Baked Macaroni and Cheese. Can you even say that without smiling or going off into some dream like state? I doubt it. I can't tell you how many times growing up this appeared on the dinner table. What I can tell you is that every year on my birthday while other children picked Chuckie Cheese or one of those fancy McDonalds parties, I asked my mom to make this. It's a pretty sacred, special family recipe that no one and I do mean no one can possibly resist. It's way easier and cheaper to make then I thought once I rolled my sleeves up. I think you
My mother loved making this recipe. For years she swore up and down that grandma was hiding some part of it from her because it never tasted "quite like Mom's". After making it myself, I realized nothing ever tastes "quite like Mom's". That's the beauty of the experience. Everyone's own hand and touch imparts something different to a dish, even if you use the same recipe. Am I getting too philosophical about this? I'm sorry. It's just that this holds such a dear memory in my heart.
I first attempted this recipe last year on my birthday. I had been wanting to for year but the emotions I carried with it were hard to overcome. And there's that other part, of course. The part where I didn't have my mom to teach it to me. I had a mini meltdown over it. I felt entitled to. But then, I picked myself back up and went to the only other source I had. Grandma. I think putting it together and baking it as a family was a bit of a healing experience for us both. Even grandpa helped. We talked about mom. There were stories, laughs, and tears. And I felt honored for the occasion.
If you are looking for healthy, low fat, heart conscious, or light fare... this just isn't for you. Its a heavy dish with butter and tons of cheese. I'm sure you could make it healthy but I must then ask, why? Doing so will make you miss out on everything that is sooo wonderful about this dish. Its got an bubbly, cheesy crust. ( NO breadcrumbs here) The inside had that ooey, gooey, stringy effect that makes one oooh and ahhh. It's really a meal itself that need no accompaniments. Should you feel so inclined to do so, I recommend a big, green salad.
Although, the thought did just occur to me that one could add chopped ham, chicken, or smoked sausage to the mixture without complaint. Either way, you will probably never make the stuff in the blue box again. Unless you get nostalgic that is :)
RECIPE:
Ingredients:
2 cups macaroni noodles, cooked to package specifications
1 8oz. block of cheese, Mom used Cracker Barrel
4 oz. shredded Sharp American cheese
2 cups whole or 2% milk, non fat does not work well
4 Tbs butter
4 Tbs flour
Steps:
1. Cook macaroni noodles to package specifications, drain and set aside
2. While the macaroni noodles are cooking, slice the block of cheese into 1/4 inch this slices
3. In a 1 quart sauce pan heat up 1 cup milk with 4 Tbs. butter until the butter on low heat
4. In a lidded container, shake remaining cup of milk with the 4 Tbs. of flour until well combined
5. Pour the flour and milk mixture into the butter and milk mixture still on low heat
6.Once the white sauce mixture has thickened enough to coat the back of a spoon, add the 4oz of shredded cheese and stir
7.Mix the macaroni and the cheese sauce mixture in a larger cooking pot
Assembly:
1. Take 1/3 of the macaroni and sauce mixture and pour it into your casserole dish
2. Arrange a layer of cheese slices, if needed to cover better sprinkle additional shredded cheese.
3. Repeat step one
4. Repeat step two
5. Put the last of the macaroni and sauce mixture on
6. Cover the above layer with whatever cheese you have left over
Baking:
I bake this for 25 minutes art 350 degrees covered, then an additional 15 minutes uncovered. It WILL be very hot upon coming out of the over. Allow it to cool sufficiently.
