I Sing In The Kitchen

Everything Bagel Galette With Eggs And Smoked Salmon

Posted on September 30, 2024 by I Sing In The Kitchen

Everything Bagel Galette With Eggs And Smoked Salmon

C’mon Steve! You’ve got this.

Funny.

Making an interesting meal is no pressure at all with this recipe for Everything Bagel Galette With Eggs And Smoked Salmon.

The unexpected combination of Gruyère, eggs and smoked salmon hit all the flavor notes. The everything bagel seasoning and a bunch of capers make the galette so good. It’s as great for brunch as it is for dinner.

I was skeptical about stacking the two pie crusts, but it bakes up to a terrifically textured crust that is not soggy at all.

Everything Bagel Galette With Eggs And Smoked Salmon

Ingredients:

1 (14 oz) pkg refrigerated pie crusts (2 pie crusts)
Flour, for dusting
4 oz cream cheese, softened
8 oz Gruyère cheese, shredded
1 egg, beaten, plus 6 large eggs
2 Tbs everything bagel seasoning
¼ tsp kosher salt
¼ tsp black pepper
3 oz thinly sliced smoked salmon, torn into bite-size pieces
2 Tbs capers

Directions:

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

2. Unroll 1 piecrust onto a lightly floured work surface. Place second piecrust on top; gently press down to adhere together. Roll into a 14-inch round then transfer dough to prepared baking sheet.

3. Spread cream cheese over surface of piecrust, leaving a 2-inch border. Sprinkle evenly with Gruyère.

4. Lift the outer edges of dough border, and pull up and slightly over the filling, leaving center of galette exposed. Brush top of dough border with beaten egg. Sprinkle brushed border with everything bagel seasoning.

5. Bake in until golden, 10 to 12 minutes.
Everything Bagel Galette With Eggs And Smoked Salmon

6. Remove galette from oven and crack remaining 6 eggs, evenly spaced, across the exposed top. Sprinkle with salt and pepper.

7. Return to oven and bake until egg whites are set but yolks are still runny, 12 to 15 minutes.
Everything Bagel Galette With Eggs And Smoked Salmon

8. Remove from oven. Top evenly with smoked salmon and sprinkle with capers. Slice and serve immediately.

Serves 6

Recipe from People Magazine
Everything Bagel Galette With Eggs And Smoked Salmon

Have you seen the movie “Aftersun”? It’s a very moving film with brilliant acting by Paul Mescal.

I have never felt the same listening to ‘Under Pressure’ because of this scene.

And a very different cover of ‘Under Pressure’.

Check out Chase Holfelder on Bandcamp where you can buy his music.

Cheers!

Posted in Breakfast, Main Courses, Snack, Tart | Tagged Aftersun, Chase Holfelder | Leave a comment

Copycat Dairy Queen Ice Cream Cake. New Music From Hippo Campus.

Posted on August 21, 2024 by I Sing In The Kitchen

Copycat Dairy Queen Ice Cream Cake

I wrote all about my love for ice cream cakes waaaay back in the first year of ISITK. Specifically Carvel Ice Cream Cake. (You can read my gushing adoration and get that recipe here.)

I had never had a Dairy Queen Ice Cream Cake, but kept coming across copy cat recipes online. I decided to try one out and I am very glad I did. It was so delicious and a true equal to the Carvel one.

I love that ice cream cakes can be made well ahead and are easily customized by substituting your favorite ice cream flavors.

I like vanilla ice cream more than chocolate so I used 2 quarts of vanilla and only 1 quart of chocolate in today’s recipe.

Copycat Dairy Queen Ice Cream Cake

Ingredients:

Chocolate Cookie Crunchies (recipe follows)
Chocolate Fudge (recipe follows)
Whipped Cream (recipe follows)
1.5 quart container vanilla ice cream
1.5 quart container chocolate ice cream
Assorted sprinkles

Directions:

1. Line an 8 × 3-inch cake pan or springform pan with plastic wrap so that it covers the bottom and overhangs the sides of the cake pan. Two pieces of wrap should be enough.

2. Set the chocolate ice cream out to soften for 20 minutes. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.

3. While ice cream is in the freezer, make the crunchies and chocolate fudge.

4. Remove the cake pan from the freezer, then pour the slightly cooled chocolate fudge over the ice cream and spread into an even layer. Freeze for 10 minutes.

