FOOD: Heart-Shaped Napoleon with Raspberries

Hi everyone! Alison from Heart of Gold & Luxury blog! I'm here with my first post for MadeByGirl!  I am excited to share with you an impossibly romantic dessert to enjoy with your sweetie this Valentine’s day.  The Napoleon is a classic dessert that combines layers of flaky puff pastry, luxuriously rich pastry cream scented with almond and vanilla, topped with plump ruby red raspberries and finished with a dusting of confectioners sugar.

This dessert might look intimidating but it is incredibly easy - you just have to use your creative eye to assemble this confection. This is one recipe that will impress your other half, not to mention your friends and family. In fact, you just might have them wishing that this day filled with roses and chocolates would come around more than once a year.

Ingredients:
16 ounces puff pastry, dethawed
2 cups whole milk
½ cup granulated sugar
1 teaspoon pure almond extract
½ teaspoon pure vanilla extract
Pinch of salt
4 egg yolks
¼ cup cornstarch
1 tablespoon unsalted butter, diced
½ pint fresh raspberries or strawberries

Equipment: Heart-shaped cookie cutter (optional)

 
For the Pastry Cream:
Combine 2 cups milk, ¼ cup sugar, almond extract, vanilla extract and pinch of salt in a small pan. With stovetop on medium heat, allow for mixture to come to a simmer. Set aside.

In a bowl, combine 4 egg yolks, ¼ cup sugar and ¼ cup cornstarch. Slowly whisk in the warm milk mixture to combine.  Pour mixture back into pan and return to medium heat, stirring constantly.  Pastry cream will begin to thicken rapidly.  Once mixture is thickened remove from heat, add butter and stir until combined.  Pour into a heat-safe bowl and cover with plastic wrap. Be sure to coat the top of the pastry cream with the wrap, otherwise you will have a film that forms on the top.  Allow to cool completely in the refrigerator for at least 3 hours or up to 2 days.

 For Napoleon Assembly:

Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper.  Unroll puff pastry and place on lined baking sheet.  Pierce holes with a fork all over the dough.  Place a heavier baking sheet on top (a Pyrex pan is perfect) and allow to cook for approximately 25 minutes. Pastry is done with it is golden brown.  Allow to cool completely.  Once cooled, cut out pastry into hearts if desired.  Place pastry cream into a sealed plastic ziplock bag.  Cut the tip off and fill one side of the pastry with cream, top with raspberries and then place another piece of pastry on top. Finish with a dusting of confectioners sugar. 

*Makes about 3 to 4 servings depending on size of cookie-cutter

*Recipe adapted from Martha Stewart

Read More

Food: Mediterranean Bread

Hi all! I am Teann Ingram and I am so excited to be a contributor on MadeByGirl! Its winter here in British Columbia, and it seems Mother Nature can't decide whether she wants it cold or warm - right now its about -12˚C (10˚F) which is a little colder than I would like! Whenever its chilly out, I find I crave something warm and savory. 

This Mediterranean bread is just the ticket on cold days like this! Besides the fact that it looks gorgeous, the combination of the feta, spinach and chopped walnuts are simply delicious. I will warn you now; you will have more than one slice :)

After kneading, the dough should have an elastic feel to it. Push a finger into the dough and if it springs right back quickly you know your dough is perfect! The dough should be smooth but still moist and not dry.

I could eat just the filling all by itself :)

This dough is extremely easy to roll out. If it seems a little resistant, let it rest a few moments before starting to roll again.

Here is the tricky part. When cutting the bread lengthwise start the cut about 2 inches from the top. It’s easier to braid the dough when the top is still attached. An extra pair of hands help when braiding the dough but if you are by yourself it will just be a little messier. No worries

If some of the filling falls out, just scoop it back up and place it back on the dough.

Mediterranean Bread

Dough

1 tbsp traditional yeast

1 cup warm water (105˚F) 1/2 tsp honey 3 cup all-purpose flour 1/2 tsp salt 1/2 cup feta cheese, crumbled 1 egg 2 tbsp olive oil

Filling

1/2 cup feta cheese, crumbled

1/2 cup cooked spinach, drain excess water - If using frozen, no need to cook.

