Pineapple Cream Cheese

Once upon a time, when I was young, carefree, and fun.... (HAHA)  I worked for Dana, my dear friend who owned a coffee house in my small town.  After mastering the art of coffee, I mastered the goodness of pineapple cream cheese on blueberry bagels.  If you have never tried it, please do.  This recipe is supper easy, and with the little bite and texture of pineapple I think it is absolutely amazing.  It is one of my favorite treats, on its best day ever!

Make sure to save your drained pineapple juice, mix it with orange juice or drink it alone or use it in something!  In the video, I used 2 TBSP of powdered sugar but you can use up to 4.  I tend to go with 4, but I used 2, and it was really plenty to be honest.

I have been making this for a little while, but had to nail it down to a recipe of proper measurements.  That completely stresses me out!  I do it because I LOVE YA!

I think this would be a perfect make ahead spread for bagels for a brunch or breakfast, or anytime really.  I imagine some graham cracker sticks or Vanilla Wafers might like to jump into this bowl of goodness and then into your mouth too!

Here we go!

1- 8oz pkg cream cheese
1/2 cup drained, crushed pineapple
2-4 T powdered sugar (icing sugar, confectioners sugar)
1 tsp vanilla extract

Throw it all in a bowl and using a hand mixer, let her rip.  I like to whip this on high for at least 1 minutes to incorporate some air to keep it spreadable for a long time!  Refrigerate whatever you don't use....as if.....and finish it at night when everyone else is sleeping.

ENJOY!

Strawberry Banana Pops

Long time no see friends!  Phew!  Been a long handful of months, and I am overjoyed to say I am back.  I think I took the time I needed.  I still feel sad, and have to have moments of complete breaking down, but, I think I am ready to get back to what I love most!  I have missed your comments here, our chats on social media and just knowing your prayers and thoughts were with me and my family, was heartwarming.

Let me tell you about my surroundings while I get my first blog in a couple of months up.  Some of you may or may not remember, I ALWAYS wear lipstick when I am writing a blog.  It empowers me.  There is pretty much nothing I can't do, with a good lippy on my face!  Listening to some old Lionel Ritchie. Stevie Wonder and Luther Vandross.  My tiny lady (dog) Sofia, is at my feet.  It is sunny and hot outside, but I have the blinds drawn and the light off where I work.  I like to edit photos in a dim room.  I find it relaxing and with my vision issues, it is easier on my eyes.  OH, don't forget my huge orange ball jar glass that is next to me with ice water.  If I randomly type lyrics to a song, I can't be held responsible.  I usually do ok, but it has been awhile!!

I had my 2.5 year old granddaughter over last night.  She stayed the night with Nonna and Pop Pop.  I am becoming increasingly mindful of what I feed them.  Never thought THAT would happen.......  But they are the single most important people alive in my world, and I will only try to do what is best for them and their health.  They are the most precious little gifts.  Anyway I wanted a popsicle recipe that was really wholesome and good.  Sure it has a little bit of sugar, but, they are going to love the heck out of these.  My husband did.  I foresee lots of different varieties in our near future but, I shopped produce that was on sale, and that I had on hand to use and we came up with these simple pops.  I also like the smaller size.  Each one holds approx 1/3 cup of mixture.  I needed some new popsicle molds, these were .99 at Walmart and ended up ringing up .52!  I will take them!  I sort of like that they are all one piece except the lids.

Am I rambling?  I thought so, this just feels so awesome, I want to stay with it as long as I can!  Lucky for me I tested (successfully) 2 other recipes today so I get to ramble two more times this week!

Here we go, easy recipe, a sweet, tiny bit tart reward comes after a few hours in the freezer!  I hope you enjoy!

You will need:
2 bananas
1 cup sliced strawberries
2 strawberries that you cut up small (set aside)
1 T. granulated sugar
1/3 cup water

Add all ingredients to your blender or food processor.  I used my blender.  It might take a second to get it going, but it will, and then blend until smooth.

Next, take your finely diced up strawberries that you set aside and put a few into each mold.  Just drop them in until you have used them all!

Now fill the molds up with the blended strawberries and bananas mixture.  These molds can be filled to the top but be careful that yours might need to stop just shy of the top!

Pop them into the freezer and let freeze at least 4 hours.  You might need to dip your mold into some warm water to loosen them, however, I didn't need to do that.  I think it sort of all depends on the molds you use.

Enjoy these sweet, fruity, frozen treats on a hot day!!

Glad to be back...........

Apple Cinnamon Muffins

Let's talk muffins.  I love them.  Do you?  But you know one thing I Dis-like about them?  I don't like when they have fake flavoring in them.  Fake blueberry, or strawberry or apple, fake anything for that matter.  That being said, I think you will find these muffins to be the most fresh tasting muffins you have had in a long time.  A combination of fresh apples, added two ways, and some cinnamon, make these simple, a little sweet, and a lot delicious!

