Cream Cheese-Stuffed Poached Pears & Chocolate

Oh we're getting fancy up in here!  Well, as fancy as I know how to be right now.

I recently got the chance to sample some Ghirardelli Intense Dark Chocolates through the Foodbuzz Tastemaker's program.  So I decided to whip up something simple and elegant - and honestly, I just wanted to play around in the kitchen!

Ingredients:

Peaches:

4 pears, peeled, cored, and quartered
1 liter water
1/4 cup honey
1 teaspoon cinnamon

Filling:


1 cup cream cheese
1/8 cup brown sugar

Chocolate Sauce:
 
12 oz. can evaporated milk
12 oz. Ghirardelli 72% Cacao Twilight Delight, chopped
2 tablespoons brown sugar
2 teaspoons vanilla extract
pinch of salt

Place pears in a medium saucepan and cover with water.  Bring to a low boil under medium heat.  Stir in honey and cinnamon.  Poach the pears for about 20-25 minutes, stirring occasionally.  Make sure that the pears don't float up above the water or they will cook unevenly and brown from being exposed to the air.  Remove pears from liquid and place on a paper towel-lined plate to dry.

To make the filling, combine cream cheese and brown sugar in small bowl until smooth. Match pear halves by size. Spread about 1 rounded tablespoon cream cheese mixture on cut side of one pear half; press cut side of second pear half into cream cheese. Repeat with remaining pears.

For the chocolate sauce,  heat evaporated milk to boiling in a medium saucepan.  Stir in chocolate. Cook, stirring constantly, until mixture is slightly thickened and smooth.  Remove from heat and stir in the brown sugar, vanilla, and salt.



Playfully arrange the stuffed pears, as well as some without any stuffing, on a plate.


The chocolate was absolutely delicious.  I'm not really that big of a fan of dark chocolate, but combined with the refreshing pears and rich cream cheese filling, it really hit the spot.  It was a simple after-dinner dessert that really impressed both Andy and I!

Hope you guys have a great Monday!


*I was provided free samples of Ghirardelli's new line of Intense Dark Chocolates through the Foodbuzz Tastemaker's Program, but all opinions expressed in this post are my own.

Homemade Sushi Rolls

I've got a surprise for you guys!

What, you ask?!  Our engagement pictures are done!  And I absolutely LOVE LOVE LOVE them!  Our photographer Adam did such an amazing job!  If you want to check them out, head on over to his site and let me know what you think!

Andy and I love going out for sushi.  It's probably one of our go-to things for dinner when we're in one of those indecisive modes.  It's always a winner.  But it can get a little pricy sometimes, so every now and then, we'll make it at home!

Ingredients:


2 cups cooked rice
1-2 tablespoons seasoned rice vinegar
cooked shrimp
smoked salmon
cream cheese
Sriracha
avocado
cucumber
nori sheets

The great thing about sushi is that you can practically put anything you want it there!  Just don't over pack!

The only real work you have to do is make the sushi rice.  And that's just basically mixing cooled cooked rice with some seasoned rice vinegar (we don't really have a ratio, just add as much as you see fit!).  

We made two different rolls here:

The first being shrimp, avocado, cucumber inside out roll with Sriracha dots on top.

And the second being a traditional roll of smoked salmon, cucumber, and cream cheese.

Both were equally delicious!  I made a sushi post last year with a great how-to on how to roll sushi, so just check that out here!

Have you ever made your own sushi?  What do you like to put in it?

Cinnamon Roll Cupcakes

Happy Monday guys!  How was everyone's weekend?  Ours was busy busy busy!

We drove up to Indianapolis on Saturday for a graduation party.  We got to see folks I haven't seen in forever, and it was really great to see them! 

On our way up, we stopped at the outlet malls in Edinburgh and LOADED UP on spring/summer clothes.  We're definitely set for the season now!  And on our way back, we stopped to have dinner at Fogo de Chao. 

Now, if you haven't heard of Fogo de Chao, it's a chain of Brazilian steak houses - you're given a two-sided card (one side is green, and one side is red).  There are several different servers carrying around different cuts of meat on swords and if your card is flipped over to the green side, they keep giving you meat.  If it's on the red side, they bypass you.

All of my friends suggested we eat there, and heck, it sounded like a good idea.  Well... I must be the only person on Earth that didn't see what all the fuss was about (I know this, because a friend of mine that frequents there often said I was crazy for not liking it).  I mean, yeah, you get to gorge on a bunch of meat, but to me... most of that meat was flavorless and dry.  I don't know, maybe I'm a snob, but I just didn't fall victim to the gimmick.  I'd rather eat my meal for enjoyment, rather than sport.  I seriously just felt disgusting after all of it and more like the Man vs. Food guy.  And for the $114 price tag (that's not even including the tip!)... it was honestly just not worth it - to me, anyway.

But anywho, Sunday was spent relaxing (well Andy relaxed, I worked) and taking it easy.  I did manage to make these cupcakes (which won Friday's poll!) to take with me to the grad party.  I liked them because they were different - all of the cinnamon roll flavor, without all the cinnamon roll waiting!

