Flourless Peanut Butter Wonders

Todays episode of 5 Ingredient Fix had me mesmerized. How can you possibly make baked cookies with no flour? I had to try em. They are Fantastic!!! The episode doesn't tell you how much sugar to use as she uses all natural peanut butter and requires a little more sugar than a jarred peanut butter would. I baked them myself today and have an answer for those who will be using jarred peanut butter. Wooohooo!
I also added Mini Reeses Peanut Butter Cups to the middle as they were on sale at Walgreens 2 bags /$3.00.

Ok..well here they are: Flourless Peanut Butter Wonders

Preheat Oven to 350
Prep baking sheet with parchment.
Combine all the ingredients listed, in a medium mixing bowl.
Spoon by teaspoonful and drop onto parchment lined baking sheet.

If using Peanut Butter Cup Minis:
You will need about 15-20 for one per cookie.

Spoon a teaspoonful of dough into your hand as pictured above.
Place 1 or 2 mini peanut butter cups in the center of the dough.
Roll dough around the candy.

Then "pat" down to make the cookie flat at bottom and top.
Using a fork indent top of cookie with "crosshatches".
Sprinkle over top with scant amount of white sugar if desired.
Bake on Parchment lined cookie sheet for 10-12 minutes.

Cool on rack until ready to serve.
Makes 15-20 cookies depending on size.

ENJOY!!!!

A Vacation Trip Home

For me "Home" is a "feeling". Home means the town where I grew up. It's what I know. It's an unchanging little New England town steeped in tradition and family. Where on Sundays the roads are slowed with cars moving to Church in the morning and streaming to the Soccer fields at midday. It's where you go to the grocery store on Saturday morning and you run into your Aunts who are in their hair rollers and your neighbors whom you either avoid because you don't want them to see what your buying or you smile and converse over the price of the ever rising cost of Chourico. Bristol is where you drive down the road and when you hear a car horn beeping you don't immediately cringe about a terrible traffic snafu but feel your heart lift and a smile come on, as it could be recognition of someone you know.

Hey neighbor!!!

I've been in Florida 10 years and not once have I beeped my horn to say "Hi" if ya know what I mean. It was probably more like something that involved a little "hand gesture".

I'm from Bristol, Rhode Island. Yes, Rhode Island. I'm going to show you a map, but that might not even help as being from the smallest state really doesn't lend to quick recognition. Many times when I say I'm from Rhode Island, people say "oh Long Island...?"

I then have to choose whether I need to clarify or just let it go because it could lead to an explanation that would end up with the listener's eyes glazing over in more confusion.

Rhode Island is pretty popular even though you probably don't recognize it. Remember the movie "Conviction" with Hilary Swank? Well the lead character of the movie went to Law School at Roger Williams University (in Bristol) and worked at Aidan's Pub, also in Bristol. The Showtime Series the Brotherhood was based on Rhode Island Politics. (Not that this is a good thing to point out..lol) 

Are your eyes glazing over?? Let me move on...

So I'm from Rhode Island, so what? Rhode Island is my home. What is so special about Rhode Island, you ask? If you had asked me before I moved away from Rhode Island I would be hard pressed t o answer you. But since moving to Miami (a very urban area where, the square mileage of the county I currently live in, is larger than my whole home State and the population double!) I have come to value having had neighbors who knew me before I was born! Yes, it was inconvenient to have to go out of town to go to a liquor store as a teenager because everyone in town knew I wasn't of age yet... Yes it was weird to grow up in a town where your Dr's secretary was someone who went to school with your Mom. Or the Police Chief 's wife an employee of your Big Brother but, where I live now I dont even know my Police chief's name. Heres one better...I dont even know where my police station is! My county is so large, industrious and urban that to go to the beach I have to pay two tolls for a 20 mile drive and then I have to be sure to time everything just right so not to be caught in commuter traffic. Have you had a long drive home after the beach? I mean an hour+ ride home from the beach? Sand in all your crevices, face so taut that smiling or blinking could cause cracking? Traffic so dead slow that when the horns beep it's not your neighbors saying Hi... It's not all fun. Miami is interesting. The beach is beautiful, and I can go in the water. The waves wont knock me over and the temp of the water wont render me frostbite in May. The price of a house wont leave a mortgage that I would have to pass on to my children. Miami has also been educational! I have learned a third language and honed up my second one. I can go to the grocery and not even speak English! Alright, sometimes I feel I have left the country, never mind just my home state. It's just not Home. So, I am going Home on my vacation!

