Daring Bakers February - Honey Mascarpone Panna Cotta & Coffee Gelee

The pitter patter of little feet, this is what I am listening to right now. I have tried my darnedest to put Indy down for a nap but I hear lots of movement upstairs. Here is how it went.


Place child in bed
Read story to child
Walk out of room
Child opens door
Mom closes door







Child laughs says “Come get me momma!”
Door opens, child laughs
Mom closes door, holds knob, child turns light on and off (laughing)
Mom tries not to laugh (this can only invigorate child)
Kid sticks fingers out from under the door
Mom restrains herself from poking at childs finger and snickers a bit


Mom walks downstairs and writes her Daring Bakers post…having no clue what is taking place upstairs but it sure does sound like clown training school….for elephants








INGREDIENTS (Panna Cotta)

1 PKG. PLAIN GELATIN (OR 1 TABLESPOON IF YOU BUY IT IN BULK)
1 L HALF & HALF OR 18% COFFEE CREAM
1/2 CUP MASCARPONE
1/4 CUP HONEY
1 TSP. PURE VANILLA EXTRACT
Find delightful instructions here








Coffee Gelée
Adapted from this recipe in Gourmet Magazine

Ingredients:

2 cups brewed coffee
1/4 cup hot water + 2 tablespoons cold water
1/2 cup granulated sugar
1½ teaspoons unflavored powdered gelatin
2 teaspoons (10 ml) vanilla extract







Directions:

1. Place granulated sugar and 1/4 c. hot water in a small saucepan. Bring to a boil, stir until the sugar has dissolved.


2. Sprinkle gelatin over 2 Tablespoons cold water and let it soften 2 minutes or so.


3. Stir the coffee, sugar, hot water, and vanilla into a small metal bowl, add gelatin mixture and stir well until gelatin has dissolved. If pouring over Panna Cotta, be sure that this mixture is no longer hot, it will melt Panna Cotta if it is, let it come to room temperature.






UPDATE – A TEDDY BEAR HAD TO BE PUT IN TIME OUT.

Ps. If you havn't already be sure to check out my Guest Post at the Mount!
PPs. The hostess of Daring Bakers this month was Mallory from A Sofa in the Kitchen , sign up for Daring Bakers if you havn't already!

Guest Post at The Mount

Please join me at More Than A Mount Full with Chef Dennis

I am honored to be a guest over in his neck of the woods!

Spectrum Squawking

Because we were all feeling a cold come on this weekend, we decided to go to a museum - you know to share the LOVE.


We also decided to go because we had hit our limit of Dora, Diego, Olivia, Wonder Pets, Backyardigans, Blues Clues, Pixar, Disney...etc....Cable Companies must love us.







Check out this super cool building!

Disregard the rear view mirror.

What rear view mirror you ask? Exactly...quick learner you are.








I quite possibly should by stock in detangler for Indigo...whatcha think?

Oh Oh, I could also buy stock in Lolipops, stickers, and chocolate milk.,,says my daughter, right after she bit me...joking..most of the time








While we were at the museum me and Indy had a photo shoot while daddy waited in line for tickets...that's what a real man does for his ladies.


We jumped over puddles too, cause real ladies do that every once and awhile.








When we got inside I took pictures of stuff.

Stuff like water faucets with fake water, what can I say it was calling my name. Or maybe it was the fact I was dying of thirst.

Also one of my cats will only drink from the faucet. I oblige.







My cat smiles like this and I can't resist turning on the faucet for him, plus I let him in and out of the house at least 15.8 times per day.







Right now one of my cats is trying to get on my lap. The other one is making sounds like a furball might make an appearance by morning.








We built stuff at the museum like houses, fences, and a stronger family bond

I think we will go back soon.

Thanks for joining me for a Spectrum Squawk, basically we just got our squawk on. Word.

Prosciutto and Goat Cheese Strata

YEAH YEAH YEAH, it’s my 213th post! You know what that means don’t you? That’s right my fellow friends, it means that it’s my 213th post! Yippee.


