Ali Parker: Adventures of a Culinary Artist

“Food is not about impressing people. It’s about making them feel comfortable.” Ina Garten var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-20563953-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })(); var sc_project=6464294; var sc_invisible=1; var sc_security="04c1694b"; Ali Parker: Adventures of a Culinary ArtistTumblr (3.0; @aliparker)http://aliparker.tumblr.com/Some recipes are secret recipes...<p>because chefs like to cook and bake by “eyeing” the ingredients, adding a little bit of this or different amounts of that. It’s tedious to stop and measure everything. So here is a picture of my latest “secret” recipe - a Nutella-Banana-Reese’s tartlet, because I honestly have no idea how much Nutella or milk I used or the size of the circles I measured for the puff pastry and if it was 1/4” thick or 1/8” thick. But it was a yummy, gooey treat!</p> <p><img src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc7/317676_2233127473754_1414920271_32295534_1390062158_n.jpg"/></p>http://aliparker.tumblr.com/post/12702044127http://aliparker.tumblr.com/post/12702044127Sat, 12 Nov 2011 12:35:06 -0800bakingtartletsecretnutellabananareese's Croque Monsieur Hot Pockets<p>I was very excited when I found this recipe in the <em>Food Network Magazine</em> I purchased on my way home from my sister’s wedding. They are extremely easy to make and on the Food Network website, they have the other varieties of homemade hot pockets.</p> <p><img src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc7/s720x720/314794_2137551724420_1414920271_32221011_1728613292_n.jpg"/></p> <h2 class="kv-ingred">Ingredients</h2> <ul class="kv-ingred-list1"><li class="ingredient">1 cup grated gruyere cheese (about 3 ounces)</li> <li class="ingredient">1 cup deli-sliced ham, chopped (about 4 ounces)</li> <li class="ingredient">2 teaspoons dijon mustard</li> <li class="ingredient">1/8 teaspoon freshly grated nutmeg</li> <li class="ingredient">Pinch of cayenne pepper</li> <li class="ingredient">Vegetable oil, for brushing</li> <li class="ingredient">All-purpose flour, for dusting</li> <li class="ingredient">1 11-ounce tube refrigerated French bread dough</li> <li class="ingredient">1 large egg</li> </ul><h2>Directions</h2> <p class="instruction">Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact.</p> <p>Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. <span>Step-by-step directions.</span></p> <p>Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.</p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F12654023207%2Fcroque-monsieur-hot-pockets&media=http%3A%2F%2Fa1.sphotos.ak.fbcdn.net%2Fhphotos-ak-snc7%2Fs720x720%2F314794_2137551724420_1414920271_32221011_1728613292_n.jpg&description=Croque%20Monsieur%20Hot%20Pockets">Pin It</a></p> <script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script>http://aliparker.tumblr.com/post/12654023207http://aliparker.tumblr.com/post/12654023207Fri, 11 Nov 2011 12:45:00 -0800hot pocketcroque monsieurfood networkPasta and Lentil Soup with Broccolini<p>With the weather in Malibu turning colder as it gets later into the year, I found a soup recipe in the October issue of <em>Food Network Magazine</em> that would be the perfect way to warm up. The only difficulty I had was that I could not find canned lentils at the grocery store, but improvised by using dried lentils and putting them in earlier. I put in an entire bag, but next time I will either add one to two more cans of broth or only add half of the bag. The broccolini made the perfect side dish, boiled for two minutes then sauteed in olive oil and garlic served with Parmesan cheese on top.</p> <p><img src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc7/s720x720/298764_2204019906083_1414920271_32274488_749432300_n.jpg"/></p> <h2 class="kv-ingred">Ingredients</h2> <ul class="kv-ingred-list1"><li class="ingredient">5 tablespoons <span>extra-virgin olive oil</span>, plus more for drizzling</li> <li class="ingredient">1/2 onion, chopped</li> <li class="ingredient">4 <span>cloves garlic</span>, smashed</li> <li class="ingredient">1/4 to 1/2 teaspoon <span>red pepper flakes</span></li> <li class="ingredient">2 tablespoons <span>tomato paste</span></li> <li class="ingredient">2 cups low-sodium <span>chicken broth</span></li> <li class="ingredient">1/2 cup grated <span>parmesan cheese</span>, plus 1 piece cheese rind (optional)</li> <li class="ingredient">8 ounces <span>orecchiette</span> or other small <span>pasta</span></li> <li class="ingredient">2 14-ounce cans <span>lentils</span> (1 undrained; 1 drained and rinsed)</li> <li class="ingredient">1/3 cup roughly chopped fresh <span>parsley</span></li> <li class="ingredient"><span>Kosher salt</span></li> <li class="ingredient">Crusty bread, for serving (optional)</li> </ul><h2>Directions</h2> <p class="instruction">Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a <span>boil</span>, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and <span>simmer</span> until the pasta is tender, 10 to 12 more minutes.</p> <p>Meanwhile, <span>whisk</span> 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; <span>drizzle</span> with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.