Wrevhn's Top Ten Kitchen Faves!

10 Kitchen Item Favorites:

This is a list of Jacob (hubby) and my TOP TEN FAVES in the kitchen....

At number one --- #1

We have MAUVIEL COPPER COOKWARE

At number two -- #2

We have SWISS DIAMOND HD PRO

At number three -- #3

We have Kitchenaid....of coarse!

At number four -- #4

We have Le Creuset enameled cookware

at number five -- #5

We have ALL CLAD copper core cookware

at number six -- #6

We have the NINJA chopper and blender (PRO)

at number seven -- #7

We have ZWILLING cutlery

at number eight -- #8

We have J.A Henckels flatware! 18/10!

at number nine -- #9

we have our olive wood obsession (boards, spoons, etc)

and finally at number ten -- #10

we have a lovely LA CORNUE stove, carried by Williams Sonoma (our fave store)

MOST of these items we have, others we intend to get. The stove? Its a dream, but not likely for awhile I think. If at all. But we adore them! We adore them all!

:)

Fluffy Mystery

Publix Fluffy "Buttercream" Frosting

It is BY FAR the most well loved frosting of anyone who likes cakes. Jacob ADORES it and will attempt to eat it by itself. Its not your NORMAL buttercream, you see. It tastes like nothing anyone has ever been able to duplicate. Recipes? PFFT! GOOD LUCK! Everyone wants it, but they are seriously tight lipped with that recipe! I got to look at the list of ingredients by claiming food allergy issues. I can tell you whats in it, and its no buttercream like I have seen.

I personally, think it to be a cross breed between swiss meringue buttercream and american buttercream. It has eggs in it like the swiss, but also powdered sugar like american. Also, it has crisco in it. Read online, that stores like to use crisco instead of butter for not only shape but keep. 

Based on my knowledge of its ingredients and of recipes of others, I might try to play soon and see it I can duplicate it. That be a great acheivment for me, then I would no longer have to buy their frosting for when I make cakes. 

Why? Why eat the rest, when you can eat the best!? Other buttercreams (esp american) just do not compare!

That is all!

Rich Fudge Frosting

Easy Sour Cream Fudge Frosting

Easy rich frosting? Melt chocolate in double broiler like typical ganache, let cool, then mix in sour cream and confectioners sugar until right. 

here.....from my fave ppl.. Williams Sonoma

• 4 Tbs. (1/2 stick) unsalted butter
• 1/4 cup heavy cream
• 10 oz. bittersweet chocolate, chopped
• 3/4 cup sour cream
• 1 cup confectioners’ sugar

Directions:

In a medium-size, heavy saucepan over low heat, combine the butter and cream. Heat, stirring frequently, until the butter melts. Add the chocolate and whisk until melted and smooth, about 2 minutes. Remove from the heat; let cool to barely lukewarm, about 8 minutes.

Whisk in the sour cream until fully combined. Then whisk in the confectioners' sugar. Let stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm briefly over low heat and whisk again until smooth.

For mocha flavor: Add 1 Tbs. instant espresso powder or regular coffee powder to the butter and cream.

For peppermint flavor: Whisk 1/2 tsp. peppermint extract into the frosting before adding the confectioners' sugar.

For tangerine flavor: Whisk 1 Tbs. grated tangerine zest into the frosting before adding the confectioners' sugar

Makes about 2 2/3 cups.

Adapted from Williams-Sonoma Kitchen Library Series, Cakes, Cupcakes & Cheesecakes, by Sarah Tenaglia (Time-Life Books, 1995).

Quickie Fluffy Frosting

QUICK SOFT FLUFFY ICING?

Since I look and cooked it all I can't give measurements. Also, might I suggest that unless decent skill level, not everyone should try "look n cooking". I have been playing and cooking with food since before kindergarten, so I'm practiced enough, and it still won't always go well. 

this is a lite n fluffy buttercream amercian style. similar to the major chains, i used crisco instead of butter, whipped it, added vanilla and a pinch of salt, and then proceeded to the big part. Alternating between heavy cream and powdered sugar, add some then whip up, scrape bowl, then switch to the other, alternate doing that until its done. Now if you wanted chocolate like mine, add it now and finish it off with one last whip. mine has both melted chocolate and cocoa powder. you can mess with the ratios based on how sweet and heavy vs how light and fluffy you desire it. 

this is simply a quickie frosting one can whip up for cake or whatever. it be fabulous on a chocolate spongecake roll! 

my mom said mine reminded her of like kroger and publix style icing. fantasic! thanks mom! :)

I personally went for less powedered sugar than most prob would. but its all about you. also, you could add lemon rum or peppermint instead of vanilla. 

xoxo

Dinner Time Blues

The self professed "queen of dinners", (me, being dramatic) has caught a hard case of the blues! 

With the changing varied schedule and tight times, my dinner days are a fond memory. I have not been able to play and cook alot of REAL dinners since usually hubby works nights and when he is home our pockets are empty and cupboards are bare. Well, not bare bare, but not well stocked. We are reduced to cheap quick food, esp since his days off often turn into a whole day of errands. 

