How cute is this little guy? And, no, I don’t mean Caaaaaaaarl.
Yesterday I mentioned that I recently threw a South American themed dinner party. I knew right away that I wanted to make this Llama Rice that I had pinned on my Must Make This board awhile back.
I decided to form the llama over a rich, comforting pan of hamburger gravy, which all of my guests really loved. The rice and gravy make a simple, but satisfying meal alone or a fun dish to serve alongside some grilled meat and potato salad like I did for my party.
Llama Rice With Hamburger Gravy
Ingredients:
1 lb ground beef
1 (10 oz) can cream of mushroom soup
1/2 small onion, minced
1 tablespoon flour
1 teaspoon beef bouillon
Cooked rice
3 garlic cloves
2 lentils
Black sesame seeds
Directions:
1. In a large skillet, brown ground beef. Drain.
2. Add soup, onions, beef bouillon, and 1 can of water (using the soup can) to the beef.
3. Simmer 15 to 20 minutes. (If you want a thicker gravy, add some flour and simmer 5 minutes longer. I liked the gravy just as it was).
4. Use your hands to form the rice into the shape of a llama. Add 2 garlic clove ears and a garlic clove snout. Press in the lentils for eyes. Arrange the sesame seeds on the snout to form mouth and nose.
I recently hosted a dinner party inspired by Ann Patchett’s novel, Bel Canto. Since the action occurred in an unnamed South American city, I included dishes from Chile, Peru, Argentina and Brazil.
Today’s Chocolate Brigadeiro Cake is a nod to Brazil.
Brigadeiros, a very popular candy in Brazil, have a soft, fudgy consistency and a lovely caramel-like flavor. (I shared a recipe for them here.) I really wanted to make a cake for dessert, so I searched around for a way to combine a cake and brigadeiros.
After looking at a bunch of recipes online for Bolo de Brigadeiro, I decided to make my own version.
The cake layers are my current favorite recipe for chocolate cake (From this post, which is the most visited recipe on ISITK since I posted it last summer.).
In a very non-traditional way, I decided to sandwich the rich chocolate cake with one of my favorite fillings: decadent cookies and cream.
The topping is made from the essential ingredients of chocolate brigadeiros: chocolate, sweetened condensed milk, and chocolate sprinkles.
The cake is totally over the top. Tall, sweet, moist, creamy…it has it all.
Be sure to use a serving plate that has a rim, as the topping is quite runny and will pool on the bottom of the plate. I served a bowl of strawberries alongside the cake, which my guests loved dipping into the chocolate as though it were fondue.
Chocolate Brigadeiro Cake (Bolo de Brigadeiro)
Ingredients:
Chocolate Cake (recipe follows)
Cookies And Cream Filling (recipe follows)
Brigadeiro Topping (recipe follows)
Directions:
1. Place one cake layer on a rimmed serving plate.
2. Top with half of cookies and cream filling.
3. Top with second cake layer, remaining cream filling and last cake layer.
4. Slowly pour the brigadeiro topping over the top of cake and allow to drip over the sides of cake. It took me a number of pours to get most of the sides covered.
5. Pour sprinkles over the top and sides of the cake. (Do this in the sink to prevent sprinkles from scattering everywhere.) Press gently to help them adhere.
Chocolate Cake
Ingredients:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs
1½ cups buttermilk
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract
Directions:
1. Preheat oven to 350℉. Grease three 8-inch round cake pans, line bottoms with rounds of parchment paper, grease parchment, then flour the insides of the pans, set aside.
2. In the bowl of an electric mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
4. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (batter will be very thin).
5. Divide batter evenly among prepared pans.
6. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a tester inserted into center of cakes comes out almost clean (with a few moist crumbs), about 12 more minutes.
7. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
1 1/4 cups heavy cream
1 Tbs confectioners’ sugar
1/4 teaspoon vanilla extract
10 chocolate sandwich cookies (such as Oreos), crushed into small pieces.
Directions:
1. In the bowl of an electric mixer at high speed, whip all ingredients until stiff.
2 2/3 cups sweetened condensed milk
2 Tbs unsalted butter
1/2 cup unsweetened cocoa powder
1 1/3 cup creme de leite (see note) or 3/4 cup heavy cream
Chocolate sprinkles (about 1 1/2 cups)
Directions:
1. Combine the sweetened condensed milk, butter and cocoa powder in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture thickens.
