Creme Brulee – Oh so simple!

I had some creme that was at the point that I was nervous it would go bad if I ignored it for even one more day. I shook it up and took a drink just to be sure it hadn’t even already passed the point of no return and it was still yummy, so creme brulee seemed the way to go! I’d been wanting to try it, really I want to work through my cookbooks, making all the recipes that look good and then get rid of the cookbooks after picking out the good choices. Cookbooks (and books in general) in our house are taking so much space.

I have to admit that my idea of following a recipe is really to look at it and then use it as a suggestion for what I’m doing. Sometimes it’s that I don’t have the same ingredients (so I substitute) and sometimes I just don’t like the ingredients listed.

This time I had a copy of a recipe from the KitchenAid Cookbook to start with. I used the same ingredients, though I can’t say my measurements were as exact as they might have been following the recipe normally. For baking and then browning the top I went completely off script. All in all my version came out tasting pretty good – even my little one gave it a try!

Recipe

Ingredients:

2 cups Creme
1/4 sugar
4 egg yolks
Extra Sugar for Top

Heat creme on stovetop until it reaches boiling, stirring off and on.
Whisk sugar and egg yolk together, then add heated creme.

Pour mixture into small containers inside casserole dish that is filled with water. Water should be up to half way up sides of small containers. Bake at 300 degrees until firm.

Cool in refrigerator

Add sugar to top and brown with torch or in broiler.

Portabella Mushroom Fries

I love using my airfryer and fried portabella mushroom fries seemed a healthy snack to make over.

To make some portabella mushrooms in the air fryer I first needed to mix up some breading…. I tend to just grab things from the counter, but for this time I used flour, garlic, ranch seasoning, onion salt, pepper. I’m sure I would have added more, but I was just grabbing what was close from the cabinet.
After mixing what I could together for breading, I mixed a couple eggs up too. I’d love to say I whisked two eggs, but really I mixed them with a fork that was close. – I had also bought pre-sliced portabella mushrooms, so that removed that task from the list also.
To be fancy, most people would then dip in the egg and then coat in the flour mixture….. I on the other hand, throw them all in the egg, make sure they are covered and then put them in a zip lock back with the flour mixture. Shake several times.

Heat the air fryer. Mine is the Ninja Foodi, so I just hit the air crisp button and then change the time to 10 minutes. It will preheat and tell me when I can add food. As soon as the add food message appears, I use tongues to take the mushrooms from the ziplock and spread them around the bottom of the air fryer. Finally I spray them with oil. I ordered a spray bottle I filled with oil just to make this easier! I try to make sure I’m not seeing a lot of dry flour before I close the lid.
After about 6 minutes I open the fryer and turn my mushrooms, spraying them with oil one more time. After closing the lid for the final time, the mushrooms should finish cooking.

I’ve used a similar method for frying with breading just about anything I want to cook, varying the amount of time cooked. Yum! (Fried oysters, Chicken, onion petals, and more)

Crab Quiche

Crab Quiche was quick and easy for dinner last night. To make it I first baked some pieces of pie shell in my dish for a few minutes at 400 degrees while throwing ingredients into a bowl.

Ingredients:
3 eggs
Onion chopped
Crab (Imitation worked)
Milk (about 1 cup)
Pepper
Feta Cheese

I mixed all the ingredients together then pulled the pan out of the oven and added the mix on top of the pie crust. Then I baked approximately 45 minutes at 375 degrees. Yum!

The amount I made was just enough for the three of us with no left overs. It wasn’t a large container of crab…. We will definitely make it again.

Sourdough Cinnamon Rolls

I’ve been trying sourdough recipes with a starter I have. the starter I have originally started as just a flour and water starter that I received, but I started adding a cup each of flour, sugar and milk to make it similar to the starter I was using 25 years ago.

The recipe I went with was a guarenteed rise cinnamon rolls. I think one of my mistakes was my milk wasn’t lukewarm, and our power went out right after I put all the first ingredients together. The power was out approximately an hour before we came back to the recipe between step one and two and nothing seemed to rise during he recipe.

