Nibbles of Tidbits, a Food Blog

Nibbles of Tidbits is asked to try a lot of products — Some immediately interest us and others we’re not so sure about.  Since we can’t, nor want to try ’em all, we choose to try food products we’re curious about, that are unique, that we think we’ll like, or because it’s offered/provided at the right time.  If we report about a product, it’s guaranteed to be honest, good or bad, rain or shine, although good, shiny days are preferred. 😉

In this instance, I wasn’t quite sure about trying Blue Diamond’s Almond Breeze, a Non-Dairy Beverage made from real Almonds — I’m a hard core Milk drinker and the thought of Almond Breeze as a drink scared me.  I thought it would taste too sweet, but it’s not.

This product arrived timely in that I’d been wanting homemade Hot Chocolate and Almond Breeze came with an Almond Hot Chocolate recipe.  The stars aligned.  In addition, I love nuts (all kinds) and have purchased many Blue Diamond products over the years.  Their quality has been consistent.

I prepared the Almond Hot Chocolate by pouring hot (microwaved) Almond Breeze over Milk Chocolate Chips and powdered Cocoa (approx. 2 cups Almond Breeze, 6oz. Chocolate and 1 tsp. Cocoa) — Their official recipe is linked here.

Pour the hot Almond Breeze (or Milk) over the Chocolate Chips and Cocoa.

Prepare in individual cups with desired amount of Chocolate or in bulk to fill many cups.

Stir until Chocolate Chips are melted and Cocoa is blended.

I thoroughly enjoyed my first Almond Hot Chocolate in a cup from my Great Grandma Moore.

The combination of ingredients makes a rich, luxurious Hot Chocolate and the hint of Almond puts it over the top — It adds a nice, toasted flavor.  Cheers to all my loving Grandmas!

Almond Breeze makes an excellent Hot Chocolate.  The taste of it alone was surprisingly good, as it’s not sweet — I actually liked it.

It’s noted that Almond Breeze can be substituted, cup for cup in many recipes, which sounds exciting, but it appears it’s not true when it comes to the basic Minute Tapioca recipe.  Its preparation with Almond Breeze didn’t work, as it never firmed up properly and remained too runny.  The Almond garnish sank — Bummer!  It tasted good warm and perhaps cold it could be served as a boba drink, not.

Overall, we’re nutty about this product discovery.

With little time to spare, I was recently tasked with bringing dessert on a camping trip.  After scouting out potential mixes at the local grocery store, I chose Krusteaz Cinnamon Crumb Cake & Muffin Mix and a Ghiradelli Fudge Brownie Mix.  The Brownies were good, but the Crumb Cake was amazing — Yes, amazing.  The Cake was moist and the Crumb Topping stayed crisp.  We wrestled over who got the last piece and it wasn’t me.

I’ve since gone back to the store to purchase several boxes — A couple boxes will be tacked on to Christmas gifts (hopefully the recipients don’t read this), a few others are reserved for future preparation, and one box was prepared for co-workers.  Seven out of seven co-workers fell in love with it this morning.  And again, I missed out on the last piece.  It went fast.  I’m telling ya, it’s good stuff.

And since it’s soooo good, we’re anxious to try other Krusteaz products.  I currently have my eye on the Raspberry Bars, Key Lime Bars and the Berry Cobbler mixes.  The results of those tastings will soon be reported here.  One co-worker says their Pancake mixes are first-rate too, but we’ve yet to try ’em.  FYI:  If you’re too fabulous to prepare a simple mix, recipes using the pictured product (and others) are available on Krusteaz website.

I’d never been much of a Donut person, until I had a warm one when Krispy Cream passed through a few California towns.  I fell in love while driving to the office with a dozen warm Original Glazed Donuts in my car.  I couldn’t wait, had to have one (eating while driving), then two, and dare I say three?  I did, until I tossed half out the window for the birds — It became one half Donut way too many, but LOVE ’em when they’re “HOT Now.”

Inspired by warm Donuts, the Sugar Donut Muffin photos by Cinnamon Spice & Everything Nice, and the ease of baking versus frying compelled me to make them immediately.

These photos aren’t doing the Sugar Donut Muffins justice, but we truly enjoyed them right out of the oven, rolled in lots and lots of Sugar.  They seemed a little cakey and dry the next day, although still a recipe worth keeping.  It’s linked above.

The “Sugar” Donut Muffins were rolled in 3 choices of Sugar, granulated Sugar, Cinnamon & Sugar and Powdered Sugar.  The Cinnamon & Sugar was the favorite. 🙂

Muffins packed TO GO!

