Mongolian Beef: A Regular at Our House

We love Chinese food!  In college we ate at our favorite Chinese restaurant, Seven Seas probably twice a week...We have since moved out of College Park and Seven Seas closed quickly (I'd rather not think of why...)

I took this picture from the Street view of Google Maps.

Anyway we've found that most Chinese food is relatively easy to make and try various recipes.  This recipe for Mongolian Beef found at Pink Bites blog.

Looking at my Recipes I've Tried board, it looks like this is the second recipe I ever made from Pinterest.  I am not at recipe 266, but this Mongolian beef is one we make again and again...

I always get the rice going and make the sauce, while Pat slices the flank steak.  

The sauce is quite simple.  A little canola oil, soy sauce, garlic, ginger, brown sugar, water, and crushed red peppers.  It takes less than 5 minutes to make.  Then you pour the sauce into a bowl.  You use the same pan and add some more oil.  Once the beef is tossed with cornstarch it's ready to be cooked!

I always add a large dab of oil into the pan and we cook it around a medium temperature, otherwise the beef sticks to the pan.

I always add a large dab of oil into the pan and we cook it around a medium temperature, otherwise the beef sticks to the pan. After the sauce is thickened and the rice is ready you are set to eat!  We usually eat edamame with this for a quick and tasty meal!

I cannot stress how tasty and simple this is.  It makes for a great weeknight meal!  I get tired of repeating meals, but this one is as regular as any meal is in our house!

The full recipe can be found at Pink Bite's blog.

Quick and Tasty: S'mores Pie

I had my coworkers over for dinner Friday evening.  We were making our homemade pasta in our favorite, creamy prosciutto and pea sauce. 

We made a TON of pasta...

I had thought about s'mores for dessert that we could make with the fire pit, but I knew I'd have disappointed company if I didn't bake anything.  I remembered my coworker had commented on a Pinterest recipe some time ago so I figured to investigate.

I found the recipe for S'mores Pie through Two Peas and Their Pod.  Two Peas and Their Pod link the recipe to Tasty Kitchen.  The recipe honestly took less than 5 minutes to make and that included using the food processor to get graham cracker crumbs.  

After I quickly made the crust and finished assembling the pie, I told Pat that if this was tasty this recipe might become my go-to "I'm bringing dessert" recipe.  Let's say this recipe was a crowd-pleaser and will definitely be made again! 

The recipe calls for you to sprinkle chocolate chips on top of the top crust- I sprinkled chocolate chips in between every later.  A little more chocolate can't be a bad thing...right?  Another thing that I will do differently next time is divide the dough for the crust.  I'll put 2/3 of the crust on the bottom and use the other third for the top.  

The recipe said to allow the pie to cool completely.  I let it cool for about 30 minutes so it was still warm and gooey, but not following apart.  This was so good and was even good with a cup of coffee the following morning ;).

This was my 261 recipe I've made from Pinterest!  My hope is to get to recipe 300 before school starts back up in the fall- August 20 is my deadline.  That's about 17 recipes a month I need to do make for the next three months.  I'll be quite busy in the kitchen!

Mother's Day: Showing My Appreciation through Baking

Pat and I decided to have our mother's over for a Mother's Day lunch.  We stuck to a simple lunch which included our favorite chicken kabobs (I'll have to post that recipe soon!)  with couscous and green beans.

For dessert, I wanted to make this Lemon Icebox Cake found on Cookie Baker Lynn's blog.  Luckily, I actually read the blog ahead of time and realized that this cake was very involved- except I missed the last step of the recipe.  The last step is to refrigerate for 12 hours!  I almost panicked when I read that last step prior to going to bed.  Pat told me to just make something more simple...

More simple?! I am always up for a baking challenge!

When I woke up this morning, I started separating egg whites and yolks...a total of ten eggs.  The egg yolks are used for the lemon curd and the egg whites are used for the meringue.  With the amount needed, I only wasted two egg whites.  This was by far the worst part of the whole recipe because I hate eggs.

After I separated the eggs I made my angel food cake.  While that was baking, I went to work on the lemon curd.  I had never made lemon curd before, it was time consuming because you need to watch it cooking the whole time.

Once the lemon curd was made, I whipped the cream.   Then I folded the two together to make a lemon cream.  Next, it was time to make the meringue and wash my KitchenAid bowl  (this was one of many washes in this recipe).  The meringue was the trickiest part of the recipe.  While whipping the egg whites, you also need to make a syrup, and a gelatin mixture.

The syrup took a bit longer than the recipe said to reach the desired temperature.  You then add the syrup into the meringue and beat it until the mixer bowl is cooled.









After that step, you fold in the meringue to the lemon cream mixture.



Somewhere in the middle of this chaos, I pulled the cake out of the oven and let it cool.  This whole process took about two hours.  Once I took the cake out, I sliced the cake in half because I didn't think the layers would be thick enough if I cut the cake into thirds.