NOTES:
1. I KNOW this sounds involved but I promise it is easy. 3 layers of macaroni, 3 layers of cheese.
2. Do not be intimidated by the white sauce, it will come together. Just keep it as a low heat.
3. While mom used Cracker Barrel brand cheese, I have had great success with Kraft as well as Kroger and Meijer brands. Adjust the sharpness level of the cheese to your taste
4. This travels well and reheats like a dream. Just pop it back in the oven at 350 degrees covered until it is as hot as you like
Sunday, February 6, 2011
Saturday, February 5, 2011
Cheesecake Marbled Brownines
I've been neglecting you, haven't I? Earlier J chastised me for sitting over here on my butt hoarding delicious recipes from you. You see, it's been crazy around here and right in the midst of the craziness, the internet went kaput. It took 5 days and two technicians to figure out that someone at the main hub had unhooked something accidentally and then reconnected them backwards... *sighs*
I've also been stressed to the max dealing with family drama, friend drama, work drama, and not getting any sleep because someone is working extreme overnights... drama. It's thrown my whole schedule off and I'm a girl who likes her routines. On top of that, this weather has been a total buzz kill. You don't want to stay in, you don't want to go out. I find myself foolishly wishing for Summer but I know once it gets here, I'll be asking for Fall.
However, it does look like things are finally starting to calm down here. This week there is a better work schedule which Ive been praying for. And a lighter one at that. On Tuesday I have a big, important meeting. If you wanna know, email me. And thanks to my mother, I can rarely feel good about showing up anywhere without bringing some sort of goodies for the bunch. I figure I will bring my Peanut Butter and Jelly bars because they really are a huge hit. But I also want to bring something new. A knockout. Something totally unexpected from me and that is brownies. Cheesecake Marbled Brownies to be exact.
Cookies I can do. Cakes, casseroles, and candies are a breeze but brownies... ehhh. I could never get them quite right. I'm a very picky brownie eater. I like them thick, fudgy, soft, and not too rich.And whenever I would make them they would come out overdone, underdone, crunchy, too rich... never what I was hoping. So why on Earth I even attempted another batch is beyond me but I did. Maybe it was the combination of chocolate and cheesecake that I couldn't stay away from OR Deb's lovely pictures but I got sucked in yet again and BOY... am I glad!!
I feel like a rockstar. I can't even tell you. I tested this recipe four times with homemade brownie mix and box mix; with the cheesecake dolloped and swirled and spread and folded. Either way they were PERFECT. Not one flaw. I used my Perfect Brownie Pan which was pretty amazing I might say. And I did come out with a slight preference for style in the end.
While every version was fantastic, I prefer the cheesecake batter evenly spread over the brownie mix and then folded into it with a butter knife. It gave the best distribution of cheesecake to brownie in every bite. The handmade mix was great but the box mix was just fine. I used Ghiradelli Double Chocolate and a Duncan Hines Triple Chocolate.
The cheesecake mixture sets up wonderfully and tastes divine. It is not over powered by the rich chocolate and even does this wonderful thing to the brownie batter where it kind of sets up like the cheesecake itself. They are sooo moist and soft. A little too soft in fact which I hate to say because I do prefer a softer brownie. I found that when they look done, cook them five more minutes. Each subsequent batch turned out better than the one before. And my friends demolished the first pan in a couple hours :) As Deb says in her description.. I think they would make great bribing material for many occasions.
They are quick ( I had everything needed in the house for the box mix version) delicious, and addictive. Great with coffee or a tall glass of milk everyone will be soo pleased.
Cheesecake Marbled Brownies
NOTES:
1. Box mixes work great. My last batch was the Ghiradelli Double Chocoalte mix with the cheesecake batter evenly spread over the brownie mix and then folded into the brownie mix with the tip of a butter knife. I even threw a little bit of left over Ghiradelli White Chocolate chips into the brownie batter. These were my favorite and how I will be making them from now on.
2. They fooled me. I thought they looked done when the timer went off on the first batch. And while they weren't actually raw... they were very hard to handle. I baked each subsequent batch five minutes longer and was never disappointed. Yes, some of the cheesecake batter browned, no this did NOT affect the flavor.
