Whoopie what?!?

Whoopie Mint Pies

I don't know what the Pie has gotten into me. Like I said, I have never been so fascinated with Pies in all my bakinghood. So technically, this isn't a pie. But it sure has the Pie word glaring in our face. I suppose the light texture of the cookie portion resembles more of a cake in taste and texture, and the frosting, can go on just about any baked goods. The beauty of these little suckers, is the soft moistness of a cupcake, and the frosting in the center that can be tailored to any flavor and color.

On the first round, I stuck to a standard center, white, vanilla, you know what I mean. On the next go around, I wised up to the mint extract and green food coloring, to call them Whoopie Mint Pies.

Delish.

Get creative with the extracts if you want another flavor, I considered orange and lemon as well. And relatively easy for a sunday evening. This recipe make about 10 average size pies, so if you have a crowd double the recipe.

Whoopie Mint Pies

1 cup AP Flour

1/4 cup cocoa powder

3/4 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk (or sub Milk)

1/2 tsp vanilla

1/4 cup butter

1/2 cup brown sugar

1 egg

1. Mix dry ingredients and set aside.

2. Beat butter and brown sugar together in mixer on medium until fluffy (3-5 min's). Add egg and mixed until combined. Alternate adding dry mixture and milk and mixed until well combined, add vanilla.

3. Use baking sheets with parchment paper or buttered. Scoop about 1 1/2 tbsps of mixture (depending on the size you like them) onto baking sheets. Bake at 350 degrees for 9-13 minutes (depending on size). Top should be springy.

Filling:

1 egg white

Beat on high until soft foam peaks. Then

Beat the below together in a separate bowl.

2 tbsp's flour or 1 tbsp corn starch

1/4 cup butter

1 1/2 cup's powdered sugar

1/4 tsp vanilla

Gently fold in beat egg white.

Cool the frosting in the refrigerator, and then fill cookies once they have cooled!

Root Beer Float Pie

I know, I know, you didn't even know I made pies. Well, the truth is, I don't. I am a sucker for cookies and ice cream, and for some reason pies have never captured my attention.

Until today.

I was once again researching one of the best Pie places in the US, Norske Nook. I haven't yet been there, but from all the reviews I have heard, I plan to make the drive down to WI next time I am visiting my sister in the twin cities. From what my friends have told me the meringue on the lemon meringue is so high you can bury your face in it. Some day, some day...

While looking over their website, http://www.norskenook.com/, I came across some pictures to validate the rumors. Some day, however, the meringue will be right before my eyes. While scanning the flavors I came across one called Root Beer Float. Could it be, a Root Beer Float Pie? With no picture, I could only dream of how one could replicate such a concoction. Was it a frozen RB Ice Cream Pie? a custard? Was it frothy on top in a chilled cup?

I had to get to the bottom of this, literally. So I consulted the trusted internet for some Root Beer Pie Recipes. I found two that seemed like keepers. In the last two weeks I have tried them both. The first one was made with Vanilla Pudding, and Root Beer Soda, but no extract. We invited some favorite friends, and it was a winner on all accounts. However, I in my perfectionist baking syndrome, found the RB flavor to be too weak, and the Vanilla too strong from the pudding. I found another recipe that mimicked the pudding consistency with Corn Starch, but allowed for RB Extract to strengthen the flavor. Then some whip cream on top, and its a delightful floating keeper.

This one is know becoming a husband requested and oh so easy to make! My husband even went out after I made it the first time and bought root beer barrel candy's to adorn the top for the next pie! So try it this summer, and float away on a Root Beer Cloud.

Root Beer Float Pie

1 Graham Cracker Crust

4-5 tbsp corn starch

3/4 cup sugar

2 tbsp's melted butter

1 1/4 cups half and half

1 cup Root Beer soda

2-3 tsp Root Beer extract

1 tsp vanilla extract

1 tub of whipped topping

1. I like to make my own graham cracker crust, if you are the same, take about 18 crackers mashed, and mix with a few tbsp's of sugar (depending on how sweet you like it) and 1/4 cup melted butter. I don't use any sugar, because I use the Cinnamon-Sugar Grahams that already have a nice sprinkling of sugar. When you mix the butter in, if it isn't sticking together, add a tsp or two of water. Press evenly into pie dish, and bake at 350 for 5-7 minutes until bubbly.

