Sunday, March 21, 2010
- I hate when people hide healthy food in dessert. Like zucchini-chocolate cupcakes. It's shameful.
- I love love love coffee. I'm a two-cup-minimum kind of girl. The amount I drink is pretty much enough to kill a horse.
- There are a few books that will never fail to make me cry. Any of the Sisterhood of the Travelling Pants books, and Extremely Loud and Incredibly Close. And The Time Traveler's Wife. Like, gut-wrenching sobs. It's not a good sight.
Thursday, March 11, 2010
1 bunch Asparagus
- 4 Tablespoons (up To 5 Tablespoons) Olive Oil
- Kosher Salt To Taste
- Freshly Ground Black Pepper, To Taste
Preheat oven to 425 degrees.
After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
Roast the asparagus for about ten minutes.
- 2.5 lb-eye of round roast (this fed six, many of whom took multiple slices)
- 1 stick Butter, or more to taste
- Whole peppercorns, or cracked peppercorns (you're cracking them anyways, so if there is cracked, get them)
- Seasoned salt
- Lemon Pepper Seasoning
- Olive Oil
Preheat oven to 325 degrees.
The eye of round meat should be very lean, but if there's lots of fat, cut some of it off. Sprinkle meat generously with the seasoned salt. You'll want to use a lot, because you're not getting a lot of the edges when you actually serve it. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside. (Or just buy them already cracked, and you're set.)
Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the beef in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 325-degree oven until the temperature reaches just under 140 degrees. This will take multiple hours, but by cooking it slowly, it stays nice and tender.
Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit.
I took this recipe from Betty Crocker. Thanks, Betty. This makes 4-5 dozen.
3 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cups cocoa
1 1/2 cups graham cracker crumbs
2 cups milk
4 teaspoons vanilla
1 cup oil
Bag of mini-marshmallows or bag of jumbo marshmallows, cut in half
Graham Cracker Crumb topping
1 cup brown sugar
1 cup graham cracker crumbs
1/2 cup butter, melted
8 ounces semi-sweet chocolate
1 cup heavy cream
1 cup butter
Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.
Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1 cup milk, 2 eggs, 2 teaspoons vanilla and 1/2 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.
Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.
Pour a little graham cracker cake batter into the bottom of your baking cups (you need like the size of a quarter. This rises a lot. But then again, it depends on the ratio of graham-to-chocolate you want. For mine, I did just a little dollop in the bottom) and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top (or about 3-4 mini marshmallows) and then cover the marshmallow(s) with the chocolate cake batter until it is about 3/4 full. (Remember: this rises. A LOT.)
Sprinkle with more topping mixture.
Bake cupcakes for about 15 minutes.
Let cool and top with ganache.
Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Pour over cupcakes and add more marshmallows if you desire.
This makes about 24-36 cupcakes.