So when I have free time (or even when I'm suppose to be doing something and I'm procrastinating) I daydream of cooking. Hubs and I will talk about what we WANT to make, but then he gets overwelmed by costs and work stress and we end up with the cheap easy stuff. Makes it a tad harder to EAT RIGHT, when your just eating what you can afford. 

Occasionally I'll bake a sweet, but I miss cooking REAL MEALS!

LIKE :

pulled BBQ sammiches

cheesy chicken and broccoli cassarole

chicken adobo

cornbread with chunky chili 

fried chicken, i'm known for

biscuit topped chicken pot pie (southern thing)

etc... roasts, mac n cheese, stews, and so much I miss making! ahhh!

but soon, if wallets permit!

SOON!

LD

Battle of the Gluten Free Flours

Battle of the GF Flours

I've tried making my own blends, gets to be a pain in the butt. I've tried Bob's Red Mill and Pamela's (both baking mix and vanilla cake mix) and like both well enough. But they are better with cakes, cookies and "quick breads". Not biscuits, rolls, pizza, etc. I aim to find flour I can make (huge huge challenge) FLAKY LAYER BISCUITS for Jacob. He simply adored the America's Test Kitchen recipe for Flaky Layer Biscuits I made him. They were better than canned could ever be, since the bread had a fresher "just baked" kinda texture. 

HOWEVER, Biscuits are the more IMPOSSIBLE goal, one that most gluten freer's don't ever seem to reach a happy place with. Its difficult to do breads and biscuits due to gf flours tendancy to get a "grainy" texture. I made one half decent one and they were half breed gf. Not 100%, I had to mix normal with gf to get them. The 100% GF ones were awful, like a corn bread textured biscuit. 

Now I did make fabulous gf cinny rolls, but I made my own flour blend and used quite a bit of garbanzo bean flour in them, which resulted in a much better texture. 

I have big plans in my future for popovers, yeast rolls, pie crusts, flaky puff pastries, biscuits and breads. I wish to find the flour that can handle it. 

The TOP Contenders?

Seems for this type of thing the top names floating around are King Aurther, Jules, C4C, and Better Batter. Now Better Batter has quite a cult following. Its been around long enough and impressed alot of people with the results. The other one I'm quite curious about is C4C. It is created by reputable chef's, and is now sold in one of my favorite stores, Williams Sonoma. Which, to my knowledge, are not known for carrying that sort of thing. Making it a very impressing option. Jules has a following, but I've heard more of BB, and King Aurther is truelly King in the normal flour world, but about mid level in the gf world. Probably equal to Bob's and Pamela's.  So IF I do choose to pick new flours to begin a "BATTLE OF THE BLENDS", I am thinking those two, C4C and BB, are my picks for the fight. Fight for who is the best bread (and biscuit) flour.

Addendum

Found a few links to try:

GF Puff Pastry

Crescent/Dinner Rolls

GF Popovers

Double Dark Chocolate Muffins

Double Dark Chocolate Muffins

I warn you now, these are serious milk muffins! 60% Cocao Ghirardelli Chocolate chips both in the batter and in the muffins. Along with Hershey Special Dark Cocoa Powder. I won't make "from scratch" chocolate baked goods without melting and adding real chocolate. Cocoa Powder is a good mix in, but would never be the chocolate backbone of my recipe. 

These muffins will kill your chocolate craving for sure. And since they are GLUTEN FREE, they fill you up quick, I warn you, one is enough. 

I used Pamela's baking mix, again, and spring boarded off her recipe. I could not for the life of me find any gf dark chocolate muffin recipes (worth crap) so here is mine!

Ingredients

1-1/4 cups Pamela's Baking & Pancake Mix
1/4 cup oil (or melted butter)

1/4 cup Half n' half

1/4 cup sour cream
1/3 cup sugar
1 egg, 1 white
1 tsp vanilla

1 tsp cinnamon

3/4's bag of (ghirardelli) dark chocolate chips 

1/3 cup Hershey Special Dark Cocoa

- water if needed to thin out, added by tbsp, until not to thin, not to thick-

Directions

Yield: approximately 6 to 7 muffins.

Melt half the bag of chocolate chips, with some of the cream if needed. Mix all the remaining ingredients together, then add chocolate slowly stirring then mix in about 1 cups of remaining chocolate chips (or more) and spoon 2/3 full into greased muffin pan (or use paper muffin cups) Or to top if you want, I did. Bake in preheated 350º oven for about 25 minutes at 350 degrees in preheated oven. Let cool, then remove. 

Grilled Pizza Sandwich?

QUICKIE BLOG

QUICKIE YUM - GRILLED PIZZA SANDWICH

Thats what I'm calling it anyway. 

