Hashbrown Quiche

Here is another good one to add to your breakfast arsenal.  It comes together very quickly and tastes delicious!   It comes from our good friend Ms. Paula Deen and with a 5 star rating and over 300 reviews on the Food Network website, this recipe is definitely well received. 

I added about 1/4 of a large onion and one small green bell pepper in place of the green onion.  I also defrosted the frozen hashbrowns in the microwave instead of waiting for them to thaw.  It worked out wonderfully.

Here's to brunch!

Hashbrown Quiche

3 cups, shredded frozen hashbrowns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham

1/2 cup diced green onions (or 1/4 of a large onion)
1 small green bell pepper

1 cup shredded sharp cheddar
Salt and black pepper to taste

Directions

Preheat oven to 450 degrees F.

Gently press the drained hashbrowns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hashbrowns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Source:  Paula Deen, Food Network

Mini Strawberry Pies

There are some gorgeous strawberries in season right now and after making strawberry shortcake, and just eating them by the handfuls, I was itching to try my hand at making a strawberry pie.  Strawberry pie doesn't seem to be as common as say an apple pie or cherry pie, and I was a bit curious as to why.  I do see the fresh glazed strawberry pies, but not really any of the baked variety.  For some reason I wanted to try it anyway! haha.  Hey, and to make it even more interesting, why not make it mini!  There is just something appealing about food made "mini".  Maybe it's the cuteness factor, who knows.  But this pie needed to be mini.  :)   And I figure with summer get togethers, what better way to serve pie than in individual portions.  That way you can avoid all the messy cutting and serving.

These mini pies were delicious!  I hope everyone gives strawberry pie a chance.  Served warm with ice cream, it screams summer.  I used a muffin pan to make the mini pies and chose a 3 inch round cookie cutter as a template for each crust.  Then I cut five 1/4 inch strips for the lattice design.  Simple as that!  I raised my eyebrow a bit at the pinches of cinnamon and nutmeg because those flavors can really come to the forefront in many dishes, but in this case they complemented very nicely and hid in the background while adding a depth of flavor.

For the pie crust, I used to my go-to recipe found in the Pineapple pie post.

Happy Summer!

Mini Strawberry Pies

CRUST:
You will need a double pie crust recipe, but will have extra leftover.


FOR THE FILLING:
½ cups All-purpose Flour
1 Tablespoon Cornstarch
½ cups Brown Sugar, Not Packed
¼ cups White Sugar
1 dash Cinnamon
1 dash Nutmeg

4 cups Halved Strawberries
1 Tablespoon Vanilla

Directions:

In a small bowl mix together the 1/2 cup flour, cornstarch, brown sugar, white sugar, cinnamon and nutmeg. In a larger bowl, toss the strawberries with the vanilla extract and then toss them in with the dry ingredients.

To assemble the pies:

Preheat oven to 400F. Place a cupcake pan in the freezer.

On a clean surface, roll out 1 recipe for pie dough until it is about 1/8″ thick. Keep the remaining dough to the fridge.

Cut circles in the rolled-out dough using a cutter that is approximately 3″ in diameter to make a total of 9 circles. Remove cupcake pan from fridge and lightly grease 9 of the cups with butter. Gently press each dough round into greased cups, coming all the way up the edges and leaving a small rim of dough at the top. Patch any holes with a pinch of extra dough from the second recipe of dough.  Return pan to the fridge.


Cut about 1/4 of the remaining dough and begin cutting 1/4 inch strips (5 for each pie).  Remove cupcake pan from the fridge and overfill each crust with strawberry filling.  Place lattice design over the tops and press into the bottom of each pie.


Place the cupcake pan on top of a baking sheet and bake for 30-40 minutes. If at anytime the crust is becoming too brown, cover pies with aluminum foil and continue baking. When done baking, let the pies cool in pan a wire rack before serving.  Makes 9 pies.

Source: Tasty Kitchen

Lemon Blueberry Buttermilk Pancakes with Blueberry Maple Syrup

I know I've been a bit heavy with the breakfast recipes, but as you know, it is one of my favorite meals.  Also weekend mornings are just a bit more relaxed at our house and I find I'm able to leisurely put together a nice breakfast or bunch for my family.  This version of blueberry buttermilk pancakes came about when my two year old woke up asking for blueberries for breakfast.  I asked if blueberry pancakes sounded good and he was all for it!  

