bFeedme

Cooking, Recipe and Food Blog

Archives for January 2007

Peanut Butter Homemade Ice Cream Recipe

By

peanut-butter-homemade-ice-cream-recipe-1-31-07.jpgNow that we have those great Valentine’s Day ice cream heart spoons taken care of, we need something to eat!  And I have found just the thing!  To be honest, I have never made homemade ice cream & it’s something I plan to tackle this summer. 

But I found this fabulous Peanut Butter Ice Cream recipe that looks delicious.  Try & let me know how you do.  Also, do you have any fun stories about making homemade ice cream?  I’d love to hear them!

Ingredients:

  • 1 cup creamy peanut butter
  • 2/3 cup granulated sugar
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 1/2 teaspoons vanilla extract

Kitchen Equipment Needed

  • Medium Mixing Bowl
  • Electric hand mixer
  • Electric Ice Cream Maker

What’s Next: 

Step 1: In a medium bowl, combine the creamy peanut butter and sugar with an electric hand mixer and beat until smooth.

Step 2: Add the milk and blend on low speed for about 2 minutes until the mixture is smooth and the sugar has been dissolved.

Step 3: Stir in the heavy cream and vanilla with a mixing spoon or a whisk.

Step 4: Cover with plastic wrap and chill in the refrigerator for 2 hours.

Step 5: When ready, pour the ice cream base into your frozen ice cream maker bowl.

Step 6: Let mix until thickened, about 15-20 minutes. If you are adding in candies or peanuts, add them in the last 5 minutes of mixing.

Step 7: Pour into a freezer safe container and freeze for at least 2 hours.

Step 8: Enjoy your peanut butter ice cream topped with dark chocolate or milk chocolate ice cream toppings.

You can buy gourmet ice cream and dessert toppings at my online store, The Topping Shoppe!

Add In Ideas:

  • 3/4 cup peanut butter pieces candies
  • 2/3 cup chopped toasted peanuts

Eat well & Laugh often!

Valentine’s Day Big Love Ice Cream Spoon

By

big-love-spoon-1-31-07.jpgValentine’s Day is approaching fast.  What are your plans so far for your sweetheart?  Hope about doing a little bit of spooning this year.

This adorable Big Love Ice Cream Spoon by Italian designer Alessi is perfect for a romantic sundae or even for a breakfast in bed with Lucky Charms, you choose.  Made from stainless steel, this spoon will be sticking around for ages.  I love it.  It’s handy, adorable & sturdy.  What more could you ask for?

A set of four Valentine’s Day Big Love Ice Cream Spoons are available at Amazon for $40.  A great investment if you ask me.

You tell me- Do you have any special Valentine’s Day secrets?

Via:  SlashFood

Homemade Asiago Cheese French Fries Recipe

By

homemade-french-fries-recipe-1-30-07.jpg 

Even with McDonald’s finally coming around about trans fat oils, I still love the homemade kind much, much, much better.  That’s why this recipe for  Homemade Asiago Cheese French Fries struck my fancy last night & I still can’t get over it.

When my hubby comes home from work tonight, he won’t know what hit him when the heavenly scent of homemade fries hits that nose of his.  Enjoy!

Ingredients:

  • 2 large egg whites
  • 1/2 teaspoon salt
  • 1 pound Yukon Gold or russet potatoes
  • 3/4 cup finely grated Asiago
  • Freshly ground pepper, to taste

What’s Next:

Wash the potatoes and cut them in half lengthwise, then cut each half into 2 or 3 long wedges or spears. Peeling the potatoes is optional. Place the potato wedges in a bowl of cold water with at least 6 ice cubes and let the potatoes soak for 30 minutes. Drain, and pat the potatoes dry with paper towels.

Position a rack in the middle of the oven and preheat to 425 F. Line a baking sheet with parchment paper and set aside.

Place the egg whites and salt in a medium-sized bowl and whisk to combine. Add the potato wedges and toss to coat all surfaces.

Spread the grated cheese on a large plate. One by one, dip the potatoes into the cheese, coating the all the surfaces. Arrange the potatoes on the prepared pan, making sure none of the wedges touch.

Bake until the potatoes are golden.

Eat well & Laugh often!

McDonald’s Finally Switching to Trans Fat Free Oil

By

mcdonalds-trans-fat-oil-zero-1-30-07.jpgWell folks, it looks like fast food America is finally taking note.  Fast food giant McDonald’s has finally made the switch to trans fat free oil after several years of testing.

The chain burger restaurant made an announcement Monday saying that they are unsure when the new zero-trans fat oil will be used in all of its 13,700 locations but they face a July 1, 2007 deadline if they are to continue to do business in New York City. 

