Creepy Cookie!!!

This is my favorite cookie I've seen all Halloween!!! Thought I would share the fun pic.

Which cookie would you rather???

VS.

Tiropita...ki!!! AKA: Cheese pies from heaven.

Some people don’t want to attempt to cook Greek food because a few of the dishes are pretty complex. Well, this isn’t one of those dishes. However, making these tasty pastries require time. Don't the best things in life?

Tiropita (pronounced tee-RO-pee-ta) which means “cheese pie”. This recipe could be affectionately called Tiropitaki. You see, adding “aki” on the end of a Greek word means “little” so these are actually small cheese pies.

Tiropitas are sold on almost every street corner in Greece. They are typically eaten for breakfast, but can be served at dinner too.

Ready to make them?

Ingredients


1 pound of crumbled Feta cheese
3 eggs
1 tablespoon of olive oil
1 tablespoon of parsley
1/2 cup Greek Yogurt
1 package of Puff Pastry & it's going to rest in the fridge at least 12-24 hours in order to come up to working temperature.



Dust your work space with flour so the puff pastry doesn't stick.

Open your puff pastry, spread it all out flat. Cut it into 9 even squares.


For the filling: In a mixing bowl put in three well beaten eggs then add 1 tablespoon of olive oil, Greek yogurt and 1 tablespoon of parsley. Crumble in the pound of feta.

Assembly
Place one small spoonful of filling vertically in the center and fold into a triangle. Pinch the side with a fork. As the pastry cooks it the layers will fluff up by themselves, so don’t leave a lot of slack in there.

As you complete each one, place them on a baking sheet which has been lightly brushed with olive oil.

Baking
Bake the tiropitas in a pre-heated oven for 10-15 minutes at 400 degrees. You’ll have to keep an eye on them pretty closely as cook times vary. You are looking for the pastries to turn a light golden brown. They are excellent when served warm.

These can be made to the point before baking and then frozen for up to one month without compromising flavor. I'm making them tonight for a special birthday. I'm looking forward to seeing the reaction...

Cinnamon Rolls...from scratch!

I haven't made these in forever and thought I would share the recipe. I think it's safe to say that most people buy cinnamon rolls, but they are so much better made from scratch. What isn't better homemade right? As the weather gets colder(off and on in Texas), I can't help but bake my buns off!


2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two packages of dry yeast)
2 eggs
1 teaspoon salt
1/3 cup Canola oil
6 to 7 cups of flour
Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.

Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.

Let the dough "rest" for 15 to 20 minutes.

Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log.

Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9x13 pans. Put in a warm place to rise for 45 minutes.

Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown).

Allow to cool for 5 minutes and then turn out of the pans.

This recipes makes two dozen cinnamon rolls. If you want huge cinnamon rolls, cut into 12 equal pieces 2 inches wide.

Total amount of time needed from start to finish is about 2 hours.

ICING:

1 stick butter-softened
1/2 tsp pure vanilla
4 cups powdered sugar
1-2 tbsp whole milk

Add butter, vanilla and half of powdered sugar. Add milk and rest of sugar until icing is done to your desired consistency.

Fall Cupcakes!

These cupcakes are light and moist. They aren't like these dense brownie-cake recipes ofetn used as cupcake bases. You know what else? Sans frosting, they’d make great breakfast muffins. You can substitute plums and apricots for peaches, but I promise this will be delicious!

Makes 24 to 28 cupcakes

3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Pinch of nutmeg
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark or light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt
3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice)

Preheat the oven to 350°F. Line 28 muffin cups with paper liners.

Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks.

Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.

Cream Cheese Frosting

Cornstarch? Let me explain: Quick buttercreams and cream cheese frostings are generally made by whipping fatty ingredients (ex: butter, cream cheese) with powdered sugar. Powdered sugar works in a way that granulated sugar does not because it is mixed with cornstarch, which both keeps the sugar from clumping in its packaging and thickens the frosting. Brown sugar is not only more damp than granulated and powdered sugar, it’s missing that cornstarch thickener, so I added some to help the frosting set up. It’s still a bit thinner than traditional cream cheese frosting but the flavor leaves the stuff you’re used to in the dust.

1 1/4 cups light brown sugar
1 drop yellow food coloring
1/2 drop red food coloring
1/4 cup cornstarch
1/2 cup powdered sugar
2 8-ounce packages of cream cheese, at room temperature
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon vanilla extract

In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture, food colorings and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 15 minutes, then spread or dollop on cooled cupcakes.

