Why I've been lazy...

I have intentionally not baked in over a month...

I've been saving my creative energies for my brand new kitchen in our new house!

After we get settled in during the next couple of weeks, look for an update.

Can't wait!

orange soufflés

Here are the soufflés I made way back in April. I keep forgetting to add them! They were my first (and only, so far) attempt at soufflés. They were DELICIOUS and citrus :)

Daring Bakers: August 2008

Last month I joined an online group known as the Daring Bakers. Each month, a person in the group hosts a surprise baking project. Each member has a month to bake the recipe. At the end of the month, all the members post pictures from the month's challenge online.

This was my first challenge with the Daring Bakers. It definitely turned out to be a challenge.

Chocolate Éclairs


The Pâte à Choux, also known as Choux Pastry or Cream Puff Dough, was really fun to create and work with. The pastry cream was pretty easy, but the chocolate glaze gave me a hard time.
Overall, it was fun to make the éclairs, but not something I plan on doing again. Neither Chris or I enjoyed the way they tasted. They were good, but very eggy. I don't think they were worth the effort or time.

I still have a lot to learn about baking, and I think I'll learn a little bit with each challenge. I'm just hoping I like the results next month better than this first time...

Pacific Stir Fry

A few nights ago (the baked pear night) I decided to create a new stir fry recipe... It was a lot of prep for a weeknight meal, but worth it. Chris and I both really enjoyed it!

Pacific Stir Fry

1 pound pork loin, cut into 1 inch cubes
1 sweet potato, chunked
1 cup of pineapple chunks
1/8 cup of pineapple juice
1/8 cup of lemon juice
1/2 cup of honey
1/2 large red onion, chopped
1 green pepper, chopped
1 red or yellow pepper, chopped
salt and pepper
1/2 lime, sliced thinly

Combine honey and juices. Salt and pepper to taste. Using a basting brush, cover the pork with the honey mixture. Next, lightly oil a large grill pan or frying pan and beginning cooking pork on medium heat. Five minutes later, pour half of the remaining honey mixture into the pan and stir. After another five minutes, toss in all veggies and pineapple chunks and the rest of the honey mixture. Cook until pork is cooked through and the pineapple begins to brown. Garnish with lime slices and serve on a bed of lightly salted white rice.

Baked Pears

Last night I was *seeking sweets* and decided to make baked pears. I found a recipe in one of my cookbooks, but then decided to wing it. It was really easy to do and tasted delicious! Below is a summary of how I prepared the pears.
(borrowed image)
-Preheat oven to 325 degrees
-Slice pears in half vertically and use a spoon to dig out a little hole where the seeds are (I used 4 pears)
-in a quart size bag, dump: 1/4c each of brown sugar and confectioners sugar, 2 tbsp of lemon juice
-place halved pears in bag and gently roll/shake to cover pears with mixture
-remove pears from bag and place, cut side down, into glass baking dish
-add 1/2c of water or juice (I used pineapple juice) into bag with sugar, shake it up and empty into baking dish with pears (try not pour it straight onto the fruit)
-bake in oven for 15 minutes (you might need more if the fruit isn't very ripe)
-remove dish from oven and scoop pear halves onto a cooling rack for 10 minutes
-serve pears with a dollop of plain whipped cream cheese and crumbled graham crackers; sprinkle with cinnamon

Enjoy :)

Red Velvet Cake

This is it! I can't procrastinate any longer! Today I will make the cake Chris requested :) If it turns out presentable, I'll post pictures later.

UPDATE: I forgot to take pictures before Chris cut into it. Oh well. It looked good and tasted ok. (I don't like cake...)

oh, how we love brownies

I made brownies again... No special recipe for that.

They are my no-mess, no-stress, go-to sweet treat. You will never find my pantry without a multitude of brownie mixes.

Chris still hasn't gotten the red velvet cake he asked for about three weeks ago. Maybe today?

Ultimate Coconut Cake

I made this cake shortly after Chris and I got married. It's the very first recipe I used my KitchenAid Artisan Mixer for. It is also the most complicated dessert I've attempted to date! Not by much though... look for the orange soufflé recipe I conquered to be posted later...

I found this on the Martha Stewart website. Here's the link to the cake...

Crunchy Cheesecake Bars

I found this recipe on Taste of Home's website. I've made it several times because it's easy and delicious!

TIME: Prep: 30 min. Bake: 20 min.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup packed brown sugar
• 6 tablespoons butter or margarine
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 2 tablespoons milk
• 1/4 teaspoon grated lemon peel
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 3/4 cup chopped nuts

Directions:

In a medium bowl, mix flour and brown sugar. Cut in butter until mixture resembles fine crumbs. Set aside 1/2 cup for topping; press remaining crumbs into bottom of ungreased 8-in. x 8-in. x 2-in. baking pan. Bake at 350° for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg, milk, lemon peel, juice and vanilla; mix well. Spread over baked crust. Combine nuts with reserved crumbs; sprinkle over cream cheese mixture. Bake 20-25 minutes more or until done. Cool in pan on wire rack. Yield: 2 dozen.

Here it is!

This blog will serve as a place for me to share with you the recipes that I've been making. Also, it will help me keep track of what I've made!