White Chocolate Lemon Bars

I have been quite a slacker lately when it comes to cooking anything or making any new recipes.  In 7 weeks I made 6 cakes, the last being a 3-tiered wedding cake for friends.  I was very, very busy.  And after the last cake, I didn't want to do anything.  But someone asked for the recipe for lemon bars I made her last year, only I didn't actually have a recipe.  Once again I was playing around and didn't bother to write anything down.  So I decided to try to recreate my lemon bars.  I'm pretty happy with the results.  Enjoy!

White Chocolate Lemon Bars

2 c flour
3/4 c sugar
2 tsp. baking powder
1 tsp. vanilla extract
1 Tbls milk
1/2 c unsalted butter
1/2 c lemon juice
1 Tbls lemon extract
1 14oz can sweetened condensed milk
4 egg yolks
6 oz white chocolate
1/4 c whipping cream

Preheat oven to 350 degrees.  Line a 9x13 pan with aluminum foil and light grease it.  Set aside.
In a large bowl, sift together flour, sugar and baking powder.  Sprinkle vanilla and milk over the flour mix.  Cut in butter until small crumbs form.  Press the crumb mixture into the bottom of the pan evenly.  Bake for 12-15 minutes until the edges start to brown slightly.  As that is baking, whip together lemon juice, lemon extract, sweetened condensed milk and egg yolks.  Pour the egg mixture over the crust when it comes out of the oven and carefully spread.  Return to the over for 15-20 minutes or until the filling is set.  Cool on wire rack for 1 hour, then chill for 30 minutes.  As that is chilling, boil the whipping cream over medium high heat.  Remove from heat and add in chopped white chocolate. Stir until smooth.  Cool about 5 minutes before spreading over the lemon bars.  Cover and chill addition 1 hour before cutting.

Amber's wedding cake

I haven't done a lot of cooking lately, so I don't have any new recipes to post.  Instead, I have been in baking mode.  Going through recipes, pictures, tips and tricks for making a wedding cake.  My friend Amber wanted a destination wedding, but that didn't work out, so she just went with a beach theme instead and asked me to make the cake.  Everything was so pretty!  Her dress was amazing!  I was quite pleased with how the cake turned out and they loved it.

The cake was carrot cake with cream cheese filling and chocolate cake with chocolate ganache covered in marshmallow fondant.  The lilies are silk because I wasn't sure I could replicate them in gumpaste, but I did make the plumeria out of gumpaste.  The sand around the bottom was a mixture of graham crackers and brown sugar to give it the right color and texture. 

I was amazed at all of the work that went into this cake since I have never made something this big or detailed before.  It was fun but also stressful.  I was so worried that it wouldn't be perfect for my friends.  There were actually several small flaws that were driving me nuts, but I'm sure no but me got close enough to notice them.  Total time for shopping, baking and decorating was probably 11-12 hours worth of work, but from everything I've read, that's standard for a wedding cake this size.

Book Review: The Ultimate Ice Cream Book

Amazing Ice Cream

A few years ago I found this book at Target for $15 and after reading through a few recipes, I decided to buy it even though I didn't own an ice cream maker.  I then bought a $15 electric ice cream maker that lasted one summer before rusting.  I haven't used the book much since, even though I have a nice Cuisinart ice cream maker now. 

With the weather already reaching 90 degrees here in Arizona, I though it was time to make some ice cream.  I found a great recipe for Honey Lemon Yogurt Ice Cream that turned out absolutely delicious!  I haven't made anything from this book that isn't amazing.  Lots of great recipes and variations.  If you own an ice cream maker and really want to treat yourself this summer, this book less than $12 on Amazon ( http://www.amazon.com/The-Ultimate-Ice-Cream-Book/dp/0688161499/ref=sr_1_15?ie=UTF8&qid=1334422887&sr=8-15 ).  I also recommend the Irish Ice Cream.

