Scarlette, my two year old, is anxious to try the cheese crackers

This week, we made yummy cheese crackers, and cut them into little heart shapes.  I believe whole-heartedly that the heart shape made them taste better.  This is not a measurable scientific fact, yet it is so.

Love Cracker

After we cut the shape and poked our hole, we put them on the baking sheet and brushed them with melted and seasoned butter.  Then, we sprinkled them with cheese-flavored popcorn salt for an extra “oomph” of cheesy goodness.

Brushed with melted & seasoned butter, then sprinkled with popcorn cheese

Once they’re baked, I always sprinkle an extra little bit of the cheese powder on them to overcome the inevitable fall-off.  I despise my taste for processed cheese flavor, yet it overcomes me, and I.Must.Sprinkle.More.Cheese.  Truly, it could be completely eliminated, and the crackers would be cheesy without it.  More nutritious.  Healthier. Blah blah blah… I just like the stuff.

Some of the ingredients I used for cheesy crackers

So.  After many trials and errors of a multitude of cracker recipes, I’ve come to like making cheese crackers like this:

Ingredients:

• 6oz of shredded cheese – you can choose – I used extra sharp cheddar
• 1 tablespoon of minced garlic (I used the kind in olive oil)
• 1 tablespoon of prepared horseradish
• 1 teaspoon of Dijon mustard
• 1/2 stick salted butter, at room temperature
• 1 teaspoon fleur de sel
• 1 teaspoon of cracked black pepper
• 1 & 1/3 cups unbleached all purpose flour
• 2 tablespoons cold lemon juice

Directions:

Mix together with a fork the cheddar, garlic, horseradish, mustard, butter, salt, and pepper until homogeneous. Add the flour and mix until the dough is pebbly. Add the lemon juice and continue to mix until it forms a heavy dough.

Form the dough into a ball and let it rest for about 10 minutes.  Then, wrap it in waxed paper and refrigerate for an hour.

Preheat the oven to 350˚. Line baking sheet with parchment paper.

Prepare your rolling surface with flour.  Break off 1/2 of the dough chunk, and roll it out into a super thin sheet on the prepared surface.  Less than 1/8” makes a great crispy cracker.  From the sheet, you can create your choice of shape, or simply cut into squares with a pizza cutter or pastry cutter.  When you complete shaping the crackers, make sure to poke a hole into each cracker.

Bake for 14 minutes or until it begins browning along the edges. Be certain to watch the baking VERY carefully, as it will quickly burn.

Remove from the oven and cool.

Profile of baked cheese cracker

And this is how my crackers looked when they were finished!  Crispy and delicious!

Bowl of Cheese Love

My homemade chocolate pie

Admit it.  You love pie.  

This canvas for goodness of sweet and savory alike primarily piques my interest in the fall, when my oven stays warm with the need to hone my Thanksgiving throw down skills.  My pie experiments range from crusty switches to hybrid filling creations – and really everything in between.  

I am not a pie purist.  If it’s in a pie dish, it’s a pie.  If you can cut it into a lovely triangle shape, it’s a pie.  If you name it a pie and it doesn’t have either of the afore-mentioned criteria, I’m not gonna hate.  It’s a pie if you want to call it a pie

I borrowed this from another blogger – it’s perfect! It looks homey and delicious! The recipe is different than the one my mom made, but it’s similar. My mom didn’t use sour cream. I bet the addition is yummy!!

I had a horrifying experience with pie as a wee child.  My mom tried to make a pie.  She used a graham  crust, Jell-o pudding, canned fruit, and made a pie.  You’re wondering:  how could that be bad?  Who wouldn’t LOVE a pie made with Momma’s loving hands?  Well, me.  I thought a pie should be shaped like a TRIANGLE.  Mom put my pie on the plate, and it fell apart.  I was devastated, and I wanted PIE.  This wasn’t pie.  What was this?  It was tasty, but it wasn’t pie.  

It took years of therapy to alleviate the type-A tendency, and I’m proud to admit today, I’d happily just TAKE the pie, eat it, and not concern myself with it’s level of isosceles triangular perfection. 