5. Sprinkle the cookie crunchies over the fudge layer, then freeze for 2 hours until mostly firm.

6. Set the vanilla ice cream out to soften for 20 minutes. Spread the vanilla ice cream over the other layers then freeze until firm, 2-3 hours.

7. Use the plastic wrap to lift the frozen cake out of the pan and place on a serving plate. Return the cake to the freezer.

8. Frost the cake with the whipped cream and decorate as desired with the sprinkles. I used a star tip in a pastry bag to make the swirls on top.

9. Freeze the cake until ready to serve. Cake will keep one week if well covered.

Serves 12-14

Chocolate Cookie Crunchies

Ingredients:

3/4 cup Oreo cookie crumbs (about 9 Oreos)
1 1/2 Tbs butter, melted

Directions:

1. Preheat oven to 350℉. Line a large baking sheet with parchment paper.

2. Combine the Oreo crumbs and melted butter. Stir until well combined then spread evenly onto the prepared baking sheet.

3. Bake 8 minutes, remove from oven and let cool.

Chocolate Fudge

Ingredients:

1 cup semi-sweet chocolate chips
3 Tbs light corn syrup
1/2 tsp vanilla extract
1/2 cup heavy whipping cream

Directions:

1. In a large bowl combine the chocolate chips, corn syrup and vanilla extract.

2. Heat the cream just until it begins to simmer, then pour over the chocolate chip mixture. Let sit for 3 minutes, then whisk until smooth.

Whipped Cream

Ingredients:

2 cups heavy whipping cream, cold
1 cup confectioners’ sugar
1 1/2 tsp vanilla extract

Directions:

1. Whip the cream, sugar and vanilla extract in a large mixer bowl until stiff peaks form.

Recipes from Life Love And Sugar

Copycat Dairy Queen Ice Cream Cake

The fourth album from Minneapolis-based band Hippo Campus is due out next month. From what I have heard so far, it’s really good.

‘Paranoid’ bops around with perfect moody pop. “Your ugly mug” cracks me up.

“Wait, I thought I saw
my own face in the mirror
but it was your ugly mug
I can go back to being
paranoid, paranoid
everything and everyone’s
out to get me”

Check out Hippo Campus on Bandcamp where you can buy their music and learn of upcoming tour dates in the US and London.

Cheers!

Posted in Cake, Ice Cream | Tagged Carvel, Dairy Queen, Hippo Campus | Leave a comment

The Omelet From The Bear

Posted on July 22, 2024 by I Sing In The Kitchen

The Omelet From The Bear

That video is from the second season of The Bear. I knew right away I would have to try the recipe.

The very thought of a buttery omelet filled with herby Boursin cheese and topped with potato chips seemed genius. And it is.

The Omelet From The Bear

Ingredients:

3 large eggs
1 to 2 tablespoons salted butter, plus more for serving
Boursin cheese
Fresh chives, thinly sliced
Potato chips, gently crushed

Directions:

1. Place a fine-mesh sieve over a small bowl. Crack eggs into the sieve, then whisk with a fork until all the egg has strained through. (I don’t know…I’m not sure this step made much difference).

2. Transfer the Boursin cheese to a pastry bag (or use a zip-top bag and cut a ½-inch hole off of one corner). This makes it easy to pipe a line of Boursin down the center of the omelet.

3. Heat butter in a nonstick skillet over medium-low heat until melted. Pour in the eggs and very lightly scramble with a spatula. Cook, undisturbed, until the top of the omelet looks almost entirely set. Run the spatula along the sides of the omelet and jiggle the pan back and forth to prevent it from sticking to the pan. Remove from the heat.

4. Pipe a generous line of Boursin down the middle of the omelet from one end to the other. Holding the handle of the pan, tilt the pan so that the top of the omelet starts to curl away from the pan. Use a fork or the spatula to gently roll the omelet into a tight cylinder. Transfer the omelet, seem-side down, onto a plate.

5. Spread some additional butter over the warm omelet, then garnish with chives and potato chips.

Recipe from the TV show The Bear. Text adapted from Allrecipes.
The Omelet From The Bear

‘Spinning Away’ features in a third season episode of The Bear. It’s one of my favorite songs ever and I was thrilled when it came on.

