An Easy Breakfast, with Special Occasion Results

I am a big fan of Easy! I am also a big fan of the not always done, not really common, special occasion worthy dishes. You see in my earlier life I was told I probably should stick to take out. My Late husband in our early years of marriage didnt have a lot of confidence in my cooking ability. Although I tried, I really didn't have the "sense" of how to bring my inspirations to fruition. This brought me to where I would put simple ingredients together and make them spectacular! I never shared my recipes with anyone for fear that they would know how easy it was and not be amazed at what I had accomplished. LOL, Little did I know that years later I would be encouraging hundreds of thousands of people to do the same thing.
Today is my companion's birthday. He's a simple guy who loves my cooking. He loves it simple, complicated, burnt or beautiful.. He is honestly always happy that I cook. So this morning I got up early and made him a Wonderful German Pancake. In essence it is a very easy recipe but the Wow factor makes it a Birthday worthy Breakfast!
German Pancake.

Ingredients

4 eggs
2 tbsp Butter (melted)
2/3 cup Flour (sifted)
2/3 cup Milk
1 tsp Vanilla
1/2 tsp salt
2 tbsp Sugar

Instructions:

Preheat oven to 400°
Butter/Grease (2) 9 inch cake pans.

In a mixing bowl beat eggs.
Add sugar, beat until light and fluffy.
Add milk.and vanilla.
Combine with a whisk or spoon.
Add dry ingredients.
Combine well with whisk or spoon.
Add melted butter.
Combine.

*Note: if you would like the "crisp" texture as seen in the picture, combine all ingredients in a blender and "whip" for 2 minutes until light and fluffy. The air bubbles is was causes the crispness of the outer shell.
Alternatively, if you do not "aerate" the mixture the result is a light and smooth pancake. Truly a preference choice.

Pour Mixture evenly divided among the 2 pans.
Bake in 400° oven for 10 minutes. Lower oven to 325° for 10-15 additional minutes.
The edges will be a beautiful golden and the center a light creamy yellow.

Serve each pancake with your choice of butter and pancake syrup or fruit compote.
You can add brown sugar and cinnamon to the top of the pancake batter before putting it in the oven, Wow! Warm some apples in the microwave with cinnamon and butter and top the pancake with them, again WOW!
I decided today on simply topping it with Crushed Pineapple and butter. Delish!

These also can be a wonderful dessert!  Top with powdered sugar,  fruit and whipped cream or ice cream and fudge sauce! It's really a very versatile little addition to your culinary arsenal and nobody needs to know how easy it is!

Enjoy!

El Rinconcito & Mofongo!

I do eat out at a restaurant once in a great while. What that does is put quite a bit of pressure on the restaurant owner whether they know it or not. As I rarely eat out..I usually choose the restaurant by my previous experience there or by Rave review from someone close to me. The El Riconcito comes to me through previous experience. It is a local, close by little place that I have experienced multiple times.