3. They might hold up better stored in the fridge if you expect them to last longer then 24 hours just sitting around. Mine never did :)
I've also been stressed to the max dealing with family drama, friend drama, work drama, and not getting any sleep because someone is working extreme overnights... drama. It's thrown my whole schedule off and I'm a girl who likes her routines. On top of that, this weather has been a total buzz kill. You don't want to stay in, you don't want to go out. I find myself foolishly wishing for Summer but I know once it gets here, I'll be asking for Fall.
However, it does look like things are finally starting to calm down here. This week there is a better work schedule which Ive been praying for. And a lighter one at that. On Tuesday I have a big, important meeting. If you wanna know, email me. And thanks to my mother, I can rarely feel good about showing up anywhere without bringing some sort of goodies for the bunch. I figure I will bring my Peanut Butter and Jelly bars because they really are a huge hit. But I also want to bring something new. A knockout. Something totally unexpected from me and that is brownies. Cheesecake Marbled Brownies to be exact.
Cookies I can do. Cakes, casseroles, and candies are a breeze but brownies... ehhh. I could never get them quite right. I'm a very picky brownie eater. I like them thick, fudgy, soft, and not too rich.And whenever I would make them they would come out overdone, underdone, crunchy, too rich... never what I was hoping. So why on Earth I even attempted another batch is beyond me but I did. Maybe it was the combination of chocolate and cheesecake that I couldn't stay away from OR Deb's lovely pictures but I got sucked in yet again and BOY... am I glad!!
I feel like a rockstar. I can't even tell you. I tested this recipe four times with homemade brownie mix and box mix; with the cheesecake dolloped and swirled and spread and folded. Either way they were PERFECT. Not one flaw. I used my Perfect Brownie Pan which was pretty amazing I might say. And I did come out with a slight preference for style in the end.
While every version was fantastic, I prefer the cheesecake batter evenly spread over the brownie mix and then folded into it with a butter knife. It gave the best distribution of cheesecake to brownie in every bite. The handmade mix was great but the box mix was just fine. I used Ghiradelli Double Chocolate and a Duncan Hines Triple Chocolate.
The cheesecake mixture sets up wonderfully and tastes divine. It is not over powered by the rich chocolate and even does this wonderful thing to the brownie batter where it kind of sets up like the cheesecake itself. They are sooo moist and soft. A little too soft in fact which I hate to say because I do prefer a softer brownie. I found that when they look done, cook them five more minutes. Each subsequent batch turned out better than the one before. And my friends demolished the first pan in a couple hours :) As Deb says in her description.. I think they would make great bribing material for many occasions.
They are quick ( I had everything needed in the house for the box mix version) delicious, and addictive. Great with coffee or a tall glass of milk everyone will be soo pleased.
Cheesecake Marbled Brownies
NOTES:
1. Box mixes work great. My last batch was the Ghiradelli Double Chocoalte mix with the cheesecake batter evenly spread over the brownie mix and then folded into the brownie mix with the tip of a butter knife. I even threw a little bit of left over Ghiradelli White Chocolate chips into the brownie batter. These were my favorite and how I will be making them from now on.
2. They fooled me. I thought they looked done when the timer went off on the first batch. And while they weren't actually raw... they were very hard to handle. I baked each subsequent batch five minutes longer and was never disappointed. Yes, some of the cheesecake batter browned, no this did NOT affect the flavor.
3. They might hold up better stored in the fridge if you expect them to last longer then 24 hours just sitting around. Mine never did :)
Sunday, January 16, 2011
Dinner and Dessert
Tonight, in a mere 45 minutes, is The Golden Globes! I am sure lots of you are moaning and groaning and that's fine with me. Wail away, I don't care. I LOVE these things! I love movies as many of you know. They don't have to be award worthy or even well acted for that matter. I just want to be entertained. I love getting lost in a good story. A real quick top five list in no particular order except #1?
1. The Royal Tenenbaums
2. Casino
3. Garden State
4.The Shawshank Redemption
5. Anchorman/ Super Troopers (Yes, Anchorman. Don't judge)
Movies were a big hit for mom and dad, too. We watched endless movies together and every year mom and I would watch all of the awards shows. I loved the dresses, I won't lie, and watching people all teary eyed up on stage accepting awards they were all sure were going to someone else. Mom would make all sorts of snacks and we would play Scrabble. I never once beat her no matter how old I got and she barely graduated from high school. It was a special time for us and now that she is no longer here, I try to at least make it a special time for me.