Basically a grilled cheese (my fave is mozzarella on rye) with herbed tomato sauce. Starting out normal, butter bread slices heat pan medium, then when the bread is first on the pan, quickly rub the sauce on it, then layer with cheese and last bread slice. Or variation would be to do it my bro in laws way, (Dan) by toasting both breads and layer both sides with your stuff. I thought about adding chicken in on this. It prob taste good! Or even more Pizza-y, pepperoni. If I try it, I'll let you know.

hugs! LD

Breakfast Cookies

Almost a variant name for a fancy oatmeal cookie. The idea of these has gotten quite popular these days. As a busy on-the-go society, we need grab-n-go food. And the concept of a cookie can really take a quick breakfast far! you can stick all kinds of things in them! I guess we all get tired of muffins and bars. As well cereal and fruit. So why not mix it up with a healthy-ish cookie?

Yup healthy! These can be as healthy, or fattening, as you wish. On a typical 1-10 scale, I'd say 3-6 would be the best fat range. To lite and they won't be quite as scrumptious. Remember, if your going to eat sugar and fat, breakfast is the best time to do it! (balanced, not just that)

These are creative cookies. They leave plenty of room for your personal touch. Its your basic chocolate chip or oatmeal cookie recipe, cut some fat out, replace with mashed bananas and applesauce, through in some nuts, oats, dried fruit, chocolate, whatever. Some of the better sounding ingridients to a gal with my picky taste buds (don't like fruit much, esp dried) would be toasted coconut, walnuts, pecans, peanuts, flax, sunflower seeds, peanut butter, soy protein powders, chocolate chips, maybe dried cranberries. etc. I'd also probably have to up the applesauce to banana ratio, If I taste banana in the food, I'll be done with it. 

I plan on taking this idea and running with it myself. I'd encourage anyone to give it a try! Best you start with a recipe to work off of, and replace as close as possible to what is replaceable. I'll include a few below as options. (googled "breakfast cookies" to find)

Elle's Breakfast Cookies

Healthified PB Oatmeal Breakfast Cookies

King Arthur Breakfast Cookies

Ok, well, thats all for now. I can't say I'll get to try my ideas out soon, as I will be "dukan-ing" the next few weeks/months. I start next week, as this week we are not properly equipped (groceries) to do so now. I will be adding a section to my "Cooky's Diets" tab about Dukan to further explain it later. I hope despite my not jumping on the breakfast cookie bandwagon that won't hinder, as I do plan on it as SOON as i'm allowed by Dukan.

PS - You might ask, "Why is she adding ANOTHER diet in the mix?" Well, I don't typically follow a certain one, I mix knowledge from the ones that I feel fit my life and situation best. At the moment, I'm having trouble with ANY AND ALL sugars, carbs, and starches PERIOD. Its causing a flare up of my Candida (stomach, digestive, etc), which feeds off so many things. And never fully goes away. It is also responsible for some food allergies and intolerances. well, the GENERAL RULE for killing them off is to eat certain veggies and protein, and not only does my blood type diet agree with this (for 0) but Dukan goes right with it. It be a great opportunity to cleanse my system (holding off cal counting temp) and really tone my muscles. Since I'll be eating so much muscle building and feeding foods. 

In short, its for my health, so I can enjoy food and cooking again. Right now I can't eat anything (of specified above) without getting so ill. So I look forward to fixing it. As well as to being toned. 

But, I really look forward to playing with these ideas. I love the idea of creative cooking! 

Pineapple Updside Down Cake

Pineapple Upside Down Cake

This turned out a bit too tantalizing, for though I'm not into pineapple, even I had to try some. Smelled Fantastic! Tasted SO GOOD! Def worth the burned flesh I got during the brown sugar melting part. 

Recipe? Its two recipes. One "altered slightly". First Williams Sonoma Pineapple Upside Down Cake recipefrom the fruit cookbook we bought, the methods and everything minus the cake mix, which was Pamela's GF Baking Mix's recipe for Yellow Cake. Basic gist would be yellow cake or vanilla cake mix or recipe. Start by buying sliced pineapple or fresh and slicing. Melt 1/4 cup butter on medium/medhigh heat, add 3/4 cup brown sugar mix and cook till small bubbles form, pour in lightly greased pan, place fruit on top, then cake mix, then cook 350 for 35+ mins. I'd suggest a cake recipe that has 2 or more eggs, or add if using mix. I'd suggest whipping egg whites to stiff peaks and folding in at end before pouring in pan.

Changes? Well, not many. I added about 1/4 ground pineapple (I had slices left) to the cake mix, and instead of milk I used a mix of half n half, heavy cream, and yogurt. That was for moistness, though not needed as the brown goo and fruit from the pan provide plenty, so I'd suggest just following directions. But a pinch or dash of cinnamon in the brown sugar butter mix was a great idea, I'd def recommend doing that, and the mashed pineapple thing. 

Enjoy! (serve warm)

Hubby sure did, he had seconds! :)

Would have had more but he complained about us being out of milk to drink, he loves his milk. We go through a gallon in about 3 days. He prefers milk with sweets, so do I. Kinda cuts the sugar.

LD