I've been wanting to try a Lemon Blueberry pancake recipe for awhile and this one just sounded great!  And it sure is!  I believe the blueberry maple syrup could be the star of this one!  However, the pancakes can't be overlooked.  They are fluffy and flavorful and the whole meal is delicious without being overly sweet.  This is a definite keeper and as my husband would say "these pancakes are insane"!   Enjoy!  :)

Lemon Blueberry Buttermilk Pancakes with Blueberry Maple Syrup

Ingredients:

Blueberry Maple Syrup
2 cups fresh blueberries
1 cup maple syrup (grade B)
2 tablespoons sugar
1 stick cinnamon
1 strip lemon zest

Pancakes
1 1/2 cups unbleached all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 tablespoons vegetable oil
1 1/3 cups buttermilk
Zest of two lemons (minus the strip used for the syrup)
1/8 teaspoon vanilla extract
Pinch cream of tartar
2 cups fresh blueberries

Butter for pan/griddle


Directions:

For the syrup:
In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon strip. Bring to a simmer over low to medium heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature. (I strained and used immediately without the overnight chill and it was fantastic).

For the pancakes:
Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. 

In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.


In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.

Preheat oven to 200 degrees F.


Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm the.  Repeat with remaining batter. 

Source:  adapted from Bobby Flay - Throwdown

Chewy Coconut Cookies

These cookies are so simple but so good.  And if you add a little drizzle of chocolate they almost taste like an Almond Joy.  Yum.  :)  They are buttery and chewy and perfect with a cup of coffee during the afternoon crash.  You know what I'm talking about.   These cookies are a great little pick me up, and take no time at all to throw together.  Enjoy!

Chewy Coconut Cookies

1 1⁄4 cup all purpose flour 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 1⁄2 cup butter (1 stick) 1 cup light brown sugar 1 egg 1 teaspoon vanilla 1 3⁄4 cup sweetened flaked coconut

Melted chocolate, optional

Directions:


Preheat oven to 350 degrees.  


In a small bowl, combine flour, baking soda, and salt - set aside.  


In a mixing bowl, beat together butter and light brown sugar until creamy.  Add egg and vanilla and mix well.  Next add dry ingredients and mix until just combined.  Stir in coconut.

Loosely form 1" ball, or drop by a spoon, and place onto a parchment lined baking sheet.


Bake about 8 or 9 minutes, or until edges are golden brown.


When cool, drizzle with melted chocolate if you prefer.


Source:  Innspiring.com

Strawberry Stuffed French Toast

To me, there is just something very special about a well prepared breakfast on a weekend morning.  It's a time to relax with your loved ones as you contemplate the day or weekend ahead.  There is just something very comforting about it, and the food selection is almost "girly", which I absolutely love.  Perhaps I make brunch an opportunity for my version of tea time.  Who knows, I just love it!  What can I say? :)

What I love most about this recipe is that the french toast doesn't become soggy or eggy, but rather stays nice and crisp.  It's so delicious and passes my test - "would I pay for this?" - Oh heck yes! :)   Enjoy!

Strawberry Stuffed French Toast


For the filling:
1 cup sliced fresh strawberries
2 tbsp. sugar
4 oz. cream cheese, softened

For the toast:
4 thick slices bread (to 'butterfly'), or 6 slices soft Italian bread (to 'sandwich')
1 large egg
¾ cup milk
2 tbsp. melted butter
1 tsp. vanilla
¼ cup all-purpose flour
¼ tsp. ground cinnamon
¼ tsp. salt
Unsalted butter

Maple syrup, powdered sugar and additional fresh strawberries for serving

Directions:
To make the filling, combine the sliced strawberries and sugar in a medium bowl. Mix well and set aside to macerate for about 15 minutes. Stir in the cream cheese until well blended.

To prepare the toast, carefully slice a pocket into the center of each slice of bread, taking care not to cut all the way through to the other side. Heat a large skillet over medium heat. In a shallow baking dish or pie plate, whisk together the egg and milk. Whisk in the melted butter and vanilla. Stir in the flour, cinnamon and salt and whisk until smooth. Fill the pocket of each slice of bread with some of the filling mixture. One or two at a time, place the filled slices of bread in the egg mixture, soaking about 30-40 seconds per side. Remove the bread and allow the excess batter to drip off. Transfer to a plate and repeat with the remaining bread slices.

