A Lovely Blog Award

I am so honored to have The Lovely Blog Award bestowed upon me, not once, but twice. The first one was one week ago, from Emma, at  Sunflower Days, and the second, today, from Lora,
at cake duchess. I am so excited every day to think of new things to blog about, and also checking to see what my foodie friends are blogging about
.
If it wasn't for the Foodbuzz Community, I would not have some many wonderful, and talented people from all over the world.There are so many beautiful blogs out there, and I have been fortunate to have made friends with a lot of them.
I have been so inspired by all the different cultures, and their dishes that every day is such a joy for me to be able to get into contact with all my friends.

So this is a "shout out" now to the 30 bloggers.
Thank you Emma...thank you Lora, and thanks to all of you!

I apologize for the delay...I came up with with my list, just have to link it and shout it out!


Anecdotes and Applecores-Monet
Angie's Recipes -Angie
Books, Thoughts, and a few Adventures-Patty
Brenda's Canadian Kitchen-Brenda
Cake Duchess-Lora
Cardomom Hills
Chic Gorgeous-Jo
Citrom hab. 
Culorile din Farfurie-Sara
Deba Roo Roo-Debbie
Dreams of Sugarplums-Alexandria 
Food Fun Freak-Sabby
Green Girl
La Kocinera-Koci
Liv Life too-Kim
Mari's Cakes-Mari
More than a Mountfull-Chef Dennis
My Kitchen in the Rockies-Kirsten 
Priya's easy n tasty recipes-Priya
Quay Po Cooks-Veronica
Shosh's yummy foods
Susi Kochen und Backen-Susi
Spoon-and-Chopsticks  
Tasty-Trials-Karen
Shepwell Kitchen -Anne
That skinny chick can bake-Lizzy
US Masala-Aipi
Weekend Gourmet-Wendy
What's for dinner-across Statelines-Gina
Yesim Style Kitchen-Yesim

A Halloween Weekend

Friday evening: On our way to the little preschool Halloween party at my youngest granddaughter's school. Photo snapped from inside the car, towards downtown West Palm Beach... Let me be your guide...follow me!

Carrot Cake

October is such an all time favorite month for everybody. The beautiful fall colors of the season, Halloween of course, but than there are birthdays...and not just any birthday. My granddaughter, the second oldest of my 4 grandchildren Sophia's 9th birthday. I mentioned in my "Tagged" answer that I had to learn from "Betty Crocker" to cook, and I did not mention, also, to bake, as well. At that time, a hundred years ago...(actually, in the seventies)...Betty Crocker recipes were very popular, as were Better Homes and Gardens. Seems like everybody had a cookbook from one, or the other, as I did. This recipe is really so easy, and your family will love this, especially the beautiful fall colors, even in the frosting, which is just a nice creme cheese frosting with a few drops of yellow, and red food color, to make it a pumpkin, orange color, few pieces of M&M's a fancy cake pan, or just one 9" pan, or a spring form pan, will make it fancy looking. So much nicer than a 13x9 which the recipe calls for.

Carrot Cake

adapted from Betty Crocker

1 cup light brown sugar

1 cup vegetable oil

3 eggs

2 cups all purpose flour

1/2 cup milk (I use 1/2 evaporated milk)

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon vanilla

dash of salt

3 cups shredded carrots (about 5 med. carrots)

do not use pre shredded carrots-they are too thick

Heat oven to 350 degrees. Grease bottom and sides of 13x9 8 inch or 9 inch round, or spring form pan, with shortening, or cooking spray. In a large bowl, beat sugar, eggs and vegetable oil with an electric hand mixer till combined for about a minute or 2. In a medium bowl, mix together the dry ingredients, and add them slowly to the wet mixture. Add the milk and vanilla to it, and beat on low, till all combined. Fold in the shredded carrots, and pour batter into pan. Bake for 30 minutes on 350 degrees, and lower the temperature to 325 degrees. Bake for an additional 25 minutes. Check by inserting toothpick into middle of the cake, to see if it comes out clean. Cool completely, before frosting, at least 1 hour.

Cream Cheese Frosting

1 package 8 oz. creme cheese softened

1/4 cup butter, softened

1 Tbsp of milk

(add about 7 drops of yellow food dye and 4 drops of red dye to the milk to make orange color)

1 teaspoon vanilla

4 cups powdered sugar

Mix all ingredients together until smooth and velvety. Frost cake, and immediately chill in freezer for about 20 minutes before decorating.