©El Ronconcito de Santa Barbara

El Riconcito or "The Little Corner Nook" for us anglos. The restaurant is very literally a corner nook of a place in a very nondescript shopping plaza. As soon as you step in you are transported into a Latin Cafe. Very casual, warming and comfortable. The decor is that of a "Latin Cafeteria" A purposeful combination of Puerto Rican and Cuban Distinctions.
I came to find El Rinconcito because I had been watching a Food Network Show where a restaurant in South Miami had showcased their most distinct menu item "Mofongo". I live in an area of Miami very heavy in Cuban flavor and had not had the pleasure of trying "Mofongo". As I am very "picky" on what restaurants I choose, I researched reviews and found that the restaurant highlighted in the show had become very commercial. Went by the way side the idea of the local true to it's origin menu. The Showcased restaurant had descriptive reviews that stated "cold food", "lack luster" & "over priced". I saw within those reviews a little nudge to a little "Mofongo Treasure" 2 blocks from my home. Could I be that lucky? I was. that same day I visited El Riconcito. The Mofongo was delightful! I had to agree. This made me a believer and have ever since agreed with the reviewer in that I had found a gem here.
Last night I jotted on over to my neighborhood "nook" and expected my favorites to be as they always are. I guess expecting consistency in this day and age may not be a good way to go about things. It is my opinion though that if you frequent certain restaurants you want consistency. I am sorry to say I didnt find it Last night at El Rinconcito. I understand that the economy may be less than what a restauranteur dreams about but I would hope that this would give his consistent good food the opportunity to shine for those who are loyal.
Let me express that my findings are my own, my companion had little to say regarding the Waiter's most generic "sexist" behavior and astonishment that we wanted a booth for 2 people. The waiter never made eye contact with me nor did he answer my (English) questions regarding some changes, I clearly noticed with the food. Any and all conversation was directed to my male companion. I have no doubt had the food shined as it always had I would not be making remarks on the waiter's behavior, but when you do decide to trek out of the comfort of your home to spend hard earned dollars for a meal, you expect the food to be "decent" and the service to be as well.Unfortunately this was not the case at El Rinconcito last night.
I had hopes... here are the things I noted: The menu had changed. An Anglo person would have a hard time ordering in this restaurant. I would not recommend this restaurant to an anglo couple, unless they were well versed in latin food. The texture and flavor of the food has markedly changed, even though the waiter remarked to my companion in perfect Spanish that there had not been a change in management nor a change in chef (head cook). Portions sizes have reduced. This may have come from a change in ingredient quality and from a change in price of ingredients overall. The prices have gone up about 33%. Where a meal that included dessert used to cost $30.00 for 2 people, now cost $40.00. Now, let me state again, I understand the reason for this change and would be accepting of it, had the consistency remained the same. While I agree $40.00 including dessert is dirt cheap for a meal, I have no problem paying that and more if the meal is what I am expecting.

Upon arrival we were given a basket of Garlic bread. My companion dove in with full luster. I on the other hand was wary as the garlic was very very prominent and wowwed me with a small bite. I was conservative here. I also knew that my order was always more than I could handle so I wanted to make sure I didnt fill up on bread. I ordered the "Mofongo and Masitas" or as the menu states: "Mofongo con Masas de Cerdo Frita"
Mofongo is a mash of green plantains that have been poached or fried. In this case deep fried green plantains are mashed in a wooden container with garlic, then pork fat (chicharrones) is added for flavor.
Masas de Cerdo Frita are Marinated Pork chunks that are then deep fried to a crisp and moist perfection.
The Masitas as I call them were wonderfully crisp to bite into and then a fantastic moist inner loveliness. Really good. The Mofongo..bland. We even had ordered more chicharrones because we like the little crisp to break up the mash of the plantain..and it didnt help. You are given a cup of liquid alongside your meal. This liquid used to be a delightful and flavorful "broth" that was a wonderful little moisture addition you could choose to add to the Mofongo. The liquid I was given last night was fatty and very heavy. It left a pastiness on your tongue. I was very disappointed.
We ended the evening with Traditional Flan and Cafe con Leche. Sublime. No problems with either. I did note that the flan had cinnamon and it had not had cinnamon previously. Again when asked, the waiter stated there had been no kitchen nor management changes...

What I have to say is this...If you have a local haunt, a local little "nook" that you frequent. Let them know how important their consistency is to you. Let them know that you come back for the flavors and service you know and love. They might not realize how much it means to you or to their business. I am sorry to say that even though my companion had no problems during the meal..he was up until 4 am with indigestion. I'm not really sure if it was the food or the garlic.. but either way..it had never happened before.

Unfortunately El Rinconcito is not my favorite little "nook" anymore.

Peanut Butter Eggs

I have told you a million times, now a million and one that The Cookbook Queen is a very big inspiration to me lately! Well I give her all the credit for these: Please stop by her Blog and get the recipe! It's easy and so fantastic! Confessions of a CookBook Queen!!!

I followed her recipe and changed the graham cracker to nilla wafers...then after I coated them in chocolate I melted white chocolate, added coloring and dripped colored chocolate over the top!! This is the result!

