Tuesday, December 30, 2008

Overnight Eggnog Baked French Toast

Another very delicious and very easy overnight brunch recipe!


1/4 cup butter, melted (melt the butter while the dish is baking) or margarine, melted
7 large eggs
2 cups eggnog
1 1/2 ounces rum (optional)
1/3 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 1/2 teaspoons vanilla
1 French bread, cut into 1 inch slices
icing sugar


Beat together eggs, eggnog, rum, sugar,nutmeg, cinnamon, salt& vanilla. Dip both sides of each slice of bread in this mixture and place them side by side in a greased oven proof pyrex dish Pour any remaining mixture over the slices. Cover and refrigerate overnight (If you wish you can freeze the dish and put in fridge to defrost the evening before you wish to serve it). Bake in 450f on bottom rack for 20-25 minutes (watch the bottom doesn't get too brown). Place on rack to cool slightly& dust with icing sugar. Serve with Canadian Maple syrup and the melted butter.

'Elegant' Brunch Casserole

I made this recipe this year twice for Christmas brunches with friends and family and had amazing results. The great thing about this casserole is that all of the prep is done the night before and can just be thrown in the oven in the morning. For a brunch with little clean-up, holiday or any day, this recipe rocks!


1 loaf French bread, sliced
3 tablespoons buter, plus more butter, for buttering dish
4 ounces swiss cheese, grated
4 ounces monterey jack cheese, grated
12 slices bacon, diced and fried until crisp (optional)
8 large eggs
1 1/3 cups milk
1/3 cup white wine
3 green onions
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (optional)
1 cup sour cream
1/2 cup freshly-grated parmesan cheese

Grease bottom and sides of 9" x 13" glass casserole dish with butter. Tear bread into bite-sized pieces and place in dish, arranging so that they form a fairly solid layer but do not overlap (you may not need the whole loaf). Melt 3 tablespoons butter in a small saucepan; drizzle evenly over bread. Sprinkle grated Swiss and Monterrey Jack cheeses evenly over bread. Top cheese layer evenly with cooked bacon bits. Break eggs into large mixing bowl and beat lightly by hand; add milk, wine, chopped green onion, mustard, black pepper and cayenne, beating again until foamy. Pour egg mixture evenly over casserole; cover tightly with foil, and refrigerate overnight. The following day, remove dish from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 325 degrees. Bake, covered with foil, for approximately 45-50 minutes, until eggs are 'set' in the center. Remove from oven and spread sour cream evenly over the top of the casserole; sprinkle with grated Parmesan. Return to oven uncovered; bake an additional 10 minutes or so until lightly-browned.

Sunday, December 28, 2008

The Perfect Cookie to Eat with Blue Cheese

Ginger Molasses Cookies (From the Blue Cheese Bonanza -- I think this is the right recipe)

2 1/4 c (11 1/4 oz) unbleached all-purpose flour
1 t baking soda
1 1/2 t ground cinnamon
1 1/2 t ground (dried) ginger
1/2 t ground cloves
1/4 t ground allspice
1/4 t ground black pepper
1/4 t salt
12 T (1 1/2 sticks) unsalted butter, cool but soft
1/3 c (2 1/2 oz) granulated sugar (plus more for coating)
1/3 c (2 1/2 oz) packed dark brown sugar
(maybe a bit less sugar?)
1 egg yolk
1 t vanilla extract
1/2 c molasses

In a small bowl, whisk the flour together with the spices, soda and salt. In a medium bowl, cream the butter with the two sugars until smooth. Mix in the yolk and vanilla until homogeneous. Stir in the molasses until uniform. Mix in the flour until just mixed, but with no floury spots; pay attention especially to the bottom of the bowl.

Preheat the oven to 375°F (190 C) and line two baking sheets with parchment paper. Dump about 1/3 cup of white sugar into a shallow bowl. With your fingers, pull out walnut sized lumps of dough (or slightly smaller). Drop them into the sugar. Break off as many at a time as will comfortably fit in the sugar and then, one at a time, toss each in the sugar, roll into a ball and place on the lined baking sheets. Space the cookies about 2 inches apart from each other on the baking sheet.

Bake the cookies for about 11 minutes, until the edges are set but the inside still looks underdone. Let the cookies cool about 5 minutes on the baking sheet and then transfer them to the racks with a spatula. They will firm up while they cool. Form and bake cookies as above until the dough is used up.

The cookies can be stored in a tin.

Birthday Cake!