Although no voting takes place here, you’re cordially invited to peek at my who cares anymore dinner party, a blog post formerly known as the Challenge #3 Luxury Dinner Party in Project Food Blog.  I’m kidding (kinda), I care.  And we did have a nice party, after I drank away my sorrow, just kidding again (mostly kinda).  The links will provide more information about all that.  We’ll continue with the party — I prepared a few Thai dishes, since I’m familiar with the cuisine and dinner guests were not.

I invited my awesome family to partake in the food and since none were familiar with Thai food, this post is really titled Thai One Over On The Family, instead of who cares. 🙂 I know they do.  They’re generally Steak, Seafood and Potato people.  The Potato People — Sounds scary.  Anyway, they were game to try it all.  I didn’t tell them about the Fish Sauce, but used it sparingly just in case.  Busted — They know now.

Since this post is no longer in competition and other stuff needs to get done, it’ll mostly consist of photos, a few words and relevant links.  Hover your cursor over each photo to learn a little more.  We had a great time together, as always.  I appreciate them so much.

Grilling Chicken and Filet Mignon Satay in the backyard on a beautiful day, with the Coconut Peanut Sauce waiting on the sidelines.

They take just minutes to cook, so turn them over quickly, take ’em off the grill and dig in.  The Satay was the family favorite, as expected.

They’re finally ready to dip into the Coconut Peanut Sauce.

Just a few of the ingredients used to prepare our Thai meal, certainly not all.

The Shrimp and Coconut Milk Soup started with defrosting homemade Chicken Stock, Lemongrass, Kaffir Lime Leaves and Galangal.  I’d made this soup many times before, but it’s been a few years.  About 10 years ago, I was working as a Paralegal at a large law firm and we were having a fund raiser for the United Way.  To assist, I offered to prepare ‘any dish’ for the highest bidder.  One law partner paid $750 for a spicy Tom Kha Gai, a variation of the pictured Soup.  Thank God it turned out well and all proceeds went to the United Way.

Wish we could show you the Shrimp in the “Shrimp” and Coconut Milk Soup.  It’s too late now.

The pots were filled and the Lemongrass Tea chilled and ready for guests.  I’m not sure if the above photo can be considered artsy or if it’s just plain blurry!?  If just blurry, I apologize.  Had I still been in the competition, I would’ve taken more photos. 🙂

I also prepared a Vegetable Curry with a bountiful array of fresh Veggies (Baby Bok Choy, Sweet Pea Pods, Yams, Asparagus Tips, Carrots, Potatoes, Cauliflower, Zucchini and Broccoli).

And a Thai Peanut Noodle Salad, Saffron Rice and homemade Mango Lime Sherbet Ice Cream.  I found the BEST Peanut Dressing recipe for the Noodle Salad and coincidentally it’s by another Foodbuzz Featured Publisher.  It’s linked here and definitely a keeper.

The girls at the Thai Dinner Party (l-r) Niece Lexi, Mom, Sister Ami, Niece Bailee and Maggie, the King Charles Cavalier.  The boys were in the den watching football.

Lexi entertaining the crowd, as usual — She’s staring at YOU.

The Mango Lime Sherbet turned out too tart and I even added more sugar than the recipe called for.  Although everyone claimed to love tart flavors, it was pushing it.  My Dad took one bite and handed it back to me with a pucker on his face.

Above is a little sampling for the dog, just kidding — It’s what I had the next day, a Mini-Meal.  For the Satay and Coconut Peanut Sauce, I used a recipe similar to the one linked here.

My Nieces were in charge of the camera most of the time and secretly recorded us on video too many times.  I can’t use that, hahaha.  And I’m not even sure who this is, but it’s funny.  When it’s discovered by its Star, I may need to take it down — Until then, enjoy. 🙂 The only photo of me is the BBQ’ing hands.  I’m okay with that.  Thanks Kids in the Kitchen.

Hurry, hurry, step right up to see the ‘Easiest Belgian Waffles in the World’ (or wannabes).  The pictured Lemon Luxury Waffles were created for another contest, blah, blah, blah — I’m now up against the last hour deadline, thus there’s no time to explain.  See an earlier entry here for more information.  All week I’d been working on recipe creations using Nature’s Pride 100% Whole Wheat Bread and this was a favorite!

They’re named Lemon Luxury Waffles because it’s a luxury that they’re so easy to make and they taste luxurious with Lemon Zest throughout the recipe.  The above is a mixture of 1 Egg, 1 tsp. of Vanilla and Sugar (each) and 1/4 tsp. of Lemon Zest.  It makes 2 – 3 Waffles using Nature’s Pride Bread (cut into the largest circles possible) and a Belgian Waffle Maker. 

