Treasured Tip #9

It's always cheaper to buy in bulk-- but what if you can't consume all of that food in time?  Freezing is the best option.  Separate the bulk item into small plastic sandwich bags and don't forget to write the date on the bag!  Smaller portions defrost faster, but are also more likely to get lost in your freezer.  By writing down the date you placed the product in the freezer, you'll eliminate the chance of finding some mystery meat in the far corner half a year later.  However, make sure to use with care, for some items are best kept out of the cold and can actually spoil easier when frozen.

Chicken Stir Fry Style Dinner

Occasionally, we all come across a night where we just want to get rid of all the leftover produce in the fridge.  This recipe is perfect for such an occasion!  I've made this dish before, when the idea was to simply throw together all the vegetables and other leftovers.  It's a delicious concoction, though, so I planned ahead for this particular night and made the chicken stir fry-style dish for our special dinner guest last week-- a dear neighbor and friend.
This Asian-style meal includes frying all the vegetables, chicken breasts, and rice whilst drenching the whole thing in soy sauce.  Following no particular recipe, I simply invented as I went.  Since there is no measuring involved, the meal comes out differently each time you make it. 
I started out by cutting a few chicken breasts into bite sized chunks.  I fried them with minimal oil until they were cooked, and just beginning to brown.  Seasoning included generous salt and pepper, as well as a few dashes of Worcestershire sauce.  At the same time, I was cooking some non stick rice in the microwave.  Both the poultry and the rice were set aside while the main part of the dish was prepared: the vegetables.

 

These included onions, baby carrot coins, broccoli, cauliflower, and zucchini, all cut up into bite sized pieces.  When the carrots and broccoli were no longer that crisp, I added in the chicken.  This mixture received another small dosing of Worcestershire sauce.  My skillet was too small for the large portion that I was making, so I was forced to transfer the vegetables and chicken to a larger pot for this next step.  The rice should also be fried, so it was added to the vegetable mixture on medium heat.  While stirring and mixing everything thoroughly, I added a generous amount of soy sauce, giving the dish its appealing browned look.  

For dessert, there was a scrumptious coconut cream pie with a graham cracker crust.  Sadly enough, the pie was such a hit that it was gone before I had a chance to photograph it.  Another time, then.

But for now, enjoy your chicken stir fry style dinner!

Fondant Covered Chocolate Birthday Cake

For my mother's birthday a week ago, I decided to work with fondant for the first time.  She agreed to be the guinea pig in my experiment, as long as the cake was chocolate.  It turned out very well: four layers, chocolate frosting, a fondant cover, and rose decorations out of the leftover fondant.  The moist chocolate cake was incredibly delicate and the creamy frosting was able to balance out the chewiness of the fondant with the springy texture of the cake.

I'm providing you with the chocolate cake recipe that I used.  It's extremely quick and easy to prepare, practically fool proof, and is made completely out of pantry-friendly ingredients.  This is definitely my go-to recipe for any special occasion!  I found it in the 1987 edition of The Southern Living Cookbook and altered it slightly.  The icing between the layers was a standard butter cream frosting (I added some unsweetened cocoa powder to go with the chocolate theme).

PERFECT CHOCOLATE CAKE
1 cup cocoa
2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Combine cocoa and boiling water, stirring until smooth.  Set aside to cool.
Cream butter and sugar at high speed of an electric mixer until light and fluffy, about 5 minutes.  Beat in eggs and vanilla until fully incorporated.
Combine flour, soda, baking powder, and salt in a separate bowl; add to creamed mixture alternately with cocoa mixture, beating at low speed of an electric mixer, beginning and ending with flour mixture.  Do not overbeat.
Pour batter into 2 greased and floured 10 inch round cake pans.  Bake at 350 degrees Fahrenheit for about 30 minutes.  Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Cut each layer in half horizontally.  Spread desired frosting between layers and on top and sides of cake.  Yield: one 4 layer cake.

 

The tricky part was working with the fondant.  It had to be kneaded very well before being rolled out.  Smoothing it out on the cake also proved difficult, and the bottom was simply horrific.  I had a lot of extra fondant, so I created scalloped edges to cover the rips and tears at the bottom of the cake.  It was a lot of fun to create decorations, though.  I might provide a step by step tutorial of the roses later on, but the vines and leaves are pretty straight forward.  I had red and blue powdered dyes specifically for the fondant.  The green was achieved by mixing in a bit of green icing coloring.

I don't believe I'll want to go through this again (I spent the entire day in the kitchen without rest).  Fondant is definitely not for the everyday at home cook.  Nonetheless, it was an extremely enlightening experience that might prove useful later in life.