Brian Eno is brilliant, as is John Cale. What an amazing tune that I hadn’t listened to in a long time.

“On a hill, under a raven sky
I have no idea exactly what I’ve drawn
Some kind of change, some kind of spinning away
With every single line moving further out in time”

Check out Brian Eno & John Cale on Bandcamp where you can buy their music.

Cheers!

Posted in Breakfast, Snack | Tagged Brian Eno, John Cale, The Bear | Leave a comment

Blueberry Tart

Posted on June 13, 2024 by I Sing In The Kitchen

Blueberry Tart

This might be one of the easiest to make tarts out there.

Today’s Blueberry Tart starts with an amazing buttery crust that requires No Rolling. Just press it into a springform pan and top with blueberries that are mixed with a pinch of spices and the perfect dose of lemon. Topping the blueberry filling with a bunch of fresh berries after baking is genius.

Blueberry Tart

Ingredients:

1 cup flour, plus 1 tablespoon
1/3 cup granulated sugar, plus 1 1/2 tablespoons
1/4 teaspoon kosher salt
1/2 cup unsalted butter, cut into pieces
2 egg yolks
4 cups blueberries
1 lemon, zested and 1 tablespoon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners’ sugar, for dusting

Directions:

1. Preheat oven to 375℉. Grease a 9-inch springform pan.

2. Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.

3. Place the dough in the prepared springform pan. Press the dough evenly into the bottom and about 1 inch up the sides of the pan.

4. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour this berry mixture into the crust.

5. Bake tart until blueberry mixture is bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.

6. Just before serving, dust tart with confectioners’ sugar. Serve warm or at room temperature.

Serves 8

Recipe from Valerie Bertinelli

Here’s some Blueberry Water to accompany our Blueberry Tart.

Check out Teddy At Night on his Website where you can buy the music.

Cheers!

Posted in Dessert, Tart | Tagged Teddy At Night | Leave a comment

Hot & Spicy Cheese Bread. Listening To Disq.

Posted on May 17, 2024 by I Sing In The Kitchen

Hot & Spicy Cheese Bread

I have 2 sons who are Badgers. One is a recent University of Wisconsin-Madison graduate and the other currently a sophomore there.

While visiting Madison last year, a trip to the Farmer’s Market introduced me to Stella’s— the “Home of the original Hot & Spicy Cheese Bread”. A bite into said famous bread was a revelation. The rich dough was packed with two cheeses and the outer crust sported a marvelous, buttery, hot pepper glaze.

Here’s a very good copy cat version of the bread. The Hot & Spicy Cheese Bread is lovely as a snack or served alongside soup or salad.

Now if I could only perfect those Wisconsin Cheese Curds at home.

Hot & Spicy Cheese Bread

Hot & Spicy Cheese Bread

Ingredients for the bread:

3¼ cups flour
¼ cup sugar
1 tablespoon instant, rapid-rise yeast
1½ teaspoons red pepper flakes
1¼ teaspoons salt
½ cup warm water
2 eggs
1 egg yolk
4 tablespoons unsalted butter, melted
6 ounces Monterey Jack cheese, cut into ½-inch cubes, at room temperature
6 ounces provolone cheese, cut into ½-inch cubes, at room temperature

Ingredients for the topping:

1 egg, lightly beaten
1 teaspoon red pepper flakes
1 tablespoon unsalted butter, softened

Directions:

1. In the bowl of a stand mixer, whisk together the flour, sugar, yeast, red pepper flakes and salt.

2. In a liquid measuring cup, whisk together the warm water, eggs, egg yolk, and melted butter.

3. Add the egg mixture to the flour mixture in the mixing bowl. Using a dough hook, knead on medium speed until the dough becomes smooth and elastic, about 6 minutes.

4. Transfer the dough to a bowl greased with olive oil, turning to coat the dough with the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.

5. Grease a 9-inch round pan and set aside.

6. Transfer the dough to an unfloured work surface and press to deflate. Roll the dough into an 18 × 12-inch rectangle with the long side parallel to the counter’s edge.