Walt Riker, a McDonald’s spokesman, revealed that the new oil is currently being used in 1,200 U.S. chains, but Riker did not provide details regarding timing on other locations.

“We can confirm that we’ve got the right oil. We’re phasing it in,” Riker stated.

When asked if the famous fries would remain famous, the spokesman added, “We’re very confident in our test and taste results. … We’re very confident in what we’re hearing back from our customers.”

I guess we’ll have to preform our own McDonald’s fry taste tests, although I’ll be a bad judge from the start, as I’ve never really cared for them myself.

You tell me- Do you like McDonald’s french fries?

{Source} 

Eat well & Laugh often!

Toffee Crunch Blondie Recipe

By

toffee-crunch-blondies-recipe-1-29-07.jpg

To celebrate our one year anniversary, I thought we’d do it up with a sweet treat recipe.  This Toffee Crunch Blondie recipe from the CanadianBaker is fantabulous & worthy of a celebration itself.  Enjoy!

Ingredients: 

  • 1/2 cup softened butter
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1 pkg (200 g) Skor bits

What’s Next: 

Go ahead & preheat your oven to 350 F or 175 C.

Beat butter with brown sugar and eggs until well blended. Stir in flour, baking powder, baking soda and salt. Mix well.

Stir in chocolate chips and 1 cup of Skor bits. Spread into greased 13 x 9-inch pan. Bake for 23-28 minutes or until golden brown. Remove from oven and immediately sprinkle evenly with remaining Skor bits. Cool. Cut into bars. Makes about 36 bars.

Eat well & Laugh often!

bFeedMe Celebrates One Year Anniversary!

By

 

happy-birthday-bfeedme-1-29-07.jpg

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Well folks, you’ve been with me from the beginning & this week we’re celebrating bFeedMe’s one year anniversary!

I can’t believe it’s already been a year, it seems like just yesterday I was toying with just the idea of working on a food blog.  And here we are, one year later.  Do I feel like I’m a little wiser?  Maybe a small dab worth.  Do I feel like I’m a little more knowledgeable in the kitchen?  For sure!!  And I hope you feel the same, dear readers.

A warm thank you to you folks out there for making this one year possible!

Much love from bFeedMe!!!

Who Has the Best Freshly Baked Bread in Your Area?

By

provence-breads-1-25-07.jpgToday we’re talking bread.  You love it, you need it & it’s just pretty darn awesome, that bread.  I was wandering around Panera Bread the other day & taking in their bread selections when I realized that I wasn’t that impressed.  So then I started thinking about who really has the best freshly baked bread in my area.

I’m going to have to go with this local downtown Nashville joint called Provence.  Yes, I’m a sucker for a French bakery.  This place has it all you know, the fresh desserts, fantastic sandwiches, homemade soups & of course, fresh bread.  I had been frequenting the Atlanta Bread Company for my bread needs until I decided their breads are just not up to par, if you know what I mean.

So, you tell me, who has the best freshly baked bread in your area?

And don’t you just love that Provence picture with all those yummy desserts?  There’s a reason to come to Nashville if there ever was one!

Sourdough bread recipe coming your way later today.

Eat well & Laugh often!

Do You Eat Lean Cuisines?

By

lean-cuisine-1-25-07.jpgMy girlfriend was in the grocery store yesterday & called me to ask about a nutrition label she was looking at.  She didn’t tell me what the product was, but just read the label to see what I thought.

Everything was going well & I was going to vouch for the product when she read the amount of sodium in the frozen meal, which happened to be a Lean Cuisine.  So besides being a processed meal, which I don’t usually advocate unless you don’t have many other choices, I could not let her stuff her freezer full of sodium-rich meals.

Now this does not go for everyone, but I know my pal will eat her fair share of salt during the day & go over her daily allowances, but encouraging her to buy Lean Cuisines that are generally at least 30% of your daily sodium amounts, I just couldn’t say go for it.

But you tell me- Do you eat Lean Cuisines?  Are you able to balance your sodium throughout the day even if you eat one of these frozen meals?

Death By Chocolate Pie

By

chocolate-pie-recipe-1-24-07.jpgAnd speaking of a great cup of coffee, grab one of those with this remarkable Death By Chocolate Pie recipe.  There’s no better way to check out than by chocolate!  Enjoy.
 
Ingredients for Filling:

  • 1/4 cup cornstarch
  • 2/3 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 6 large egg yolks
  • 2 cups low-fat (1%) milk
  • 1/2 cup chilled whipping cream
  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract

Ingredients for Topping:

  • 1 cup chilled whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon dark rum
  • Chocolate curls

What’s next for Filling:

Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.