Tonight I am alone because J is working over nights for the moment which is good because he hates these awards shows even more than you do, I'm sure. So, I threw a load of laundry in washer and made myself some Penne Alla Vodka for dinner since writing about it last night got me craving it. It's simple and fast, adapted from Rachael Ray no less. And I'm with Deb on this one. Hate her silly catch phrases all you want but I wouldn't ever knock a thirty minute meal. Especially not one this tasty.
I'm thoroughly enjoying it with some Hedges wine that I picked up today at the Jungle. Along with a few other goodies I just had to have. My most fantastic Jungle Jims trip ever! And that's saying a lot. I really can't say more than that but I got to see a different side of the business today and it was like Christmas all over again. Life is good.
And as the night goes on it's only going to get better. See, for dessert I made something called Everyday Chocolate Cake. It's not a chocolate cake in the traditional cake sense. It's a loaf cake really. But it's easy, delicious, and I've made it before so I don't even have to wait on it to be done to blog about it. It comes out moist with a deep chocolate flavor and it's one of those recipes that you find yourself looking at the timer just wishing it would hurry up already! It smells divine. And I always, always eat it warmed up with a scoop of Jeni's Queen City Cayenne ice cream. It can also be found at Jungle Jims or Jeni's online website, apprx. $10. The price isn't cheap but as a once in a while luxry, it's totally worth it. One scoop is almost always enough. The chocoalte and cinnamon hit your first and right at the end the warm cayenne pepper creeps up and wham! Smacks you in the face. It's the neatest combination of cold and hot. Just try it.
So, make some coffee and plop a scoop of this ice cream or just your favorite onto a warm slice of this cake. Let the ice cream melt a bit, and then dig in. It's a treat that honestly is so hard to top. As the name says, I would eat it everyday if I didn't want to be rolled out of the door :)
Penna Alla Vodka
Everyday Chocolate Cake
Jeni's Ice Cream
1. The Royal Tenenbaums
2. Casino
3. Garden State
4.The Shawshank Redemption
5. Anchorman/ Super Troopers (Yes, Anchorman. Don't judge)
Movies were a big hit for mom and dad, too. We watched endless movies together and every year mom and I would watch all of the awards shows. I loved the dresses, I won't lie, and watching people all teary eyed up on stage accepting awards they were all sure were going to someone else. Mom would make all sorts of snacks and we would play Scrabble. I never once beat her no matter how old I got and she barely graduated from high school. It was a special time for us and now that she is no longer here, I try to at least make it a special time for me.
Tonight I am alone because J is working over nights for the moment which is good because he hates these awards shows even more than you do, I'm sure. So, I threw a load of laundry in washer and made myself some Penne Alla Vodka for dinner since writing about it last night got me craving it. It's simple and fast, adapted from Rachael Ray no less. And I'm with Deb on this one. Hate her silly catch phrases all you want but I wouldn't ever knock a thirty minute meal. Especially not one this tasty.
I'm thoroughly enjoying it with some Hedges wine that I picked up today at the Jungle. Along with a few other goodies I just had to have. My most fantastic Jungle Jims trip ever! And that's saying a lot. I really can't say more than that but I got to see a different side of the business today and it was like Christmas all over again. Life is good.
And as the night goes on it's only going to get better. See, for dessert I made something called Everyday Chocolate Cake. It's not a chocolate cake in the traditional cake sense. It's a loaf cake really. But it's easy, delicious, and I've made it before so I don't even have to wait on it to be done to blog about it. It comes out moist with a deep chocolate flavor and it's one of those recipes that you find yourself looking at the timer just wishing it would hurry up already! It smells divine. And I always, always eat it warmed up with a scoop of Jeni's Queen City Cayenne ice cream. It can also be found at Jungle Jims or Jeni's online website, apprx. $10. The price isn't cheap but as a once in a while luxry, it's totally worth it. One scoop is almost always enough. The chocoalte and cinnamon hit your first and right at the end the warm cayenne pepper creeps up and wham! Smacks you in the face. It's the neatest combination of cold and hot. Just try it.