1/3 cup walnuts, chopped

1 tbsp butter 1/4 cup leek or 1 garlic clove, finely chopped

Directions

1. Combine warm water with honey and mix until dissolved. Add yeast and mix well. Set aside to proof for 10 minutes. While the yeast is proofing, combine flour, salt, and feta cheese. When the yeast is done proofing, add to the flour mixture and stir. Combine the egg and olive oil and then add to the flour mixture. Stir with a wooden spoon until mixture comes together. You can use your hands as well. Place the dough on a lightly floured surface, and knead for approx. 10 min, or until the dough becomes smooth and elastic. Put the dough in a large, lightly oiled bowl and cover it with a cloth. Let it rise in a warm, draft-free area until double, 1 hour.

2. While the dough is rising, prepare the filling. Combine the feta cheese, spinach, and walnuts in a bowl. In a small pan, add the butter and leeks or garlic, sautéing until soft. Add to the filling mixture, stirring until well combined.

3. When the dough has doubled in size, place on a lightly floured surface. Using a rolling pin, roll the dough into a 15x12 rectangle. Leaving a 1 inch border, spread the filling onto the dough. Carefully, roll-up the dough lengthwise. Before cutting, transfer the dough to a baking sheet lined with parchment paper. Using a sharp knife, position the knife 2 inches below the top and cut the dough lengthwise. Carefully, braid the dough, picking up any filling that might have fallen out and place back onto the dough. Place the tray in a warm, draft-free area, covered with a cloth and let rise for 1 hr.

4. After the dough has risen 30 min, turn the oven on to 400˚F and let it warm up while the dough continues to rise. Once the loaf has risen and doubled, bake for 35 - 40 min, until the crust is brown

5. Cool on a rack before cutting. Enjoy!

-post & photos by Teann Ingram

Read More

Coconut Cake & Swiss Meringue Buttercream

Hi! This is Mat, Jen's husband. This is the recipe from a photo that appeared on Jen's Instagram last night. 

Jen is fasting from coffee and chocolate for 21 days, so by the end of the day she's looking for something sweet to and I thought this would do the trick. It's pretty easy to make from scratch but if you're nervous about the cake part, you can always substitute a mix. Plus it's also no milk, low fat & half the sugar.

(photo via instagram)

Also, this is a recipe for a very small batch. We're only a couple and making big batches is so wasteful so I prefer to make only a few at a time. This should make about 5 cakes.

Coconut Cake
1/2 C granulated sugar
4 Tbs unsalted butter, room temperature
2 egg whites
1 tsp coconut or vanilla extract
3/4 C cake flour (use sifted all-purpose if not available)
1 tsp baking powder
1/4 C coconut, rice or soy milk
3/4 C shredded coconut

Preheat oven to 350°F. Grease the sides and bottom of six cups in a cupcake tin with butter.  Cream the butter and sugar. Once creamed, beat in the egg whites one at a time, then add the extract. Add the flour and baking powder and mix until creamy, then add the "milk" and coconut and finish mixing.

Evenly distribute between the cups until they are 2/3 full. Bake for 17-20 minutes. Be sure to cool completely before frosting.

Swiss Meringue Buttercream
2 egg whites
1/2 C granulated sugar
12 Tbs unsalted butter
1 tsp vanilla extract

Cut the butter into 1 Tbsp chunks and leave out so it reaches room temperature. In a metal bowl, add the egg whites and sugar. Place the bowl into simmering water (leave on the heat) and whisk slowly until the mix is hot to the touch (about 140°F). Remove from heat, and using mixer with wire whisk, beat for 2 mins producing soft peaks. Change to a paddle mixer. Add 1/2 of the butter and beat for 1 minute, add the remaining butter and beat another minute. Add the vanilla and beat 1/2 minute more.

Once the cakes have cooled, you can frost them. The frosting doesn't have to be perfect - in fact just a nice spoonful on top of each cake served with some berries on the side works fine.

(photo via instagram)

Read More

Food: Christmas Morning Casserole

What are your Christmas morning traditions? Lauren here, and one of our traditions is this brunch casserole that my mom makes every year. In addition to being downright delicious, it's also perfectly festive thanks to spinach and roasted red peppers. 