7. Scatter the Monterey Jack and provolone cheeses evenly over the surface of the dough, leaving a 1-inch border around the edges.

8. Starting with the edge closest to you, roll the dough into a log, pinching the ends and seam to seal. Roll the log back and forth (as though you were using a rolling pin), applying gentle pressure, until it reaches 30 inches in length. (If the dough tears in any places, just pinch together to re-seal.)

9. Starting at one end, wind the dough log into a coil and tuck the end underneath the coil. Place the loaf in the prepared pan and cover loosely with a kitchen towel. Allow to rise in a warm place until doubled in size, 1 to 1½ hours.

10. Adjust oven rack to lower-middle position and preheat oven to 350℉.

11. Brush the top of the loaf with the beaten egg, then sprinkle with the red pepper flakes.

12. Place the pan on a rimmed baking sheet. Bake until the loaf is golden brown, about 25 minutes.

13. Rotate the pan 180 degrees, tent the loaf with aluminum foil, and continue to bake until the loaf registers 190℉, 25 to 30 minutes longer.

14. Transfer the pan to a wire rack and immediately brush with the softened butter. Let cool for 10 minutes, then run a knife around the edge of the pan and turn the loaf out the wire rack.

15. Cool loaf for 30 minutes before slicing; serve warm or at room temperature.

Note: The bread will keep, wrapped tightly in plastic wrap, at room temperature for up to 4 days.

Recipe from Brown Eyed Baker
Hot & Spicy Cheese Bread

Gonna keep it local with some music from Madison-based band Disq.

‘Charley Chimp’ brings me back to 90’s style grunge rock with those tantalizing guitars. I’m not sure what all it is about, but it has this epic line:

“I won’t forget
how you looked
in your cat woman outfit”

Check out Disq on Bandcamp where you can buy their music.

Cheers!

Posted in Bread | Tagged "OnWisconsin, Badgers, Disq, Madison WI, Stella's Bakery | Leave a comment

Short And Sweet. Creamy Cannoli Pie.

Posted on April 21, 2024 by I Sing In The Kitchen

Creamy Cannoli Pie

Priorities.

I was in Italy last fall and had breakfast in a café with a bakery display full of cannolis. I ordered one and couldn’t understand what was taking so long for the waiter to bring it. Then this plate was placed in front of me.

cannoli

Holy Cannoli!

Ah…that was a breakfast of champions and a very unexpected plating of sweetness upon sweetness.

If you like cannolis, you will love today’s Creamy Cannoli Pie. The ricotta filling has pudding, chocolate chips and whipped topping in the mix with just a hint of lemon. Finished off with pistachios and more whipped topping, it’s an easy sweet treat.

Creamy Cannoli Pie

Ingredients:

1 cup ricotta cheese
1 cup milk
2 (3.4 ounce) packages cheesecake flavor instant pudding mix
1⁄2 tsp grated lemon peel
8 ounces frozen whipped topping (such as Cool Whip), thawed, divided
1/2 cup semi-sweet chocolate chips
1 (6 ounce) graham cracker crust
Pistachio nuts, to serve

Directions:

1. In a medium bowl, mix ricotta cheese and milk until blended.

2. Add pudding mix and lemon peel. Beat for 2 minutes until thickened.

3. Stir half of the whipped topping into the ricotta mixture then stir in the chocolate chips.

4. Pour filling into pie crust and refrigerate for 4 hours or until set.

5. To serve, garnish each slice with some of the remaining whipped topping and a few pistachios.

Serves 8

Recipe from Taste Of Home

Creamy Cannoli Pie

Short song time.

I’m really taken with the word ‘Affable’ after a season one episode of Curb Your Enthusiasm in which Larry David insults a man with an affirmative action comment. “I was just trying to be affable”. lol

After that Affable Fascism let’s move on to an affable sweet song.

“I love to hear laughter
filtered through walls
I love when she’s happy
I love her, that’s all”

Check out Cool Jerks on Bandcamp where you can get their music.

Learn more about Rubblebucket on Bandcamp where you can buy their music.

Cheers!

Posted in Pie, Short And Sweet | Tagged Cool Jerk, Larry David, Rubblebucket, The Godfather | Leave a comment

Baked Camembert Pasta Alfredo

Posted on March 31, 2024 by I Sing In The Kitchen

Baked Camembert Pasta Alfredo

Jesus look at the time

It’s pasta time around here today.