2. Remove from the heat, then slowly stir in the creme de leite. Let cool. The topping will continue to thicken as it cools, but will still be easy to pour.
Note: Creme de leite is a thickened, unsweetened cream used in Brazilian/Portuguese cuisine. I couldn’t find any so I used heavy cream and decreased the amount so the topping would not be too runny.
Yes, ‘Brief’ accurately describes the prep to create these cheesy, refried bean-laced beef burritos. Super easy and really good.
If you like these brief burritos you also might want to try the very similar Cheddar Bean Quesadillas that I shared earlier this month.
Brief Burritos
Ingredients:
1 pound ground beef
1 can (16 ounces) refried beans
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup chili sauce
8 flour tortillas (10 inch size), warmed
1/2 cup shredded cheddar cheese
1/2 cup sour cream
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in beans, tomatoes and chili sauce; heat through.
2. Place about 1/2 cup meat mixture near the center of each tortilla. Top with cheese and sour cream. Fold bottom and sides of tortilla over filling and roll up. Serve immediately.
‘Black Swan’ is a new single from UK based band Astrid’s Tea Party. I love the menacing music. You can be pretty sure when a woman sings to warn someone what another “She” will do to them, it probably doesn’t involve the threat of making them delicious burritos.
“You can’t run
She’ll be too fast for you
She’ll take your lying heart
And cut it into two
Some things you’ll wish you’d left alone
Now everything you owned
Everything you owned skinned to the bone”
Nope. Not a burrito in sight there.
Check out Astrid’s Tea Party on the band’s Website, where you can learn of upcoming gigs in the UK and keep tuned for info on where you can buy the music.
So, I’m in the elevator on my way to my apartment after a long day at the office. A neighbor, who I hadn’t seen in awhile, was riding with me. I said “Hey, do you want to come over for a drink to catch up? Why don’t you come by as soon as you drop your stuff home.”
Three things wrong with that scenario. I don’t work, I don’t live in an apartment building and I am not spontaneous.
I do love to catch up with friends, though, and have a small arsenal of easy recipes on hand that come together quickly for an impromptu get together.
Like these Easy Baked Puff Pastry Cheese Twists. They only take 15 minutes to make and keep well in an airtight container.
I love the twists warm with soup when the cheese is fragrant and melty. The twists are also perfect with a cold glass of wine when they are cool and crisp.
Easy Baked Puff Pastry Cheese Twists
Ingredients:
1 sheet frozen puff pastry
1 large egg
½ cup shredded Italian cheese blend, such as Parmesan, Romano, and Asiago
½ cup mozzarella cheese
Flour, for dusting
Directions:
1. Thaw the pastry according to package directions.
2. Preheat the oven to 400℉. Line a baking sheet with parchment paper.
3. Crack the egg into a small bowl or cup. Add 1 tablespoon water, and whisk until blended.
4. In another small bowl, mix together the cheeses.
5. Unfold the puff pastry sheet and place on a lightly floured work surface.
6. Using a pastry brush, brush some of the egg mixture evenly over the dough.
7. Sprinkle half of the cheese mixture evenly over half of the egg-brushed dough.
8. Fold the uncovered dough over the cheese and press gently to seal.
9. Brush the top with the egg mixture, sprinkle with half of the remaining cheese mixture, and press gently to help adhere.
10. Turn the dough over, brush the other side with the egg mixture, sprinkle with the remaining cheese, and press gently.
11. Cut the pasty lengthwise into 4 equal strips.
Holding each strip by the ends, turn the ends a few times in opposite direction to make a twist. Place the twists, evenly spaced, on the baking sheet.
12 Bake until browned, about 10 minutes.
13. Let twists cool briefly. Serve warm or at room temperature.
It was this song title that first got my attention. I may not be spontaneous, but I sure as hell am picky. :)
These lyrics cracked me up.
“I know he saved all the clever stories for ya
when he saw you bobbing your head
to that boring Beiber song yeah
and just your taste in music might have given over
the fact that you’re not
that very picky
are you?”
Check out The Wallies on Bandcamp, where you can buy their music.