</p>  <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F12609189204%2Fpasta-and-lentil-soup-with-broccolini&media=http%3A%2F%2Fa4.sphotos.ak.fbcdn.net%2Fhphotos-ak-snc7%2Fs720x720%2F298764_2204019906083_1414920271_32274488_749432300_n.jpg&description=Pasta%20and%20Lentil%20Soup%20with%20Broccolini">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>http://aliparker.tumblr.com/post/12609189204http://aliparker.tumblr.com/post/12609189204Thu, 10 Nov 2011 12:41:00 -0800souppastalentilbroccoliniOktoberfest pretzels<p>In the spirit of Oktoberfest, I decided to make Oktoberfest pretzels for a friend’s party. The recipe seemed almost too simple, but after a trip to Costco to buy massive amounts of flour, baking soda, and active dry yeast (I figured I should just purchase large bags for use in the future since the recipe required so much of the ingredients), I was set to make the pretzels. I was concerned about the dough being so dry and added a small amount of extra oil and water, but the dough needs to remain that dry so the pretzels come out with their typical texture. They were great fresh out of the oven and a hit at the party later that evening.</p> <p><img src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/314917_2158268842335_1414920271_32238852_1537136662_n.jpg"/></p> <h3>Ingredients</h3> <ul><li class="plaincharacterwrap ingredient">4 teaspoons active dry yeast</li> <li class="plaincharacterwrap ingredient">1 teaspoon white sugar</li> <li class="plaincharacterwrap ingredient">1 1/4 cups warm water (110 degrees F/45 degrees C)</li> <li class="plaincharacterwrap ingredient">5 cups all-purpose flour</li> <li class="plaincharacterwrap ingredient">1/2 cup white sugar</li> <li class="plaincharacterwrap ingredient">1 1/2 teaspoons salt</li> <li class="plaincharacterwrap ingredient">1 tablespoon vegetable oil</li> <li class="plaincharacterwrap ingredient">1/2 cup baking soda</li> <li class="plaincharacterwrap ingredient">4 cups hot water</li> <li class="plaincharacterwrap ingredient">1/4 cup kosher salt, for topping</li> </ul><h3>Directions</h3> <ol><li><span class="plaincharacterwrap break">In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.</span></li> <li><span class="plaincharacterwrap break">In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.</span></li> <li><span class="plaincharacterwrap break">Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.</span></li> <li><span class="plaincharacterwrap break">When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.</span></li> <li><span class="plaincharacterwrap break">Bake in preheated oven for 8 minutes, until browned.</span></li> </ol><p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F12564924601%2Foktoberfest-pretzels&media=http%3A%2F%2Fa5.sphotos.ak.fbcdn.net%2Fhphotos-ak-ash4%2F314917_2158268842335_1414920271_32238852_1537136662_n.jpg&description=Oktoberfest%20Pretzels">Pin It</a></p> <script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script>http://aliparker.tumblr.com/post/12564924601http://aliparker.tumblr.com/post/12564924601Wed, 09 Nov 2011 12:00:00 -0800oktoberfestpretzelsoft pretzelGranola Bars<p><img src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/269529_1926154199614_1414920271_31987326_5335309_n.jpg"/></p> <h2 class="kv-ingred">Ingredients</h2> <ul class="kv-ingred-list1"><li class="ingredient">2 cups old-fashioned oatmeal</li> <li class="ingredient">1 cup sliced almonds</li> <li class="ingredient">1 cup shredded coconut, loosely packed</li> <li class="ingredient">1/2 cup toasted wheat germ</li> <li class="ingredient">3 tablespoons unsalted butter</li> <li class="ingredient">2/3 cup honey</li> <li class="ingredient">1/4 cup light brown sugar, lightly packed</li> <li class="ingredient">1 1/2 teaspoons pure vanilla extract</li> <li class="ingredient">1/4 teaspoon kosher salt</li> <li class="ingredient">1/2 cup chopped pitted dates</li> <li class="ingredient">1/2 cup chopped dried apricots</li> <li class="ingredient">1/2 cup dried cranberries</li> </ul><h2>Directions</h2> <p class="instruction">Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.</p> <p>Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.</p> <p>Reduce the oven temperature to 300 degrees F.</p> <p>Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.</p> <p>Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.</p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ftumblr.com%2FZ4qcyxBgNJ5g&media=http%3A%2F%2Fa3.sphotos.ak.fbcdn.net%2Fhphotos-ak-snc6%2F269529_1926154199614_1414920271_31987326_5335309_n.jpg&description=Granola%20Bars">Pin It</a></p> <script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script>http://aliparker.tumblr.com/post/12521910634http://aliparker.tumblr.com/post/12521910634Tue, 08 Nov 2011 12:00:00 -0800granolaina gartendatescoconutwheat germhoneygranola barsDeep Dish Pizza<p>Lindsey gave me a gift card to Williams-Sonoma for being her maid-of-honor in her <a title="Wedding" target="_blank" href="http://aliparker.tumblr.com/lindsey-chris-wedding">wedding</a>. For one of the items, I selected mini springform pans, hoping to make mini cheesecakes. However, as I looked through the description, I realized that I could also make mini deep dish pizzas. As I was preparing to get the ingredients together to make the mini pizzas, I thought to make even more pizza I could use the large springform pan that I use to make cheesecake. I found this recipe online from Williams-Sonoma. The dough was a little much for the four mini pans but still turned out great, and I make a second batch of the dough for the large springform pan, which was the perfect amount. The baking time calls for 35 minutes, but I just watched them until the crusts were a rich golden brown (which was far less time). This recipe includes the filling for a sausage pizza, but I made up my own. I sauteed garlic, white onion, red onion, and diced bell peppers for a filling. We used mozzarella and Parmesan cheeses, plain tomato sauce that I seasoned with Italian spices, dried basil, pepper, and garlic powder, and loaded it up with pepperoni (except for my pizza). Once again, buying the large quantities of flour and yeast at Costco were useful, as the recipe required large amounts of flour. Instead of continually buying individual yeast packets, I store the package of yeast in my freezer so it stays cold and isn’t exposed to light and measure 2 1/4 tsp per packet that is called for. This pizza is great for having guests, an alternative to the summer grilled pizzas, where they can design a pizza with their own toppings.