Raspberry Sauce

This is the perfect match for coeur a la creme.

It's a beautiful deep red, it's tart and sweet, thick and simply wonderful.

It's also really good on ice cream.  Or with meringues and fresh fruit.  Or with Greek yogurt.  Try angel food cake.  Chocolate cake.  Pound cake.  Cheesecake.  Shall I go on?

It's crazy simple, and it starts with frozen raspberries and sugar.

You can use fresh raspberries, of course, but they're normally expensive and you can't tell the difference between fresh and frozen when you blend this sauce.

Then just puree it with some raspberry jam.  You can use seedless if the seeds bother you.  But the raspberries have seeds anyway, so I don't think it makes much difference.

I'm not bothered by seeds.  I think the seeds make it more authentic-looking.

And I live to floss my teeth, so I'm fine with seeds.

Raspberry Sauce
Adapted from Barefoot Contessa


1 cup frozen unsweetened raspberries
1/4 cup water
1/3 cup sugar
12 oz. jar raspberry preserves

Place raspberries, sugar and water in small saucepan and bring to a boil.  Reduce to low and simmer for about 4 minutes.  Add the preserves and use a hand blender to puree the sauce.  (You can also add the raspberry mixture and preserves to the bowl of a food processor or blender and puree.)  Chill before serving.

Coeur a la Creme

Heart of cream.  Floating in a pool of raspberry sauce.

It's my mom's choice of birthday cake.

My sister-in-law says it's better than cheesecake.

My husband positively loves this stuff.

It's ridiculously creamy and so rich that you want to die - in a good way.

The tartness of the raspberry sauce is the perfect accompaniment to the rich, creamy, cream-cheesy dessert.

Coeur a la Creme mold

The first time I made this, I thought there was no way that the cream would actually whip with the cream cheese.  I thought the cream cheese would weigh down the cream.  Boy.  Was I wrong.

You can also use a colander if you don't have a heart-shaped mold.

This works like a charm every time.  It's one of the easiest desserts in the world - it's really as simple as whipping cream.

The only tricks are to make sure your cream cheese is seriously room temperature (I leave mine out overnight), the cream is really cold (take it out of the fridge right before you add it to the cream cheese) and that you whip it long enough to be thick but not so long that it curdles.  You'll know when you've reached the right thickness.

Go forth and make a heart of cream.  Or a circle of cream, if you use a colander.  Which works perfectly and is what I used to do before my husband bought me my heart mold.  The heart molds are easy to find on Amazon (which is where I buy virtually everything.   I should be an Amazon spokesperson).

I'll post the raspberry sauce next.  Until then...

Coeur a la Creme
Adapted from Barefoot Contessa


12 oz. (1 1/2 blocks) cream cheese, softened to room temperature
1 1/2 cups powdered sugar
2 cups cold heavy whipping cream
2 tsp vanilla bean paste (or vanilla extract)
Raspberry Sauce
Fresh raspberries, for serving

Using the whisk attachment to your mixer, mix together the cream cheese and powdered sugar.  Don't beat them together; just mix until incorporated, scraping down the sides of the bowl to make sure it is incorporated.

On low, pour in the vanilla bean paste and cream.  Gradually increase the speed to high and whip until the mixture is the consistency of whipped cream.

Pour the mixture into a cheesecloth- (or paper towel) lined coeur a la creme mold (a heart-shaped mold with holes in the bottom) or a colander.  Place the mold in a larger dish to catch the excess liquid that will drain.

Cover with plastic wrap and place the coeur a la creme in the refrigerator for at least 8 hours or overnight.

When the mixture is ready, discard the liquid that has gathered in the larger dish.  Uncover the coeur a la creme and invert it on a larger plate or platter.  Pour the raspberry sauce around the coeur a la creme.  Serve with fresh raspberries.

Homemade Almond-Coconut Coffee Syrup

Know what?  I was in college before I realized that I love coconut.

True story.

Growing up, I was taught that coconut = yucky.

And coffee = good to smell, not fit to drink.

Not so, I found out.  Now, Almond Joy = my favorite candy bar.  And coffee = my hot drink of choice.

So!  Fast forward a few years...I discovered a recipe in Southern Living that I easily adapted to create this one: a yummy, chocolate-y, coconut- and almond-flavored syrup.  Coconut and coffee in one drink?  Heavenly.

Add it to your coffee with some milk.  I like it in iced coffee.  Probably because it's 80 degrees outside and iced coffee is so refreshing.

You might like coconut and coffee now, too.

Homemade Almond-Coconut Coffee Syrup
Adapted from Southern Living

3/4 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup water
1 T almond extract
1 T coconut extract

Whisk together the sugar and cocoa in a small saucepan.  Over medium heat, whisk in the water.  Bring to a boil and boil for 1 minute, continuing to whisk frequently.  Remove from heat.  Stir in the extracts.  Store in the refrigerator.  Add a tablespoon or three to a cup of coffee and milk.