Banana bread gets kicked up a level with the addition of pears, pecans and maple syrup. Although already plenty moist and sweet, a drizzle of maple syrup over the slices is a terrific touch.
Pear And Maple Syrup Banana Bread
Ingredients:
100g/3.5oz unsalted butter, melted, plus extra for greasing
3 (about 250g/9oz) very ripe bananas
100g/1/2 cup golden caster sugar
2 ripe but still firm comice pears, cored and chopped, dusted in a little flour
1 Tbs maple syrup, plus extra to serve
1 tsp vanilla extract
1 egg
150g/1 1/3 cups flour
½ tsp baking soda
50g/20z pecans, chopped
Directions:
1. Preheat oven to 180°C/350°F. Grease and line a 9 x 5 inch loaf tin with parchment paper so it overhangs the short edges of the tin.
2. Mash the bananas in a large bowl, then stir in the melted butter and sugar until well combined.
3. Stir in the pears, maple syrup and vanilla, then beat in the egg.
4. Sift the flour and baking soda into a small bowl. Gently fold flour mixture, along with the pecans, into the banana batter.
5. Pour mixture into the prepared loaf tin. Bake for 45 minutes or until a tester comes out clean.
6. Allow bread to cool in the tin for 10 minutes, then lift out onto a wire rack. Drizzle with extra maple syrup to serve.
My mother was Italian. It is a wonder I can use a wooden spoon without breaking out into a sweat.
As a modern era parent, I use my wooden spoons solely to stir up delicious things on the stove. An example is the sausage-olive filling for this easy, tasty, and quick Baked Italian Sausage Sandwich. The bun gets toasted and crisp in the oven while the cheese oozes all over the saucy filling. Yum.
I served everyone their sandwich in its foil packet, which was fun. Onion rings made a great side.
Baked Italian Sausage Sandwich
Ingredients:
3⁄4 lb bulk Italian sausage (hot or mild)
1 1⁄2 cups marinara sauce
1⁄2 cup sliced pitted black olives
1 red onion, sliced in half rings
1⁄2 red bell pepper, sliced in strips
4 French rolls
4 slices mozzarella cheese, halved lengthwise or 6 oz, shredded
Directions:
1. Preheat the oven to 375°F.
2. In a skillet brown sausage until cooked through, breaking it up. Drain. Stir in the sauce and olives; heat through.
3. Split rolls lengthwise without cutting through opposite side.
4. Place a piece of cheese (or a sprinkling if using shredded) on bottom half of each roll.
5. Divide sausage mixture evenly among the 4 rolls, top with onion, red bell pepper and remaining cheese.
6. Wrap each sandwich in foil and seal. Place on a baking sheet and bake the wrapped sandwiches for about 15 minutes.
You’ll want to listen to me today (not that I’m a yellow light or anything like that) when I tell you that these Cheesy Jalapeño Stuffed Pizza Crusts are Da Bomb! So ridiculously delicious.
And why wouldn’t they be delicious? Cheese and pizza crust with a good dose of jalapeño all baked together until the cheese is melted and molten.
Use your favorite cheese and add as many jalapeños as your taste buds like. I didn’t think I would like the Velveeta stuffed crusts, but the cheese melted into such a silky, smooth mess that I was hooked.
Cheesy Jalapeño Stuffed Pizza Crust
Ingredients:
1 roll (13.8 oz) pizza crust dough such as Pillsbury
Velveeta cheese and/or mozzarella string cheese, cut into 1/8″ strips
Jalapeño peppers, finely chopped
1 egg beaten with a little water to make an egg wash
Olive oil
Oregano and Parmesan, for sprinkling
Marinara sauce, for dipping
Directions:
1. Roll out the dough on a lightly floured surface and slice into 2″ strips.
2. Place a strip of cheese and a sprinkling of the jalapeños into the center of each dough strip. Press the dough around the filling to seal.
3. Place stuffed crusts seam side down on a parchment lined baking sheet and brush with egg wash. Sprinkle with oregano and Parmesan.
4. Bake at 350℉ degrees for about 12 minutes or until golden.
5. Serve hot with marinara sauce on the side.
Makes enough to feed 4 as a snack or light dinner. Recipe doubles and triples easily.
Buttermilk doesn’t necessarily get my imagination running wild like, say, caramel would. Pancakes are what pop into my mind.
