Blueberry-Honey Sweet Tea

The oven is fixed! I haven't made anything yet, so just hold your horses. My baking rhythm has been thrown off from all of the tornadoes, I think.
I feel like there's a lot going on lately, so I bring you this boring tea recipe. Ohh, it's so boring. Who needs a recipe for tea? Nobody. Whatever. I don't care. I like the pictures...so I'm posting it.
I love, love iced tea. I drink a huge pitcher of it in less than a week. The water in the Ozarks tastes like hillbilly, so I like to mask the flavor with tea, and other flavors. Like blueberry juice and honey!

P.S. Go David Cook! Representing the great state of Missouri since January 2008.

Blueberry-Honey Sweet Tea (Recipe by Emiline)

Ingredients:
3 quarts water, divided
3 family-sized tea bags
3/4 cup blueberry juice
1/2 cup granulated sugar
1 tablespoon honey

Directions:
In a large saucepan, bring 1 1/2 quarts water to a simmer. Remove pan from heat, add tea, and steep for 10 minutes. Remove tea bags; add blueberry juice, sugar, and honey, and stir until combined. Add mixture to a pitcher, then stir in additional 1 1/2 quarts water.

Blackberry-Lemon Poppy Seed Muffins

Happy Mother's Day to all you mommies out there- including my sister, Rachel, who is celebrating her first. Yay!
I am not a mommy. If it ever happens, it's going to be very, very scary. For the child.

I like my mom. She's pretty cool, and she's hot. She dresses with style, and she also has the best earrings.
My mom is really crafty, too. She has all kinds of skills; she sews, she makes jewelry and handbags, she knows a lot about plants and flowers, she can fix stuff, she's very artistic, and she can cook. She's a jack of all trades!

I have some pretty sweet food related memories of my childhood, with my mom. I remember eating a lot of peanut butter sandwiches and BBQ Krunchers potato chips, while watching All My Children.
Some days we would go shopping at Food 4 Less, and then go eat pizza at Mr. Gatti's. How can you resist dessert pizza, like chocolate chip or cherry streusel?
We would always go to the library together, and check out books. Thanks to her, I love reading!


I wish I had made a fantastic Mother's Day dessert, but I didn't. Our oven is still broken, and it won't be fixed until after Monday. Luckily, I remembered this muffin recipe that I hadn't posted yet. Now, if we're talking about something I can't resist, it would be a muffin. Or a bagel. Or coffee.

This is a lemon poppy seed muffin, with blackberries stirred into the batter. They're topped with some cornmeal and almonds, for texture. These were very tasty. I wish I had some now, but NOPE. No oven. We're doing Mother's Day food on the grill.

Blackberry-Lemon Poppy Seed Muffins (Recipe by Emiline)

Ingredients:
6 ounces fresh blackberries
2 tablespoons seedless blackberry preserves
Cornmeal
1 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
2 teaspoons poppy seeds
2 1/2 tablespoons unsalted butter, melted
1 large egg
1 cup reduced fat milk
1 1/4 teaspoons finely grated lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons finely chopped toasted almonds

Directions:
Preheat oven broiler; line a small sheet pan with foil, and place blackberries on pan. Warm the preserves in the microwave for 10-20 seconds, or until liquid; pour over berries, and toss until well combined.
Broil for 2-3 minutes, or until berries start to caramelize.

Preheat oven to 350 degrees F. Spray 9 muffins cups with cooking spray; sprinkle 1/4 teaspoon cornmeal into bottom of each cup.

In a medium sized mixing bowl, sift together all purpose flour, whole wheat flour, baking powder and salt; stir in sugar and poppy seeds, until well combined.
In a large mixing bowl, whisk together melted butter, egg, milk, lemon peel, lemon juice and vanilla extract, until well combined. Stir flour mixture into liquid mixture, until just combined; gently fold in blackberries.

Divide batter into 9 muffin cups, and sprinkle 1/4 teaspoon cornmeal over each muffin cup, followed by almonds. Bake at 350 degrees F, for 20-23 minutes, or until a toothpick inserted into a muffin comes out with moist crumbs attached. Cool for 10 minutes, run a knife around outside edges, and lift muffins out onto a wire rack, to cool completely (or not).