If you don't have a favorite breakfast for Christmas morning, I hope you'll give our casserole a try this year. Of course, it's a good dish to serve guests on non-holiday days, too. Keep reading for the recipe, and happy holidays!

I used pre-sliced mushrooms (just chop them a bit smaller) and pre-shredded Parmesan and Provolone cheeses to save time, but you can slice mushrooms and grate your own cheese from a block if you prefer. 

I love the flavor the basil and roasted red pepper add to this dish. If you don't have a gas stovetop, you can just roast your pepper in the oven.

It's all about the layers: sausage, onion, peppers, spinach...then egg and cheese!

Ingredients:

-1 lb. hot bulk sausage

-1 cup sliced mushrooms

-1 cup chopped onion

-1 large red bell pepper, roasted, peeled and chopped

-1 pkg. frozen chopped spinach, thawed and well drained

-1 cup flour

-1/4 cup grated Parmesan cheese

-1/2 tsp. seasoned salt

-1 tsp. basil leaves

-8 eggs

-2 cups milk

-2 cups grated Provolone cheese, divided

Instructions:

1) Preheat oven to 425 degrees. Grease a 13x9 inch baking dish.

2) Brown, crumble and drain sausage in large skillet. Add onions and mushrooms and cook until onions become semi-soft.

3) Arrange sausage mixture in greased baking dish. Sprinkle half of the chopped pepper over sausage; top with all the spinach. Sprinkle one cup of Provolone cheese on top.

4) In a large bowl, combine flour, Parmesan cheese, salt and basil. In another bowl, combine eggs and milk; beat until smooth. Add egg mixture to flour mixture, beat until well blended. Pour over spinach.

5) Bake at 425 degrees for 20-25 minutes, until knife inserted into the casserole center comes out clean. Sprinkle with remaining red pepper and Provolone cheese. Return to the oven for two additional minutes just to melt the cheese.

6) Let stand five minutes. Cut into squares--serves 8-10.

-post & images by Lauren Craig

Read More

Food: Pizza Soup

Hi MBG readers! Lauren from Perpetually Chic dropping in today. With fall in full force and temperatures starting to drop as we head into the next season, there's nothing more comforting than a warm bowl of hearty soup.

This recipe is hard not to like, easy as can be and healthier than calling for pizza in a pinch. Have you made pizza soup before? I'd love to hear, and keep reading for my version! 

Ingredients: 

• 2 links Italian sausage
• 1 cup sliced mushrooms
• 1/2 cup chopped onion
• 28 ounces of peeled, diced tomatoes
• 1.5 cups marinara sauce
• 28 ounces chicken broth
• 2 cups zucchini, sliced
• 1 large green bell pepper, chopped
• 30 slices of turkey pepperoni (the turkey kind has 70% less fat)
• 1 cup shredded mozzarella
• 1/2 cup sliced black olives

Instructions:

1. Remove sausage from casing and crumble. Discard casing. 
2. Place sausage in large pot over medium heat and cook, stirring occasionally, until brown. Remove sausage from pot and set aside. 
3. Add mushrooms and onions, saute until onions are tender. 
4. Add cooked sausage, tomatoes, marinara sauce, chicken broth, zucchini and bell pepper. Stir and return mixture to a boil.
5. Reduce heat and simmer uncovered 6-8 minutes or until veggies are crisp but tender.
6. Add pepperoni and simmer one minute more. 
7. Pour into bowls, sprinkle with mozzarella and garnish with black olives if desired. 

-post & images by Lauren Craig

Read More

Holiday Treats

There are sooooo many cute Holiday recipes all over Pinterest - have you noticed?  Total inspiration! I pin a bunch on my own Pinterest if you'd like to follow along.  
 

Below are a few of my recent favorites! The peppermint eggnog is high on my 'to make' list. 

Have you ever made any of these below??

images via:

mocha / oh she glows

peppermint s'mores / culinaryconcoctionsbypeabody

peppermint eggnog / sugar and cloth

glittering cookie sandwiches / sugar and cloth

marshmallow candy canes

white chocolate popcorn / eat good 4 life

Read More

Thanksgiving Recipe by Mr. Made By Girl

Hey everyone! We're pretty busy doing stuff around the apartment this weekend....but I recall several people had asked about the recipe for some of the delicious Thanksgiving plates my guy made last year. Yea, last year...I know. It was so delicious though! So, who better to explain than the Mr. himself. So, here he is with his first post ever!