Add 1 tablespoon of butter to the heated skillet and swirl to coat. Add the filled slices of toast to the skillet in a single layer. Cook until light golden brown and crisp, about 1-2 minutes per side. Repeat with the remaining slices of bread, adding more butter to the skillet as needed. Serve immediately with maple syrup, powdered sugar and fresh strawberries as desired.

Source:  Annie's Eats

Lemon Mascarpone Layer Cake

I recently made this cake for my mom's birthday.  Please excuse the food photography for this one.  Just know that this cake is delicious!  My cousin even exclaimed that it was the best cake he had ever had in his life!  So hopefully that will attest to the appeal of this cake in lieu of mouthwatering photographs.  :)


This delicious celebration cake had a perfect punch of natural lemon flavor without being over-the-top.  The moist white cake and vanilla crumb topping added the perfect balance to the lemon curd and lemon mascarpone filling.  If this cake seems to be a daunting task, I would invite you to try both the white cake recipe and lemon curd recipe on their own.  They are both delicious and very versatile in a variety of recipes.


Note:  You may have a little extra lemon curd remaining from this cake recipe, which is excellent on toast or scones!  However, there was a little too much frosting/filling left over!  I believe the frosting could easily be halved.  I have heard that frosting freezes well, so that is what I am trying with my leftover frosting. I also had a bit of crumb topping leftover which will be used as a muffin streusel!  


Moist White Cake


1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 1/3 cups sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
3 cups cake flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 1/2 cups whole milk, at room temperature

Lemon Curd

2 cups sugar
1 1/2 cups fresh lemon juice
1 tablespoon lemon zest

6 large eggs
6 large egg yolks
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling/Frosting

2 cups chilled heavy whipping cream
3/4 cup sugar

1 tsp lemon oil
3 8-ounce containers chilled mascarpone cheese*

2 cups lemon curd (see recipe above)

*A substitution for 8 oz of mascarpone cheese is 8 oz of cream cheese plus 2 1/2 tablespoons of sour cream and 1/4 cup heavy whipping cream

Vanilla Crumb Topping

1/2 Cup all purpose flour
1/2 Cup powdered sugar
1/4 Cup cold butter
1/2 Teaspoon vanilla extract

Garnish
Powdered sugar
Lemon slices

Directions:

To make the cake:  Preheat the oven to 350 degrees. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or use baking spray with flour).

Using a mixer fitted with a paddle attachment, beat the butter and sugar on medium speed about 5 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the egg whites and vanilla and beat on medium speed for about 1 minute. Sift and combine the flour, salt, and baking powder in a medium bowl. Add about one-third of the flour mixture to the batter and beat on low speed until incorporated. Add about half of the milk and beat on low speed until incorporated. Continue adding dry and wet ingredients alternately, scraping the bowl down and combining just until streaks of flour are incorporated. End with the dry ingredients. The batter will be thick and glossy.

Spoon the batter evenly into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another. Set two layers on one rack and the third on the other. Bake for 25 to 35 minutes.

Set the cake pans on racks to cool for 10 minutes. Invert the cakes onto the racks and cool completely before frosting.

To make the Lemon Curd:  Place butter cubes in a larger glass bowl and set a mesh strainer near bowl.  In a larger heavy bottomed saucepan, whisk together all ingredients (except the butter).  Whisk constantly over medium heat until mixture has thickened.  This may take 10 to 15 minutes.  It will be thick and pudding-like.  Remove from heat and pour mixture through strainer into glass bowl (over the butter).  Whisk together the mixture and butter.  Allow to cool and place into the fridge until ready to use.  Lemon curd may be made ahead and stored in fridge for several days.

To make Filling and Frosting:  Beat whipping cream and sugar in large bowl until peaks form. In the bowl of your stand-mixer, or in another large bowl, add mascarpone (or prepare mascarpone substitute).  Mix mascarpone until smooth.  Add 1 cup of lemon curd and blend.  Add 1 tsp of lemon oil and blend.  Taste and add more lemon curd to your taste (I used a total of 2 cups).  Fold whipped cream into lemon-mascarpone mixture.  Mixture will be on the thinner side.  Place into fridge (or briefly the freezer) to firm up.

To make Vanilla Crumb Topping:  Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and vanilla extract. Use pastry cutter to mix cold butter into the flour and sugar. Cut in butter until mixture is crumbly with pieces no bigger than a pea. Keep topping refrigerated until you are ready to use it.