</p> <p><img src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/388788_2223463872170_1414920271_32289140_846903874_n.jpg"/></p> <p><img src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/316576_2226070937345_1414920271_32291506_228782969_n.jpg"/></p> <h2 class="kv-ingred">Ingredients</h2> <p>For the dough:</p> <ul><li>1 package (2 1/4 tsp.) active dry yeast</li> <li>3/4 cup warm water (105° to 110°F)</li> <li>1 tsp. sugar</li> <li>1/3 cup vegetable oil</li> <li>2 1/2 cups all-purpose flour, plus more as needed</li> <li>1 tsp. salt</li> </ul><p>For the topping:</p> <ul><li>3 1/2 Tbs. olive oil</li> <li>2 red or green bell peppers, seeded and thinly sliced</li> <li>Salt and freshly ground pepper, to taste</li> <li>1/2 lb. mild Italian sausage, casings removed</li> <li>4 slices provolone cheese</li> <li>1/2 lb. mozzarella cheese, grated</li> <li>1/4 cup grated Parmigiano-Reggiano cheese</li> <li>2 cups tomato pizza sauce</li> </ul><h2>Directions</h2> <p>To prepare the dough, in the bowl of an electric mixer, combine the yeast, water and sugar and whisk by hand until dissolved. Let stand for 5 minutes, then add the vegetable oil, flour and salt. Place the bowl on the mixer, attach the dough hook and knead on low speed until smooth and pliable, about 5 minutes. </p> <p>Turn the dough out onto a work surface and divide into 4 equal pieces. Knead each piece by hand for 30 seconds, shaping the dough into a ball and dusting with a little flour if needed. Dust a baking sheet with flour and place the dough on the sheet. Cover loosely with plastic wrap and let the dough rise at room temperature for 2 hours.</p> <p>Meanwhile, prepare the topping: In a fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the bell peppers, salt and pepper, and cook until soft and lightly caramelized, 5 to 7 minutes. Transfer the peppers to a bowl. </p> <p>Return the pan to medium heat, add the sausage and cook, breaking the meat into smaller pieces with a wooden spoon, until no longer pink, about 5 minutes. Transfer the sausage to a separate bowl.</p> <p>Position a rack in the lower third of an oven and preheat to 450°F. </p> <p>Divide the remaining olive oil among 4 mini deep-dish pizza pans (about 2 tsp. per pan), thoroughly greasing each pan. Place a dough ball in each pan and, using your fingers, press the dough in an even layer across the bottom and up the sides of the pans. </p> <p>Place 1 provolone slice on each dough round. Top with the mozzarella, Parmigiano-Reggiano, bell peppers and sausage, dividing evenly. Using the back of a spoon, spread 1/2 cup of the tomato pizza sauce on top of each pizza. If desired, place more toppings on the sauce.</p> <p>Bake the pizzas until the crusts are golden, 30 to 35 minutes. Remove the pizzas from the oven and let stand for 5 minutes before serving. Makes 4 mini deep-dish pizzas.</p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F12477266731%2Fdeep-dish-pizza&media=http%3A%2F%2Fa3.sphotos.ak.fbcdn.net%2Fhphotos-ak-ash4%2Fs720x720%2F388788_2223463872170_1414920271_32289140_846903874_n.jpg&description=Deep%20Dish%20Pizza">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>http://aliparker.tumblr.com/post/12477266731http://aliparker.tumblr.com/post/12477266731Mon, 07 Nov 2011 12:01:00 -0800deep dish pizzaSpringform Pancheesewilliams-sonomaTurkey and Artichoke Stuffed Shells<p>This Giada de Laurentiis recipe is perfect when you want to make a meal that is simple and will have leftovers. The shells are filling and tasty while it is easy to make ahead and freeze, or bake all at once and have leftovers for a few days. I did not use the Arrabbiata sauce as the recipe calls for but instead used my own sauce made from crushed tomatoes, tomato sauce, and Italian herbs.</p> <p><img src="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/261550_1926154719627_1414920271_31987328_3834580_n.jpg"/></p> <h2 class="kv-ingred">Ingredients</h2> <ul><li>1 (12-ounce) box jumbo pasta shells (recommended: Barilla)</li> <li>3 tablespoons extra-virgin olive oil</li> <li>1/2 large yellow onion, chopped (about 1 cup)</li> <li>3 cloves garlic, chopped</li> <li>1 pound ground turkey</li> <li>1/2 teaspoon kosher salt, plus 1/2 teaspoon</li> <li>1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon</li> <li>1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped</li> <li>1 (15-ounce) container ricotta cheese</li> <li>3/4 cup grated Parmesan</li> <li>2 eggs, lightly beaten</li> <li>1/4 cup chopped fresh basil leaves</li> <li>2 tablespoons chopped fresh flat-leaf parsley</li> <li>5 cups Arrabbiata Sauce, recipe follows</li> <li>1 1/2 cups grated mozzarella (about 5 ounces)</li> </ul><h2>Directions</h2> <p>Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.</p> <p>Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.</p> <p>In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.</p> <p>To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.</p> <p>To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)</p> <p>Arrabbiata Sauce:</p> <ul><li>2 tablespoons extra-virgin olive oil</li> <li>6 ounces sliced pancetta, coarsely chopped</li> <li>2 teaspoons crushed red pepper flakes</li> <li>2 garlic cloves, minced</li> <li>5 cups jarred or fresh marinara sauce</li> </ul><p>Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.