The lemon curd/cream/meringue was runnier at this point than I anticipated.  After it is frosting, it is time for the freezer.  I decided not to freeze it mostly for time, but also because I figured this would be lemon verision of a family recipe for a Maple Cream cake. I put the cake and the remaining lemon cream in the fridge.  When it was dessert time, the lemon cream had thickened and I added even more to the cake. 

TA-DA!!!! The finished product.  Due to the labor intensive process of this cake I said when I served it "This needs to be fabulous or it is never getting made again."  

People had seconds. The verdict: this Lemon Cream Cake is worth the effort!

Happy Mother's Day!

Here is an easy adaption:

Lemon Dream Cake

The Cake:

1 1/2 cups of sugar, 1 cup flour, 1/4 tsp. salt, 2 cups of egg whites, juice and zest of one lemon, 4 tsp. vanilla (I use Madagascar bourbon pure vanilla extract), 2 tsp. cream of tartar.

Preheat the oven to 350.  Whip the eggs until foamy.  Then mix in the lemon, vanilla, and cream of tartar. Once well combined, mix in the sugar and the flour.  Pour into the angel food cake pan and bake for approximately 35 minutes.  Once it is fully baked, flip the pan on top of a glass while the cake cools.  After it's completely cooled, slip the cake free from the pan.  Then slice the cake in half using a serrated knife.

The Frosting:

One jar of your favorite lemon curd (or one batch of your favorite homemade recipe), 1 1/2 cups of heavy cream, 2 tsp. unflavored gelatin, 1 1/8 cup sugar, 6 egg whites, 3/4 tsp. cream of tartar

Whip the heavy cream.  Then fold in the lemon curd (if homemade, allow to cool completely). Set aside while you make the meringue. 

Follow the recipe on the gelatin for how to soften it (typically microwave for 30 seconds in a little bit of water).  Combine 1 cup of sugar and 6 Tbl. of water.  Heat and stir until it reaches 248 degrees with a candy thermometer. 

While the syrup is reaching the temperature, beat the egg whites until foamy.  Add the cream of tartar and 1/8 cup of sugar.  Once the syrup is hot enough, gradually pour it into the egg white mixture. Beat until the mixture is cooled.

Then fold the meringue into the lemon cream filling.  Place a large portion of the lemon frosting in between the two layers of angel food cake. Spread the remaining frosting around and on top of the cake.

Enjoy immediately or refrigerate!

Chocolate Chip Banana Bread

I have made a bunch of different banana bread recipes- what else would I do with my "too ripe" bananas?

Yesterday, I came across a recipe for Streusel Topped Chocolate Chip Banana Bread from Barbara Bakes and it seemed the perfect recipe to try out with my super ripe bananas.

I made a few minor adaptions to the recipe:

• For the bread:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup smashed very ripe bananas 
• 1/2 cup sugar
• 1/2 cup plain yogurt
• 2 eggs
• 1/4 cup butter, melted
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips
For the topping:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1 1/2 tablespoons butter, melted

I ended up needing to bake the banana bread for 75 minutes at 350!  Which is crazy! I don't know if that was because I swapped the sour cream for yogurt or what, but I've never had to bake banana bread for so long! The banana bread rose a lot! It is very deep. If I were to make this again, I would substitute some brown sugar in both the bread and the topping.  I think I might also add some more banana, it was not very bananan-y.  The 1 cup of chocolate chips was perfect to have a taste of chocolate in every bite.

Red Velvet Strawberry "Short"cake

I recently saw a pin for Red Velvet Strawberry Shortcake, which looked divine! My MIL asked me to make dessert for Easter so I had this cake in mind.  The original blog used boxed cake mixes for bother the red velvet and the white cakes, along with store bought whipped cream.

Here's what I did:

I used my favorite red velvet recipe from Tide and Thyme.  I used this recipe to make two 8" round cakes.
Then I used my favorite yellow cake from King Author, Golden Vanilla Cake. The recipe says to divide batter for three 8" round pans, but I only have two.  I decided I would just go for it!

I let the red velvet layer cool for ten minutes before taking them out of the pan and then starting over with the white cake. For each cake, I greased the pan.  Next, I layed parchment paper down and then greased that. Ten minutes cooling usually seems to be the right amount of time for me.

I let all four cakes completely cool while I was at church.  Then I came back and went to work slicing strawberries and making homemade whipped cream.


My Whipped Cream Recipe:
3 1/2 C. Heavy Cream
4 1/2 Tbl. Sugar
3 tsp. pure vanilla extract

I whipped the cream using my stand mixer on high for several minutes, then added in the sugar and vanilla.  It was quite tasty- if I do say so myself!

