Halloween Cheese and Crackers, Albino Cheese Rats that is.

When it comes to kitchen hygiene I'd say I'm pretty much up there with OCD clean.  I'm the type of person who will go behind you and put your cup in the dishwasher before your done using it.  Unfortunately one of the folks I live with doesn't abide by my sanitary standards.  That same person likes to come downstairs after I have completed my 40-point cleaning inspection and gone to bed.

While the pigeon is in the kitchen in the wee hours of the night it makes and leaves all sorts of messes. I'll come down and see the spotless kitchen I left the night before tore up, dishes everywhere, food left on the counter, and that is when I usually lose it and have to start with the lectures.  "You know you are going to attract rats with this mess."  "You probably have them sleeping with you in your bed right now since that is a pig pen too."

Well you know what, one morning I came downstairs and thought I'd faint when I saw a bunch of Albino (honey goat and cream cheese with red pepper eyes and rice noodle tail) rats scurrying across my cutting board leaving their gross (yet tasty and briny olive rat turds) everywhere.

"I will kill you Rat Bastards if it's the last thing I do", I screamed.  Poor Ted went and hid under his blanket.

That afternoon I planned my counter attack to rid this house of the vermin.  Then it hit me, I shall drown them in a bowl of delicious Raspberry Red Pepper Jelly that the lovely Claudia - Journey of an Italian Cook sent me this summer.  Thank you again Claudia for sharing part of Minnesota with me.  Then I tied 4 grissini (thin Italian bread sticks) together with knots that would get me kicked out of the Navy.  Some celery rungs were added for extra traction.  Lined the pool deck with whole-grain pita crisps and waited for the victims to come along.

Come on little kiddies, everyone into the pool.

I'm happy to report we no longer have a rat problem around here.  Hey, don't think of it as inhumane, think of it as family fun and games.  The kids can play chop the rat's head off with a cracker, or how many rat turds can you pile on one cracker.  It's fun for the whole family people.

I got the mold for the mice from Sarah-Jane Silicone Moulds she has tons of cool ones.  I used half goat and half cream cheese about 3 ounces each and put the rats in the fridge until they were firm, then arrange them for your unsuspecting guests prior to their unfortunate arrival.

Gina

Blueberry, Lemon, Cream Cheese Muffins - Bringing the sunshine back

I was poised in front of the kitchen window this morning drinking in the sunlight spilling in. I've been a bit blue this week.  It's been cold, dark, and rainy as of late, not really a combination I enjoy one bit. Maybe it's all the work I did over the holidays catching up to me or finally having a few quite moments of reflection.

I'll heard good news and it brings my smile back quickly.  Then I hear bad news and it rips off the band-aid to a wound that hasn't quite yet healed.  I try not to let it all keep me down, but sometimes I just need to stop for a moment and really let it all soak in.

I let this week be a blue week, but next week I'm bringing back the sunshine.  I'm looking ahead and switching course.  It's a new year and it's time for new memories, hopefully more new friends and who knows what else is possible.    

I for one have so many things already on my want-to-do list.  Furniture yet to find and redesign, recipes already sketched out in my mind, parties I want to throw, crafts to glitter and bedazzle, places I want to visit. (Seriously, you have no idea how bad I need a vacation?  In fact so much so I've solicited a Heavy Metal band to be their roadie just so I can get a free European vacation.) (You thinking I'm kidding here, huh?)  I find looking ahead is my way out of where I'm stuck at.

I decided to change up this coffee cake recipe from Sunset just for kicks!

Blueberry layer:
12 ounces frozen blueberries
3 tablespoons sugar
1 tablespoon water
2 teaspoons cornstarch
2 teaspoons water

Batter:
2 cups all-purpose flour
3/4 cup sugar
1/2 cup cold unsalted butter, cut up into 1/2" sized pieces
Zest from one lemon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces plain non-fat Greek yogurt
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 large eggs

Cream cheese mixture:
5 ounces cream cheese, room temperature
1/4 cup sugar
1 teaspoon lemon juice

Also needed:
1/3 cup coarsely chopped roasted, salted almonds

Preheat oven to 350 degrees F.

