The Best Dessert in the World!

A Few Random Facts:

- I read books at unreasonably ridiculous speed. What I mean is, I will usually read a book in about a day to a day and a half. I don't want to do anything else but read the book.

- My new iPhone has taken such ridiculous reading to new levels. I can read everywhere: the grocery store, the bathroom, red lights (I've NEVER done that....) while I cook dinner, while walking my dog. All while everyone thinks I'm just checking my phone not being a complete nerd and reading a book.

- I'm running my 2nd half marathon in a week, and I'm so over the training. Very much looking forward to this one being over with. Don't get me wrong, the benefits to the amount of running are nice, however, running upwards of 20+ miles a week and having to do a 12 mile run this Saturday is not much to look forward to. And the blisters on my feet are disgusting!

- I love to paint my nails and toenails and love new fun colors such as these.

("Little Brown Dress" and "Sew Psyched")

The problem is, that I never have enough time to keep up with it. I have one random night and paint my nails, and then leave it on for approximately a month. Then it looks absolutely terrible. But I can't stand to not ever paint them. Not when they have such cool colors.

- This yummy dessert is from the Giada de Laurentiis cookbook, Everyday Italian. I got it several years ago as a Christmas present from Archie. He claims it was the best Christmas present he ever bought "himself". There are some really really great recipes in here, and everything I've made has turned out great.

This chocolate zabaglione is by far the best one in the book. It will seriously change your life! You should definitely make this recipe for someone who hates you, and then they will like you after you make this for them. Or you can ask for a giant favor after you make this.

You can serve this warm or cold. I like it both ways, maybe more warm - it's warm and gooey and delicious. But if you do chill it, it will set to become more like a mouse consistency, and you won't be able to rewarm it because of the egg yolks in the recipe. You must make this soon!!

Chocolate Zabaglione: (By: Giada De Laurentiis)

Ingredients:

1/4 cup whipping cream

1/2 cup semisweet chocolate chips

2/3 cup sugar

2/3 cup dry Marsala

8 large egg yolks

pinch of salt

1 pound fresh strawberries - hulled and quartered

Directions:

In a small saucepan, bring the cream just to a simmer over medium-high heat. Remove the heat and add the chocolate chips. Stir until the chocolate is melted and smooth. Set aside and keep warm.

For this part, you can use a double boiler, but if you are in my case and don't have one, you can do like I do, and make one. Set a small saucepan filled with an inch or two of water over low heat to simmer. Place a large heat-resistance bowl over water, making sure the water in the pot below does not simmer up high enough to touch the bottom of the bowl (nobody wants scrambled eggs in your dessert). Like This Below.

(Can you see my super cute apron in the bowl that my mom got me for Christmas! :) She even had The Cooking Vent embroidered on it.)

Separate the 8 eggs and place the yolks in the metal bowl on stove as well as sugar, marsala, and pinch of salt.

Whisk together until thick and creamy and a candy thermometer in the mixture registers 160 degrees F, about 4 minutes. Immediately remove from the heat.

Beginning texture Checking the temp Nice and creamy texture

Using a large rubber spatula, fold the chocolate and cream mixture into the egg mixture until thoroughly mixed in. If serving cold, cover and refrigerate several hours until cold. Do not rewarm the mixture.

Divide the strawberries among dessert dishes, spoon the warm zabaglione over and serve.

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I'm Famous!

Remember this?

Well, now you can see her version of the story over at her blog.... and you might or might not even see her very own version of this picture!

Go check out Bakerella.

Her mom took her picture - How cool! :)

Can't believe I made it on Bakerella's blog. I know a bunch of other people did too, but it's still pretty fun!

Thanks for indulging me....

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CSN review - Frieling "Molly" Electronic Kitchen Scale

I was recently asked by CSN to do a review on one of their products. I have been wanting a kitchen scale for quite a while. A lot of recipes will call for the ingredients in grams, and unless they convert it for me, I have a really difficult time figuring out the ingredients. So, I used my gift certificate they provided to purchase a kitchen scale.

This has been a great addition to my kitchen tools! I have loved using it. It's sleek, easy to store and clean, and super easy to use. I'll give a quick list of pros and cons:

PRO'S:

Easy add & tare feature that will allow you to add things to the same bowl for easy mixing

Sleek, contemporary design

Great price

Easy to clean

Easy to use and quick to get using

CON'S:

It was hard to get the "exact" measurement. I would get it right, turn my back to get the next ingredient, and it would have changed by 1 to 2 grams - I don't think that small amount made much of a difference, but it was at least worth noting.

Working with CSN was easy, and an overall great experience. The ordering, shipping, and paying process was a breeze, and I would highly recommend it! Plus, they offer a TON of variety with a lot of their products with free shipping. I like it so much, that this might be my next purchase! :) (Not exactly kitchen gadgets, but I do like it!) They even gave me a 20% off coupon to use for my next purchase.

