CA to NY

Sorry everyone, for lagging lately! I've been trying to pack and ship everything to NY on top of spending quality time with as many people as possible! There hasn't been much room to breathe! I am officially unpacked in NY already! I still have little things here and there, and I have to visit the dreaded DMV! I will try to post something up tomorrow, I promise! :)

Garlic Shrimp with Couscous

Here is another quick and easy, but delicious lunch/dinner recipe for everyone to enjoy!

Yields: 4 servings

Ingredients:

1 box of Near East brand couscous (any flavor you'd like)

1 small can chicken broth, optional

1 lb. shrimp, shelled and deveined

1 1/2 tsp. minced garlic
2 tbsp. unsalted butter or olive oil
salt and pepper, to taste

Directions:
Cook the couscous according to the directions on the box. I like to add equal parts of chicken broth and water totaling the amount of liquid called for in order to give it more flavor. Set aside.

Make sure to pat all the shrimp dry before cooking. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet until melted and raise the heat to high. Add the shrimp and cook without moving them for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. You will know it is perfectly cooked when it loses it's transparency and curls up to form the letter C. Immediately serve with couscous.

Parmesan Breaded Chicken Breasts with a Basil & Pimiento Pepper Cream Sauce

I hope everyone is doing well today! Whenever I have leftover ingredients from a previous recipe, I tend to become obsessed with finding ways to use them before they go bad. I dislike wasting perfectly good ingredients! I found myself with leftover heavy whipping cream in the refrigerator and decided I would make a creamy sauce to go with chicken! I also had a box of Garlic and Herb Rice Pilaf in the pantry so I used that as my starch. The combination of flavors was delicious! The best thing about this recipe? It was so quick and easy! I had dinner on the table in no time at all!

Note: I made the rice pilaf beforehand so I could serve everything right away.

Yields: 4 servings

Ingredients:

Chicken

1/4 cup milk

1/4 cup dried bread crumbs

1/4 cup grated Parmesan

1/2 tsp. garlic powder

1/8 tsp. ground black pepper

4 thin sliced skinless, boneless chicken breasts

Cream Sauce

3 tbsp. unsalted butter

1/2 cup chicken broth

1 cup heavy whipping cream

1 (4 oz.) jar sliced pimiento peppers, drained

1/2 cup grated Parmesan

1/4 cup chopped fresh basil

1/4 tsp. garlic powder or fresh garlic

1/8 tsp. ground black pepper

1/4 tsp. flour, optional

Directions:

1. Place milk in a shallow bowl. In a separate shallow bowl, add the bread crumbs, 1/4 cup Parmesan, 1/2 tsp. garlic powder, and 1/8 tsp. pepper and mix until blended. In a large skillet, melt butter over medium heat. While the butter is left to melt, dip chicken in milk, then coat both sides with the dry mixture. Cook in butter, on both sides, until juices run clear (about 3-4 minutes on each side). Remove and keep warm.

2. Add chicken broth to the same skillet. Bring to a boil over medium heat, and stir to loosen any browned bits from the pan. Stir in cream and pimientos; bring to a boil and stir for 1 additional minute. Reduce heat.

3. Add 1/2 cup of Parmesan, basil, 1/4 tsp. garlic, and 1/8 tsp. pepper. Stir sauce and cook until heated through. If you find that the sauce is too runny for your taste, add a little bit of flour at a time and mix well in between additions until it reaches the desired thickness. Pour mixture over chicken and serve immediately.  

This is the box I used to make the rice pilaf. I followed the directions on the box, except I added equal parts of chicken broth and water totaling the amount of liquid called for in order to give it more flavor.

I absolutely love garlic so I find any excuse to add it into recipes! Do not like it? Omit it or use less! This was my first time trying pimiento peppers to my knowledge and I love them! They have a subtle sweetness about them. Have fun with the recipe and make it your own! This is what I love about cooking; it is forgiving and allows you to make something as simple or complex as you would like!

Pumpkin Cheesecake with Cinnamon Whipped Cream

The fall season has arrived and it is now October! The first thing I think about is...PUMPKIN!

Picture found online.

I absolutely LOVE pumpkin cheesecake and Paula Deen's recipe does not disappoint! Her recipe does not call for a topping, but I think adding the cinnamon whipped cream just adds another dimension of flavor that subtly complements the cheesecake! When baking, I encourage using brown eggs for more custard-like recipes since it just holds better. It is also important that the cream cheese is completely room temperature or else you will end up getting lumps in the filling. No worries though! If you are in a rush or simply do not have the patience, just mix all the ingredients for the filling together and use a food processor, regular blender, or an immersion blender to break up the lumps. Another tip is to bake the cheesecake in a water bath to avoid cracks in the cheesecake. You would need a large enough deep pan that would accommodate the springform pan.