Marshmallow Frosting

 

This frosting always puts smiles on every one's faces, The kids line up to take spoonfuls of it, and licking the bowl and beater. I remember when my children were the same ages as my grandchildren, and we're talking over 30 years ago This was the first frosting that I learned how to make, besides the famous chocolate frosting, with egg, and butter in the cream. This particular frosting is also referred to the 7 minute frosting, and is made with pure egg whites, and only one cup of sugar. Zero fat. This is the consistency that is required, thick, and fluff, and ohhh so good. Your family will want to spoon some out from the bowl, lick the beaters, and the bowl like mine does. It actually resembles marshmallow fluff, but this is so much better, lighter, and less sweet than the one you buy in the jar. Recipe follows
.

Marshmallow Frosting...or 7 minutes

1 cup of granulated  white sugar only...not powdered
4 egg whites

1/3 cup of water

1/2 teaspoon cream of tartar

1 teaspoon vanilla

In a medium saucepan, bring the 1/3 cup of water, the sugar, and the cream of tartar, and bring it to a boil, until you see thick clear bubbles, which should only take about 5 minutes. Be careful not to boil even 1 second longer, soon as it comes to a rapid bubble, because it will turn amber, and than you would have to quickly make a different recipe, and add heavy cream, which would be "caramel sauce"

In a metal bowl, add all the egg whites, and beat the egg whites first until it turns white, and starts to get a little thick. Now, add the sugar syrup only drop fulls at a time counting down the 7 minutes. After about 5 minutes of constantly beating, add the vanilla, and beat another 2 minutes, maybe 3 more. You have enough to 2 nine inch round cakes. I would have had enough for my cakes on the side but I was way to generous with the grandchildren liberally spooning it out from the bowl. It really is contagious. I have given and actually showed how to make this frosting to neighbors, friends, even relatives in Italy, and Hungary. You can also add a drop of food coloring for a different effect. Be careful not to add juice instead of the fruit coloring, that will thin out the consistency.

 

I was going to post my simple version of an easy carrot cake which I made for my granddaughter's 9th birthday yesterday...instead, I decided to re-post my marshmallow frosting recipe that was from several months ago before I joined Foodbuzz, and made friends with so many wonderful people from all over the world.

One particular person, who became such a nice friend is a lovely young lady, called Joanna (Jo) from chicgorgeous whom I tagged last week and was such a good sport to answer the questions I posted, and came up with her own, and tagged 8 other bloggers. First, and foremost, you should check out her beautiful blog...not just because she linked to me, but because of the beautiful Pink Velvet cupcakes she made in honor of "Breast Awareness Month."

We all have someone in our family, relative, or friend, who died from this terrible disease, or a mother, sister, aunt, cousin, or a friend, that is a survivor of breast cancer. Sad to say, I lost my mother, my aunt, years ago, but happy to say that my younger sister is a "breast cancer survivor for the 5th year. I would love to scan a photo of my sweet sister if I could, but my scanner does not work at this time. I do not have anything "pink" at this time to post, but please DO check Joanna's blog at: chicgorgeous

Broccoli Rabe with Mushroom Gnocchi

I know many of your anti-broccoli haters will take one look at this dish and say YUK...UGHH!...Oh, common, this is not your ordinary broccoli, and yes, it's in the same family but this is the Italian version of it. It is pungent, bitter, crunchy, and so good, healthy for you.The gnocchi is imported from Italy, and it is vacuum sealed. This particular brand is a wild mushroom one that pairs so well with the broccoli rabe. 

Having lunch at Cafe Sapori, in my neighborhood in West Palm Beach, surely encouraged me to make the same dish for dinner. I did not adapt this from any recipe, I just know the simplicity of this dish.

Broccoli Rabe with Mushroom Gnocchi


1 bunch of broccoli rabe, washed, stems cut, and chopped coarsely
3 Tbsp. extra virgin olive oil
3 cloves of garlic chopped
1/2 teaspoon crushed red pepper flakes
1 17. oz pkg. of gnocchi, or orecchiette
salt and pepper to taste
Grated Parmesan cheese


If you don't have a steamer basket (which I couldn't find, when I needed it)...In a large skillet, pour about 1/2 cup of water, and place the coarsely chopped broccoli rabe. Cover with a lid, or a large piece of aluminum foil, and on a high heat, steam for a few minutes. Drain, and rinse with cold water. In the same large skillet, saute garlic,  in the olive oil...add the crushed red pepper flakes and  the broccoli rabe. Add the salt and pepper, and combine it with the cooked gnocchi, or the orecchiette pasta. Serve immediately, and top with freshly grated Parmesan cheese. Simple, and delicious!

