Bare Minerals fan.  REALLY BIG fan!! :D  I discovered them around 6 years ago when I was trying to find new makeup before my wedding.  I had always seen the ads and the presentations on QVC, but never tried it.  Then one day in the Mall I saw they had a store; so I went in and tired it out.  It was the best thing I every did for my skin!  I have very sensitive skin.  I break out from all kinds of lotions, detergents, fragrances, etc.  So I was so happy that this helped my skin, instead of hurting it.  So I'm always interested in what new products they have out.

This Summer they brought out these beautiful colors early that would work well into the Fall.  I bought these from QVC when they first came out on the market. (Products counter-clockwise)

- The A List = Lovely eye palette with a soft white, light pink, sparkly purple, and charcoal-black. Great for a night out
- The One = A soft pale pink blush. Good everyday blush.
- The Skinny Dip = A light bronzer, which gives you just a little color where it's not too much. So you can use it as a warmth color into the Fall.

For Fashion Night Out, QVC had a special set of eye colors just for the event.  They are so pretty!  If you're like me and love the light, pastel colors for your eyes.  Here's a great set!  Also, these will look lovely in the Winter with a cream/ivory sweater.

5-Star Fabulous 5-pc Eye Collection

- Vanilla Sugar = a medium golden vanilla shade
- Nude Beach = a light warm sand shade
- Queen Phyllis = a light buttercup shade
- Pinky Swear = a shimmering pink lilac shade
- Silver Dollar = a sparkling silver shade

Another set that I got was this grand collection from QVC.  I love getting these type of collections.  You get so much for your buck.  Also, this is a very neutral collection that is great for everyday wear.  I've been looking for brown eye colors, and this set has like a 'coffee' color look to them.  I'm also in love with the Marvelous Moxies, and I was so happy you got two in one in this set.

Shift into Neutral Grand Collection

- Original Foundation = (I get fairly-light)
- Smitten = candy pink blush shade
- Gold Splendor = a shimmering champagne eye shade
- Exquisite Taupe = a satin fawn eye shade
- Espresso Decadence = a chocolate velvet eye shade
- Round the Clock Eyeliner = Midnight (a blackout shade)
- Flawless Definition Curl & Lengthen Mascara = Black
- Marvelous Moxie Lipgloss = Style Setter (an amber pink) & Total Pro (a bronzed pink-pearl)
- Buffing Eye Brush
- Heavenly Blush Brush
- Full Flawless Face Brush

Hope you loves these colors as much as I do.  Enjoy!!

Images from Me; Products found at: Bare Escentuals.com; QVC.com

09 September 2012

Red Raspberries on a Sunday...

Baking on a Sunday... So I've been trying to find a recipe on how to make a french type raspberry tart.  But I haven't been able to find one.  So I've put together a recipe from other recipes with all the parts that I know from the tasty little french raspberry tart that I know and love.  The only thing I couldn't get right on was the raspberry glaze wasn't fully shining and set harder.  But it still tasted awesome!  My hubby gave it two thumbs up, so it that made my happy.  If anyone knows how to get the glaze that way it should be or has another recipe, please share!  Enjoy!

French Raspberry Tart

- Sweet Tart Dough
(Williams-Sonoma: The Weeknight Cook)
(1 dough disk)
1 cup flour
1/9 cup powered sugar
1/2 cup unsalted butter
1/9 cup ice water

In a food processor, combine the flour, sugar, and butter.  Pulse just until the mixture forms coarse crumbs about the size of peas.  Drizzle the ice water over the flour mixture and process just until fine crumbs form.  Transfer to a lightly floured work surface and press into a disk.  Wrap each dough disk in plastic wrap and refrigerate for 30 minutes before using.

- Pastry Cream (Creme Patissiere)
(Laduree - Sucre The Recipes)
Makes 5 cups | Preparation:30 minutes | Cooking time: 5 minutes
1 vanilla bean
1 2/3 cups whole milk
4 eggs yolks
1/2 cup - 1 tbsp granulated sugar
1/4 cup cornstarch
2 tbsp butter

1) With a sharp knife, slice the vanilla bean in half lenghtwise.  Using the tip, scrape the interior to remove the seeds.  Pour the milk into a saucepan and add the vanilla pod and seeds.  Bring to a simmer.  Remove from heat, cover immediately and allow to infuse for 15 minutes.
2) In a large bowl, whisk the egg yolks and sugar until slightly pale.  Incorporate the cornstarch.
Remove the vanilla pod from the saucepan and reheat the milk, bringing to a simmer.  Pour a third of the hot milk over the egg yolk, sugar and cornstarch mixture (to temper the yolks).  Whisk together and pour the whole mixture back into the saucepan.  Bring to a boil while stirring with a whisk, making sure to scrape down the sides of the pan with a spatula.
3) Remove from heat and pour the cream into a clean bowl.  Allow to cool for 10 minutes so that it is still hot but not boiling.  Incorporate the butter while stirring.  Cover the bowl with plastic wrap until ready to use.

