Strawberry Cheesecake Rice Crispy Treats

Strawberry Cheesecake Rice Crispy Treats

Last week I posted a new recipe for homemade Cheesecake Marshmallows, and I wanted to share the recipe of how I used the mallows because the flavor is so unique.

The recipe for the cheesecake flavored marshmallows can be found here.

I created this recipe some time ago. I started with strawberry Rice Krispie treats that I created for my nieces and nephews. To make simple strawberry flavored Rice Krispie treats, all you have to do is use plain marshmallows in lieu of these cheesecake flavored ones.
The natural progression for strawberry cheesecake Rice Krispie treats came when I decided to attempt to make my very own homemade marshmallows.

Like most recipes, it is simple to make your own flavor or version by switching out some of the ingredients. You can create or use any flavor marshmallow you like, and the same goes for the freeze dried fruit. Make banana flavored Rice Krispie treats by using freeze dried bananas. Or even thrown in some vanilla wafers to make banana pudding Rice Krispie treats. Maybe that will be my next recipe to post.

The good news is that this recipe is extremely simple, so any level of cook can make it. It is also a really great recipe to make with your kids. I hope it inspires you to come up with your very own uniquely flavored Rice Krispie treats.

Three finished treats stacked high on a plate

Strawberry Cheesecake Rice Crispy Treats

A stack of pink rice crispy treats

Ingredients

  • 6 Cups of Rice Crispy Cereal
  • 2 Tablespoons of Butter
  • 10 Ounces of Cheesecake Flavored Marshmallows
  • 1/2 Ounce of Freeze Dried Strawberries

Instructions

  1. Prepare a 9x9 baking pan, or size of your choosing by spraying it with cooking spray. Set aside.
  2. Pulverize the freeze dried strawberries with a food processor. Once strawberries are a fine powder, place the powder in a large mixing bowl.
  3. Pour the cereal into the same mixing bowl, and mix together the strawberry powder and cereal. Set aside.
  4. In a small sauce pan, heat butter and marshmallows over medium heat. Stir with a rubber spatula until the butter and marshmallows are fully melted and combined.
  5. Pour marshmallow mixture over the cereal mixture and mix until fully combined.
  6. Pour the finished mixture into your prepared baking pan, spreading until even on top.
  7. Allow the treats to set up for at least one hour before slicing and serving.,
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https://epicuropedia.com/2019/04/03/strawberry-cheesecake-rice-crispy-treats/

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Cheesecake Marshmallows

Cheesecake Marshmallows

Marshmallows are one of those things that I have always wanted to make at home. But when it is so easy to just buy a bag of pre-made marshmallows at the store, why take the time to do it yourself? Have you ever tried a homemade marshmallow? There is no comparison! Making them yourself is totally worth it.

The homemade version is fluffier, lighter, gooier, and even more so of all of the things that everyone loves about a marshmallow. And after making my very first batch (successfully might I add), I concluded that it is not very hard at all. The only troublesome part is dealing with the extra sticky freshly made mallows.

The second benefit to making them at home is that you can flavor your confection with almost anything. I found a bottle of cheesecake extract on Amazon and it arrived in two short days. Click here for the extract.

And finally, you actually get to see what is in your food. Instead of pumping yourself with processed store-bought stuff.In a few short days, I will post my recipe on how I used these little clouds of cheesecake heaven. Until then, just eat them by the handful.

The marshmallow being coated is powdered sugar

Cheesecake Marshmallows

Up close of the marshmallows after being sliced

Ingredients

  • 1 Cup of Light Karo Syrup
  • 0.625 Fluid Ounces of Cheesecake Extract
  • 3 (1/4-ounce) Envelopes of Unflavored Gelatin
  • 1 Cup of Water
  • 1 1/2 Cups of Sugar
  • 1/4 Teaspoon of Salt
  • Approximately 1/2 Cup of Powdered Sugar