Note: Please click on the link for the broccoli rabe, to further assist in explaining what it is. Also, mushroom gnocchi, is simply a pasta dish with wild mushroom added inside the dough. You can see the specs of the mushrooms, and certainly taste the goodness of the wild porcini mushroom flavor. It really balances out the flavor of the bitter broccoli rabe, or as they call it in Italian, rapini, or broccoli raab.Whichever name, or if it its all bulbs, then it would be broccolini.

Fabulous lunch a Cafe Sapori, encouraged me to go all the way with the broccoli rabe!




Beautiful beet salad with goat cheese, from Cafe Sapori

 

Related articles

• Recipe: Ricotta Cheese Gnocchi (nytimes.com)
• Gnocchi with wild mushrooms (independent.co.uk)


 

Quick and Easy Waffles

This is how they looked this summer...slimmer now!

It's been a long weekend!
Waking up Saturday morning to the sound of the little voices of my two grandchildren, and the  Chihuahuas,Luigi and Stella... the smell of fresh home made waffles. How can anyone not want to be a part of that. Did I mention the glorious Caffe Latte too? I feel compelled to brag about the waffle iron that the wonderful waffles were made in, because while my family was vacationing in Italy this summer I was house and dog sitting, so every chance I got I stopped at Goodwill nearby to see what treasures I can find. I did find this waffle iron, still brand new with the warranty book in the box, at $5.99, retail price starting at $17.99 and up.

Also, found this cookbook that I've always been wanting to buy...this paperback was also like brand new, just tucked away with all the other books, that I happen to spot. Paperback books of any kind, any size cost...are you ready for this? $.79...seventy nine cents...holy, moly! The hardback, which is the same exact size, costs. $29.99...no kidding! The recipe for the waffles is in this book, and I'm so grateful that my daughter found it useful enough to constantly want to make homemade waffles, and homemade pancakes, also any kind of good and basic recipes that are found in the wonderful "bible" of a cookbook....and mom could not be happier than to find a gift that keeps on giving, for way under $10.00. Now, that's what I call THRIFTING!

Recipe for the waffles from How to Cook Everything

Quick and Easy Waffles

 

Canola or other neutral oil for brushing waffle iron

(we use cooking spray)

2 cups all purpose flour

1/2 teaspoon salt

2 Tbsp. sugar

3 teaspoon baking powder

1 1/2 cups milk

2 eggs

4 Tbsp.  (1/2 stick) butter, melted and cooled

1 teaspoon vanilla extract Brush the waffle iron lightly with oil and plug in to heat it. Combine the dry ingredients. Mix together the milk and eggs. (If you have time, separate the eggs and beat the whites.)

Stir in the cooled melted butter, and vanilla. Stir the wet ingredients into the dry ingredients. If the mixture seems too thick, add a little more milk. Spread a ladleful or so of batter unto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your waffle iron. Serve immediately, or keep warm for a few minutes in a low temperature oven. Serves 4 to 6.

note, from Elisabeth:

You should use up the whole batch, even if you don't need it, because you can freeze waffles real nice, in a freezable baggie, and take it out to heat up in the microwave or in a toaster, or toaster oven. This is what I do, and never have to buy the frozen kind from the store. It tastes even better, when frozen, and toasted.

