Inspire. Create. Bake.: August 2010

Aug 31

Vanilla crème brûlée

Crème brûlée is one of my favorite desserts, but I try to only make it for special occasions. I made this batch for my bible study dinner last week. We were coming up on the last chapters of our study, so we all brought something to have dinner together. Of course I made dessert.
This recipe comes from my favorite magazine, Cuisine at Home. I've always wanted to make creme brulee, but didn't know if I could handle it. I really wasn't sure what was in it, until I read the recipe. Sounded simple enough — and it really is. All the steps need to be done pretty exact so the custard won't curdle. These directions are very easy to follow. I also added in a few tips that helped me. It's best to prepare the day before and cool in fridge overnight. This especially helps if you are making a big dinner and don't have time to devote to make dessert the same day as well. Plus your guests can torch the sugar on top. Who doesn't want to play with fire?

Vanilla Crème Brûlée
from Cuisine at Home Magazine
INGREDIENTS
PULVERIZE:
1/2 vanilla bean, chopped into 1/4 in. pieces
2 tbsp. sugar
WARM:

1 cup heavy cream
1 cup half and half
vanilla sugar

WHISK TOGETHER:

3 egg yolks
1 egg
1/4 cup sugar
pinch of salt

CARAMELIZE CUSTARDS WITH:

1/4 cup brown sugar
2 tbsp. sugar

DIRECTIONS
Preheat oven to 325°F.
Pulverize vanilla bean and 2 tbsp. sugar in a coffee grinder.

Warm both creams and vanilla sugar in a saucepan over medium heat just until steam rises. Do not over heat.

Whisk yolks, egg, 1/4 cup sugar and salt together in a mixing bowl. Temper hot cream mixture slowly into eggs, constantly whisking.

Strain into a measuring cup with a pour spout and divide among six 4-oz. oven-proof ramekins. Arrange dishes in a baking pan, preferably not aluminum (it will discolor). Allow for room between each ramekin. Use two baking dishes if needed. Then carefully transfer the pan to the oven. Add hot water to the pan, about half way up ramekin, and bake custards 35 to 45 minutes, or until just set; do not overcook. Custard should slightly giggle like jello.

Remove ramekins from the water bath, cool, then wrap loosely in plastic wrap. Chill until completely cold, preferably overnight.

Combine both sugars, then spread the mixture out on a parchment-lined baking sheet. After baking the custard, turn off the oven and place the pan inside for an hour to dry out the sugar. Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.

To caramelize:
1. Blot top of custards dry with a paper towel, if needed. Sprinkle 1-2 tbsp. sugar mixture over each one; tap out any excess sugar.
2. Using a kitchen or propane torch, melt the sugar by waving the flame 4-8 in. from the surface.
3. Burn until the surface of the custard is caramelized and no dry sugar is visible. let stand 3-5 minutes before serving.

vanilla bean - use half

chopped into 1/4 inch pieces

sugar and vanilla bean pulverized in coffee grinder

cream mixture heated on stove

egg mixture

custards sitting in a water bath right before going into the oven. (Don't use aluminum - it will discolor the pan. I know from experience).

custard cooled in fridge overnight and plastic wrap removed

sugar sprinkled on top

melting the sugar with a kitchen torch

the finished product and ready to devour

I linked up at:
sweet shot tuesdays - life with my 3 boybarians
tuesdays around the world - communal global

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Aug 29

Silent Sunday

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Aug 28

Asian turkey meatballs with lime sesame sauce

Looking for something quick and easy to prepare last night, I made this recipe. I found it on Gina's Weight Watchers Recipes site. I am not a follower of Weight Watchers, but knowing they are very particular about what they are eating, I've found this site to be a treasure of healthy recipes. It's one of my favorite sites and has a wide variety of options — from snacks to full meals.

I was blown away by these tasty meatballs. The sesame oil, ginger and scallions really enhance the overall flavor of the meatball. I also served it with jasmine rice. If you haven't tried jasmine rice before, now is the perfect time. It has a subtle, nutty flavor and rich aroma — a perfect pairing with the meatball and lime sesame sauce.

Asian Turkey Meatballs with Lime Sesame Sauce
adapted from Skinny Taste
INGREDIENTS
FOR THE MEATBALLS
1/3 cup panko crumbs
1-1/4 lbs. 93% lean ground turkey
1 egg
1 tbsp. fresh ginger, minced
1 clove garlic, minced
1/2 tsp. salt
1/4 cup fresh cilantro, chopped
3 scallions, chopped
1 tbsp. low-sodium soy sauce
2 tsp. sesame oil

FOR THE SAUCE

1/4 cup low-sodium soy sauce

2 tsp. sesame oil
1 whole lime, freshly squeezed
2 tbsp. water
1 scallion, chopped

DIRECTIONS

FOR THE MEATBALLS

Preheat oven to 500°F. Line a baking sheet with aluminum foil for easy cleanup. Mix all meatball ingredients together with your hands until well combined. Shape meat mixture into balls (I made 17) and transfer to baking sheet. Bake until cooked through, about 15 minutes. Transfer meatballs to a serving dish.

FOR THE SAUCE

Whisk together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions. Stir sauce, then drizzle meatballs with 2 tbsp. sauce. Serve meatballs with jasmine rice and remaining sauce.

Jasmine rice recipe below.