I had been over at my sisters house to pick up a few things she had left for me and along with it was a bag of apples.  Not sure if they were from her yard or someone elses but, SCORE, fresh apples are always a good thing!  I kind of love to play with muffin flavors and since I it had been awhile since I had done so, I knew the first apple recipe on the list was going to be muffins.  Now, I will admit, when you get to mixing fruit flavor, to a girl who isn't wild about fruit, it gets a little creepy for me.  So I decided to go with just a simple flavor, of ONE fruit, and complimentary flavors that were NOT fruit.  I am actually sitting here chuckling at myself.  Is it obvious I am not a fruit lover.  Just a few I will eat, odd, I know.

I think these would be perfect for any morning, they will freeze like a dream, and I think you should make a double batch because of the obvious reasons.  Obviously I think Thanksgiving morning would be the perfect time to try them out since they can be made ahead and just yanked from the freezer the night before.  Nobody will know you weren't up all night slaving away for their holiday enjoyment.

Make sure to follow the apple directions, it makes the flavor more intense, makes the muffins SO moist and face it, it makes the dang muffin what it is! HA!

You will need:

3 medium apples (directions below)
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup veg oil
1/2 cup white granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 tsp cinnamon
1/2 cup instant oats

A little more brown sugar to sprinkle on top before baking!  

Preheat your oven to 375.  In a bowl combine your flour, baking powder, baking soda, and salt.  Whisk to combine and set aside.  In another bowl or your mixer bowl, combine your oil, sugar, brown sugar, eggs, vanilla and cinnamon.  Whisk to completely combine.  Add in flour mixture, and quick oats and mix until JUST combined.

\

Now for the APPLES.  Peel your apples, and use 2 of them to dice into about 1/2 inch pieces.  Use your third peeled apple to GRATE into the batter.  This will create a flavor and level of moistness you won't want to miss out on!

Scoop into muffin liners.  I also spray the top of my muffin tins with nonstick spray the muffin tops dono't stick!   Fill them a bit fuller than cupcakes so you get that classic "muffin top".  Trust me it is better on muffins than me!  Sprinkle tops with brown sugar (or white). I got about 15 muffins.  Bake for 20-23 minutes.  Just do the toothpick test and make sure they are done.  They will carryover cook a bit out of the oven as well.

Now get ready to NOM NOM NOM on these babies!

ENJOY!

PS.  I realize these muffins look like "nothing special" but the fresh apple flavor just can't be beat, and I hope you give them a go for yourself!

Strawberries and Cream Crepe Cake

I have such a love/hate relationship with summer.  Do you?  I hate the heat, I love the heat.  I hate mosquitos, I hate bugs, but I love being outside.  I guess I'm a girl who can't be pleased or something.  One thing I DO love about summer most is fresh fruits and veggies.  Though I haven't ever grown strawberries, we have a few farms around here to go pick them at.  My sister did recently and I knew, when I tasted the jelly, it NEEDED to become part of a recipe.  And what is better in summer than anytime of the year?  Strawberry shortcake, of course!  Well, I figured most everyone knew how to make that, and I have been hungry for crepes, so here you go.  The marriage, as I see it, of the two delicious dishes!

This is a very easy dessert.  I think you could technically eat it for breakfast or brunch, maybe supper, oh let's be real, you will want it at midnight too!  You will probably use store bought jelly or jam and that is perfectly fine.  But please don't buy store bought crepes.  My heart won't be able to handle it.  You can go to my recipe for Nutella Cream Crepes and do a couple of things that I will list with the recipe.  Make those Nutella Cream Crepes while you are at it.  And roll that "R" for me baby.  HA! 

NOTE: My crepes appear a bit thick, they are.  I used my 6 inch nonstick skillet that I use only for crepes for this recipe.  Ideally, you will use an 8-9 inch pan for yours.  My cake served 4 very well, yours might serve a couple of more, or leave more for you to eat at midnight.

Here is what you are going to need to make the 3 different components that you will need to make this light, and delicious recipe.

You will need :
a double recipe of my crepe recipe and to this recipe, you will add 1 tsp. vanilla extract.  Make your crepes, and set aside to cool.

Vanilla Cream Filling
8 oz. cream cheese
1/2 cup powdered sugar
1 tsp. vanilla extract or paste
1 individual cup of vanilla pudding or 1/3 cup if you are measuring it from regular size batch

Add all ingredients in a bowl and using your hand mixer, mix until well combined, then turn to high and beat for 1-2 minutes. 

Strawberry Filling
1/2-3/4 cup strawberry jelly
1-2 T. hot water

Mix together and microwave for 30 seconds, to loosen the jelly and make it a bit thinner. 

Now, here is how it goes...

First get your jelly/jam and vanilla cream together...

Then pull over your crepes...

Now, lay a crepe on a plate and top with a THIN layer of cream...

Top with another crepe and spread with strawberry jam...

Rinse and repeat until you have stacked all of your crepes.  I don't recall how many my double recipe made of the 6 inch but it will make a few less of the 8 or 9 inch.  No worries, your cake will still be perfect.

When you are done, refrigerate for 30 minutes to set.  If you are doing this with any other fillings I don't think it needa chilled, but with the jam it does.  Do not make this HOURS in advance. (You can make your crepes way in advance just not the whole cake)  You pretty much want to eat it as soon as it is chilled.  It ROCKS!

 

That is it.  Simple, isn't it?  I hope your enjoy it and make it soon!  Be creative with your fillings too!  Post your photos on Instagram, Twitter, or Facebook.  Use the hashtag #chefwannabesfood !