Yield: 9 muffins.

Ovens Gone Wild!

In an act of rebellion, our oven has gone crazy wild! It's acting downright scandalous by getting way too hot and steamy. Yes, it's revealed quite a bit, lately. You'd cover your eyes if you saw what it was up to. As a matter of fact, it's smokin'.

This is what happened to some biscuits that we put in the oven, at 400 degrees F, for 3 minutes:


Naughty oven...

The broiler was on, and it stays on, even after you turn off the oven, or stove. So, it's broken.

Baking has been postponed until further notice. All baking events in the area have been canceled.
Also, there is a bear warning in effect for all of Southern Missouri. Do not allow children to play with bears.
-No picnicing.
-No socializing around honey trees or streams full of jumping fish.
-Berenstain Bear books have been banned from the local library until further notice.
-DO NOT, I repeat, DO NOT approach a red roadster speeding down the road.

Feel free NOT to comment on this post, since it's ridiculous.
I suppose I could do a post on microwave "baking"....but probably not going to happen.

Macadamia Nut Ale Brownies with White Chocolate-Toffee Ganache

My dream of going to a prestigious culinary school is slipping farther and farther away, as I realize I don't have enough money saved up. I've tried to save money for years to go to culinary school, but it's still not enough. The cost of tuition is incredibly high, and it's also the cost of living in the area I'm looking at.
It doesn't seem fair; it seems like everyone should have the opportunity in their life to go after their dream, whether it's a job, education, a place they would like to visit...

But that's not true. Money will crush your dreams.
I must accept my crushed dreams, and realize that I have to be a server the rest of my life, and be miserable. Heh. Who needs culinary school ANYWAYS? It's just a silly idea I had in my head for 6 years.
If I work another four years, I might have enough money to go to culinary school. But by then, I'll have a crippled back and broken shoulder bones from carrying trays, high blood pressure, anger management issues, and low self esteem.

I may not have culinary education, but by golly, I have brownies. Macadamia Nut Ale Brownies with White Chocolate-Toffee Ganache, that is. They make me forget all of my troubles, as I slip away into a "drunken" chocolate daydream. They "intoxicate" (heh) me with their fudgy deliciousness.

More jokes, you say?
These give me a brownie "buzz" because they're so great. I have a chocolate "hangover" the next day.
I "puke" after I eat too many.

Ok, that last one didn't work. Almost.

Here's another "beer brownie" recipe from me. The other ones were quite popular. I've had a ton of hits from those recipes, ever since someone stumbled me.

Well, stumble this, you stumblers.

Macadamia Nut Ale Brownies with White Chocolate-Toffee Ganache (Recipe by Emiline)

Ingredients:
7 1/2 tablespoons unsalted butter, divided use
1/3 cup nutty dark-type ale, plus an additional 3 tablespoons, divided use
6 ounces bittersweet chocolate chips
2/3 cup all purpose flour
1/3 cup unsweetened dark cocoa powder (such as Hershey's Dark)
1 teaspoon instant espresso powder
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 1/4 teaspoons vanilla extract
1/2 cup chopped macadamia nuts, lightly toasted*
2 tablespoons heavy cream
1/3 cup firmly packed light brown sugar
4 ounces white chocolate chips

Directions:
Preheat oven to 375 degrees F. Line an 8x8-inch baking dish with foil; coat with cooking spray.

Melt 6 tablespoons butter in a small saucepan over medium heat, and stir in ale. When mixture is hot and starts to bubble, turn heat off, and stir in bittersweet chocolate, until melted and well combined; set aside.

In a medium sized mixing bowl, sift together flour, cocoa powder, espresso powder and salt.
In a large mixing bowl, using an electric mixer on high speed, beat together eggs, granulated sugar and vanilla, for 3 minutes. Reduce mixer speed to low, and beat in melted chocolate mixture, until well combined. Stir in flour mixture, until just combined.
Scrape batter into prepared dish and sprinkle with macadamia nuts; bake at 375 degrees F, for 28-30 minutes, or until set. Cool on a wire rack for 30 minutes.