Peanut Butter Eggs

Easter Dinner from my Blog...

As you all know I love a good challenge. My friend Kim over at The Farmers Wife decided that because one of our mutual friends challenged her that she would in turn challenge me. You're saying ok, ok..what's the challenge??? Well the challenge is to make the Easter Holiday meal from dishes we already have on our blog.
now,the only holiday meals I have on my blog were of New Years.. remember the Lobster Ravioli???

But is that an Easter meal??? naaah...

I think I'd rather go with the Stuffed Cabbage if it has to be something from my blog. The Stuffed Cabbage is "Spring" like..in that the freshness of the sauce and the heartiness of the filling combined make it a pretty substantial Meal! Don't you agree?
A wonderful old fashioned Sunday Meal! Love it, in its simplicity yet ohh so good flavor!

Now side dishes are kind of hard to go with Stuffed Cabbage, but a good salad and some home made rolls would be great here!

The homemade rolls I got from Kim would be great here too!!

Now dessert??? Oh I have an array of desserts to choose from...My question here is ..Do I pick difficult or easy?
It's a Holiday..it should be special ...no? Ok, lets go with something spring like...I just passed this recipe along the other day to someone who was looking for something light and springy to take along with her to an Easter Dinner...

My Lemon Coconut Tarts.
They are a great little nosh, that always comes out Perfect!

Well that's the Challenge my friends...My Easter Meal from my Blog...Now if you need Quick and Easy Ideas..You can always pick up my New Cookbook:
5 Ingredient Solutions. It's on sale right here on my Blog or over at Amazon for your Kindle, PC or Iphone. I saw it on Iphone..It was beautiful and in Color! Check it out!

Ok, now I my turn to Tag my friends to do this too!!
Check them out and see how they did1 It's fun!

A Couple in the Kitchen
Diethood
Confessions of a Cookbook Queen
Flour Dusted
Southern with a Twist
Sticks Forks Fingers
The Misadventure of Mrs B
My Simply Sweet Life as my Best Friend Wife

Enjoy!!!!!

Almond Joy Brownie Bites

Have I told you lately how much I Love my Foodie Blogging Friends????? They give me inspiration to make my own Easter Basket Treats!!! They Rock where the inspiration factor goes! Just take a look at what they have inspired me to make.

This oh so easy recipe is a must have for Easter Basket Treats!

Almond Joy Brownie Bites

(my interpretation)

Instructions

1 box Entenmann's Brownie Bites

(if you want to make brownies, please do. Just cut then in bite size pieces.)

1 Can Sweetened Condensed Milk

2 pkgs(7oz) Shredded Coconut.

15 whole Almonds

16-18 oz Chocolate for melting

(may use, chocolate melts or chocolate chips)

Instructions:

Place in a mixing bowl, Condensed Milk and Coconut.

Combine well.

Place each brownie bite on a parchment lined sheet

Top each brownie with 2 tbsp of coconut mixture.

Top each brownie with an almond.

Refrigerate for 2 hours.

In a microwave safe bowl, place chocolate.

8 oz (at a time)

Place in microwave and heat for 30 seconds on high.

Remove and stir . If necessary heat again. Stir in between. Be sure to not over heat as it will cease.

Once chocolate is melted. Dip each brownie bite top into chocolate.

Set on baking sheet and set out until hardened. (approx 30minutes)

They are now ready to decorate, package or serve.

Delish!!!!!

Enjoy!

Chocolate Divinity Cupcakes

Have you ever looked at a dessert and thought...it doesn't look like much, 

but when you take a bite...You were wowwed by it's perfection? 

This is that cake! This is that Dessert!

Here we have an unassuming little chocolate cake

Seems innocent enough. 

Looks like a Simple Chocolate Cake with A nice Chocolate Ganache on top.

Right?

Nice enough. looks moist...and yummy chocolaty. 

Bet that Ganache is really good. I love Ganache, don't you?

But wait...what do we have here?

A surprise inside?? Is that Cream oozing out the side??