Honey Lemon Yogurt Ice Cream
32oz container plain yogurt
1/2 c honey
1/4 c sugar
1/2 c fresh lemon juice from 5 to 6 large lemons
1/4 c candied lemons
1 c light cream

Soak a large piece of cheesecloth or plain white paper towel in cold water.  Squeeze out water and line a colander or sieve with the wet clothe.  spoon the yogurt into the colander and set it into a larger bowl to catch the liquid the liquid that drains from the yogurt.  Place in refrigerator and let drain for 2 to 3 hours.  approximately 1 1/2 cups of liquid will drain out.

Spoon thickened yogurt into a large mixing bowl and whisk in the sugar, honey, lemon juice and lemon zest.  Stir until the sugar is completely dissolved.  Stir in the cream.  Freeze in your ice cream machine according to the  manufacturer's directions.  When finished the ice cream will be soft but ready to eat.  For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Candied Lemon Zest
1 large lemon
1/2 c sugar

Use a sharp paring knife to cut the zest off the lemon.  Cut only the yellow part.  Leaving the bitter white pith behind.  slice the zest into very thin strips, then place in a small saucepan and cover with water.  Bring to a boil and immediately remove from the heat.  Drain and repeat the boiling process 3 time.  This will help soften the zest and remove any bitterness.

Return the zest to the pan with 1/2 water and sugar.  Stir over low heat until the sugar is dissolved.  Bring to a simmer and cook until the zest is translucent, about 5 minutes.  Remove the zest with a slotted spoon and use immediately or allow to cool in the syrup, then refrigerate until ready to use. Candied lemon zest can be stored in its syrup in the refrigerator for 2 weeks.

Chipotle Salsa Chicken

One of my good friends was nice enough to share her salsa recipe with me a few years ago.  I love it!  I could drink it.  But I can't leave well enough alone.  I started with her excellent salsa recipe, made a few changes, and made dinner.

Chipotle Salsa Chicken

1.5-2 lbs chicken breasts
1 can Mexican stewed tomatoes
2-3 chipotles in adobo, seeds and ribs removed
1 medium onion, cut into l chunks
3-4 cloves  garlic
1/2 tsp cumin
1/2 tsp sage
1/2 tsp thyme
Optional ingredients:  sour cream, chopped cilantro and shredded cheese on top.

Place chicken in crock pot.  Put the remaining ingredients in the blender and chop.  Pour ingredients over the chicken and cook 4-6 hours on high.  Shred.  I serve over rice but would also be good in a burrito.

Notes:  I always use frozen chicken breasts, so it was closer to 6 hours.  Fresh breast would be closer to 4 hours.  Chipotles can be hot!  So don't forget to remove the seeds and ribs and wash your hands after handling.  If you want a milder version of this, substitute a small can of green chilies for the chipotles.

6 Great Uses for Cornstartch

I recently bought a new container of  cornstarch and decided to look for uses for it outside the kitchen.  Most people who cook enough know that it can be used for thickening sauces and gravies, but here are some other interesting uses.

My Top 6 Uses for Cornstarch

6.  Clean sticky playing cards.  Place a few tablespoons of cornstarch in a Ziploc bag with the cards.  Shake well, then dump the cards out and wipe with a towel.

5.  As a carpet deodorizer.  Mix 1 cup baking soda and 1 cup cornstarch and a few drops of your favorite essential oil.  Sprinkle on carpet and let sit 15-30 minutes before vacuuming.  I like using lemongrass oil.  It makes the house smell kind of like Fruit Loops :)

4. Use as baby powder.  Works great on diaper rash and its unscented! 

3.  Make powdered sugar if you run out.  Blend 1 cup granulated white sugar and 1 Tablespoon until smooth.  Makes about 1 cup.

2.  Dry shampoo for your dog.  Rub cornstarch into fur, then comb or brush out.

1.  When you are trying to cut your son's hair and he moves and you cut his ear and the blood is everywhere and just won't stop no matter what you try... a little cornstarch on a cotton ball or paper towel dabbed on the cut will stop the bleeding almost instantly :)  Or when you accidentally cut a baby's nails too short and cause one to bleed... dip fingertip in cornstarch.  Works great on shaving cuts, too! 

An Easy Tasty Dinner

When we order pizza, Shaun often asks for BBQ Chicken Pizza while I normally want pepperoni.  And when we do BBQ Chicken, many times I don't really care for the sauce.  So one night I decided to surprise him and make BBQ Chicken at home.  Doing  it at home means I get to use a BBQ sauce that I really like.