Hello, I'm Mr. M.

I love Thanksgiving but I don't love turkey, so in 2011 we decided to twist it a bit, serving sweet-stuffed Cornish game hens with blackberry-merlot sauce, sundried tomato mash with crisped leeks, grilled asparagus, and artichoke with hollandaise. You can see all the pictures of the food in this post. 
 

Sweet stuffing

Cinnamon raisin bread, cubed and slow-toasted (about 2/3 loaf)

Celery, finely chopped (1 cup)

Onion or shallot, finely chopped (1 cup)

Raisins

Shelled, unsalted pistachios

Butter (3 Tb)

Chicken or vegetable stock

Fresh herbs - thyme, basil, rosemary

1/2 tsp ground cumin

Salt & pepper

I used Ezekiel bread because some of the family had gluten allergies and it worked surprisingly well because it toasted quicker.  Make sure the cubes are totally dry.  You might consider just staling them over a few days on a baking sheet with a cheesecloth over them.  Saute the celery and onion in small amount of oil then add the stock.  Bring the stock to a boil, add the butter, raisins, nuts, herbs and seasoning.  Simmer for 5 minutes then pour over bread and mix well.  Use what you need for the hens, then bake the rest in a casserole covered with foil while the hens roast.

Blackberry-merlot sauce

This is a complex sauce - primarily because cranberry sauce is so blah (unless you're talking Bobby sandwiches).  Use 1 pint of blackberries (they dont even need to be totally ripe), 2 cups of merlot, 1/2 cup sugar and 1/2 cup balsamic vinegar.  Put 1 Tb merlot in a saucepan with the sugar and blackberries until the sugar begins to caramelize.  Add 1 cup of merlot and bring to hard boil and reduce to thick sauce.  Add the remaining merlot and vinegar, turn heat down, and slow boil until reduced to a watery jelly.  If you like smooth, blend it, but the chunkiness is also a nice sauce.

Cornish game hens

De-bone the game hens (both breast and back) being careful not to tear the skin.  Stuff the hen to fill, then truss the legs (you might also truss the body if there is any sign of tearing).  Roast breast down at 400 degrees F with some crumpled foil to stabilize it upright.  When the back starts to crisp, turn them over and roast until the breast starts to crisp.  Add a pat of butter to the juices for drizzling to keep the birds moist.  Serve on a bed of remaining stuffing.

Sundried tomato mash

I cheat on this...I nuke the potatoes, but you can boil them (more traditional).  I use russets despite the dryness because they get fluffier.  I use 1 1/2 potatoes per person.  Use a masher or ricer but then smooth them out by adding LOTS of butter (with mash, don't ever be shy on the butter) - about 2-3 Tb per potato, whole milk (we use almond milk due to lactose intolerance), and sundried tomatoes (we use dry, but the oiled ones work well drained).  Add salt to taste.

To crisp leeks, heat oil in a deep fryer or saucepan until very hot.  Slice the leeks very thin across the grain  into small circles.  Dust with flour and then deep fry until golden.  Drain well. Garnish the mash with the leeks.

The Flourless chocolate cake with whip & berries I made that day, was a a favorite of Jen's.  You can find a similar recipe I made here. For those who don't know, I also have my own food blog called Made for Jen.

Happy Thanksgiving everyone!

-images by jen ramos

Read More

Food: Baked Tofu Chevre

Hey MBG readers!  It’s Caren here. Am I getting old, or is this year really going by at lightening speed?

This past weekend marked the start of the holiday season for me, as it’s Canadian Thanksgiving.  Then we will celebrate the US version real soon, then onto the Christmas holidays.  The next few months will no doubt be filled with way too many opportunities to over indulge.

Whether I’m entertaining, or I’ve offered to bring a dish to a party, this appetizer never fails to hit a home run.  Not only does Tofu Chevre put any baked brie to shame, it’s also super low fat and high in protein.  Served warm with some crackers and fruit preserves, it doesn’t get much better than this.