Chicken & Dumpling Soup and Grape Popsicles

I'm happy to report that today I'm starting to feel a little better. I still have a mean cough and feel congested, but far better than I was a few days ago. I actually felt like trying a full day with solid food. No more soup! After all, there is only so much soup a grown woman can have! And add grape popsicles to that list while you're at it!

When I first became sick, my next door neighbor, Phyllis made me the most delicious chicken and dumpling soup. It was warm, delicious, made from scratch and I could taste the kindness in every bite. Since then I've eaten hot & sour soup, miso soup, chicken noodle soup, beef and barley soup and vegetable soup. Let me tell you, I am all souped out people!!! I'm craving fresh baked bread and other warm carbs that I feel are contingent to becoming healthy again. Also, grape popsicles aren't exactly "doing it" for me anymore either. I love em, but it's time to leave em.

What am I ready for? I'll tell you! I'm definitely ready to revisit Yogurt Planet. The one in Bee Caves(a small town near Austin) is my absolute favorite. It's fabulosity times ten in a cup. I mix strawberry, mango, acai berry and pomegranate all together for a sin-free, party in my mouth. Ahhh. I can't wait until my throat stops hurting so I can properly freeze myself into yogurt bliss heaven.

Tomorrow I plan to ditch my tired old pj's for my comfy jeans and cute tops! Being sick is not my style and I miss the outside world way too much. Oh & the only habits I plan on keeping from this sick routine are taking vitamins and drinking pomegranate lemonade on the regular. I'm at the age where I need to be taking vitamins anyway(sigh) and I love all things pomegranate. Plus, doesn't it just sound like the healthy thing to do?

Pumpkin n Chocolate Pie

Although I have not made this recipe, I must admit it's pretty tasty. It's vegan. Now before you close the window of your screen, try to be open-minded. Try! Not all vegan food is disgusting, just most of it. This happens to be a good vegan recipe. Since vegans get such a bad wrap from us non-vegans, I think they're trying to become more creative to coerce us all into conformity. Since we all know that will never happen, but I don't mind throwing them a bone every once in awhile.

This recipe is posted for my Mom's best friend from college's son, Justin Mesina. (Did you get that?)He's a die hard vegan and definitely looks like he could use a hamburger or 2, but I respect his decision to starve himself. This one's for you kiddo!

cookie crust


16 oreos or newman’s organic chocolate cream cookies

1/3 c earth balance

1/3 c flour

filling


1/2 c water

1 tsp agar agar

1 c sugar

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp ground cloves

1 1/2 cans of pumpkin (about 22 oz)

1 c dark chocolate chunks or chips

start by breaking up the cookies into the smallest bits you can. then add in the earth balance, which will leave it gooey and soft, adding the flour will help to give it a thicker consistency that will hold it together. when completely blended put in the refrigerator to harden. the only way to work with the crust was when it’s cold. so once it hardens, start pushing it into a buttered pie pan with the bottom of a glass. if it begins to melt and stick to the glass, return it to the fridge to harden again. in the end you should have a pie pan evenly coated with a cookie crumb crust.

while you are preparing the crust, add the agar agar to the water and let sit to make sure it is fully dissolved. agar agar is a gelatin substitute derived from seaweed. it will help the pie become firm without baking. after the crust is finished, start preparing the filling by heating up the agar agar solution, sugar and spices in a large sauce pan until they begin to bubble. reduce the heat to prevent it from bubbling up too much.

add the pumpkin and let cook for about a minute.

then turn off the heat and add the chocolate. it will melt completely in since the mixture is still very hot. pour the contents of the pan into the pie crust and smooth the top. garnish if you’d like with cookie crumbs, a cookie in the center, chocolate chips, or if you’d like you can melt the chocolate separately and swirl it in with the filling. refrigerate for at least an hour before serving. it will become firm upon cooling.

Blueberry Tea Glee!

It's official. I'm sick. Really sick with fever. UGH! I'm trying to remain positive and find the goodness in being at home with nothing to do. I'm thankful for a nice home, clean sheets that smell like GAIN(my favorite), an abundance of soups to chose from on a daily basis, 2 adorable dogs that give me non-stop lovin and my favorite new find, Blueberry Tea.