The warm Waffles are topped with fresh Whipped Cream (1 Cup) that’s beat with Powdered Sugar (2 -3 tbsp.) and 1/8 tsp. of Lemon Zest (or just a pinch).

If you don’t have a Belgian Waffle Maker, any will do.

Luxury Lemon Waffles are made similar to French Toast, without turning.  Cut the Bread into the largest rounds possible, then dip each into the above mixture before placing rounds on the Waffle Maker.  Cook until done throughout and golden brown.  Plate and top with the Lemon Zest Cream.  Garnish with a slice of Lemon Rind, Mint Leaf, or pretty Lemon Candy of some sort — I didn’t have the time or resources to jazz this one up, thus opted for available Lemon Rind.

I wasn’t sure if this recipe would work, but it did and beautifully — And the Lemon Zest makes it extra special tasting, kinda like old fashioned homemade Ice Cream.  These Lemon Luxury Waffles were terrific.  I hope I covered it all.  If any questions, just ask.

The challenge continues in Morocco, where I’ve mentally traveled the past few days.  As a lucky contender still kicking my way through Project Food Blog, I’m now asked to “tackle a classic dish from another culture” that’s “outside [my] comfort zone” — I can’t wait!  I’m excited to advance to Challenge #2.  Thank you judges, voters, God, family and friends.

During international cookbook immersion, a spark ignited for Kefta with Eggs and Tomato.  I had sought to find a dish we really wanted to eat, one that had unique ingredients, yet not a ridiculous amount, and one that didn’t take too long to make, and it had to be colorful — I initially thought about Rogan Josh, but it didn’t pass the color test.  Another time for that.  Selecting an “ethnic classic” I wasn’t familiar with led me on a journey, as the prompt likely intended.  Before understanding my chosen dish, I thought I’d be dining in the Middle East, then came to realize that I’d actually be in North Africa, most specifically Morocco having the pictured Kefta with Eggs and Tomato for supper with Moroccan friends.  It’s also a classic brunch dish and it’s served as a snack at bus and train stations in between both destinations.

Kefta with Eggs and Tomato (with Ras El Hanout) is pin-pointedly Moroccan and satisfies all self-imposed and set standards of this challenge.  What’s Ras El Hanout?  Last week I had no clue and I’m still not sure how to pronounce it, but now know what it is.  After calling all over town to purchase it off the shelf, I learned one jar was available 40 miles away.  At that moment I realized that it wasn’t necessary to drive there, since [it] is a somewhat subjective spice — Meaning Ras El Hanout is not one spice.  It’s sold in countless spice variations. 

In Arabic, Ras El Hanout means “top of the shop” and refers to the best spices a seller has to offer.  It usually contains no less than a dozen spices and sometimes up to a hundred.  It’s also believed to be an aphrodisiac.  Does it mean that each Ras El Hanout combination magically morphs into an aphrodisiac?  I’m not sure about that, but it’s fun to wonder about.  Since I had all ingredients on hand, I made my own Ras El Hanout to find out.  I found several recipes on the web and chose one that sounded best to me.  I halved the recipe and added two ingredients that were common in similar recipes.  Nibbles of Tidbits’ Ras El Hanout Recipe is posted here:

1 Teaspoon of Cumin
1 Teaspoon of Ginger
1 Teaspoon of Turmeric
1 Teaspoon of Kosher Salt
1 Teaspoon of Black Pepper
1/2 Teaspoon of Allspice
1/2 Teaspoon of Coriander
1/2 Teaspoon of Red Pepper
1/2 Teaspoon of Saffron Threads
1/2 Teaspoon of Cardamom
1/4 Teaspoon of Cloves
1/8 Teaspoon of Nutmeg
1 1/2 Teaspoons of Cinnamon

Toast and grind spices if whole, then combine all and keep in an airtight container.  I reused a saved spice jar and slapped a new label over it. 