Can looks be so deceiving?

Let's slice this Lil Cake open... I want to know what's inside now...

WOW !!!

Layers of Pastry cream

and a Cheesecake Layer Too?!?!

Can it be?

This little unassuming cake. All Chocolaty and sweet on the outside and then

 WOW on the inside!

I need a closer look. I need details!

Let's look at the diagram!

Let me get this straight.

A chocolate cake, with a cheesecake layer.

Stuffed with Pastry cream.

And then slathered in Chocolate Ganache??

"How does she do it?" You Ask.

It is so easy you'll be making them before you stop reading this! 

Here we go:

Mini Chocolate Boston Cream Cheesecakes

Ingredients

Chocolate Cake:

Chocolate Cake Mix

3 eggs

1/2 cup vegetable oil

1 1/3 cup water

Cheesecake Mixture:

16 oz Cream Cheese Softened

2 eggs

1/2 cup sugar

1 tsp Vanilla

Pastry Cream:

1 cup whole milk
1 cup heavy cream
1 tbsp Butter

7 tbsp Sugar
2 tablespoon cornstarch
3 eggs
2 teaspoons vanilla extract
pinch of salt

Chocolate Ganache

8 oz Dark Chocolate (chopped)

1 cup Heavy cream

2 tbsp Butter

Instructions:

Prepare Pastry cream.

I was always intimidated by Pastry cream, but once I saw this video from Food Wishes Videos, I was fine.

In a Mixing bowl combine eggs, sugar and cornstarch. Set aside.

In a Medium Saucepan on medium high heat, combine milk, cream and butter.

Bring to a boil.

Lower to low heat and add egg mixture.

Whisking constantly, the mixture will thicken.

Whisk for minimum 1 minute.

Remove from heat.

Strain.

Cover mixture and refrigerate for minimum 2 hours.

(this is really important. mixture must be cold and thick for inserting into cake)

Prepare Ganache

In a medium sauce pan place 1 1/2 cups of water.

Top with oven proof bowl.

Add chocolate and cream.

Stir until chocolate melts and cream incorporates.

Once chocolate is incorporated into cream add butter.

Continue to stir until butter has melted into Ganache and the mixture becomes glossy.

Cover bowl and set aside until fully cooled.

Preheat Oven to 350

Grease or Paper Cup the Cupcake tins

(I used a rectangular cupcake pan, so mine are rectangular)

Prepare Cupcakes:

Prepare Chocolate Cake Mix to box ingredients.

Pour 2 tbsp of batter into each muffin tin.

Bake at 350 for 7-8 minutes

Remove from oven and set aside

Leave oven on!

Prepare Cheesecake Mixture

In a mixing bowl beat together eggs and sugar.

Add in cream cheese.

Beat well.

Add vanilla.

Add 2 tbsp of batter into each muffin tin.

Add remaining Chocolate Cake batter evenly divided over top of each cupcake.

Fill each well only 3/4 full.

Place a baking pan half filled with water in lower shelf of the oven

Bake at 350 for 15-20 minutes on middle shelf of oven.

Cakes are done when touched top bounces back.

Cool 1 hour on a rack.

Assembly:

Take each cake and slice into cake top on an angle inward.

Continue around cake until you can remove cupcake top. (keep top intact!)

Fill each cupcake well with Pastry cream. (may  use pastry bag or teaspoon)

Top each cake with it's top.

Press top down, gingerly so cream stays intact.

Frost with Ganache.

Refrigerate 1 hour.

Serve! 

Notes:

**Once cakes have set up they can remain out of refrigerator for decent periods of time.

They just need time to set up in fridge. once that happens you are all set.

I so hope you enjoy this recipe. It was alot of fun!

Thank you again Food Wishes video for your Pastry Cream Divinity!!!!

500th FB Fan Giveaway!!

We're Having a Giveaway!

The 500th person to go over and Like "Food is Love" on Facebook 

will Win a PDF copy of my New Cookbook 5 Ingredient Solutions!!!

