Sugar & Spice by Celeste

It's Daring Bakers time again!!! The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge. This was the PERFECT dessert to make for Valentine's Day. I actually baked it in a heart-shaped pan. I've never made a cake with fewer ingredients...at only 3 items long, the ingredients list made me do a double-take. I had heard of flourless cakes, and I've been wanting to try one. It's super simple to make, and the results are down-right decadent! It's more dense than a normal cake...it won't have the spongy texture that you might be used to with a regular layer cake. However, nothing beats a warm piece of cake with vanilla ice cream melting down the sides! How was your Valentine's Day this year? I hope it was fabulous!!! Brad cooked his traditional Valentine's Da...

***This is another wonderful recipe from my GrannyRene. She told me about these cookies, and I immediately started begging for the recipe! They were so delicious...not too sweet, but just right! They sort of remind me of pecan pie for some reason. I made a batch and took some to work with me this morning to share with everyone. By the end of the day, they were ALL gone! Be prepared...one batch makes A LOT of cookies...And in my opinion, that's a really good thing!*** Ingredients: Cookie Dough: 1 cup shortening 2 cups light brown sugar 4 cups all-purpose flour, sifted 3 eggs 1 tsp. vanilla 1 tsp. salt 1/2 tsp. baking soda Filling for Cookies: 1 lb. (16 oz) chopped dates 1 cup white sugar 1 cup water 1 cup chopped pecans Directions: Filling: Bring dates, sugar and water to a boil for 10 minutes, or until creamy. Add chopped pecans and let cool before spreading on cookie dough. Cookies: Cream shortening and brown sugar together. Add eggs one at a time and beat until smooth. Add flour ...

***If you love lemony chicken recipes, then you will love this dish! This one comes from Joel Rubuchon himself. It's simplicity is one of the things that makes it so scrumptious. With only a few ingredients, you'll have a deliciously flavorful dinner that tastes like perfection. I only made a few minor changes...First, I had to use parsley instead of marjoram. Second, I changed the cooking method slightly. Instead of browning the chicken pieces first on the stove over high heat, I baked it in the oven the entire time, basting with the juices. I only did this to make it a little healthier. I also topped the chicken pieces with a few slices of lemon. It was wonderful! Bon Appetit!!!*** Chicken with Lemons Source: "The Complete Rubuchon" by Joel Rubuchon Ingredients: 3 medium onions, peeled and thinly sliced 1/3 cup olive oil Salt Pepper 1 chicken, about 3 1/2 lbs., free-range if possible, quartered 2 organic lemons, washed and thinly sliced 1 tbsp. minced fresh sweet ma...

***Okay, so maybe these aren't the healthiest things in the world...I mean, it is fried cheese after all. However, every once in a while you just need to indulge! Haha. These are definitely worth it!! This recipe came from the same issue of Gourmet magazine as the lasagne below. The only thing that I did differently was use fresh mozzarella that came seasoned with italian herbs. It turned out even better with the herbs mixed in. Just look at that cheesy goodness in the photo!*** Fried Mozzarella Balls Makes about 3 dozen Active time: 25 min Start to finish: 45 min Gourmet Magazine January 2009 From Gourmet : "These bite-size mozzarella balls have a crisp outer shell and a perfectly gooey center. For an even creamier texture, make your own fresh mozzarella . View more of our favorite recipes from this issue." Ingredients: About 5 cups vegetable oil 1 lb drained marinated bocconcini (small mozzarella balls), patted dry 3 large eggs, beaten 1 cup plain fine dry bread crum...

***I just love Gourmet magazine. I'd love it even if the only great thing about it were the recipes, but you know what?...it's always got great articles too. There are very few magazines that I read cover-to-cover. Gourmet has a permanent spot among those few. When I was making my way through the recent January 2009 issue (fabulous, by the way!), I came across a beautiful picture of some amazing-looking lasagne. I present to you - Lasagne Bolognese with Spinach. Now, I must warn you...this is not your typically cheesy, meaty, heavier lasagne. This spinach-based recipe is a lighter, drier version. It's also definitely not a quick-and-easy recipe...it took me quite a while from start to finish. However, it's worth the effort!!! You should give this one a chance...at least once. It's the perfect thing to cook on a lazy Sunday afternoon.*** Lasagne Bolognese with Spinach Serves: 8 Active time: 1 hr Start to finish: 3 1/4 hr January 2009 From Gourmet magazine: "I...

Yes...You know what time it is! This month's Daring Bakers' challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf . They have chosen Tuiles from "The Chocolate Book" by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. As always, I was on pins and needles waiting for the new challenge to be announced. I'm always excited for a brand new recipe to try. I have to admit - I was so happy to see an easier challenge this month...after all, we did make a French Yule Log last month!! That was quite the recipe...! This month's recipe for Tuile Cookies wasn't too fussy or complicated. I was able to make them very quickly, and the clean-up wasn't too bad either. You can literally make all kinds of shapes with these cookies...fortune cookies, ice cream cones, piroulines...the list goes on and on. I decided to keep it simple and make pretty little bowls. I filled them with frozen blueberries and added a...

*** WOW...this recipe was amazing! I am a new fan of kalamata olives...they are so yummy! This is one of those recipes that I will no-doubt be making again and again. The chimichurri accompaniment was delicious. And the best part is, I had enough left over to add to our dinner the following evening. I baked a few chicken breasts and topped them with it....YUM! It was just as good the second night! The only change that I made was the cooking method. Brad cooked these on the outside grill, instead of the oven. The red wine vinegar adds an excellent flavor to the relish...do yourself a favor, and make this recipe soon...you won't be sorry! :) Enjoy!*** Steaks with Kalamata-Olive Chimichurri Source: bon appetit magazine Recipe by Jeanne Thiel Kelley February 2009 "Chimichurri, the traditional accompaniment for steak in Argentina, is an olive oil-based sauce with vinegar, parsley, and other seasonings. In Argentina, cattle are grass-fed, and the vinegary relish complements the h...