ENJOY!



Apple Crisp Cupcakes

Bet you never heard of one of those before?  HA!  Me either.  The name just seemed to flow.  You know sometimes, for me anyway, I try to name my recipes something fun.  I mean, eh, sometimes it happens sometimes it doesn't and sometimes, there just IS no name for something so odd.  With this one there is that whole is it a crumble is it a crisp, is it a this or is it a that, it's just Pat. (Sorry, if you are a SNL fan from back in the day you will get that reference).

Now these babies are by far one of the best things I did with the apples my sister sent over.  She said she had gotten a bunch and wanted to share.  Ya know, sharing is caring, so thanks Patty!  I suspect her family was so sick of apples they were going to organize an overthrow of mother government if she didn't just get rid of what was left. 

Anyway, you know how I feel about cupcakes, and apples are one fruit I DO like.  I don't like apple crisp or crumble because I want like 1/4 inch of apples and then 6 inches of crisp or crumble so, I just did it my way.  I didn't want them to be seen as merely glorified muffins, so I added something unexpected.  FROSTING.  Now they HAVE to be cupcakes!  Ready to get started?

For the CUPCAKES you will need:
White box cake mix.  (yellow would work fine)
1/2 T ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
2-3 granny smith apples  (any apple will really be fine) chop them fine, I did NOT peel mine, if you choose that kinda craziness, go for it.

Preheat your oven according to package directions.  Mix cake mix per the directions on the box and in addition add the cinnamon, nutmeg, vanilla and chopped apples.  Mix to combine completely and fill your cupcake holders.  FYI I never get 24 cupcakes, I don't know who ever does but I got about 16-18.  Now do NOT bake yet, we have another step....

For the CRISP you will need:
1 cup flour
1 cup brown sugar
4-5 T. butter

Use a fork, pastry cutter or your good ol' clean fingers and combine, until the mixture sticks together when squeeze in your hand.  Add to the top of each cupcake.  Just divide it up equally.  Now bake as per package directions.  When they are done, let cool completely.

For the FROSTING you will need:
1/2 cup softened butter
1 cup brown sugar
3 cups powdered sugar
1 tsp. vanilla
3-4 T. milk

In a bowl beat on high all ingredients EXCEPT MILK.  Add that last so you can stop when the consistency is to your liking.  Whip this a long time, you won't ever completely get the brown sugar texture smooth but, pffttt, who cares?!  Dollop or pipe a small mound on top of each one and enjoy!

Stone Fruit Crisp

Evening friends!

I am so ready for fall!  SO ready!  My mind is on crumbles, and crisps and cobblers, oh my!  I found some nice fruit the other day and undoubtedly knew what I had to do with them!  The plums, the peaches, just beautiful.  My husband had been mentioning that I hadn't made a dessert lately and how "good it sounded".  You know wives that is code for, "please make it now".  And with a face like his, how could I say no?!?!

You can use other stone fruit in this as well, I just used peaches and plums.  It came out delish, and with a scoop of ice cream on top.... get outta here!  Perfect crumbly, crunchy top, sweet fruity bottom, the texture was awesome and so was the flavor!

By the way, on a side note.  When I typed out "fruity bottom", my head started singing, "apple bottom jeans and the boots with the furrrr"

I don't like fruit, remember?  Yea well, I ate this.  (insert awkward silence where you all are gasping in shock) I KNOW!

Filling:
4 plums, peeled and sliced
4 peaches, peeled and sliced
1/4 cup flour
1/2 cup granulated sugar (more or less depending on the sweetness of your fruit)
1 tsp. vanilla

Mix ingredients together well.  Pour into a casserole dish that has been buttered or sprayed with nonstick cooking spray.  Preheat your oven to 375 degrees F.

Crisp Topping:
1/2 cup flour
1 cup old fashioned oats
1/2 cup brown sugar
1/2 cup butter, softened.

Using a fork, mix all ingredients until well combined, and it becomes crumbly and holds together when you press it together in your hand.  Sprinkle over the top of the fruit, covering the entire top.  Place on a cookie sheet in case it bubbles over and bake for 45-55 minutes.  Let cool 10 minutes before serving. 

Enjoy this fruity goodness over some ice cream!

Peach Upside Down Bundt Cake

Evenin' friends!

Excuse my lack of new recipes, things are NOT slowing down!  I am getting a lot of recipe writing done, now to get some recipe making done!  As I was making a midnight run to Walmart the other night, I noticed when I walked in I could literally SMELL the peaches.  Not being a huge fan of the peach, I sort of poo-poo'd it and moved along.  I had to come back by the produce again and the smell was just incredible so I picked up a few.  I knew my husband and kids would love dessert with some fresh peaches. 

I decided to treat them much the same was a pineapple upside down cake.  I wanted a beautiful pound cake to be the cake part though and I have my moms sour cream vanilla pound cake recipe and thought it would be the perfect marriage.  Boy WAS it!  That baby was gone before I could even get coffee made to go with it!  I do have a tip.  Blanch your peaches.  Toss them in boiling water for 5 minutes and then let cool, the skin will come right off.  Hairy peaches (shutters).  Yuck!