Kefta is basically ground meat, most commonly Lamb and/or Beef that’s mixed with a variety of herbs and spices — It’s then formed into balls, sticks or loaves, and grilled, fried or baked, etc.  The recipe made here is based on one from The African and Middle Eastern Cookbook (pg. 103).  I stayed true to authenticity, yet made it a little tastier by caramelizing the Onions before adding them to the Meatball mixture, and easier by baking them instead of frying ’em.  In addition, I added Garlic, as seen in many Moroccan Kefta recipes, and I used fresh Tomatoes instead of canned.  Nibbles of Tidbits’ Kefta with Eggs and Tomato Recipe is posted here:

1 lb. of Ground Lamb
1 small chopped Sweet Onion
1 Cup of Bread Crumbs
4 – 5 Eggs
1 large minced Garlic Clove
6 large fresh chopped Tomatoes
2 + 1 Teaspoon(s) of Ras El Hanout
1/4 Cup of chopped fresh Cilantro
1/2 Cup of Water* (1/4 + 1/4)
Flat Leaf Parsley (chopped), a little for Sauce and garnish
Salt and freshly ground Pepper
Olive Oil for baking sheet and Onion sauté

Sauté Onion until caramelized.  Add Garlic, cook two minutes longer and set aside.  Combine the Lamb, Bread Crumbs, 1 Egg, Ras El Hanout (2 tsps.), Onions and Garlic, Cilantro and S & P.  Mix together well, then add Water, 1/4 cup at a time until incorporated.  Form into medium sized Meatballs and bake in a preheated 400° oven for 25 – 30 minutes.  

* Adding Water or Milk to a Meatball recipe lightens them up, whereas they cut like butta.  There’s no reason for a Meatball to be tough, unless you’re a biker named One Tough Meatball.

To make the Sauce, combine the Tomatoes, Sugar, reserved Ras El Hanout (1 tsp.) and a handful of Flat Leaf Parsley.  Simmer until reduced, then add the baked Meatballs to the Sauce.  Form 3 – 4 wells for the Eggs.  Crack ’em directly into the skillet, cover and cook until Eggs are set.  Serve straight from the skillet with Crusty Bread.

For continued authenticity, we served the Kefta with Sweet Mint Green Tea, Orange Juice and Olives, popular beverages and a snack in Morocco.  I properly mixed the Tea too.

Kefta with Eggs and Tomato turned out to be a flavorful, hearty and beautiful dish.  For this challenge, I read 15 – 20 recipes to create an adaptation that kept the dish authentic, yet made it easier to prepare and better to eat.  I can’t help it — It’s all I know. 🙂

Could this post be worthy of (1) of your (200) votes?  I hope so!  I’m exhausted, yet still wanting to line up standby guests for the Discovery Dinner Party, in the event there’s reason to celebrate.  My brain is on the last flight back from Morocco.

You may VOTE FOR ME here.

These quick appetizers were inspired by BusyMOM at the Easy Appetizers blog — They caught my eye as a “Top 9” on Foodbuzz, because they looked so nice.  And since I happened to have all ingredients on hand, I made ’em the same day.  Mine differ in that they aren’t as pretty, Yellow Bell Peppers were added and the Asparagus wasn’t cut lengthwise, since they were too skinny.  Aside from their look, the combination of all (Toasted Crostini, Goat Cheese, Asparagus and Yellow Bell Pepper with Olive Oil and S & P) tasted good.  We’d make them again to hopefully swap the above photo for a better one.  They’re fast, easy and tasty.

Although the pictured isn’t truly a Trifle, since no Sponge Cake, Custard or Fruit Juice is used, and not technically a Parfait, since no Ice Cream or Granola is included, we’re still calling it a Cinnamon & Sugar Toast Breakfast Trifle.  It’s simple to make and the second recipe created for entry in Nature’s Pride Bread Ambassadorship program.  Nibbles of Tidbits’ first recipe submission for Florentine Surprise Eggs & Toast is linked here.  Both are delicious and thus hope one sends me to the Foodbuzz Blogger Festival in style.  We’ll see.  If not, we’d still make ’em again.

Cinnamon & Sugar Toast Breakfast Trifle
Recipe Ingredients, Instructions & Tips:

* Nature’s Pride 100% Whole Wheat Bread * Cinnamon * Sugar * Butter *Yogurt * Fruit

Butter one slice of Wheat Bread per person, then sprinkle each with Cinnamon and Sugar and cut into squares as shown above.  Toss all in a large baggie with a little more Cinnamon and Sugar to liberally coat all sides.  Bake all in the oven (or toaster oven) at 300° until golden brown (10 – 15 minutes).  Be careful not to burn ’em, like the first batch I made.  Once the Cinnamon and Sugar Croutons are prepared, you can build the pseudo-Trifle using your favorite Yogurt and Fruit.  The above Cinnamon & Sugar Toast Breakfast Trifle started with a layer of Cinnamon and Sugar Croutons followed by a layer of fresh Blueberries, then Raspberry Yogurt (repeat ending with Yogurt on top).  It was then garnished with a fresh, fanned Strawberry and a few choice Croutons.  Any combination of Yogurt and Fruit may be used.

