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Bloodymary Gazpacho

May13

Happy Mother’s day to all the Momma’s, the Grandmothers, the Doggie Momma’s, the Single Dad Moms, the Stepmoms and the Soon to be Mommies out there!    I live about 7 hours away from my Mom, so we wont be spending the day together, but she knows I am thinking about her.  The last time we were together on Mother’s Day was about 8 years ago and we celebrated by going to a fabulous brunch.  I think the meal of brunch belongs to Mother’s Day, and I love it because it is where absolutely anything goes!  

Happy Mother’s Day Queenie!

I’ve mentioned my mother, Queenie, not being the most skillful in the kitchen, but I haven’t given her credit to the Bloodmary’s that flow from her pitchers (my Dad may argue that he makes them, but I know she drinks them…).  In fact, she likes them well enough to have taken Bloodymary’s as her Fantasy Football team name as well as her email address.

Thinking about my mom, and what I thought she might like, and what she could actually make I landed on Bloodymary Gazpachos.  The vegetables in the gardens are hitting their stride, the cucumbers are fully grown, the tomatoes are ready, we have peppers we don’t know what to do with, and corn is hitting the bins….spells out gazpacho to me. 

Mise en place, mostly from the garden!

When you have a Mother’s Day brunch to bring something to why not make it Bloodymary Gazpacho.  Serve it in a rocks glass over ice, or if drinking at brunch doesn’t fit the crowd, just put it in a soup cup and watch the guests relax!

Bloodymary Gazpacho

  • 3/4 cup diced green tomatoes
  • 1/2 cup, peeled, seeded and diced cucumber
  • 2 Tbsp diced red onion
  • 2 Tbsp chopped cilantro
  • 1/2 Tbsp diced jalapeno
  • 4 Tbsp corn kernels, raw
  • 1/2 lime, zest and juice
  • 10 oz bloodymary mix
  • 8 oz vodka
  • Kosher Salt
  • Granulated Sugar

Method

In a food processor or blender add the tomatoes, cucumbers, onion, cilantro, jalapeno, corn and lime zest and juice.  Give only a few pulses, keeping a “gazpacho consistency”.  Add in your favorite bloodymary mix and preferred vodka and quickly mix.  Adjust flavor with salt and sugar; all bloodymary mixes are different so only add a pinch at a time.  Refridgerate until ready to serve, overnight will allow the flavors to meld.  Pour over ice in a rocks glass or as a soup shooter.  Garnish with your favorite pickled vegetable, a stalk of celery, a stuffed olive,  or a spicy pepper.  This recipe also makes a fantastic shrimp cocktail dip!

Makes 4 cocktails

Summer Garden Vegetables

Cheers to all the Momma’s- may your day be filled with love, memories and celebration!

Happy Mother’s Day Queenie! Love you!

Chocolate Dipped Peanut Butter Stuffed Jalapenos- Ole!

May5

Jalapenos and peanut butter….jalapenos and peanut butter.  Something I could not get out of my head since about 2 years ago when a friend requested I bring some to a meeting we would both be attending.  The friend claims to be from Mexico, and claims that jalepenos and peanut butter are a delicacy when you hit the roads south of the border. Jalapenos and peanut butter….  2 years later, in celebration of Cinco de Mayo…I had to try them. 

Chocolate Dipped Peanut Butter Stuffed Jalapenos

Sir Wes has a nice little jalapeno pepper plant growing in the backyard, which I helped myself to.  After washing them I carefully split them length wise, not cutting the top part.  I swirled my paring knife around a bit and then I gently tapped out the seeds. 

Dessert from the backyard!

Ingredients

  • 1/4 cup creamy peanut butter
  • 1/4 cup confectioner sugar
  • 1/4 teaspoon kosher salt
  • 12 small jalapenos, seed and inner flesh removed
  • White and dark chocolate coins

Method

Blend the peanut butter, sugar and salt together until smooth.  Carefully fill each jalapeno and wipe any excess peanut butter.  Melt chocolate in a double boiler as directed by the package instructions.  Gently dip the filled jalapeno into the melted chocolate and place on parchment paper until the chocolate coating is set.  Refrigerate up to a week.

Sweet and Spicy!

The jury is still out on jalapenos and peanut butter, but all have agreed they are not for the meek! 

Who is willing??

Happy Cinco de Mayo!  Ole!!

