Creme Brulee Served in Pink Ramekins

Posted on July 31, 2017 by Kitty

Creme brulee is also know as Trinity cream or burnt cream. It has been around for a long time in one form or another. Traditionally, the dessert contains cinnamon and lemon and goes by the name, crema catalana. In the 1980s, Sirio Maccioni altered the original burnt cream recipe by making it lighter and using vanilla. By changing it, he helped popularize the dessert. Burnt cream is easy to make and requires only five ingredients.

Creme Brulee Ramekins Creme Brulee Eggs

Creme Brulee

There are many different creme brulee recipes available. I looked through several and found striking differences in ratios of cream to egg yolks. This was my first endeavor making this dessert, so I averaged the recipes to find a happy median. I enjoy a thick, creamy custard, so next time more egg yolks will be added. To go with the custard, I made blackberry compote with rum and spices then strained it. I poured it on top the hardened sugar to serve. In the future, I may put fruit directly in the burnt cream.

Creme Brulee Recipe

1 Quart Heavy Cream (32 oz.)
2 tsp. Vanilla Paste
1/2 C. Sugar (Divided)
6 Egg Yolks
Enough Hot Water to go halfway up Ramekins

Preheat oven to 300 degrees Fahrenheit. In a large saucepan, heat the Heavy Cream and Vanilla Paste. It needs to come close to a full boil. Get a pan big enough to hold the ramekins and place them into it. In a bowl, whisk egg yolks and half of the sugar (1/4 C.) until the mixture starts to lighten. Make sure the bowl is big enough to add the hot cream. Add just a little of the cream and vanilla to the eggs in order to acclimate them. Otherwise, the eggs will curdle. Slowly pour the rest while stirring constantly. Try not to get too many bubbles in the mixture when whisking. Now, strain the mixture and pour it into the ramekins so that they all have an equal amount, leaving room for caramelizing sugar. I had at least another batch left after filling all six ramekins. I just used what was left in my two souffle ramekins. At this point, put hot water in the pan so that it comes up halfway on the ramekins. You may wish to do this after you place them in the oven. Bake for about 40 minutes until the custard is just barely shaking in the middle. Take the ramekins out of the pan immediately and place them in fridge for at least 2 hours before serving. If you plan on using the broil method for getting the crunchy top, refrigerate overnight first. Whichever method is used to get the crust, it should be set back in the fridge to harden for at least 30 minutes before serving.

Creme Brulee

Amigurumi Fun with a Kitty and a Couple of Dragons

Posted on July 28, 2017 by Kitty

Amigurumi is a Japanese art involving crocheted or knitted stuffed toys. The craft has been around for many years in Japan, and only started to become popular in the West around the 2000s. Now, it is still very popular because there are thousands of patterns and creations available, and the numbers keep growing. I first learned of amigurumi in 2012 when I started getting back into crochet. Since then, I have made a few creations. Many of them I have given away to friends and family. There is nothing quite like making a gift for a loved one that comes from the heart and is customized. Whether you make amigurumi for yourself or others, it is a very rewarding hobby.

Yarn Pile

While being a rewarding hobby, amigurumi is also a challenging one. I do not like sewing parts together because it is tedious to me, but it has to be done in this craft. So, I finally sucked it up and decided to make a cute cat. I found a great pattern and tweaked it to suit my tastes. There are so many different ways to detail a stuffed toy and truly make it your own. It took me a while to lose the timidness that came when I thought of changing a pattern. After gaining more needlework skills, it has become fun to change it up instead of scary.

Amigurumi Kitty Legs Amigurumi Kitty Parts

Amigurumi Kitty Eye Inspiration

Kitty Ear

For the eyes, I made my own pattern because I think they should be green. I used Lizbeth yarn size #20 for the irises and pupils. After I finished crocheting, I folded the ends of the eye parts towards the back and glued them. I then glued the eyes to the head using Fabri-Tac.

Amigurumi Kitty Eyes Pattern

Make two irises and two pupils
To make the irises, use a size #8 crochet hook, ch. 11, turn
sl. st. in 2nd ch. from hook, sc in next ch., hdc in next ch., dc in next 2 ch. (one in each ch.), trc in next ch., dc in next 2 ch., sc in next 2 ch., turn
sl. st. in next 2 st., sc in next st., hdc in next 2 st., dc in next st., sc in next st., sl. st. in next 2 st., finish and cut yarn.

To make the pupils, use the same hook, ch. 4, trc in first ch., finish and cut yarn.

After finishing the eyes, I decided to add some hearts to her ears by embroidering them. Since I’ve been looking at lots of crochet edgings lately, I thought it would be nice to change the skirt of the dress from the original pattern. It was a lot of fun making this kitty!

Amigurumi Kitty Finished

Amigurumi Oriental Dragons

When I first made an account on Ravelry, I found the most awesome oriental dragon pattern. Gail Hovanec came up with it. It wasn’t free, but it was well worth the price. It takes some intermediate knowledge of crochet to complete, as well as a great deal of patience. There are so many different parts to sew on correctly. Finding the eyes was a lot of fun though.