We made another (above) using alternating layers of fresh Blueberries and Strawberries with Vanilla Yogurt in between and it was just as good.  They are easy to make and a terrific way to enjoy your morning Toast, Yogurt and Fruit.  Measurements aren’t provided, since it depends on the serving glass size — Generally each should receive one slice of Bread and roughly six ounces of Yogurt, along with the Cinnamon and Sugar Croutons and the freshest Fruit available at the time.  Add just enough Cinnamon and Sugar to adhere to the Bread squares before baking.

09/19/10 Update: It appears this recipe won’t be securing me a spot as Ambassador, since I just saw a similar recipe published by Nature’s Pride a year earlier than this one — I guess it’s a pretty simple assumption.  I have a better idea to be posted soon.

I’ve always wanted to make Heart Shaped Eggs & Toast and just learned that it’s hard to get the Egg Yolk to perch in the center of the Bread — It tends to settle in one curve of the heart or the other.  Oh well, does it matter?  I think so, since the results look more spooky than romantic.  Did the freshly ground Pepper land perfectly to form eyeballs?  No, they’re fun props once employed for another project.  It’s funny how they instantly bring things to life. 🙂

I used Nature’s Pride 100% Whole Wheat Bread and large fresh (recall proof) Eggs.  To view other Nature’s Pride Bread recipes and info, check out this link.  Should the above be made again for Valentine’s Day or Halloween?  I wonder what Rorschach would say?

When cooked, there’s a hidden Spinach surprise beneath each Egg.  This recipe was inspired by one prepared by Chef Jamie Gwen and my love of Eggs Florentine as an alternate to Eggs Benedict, another breakfast favorite — I combined aspects of each, along with Nature’s Pride 100% Wheat Bread to create the best marriage of all.  I’m calling this one Florentine Surprise Eggs & Toast.  They’re easy to make and produce a remarkable presentation of flavor.

This recipe was fashioned for potential Bread Ambassadorship to be bestowed by Nature’s Pride, an official Sponsor of the Foodbuzz Blogger Festival in San Francisco this November.  It would be a tremendous honor to be one of the chosen six — I’ll stress later about demoing it at the Pavilion, if selected.  Can I get a volunteer to dice the Onions and crack the Eggs? 🙂

As shown in photos (l – r) downward, I used Nature’s Pride 100% Whole Wheat Bread, and to be honest I’m not a big Wheat Bread gal, but do enjoy the double-wrapped freshness, texture and taste of Nature’s Pride Breads in general.  In my experience, the one’s I’ve tried have been exceptional — I’m happy to report.  This recipe was developed with it as the base.

The Florentine Surprise Eggs & Toast does rest on the “Toast” — First cut the Bread slices into rounds with a well-sized Cookie or Biscuit cutter, then toast them (light – medium) in the oven or toaster oven.  Both work well if you don’t burn ’em.  No neglect can happen.

Florentine Surprise Eggs & Toast
Recipe Ingredients, Instructions & Tips:

* Nature’s Pride 100% Wheat Bread  * Baby Spinach  * Eggs  * Sweet Onion 
*Deli Ham Slices  * Lemon Zest  * Green Onions  * Olive Oil  * Cooking Spray

Dice and caramelize Onions until golden brown, then stuff the same large pot with washed fresh Spinach.  Cook down the Spinach* and all liquid, stir in the Lemon Zest** and set mixture aside to drain.  Spray Cupcake/Muffin pans with preferred Cooking Spray and place one Toast round in each cup, then arrange the Ham*** slices formed into a cup over each Toast.  Add a portion of the drained Spinach mixture on top of the the Ham, crack an Egg over each, season with Salt and freshly ground Pepper, and then bake all in a preheated oven at 375° for 15 minutes.  Remove and transfer to a serving platter and/or awaiting plates and garnish with Green Onions.

* The amount of Spinach to use is sometimes hard to estimate.  For six Florentine Surprise Eggs & Toast I used about 6 – 7 cups of fresh Spinach.  Add approximately (2) tablespoons of the cooked Florentine mixture to each cup being sure to leave enough room for the Egg.  As a test, I also prepared one Florentine combo (pictured above) with uncooked cut Spinach and Lemon Zest and it didn’t turn out nearly as flavorful, thus it’s not recommended.  I’m always looking for a good tasting shortcut.