Kentucky Derby Day Pie

Saturday is Derby Day!  I would call this Derby Pie, but the name is trademarked.  So I can't.  Even though that's what this is.  And you should make this pie this week in honor of the Derby.

And since I started the week with a cake, I found it only appropriate to follow cake with pie.

Right.

It's Tuesday, and I need to get on the elliptical.

And you should go make this pie.

It's a Kentucky tradition.

Kentucky Derby Day Pie


1 piecrust, fitted into a 9-inch pie plate
1 1/2 sticks butter, melted
1 1/2 cup sugar
2 tsp vanilla
3 eggs
3/4 cup flour
1 1/2 cups semi-sweet chocolate chips
1 cup finely chopped pecans

Whisk together the butter, sugar, vanilla and eggs.  Stir in the flour just until incorporated.

Line the piecrust with the chocolate chips.  Spread the pecans evenly on top.  Pour the custard mixture on top.

Bake in a 350 degree oven for about 35 minutes, until the pie is just cooked through and no longer jiggly.

Serve warm or at room temperature.  Delish with ice cream or whipped cream.

Raspberry Lemonade Cake

I linked this recipe to Weekend Potluck!

My big girl turned FOUR this weekend.  I can't believe I have a four-year-old.

Then again,  I can't believe I'm now officially in my thirties.

Because when you say something happened 10 years ago, I totally think 1990.  Apparently 10 years ago was actually 2002.

Weird.

So when I asked Big Sis what kind of birthday cake she wanted, she said

well, I had a pink cake last year (how does she remember her third birthday?)

so this year I'd like a green cake.

Of course you would.  I suppose it's my fault for asking.

When I pictured everyone in the family smiling and showing their green teeth, lips and tongues, I managed to steer her back around towards pink.

It worked.  She decided a pink cake would be wonderful.  But not cupcakes, like the Middle had; Big Sis wanted a big cake.

I can do that.  As long as it doesn't involve dying my mouth green.

And here it is.  I must say that my family loved it.  The cake part was dense but super moist and the icing was tangy, sweet and smooth (my husband said the icing was awesome).  

Eat cake, y'all!

Raspberry Lemonade Cake
Cake recipe adapted from Southern Living; icing adapted from this strawberry icing

Lemonade Cake:
6 oz. frozen lemonade concentrate, thawed
18.25 oz. package white cake mix
8 oz. sour cream
3 oz. cream cheese, softened to room temperature
3 eggs
1 tsp lemon extract

Raspberry Icing:
8 oz. cream cheese, softened
1/2 stick (4 T) butter, softened
1 lb. powdered sugar
1/4 cup raspberry puree (pureed from frozen unsweetened raspberries or fresh raspberries)
1/2 tsp raspberry extract

In the bowl of a mixer fitted with the paddle attachment, combine all cake ingredients and mix on low speed for 30 seconds.  Increase speed to medium-high and beat for another two minutes, until well incorporated (make sure you scrape the sides and bottom of the bowl).

Pour cake batter into a greased 9x13 baking dish.  Bake on 350 degrees for about 30 minutes, until a toothpick inserted in the middle comes out just clean.  Cool completely.

Beat together the icing ingredients until smooth.  Spread the icing evenly over the cooled cake.

Sunny Anderson's Spicy Mac & Cheese

Did you know that in the South, mac 'n cheese is actually considered a vegetable?

On a related note, I have a great idea!  Go make this mac 'n cheese.

What do you think?  Sound good?

My husband and I were watching Best Thing I Ever Made, and Sunny made this mac 'n cheese.  I felt so justified because I'm not the only one who uses (over) a pound of cheese in one dish!  In the spirit of full disclosure, this recipe actually has a pound and a half.  I thought it looked soooo good, so I made it.  Only I made it my own way.

For example, I just couldn't bring myself to put cream and half-and-half in it, so I used whole milk.

This just in: even I have limits.

And I left out the nutmeg.  I'm just not a fan of nutmeg in my cream sauces (how very un-French of me).

Oh, and I left off the croutons on top.  But if you want to include that step, just check out Sunny's actual recipe (before I adulterated it).

And I left out the cayenne pepper, because I wanted my kids to eat it.

Other than those things, this is just like Sunny's.  Either way, it's totally awesome.

This mac 'n cheese is pretty much incredible.  Yeah, it really is.  If I could tell you how good it is, I totally would.  But I just can't.

You should try it right now.  After all, we all need more veggies in our diet.

I said now.  Go.

Sunny Anderson's Spicy Mac & Cheese
Heavily Adapted from Sunny Anderson

8 oz. (about 2 cups uncooked) elbow macaroni, cooked according to package directions and drained
4 oz. sharp cheddar, cubed
4 oz. sharp cheddar, shredded
8 oz. Colby cheese, cubed
8 oz. Pepper jack, shredded
2 tsp flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground mustard
1/4 cup sour cream
1 egg, beaten
2 cups whole milk
1/4 cup grated onion

In a greased 7x11 inch (or you can use a 9x13 inch dish if you want it thinner) baking dish, toss together the hot pasta and cubed cheddar and Colby cheeses and the shredded pepper jack.