Instructions

  1. Prepare a 9x9 (or something similar) baking pan by coating it in cooking spray then powdered sugar. Be sure to shake out any excess sugar. Set aside.
  2. In your stand mixer, pour in 1/2 cup of water then sprinkle over the gelatin. Allow the gelatin to bloom while you prepare the rest of the recipe. Be sure to attach your whisk beater.
  3. In a small saucepan combine the karo syrup, sugar, salt, and 1/2 cup of water.
  4. Heat over medium heat, cooking until the candy reaches 240 degrees Fahrenheit or soft ball stage.
  5. Once at the desired temperature, remove the mixture from the heat and allow the bubbles to dissipate.
  6. With your stand mixer on low, slowly pour the candy mixture into the bowl.
  7. Once the mixture is full incorporated, turn the speed up to medium. Whisk the mixture for approximately 10 minutes or until the mixture folds back onto itself in a thick ribbon.
  8. After the mixture is at the desired texture, beat in your cheesecake extract.
  9. Pour the mixture into the prepared baking pan. Smooth the top of the mixture with wet hands.
  10. Allow the marshmallows to set for at least 4 hours before slicing.
  11. After slicing, coat eat marshmallow in powdered sugar to subdue their stickiness.
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https://epicuropedia.com/2019/03/27/cheesecake-marshmallows/

 

Apricot Roasted Chicken

Apricot Roasted Chicken

There are often extremely difficult moments in life—days during which you feel as though you will not be okay. In the end, time will heal almost everything, but waiting seems impossible.

In those moments, food plays an important role for many. Personally, I gravitate towards homecooked meals that warm and ease my soul.

Two weeks ago I made the difficult decision to let go of my dog and best friend of 13 years. Although I know it was the correct decision to ease her suffering, it was the most difficult decision I have ever had to make. My friends and family really stepped up to be there for my husband and I. The showering of food (and booze if I am being honest) kept my home full while my heart was empty.

I cannot think of a more soul warming meal than roasted meat and a couple of sides. A meat and two or three (or four) is a staple southern meal. Growing up, dinner most nights included meatloaf, country fried steak, pot roast, salmon patties, or pork chops.

So when you go through something difficult you often lean towards bits of nostalgia—the good moments. A full plate of love-filled food is a plate full of nostalgia for me. A lot of my childhood consisted of sitting in the kitchen with my mother as she cooked me dishes from the heart.

Although she never roasted chicken like this, I think this recipe is easily one that you can add to your repertoire of food to cook and share with others. The preparation calls for an arrangement of vegetables at the bottom of your roast pan and a slathering of sweet sticky apricot preserves. The result is a juicy home roasted chicken with a slight Asian flare.

I am going to leave this recipe here because it is my hope that you share a homecooked, heart-filling meal with friends or family. Even if you are not going through your own battle, and just want a good meal, this dish will serve you well. Now get in the kitchen and make memories.

Apricot Glaze Roasted Chicken

Apricot Glaze Roasted Chicken

Ingredients

  • 1 Whole Chicken
  • 1 Bunch of Fresh Thyme
  • 1 Jar of Apricot Jam
  • 2 Yellow Onions, peeled and thinly sliced
  • 1 Lemon, halved
  • 6 Cloves of Garlic, peeled
  • 2 Cups of Chicken Broth, and more as needed
  • 1/3 Cup of Red Wine Vinegar
  • 1 Cup of Dried Apricots, sliced in half
  • 5 Tablespoons of Butter
  • Salt & Pepper
  • Olive Oil

Instructions

  1. Preheat your oven to 450 degrees Fahrenheit.
  2. Prepare the chicken by patting it dry with paper towels.
  3. Sprinkle salt and pepper into the cavity of the chicken then stuff the chicken. Add in one half of the lemon, half of the whole fresh thyme sprigs, two cloves of garlic, one half of one onion, and approximately six dried apricots.
  4. Coat the chicken in juice from the remaining lemon and in olive oil, rubbing them into the skin. Generously sprinkle the chicken with salt and pepper then tie the legs together with cooking twine.
  5. In the bottom of the roasting pan place the remaining onion, apricots, and thyme. Pour the chicken broth over the vegetables.
  6. Finely chop the remaining garlic, and sprinkle approximately 3 cloves worth over the chicken broth.
  7. Place the chicken on top of the vegetables in the roasting pan.
  8. Place the roasting pan on the middle rack in the oven to roast.
  9. You will initially roast the chicken for 15 minutes at 450 degrees before turning the temperature down.
  10. While the chicken initially roasts, prepare the glaze.
  11. In a small saucepan combine the jar of apricot preserves, butter, red wine vinegar, and remaining chopped garlic. Mix until everything is combined and season with salt and pepper to taste. Remove the glaze from the heat.
  12. After the initial fifteen minutes has passed, reduce the oven to 375 degrees Fahrenheit and baste your chicken with its first coating of apricot glaze.
  13. If the pan ever becomes dry, add in more chicken stock.
  14. Glaze the chicken every 15 minutes, cooking the chicken until the internal temperature reaches 165 degrees.
  15. Once the chicken reaches the desired temperature, remove it from the oven and allow it to rest before serving it.
  16. While the chicken rests, create a sauce to serve with it.
  17. Combine any drippings from the pan with the remaining glaze and heat in a saucepan over medium-high heat.
  18. Reduce the sauce until it reaches the desired thickness or is reduced to approximately half. Season the sauce with salt and pepper to taste
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https://epicuropedia.com/2019/03/21/apricot-roasted-chicken/