So, make some coffee and plop a scoop of this ice cream or just your favorite onto a warm slice of this cake. Let the ice cream melt a bit, and then dig in. It's a treat that honestly is so hard to top. As the name says, I would eat it everyday if I didn't want to be rolled out of the door :)
Penna Alla Vodka
Everyday Chocolate Cake
Jeni's Ice Cream
Saturday, January 15, 2011
Food, Food Everywhere And Not A Bite To Eat!
Okay, I have had a craving all week for something. What is it? I don't know! But nothing I have stuffed down my gullet in the past five days has even come close to satisfying my insatiable desire for food. And no, I'm not pregnant :) It's just that I get into these mysterious food kicks, you see? Ever since I was a teeny, tiny toddler I would get into these.. streaks where only ONE thing, one food item would really hit the spot and end my hunger. And make no mistake... I will keep eating until I figure it out and really, that isn't always as fun as it may sound.
Sometimes it's as simple as looking in my amply stocked kitchen. Other times I need to get my ass off of the couch and journey to the store to find out exactly what I need. Hence why I spend endless hours on a crowded weekend walking through Jungle Jims. But even more times still, I find myself here, online, searching some of my favorite food blogs until bam! That one perfect thing with its alluring little photo POPS off of the page and devilishly lures me into a food adventure.
So, for your reading and gastronomical pleasure, I have compiled a tiny list of my favorite food blogs that inspire me daily. Starting with the one that really made me want to cook. Not just bake cook. I introduce you now to Deb Perelman and her wonderful little gem, Smitten Kitchen This a sweet, honest blog about a delightful woman name Deb. She lives in NYC and makes the most stunning things out of her truly tiny kitchen. I can't count how many times I've made her Penne Alla Vodka. From main dishes to noshes to desserts and even drinks she does it all. All the while reminding us that she is no professional and if she is capable of making such delectable dishes in her tiny kitchen with no formal training AND a toddler at her feet, so can we. Did I mention she takes stunning photos, tests her recipes rigorously and is writing a cookbook? I say, step aside Martha. Deb is the new modern domestic goddess.
Next up is Bakerella. This blog is written by Angie Dudley. Its very girly, kitsch kind of website that contain recipes for the most indulgent baked goods your eyes have ever laid sight on and your teeth have ever sank into. She comes across just as sweet as the stuff she makes. A lot of the times she even uses mixes and I don't mind a bit! Her signature? Cake Pops. Little balls of cake on a stick dipped in chocolate. There is a book and a subsequent book tour dedicated to them and they are so adorable they make Hello Kitty look pitiful. Everything is in fantastically cute colors. And to bump it up and notch? Macaron Pops with little bows tied to the sticks. I die. For my birthday, I made myself her Cookie/Brownie Bars. Just recently, she received an impromptu call from Blake Lively, apparently a great baker in her own right, to come on over for the day, hang, and bake. And Disney has commissioned her for various projects involving her whimsical Cake Pops. What a life, huh? Let's hope she doesn't forget us little people down here.
Orangette is such a fantastic find. Molly Wizenberg started her blog, named after one of her favorite candies, six years ago. Before that she spent time in Paris and was in a Ph.D program for a bit. I adore her Cabbage Gratin. And while her recipes are worth the look see alone, I stayed because of the story. Soon after beginning her blog, Molly fell in love with a reader. They are now married and living in Seattle, Washington. In August of 2009, they opened Delancey, a wonderful little restaurant that on a trip to visit family, I had the pleasure of dining in. I kind of bullied the fam into going. I had to try it! I had the Hot Salami Pizza and a spicy Ginger Cake for dessert. The Bourbon Butterscotch Sauce would taste good on a shoe. I'm so jealous. She has written a New York Times bestseller and currently has a monthly column in Bon Apetit. She has a lot on her plate and after eating what she puts on her plates, I'm not the least bit surprised.