To Assemble the Cake:  With a serrated knife, carefully slice first cake layer in half.  Place 1 cake layer, flat side up, on platter/cake board. Spread 1/4 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top with second cake layer; spread with 1/4 cup lemon curd and 1 cup lemon-mascarpone filling. Repeat with all layers.  Spread remaining lemon-mascarpone filling as a frosting over top and sides of cake.  Gently cover with vanilla crumb topping by sprinkling and patting.

Cover cake with cake dome; refrigerate overnight before serving.

Before serving, dust with powdered sugar and garnish with a curled lemon slice.


Source:  Moist White Cake - original recipe inspired by the Pastry Queen's White on White Buttermilk cake, Lemon Curd and Frosting - Bon Appetit

Easy Appetizer - Gorgonzola, Walnut, and Honey Toasts

These little appetizers are about as easy as it gets!  So simple, but so delicious.  The combination of the savory and salty gorgonzola with the sweetness of honey and crunch of walnut makes this a perfect pre-dinner treat.  The only thing I wish I had with these appetizers was a glass of wine..haha!

These little treats are very versatile, especially when party planning.  They work perfectly with thin slices of baguette, or take the easy route, as I have, and toast up some pre-sliced Italian bread by Pepperidge Farm, then cut into four bite size pieces.  These would be great to make ahead and pop into the oven right when guests arrive.  Enjoy!

Gorgonzola, Walnut, and Honey Toasts

Slices of Italian bread, or baguette

Olive oil

Chopped Walnuts

Crumbled Gorgonzola cheese

Honey

Directions:

Preheat oven to 400 degrees or use the broil function.  If using sliced bread, place bread in your toaster until golden brown.  Transfer to a baking sheet and brush tops with olive oil.  Sprinkle chopped walnuts over toasts and repeat with the crumbled gorgonzola.  Place into oven until gorgonzola is melty but toast is not overdone/burned.   Generously drizzle honey over warm toasts.  Slice toasts into 4 pieces.  

If you are using baguette, skip the toaster step and pre-bake bread at 400 degrees, topping only with olive oil.  Once toasted, add walnuts and gorgonzola and place back into oven until warmed through.  Drizzle with honey.

Source:  heavily adapted from Giada De Laurentis

Cocoa Brownies with Browned Butter and Walnuts

We love to have something chocolate available at all times around our house.  You will usually be able to find brownies or chocolate chip cookies within grabbing distance in our kitchen as they are our most favorite chocolately treats.  Up to this point, I have tried many brownie recipes and they all seemed to have something missing.  Even the Baked Brownie didn't completely do it for me.  I was still in search of my go-to recipe.  Then here comes along this recipe that was recently featured on the cover of Bon Appetit magazine.  I figured it was worth a try.  It includes pantry staple ingredients, which is always nice (I don't have always have a mix of premium chocolates on hand), and it also includes walnuts.  Walnuts in my brownies takes me back to the Betty Crocker Supreme brownies with Walnuts that I loved as a kid.  They were the quick brownie treats when my mom didn't make her cake-like cocoa brownies from her Home Ec recipe book (those are cake-like brownie perfection).  One thing I look for in a brownie recipe for my little family is a texture that is a combination of fudgey and cake-like, to please everyone, a depth of flavor, and a crackly top.  This new-found recipe has it all.  I'm sold!  It may be awhile before I try any other brownie recipes because these are pretty perfect!  The only thing I may play around with (because I can't leave recipes alone) would be to add a little espresso powder, and to sub out the natural cocoa for dutch-process cocoa, just for kicks.  It would be hard to get better than this though!

Cocoa Brownies with Browned Butter and Walnuts

Nonstick baking spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2 teaspoons water

1 teaspoon vanilla extract

1/4 teaspoon (generous) salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup chopped walnuts

Directions:

Preheat to 325°F. Line 8x8x2-inch metal baking pan with parchment, pressing firmly against pan sides and leaving 2-inch overhang. Coat parchment with nonstick spray. 

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). 

Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25-30 minutes. Cool completely in pan on rack. Using parchment overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

Source:  Bon Appetit.