Double Cookie Birthday Cake

Double Cookie Birthday Cake

I am positive after reading that title you are asking, “What the heck is a double cookie birthday cake?” It is a creation from my own head. A vanilla cake stuffed with eggless cookie dough then coated in a cookies and cream icing, i.e. double cookies.

The idea started with last years birthday celebration for my husband. His all-time favorite cookie is a snickerdoodle, so I made him a triple cookie birthday cake. It was literally three different layers of cookie smothered in a salted caramel buttercream icing.

My Triple Cookie Cake recipe can be found here.

For his birthday this year, I wanted to keep the theme going for my husband. So instead of three layers of cookie, I made three layers of classic vanilla cake; the cookie portion would come in with the icing and stuffing (making it only a double cookie cake).

To finish it off? An optional drizzle of creamy rich chocolate ganache and a big ball of cookie dough.

The finished result is a classic vanilla birthday cake that everyone knows and loves jammed with those nostalgic cookie flavors of your childhood.

Double Cookie Birthday Cake

Double Cookie Birthday Cake

Ingredients

  • For the Eggless Cookie Dough:
  • 3/4 Cup of Packed Brown Sugar
  • 1 Stick of Unsalted Butter, softened
  • 1 Cup of Chocolate Chips
  • 1 Teaspoon of Vanilla Extract
  • 1 Cup of All Propose Flour
  • 2 Tablespoons of Whole Milk
  • For the Icing:
  • 2 Sticks of Butter, Softened
  • 4 Cups of Powdered Sugar
  • 1/2 Cup of Heavy Cream
  • 1/2 Teaspoon of Salt
  • 1 Teaspoon of Vanilla Extract
  • 1 Sleeve of Oreos, crushed
  • For the Cake:
  • 2 Sticks of Unsalted Butter, softened
  • 2 Cups of Granulated Sugar
  • 2 Eggs
  • 1 Tablespoon of Vanilla Extract
  • 2 Cups of Cake Flour
  • 1 Cup of Buttermilk
  • 1 Teaspoon of Salt
  • 1 Tablespoon of Baking Powder

Instructions

  1. Start by making the cake layers. Grease and flour three 8-inch cake pans then set them aside until ready to use.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In you stand mixer, cream together the butter and sugar until light and fluffy. This takes approximately 3-4 minutes.
  4. In a small bowl mix together the wet ingredients; the eggs, buttermilk, and vanilla.
  5. In a separate small bowl sift together the dry ingredients; the flour, baking powder, and salt.
  6. Starting with your wet mixture, pour in 1/3 and mix over medium speed until fully combined.
  7. Next add in 1/3 of your dry mixture, mixing until combined.
  8. Continue adding in your wet and dry mixture, alternating, until your finish with the final 1/3 of your dry mixture. Mix on medium speed until the batter is fully combined.
  9. Divide your cake batter evenly between the three cake pans.
  10. Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean.
  11. After baking, allow the cakes to cool completely before assembly.
  12. While the cake layers cool, create your eggless cookie dough.
  13. In your stand mixer, on medium speed, beat together the softened butter and the brown sugar until light and fluffy. This should take 3-4 minutes.
  14. Add in the flour, milk, and vanilla beating until combined.
  15. Add the chocolate chips, mixing in by hand.
  16. Set the dough aside until ready to use.
  17. Make your icing by creaming the butter in your stand mixer.
  18. Gently pour in the powdered sugar 1 cup at a time. Mix fully before pouring the next portion.
  19. Once the icing is nice and whipped, pour in the salt, milk, and vanilla. Mix on medium speed until fully mixed.
  20. Finally, pour in the crushed oreos and mix until the oreos are incorporated throughout the icing.
  21. Assemble your cake by spreading a layer of icing between the first two layers, the cookie dough should go in the middle, and another layer of icing over the top layer.
  22. Any leftover cookie dough can be used to decorate the top of the cake.
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https://epicuropedia.com/2019/02/28/double-cookie-birthday-cake/

Seasonal Citrus Salad

Seasonal Citrus Salad

Citrus was put on this earth to help get everyone through the cold winters in the south. You see us southerners, especially in the low country, thrive in thick sticky heat. The second the temperature drops below 70 degrees, madness ensues.

