Generous Kitchen

Wednesday, January 18, 2012

Soooooo Exciting!

We are so excited to share something very fun with you guys!
You twelve faithful followers (or are we up to 14?)

It will be very soon. 

I might even bake something and post before the big secret is revealed,
so, check back!

Better yet, become a "follower" and you'll automatically know when it happens!

Can't wait to be back in the saddle with this little blog.

(isn't Baking Buddy so, so pretty? I just love that girl!)

We miss you!

you are loved

Saturday, October 8, 2011

Mini Key Lime Cheesecakes

Hello fellow bakers!
We've missed you, but plan to make up for our 
extended absence with this fabulous little treat. 
We hope you enjoy one last taste of summer with these 
Mini Key Lime Cheesecakes.

Make the three components, then assemble and bake! Delicious.

Lime Curd
1 stick softened butter
1 cup sugar
2 large eggs
2 large yolks
1/2 cup fresh key lime juice

In a mixer beat together sugar and butter.
Add in eggs and yolks one at a time beating well between each addition.

Pour in lime juice and mix.

In a sauce pan on medium heat until the mixture becomes smooth.
Increase heat and whisk constantly until it begins to boil.

Immediately remove from heat and transfer to a bowl.
Place plastic wrap over the top of the curd and refrigerate 
30-45 minutes until it slightly thickens.

Graham Cracker Crust
2 cups graham cracker crumbs
1/4 cup sugar
1/2 tsp. cinnamon
8T (1 stick) melted butter

Mix dry ingredients in a bowl, add melted butter and combine with a fork.

Drop Tablespoonfuls of the crust into cupcake liners.

Press down firmly with the bottom of a glass.

Bake at 305 degrees convection, 350 conventional for 7-8 minutes.

Cheesecake Filling
16oz. softened cream cheese
1/2 cup sugar
2 large eggs
1 large egg white
1/2 cup sour cream
1 1/2 tsp. vanilla
2 Tablespoons flour

In a mixer combine cream cheese and sugar until smooth.
Add eggs one at a time.
Add sour cream and vanilla extract.
Add flour and beat until smooth.

1. Remove lime curd from the fridge and use 
green food coloring to tint your chilled lime curd; set aside.

2. Pour 1 1/2 Tablespoons of your cheesecake mixture into 
your baked graham cracker crusts.

3. Add 3/4 Tablespoon of lime curd on top of your cheesecake. 
Swirl the cheesecake and lime curd with a toothpick.

4. Bake at 305 degrees convection, 350 conventional for 20-25 minutes.
You know they're done when the edges brown slightly and the 
very middle is the only part that "wiggles"; cool on a rack.
Don't panic when the middles fall in- that's where 
you're going to put the whipped cream!

Refrigerate the finished product in a sealed container.

Don't forget to share!
you are loved.

Thursday, July 14, 2011

Here We Are!

I know it's silly to think that the 
12 of you who
previously read our blog are still checking 
to see if we've posted anything new,
I'm riding on hope.

So, here you go, my faithful blog readers!

Cherry Poppy Seed Cookies

Preheat your oven to 300 degrees

Cream together until fluffy:
1 cup butter
1 cup confectioners' sugar

Beat in:
1 egg
1 teaspoon vanilla

Mix in:
2 cups flour
1/2 teaspoon salt
2 tablespoons poppy seeds

Roll a teaspoon full of dough into balls
and place onto cookie sheet.
(I always use parchment paper or silpat liner)

Make a little indention in the
middle of each cookie.
(If the dough is too sticky, just wet your "indenting finger" a bit)

Fill each little hole with about 1/2 teaspoon of 
Cherry Preserve
(or any other flavor preserve you may have on hand)

Bake for 20 - 25 minutes until
edges begin to brown.
Sprinkle with a bit of powdered sugar
when they come out of the oven.
(just for looks!...o.k. it tastes pretty good, too!)

So pretty AND tasty!
As a side note, I actually LOVED the Poppy Seed Cookie
and could have loved it even without the Cherry Preserve.
So, if you don't love "thumbprint-like" cookies,
or just don't have any suitable Preserves laying around,
feel free to make these without it.
They would be delightful with a cup of coffee or tea!

Don't forget to share.

you are loved

Tuesday, May 10, 2011

Checking In!

It's just a bit ridiculous how long it's been
since Baking Buddy and I have posted a recipe
here at our favorite blogsite!

We say a thousand times over
how very sorry we are!

I feel I've left my friends hanging and that's not 
something we ever want to do.

I just wanted to check in and say that
very soon, we will be 
Back up to speed.
Up and running.
Back in the saddle.
Whatever phrase you want to use,
know that in very short time, a beautiful
and delicious recipe will be posted
at this very site!

as always,

you are loved

Wednesday, March 23, 2011

Chocolate Chip Cupcakes & Chocolate Buttercream Frosting

There are some important things you need to
about baking buddy and her baking mama.
They sound the same, look the same,
talk the same, yadda-yadda-yadda,
they do not agree on this recipe.

Baking mama says that if you make a white cake 
you should only use the egg whites,
"because it makes it so much whiter and the 
contrast of white cake and 
dark chocolate chips is so pretty". 

Guess who's writing this?

