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.