</p> <p>Yield: approximately 6 cups</p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F12472783238%2Fturkey-and-artichoke-stuffed-shells&media=http%3A%2F%2Fa6.sphotos.ak.fbcdn.net%2Fhphotos-ak-snc6%2F261550_1926154719627_1414920271_31987328_3834580_n.jpg&description=Turkey%20and%20Artichoke%20Stuffed%20Shells">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>http://aliparker.tumblr.com/post/12472783238http://aliparker.tumblr.com/post/12472783238Mon, 07 Nov 2011 09:33:00 -0800turkeyartichokestuffed shellspastamake aheadfreezeleftoversitaliangiada de laurentiisZucchini Bread<p>This past summer after getting a farmer’s market share, I ended up with more zucchini that I knew what to do with. It was enough to probably make at least four or five batches of bread. I found a Paula Deen recipe that was very easy to follow, adding a little extra of the spices (cinnamon and nutmeg) to really bring the flavors out. The result was a moist bread with a crusty top that disappeared before the day was over.</p> <p><img src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc6/281856_1944255252129_1414920271_32012173_7109993_n.jpg"/></p> <p><img src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc6/284279_1944255652139_1414920271_32012174_717768_n.jpg"/></p> <h2 class="kv-ingred">Ingredients</h2> <ul class="kv-ingred-list1"><li class="ingredient">3 1/4 cups <span>all-purpose flour</span></li> <li class="ingredient">1 1/2 teaspoons salt</li> <li class="ingredient">1 teaspoon ground nutmeg</li> <li class="ingredient">2 teaspoons baking soda</li> <li class="ingredient">1 teaspoon ground cinnamon</li> <li class="ingredient">3 cups sugar</li> <li class="ingredient">1 cup <span>vegetable oil</span></li> <li class="ingredient">4 eggs, beaten</li> <li class="ingredient">1/3 cup water</li> <li class="ingredient">2 cups grated zucchini</li> <li class="ingredient">1 teaspoon <span>lemon juice</span></li> <li class="ingredient">1 cup chopped walnuts or pecans</li> </ul><h2>Directions</h2> <p class="instruction">Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, <span>baking soda</span>, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.</p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F11283621975%2Fzucchini-bread&media=http%3A%2F%2Fa4.sphotos.ak.fbcdn.net%2Fhphotos-ak-snc6%2F284279_1944255652139_1414920271_32012174_717768_n.jpg&description=Zucchini%20Bread">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>http://aliparker.tumblr.com/post/11283621975http://aliparker.tumblr.com/post/11283621975Mon, 10 Oct 2011 12:33:00 -0700zucchinibreadpaula deenCaramel Apple Cupcakes with Vanilla Bean Frosting<p>I made these cupcakes for our “final”/cookout in my Ethics and International Politics class. They weren’t too difficult to make, but I would air on the side of less apples so that there is more batter in the cupcakes. They aren’t the prettiest when they come out of the oven, but that is easily covered by the icing. Refrigerate them about an hour before you are going to serve them so the cupcake can come to room temperature. The recipe is a winning recipe from <em>Cupcake Wars</em> on Food Network.</p> <p><img src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/225249_1780043186930_1414920271_31829936_3081859_n.jpg"/></p> <p><span> </span></p> <h2 class="kv-ingred">Ingredients</h2> <ul class="kv-ingred-list1"><li class="ingredient">2 cups granulated sugar</li> <li class="ingredient">2 large eggs</li> <li class="ingredient">1/2 cup unsalted butter, melted</li> <li class="ingredient">2 teaspoons pure vanilla extract</li> <li class="ingredient">2 cups all-purpose flour</li> <li class="ingredient">2 teaspoons ground cinnamon</li> <li class="ingredient">1 teaspoon baking soda</li> <li class="ingredient">1 teaspoon baking powder</li> <li class="ingredient">1 teaspoon salt</li> <li class="ingredient">4 apples, cored, peeled, and chopped (recommended: 2 Granny Smith and 2 Fuji)</li> <li class="ingredient">Vanilla Bean Cream Cheese Frosting, recipe follows</li> <li class="ingredient">Caramel syrup, for garnish</li> </ul><h2>Directions</h2> <p class="instruction">Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.</p> <p>In a large bowl using an electric mixer on low speed, combine the sugar, eggs, butter, and vanilla extract until blended. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture, mixing on low until blended. Stir in the apples.</p> <p>Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 15 to 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.</p> <p>Either pipe Vanilla Bean Cream Cheese Frosting onto the cupcakes using a pastry bag and your favorite tip, or spread each cupcake with the frosting. Drizzle each cupcake with caramel syrup.</p> <ul class="kv-ingred-list3"><li class="ingredient">This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.</li> </ul><h3>Vanilla Bean Cream Cheese Frosting:</h3> <ul class="kv-ingred-list3"><li class="ingredient">1 cup unsalted butter, room temperature</li> <li class="ingredient">1 (8-ounce) bar cream cheese, room temperature</li> <li class="ingredient">1 tablespoon vanilla bean paste</li> <li class="ingredient">4 cups powdered sugar (about 2 pounds)</li> <li class="ingredient">1/2 teaspoon salt</li> </ul><p class="instruction">In a large bowl using an electric mixer on low speed, beat the butter, cream cheese, and vanilla bean paste until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.