Yields: 8 servings or more depending upon how you slice the cheesecake!

You will need a 9-inch springform pan. Anything smaller will overflow.

Ingredients:

Crust

1 3/4 cups graham cracker crumbs (do not get the honey flavored graham crackers)

3 tbsp. light brown sugar

1/2 tsp. ground cinnamon

1 stick salted butter, melted

Filling

3 (8 oz.) packages of cream cheese, room temp.

1 (15 oz.) can pureed pumpkin

3 brown eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 tsp. ground cinnamon

1/8 tsp. fresh ground nutmeg (fresh is very important)

1/8 tsp. ground cloves

2 tbsp. all-purpose flour

1 tsp. vanilla extract

Whipped Cream

1 cup heavy whipping cream, chilled

1/4 cup confectioner's sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

Directions:

Preheat oven to 350 degrees F. In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and mix until everything is coated. Press down flat into the pan and press crumbs to surround the side as well. Set aside. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, spices, flour and vanilla extract. Beat together on medium until well combined.

Pour into crust. Spread out evenly and tap it on a table a few times to get rid of air bubbles. If you are using a water bath, cover the bottom of the springform pan with a big enough piece of aluminum foil so that it creates a cocoon around the pan like so:

Found this picture online

Place the springform pan into a deeper pan and fill that pan 1/3 - 1/2 of the way with water. Bake for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Once the cheesecake is ready to eat, whip up the topping really quick and enjoy! Pour the heavy cream into a large bowl and beat with an electric mixer until thick and frothy. Add the confectioner's sugar, vanilla extract, and cinnamon and beat until medium peaks form. Careful not to over beat.

Happy baking!

Happy eating!

Spaghetti Squash Recipe

How can you visit a place like New York City and be on a diet?! It is impossible with such amazing and diverse food joints everywhere you go! However, since I am now permanently relocating here, I cannot keep this up! Incorporating healthy food throughout the week is a must for me. I came upon a basic recipe using spaghetti squash and decided to try it out today. I found Spaghetti Squash at Trader Joe's. My boyfriend and I were definitely not disappointed!

This is what a Spaghetti Squash looks like for those who are unfamiliar!

Yields: About 6 servings

Ingredients:

1 spaghetti squash, halved lengthwise

2 tbsp. olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 1/2 cups chopped tomatoes (about 2 small/medium tomatoes)

3/4 cup crumbled feta cheese

3 tbsp. fresh basil, chopped

1/3 of a 16 oz. jar of cherry peppers, chopped (optional)
Salt and Pepper

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and peppers and cook until they are warmed through.

4. Use a large spoon to scoop out the seeds and mushy parts of the squash and discard. Scoop the stringy pulp from the squash into a medium bowl. Add salt and pepper (I just add a good pinch of both). Toss with the vegetables, feta cheese, and basil. Serve warm.

Comes out in long strands resembling spaghetti!

Finished product!

I especially love how versatile this recipe is. You can add marinara to resemble more of a spaghetti. You can add chicken to make it more filling. You can add or omit vegetables to your liking! The possibilities are endless! I like spicy food so adding the cherry peppers gave the dish a nice kick without being overwhelming. Have fun with this recipe and make it your own!

Marshmallow Fondant Recipe

Why I LOVE Marshmallow Fondant: It is easy to make, it tastes great, and it has many uses! If you have kids and are afraid of leaving them alone with PLAY-DOH, this is the perfect substitute because it acts like PLAY-DOH with the bonus of being edible! It can be stored in an airtight container in the refrigerator for a long time. Everyone who has been hesitant of eating fondant because it has an unpleasant taste has been surprised by the fondant on my cakes. I found this recipe online and have never looked back since!

Make characters out of fondant!

Make characters out of fondant!

It's sturdy enough to create thin petals for a rose!

Use fondant to cover a cake or cut out letters!

Yields: 2 1/4 lbs.

Ingredients:

1/4 cup unsalted butter (room temp.)

1 (16 oz.) package miniature marshmallows

1/4 cup water

1 tsp. vanilla extract

2 lbs. confectioners powdered sugar

Gel coloring of your choice (optional)

Directions:

1. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to start melting the marshmallows. Keep microwaving at 10 second intervals until marshmallows are puffy and melted. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Take a toothpick and put gel coloring in at this point and stir. Once desired color is mixed, slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
2. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
3. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Black Fondant: Use black liquid food coloring in place of water and vanilla extract instead of gel coloring. Add cocoa powder instead of confectioners sugar to create the dough consistency. Once you get a sticky dough, add confectioners sugar to create a pliable dough.