That's right, and Baking buddy says,
"If you're just going to pour a ton of chocolate chips
into the batter anyhow, who cares if it's white?"
Has anyone seriously ever turned down a cupcake
because it wasn't white enough?

So there you have it. 
Choose your teams, pick your side.
One thing we do agree on is this:
either way you'll wind up with an amazingly
delicious cupcake, but just know that
if you don't choose the right side
we'll find out.
Somehow. ;)

Enjoy friends.

1 box white cake mix as directed on the box
We like Betty Crocker!

In a food processor:
pulse 1 and 1/2 cups of
bittersweet chocolate chips
(we like our chips fairly small, but not "dust")
If you don't have a food processor
chop the chips into your desired texture.

the chips into the cake batter.

baking cups 3/4 of the way to the top

330 convection oven
or 350 conventional oven
for 18-20 minutes

Cool before icing!

For the chocolate buttercream:

1/2 cup of Crisco
1/2 cup (1 stick) softened butter

2 teaspoons vanilla
4 Tablespoons cocoa powder

Mix and scrape sides.

4 cups powdered sugar
(in 3 or 4 increments)

Now, have a little faith-
right about now this icing always looks like
it's a hot mess, but then all of a sudden it
creams together and is perfect!
Keep mixing...

1/4 cup milk

Scrape sides and mix again until smooth.

Frost your cupcakes and go make yourself
some friends with these little babies!

Don't forget to share.

you are loved

Thursday, March 3, 2011

Tri Tip Roast

Let's talk Tri-Tip

From Wikipedia, the free encyclopedia
Beef cut
Beef cut: Bottom Sirloin
Steak type: Tri-tip
(also known as: triangle steak, Culotte)
Whole beef tri-tip rump, grilled medium rare.

The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.

The scientific name of this muscle is Tensor fasciae latae, inserted in the Fascia lata, the connective tissue covering the Quadricep femoris, also called Quadricep extensor, a group of four muscles which in turn insert in the Patella, or knee cap of the animal.

In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in San Luis Obispo, California, rubbed with salt, pepper, garlic salt, and other seasonings, cooked over red oak wood and roasted whole on a rotisserie, smoked in a pit, baked in an oven, grilled, or braised by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising (the tri-tip is still often labeled the "Santa Maria steak"). Most popular in the Central Coast of California and Central Valley regions of California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

In New York City, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip

Tri-tip has also become a popular cut of meat for producing chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, for which judges take off points.

Tri-tip is a close cousin of the culotte steak, which is cut from the top sirloin.

I've discovered that there are as many opinions
about how to cook tri-tip
as there are cows roaming hills!
Lots and lots of cows!
(or opinions)

So, I'm going to tell you how I do it
fully aware that there are those who will
disagree with my methods.

I will also say, I've had gazillions of plates
of tri-tip, and with the exception of one or two times,
it is always yummy.
So, apparently, there are numerous ways to
cook it and have it be absolutely tasty.

Here's what I do...

First, rub the meat with plenty of
Garlic Salt, Pepper, and Onion Powder.

Sear/Brown the meat in your roasting pan
in hot melted Crisco Shortening.

Then, after browning, put the lid on the pot
and stick in a 300 degree oven
for about 1 1/2 hours.

Take out of the oven and let rest 15-30 minutes.
(leave the lid on the pot)

Cut very thin pieces and place
back in the juices to soak up more deliciousness.

I don't even put it on a platter.
Sure, a platter is pretty, but you lose juice.
Nope, we just put that beautiful LeCreuset
on a big potholder in the middle of the table
and enjoy that juicy delicious steak/beef/tri-tip.

Don't forget to share.

you are loved

Monday, February 28, 2011

Molasses Cookies

If I were to be graded on my blogging skills for the month of February,
I would probably get a "D-"
If it were a pass/fail grade, I would have surely failed!

Fortunately, I'm not graded and you all seem
to be forgiving and patient...

So, I apologize for the long span between 
blogs and to show my sincere remorse,
here is one of the best cookies Baking Buddy
and I have come across in a long time.

Molasses Cookies

Mix together:
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 molasses

Sift together:
2 1/4 cups flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger

Gently mix dry ingredients into sugar mixture

Roll dough in approx 1" balls

Dip the tops into granulated sugar.

Place balls sugared side up about
3" apart on baking sheet.
(I use parchment paper to keep the cookies from sticking)

Sprinkle each dough ball with 2-3 drops water
(I know...this is weird...just trust me!)

Conventional Oven ~ 375
for 10-12 minutes
Convection Oven ~ 320
for 8-10 minutes

So...a little history lesson here.
(according to Betty Crocker) ;)
Molasses was the chief sweetener in American homes
 in the 18th and early 19th centuries.
Every cabin and covered wagon had its molasses jug; 
it was used in baking and eaten on flapjacks and on bread.
Today, molasses is used more for its 
rich mellow flavor than for its sweetening.  
Of course now, we're so smart, 
we have all kinds of chemicals and 
cancer-causing things to use as sweeteners.  
We've come a long way, haven't we?
Anyhoo...light molasses comes from the
 first boil of the sugar cane stalk, 
and dark molasses comes from the second.

There...don't you feel well informed!?

Don't forget to share.

you are loved