BBQ Chicken Pizza

1 chicken breast (approx 8 oz) cooked
2 cups of shredded cheese (I like a mix of 1 cup cheddar, 1 cup mozzarella)
4-6 oz BBQ sauce
1 refrigerator pizza crust  (the type in the can with the canned biscuits)
sliced red onions (optional)
crumbled bacon (optional)

Following the directions on the pizza can, preheat the oven and roll out the dough.  Spread sauce and cheese.  Slice the chicken breast into 1/8-1/4" slices and place on pizza.  Add bacon and red onion for more flavor. Bake and enjoy!

Tip #1:  When I cook the chicken, I normally microwave it until its almost cooked.  It will continue to cook on the pizza, so it's okay if it's a little pink still when you put it on.  If you cook it completely before putting it on the pizza, then it comes out of the oven over cooked and tough.  If you have a meat thermometer, I usually cook it to about 145 degrees.

Tip #2:  Resist the urge to add more sauce, thinking more is better.  Too much sauce makes a very sloppy pizza.

My favorite BBQ sauce for pizza.

Not So Healthy

I was trying to make a recipe that I have made several times in the past, but this time I decided to use fat-free cream cheese.  The finished product had an odd consistency that it had never had before.  I could feel something "weird" in my mouth.  Since the recipe only called for 4 oz of cream cheese, I had the remainder in the refrigerator.  I put a small amount in my mouth and wanted to throw up.  It was the most disgusting thing ever.  The texture wasn't smooth like full fat cream cheese, it was kind of grainy.  It was quite clearly the "thing" that changed my recipe.  Trying to be just a little healthier, I ruined my dinner.

Now for those wondering what I was making, I was making pizza spirals.  It's laughable, I know.  Why try to make pizza more healthy when the reason I like it is that it's quick, easy, and tasty :)  Some times my experiments in cooking fail so horribly.  This was the second major cooking fail in less than two weeks.  Makes me sad, but I'm happy to know what the problem was and how not to make it again. 

Red Footed Tortoise Cake

This is one of the photos I used as a reference for this cake.  Some have yellow on the head and others have red like this one.

This is the finished cake.  (This is not a sea turtle, but the birthday boy's favorite color is blue, so that's why the tortoise is on a a blue base.)








For a step-by-step look at what it takes to put this type of cake together, scroll down.

2-6" round stacked on top of 2-8" rounds.  Cut to more oval shape.

Covered in ganache.

Top view.

Rice crispy treats shaped for legs and head.  Base color gray fondant for the body.

Legs and head covered in fondant and attached.  Toothpicks for the legs and a skewer through the body and head.  (Better pictures of head later)

Tortoise place on fondant covered board and shell added.  Lines drawn on shell with sculpting tool.  Rolled paper towel is supporting the head while it dries so that it doesn't fall off.

Petal dust added for shading on shell and on the yellow parts of the head to make it look more real.  I really liked it like this.

Grooves panted with black food coloring.

Black and brown food coloring used for painting.

Red fondant pieces added to legs.

Maui Onion Pretzels

Target has a great bag of Maui Onion Pretzels.  I could eat the whole bag by myself in a day.  But I don't get to target very often, so I decided to make them at home.  The recipe is easy and I always have the ingredients in the pantry.  The sugar gives a subtle, but a nice contrast to the salty flavor.  I'm a little obsessed with flavored pretzels right now.  Fun and crunchy!  Buy the cheap store brand pretzels.

Maui Onion Pretzels

1 Tbsp garlic powder
1 Tbsp garlic salt
2 Tbsp onion powder
2 Tbsp sugar
1/2 cup oil
1 lb pretzel twists

Preheat oven to 200 degrees.  Mix the dry ingredients in a 1 gallon Ziploc bag.  Add oil and mix well.  Add the pretzels and shake well to coat evenly.  Pour into large dish or onto cookie sheet.  Bake for 45 minutes, stirring every 15 minutes.  Let cool and enjoy!