I've Been Tagged

Lizzy, of  thatskinnychickcanbake said...
You've been tagged, Lizzie. Answer these 8 questions in a new post, and tag 7 bloggers with your own questions (I'm having trouble coming up with 7 bloggers I know!!).
OK Lizzy, here are the answers, from the other Lizzie...here goes, don't be too shocked!
My questions:
1. Who taught you to cook?
I'd like to be honest about this...really! Actually not one particular person. All the women in my family were amazing cooks, my mom was a professional seamstress, her baking was superb! I actually self taught from "Betty Crocker" cookbook!
2. Do you prefer cooking or baking?
I like to do both, but I have more patience for cooking, because I could be more creative, and adapt the recipes to my way, but in baking you have to follow much closer, any recipe you make.
3. What is your favorite meal to cook for company?
Gotta be shrimp! Buy lots of it, and have fun with it. You can cook it so many different ways. Living in South Florida also helps too. Good shrimp is very affordable here.
4. Are there any foods you will not eat?
You bet! Will not eat any kind of "intestines" of beef, or pork, especially, certain parts of animals, ie. pig's feet, beef tongue, etc.
5. Who is your favorite TV chef?
I already knew I wanted to pick Tyler Florence, but for sure he is my favorite. I did a little "bio" search on him, and saw he graduated from Johnson & Wales Culinary of Arts College...so prestigious! He was also born on March 3rd. which happens to be my dad's birthday too...which I did not
6. What famous person/people would you love to dine with (dead or alive)?
No doubt, Meryl Streep. My all time favorite actress. She played in so many roles, so many different character. I just loved her in the role of Julie and Julia!
7. Was your favorite meal ever eaten at a restaurant or someone's home? Tell us about it.
My favorite meal ever, was eaten at the original "Olive Garden" in Cleveland, Ohio where I grew up!
8. What dish are you still trying to master?
SUSHI!

Here are my 8 questions to 7 bloggers, that I will be tagging.
1. What is your all time favorite comfort food?
2. What kind of foods did you take to school, for lunch? (any grade)
3. What is your favorite all time cooking show on T.V... past or present...and why?
4. Which  celebrity, famous person, or famous chef,  would yo invite to your next holiday party in your home?      
5. Which  holiday you love the most?
6. If you won an all expense paid trip for ten days to the choice of the official Top 3 wine regions
    which of the 3 would you pick?  1.) Bordeaux, France, 2.) Tuscany Italy,
    or Napa Valley, California  (these are in their actual order on the top 10 favorites)
7. What kind of food you absolutely hated, growing up, as a young child, or teenager.
8. What was the most dreaded dish that you prepared and said you would never prepare it again?
Finished my Links, and will be tagging you good people!
Any one that would like to jump on the "bandwagon"...please, do so!
 1.  spoon-and-chopsticks
 2.   dreams of sugarplums
 3.  brenda's canadian kitchen
 4.  food fun freak
 5.  susi's kitchen
 6.  patty-a day with me
 7. deba roo roo
 8. chic gorgeous

Oatmeal Apple Muffins

Just as I have mentioned, I did make these yummy Oatmeal Apple Muffins, that I adapted from Monet,

on her anecdotesandapplecores blog. I did not have any pears on hand, so I used Granny Smith apples instead.

Also, I got tagged by my friend, Lizzy, from thatskinnychickcanbake  and will answer the questions and hope not to bore you good people  out there. First, on with this delish and easy adapted recipe. Thanks Monet, and I want you to know that I actually made this as a tribute to you! I know you are in Tampa now, with your sister Susanne. Our prayers, and love go out to you...for Baby Ryan's healing.

Oatmeal Apple Muffins

adapted from anecdotesandapplecores

1 1/2 cups all purpose flour

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/3 cup vegetable oil

2 eggs

1/3 cup buttermilk

(or 1 Tbsp. white vinegar add to 1/3 cup milk)

2 Granny Smith apples peeled, diced

and juice of 1 lemon squeezed on it

Preheat oven to 400 degrees. In a large bowl, mix flour, salt, baking powder, baking soda, and the spices together with a large spatula or spoon. In a medium bowl, add eggs, and sugars, and whisk by hand for a minute or two. Add more milk to the buttermilk or the "mock" mixture of the vinegar and milk, to make 1 cup total. Whisk that in with the sugar mixture Add the sugar, and egg mixture, folding it into the flour mixture, and fold in the diced apple with the excess juice from the lemon.

Spray a 12 cup muffin tin with cooking spray, and divide the mixture evenly. Top with the Oatmeal crumble, on bake for 18-20 minutes, till top gets nice and crunchy, and golden brown in color.

Oatmeal Crumble Topping

1/3 cup rolled oats

1/3 cup light brown sugar

1/3 cup all purpuse flour

4 Tbsp cold butter

In a small bowl, mix all the ingredients together, and cut butter into little dice pieces. Add them into the mixture, and carefully mix them with a pastry cutter, or fork until it resembles crumbs, and all pieces are combined, but not overmixed. Sprinkle evenly on all the 12 muffin batter tops, and bake. This keeps very nice for a few days, if there's any left over. It will still tastes fresh, and light.

