Blackberry Vanilla Bean Cake

October 1, 2010 by
 
This is a great “end of summer” kind of cake.  Blackberries always make me think of the end of summer and hot days.  I used vanilla bean paste in this recipe and really loved it.  If it’s unavailable to you, use the same amount of vanilla extract. (Or if you have a vanilla bean, use that).  The paste had a much stronger vanilla taste than the extract and I’m definitely keeping it in my pantry from now on. (I found it at Whole Foods).  Also, I used blackberries in mine (fresh or frozen will work), but raspberries would be wonderful as well.
Berries and vanilla, can it get any better?
Oh wait, throw on my Grandma’s French Cream Frosting and it will.
 
BLACKBERRY VANILLA BEAN CAKE
Recipe by My Stained Apron
 
6 egg whites
1 cup milk
1 T vanilla bean paste (or vanilla extract)
1 cup mashed and strained blackberries*or raspberries
3 1/4 cups cake flour
1 T baking powder
1 tsp salt
1 cup unsalted butter, at room temperature
2 cups sugar
French Cream Frosting
 
Beat egg whites to stiff peaks.
In separate bowl, whisk together flour, baking powder, and salt.
In a small bowl, combine vanilla bean paste, mashed berries, and milk.
Beat butter and sugar together in a large bowl on medium speed until fluffy, about 3 to 5 minutes.
Add flour mixture and berry mixture to butter and sugar in alternating batches.
Fold in about 1/3 of the egg whites, the fold in the rest all at once.
Spray two 8 or 9 inch cake pans with nonstick spray and bake at 350 degrees for about 24-28 minutes.
*I used frozen blackberries, and microwaved them for just a couple of minutes and mashed them.  I didn’t strain them, but if you don’t like the seeds, you should.  You could also use raspberries here- that would be quite delicious as well.

 
Filed Under: Cake / Cake Pops

French Cream Frosting

October 1, 2010 by
 
Okay, we need to have a little talk.  You’re going to scroll down and read the ingredients and immediately think I’m crazy and no frosting calls for a whole egg, yolk and all.  But yes, you’re reading that right.  My grandmother has been making this frosting since… I don’t know… for FOREVER.  And she’s 96 years old and I am not about to start telling the woman how to make frosting, especially since this frosting is SO right.  Just try it and you’ll see.  It tastes just like hot summer in my Grandma’s back kitchen, sitting in her old swivel chair and looking out the window to the big pasture.  I can almost smell my Grandpa’s pipe and hear Grandma fussing over something on the stove. 
 
FRENCH CREAM FROSTING
Recipe source: My Grandma
 
1 egg
1 lb (about 4 cups) powdered sugar
1/2 cup sugar
1/4 cup water
pinch salt
1/2 cup unsalted butter
1/2 cup shortening
1 tsp vanilla
 
Beat egg slightly. (Egg yolk and white).
Add powdered sugar to egg and mix well.
Put sugar, water, and salt in a small pot and boil for 5 to 7 minutes.
Add sugar mixture to egg mixture slowly, mixing the whole time. (You don’t want scrambled eggs here)
Add butter, shortening, and vanilla.
Store in refrigerator. Makes 1 quart.
Filed Under: Cake / Cake Pops

Spumoni Cookie Sandwiches

September 29, 2010 by
 
This recipe has been sitting in “to post” pile for awhile now, I’m not sure how I forgot to post it right away!   I made these this summer, and since fresh cherries are harder to come by I thought about waiting until next summer to post this, but I couldn’t wait that long! If you can’t find fresh cherries, I would substitute maraschino cherries, or even leave them out completely and just have the chocolate and pistachio. They would still be quite delicious!  These cookies are so easy to throw together, and are great on their own, but when I saw pistachio gelato for sale at Costco, how could I resist?!  And since I had fresh cherries on the counter, they naturally got thrown in the mix.  If you don’t have gelato available where you are, no worries- just substitute ice cream.  I guess this is a good way to say farewell to summer in my book! 
 