** Stir in 1/2 teaspoon of Lemon Zest after cooking the Spinach mixture.  Its addition is meant to bring in the essence of a Hollandaise Sauce, which is usually included with Eggs Florentine and Benedict.

*** Ask your Deli Guy/Gal to slice their finest Ham into medium thick slices (not too thick).  The pictured Ham slices were a bit too thin.  It’s best to use thicker slices, so the Egg doesn’t leak through.  If it does leak a little, it’s not the end of the world.  And believe it or not, the Toast base does adhere to the Ham top for easy removal from the pan.

Note:  I must state the following… As part of the Foodbuzz Tastemaker Program, I’ll receive a coupon good for a package of Bread.  That’s it.  The pictured loaf was on my dime, as I wanted to get started on this fun concoction.  I’ve learned that Wheat Bread is good to eat too.  Thanks for the consideration Foodbuzz and Nature’s Pride.  Enjoy the recipe!

Have you tried Tonnino’s Tuna?  I just did and now I’m hooked.  But for the challenge Tonnino’s is currently hosting, I would’ve never tried their Tuna — Mostly because I’ve never been fond of canned Tuna, Tuna Salad, Tuna Casseroles and alike, nor a fan of unfamiliar jarred products.  After learning about Tonnino’s exceptional quality and the care that goes into their Tuna (and the $5,000 prize), I became interested.  And since they’re in search of video recipes and we’re wanting to experiment, all came together in one great recipe — Calypso Tuna Cakes.  I made our recipe/video entry with the pictured Tuna and the taste was delicious. 

Because the recipe is currently involved in a competition, we’ll post it here later or soon link to it elsewhere.  The instructional video is posted on Tonnino’s site — View at your own risk.  I look goofy, but the Calypso Tuna Cakes are guaranteed awesome.  It’s a winner in flavor.  The Tonnino Tuna Chef Challenge ends October 1st.  Enter here now or wish us luck!

I recently saw a Dolphin Banana on a party fruit platter and was compelled to make the same out of this morning’s Banana and a Spinach Leaf.  It’s not bad for a first attempt, but I think its nose is a (little) too short — Either way it made for an entertaining breakfast.  Try it.

It’s time to submit a video to become the next Chef Ambassador in The Tonnino Tuna Chef Challange.  Tonnino, known for its high quality, hand filleted/packed Tuna is looking for the Next Tonnino Chef.  In addition to the title, the PRIZE is $5,000 towards the advancement of culinary education and a one-year supply of Tonnino Tuna.  I created an amazing recipe and now workin’ on a video (yikes) for a chance to win dinero towards future dinner-O’s.  I hope to fund my varied culinary education through classes, books, events, and all things food related to report on Nibbles of Tidbits — And I’d surely come up with a lot more Tuna recipes.

* The above photo doesn’t do the flavor of our entry/recipe justice — We’ll post more about [it] once our video is submitted.  Good luck all!

I just posted a Cupcake Report as the Orange County Food Examiner.  It’s a fairly comprehensive report regarding Cupcakes in the OC.  The Strawberry Lemonade Cupcakes pictured above were made using a White Cake Mix base.  We added Lemon Zest and Vanilla Bean to the Batter and then frosted 1/2 with a real Strawberry Buttercream Frosting and the other 1/2 with a Lemon Glaze (Lemon Juice and Powdered Sugar) — They’re fresh tasting and perfect for Summer Cupcakes.  We’ll definitely make them again.

Above photos were taken during and after the OC Fair Cupcake Competition — Check out the Examiner links for more information about that competition and Cupcakes in general.

I stumbled upon the above video by the NYC Food Guy — He sold me on the preparation of his Serious Sliders.  It’s different, easy and produces delicious Sliders (aka Mini Cheeseburgers).

After watching the video, we were seriously compelled to make these Sliders immediately and so did, as shown in the step-by-step photos posted below (left – right working on downward).  Hover your cursor over each photo to learn more.  It’s a fun recipe to make.

Thanks for the Serious Sliders NYC Food Guy — We’ll make ’em again.  They’re no joke!  FYI:  Lawrence, the NYC Food Guy says… “Sliders and Mini Cheeseburgers are totally different!  Sliders are actually Steamed Burgers, whereas Mini Cheeseburgers are just that, Mini Burgers.  They’re completely different animals.”  I think we may need to let a few restaurants know that.