In response to the post from MS, here is the recipe for the birthday cake I brought to Bret, Katy, and Andrew's birthday. Actually, I took this recipe, but changed the frosting to cream cheese and added funny chocolate decorations. But I have made this cake as described here and it's quite good. (Source - LA Times)

2 1/2 cups cake flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon ground ginger
3/4 teaspoon salt
4 eggs, lightly beaten
1/4 cup sour cream
1 1/2 cups packed light brown sugar
3/4 cup safflower or canola oil
2 cups pumpkin purée

Preheat oven to 350 degrees. Grease and flour 2 (9-inch) springform pans. Sift together the flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt. In separate bowl, stir together the eggs and sour cream. Stir in the brown sugar and then the oil until just combined; be careful not to overwhisk. Gently stir the flour mixture into the batter just until incorporated and there are no lumps. Stir in the pumpkin purée. Divide the batter between the two prepared pans.

Bake the cakes for about 25 to 30 minutes, until golden brown on top and a toothpick inserted in the center comes out clean (the cakes are moist and there may be a few crumbs on the toothpick, but there should be no batter). Remove and allow the cakes to cool, still in the pans, on a wire rack to room temperature.

Sour cream ganache and assembly
12 ounces semisweet chocolate or 6 (3-ounce) bars, coarsely chopped*
2 cups sour cream, at room temperature
1/4 teaspoon salt (or a bit less)
1 cup chopped, toasted pecans

*For the ganache, a less bitter, lower percentage chocolate will best complement the cake (preferably 60% to 65%)

Add ImageMelt the chocolate in a bowl set over a pan of gently simmering water. Remove from heat. Gently fold the sour cream into the chocolate until incorporated and uniform in texture, then stir in the salt. Remove the cakes from the pans and place one on a cake stand or serving plate with the flat-bottomed side up and spoon one-fourth of the ganache over the cake. Spread the ganache evenly over the top. Place the second cake, domed side up, evenly over the first and spoon one-half of the remaining frosting over the cake, evenly covering the top and sides. Add additional frosting as needed to coat the cake evenly.

Press the pecans into the sides of the cake. The cake can be kept at room temperature for up to 2 days.

Each of 16 servings: 612 calories; 8 grams protein; 59 grams carbohydrates; 5 grams fiber; 43 grams fat; 15 grams saturated fat; 73 mg. cholesterol; 355 mg. sodium.

Ramen with an Egg

This is a quick, cheep and easy meal that never gets old.

1 pack oriental ramen noodles (including flavor packet)
5 green onions (white and light green parts only) chopped small
1 egg
toasted sesame seeds

In a large pan, bring an inch and a half of water to a boil. Add noodles and cook (3 minutes?) drain water out of pan (I use a plate to hold the noodles in the pan while the water drains). Put pan back on burner and add flavor packet. return the flame to medium and crack the egg (or two if you're super hungry) over the noodles and scramble it all together. Once the egg is cooked, add the green onions and sprinkle the sesame seeds over noodles.

Serve and enjoy!!

Friday, December 19, 2008

Italian Loooove Cake

I haven't been following this blog too much but I just tried this great cake and I got the recipe and I can't believe how easy it is to make. It was really delicious. I don't have any idea why it is called what it's called. Enjoy!

Italian Loooove Cake

1 Box Fudge Marble Cake Mix
2 lbs Ricotta cheese
3/4 cup sugar
4 Eggs
1 tsp. vanilla
1 Box (3 3/4 oz) Instant Chocolate Pudding
1 cup milk
1 8oz carton Cool Whip

Preheat oven to 350 degrees. Mix cake mix as directed on box. Pour into greased and floured 9 x 13 pan.

In a separate bowl combine ricotta, eggs, sugar and vanilla. Mix well. Spread over the top of unbaked cake. Bake for 1 hour. Cool.

Mix pudding with one cup of milk. Fold into whipped topping. Spread over cake and refrigerate for at least three hours before serving.

Wednesday, December 17, 2008


My grandmother's recipe. For some reason she would never let me lick the bowl.

Granny's Christmas Cake

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
1 bottle gin -Gilbeys London Dry
2 cups of dried fruit

Sample the gin to check temperature. Take a large bowl, check that the gin is maintaining the right temperature still, to be sure it is of the highest quality, pour one level shot glass and sip it. Might as well finish the shot.Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it's best to make sure the gin is still OK. The shot glass is empty. ust have evvaporated. Refill the damn thing. Just in Case. Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Pick the frigging fruit up off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the gin to check for tonsisticity. Next, sift two cups of salt. Or something. How's the gin doin'?. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window.. Finish the gin and wipe counter with the cat.


Tuesday, December 16, 2008

Artichoke Nibbles

This makes for an amazingly delicious, vegetarian appetizer. It's a big crowd-pleaser and goes very fast!