</p> <p class="instruction"><img src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/228080_1780043426936_1414920271_31829937_1420408_n.jpg"/></p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F7462228261%2Fcaramel-apple-cupcakes-with-vanilla-bean-frosting&media=http%3A%2F%2Fa3.sphotos.ak.fbcdn.net%2Fhphotos-ak-snc6%2F225249_1780043186930_1414920271_31829936_3081859_n.jpg&description=Caramel%20Apple%20Cupcakes%20with%20Vanilla%20Bean%20Frosting">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>http://aliparker.tumblr.com/post/7462228261http://aliparker.tumblr.com/post/7462228261Sun, 10 Jul 2011 12:00:00 -0700bakingcupcakefoodcaramelapplecupcake warsChocolate Covered Strawberry Cake<p><img src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/230030_1780043826946_1414920271_31829939_2250918_n.jpg"/></p>http://aliparker.tumblr.com/post/7426065222http://aliparker.tumblr.com/post/7426065222Sat, 09 Jul 2011 12:01:05 -0700cakebakingchocolate covered strawberry cakeRuth Levy BeranbaumProvençal Tomatoes<p>This recipe is a little time consuming, but the result is worth it. Inspired by Julia Child, Ina Garten created her own version. You can play with the herbs that you use in the recipe, but make sure to use fresh bread crumbs. Her <em>Family Style</em> cookbook notes “to make fresh bread crumbs, remove the crusts of Pepperidge Farm sandwich white bread or other fine-grained white bread. Cut the bread in cubes and pulse in a food processor until fincely minced.” I had purchased a loaf of french bread at Kroger, the kind that you put in the oven for 15 minutes until golden brown. I took a third of the loaf and put that through the food processor to make bread crumbs. All six tomatoes will not fit in a traditional 9x13, I had to use a glass pyrex that was 11x17.</p> <p><img src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/267656_1926157479696_1414920271_31987334_2249861_n.jpg"/></p> <p><span> </span></p> <h2 class="kv-ingred">Ingredients</h2> <ul class="kv-ingred-list1"><li class="ingredient">6 ripe <span>tomatoes</span> (2 1/2 to 3-inches in diameter)</li> <li class="ingredient">1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)</li> <li class="ingredient">1/4 cup minced scallions, white and green parts (2 scallions)</li> <li class="ingredient">1/4 cup minced fresh <span>basil</span> leaves</li> <li class="ingredient">2 tablespoons minced fresh flat-leaf <span>parsley</span></li> <li class="ingredient">2 teaspoons minced <span>garlic</span> (2 cloves)</li> <li class="ingredient">1/2 teaspoon fresh thyme leaves</li> <li class="ingredient"><span>Kosher salt</span></li> <li class="ingredient">Freshly ground black pepper</li> <li class="ingredient">1/2 cup grated Gruyere <span>cheese</span></li> <li class="ingredient">Good olive oil</li> </ul><h2>Directions</h2> <p class="instruction">Preheat the oven to 400 degrees F.</p> <p>Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a <span>baking dish</span>.</p> <p>In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, <span>thyme</span>, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they’re tender. Sprinkle with the cheese, <span>drizzle</span> with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.</p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F7421641973%2Fprovencal-tomatoes&media=http%3A%2F%2Fa8.sphotos.ak.fbcdn.net%2Fhphotos-ak-ash4%2F267656_1926157479696_1414920271_31987334_2249861_n.jpg&description=Provencal%20Tomatoes">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>http://aliparker.tumblr.com/post/7421641973http://aliparker.tumblr.com/post/7421641973Sat, 09 Jul 2011 09:33:00 -0700cookingfoodtomatoesprovencalfrenchgruyereina gartenjulia childWhat kind of tip did you use to ice your 4th of July cupcakes? I always have trouble finding the perfect one!<p>I used a small star tip. This specific one came with the icing, Betty Crocker Cake and Cupcake Decorating Icing. When I make homemade icing, I use a small star tip to get the same results. I bought a box of <a target="_blank" href="http://www.wilton.com/store/site/product.cfm?id=3E30C2D7-475A-BAC0-5CFE6A7765000D80&killnav=1">Wilton</a> decorating tips at my grocery store, which comes with four standard tips that fit with their decorating bags and couplers.</p>http://aliparker.tumblr.com/post/7312048815http://aliparker.tumblr.com/post/7312048815Wed, 06 Jul 2011 12:38:31 -0700Strawberry-Rhubarb Crumble<p>A rhubarb crumble quickly turned into strawberry-rhubarb when I realized that I needed two pounds of rhubarb and only had one piece. It was very easy to make, and I put it into the oven right before we sat down to dinner so it would be ready when we had finished eating. Serve with ice cream. The recipe is from <em>Food Network Magazine</em>.</p> <p><img src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/251098_1831963524906_1414920271_31902557_2652924_n.jpg"/></p> <h2 class="kv-ingred">Ingredients</h2> <ul><li><span>1 cup flour</span></li> <li><span>1/3 cup oats</span></li> <li><span>3/4 cup sugar</span></li> <li><span>pinch of salt</span></li> <li><span>6 tablespoons melted butter</span></li> <li><span>1/2 cupchopped hazelnuts</span></li> <li><span>2 pounds chopped rhubarb [I used two pounds of a mixture of rhubarb and strawberries]</span></li> <li><span>1/3 cup sugar</span></li> <li><span>1/4 cup flour</span></li> <li><span>1/2 teaspoon vanilla extract</span></li> <li><span>1/2 teaspoon orange zest</span></li> <li><span>1/4 teaspoon salt</span></li> </ul><h2>Directions</h2> <p>Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.</p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F7271710474%2Fstrawberry-rhubarb-crumble&media=http%3A%2F%2Fa3.sphotos.ak.fbcdn.net%2Fhphotos-ak-ash4%2F251098_1831963524906_1414920271_31902557_2652924_n.jpg&description=Strawberry-Rhubarb%20Crumble">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>http://aliparker.tumblr.com/post/7271710474http://aliparker.tumblr.com/post/7271710474Tue, 05 Jul 2011 12:06:00 -0700bakingfoodstrawberryrhubarbcrumblesummerdessertHappy 4th of July!