1) In a sauce pan over medium heat bring blueberries, sugar, and water to a boil.  Lower heat and simmer for about 3 minutes.  In a small bowl blend cornstarch and water.  Add cornstarch mixture to pan, stir until thickened.  Let cool.

2)  In a food processor add flour, sugar, butter, and lemon zest.  Pulse until it resembles coarse crumbs.  Reserve 1/2 cup; pour remaining into a large bowl.  Stir in baking powder, baking soda, and salt.  Stir to combine.  If you don't have a food processor, a pastry blender works great.

3)  Add yogurt, vanilla, lemon juice, and eggs; stir into flour mixture until incorporated.

4)  Use a muffin pan with 12 cups, line the cups with paper or aluminum liners and fill the 12 cups with the batter mixture evenly divided.  Make a slight indent in the center with a spoon.

5)  In a food processor (or bowl) mix together cream cheese, sugar, and lemon juice until smooth.  Divide this mixture evenly over the batter.

6)  Divide the blueberry mixture over the cream cheese layer.

7)  Sprinkle the reserved crumb mixture over the top of the blueberry layer.

8)  Divide the nuts evenly over the 12 muffins.

Bake for 20-25 minutes.

Do you have any big plans for the year ahead?

Gina

I'm Bored - Muffins, Nectarines, Basil and a Table

I haven't had enough things to do to keep me out of trouble these days, so I decided I needed to make some muffins to occupy some idle time while I'm canning enough marinara sauce to get me through the year.

Nectarine, Basil, Cream Cheese Muffins

2 cups all-purpose flour

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

Pinch salt

6 tablespoons unsalted butter, melted

2/3 cup milk

2 large eggs

1/4 cup cream cheese, softened

1 1/2 teaspoons vanilla extract

1 1/2 cups yellow nectarine, cut into 1/4" pieces

4 large basil leaves, minced

Streusel Topping

1/4 cup light brown sugar

1/4 cup all-purpose flour

1/4 hazelnuts, chopped

2 tablespoons unsalted butter, melted

Preheat the oven to 400 degrees F.

In a large bowl combine the flour, sugar, baking powder, baking soda and pinch of salt, set aside.

In a small saucepan melt butter on low heat and leave it on for 5-6 minutes until it starts turning color or browning a bit.

Add the melted butter, eggs, milk, cream cheese and vanilla to the dry ingredients and mix until combined.  A few lumps are okay.

Gently mix in the nectarines and basil.

Scoop the batter into lined muffin cups.  I filled 13.  I did need a sample muffin anyways.

In a small bowl combine the brown sugar, flour, hazelnuts and melted butter.  Sprinkle over the muffins evenly.

Bake for 18-20 minutes.

These muffins came out amazing, yet I still thought I needed one more thing to do so I'm not bored.

I sold my old dinette set when we moved the first time, so I scoured Craigslist and scored this maple gem - sans the 80's blue upholstery.

I've already removed the cushions and have decided on a red French toile, but I have another problem.

The problem is I'm torn between what color to paint the chairs and legs of the table.  I've been researching chalk paint and I know I want to use it, but I can't decide between cream or black!!!

Any votes??  Hurry, please before I'm forced to toss a coin.  

While I'm waiting for you all to let me know what color I should paint, I'll just be sitting here enjoying one of my muffins.  

Pretty please don't keep me waiting too long; I really don't need any more muffins to enhance my muffin top.

Thanks,

Gina

Red Wine Grape Tart

Well ladies, I think I've done it; found a cure for PMS that is!  Why didn't I find this recipe sooner?  I went into Costco the other day and they were handing out free cookbooks, "Smart Cooking The Costco Way, (yes).  There are tons of good recipes in it, but this grape tart really caught my eye.  It had wine jello on top of it, what evil genius thought of that idea.  Please call me so we can hang out.  With some tweaks, this beautiful tart was born.

