Archive for the ‘Food’ Category

something worth fighting for…

May 10th, 2011

Did you know in the next 18 minutes, 4 American’s will die from the food that they eat… If you are passionate about healthy eating for your community & demand healthy lunches for your kids at school, check out Jamie’s new website, and join the Milwaukee Branch on Facebook. Check out the video below! It [...]

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Did you know in the next 18 minutes, 4 American’s will die from the food that they eat…

If you are passionate about healthy eating for your community & demand healthy lunches for your kids at school, check out Jamie’s new website, and join the Milwaukee Branch on Facebook. Check out the video below! It is a must see!

 

Ann Cooper talks school lunches….

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Molten Lava

April 15th, 2011

also published for The White Library Molten Lava Cakes This super simple recipe is sure to make your mouth water!!! You will need: 1 cup of chocolate chips with a few extra for good luck! 1 stick butter 3 large eggs 3 large egg yolks 1 cup sugar 1 1/2 cups flour Melt the chocolate [...]

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also published for The White Library

Molten Lava Cakes

This super simple recipe is sure to make your mouth water!!!

You will need:

1 cup of chocolate chips with a few extra for good luck!
1 stick butter
3 large eggs
3 large egg yolks
1 cup sugar
1 1/2 cups flour

Melt the chocolate and butter together until smooth in the microwave, or over the stove on low (be sure not to burn it). Set aside to cool slightly. Whisk the eggs, yolks and sugar in a large bowl. Add in the chocolate mixture. Slowly whisk in the flour. Pour equally into 4 ramekins and bake on a cookie sheet for 11-13 minutes at 450 degrees (time varies on the oven, so the first time you make this keep a eye on it and take note to the time). The center should be runny and the outside should be a brownie consistency. Let cool for 15 minutes and enjoy this yummy goodness!

 

Have a great weekend folks!!!

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Bonefish Grill – Not The Weak Link In This Chain…

April 6th, 2011

by Paul Wolf {A hanle contributor} The maiden voyage on this quest brought us to the the Bonefish Grill, right off of the busiest drag in Brookfield.  My far-better half and I tend to gravitate here when we’re on the west side of the Greater Milwaukee Metroplex and in the mood for fish.  Notice I didn’t [...]

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by Paul Wolf {A hanle contributor}

The maiden voyage on this quest brought us to the the Bonefish Grill, right off of the busiest drag in Brookfield.  My far-better half and I tend to gravitate here when we’re on the west side of the Greater Milwaukee Metroplex and in the mood for fish.  Notice I didn’t say seafood…more on that later.

Anyway, our visit begins by walking in to a warm, inviting atmosphere.  Definitely clean, muted lighting, and very active.  This place is usually hoppin’, especially on the weekends, so we’ll tend to delay our arrival to miss the rush.  We must have timed it right, because we were in our chairs within five minutes of walking in the door.  Their dining room is a bit cozy – maybe a little too cozy for some.  They definitely try to fit in as many patrons as they can.  Didn’t bother me much, as I tend to enjoy the people-watching aspect of going out.  On this night, the place was teeming with couples enjoying each other’s company and larger birthday celebrations.  We settled in with our martinis (mango for my lady, and my usual vodka with olives) and enjoyed the show while waiting for our food.

Overall, there’s never been much to complain about when it comes to the Grill’s entrees.  My far-better half almost always gets the salmon with mango salsa, and she’s never been disappointed.  I generally bounce around the menu (you’ll see this happen a lot during our journey, methinks), but I’ll usually stick with some type of fish.  On this trip, however, I went off the board and chose their jumbo sea scallops and shrimp.  Not that I rue the choice, but I found the scallops to be a little overcooked and the dish to be a little on the boring side overall.  Hey, I’m no chef, and I’ve heard many times that scallops are difficult to prepare, so I’m not going to criticize too much.  I will, however, go back to the fish entrees that I love there (the Rainbow Trout and Chilean Sea Bass have been great every time) and save the other sea dwellers for restaurants to come.