Around the same time the winter blues make us yearn for a day on the boat and some warm salt air, citrus comes into season. A little fresh vitamin C pick me up always helps make the long winter nights seem shorter. Every time I peel a juicy ripe orange I am immediately reminded of sipping a Mai Tai by the pool.

If you look in my pantry this time of year, you will always find a mound of sumo oranges. My husband loves to bring them home to me as a treat, unless I really need some chocolate.

This recipe came together by walking around my local market and picking out what was ripe and in season–citrus. And of course I included sumo oranges.

I love a recipe that is a simple-to-make showstopper. When you use really good in-season ingredients it does not take much work to make the finished dish taste good. All together this Seasonal Citrus Salad took around ten minutes to throw together, and the result was one I was proud to serve to my friends for dinner. This salad would also be a lovely addition to any brunch or breakfast.

Because this recipe is seasonal, you can use any citrus that is available near you. Please do not feel constrained to use what I have listed, go out and grab your favorite winter citrus.

Seasonal Citrus Salad

Seasonal Citrus Salad

Ingredients

  • For the Dressing:
  • 2 Tablespoons of Honey
  • 3 Tablespoons of Reduced White Balsamic Vinegar
  • 1/2 Cup of Olive Oil
  • 1 Teaspoon of Tahini
  • 1/2 Teaspoon of Salt
  • For the Salad:
  • 1 Pomelo Citrus
  • 2 Sumo or Tangelo Oranges
  • 2 Oranges
  • 1 Grapefruit
  • 1/2 of a Red Onion, peeled and thinly sliced
  • 1 Cup of Pistachios, roughly chopped
  • 1/2 Cup of White Vinegar

Instructions

  1. First make the dressing. In mason jar, combine all of the ingredients for the dressing, cover with a lid, then shake until well combined. Set aside.
  2. In a small bowl cover the sliced red onion with the white vinegar. Set aside to allow the onion soak in the vinegar and soften its flavor.
  3. Peel and slice all of the fruit.
  4. In a large bowl combine the sliced fruit, drained onions, and salad dressing. Mix until well combined.
  5. Top salad with chopped pistachios and serve immediately.
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https://epicuropedia.com/2019/02/17/seasonal-citrus-salad/

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

Happy Valentine’s Day! I hope your day is filled with joy and love–even if that means cuddling your dog a little extra.

I did not plan on posting for Valentine’s Day. That all changed when I watched the latest episode of Kids Baking Championship. I watch almost any baking show available.

On the last episode, the challenge was to create a tart with crazy ingredient. Pink peppercorns were one of the ingredients given to use. So, laying in bed, watching these kids kill it in the kitchen I thought, “I can do that!”

Strawberry, chocolate, and a little spice from peppercorns just seemed like the perfect Valentines combination. So the stars aligned, and this recipe would be the perfect one to post on Valentine’s.

Also, I knew my husband would love it. Two birds, one stone.

The tart itself is nothing crazy–simple dark chocolate pate sucree (crust) sits on the bottom with a swirled airy white chocolate mousse to full it. The crazy comes in with the sauce for the top, cooked down fresh strawberries with pulverized pink peppercorns.

Pink peppercorns work perfectly with fruit because they are much more floral than normal black peppercorns. They also have less of a peppery bite.

Finished tart ready to be served

This is not a beginners recipe so as always I want to give you a few tips to help:

  • Creating a light mousse only takes a few ingredients and proper technique. You use both meringue and whipped cream. To create a perfect meringue use room temperature egg whites and ensure there is not even a fleck of egg yolk in the whites.
  • Folding is how your incorporate meringue and whipped cream into the chocolate. Folding is not like whisking or stirring. To fold you gently cut down the middle of your mixture with a spatula, then fold over one half of the mixture over the second half. Repeat until everything is blended.
  • Always chill your tart shell before rolling it out, fit the shell to the tart pan once cooled, and also chill again before baking it once it is fit into the tart pan. This will prevent shrinkage.
  • Always poke holes with a fork in the bottom of the tart dough to prevent it from puffing during baking.