Krispy Kreme Donut Hole Cake

Apr2

While on a trip to Sir Wes’ hometown, Fairhope, Alabama this summer an event shock the small community- a long time landmark closed its doors, the Midtown Mobile Krispy Kreme was no longer taking orders.  I never could have imagined how much of our conversations would have been consumed by this over our stay.  It was at this point that I really understood my husband’s love of Krispy Kreme.

This is a clip from the Press Register:

“The Midtown Krispy Kreme, which opened in 1972, closed permanently at 11 a.m. Tuesday, halting conveyer belts that company officials boasted once made 1,000 dozen doughnuts an hour.  

By noon Wednesday, workers had taken down the sign out front and boarded up the windows.  

Though the last doughnut had been fried and glazed more than 24 hours earlier, a sweet smell still lingered there by early afternoon. A glassed-in shelf marked “original glazed,” “chocolate iced custard filled,” “powdered blueberry filled” and other flavors was bare.  

Employees didn’t know the restaurant was closing until that morning. Six of them were transferred to the company’s west Mobile location, while the remaining 11 were given a one-week’s severance check.

The Government Street store once made enough doughnuts to fill two tractor trailer trucks and a dozen delivery vans daily, but was down to filling just one van. The company, which once thrived on delivering doughnuts from Hattiesburg to Gulf Shores, is turning its focus to in-store, retail sales.

“I would rather make them hot and give them to you fresh than give them to you in a box when they’re two days old,” McAleer said. “That’s what we do best.”

So when Sir Wes requested a Donut Cake, I knew I could not wiggle out of it…. 

I wasn’t sure how to keep it together, but then thought about trying marshmallow, like you would when making rice krispie treats.

Sir Wes' Birthday Cake

  • 4 tablespoons butter
  • 7 ounces mini marshmallows
  • 40 glazed donut holes
  • 1 ½ cup chocolate buttercream
  • ½ cup semisweet chocolate chips
  • 1 tablespoon butter
  • ½ cup heavy cream

Melt the butter and add in the marshmallows stirring until smooth.  In a large mixing bowl place the donut holes and pour the marshmallow over, tossing gently.  Immediately put into two plastic lined 8 inch cake pans.  Allow to set for about 20 minutes.

Flip the first layer onto a plate and gently remove the plastic wrap.  Spread ¾ cup of the chocolate buttercream over the donuts.  Flip second layer on top of the buttercream layer.  Use remaining ¾ cup of buttercream to spread over top. 

Melt chocolate chips and butter in a double boiler, when smooth and melted, add in heavy cream and stir well.  The glaze can be poured over the cake.  Allow an hour to set. 

Donut Hole Cake

Happy Birthday Sir Wes, I hope you enjoy my tribute to your hometown and a piece of your history!  XOXOX

A Donut Cake was a must for Sir Wes' Birthday this year!

Oatmeal Cream Pies- Move over Little Debbie!

Dec23

And on the 12th Day of Christmas Cookies I discovered good things were worth waiting for.  Homemade Oatmeal Cream Pies are by far the favorite new cookie that I made this year.  They are just plain awesome.  Taste just like Little Debbie’s version, except they are so much better.  Chewy and delicious; kind of ridiculous. 

Homemade Oatmeal Cream Pies

I discovered the recipe at the Beantown Baker.   

Cookies

  • 3/4 cup unsalted butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1/2 tsp salt
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 cups quick-cooking rolled oats
  • 2 tsp baking soda
  • 3 Tbsp boiling water

Filling

  • 1 Tbsp plus 1 tsp unflavored gelatin (about 1 1/2 packets)
  • 1/3 cup plus 1/4 cup water (divided)
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 2 tsp vanilla
  • 1 cup powdered sugar
  • 8 ounces vegetable shortening

These will take you back to Elementary School!

Make the cookies

Preheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside (or use parchment).

Cream the butter, sugar, and eggs in a large bowl.

In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well.

In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.

Drop by the tablespoon onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 10 to 15 minutes. Cool the cookies on a wire rack or a plate.

 

Make the filling

In a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.

In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it completely.

Transfer the mixture to a large bowl. Add the vanilla.

With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes.

Reduce the mixer speed to low and gradually add the powdered sugar.

Add the shortening and beat until completely smooth.

The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.

 

Little Debbie Who?