I did want to know how the pie on TV was so perfect, and what they did to get a pudding pie to firm up so well.  Here’s an ode to my Momma’s pie, and turning it into a triangle

• No bake:  Add 4oz of cream cheese and 1/4 cup of powdered sugar to the pudding mix.  Mix well, and refrigerate overnight before adding fruit to the top.

• A wonderful base recipe for baked pudding-texture pie is: 1 – 14oz. can of Sweetened Condensed Milk whipped into 5 egg yolks.  Add whatever sounds delicious to your pie.  My Chocolately Chocolate pie above uses this base, plus 8 oz of melted dark chocolate,    

a tablespoon of Ghirardelli unsweetened cocoa, and a teaspoon of vanilla.  It was delicious.  It wasn’t overly sweet, the texture was inexplicably airy yet dense, and it cut into a perfect triangle.  Soul soothing!  

These blueberry muffins were gone within an hour.  I baked three dozen!  Of course, my brothers made sure there weren’t any leftovers to entice my afternoon snacking.  Thanks, brothers!  You guys really do look out for me, don’t you?  :)  

Here’s the thing:  the muffins tasted DELECTABLE.  They looked great with the crumb topping and icing drizzle.  But they stuck to the paper!!  So I’m on a mission.  I need to find a better recipe.  Someone recommended using butter on teflon and NO paper… but I’m kind of a paper-person.  I like the cupcake liners.  It makes me feel all home-cafe-like.  That’s the fun!  

“You know you are in love when you can’t fall asleep because reality is finally better than your dreams.”
–Dr. Seuss

I can think of a million reasons to do ANYTHING, and a million reasons to do nothing.  It’s a blessing and a curse.  After 7.5 years of co-habitation and bearing two children, this modern woman is choosing to do something traditional, and become a Mrs.

My initial invitation creation was elegant, and spoke of weddings past in the “sensible” use of the word “wedding.”  It was a lovely design – a fleur de lis – wedding bells – pearls… absolutely lovely.  It wasn’t me, and it wasn’t my wedding.  I started over.  

I closed my eyes, and took a journey through the 33 years of my life.  I feel 93 and 13 all in the same breath.  Life is wonderful that way.  When I remembered what we were doing, and why we were doing it, I felt warm tears come down my cheeks.  

Through my history of self-sabotage, my Omar has insisted on loving me in spite of myself.  It’s always been simple.  It’s always been real, and true, and just because.  It’s always been.  And always will be.  And I almost can’t believe it myself.  Even after so many years.  I’m thankful.  Grateful.  Peaceful.  

For those who follow my posts online, it would seem as though I feed my children cupcakes for breakfast, lunch, and dinner.  And that I give them an occasional cookie from week to week for the times we’re still baking cupcakes.  WELL!  It isn’t entirely untrue.  Sometimes we eat dessert before dinner.  I think it’s a testament to my unyielding fist bump to freedom!  Two shots in the air for all of us who say, “Goodbye, convention.  Hello, cupcakes!”

Last night, I did it again.  A dear family friend was hosting a little 6 year old visitor, and asked if I was going to do any baking soon.  I didn’t have my usual stock of ingredients, and I wanted to go shopping to get something crazy-great for the special guest.  However, it turned out that she’s actually leaving TODAY, and last night was our only chance to meet her.  So I jumped up and said, “Give me 45 minutes!”

In the refrigerator, I had some left over blueberry compote from my “Pancake Tuesday.”  I thought it would make a DELICIOUS mix-in for the simple cake batter.  I added sour cream and orange zest to the batter as well, and a little bit of vanilla yogurt.  When I tell you the cake was moist, light, and delicious… it’s only because I need to find some better adjectives for yummy cake!  It.Was.TASTY!

The important part of this entire post is the frosting.  I’ve been perfecting the fluffy confection for the last several months, and I think it’s finally perfect.  Here’s my favorite basic frosting recipe of alllll time!  (For the cupcakes pictured, I omitted the cream cheese and added orange zest and almond extract – it was perfect with the blueberry swirl!)