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

A slice of tart with sauce on top and a bite taken out

Ingredients

  • For the Crust:
  • 1/3 Stick of Cold Butter, cut into cubes
  • 1 1/3 Cups of All Purpose Flour
  • 3 Tablespoons of Dutch Process Cocoa Powder
  • 1/2 Cup of Powdered Sugar
  • 1/8 Teaspoon of Salt
  • 1 Large Egg
  • For the Mousse:
  • 6 Ounces of Good White Chocolate
  • 1 1/4 Cups of Whipping Cream
  • 2 Large Egg Whites, room temperature
  • 1/2 Teaspoon of Vanilla Extract
  • 1/8 Teaspoon of Cream of Tartar
  • For the Sauce:
  • 1lb of Fresh Strawberries
  • Juice from 1/2 Lemon
  • 1 Tablespoon of Pink Peppercorns
  • 1/4 Cup of Sugar

Instructions

  1. First create the tart dough.
  2. In a food processor combine the flour, sugar, cocoa powder, and salt. Pulse until the ingredients are combined.
  3. Next add in the cold butter. Pulse the mixture together for approximatley 15 seconds or until the mixture resembles chunky sand. You want the butter to be in shape of various sized pebbles.
  4. Add the egg into the food processor and mix until combined.
  5. Pour the dough out onto a floured surface and form it into a ball. Wrap the dough ball in plastic wrap and allow it rest in the fridge for one hour.
  6. While the dough chills, create your mousse.
  7. In a double boiler over medium heat, combine 1/4 cup of the whipping cream with the white chocolate.
  8. Stir continually until the chocolate is melted and smooth. Once smooth, set aside to allow it to cool for at least 15 minutes.
  9. Next make your merigue by combining the egg whites and cream of tarter in a stand mixer. Beat the egg whites on medium speed until stiff peaks form.
  10. Place the meringue in a seperate bowl, and then clean the mixing bowl.
  11. Make the whipped cream by combining the remaining heavy whipping cream and the vanilla extract in the bowl of your stand mixer. Mix on medium speed until stiff whipped cream forms.
  12. In a large bowl, fold 1/2 of your meringue into the white chocolate until it is fully incorporated. Fold the remaining 1/2 of meringue into the mixture.
  13. Next fold 1/2 of your whipped cream into the merigue and white chocolate mixture until it is well combined. After fully combined, fold in the remaining 1/2.
  14. Cover and allow the white chocolate mousse to rest in the fridge while you finish the tart crust.
  15. After the tart dough has chilled for one hour, place your dough on a well floured surface. With a floured rolling pin, roll out your tart dough into a sphere that is two inches larger than the tart pan you plan to use.
  16. Place the tart dough into the pan and pressing it in. You want to form the dough to the pan completely then trim off the ends. Poke the bottom of the tart pan with a fork.
  17. Place the tart pan in the fridge to allow the dough to cool while you preheat your oven. Preheat your oven to 375 degrees Fahrenheit.
  18. Once the oven is heated, line the dough with parchment paper then fill it with pie weights.
  19. Bake for 20 minutes.
  20. Allow the crust to cool completely before filling it.
  21. While the crust cools, create your strawberry sauce.
  22. Rinse, hull, and slice your strawberries into large chunks.
  23. Place the strawberries into a small saucepan along with the sugar and lemon juice.
  24. Heat the mixture over medium heat until it reaches a boil.
  25. Once boiling, reduce the heat to medium-low and allow the strawberries to cook for 20 minutes.
  26. While the strawberries cook, grind or pulverize the pink peppercorns into a course powder.
  27. After 20 minutes is up, remove the strawberry sauce from the heat and stir in the pink pepper. Set the mixture aside to cool.
  28. Finish the tart by smoothing the white chocolate mousse into the chilled tart shell. Then, allow it to set up in the fridge for at least one hour.
  29. Slice and serve the tart with the stawberry sauce.
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https://epicuropedia.com/2019/02/14/white-chocolate-mousse-tart-pink-peppercorn-strawberry-sauce/

A close up of the tart

Spicy Kitchen Sink Cookies

Spicy Kitchen Sink Cookies

The concept of a kitchen sink cookie is simple: you put everything in but the kitchen sink. It is one of those recipes that works with almost anything and everything you have in your baking pantry. This means it is a great recipe to keep in your pocket when a baking emergency comes up, i.e an impromptu party or impromptu house guests.

For my version of kitchen sink cookies I use a combination that I find is well balanced, salty, sweet, and spicy. For salt I throw in pretzels and kettle cooked chips, kettle cooked so they retain their crunchiness. The sweet comes from butterscotch and chocolate chips. Finally, the spicy from some chipotle roasted peanuts.