2 small (6-oz) or one large jar of marinated artichoke hearts
1 small yellow onion, peeled and finely chopped
4 cloves garlic, minced
4 eggs, lightly beaten
1 cup pre-cooked Polenta (dry-ish)
1/4 tsp salt
1/4 tsp pepper
2 Tbs pesto
1/8 teaspoon Tobasco sauce
2 cups extra-sharp cheddar cheese, coarsely shredded


Preheat oven to 325 degrees. Grease 9x13x2 glass baking pan; set aside. Drain marinade from artichokes and pour half of it into a saucepan or large skillet. (Use marinade from second jar for salad dressing). Coarsely chop artichoke hearts and set aside. Heat marinade in skillet. Add onion and garlic, set over moderate heat, and stir-fry until glassy, about 3 to 5 minutes. Add polenta and stir until lumps are mostly gone. Then add salt, pepper, pesto, hot pepper sauce, cheese, and chopped artichokes, and mix well. Add the eggs at the end and mix again. Pour into the greased baking pan and bake uncovered about 45 minutes, until well set (like custard or quiche). Cool slightly, cut into inch squares, and serve warm or at room temperature. (These can be cooked a day or more ahead and reheated, if desired.)

Sunday, December 14, 2008

Phuong's Banana Bread

My coworker, Phuong, gave me this recipe and it is AMAZING. It isn't actually called "Phuong's Banana Bread" but that is what I call it - I guess it is actually called "Brandt House Banana Bread" from Greenfield, Massachusetts.

2 sticks butter (1 cup)
2 cups sugar
4 eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons banking soda
1 teaspoon salt
2 cups mashed bananas
1 cup chocolate chips
1 cup sour cream

Cream butter and sugar. Add eggs, one at a time, then vanilla. Mix dry ingredients together and blend in. Fold in mashed bananas, chocolate chips, and sour cream. Pour into two greased to "Pammed" loaf pans. Bake at 350 degrees for one hour (I don't actually think it takes this long - so check after 45 min prob) Let cool at least twenty minutes before taking out of pan. Makes two loaves.


Dear readers,

The reports of my death are greatly exaggerated.


Recipe Go Round

Friday, December 12, 2008

Recipe for a Birthday Cake

Hey Bret,

Happy Birthday!

I was going to bake you a cake, but I wasn't sure how to.

Anyone got some ideas?

Thursday, December 11, 2008

Cranberry Cheese Louise!

Brought to you by request...this is what I made for Friends Thanksgiving. It is easy...kinda quick...and very delicious!
I'm not much of a recipe guru, so this is how I make them...more or less.

-1 Package of dried cranberries
-1-2 Jalapenos (depending on your tolerance for pain)
-1 large container of cream cheese (you can use the reduced fat kind if you want...it won't ruin the recipe...even though my grandma would disagree)
-1 roll of Pillsbury dough boy croissants

How to:
• Let the cream cheese sit at room temperature...or heat it slightly in the microwave.
• Mix cream cheese together with dried cranberries, and diced jalapenos (seeds removed).
• Unroll the pastry dough and ignore perforated lines that the dough boy has so kindly cut for you. You can even smoosh them out if you like.
• Cut the dough into 1.5 inch squares.
• Scoop a small amount of cream cheese mixture onto the square of dough.
• Pull the four corners to meet at the top of the dumpling and pinch together so the cheese is fully enclosed.
• Bake at 350 degrees for about 10 minutes...but keep an eye on them because, depending on your oven, they may take more or less time.
I usually like them to be a little bit crispy, so I take them out when they are brownish.

If you want to prepare them ahead of time, you can make them and refrigerate them until you are ready to serve them...they aren't that great cold.

Thursday, December 4, 2008

Yummy Mushroom Casserole

I found this recipe online and it turned out delicious! Super easy and great for left-overs to bring to work. Enjoy!

Mushroom Casserole Recipe

Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer.

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the remaining Parmesan and enjoy.

Serves about 8.

Tuesday, December 2, 2008

Double Chocolate Chip Cookies - Grad Student Style

*Candied Bacon not included in this recipe

So Bret promised me his first-born child if I posted these to Recipe Go 'Round, and as there is no such thing better than a tiny little helper monkey, I must post it.


It was given to my mother when she was getting her masters in behavioral therapy by another grad student.  The name of the original giver is lost to time, but the recipe remains.  It was a favorite of mine as a child and still is.

Also, this is probably the easiest recipe in the world.

  • 1 box Duncan Hines Butter Recipe Fudge Cake
  • 1/2 Cup Flour
  • 2/3 Cup Vegetable Oil
  • 2 Eggs
  • 6 oz Chocolate Chips
  • 1 Cup Walnuts (optional)

  • Pre-heat oven to 350˚
  • Mix all the ingredients together in a large bowl until everything is well incorporated.  The cookie dough should have a slightly glossy shine to it.
  • Take a spoonful of dough or just tear out a chunk from the mix and roll into balls between your hand.
  • Bake on a greased cookie sheet for 8-11 minutes.


I personally prefer the cookies to be slightly undercooked and allowed to cool for 15 minutes before eating them silly-like.  Also, the boxed cake mix doesn't have to be Duncan Hines nor the Fudge cake variety.  The cake mix does heavily influence the flavor of the cookie, so choose wisely.   From personal experience, strawberry cake mix does not taste that good.