Until this divine pie came into my kitchen.
Just a few basic ingredients, 1 minute of mixing and a 50 minute bake time and you have a sweet, custardy, smooth pie with a crisp, caramelized top.
I thought the pie was perfect, but so many comments on the Food Network website called for reducing the amount of sugar to one cup, that I felt I needed to pass that along to you.
Buttermilk Pie
Ingredients:
1 1/2 cups sugar
1 cup buttermilk
1/2 cup biscuit mix such as Bisquick
1/3 cup butter, melted
1 teaspoon pure vanilla extract
3 eggs
Directions:
1. Preheat oven to 350℉. Grease a 9-inch pie pan.
2. Put all ingredients in a bowl and blend for 1 minute with an electric mixer. Pour mixture into prepared pan.
3. Bake for about 50 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Serve warm or cold.
And a sweet song, in a dark, shotgun-titled sort of way.
“but you’re so pretty in my tshirt,
if you wear nothing else, I’ll stay
I just want to kill time with you”
Check out Revolution, I Love You on the band’s Website, where you can learn of upcoming shows on the US east coast and name your price to buy their music.
Frito Pie, the popular southwestern dish of chili, corn chips and cheese, is the perfect meal to make a Monday a fun day.
Just make a batch of your favorite chili (or try the delicious beef and bean recipe below) top it with Fritos and a whole lot of cheese. Individual baking dishes are a festive touch.
Bake it up. Serve it up. Smile.
Frito Pie
Ingredients:
Chili (recipe follows)
1 (10.25-ounce) bag Fritos corn chips
16 ounces sharp cheddar cheese, shredded
2 green onions, thinly sliced
Directions:
1. Preheat oven to 375℉.
2. Transfer chili to a baking dish or individual ramekins. Top with Fritos, pressing them lightly into the chili. Sprinkle cheddar cheese over the top.
3. Bake until cheese is melted and the chili is bubbling, about 30 minutes.
4. Sprinkle with green onions and serve immediately.
Serves 10
Chili
Ingredients:
2 tablespoons vegetable oil
2 yellow onions, finely chopped
1 red bell pepper, finely chopped
¼ cup chili powder
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon salt, divided
6 garlic cloves, minced
2 pounds lean ground beef
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree
Directions:
1. Heat the oil in a large Dutch oven over medium heat until hot. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
2. Add beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes.
3. Stir in the beans, diced tomatoes, tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce heat. Cover and cook over very low heat for 45 minutes.
4. Remove lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste.
Q: What do you call a mouse who can pick up a horse? A: Sir!
Salami and Peppadew are a flavor combination I have not tried on pizza before, but definitely will again. The sweet/spicy peppers contrast perfectly with the creamy mozzarella and bold salami. Some chili flakes add even more of a feisty bite. Salami And Peppadew Pizza
Ingredients:
1 lb pizza dough
1 Tbs flour and semolina
150g pizza sauce
100g salami, thinly sliced
10 peppadew peppers, halved
1 red onion, thinly sliced
large pinch crushed red chili flakes
140g mozzarella, cut into cubes
1 Tbs oregano fresh oregano leaves
Directions:
1. Preheat oven to 220℃/450℉.
2. Roll out dough on a floured surface to fit a large baking tray. Sprinkle semolina over the tray, then place the dough on top.
3. Spread the pizza sauce over the dough, then scatter with the salami, peppadews, onion, chili flakes, mozzarella and oregano.
4. Bake for 12-15 minutes or until the dough becomes crusty and golden.
I think it is safe to say that everyone in the Northern Hemisphere has had it with snowflakes by this stage of the calendar.
However, the singular form of snowflake, in the form of a song by Edinburgh based band Quiet As A Mouse, is most welcome.
“Snowflake”, from QAAM’s second EP ‘Memorybox’ (released last week), lopes slowly with measured sadness to start. Finally, the chap has had enough of his baggage and drops it at the 2:36 minute mark with an explosion of guitar.
Check out Quiet As A Mouse on Facebook and the band’s Website, where you can learn of upcoming gigs in Edinburgh and Glasgow.
These songs are up for listening purposes and only for a short period of time. Like what you hear? Then please support the artist and buy the music. If you're an artist or label who wants the song taken down, please let me know.