Garlic Jasmine Rice

INGREDIENTS

2 tsp. olive oil

2 cloves garlic, minced

1 1/2 cups low-sodium chicken broth

1 1/2 cups water

2 cups jasmine rice

DIRECTIONS

Heat oil in a pan. Add garlic, stirring frequently until garlic starts to brown. Add water and chicken broth. Bring to a boil. Add jasmine rice, stir, reduce heat to simmer and cover for 8 minutes. Stir again after 8 minutes. Recover and cook for additional 7 minutes. Serve.

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Aug 25

Orange muffins

I heart most all things orange — whether in food or the color itself. I work at an agency where orange is our dominant color. I used burnt orange as an accent color in my wedding. If I could have any car color, it would be burnt orange (wouldn't look right on a Honda Civic though). It's such a bright, sunshiny color. In food it's no different. The orange is sweet, aromatic and distinctive. When I came across this recipe I knew I'd be baking these in my kitchen. I found this recipe on Annie's Eats several months ago. The recipe made 12 standard size muffins and 24 mini muffins. I like to have a variety in size.

Orange Muffins
from The Pastry Queen as seen on Annie's Eats
INGREDIENTS

FOR THE MUFFINS

1 cup milk
½ cup orange juice, freshly squeezed
½ cup sour cream
2 large eggs
2 sticks unsalted butter, melted
3 1/2 cups all-purpose flour
1 cup sugar
1 1/2 tbsp. baking powder
1/2 tsp. salt
Zest of one orange
FOR THE GLAZE

1/4 cup orange juice, freshly squeezed
1 1/2 cups confectioners sugar
2 tsp. orange zest

DIRECTIONS

FOR THE MUFFINS

Preheat the oven to 350 F. Line 16 wells of a muffin pan with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.
Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack.
FOR THE GLAZE
Combine the orange juice, confectioners sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are slightly warm or dip tops of muffins into glaze. Allow the glaze to set before serving. Store in an airtight container.

orange zest

Yummy bits of orange in the batter

Hot out of the oven

Orange glaze

Mini muffins dipped in orange glaze

I linked up at:
sweet shot tuesdays - life with my 3 boybarians

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Aug 22

Silent Sunday

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Aug 20

One last hurrah

I almost forgot to post pictures of our last evening at Myrtle Beach! Our group ate at River City Cafe for dinner. Peanut shells on the floor, writing all over the walls and tables — it gave the place plenty of character, plus the beach was only 100 yards away.

Our gracious hosts. Thank you Julie and Bruce for making this trip so memorable.

After dinner, Sherry, Breyya, Noah and I went down to the beach to play one last time before we drove back in the morning. Nighttime by the water is so much different than during the day (obviously). Seeing only silhouettes and hotel lights, and the darkness of the ocean as far as the eye can see. I can't imagine what it would be like to be out in the ocean with total darkness all around you except for the moonlit water.

Breyya and her windblown hair

Me and the kids

The kids' expressions are so funny.

Being silly

Chillin' in the lifeguard's chair

Me and Aunt Sherry

The final sandcastle

I linked up at:
Tidy Mom
The Girl Creative
The Trendy Treehouse

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Aug 18

Wordless Wednesday

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Aug 17

Apache Pier

I've always wanted to walk on a pier. I was finally able to at Myrtle Beach.

I felt a little out of place without a fishing pole in my hand.

View from the furthest point on the pier looking toward the hotel. Ours is the white one in the center on the left.

North view from the pier. Amazed at the amount of people at Myrtle Beach.

South view from the pier. The crowd looks massive, but when you're down with them, it doesn't feel like there are that many people. I love the clouds in the above pic, but enjoy the crowd in the pic below so I included both.

This concludes my vacation at Myrtle Beach!

I linked up at:
sweet shot tuesdays - life with my 3 boybarians
tuesdays unwrapped - chatting at the sky
tuesdays around the world - communal global

Read More 14 comments | Posted by Anonymous |

Aug 15

Myrtle Beach

During our South Carolina vacation, we stayed at Myrtle Beach for four days. It was the perfect amount of time to play in the ocean, act like a tourist and eat some yummy food.

We stayed at the Sands Beach Club right on the beach. When we walked out to the balcony the ocean was right in front of us. The view couldn't have been any better. The area we stayed at wasn't as crowded as other areas, as you can see in the below pic.

Balcony view to the left.

Balcony view to the right.

Balcony shot with yours truly.

Stepping foot in the Atlantic Ocean for the first time. I love new experiences.

Hanging out in the sand, feeling the waves crash into me.

Breyya and Me

The first day we went down to the beach I spotted a jellyfish in the water. That yellow thing on the bottom of it is a crab catchin' a ride. We saw two or three that day. It took me a bit to get in the water without thinking I was going to get stung. Luckily, no one did.

Noah, Breyya and me

This area is a cove that fills up at high tide. At low tide, people are searching for shells, wading in the water and catching misc ocean creatures.

The shore in the cove area has super fine sand and felt amazing on the feet to walk through. This picture reminds me of another pic I took in February when there was snow on the ground where I live. I would take a sandy beach over snow any day.

In the cove I spotted this baby manta ray. It was really cool to see one in it's natural environment.

I miss the beach already.

Read More 2 comments | Posted by Anonymous |

Graphic designer, baker and a photo taker. Inspired by Jesus, photography, stellar design, all things creative, cooking, the arts and funny stuff. I prefer to visually tell stories through photographs; whether a trip I was on, a dessert I made or a recent vintage find. Art is all around me, and I capture it whenever I can.

Vanilla crème brûlée

Silent Sunday

Asian turkey meatballs with lime sesame sauce

Orange muffins

Silent Sunday

One last hurrah

Wordless Wednesday

Apache Pier

Myrtle Beach

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