Amigurumi Dragon

Marzipan Brownie Recipe with Rose Water

Posted on July 24, 2017 by Kitty

Marzipan has a very interesting history for such a simple dessert. It seems that it originated from the Orient and was traded to the Middle East and Europe. It has been so popular throughout history that even Shakespeare wrote about it in Romeo and Juliet, where he refers to it as “marchpane“. Regardless of the exact location it came from, marzipan has been around for about one thousand years! I found a great recipe from the Daring Gourmet to use for the brownies.

Marzipan Ingredients

Marzipan Log Marzipan Portion for Brownies Marzipan Brownie Prep

Once the marzipan is ready, brownies can be made. If you refrigerate or freeze the almond mixture, be sure to let it come to room temperature before using. For this recipe, I used half the amount I made (approximately 6 oz.).

Marzipan Brownies

3/4 C. Flour
1/4 tsp. Baking Soda
Dash Salt
1/3 C. Butter
3/4 C. Sugar
1 Tbsp. Water
1 C. Chocolate Chips
1 tsp. Vanilla
1 Tbsp. Rose Water
2 Eggs
1/4 C. Chocolate Chips
6 oz. Marzipan

Preheat oven to 325 degrees Fahrenheit. In a small bowl, stir together flour, baking soda, and salt. Melt the butter in a microwave, then add sugar and water. Stir the wet ingredients, then put them into the microwave until they bubble. Take the bubbling mixture and add 1 cup of chocolate chips, vanilla, and rose water to it and stir until smooth. Add the eggs one at a time and beat each one into the mixture well. Slowly incorporate the dry ingredients until the batter is smooth. At this point, add the rest of the chocolate chips (1/4 C.) and stir. Pour the batter into a greased 8″ X 8″ pan, then evenly distribute the marzipan. After placing the marzipan, cover it with batter. Place the pan in the oven and bake for 35-45 minutes. If in doubt about it being baked, insert a toothpick into the middle of the pan. If the pick comes out clean, the brownies are done, but if the pick has food, the brownies need more time.

Flour Added Chocolate Chips Added
Marzipan Blobs Blobs Covered with Batter

Marzipan Brownies Baked

Trans Fat Explained and How to Avoid It

Posted on July 17, 2017 by Kitty

Trans fat has been in our mainstream food now since the 1950s. Since then, it has become very clear that its introduction did us no favors. It was first seen as a good thing because it allows food to keep longer, but it causes harmful buildup in the body. Trans fat has no nutritional value anyway. What is it? It’s an unsaturated fat (having double carbon bonds) that have hydrogen atoms oriented in opposite directions. This happens when hydrogen atoms are added to the fatty acid (hydrogenation) or when oils with low smoke points are cooked at too high temperatures for too long. It also occurs naturally in small amounts, mostly in animal-based foods.

Trans Fat Molecular Structure

Luckily, trans fats can be avoided pretty easily. Things to look for are what ingredients are listed in the food, and how it was prepared. Always stay away from margarine or highly processed foods with long shelf lives. Both usually have lots of trans fat. When cooking or baking at high temperatures, try to stay away from oils with low smoke points and oils that are high in polyunsaturated fats. Oils with low smoke points are best used for vinaigrettes or microwaving. Microwaving causes oil to boil quicker at lower temperatures, allowing less time for degradation. When frying, always use fresh oil. The darker the oil is in color, the more oxidation it has undergone.

While understanding the chemistry of trans fat is important in knowing how to avoid it, there is another component involved. Having an understanding of different oils’ smoke points is key. The smoke point is the temperature required for an oil to break down and burn. There are several different sources and charts available. If the oil you use isn’t listed in the table I have linked, I’m sure its smoke point will be listed somewhere. Knowing the smoke points will help make healthier decisions in the kitchen. Another thing to be wary of are nutrition facts because sometimes companies do not list everything. If ever in doubt, call them for the missing information.

Trans Fat in Oils and Smoke Points

Trans Fat Content and Smoke Points of Oils

Mediterranean-Themed Salad and Zingy Citrus Vinaigrette

Posted on July 13, 2017 by Kitty

Mediterranean food has long been associated with health. The “Mediterranean diet” was first made public by Ancel Keys and his wife, Margaret Keys, in 1975. They noticed that based on the eating patterns of poor in the southern region, health and longevity were common even in the absence of medical care. By the 1990s, the diet started catching on in the mainstream. The main objectives of the diet are to consume very little red meat, sweets, eggs, and processed foods, and be in a happy social environment when eating. Exercise and fresh fruits and vegetables should be eaten in abundance as well.

Mediterranean Food Pyramid

Whether the Mediterranean diet works or not, the food is still delicious. There are many different choices as well, making it difficult to become bored with food. What’s a better excuse to have a glass of wine, anyway?