I hope you make and enjoy!  I make mine in a bundt pan but feel free to use an 8x8 or 9x9 square.  Same toothpick rules apply, your baking time will be slightly decreased I would guess!

3 fresh peaches, peeled and sliced
1 cup brown sugar
1/4 cup butter, melted
1/2 cup butter, softened
1 1/2 cups white granulated sugar
3 eggs
1/2 cup sour cream
2 tsp. vanilla extract
1/8 tsp. baking soda
1 1/2 cups all purpose flour

Preheat your oven to 375 degrees.  Spray a Bundt pan with nonstick cooking spray all over the sides and inside of pan.  Place melted butter in the bottom of the pan.  Swirl around until the entire bottom is covered.  Sprinkle in brown sugar all over the top of the butter and then place sliced peaches on top of the brown sugar.  Place them in a design or just spread them around!  Remember this will be the top of your cake in the end!  Set aside and mix up your cake batter.  In a mixing bowl cream together softened butter and sugar.  When it is creamy and smooth, add in eggs and sour cream.  Continue to mix until mixture is thoroughly mixed and creamy.  Add in vanilla and baking soda and mix in, completely.  Now add in flour and mix JUST UNTIL combined.  Pour this mixture evenly (might need to spoon it) over the peaches and even out the top.

Bake for 45-60 minutes.  Start checking at about 40 minutes.  When a toothpick comes out clean, it is done.  Let sit 3 minutes, and then turn out on to a cake plate! 

Enjoy!

4th Of July Strawberries

ACK!!

Happy 4th Of July to my fellow Americans! 

As most of you know I got called out of town for a family emergency and I had just finished making these.  I had no time, didn't take my camera or computer and just got home and decided to throw them up in case anyone needed some last minute thing!  Maybe you are celebrating this weekend or ALL weekend long!  These are so easy and SO delicious!  I love festive desserts fitting for the holiday!

ENJOY and celebrate safe my friends!

2lbs strawberries, rinsed and dried completely
2 cups white chocolate or almond bark
1 tsp. vegetable oil
1- 2.2oz container of blue sugar

After strawberries have been prepared, line a baking sheet with parchment.  Melt white chocolate in the microwave in 30 second increments.  When all melted add vegetable oil and stir to combine.  Put sugar in a small bowl.  Take your strawberry and dip 3/4 of it in white chocolate.  Let the excess chocolate drip off.  Let dry for about 1 minute and then dip half of the white chocolate section into blue sugar.  Place on parchment lined cookie sheet and continue in this fashion until all are done.  Refrigerate for 1 hour and serve!

 

GOD BLESS AMERICA!

 

 

Vanilla Glazed Pears

My husband has taken over again.  Not that I mind.  I only mind when his recipes turn out this amazing.  I am beginning to have hallucinations of him coming up with better recipes than me.  We can't let that happen!!

We are in the midst of this freezing cold spell, and a few days ago, my husband wanted "something sweet".  I didn't feel like baking anything, and he wanted pears.  Again, we were both unwilling to brave the cold, so he looked through the pantry and found a big can of canned pears.  I told him, "there ya go...dessert"!  Immediately he said, "I can come up with a recipe with these".  I told him to go for it.  And you guys, he transformed these canned peaches into the most amazing dessert!  I hate pears, in fact, I loathe most fruit.  I ate TWO PEARS!  He served this with vanilla ice cream and the beautiful syrup it makes, OH!  Drool worthy. 

Sometimes, you have to work with what you have.  I loved that he took these canned pears and made them into something I would happily serve at a fancy dinner party.  I mean VERY happily.  And to answer your questions, no, you can't make this with fresh pears.  I mean you could, I suppose, but that would be an entirely different recipe, and would take longer than the 8 minutes this took.  This is a convenient kind of recipe, that you will make over and over.  So to my husband, "Thank you honey"!  You are the fizz in my soda!  Oh wait, I think I was supposed to stop drinking soda.  Oh snap.

Here is what you will need:
29 ounce can of pears in LIGHT syrup (pieces, halves, whatever is fine) do NOT drain
1 tbsp. butter
2 tbsps. brown sugar
2 tbsp. good vanilla extract

In a medium nonstick skillet, melt butter, and brown sugar, while continuously whisking.   Add in all of the pear juice from your can of pears, and whisk, add in pears in a single layer and let the mixture simmer until reduced by about half.  When it becomes a nice thickened syrup, add vanilla and gently stir. 

Serve over or under vanilla ice cream, and weep my friends!  What a delish little dessert..  Three cheers for hubs!

Your "I ate pears, and I LIKED it!" Chefwannabe

Banana Cream Pie Bars

Guess what?!  Today I am sharing a new friends recipe with you.  I was perusing Facebook on Sunday and like a beacon of light came this beautiful photo of  "Banana Cream Pie Bars".  I heard angels yodel and knew my husband was going to go "bananas" over it.  Funny, eh?!

ANYWAY......

Jen from Peanut Butter and Peppers was kind enough to say "YES" when I asked her if I could blog these and share with you.  When you visit her website you will see she has been on a weight loss journey in the past, so she made these with sugar free pudding, fat free cool whip and different cookies.  I used what I had on hand, but I don't see any reason I won't make it that way next time.  We LOVED these.  My recipe you will see is a bit different from hers, but not much.  You can find the original recipe here.  Give her a visit on Facebook!