If you do not have spicy peanuts you can throw red pepper into the cookie mix, roast your own peanuts in a spice mixture, or simply use plain peanuts.

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The cookie base for the recipe is heavy in brown sugar and butter, which results a gooier more buttery cookie. In my book, the ultimate cookie is one that is cooked on the outside and still gooey on the center. The trick to a perfect texture is twofold, chilling the butter before baking and under baking the cookie. I take the cookies out of the oven when the edges just start to brown then I let them cool on the cookie sheet.

Chilling your cookie dough before baking it prevents the butter from spreading too much during baking. If the butter spreads too much the finished cookies will be thin and not thick and tender.

This recipe would also be delicious as a chocolate chip cookie using only chocolate chips as the add-in. And of course, I recommend a large glass of ice cold milk to accompany your fresh out of the oven warm cookies.

This cookie may be the strangest, most delicious, and well balanced cookie I have ever eaten.

For more tips on cookie making, see this post.

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Spicy Kitchen Sink Cookies

A stack of baked cookies next to a glass of milk

Ingredients

  • 2 Sticks of Butter, softened
  • 1/2 Cup of Brown Sugar
  • 1/4 Cup of Sugar
  • 2 1/2 Cups of All Purpose Flour
  • 1 Tablespoon of Vanilla Extract
  • 2 Large Eggs
  • 1 Egg Yolk
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Chocolate Chips
  • 1/2 Cup of Butterscotch Chips
  • 1 Cup of Kettle Cooked Chips
  • 1/2 Cup of Pretzels, crushed
  • 1/2 Cup of Spicy Peanuts

Instructions

  1. With your stand mixer on medium speed, cream together your sugars and softened butter. Mix until well combined.
  2. Next add in the eggs and egg yolk. Pour in eggs one at a time, mixing until well combined.
  3. Add in the vanilla extract, mixing until well combined.
  4. In a bowl combine the flour, salt, and baking powder.
  5. Pour the flour mixture into mixing bowl a little at a time. Continue to mix cookie dough until fully combined.
  6. Once cookie mixture is fully mixed, add in the chocolate chips, butterscotch chips, pretzels, chips, and peanuts.
  7. Mix the cookie dough over low speed until the add-ins are broken up and well distributed. This should take no more than 1 minute.
  8. Cover the cookie mixture well and place in the fridge to chill for 30 minutes. This will prevent too much spreading.
  9. While the cookie dough chills, preheat your oven to 350 degrees Fairenhiet.
  10. Prepare each cookie sheet with a layer of parchment paper.
  11. Bake the cookies for 10 minutes, or until lightly golden on the edges. If you are baking more than one cookie sheet at a time, it will take approximately 15 minutes for the cookies to bake.
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https://epicuropedia.com/2019/02/12/spicy-kitchen-sink-cookies/

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The Ultimate BLT

The Ultimate BLT

A bacon, lettuce, and tomato sandwich is one of those dishes that instantly triggers nostalgia for me. A good BLT is one of my mom’s favorite foods, which means so often growing up she would throw together a BLT for our supper.

Her recipe did not require special ingredients or fancy techniques, just a bit more care. She would quickly pan fry some bacon, which she usually had on hand in the fridge, slice some tomatoes from the garden, and slather toasted white bread with mayo. After watching her prepare countless sandwiches I realized what made her homemade version my favorite version. Aside from the addition of love, my mom seasoned every layer of her sandwich with salt and pepper.

First the mayo is lacquered on the bread then hit with a sprinkling of seasoning, the next layer is added and seasoned, and so on. As you can imagine, building a sandwich with tomato that has a sprinkling of salt and pepper far exceeds a sandwich with plain tomato.

And although I feel that you can never go wrong with classic BLT, I wanted to push the limits on what a BLT can be. With that in mind, I did not want to change the backbones of the sandwich by adding or using a bunch of random things. In the south people love to throw a fried green tomato onto a BLT in an attempt to heighten the recipe–I was not about to do that.

My approach is to amplify the already existing ingredients of a BLT. Add some garlic to the mayo, use better tomatoes, etcetera.

I use this Balsamic Onion Jam recipe to make the jam I use on the sandwich.