I know some patrons find the Bonefish Grill to be on the expensive side, but in my opinion, we always get good value for our money there.  Two martinis, two entrees, a Ceasar salad and a side of asparagus put us just over $50, which is more than fair for a nice night out with that special someone.  One of these days, I’m going to try the Bang-Bang Shrimp, which friends have been raving about.  Maybe I’ll be able to recommend them as well next time…

My first rating on this blog – are you excited???  No, me neither.  :-)   Considering all of our experiences there, not just this one, I have to give Brookfield’s Bonefish Grill four out of five martinis.
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Cheesy Chocolate Pastries

March 15th, 2011

Also published on The White Library Oh yum! I have been testing out this pastry recipe all week. Hehe which means lots of eatin’ them (not so great for the waistline but great for the taste buds!) in order to perfect the recipe. These pastries are going to melt in your mouth! You will need: [...]

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Also published on The White Library

Oh yum! I have been testing out this pastry recipe all week. Hehe which means lots of eatin’ them (not so great for the waistline but great for the taste buds!) in order to perfect the recipe. These pastries are going to melt in your mouth!

You will need:

Puff Pastry (I use the Pepperidge Farm brand found in the freezer dessert section)
Nutella
Cream Cheese
Sugar
Mint Leaves for garnish (optional)
1 egg

1. Roll out the puff pastry large enough to use a small bowl to trace around in order to cut out a few circles. The Pepperidge Farm pastry comes in 1.5 inch strips of pastry. So what I do is let the pastry defrost for a hour, I take one strip and roll it out even larger in order to fit 2 circle cut outs.

2. After you have all your cut outs, add a dollop of nutella and cream cheese.
3. Whisk up 1 egg and brush the egg around the edge of the pastry dough, fold the pastry in half and press the dough together.

4. brush the egg wash on the pastry and sprinkle of heavy layer of sugar on top.
5. Pop into the oven at 400 degrees for 11 minutes.


6. Dip a mint leaf in the sugar and place on the top of the pastry for a pretty garnish.

Eat them while they are still warm!

 

Enjoy!

 

xoxo,

Brittany

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Very Berry Salad

March 9th, 2011

  Also published on The White Library. This is one of my favorite salads, it is super easy and super good for you too! You will need: Your favorite berries, I use strawberries, blackberries, and blueberries Spring mix salad 1 1/2 cup Frozen Strawberries & Raspberries 1/4 Apple Cider Vinegar 1/4 cup grape seed oil [...]

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Also published on The White Library.
This is one of my favorite salads, it is super easy and super good for you too!

You will need:

Your favorite berries, I use strawberries, blackberries, and blueberries
Spring mix salad
1 1/2 cup Frozen Strawberries & Raspberries
1/4 Apple Cider Vinegar
1/4 cup grape seed oil
1/2 teaspoon salt
1 tablespoon honey
1/2 squeezed lemon or lime juice

In your blender add the frozen berries, apple cider vinegar, grape seed oil, salt, and honey, lemon/lime juice. Blend until well mixed and creamy! Top your salad with some yummy berries and the homemade dressing.

* the dressing will stay good in the fridge for up to a few days.

 

Enjoy!

 

xoxo,

 

Brittany

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Pie Pastry!

March 7th, 2011

A few weeks ago I did a post about making pie! Here is another education video that I think will be very helpful with the pie crust (which is the trickiest part of the pie making process). I hope this is helpful! xoxo, Brittany The blog is a little dead this month, sorry! I am [...]

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A few weeks ago I did a post about making pie! Here is another education video that I think will be very helpful with the pie crust (which is the trickiest part of the pie making process).

I hope this is helpful!

xoxo,

Brittany

The blog is a little dead this month, sorry! I am on a winter break ;-)

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Valentines Raspberry Pie

February 10th, 2011

Part I {also published on The White Library} I am very new to the pie making experience. Last week I made my first pie all by myself! I was so excited. The experience was amazing. I really took my time, I wanted it to be perfect. And to my surprise it was! It was so [...]