<p><img src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc6/260207_10150668991475425_655185424_18946753_1029055_n.jpg"/></p> <p>(July 4, 1994)</p>http://aliparker.tumblr.com/post/7228892859http://aliparker.tumblr.com/post/7228892859Mon, 04 Jul 2011 08:17:41 -07004th of July Flag Cupcakes<p>I like to make a festive dessert every year, so this year I decided to make an American Flag out of cupcakes. I used the <a target="_blank" href="http://aliparker.tumblr.com/post/7160026693/homemade-funfetti-cupcakes-decorated-for-the-4th">yellow cake recipe</a> that I used to make the <a target="_blank" href="http://aliparker.tumblr.com/post/7160026693/homemade-funfetti-cupcakes-decorated-for-the-4th">homemade funfetti cupcakes</a>, minus the sprinkles. I used a Paula Deen recipe for the Red Velvet Cupcakes. After making sure that I had enough yellow cake cupcakes for the white stripes, I dyed the rest of the batter blue. I decorated the yellow cake with white icing and silver sugar sprinkles, and I used red icing and and red sugar sprinkles for the red velvet. I used blue icing and the silver sugar sprinkles as well as star candles for the blue part of the flag. I had looked for sparklers, but the small Kroger right by my house didn’t order sparklers this year (how unpatriotic!). In order to save time and make my life a lot easier, I used the Betty Crocker cake and cupcake icing.</p> <p><img src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc6/260235_1916275592655_1414920271_31971767_2178959_n.jpg"/></p> <p><span><img src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/269962_1916276552679_1414920271_31971769_4766830_n.jpg"/></span></p> <p><span><span><img src="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/263102_1916277352699_1414920271_31971771_1141151_n.jpg"/></span></span></p> <p><span> </span></p> <h2 class="kv-ingred">Ingredients</h2> <ul class="kv-ingred-list1"><li class="ingredient">2 1/2 cups all-purpose flour</li> <li class="ingredient">1 1/2 cups sugar</li> <li class="ingredient">1 teaspoon baking soda</li> <li class="ingredient">1 teaspoon salt</li> <li class="ingredient">1 teaspoon cocoa powder</li> <li class="ingredient">1 1/2 cups vegetable oil</li> <li class="ingredient">1 cup buttermilk, room temperature</li> <li class="ingredient">2 large eggs, room temperature</li> <li class="ingredient">2 tablespoons red food coloring</li> <li class="ingredient">1 teaspoon white distilled vinegar</li> <li class="ingredient">1 teaspoon vanilla extract</li> </ul><h2>Directions</h2> <p class="instruction">Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.</p> <p>In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.</p> <p>Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.</p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F7198141945%2F4th-of-july-flag-cupcakes&media=http%3A%2F%2Fa6.sphotos.ak.fbcdn.net%2Fhphotos-ak-snc6%2F263102_1916277352699_1414920271_31971771_1141151_n.jpg&description=4th%20of%20July%20Flag%20Cupcakes">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>http://aliparker.tumblr.com/post/7198141945http://aliparker.tumblr.com/post/7198141945Sun, 03 Jul 2011 11:39:00 -07004th of Julycupcakesred velvetbakingfoodfestivestaricingBasil Lemonade<p>This is one of my favorite Giada De Laurentiis recipes. It’s a perfect summer drink that can be made ahead of time. The recipe makes a very strong lemonade, so if you prefer to lighten it up, simply add more club soda. If you have a <a target="_blank" href="http://www.zokuhome.com/">Zoku</a> popsicle maker, use the still water and you can quickly make Basil Lemonade Popsicles. You can also add a splash of vodka to make it an adult drink.</p> <p><img src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/262188_1913799450753_1414920271_31968295_5048374_n.jpg"/></p> <p><span> </span></p> <h2 class="kv-ingred">Ingredients</h2> <ul class="kv-ingred-list1"><li class="ingredient">2 cups lemon juice, about 12 to 15 lemons [It doesn’t taste quite the same, but you can cheat and use store bought lemon juice if you don’t have time to juice all of the lemons]</li> <li class="ingredient">2 cups Basil Simple Syrup, recipe follows</li> <li class="ingredient">2 cups cold or sparkling water</li> <li class="ingredient">Ice</li> <li class="ingredient">Lemon twists, for garnish</li> </ul><h2>Directions</h2> <p class="instruction">Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.</p> <h2>Basil Simple Syrup:</h2> <ul class="kv-ingred-list3"><li class="ingredient">1 bunch fresh basil, washed and stemmed</li> <li class="ingredient">2 cups sugar</li> <li class="ingredient">1 cup water</li> </ul><p class="instruction">In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.</p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F7160954249%2Fbasil-lemonade&media=http%3A%2F%2Fa4.sphotos.ak.fbcdn.net%2Fhphotos-ak-ash4%2F262188_1913799450753_1414920271_31968295_5048374_n.jpg&description=Basil%20Lemonade">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script><p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F7160954249%2Fbasil-lemonade&media=http%3A%2F%2Fa4.sphotos.ak.fbcdn.net%2Fhphotos-ak-ash4%2F262188_1913799450753_1414920271_31968295_5048374_n.jpg&description=Basil%20Lemonade">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>http://aliparker.tumblr.com/post/7160954249http://aliparker.tumblr.com/post/7160954249Sat, 02 Jul 2011 10:13:00 -0700basil lemonadesummer drinklemonclub sodazokubasilitalian lemonadeHomemade Funfetti Cupcakes Decorated for the 4th<p>After a smog alert nixed plans to go to the Cincinnati Zoo on Friday with the girls that I nanny, we decided to make some homemade funfetti cupcakes for them to decorate for a picnic they are going to on Sunday. They did a great job creating their own icing colors (although I admit to using store bought whipped icing) and putting the decorations on the cupcakes. We took a Bobby Flay recipe and added our own sprinkles. Be careful not to add too many, or else the batter starts to turn colors.