Monday, July 25, 2011

Strawberry cake pops

Thursday, July 21, 2011

Prime Rib- Short style

We love Prime Rib in our house (I know right, how pathetic) I love it smeared with creamy horseradish dressing and mashed potatoes, with rolls, and ewey goodness. (I am on a diet right now so typing this may just kill me) Anyways... back to the prime rib. Brandon Short, the BF and best man at our wedding is KNOWN for his prime rib, so I called him to get the secret. I hope he is ok with me sharing:)

any size prime rib

Rub with lots, and I mean LOTS of garlic, rosemary, butter, salt and pepper. Place into deep roasting pan.

cover, and I mean COVER with rock salt (yes, the same stuff you use to make ice cream) now, it says all over those packages, that it's not for cooking purposes, yada, yada, but we are just fine. so do what you will.

Once COMPLETELY covered (yes, I said it again, so you know I am serious) place into a 500 degree oven for 5-7 minutes per pound. When it comes out you pretty much have to dig it out of the salt, but let me tell you it. is. worth. it.

Recipe from Brandon Short

Friday, July 15, 2011

Christmas Eve party

Monday, July 11, 2011

Chocolate Gnosh cake

Thursday, July 7, 2011

Pumpkin Pie with Pecan Streusel

Pumpkin Pie with Pecan Streusel, adapted from Bon Appetit
1 pie crust, partially baked (click here for my recipe and tutorial)
1 16-ounce can solid pack pumpkin
1 1/2 cups half and half
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped pecans (about 2 1/2 ounces)
1 tablespoon finely minced crystallized ginger, optional
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature
Preheat oven to 350 degrees.For filling:Whisk all ingredients in large bowl until combined. Pour into partially baked, cooled pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
Meanwhile, prepare topping:Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely. Serve with whipped cream.

adapted from Bon Appetit

Saturday, July 2, 2011

Grandma's Buttery Holiday Rolls

I wanted to try a different roll for the holidays this year, so I found this recipe on Prudence Pennywise's blog. Loved them, they were light and fluffy, perfect for Thanksgiving. (I am typing this and it's in the middle of June in Phoenix, We have a long wait until the next Thanksgiving, but I think I could put these rolls outside on our sidewalk right now and they would bake :) It's so hot here. blah!

Grandma's Buttery Holiday Rolls
Estimated Cost: $2.50 for 32 rolls
5 teaspoons active dry yeast
1/2 cup warm water (baby bottle warm)
1 teaspoon sugar
1/2 cup softened butter (or heat it with milk in microwave)
1 and 1/2 cups warm milk (baby bottle warm)
3 eggs
1/2 cup sugar
1 and 1/2 teaspoon salt
5 and 1/2 cups flour, plus more for rolling
4-8 tablespoons softened butter, for spreading
In a large bowl (or freestand mixer) combine yeast, water, and 1 teaspoon sugar. Let stand for 10 minutes to "proof" the yeast. If the yeast rises, continue. If it does not, discard the yeast and begin again. Add butter, milk, eggs, 1/2 cup sugar, and salt. Stir in 2 and 1/2 cups flour with a wooden spoon. Dough will be extremely sticky. Let stand, covered in a warm place for one hour. Add remaining flour, stirring with a wooden spoon for two minutes. Dough will be sticky and ragged. Place dough in refrigerator or cold place (basement or garage?) overnight. About 90 minutes before serving time, divide dough into two balls. On a floured surface, roll one ball out into 12 inch circle. Generously butter top of circle. Cut circle into 16 equal wedges. Roll up, beginning with wide edge. Tuck raggedy edge under and place on greased cookie sheet. Allow to rise, covered in a warm spot for 45 minutes to 1 hour, or until almost doubled. Bake at 350 degrees for about 12 minutes. (Rolls can be frozen at this point, tightly wrapped. Bring to room temperature before warming in oven for five minutes.)

Recipe from Prudence Pennywise.