Baked Camembert Pasta Alfredo is a one pan wonder. Cheesy alfredo gets even cheesier by baking Camembert into it. Spinach and prosciutto pair beautifully with the other flavors.

Baked Camembert Pasta Alfredo

Ingredients:

250g wheel of Camembert cheese
2 garlic cloves, sliced
2 rosemary sprigs, leaves picked
3 Tbs olive oil
200g tagliatelle pasta
200ml heavy cream
1 cup baby spinach leaves
3 Tbs grated Parmesan cheese
4 slices prosciutto, torn into small pieces

Directions:

1. Preheat oven to 400℉/200℃.

2. Slice the Camembert in half through the horizontally and put one half, cut-side up, in a large round baking dish or oven safe skillet. Set the other half aside.

3. Scatter half of the garlic slices and half of the rosemary leaves over the cheese and drizzle with 1 tablespoon of the olive oil. Bake for 15 minutes until very soft and golden at the edges.

4. Meanwhile, cook the pasta in a pan of boiling salted water until al dente. Drain, reserving a cup of the cooking water.

5. Put the pasta, cream, spinach and 2 tablespoons of the Parmesan into the baking dish with the Camembert. Season with salt and pepper then add a splash of the reserved cooking water, breaking up the Camembert until everything is coated in the sauce.
Baked Camembert Pasta Alfredo

6. Put the other half of the Camembert on top of the pasta, cut-side down. Pierce a few holes in the rind and sprinkle with the remaining garlic and rosemary. Place the prosciutto pieces over the pasta and sprinkle with the remaining Parmesan. Drizzle the remaining oil over the dish and bake for 10 minutes until the cheese has melted. Serve straight from the baking dish.

Serves 2-3

Recipe from BBC GoodFood
Baked Camembert Pasta Alfredo

What time is it?

Music time!

This chirpy tune from AnimatedJames is the stuff good moods are made of.

“Trust me I’ll be fine
As long as I have
My alone time”

Check out AnimatedJames on Bandcamp where you can buy the music.

Cheers!

Posted in Pasta | Tagged AnimatedJames, James William Barkley III | Leave a comment

TikTok Phyllo Crinkle Cake. Listening To Noah Kahan.

Posted on March 10, 2024 by I Sing In The Kitchen

TikTok Crinkle Cake

I wanted to kick things off with a funny TikTok. While I was scrolling around the website I came across a whole slew of videos with #stickseason highlighting Vermont’s very own Grammy-nominated musician Noah Kahan, who was in my daughter’s high school class and is a friend of my son’s.

Here are a few that I love*.

@gilmoregirlstok stick season is so gilmore girls fall coded 🍂🕯☕️ #gilmoregirls #gilmoregirlstok #gilmoregirlsedit #lorelaigilmore #rorygilmore #lorelaigilmoreedit #rorygilmoreedit #lukedanes #gilmoregirlsaesthetic #fallaesthetic #gilmoregirlsfall #gg #ggedit #starshollow #lukesdiner #oliviarodrigo #stickseason #stickseasonnoahkahan #noahkahan #oliviarodrigoedit #stickseasonedit #noahkahanedit ♬ original sound – livies hq ❤️

@kennal_cheyenne My forever singing partner❤️ #motherson #greifandloss #griefjourney #kitchenconcerts #trending #stickseason ♬ original sound – Kendall

@bosscat_worldwide When your 3 year old loves @Noah Kahan and requests his every car trip #stickseason #fy #huddotok #noahkahan ♬ original sound – bosscat_worldwide

@jonathantilkin never been to vermont but we love this song!! 🫶🏻@laurenspencersmith @Anthony Gargiula #noahkahan #stickseason #sing @Noah Kahan ♬ original sound – jonathantilkin

@goldenlifeofdennis Stick Season (Dog Version) 🪵 #dog #StickSeason #noahkahan #music #cover #remix #puppy #fyp #song #dogs ♬ original sound – M. Spano

@abbieadventures 🍁🧡🍂 #autumn #fall #stickseason #scotland #visitscotland #scotlandinfall #scotlandinautumn #lochlomond #glasgow #edinburgh ♬ original sound – livies hq ❤️

* (A little side note: I have never embedded TikToks into a post. When I preview it looks like the intended video plays once before giving more watch options on each of the TikTok users accounts. I’m really sorry if the videos don’t work right…I did my best).