Alright I know your eyes have sufficiently glazed over now...so I'll give ya some food porn to gaze at...

What you are seeing here is an Azorean treat! Mallassadas! I get mine at The Cornerstone Bakery and Restaurant. It is a fried sweet dough that is immediately taken from the scathing hot oil and dipped into sugar! The first bite is crisp and then so tender, warm and sweet. It's an ultimate in a Food is Love kinda way ;)

I will be writing more about my trip home, why it's so important and what's so special about it in the next few days. Yes, I will be including everything I will be doing with relation to food..Would I be me, if I didnt?

Peaches n Cream Rice Pudding

This weekend I went shopping at my local fruit market. There was an abundance of wonderfully bright and juicy fruits. Crimson Strawberries, shiny with dew, Soft and juicy Peaches, ripe with sweet fragrance and bright Purple Plumbs that sweat when you removed them from their case. The Mangoes were gleaming in the sun just screaming to be added to my cart. What a beautiful sight! I love the fruit market, can you tell?
The ride home went by in a whirl. My mind reeling with ideas for my bounty. The aromas coming from my backseat were to die for. I thought of fruit salads, fruit compotes, fruit crumbles, and of course fruit pies. That ride made me think of out of the norm ideas for my treasure. What could I delight my readers in, that they haven't tried before? What would be something I haven't tried before? I pondered for most of the day on Saturday. It was a rainy day and perfect for brainstorming. As I prepared my dinner, I opened the door of my cabinet and in the corner of my eye I saw my huge rice container. I live with someone who thinks that rice is the staple of the universe, so he buys it in bulk! The sight of the container reminded me that I had promised to make rice pudding and hadn't. I then went to the fridge and the aromas of the fresh fruit filled the air. It hit me! Peach Rice Pudding. I had found it...the idea that I had not done before! Now was the task of putting it together..and creating just the right recipe. I definitely accomplished what I set out to do...
The dish is creamy and sweet with peach essence and when served cold with a dollop of whipped cream, the just tart bite of the fresh peach is a fantastic prize within the creamy comfort of the rice pudding. You will love this!

Peaches & Cream Rice Pudding

Ingredients:

Peach compote

2-3 peaches diced (may leave skin on)

1/4 cup water

1/4 cup sugar

Rice pudding

2 cups Milk

1 cup Heavy Cream

4 xl Eggs (if using large use 6)

1/2 cup Sugar

1 tsp Vanilla

1/2 tsp Salt

2 Peaches (diced)

3 cups Rice (freshly cooked)

Instructions:

Compote

In a small sauce pan over medium heat combine water and sugar.

Heat on medium until sugar is dissolved.

Lower heat to low, add peaches.

Simmer uncovered for 30-45 minutes.

The end result will be a thick peach "sauce".

Rice Pudding

**I cook rice in a rice cooker. I start my custard mixture once rice has moved to "warm". For those who do not use a rice cooker, time your custard to start at point where rice is 2 minutes from done**

In a large heavy pot, add milk, cream, eggs and sugar. Mix well.

Turn on Heat to high.

Once mixture starts to warm...(condensation on side of pan shows dewy)

Lower heat to medium.

Simmer and stir constantly...

Mixture will start to thicken (leaves a "skim" at side of pan)

Lower heat to Low (2-3 on electric stove)

Add peach compote and fresh diced peach.

Combine really well.

Once fresh peaches have combined into custard well, add Rice.

Stir constantly over low heat.

When mixture is creamy and thick and starting to bubble (spit) at you.

Remove from heat.

Add vanilla and Stir vanilla through.