I've made two tarts in a row now.  There is just something about making a tart that makes you just a tad bit classier.  You could be sitting on the couch in your underwear drinking a beer and eating a piece of tart and all of a sudden you are putting your pinky in the air and asking the butler (hubs) to bring you a scone!

Crust

1/2 cup whole almonds, raw

1/3 cup granulated sugar

1 cup all-purpose flour

1/2 cup unsalted butter, cut into 1/2" pieces

1 egg yolk

To prepare the crust, finely grind almonds in a food processor.  Add sugar, flour and butter; pulse until combined.  Add egg yolk and process until the dough forms a ball.  Press over the bottom and sides of a greased 11" x 1.125" tart pan or 10" spring form pan with removable bottom.  Bake in 325 degree F oven for 25 minutes until golden brown.  Let cool.

Cream Cheese Filling

6  ozs. cream cheese, room temperature

1/2 cup powdered sugar

1 tsp. lemon zest

In a small bowl or mixer combine, cream cheese, powdered sugar and lemon zest, mix until well combined.  Set aside.

Red Wine Jello

1 envelope unflavored gelatin

1/3 cup granulated sugar

1 1/2 cups red wine (I used a Shiraz, use any red wine you would drink)

In a two quart saucepan, combine gelatin, sugar and wine.  Bring to a boil, then remove from the heat.  Chill for about 15-20 minutes, until it starts to thicken a bit.

Also needed

2 lbs. or so red seedless grapes, washed and dried

After crust is cooled, spread the layer of cream cheese and arrange grapes on top.  Pour thickened jello over grapes and chill until completely set.  You will want to let the tart sit out for a few minutes prior to serving.

Don't forget the whipped cream;  I taste tested it for all of you, matter of fact, it was so good, I went back and tested it again for you.  

Okay, maybe it's not a cure, but it sure is worth a shot.  If all else fails drink the rest of the bottle of leftover wine!  If you want to find out more about the book, go visit my friend Christina at Teenie Cakes, she did a really great post about the books.

Enjoy,

Gina

Zucchini Pineapple Muffins & I'm Sick!

I can't believe it's September 1 and that I woke up with a cold this morning! It figures, the kids are back in school and the germ fest has begun. Even though I'm not feeling good today, I really wanted to share my zucchini pineapple muffins with you. I promised the recipe to my friend Sarah at Baking Serendipity she has a lovely blog with so many great baking recipes.

I don't think I've introduced you yet to two of my best friends Teddy & Rusty. They are so crazy all they do is follow me around and beg me to dress them up.

Those two are shameless!

All I really want to do today is crawl up in blanket just like Teddy does. But oh yeah, I promised you some zucchini pineapple muffins.

Zucchini Pineapple Muffins

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. ground cinnamon

3/4 tsp. ground allspice

1/8 tsp. ground nutmeg

Zest of 2 lemons

3 cups finely shredded zucchini

3/4 cups crushed pineapple, juice drained

1/2 cup vegetable oil

4 large eggs

In a bowl combine flour, sugar, baking powder, baking soda, cinnamon, allspice, nutmeg, and lemon zest. Stir. Add zucchini, pineapple, oil, and eggs one at a time, mix completely.

Place paper liners in 24 muffin cups and fill each cup about 3/4 full. Bake in 350 degree F oven for 13-15 minutes. Insert a toothpick and if it comes out clean they are done.

I was eating them plain straight out of the oven, but some cream cheese frosting wouldn't hurt!

Cream Cheese Frosting

8 ounces cream cheese, room temperature

1/2 cup unsalted butter, room temperature

4 cups powdered sugar

1-2 tbsp. heavy cream or milk

1 tsp. vanilla extract

Zest of l lemon

To a bowl add the cream cheese and beat till smooth, then add butter and beat till smooth, before adding the rest of your ingredients.

These are the moistest muffins you will ever eat. I'm warning you now; you may not be able to stop yourself.

Serves 24.

Enjoy,

Gina