If you are already a fan I will be randomly choosing a name from the Fan List to receive an additional copy!

Stop by, "Like" Food is Love and Win!!!

**Just as a caveat: I have also instituted an Affiliate Program, if anyone is interested.

If you are interested in this opportunity, email me for information. (foodslove@ymail.com)

Homemade Hamburger Rolls

This morning I read a blog that absolutely delighted me. Her name is Kimberly and her Blog is: The Farmer's Wife. She told a story that many in the food blogging area can understand. She stated that she was feeling unmotivated to go to the market to get hamburger rolls for dinner. She has a toddler and it would mean that she had to put on the toddler's socks and shoes, and if you are a mother you know what a trial that can be.

But a "civilian" would never understand that statement "I am feeling to Lazy to go to the market, I'm going to make my own". I don't know a lot of people in the "outside" world that would understand that statement unless they were Moms or "Food" people.
For me, I completely understand, as going to the market includes putting on something more than "the usual" attire and driving to a store where English is not their first language. Never mind the parking...It is much much easier to try to make them myself as I cook everyday anyway.
In the beginning of the year my resolution was to try to make my own bread. when I saw Kimberly's recipe I immediately was excited at the fact that it had very few ingredients (my m.o.) and I had the ingredients on hand. There are a few differences in our recipes. Kimberly made her dough in the Bread Machine, I did not. So the kneading, the flour and yeast are a little different. All in all they came out Fantastic just the same!
Here you have:
Home made Hamburger Rolls
Ingredients:
3 3/4 Cup Flour (AP)
1 1/4 cup Milk (warm, about 100°-110° f)
1/4 cup Sugar
1 Egg (beaten)
4 tbsp butter (2 tbsp melted, 2 tbsp cut in cubes)
3 tsp Dry Active Yeast
3/4 tsp Salt
4 inch round cookie or biscuit cutter

Instructions:
Grease a baking sheet


In small bowl place 1/4 cup of the warm milk
Add yeast and 2 tbsp of the sugar.
Stir slowly with fingers to dissolve yeast.
Let stand 10 minutes.
(after 10 minutes the yeast should be frothy. If not, the yeast is dead)

In Large Mixing Bowl sift together
3 cups of the Flour
Salt
Remaining Sugar
Mix well.
Once mixture is sufficiently combined, make a well in the middle.
Add beaten egg, milk, butter and yeast.
With hands pull the dry ingredients into the wet.
Keep folding mixture in toward the middle to incorporate.
Be calm, and do this slowly and gingerly. Try to keep the air in the mixture.
Once mixture is combined.
Fold mixture out onto a floured surface. (this is where the other 3/4 cup flour is)
Pat mixture out into a round about 2 inches thick.
Using the cookie cutter, cut out rounds.
Place each round on greased baking sheet.
Coat each "bun" with butter.
(I skipped the butter and used an egg wash when baking)
Cover and let rise in a warm place for 1 hour.
(Kimberly says "heat your oven @ 200° for 1-2 minutes. Turn it off and placed the rolls in the oven to rise.)
I placed mine outside (84 degrees in Florida today)

Once buns have doubled in size place in 350° preheated oven for 10 minutes or until golden.
And the result is a beautifully warm wonderful yeast roll You made yourself!
Enjoy!

Oreo Cheesecake Bites

I have been deep in the trenches of creating and writing recipes for my cookbook. It has kept me away from socializing with my Food Blogging friends and I am pleased to say I am Baccccckkkkk!!!
Upon coming back I found such wonderful inspiration. I have 4 or 5 really great Blogging friends who I share ideas with constantly. They all have their own food blogging friends. I found 2 new Awesome blogs that I have come to really enjoy and hope that you check them out too! The first is The Cookbook Queen! Her blog has to be the funniest I have seen in a while. She has the most inspirational stories and down to earth recipes. She makes everything seem so easy and tasty that I drool everyday looking at the pics! Kristan has the ability to tell a story that will transport you to her life in an instant. She has a blogging friend Karly over at Buns in my oven! Another dear sweet Food Blogger who can transport you into a kitchen smelling of fresh baked bread and chocolate chip cookies to die for!. These women are the antiphysis of what Food Blogging really is. They bring you into their home and allow you to view the world from their kitchen window.
It's from these people that I draw inspiration. They inspire me to keep going and to create recipes and ideas that will help people to attempt the impossible sometimes. To make it all seem so easy that the impossible becomes that much more a reality! Thank You ladies. You Inspire Me!