Hope you enjoy the last Day of Christmas Cookies, in my opinion- I saved the best for last!

Happy Baking!

Buckeyes

Dec22

On the 11th Day of Christmas Cookies I made the cookie that started it all- The Buckeye, a true crowd pleaser.   Years ago a friend included me in her yearly Cookie Extravaganza and I was in charge of the Buckeyes.  It was a full day of baking, from early in the morning to late at night, I might have complained a bit, a lot actually, but there is always a smile on my face when I think about these days.   The Annual Cookie Extravaganza was the inspiration for the 12 Days of Christmas Cookies for sure, and how could I not deliver on my responsibility of the Buckeyes!

Ohio's Treasure, the Buckeye!

Is Peanut Butter and Chocolate ever wrong?     

Ingredients

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening

Buckeyes

Directions

1. Line a baking sheet with waxed paper; set aside.

2. In a mixing bowl, combine peanut butter, butter, vanilla, and confectioners’ sugar blending until the dough is smooth.  Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.

3. Melt chocolate and shortening together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.

4. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Makes about 5 dozen pieces of deliciousness

Forget the Reece's Cups!

My yearly tribute to The Cookie Extravaganza and all the Cookie Girls out there!

Penuche Fudge

Dec21

And on the 10th Day of Christmas Cookies I made my Dad’s favorite.  We weren’t a big “fudge” family, but I do recall his love for Penuche!  As a young girl I didn’t understand why he liked it so much, since there was no chocolate in it. I guess I just figured it was a “grown up” dessert, like his love of Mincemeat Pie.   I might not have understood or like Penuche back then but that story has changed for sure! 

Penuche Fudge

Penuche Fudge has butterscotch and maple overtones, due to its caramelized brown sugar.  You can leave the walnuts out if you prefer, but they really do add a great texture.

Ingredients

  • 4 1/2 c. firmly packed light brown sugar (2 lb.)
  • 1 c. evaporated milk, undiluted
  • 1/2 c. butter
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 2 c. chopped walnuts
    Seriously melts in your mouth!

     Method

In a large saucepan, mix sugar, milk, butter and salt. Cook over medium high heat, stirring until sugar is dissolved. Allow it to cook until 238 degrees registers on candy thermometer*. Remove from heat and let stand until lukewarm, 110 degrees. Add vanilla and walnuts. Beat until mixture is thick and loses its gloss. Pour into buttered 9 inch square pan. When firm, cut into squares.

*If you don’t have a high temperature thermometer another trick is to determine when the candy has reached the right temperature is to take a small amount of mixture and drop it into cold water.  If it forms a soft ball you are in ready to remove from heat.

Makes about 3 pounds

No chocolate, but it's still got dessert "cred"!

Fudge is pretty easy to make- it’s all about cooking the candy to the right temperature.  After that it’s simple!!

Chocolate Chip Meringue Cookies- The Forgotten Cookie

Dec20

And on the 9th day of Christmas cookies, I made a cookie that I have been making since high school.  One I can make in my sleep, literally in my sleep.  Forgotten cookies were my “go to” cookie in high school, any friend’s birthday, a big game, or even the dreaded Senior Speech.  I went to a high school that required all graduating senior students to deliver an eight minute speech, to the entire upper school.  It was eight minutes that most of us dreaded for years leading up to it; somehow we thought getting cookies on your “Speech Day” would make it a little easier !

They're like little snow puffs!

Chocolate Meringue Cookies, AKA Forgotten Cookies are delicious and so easy.  Just mix them up, drop them on to the cookie sheet and pop them in the oven.  Go to bed and pack them up in the morning! 

Ingredients

  • 2 egg whites
  • 2/3 c. sugar
  • Dash of salt
  • Pinch of cream of tartar
  • 1 tsp. vanilla
  • 1 c. chocolate miniature chips

    Melt in you mouth!

     

 

Method

Beat egg whites and cream of tartar until stiff and glossy. Add all other ingredients to egg white mixture gradually. Drop by teaspoon on non- stick pan. Put in oven preheated to 375 degrees. Turn off heat and leave overnight.

Yield is about 4 dozen

Chocolate Chip Meringue Cookies

It’s been almost 20 years since I made my senior speech, wow….and over 20 years of making Chocolate Chip Meringue Cookies.  And now I feel just a little bit older than I did when I started writing this post!