Honestly, next time you are bored with nothing to do. Make a cup of tea or fill up your wine glass and have a look at any of these sites. I promise you, within forty-five minutes you will be dying to make at least three things. Hopefully one day, my humble little site will do the same. Until then...I shall dream!
Smitten Kitchen
Bakerella
Orangette
Sometimes it's as simple as looking in my amply stocked kitchen. Other times I need to get my ass off of the couch and journey to the store to find out exactly what I need. Hence why I spend endless hours on a crowded weekend walking through Jungle Jims. But even more times still, I find myself here, online, searching some of my favorite food blogs until bam! That one perfect thing with its alluring little photo POPS off of the page and devilishly lures me into a food adventure.
So, for your reading and gastronomical pleasure, I have compiled a tiny list of my favorite food blogs that inspire me daily. Starting with the one that really made me want to cook. Not just bake cook. I introduce you now to Deb Perelman and her wonderful little gem, Smitten Kitchen This a sweet, honest blog about a delightful woman name Deb. She lives in NYC and makes the most stunning things out of her truly tiny kitchen. I can't count how many times I've made her Penne Alla Vodka. From main dishes to noshes to desserts and even drinks she does it all. All the while reminding us that she is no professional and if she is capable of making such delectable dishes in her tiny kitchen with no formal training AND a toddler at her feet, so can we. Did I mention she takes stunning photos, tests her recipes rigorously and is writing a cookbook? I say, step aside Martha. Deb is the new modern domestic goddess.
Next up is Bakerella. This blog is written by Angie Dudley. Its very girly, kitsch kind of website that contain recipes for the most indulgent baked goods your eyes have ever laid sight on and your teeth have ever sank into. She comes across just as sweet as the stuff she makes. A lot of the times she even uses mixes and I don't mind a bit! Her signature? Cake Pops. Little balls of cake on a stick dipped in chocolate. There is a book and a subsequent book tour dedicated to them and they are so adorable they make Hello Kitty look pitiful. Everything is in fantastically cute colors. And to bump it up and notch? Macaron Pops with little bows tied to the sticks. I die. For my birthday, I made myself her Cookie/Brownie Bars. Just recently, she received an impromptu call from Blake Lively, apparently a great baker in her own right, to come on over for the day, hang, and bake. And Disney has commissioned her for various projects involving her whimsical Cake Pops. What a life, huh? Let's hope she doesn't forget us little people down here.
Orangette is such a fantastic find. Molly Wizenberg started her blog, named after one of her favorite candies, six years ago. Before that she spent time in Paris and was in a Ph.D program for a bit. I adore her Cabbage Gratin. And while her recipes are worth the look see alone, I stayed because of the story. Soon after beginning her blog, Molly fell in love with a reader. They are now married and living in Seattle, Washington. In August of 2009, they opened Delancey, a wonderful little restaurant that on a trip to visit family, I had the pleasure of dining in. I kind of bullied the fam into going. I had to try it! I had the Hot Salami Pizza and a spicy Ginger Cake for dessert. The Bourbon Butterscotch Sauce would taste good on a shoe. I'm so jealous. She has written a New York Times bestseller and currently has a monthly column in Bon Apetit. She has a lot on her plate and after eating what she puts on her plates, I'm not the least bit surprised.
Honestly, next time you are bored with nothing to do. Make a cup of tea or fill up your wine glass and have a look at any of these sites. I promise you, within forty-five minutes you will be dying to make at least three things. Hopefully one day, my humble little site will do the same. Until then...I shall dream!