SPUMONI COOKIE SANDWICHES
 
To assemble:
Chewy Chocolate cookies (recipe below)
pistachio gelato (I bought mine at Costco)
Fresh Cherries
chopped pistachios
 
CHEWY CHOCOLATE COOKIES:
1 1/4 cups butter
2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup cocoa or carob powder
1 tsp baking soda
1/2 tsp salt
1 cup finely chopped nuts, optional (I usually use walnuts, but I used pistachios for this purpose)
 
Cream butter and sugar.  Add eggs and vanilla.  Blend well. Add flour, cocoa, baking soda, and salt.  Blend well. Add nuts if using.  Drop by teaspoonfuls onto an ungreased cookie sheet (I use my silicone baking mat for best results).  Bake at 350 degrees for 8-9 minutes.  Don’t overbake- they will be soft.  They puff during baking and flatten upon cooling. 
Cool on cookie sheet until set, about 1 minute.  Cool on a wire rack.
 
TO ASSEMBLE SANDWICHES:
Place a scoop of pistachio gelato (I used my small cookie scooper) on half of the cookies.
Place half of a pitted cherry in the middle of gelato, then top with another cookie, pressing slightly.
Serve as is or roll sides of cookie sandwiches in chopped pistachios.  If you aren’t serving immediately, wrap tightly in plastic wrap and store in freezer.
Filed Under: Cookies, Ice cream

Freezer Tip! (precooked beef)

September 27, 2010 by
I thought we’d start out the week with a great tip.
I buy ground beef from a great butcher locally (It’s SUPER lean too, just how we like).
I have them package it in vacuum sealed bags in 1 pound portions for the freezer, and I also get some bulk and pre-cook.
I just cook it in batches, make sure all the fat is drained off –
(Mine is so lean that I have almost none to drain off.)
Then I portion it into freezer containers
(I buy take-out containers that are freezer-safe from Cash and Carry, they’re inexpensive, reusable, and work great. You can get them in pint and quart sizes).
Cover, label and freeze.
This comes in so handy when we need a quick meal.
For taco salad I unthaw a container in the microwave quickly, then saute it with a little water and taco seasoning.  Or maybe you need some quick sloppy joes?  Or nachos? Just think about dishes you use ground beef in and could use some time shaved off of the prep.
Filed Under: Beef, Freezer

Potato Sausage Soup

September 24, 2010 by
 
This is one of my husband’s favorite soups I make.  Which is kind of humorous because I’m pretty sure if he had ever tried kale by itself he NEVER would have tried this soup knowing that it’s in it.  This is great for the cooler autumn nights, and make for a quite easy dinner, and delicious to boot.  I like to pair it with warm homemade bread and everyone is happy. 
 
POTATO SAUSAGE SOUP
Recipe by My Stained Apron
 
1/2 lb Italian sausage
2 medium russet potatoes
1/2 large white onion, chopped
1-2 T olive oil, optional
2 cloves garlic, minced
2 c chopped kale or escarole
5 cups chicken broth
1/4 c whipping cream
 
Brown the sausage in a pot over medium heat, breaking it up. 
Cook through.  Drain fat.  Add onions and olive oil, if needed.
Cook until onions are tender and add garlic.  Cook for another minute.
Add chicken stock.  Cut potatoes in half lengthwise and slice about 1/4 to 1/2 inch thick.
Add potatoes to pot and simmer about 20 minutes or until potatoes are cooked through.
If soup seems too thick, just add more chicken broth.
To chop kale, fold leaves in half and remove center rib.
Chop the rest of the leaves.
Add to pot along with the cream.
Simmer until hot again, about 5 to 10 minutes.
Filed Under: Pork, Soups / Stews

Restaurant Italian Salad

September 22, 2010 by
 
I know, I know, ANOTHER salad recipe?! But I had to add a copycat Olive Garden recipe to go with the others this week.  And I didn’t use amounts because it really depends on your personal tastes.  If you like the salad at Olive Garden, you’ll really love this salad.
 