So even though I have a slight cold I am giving you all a virtual hug, and a small bottle of Purell..just to be safe! Normally I would hand out a bottle of wine (or at least a glass, because I have an addiction) but dear lord my house just keeps passing around this sickness and I just can’t let you catch it.


Did I mention my head hurts? Did I mention it’s my 213th post? Did I mention I survived a weekend where my Indigo received a small kid piano for a new toy? That is what I deserve an award for, well that and also for tolerating the movie Dinner for Schmucks (DO NOT RENT!!).

Let’s move on to the food so momma can go back to resting. ..I mean ummm working.










INGREDIENTS
Delightfully borrowed and just slightly changed from Epicurious

• 18 slices firm white bread , crusts removed
• 8 ounces prosciutto, thin slices
• 8 ounces goat cheese, crumbled
• 4 ounces provolone, grated (about 1 1/2 cups)
• 1/4 cup chopped chives
• 6 tablespoons thinly sliced fresh basil

• 5 large eggs
• 2 cups whole milk
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 3 tablespoons butter, melted











DIRECTIONS

Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of chives and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, chives, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.











Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.


Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.

Olive & Chive Ricotta Bake

This weekend has been pretty nice to me. Let’s see what we were up to at the Spectrum.


1. I got to buy new make-up, Bare Minerals – my favorite! I also got have some new lipstick and liner applied by one of the nicest people there…only thing is why on earth do they always over line my lips by about 3 inches? I looked like Real Housewife of Ghetto-ville.


2. I took Indigo to a Kid’s Museum. I took Indigo to a Kid’s Museum and so did 2,345.9 other parents! Yippee, can you say petri dish? Yeah, I’m coughing just thinking about the amount of children, parents, and expensive camera’s all in one small room.









3. Taco Bell, this is also my confession. I probably don’t have to explain why anything that involves taco bell ends up being a confession for me. Taco Bell is like this thing that won't let go of me..claws and all.


4. Indigo was booted out of the little kids room at church for a runny nose. Don’t people know that kids have runny noses for like 4 months straight during this time of the year?


5. I love a good Sunday, don’t you? It is actually a cool 59 degrees in San Diego right now…brrrr









INGREDIENTS

1 (15oz) Container of Ricotta
1 egg, beaten
¼ cup Parmesan cheese
¼ cup Monterrey jack cheese
¼ cup chives, chopped
1 can of black olives, drained & lightly chopped
Zest of half a lemon
1 loaf of French bread, cut into rounds
Olive Oil








DIRECTIONS


Pre-Heat your Oven to 375. Lightly oil a small baking dish.



In a large bowl combine everything and I mean everything! Press this mixture into your prepared baking dish. Bake at 375 for about 20 minutes, during the last few minutes you will want to broil the top to slightly brown it.



Cut your French bread into rounds and cover it with Olive oil, place under your broiler to lightly toast.



Now comes the good part, you take that bread and you smother it like it’s your job. Actually it is your job, and quite frankly the only one I want to be responsible for on a nice Sunday like today.

Pistachio Cookies with a White Chocolate Glaze

So in a few weeks we are going on vacation and beforehand me & the hubster wanted to shed a few pounds. We want to shed them so we can gain them back during vacation. So my husband just called me and told me the following.


Husband “Jen, I just ate two donuts, Krispy Kremes”

Me “You bad boy, did you heat them up in the microwave?” (my favorite way to eat them.)

Husband “Yes the first one I did, but the second one I just ate like a shark”

This made me laugh out loud.


PS. Indigo ate like 12 of these which is really shocking, BAD BAD ….I mean thanks for saving my hips lady

PSS. Yes the picture below is of me balancing 2 cookies on a wine glass, I really have no excuse for this food styling choice. No judging please.









INGREDIENTS (makes 10-12)


¾ cup flour
¼ tsp baking soda
1/3 cup butter, softened
¼ brown sugar, + 1 tbs white sugar
2 TBS of Pistachio Pudding Mix
¼ tsp vanilla extract
1 egg, beaten
2 drops of green food coloring (can be omitted)


· The white chocolate glaze is a handful of white chocolate chips, 2 tablespoons of milk, and enough powdered sugar to thicken it to your liking. Simply microwave the chocolate and milk at 50% power until melted then add in the powdered sugar.