Melt the additional 1 1/2 tablespoons butter in a small saucepan set over medium heat; stir in additional 3 tablespoons ale, cream and brown sugar. Bring mixture to a boil, whisking frequently. Reduce heat to medium-low and simmer for 5-6 minutes, whisking frequently, until reduced and bubbly. Remove pan from heat and cool for 5 minutes. Stir in white chocolate until melted and smooth, placing pan back on heat source if necessary.
Pour white chocolate-toffee glaze over brownies, and smooth the surface, using a rubber spatula.

Freeze the brownies until set, about 1-2 hours. Lift the foil-lined brownies out of dish, and slice into bars, using a sharp knife.

*To toast the macadamia nuts, place in a small bowl and microwave for 20-40 seconds, or until light golden brown and fragrant.

Yield: 9 big brownies

White Chocolate Macadamia Nut Cookies

I think I've done a good job lately, with not complaining about work. Then you have a night that throws you into a tizzy. I can't hold it in! I must complain! It's my duty to inform the American public on etiquette in a restaurant. These are just a few things in my head today.

#1. If I ask you if you're ready to order, and you tell me yes, then you better sure as hell be ready. Don't make me stand and wait, while you try to decide if you want green beans or mashed potatoes. I have other customers to take care of. I really don't mind coming back to your table.

#2. If you start to feel full when you're eating, then please, please stop. Don't over do it, for pete's sake! I'm sick of people throwing up. If you start to feel sick, the restroom is only a short walk away - you can make it. Note: The main aisle of the restaurant, is not the restroom.

#3. Why would you pick packaged ranch with your prime rib, over au jus?

I have the "Fat Albert" intro stuck in my head. Hey, hey, hey....


Cookies always comfort me. I know I've been baking a lot of cookies lately, so I guess that's why. When I'm feeling blue, I get into the fetal position, wrap myself in a blanket, eat a cookie, and rock myself to sleep.
These are my ULTIMATE white chocolate chip macadamia cookies. I dare you to try them. I've used a couple techniques with these:
I browned half of the butter, then incorporated the other half by kneading it into the flour mixture. This allows you to get bursts of buttery goodness. See my other cookie post where I tried this.
I toasted the nuts; this is a must! I also chilled the dough for about 45 minutes. These were very tasty, but very rich. Only make and eat these on special occasions. For your health!

White Chocolate Macadamia Nut Cookies (Recipe by Emiline)

Ingredients:
1 cup unsalted butter (2 sticks), divided use
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
8 ounces white chocolate chips (about 1 1/4 cups)
1 cup coarsely chopped macadamia nuts, toasted*

Directions:
Melt 1 stick of butter in a small saucepan, over medium heat. Stirring frequently, cook the butter for 4 minutes, or until it starts to brown and fizz; remove pan from heat.

In a medium sized mixing bowl, sift together flour, baking soda, and salt. Work the remaining 4 ounces of butter in, using a pastry blender or fingertips, until the mixture resembles pea-sized lumps.
In a large mixing bowl, using an electric mixer on medium speed, beat together melted browned butter, granulated sugar, and brown sugar, for 1 minute, or until well combined, and grainy. Beat in vanilla and eggs, until combined. Reduce mixer speed to low, and gradually beat in flour mixture, until just combined. Stir in white chocolate and macadamia nuts, using a wooden spoon, until combined.
Cover dough; chill in the refrigerator for 30-45 minutes, or until quite firm.

Preheat oven to 375 degrees F. Coat large cookie sheets with cooking spray, or use your preferred greasing method.

Using a 1/3 cup measure, shape dough into large mounds and place mounds 2 inches apart on cookie sheets . Bake one sheet at a time, at 375 degrees F, for 15-16 minutes, or until light golden brown, and set. Cool 2 minutes on pan, then transfer to wire racks to cool completely.

*To toast macadamia nuts, place in a dry skillet over medium heat. Stirring frequently, cook for 5-6 minutes, or until golden brown and fragrant; cool.

Yield: 16-18 large cookies

Raise your glasses to...The Mango Mojito!

It's time for another Royal Foodie Joust! This month the contest is being ran by Ben of What's Cooking, because Jenn is getting married/honeymooning. Last month's winner, Michelle of Thursday Night Smackdown chose this month's ingredients: Mango, Brown Sugar and Cardamom.
So go run over to the forum and join in on the fun.