24 Nilla wafers
2 tbsp butter, melted
8 ozs cream cheese
1 box of banana pudding (instant)
2 8oz containers of cool whip
2 bananas sliced

In a food processor or whatever you use to make things into dust, use it.  Add in your nilla wafers and melted butter.  When it is fine crumbs place in the bottom of an 8x8 square baking dish.  Press firmly, and evenly on the bottom of the dish. 

In a medium bowl, using a hand mixer beat your cream cheese until it is smooth and creamy. Add in your banana pudding and cool whip.  Beat until all ingredients are a smooth, delicious mixture you want to stick your face into!

Add half of your pudding mixture into the baking dish and spread evenly over the crust.  Now add your sliced bananas and then the rest of the pudding mixture.  You can crumble some wafers on top for garnish, use maraschino cherries, or, come up with your own genius garnish!   Refrigerate 3 hours before serving. 

Enjoy and thank you to Jen for posting this delicious recipe!  We LOVED it and it is so easy, make it healthier like Jen did or make it this way, you can't go wrong no matter what you do!

Your "bananas over bananas" Chefwannabe

Cottage Cheese Jello Salad

Ahhh, the oldies but goodies.  I can't believe I haven't shared this with you.  Well, I kind of do know why.....

My mom has made this salad as long as I can remember.  I mean like, WAY back in the day.  As a mother of 10, she made what was quick, cheap and convenient.  Many times that included various salads.  Some of them, I can't believe she put in front of us.  One in particular, was this heinous jello that had grated carrots and cabbage in it and some mayo concoction on the top.  OMG.  Tell me nobody else was subjected to this salad?!?  I am just not much of a salad girl in general.  A salad, to me, involves leafy greens, tons of veggies, some protein and well, you get my point.  I have a couple of sisters who are the queens of "the salad".  I believe there isn't a single salad they haven't tried making.  You know those "salad luncheons" they used to have or maybe sometimes still do?? Yeah, that is my worst nightmare. 

Anyway, this salad does use Cool Whip.  I KNOW what is in it.  I know some of you refuse to use it.  That is fine, use heavy cream and sweeten it up and whip it up and you are good.  I, however, am sharing this recipe just as my mom always made it.  The good, the bad and the ugly!  But how can you even argue with 4 ingredients?  Convenient?  Definitely

Feel free to change your jello flavor however you want.  I remember her using mandarin oranges in this as well, instead of pineapple sometimes and sometimes she would leave the fruit part out all together.  This will seem loose when you mix it together but it will firm up in the fridge.  Just FYI.

You will need:
24 oz container of SMALL CURD cottage cheese
8 oz of cool whip (or use 1 cup of whipping cream and 1 tbsp. of powdered sugar and whip it up)
3 oz box of strawberry jello
20 oz can of crushed pineapple, drained.  (save that juice!)

Combine all ingredients in a medium size bowl.  Umm, that is all.  Cover and refrigerate at least 2 hours. 

This is a perfect summer salad.  If you are into that sort of thing and even though I loathe cottage cheese, I kind of am "in" to this one!

Your "can I get the number for salads anon for my sisters" Chefwannabe

Fresh Peaches and Cream Tart

This post if for my sister...........

My sister Karen loves peaches more than anything.  We tease her constantly about putting peaches in EVERYTHING.  I mean, the woman is batcrap crazy with these things!  Peach pie, peach cobbler, peach anything she can think up!  Her birthday is coming so I did one better, I surprised her with a tart.  I knew she hadn't ever made it, attempted to make, or eaten it so, what does good old "perfect 10" do?  Uh huh, she makes food wishes for Karen come true! HA!  By the way, I am the youngest of 10 children, I recently decided it took my parents 9 children before they got a perfect 10, so I have made it my new nickname.  Like it? HA!

By the way, my sister Peg, puts peas in everything.  Gah!

Seriously though, she does love peaches.  This tart is so simple.  It isn't overly sweet, but it is a dream.  I used a couple of my old tried and true recipes and just smacked them together.  They blended beautifully and Karen got her birthday dessert a few days early, and the world is just as it should be!

I am happy to share this with you.  You could trade the peaches out for strawberries, blueberries, raspberries, I mean, you could even do pears or kiwi or a mix of your favorite, GOD BLESS AMERICA the options are endless!!!

It has a few steps but none are hard.  So don't freak out..........k?  My tart pan is rectangular but you will use any tart pan you have.  This crust could work for a bazillion tarts.  Let your creativity run wild!  Not like running naked through the jungle wild, but wild in a clothed kinda way.  Ya know?

Crust (shortbread)
2 1/2 cups flour (all purpose)
6 tbsp granulated sugar
1 cup butter

Preheat oven to 325 F.  In a bowl mix flour and sugar.  Using a pastry cutter, blend in softened butter.  Combine until mixed and you can squeeze it together and it stays in a clump.  Spray tart pan with nonstick cooking spray just as insurance and press down into a crust.  Make sure it goes up the sides as well and make it as even as possible.  Bake for 15-18 minutes or until slightly golden brown.  You will know when it is done, trust me.  Remove and sit aside to cool while you make the pastry cream!