In a bowl, whisk together the flour, salt, pepper, mustard, sour cream, egg, milk and onion.  Pour over the pasta and cheese.  Top with the shredded cheddar.

Bake in a 350 degree oven for about 30-35 minutes, until golden and bubbly.

King Ranch Chicken

I made this forever ago and just realized that I forgot to post it.

It was so long ago, I can't even blame it on the bar exam.

Maybe I could blame it on moving.  That's my back-up excuse these days.

Anyway, this is a Southern Living classic.

And it's delicious, of course.

One of our faves.

Oh, and King Ranch is a real place in Texas.  I asked my cousin, who is a real Texan.  So there you go.

King Ranch Chicken
Adapted from Southern Living


3-4 cups shredded cooked chicken (white and dark meat)
1 T butter
1 T olive oil
1 onion, chopped
1 green bell pepper, chopped
10 oz. can cream of mushroom soup
10 oz. can cream of chicken soup
2 10 oz. cans Rotel, partially drained
1 cup chicken stock
2 tsp cumin
2 tsp chili powder
1 tsp dried oregano
3 cups (about 12 oz.) shredded extra-sharp cheddar cheese
12 six-inch white corn tortillas, cut into strips

Melt the butter and olive oil in a skillet and saute the onion and green bell pepper until soft, about 8-10 minutes.  Stir in the soups, tomatoes, chicken stock and spices.  Bring to a simmer and cook for about 5 minutes.  Remove from heat.

In a greased 9x13 casserole dish, layer the chicken, sauce, tortilla strips and cheese in 2-3 layers, ending with a layer of cheese.  Bake in a 350 degree oven for about 45 minutes, until bubbly.  Allow it to sit for about 10 minutes before serving.

Cheesy Chicken Skillet with Mushrooms

I'm pretty sure my love of mushrooms comes from my dad.  He loves them.  And I married a man who loves them.

So anything I make with a mushroom, my husband is happy.

Needless to say, he loved this dinner.


Saute the mushrooms and shallots.  Good start.

Add the chicken.

Still good.

Make a gravy by adding some flour and chicken stock.

Better.

Add cheese.

Perfect.  Eat with whole wheat orzo: it's a healthy dinner!

Cheesy Chicken Skillet with Mushrooms
Inspired by Paula Deen


2 T butter
2 T olive oil
4 shallots, diced
8 oz. cremini mushrooms, brushed clean and sliced thin
8 oz. white button mushrooms, brushed clean and sliced thin
4 boneless skinless chicken breasts
1 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
2 T flour
1 cup chicken stock
8 oz. mozzarella-provolone shredded cheese blend
Cooked whole wheat orzo, for serving

Melt the butter and olive oil together in a large skillet that has a lid.  Saute the shallots and mushrooms for about 5 minutes, until they begin to soften.  Scoot the mushroom mixture to the middle of the skillet and lay the chicken around the outside.  Sprinkle with the salt, pepper and thyme.  Saute the chicken for about 4-5 minutes on each side, until it begins to brown.

Remove the chicken from the skillet - it's okay if it is not cooked through - and stir the flour into the mushrooms in the skillet.  Cook for about a minute.  Add the chicken stock and stir to combine.  Bring to a simmer and return the chicken to the skillet.  Cover and cook on low for about 10 minutes, until the chicken is cooked through.

Remove skillet from the heat and sprinkle the cheese over each chicken breast.  Cover until the cheese is melted.  Serve with orzo.

Chocolate-Hazelnut Granola Bars

After my first was born, I worked hard to recapture my former self after nine months (technically it's 10 months...don't even get me started) of pregnancy.  Problem was, all I craved was Nutella.

The more I told myself I shouldn't have it, the more I wanted it.

Why does that always happen?

I'm sure I'll crave spinach after Baby Bear is born.

I'm thinking positively.  Until then, I'll just keep eating Nutella with a spoon.

Chocolate-Hazelnut Granola Bars
Adapted from Mother Thyme


3 cups old-fashioned oats
1 1/2 cup Rice Krispies cereal
1 cup sweetened shredded coconut
1/2 cup wheat germ
1/3 cup packed brown sugar
6 T butter, melted and cooled
1/3 cup honey
3/4 cup chocolate-hazelnut spread (like Nutella or Kroger brand)
1 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp salt
1 cup semi-sweet chocolate chips (optional)
1/2 cup toasted chopped hazelnuts (optional)

In a bowl, stir together the oats, Rice Krispies, coconut, brown sugar and wheat germ.  In a small sauce pan, melt the butter.  Remove from the heat and stir in the honey, Nutella, extracts and salt.  Pour over the oat mixture and stir to coat.  Add the chocolate chips and hazelnuts and combine.  Spread in a 9x13 baking dish sprayed with nonstick cooking spray.  Press the granola bars down so that they will be dense like granola bars should be.  Bake in a 350 degree oven for 25-30 minutes, until set and lightly golden.  Cool and cut into bars.