</p> <p><img src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/270840_1913799890764_1414920271_31968298_7766449_n.jpg"/></p> <p><span><img src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/270576_1913800050768_1414920271_31968299_7144528_n.jpg"/></span></p> <p><span>[</span>This recipe works for mini and regular sized cupcakes. The times are for a mini cupcake, so adjust cooking time to 18-22 minutes if making the regular sized cupcakes]</p> <p><span> </span></p> <h2 class="kv-ingred">Ingredients</h2> <ul class="kv-ingred-list1"><li class="ingredient">Nonstick baking spray</li> <li class="ingredient">2 1/2 cups <span>cake</span> flour</li> <li class="ingredient">1 1/4 teaspoons baking powder</li> <li class="ingredient">1/4 teaspoon baking soda</li> <li class="ingredient">1/2 teaspoon fine <span>sea salt</span></li> <li class="ingredient">1 3/4 cups pure cane sugar, divided</li> <li class="ingredient">10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly</li> <li class="ingredient">1 cup buttermilk, room temperature</li> <li class="ingredient">3 tablespoons vegetable oil</li> <li class="ingredient">2 teaspoons vanilla extract</li> <li class="ingredient">1 vanilla bean, <span>split</span> and seeds scraped</li> <li class="ingredient">6 large egg yolks, room temperature</li> <li class="ingredient">3 large egg whites, room temperature</li> <li class="ingredient">[2/3 to 3/4 cup sprinkles for the “funfetti”]</li> <li class="ingredient">Sprinkles and jimmies, for decorating, if desired</li> </ul><h2>Directions</h2> <p class="instruction">Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Fill mini <span>muffin</span> tins with liners and spray the liners with nonstick spray.</p> <p>Whisk the flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla, vanilla <span>beans</span>, and yolks in a medium bowl.</p> <p>In a clean bowl of a stand mixer fitted with whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds Transfer to a separate bowl and set aside. Wash the bowl and dry.</p> <p>Add the flour mixture to the now-empty mixing bowl fitted with the <span>whisk</span> attachment. With the mixer running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the <span>mixer</span> and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.</p> <p>Using a rubber spatula, stir 1/3 of the whites into the batter to lighten, and then add the remaining whites and gently fold into the <span>batter</span> until no white streaks remain. [Stir in sprinkles for funfetti.]</p> <p>Fill the cupcake molds 3/4 full and bake until just firm, about 8 to 12 minutes. Let cool and frost. Decorate with sprinkles and jimmies, if desired.</p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F7160026693%2Fhomemade-funfetti-cupcakes-decorated-for-the-4th&media=http%3A%2F%2Fa7.sphotos.ak.fbcdn.net%2Fhphotos-ak-snc6%2F270840_1913799890764_1414920271_31968298_7766449_n.jpg&description=Homemade%20Funfetti%20Cupcakes%20Decorated%20for%20the%204th">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>http://aliparker.tumblr.com/post/7160026693http://aliparker.tumblr.com/post/7160026693Sat, 02 Jul 2011 09:41:00 -07004th of julyfunfetticupcakebakingfoodLemon Angel Food Cake<p>I had attempted to make an Angel Food Cake back in California in May, but not really thinking and in a bit of a rush, I bought a carton of egg whites. Little did I know, they were pasteurized and not going to whip. I whipped them as much as I could and thought that maybe that’s how they would just turn out, but the cake came out gooey, not airy and light. I was talking to a friend about it and we realized my mistake - of course pasteurized egg whites won’t whip, they’re already cooked. So this past weekend I did it the long way, separating 11 eggs. The results were much better this time. And thanks to my new mixer, my arm wasn’t hurting from whipping up the egg whites. It’s Ina Garten’s recipe for the cake I made this time, but <a target="_blank" href="http://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe/index.html">Alton Brown also has a great recipe</a>. I made homemade whipped cream for the topping.</p> <p><img src="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/261945_1902145439410_1414920271_31952313_7257575_n.jpg"/></p> <p><img src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/268345_1902145679416_1414920271_31952314_6918694_n.jpg"/></p> <p><span> </span></p> <h2 class="kv-ingred">Ingredients</h2> <ul class="kv-ingred-list1"><li class="ingredient">2 cups sifted superfine sugar, divided [if your grocery store does not carry this, put the sugar into your food processor and run until it becomes superfine, checking every 10 seconds]</li> <li class="ingredient">1 1/3 cups sifted <span>cake</span> flour (not self-rising)</li> <li class="ingredient">1 1/2 cups egg whites, at room temperature (10 to 12 eggs)</li> <li class="ingredient">3/4 teaspoon kosher salt</li> <li class="ingredient">1 1/2 teaspoons cream of tartar</li> <li class="ingredient">3/4 teaspoon pure vanilla extract</li> <li class="ingredient">1 1/2 teaspoons grated lemon zest (2 lemons)</li> </ul><h2>Directions</h2> <p class="instruction">Preheat the oven to 350 degrees F.</p> <p>Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.</p> <p>Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it’s all incorporated.</p> <p>Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.</p> <p><img src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/265107_1902146159428_1414920271_31952316_4162840_n.jpg"/></p> <p><span> </span></p> <h2 class="kv-ingred">Whipped Cream</h2> <p><span> </span></p> <p><span><span> </span></span></p> <h2 class="kv-ingred">Ingredients</h2> <ul class="kv-ingred-list1"><li class="ingredient">2 cups (1 pint) heavy whipping cream</li> <li class="ingredient">1/2 teaspoon vanilla</li> <li class="ingredient">1/2 cup sugar</li> </ul><p><span> </span></p> <h2>Directions</h2> <p class="instruction">Beat heavy cream on high until soft peaks are formed. Add vanilla and sugar and beat until firm.