Pastry Cream
4 egg yolks
1/2 cup sugar
4 tsp cornstarch
1/4 teaspoon salt
2 cups half and half
1 tsp vanilla

Beat your egg yolks in a bowl and set aside. 
In a heavy saucepan mix together sugar, cornstarch and salt.  Slowly add in half and half, mix completely.  Cook over medium heat until bubbly and it starts to thicken, and then cook it one minute.  Keep stirring it will burn SO easy!  Now, SLOWLY drizzle some of the hot mixture into the egg yolks, whisking constantly, add in about 1 cup in total to temper the eggs and they won't scramble.  When you have add approx. 1 cup of the liquid, it will heat the eggs up slowly and you can now pour them into the pot with the rest of the hot mixture.  Whisk until combined and bring to a boil, cook for 2 minutes.  Remove from heat, add vanilla and combine.  Now, to cool it fast, set the saucepan into a heat safe bowl full of ice and stir occasionally.  It will help it cool faster.

Peaches
4-5 peaches, peeled and sliced

The answer is, "yes", you need to peel them.  Nobody wants hairy peaches on top of their dessert, right?

Add cooled pastry cream to the tart and spread out evenly.  Add sliced peaches in whatever design you desire. 

OPTION:  Just before serving, I sprinkled the top of mine with sugar and used my torch to brulee the sugar on top! 

There you go an easy tart you can change up 1,000 different ways!  Enjoy being creative, just keep your clothes on!!

Your "anything is possible" Chefwannabe

Blueberry Crumble Pie

Happy Friday!  Hoping you all are looking forward to a relaxing weekend!!  No snow predicted for us, so that alone makes the upcoming weekend awesome!!

As most of you know, because you graciously voted for me, I won a Holiday Recipe Contest with my Mini Caramel Cheesecakes.  It was hosted by Jen and Maria over at Amateur Kitchen.  Jen and her daughter Maria host a ton of great video cooking webisodes.  You can find them here.  Their recipes are easy, and they show step by step direction, and they are DELICIOUS!  Jen is a mom who encourages kids helping in the kitchen and it is obvious by Maria's excitement on each video she has done a great job getting her to help, try new things and understand cooking.  I just love their YouTube channel and never miss a new upload!

When I won this contest, I was awarded a beautiful cookbook, pie plate, spatula's, and adorable pie crust design cutters! (great pick Maria, you rock)  As a "thank you" I wanted to prepare a dish from the cookbook in this pie plate/casserole that I LOVE.  Seriously, I LOVE it.  So I adapted a recipe out of the cookbook.  I had been wanting to make my husband something blueberry and I couldn't decide on a crisp or a pie and this is the collision of both of those worlds!  You get blueberry crisp and blueberry pie in one. 

This recipe is adapted from the Williams-Sonoma, Essentials of Baking Cookbook.  Though you can't see it, the pie plate they sent me was the exact one on the front of the cookbook.  So cool.   I served this straight out of the oven almost, alongside a scoop of vanilla ice scream.  You still get the crust of the pie, the crumble of the top and the hot sweet blueberries melting your ice cream a little.  Complete joy!!!

Here is how this is gonna roll.............ready?  You will need:

1 pie crust.  I used a premade pie crust but my pie crust recipe is the best you will ever eat.  You can find it here with my recipe for Caramel Apple Crostata Basic Pie Crust.  This will make 2 crusts, you only need one so either half the recipe or....save it!

You will need to place your shell in your pie plate and partially bake it.  Place the dough into your pie plate, then, cover the bottom with parchment or foil and fill with dry beans or pie weights or rice.  Bake for 15 minutes.  Remove from the oven and let cool.  Turn oven down to 375 degrees at this time.

5 cups blueberries (fresh or if frozen, allow to thaw and drain!)
3/4 cup flour
1/2 cup brown sugar
1/2 cup white granulated sugar
1/8 tsp salt
Mix all ingredients in a large bowl.  Set aside and make crumble topping.



Crumble Topping:
1 cup flour
1/3 cup sugar
1 tsp vanilla
1/2 cup butter (COLD and cut into cubes)
In a bowl mix flour, sugar and vanilla.  Add in cold cubed butter and with your fingers or a pastry cutter, combine until your mixture is pea size.  The chunkier you leave the crumble the the chunkier it will be on your pie. 

Pour blueberry mixture into your partially baked pie shell.  Distribute the crumble on top evenly.  I admittedly, made a batch and a half of the crumble because I wanted ALOT of crumble.  It was the perfect amount. 

 

Bake for 50-60 minutes.  The recipe says to let it cook before serving.  You decide, I served it hot over ice cream!!  YUMMO!

 

Enjoy this delicious blueberry delight!  Thanks to Jen and Maria for this gorgeous pie plate you KNOW I love! 

 

Your "here is to new friends and great food"chefwannabe





Kolaches

I hope this finds you that you all survived the holidays!!  Mine were quiet, to quiet, but nice.  Oh wait, you didn't ask how mine were.  Well, now you don't have to ask, see how accommodating I am?