         They're also fabulous served cold on salads.

Ingredients

• 1 16-ounce container of extra firm tofu
• 2 tablespoons of French mustard
• 2 tablespoons of miso paste
• 1 tablespoon of tamari or soy sauce
• 3 cloves fresh garlic

1. Press tofu for 15 minutes under a weighted plate to extract any excess liquid.
2. Mix ingredients in a food processor until it becomes a well formed ball.
3. Portion chevre into disks or a long roll (much like a goat cheese log would look like)
4. Feel free to use sesame seeds, dried basil or any other seasoning to dress the cheese
5. Place chevre in the freezer for 20 minutes until well formed.
6. Bake at 425 degrees for 15 to 20 minutes, or until golden brown.
7. Serve warm & enjoy!

-Images and post by caren Magil 

Read More

FOOD: Halloween Tomato Soup & Grilled Cheese

Hello, hello! We're only a couple days away from the spookiest time of year...what are your Halloween plans? Lauren, here, dropping by today with a Halloween-inspired party appetizer.

Instead of severed fingers, bloody bones or scary eyeballs, I put a twist on the classic soup-and-sandwich combination, paying homage to Halloween's classic orange and black colors. This app would work just as well at any autumn gathering...

I admittedly haven't put on a Halloween costume in years, and my way of celebrating holidays like Halloween always leans toward festive over cute presentation. This tomato soup recipe renders a perfect orangey hue and takes a little extra effort, but the smoky flavor is soooo worth it! The pumpernickel bread then imparts a perfectly moody, dark vibe for the sandwiches.

I decided it would be fun to serve the soup in glass test tubes I picked up at a local antique mall, but you can easily find them online too, like here and here. I then anchored everything on a gilded tray for serving. 

Grilled Cheese Ingredients:
-Pumpernickel bread
-Aged gouda cheese (try deli slices instead for better melting)
-Cornichons (French pickles), sliced. Substitute apples if you wish.
-Whole-grain Dijon mustard 

Instructions: 
1) Spread mustard on half of bread slices, then layer the cheese and pickle slices. Top with remaining bread slices. 
2) In a pan over medium heat, add a tad of butter, then place sandwiches. While cooking, lightly butter the sides facing up. Flip sandwiches then firmly press down on each using a metal spatula or pot lid to seal them together. Alternatively, use panini press.
3) Cut cooked grilled cheeses into thirds, forming triangle shapes. 

Smoked Tomato Soup Ingredients:
-2 teaspoons of apple smoking chips
-1 pound plum tomatoes, halved lengthwise
-6 tablespoons of olive oil
-Salt and freshly ground pepper, to taste
-6 slices country-style bread, sliced 1-inch thick and cut into 1-inch cubes
-1 yellow onion, diced
-1/2 teaspoon of sweet paprika
-1/3 cup sherry cooking wine
-1/3 cup fresh orange juice
-4 cups chicken stock
-2 cans (each 14.5 oz.) diced tomatoes with juices
-Pinch of cayenne pepper 

Instructions:

1) In a bowl, stir together the tomatoes, 1 tablespoon of the olive oil, salt and pepper.

2) To create a stove top smoker: Line a large pot with 2 layers of heavy duty foil. Scatter wood chips over. Cover tightly; cook over medium high heat until chips begin to smoke, 10-12 minutes. Arrange tomato halves, cut sides up, on a steamer rack. Place in pot on top of chips. Cover and smoke tomatoes until tender, about 15 minutes. Transfer the tomatoes to a bowl and let cool, then remove and discard the skins.

3) Preheat an oven to 350°F.

4) In a bowl, stir together the bread cubes, 3 tablespoons of the oil, salt and pepper. Spread the bread cubes out on a baking sheet and bake until golden, about 10 minutes. Set the croutons aside.

5) In a soup pot over medium heat, warm the remaining 2 tablespoons oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the paprika and cook for 2 minutes. Increase the heat to medium-high, add the sherry and orange juice, and cook until reduced to 3 tablespoons, about 10 minutes. Add the smoked tomatoes, the stock, canned tomatoes with juices and cayenne. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. 