Ingredients:

1 Cup of Milk

5 Tablespoons of Flour

2 Tablespoons of Cream Cheese

1 Teaspoon of Vanilla

1 Cup of Softened Butter

1 Cup of Granulated Sugar

Directions:

1.  Whisk the milk and flour in a small saucepan.  Cook through on medium heat until the mixture is viscous – thick like a brownie mixture.

2. Add the cream cheese and melt into the mixture.

3.  Cool the mix completely.

4.  In a large bowl, whip the butter and sugar together until it resembles whipped cream.  It will take about 5 minutes on medium to high hand mix speed.

5.  Add the teaspoon of vanilla to the cooled flour mixture.  (I use vanilla bean paste)

6.  Whip the flour mixture into the butter mixture.  Keep whipping – at least 5 minutes.  Make sure to use a spatula and keep ALL the mixture in the whipping process.  It’s easy to miss a sugar granule or two

7.  Taste the frosting, and try to save some for the cake

www.flavorphilia.com

For those who follow my posts online, it would seem as though I feed my children cupcakes for breakfast, lunch, and dinner.  And that I give them an occasional cookie from week to week for the times we’re still baking cupcakes.  WELL!  It isn’t entirely untrue.  Sometimes we eat dessert before dinner.  I think it’s a testament to my unyielding fist bump to freedom!  Two shots in the air for all of us who say, “Goodbye, convention.  Hello, cupcakes!”

Last night, I did it again.  A dear family friend was hosting a little 6 year old visitor, and asked if I was going to do any baking soon.  I didn’t have my usual stock of ingredients, and I wanted to go shopping to get something crazy-great for the special guest.  However, it turned out that she’s actually leaving TODAY, and last night was our only chance to meet her.  So I jumped up and said, “Give me 45 minutes!”  

In the refrigerator, I had some left over blueberry compote from my pancake Tuesday.  I thought it would make a DELICIOUS mix-in for the simple cake batter.  I added sour cream and orange zest to the batter as well, and a little bit of vanilla yogurt.  When I tell you the cake was moist, light, and delicious… it’s only because I need to find some better adjectives for yummy cake!  It.Was.TASTY! 

The important part of this entire post is the frosting.  I’ve been perfecting the fluffy confection for the last several months, and I think it’s finally perfect.  Here’s my favorite basic frosting recipe of alllll time!  (For the cupcakes pictured, I omitted the cream cheese and added orange zest and almond extract – it was perfect with the blueberry swirl!)    

Ingredients:

1 Cup of Milk

5 Tablespoons of Flour

2 Tablespoons of Cream Cheese

1 Teaspoon of Vanilla

1 Cup of Softened Butter

1 Cup of Granulated Sugar

Directions:

1.  Whisk the milk and flour in a small saucepan.  Cook through on medium heat until the mixture is viscous – thick like a brownie mixture.  

2. Add the cream cheese and melt into the mixture.  

3.  Cool the mix completely. 

4.  In a large bowl, whip the butter and sugar together until it resembles whipped cream.  It will take about 5 minutes on medium to high hand mix speed.  

5.  Add the teaspoon of vanilla to the cooled flour mixture.  (I use vanilla bean paste)

6.  Whip the flour mixture into the butter mixture.  Keep whipping – at least 5 minutes.  Make sure to use a spatula and keep ALL the mixture in the whipping process.  It’s easy to miss a sugar granule or two

7.  Taste the frosting, and try to save some for the cake

Food stations, perhaps?  I think it’s a glorious idea!  This tapas-style reception is great if your guests have the myriad of eating habits that keep popping up, as well.  The vegetarians, pescetarians, vegans, lactose free, gluten free, just-eat-something-and-smile guests will find something they can truly enjoy, and not endure the “singled out” feeling of the veggie plate that happens so frequently in banquet settings.