RESTAURANT ITALIAN SALAD
Recipe by My Stained Apron
 
Iceberg lettuce*
shredded carrots, optional*
shredded red cabbage, optional*
Romaine or green leaf lettuce
red onion, sliced
tomatoes, sliced
pepperoncinis
black olives, whole
croutons
Parmesan cheese, freshly grated
 
Wash and chop lettuce, toss with other ingredients and dressing.
*Or you could also use an American salad blend with lettuce, cabbage, and carrots.

 
DRESSING:
2 T grated Parmesan
2 T grated Romano
1 garlic clove
3 T mayo
2 T white vinegar
1/4 cup olive oil
1 T lemon juice
1 tsp Italian seasoning
 
Combine in blender until smooth.
Filed Under: Salad / Dressings Tagged With: ,

Restaurant Breadsticks

September 21, 2010 by
 
All right, so now that you made that rich alfredo I bet you want some exceptional breadsticks to dip in it, right?  Well, here you go! These taste quite a lot like the ones served at the Olive Garden, and if you want to have alfredo for dipping, just put some in little dishes, top with freshly-grated parmesan, and broil until slightly bubbly and browned.  Keep tunin’ in all week for more Olive Garden-ish recipes!
 
RESTAURANT BREADSTICKS
Recipe adapted from food network
 
For the Dough:
1 pkg active dry yeast
4 1/4 cups flour
2 T unsalted butter, softened
2 T sugar
1 T fine sea salt
 
For the Topping:
4 T unsalted butter, melted
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp dried oregano
 
Put 1/4 cup warm water in a mixer bowl, sprinkle in the yeast and let rest about 5 minutes, until foamy.
Add flour, butter, sugar, fine salt, and 1 1/4 cups plus 2 T more warm water.
Mix until a slightly sticky dough forms, about 5 minutes.
Knead the dough on a floured surface until smooth and soft, a couple of minutes.
Cut in half and roll each half into a foot long log.  Cut each into 8 pieces.
Shape each piece into a 7 inch long breadstick.  Put on parchment lined baking sheet, about 2 inches apart. 
Cover with a cloth, let rise for about 45 minutes until doubled in size.
Heat oven to 400 degrees.
Make the topping: Brush the breadsticks with 2 T of the butter.  Bake for 15 minutes, until lightly golden.
Combine the salt, garlic powder, and oregano.  Brush the breadsticks with the remaining 2 T melted butter and sprinkle with the flavored salt.
Makes 16 breadsticks.
Filed Under: Bread, Yeast

Restaurant Chicken Alfredo

September 20, 2010 by
 
I’ve gotten some requests for recipes to make Olive Garden dishes at home.  So when my hubby took me there for my birthday (I know, livin’ the life of glamour : ), I took mental notes and then tried my hand at making some “copycat” versions at home.  First I made some notes, then looked online for others ideas too.  First up was the Alfredo recipe, which it seems A LOT of people want that recipe!  There were many different ideas, the most common of which was to use cream cheese, like my usual recipe.  The Olive Garden website actually had an Alfredo recipe on it using eggs in the sauce.  I’m pretty positive they are both impostors.  The only way in my opinion to get the same flavor is to use both Parmesan and Romano cheeses, FRESHLY GRATED, and let it cook for a bit to thicken naturally.  I was really surprised at how closely this dish resembled theirs.  
Keep checking back all week for more copycat olive garden recipes!
P.S. This also is great for dipping bread sticks!

RESTAURANT ALFREDO
Recipe by My Stained Apron
 
3 garlic cloves, minced
1/2 cup unsalted butter
1/4 cup milk
2 cups cream
1 cup grated Parmesan cheese (about 4 oz)
1 cup grated Romano cheese (about 4 oz)
salt and pepper, to taste
8 to 12 oz fettuccine noodles (use the lower amount if you want it really saucy)
fresh parsley, for serving
extra grated Parmesan, for serving
 
Melt butter in a saucepan and add garlic.  Saute for a couple of minutes over medium heat.
Add milk and cream, bring to a simmer.
Add cheeses, mix well. 
Let simmer, uncovered, for about 10 to 15 minutes, until slightly thickened.
Add salt and pepper, to taste.
Cook noodles and toss together.  Sprinkle with parsley and cheese.
 