6) Using an immersion blender, puree the soup until smooth. Pass the soup through a fine strainer into a clean pot, pressing firmly on the solids. Set the pot over low heat, add the croutons and let stand for 5 minutes, stirring occasionally. Using the immersion blender, puree the soup until smooth. Taste and adjust the seasonings with salt and pepper. 



-post & images by Lauren Craig

Read More

Food: Fall Harvest Salad

Hi everyone! Lauren from Perpetually Chic, back with my absolute favorite fall salad. I was inspired to create this last year, after selecting an unlikely pairing--Brussels sprouts and butternut squash--from a local pizza restaurant's salad bar (which boasts 24 mix-in options). After further perfecting the salad at home, I must have made it a dozen times last fall, so I'm excited to bring it back into heavy rotation now that Brussels and butternuts are once again in season. 

Paired with sweet dried cranberries, crunchy walnuts and creamy blue cheese, this salad is packed with flavor and filling enough to be a meal on its own. Read on for the recipe!

 Try to find a good quality, fresh blue cheese and crumble it yourself. You can certainly use the pre-crumbled kind, but I promise you won't regret spending a few extra dollars on this one ingredient.

Quick tip: Be careful not to overcook the Brussels sprouts, which become very bitter if cooked for too long. 

Ingredients: 
For the Dressing

• 3 tablespoons of good quality balsamic vinegar
• 1/4 cup olive oil
• 2 teaspoons dijon mustard
• Salt and pepper, to taste

For the Salad

• Brussels sprouts, trimmed and halved
• Butternut squash, peeled and cut into one-inch pieces
• Dried cranberries
• Walnuts, crumbled
• A nice blue cheese, crumbled
• Red romaine lettuce, chopped or torn

Instructions:

1. To make the dressing, whisk together the vinegar and dijon mustard. Slowly drizzle in the olive oil while continuing to whisk, until mixed well. Season with salt and pepper to taste.
2. In a pan over medium-high heat, sauté the Brussels sprouts and squash with a very small piece of butter. Cook, turning occasionally and drizzling with a little olive oil, until browned and fork tender but still crisp. Season with salt and pepper.
3. In a bowl, toss lettuce with balsamic dressing. Transfer lettuce onto plates, then top with the warm Brussels sprouts and squash, cranberries, walnuts and blue cheese. 

-post & images by Lauren Craig

Read More

FOOD: Spiced Pear Cake & Crème Fraîche Glaze

Hi guys! Lauren from Perpetually Chic, back today to share one of my favorite cakes for the fall season. The basic pear cake recipe is a staple in my family, but I recently made a few adjustments and created a glaze that I think makes this treat even more irresistible.

 Packed with pears, walnuts and currants and laced with cinnamon, nutmeg and vanilla, it's a cake that literally tastes like fall. Plus, it's equally delicious served with vanilla ice cream for dessert as it is enjoyed alone for breakfast! Keep reading for the easy recipe...

Ingredients:

For the Cake

• 3 firm, ripe pears, peeled, cored and diced
• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp salt
• 2 eggs, at room temp
• 3/4 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup dried currants (or raisins)
• 1/2 cup chopped walnuts (or pecans)

For the Glaze

• 1/2 cup confectioners' (powdered) sugar
• 1/4 cup crème fraîche
• 1 tablespoon water
• 1/4 tsp vanilla extract
• 1/4 tsp each of cinnamon and nutmeg

Instructions:

1. Place the pears in a large bowl with the sugar. Stir and set aside for 15 minutes.
2. Preheat the oven to 350°. Butter a shallow, round pan.
3. In another bowl, sift together the flour, baking soda, cinnamon and salt. Then sift the flour mixture into the bowl with the pears. 
4. Add eggs, oil, vanilla, currants and walnuts to bowl with pears and mix well. Spread the batter evenly into the prepared pan.
5. Bake until a toothpick inserted into the cake comes out clean, about 50 minutes. Remove from oven and let cool in the pan on a rack. 
6. Meanwhile, make the glaze. In a bowl, whisk together the confectioners’ sugar, crème fraîche and water until smooth. Mix in vanilla extract, cinnamon and nutmeg. Spread the glaze all over the top of the cake. Let stand until the glaze sets, then cut into wedges and serve.

-post & images by Lauren Craig

Read More