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Part I

{also published on The White Library}

I am very new to the pie making experience. Last week I made my first pie all by myself! I was so excited. The experience was amazing. I really took my time, I wanted it to be perfect. And to my surprise it was! It was so relaxing and rewarding that I wanted to make another, so I did 2 days later! And this one was not sooo fabulous, but I learned a few things on the way. And I am going to share my tips and tricks with you all today. (And umm don’t worry I only ate 2 pieces total out of both pies – I had some helpers, although I must admit it was hard not to eat the whole thing. ;-)

For a while, I have wanted to make a pie all by myself but the task seemed daunting and overwhelming. My husband made a few pies with his brother (yes they both bake and get messy in the kitchen – it is wonderful) but it seems that finding the perfect crust recipe was a whole mission in itself (making the crust is a whole daunting task by itself). Each crust that they made was just not that great to say the least…it was sad, the pie filling would taste so yummy but the crust was not that great, it threw off the whole pie. But I feel confident that I found one amazing crust recipe! Until last week I had only ever made 3 pies my whole life, the first was with the help of Anthony, my husband’s dear Grandma Lana, she monitored and helped me through the whole process. The 2nd time I cheated and got a store bought crust. The 3rd time was with Anthony’s other darling Grandma Linda, and she did most the work, hehe. She is a amazing baker and has inspired me to perfect baking as well (something I have never been too good at).

So for Valentines I thought, instead of store bought chocolate, put some hard labor into making your loved one a beautiful warm cozy sweet pie! I have decided that if you are going to eat sugar, it should be some wholesome home cooking – it tastes soooo much better over anything manufactured or store bought!

First off my secret weapon! A lovely little book called Sweety Pies by Patty Pinner. I owe my pie success to the beautiful women who contributed all their pie baking secrets to this wonderful book! I love this book not only because of the amazing recipes but because of the stories that accompany them.

Alright now let’s begin….

You will need:

Sweet Tart Crust

This crust is perfect for a tart filling. If you are doing a sweet filling or a salty filling I would use a classic flaky crust that has very little sugar.

  • 2 1/2 cups all-purpose flour
  • 1/2 cup brown sugar firmly packed
  • 1 cup (2 sticks) unsalted chilled butter
  • 2 large egg yolks (makes the crust a pretty color)
  • 6 tablespoons ice-cold heavy cream more or less as needed

Mama’s Fresh Raspberry Pie

  • 5 cups fresh or frozen raspberries (you can also add some slice strawberries if you like)
  • 6 tablespoons all-purpose flour
  • 1/2 cup sugar or more depending on the sweetness of the berries
  • 1 tablespoon grated lemon rind
  • 1 large egg white, lightly beaten
  • 1 1/2 tablespoons unsalted butter
  • Milk for brushing
  • sugar for sprinkling (optional) it makes it pretty!

Let’s get messy!

If your using fresh berries awesome – all you got to do is mix up the filling and let it sit while you prep your dough. The sugar will help bring out the natural flavors of the fruit and take care of any tartness. If you are using frozen take out the fruit long enough to let it defrost with just the sugar. Once it is done defrosting I would drain all the excess liquids. Since it is frozen it will have more juice and you don’t want the juice to make your middle run (as you can see in my picture my filling was running a but and the bottom feel our – this was the 2nd pie that was not sooo fabulous – but heck it is a pie, it should look rustic right? And it still tasted pretty good, just a little tart). You could cook the filling over the stove and add corn starch to thicken but personally I prefer a more natural filling (less ingredients and less work) after all a pie is to be organic and homemade. So just make sure to drain the juice (be aggressive) excess juice will ruin your pie! Add some more sugar and the rest of the ingredients to the mixture (add the lemon, cinnamon, and toss with the flour).

“You Can’t have a good pie if you don’t have a good crust.”