2. Mix corn starch and sugar together. Mix milk, soda, and melted butter together while they are still cold (otherwise corn starch will not mix evenly, I always learn this the hard way). Then heat the mixture over medium heat stirring constantly. It will take a few minutes of patiently stirring, wondering if you have wasted money on ingredients, but I promise about 4-5 minutes of stirring, and it will magically thicken right before your eyes. I think our generation is so used to instant pudding, we forgot how the cook and serve pudding works (in fact its almost impossible to find at the store any more).

3. Mix in RB and Vanilla Extract. You add this at the end so the heat does not cook the flavor out. How much RB extract you add depends on your taste, I went for 2 tsps the first time, but I think I might do 3 next time, I like a strong flavor, and it depends on the quality/strength of the extract.

4. Pour the mixture into a cooled crust, and refrigerate until set at least 3 hours. The whipped topping can be added as it is, or if you want another kick of RB flavor, add a 1/2 tsp of RB extract to the whipped topping first, and then add to pie. Garnish with crushed Root Beer Barrels.

5. Eat!

Festive Pork Roast

All hail to meat! Since Micah and I have gotten married, I have never prepared and ate as much meat as I have in my entire life, seriously! I grew up in a family that considered Tuna Casserole with one can of tuna for a family of 8 to be a meat centered meal. Occasionally mom whipped out a meatloaf or chicken thighs, but again it was occasional, and she had 7 girls that didn't care much for the extra cost and effort! The meat change in my life came from marrying a man who's only meatless meals are Mac n' Cheese and a cheese burrito. He doesn't eat beans, wont even touch one, and I think that tofu seems like only a scary white blob to him. Every once in a while we have an omelet for dinner but even then it seems he would like ham or bacon to accompany it. For him a full belly means lots of meat to fill it!

In the beginning of our marriage I felt bothered and worried about this looming meat filled meals ahead of us, that I, a meat cooking novice, would have to cook. I also felt the desire to cook a wonderful meal for my new husband. Then the reality set in. It turns out that the crock pot has become one of my best friends, especially on Sundays and busier days. Then I realized that once warm weather hits he prefers most of his meat grilled, which means, yes he gets to cook the meat, and for the summer I am off the hook with only the side dishes to make. So it isn't so bad after all, and my husband has opened me up to the joys of fine tasting, fine cooked meats that I may never have discovered.

I love to purchase a small pork tenderloin when it's on sale and quick cook it in the skillet with a sweet sauce. This week I tried a Pork Loin Center Roast for the first time, so I trust crock pot to take care of it! I cooked it on the high setting for 4 hours do to shorter time to prepare, but this thing nearly fell apart it was so moist. Micah loved it and so did I. It seems as though pork is always best accompanied with something sweet, so here goes!

Festive Pork Roast

1 3lb Pork Loin Center Roast (or 1 1/2 lb for 2-3 people)

3/4 cup cranberry juice

3 tbsp brown sugar

2 tbsp ketchup

2 tbsp apple cider vinegar (or whatever vinegar you have on hand)

2 tsp soy sauce

2 tsp oil

1 tsp curry paste (i like green thai kitchen curry paste)

1 tsp crushed garlic

2 tsp fresh oregano (optional, I just had on hand and wanted to try it out!)

1/2 tsp ginger

1/2 tsp black pepper

2 tbsp cold water

1 tsp cornstarch

Mix all the above ingredients except the roast, cold water and cornstarch. Place the roast in the crock pot with strings on and fat on top, vegetables surrounding the meat is optional (I like carrots). Pour the liquid mixture over the roast making sure roast is well covered and their is enough liquid to cover the vegetables. Cook on high for 4-5 hours or low 8-10 hours.

I always opt for the low setting if I began the process early enough, the slower you go the more tender the meat in the end!

Happy Crock Potting to you!

Dinner out for 2 under $20

Everyones life is better for a little eating out of the home from time to time. While its true that nothing is as good as homemade, I believe that venturing out to eat opens our world to a host of new tastes we may never experience otherwise. Eating out has always been an opportunity to discover tastes of other origins that are not readily made in my American home. I have discovered a love of Indian, Mexican, Nepali, South African, Japanese, Chinese, Italian, Caribbean, German, Argentine, Spanish, Peruvian, French, Greek, Ethiopian, Dominican, Vietnamese, and Thai foods. It has broadened my scope into the world of vegetarian, vegan, organic, raw, macrobiotic and various types of food preparation. Oh, how my life is one worth living because of what my taste buds have experienced!!!