Safety Suggestion #2

Good quality chef knives are perhaps a cook's best friend in the kitchen... but they can just as easily became your worst enemy.  It's important to always follow these suggestions to avoid injuries:
1. When using a knife to cut vegetables, make sure to hold the food down by slightly tucking in your fingers.  This way, if the knife grazes you, it will touch the smooth part of your fingernail(s) rather than the fleshy skin beneath.
2. Store knives when not in use.  A stray knife lying on the counter top is sure to fall and slice your toe!
3. Never place knives, big or small, in the dishwasher or in a sink full of water.  An unsuspecting person could seriously injure his hand when reaching for a fork or plate.  Hand wash knives separately from other utensils.
4. Knives are not always associated with cuts.  To prevent food poisoning, make sure to buy new blades every so often.  Old knives develop grooves and scratches on their blades.  These tiny crevices are the perfect breeding grounds for bacteria, which then can be transferred into freshly cut food.  On a low budget?  Simply use separate knives for vegetables and meat.

Safety Suggestion #1

The stove top can be a very dangerous place in the kitchen.  To eliminate the amount of received burns and scalds, make sure to follow these safety precautions:
1. Lift the pot/pan lid by tilting it away from your face. 
2. When smelling a pot/pan's contents, waft the steam towards your face.  DO NOT bend towards the stove or place your nose within the pot.
3. While cooking, remember to keep the surrounding area clean.  Do not leave any flammable objects around the stove top.
4. In case of a grease fire, immediately sprinkle the pan with baking soda and cover it with a lid.  If possible, safely turn off the stove.
5. Always remember to tilt pan handles parallel to or away from the stove edge.  Handles that hang over can be easily pulled down by a child or accidentally nudged by a passerby. 

Update--Vacation

Beginning June 14, I will be unavailable to complete orders, post on this blog, and work on my business.  I will be taking a trip to visit relatives for three weeks.  During this time period, my Etsy shop will be in "vacation mode" and I will have limited to no Internet access in order to post on this blog.

Treasured Tip #8

When frying or sauteing, start out with a little bit of oil, moving the pan to completely coat the surface.  To add more oil while cooking, pour a thin stream along the pan's wall.  This way, the oil will have time to heat up before it reaches the food.

Ingredient Spotlight: Butter

Butter is by far the most commonly used (and preferred!) fat in culinary preparation.  With its rich, creamy feel and extremely versatile application, butter is one of the most essential ingredients for baking and cooking.
This cream creates a tender texture in baked goods and is key for browning.  When frying or sauteing, it compliments and enhances flavors.  Used in complicated sauces and frosting as a base, or even plain on toast, this ingredient's popularity is extremely hard to beat!
True, butter can be difficult and frustrating to handle when trying to create that perfect pastry or pound cake (admit it: how often have you popped the butter in the microwave instead of waiting for it to soften at room temperature?).  However, if you take the time to use butter at the required temperature (whether it's chilled and cut into pieces for pastries, softened for cookies, or melted for glazes and sauces), the result is astounding.
Keep in mind, when melted butter is used in place of softened, cookies tend to turn out runny and shapeless.  But when chilled butter is let out on the counter for a while, it can be properly creamed with sugar and will add just the right, satisfying crunch to your treats.
So take the time and be patient!  Albeit a bit finicky, in the end, butter won't fail you.

White Chocolate Cranberry Cookies

Now Available--

Creamy dough, rich white chocolate chips, and tart cranberries all come together in these delicious 110 Calorie White Chocolate Cranberry Cookies.  Visit my shop today to indulge in these luscious treats! 

Coming Soon!

I will soon be selling White Chocolate Cranberry Cookies-- only 110 calories!  Stay tuned for more information.

Treasured Tip #7

The fastest way to peel eggs is to put a few ice cubes into the pot water right after you take it off of the stove.  Then, when the eggs are cool, roll and crackle them between your palms.  Strip the peel under cold running water, starting at the wide end where the air pocket is.

Treasured Tip #6

In order to receive the most possible juice from a lemon or lime, place it in the microwave for about 10 seconds first.  Then, cut it in half and squeeze the juice into a bowl.  You can even turn the peel inside out to ensure that all of the juice is extracted.  If the recipe calls for the lemon zest as well, make sure to grate the lemon after you take it out of the microwave, but before you cut it apart!

Now Available-- Lemon Butter Cookies

These delicate, crunchy lemon butter cookies are now available for sale in my shop.  Stop by today!