Related Links:

Nibbles of Tidbits Sliders Smorgasbord

Sliders at Charlie Palmer at Bloomingdales

The photo certainly doesn’t do this easy Roasted Corn Salad combination any justice (sorry about that).  The recipe is simply a mixture of Roasted Corn (cut off the cob), Sun Dried Tomatoes, Avocado, Green Onions and Sea Salt — That’s it.  No Oil and no Vinegar, but it works.  I was sceptical at first, but this is a tasty Salad that doesn’t seem to lack moisture.

The Orange County Fair’s Culinary Arts Competition (2nd Show) submissions are due tomorrow and will be on display starting Wednesday, August 4th.  Most 1st Show submissions will be removed from the display cases and replaced with the 2nd Show entries.  Those entering (and all Fair patrons) will be able to see the placement results beginning Wednesday and will be viewable throughout the duration of the Fair.

We’ll be entering Tangerine Coconut Muffins and an Orange Pound Cake.  Pictured are the practice (fine-tuning) results of our Muffins and a Banana Bread Pudding that was going to be entered into the Retro Baker Regatta Competition, if it hadn’t turned out too dry.  FYI: It’s not too late to enter a couple of the Single Day Special Culinary Competitions — Learn more about them here and good luck to all!

Update 08/03/10:  Actual ‘Orange Sparkle Pound Cake’ entry in 2nd Show (pictured below).

Everyone I know loves California Pizza Kitchen’s BBQ Chicken Chopped Salad, including myself, especially the Garden Herb Ranch Dressing.  I’ve had CPK’s Cookbooks for a few years now and have made several dishes from them (pre-blog), but hadn’t yet made one of their best Salads, mostly due to the number of ingredients — But since I happened to have Buttermilk on-hand (a rarity and ingredient in the Dressing), I took another look at the recipe and determined it was finally a good time to make it.  I’ve now had this Salad three days in a row.  The recipe makes a lot of Dressing and since all ingredients are finally in the house, I might as well keep enjoying them.  If I close my eyes when I eat it, I’d guess I’m at CPK.  It tastes just like it.  To simplify a little, I use chunks of a Rotisserie Chicken lightly tossed in BBQ Sauce, rather than make the Chicken in their recipe.  It doesn’t seem necessary to capture the full flavor of the Salad.

I originally set out to find a good Pineapple Upside Down Cupcake recipe, when I came across Paula Deen’s Pineapple Upside Down Biscuits — Since the preparation couldn’t be easier and they seemed fun to make, I opted to try the Biscuits (Package of 10) before making the Cupcakes.  I used fresh chopped Pineapple and halved, pitted Cherries instead of canned and jarred fruit.

The complete recipe is linked here, but you basically just — Add a combination of crushed Pineapple, softened Butter, Brown Sugar and halved Cherries to (10) greased Muffin/Cupcake cups, and then top each with a Biscuit and Pineapple Juice and bake at 400° for about 12 minutes, or until golden brown.

Pineapple, Butter & Brown Sugar in Muffin/Cupcake cups.

Cherry added to the center.

Pineapple Juice added over the top of each Biscuit before cooking.

Let cool for 2 minutes, then invert over a plate or tray.

These Pineapple Upside Down Biscuits are best served warm and go fast.  If any leftovers, reheat ’em in the microwave for about 30 seconds.  They’re a good fix for a quick and easy Pineapple Upside treat.

I’ve had the pictured kitchen tool (Pastry/Pizza Roller) for several years now.  I don’t remember where I got it, but just found the same one online for less than $5 — Not too shabby, since it’s come in handy many times over the years.  Its size is great for kids and it’s useful when trying to roll or smooth out Dough in baking dishes or tight spots.  A typical Rolling Pin couldn’t do the same.  The above Crust turned out nicely, but unfortunately this tool couldn’t have saved the Filling.  The final results of this dish are pictured here. 🙂

The above dish truly represents ‘The Bad‘ and ‘The Funny‘ about this blog.  The Tangerine Dream Bars (wannabe) was going to be an entry in the Culinary Arts Competition at the Orange County Fair, but it didn’t happen.  I was gonna cover the top with Powdered Sugar, but unfortunately there’s no masking the soupy, unset middle. 🙁 I’m not exactly sure what went wrong here, since it turned out good last time.  Wouldn’t you know it — Two hours before submission time I discovered it looked like this.  Oh well, good thing my other entry was delicious and successfully submitted.  The Orange County Fair starts this Friday, July 16th.  The results will be posted opening day.

Our only entry in the Culinary Arts Competition (1st Show) is the Chocolate Layered Surprise.  It’s formed with alternating layers of Milk Chocolate, Waffle Cone, Dried Cherries and Pecans, then cut in squares and drizzled with White Chocolate.  We’ll be submitting (2) additional entries in August for the 2nd Show.