Buffalo Ranch Pretzels

I love flavored pretzels, but most of the time they come in small packages, cost the same as a bag of chips, and even though they say there's 9+ servings in the bag, I can polish them off in a day or two.  I'm not proud of it, but my inner fat kid has very little self control when it comes to tasty, crunchy snacks. I buy the cheapest pretzels I can find, normally the store brand.


Buffalo Ranch Pretzels

1 lb bag of mini pretzel twists
6 oz of Frank's Red Hot
2 Tbsp melted butter (optional)
1 pkg of Hidden Valley Ranch Dressing mix

Preheat oven to 275.  Mix the Red Hot, butter and ranch powder in a 1 gallon ziplock bag (or a big bowl) until well combined.  Pour in the pretzels and shake well to coat.  Pour into a large roasting pan or large cookie sheet and spread them out evenly.  Bake 1 hr 15 min, stirring every 15 minutes.  Let cool in pan or spread on paper towels.  If they aren't crunchy enough when they are cool, put them back in the oven for another 15 minutes (every oven cooks a little different).

Frank's Red Hot and butter are used to make a traditional wing sauce, but you can leave the butter out of this recipe if you want to cut fat.

My favorite kitchen accessory

I, like many people, hate cutting onions.  My eyes will burn for hours after cutting an onion.  I searched online for ways to prevent the dreaded burn that always occurs.  I read that you can freeze the onions, refrigerate them, rinse them under water, rinse the knife under water, put a slice of bread in your mouth to catch the offensive fumes or even place a burning candle between the onion and yourself to burn off the fumes.  And if none of these work and your eyes start to burn anyway, stick your head in the freezer for a few minutes.  I've tried it all and nothing helps.  I go to bed hours later and my eyes are still watering like crazy.  I finally gave in and bought swim goggles.  Few have seen me in this lovely accessory, since I look like a dork, but several have asked for a picture.  So here goes nothing.  If not for these, I could never make my favorite onion soup without help.

  Please don't laugh too hard. I think it's totally worth it!

Garlic Onion Soup

French Onion soup used to be one of my favorites, but more and more often when I get it at a restaurant, it has little to no flavor.  I even had it once at a popular restaurant with a hair baked into my cheese.  Blech!  There used to be an Italian restaurant in Bloomington that had AMAZING garlic bread and a great onion soup.  Unfortunately, it closed :(  So I have been working on my own onion soup recipe ever since.  I have no idea what that soup tasted like anymore, but I think this recipe will keep me happy.  Can be eaten right away, but soup, like salsa, is always better the second day. Hope you enjoy!

Garlic Onion Soup
makes 5-6 cups

3 medium white onions, sliced into 1/4 inch slices
1/4 cup unsalted butter or olive oil
3-4 garlic cloves finely minced or grated
32 oz Swanson beef broth
2 cups water
2 beef bouillon cubes
1 tsp Italian seasoning
1 Tablespoon Worcestershire sauce
1/2-1 tsp Tony Chachere's Creole Seasoning


Garlic cheese bread (optional, but great for dipping)

Slice onions.  Melt butter or heat oil in a large stock pot over medium heat.  Stir in onions, coating in butter or oil and put the lid on.  Cook until the onions are soft and clear, stirring occasionally to make sure they do not burn.  Add the garlic and stir, making sure that the garlic doesn't get to brown or it will taste burnt.  Pour in the beef broth and water.  Add in 2 bouillon cubes, Italian seasoning and Worcestershire sauce.  Bring to boil, then reduce heat to a simmer.  Simmer for 1 hour.  Add in 1/2 tsp of Tony Chachere's seasoning and taste.  Add additional if necessary.  I like it a little spicy, so I add a lot.  You can additional salt and pepper to taste.

I like to make a basic garlic cheese bread out of french bread, olive oil, garlic salt and mozzarella, baked in the oven until toasty and melty :)

To reduce the sodium, use 6 cups of low sodium broth instead of the 4 cups broth, water and bouillon. 

Also, Tony Chachere's makes a salt free version of their famous Creole seasoning.  I love their original Creole seasoning and use it frequently.  It's like a spicy seasoning salt and it is fairly cheep.