Recipe inspired by Karla @ Buns in my Oven

Photo inspired by Kristan @ Confessions of a Cookbook Queen

Oreo Cheesecake Bites


Ingredients:
16 oz Cream Cheese (softened/room temp)
2 eggs
1/2 cup Sugar
1 tsp Vanilla
12-16 Oreos crushed
12 Oreos (whole)

Instructions:
Preheat oven to 350° f
Line Cupcake Pan with cupcake liners
Place one Oreo in each liner.

In a medium mixing bowl,
Combine Cream cheese and eggs
Add sugar whip until creamy.
Add vanilla. Mix well.
Fold in crushed Oreos
(If you choose to mix them in with the mixer, instead of folding, you will have chocolate batter)

Spoon 2-3 tbsp of batter over each oreo in the cupcake pan.

Bake in 350° oven for 20-25 minutes. Do not over bake.
Remove cheesecakes from oven and cool on a rack for 30 minutes.
Refrigerate Cheesecakes until ready to serve.
Yields 12

5 Ingredient Solutions is available!

As promised 5 Ingredient Solutions is now available for Immediate Download for Kindle!

A Beautiful Full Color Version of My Cookbook is available on my Blog right here!

Click on the "5 Ingredient Solutions Tab" above and You will be able to purchase the book right from there! Thank you so much for your continued support. 

I would have never been able to do this without you!

Most of All Enjoy the Book! 

It is Fabulous!

5 Ingredient Solutions!

Hi Everyone! I am as proud as proud can be!
MY new Cookbook has been published on Amazon!
It will be available this afternoon for Kindle!!!
How amazing is that?!?!
I am ecstatic to say the least.

I was inspired by a Blogging Challenge I did at the beginning of the year. The idea is that You have 5 Quality Ingredients that you make into a Fabulous Dish! The criteria: Salt, Pepper, Water and an "oil" agent to prepare a pan don't count. Everything else does! A tough task, but so worth it in the end.When I completed the challenge I had so many more ideas, that I couldn't help but continue on with the idea!
5 Ingredient Recipes are a phenomenal way to make something that is Flavorful and Fast! It is exactly what the Modern Family needs today! Something to get them away from that dreaded Drive thru and into their kitchen!
It was a great challenge and now a Beautiful First Book in a series of Books. When beginning the book, I came up with 3-4 variations on the recipes and thought a series of 5 Ingredient Solutions would be a fabulous way to bring these ideas to light!
This First book encompasses all facets of Cooking. From Breakfast to Appetizers, Quick Lunches to a Sunday Family Dinner! The idea is that You have 5 Quality Ingredients that you make into a Fabulous Dish!
The cover image for example is a wonderful dessert, absolutely viable for a Company's Coming Dessert but easy enough to make on a weeknight for the family! That's the point of all of the recipes.
In the coming months I will be doing "Single Themed" 5 Ingredient Solutions...such as "Breakfast in a Flash" !
I can't relay my excitement anymore than to tell you how grateful I am for your interest in my blog and your wonderful commentary and questions. Thank you so much for being here!

I know you will love 5 Ingredient Solutions as much as I do, Enjoy!

<UPDATE> The book has been Published: It is available on Amazon right now!
                      Click Here (5 Ingredient Solutions)
In the event that you do not have a Kindle: Here is the link to download Kindle for PC, Free.
That way you can download the Cookbook to your PC  Kindle for PC
If you could, Please leave a review after you've downloaded it?  It's very important toward the opportunity to publish it in hard copy. Thank you Everyone for your on going encouragement and support!