Baking the rolls, they became browner than I would have preferred, and my icing wasn’t as ‘spreadable’ as I would have liked. All the rolls did get eaten though. I may try this recipe again reducing the cooking time and trying to find a way to coax the dough to rise. – Maybe making sure the milk is warm and that the dough gets mixed up early in the process with out the yeast sitting for too long before use. (I may try later today)

Cinnamon Rolls in the over

Print Recipe

Rory’s Guaranteed Rise Sourdough Cinnamon Rolls

This is my go-to recipe for cinnamon rolls, sticky buns, etc. The sourdough starter we use has been passed down for generations in my husband’s family. It gives the rolls the characteristic sourdough punch that contrasts well with the sweet filling and frosting.

Source: allrecipes.com

Course: Breakfast

Prep Time: 45 min

Cook Time: 35 min

Total Time: 1 hr 20 min

Yield: 8

Serves: 8 Scale Update

Ingredients

  • 4 cups all-purpose flour
  • 1 cup fed sourdough starter
  • 34 cup lukewarm milk
  • 34 cup white sugar
  • 1 teaspoon instant yeast
  • 12 cup butter melted and cooled
  • 1 egg at room temperature
  • 12 teaspoon salt
  • 12 cup butter melted and cooled
  • 1 cup brown sugar or more to taste
  • 3 tablespoons ground cinnamon
  • 12 pound confectioners’ sugar
  • 1 (4 ounce) package softened cream cheese
  • 14 cup softened butter
  • 1 teaspoon vanilla extract

Directions

  1. Mix 1 cup flour, starter, milk, white sugar, and yeast together in the bowl of a stand mixer. Let stand until spongy and bubbling, about 5 minutes. Add 1/2 cup butter, egg, and salt; stir to combine. Add remaining flour 1 cup at at time until a soft, slightly sticky dough forms.
  2. Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes. Place in a greased bowl. Cover with plastic wrap; allow to rest until doubled in size, about 1 hour.
  3. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking pan.
  4. Punch dough down; transfer back to the floured surface. Roll into a square 1/4-inch to 1/3-inch thick. Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Roll dough up tightly; pinch seam together.
  5. Trim the edges and cut the log into 8 equal pieces using a sharp knife. Place rolls in the prepared baking pan. Cover with plastic wrap; let rise until not quite doubled in size, about 45 minutes.
  6. Bake in the preheated oven until golden brown, about 35 minutes. Remove from oven; cool for 20 minutes.
  7. Mix confectioners’ sugar, cream cheese, 1/4 cup butter, and vanilla extract together until frosting is smooth and fluffy. Top each cooled roll with an equal amount of frosting.

Amount Per Serving (8)

  • Calories: 894
  • Protein: 11.8 g
  • Sugar: 75 g
  • Carbohydrate: 134.4 g
  • Fat: 35.7 g
  • Cholesterol: 117 mg
  • Sodium: 427 mg
  • Fiber: 3.8 g


Home Chef and Air Fryer

Our latest Home Chef meal was shrimp tacos. We’ve had a few choices lately that involved foods that wanted me to fry the meat in a pan of oil. I’ve been trying to go healthier and have gotten the Ninja Air Fryer – it’s really a fryer, grill, baker, dehydrator and more….

The recipe for this meal included shrimp to toss in a mixture of a flour type coating and seasoning mixed together. I mixed all the coating together in a bowl and tossed the shrimp in, stirring it around to get it all coated. I have the Ninja Grill and Air Fryer, so I set mine to Air Fry for about 7 minutes. With my fryer I didn’t touch any other settings and just let it preheat and reach the ‘add meat’ message before putting in my shrimp. I did then spray my shrimp with Canola Oil from a container I have that says it has a smoke point. Up until recently I hadn’t thought about the smoke point of my oil. I love olive oil and was just using it for everything! After facing the umpteenth time of setting off our smoke alarm – and ours is hooked the entire house system and super LOUD, I’ve realized it’s time to take into account the smoke point.

Air Fried Shrimp

The Shrimp came out perfect! The box also included tortillas, fried pickles, corn, cheese and a slaw type mixer to create for toppings. I laid everything out and we were ready to eat. The air fryer is super easy to clean also making after dinner just a little easier. I’ve been finding I can turn about half the meals we get from Home Chef in my air fryer with just a few little changes that make everything so much easier. The toughest part has been determining the correct settings and amount of time.