International street food and global cuisines are the hot topics for the themed stations.  Brides and grooms are even using food trucks at their receptions!  Stations are also a fantastic way to have some fun with the menu, and deliver some surprises to your guests.  Savory cupcakes are a revelation, and will enamor your guests with presentation and tastiness.  Think: mini meatloaf with whipped mashed potato icing, or lasagna cups.  They offer exciting, different, and innovative foodstuffs with a homey flavor profile of familiarity creating the perfect duet of something old and something new.

Meatloaf Cupcakes from "Celebration Goddess"

The plated dinner, though traditional, always remains the ultimate statement of grace and elegance. Multiple courses and phenomenal service add touches of sophistication.  Chef Carlos Snipes, a St. Louis native, and formerly of The Crowne Plaza in Clayton, is currently at the St. Regis in Houston at the Galleria.  “Plating style really makes a difference,” says Chef Snipes.  “You can take a basic menu and make it fantastic with a bold presentation.  For example, at St. Regis, we place the protein in the center of the plate instead of the side.  Everything is worked around the center, and it looks incredible.  Everyone always raves about the plating at St. Regis.”

“People love buffets and hors d’oeuvres,” says Chef Snipes.  Giving your guests choices is the key to making certain they’re sated and raving about your fabulous party.  Work with your catering manager to maximize the floor layout, and setting up multiple buffet stations if you have a large number of guests can be crucial for a great event flow.

The dessert portion of the reception is gaining momentum, and quickly becoming the highlight of the evening.  There are a myriad of things to do outside of the traditional wedding cake.  I’m baking my own cupcakes and mini desserts.  Everyone thinks I’m crazy! LOL!  But seriously… it’s only family, so for the small crowd, my goals are attainable.  I’m making Strawberry Lemonade cupcakes and Black & White cupcakes.  Look out for the Flavorphilia wedding cupcake blog!!

“Candy bars.  I’m all about the candy,” jokes Chef Snipes.   Candy bars are fun and can offer an aesthetically pleasing variety to the standard dessert line up.  Individual wedding cakes at each reception table for guests to self-serve are also something to consider.  It’s another way to get guests mingling and peeking at each table’s cake.  And if they’re all different flavors, it will be fun to share across the tables!

My homemade dark chocolate cupcakes

Gorgeous Wedding Reception Candy Bar from "Creative Consultants"

No reception is complete without giving the bar the once-over.  An absolute-must:  signature cocktails in your wedding colors.  It’s the final opportunity to make a definitive statement at your wedding reception.  And use the bar as a muse for food display ideas!  Anything served in a shot glass is an instant hit.  Go crazy!  Have fun!  It’s YOUR night!  I’m absolutely taking my own advice on this one

I live with and love a staunch pescetarian.  And although a majority of the time our eating habits naturally mirror one another, I do opt for hearty beef dishes and pepperoni pizza whenever I can get it.

And today, I’m totally craving the CORNED BEEF of the cabbage and potatoes I’m planning to have for dinner.  

I add smoked salmon in lieu of corned beef to give it the smoky-salty-peppery goodness.  It’s delicious, heart-healthy, and very satisfying.  Especially with a few potatoes  

But here’s the kicker:  there is no leftover corned beef with the smoked salmon version.  As a woman of thrift heart, leftover madness is often the inspiration of premiere night.  Homemade corned beef hash is a fabulous Sunday Brunch!  I like to cut large diced pieces of potatoes, corned beef, yellow onion, red & green peppers so that I can really savor the corned beef beefiness, and get that extra little kick of peppercorn in each bite.  And a sunny side up egg on top?  Oh man.  Add an English muffin to the mix, and it’s my meal for the day.  THAT’s my jam!!

I had a breakfast meeting with a colleague a few weeks ago, and we went to Schneithorst’s.  Their corned beef hash was AH!Mazing!  Ever since, I’ve had an inkling of a craving that’s grown to a slight obsession.  Today isn’t helping!!  Not every restaurant does Corned Beef Hash well, but Schneithorst’s nailed it for me.  You can taste the quality of their ingredients, and everything was freshly prepared and freakishly perfect.

And for the discovery:  MANGIA ITALIANO! We happened to miss their brunch last week, but they have a Smoked Salmon Hash on their Sunday Brunch menu.  I must try!