What’s Next for Topping:

Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)

Eat well & Laugh often!

Who Has the Best Coffee?

By

coffee-best-1-24-07.jpg

 
 

    So, you know I like my coffee and I like it good & freshly roasted.  And that’s why I’m a little bummed after being in Italy for several days during the holidays.  Where is the good coffee, people?  Starbucks Coffee isn’t too bad, but the espresso is never quite right.And then where do you turn? 
    Everywhere I go local coffee shops are closing down because they cannot compete with the chains.  I hear even Dunkin’ Donuts pours a mean regular cup of joe, and I just don’t think I can go that route.  I guess I’ll just have to stick with roasting my own coffee beans early in the morning.You tell me- Where do you go for your coffee fix?Eat well & Laugh often!

Panara Kalamata Olive Bread Recipe

By

kalamata-olive-bread-recipe-1-23-07.jpgWe would all like to know our restaurant’s secrets & how they so agilely prepare our meals.  Today, I will let you in on a little secret, Panera Bread’s Kalamata Olive Bread recipe!

This fabulous bread recipe combines the wonderful taste of Kalamata olives (my personal favorite) with the delicious taste of Panera Bread.  A true keeper, enjoy!

Ingredients for the Starter:

  • 1 cup (8.375 ounces) warm water (95-105° F)
  • 2 teaspoons (0.25 ounces) fresh yeast
  • 1 cup (4.875 ounces) all-purpose flour

Ingredients for the Dough:

  • 2/3 cup (4.75 ounces) warm water (95-105° F)
  • 3 tablespoons (2 ounces) honey
  • 4 teaspoons (0.5 ounces) fresh yeast
  • 1/4 cup + 1 teaspoon (2 ounces) vegetable shortening
  • 4 3/4 cups (23 ounces) all-purpose flour
  • 1 tablespoon (0.5 ounces) salt
  • 1 3/4 cups (8.5 ounces) kalamata olives, pitted

What’s Next: 

To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400° F.

Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.

Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.

Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

Eat well & Laugh often!

Cookbook of the Day: ‘1001 Restaurant Secrets for Creative Everyday Cooking’

By

cookbook-clipart.gifI have a great cookbook for you today, you just don’t even know.  Mike Hayden’s new book, “1001 Restaurant Secrets for Creative Everyday Cooking”, is an incredible way to save money & reveal creative dishes to your family every day.

Hayden, cook & author, announced Tuesday that he has released this new cookbook as a newer & better version of his kitchen bible, “The Handbook of Hassle-Free Homecookin’.”  This new handy dandy cookbook teaches us restaurant tips & techniques we can use at home to prepare foods, conserve nutrition values, as well as serving & entertaining.  It’s basically everything you need about the kitchen & cooking in one book.

Chef Hayden says his new cookbook will teach you the basics & then some, saying, “Most recipe books tell you what to cook but very little about the basics of how to cook and manage a kitchen. People have always served food in social gatherings, from small intimate dinners to large holiday feasts. You know what I’m talking about – family gatherings, Sunday brunch, anniversary dinners, intimate midnight snacks… At these times, you want feelings of warmth, love and closeness. With just a few simple touches, you can make your meals radiate new warmth and love.”

I love it & I think this is a great gift idea for any aspiring cooks out there.

Eat well & Laugh often!

Delicious Naan Recipe

By

naan-recipe-1-22-07.jpgOK, now that we have that wonderful Chicken Tikka Masala recipe to hold on to & love tonight, we need a little Indian bread to go along with it.  This delicious Naan recipe is just the thing to accompany your masala this evening.  It’s easy & fast, just the way you like it.  Enjoy.

Ingredients: 

  • 4 cups white flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1 tablespoon sugar
  • 1 egg
  • 4 tablespoons oil
  • 1 teaspoon ajma (Nigella Seeds)

What’s Next: 

Sift the flour, baking powder and salt together into a bowl and make a well in the middle.

Mix the milk, sugar, egg and 2 tablespoons of the oil in a bowl.

Pour ths into the center of the flour and knead.

Adding more water if necessary to form a soft dough.

Add the remaining oil, knead again, then cover with a damp cloth and aloow the dough to stand for 15 minutes.

Knead the dough again, cover and leave for 2-3 hours. About half an hour before the naan are required, turn on the oven to the maximum heat.

Divide the dough into 8 balls and let them rest for 3-5 minutes.

Sprinkle a baking sheet with the ajamian and put in the the oven to heat up while the dough is resting.

Shape each ball of dough with the palms to make an oval shape.

Go ahead & preheat your oven to 350 F or 175 C.

Bake the naan until puffed up and golden brown.

Eat well & Laugh often!