Strawberry, Chocolate Chip and Coconut Mini Muffins

Okay, so normally I know I would come to you with a story about where this recipe came from and who I made it for and how everything came about. But today, none of that. This randomly came from my brain. I am so proud of my brain right now.

I love when inspiration smacks you on the head and then whatever you make turns out exactly how you wanted. 

This may be my new favorite thing I've ever made. 

These little mini-muffins are so ridiculously delicious. The strawberries are bright, the chocolate is a deep contrast. The coconut adds sweetness and the toasted coconut on top if the perfect textural compliment. 

I love these. Please make them and love them like I do. 

Strawberry, Chocolate and Coconut Mini Muffins

3 Tablespoons Softened Butter

1/2 Cup Granulated Sugar

1 Egg

1/2 Teaspoon Vanilla Extract

1/4 Teaspoon Salt

1 Teaspoon Baking Powder

1 Cup Flour

1/2 Cup Milk

1/2 Cup and 2 Tablespoons Unsweetened Coconut

1 Cup Diced Strawberries (about 4 large ones)

1/2 Cup Semi-Sweet Chocolate Chips

Preheat the oven to 350F. 

Toast 1/4 Cup of Coconut in a skillet until it has turned a light brown. Set aside. 

In a large mixing bowl, cream together the butter and sugar. Next add in the egg, milk and vanilla. Mix well, then add in the salt, baking powder and flour. Stir until everything is really well combined. Then mix in 2 tablespoons of the coconut, all the strawberries and the chocolate chips. 

Take a mini-muffin pan and either grease with butter or use liners. Fill the cups just over three quarters full. Sprinkle the tops with the toasted coconut and bake for about 18 minutes until they seem done. 

Makes 25. I ate three while taking the pictures. 

Eggplant Parmesan, Inspiration, and Wine Openers

One of my favorite things to do whenever I have a spare minute is to dive in to my Google Reader and check out a few new posts by some of my favorite foodies. I subscribe to so many great blogs that I can almost never keep up with all the fabulous inspiration they provide. Right now I have 263 unread posts, and I have probably close to six hundred posts marked with recipes or photography that I love and am inspired by. 

I love to browse through all my cookbooks, but it's great to have a wealth of inspiration with me wherever I go. 

I've been cooking a lot for other people recently. It makes me happy. Cooking for other people is also a great source of inspiration for me. I'm still cooking for Marshall. He's still incredibly busy with both school and a full time job. My friend Leisha is in the middle of moving. Here's a recommendation. Most of the time when people move, they have help moving. But after that, they are usually in the middle of boxes, finding lost items, getting utilities switched on, and frequently cooking gets left behind. Plus, who the heck can find their tupperware right after they move?

Sidenote: My saddest lost item moving story. 

My Stunt Guy and I spent three days driving cross country to get to Las Vegas. We were in a Uhaul that was towing a car, that had two very very angry cats in it. When we got to Las Vegas, I had to go straight away to work. My Guy unloaded the whole truck by himself. We went by the store that night when I got home and we bought some necessities and some beer and wine. It was one in the morning and I wanted a glass of wine so badly. I just needed a minute to settle. We found the wine glasses so easily but there was no sign of our wine opener. We searched through a dozen boxes to no avail. Exhausted and frustrated, I went to sleep without my wine. 

The next day I went to work, came home, we searched again for the wine opener. Nothing. I went to sleep again sorely disappointed. 

The next day I decided not to take a chance and on the way home from work I stopped at the store and bought a wine opener. I strode into the house triumphant, implement in hand. I pulled out one of the bottles of wine that had been untouched for two days. I grabbed my wine glass. I went to open the bottle. 

It was a screw top. %$*^#%*^*^#

End of Sidenote

If someone moves, make them dinner, or give them a bottle of screw top wine and make sure they know how to open it. 

I made Marshall and Leisha Eggplant Parmesan this week. I made a heather person because Marshall is a dancer and Leisha is an acrobat and I didn't want to weight either of them down. 

This recipe was inspired by the brilliant Adam Roberts of The Amateur Gourmet. Adam wrote a book that has been sitting on my wishlist for a while, called The Amateur Gourmet: How to Shop, Chop, and Table Hop Like a Pro (Almost). If you've read it, let me know how it is!