Kolaches were a special occasion treat.  I mean, a REALLY special occasion treat.  Someone was coming to visit, Christmas, Easter, days like that.  And where there were kolaches, there were cinnamon rolls too.  And my mom always made a special batch of cinnamon rolls without raisins because I hated them.  Don't judge, I was her perfect baby, she would do anything for me, up to AND including making cinnamon rolls with no dead flies in them.  I am sure others didn't like them but in my mind, it was all for me, ya know, cause that is how babies of the family think. Ok off my cinnamon roll tangent...random.   Anyway I believe these are a Czech/Polish thing.  My grand mom was Czech, and I grew up in a hugely Polish area.  Every woman in town made these I think!  My mom would always let me make the dents in the center.  I loved the sound the dough made when you poked it!

I was never all ga-ga over kolaches because I hate fruit.  Oh, and before I get into that,  let's get the pronunciation correct before we move on.  COAL-AW-CHEE.  Get it?  This is the way everyone in my town pronounced them, and they had to be right.  I have heard everything from "call-achee, coal-achey, coal-awsh" and I could go on and on.  The old scary church ladies in my hometown, were right, just ask them, I dare you.   Anyway, back to why I wasn't a fan.  I don't like fruit.  That is all.  And my mom would fill them with apricots, cherry, PRUNE, poppy seed, and cottage cheese.  She also made this little crumble for the top which I have changed out after 2 solid days of YouTube video's.   I also found this very elderly woman's video, which she was making for her great grandchildren, and she made a sweetened cream cheese filling.  I knew at this very moment, I had a new found love for the kolache! 

This is a recipe passed on from my mom who says she can't remember the cookbook name, but she has been using it for over 50 years!  The cover is gone, the back is gone, half the pages are unreadable, but the kolache recipe remains unscathed!  This takes a little time, but is not at ALL difficult!  I also will include the recipe I used for sweetened cream cheese.  In addition, I used 1 can of apricot pastry filling found with the pie filling.  There are all kinds to choose from.  I used a regular can of blueberry pie filling  as well!  This recipe made 49 kolaches.  I would make them bigger next time, just because.....!

For the dough you will need:
4 1/4 - 4 1/2 cups all purpose flour
1/2 cup sugar
1 tsp salt
2 pkgs yeast
1/2 cup mashed potatoes
1/2 cup water
3/4 cup milk
1/2 cup shortening
2 eggs

In a bowl (stand mixer bowl if you are using one) add in 1 cup flour, sugar, salt and yeast.  Mix with a spoon until combined.

Heat milk, water, shortening and mashed potatoes until warm. 

This doesn't mean until the potatoes and shortening are melted, just warm,  You don't want a boiling mixture or you will kill the yeast.  Just ask me, I thought I did it!  Get it to about 115 degrees.  Add it to the bowl with the flour mixture.  Mix with an electric mixer or your paddle attachment on your mixer, for 1 minute.  Add in eggs and beat about 30 seconds at a low speed and then 3 minutes at a higher speed.  Add in remaining dough and mix 3 minutes.  Your dough will be soft and sticky!  Cover and let rest for 20 minutes. 

Roll out to 3/8th inch thick, using a 3 inch cookie cutter (or really any size you want 3-4 inches, but you will get fewer kolaches) to cut rounds.  Place on a greased or parchment paper lined cookie sheet.  Let them rise a second time.  Using your first 3 fingers on each hand, make a indent in the middle almost to the bottom.  You will fill this with your filling of choice,  so make them as little or big as you like, just make sure you have a ledge of roll around the edges. Fill each one with enough to fill your indent (1 to 11/2 tsps depending on size), and bake at 400 degrees for 12-14 minutes. (12 for my size rolls, if you make them bigger 14).

Let them cool completely and drizzle with....
2 tbsp butter (very soft but not melted)
1 cup powdered sugar
1/2 tsp vanilla
3-4 tbsp milk, cream, half and half, or vanilla creamer which is what I used

Cream Cheese Filling:
4 ounces cream cheese
1/2 cup powdered sugar
1/2 of a beaten egg

Mix with a hand mixer until completely combined and smooth.  Use to fill Kolaches!

So there they are.  Easy, and delicious.  If you are a person who is freaked out about killing yeast, just use a clean meat thermometer.  If you overheat the mixture, let it sit and cool a couple minutes, it is easy so stop letting it freak you out!!

Enjoy these delicious little pastries that will make you go..."Mmmmmm"!

Your "rediscovered kolaches without fruit filling' chefwannabe

Zee fruit and zee pizza meet..

and what a wonderful meeting it is.  I swear this is proof there is no bad way to eat pizza.

We all know we have tried some fruit pizza recipes before.  They are all good.  I mean, I don't even like fruit and they are all good.  So I would imagine to the fruit lover, they are a little piece of heaven.  In fact, I am visiting my son next month and this is a definite MAKE for him, he is a fruit fanatic and he is going to love it.

So, for your information, you know that useless info holder in your brain?  The place where people tell you stuff you don't really give a flip about goes?  Well I have decided I know why I don't like fruit.  Growing up, as I have said before in a family of 12, (10 kids), we didn't eat fruit alot.  It was expensive and we ate what we grew.  It was likely much to expensive for my mom to buy on a regular basis, I am sure we had it semi regularly.  Not like my son who had tons of fruit at his beck and call at all times.   Oh how times change.  Regardless, I have embraced and owned my dislike of fruit and I DO try to hack down some strawberries or apple slices once in awhile.  If I find a soft spot, GRROOOSSSSSS, I am completely done!