Mediterranean Salad

1 Can (16 oz.) Chick Peas (Garbanzos)
1 Can (14 oz.) Artichoke Hearts
Half a Head of Romaine Lettuce
1 Red Pepper
Half of a Cucumber
1/4 – 1/2 Cup Green Onions
1/2 Cup Grape Tomatoes
1/2 Cup Kalamata Olives
Parmesan or Feta Cheese (Add when serving)

Drain the chick peas and artichoke hearts. The artichoke hearts are usually quartered, but they may be cut to the size desired. Take the head of Romaine and inspect it for bad spots. Rinse what’s left and set it aside to drain in a colander. Clean and rinse the red pepper, then cut it into Julienne slices or however wanted. Take the cucumber and thinly slice it, along with the green onions. Measure the grape tomatoes and Kalamata olives, then mix everything together. The cheese should be added when serving, along with the vinaigrette.

Citrus Vinaigrette

1-3 Tbsp. Lemon Juice
1/2 tsp. Garlic (finely minced)
1/2 tsp. Oregano
3 Tbsp. Olive Oil
1-4 Tbsp. Champagne or White Vinegar

Put everything in a large bowl and thoroughly whisk until combined. Salt and pepper can be added for extra flavor. Another method of making a vinaigrette is by putting the ingredients in a jar and shaking it vigorously. Either way works well. Some may find this recipe to be too tangy, but tasting it along the way helps to prevent that. It’s also why I put a range on the acidic ingredients. Also, keep in mind that the salad above has tomatoes, which are very acidic. So, maybe try less lemon juice and vinegar to enjoy.

Pyrex Mixing Bowls Still Find Use Today

Posted on July 11, 2017 by Kitty

Pyrex is a household name that has been around for more than one hundred years now. It’s brand, along with the CorningWare brand, were purchased by World Kitchen Incorporated in 1998. Both are still thriving under new direction. Pyrex’s history dates back to 1915, when the ovenware was clear glass. Starting in the late 1940s, primary colors were offered, and eventually patterns and more colors were sold. Sadly, opal ware was discontinued in 1986, but the dishes live on because of their durability and aesthetic appeal.

Pyrex Cinderella Mixing Bowls

Pyrex Cinderella Mixing Bowls Nested

Five years ago my grandma gave me her old Cinderella mixing bowls, and I am so happy to have them. They have gotten lots of use. Pyrex bowls are so nice because they can be used in the oven, microwave, refrigerator, and freezer. Technically, they can be washed in a dishwasher, but I prefer to wash by hand. It wasn’t until recently that I realized I could find more at antique places. So, I have been collecting what I like or what is affordable. I know my collection isn’t super old, but I really like it.

Pyrex Butterfly Pattern

Early American Design Middle of Early American Design Early American Design Bowl

Early American Pyrex

At some point, I hope to collect the brighter colors. I am very happy with these though, especially the butterfly-patterned collection. There are so many different color and pattern options, that I should easily stumble onto more I like. It’s always fun hunting for them at different places and haggling over price. I heard one story where two women found a mint-condition box with pink snowflake patterned bowls and argued over who got it! Sadly, I was not there at the time. Oh well, you never know what you’ll find when looking for Pyrex.

Vision Cookware

Not only did Corning make excellent mixing bowls, they also made great stovetop cookware. Even though the line is discontinued, it can still be found in many different stores, such as thrift stores and Goodwill. I found a cranberry-colored gem hiding behind its brown comrades. I never knew the color existed, but I had to have it!

VisionWare Cranberry Pot Cranberry Visions

Pineapple Cherry Blondies that are Light and Simple

Posted on July 6, 2017 by Kitty

Pineapple upside down cake is a classic with an interesting history. The delicious dessert inspired me to come up with a blondie version that is a little lighter. In my opinion, this confection gets better after it sits for a day or two. Keep in mind, it will become stickier the longer it stays out after baking. It is best to refrigerate it after two days. This recipe is almost as simple as the original, but it does involve a blender. I don’t use the rings as decoration, but I do use the natural flavor for that tropical taste.

Pineapple

Pineapple Cherry Blondies

6 Tbsp. Butter
1 C. Brown Sugar
1 Egg
1 tsp. Vanilla
8 oz. Fresh Pineapple
1 C. Flour
1/4 tsp. Salt
9 Maraschino Cherries for each square

Preheat an oven to 350 degrees Fahrenheit and grease an 8″ by 8″ square pan. Melt the butter in a bowl and add sugar to it. Whip it until it is thoroughly blended then add the egg and vanilla. Whip those in also, making sure that the egg is beaten well. At this point, puree the fresh pineapple and fold it into the batter. Now combine the flour and salt with the wet ingredients. Pour the mixture into the pan and place the cherries so that they would be in the center of nine squares. Bake for 32 minutes or until a toothpick inserted comes out clean. The batter will be very runny, but it will bake nicely. For a chunkier blondie, cut the pineapple into small cubes instead of blending it. These go really well in milk, especially if the square is warm.