**I was provided with a gift card from CSN stores to purchase an item for review. I was given no other compensation, and all opinions are completely my own.

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FAIL

I attempted something I've never done before!

I made macarons.

Unfortunately, it was a bust!

My batter didn't set very well, and they did not get that nice puffy look that macarons are known for. No light airy yummy texture.

Well, they were still yummy, but they just broke apart! :)

I decided, that I would still post about them however, because sometimes, things just don't turn out! And what better way to learn from it, then share it, and then either you can fill me in on what I did wrong, or learn from me! :) So, I think where I went wrong was my meringue - I thought it had set enough (i.e. forming stiff peaks), but I think this was my problem.

They did have an amazingly yummy dulce de leche buttercream frosting in the middle. And this turned out great!

So, well, as embarrassing as it is, here's the recipes - pictures and all! :)

**Anyone have any advice?

**Have you ever made macarons?

**You will need a kitchen scale for making macarons since they are a French dessert and measurements are in metric units.

Macarons with Dulce de Leche Buttercream (By: Tartelette)

Ingredients:

For the Macarons:

90 grams egg whites (brought to room temperature)

25-50 grams white sugar

200 grams powdered sugar

110 grams almonds (I used slivered, but can be chopped, blanched, sliced, etc)

small amount of gel food coloring (optional)

For the Buttercream:

3/4 cup unsalted butter, softened

1 1/2 Tbs. heavy cream

1/2 tsp. vanilla

2 cups powdered sugar

1/4 cup prepared dulce de leche

Directions:

1. First place the almonds in a food processor and grind till super fine consistency. Then measure, to make sure you have 110 grams.

Kitchen scale from CSN - review coming soon!

2. Then measure 200 grams powdered sugar and combine with almonds in food processor. Pulse until well blended. Run the mixture through a sieve to get out bigger pieces, and rub those between your fingers to break up. Set aside.

It's a little difficult to get exactly precise measurements on here. It was at 200 and I picked up my camera and then it was at 201 - I figured 1 gram wouldn't hurt. But maybe it did.

3. Measure the egg whites and place them in a mixer fitted with a whisk attachment.

Whip the eggs until it reaches a frothy/foamy consistency. (Tartelette describes it as bubble bath consistency).

3. Gradually add the sugar and continue mixing until mixture reaches shaving cream like consistency with stiff peaks.

4. Add the nuts/powdered sugar mixture to the meringue and fold ~ 50 strokes. Add in food coloring if you choose and fold until combined.

5. Using a pastry bag fitted with a plain tip, pipe small amounts on a baking tray with silpat or parchment paper. Allow to sit for 30 min. before baking.

6. Preheat oven to 300 degrees and bake for 18-20 minutes. Cool completely before removing.

For Buttercream:

While cookies are cooling:

1. Combine powdered sugar and butter in a bowl until creamy.

2. Add rest of ingredients (cream, vanilla, dulce de leche) and combine until no lumps and mixture is creamy.

3. Spread onto cookies and enjoy.

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Just In Time

For St. Patrick's Day that is. Here are some Mint Chocolate Chip cookies to get you in the spirit! I usually don't do much for St. Patrick's Day other than just wearing green.

When I was a kid, I was always the kid who didn't wear green very noticeably, and got pinched, and then I would yell out, "Look, I'm wearing green RIGHT here" (Who cares if it was on my socks that were covered up with my pants). Clearly, I was not very popular when I was a kid.

I have to admit, it seems really silly to be worrying about celebrating St. Patrick's Day and making green cookies when such a horrible tragedy is taking place in Japan. The earthquake and tsunami are literally heartbreaking, and I feel very very helpless in the middle of it. I do at the very least want to remind everyone to pray for Japan.

These little 'gems at end of the rainbow' are quite tasty! They are the cookie version of mint chocolate chip ice cream! The dough on the pan even looks like scoops of ice cream!

I could not find the creme de menthe baking chips at any grocery store (checked 3), so I ended up just crushing Andes mints, and I think the result was just fine!

I think you should make some for your family today! Happy St. Patrick's Day!!!

Mint Chocolate Chip Cookies (Adapted from: Betty Crocker)

Ingredients

1 package sugar cookie mix

1/2 cup butter, softened

1/2 teaspoon mint extract

6-8 drops green food coloring

1 egg

1 cup Andes mints - crushed

1 cup chocolate chips

Directions

1. Heat oven to 350 degrees. In a stand mixer fitted with paddle attachment, add the sugar cookie mix, butter, extract, egg, and food color until a soft batter forms.

2. Add in the Andes mints and chocolate chips and stir in.

3. Use an ice cream scoop or spoon and spoon a small amount onto a pan. Bake for 10-12 minutes or until done.

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