Eggplant Parmesan

I've got a recipe coming soon for chunky tomato sauce, but in the meantime either use your own basic chunky tomato sauce recipe, or a good store bought one. 

For the parmesan, I recommend grating your own from fresh. If you are in a hurry though, you can pick up some pre-grated from the store. Be sure to get the kind that needs to be refrigerated though, not the kind that sits on a shelf forever. 

2 Large Eggplants

3 Cups Tomato based Pasta Sauce

1 Cup Grated Parmesan

6oz Ricotta Cheese (Part Skim is fine)

1 Cup Panko Breadcrumbs

Olive Oil

Salt, Fresh Ground Pepper

Preheat the oven to 450F. Slice up the Eggplant into six slices each and drizzle with olive oil and season with salt and pepper. Place in the oven for about 15 minutes. They should get nice and brown on top. Take them out and then turn the oven down to 350F.

In an 8x8 deep oven pan, put down a layer of Eggplant. Cover this with half the tomato sauce, then half the ricotta in chunks placed over the eggplant slices. Cover this with a layer of the grated parmesan. Repeat the same steps again for another layer. Top the whole pan with the breadcrumbs. Bake in the oven for 20 minutes. The cheese will soften up, the breadcrumbs will be gorgeous and crunchy. The Eggplant will be cooked without being soggy. Serve it with some crusty bread and maybe a side salad.

Serves 4.

It's the Life in Your Years

I didn't realize yesterday that when I was picking out cheeses for my birthday Wine and Cheese event, that I would end up with nine different ones. Interesting coincidence, since I was turning 29.

Last year, my birthday was much crazier. I had just moved to Las Vegas and was still finding my feet. I went out for drinks and ended up staying out until 2:30pm the next day. Time dissolves in Vegas. I decided then that I didn't really need another Vegas experience. I was pretty much experienced out.

This year, my Stunt Guy is back in Georgia, so for my birthday I decided to surround myself with lovely positive people for an evening of nothing in particular. Just some great wine and great cheese.

The Menu

Blue Cheese, Pear and Honey Tartines

Goat Cheese and Caramelized Onion Tarts

Apple, Cheddar and Sage Flatbread

Lemon Ricotta and Blueberry Tarts

Raspberry Cream Cheese Tarts

Cheesecake Stuffed Strawberries

Gruyere Gougeres

Hummus

I also had some Bucheron, Triple Cream Brie, Seafoam Cheddar, Cave Aged Blue, and some bread with Mediterranean Dipping Oil.

It was quite the calorie fest. I love hosting get togethers. I really enjoy making food and hosting. I find it incredibly convenient also that once you are done, you can just roll into bed, no driving home, deal with the cleanup in the morning.

It was a lovely birthday.

My motto this year is a quote from Lincoln.

It's not the years in your life that counts, it's the life in your years.

Hummus with a Twist and Breaking Records

Yesterday hit record temperatures here in the valley. It was 99 degrees. Have you noticed that is in April?I have learned in the last 15 months that Las Vegas really just has Summer and Winter, with a brief two week flirtation with Spring. The pool at my condo complex is already full of jovial happy people.  I, personally, am not impressed or happy regarding this temperature. This is because the air conditioning in my car is broken.  Because it is so hot outside, rolling down the windows simply creates a hair dryer effect. Fixing it is becoming a higher priority with every ride to work that I take.  I'm going to be eating out of my pantry possibly for what feels like the rest of my life to squeeze the necessary funds out of my meagre budget.

The big plus here, though, is that I frequently forget what I have in that pantry. I was sitting at work the other day, thinking about food, craving hummus, lamenting how I can't shop for food right now unless I'min dire need of something like spinach for my daily salad, when i did a mental inventory of my pantry and realized that I had everything that I needed to make hummus myself. Take that, gods of fate and fortune!

Since it's so hot, a nice cool dip with some carrots and maybe a few crackers is something that can really hit the spot.

Hummus is beautifully simple and it comes together quickly and easily. I adore it. I don't make it that often, because when I do I have a hard time not eating it all instantly. I tend to run out of dipping materials quite quickly. 