Smitten Kitchen
Bakerella
Orangette
Thursday, January 6, 2011
A Feast For Five, Eaten by Two
Hello my lovelies! I am sorry for my absence. It seems that the New Year thought it would be wonderful to bestow upon me what I am now calling, "The Zombification Virus". Be careful, it's goin' 'round! :) Joking aside, it was a major suckfest. I despise anything that makes laying in bed, watching Netflix all day totally unfun.
New Years was nice. Nothing special but I think I was in need of a big, healthy dose of boring. That's how I always remember them in my house, too. My family mostly spent the day noshing on cheese and crackers, leftover holiday fixings and cookies, and playing board games. Backgammon, Yahtzee, Scrabble! Just enjoying the last little moments of holiday magic. So, for mine and J's shut in holiday, I cooked.
While J played PS3, I slaved away in the kitchen making mac n' cheese, crumbles, crackers, and sticky buns! All of them were new recipes picked to be decadent, hearty, and warm and to usher in the New Year in total comfort! It gave me a chance to use my new ramekins, Le Creuset baking dish, and totally zone out and destress from my holiday funk.
I suppose it's best to start at the beginning of the festive feast with breakfast. I made Sticky Buns, Bacon, and Scrambled Eggs. I think scrambled eggs and bacon are in no need of explanations. I do however bake my bacon on a wire mesh cooling rack/ baking pan combo in an oven at 400 degrees until crispy. It saves you and your oven from messy grease splatters, burns, and the bacon never gets over done! And the Sticky Buns!! Mmmmmmm.... so simple and sticky. They are flaky unlike cinnamon rolls. They even made me love raisins that aren't chocolate covered. Momma would be sooo proud!
For lunch, we noshed. Holiday leftovers sandwiches, cookies, and an elevated cheese and crackers. Stilton and Walnut Crackers with Granny Smith Apples. Homemade, the crackers aren't like Ritz. They are dense and remind me really of savory shortbread. Cheese and crackers all in one is definitely a plus. Perfect to munch on with sliced, tart green apples and a Manhattan, which, I did :) All while preparing dinner and dessert. I was waaay to excited about these because I got to use my new over price Le Creuset ramekins and deep casserole dish. ( I also got a cast iron dutch oven, tea kettle, and a souffle dish! Santa was ooohh sooo nice this year!)
For dinner, I made the most decadent, fantasical Beer Baked Mac N' Cheese you could possibly imagine in my new casserole dish. Thank God Jungle Jim's is just up the street. It made buying all the cheeses easy and what's best is they have such a great selection. Seriously, my mom has a banging baked mac n' cheese recipe and I love it and will make it for decades to come because it's what I know and love but this... THIS... ooey, gooey, molten, cheesy love! And I don't even like beer! It also rebakes like a dream. Serve it with a great, big green salad and drift away into a food coma for the next few hours.
And just in case you haven't had enough... I made Plum and Raspberry Crumbles for dessert. It's now my favorite non chocolate dessert. Before this.. that did NOT exist. You can make Peach/ Blueberry, Cranberry and Pear, or Strawberry Rhubarb if you like but I love Plums. They looked sooo gourmet all bubbled over the sides of my new ramekins. I put a dollop of Vanilla Bean ice cream on top. Note... let the ice cream melt just ever so slightly. You'll thank me. Even if your tummy doesn't after eating all this :)
Unfortunately, the digi cam is down so all the lovely photos I took cannot be downloaded, at the moment. I promise to just as soon as I can. In the meantime, enjoy.
Easy Sticky Buns
Stilton and Walnut Crackers
Beer Baked Mac N' Cheese
Plum and Raspberry Crumbles
NOTES:
1. When it comes to the Mac 'N Cheese, you can really use whatever cheeses you like AS LONG as you use the same ratios but really, even if blue cheese is off putting to you, try it this way. I promise, you don't notice it.
2. The crumble recipe made ALOT. I only had four ramekins. I made four right away, baked two immediately and refrigerated the others for the next day. The rest? I poured the fruit into a smallish baking pan, topped it, and baked it. The grandparents got it as a New Years Eve dish.