I must give proper credit to the source of most of my amazing food experiences, living in MANHATTAN for 3 years! Surely, if I had been writing this blog at that time I would have had a new post at least weekly of a fabulous new cuisine I had discovered, not to mention desserts! Among my absolute favorites for those that visit the city anytime soon, you must try:

Hampton Chutney Company, Dosas, South Indian

Souen Macrobitic, Macrobiotic, Asian and Vegan

Saigon Grill, Vietnamese

Zoma's, Ethiopian

Malecon, Dominican

Crepes on Columbus, French, American

The Hummus Place, Middle Eastern

Kashkaval, Cheese bar, fondue, mediterranean

There are so many more, and that is partly the intrigue of the city, it is overflowing in amazing food. And amazing food does not have to be expensive, most all the restaurants above range from $7-13 a person, some do not require a tip. For the best food on earth please visit NYC at one point in your life. And if you could honor one request in honor of the food Gods, please, please, please venture out of Times Square for your dining! Do your homework on a restaurant you have always wanted to try, utilize review websites like yelp.com. Be adventurous and willing to travel off the beaten path. Restaurants in NYC that are in the thick of Times Square and Theater District are generally overpriced and under quality given the hoards of tourism in that section. Ok, so now I will get off my NYC soapbox, and come back to my present situation: Bountiful, UT.

I have yet to find quality sushi, a dosa, or Vietnamese restaurant that exists in Bountiful. While the population is a bit more homogenous they don't veer away much from the norm of traditional american dining. We can travel a bit to SLC for more international options, however given our often late night hunger and procrastination of a dinner out decision often leads us to a Bountiful option given the close proximity. The vast majority of restaurants in Bountiful are chains, that said after some trial and error we have found 2 NON CHAIN RESTAURANT IN BOUNTIFUL, UT we trust and love! They both offer a mom and pop feel, stellar service, consistent food, the right price, international taste, and most important within 2 miles of our house!

Every time we walk out is is just barely over or under $20 WITH A TIP, and drastically less for lunch. Sometimes if we aren't as hungry, have a coupon we walk out for about $17, a great feeling for a dinner out.

So what 2 restaurants do it for us in Bountiful:

Joy Luck Restaurant

566 W 1350 S, Woods Cross

http://joyluckwc.joyluckfoods.com/

The best lunch value in town next to Vito's: they feature their lunch special for only $5.00, that's right $5.00, you get an eggroll, silver wrapped chicken or cheese wonton, and a soup or salad with the entree of choice. While the entree is smaller than dinner it is the perfect amount, and a screaming deal. The dinner menu is about $8.25 for the entree only, but more than enough food, and awesome if we have their $5 off $15 coupon they frequently send in mailers. With the coupon we walk out for $16 with a tip!

Amongst my favorite dishes: Sa Te (chicken or beef), General T'sao's Chicken, Mango Chicken, Tangerine Chicken, Almond Chicken, Moo Shu. So if you can't tell they do the Sweet really well of Chinese cooking (or perhaps I just love the sweet stuff!)

El Matador

606 S. Main Street

http://elmatadorbountiful.com/

Ok, so I have to be honest, it might have been love at first visit because Micah took us here on my first trip to visit him in Bountiful during our courtship. I will be honest, the food is a bit on the Americana side, and not the greatest tortillas, but they do a few things better than other Mexican. First, the WARM SALSA with CHEESE. I know it sounds crazy and richly american, but something about it is addictive. The cheese used to always come, now you have to order it, but so worth it. It is finely shredded so it melts right into the salsa.

My favorite dishes include:

Chile Verde Bowl, holy crap, only $5.69 and a huge bowl of slow simmered pork with tortillas to enjoy, this will fill you up quick.

Guac or Chicken Tostada, $6.49, a little bit of everything you want when eating mexican but not too much food you feel sick.

My husband loves the Cheese Burrito Smothered, basically a flour tortilla with tons of cheese, enchilada sauce, and more cheese on top. Nothing makes him happier with a coke right along side it.

So that's it, food in Bountiful is simple, but we keep to our favorites, and we are never disappointed. Happy dining to you!