STRAWBERRY STUFFED WITH NUTELLA WHIPPED CREAM

Yes, that's a wine glass, the strawberry is bigger than the glass. I call them strawberries on steroids.

Easy peasy dessert yet so yummy!

Gently cut the strawberries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut.

 Open/ or split the cuts carefully just so you can squeeze in the whipped cream.

I USED 1 PINT OF HEAVY WHIPPING CREAM..WHIPPED UNTIL THE RIGHT CONSISTENCY

YOU CAN USE CREAM CHEESE FOR THE STUFFINGS.

Use a piping bag to stuff the whipped cream.

Nutella whipped cream = whipped cream and nutella (start w/ one tablespoon of nutella, then add more depending on how much nutella you want.

Vanilla whipped cream- and vanilla extract to your whipped cream

NUTELLA, PEANUTBUTTER CREAM CHEESE FROSTED CUPCAKES

I got a hankering to make this monochromatic/combined frosting design i found HERE . I finally made them! Made these cupcakes for a co-worker who just graduated from high school.

I first thought of food coloring but then it'll make the cupcakes ordinary, so i decided on nutella and peanut butter. I love both plus i know it will be a perfect color combination  with out compromising the flavor. The end result? PERFECTION. Oh did i mention i used cake mix? Yes..i did!

Ingredients:

1 Yellow cake mix box
1 C water
1/3 C softened butter
3 eggs

Cupcake Ingredients:

Follow the cake mix box instructions

** 1 box will yield 24 cupcakes.


FROSTING:


2 C confectioners’ sugar

8 oz cream cheese, softened

5 T unsalted butter, softened

1 t vanilla extract

3-4 T smooth peanut butter

4-5 T nutella

Mix and beat the first 4 ingredients on medium speed for at least 5 minutes or until all are incorporated.

Divide the frostings into 2.
1st half-  mix in the peanut butter. Set aside

2nd half- mix in the nutella. Set aside

Put the peanut butter frosting on one side of a  piping bag. 

Then put in the nutella frost on the opposite side

PATES AND BREAD (DARING COOKS CHALLENGE FOR JUNE 2010)

Our hostesses this month, Evelyne of Cheap Ethnic Eatz and Valerie of The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.

This may sound cliche but really, i was hitting two birds w/ one stone for this challenge. The DC challenge and my own challenge which i started January of this year- challenge myself to bake a yeast based bread at least once a month until i will get comfortable or lets just say not intimidated w/ bread baking. So thank you Evelyne and Valerie, you saved me sometime and for this wonderful challenge.

Speaking of time, much as i wanted to make all the pate's, i just didn't have enough time to make all of them. I will definitely make them in the near future. I'm glad i made the Three Spice Liver Pâté first.

I made 2 sizes for this pate' i made little ones by using ramekins and a bigger pate' using an oval mold. This pate' was really good, perfect on bread w/ cheese and of course "heaven" on the banh mi, it was spot on, just like the authentic banh mi i had years ago.

Now for my bread, i used the Red Star French Bread recipe. I may not have the perfect shaped french bread but i'm proud to say, it came out pretty good. It was that good that i made the "happy dance" ha!ha!ha!.

THREE SPICE LIVER PATE;
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

1 lb / 454 grams pork liver (or beef or combination)

1/2 lb / 227 grams ground pork

1/2 lb / 227 grams pork fat (or pork belly)

2 cloves garlic

2 shallots

1 whole egg and 1 egg yolk

1/2 tsp / 2 ml cinnamon

1/2 tsp / 2 ml coriander (ground or crushed)

1/2 tsp / 2 ml cumin

3/4 tsp / 3 ml salt

1 tbps / 15 ml coarse freshly cracked peppercorns

2 tbps / 30 ml cognac

2 bay leaves

1 package of bacon

Preheat oven to to 350ºF (180ºC).

Cut liver and pork fat into small pieces and add to food processor. Add ground pork, garlic, shallots, cinnamon, cumin, coriander, salt and pepper. Grind until smooth.

In mixing bowl, incorporate the meat and liver mixture with the cognac and eggs.

Line bottom of baking or ceramic pan with overlapping pieces of bacon. Place a bay leaf on the bottom and then fill with meat/liver mixture. Cover top with another bay leaf and then overlapping pieces of bacon.

Place in oven in the larger baking pan and add enough water to cover 2/3rds of the pan containing the meat/liver mixture. Bake for about 1-1.5 hrs.

The pâté will contract and the juices will be on the bottom. Allow to cool and soak up the juices. Remove any excess bacon and discard the bay leaves.

French baguette (store bought), 3 spice pate and gorgonzola..delicious.

I paired the pate w/ another wonderful combination..french baguette, ham and fresh radish

These are my lame loaves=;)

See how beautiful the inside is!! You can get the recipe HERE

BANH MI (MY ALL TIME FAVORITE SAMMY)

You'll need the following:

FRENCH BREAD/VIETNAMESE BREAD
PATE' (3 SPICED PATE')
MAYO
CARROT AND DAIKON RELISH

CILANTRO

JALAPENO (OPTIONAL)

SLICEs OF HAM FOR THIS SPECIFIC BANH MI BUT YOU CAN PUT ANYTHING YOU LIKE, I'VE DONE FISH ,  GRILLED HONEY PORK THEY ARE ALL GOOD.

I TRIED TO RECREATE THE FIRST BANH MI I'VE EVER EATEN. THE FLAVOR IS SPOT ON, THE PRESENTATION ALMOST...WHAT I HAD BEFORE WAS WRAPPED W/ A PHONEBOOK PAGE. MY VERSION..I WRAPPED W/ A DELICATESSEN PAPER.=;)

FRENCH BREAD

My June bread challenge and half of my DC Challenge. I got the recipe from Red Star . This bread is so good, i called this my happy dance bread. Definitely worth making again and hopefully i will be able to make perfect shaped loaves.

This recipe makes 1 large loaf

INGREDIENTS

Bread Flour 3+1/2 to 4 cups

Active Dry Yeast 2+1/4 tsp

Salt 1+1/2 tsp

Sugar 1 tsp

Water 1+1/4 cups

Shortening 3 TBSP

EGG WASH

Egg white 1

Water 1 TBSP

DIRECTIONS

In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well. Add 1+1/4 cups warm water (120-130°F) and shortening to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Punch down dough. On lightly floured surface, roll or pat dough to a 5x12-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam-side down on greased cookie sheet. With a very sharp knife, make 2 or 3 diagonal slashes across top. Cover; let rise in warm place until indentation remains after lightly touching. Combine egg white and 1 TBSP water; beat slightly. Brush on top of loaf. Bake at 400°F for 35 to 40 minutes until light golden brown. Cool.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

I attempted to make some batards, french baguette and sheaf loaves, okay..so i tried=;)

Ripe test (First Rise)

Many factors, including the recipe, room temperature, and humidity, will determine how long it takes for your dough to rise. Yeast dough is considered "ripe" when it has risen enough - usually doubling in size. The ripe test determines if the dough is ready to be punched down and shaped.

Gently stick two fingers in the risen dough up to the second knuckle and then take them out.

If the indentations remain the dough is "ripe" and ready for punch down. If not, cover and let the dough rise longer. Repeat test.

BATARD?

BAGUETTE AND SHEAF LOAF?

I KNOW THE SHAPES AREN'T PERFECT BUT THE TASTE AND TEXTURE IS!!!

This was a perfect bread.

BANH MI