Funny thing is I love this tea, In fact, I love all things blueberry, except actual blueberries. I love blueberry muffins, but will pick them out if they're too big and juicy. I love blueberry popsicles, snow-balls, taffy, sorbet and now add tea to that list. Besides being a "super food", it just tastes so darn good! I love the benefits And what are they you might ask? Blueberries contain 14 mg of Vitamin C and 0.8 mg Vitamin E per 1 cup of blueberries. In addition, blueberries contain anthocyanins and phenolics that can also act as antioxidants. Based on data from the USDA Human Nutrition Research Center on Aging (Boston, MA), blueberries are among the fruits with the highest antioxidant activity. Using a test called ORAC (Oxygen Radical Absorbance Capacity), researchers have shown that a serving of fresh blueberries provides more antioxidant activity than many other fresh fruits and vegetables.

I'm off to bed with my agave & honey sweetened blueberry tea and hoping to battle my flu with some of mother nature's best!

Peanut Butter Cookies! Oldie, but yummy.

Just a quick post while I'm prepping for Tour de Vin this Thursday at Whole Foods downtown.

The weather has been particularly drab this week. I suppose Austin can't be beautiful all the time, but we are a spoiled bunch. And in dark and sometimes rainy weather, there's only one thing to do... bake! I like making peanut butter cookies because I usually have all the ingredients in my pantry. Make them for someone you like, love or miss. It will definitely catch their attention.

p.s. adding 1/2 cup of chocolate chips never hurt anybody either!

1 1/3 cups flour
1/2 tsp. baking soda
8 tbsp. softened butter
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
1/2 tsp. salt
1 1/4 cups chunky peanut butter
1 large egg
1 tsp. vanilla extract

Mix flour and baking soda together in a medium bowl and set aside. Put the butter, granulated sugar, brown sugar, and salt in the bowl of a standing mixer fitted with a whisk and beat on medium speed until smooth and creamy but not fluffy, about 1 minute.

Add the peanut butter, egg, and vanilla, and beat until just smooth, about 30 seconds. Stir in the reserved flour with a wooden spoon until just combined. Cover dough with plastic wrap and refrigerate at least 2 hours or up to 12.

Preheat oven to 325°. Pinch off heaping tablespoon-size pieces of dough and roll into balls. Arrange balls 2 1/2'' apart on parchment-lined cookie sheets.

Use tines of a fork to flatten balls to a thickness of about 1/2'' and to make a grid pattern on top.

Bake until golden brown, about 15 minutes. Cool cookies completely before storing in airtight containers for up to 2 weeks.

Gourmet Magazine falls in the FALL =(

Now there's nothing I can say about this iconic food magazine that hasn't been said in numerous blogs, websites and news outlets. So I will just give my personal take. I think it's sad. Perhaps beyond sad. I don't really think it's economy related, although I could be dead wrong. I think it's a trend and generation related. Everything is about entertainment. News has to be entertaining, tv shows, commercials, books and even magazines. Content (at least in this country) is secondary to the entertainment factor. If we aren't being entertained, we simply aren't interested. Of course I'm speaking for people as a whole and not myself in particular.

Personally, if I'm truly interested in a subject. I want the raw deal, without all the frills. I can add frills to what I'm learning, AFTER I learn it. I guess the U.S.A. wants everything sugar-coated and presented in a pretty little bow. That's the way to get our attention. Spoon feed us and entertain us. I'm all for that, but Gourmet is an icon. (p.s. I don't think it's a coincidence The Food Network recently came out with a magazine and it's doing fabulous.)

I've worked with Sara Moulton(google her if you haven't a clue who she is, she is Gourmet Magazine related!) and we discussed this very subject. True chefs are a dying breed. Not only do you have to cook, but you need to entertain as well. Even if you have an amazing restaurant, as a chef you're demanded to have presence nowadays. Luckily for me I don't have to try too terribly hard because I naturally have a big personality. However, there are countless talented and wonderful chefs out there who don't get the time of day simply because they aren't "camera-ready or friendly." This is not to say that they ever would go on camera or need to, but people want what they see on the Food Network. If you don't remind them of a favorite, accessible chef then they really aren't interested. (Trust me.)

Like I said, more than melancholy if you ask me. I seriously don't think they have this problem in Europe or other countries. From my experience in traveling abroad, if you produce good food, then you'll have loyal customers that will follow. I truly feel that's the way it should be too. I'm glad my personality is inviting to people, but if my food sucked, I wouldn't want people to hire me. Period! Luckily, I love what I do and feel it's reflective in my food. At least that's what I tell myself. Down with Gourmet and make room for Food Network Magazine types. I just wish both could co-exist, but obviously they can't!