Cover and let stand 5 minutes.

After 5 minutes serve warm with dollop of whipped cream or wait 30 minutes until cool enough to refrigerate.

Refrigerate for 2 hours minimum and serve cold with whipped cream.

**Note: I thought about the addition of cinnamon and consulted my partner. He agreed with me that the cinnamon would be too much and change the "Peaches and Cream" idea of the dish. Peach cobblers have cinnamon and nutmeg so if you'd like to taste it with cinnamon please try. If you do..could you let me know?  I'd love to hear :)

Enjoy!

It's Mother's Day

Well Sunday is Mother's Day and  I'd love to pass on some of the things I think would be great ideas, so you can have a wonderful Mother's Day! As my Mom has passed on I think I will live vicariously through you all! Ok with you????


Here goes: 

What Mom doesn't love a Mani / Pedi???
Take Mom over to the Salon and spend the afternoon Pampering!










Better yet, Stop by your Local Dollar store and grab all of the items you'll need for a Mani / Pedi Gift Basket!
They have little Pedicure packets..in their personal care section that have "toe holders", orange stick, file and nail clippers packaged neatly in this little clear plastic sleeve for $1.00. In that same section you can pick up Nail polish, Nail Polish Remover...a really nice little Manicure Gift Box Set..complete with Nail File, Buffer, Cuticle sticks, Clippers, Scissors, needed for a good manicure. Again $1.00.You could make a beautiful little Basket to bring along with you to Mom's for a nice Brunch or Lunch and it will not break your budget. We all know Moms love a well thought out gift!

Brunch or Lunch

For a great Brunch idea, I love my Baked French Toast. You can prep it the night before, then bake it when you get to Mom's. When she smells the Cinnamon and Apples...or the Brown Sugar and Bananas..You will be a Rock Star!!!
Another idea would be to grab some fresh fruit, granola and yogurt and build a beautiful Spring Parfait! It is super easy.. but so impressive. your mom will Love it!
If your Mom is anything like Mine was... She'll love anything you bring her..She just loves the fact that you thought of her!

Point is..make the day as special as possible. She brought you into the world... If you don't do anything..She'll take ya out!!!
Happy Mother's Day All!!!

Love you Mommy :)

Chicken Enchilada w Lime Cream

Happy Cinco de Mayo!!! 
I live in South Florida, Cinco de Mayo is a great day in South Florida! Great restaurants, great parties.
I decided to eat in. I love making Mexican and love to be able to make it in the quiet peaceful environment, without Mariachi Musicians and People way to happy from Margueritas!
I simply made Chicken Enchiladas and Lime cream. It was fantastic with my little sangria spritzer and some nice Jazz on the stereo.
Yummy Enchiladas have a wonderfully smokey flavorful sauce and whatever filling you choose. I decided to use Chicken as my protein. You can use Chicken, Pork, Ground Beef, Steak or even Shrimp. It's all up to you.
The remainder of the filling is pretty much the same across the board.
I use a refried white bean. My choice today was from Old El Paso. As I did not have another dish to make with beans, I was not making beans for just this recipe. Here is a perfectly good recipe, from Nicole @ "Pinch My Salt" if you decide to go the whole path to originality in your Enchilada. In this case I am perfectly fine with the canned version. I then add cheese and my protein that has been simmered in my Enchilada sauce. I wrap in a Flour or Corn Tortilla, smather with sauce and a heaping load of Cheese and bake for 30 or so minutes and voila!!! Enchiladas! Here's the real Recipe!

Ingredients

2 cups Shredded Chicken (skinless)(leftover rotisserie chicken is great here)

4 cups shredded Cheese (I used Sharp cheddar and Pepper Jack)

2 cups Enchilada Sauce (canned or as seen below)

10-12 oz Refried Beans

1 tbsp chopped Cilantro or Parsley

6 Medium Flour or Corn Tortillas

1 cup Sour Cream

1 Lime (zested and juiced)

**Enchilada Sauce

3 tbsp Vegetable oil

1 tbsp Flour

1/4 cup Chili Powder

2 cups Chicken Stock

10 oz Tomato Paste

1 tsp Oregano

1 tsp Cumin

Salt and Pepper to taste

**may add hot sauce if desired**

Instructions

Make Enchilada Sauce:

In Medium Sauce Pan add Vegetable Oil and flour. Stir until smooth. Cook for 1 minute.