New York Style Cheesecake

I decided to re post my New York Style Cheesecake from this summer, just about when I started my blog. The actual reason I'm posting it is, because I lent my digital camera to my daughter, so she could upload her photos that she took with my camera. Yesterday, I made my good old fashioned meat loaf, and a yummy apple SALSA...

 
Recipe...adapted from the JOY OF BAKING

New York Cheesecake:
Grease, or spray with Pam, a 9 inch (23 cm) springform pan.  Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Crust:
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.  Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.  Cover and refrigerate while you make the filling.
For Filling: 
In bowl of your electric mixer place the cream cheese, sugar, and flour.  Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.  Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.  Remove the crust from the refrigerator and pour in the filling.  Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.  Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract.  Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan

to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool before covering with plastic wrap and refrigerating.  This cheesecake tastes best after being refrigerated for at least a day.
Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.
To freeze: 
Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm.  Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag.  Seal and return to freezer.  Can be frozen for several months.  Thaw uncovered cheesecake in the refrigerator overnight.
Adapted from Cheesecake Extraordinaire by Mary Crownover.

Crust:

2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Filling:
32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
Topping:
1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Tips:  Sometimes the surface of the cheesecake cracks.  To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar. 
Another reason for cracking is overbaking the cheesecake.  Your cheesecake is done when it is firm but the middle may still look a little wet. 
Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools. 

Curried Potatoes and Eggs Scramble

I've been so intrigued with all the beautiful and This morning was such a beautiful morning, that I decided to make a nice breakfast treat, focusing on using what I had in my frig, but intent upon using curry powder. I did not want to add curry powder or other spices in the scrambled eggs, and did not want to make them on the side, so I came up with this cute little idea to make a little "nest" in the middle of the curried potatoes, when they were completely done. Eggs only take a minute or to to scramble up, and being careful not to get it mixed up with the potatoes, just concentrating on leaving it in the inside. I must say it was quite a success...better than breakfast out, and I could go on my Saturday grocery shopping.

There are so many different dishes out there on my foodie friends' blogs, and especially with all the wonderful spices to kick up the flavors of foods and make them colorful and healthy, at the same time. The funny thing is, that I have most of those spices, sauces, and condiment on hand. I am, what you might call a "spice freak", and "freezer happy"...99% of my dry spices are kept in the freezer...not that I would want to keep them in there forever, the longest I keep them is 1 year, and they still smell fresh. 

 Curried Potatoes, and Eggs Scramble

1 large russet Yucon gold potato

2 large eggs, lightly scrambled

1 small onion diced

10 grape, or cherry tomatoes, halved

2 Tbsp vegetable oil

1 teaspoon red curry powder

1/2 teaspoon Hungarian hot paprika

1/2 teaspoon coriander

!/2 teaspoon cumin, salt and pepper to taste.

In a large non stick skillet, saute onions, until translucent. In the meantime, cook the potato in the microwave until it's almost soft, slice them in half, and peel them, if you prefer. Dice them in small pieces, and saute them with the onions, on med, high. Sprinkle all the spices on them, and add the cherry, or grape tomatoes.(these small tomatoes keep their shape, they are better, than the diced tomato)...Just keep stirring the potato mixture till it gets nice and crunchy, and a golden color. Clear the vegetable to the side, and leave a portion of a circle to drop the eggs in. Lightly stir, but do not mix up too much, lower the temperature, and let it cook for a minute or two, till it sets. Sprinkle some lime on it to give it a nice flavor. Serves 2.

I love Halloween decorations, it's so much fun... our local supermarket always has decorations for every holiday. Just makes it that much more enjoyable to shop. Could not resist taking a picture, and not getting escorted out of the store. Last year I took some beautiful photos at our local Green market, and was asked to delete the photos...what a "bummer" and embarrassment that was. That's when I lost my grocery cart too. While I was sneaking photos, someone took off with my cart, and realized halfway across the huge football" field size of the store, and abandoned my cart. I finally had to ask the manager to announce on the loud speaker about the lost cart with certain groceries in it...more embarrassment. My daughter refused to walk out of the store with me...kept telling me. "I don't know you"...so no more paparazzi...have to be less noticeable when taking photos out in public.