Moving right along…

I am not a big TikTok user apart from checking out the funny ones my daughter forwards to me every now and then (and my dive into the site for today’s blog post). I have, however, checked out the platform when I come across recipes on the internet that went viral because of TikTok videos.

Crinkle Cake, a confection of buttery pastry with a crisp top and soft, custardy layers underneath is fun and delicious.

The cake is made up of sheets of phyllo dough, folded together like an accordion, that are splashed with butter. The layers get a pour over of vanilla custard and are finished with a drizzle of lemony sugar syrup.

The recipe below gives quantities to make in a 13 x 9-inch pan. I halved the recipe (empty nest you know) and baked in an 8 x 8-inch pan. It turned out great.

The original TikTok on making the cake can be found here.

TikTok Phyllo Crinkle Cake

Ingredients:

1 (1 lb) package phyllo dough (I like Athens)
1 cup butter, melted
Custard (recipe follows)
Lemon Syrup (recipe follows)
Pistachios and/or fruit (such as rasperries or blueberries) to sprinkle on top (optional)

Directions:

1. Thaw phyllo dough in refrigerator overnight.

2. Preheat oven to 350°F. Line a 9 × 13-inch pan with parchment paper.

3. Working with two sheets of phyllo dough at a time (stacked one on top of the other), hang sheets from your hands and fold into a loose accordion about 1 inch thick. Watch how to do this here. There are other really good how-to photos and suggestions for flavor variations here.

4. Place the pleated phyllo in prepared pan, folds facing up, and repeat until all phyllo dough has been used.
TikTok Crinkle Cake

5. Bake phyllo for 10 minutes.

6. Remove pan from oven and drizzle the melted butter evenly over the phyllo dough. Return to oven and bake for an additional 10 minutes.

7. While the phyllo is baking, prepare the custard.

8. Remove phyllo from the oven and pour the custard evenly over the top. Return to oven, and bake until the top is golden and crispy, about 35 minutes.

9. When the baking time is nearly up, prepare the syrup.

10. When cake is baked and golden, remove the pan from the oven and drizzle the warm syrup evenly over the top. Sprinkle with pistachios and/or fruit, if using.

11. Allow cake to cool then cut into squares and serve. Cake is best the day it is made, but will keep for 2 to 3 days.

Serves 12

Custard

Ingredients:

1 cup milk
2 eggs
1 cup sugar
1 tablespoon vanilla extract
1 teaspoon vanilla

Directions:

1. Whisk together the milk, eggs, sugar, and vanilla extract in a large measuring cup or bowl with a spout. (Makes it easier to pour).

Lemon Syrup

Ingredients:

1 cup sugar
1 cup water
1 teaspoon lemon juice

Directions:

1. In a small saucepan over medium heat, combine sugar, water, and lemon juice.

2. Bring to a simmer and continue cooking until the syrup slightly thickens, about 10 minutes. You don’t want it to thin so as not to make the finished dessert soggy. Remove from heat.

Recipes slightly adapted from Our Best Bites
TikTok Crinkle Cake

I have featured songs by Noah Kahan a few times here at ISITK. Those posts were well before he exploded to stardom and became a Spotify sensation and filled concert stadiums. I’ve seen him a few times live and it’s always an amazing show.

Here I am with Noah after he performed on the Dartmouth green in 2019.
Me with Noah Kahan

And did I mention he was the musical guest on Saturday Night Live this past December?

Here is Noah on SNL performing the outrageously catchy tune in all of the TikToks at the start of this post.

And the audio.

I wish Noah lasting success as he continues to captivate fans from all over the world with his special brand of folksy pop rock.

Check out Noah Kahan on his Website where you can learn of upcoming world tour dates and buy his music.

Cheers!

Posted in Cake, Dessert | Tagged Noah Kahan, Stick Season, TikTok | 1 Comment

Chocolate Mousse Torte. New Music From KiNG MALA.