This recipe is a very classic recipe, though I add an odd and awesome little twist that, in my opinion, gives it a little extra depth.

Hummus with a Twist

The twist in this hummus is a teaspoon of balsamic vinegar. It adds a little nuance to the finished product. It isn't overpowering, just enhancing. 

1 Can Chickpeas, drained with 1/4 Cup of liquid reserved

1 Large Lemon, juiced

2 Cloves of Garlic, peeled

2 Tablespoons Tahini

1 Tablespoon Olive Oil

1 Teaspoon Balsamic Vinegar

1/2 Teaspoon Salt

Ground Pepper

In a blender or food processor, put 1/4 Cup of the chickpea liquid. Juice a large lemon, or use 5 tablespoons on lemon juice. Then, add in the olive oil, salt, pepper and the garlic. Blend this together, then add in the tahini and blend again. Blend in the chickpeas until a smooth paste is formed. When you're happy with the texture, stir in the balsamic vinegar and taste. Feel free to add in a little more acid if your palate leans that way!

Makes about 1 1/2 Cups of Hummus. 

Want something sweet with this? How about a Vanilla Bruise Pie!

Whilst I'm Not Cooking #5

This week I've finally gotten a handle on things. I'm back in my kitchen and I'm being a happy panda. I've been really enjoying playing around with food this week and I've got new recipes coming your way incredibly soon. Here are a few things that I found in my Google Reader recently that I'm completely inspired by.

Braided Garlic-Herb Bread from The Sweets Life

Sugared Coconut Raspberries and Rhubarb Polenta Cake from Desserts for Breakfast

Fig Gorgonzola and Honey Tartines from Tartelette
*Update. I made this sort of. I couldn't get figs, so instead I used D'Anjou pear. It was a huge hit at my birthday wine and cheese event. I'll definitely make it again!

Everything Bagel Bombs from Amateur Gourmet

Broccolini Salad from 101 Cookbooks

Like the picture? It is entitled Promise and can be found here.

Oatmeal Chocolate Chip Cookies and The Bet

My friend Jacob is "going places someday". When you work in the entertainment industry, you get used to seeing your friends on the big screen here and there. You witness them perform, heck you even Stage Manage them sometimes and get to be awed by their talent and proud when good things happen to them. I'm lucky to have a lot of brilliantly talented friends and Jacob is way up there on the list. He's a brilliant actor, strong writer, and genuinely good guy... and he loves Oatmeal Chocolate Chip Cookie Dough.

He is an incredibly picky eater. He's from Kentucky so he tends to lean towards un-complicated food. He orders his burgers mostly plain "Meat-Cheese-Bun-Done". He abhors the smell of vinegar.... he'll actually leave the table. I seem to recall that he loves green peppers if they are raw. He's a big strapping all american guy.

Back when I lived in Atlanta, there was a day that we were hanging out somewhere or another, and I can't remember how it came up, but he was lamenting that he wanted Oatmeal Chocolate Chip Cookie Dough, but it would take too long to make it (or maybe he considered it too complicated, I'm not sure now). I, being the culinary braggart that I am informed him that I could absolutely make that dough in less than five minutes with all the ingredients already in my house. I didn't inform him that I had never made them before, nor did I inform him that I'd never even considered that flavor combination.

Back at my house in a flurry of activity I ran around my kitchen, rapidly whipping together a cookie dough from a recipe I'd found online. The dough was created in four minutes, twelve seconds. I whooped and hollered around the kitchen, proud as punch. Jacob tasted it and declared it delicious. However, he didn't declare me to have won yet, insisting we make sure the cookies bake okay. I acquiesced and we stuck a batch in the oven. Ten minutes later, disaster. The cookies had spread all over the pan. I stated that as I had 48 seconds left, I was sure I could fix the remaining dough. Seventeen seconds and half a cup of flour later I had done just that. The next batch was perfect and I've adored Oatmeal Chocolate Chip Cookies ever since.
I've played with many different recipes over the years, but I really like this one. I don't have any idea where it came from, but it's my go to.