3. No ramekins? No problems! Just bake it in a traditional baking dish. In the future, I'll probably do the same.
New Years was nice. Nothing special but I think I was in need of a big, healthy dose of boring. That's how I always remember them in my house, too. My family mostly spent the day noshing on cheese and crackers, leftover holiday fixings and cookies, and playing board games. Backgammon, Yahtzee, Scrabble! Just enjoying the last little moments of holiday magic. So, for mine and J's shut in holiday, I cooked.
While J played PS3, I slaved away in the kitchen making mac n' cheese, crumbles, crackers, and sticky buns! All of them were new recipes picked to be decadent, hearty, and warm and to usher in the New Year in total comfort! It gave me a chance to use my new ramekins, Le Creuset baking dish, and totally zone out and destress from my holiday funk.
I suppose it's best to start at the beginning of the festive feast with breakfast. I made Sticky Buns, Bacon, and Scrambled Eggs. I think scrambled eggs and bacon are in no need of explanations. I do however bake my bacon on a wire mesh cooling rack/ baking pan combo in an oven at 400 degrees until crispy. It saves you and your oven from messy grease splatters, burns, and the bacon never gets over done! And the Sticky Buns!! Mmmmmmm.... so simple and sticky. They are flaky unlike cinnamon rolls. They even made me love raisins that aren't chocolate covered. Momma would be sooo proud!
For lunch, we noshed. Holiday leftovers sandwiches, cookies, and an elevated cheese and crackers. Stilton and Walnut Crackers with Granny Smith Apples. Homemade, the crackers aren't like Ritz. They are dense and remind me really of savory shortbread. Cheese and crackers all in one is definitely a plus. Perfect to munch on with sliced, tart green apples and a Manhattan, which, I did :) All while preparing dinner and dessert. I was waaay to excited about these because I got to use my new over price Le Creuset ramekins and deep casserole dish. ( I also got a cast iron dutch oven, tea kettle, and a souffle dish! Santa was ooohh sooo nice this year!)
For dinner, I made the most decadent, fantasical Beer Baked Mac N' Cheese you could possibly imagine in my new casserole dish. Thank God Jungle Jim's is just up the street. It made buying all the cheeses easy and what's best is they have such a great selection. Seriously, my mom has a banging baked mac n' cheese recipe and I love it and will make it for decades to come because it's what I know and love but this... THIS... ooey, gooey, molten, cheesy love! And I don't even like beer! It also rebakes like a dream. Serve it with a great, big green salad and drift away into a food coma for the next few hours.
And just in case you haven't had enough... I made Plum and Raspberry Crumbles for dessert. It's now my favorite non chocolate dessert. Before this.. that did NOT exist. You can make Peach/ Blueberry, Cranberry and Pear, or Strawberry Rhubarb if you like but I love Plums. They looked sooo gourmet all bubbled over the sides of my new ramekins. I put a dollop of Vanilla Bean ice cream on top. Note... let the ice cream melt just ever so slightly. You'll thank me. Even if your tummy doesn't after eating all this :)
Unfortunately, the digi cam is down so all the lovely photos I took cannot be downloaded, at the moment. I promise to just as soon as I can. In the meantime, enjoy.
Easy Sticky Buns
Stilton and Walnut Crackers
Beer Baked Mac N' Cheese
Plum and Raspberry Crumbles
NOTES:
1. When it comes to the Mac 'N Cheese, you can really use whatever cheeses you like AS LONG as you use the same ratios but really, even if blue cheese is off putting to you, try it this way. I promise, you don't notice it.
2. The crumble recipe made ALOT. I only had four ramekins. I made four right away, baked two immediately and refrigerated the others for the next day. The rest? I poured the fruit into a smallish baking pan, topped it, and baked it. The grandparents got it as a New Years Eve dish.
3. No ramekins? No problems! Just bake it in a traditional baking dish. In the future, I'll probably do the same.
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