To serve with Chicken:
2 chicken breasts
olive oil
salt and pepper
 
Brush grill or pan with olive oil, season chicken with salt and pepper and either grill or saute on both sides.  (I use my indoor grill pan).  Cut into strips when done.
 
Filed Under: Pasta, Sauces / Condiments Tagged With: , ,

Peach Cobbler Cake

September 17, 2010 by
 
I wasn’t sure what to name this dish, other than “heaven” or “superdelicious”.  But “peach cobbler cake” won out.  A little cakey, a little cobblery, a whole lot delicious.
I like to can my own pie fillings.  But I don’t actually like pie all that much.  I like making it.  But I don’t really eat it much.  So I was trying to think of ways to use up my stash of home-canned pie fillings when this idea came to me.  And boy, was it good.  That was one clean pan very quickly.  And don’t worry if you don’t can your own pie fillings, they are readily available at your supermarket, so you can still make this easy, delicious dessert.  So go on, get baking!
NOTE: You’ll notice I call for FRESHLY grated nutmeg in this recipe, and while if you don’t have any and use pre-grated, I won’t be sending the spice police after you, it really does taste SO much better if you grate it freshly yourself.  You’ll REALLY notice a difference.
 
PEACH COBBLER CAKE
Recipe by My Stained Apron
 
1 pkg yellow cake mix
1/2 cup butter
1/3 cup water
1 egg
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
Peach Pie Filling (I use my home-canned, but a can from the store will work as well.)
 
Crumb Topping:
3/4 cup flour
1 cup brown sugar
pinch salt
1/2 cup butter
 
Mix together the cake mix, butter, water, egg, cinnamon, and nutmeg in a bowl until well combined, about 2 minutes.  Pour into a greased 9 by 13 inch pan.
Spoon peach pie filling over top.
Mix together the flour, brown sugar, and salt in a small bowl.  Cut in butter until the size of peas.
Sprinkle crumb topping over the top.  Bake at 375 degrees for about 35 to 45 minutes.
Serve plain or with a scoop of vanilla ice cream.
 
 
Filed Under: Cake / Cake Pops, Desserts

Parmesan Chicken

September 15, 2010 by
 
My family LOVES when I make this.  It’s definitely a winner all around.  Which is why I feel especially silly only sharing it with you now, since this picture has been waiting to be posted for over 6 months in the back log.  I know, that’s some crazy good photography skills, right?  But I was about to be attacked by starving children and a husband if I didn’t get dinner to the table. PRONTO.  I’m sure most of you know what I’m talking about.
It’s great served with spaghetti and a simple tomato sauce (I actually just add some herbs to crushed tomatoes and let them simmer a bit).  We also like it with a huge helping of  my fall salad.  This dish makes a decent amount, so it’s great to make with company, or you can cut it in half as well.  Either way, prepare to see some dishes licked clean!
Oh, and on a side note, Amelia did sleep until 3 am today.  Does that count as progress?
 
PARMESAN CHICKEN
Recipe Source: Ina Garten
 
6 boneless skinless chicken breasts
1 cup flour
1 tsp kosher salt
1/2 tsp pepper
 2 eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
unsalted butter
olive oil
 
Pound the chicken breasts to 1/4 inch thick (I butterfly them, then pound them).
Combine the flour, salt, and pepper on a dinner plate.  On a second plate, beat the eggs with 1 T of water.  On a third plate, combine the breadcrumbs and the grated parmesan cheese.
Coat the chicken on both sides with the flour mixture, then dip both sides in the egg mixture, and dredge both sides in the bread crumb mixture, pressing lightly.
Heat 1 T of butter and 1 T of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium heat for 2-3 minutes per side, until cooked through.  Add more butter and oil and cook the rest of the chicken.  (Keep warm in a 200 degree oven while you finish them all).
 
 
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Filed Under: Chicken / Turkey