DIRECTIONS


Pre-Heat your oven to 375


In a medium sized bowl mix together your flour, baking soda, and pudding mix.


In another bowl beat together your butter, egg, sugars, food coloring, and extract. Combine the two mixes, cover in plastic wrap and place in the fridge for 2 hours. When ready fashion those bad boys into medium sized balls.









Place each cookie ball on to a parchment lined baking sheet and bake at 375 for about 10 minutes (just keep an eye on them). The bottoms might be slightly browned, but I will promise you the inside is simply divine. They also hold up quite well…little puffs of joy!








So channel your inner shark and get your eat on.







Adding this to a great site..

Mango Chutney & White Cheddar covered Crackers

The following is a list of things that used to be perpetrated against my brother in hopes of breaking the poor boys spirit…by me…the older, meaner sister.


My brother had this habit of leaving cabinet doors open in the kitchen. I must have been such a little teacher because anytime he did this I would then proceed to open every one of those cabinets and force the boy to close them…you know…to “teach” him.


Gizmo. This was our Pekingese dog. I would sit on my brother’s chest and hold his arms down while the dog frantically licked every last inch of his face. Take that bro, don’t you come in my room again.


I also have to say that one time while fighting with him in my dad’s old school wood paneled station wagon, I might have pushed him out…while it was still moving, but don’t worry! He got me back by rolling up the electric window on my neck..Score one for the brother.







Love you bro!!


Now on to this happy lil treat.



INGREDIENTS

Crackers (Ritz) or Flat Bread (cut into rounds)
Mango Chutney (got mine from Trader Joe's)
Sharp White Cheddar







DIRECTIONS


Oh so gently place a few crackers on a gorgeous plate. Slice up a thick sliver of Sharp white cheddar and lay it carefully upon the crackers or bread. Open up your Mango Chutney and spoon a hefty dollop of it on to the cheese covered cracker.

Serve.

Our Valentine

(ME) I love it when you run to the store the instant I need something.







(Indigo) I love when you make pancakes daddy, and chocolate milk!







(ME) I love it when you steal the leftovers, that means you liked it…and it helps my ego







(Indigo) I love it when you hang my upside down, 20 times in a row!







(ME) I love it that you don’t notice when an hour passes you by at the park.







(Indigo) I love to make a mess, I mean art with you daddy.







(ME) I love that you and our daughter can both do “taco tongue”.







(WE) LOVE your smile

Spicy and oh so Cheesy Grits ya'll

Why is it when I say Grits I want to say it with a southern accent?


"Ma'am’ can I have some grrrrit’s please?" *insert southern accent*


Another random thing, whenever my husband has to call into one of the horrendous call centers, you know the ones where you have 85.6 options to try and make it to the proper person…maybe. Well when he gets connected to a southern lady..his long forgotten southern twang returns. That man could talk any company into giving us free service for a year with his accent and southern charm….that he promptly turns off once the phone call ends


Switching back to his Southern California charm….picking up some fish taco’s and making plans to go surfing…or at least picking up some avocado’s for me at the store. Party on dude.


Speaking of Southern California, I am a San Diego girl…I know a few of you might have wondered why at this time of year I still have flowers thriving out my window. You are perfectly welcome to visit, I accept payments of cheese, wine, and chocolate.








INGREDIENTS (Serves 8)

1 c. uncooked grits
2 c. water
2 c. chicken broth
1 can of Rotel, drained
1 c. milk
4 eggs, beaten
2 c. cheddar cheese, grated










DIRECTIONS


Bring to boil the water & stock; stir in grits and follow package directions. Turn off heat. Add milk, Rotel, and 1 cup of the shredded cheddar cheese, mixing well. Let cool so that eggs will not cook when added.









Add eggs and pour in a buttered casserole dish, sprinkle with the rest of the cheese and bake at 350 degrees for 1 hour.


"Make this casserole ya’ll!" *insert southern accent here please*