Add chili powder and cumin. Stir until completely combined.

Add stock. Bring to a boil.

Add Tomato Paste, Oregano and Salt and Pepper.

Combine well.

Simmer 15 minutes on Medium/Low Heat.

Remove from heat.

Pour 3/4 cup sauce into 13x9x2 Baking Dish.

Add protein to remainder of sauce.

Preheat Oven to 400°

Warm (Paper towel wrapped) Tortillas for 30 seconds in microwave to soften.

Take first tortilla spread 2 tbsp refried beans to it's center.

Add 2-3 tbsp Chicken with sauce on top.

Add 2-3 tbsp cheese

Sprinkle with cilantro.

Roll and place with seam side down into baking dish.

Repeat for remaining tortillas.

Once pan is full. Cover Rolls with remaining sauce.

Bake in 400° oven for 15 minutes.

Remove from oven and top with additional Shredded cheese.

Bake until cheese is melted and "ooey gooey".

Combine Sour Cream, Lime zest and juice.

Spoon Cream over top of Enchilada when serving.

Can also be served with Guacamole. (smashed avocado, lime juice salt and pepper)

The cream and guacamole together is awesome.

Enjoy!

Homemade Mac n Cheese

The other day my friend "Jackie" @ "Syrup and Biscuits", posted on her Facebook page a "Hunt for the Best Mac N Cheese". "She says that she has many recipes for Mac n Cheese but none that are outstanding!" I have to admit, mine is not the "Southern Method" Mac n Cheese. Mine is more a Comfort Food...had it this way for my whole life kinda Mac n Cheese.
The version depends on my delivery method. Do I want it baked and crisp on top or do I want it ooey and gooey?  Do I want it as a side dish or do I want it as a Main Course? I usually opt for the "side dish" version.
My "BF" (hate that term at my age)...but I digress...My BF was a staunch "Kraft" Mac n Cheese guy. He said before he met me, his daughters only knew Boxed Mac n Cheese. (I shutter to think). Now don't get me wrong. I'm not a Mac n Cheese snob...but I don't for the life of me understand why you would make boxed mac n cheese when the real deal is so easy to make and not expensive. The only expense really is the cheese...and even if you use store brand "sliced" processed cheese. (yes darlings...I have it in my fridge too) it's still better than that boxed orange who knows what powder.
Essentially Homemade Mac n Cheese is Butter, Flour, Milk and Cheese. If you'd like to add nutmeg, good for you. Salt and pepper (know your cheese first). Maybe you think it should be baked, then you would need a topping choice. But as a simple comparison of apples to apples, Mac n cheese for mac n cheese...the side dish version is what we're comparing.
My Mac n Cheese is Awesome. My family loves it. It is simple...straightforward and very easy to make. But the comfort food factor is top of the chart!

Homemade Mac n Cheese

Ingredients:

1 lb Pasta (preferably one with a cavity to hold cheese; ie: shells, elbows, penne)

1 stick butter

3 tbsp Flour

2 cups Milk (or half n half)

2 cups shredded or cubed Sharp Cheddar Cheese

May sub Gruyere(yum) or whatever cheese you know melts and you like the flavor of.

Pepper Jack would be awesome too!

1 tsp Nutmeg

Salt & Pepper to taste

Topping:

1 cup crushed Ritz Crackers or Seasoned Bread Crumbs

3 tblsp. melted Butter or Olive Oil

Instructions:

If baking,  Preheat oven to 400°

In Large Pasta Pot bring 3 quarts salted water to boil, add pasta,  cook 8 minutes after water comes back to boil, or until "Al Dente". Drain and replace in warm pot.

In Medium Sauce Pan:  Melt butter.