Side note: When it comes to making a large portion of red, blue, green, orange, and black, I find it easier to just go buy it from the store because the amount of coloring you'd need to get the color right is not worth the time! I don't even follow this recipe anymore unless I need to make enough fondant to cover a big cake. Once you get used to the consistency, you can portion off the melted marshmallow according to how much of each color you want to make. I don't even use the butter because the stickiness doesn't bother me.

Perfect Buttercream Frosting for Dirty Icing a Cake

Ever find yourself with a crumby mess after carving or leveling a cake? Look no further for the perfect buttercream recipe that you can use to crumb coat the cake! I love this recipe because it has just the right amount of flavor without being overbearing. It is also perfect for a crumb coating before putting fondant over a cake. The sturdiness of this frosting allows you to create a border before adding filling inside a cake so that the filling is held in place and doesn't ooze out! It is best to make this a day or two in advance. It can be stored in an airtight container on the counter.

Yields: About 6 cups

Ingredients:

1 1/2 lb. good confectioner's sugar (Dominos) 

1/3 cup water

2 cups shortening (Crisco or Sweetex)

1/2 tsp. popcorn (fine grain) salt

2 tsp. vanilla

Directions:

1. If you are using a KitchenAid stand mixer, mix ingredients with the paddle whip (disregard if you are using a hand mixer like me). Mix sugar, water, 1/2 cup of shortening, salt, and vanilla on a low speed until smooth and there are no lumps visible (approximately 2-5 minutes), scraping bowl once halfway through this first mix.

2. Add remaining shortening and beat at medium speed for 3-5 minutes until shortening is well mixed and volume has been added. 

*If you feel the frosting is too thick to spread easily, you can add a little more water until you get the right consistency, but I like the recipe as is. I use a large offset baker's spatula dipped in extremely hot water to crumb coat my cakes. I find that it spreads more easily when the spatula is hot and it smooths out the frosting as well. Refrigerate the cake after the first coating for 30 minutes, then coat with another layer so that you don't see any of the crumbs. This frosting forms a thin crust when it is set and refrigerated. I was able to form a border around my 12 inch x 10 inch cake before adding the filling, crumb coat the entire cake, and also crumb coat a smaller cake with buttercream still left to spare.

An Xbox 360 cake in the making!

Tada!

Marshmallow Fondant Recipe to follow soon! In the meantime, have fun with the recipe and make it your own! Want it more sweet? Cut the salt or add more sugar! Want a different flavor? Experiment with different extracts!

Chewy Coconut & Chocolate Chip Cookies

I have a sweet tooth that has yet to be rivaled by anyone I know; it is a wonder to me and my boyfriend how I have not gained a pound considering the fact! I am always in a baking mood and love experimenting with and improving upon pre-existing recipes. I was inspired, on a Tuesday night, to get rid of the leftover coconut flakes in the refrigerator. I had a hankering for chocolate chip cookies as well, thus, the chewy coconut chocolate chip cookies were born! I love the fact that, as a baker, I already had all these ingredients at home.

Yields: About 3 dozen cookies

Ingredients:

1 ½ cups all-purpose flour

½ tsp. baking soda

¼ tsp. salt

½ cup unsalted butter, microwaved for 20 seconds

¾ cup brown sugar

½ cup white sugar

1 egg

1 tsp. vanilla extract

1 ½ cups flaked coconut

½ cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Combine the flour, baking soda and salt in a medium bowl and set aside.

2. In a medium bowl, cream the butter, brown sugar, and white sugar with a mixer on medium until smooth. Beat in the egg and vanilla until light and fluffy. Gradually add in the flour mixture and mix just until blended. Mix in the coconut and chocolate chips using a spoon. Roll a walnut size of batter with your hands and place on a cookie sheet lined with parchment paper.  Flatten the dough slightly with the palm of your hand because these don't spread as much while baking as other recipes. Cookies should be about 2 inches apart.

3. Bake for 10 minutes or until lightly toasted (a butterscotch color).

Chocolate chips are completely optional! Add different extracts for different flavors, omit things you don't like or add things you do like such as nuts! For bigger cookies, increase the spacing of the cookies and cooking time accordingly. Make this recipe your own and have fun with it! 

A Little About Me

Hi all, my name is Jamie, but you already know that! I am 25 and currently a resident of good ol' Orange County, CA, but am relocating to NY by the end of October! I am so excited to finally be able to utilize blogging as a tool to share recipes that I have tried and tweaked to perfection with everyone! I have a great passion for cooking and baking, but only enjoy doing it for fun. I am actually pursuing a career as a Physician Assistant. Cooking and baking has a way of melting all the stress and worries of the day away and transports me to my happy place! I hope you all enjoy these recipes as much as my family and friends do! Please be kind and bear with me while I journey through this process! I also welcome sharing recipes or ideas as well! Constructive criticism is always encouraged! It's the only way to learn and be better! <3 JD