Chocolate Banana Cream Pie

Pastry--
1 1/3 cups flour
1/4 teaspoon salt
1 1/2 tablespoons sugar
1/2 cup shortening
3 tablespoons water

Chocolate Layer--
1 tablespoon cornstarch
2 tablespoons sugar
2 tablespoons unsweetened cocoa
1/8 teaspoon salt
1/3 cup milk
1/4 cup semisweet chocolate chips

Custard Layer--
2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 cup milk
1 tablespoon butter
2 teaspoons vanilla extract
2 ounces cream cheese, softened

2 large ripe bananas, sliced
Chocolate curls

1. Preheat oven to 425 degrees.
2. Combine flour, salt, and sugar in a medium bowl, stirring with a whisk. Cut in shortening with pastry blender or two knives, until uniform.
3. Sprinkle with 3 tablespoons water, a tablespoon at a time, and toss with a fork.
4. Work dough into firm ball with your hands and place between two sheets of plastic wrap.  Roll dough to a circle about 2 inches larger than a 9 inch upside down pie plate.
5. Ease dough gently into pie plate.  Trim 1/2 inch beyond edge of the plate, fold under to make a double thickness of dough around rim, and flute with fingers.
6. Bake at 425 degrees for 20-30 minutes.  Cool completely on a wire rack.
7. To prepare chocolate layer, combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and 1/8 teaspoon salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.
8. To prepare custard layer, combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and butter in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook until thick. Remove from heat. Add vanilla. Add hot custard to cream cheese, and beat just until blended.
9. Arrange banana slices on top of chocolate layer; spoon custard over bananas. Cover with plastic wrap; chill 4 hours. Remove plastic wrap. Garnish with chocolate curls. Chill until ready to serve.

Bon appetit!

Strawberry Layer Cake

A delicious recipe that I found on My Recipes and altered slightly:

Cake--
1 1/4 cups sliced strawberries
2 1/4 cups flour
2 1/4 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 large eggs
2 large egg whites
1 cup buttermilk (or 1/2 cup milk and 1/2 cup sour cream)
1/4 teaspoon red food coloring
 Vegetable shortening or Cooking spray

Frosting--
2/3 cup (3 ounces) cream cheese
2/3 cup butter, softened
4 tablespoons orange juice
6 cups powdered sugar

1. Preheat oven to 350 degrees Fahrenheit.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk (or substitute with milk and sour cream) alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 2/3 cup butter, and orange juice in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with frosting. Top with remaining cake layer. Spread a thin layer of frosting over top and sides of cake, freeze for 5-10 minutes.  Remove from freezer and spread remaining frosting over top and sides of cake.  Garnish cake with strawberry halves, if desired.

Bon appetit!

Spring/Summer Special

Now available-- Spring/Summer Special. 
I am adding to my specialty order category.  Local residents can now ask for various curds, custards, mousses, puddings, etc.  The product will be delivered in a resealable glass jar within 24 hours of the order placement.

Update

Haven't written in a while, but new posts are forthcoming!
I am considering the option of selling special Spring/Summer edition items on my Etsy account.  These would include various puddings, custards, curds, etc.  Stay tuned.
I've been trying out new recipes as well and hope to post photographs soon.

Treasured Tip #5

Before you begin writing out that meaningful message in frosting on the cake that you are creating, trace the letters into the top layer of icing with a toothpick.  This way, you'll already have a guide for where to guide your frosting tip and you can easily correct your toothpick mistakes before creating the "final copy".

Now Available-- New Cookies

Please visit my shop to buy these scrumptious cookies-- available now!  (from top) Diabetic Cranberry Walnut Cookies, Cream Cheese Orbs, and Gingersnaps.

Treasured Tip #4

For a beautifully frosted cake, start by placing a tiny bit of frosting in the center of your plate.  When you place the first cake layer on top, it will not move around as you work.  Frost the top of this first layer, and then add the second cake layer.  Coat the entire cake with a small amount of frosting and place it in the freezer for about 10 minutes.  This thin layer will be able to hold all of the crumbs in place.  Finally, use the rest of the frosting for the cake's top and sides.  Voilà!

Coming Soon-- Gingersnaps

A favorite among both family and friends, these gingersnaps will soon be up for sale in my shop.  Stay tuned!

Treasured Tip #3

If your cake breaks apart when you're removing it from the pan, simply place the pieces back together and wrap them in foil.  The trapped heat will mold the cake back into a full piece-- no one will ever know what happened!

Treasured Tip #2

To test the freshness of eggs, place them in about 5 inches of water.  If they sink to the bottom, they are fresh.  If they suspend vertically (one end tips up), they should be used soon.  If they float, throw them out!