This fruit pizza can easily have its fruit changed out.  Next time I am going with strawberries, blueberries and rasberries.   I am not a huge peach fan, in fact I don't like them at all, but they were on sale.  And I know, you know. how THAT goes!  I used some premade cookie dough.  Sue me.  Make your own if you have that kinda time to fill.  Let's move along!

1 roll sugar cookie dough
1 8oz. pkg cream cheese softened
1 cup powdered sugar
1 tsp vanilla extract
1 tsp milk
3/4 cup white chocolate chips, divided
1/2 cup mini marshmellows
2 peaches, sliced
1/2 cup blueberries

Preheat oven to temp suggested on cookie dough.  Press out unto a parchment lined pizza pan.  Notice I used foil?  Notice I said use parchment paper?  Yea......exactly. 

Bake for recommended time.  Mine took about 12 minutes.  I undercooked it a couple of minutes because when I sliced the pizza I didn't want it crumbly, I wanted a soft cookie crust!

While it is baking mix together, cream cheese, powdered sugar, vanilla, milk and 1/2 cup of white chocolate chips. Set aside.

When cookie crust is done, take it out of the oven.  Spread mini marshmellows all over the crust, put back in the oven, turn the oven OFF and let sit for 3 minutes.  They will puff up but you can use a spatula and press them down flat when you take it out.  Let cool 5 minutes.  Spread on cream cheese mixture.  Cover entire pizza, leaving a small border.  Arrange fruit however you like or just pile it on!

Melt remaining white choc chips in a bowl and drizzle (or in my case "plop") it ever the top of the pizza.

There you have it.  EASY, quick, and oh so sweet and tasty!  Well, I mean if you like fruit! HA!

Your "non tooty fruity"chefwannabe

Cherry Limeade Cupcakes

So, you DID listen to me and you did come over for this one eh?  Cool, glad you did.  This may seem like a regular cupcake recipe but it has a fun twist and when you see what it is, you are going to think to yourself, "COOL"!  If you have a child celebrating a birthday soon, don't order cupcakes, make these!  Let me get on to gettin' on so you can find out, I possibly hit this one out of the park.  

Well, you all know how I feel about box cake mixes.  And to be honest, I swear I was going to use a from scratch recipe today.  When at the last minute I decided to divide my batter, I decided I was going with a box.  You will see why.  I just want it to be noted, I DID plan on making cake from scratch.  Even fate thinks I am better off with the box!

Cherry limeades are possibly my second most favorite drink, especially in the summer.  My husband so kindly brought me one a week or so ago and with my unwavering love of cupcakes I thought I should probably try to put this drink, in a cupcake.  I did it, I really did it.  AND, to top it off, literally, you get a sweet little cherry, and POP ROCKS!  I wanted to be able to give you that fizzy in your mouth like a limeade that is carbonated and what better way?  It beat out the idea of just having you pour baking soda and vinegar with a shot of lime down your throat.  Better choice, don't you think?

Here is what you will need for the cake part of this recipe:

White cake mix
Cherry Flavoring
2 limes (zest AND juice)
green food coloring
red food coloring

Mix cake according to package directions EXCEPT, leave out the water it calls for.  At this point divide into 2 bowls.

Bowl 1 gets, half the amount of water called for, 3-5 drops of red food coloring and 3 tsp cherry flavor.  Mix completely.

Bowl 2 gets, zest of one lime, juice from 2 limes into a measuring cup.  Whatever the difference is between the lime juice and half of the measurement needed for water, make up with water added to your lime juice.  Also add 3-5 drops of green food coloring.

Preheat oven to the temperature on the box and line cupcake pan with liners.  (have some that are slightly attractive, unlike mine, thus the missing liner on the photos)

Add green batter to the bottoms of all the liners, about 1 1/2 tbsp, and then add the red/pink batter on top.  You want to make it so this fills the cupcake up 2/3 of the way.  I got 18 cupcakes, but I think you should easily get 20.  I overfilled a handful of them.  Bake according to package directions, they are done when a toothpick inserted, comes out clean.  Let cool completely.  While you are letting them cool, lets get started on the icing!



Lime Buttercreamcheese Frosting
4oz cream cheese at room temp
1 stick butter (room temp)
4 cups powdered sugar  (keep an extra 1/2 cup handy just in case)
green food coloring
2 limes (zest and juice)
marashino cherrys
pop rocks (cherry or strawberry)

Combine all ingredients with a hand mixer or stand mixer.  Mix until completely smooth and all food coloring is mixed in.

I used a piping back, and piped the icing on the cupcakes.  Top with a maraschino cherry, and cherry pop rocks.  If you want, RIGHT before serving you can drizzle a tiny bit of cherry juice over the top to get the rocks crackling while serving!  These are so fun!!  You will be a rock star if you serve these to a bunch of kids OR adults!

Your "buy extra pop rocks for yourself"chefwannabe

Chris