Chocolate Crackle Cookies

Dec19

On the 8th Day of Christmas Cookies I remembered why I fell in love with Crackle Cookies a few years ago!  It is the season for Christmas cookies and at work many friends bring in plates of cookies to share.  It’s a great way to celebrate the holiday season and to try new types of cookies (and fall off the diet).  I fell for this cookie at first bite!

Good Things Come In Small Packages

There are a ton of recipes for the popular Crackle Cookie, some use dark chocolate, some semi-sweet chocolate, and some even add nuts- hazelnuts or pecans.  My favorite is simple with semi-sweet chocolate as these cookies are so rich. If you are a dark chocolate fan, you can just substitute bittersweet chips in place of the semi-sweet chips.

Of the many recipes for Crackle Cookies I have tried, the recipe below from Culinate is my favorite.

Ingredients

  • 6 oz. semisweet or bittersweet chocolate, chopped
  •  ½ cup (1 stick) butter
  •  ⅔ cup granulated sugar
  •  3 large eggs
  •  1½ tsp. vanilla extract
  •  2 tsp. instant espresso powder
  •  1 ¾ cup unbleached all-purpose flour
  •  3 Tbsp. unsweetened cocoa powder
  •  ½ tsp. baking powder
  •  ½ tsp. kosher salt
  •  ¾ cup powdered sugar

Crunchy on the outside and chewy on the inside!

Steps

1. In a large saucepan, melt the chocolate and butter, stirring frequently, until evenly melted. Set aside to cool down to warm, about 10 minutes. Stir in the sugar and then, one at a time, the eggs. Stir in the vanilla extract and the espresso powder.

2. In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt. Stir the dry ingredients into the wet ingredients. The batter will have the sticky consistency of brownie batter.

3. Scrape the batter onto a sheet of plastic wrap and wrap the dough into a large ball. Place in the fridge for at least two hours (up to eight hours) or in the freezer for 30 minutes, to firm up the dough.

4. When ready to bake, preheat the oven to 350 degrees. Place parchment paper or silicone baking mats on cookie sheets.

5. Put the powdered sugar into a small bowl. Roll chunks of the chilled cookie dough into 1-inch balls, and then roll the balls in the powdered sugar until evenly coated. Arrange the balls about 1½ inch apart on the cookie sheets.

6. Bake for 8 to 12 minutes (the baking time will vary, depending on how cold the cookie dough is), until puffed and cracked on top. Remove from the oven and let cool for a few minutes before removing the cookies with a spatula to wire racks to finish cooling.

7. Serve warm or at room temperature. Keep in an airtight container for a few days. (Do not freeze, as freezing makes the powdered-sugar coating soggy.)

Makes about 4 dozen cookies

Chocolate Crackle Cookies

I can’t believe I went so long in life without meeting this cookie! 

Benne Wafers- A Charleston Treasure!

Dec18

On the 7th Day of Christmas Cookies I pretended to be back in my favorite place in the world, Charleston, SC.  I spent about 5 years there while I was going to the College of Charleston and now my parents reside there.  There truly is no place like home!  And when home is Charleston you are one of the luckiest- Especially if you are a food lover!   The Low Country is packed with history and tradition, creativity and inspiration.  Chefs today redefine the Charleston classics while pushing the envelope in the culinary world- a chef’s playground! 

Benne Wafers

Among other treasures you can find in Charleston are these famous treats- Benne Wafers.   They are light and crisp, native to the Low Country.  It is said that sesame plant was first grown in Africa, and that the West Africans, as slaves, brought it to this country in the 17th and 18th centuries, calling sesame “benne”.   Legend has it that eating sesame seeds brings good luck.

Ingredients:

  • 3/4 cup melted butter
  • 1 1/2 cups light brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup toasted sesame seeds
  • 1 1/4 cups sifted all-purpose flour
  • 1/4 teaspoon baking powder

1/4 teaspoon salt

Racks and Racks of Benne Wafers

Method:

Blend butter and sugar together until creamy. Add vanilla and egg; beat until light and fluffy. Mix in sesame seeds, flour, baking powder, and salt. Drop by half teaspoonfuls onto greased baking sheets, allowing enough room for spreading. Bake at 375° for about 10 minutes. Remove from pans immediately.

 Makes 5 dozen cookies.

One of Charleston's Best Treats!

 Happy Eats!