Mar-a-Lago's Famous Key Lime

Now this is more like it...  I usually use my powers in the kitchen for good, when asked to help pull of  some sweet revenge I really couldn't resist.  When that 3 o'clock craving hits at work we all struggle, running past the vending machine, trying got ignore the peanut M&M's, but yesterday Amanda wanted company in her misery and took it upon herself to deliver a handful of white chocolate to each of our desks in hopes to have us all fall off the wagon with her.  SMH, big mistake. 

As soon as the opportunity presented itself myself and my co-workers Nicole and Chelsea decided to give Amanda a taste of her own medicine... which involved Red Velvet Cupcakes, Brownies, and Key Lime Pie.  Oddly it didn't take too much convincing before we were all googling at our desks trying to come up with the easiest last minute recipes.  We had the best/worst breakfast this morning. 

 Definitely not proud... but it was worth it to see the look on Amanda's face this morning when all her faves were lined up on the kitchen counter.  There's no way to resist temptation of that magnitude, there is no will power great enough, not to mention the whole office smelled like a damn bakery.  Ruined my day.  Note to self: A breakfast of cheese-cake brownies, key lime pie & red velvet cupcakes will give you a stomach ache, I must be getting old. 

I honestly don't even like key lime pie, it always tastes too sour for me, but in the spirit of conquering something new I accepted the challenge and settled on a recipe which is supposed to be the best/most ordered desert on the menu at Donald Trumps Mar-a-Lago Club.  According to the Key Lime Connoisseurs I did alright for my first attempt.  For my own taste I'll definitely be adding more sugar or condensed milk to the filling, and adding a thicker layer of whipped cream on top to cut the tart lime flavor. 

Surprisingly my new "guinea pig" ate it up while I boasted about my homemade graham cracker crust and almond whipped cream while we watched Terminator last night, i think he's sold on the Key Lime craze.

 If you're a Key Lime lover or you're just adventurous here's the recipe, let me know what you think. http://www.oprah.com/food/Mar-a-Lago-Key-Lime-Pie-Recipe

Thanks for stopping in.  Be Safe.  Be Blessed. Smooches

Brussels Sprouts... Blah!!

As I sit down to write to you I realize this is a guilt post.  After the response I got from the Cronut experiment to make more and more and try different fillings it hit me that I don't want to become a Cronut expert.  While I definitely indulge in the buttery-sugary treats more than the average person I don't want to become the pusher!!  Unless someone wants to pay me, that's a different story.  So I'm saving the next Cronut experience for a special occasion where they won't all be consumed by the same handful of people.  Although I hate to admit it there is such a thing as too much butter.. :(

So here goes... a post to make me feel better about all the deep-fried, sugary goodness I really want to write about.
After picking up a freakishly large bag of Brussels sprouts at Sam's over the weekend it occurred to me that no one in my house would actually take the initiative to cook them, we never really ate these growing up, I actually only ate them for the first time about a year ago when Brookey brought them over for a dinner party.  I didn't mind them when she made them (the recipe probably involved bacon), so I figured I'd try them in the spirit of trying something new.  No new friends... All new foods!!

Considering I wasn't super excited about the outcome of this side dish, and I could tell by the screw-faced looks I was getting as I washed and prepped them that I'd likely eat them all alone I decided not to put myself through too much.  I settled on roasting them, hoping the high heat would bring out a surprise flavor, like grilled broccoli or asparagus.  I also decided that instead of the minced garlic I usually use I'd actually slice up a whole head, tossed in with some olive oil, balsamic vinegar and salt and pepper and hope for the best.  I will say, there must be some way better recipes for Brussels sprouts, ways to make them taste less like crud... but I honestly didn't think I needed to devote any more time to this.

                      

I'm sure you can tell by now I really wasn't impressed.  I actually liked the flavor of the final product, but somehow these shrunken heads of cabbage just don't do it for me.  Brooke loves them, I even saw June Ambrose post an IG pic of them a few weeks back, I don't get it.  The only thing I could think of to salvage these suckers is to throw them in the pot the next time I make a corned beef.  Kind of like a corned beef and mini-cabbage.  We'll see.  For now dear Brussels sprouts, we must part ways, I tried.

XO

The Attack of the Cronut!!

Pastry Heaven...




What better reason to start blogging again than a new pastry creation.  Just when we thought there was nothing new under the sun, the food artists are hard at work peaking the interest of Foodies everywhere.  In the words of one of my favorite people "Everything around me had me underwhelmed" and completely uninspired until this...





Its no secret I'm slightly addicted to Instagram, and this is exactly why.. While trying to kill time at my very hectic and demanding job I was perusing  pictures and landed on a page I don't usually follow after spotting what initially looked a little like a donut sandwich.

Turns out the sight before me was called a Cronut and curiosity sent me on a mad search for more information, a recipe..., a location..., anything that could bring me a little closer, LOL.  Introduced to NYC back in May to rave reviews, the Cronut now has my people (greedy/Foodies) lining up outside Dominique Ansel's Spring Street Bakery as early as 6am like straight crackheads.  I'm not judging at all.  I'm likely to be standing in that very line during my next trip home, possibly alone because my Kerr-Bear is not into sweets... not sure how we ever became friends HA!

In my research I found quite a few impostors of the Cronut (croissant/donut hybrid), however I chose this recipe because it doesn't seem to mimic Chef Dominique's creation, but rather offers a limitless alternative that leaves a lot of room for creativity.  Edd Kimber's recipe is available at http://www.startribune.com/lifestyle/taste/213189441.html if you want to check it out.

If you're considering trying this recipe be aware it takes at least a day for the dough to rise in the fridge, which is really good for my inner greed, I can't just make these every time I have a craving. 

So at 11 pm last night I remembered that I had this dough prepped and ready for Cronuts, although it was late, there was still a firework show visible from my kitchen bay window so I set up bakery and got to work on the final steps of Edds recipe.  Once the frying was almost complete (I burnt the 1st two) I got the family up to taste-test.  Once my audience arrived, donning their pj's and robes I quickly lemon-sugar-coated, vanilla custard filled, and lemon glazed each Mini-Cronut while they griped about being disturbed at bedtime.  Needless to say all that pissing and moaning came to a halt at the first bite, a sudden change of heart.  Of course everyone wanted seconds, they wanted the donut holes, they even ended up eating the burnt ones after I refused to roll out more dough for another batch. 

A few tips:  I used grape seed oil, which the original Cronut is cooked in, I also tried a small and large donut hole, mainly to get little bon-bon sized munchkins.  Next time I'll be trying some savory toppings, and maybe skipping the donut hole all together, we'll see... Thanks for checking in...stay tuned!! XO