I layered the cake and placed whipped cream and strawberries in between each layer. I put "Short"cake in quotes because as you can see...it wasn't very short!

I did have some issues transporting the cake. Next time, I think I would halve each cake recipe so the cake would be more reasonable in size.  I would also put more whipped cream inside of each layer.

Homemade Peanut Butter Eggs

I am a HUGE Reese's fan.  That being said, I tend to not like homemade peanut butter eggs.  So why did I decide to make some, you ask? Well, it was due to a major oops the other weekend when I was baking cupcakes to enter into a cupcake contest...leave it to me to mess up my own frosting!

I was finishing a crazy busy weekend that included finishing our bathroom, running a 5k, taking a cake pop class, visiting my sister in VA, among many other things.  I was EXHAUSTED, but I needed to get this baking done.  I had set out two sticks of butter for my frosting.  Then when I went ot make it, I thought that I was silly for setting out two sticks of butter when I only needed one cup- remember, I was EXHAUSTED. So I am whipping my frosting and it was so thick. I added a little more heavy cream and then concluded it was just too cold.  I filled my icing bag and attempted to pipe it. It was never going to happen.  I decided I would start all over.

It was at that moment that I realized I was an idiot and I had pulled out two sticks of butter earlier because I needed one cup of butter, not one stick.

So, I redid my frosting and they turned out great!

I froze my failed frosting because it was DELICIOUS and didn't want to waste it.  I've been nibbling on it all week.  Today I let it defrost.

When the filling was still cold, I molded it into egg shapes. Then I refridgerated the filling so it would be firm when I dipped the eggs.

I melted chocolate in my mini croc-pot. I dipped the eggs and pulled them out with my fondue sticks.

The eggs that got a little messed up, I sprinkled some spring timey sprinkles on top.  Halfway through, the eggs were a little soft, so I put the eggs back in the fridge for a few minutes before I finished dipping them.

Here are my finished eggs:

My Salted Peanut Butter Filling (created by default):

Salted Peanut Butter Frosting:

Ingredients: 4 C. powdered sugar, 1/2 C. softened, salted butter, 1 C. creamy peanut butter, 5 Tbl. heavy cream

1. Beat the softened butter in the mixer, until it becomes almost whipped. 

2. Add 1 C. of the sugar at a time, until well blended.

3. Add in the peanut butter and beat on high for about 5minutes.

4. Beat in the heavy cream.

5. Refridgerate the filling for about 30 minutes, until well-chilled.

6. Form the filling into egg shaped.

7. Refridgerate for about 15 more minutes.

8. While it is chilling, melt milk (or dark) chocolate.

9. Dip one egg at a time.

10. Decorate with sprinkles or other.

11. Enjoy!

Cake Pops!

Today was my second attempt on cake pops and I was only decorating today.  I've been busy creating/ testing recipes for a local cupcake contest, that I haven't had the change to try anything new that I will share... yet!

Around Christmas, I bought a mold for Christmas shaped cake pops- a Christmas tree, a stocking, a snowman, and a  present.  I follow "The Best Cake Pop Recipe."  On the Diva's Can Cook blog, she writes how she can't tell the difference between boxed cake mix and store bought frosting.  So I figured, what the heck! I took the easy approach and used store bought.  Let's just say you can DEFINITELY tell that I used store bought.  The cake pops were still tasty, but could have been even better.

Also, I had issues using the Christmas mold.  For one, the cake stuck to the mold.  Then there's the issues that a mold with 5 spots and the freezing time made for a sloooooooow process.

Today I took a cake pop decorating class at a local craft shop.  The instructor prepared the cake pops and we decorated.  The cake pops were all Easter themed and she talked about cake pop making in general.

Here are mine (and yes, I know the bunny is creep):

For my next cake pop experiment, I am going to try using the cake pop pan and baking the pops into the circles.  I'll be sure to post how that goes!

Now for my side rant- I am a cupcake snob. I have very high expectations for my cupcakes.  As I said in my last post I always go for Chocolate and Peanut Butter, they are the Perfect Pair.

Today I visited my sister in northern Virginia.  We tried cupcakes at the Reston Town Center and I was disappointed.  It was a good cupcake, but I didn't even finish it!!!  That's a sure sign it could have been better. 

My husband's comment about his carrot cake is that there was way too much nutmeg and they were not as moist as mine.

Here's my picky opinion: for a chocolate and peanut butter cupcake it was not enough peanut buttery.  The buckeye on top looked pretty, but took away from the taste of the cupcake.  The icing was too sweet.  My biggest issue- the filling was the same exact frosting that was too sweet and not peanut buttery enough on top. 

(My apologies for the blurry cell phone pick!)



On a different note, my mom is off to Philadelphia next week and will be picking up the best cupcake that I have ever eaten from Philly Cupcake.

...I am already drooling, just thinking about it!