A few notes:

  1. Garlic confit can make you very sick if you do not cook it and store it properly. I recommend using it immediately and if you want to save it, freeze it.
  2. I purchased a loaf of homemade bread from a local baker. I recommend opting for a better bread than normal sliced bread from the grocery store.
  3. The true secret to making any BLT so much better is to salt and pepper every layer, even your smear of mayo.
  4. Finally, bake your bacon. This is a trick I learned during my short time as a line cook. Most restaurants place bacon in a single layer on a sheet pan and bake it instead of pan frying it. It keeps the kitchen cleaner (bacon grease does not spatter everywhere) and you are able to tend to other things in the kitchen while the bacon bakes.

An Ultimate BLT

All of the prepared ingredients

Ingredients

  • 2 Heirloom Tomatoes
  • 1/2 Pound of Thick Sliced Bacon
  • 8 Slices of Country White Bread
  • Balsamic Onion Jam, link to recipe can be found above
  • 1 Head of Garlic
  • 1/2 Cup of Olive Oil
  • 1 Cup of Mayonise
  • 1 Head of Romaine Lettuce
  • Salt & Pepper

Instructions

  1. First, bake your bacon. Heat your oven to 350 degrees Fahrenheit. Arrange your bacon in a single layer on a sheet pan, or two if needed. Bake for approximatley 45 minutes, or until bacon is the texture that you like.
  2. While the bacon cooks, make the garlic confit. Peel the garlic cloves. In a small saucepan, combine your olive oil and peeled garlic.
  3. Heat oil over medium low heat. Cook garlic until soft, approximate 45 minutes to 1 hour.
  4. Once your bacon is cooked, remove it from the oven and let the bacon drain on paper towels.
  5. With your cooked garlic, make your garlic aioli. Finely chop 3 cloves of garlic. Combine the chopped garlic with the mayonnaise and a pinch of salt and pepper. Store the remaining cooked garlic for another use.
  6. Rinse off lettuce and tomatoes, then set aside to dry.
  7. Slice the Romain lettuce into bread size pieces. Slice the tomatoes.
  8. Toast your white bread.
  9. Smear each piece of toast with maynaoise, then salt and pepper the mayonnaise.
  10. Next place on your romaine, then a layer of bacon, and a layer of tomatoes. Salt and pepper your tomatoes.
  11. Spoon over your balsamic onion jam. Finish the sandwhich by topping it with a piece of bread with mayonnaise.
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https://epicuropedia.com/2019/02/09/the-ultimate-blt/

 

 

Chai Milk Cake

Chai Milk Cake

Being able to bake a cake is the cornerstone of becoming a good baker–especially an at-home baker. But if you are anything like me (I have been baking since my teenage years), you may feel as though you have baked every type of cake there is. After enough time you start pulling away from baking the same old cakes, and bake new and exiting things. At least until a new and exciting cake idea comes along.

A few weeks ago I read about the idea of a milk cake and was thrilled – I found a cake I have never made before.

The concept is simple. Much like a tres leches cake, you bake a dense cake then soak it in flavored milk. The result is half custard, half super moist cake. The milk mixture for the soak is similar to that of a tres leches, but you take the time to flavor the cream by heating it up and steeping it.

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Like many of my recipes, you can steep the milk with anything. Any tea, honey, cinnamon, vanilla–the list is endless.

Within the last year I have started to like chai tea. The spicy flavors of chai tea steeped in the milk soak would be the perfect balance to a sweet and sticky cake. I carried the flavor of the chai tea into the topping for the cake.

Again, this cake would pair well with many toppings, whipped cream, caramel, and most fruits. I chose to make a fig, apricot, golden raisin compote to keep with the theme of warm winter flavors.

After testing the recipe out, I served it at a quaint little dinner party last weekend. I normally find fault in my own baked goods but could not find much fault in this cake. The cake did not last through the weekend.

Chai Milk Cake

Milk being poured over the finished cake

Ingredients

  • For the Compote:
  • 2 Cups of Water
  • 1 1/2 Tablespoons of Honey
  • 1 Chai Tea Bag
  • 1/2 Cup of Dried Apricots, quartered
  • 1/2 Cup of Dried Figs, quartered
  • 1/2 Cup of Golden Raisins
  • 1/2 Vanilla Bean
  • 2 Tablespoons of Whiskey
  • For the Cake:
  • 2 Sticks of Butter, softened
  • 1 Cup of Sugar
  • 3 Large Eggs
  • 1 1/2 Cups of All Purpose Flour
  • 1/2 Teaspoon of Salt
  • 1/2 of a Vanilla Bean
  • 1 Teaspoon of Vanilla Extract
  • 2 Teaspoons of Baking Powder
  • 1/2 Cup of Whole Milk
  • For the Soak:
  • 1 - 12 Ounce Can of Sweetened Condensed Milk
  • 1 - 15 Ounce Can of Evaporated Milk
  • 1 Cup of Heavy Cream
  • 1 Teaspoon of Vanilla Extract
  • 5 Chai Tea Bags