~ Ruth Pinner

Measure the flour and sugar into a medium size bowl. Add the cold butter. Using two knives cut into the butter until the butter is chopped up a bit. Begin using a pasty cutter or your fingers to cut or pinch and squeeze the butter into the dry ingredients until the mixture resembles small garden peas. In a small bowl whisk the egg yolk until well beaten, then thoroughly work it into the mixture. Slowly add the ice-cold cream 1 tablespoon at a time as needed until the dough begins to form. Shape into two balls and cover with plastic wrap and refrigerate for at least 1 hour. Once the dough has chilled it is time to roll it out. This can be just as challenging as trying to get the dough to the right consistency. Make sure your surface and rolling pin is well floured and form the dough into a disc. As you roll start from the middle and roll out forming a circle. You can also place 2 pieces of saran wrap on each side of the disc and roll out the dough between the two to keep the dough together and make it easier to transport to the pie pan. Once the dough is rolled out slowly lift the dough up with a butter knife to make sure it is not sticking to the surface. This will allow you to unstuck the dough before you lift it completely up off the surface. (be patient during this part – you want to avoid tears, but everything is fixable so don’t fret). Fold the dough in half and in half again. Place the dough in the pan with the point in the middle of the pan, unfold the dough carefully. Now take a deep breath! Woo just one more dough to roll – the top! Roll the 2nd dough.

Preheat the oven to 425 degrees. Using the egg white, brush the bottom of the pie and sides with the egg white. Add the filling, top with the butter (cubed) over the filling and add the top crust. Trim the edges of the dough leaving 1 inch or so. Fold under the edges and make the pie pretty, feel free to add some hearts! Brush the crust with some milk and sprinkle with lots of sugar – the milk will make the pie golden in color! Now add 3 cuts into the crust, to allow for the air to escape. Don’t forget to use a pie crust guard or tin foil to protect the outer crust (it will get the most heat and you don’t want it to get to dark). Place the pie on a cookie sheet and cook for 15 min. After 15 minutes, reduce the heat to 350 degrees and cook for 30-45 more minutes (each oven is different so take precaution not to overcook).

Once the pie is cooked to perfection take the pie out and admire its beauty! All pie is beautiful, it does not need to be perfect. It should looked like it was made by hand and with love. How it tastes is what really matters! Make sure to take deep breaths of fresh pie smell! Let it rest and cool for 20 minutes, after enjoy and devour!

Here are a few resources to help you out…a awesome video you should watch and a great detailed blog post!

Last and final thoughts:

Take your time and enjoy each moment. If you are in a rush you will forget one or two major steps and it will be a disaster. So take your time! Test everything, hmmm yum! Test the filling, make sure it is perfect before it enters the crust! Don’t give up, keep trying. Now that I finally got over my fear of the overwhelming pie task I love it, all I think about is making pie. Making pie in my kitchen is so peaceful, it is like a oasis amongst the chaos, and all your hard work will result in a slice of heaven, or a slice of heaven for someone else. For some pie inspiration check out my favorite tv show and movie, Pushing Daisies and Waitress!

Come back for more. Part II will be about making mini-pie cups! (perfect gifts or party favors) Oh yum!

~ Brittany

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Cupcakes!!

February 3rd, 2011

Cupcakes have become very popular in the last couple of years, as an alternative to wedding cakes, date night dessert…or an afternoon snack!  Who can resist!?  With so many different styles and frosting and cake flavors you almost HAVE to have more than one This post is devoted to those yummy  looking morsels, enjoy and [...]

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Cupcakes have become very popular in the last couple of years, as an alternative to wedding cakes, date night dessert…or an afternoon snack!  Who can resist!?  With so many different styles and frosting and cake flavors you almost HAVE to have more than one :)

This post is devoted to those yummy  looking morsels, enjoy and maybe this will inspire you to bake a batch today!

~ Diana

source

vegan cookies and cream

banana split cupcakes

vegan tiramisu

raspberry-chocolate, white chocolate cupcake with raspberry filling

coffee toffee & chocolate peanut-butter

caramel popcorn

s’mores

raspberry-lemon

amaretto

mini heart cupcakes

birthday cupcake

strawberry shortcake with balsamic whipped cream

bourbon pecan pie

mocha cupcake with cherry compote and mascarpone frosting

owl cupcakes

marshmallow cupcakes

cute button cupcakes

ice cream cone cupcakes

you can find a zillion more pictures and recipes at cupcake junkie blog.