Why do I want to marry Mandarins in September?

Ok, so technically we are in October. Nah, it really is October. Geez. Where did September go people? Mandarins are in season in September, but let's not mince months. They are still super deliciouso! I just got a bag of them and can not help but munch on them 24/7 until my tummy aches. I love them! I don't put them in an Asian Salad or make a silly fruit cup. Nope! I eat them straight up. They are super easy to peel and usually don't have any seeds. (In fact, I think I need to eat one right now.) They are so sweet, tangy and tart. Despite this unpredictable up and down weather, one thing is for sure, Fall produces my favorite foods. Period. Exclamation point! Everything tastes so much richer and deeper in flavor.

I also saved all my mandarin peels (which is plenty) and added some cinnamon sticks to some water and left it simmering in a small pot in my kitchen. It's my own potpourri creation. I'm sure it's been done before, but it's new to me! It makes home feel cozier and makes me want to wash all my sheets with extra fabric softener and cuddle on the couch with my puppies. Even though I do all that stuff anyways, it entices me to do it morel!!

Bud's Broiler Memories

Growing up in lil ole Mandeville La. will leave a girl hungry from time to time just thinking about all the yummy food that was cooped up in that small town. Working on my business in my office, on a computer isn't the most glamourous part of being a chef, but it's necessary. And on boring days like today, my mind wanders and starts thinking about foods that should totally be staying away from.

Luckily, I'd have to drive 8 hours or fly1 hr to satisfy this craving, so YOU KNOW that's not happening. Instead, I'm taking a blogging break.

Bud's Broiler for those who don't know(and most of you don't) is a little burger joint and I think there's still one in Metairie, LA. It wasn't fancy or great, but I loved their burgers. Every town has *that burger joint and *this was *that joint. When you wanted a plain, no-nonsense, straight forward, delicious to eat, down-home burger....you went to Bud's! In fact, I had my first "date" in 3 rd grade with a friend named, Michael Bacon. I used to call him Bacon and Bits and Bits! On a side note, I guess technically it wasn't a date-date. These were more innocent times people! It was the early 80's for God's sake. He was my neighbor and my friend. Everyone teased us for being friends, but he lived down the street and his dad loved to plant veggies. What can say? He was the first friend I made in my subdivision and plus, he would get my assignments for me if I was sick and missed school. He was good people. We studied on the bus together and he had the cutest little sister, Michelle. Back to my never-ending tangent, I wanted to see "Can't Get No Satisfaction" with Justine Bateman and our moms thought it was cute if we went together. Everyone called it a "date," but I suppose it was really two 8 yr olds, who were friends, who wanted to see the same movie on my birthday and we were the opposite sex. So naturally, we went to Bud's and ate the same burger. It was cute in a way I suppose. He got mustard, but I didn't. My parents were there taking pics the whole time! UGH! We sat 8 rows away from each other in the theatre so no one would know we came together. We didn't tell people at school. It was our secret. Ahhh, to be 8 yrs old again!

Sadly, Michael Bacon died in a car accident senior year of high school. I still wonder about him sometimes. Miss him even. Maybe Bud's wasn't just a burger joint afterall...:((((

Stuffed Bell Peppers & Such...

Tonight I made stuffed bell peppers. It took 3 long hours to make the filling and bake them! I hadn't made them in awhile and they were pretty good. However, I also made a salad with organic greens with strawberries in a freshly made raspberry vinaigrette (which I didn't photograph) and it took all of 5 minutes to assemble/make. Funny thing is that I really was digging the salad that I didn't want to eat a lot of the pepper. I ran 3.7 miles and drank a ton of h2O. It left me feeling unusually full and I couldn't eat as much as I normally would.

Oh and my neighbor, Courtney thinks I should bottle my salad dressings and sell them. I have been super efficient at making my own dressings for all my salad inventions lately. But would I really want to put Mr. Paul Newman out of business like that? I think not! Plus, I think my dressings would lose their specialness being all mass produced like that.

If you are thinking I've been really good and healthy, you're mostly right! Of course, I had to put a wrench in my own fitness regiment. After dinner, I splurged and ate a little more than half of a Mickey D's hot fudge sundae. Actually, let me correct myself. I scooped and ate all the fudge out of the sundae and had 3 bites of ice cream. Classy, classy! Perhaps, not but it's real people. You know you've done it. At least I pray I'm not the only one.

More adventures in food later alligator!