Instructions

  1. In a small saucepan, combine the water, honey, and 1 chai tea bag. Bring to a boil over medium heat.
  2. Next stir in the raisins, figs, apricots, whiskey, and the scrapings from the inside of the vanilla bean.
  3. Reduce the heat to medium-low and cook the mixture for 5 minutes before removing the tea bag.
  4. Cook the mixture for an additional 10 minutes, or until the liquid turns to a light syrup.
  5. Set the mixture aside to cool before serving.
  6. For the cake, preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan and set aside for later.
  7. In your stand mixer, cream together the butter and sugar until light and fluffy. This takes about 5 minutes.
  8. Slowly add in the eggs, one at a time, until fully combined and the mixture is fluffy.
  9. Combine all of your dry ingredients, then slowly sift in one-half of the dry mixture into the butter mixture. Mix until combined.
  10. Next add in the milk, vanilla extract, and the scraped inside of the vanilla pod. Mix until combined.
  11. Finally, add the remaining one-half of the dry mixture, mixing until fully combined.
  12. Pour the cake batter into your prepared cake pan and bake on the middle rack for 50 minutes, or until a toothpick inserted into the center comes out clean.
  13. Once your cake is baked, remove it from the oven and let it cool.
  14. While the cake cools, prepare your chai milk soak mixture.
  15. In a small saucepan, combine all of the ingredients for your milk soak.
  16. Over medium heat, bring the mixture close to a simmer, then turn off the heat. Allow the tea to steep uncovered for 10 minutes.
  17. After they have steeped, remove the tea bags from milk mixture.
  18. Turn out your cake onto its serving tray. Gently pour your milk mixture onto the cake.
  19. The soak will not fully absorb initially, so spoon any extra soak back onto the cake before serving.
  20. Serve the cake with the compote. The cake will last one day.
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Finsihed soaked cake topped with compote

 

How to Make Fish Stock

How to Make Fish Stock

This past weekend my husband and I hosted a dinner party. On the menu we had an entire grilled grouper stuffed with lemons and herbs. The fish was so large we had to chop off the head so it would fit on the big green egg.

What in the world can you do with a leftover fish head? Luckily, for Christmas I was given the newest James Beard cookbook Waste Not. The idea behind the book is to use your kitchen scraps instead of throwing them out. The idea to make my very first fish stock was a no brainer.

This recipe is truly easy. Once you see how easy it is, you will not go back to using store bought stock.

The best part is that you can make the stock then freeze it. One fish head makes a very large batch of stock, and there is no way you will be able to use it all immediately. I let my stock cool, then placed it in sealed containers and into the freezer immediately. I hope to post a yummy recipe using the stock I made very soon.

Read more about the book Here.

A few tips about making your own stock:

  • A fish head or the bones from one fish is enough for one batch of stock.
  • Remove the gills from you head, if you do not it will make the stock taste awful.
  • This recipe is more of a guide. You can throw anything into the mix: shrimp shells, different herbs, carrots, celery, etc.
  • If your finished stock is milky or cloudy you need to throw it out.
  • I will warn you, making fish stock will stink up your house for a bit.
  • Fish stock freezes extremely well and tastes exactly the same after freezing.

Cooling jar of strained homemade fish stock

How to Make Fish Stock

How to Make Fish Stock

Ingredients

  • 1 Fish Head
  • 1 Onion, peeled
  • 4 Mushrooms
  • 1 Tablespoon of Salt
  • 1 Small bunch of Thyme

Instructions

  1. Rinse your fish head well. Make sure all of the slime is off before using the head or your stock will taste bad.
  2. In a large soup pot put in the fish head and pour in enough water to submerge the head.
  3. Bring the water to a boil over medium heat. Once boiling, pour out the water.
  4. Place fresh water in the pot with the fish head, filling until the pot is 3/4 full.
  5. Place the rest of your ingredients into the pot.
  6. Over medium heat, bring the water to a low boil.
  7. Once at a low boil, reduce the pot to medium-low heat then simmer, with a lid on, for one hour.
  8. Strain the stock with cheese cloth once cooled.
  9. Use immediately or freeze until use.
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https://epicuropedia.com/2019/01/28/how-to-make-fish-stock/