Chicken, Veggie, and Gorgonzola Panini

I have recently rediscovered my Hamilton Beach grill (their version of the George Forman grill) and I've been burning it up Panini-making!  I've discovered all kinds of yummy combinations and I'm excited to share them with you.  Here is a panini that I made by combining leftover chicken, sauteed vegetables, and gorgonzola cheese.  I like to make paninis with thicker slices of Italian bread because the bread doesn't become miniscule after it has been pressed.  The combination of toasty bread, warm melted cheese, and any fillings your taste buds are craving, makes this quick meal a hit.  So far we've had panini breakfast sandwiches, healthy and warm lunch sandwiches, and quick weeknight panini dinners.  I'm so glad I remembered having this indoor grill!  But, someday I wouldn't mind having an actual panini press - and the Cuisinart Griddler looks pretty nice!

Chicken, Veggie, and Gorgonzola Panini

Thick slices of Italian bread

Olive oil

Slices of chicken

Sauteed vegetables (zucchini, bell peppers, onions, garlic, mushrooms)

Crumbled gorgonzola cheese

Smear of mayo

Directions:

Heat grill or press for 5 minutes while gathering ingredients.  Brush one side of bread with olive oil and place oil side down on grill.   Top bread with chicken, veggies, and gorgonzola.  Smear a little mayo on another piece of bread and place mayo side down on sandwich.  Brush top of last piece of bread with olive oil.  Press until bread is toasty and golden brown.

Source:  original recipe

Chocolate Mousse

I have a cake in mind that I've been wanting to make.  It's a chocolate cake, with chocolate mousse filling, and a whipped cream frosting.  I can't wait to make it.  However, I was in search of a good recipe for chocolate mousse.  I didn't want the chocolate mousse to be heavy, gritty, or too creamy.  I wanted that light and airy feel that was still packed full of wonderful flavor.  I believe I have found that recipe!  This chocolate mousse will go perfect in my upcoming cake, and is also perfect and delicious for an after-dinner treat.  If I had to describe the flavor, I would say that's it's similar to chocolate ice cream.  I loved it and my husband definitely ate more than a "recommended serving" size...haha!   This one is going into my go-to recipe files!

Chocolate Mousse

6 ounces semi-sweet chocolate, coarsely chopped

4 tablespoons (1/2 stick) unsalted butter

Pinch salt

1 teaspoon vanilla extract

2 tablespoons strong coffee

4 large eggs, separated

2 tablespoons sugar

1/2 cup chilled heavy cream, plus more for serving

1. Melt the chocolate in a medium bowl set over a large saucepan of barely simmering water, stirring until smooth. Whisk the butter into the melted chocolate, 1 tablespoon at a time. Stir in the salt, vanilla, and coffee until completely incorporated. Whisk in the yolks, one at a time, making sure that each is fully incorporated before adding the next; set the mixture aside.  

2. Whisk the egg whites in a clean mixing bowl set over a saucepan of hot water until warm, 1 to 2 minutes; remove the bowl from the saucepan. Beat with an electric mixer set at medium speed until soft peaks form. Raise the mixer speed to high and slowly add the sugar; beat to soft peaks. Whisk a quarter of the beaten whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.

3. Whip the heavy cream to soft peaks. Gently fold the whipped cream into the mousse. Spoon portions of the mousse into individual serving dishes or use as filling for a cake. Cover and refrigerate to allow the flavors to blend, at least 2 hours.

Source:  Cooks Illustrated, The New Best Recipe cookbook

Steak Tips with Peppered Mushroom Gravy

Here is another wonderful, flavorful, and comforting meal from Cooking Light.  Looking at the ingredients I knew this would be good and boy was it!  Finding these kinds of recipes that are so flavorful but yet lower in calories makes me want to do the Charleston right in the middle of my kitchen.  :)   It was easy enough to prepare on a weeknight and yummy enough to go in the rotation again and again!   Cooking Light indicates that this meal is 344 calories per serving.  So go ahead and follow this up with a piece of Pineapple Pie. :)

Steak Tips with Peppered Mushroom Gravy

2 cups of uncooked egg noodles

Cooking spray

1 pound of top sirloin steak, sliced thinly

1 tablespoon butter

2 tablespoons finely chopped shallots

1 cup (8 oz) sliced baby bella mushrooms

1 teaspoon minced garlic

1 tablespoon low sodium soy sauce

3 tablespoons all-purpose flour

1 1/2 cups fat-free beef broth

1/2 teaspoon black pepper

1/4 teaspoon salt

1 teaspoon fresh thyme leaves

Additional thyme leaves for garnish

Directions:

Cook noodles according to package directions, drain.

While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté quickly 2-3 minutes, browning on all sides. Remove from pan; cover.

Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and 1 teaspoon thyme leaves. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Garnish with additional thyme leaves, if desired.

Source: Cooking Light, January 2010

Fresh Pear-Ginger Muffins

These muffins are a new favorite of mine!!  I'm very excited to share this recipe.  In my opinion they taste like a muffin you'd get from a nice coffee shop.  The flavor is unique and comforting at the same time!  If you're not a fan of pear, or ginger, still give these muffins a try.  These muffins would be perfect to take to a brunch function, or just to have warm from the oven on a Sunday morning.  The pears appear to be "chunky" in the photo below, but rest assured they really meld into the muffin and add to the tenderness.  I hope you love these delicious moist muffins!

Oh!  And also note that this recipe can also be made into a 9x5 loaf / quick bread!

Fresh Pear-Ginger Muffins (or Quick Bread)

2 large ripe pears, cut in 1/4 inch cubes

3 tablespoons fresh ginger, in 1/8 inch cubes

1/3 cup buttermilk

1 1/2 teaspoons pure vanilla extract

zest of 1 lemon

zest of 1 orange

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 large eggs, lightly beaten

Directions

Preheat the oven to 350 degrees F. Grease a muffin pan, or 9×5 inch loaf pan with butter, then sprinkle it with all purpose flour (or use baking spray). Turn the loaf pan upside down and tap out the excess flour.

Peel, core, and cut the pears into 1/4 – inch cubes. Stir the pears and ginger together in a medium bowl.

Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.

In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium high speed. Add the eggs, one at a time, beating for 20 seconds between each addition. Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition. Fold in the ginger-pear mixture.

Pour the batter into the loaf pan and bake about 25 minutes for muffins and 60 minutes for a loaf, until a skewer inserted into the middle of the loaf comes out clean. Cool the bread in the pan for 5 minutes. Invert the bread onto a baking rack. Cool the bread completely before covering it tightly with plastic wrap for storage. The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen. Thaw the bread completely at room temperature and reheat it slowly in a 300 degree F oven about 15 minutes.

Source: The Pastry Queen cookbook

Pineapple Pie

Do you remember those hand pies you had as a kid that came in a waxy, crinkly package, and was covered with a crunchy white glaze?   Those were great, weren't they?   This pie is a throw-back to those pies, and particularly the pineapple flavored one!  My dad loves pineapple pie so I was really thrilled to find a recipe that tastes so delicious, is so simple to make, and isn't filled with ridiculous amounts of butter and sugar.   This pie added the perfect brightness to a cold winter day but would also be a perfect summer pie, as it's not too rich and heavy.  It's just a wonderful pie!  And I can't wait for my dad to try it.  :)

In addition to including the recipe for the yummy pineapple filling, I'm also including my recipe for pie dough.  It's a delicious all butter recipe that has yet to fail me.  I've tried other recipes and either the taste was off or the texture was not ideal - but this recipe, it should definitely go in your recipe box!

Pineapple Pie

1 can (20 oz) crushed pineapple, undrained

1/2 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon butter

1 tablespoon fresh lemon juice

Pastry for 9-inch double crust pie, unbaked (see recipe below)

1 egg yolk

1 teaspoon water

Directions:

Preheat oven to 400 degrees.

Combine crushed pineapple, sugar, cornstarch, and salt in a medium saucepan.  Cook on medium to medium-high, stirring, until thick and clear.  The filling will be thick but will still contain a small amount of liquid.  Add butter and lemon juice.  Cool slightly.

Pour filling into unbaked pie shell.  Cover with remaining top crust.  Pinch edges.  Cut slits in top crust if using a full top crust, or alternatively decorate with a lattice crust.

Lightly beat egg yolk with 1 teaspoon of water and brush on crust for a shiny golden brown color.

Bake at 400 degrees for about 30 minutes or until lightly golden brown.

Basic Pie Dough

Yield:  One (1) 9-inch pie crust

* Double recipe for a double crust.

1 1/4 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

8 tablespoons (1 stick), unsalted butter, very cold and cut into small pieces

3 tablespoons very cold water

Directions:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the paddle attachment, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie.

*Note, since this is an all-butter crust, the edges will look more rustic unless you place your pie into the freezer for about 20 minutes before baking. As the butter heats in the oven it will tend to melt and blend into your crust at a faster pace unless you do the freezing step.

Source:  Pineapple Pie - Dole,  Pie Dough - Williams-Sonoma