- Raspberry Glaze
(Sarabeth's Bakery & pillsbury.com: raspberry-glazed double chocolate dessert recipe)
2 containers fresh raspberries (6 oz.)
3 tbsp sugar
1/4 tsp vanilla extract
1 tbsp cornstarch

1) Combine the raspberries, sugar, cornstarch, and vanilla in a nonreactive small saucepan.  Cook over medium hear, stirring occasionally to dissolve the sugar, until the berries have cooked down and they come to a boil.
2) Transfer to a fine-mesh wire sieve set over a bowl.  To remove the raspberry seeds, use a silicone spatula and rub the berries and juices through the sieve.  Transfer the sauce to a covered container to store till ready to use.

- Extra raspberries for decoration

1) Create the dough.  Preheat the oven to 425 degrees F.  On a lightly floured work surfaces, roll out the dough into a 10 1/2-inch round.  Fit into a 9 1/2-inch tart pan with a removable bottom.  (I used a ceramic tart pan.)  Fold the overhang over itself and press into the sides of the pan to make a sturdy rim.  Freeze for 5 minutes.  Take a fork and make some holes to let steam out.  Then cut a round piece of parchment paper and place on top of the dough.  Then add pie weights (or beans) on top of the parchment paper to use as weight.  Bake the tart dough for 10 minutes until lightly golden.  Then turn to heat down to 400 degrees F. and bake for 20 - 25 minutes until cooked through.  Let tart dough cools completely.

2) Create the pastry cream.  Then place in tart dough.  Place in refrigerator to set. (Set time frame is create the raspberry glaze and let it cool for 15 minutes.)  Then pour the raspberry glaze on top of the pastry cream.  (Then decorate with extra raspberries, if wanted.)

Images by me

01 June 2012

A Chocolate Hazelnut Jubilee....

The Queen's Diamond Jubilee starts tomorrow.  So in honor of the Jubilee, I decided to make another cupcake from the Hummingbird Bakery cookbook.  Nothing like tea and cupcakes for your afternoon tea.  Enjoy!

Hazelnut & Chocolate Cupcakes 

(Makes 12)

3/4 cup plus 1 tablespoon all-purpose flour
2 1/2 tablespoons unsweetened cocoa powder
a scant 3/4 cup sugar (just put a little less in the third 1/4 cup)
1 1/2 teaspoons baking powder
a pinch of salt
3 tablespoons room temperature butter
1/2 cup whole milk
1 egg
1/2 cup nutella hazelnut spread
36 whole shelled hazelnuts for decoration

Hazelnut & Chocolate Frosting:
2 cups confectioners sugar, sifted
5 tablespoons unsalted, room temperature butter
2 tablespoons whole milk
1/2 cup nutella hazelnut spread

  1. Preheat oven to 325 degrees.
  2. Put flour, cocoa, sugar, baking powder, salt, and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
  3. Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well.
  4. Spoon batter into the paper cupcakes holder up to two-thirds full and bake in the preheated oven for about 20 minutes, or until the cake bounces back when touched. The let the cupcakes cool completely.
  5. When the cupcakes are cold, hollow out a small section in the center of each one and fill with a dollop of hazelnut and chocolate spread.

For the hazelnut & chocolate frosting:
  1. Beat the confectioners sugar and butter together in an electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.
  2. Turn mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. 
  3. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
  4. Stir in the hazelnut and chocolate spread by hand until evenly mixed into the frosting. When the cupcakes are cold, spoon the frosting on top and finish with about 3 hazelnuts per cupcake.

Images by me; Recipe from the hummingbird bakery cookbook

06 April 2012

Early Bunny Holiday....

Happy Easter everyone!! Hope you all have a good holiday weekend! Enjoy!


Images from Pinterest; weheartit; Patterson Maker
Related Posts Plugin for WordPress, Blogger...