Add flour to melting butter and combine until thickened. (making a roux)

Add Milk, bring to a boil.

Stir consistently until mixture has thickened.

Once Mixture is thickened add cheese and remove from heat. Continue to stir until cheese is fully melted and thoroughly combined. Add nutmeg and salt and pepper to taste.

If serving as side dish: Pour over "drained" pasta and serve.

If baking : In mixing bowl combine melted butter and Cracker crumbs.

Pour pasta into buttered baking dish. Pour sauce over Pasta. Cover Pasta and sauce with buttered cracker crumbs and bake for 20-25 minutes until golden and bubbling.

Serve.

The Ultimate Birthday Cake

This weekend we had a Birthday in the house! So of course it was a Cook's dream! I love cooking for special occasions. We had a glorious Breakfast. I made German Pancakes with Pineapple on top and a wonderful Cuban Coffee. Yum!! For dinner I made Italian Ricotta Stuffed Shells with Italian Sausage Meat sauce.
And for dessert the Birthday Cake!!! Ahhhh the Birthday cake... It was sublime. It was fantastic. The perfect combination of chocolate, but not too much chocolate. Sweet, but not too sweet. It was the Modern Day version of an Adult "Foodiefied" treat! All I can say is, Yummy.

The Ultimate Birthday Cake

Chocolate Fudge Cake with Cheesecake filling 

topped with a glorious Nutella Buttercream Frosting

Ingredients

Cake:

Chocolate Fudge Cake Mix

2 eggs

2/3 cup Vegetable oil

1 1/2 cups Water

Filling

16 oz cream cheese (softened)

2 eggs

2 tsp vanilla

1/2 cup Sugar

Frosting

1/3 cup milk

1/2 cup Nutella (softened)

2 Tbsp cream cheese (softened)

1 tsp Vanilla

1 1/2 sticks Butter

3 cups Confectioners Sugar

Instructions:

Preheat oven to 350°

Prepare / Grease (2) 9 inch cake pans

Prepare and Bake Cake per box directions.

Divide cake batter among (2) 9 inch cake pans evenly.

Remove cakes from oven when touched in middle it bounces back.

Do not turn oven off.

Cool cakes on racks 15 minutes.

Move oven racks, leaving one middle rack, and one lowest rack.

Place an oblong baking pan on lower rack. Fill 1/2 - 3/4 with water.

Clean and dry cake pans.

Prepare/Grease cake pans

Line both cake pans edges with parchment paper.

As seen below

Make Filling:

Combine in a mixing bowl the eggs and sugar.

Add cream cheese.

Whip until smooth.

Add vanilla and combine.

Place one of the cakes into a prepared cake pan.

Top each cake with cream cheese filling. (divide evenly)

Be sure to not let filling fall off sides of cake.

Try to maintain an edge of cake.

Bake @ 350° for precisely 30 mins. No more, no less.

Remove from oven, and cool 15 mins.

Remove from pans, gingerly.

(I turned them out onto my hand then to a plate VERY quickly. If you do this and there is a little damage on one of them, no worries. Use that cake as the bottom cake. Remember you're frosting this bad boy.)

Cool cakes completely. Very important.

Frosting:

Combine in a mixing bowl, the Nutella and the milk.

Beat until smooth. Add cream cheese and butter. Beat until smooth.

Add Vanilla. combine.

Add Confectioners Sugar. Whip until fluffy and smooth.

Frosting the Cake:

**Be sure your cakes are completely cooled. The frosting will melt and slide on warm cakes. Yuck...

On completely cooled cakes:

** I piped frosting along the top edge of the bottom layer. Remember where I said to maintain a cake edge without cream cheese? This is where you pipe or spoon frosting. This edge of frosting is what will keep your top layer in place. I did not frost the whole middle. I only edged it. I didn't want to interrupt the cream cheese filling. I then frosted the cake as usual.

And Voila!! The Ultimate Birthday Cake:

The cake is so beautiful and absolutely delicious..and hey it has Nutella!!! 

Can you really go wrong???