</p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F7089767849%2Flemon-angel-food-cake&media=http%3A%2F%2Fa3.sphotos.ak.fbcdn.net%2Fhphotos-ak-snc6%2F265107_1902146159428_1414920271_31952316_4162840_n.jpg&description=Lemon%20Angel%20Food%20Cake">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>http://aliparker.tumblr.com/post/7089767849http://aliparker.tumblr.com/post/7089767849Thu, 30 Jun 2011 12:01:00 -0700lemon angel food cakebakingcookingina gartenwhipped creamdessertsummer"Brownies, as they should be"<p><p class="MsoNormal"><span>I “stumbled upon” this recipe a few months ago, bookmarked it, and finally got the chance to make it. Normally I do not like to make brownies from scratch as they turn out too bitter, dry, and often a waste. But I decided to give these a try, you can see <a href="http://www.foodbuzz.com/blogs/2185708-brownies-as-they-should-be-" target="_blank"><span>here</span></a> why. I changed the recipe a little bit by using a cupcake pan and making individual brownies and putting a Dove chocolate caramel square in each one. The only problems I had were that they sank in the middle and I wouldn’t put the Dove pieces on the bottom but fill the cupcake molds 1/2-2/3 full then place the Dove piece in until it is just covered by the brownie filling. I omitted the second bag of chocolate chips.</span></p> <p class="MsoNormal"><span> </span></p> <p class="MsoNormal"><strong><span>Double Chocolate Brownies</span></strong><span></span></p> <p class="MsoNormal"><em><span>This recipe is adapted from one printed on a scrap of an old chocolate chip bag in Mom’s kitchen. Possibly 1980′s Nestle? At any rate, neither Mom or I can take the credit for these delicious brownies. Makes one large batch (24 or more brownies) in a 9×13″ pan–see notes below on making a half batch. The temptation is always to cut them too soon, but if you do, they’ll completely fall apart and you’ll be left with a big brownie mess. Give it patience. The chocolate chips need a chance to solidify again.</span></em><span></span></p> <ul><li><span><span><span> </span></span></span><span>1 1/2 cups flour</span></li> <li><span><span><span> </span></span></span><span>1/2 tsp baking soda</span></li> <li><span><span><span> </span></span></span><span>1/2 tsp salt</span></li> <li><span><span><span> </span></span></span><span>2/3 cup butter</span></li> <li><span><span><span> </span></span></span><span>1 1/2 cups sugar</span></li> <li><span><span><span> </span></span></span><span>4 tbsp water</span></li> <li><span><span><span> </span></span></span><span>2 12 oz packages semi-sweet or bittersweet chocolate chips (I use <span>Ghiradelli 60% Cacao</span>)</span></li> <li><span><span><span> </span></span></span><span>2 tsp vanilla extract</span></li> <li><span><span><span> </span></span></span><span>4 eggs</span></li> <li><span><span><span> </span></span></span><span>1 cup chopped nuts (optional)</span></li> </ul><p class="MsoNormal"><span>Preheat oven to 325F. Combine flour, baking soda and salt in a small bowl and mix to combine. In a large saucepan, melt the butter with the sugar and water. Bring just to a boil and remove from heat. Stir in one package of the chocolate chips and the vanilla extract. Whisk in the eggs one at a time, mixing well after each addition. Slowly blend in the flour mixture, and then add the remaining package of chocolate chips and the chopped nuts. Pour into a greased 9×13″ pan* and bake for 30-40 minutes, or until toothpick inserted comes out clean. Be careful not to over-bake, and make sure that your toothpick is coated with uncooked batter and not melted chocolate chips if you’re going to continue baking longer. Let cool at least 2 hours before serving.</span></p> <p class="MsoNormal"><span>*To make a half-batch, halve all amounts and use a greased 9×9″ square pan and bake for 30-35 minutes.</span></p></p>http://aliparker.tumblr.com/post/7051978252http://aliparker.tumblr.com/post/7051978252Wed, 29 Jun 2011 12:01:00 -0700bakingfoodbrownieschocolateSavannah Cheesecake Cookies<p>I was looking for a simple dessert for Father’s Day that would not take too much prep or cook time. This Paula Deen recipe was just that. It hardly took ten minutes to make and just a little bit of time to set up with the mint leaves and blueberries before I served them.</p> <p><img src="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/253558_1858961359835_1414920271_31937215_84940_n.jpg"/></p> <p><span> </span></p> <h2 class="kv-ingred">Ingredients</h2> <h3>Crust:</h3> <ul class="kv-ingred-list1"><li class="ingredient">1 cup all-purpose flour</li> <li class="ingredient">1/4 cup packed light brown sugar</li> <li class="ingredient">1 cup chopped pecans</li> <li class="ingredient">1 stick butter, melted</li> </ul><h3>Filling:</h3> <ul class="kv-ingred-list1"><li class="ingredient">2 (8-ounce) packages cream cheese, softened</li> <li class="ingredient">1 cup granulated sugar</li> <li class="ingredient">3 eggs</li> <li class="ingredient">1 teaspoon pure vanilla or almond extract</li> <li class="ingredient">Fresh berries and mint leaves, for garnish</li> </ul><h2>Directions</h2> <p class="instruction">Preheat oven to 350 degrees F.</p> <p>Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.</p> <p>For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.</p> <p><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Faliparker.tumblr.com%2Fpost%2F6982030726%2Fsavannah-cheesecake-cookies&media=http%3A%2F%2Fa6.sphotos.ak.fbcdn.net%2Fhphotos-ak-ash4%2F253558_1858961359835_1414920271_31937215_84940_n.jpg&description=Savannah%20Cheesecake%20Cookies">Pin It</a></p> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>http://aliparker.tumblr.com/post/6982030726http://aliparker.tumblr.com/post/6982030726Mon, 27 Jun 2011 12:05:00 -0700dessertbakingfoodcheesecakecookiespaula deen