Chewy Oatmeal Chocolate Chip Cookies

These cookies are chewy, not crispy, which is how my Stunt Guy likes them. I personally like them a little more crispy, but thats another recipe for another day. I highly recommend using semi-sweet or dark chocolate chips, else these come out a wee bit sweet.

1/3 Cup Granulated Sugar
1/4 Cup Light Brown Sugar
1/2 Cup Butter (4 Tablespoons), softened
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
1 Egg
1 1/2 Cups Whole Grain Oats
3/4 Cup Whole Grain Flour
1 Cup Semi-Sweet Chocolate Chips

Preheat oven to 350F. Mix the sugars with the butter, then add in the egg, vanilla, salt and baking soda. Beat well then sift in the flour. Mix in the oats, then lastly add the chocolate chips.

Portion out heaping tablespoons of dough onto a baking sheet. You should be able to fit twelve to a sheet. Flatten the mounds slightly, then bake for 13 minutes. They should still be a little soft when you pull them out of the oven. This is what keeps them chewy.

Enjoy with a glass of milk and a big smile. Make sure you lick the dough bowl.

Makes 24 small cookies.

Want something savory with this? How about a Tomato, Basil and Goat Cheese Quiche

Asian Simmered Beef and an Excellent Trade

My friend Marshall is one of the busiest people I know. Not only is he an amazing talent at the Circus, but he is also in Massage Therapy school full time, meditates daily, and has impeccable taste. His apartment is one of those small, stylish, beautiful places that makes you want to give up everything you own and live there immediately.

Because Marshall is so busy, he doesn't have much time on his hands to cook. This is where I occasionally come in. Last week, Marshall found time on his day off school to give me a much needed and incredibly wonderful massage. Massages are not in my budget. i think I'm about two years away from them even coming close to justifying them. Since I have shoulder problems, one hereditary, one from being hit by a car, massages are blissfully wonderful for me.

I think sometimes that I forget to stop. I keep myself quite busy and I have trouble being still. When I'm at home, I'm almost always doing something. If I give myself down time, I usually make it about 15 minutes before I decide I'm not doing all the things I need to be. This is what is nice about doing something that forces you to be still, that you aren't in your house for, and that gives you the chance to take a break.

So, Marshall found the time to give me a glorious massage and, in return, I made him dinner. Boy was that massage good. Marshall is kind of a rockstar so I really needed to bring it when it came to dinner. It was a great opportunity for me to tweak this recipe for Asian Simmered Beef that I made up on the fly when my Stunt Guy was in town and personally fund quite delicious. This is apparently quite similar to Korean Bulgogi, which I've never actually eaten. With my guy out of town, it's really nice to have someone else to cook for. I'm the kind of person that loves to cook for others and make them happy through food. I'm hoping I can persuade Marshall that we should do this trade again. Soon. How about this Sunday?

Asian Simmered Beef

One of the most important things about this recipe is the cut of beef. I found a great deal on some very thin Chuck Steak. It was pretty perfect. You do want to go with steak here as the beef needs to be nice and tender. The other important thing is giving it time to marinade. You want to leave it at least 30 minutes, more if you can.

1lb Beef Seak, cut into thin strips
1/3 Cup Soy Sauce
1/4 Cup Honey
1 Tablespoon Minced Ginger
1 Tablespoon Miso Paste
A few drops Toasted Sesame Oil (optional)
Several good grinds of black pepper

This really couldn't be a whole lot simpler. Cut your steak into thin strips, trimming out any fat or gristle that you find. In a bowl or container with a lid, mix all the other ingredients together. Use a whisk to make sure everything is really well blended, especially the miso paste. Taste the marinade and if it's too salty, add a little more honey. Tip in the beef and use your hands to squish the beef in the marinade, almost massaging it for a minute or so. Then, let it sit in the fridge for at least half an hour... longer is better. I usually try and let it sit for two to three hours.

When you are close to dinnertime, pour the beef and the remaining marinade into a non stick pan and place over medium heat. Let simmer for ten minutes and then check to see if the beef is as you would like it.

Serve with a stir-fry and rice, or put in a spinach salad, or make it into a wrap. I like it best over brown rice with peppers and carrots, topped with toasted sesame seeds.

Makes two large servings.

This also goes really well with Sesame Green Beans