This Kiwi wannabe is burstin’ at the seams with excitement over ZESPRI’s Kiwi A-Go-Go Bloggers’ Contest.  The possibility of winning a Trip for 4 to New Zealand put me over the edge.  Inspired by the true stars of the contest (Kiwi and New Zealand) and by the love of board games and goofy interaction, I created a variation of an old classic game — The new sensation is called The Kiwi Game.  It’s a FREE Game that comes with every 2 Kiwis and is shown in our very first VIDEO (posted directly below).  It was fun making it!

This post serves as my entry into ZESPRI’s Kiwi A-Go-Go Bloggers’ Contest — In the consumer sweepstakes (selected by random drawing), readers may also enter The Great Kiwi Adventure for a chance to win a Trip for 4 to New Zealand.  We’re competing for a prize in connection with our creations and mentioning this cool contest to you.  Good luck ALL!

And did you know that… A two-piece serving of Kiwi (aka Kiwifruit) has twice the Vitamin C of an Orange, as much Potassium as a Banana, and as much fiber as a serving of bran flakes (less than 100 calories)?!  Zespri’s nutrition information says exactly that.  They also report that it’s a good source of Magnesium, it’s sodium free and a low-fat source of Vitamin E.  The Kiwifruit has it goin’ on — It’s truly a special fruit.  Learn more about ’em here.

In celebration of the Kiwi and to satisfy our longing to visit New Zealand, we created the pictured Kiwi Blackberry Shortcake with Whipped Cream and Toasted Coconut.  It’s a beautiful combination of flavors and colors reminiscent of a coral reef.  We’ve provided the recipe and step-by-step photo instructions (below) l – r working on downward.

Kiwi Blackberry Shortcake RECIPE

Ingredients:
2 Cups Flour
1/2 Cup granulated Sugar (divided)
1 Tablespoon Baking Powder
8 Tablespoons softened Butter (1 stick)
3/4 Cup Milk
1/4 Teaspoon Salt
1 Cup shredded, toasted Coconut (toast in dry skillet until golden brown)

2 Cups peeled and quartered Kiwi (approx. 4)
1 1/2 Cups whole Blackberries

1 Cup Heavy Cream
3 Tablespoons Confectioners’ Sugar
1/2 Teaspoon Vanilla Extract

Instructions:
Preheat oven to 450° and grease an 8-inch square pan.  Sift together the Flour, a little more than 1/2 the Sugar, Baking Powder and Salt.  Stir in the softened Butter and Milk just until blended.  Batter will be a little lumpy.  Bake for 13 – 15 minutes.  While baking, whip the Heavy Cream until almost stiff, then add the Confectioners’ Sugar and Vanilla.  When stiff peaks are formed, place the Whipped Cream in the fridge until ready to use.  Peel and chop Kiwis into slices then quarters, combine with Blackberries and sprinkle all with remaining granulated Sugar, toss lightly so not to blend the vibrant colors and set aside.

Once Shortcake has cooled, cut a square or rectangle piece and cut in half lengthwise.  Place bottom half on plate and top with Whipped Cream and Kiwi Blackberry mixture, then top with the Shortcake cap, more Whipped Cream and toasted Coconut.  Garnish with a sprig of Mint (optional), Kiwi slice or Blackberry.

Prep Time: 20 Minutes — Makes: 9 – 12 Servings.

Note:  Since you don’t need to over mix the dough or the fruit combo, this recipe is easy and fast to make.  It’s impressive looking and tasting too.

Q:  Why New Zealand’s Bay of Plenty is appropriately named? 
A:  Because it’s currently at bay and I wanna go there plenty. 🙂

We now get back to reporting about the superb Cheesecake featured on Father’s Day.  We prepared it by following the Cheesecake (One easy method, endless flavor variations) recipe and instructions found on pages 63 – 69 in Fine Cooking Magazine’s (April/May 2010) issue.  Abigail Johnson Dodge puts forth the best Cheesecake preparation instructions we’ve seen.  Our second Cheesecake is pictured above — It’s a Raspberry White Chocolate Cheesecake and we’re happy to report that it also turned out fantastic.  White Chocolate was substituted in place of one of the four (8 oz.) packs of Cream Cheese used in the basic recipe.  For immediate access to the recipe and instructions online, click here.  Finecooking.com has a “Create Your Own” section that’s educational, easy to follow and impressive.  We’re excited to test out more Cheesecake flavor variations. 

* The hearts were made by running a toothpick through the center of Raspberry Purée drops.