New Cookies

Like what you see?  Buy my sugar, lemon honey, and citrus cookies here.

Spiced Vanilla Cookies Recipe

 A recipe I found on myrecipes.com-- only 98 calories per serving

44 Cookies (serving size: 2 cookies)

• 10 1/10 ounces all-purpose flour (about 2 1/4 cups)
• 1 tablespoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar 
• 3 tablespoons butter, softened
• 2 tablespoons canola oil 
• 1/4 cup light-colored corn syrup
• 1 tablespoon vanilla extract
• 1 large egg white
  
  

Preparation

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl, stirring with a whisk. Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.
2. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat procedure with the remaining dough; freeze 30 minutes.
3. Preheat oven to 375°.
4. Working with 1 portion at a time, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough portion. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining dough.

Specialty Orders

I am now offering a "specialty order" option in my business.  If you would like a birthday cake, cookie basket, or any other item not currently listed in my shop, simply email me at mariesmorsels@gmail.com with your request.  I will bake your order and personally deliver it to the desired address. 
Note: only available to residents of Howard County, Maryland. 

Citrus Shortcake with Yogurt Sauce and Berries

This light shortcake is a delicious treat that can be eaten plain, with jam, butter, a special sauce.. you name it!  Look at the Cooking Light website or subscribe to the magazines for more ideas-- they have a similar recipe called Lemon Cornmeal Pound cake with Berries and Cream.

64 Calorie Oatmeal Raisin Cookies

Like what you see?  Buy my Oatmeal Raisin Cookies now!

New Cookie Soon to Come!

I have successfully developed my healthiest cookie of all: 64 Calorie Oatmeal Raisin.  I'm planning on putting it up for sale on Etsy this weekend.  Stay tuned!

French Dinner!

The other day, I made a low-calorie, French-themed dinner: French Onion Soup with French bread and French Pot Roast.  I picked these recipes out of the book Cook This, Not That! by David Zinczenko and Matt Goulding.  It is available both online, in book stores, and in libraries.

White and Dark Chocolate Chip Cookies

Go to my Etsy shop to buy a dozen White and Dark Chocolate Chip Cookies for $11.  Made to order.

88 cal. Coconut-Chocolate Cookies soon to come!

Stay tuned for these delicious, low-calorie coconut and chocolate chip cookies!  Price is still undetermined.

View my Etsy shop to buy a dozen bars of my low-calorie fudge brownies-- http://www.etsy.com/listing/94344275/low-calorie-fudge-brownies for just $10.  Stay tuned for White and Dark Chocolate Chip Cookies, Healthy Walnut Cookies, and Painted Sugar Cookies!

Oatmeal Walnut Cookies

2.5 dozen freshly baked oatmeal cookies are now available on my Etsy account.  These delicious cookies combine three healthy (and tasty!) ingredients- brown sugar, oats, and walnuts- into one irresistible blend.  Order now!

Creamy Cheese Sauce

A family recipe, the amount for each ingredient in this sauce has always been guessed.  Feel free to experiment!  It is perfect for adding to pasta with shrimp or chicken and mushrooms. 
For this lump-free cheese sauce, microwave about three tablespoons unsalted butter in a covered ceramic casserole dish until completely melted.  Stir in two tablespoons flour with a whisk and microwave for 1 min.  Stir in about 1/2 cup milk, a few tablespoons at a time, microwaving for one minute between each new addition of milk.  Add 3-5 pieces swiss singles cheese and microwave for two minutes.  Add more milk if necessary until desired consistency and thickness is achieved.  Season with black pepper to taste and stir in a dash of Worcestershire sauce.  Serve immediately.

Buy my cookies on Etsy

I have opened an account on etsy.com for my business, Marie's Morsels.  You can now buy two dozen of my low calorie Peanut Butter Snicker Doodles for $10 at http://www.etsy.com/shop/mariesmorsels  More cookies are soon to come!  Stay tuned for Oatmeal, Healthy Walnut, Healthy Chocolate Chip, Fudge Brownies, and Painted Sugar Cookies.

Treasured Tip #1

Want an even, flat cake without that peaked middle?  Pour the cake batter into a greased and floured round baking pan.  Dampen several paper towels with water and wrap them around the pan before placing it in the oven.  The water will cool the edges of the pan, creating a more level cake. 

Hello

I'd like to share my interest and knowledge of cooking with the internet world.  I'll be posting recipes, tutorials, photographs of my creations, tips in the kitchen, and more.  Stay tuned for updates on the creation of my business, Marie's Morsels.