Posted on February 15, 2024 by I Sing In The Kitchen

Chocolate Mousse Torte

The best part of this week, for me, was all the memes that came out of that aggressive interaction between Travis Kelce and his coach at the Super Bowl on Sunday.

If you have someone with anger management issues in your life, make them a Chocolate Mousse Torte to get them to calm down. Sublimely sweet and delightfully quick and easy to make, it’s much more enjoyable than making jokes about a bushy-bearded, entitled athlete bullying his 65 year old coach.

Chocolate Mousse Torte

Ingredients:

2 packages (3 ounces each) ladyfingers, split
2 cups milk
3 packages (2.8 ounces each) chocolate mousse mix (such as Nestlé European Style Mousse Mix)
3 cups whipped topping (such as Cool Whip)
Fresh raspberries

Directions:

1. Line the bottom and sides of a greased 9-inch springform pan with ladyfingers.

2. In a large bowl, beat milk and mousse mixes on medium speed for 1 minute. Scrape the sides of the bowl then mix on high for another 2 minutes or until thickened.

3. Remove half of mousse to another bowl and fold in 1/2 cup whipped topping. Spread over ladyfinger crust.

4. Fold remaining whipped topping into remaining mousse. Spread over the first layer.

5. Refrigerate for 4 hours or overnight. Garnish with raspberries to serve.

Serves 12

Recipe from Simple & Delicious Magazine
Chocolate Mousse Torte

This one goes out to all the bullies out there.

“Mmm, you’re so unbearable
Like a damn mosquito
So self important,
but we know”

Check out KiNG MALA on her Website where you can learn of upcoming European tour dates and get her music.

Cheers!

Posted in Dessert | Tagged KiNG MALA | Leave a comment

Gyoza And Greens With Chile Butter. New Music From Hairpin.

Posted on February 1, 2024 by I Sing In The Kitchen

Gyoza And Greens With Chile Butter

Dinner takes an unexpected turn with this intriguing dish.

Gyoza dumplings are pan fried in chile butter before being laid on a thick bed of labneh laced with garlic. This all gets topped with sautéed kale, toasted pine nuts and torn mint. There is so much going on texturally and flavor-wise that you will be so glad you jumped in and made this unusual meal.

Gyoza And Greens With Chile Butter

Ingredients:

1 cup labneh or plain whole-milk Greek yogurt
2 garlic cloves, minced
¾ tsp kosher salt, divided, plus more
2 Tbs pine nuts
2 Tbs extra-virgin olive oil
24 store-bought beef, chicken, or vegetable gyoza
4 Tbs unsalted butter
1 tsp Aleppo-style pepper (you can substitute chile powder or crushed red pepper)
½ tsp ground cumin
¼ tsp smoked paprika
1 bunch Tuscan kale, ribs and stems removed, leaves torn
2 Tbs torn mint leaves

Directions:

1. Mix together the labneh, garlic cloves, kosher salt, and 1 tablespoon of water in a small bowl. Spread mixture on a platter. Set aside.

2. Toastthe pine nuts in a dry large skillet over medium heat, tossing occasionally, until golden brown, about 2 minutes. Transfer to a small bowl and allow to cool.

3. Heat 1 tablespoon of the extra-virgin olive oil in same skillet. Working in 2 batches and adding remaining tablespoon extra-virgin olive oil between batches, cook the gyoza in a single layer, undisturbed, until golden underneath, about 2 minutes. Pour 3 tablespoons of water into skillet, cover, and cook until gyoza are cooked through and deep golden brown on bottom, about 3 minutes. Transfer gyoza to reserved platter with labneh mixture.

4. Decrease heat to low and melt the butter in the skillet. Add the Aleppo-style pepper, cumin, smoked paprika, and salt. Stir until fragrant, about 30 seconds. Pour half of this chile butter into a small bowl and set aside.

5. Add kale, a pinch of salt, and 2 tablespoons of water to chile butter in pan. Cook, stirring occasionally, until kale is wilted, about 2 minutes. Spoon over gyoza.

6. Spoon reserved chile butter over gyoza then top with pine nuts and the mint leaves.

Serves 4

Recipe from Bon Appétit

Gyoza And Greens With Chile Butter