It's been so warm the last couple of days, I thought a mojito sounded refreshing. This is a twist on the classic. Cheers!

Mango Mojitos (Recipe by Emiline)

Ingredients:
3/4 cup water
1/2 cup granulated sugar
2 tablespoons brown sugar
3 cardamom pods
1 (12-ounce) mango, peeled and pitted
6 ounces rum (or more)
1/3 cup lime juice
1 cup packed fresh mint sprigs
Seltzer water
Ice

Directions:
Whisk together water and sugars, in a small saucepan, over medium heat, and bring mixture to a boil, whisking frequently. Remove pan from heat and stir in cardamom pods; cool for 10 minutes.

Cut mango into pieces, and add to a blender. Strain syrup mixture into blender; Add rum and lime juice, and pulse until well combined.

Muddle the mint sprigs in 4-6 glasses. Pour mango mixture into each glass, followed by seltzer water (stir to combine) and ice.

Creamy Buttermilk Ice Cream

The last few days of warm weather have reminded me that it's now the official beginning of Ice Cream Season.
I can remember many summers of hopping in the car and driving to get ice cream with my family. Usually, it was Andy's Frozen Custard, which I think is THE BEST. Best I've tasted, although Ted Drew's is pretty darn good, too.
I'm a fan of the concrete, which consists of vanilla custard mixed with your favorite topping. Cookie dough, Stolen Brownie Chunks, Heath Bar...these are a few of my favorite things. Now, my palate might be a little more sophisticated, because creme caramel, roasted pecans, and fresh raspberries sound even better.

At some point, Ice Cream Season flowed into the fall, then the winter, then back into Ice Cream Season. So now, for me, Ice Cream Season is a year-round event. I usually eat ice cream every night, and that is the truth. I don't go out to eat it though; I like to sample all of the store bought versions, and rate them.
Right now, my favorite ice cream is Edy's "Loaded" Brand-preferably chocolate chip cookie dough or chocolate peanut butter cup. It's affordable, and also crammed with goodness.


Buying ice cream from the store can get to be expensive, so I like to make my own a lot of the time. Which is actually better for you anyway, because you're not eating too many chemicals and preservatives.
Store bought ice cream is usually oversweetened, for my tastes. And I like sugar! Heavy cream, egg yolks and vanilla, are so rich and satisfying, that you don't need to kill it with a ton of sugar.

Making your own ice cream can be easy, when you have an automatic ice cream maker. Just plug it in, add your base to the frozen bowl, churn for 25 minutes, and voila-you have delicious homemade ice cream.
Just a quick note-if you chill you ice cream overnight before you process it, you will have a better consistency after it's been frozen.

This is an ice cream recipe that I've created, that uses a little bit of buttermilk. The buttermilk doesn't make the ice cream sour, it just cuts a little bit of the sweetness, and also creates a really nice, creamy mouthfeel.
Definitely good. Definitely addicting.
Hey, you could even throw in a little lemon zest and fresh blueberries in the last five minutes of processing. That would be delectable.

Can you tell that I'm passionate about ice cream??
Hey Häagen-Dazs®! Can I work for you?

Creamy Buttermilk Ice Cream (Recipe by Emiline)

Ingredients:
8 large egg yolks
1 cup heavy whipping cream
2 cups whole milk
1 cup granulated sugar
3/4 cup buttermilk
1 1/2 teaspoons pure vanilla extract

Directions:
Whisk yolks and heavy cream together in a large bowl until well combined.
Whisk together milk and granulated sugar together, in a large saucepan, over medium heat. Bring milk to a boil, whisking frequently. Whisk half of milk into egg yolks, until well combined. Whisk egg mixture back into saucepan containing remaining milk. Whisk and cook custard until it thickens, and temperature reaches 160 degrees F. Remove pan from heat and strain custard into a large mixing bowl; whisk in buttermilk and vanilla extract. Cool custard for 15 minutes before placing in the refrigerator.
Chill for 4 hours, or overnight. Pour custard into ice cream maker and process according to directions.

Yield: 8-10 servings