Ingredients:
Adapted from Heat Oven to 350's recipe

Filling:

1 8 oz. package of cream cheese
1/2 cup sugar
1 tablespoon cinnamon
1 egg

Cake:

3 eggs
3/4 cup sugar
1 cup flour
1/4 teaspoon baking soda
1/3 cup water
1 & 1/2 teaspoon vanilla extract


Glaze:

1 cup powdered sugar
2-3 teaspoons milk
1 & 1/2 teaspoons clear vanilla extract

Preheat oven to 375 F and line a large baking sheet with parchment paper.  Grease the parchment paper with shortening/butter.

In a medium bowl, beat cream cheese, 1/2 cup sugar, and cinnamon until smooth.  Beat in 1 egg until incorporated.  Spread mixture over parchment paper in an even layer (it won't cover the entire surface, but make as even of a rectangle as possible - I probably has 1 inch margins from the edge of the pan).  Set baking sheet in fridge until needed.

In a medium bowl, beat the remaining 3 eggs until they are fluffy, about 2 minutes.  Beat in the 3/4 cup sugar and beat for another 2 minutes.

In a separate medium bowl, combing flour and baking soda.  Slowly add in flour mixture to eggs until just combined.  Mix in water and 1 & 1/2 teaspoons vanilla extract.

Pour batter over the refrigerated cream cheese filling and spread evenly.

Bake for about 20 minutes, or until cake is set.  Let cool only slightly.

On a clean surface lined with parchment paper, carefully invert the cake onto the paper.  Carefully peel away the parchment paper from the bottom of the cake. 

Using a pizza cutter, slice the cake into as many thin strips as possible (about 1/2 inch wide) - I think I got about 18 strips.  Heat Oven to 350 does a good job depicting this here (they made a cake though, so that's why their strips are wider and mine are thinner for the cupcake version).

Roll the strips jelly-roll style and place in cupcake liners. 

To make the glaze, combine the powdered sugar, milk, and clear vanilla extract in a small bowl.  Mix until at your desired consistency.  Drizzle glaze over top of cupcakes. 

See how easy that is?  Compared to actual cinnamon rolls that take hours to complete - because of all of the dough rising time of course! - this is a quick and easy version that's ready in less than 45 minutes!  You can't go wrong with that!

Have a great Monday guys!  I'll be back tomorrow with a garden update!

Pizza Frittata

Happy Monday everybody!  It was an exciting weekend for sure!

 I went to an open house for the Culinary School I applied to and learned so many cool facts about the school:

- The head of the Professional Catering department was actually one of the heads of the catering for the past 2 Olympic games.
- The school is actually one of the Top 5 best Culinary Schools in America (it's not a large school, but I actually like that)
- One of their recent graduates is the personal chef to Jimmy Kimmel.

So yeah, just some fun facts, but most of all, the open house really proved to me that this is what I really want to do with my life.  I understand the long hours and the fast paced work environment, and I want it.  There's no greater feeling than really believing in yourself!

 Anyway, today is a major day for the blog.  The first EVER video!  So enjoy me and my nerdy-ness (I'd love to hear some feedback on this!) and the recipe is below!

Ingredients:

This is some seriously delicious stuff!

1 green bell pepper, seeded and chopped
8 oz. portobello mushrooms, sliced
1 garlic clove, minced
1/4 cup Newman's Own Family Recipe Italian Dressing
6 eggs
6 oz. cream cheese, softened
salt and pepper, to taste
2 tablespoons unsalted butter
about 10-15 pepperoni slices
1/4 cup Pecorino Romano cheese, grated
Newman's Own Tomato & Basil sauce, optional

In a medium bowl, combine green bell pepper, mushrooms, and garlic.  Drizzle Newman's Own Family Recipe Italian Dressing over mixture and toss to coat.  Let sit for about 5 minutes.

Meanwhile, in another medium bowl, combine cream cheese and eggs.  Beat on medium speed until combined, about 2-3 minutes.  Season with salt and pepper.

Heat a large cast iron skillet (or other oven-proof skillet) under medium high heat and melt butter.  Add peppers and mushroom mixture.  Saute vegetables until softened, but still slightly crisp, about 5-7 minutes.  Add pepperoni and then pour in egg mixture.

Cover skillet with lid (or, in my case, if you don't have one - some foil) and cook for about 5 minutes, or until center is almost set.

Meanwhile, preheat your oven broiler on high.

Uncover foil from skillet and sprinkle Pecorino Romano cheese over top.  Carefully place skillet in oven under broiler for about 2-3 minutes, or until top is starting to brown.

Cut into slices and serve with Newman's Own Tomato & Basil sauce on the side.

Verdict?  This was "awesome" - just like Andy said.  And of course, if Andy likes it... it MUST be good!  (I know, shameless plug - go me!)  Hehe.   Hope you guys had fun, I know I sure it!  Maybe I won't be such a dork in my next video!

Happy Monday and be back tomorrow to announce the CSN giveaway winner!

Disclaimer: I was provided a Flip video camera & an assortment of Newman's Own products as part of Foodbuzz's Tastemakers Program.  The opinions and recipe in this video/blog post are my own.